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All Classical

All Classical

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El Molin

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Inside the walls of a 17th-century mill located in a mountainous area, Alessandro Gilmozzi has been quietly pushing the envelope of the definition of hyper-local cuisine. He defines his cooking as “of the Dolomites,” and his years of research have led him to apply modern cooking techniques to ancient [instead: traditional?] ingredients. Take his “subsistence bread,” made of bark flour Read more...
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Villa Maiella

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Wanting to turn their family restaurant into a fine dining establishment, Angela and Peppino Tinari sent their sons Arcangelo and Pascal to work in some of France and Italy’s best restaurants. Their plan paid off, and when their sons returned, they transformed it into a destination restaurant. Arcangelo Tinari runs the kitchen, applying a less-is-more approach to the cuisine of Read more...
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Toyo

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Restaurant Les Avisés

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Chateau Eza

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Pierre Reboul

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Antica Osteria Nonna Rosa

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The expression of the Neapolitan palate is the recurring theme of Peppe Guida’s cuisine. Peppe’s cooking-style simplicity, focusing on a handful of ingredients in each dish, which he cooked using simple techniques. Many dishes include vegetables raised in his organic garden with its stunning views of Vesuvius. And his fondness for Gragnano pasta can be seen in dishes like a Read more...
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Anne-Sophie Pic au Beau Rivage

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Nostrano

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Locanda Don Serafino

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With Ragusa Ibla, the stunning ancient historical center of the city of Ragusa, Sicily, as the perfect backdrop, this is one of the most romantic restaurants in Sicily. Both the atmosphere and the food are welcoming, as is the custom in southern Italy, where even progressive restaurants are more skewed toward comfort food. Chef Vincenzo Candiano presents highly technical dishes, Read more...

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