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DINA

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The night this restaurant opened, a pot of oil caught fire, and its chef/owner got third-degree burns on his arms. The lasting scars became part of Alberto Gipponi’s unconventional trajectory to his career: Self-taught, mentored by Massimo Bottura (where he interned despite being at least ten years older than his peers), Gipponi conjures up a cuisine that feels like a Read more...
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Bu:r

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Of Italian and Dutch descent, Eugenio Boer became so tired of people butchering his surname that he named his restaurant after its phonetic pronunciation. With that as a starting point, it is only apt that the cuisine would be a culinary autobiography of sorts, paying tribute to everything from the uber-classic Italian cuisine of Nino Bergese to 1980s pop references, Read more...
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Strelec

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SanBrite

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Riccardo Gasperi has formed a close bond with nature, spending his career transforming the scents and flavors of the Dolomite mountains into an experience for the palate and the soul. He makes a lot of what he uses in the kitchen: cheese made with milk from local cows and salumi from pigs raised by his father. Gasperi does his best Read more...
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Sato i Tanaka

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Retiro Da Costiña

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Heunisch & Erben

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L’and Vineyards

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LAB by Sergi Arola

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Midori

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