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Aira

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Dalla Gioconda

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After spending 16 years at Osteria Francescana, Davide di Fabio become the chef at this restaurant owned by Stefano Bizzarri and Allegra Tirotti Romanoff, titans in the world of luxury. The décor is a nod to the villeggiaturas (extended holidays) enjoyed along the Romagna coast, with the perfect combination of elegance and playfulness. The same spirit pervades the original cuisine, Read more...
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Delta

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Da Lucio

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Good fish should only smell of the sea, right? Over the past few years, dry-aging fish has become popular among various sushi chefs. Using them as his inspiration, Jacopo Ticchi has brought the concept to the Emilian coast. Adopting a “whole animal” approach to seafood, Ticchi serves fish, almost exclusively of large size, that he ages for as long as Read more...
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OZ Vegi

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JAN

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Ugo Chan

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Hugo Muñoz’s obsession with Japanese food ran so deep that his friends nicknamed him Ugo. His cuisine ranges from simple nigiris, like one of torched fatty tuna, to more fusion offerings, like a nigiri of cod cheek tempura with pil-pil sauce. Muñoz also puts his formal training as a chef to good use in his Robuchon tribute, which combines tuna Read more...
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Come by Paco Mendez

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The split between the Adrià and Iglesias brothers resulted in the closure of a number of successful restaurants their group ran, one being Hoja Santa, a progressive Mexican restaurant run by Mexican chef Paco Méndez. After a spell when the location lay dormant, it has now been resurrected into Come by Méndez himself. His approach is a mixture of Mexican Read more...
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Soil Restaurant

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Horto

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Now in his sixties, South Tyrolean chef Norbert Niederkofler has stopped cooking on a daily basis. His new role is mentoring young chefs like Alessando Pinton. The cuisine focuses on the ingredients from farmsteads, dairies and farmers located no more than an hour away. Dishes include spaghetti with trout, saffron and smoked caviar or deer, asparagus and wild garlic. There’s Read more...

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