Several times awarded in the gastronomic world, René Redzepi has managed to deliver one of the most authentic cuisines in the world for the Danish tradition. Noma is his two Michelin ranking stars.
Even if there have passed several months, since the traditional grape harvesting, in some vineyards in Germany and Canada sheer vines hang, row after row, loaded with ripe Riesling and Vidal blanc grapes; there hang also some from Gewürztraminer, Chardonnay or Cabernet franc, though.
There are more than 60 varieties from a single codfish family, but those valued the most are: Gadus Morhua and Molva Molva (these species being available at La Europea), they hail from the deep and cold waters off the Nordic seashores in Norway, and they are usually caught by means of fishhooks, a technique that ensures their quality, as this keeps the meat white and pure by avoiding the fish getting contaminated with the toxins of its own blood, as opposed to what happens with friction on the fishnets.
It is the only restaurant in Rome awarded with three Michelin Stars, showing the excellence offered on each dish, and for which the most select products of Italy are employed.
The offered menu is a fusion of different flavors and aromas derived from the creativity and travels of Anthony Genovese, its chef.
This restaurant is located in the heart of Rome, inside the hotel Aldrovandi Villa Borghese. Its chef from Germany, Oliver Glowig, is one of the best performers of the Italian cuisine; on each dish he offers a balance between the German precision and the intensity of the flavors of the Mediterranean.
With a privileged view of the Colosseum, this restaurant under the charge of the chef Giuseppe Di lorio delights tastes with a selection of the best ingredients, but always keeping the traditional touch of the Italian cuisine. Before the dinner, you can try a cocktail in the bar’s terrace, which offers a panoramic of the Colle Oppio, the gardens of the Emperor Nero.
The history of truffles is understood from references of luminaries from the culinary world and selected philosophers.
They are the D’Alba white and the black of winter, the truffles that have greater culinary influence on world markets. Harvesting, marketing and possibilities are a world retaining some of the mystery and intrigue of the past with its record of respective rivalry and provincialism.
Opened in 1986, it is located closed to downtown Valencia; today, this restaurant is a reference to Mediterranean food.
It began as a dream in the 60’s, when some members of the Civera family began as apprentices of the hotel business in the best restaurants of the City.