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.
This restaurant is located inside the Institute of Modern Art of Valencia, first museum dedicated to modern art to be opened in Spain.
Located in the 9th floor of the Confortel 4 Hotel, it offers unequalled panoramic views of the City of the Arts and the Sciences.
As an allegory, this can be supported in The Court of the Waters of the Meadow of Valencia, the oldest institution of justice in Europe and that, even today, get together to solve the water problems in the land of Valencia.
The restaurant El Celler de Can Roca located in Girona, Spain, appears among the best restaurants in the world, a distinction for which it was recognized as the number one in 2013, according to the classification published annually by the Restaurant Magazine.