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Arburent, Osteria di Confine - Castelnuovo Scrivia (AL)

The name "Arburent" for the new "Osteria di Confine" by Federico Costa is a choice that encompasses the philosophy of the restaurant: an Osteria that celebrates the beauty of borders, understood not as separation, but as a union of traditions and flavors, and the multiple family roots of the Chef, who has grandparents from Val Borbera, Tortona, Lombardy and Veneto. The interiors of the venue are the result of a careful, radical renovation of the pre-existing hairdressing salon. The result is warm, welcoming and full of character, with bold but restful colours. Arburent is a pleasant modern tavern with a new generation concept. The cuisine of its Chef and owner Federico Costa is based on selected ingredients, seasonality and attention to detail. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment:

Borgo Sant'Anna - Monforte d'Alba (CN)











Borgo Sant'Anna, situated in a splendid hilly position in Monforte d'Alba, is the ambitious and intriguing project thanks to which Chef Pasquale Laera and his trusted Maître Fabio Mirici have abandoned the Boscareto Resort to give life to their vision of catering, that of authentic country cuisine of the Langhe.
The farmhouse, surrounded by vineyards, has undergone a radical renovation that, when fully operational, will also allow you to have some charming rooms.


The interior of the restaurant is warm and welcoming, with wooden floors, wooden ceilings and many design details. The second dining room has its strong point in the magnificent open kitchen in black marble, which even overlooks it on two sides. Noteworthy is the point of color given by the original chairs with patchwork fabric seats.


We have known and esteemed Pasquale Laera and his cuisine for years, it is logical that our expectations were very high: well, we can state with absolute conviction that they have been totally expected.

In his new restaurant Pasquale has reached a balance and a maturity that are certainly the result of his condition of great serenity and joy for his current work.

His cuisine is a real hymn to the Great Italian Cuisine, with homages to the Southern one and learned quotations of regional recipes, through superfine elaborations supported by an enviable technique.












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