Convivium

Located in the heart of Turin where the unforgettable Mon Ami and then the Ruràl were based, Angolo 16 is an informal-chic city proposal with Ligurian seafood cuisine. During the summer season, a pleasant terrace is set up outside. Upon entering the restaurant, one is struck by the pleasantness of the rooms, all strongly characterized by furnishing elements in natural and relaxing colors and by the skilful combination of materials. At the Angolo 16 restaurant you will find Ligurian fish cuisine made with good hand and the use of quality raw materials. There are also some typical Piedmontese dishes and there is a small dietary path, balanced from a nutritional point of view, studied by the owner Dr. Cristina Sartorio, cosmetic surgeon and nutritionist. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment:

Il Marin, Ristoro del Porto Antico, is the gourmet restaurant of Eataly Genova completely dedicated to the sea. It is accessed from the pedestrian area in front of the quay with its characteristic sail installations. The restaurant is large and airy, with parquet floors, an open kitchen and spectacular panoramic windows overlooking the Old Port and the city. At the entrance, the scenic aeroponic greenhouse stands out from which the kitchen is served directly. Marco Visciola is the author of a thick, bubbly and imaginative contemporary cuisine, which pays homage to the best Genoese tradition, enhancing it with personality and originality, revisiting it with a rigor and cleanliness of oriental origin. All dishes are prepared with balance and intelligence, with an eye to sustainability and with the use of uncompromising quality and freshness ingredients. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment:

The Castello di Guarene Restaurant, entrusted to the management of the young Chef Martin Lazarov, enjoys a very suggestive location inside the eighteenth-century castle that belonged to the Lord of Guarene, today a 5-star luxury Relais & Chateau with SPA, of which we publish a rich reportage in lemilleUnanotte . The setting of the main dining room is elegant and suggestive: the tables have been inserted into the luxurious atmosphere of the castle with taste and balance. Chef Martin Lazarov amazes us more and more for the quality of his dishes and for the technique of their execution: he is certainly an exponentially growing talent, who will make a lot of talk about himself and who already deserves the highest awards. The cuisine is cleverly set on a balanced blend of Piedmontese tradition (large space for tajarin, plin, mushrooms and truffles) and international proposals, complemented by fish dishes: exactly what the cosmopolitan clientele of a refined hotel and as prestigiou...

This farmhouse with a contemporary look calls itself "Agrivineria" at the service of an exceptional biodynamic winery. An explosive mix, the one implanted a few years ago by the volcanic Gregorio Pic, a past as a gastronome in Paris and today a vanguard winemaker in a land with deep-rooted traditions such as sleepy Monferrato. The rectangular dining room is pleasantly furnished. Lighting is dimmed during service to create a more intimate atmosphere. Visiting Tère Rüse means not only drinking and eating well but also getting in touch with a project that sets itself the goal of a real change in the quality of life. The winery cultivates grapes with biological and biodynamic methods, paying great attention to increasing biodiversity and using alternative methods such as the establishment of beneficial insects and the proliferation of microbial life in the soil. The use of Impruneta amphorae to make wine makes it possible to maintain a lower temperature than steel, developi...

La Locanda del Pilone is housed in an ancient Piedmontese farmhouse perfectly restored, which preserves its historical characteristics intact. The atmosphere is that of a noble country house. The rooms of the restaurant are divided into two dining rooms with characteristic vaulted ceilings with exposed brick, checkered tile floors and a few well-spaced tables. Chef Federico Gallo, with very clear ideas and great technique, has been able to give the restaurant even more vigor in his determined march towards new standards of excellence. The cooking line has gradually evolved, grafting on the Piedmontese tradition new dishes of calibrated creativity and game preparations, with combinations that amaze and satisfy for balance and creativity. The search for the best raw materials and the great taste in the combinations of flavors and in the dishes, the rigor and the search for perfection, are a must that distinguishes the place and which makes a visit absolutely advisable. Do you ...