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Bino - Savona

Bino Restaurant enjoys a privileged location inside the Museum of Ceramics in Savona, in a very central area, right in front of the Bishop's Curia buildings. Crossing the threshold, the rooms are very bright and modern, the result of a tastefully done renovation. Thanks to its very special location, the venue lends itself to hosting artistic and cultural exhibitions, as well as events of interest and prestige in which cuisine and food culture are the protagonists. The restored work by Agenore Fabbri, "The Birth of Ceramics," stands out in the small room at the back, while numerous contemporary works have been placed on the shelves in the entrance area. The dining area is divided into a long, rectangular-shaped room, which is followed by a smaller, more intimate room. The look is modern and informal, with the predominance of light colors and blazing lights. With the Bino Restaurant, Chef Giuseppe Ricchebuono has also confirmed his entrepreneurial foresig...

La Madernassa Resort - Guarene (CN)











La Madernassa Resort restaurant is located on the Guarene hill 4 kilometers from the historic center of Alba, easily reachable from both Asti and Turin.
It was born in 2003 from the union of intentions of Fabrizio Ventura and his wife Luciana and owes its name to a product of the earth, the Madernassa pears, which surround the entire resort.


A staircase with stone steps leads to the dining rooms on the upper floor and to the splendid outdoor terrace .


We returned to La Madernassa after the change of Chef at the helm of the kitchen, and our curiosity not without great expectations found adequate and convincing answers.

For the beautiful setting, like a true Relais de Campagne, and for a cuisine that has remained excellent and with a very strong personality, La Madernassa Restaurant remains an absolutely unmissable gourmand stop, worth a special trip.

Chef Giuseppe d'Errico was a real discovery for us, and it could not be otherwise from a resume that boasts years of militancy in true stellar temples of great French cuisine, one among them Maison Troisgros.

A reserved and almost shy nature explodes in the kitchen with dishes that will be remembered for their superlative technique and superb quality of raw materials and combinations.

A personal signature of his is the presence of a quenelle in most dishes and a hint of lemon or citrus fruit, for the connotation of acidity inherited from Troisgros.

Needless to dwell on descriptions: at this level, the only thing to do is to rush to try an all-round sensory experience that will gratify your eyes and sense of smell and delight your taste buds...












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