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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:

Ristorante Vescovado - Noli (SV)











Ristorante Vescovado, located in the splendid setting of the 15th-century Bishop's Palace in Noli, now a hotel and "Residenza d'Epoca", is Chef Giuseppe Ricchebuono's "fine dining" jewel.

The restaurant is reached from the Noli waterfront by a panoramic elevator combined with a rack railway that leads to the reception hall shared with the hotel.


During the cooler seasons, the gastronomic restaurant is located in the two indoor dining rooms, rich in history and character, which enjoy a splendid view.

A very careful study of the interior design and a great sense of taste have created an environment with very pleasant contrasts between antique and hi-tech.

In summer you can sit on the charming terrace overlooking the sea.


Il Vescovado is undoubtedly one of the most stimulating addresses on the Ligurian Riviera for gourmets in search of flavors, tradition and imagination combined with impeccable technique.

Giuseppe Ricchebuono is a well-trained chef and a kind, simple and helpful person who, with a highly professional daily work, enhances and re-proposes the authentic tastes and aromas of his land.

His cuisine is based on the selection of the freshest raw materials from the daily market offer.

His recipes combine creativity and the search for tradition, with the search for truly local ingredients and the enhancement of increasingly rare ingredients, such as prescinseua, the excellent Genoese curd.

We drank beautifully, thanks to the passion and expertise of Martina Ricchebuono, who was able to create a pairing with few equals.












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