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Ristorante Andrea Larossa - Torino

The Andrea Larossa restaurant, which moved to Turin in 2022 after years of success and recognition in Alba, enjoys a highly evocative location at the foot of the Turin hill. There are two entrances. The one from the private car park with direct access from Piazza Merano, a must and a real gem in the city, will take you directly to the dining room after you have parked your car. The interiors of the restaurant impress with the airiness and elegance of the spaces. The rooms of a former bowling alley have been renovated with great taste, giving life to a spectacular structure which is divided into a large dining room blazing with light overlooked by a second raised room with an open kitchen like a balcony, where some privileged tables are hosted from which to follow the movements of the Chef and his Brigade. At the Andrea Larossa restaurant you will experience modern, sophisticated cuisine that draws inspiration from tradition to create dishes of strong appeal, with c...

L'Artigiano in Salice - Rivanazzano (PV)

L'Artigiano in Salice is a modern restaurant with braceria and cocktail bar located in Rivanazzano, a spa town not far from Salice Terme.
The owners, in the person of Mattia Giordano Barberis, have created a place with great potential.
The interior is striking: a modern "industrial chic" environment, very trendy and well maintained, characterized by large spaces and contemporary furnishings.
The venue stands out for its meat offerings.
You will find a wonderful selection of Wagyu, not only the legendary Japanese beef from Kioto (Ginkakugji Onishi Wagyu), but also Wagyu from Australian farms and from the only Italian farm (Ca' Negra).
These are joined by Danish selections, Fassona and spices.
L'Artigiano in Salice is a new generation braceria with great ambitions.
The highly evocative environment and the maniacal care for the selection of absolute and uncompromising quality of the products, the choice to follow in-house the long, delicate and costly processes of maturing and seasoning, make it an essential destination for those who want to approach a serious and not only commercial vision of the grill.
We, who have followed Chef Alessandro Cerutti on his culinary journey over the years, find him here today even more motivated and charged to embrace a young, hip and winning project.
What we like about him is his respect for even "poor" raw materials and his passion for exploring every new frontier, such as the curing of fish. The drinks are good, with a nice proposal of dedicated cocktails and a wine pairing that favors the enhancement of local producers.
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