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Agua Bistro' del Mare - Bordighera (IM)

Agua Bistro' del Mare was born in 2009 from an offshoot of "La Via Romana", where chef Pino Franzé had obtained the coveted Michelin star. The first location in the Sant'Ampelio bathing establishment was subsequently moved to the beautiful seaside promenade, which today it overlooks with a pleasant terrace. The interiors are divided into a single airy room, with modern furnishings and marble floors. The terrace with sea view is a fundamental resource during the summer. Pino Franzé's is a very fresh fish cuisine, treated with simplicity, harmony and elegance: tasty, rich and inviting dishes, which satisfy the appetite and invite you to return. A cuisine made with the use of impeccable but also accessible quality materials, a reflection of the daily availability of the market and the fish. Also on this occasion we awarded Agua Bistro' del Mare the 2025 Convivium parchment which attests to its excellence in the quality of its cuisine and hosp...

Vintriga - Castagnole delle Lanze (AT)

Vintriga is an elegant restaurant and wine bar located in the central square of the beautiful village of Castagnole delle Lanze.
The interior is the result of a wise conservative renovation of the former grocery store bought in '96 by Alessandro Cortese's parents.
The small entrance hall is occupied by the pouring counter and a tasting area with small tables, sofas and armchairs.
At the back is the open kitchen, in front of which stands a beautiful red Berkel slicer.
A short corridor with two small tables connects the entrance area with the two small dining rooms, which feature frescoed ceilings and restored antique doors.
The second small room is the picturesque Cantina, with a crystal table for six.
Vintriga is a young and relaxed place that stands out both as a wine bar with a great cantina and as a place where local cuisine is revisited, with a meticulous search for excellent products, prepared with technique and a taste for combinations.
Many of the recipes are playful interpretations of classic dishes, where the addition of a non-canonical ingredient gives them a more modern, experimental look.
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