Skip to main content

Featured

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...

I Due Buoi - Olivola (AL)

I Due Buoi, a historic restaurant in Alessandria, will move to the beautiful setting of Villa Guazzo Candiani in Olivola, Monferrato, in 2021, leaving the Bistrot Cavour to continue its in-house dining service at the Hotel Alli due Buoi Rossi in Alessandria.
The 1585 villa, surrounded by a garden with paths and secular trees, completes its offer with the six apartments of the charming Residence, located in the village, a short walk from the villa.
The restaurant consists of three beautiful frescoed rooms, plus a dedicated room where customers can enjoy espresso or coffee prepared by the extraction method.
Ristorante I Due Buoi is an attractive destination thanks to its beautiful location and gourmet cuisine.
The chef, Marco Molaro, works with respect for the raw material and with a view to enhancing the territory, with excellent technique and some oriental influences.
There is no lack of original ideas, for example in the desserts.
The presentations are well thought out, with a clear emphasis on "taste", which, according to the chef's philosophy, must be the result of a few ingredients, well matched and easily recognizable.
Thanks to the choices made by Maître Sommelier Mattia Trentani, we drank very well, with centered and elegant pairings.
Do you want to post your comment? Make yourself the Critic on the Blog!

Post your comment:

Comments

Popular Posts