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Marco Polo - Ventimiglia (IM)

The Marco Polo restaurant, run for three generations by the Pani family, is located in a beautiful seafront position on the Ventimiglia promenade. The place is unmistakable: a building entirely made of wood, like a chalet, which stands out among the other signs of the beach establishments. The interiors are also completely made of wood: the overall atmosphere, warm and welcoming, may initially amaze with its originality in the context. The entrance precedes the two dining rooms. The main one has a rectangular plan, well-spaced tables and overlooks the private beach through large windows and a French door. In the kitchen there is Diego Pani, a young and concrete chef. Among his experiences, the kitchens of Vittorio Beltramelli, Joël Robuchon, Guy Savoy and three years at Louis XV in Monte Carlo together with Alain Ducasse. Marina Pani, sister of the Chef, and Sommelier Mattia Cavalli take care of the service in the room, which is precise, impeccable and extremely atte...

Maison Capriccioli - Torino

Maison Capriccioli is the new fine dining seafood concept conceived by star chef Christian Mandura, with emerging virtuoso Andrea Turchi at the helm of the kitchen. Born from the ashes of a pre-existing seafood restaurant, it represents the address of the moment in the Savoy capital.
The goal is to offer Turin a great seafood restaurant with contemporary connotations, one that makes one perceive elegance and opulence right from the mise en place. The décor is classic and tasteful, with large, well-spaced tables and rich table linens that go all the way down to the floor.
At Maison Capriccioli, we experienced a gastronomic journey of extreme elegance and refinement, designed specifically to gratify the guest without forcing him or her to sit at the table with excessively long paths.
A philosophy that represents a new frontier, one that can be widely shared. The menu proposal is expressed in a few dishes of memorable execution.
Andrea Turchi's hand impresses with the sharpness and cleanliness of the flavors, with dishes of impeccable technique that stand out for their chromaticity.
The wine pairing is of equal value.
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