Convivium

Perla Sushi Bistrot is located in the historic center of Vinovo, a small town not far from Turin. It was created with the intention of merging two worlds as far apart as Italy and Japan, whose common denominator is beauty, to create a true pearl of ethnic fine-dining. The well-kept and elegant interiors are enhanced by beautiful parquet floors and vaulted brick ceilings. You can take a seat in two intimate and collected rooms, played out in shades of blue and brown. Chef Alessandro Daddea works in the kitchen, combining Italian flair and brilliance with Japanese tradition and simplicity. Perla Sushi Bistrot, che appartiene allo stesso gruppo che fa capo a Unforgettable Experience e a Maison Capriccioli a Torino, propone l'esperienza del sushi all'insegna della contemporaneità. La cucina di Alessandro Daddea presta grandissima attenzione alle materie prime e si fonda su lavorazioni essenziali di purezza formale tipicamente orientale, al limite della semplicit...

Tajarin fresco servito con brodo di pesce, carpaccio di Branzino, uovo marinato, cipollotto e alga wakame. Il piatto viene finito al tavolo versandovi il brodo di pesce bianco insaporito con la soja Perla Sushi Bistrot Ristorante gastronomico giapponese Piazza G. Marconi, 37 Vinovo (TO) M: +39 331 560 1619 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/piemonte/torinese/perla-sushi-bistrot Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

Ahiru … Chef: Alessandro Daddea Perla Sushi Bistrot @perlasushibistrot Ahiru Petto d’anatra marinato e cotto alla brace servito con fondo allo zenzero, gel e chips di cavolo nero. Perla Sushi Bistrot Ristorante gastronomico giapponese Piazza G. Marconi, 37 Vinovo (TO) M: +39 331 560 1619 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/piemonte/torinese/perla-sushi-bistrot Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

Vermentino di Sardegna doc Cala Reale 2022, imbottigliato all’origine dall’Azienda Vitivinicola Tenute Sella & Mosca, Alghero @sellaemosca Chawanmushi, tipico budino salato giapponese, con ikura, alga wakame, cipollotto e briciole in tempura. Chips di riso al nero di seppia con tartare di salmone, salsa ponzu e aneto fresco. Tropical Hamachi La degustazione di Sushi e Nigiri Gunkan French Tuna Ramen Ahiru Yuzu tarte Perla Sushi Bistrot Ristorante gastronomico giapponese Piazza G. Marconi, 37 Vinovo (TO) M: +39 331 560 1619 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/piemonte/torinese/perla-sushi-bistrot Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

Lokanda Devetak 1870 @lokandadevetak Il cotechino (di @sara_devetak ) su cavolo cappuccio di Collina (presidio Slow Food) con purea di fagioli di San Quirino (presidio Slow Food) e kren. Vino Collio doc Friulano 2021, imbottigliato dall’Az. Agr. Gradis’ciutta di Robert Princic, San Floriano del Collio @gradisciutta È ottenuto al 100% da uva Tocai friulano: il vino bianco del Collio forse più rappresentativo e conosciuto, ma che dal 2007 ha dovuto rinunciare al nome in favore dell’Ungheria, cambiandolo in Friulano. Di color giallo paglierino di media intensità, possiede note varietali molto piacevoli al naso, con sentori di fiori di acacia e mandorle dolci. Il palato, di grande respiro, rivela frutti gialli maturi e una progressione solida e strutturata che conduce a un finale lungo e minerale. Un vino di grande profondità e dalle intense note minerali tipiche dei vini vecchi e dei vigneti di collina. Lokanda Devetak 1870 - Gostilna di cucina tipica regionale e Locanda Brežiči, 2...

Lokanda Devetak 1870, located a very short distance from the Slovenian border, has belonged to the Devetak family since its founding back in 1870, gradually becoming over the decades a true local gastronomic institution. With Avguštin running it, along with his wife Gabriella and daughters, we are now in our sixth generation. The entrance to the Lokanda, surrounded by green woodland and equipped with private parking, is heralded by an archway. As soon as you cross the threshold, you are greeted by a typical, warm and comfortable environment furnished with lots of wood. The interiors are structured in three rooms rich in history and atmosphere: a simple décor, played on the contrast between terracotta floors and light-colored walls, with exposed wooden beams punctuating the ceilings and poor art furniture. At Devetak's you can enjoy an authentic gastronomic experience in a true "institution" of the Region: an experience that no gourmet should miss. Deveta...

BRDA Bjana Méthode Classique Brut, prodotto da Miran & Petra Sirk, Dobrovo (SLO). Benvenuto: frittatina con i porri Venezia Giulia IGT Vitovska 2021, Edi Kante, Duino Aurisina @kante_vini Friûl: polentina bio friulana, formadi frant, pitina Collio doc Friulano 2021, Gradis’ciutta, San Floriano del Collio @gradisciutta Il cotechino (di @sara_devetak) su cavolo cappuccio di Collina con purea di fagioli di San Quirino e kren. Venezia Giulia doc Bianco Mil Rosis 2015, Sant’Elena, Gradisca d’Isonzo Palačinke saltate al “Pestat di Fagagna” Trevenezie IGT Traminer Aromatico 2021, Jermann, Dolegna del Collio @jermann_wine “Snidjeno testo” Carso doc Kraška Črnina Krogle 2020, Kocjančič Rado, San Dorligo della Valle Tagliata di cinghiale Terrano 2022, . Matjaž Orel, Avber - Sezana Trippa alla carsolina Vino ottenuto da uve appassite Bianco Tal Lùc cuvée 09/2021, Lis Neris, San Lorenzo Isontino @lisneriswines Tortino di grano saraceno con semifreddo all’albicocca e cannella. ...

Restaurant 1905 is the "fine-dining" corner of Hotel Là di Moret in Udine. Designed by Architect Nico Vidoni of Mestre and inaugurated in 2020, it was dedicated to the birth year of the Marini Family business, which decided to take over an old tavern on the outskirts of Udine where people would meet at the end of the day for the traditional tajut. The one room with only a few seats is a refined environment in which to feel involved in a true sensory journey consisting of the food and the stimuli around it. The entrepreneurial spirit of the Marini family, of which Edoardo and his sister Federica are the dynamic representatives of the current generation, has been able to give life to a unique reality, in which a 4-star Hotel with its modern state-of-the-art Wellness & SPA Center, an American Bar & Restaurant perfect for quick but quality meals, an excellent Regional Cuisine Restaurant and this "fine dining" Restaurant with great ambitions coe...

Sala e cucina una brigata di grandi professionisti con l’unico scopo di farvi stare bene Grazie Cristian, Matteo, Stefano, Andrea, Enrico, Juri, Massimo Ristorante 1905 Ristorante fine dining in hotel Viale Tricesimo, 276 Udine T. +39 0432 545096 M. +39 351 911 3359 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/friuli/ristorante-1905 Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

Spaghetto Benedetto Cavalieri cotto nel brodo di fieno, crema di nocciole, Cuc di Mont, salsa all’Allium Victorialis e polvere di licheni. Lo spaghettone cotto nel fieno è stato mantecato con burro affumicato e formaggio di Malga Çuç di Mont, Presidio Slow Food prodotto sul monte Zoncolan; poi adagiato su crema di nocciole e guarnito con salsa all’aglio serpentino e polvere di licheni. Vengono fornite cuffiette con musica rilassante da indossare durante la degustazione. Il piatto ci è stato presentato al tavolo dal suo autore in cucina, Stefano Ristorante 1905 Ristorante fine dining in hotel Viale Tricesimo, 276 Udine T. +39 0432 545096 M. +39 351 911 3359 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/friuli/ristorante-1905 Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

Ravioli alla Pera Klotzen, salsa di fegatini, salvia fritta, ribes bianco, olio alla salvia. L’olio profumato viene versato al tavolo per finire il piatto. Friuli Colli Orientali doc Ribolla Gialla L’Imperatore 2023, prodotta e imbottigliata da Ronco dei Pini by Novello Wines, Prepotto @roncodeipini Di colore giallo dorato molto intenso, offre al naso note agrumate e floreali con spiccato sentore di acacia e legno. Al palato è fresca ma corposa, di ottima struttura e persistenza. Ristorante 1905 Ristorante fine dining in hotel Viale Tricesimo, 276 Udine T. +39 0432 545096 M. +39 351 911 3359 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/friuli/ristorante-1905 Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium!

The Sirk Family's La Subida is an authentic Relais de Campagne located in the foothills of the Collio Goriziano, amidst world-famous vineyards. Thanks to Le Case del Bosco, whose full Reportage you will find in lemilleUnanotte, the cuisine is complemented by an impressive hospitality offering for a truly complete and unforgettable sensory experience. The "old entrance" of Trattoria Al Cacciatore is rustic and cozy, with magnificent old terracotta floors. One is immediately plunged into an almost magical atmosphere, surrounded by the warmth of the Sirk family's exquisite hospitality. Right at the entrance, a large "fogolar" always lit welcomes guests with the warm magic of burning wood. The furnishings are a real triumph of woods, sideboards, linen curtains with laces, comfortable and important chairs around large, mostly round tables, small collections of various objects, stuffed game... for a very impressive result. "It is our home, whe...

Trattoria Al Paradiso-a real jewel set in the ancient, tiny rural village of Paradiso-already known in the 1960s as "Ostarie al Paradiis," was taken over in 1972 by Anna Maria Mauro and her husband Aurelio Cengarle, quickly becoming a true landmark of Friuli gastronomy. The 16th-century farmhouse that houses it has been delightfully renovated, with a fine architectural recovery of great impact. From the moment you enter, you realize that you are in an uncommon place, whose furnishings bear the imprint of exquisitely feminine taste. The interiors are structured in a theory of halls and small rooms, with frescoes and decorations that are also loaded but always tasteful, giving the rooms a distinct and original personality, certainly unique, creating an intimate, cozy and almost magical atmosphere, even difficult to describe without the aid of pictures. The fireplace room, with the traditional Friulian "fogolar," intimate and cozy, represents a fine exam...

The Campiello Restaurant with its modern hotel is strategically located 10 minutes from the Lombard Cividale del Friuli, the historic Rosazzo Abbey in the Colli Orientali del Friuli and the prestigious Collio wine-growing area. The dining room is angular in shape, a detail that makes it appear to be divided into several small rooms that are gathered together. The ambiance is warm and pleasant, enhanced by wall paneling and objets d'art, and enhanced by soothing lighting, with marble floors alternating with parquet portions, light-colored walls, and large tables. The Campiello represents one of the best addresses in the entire Friulian restaurant scene, and should be specifically noted for its superlative seafood cuisine, which is complemented by some perfect land preparations typical of the tradition. The comfortable adjoining hotel offers the possibility of concluding the gastronomic experience without the hassle of getting behind the wheel, a circumstance that i...

Trattoria Da Miculan, a treasured address for excellent regional cuisine, is located in Tricesimo, a few kilometers from Udine. Crossing the entrance threshold, you will find the bar area and a small gathering room for local patrons. Next, the rectangular-plan restaurant room. The defining element is the large traditional fogolar, right in the center of the room. The stone back wall stands out well with the lighting of spotlights recessed into the floor. The Antica Trattoria da Miculan is a true Osteria of traditional cuisine where you can taste Friulian specialties cooked to perfection. Juri Riccato and his wife Michela will make you feel at home, tasting traditional Friulian recipes alternating with some seafood delicacies in a well-kept environment. There is very good drinking, thanks to a well-assorted Cantina, full of many regional labels. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment:

The Villa Fontana Restaurant is located within the magnificent Relais Villa Fontana reviewed in lemilleUnanotte, situated in a splendid panoramic position on the hillside of Agliano Terme. Derived from a pair of stately manor houses from the last century that have undergone exquisite conservative renovation, it is a delightful place, beautiful and evocative in every season, framed by the hills of the Langhe and Monferrato UNESCO World Heritage Site. The entrance is common to that of the hotel: a warm and welcoming reception area of great character, with the attraction of the still-functioning corner well, which is followed by the sitting room with a fireplace. Thanks to expert restoration work, ancient and modern blend with great harmony. The dining room is a spectacular veranda overlooking the panoramic terrace with views of the hills, parquet floors, and tables served by comfortable chairs, set with class. The Gastronomic Restaurant of Villa Fontana is a small reali...

Archè is the new restaurant of Dennis Cesco, a very talented young chef whom we have been following since his time at Villa d'Amelia. The location is in Piobesi d'Alba, in a building with very modern forms that will prove to be even more surprising inside. Step through the front gate and you will be faced with a dazzling glass veranda surrounded by a lovely artificial turf garden, which hosts outdoor tables in summer. Great design for the interior as well, with lots of wood, including on the walls. At Archè Restaurant, we experienced a beautiful contemporary fine dining itinerary in a real modern gem, unsuspected from the outside. Chef Dennis Cesco is here in his first proprietary Restaurant, where he is free to propose without constraints the cuisine he likes, made of original and personal combinations, and ingredients - never too many - always perfectly balanced. We tasted a very current course that perfectly balances the many suggestions derived from the C...