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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...

Devetak Il nostro pasto … Chef: Gabriella Cottali Devetak Lokanda 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.
Liquore Ratafià di Ribolla Gialla, Eugenio Collavini, Corno di Rosazzo @eugeniocollavini_official Semifreddo al miele di Sara Devetak con gelatina allo scotch Whisky
Lokanda Devetak 1870 Gostilna di cucina tipica regionale e Locanda Brežiči, 22 San Michele del Carso Savogna d’Isonzo (GO) T. +39 0481 882488 M. +39 331 984 6067

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