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Arburent, Osteria di Confine - Castelnuovo Scrivia (AL)

The name "Arburent" for the new "Osteria di Confine" by Federico Costa is a choice that encompasses the philosophy of the restaurant: an Osteria that celebrates the beauty of borders, understood not as separation, but as a union of traditions and flavors, and the multiple family roots of the Chef, who has grandparents from Val Borbera, Tortona, Lombardy and Veneto. The interiors of the venue are the result of a careful, radical renovation of the pre-existing hairdressing salon. The result is warm, welcoming and full of character, with bold but restful colours. Arburent is a pleasant modern tavern with a new generation concept. The cuisine of its Chef and owner Federico Costa is based on selected ingredients, seasonality and attention to detail. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment:

Piano35 - Torino

Piano35 is the trendy restaurant that since July 2016 has dominated Turin from the thirty-fifth floor of the Intesa-San Paolo Skyscraper, designed by Renzo Piano: a unique place, wrapped in the greenery of a bioclimatic greenhouse, from which the city is overlooked with a breathtaking view from 166 meters above the ground.
The restaurant is entrusted to the prestigious management of Marco Sacco, Executive Chef, and Christian Balzo, Resident Chef, who led it to the Star.
Italy's Highest Restaurant is reached by a very fast elevator from the direct entrance on the street level, where the reception desk for guests is located.
The Restaurant hall is spectacular for its ultra-modern "loft design" with taut glass and steel structures, parquet floors in warm natural hues, and floor-to-ceiling windows flooding the room with light from the 4 perimeter sides.
Artificial lighting has been cleverly designed to allow optimal views of the cityscape in the evening: low lights in the room with spotlights well centered on the tables.
The Piano35 restaurant is worth a visit both for the spectacularity of the location and for the virtues of a modern cuisine, based on the quality of the raw material and state-of-the-art technique, led by chefs of absolute prestige.
With each of our visits, the tasting path surprises and delights us, to a greater extent each time...
A very high-level, well-knit and motivated Room, and an excellent brigade at the stove, add luster and quality to a Restaurant that is at the top of the offerings of the Capital and the Region.
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