Skip to main content

Featured

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:

Liska - Pavia

"Liska - mangia e tas" (eat and be quiet) is a young, contemporary, gourmet sushi restaurant located in the heart of Pavia.
The exterior opens onto a small outdoor seating area on the square in front, which has convenient parking.
The interior is divided into two adjoining rooms, the first of which has a bar counter, tastefully renovated.
The beautiful antique coffered ceilings stand out, as do the wings alternating different styles of tapestry and a colorful wall covered in flowering plants.
A pleasant and personal environment in which to enjoy a rich taste experience!
Thanks to its chef Marcello Riina, Liska represents the unexpected (but highly successful) encounter between two food cultures—Japanese and Palermitan—that are as rich as they are distant, at least in appearance.
Marcello is a virtuoso who is madly in love with his profession as a chef and with his Sicily, which is clearly evident as soon as he begins to describe his dishes...
... And what dishes! At Liska, you will taste contemporary "sushi" that is a fusion of pastry and Zen garden, which not only pays attention to the preparation of the fish (of extraordinary freshness, ed.) but even to the treatment of the rice, which here is lightly smoked to enhance its characteristics.
The rest is a skilful blend of some of the island's intense aromas and the natural flavour of fish, shellfish and spices.
Do you want to post your comment? Make yourself the Critic on the Blog!

Post your comment:

Comments

Popular Posts