Convivium

Alex Fine Dining is located in the heart of Kiruna, in the 'new part' of this Arctic city, where all the buildings once destabilized by intense mining activity have now been relocated. You will be welcomed by Chef Alex Meier himself, alongside his maître, Kevin, who wears a uniform featuring a black apron and a sash. The single, rectangular dining room is warm, inviting, and beautifully appointed with natural materials. Each table is paired with comfortable fabric-upholstered armchairs. At Alex Fine Dining, we enjoyed a beautiful gastronomic experience in a warm and welcoming atmosphere. Alex Meier’s cuisine is modern and refined, built upon ingredients of absolute excellence and a solid, mature technique. Complementing this is a wine pairing program that has been thoughtfully curated to elevate the tasting journey to its fullest potential. We have honored Chef Alex Meier with the Convivium Award of Excellence for the outstanding quality of both his cuisine...

Camp Ripan is located in Kiruna, in the heart of the Swedish Lapland. The resort is incredibly atmospheric - a glowing oasis of light nestled within the arctic chill of the surrounding wilderness. The interiors, with their Nordic vibe, are both modern and cozy. Leaving the spacious lobby behind and passing through the bar and the indoor greenhouse area, you'll find two adjoining square dining rooms—the first of which features an open kitchen. Both dining rooms feature large floor-to-ceiling windows that overlook the snow-covered landscape. Camp Ripan, one of the most charming accommodations in Lapland, stands out for its modern and intriguing 'Arctic' cuisine. Italian Chef Luca Dell'Agnola, who also gained experience in Iceland, is distinguished by his rigorous philosophy centered on sustainability and zero waste, skillfully navigating the Swedish, Sami, and Finnish cultures. His cooking prioritizes organic, farm-to-table products, premium norther...

Camp Ripan @campripan una delle più amene sistemazioni alberghiere in Lapponia, si distingue per una Cucina “artica” moderna e interessante. Lo Chef italiano Luca Dell’Agnola, che ha lavorato anche in Islanda, si distingue per la sua rigorosa filosofia ispirata alla sostenibilità e alla lotta agli sprechi, destreggiandosi con grande sicurezza fra le culture svedese, Sami e finlandese. La sua cucina predilige i prodotti bio a km zero, le pregiate carni della Svezia settentrionale, i frutti di bosco locali e i germogli di propria produzione, trattando con tecnica e sensibilità mediterranea gli ingredienti tipicamente artici che troverete in un menu ricco di suggestioni. Al Camp Ripan abbiamo assegnato il Premio all’Eccellenza di Convivium per la qualità della cucina e dell’accoglienza. Camp Ripan, one of the most charming accommodations in Lapland, stands out for its modern and intriguing ‘Arctic’ cuisine. Italian Chef Luca Dell’Agnola @dellagnolaluca who also gained experience ...

Bang Matbar is located in a brand-new building in a satellite neighborhood of Gothenburg, Sweden's second-largest city. The name Bang originates from the restaurant's first location on Bangatan, where Christoffer Lönnqvist originally started. The restaurant's interiors, both modern and personal, represent the perfect synthesis of the transition from the 'street food' concept to that of 'bar food' - the new frontier of avant-garde dining. Chef Christoffer Lönnqvist personally oversees the service, after preparing each dish in the open kitchen right before your eyes at the counter. The bare wooden tables are set with WMF cutlery and Spiegelau glassware. At the restaurant, we enjoyed a rich and stimulating 'casual fine dining' experience—sophisticated and refined, yet set within a very personal and welcoming atmosphere. Christoffer Lönnqvist's 'Nordic' cuisine is built on contrasts and a quest for flavor, with a sharp fo...

Skrei/Morot/Blåmussla/Harissa Skrei/Carrot/Blue Mussel/Harissa Skrei/Carota/Cozza/Harissa Skrei è il pregiato merluzzo artico stagionale norvegese, pescato solo tra gennaio e aprile, noto per la sua carne bianchissima e soda. La carota è un ingrediente molto usato nelle cucine nordiche in diverse consistenze per la sua dolcezza naturale. L’Harissa conferisce una nota piccante e speziata di origine nordafricana. È un classico esempio dello stile di Christoffer: inserire un elemento internazionale e audace per dare “carattere” a un piatto nordico. Skrei is the prized seasonal Arctic cod from Norway, caught only between January and April, and renowned for its pearly white, firm flesh. Carrots are a staple of Nordic cuisine, utilized in various textures for their natural sweetness. Harissa provides a spicy and bold North African note. It is a quintessential example of Christoffer’s style: introducing an international and daring element to give ‘character’ to a Nordic dish. Bang Ma...

The Sjöö Restaurang is the main restaurant of the Hällsnäs Hotel, a charming residence located on the shores of the lake a few kilometers from Gothenburg, in southern Sweden. The road ends exactly with the property's parking lot. The road ends exactly with the property's parking lot. At the entrance, lots of wood and decidedly Nordic minimalist atmospheres. The vast dining room is characterized by natural materials and large windows that offer a scenic view of the lake, completely frozen in winter. At the Hällsnäs Hotel & Restaurang you can enjoy a Swedish gastronomic experience in an environment of Nordic rigor with the added bonus of a splendid view of the frozen lake from the large windows of the room. Sjöö's cuisine is modern and interesting, prepared using selected ingredients. We promise to test Signum's extensive 18-course menu in the future, which represents the property's flagship. Do you want to post ...

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:

Amor Piemonte Tagliatelle di semola, ragù con pasta di Salame, Timorasso e Nocciole delle Langhe Corilù. Arburent, Osteria di Confine Via Torino, 23/A Castelnuovo Scrivia (AL) M: +39 375 987 5938 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/piemonte/alessandria/arburent Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

The "Ristorante del Capo" is located in the village of Bordighera Alta, right next to the ancient medieval gate from which it takes its name. The interiors are divided into two rooms. The main one ends at the back with the bar counter. The second room, raised and L-shaped, is intimate and intimate. The adjacent Bottega del Capo is an extremely well-kept space used for the sale of fine wines and niche gastronomic products. The restaurant is a beautiful place of typical cuisine in the beautiful village of Bordighera Alta. All Chef Luca Napoli's dishes are prepared using the best that the market and the season offer. No flights of fancy but a lot of substance and a lot of care. A precious address where you can eat and drink very well, pampered by attentive and attentive service! Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment:

Un grande piatto dell’antica tradizione genovese, che richiede una cottura separata per ogni singolo ingrediente, preparato in maniera impeccabile, con il giusto tocco di acidità conferito da un po’ mollica di pane abbrustolito bagnata in aceto posata alla base. Ristorante Del Capo Via Al Capo, 4 - Bordighera (IM) T: +39 0184 195 8823 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/liguria/imperia/ristorante-del-capo Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

Tortelli ripieni di zucca rossa, patate e porri con gamberi e bisque di gamberi. Ristorante Del Capo Via Al Capo, 4 - Bordighera (IM) T: +39 0184 195 8823 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/liguria/imperia/ristorante-del-capo Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

Pescato, Rubra, Ketchup d’Aglio Nero, Cavolfiore, Cavolo Riccio e Beurre Blanc La Rubra è un agrume, della famiglia dei cedri rossi decorativi; la sua parte bianca è piacevolmente fresca ed amaricante, per accompagnare al meglio il trancio di Ricciola; a completare il piatto, cavolfiore, cavolo riccio, ketchup all’Aglio Nero e salsa “beurre blanc” a base di burro e aceto di Champagne, versata al tavolo. Ristorante Equilibrio Tipologia del Locale: Ristorante fine dining, Stella Michelin Località Martin, 13 - Dolcedo (IM) T: +39 0183 684685 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/liguria/imperia/equilibrio Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

Jacopo Chieppa's Equilibrio Restaurant is located in an ancient mill located on the banks of the Prino stream, beautifully restored. From the moment you enter, there is a strong desire to respect the history and origins of the structure in which you find yourself. The interiors of the restaurant have been designed to welcome guests in a warm and characterful environment, in which the central stove and the ancient mill wheel stand out. The harmony of the furnishings and decorative elements will accompany you on a true multi-sensory journey prepared with meticulous care. Equilibrio is the perfect location to enjoy a rich and stimulating gastronomic experience, cultured and refined in an environment of refined elegance. Jacopo Chieppa's cuisine is made up of great ideas, lots of technique, true passion and moderate provocation, with the aim of creating well-being rather than surprising. When faced with a dish like the Minestrone su Tela, one smiles rather than...

PICNIC. Come in un vero picnic, ecco ora un assortimento di Tapas, che vediamo in dettaglio: TUILE AI SEMI DI ZUCCA E CASTELMAGNO GELÉE DI RAPA ROSSA E CAPRINO CARDO, ACCIUGA, LIME E POLLINE Ristorante Equilibrio Tipologia del Locale: Ristorante fine dining, Stella Michelin Località Martin, 13 - Dolcedo (IM) T: +39 0183 684685 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/liguria/imperia/equilibrio Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

PICNIC. Come in un vero picnic, ecco ora un assortimento di Tapas, che vediamo in dettaglio: FIORE D’AGLIO, MANZO, AGLIO NERO E BIANCO DA VESSALICO (Presidio Slow Food), ricotta salata in superficie TARTELLETTA DI RICCIOLA, TARTUFO E MAIS (in forma di pop-corn e crema) SFERA DI PECORINO E LIMONE Ristorante Equilibrio Tipologia del Locale: Ristorante fine dining, Stella Michelin Località Martin, 13 - Dolcedo (IM) T: +39 0183 684685 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/liguria/imperia/equilibrio Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

“Zuppa di cioccolato e arancia in crosta di pasta sfoglia” Viene servita caldissima al tavolo aprendola nella parte superiore e versandovi un cucchiaio di Grand Marnier. Langotto Via Giordano, 8 Novello (CN) T: +39 0173 731193 M: +39 333 336 8020 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/piemonte/cuneo/langotto Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

“Carciofi alla Cavour” Un piatto che è reinterpretazione di una ricetta classica piemontese con carciofo, uovo e acciuga. Al fondo c’è l’uovo morbido, sopra c’è il carciofo, con le polveri di prezzemolo, uovo e Parmigiano, l’acciuga fresca fritta e una salsa al prezzemolo a riprodurre il carciofo con il suo fiore. Il piatto è terminato versandovi la salsa all’acciuga. Langotto Via Giordano, 8 Novello (CN) T: +39 0173 731193 M: +39 333 336 8020 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/piemonte/cuneo/langotto Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

Otto Lucà, chef del Ristorante LangOtto di Novello (CN), insieme al suo fidato secondo Andrea, mostra l'impiattamento di: Ravioli di lepre alla royale, foie gras, tartufo nero. I ravioli, farciti con ragù di lepre cacciata, sono terminati con una salsa royale al tartufo nero, fondo di lepre e Cognac, crostini di pane e pezzetti di scaloppa di foie gras arrostita. Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/piemonte/cuneo/langotto Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

LangOtto is the name of Chef Otto Lucà's gastronomic restaurant in Novello, in the heart of the Langhe. The place has been personalized with a few well-calibrated touches. We like the sign, with the plate stylized for the "O" and the double meaning of the word "Novello" which can be interpreted as a location or an adjective. Once you cross the threshold, at the entrance you will find the bar counter, facing the air-conditioned cellar and the kitchen. Then you will get to know the first of the numerous contemporary works of art that decorate the restaurant, the two "neither before nor after" wall clocks, the work of Nicus Lucà, which indicate one the hours and the other the minutes. Following, the portrait of Paul Bocuse made with pins, and the latest arrival, the Mosquito, also made with a pin passing through the protective glass. Langhe and Piedmontese dishes cooked with French techniques: this is the summary of what you will exper...