Restaurant

Schuppen 13, overlooking Lake Konstanz, on the border with Switzerland, is the reign of Mariano Pusceddu, an authentic artisan of flavour. His Italian extra virgin olive oil, served as an appetizer betrays how the meal to come will be an...

Carmelo Berardinelli has Mediterranean cuisine in his DNA. He was born in Camerota in the Cilento area, in the actual birthplace of the Mediterranean Diet concept. Donato Apicella, native of San Bartolomeo in Galdo (Benevento) is an exceptional host and...

Calogero Gallo has been managing the gorgeous Kӧnigstein area restaurant with his wife Denise Von Bienenstamm for the past fifteen years. Lucullus is the expression of Italian authentic cuisine with a strong Sicilian influence. Every dish summons a piece of...

Scents of Trastevere in the heart of Valletta. Zero Sei is the brainchild of a Roman family that has moved from the Italian capital with a fine baggage of culinary knowledge to the Mediterranean island. Therefore both Italian and international...

La Zagra’s owner, Antonio Sturiale, serves cucina italiana that is Sicilian above all, but integrated into the reality of Zurich. He carries this off thanks to a careful selection of ingredients that come directly from Sicily itself. Pasta, however is...

Elio, Desireè, Michelle and Fabienne Marsiglia curate the fine cuisine of Ristorante Riviera as if it were in their own home. Ligurian olive oil of excellent quality and the well-built and well-presented Mediterranean traditional pasta dishes include sumptuous Spaghetti from...

Small CBD pasta bar that has taken Melbourne by storm; while fresh pasta and risotto dishes are the drawcard here, smart diners don’t pass over the equally delicious antipasti on offer. The kitchen is open all day, but book early...

Modena born chefs Luca Flammia and Francesco Rota wear their hearts on their sleeves in this buzzy trattoria/bakery; with a menu that includes Gnocco Fritto and Tortellini in Brodo. Stop in for breakfast and indulge in freshly baked pastries from...

The blue and yellow colour palette of this Italian restaurant takes us straight to the cultural background and flavours of chef and owner Giancarlo Ferrara. The same bright and identifying flavours are found in the dishes reinterpreted with creative flair....

Jay Jerrier's project is increasingly complex and articulate. It all started with a mobile oven in the streets of Dallas, then the first restaurant - today in Dallas there are 5 of them - which then spread to two more...