Awards 2017

26/05/2024: Unbelievable experience! A must do when is Sorrento or an even better reason to visit. Book in advance and make it happen.

06/01/2024: Dining at Terrazza Bosquet is a unique experience. The professional staff make your experience fun. The food is so interesting and we were amazed at the intricate details to attention that go into each dish. The wine selection is extensive, but the sommelier was very knowledgeable and helped us pick wines that we loved! I loved it when the Executive Chef came out and prepared our extra special dessert. This was a great way to celebrate our 30th anniversary.

13/07/2024: We had an amazing night at La Pergola, the food was all delicious and unique and the staff were wonderful and very tolerant of our poor Italian. Very much worth the trip.

13/07/2024: My experience at the Pergola was somewhat atypical - in a positive way, of course - given that I had the opportunity to enjoy a stellar aperitif in the company of the Chef himself, sipping Champagne and enjoying various delicious canapés. But it was above all the second part of the evening that was magical, in which I tasted dishes that even today, more than a year later, I remember with immense pleasure. An honorable mention for the dish "A memory of Cappadocia", inspired by the chef's trip to Turkey: amberjack tartare in celeriac with a yogurt and barley coffee sauce, all recreated in the style of the mountains of the region. How can we not mention the "Fagottelli La Pergola", the chef's signature dish. Without exaggerating, this is the tastiest first course I have ever eaten in my life! I was also very impressed by the Chef's interpretation of the Sicilian cassata. Everything, from the atmosphere to the view, from the taste of the dishes to the elegance of the ambience, is an experience that would otherwise be unrepeatable in other restaurants in the capital.

12/05/2024: Welcoming and well-kept environment, of unique beauty. The service is excellent, the food is a delicious work of art.

09/04/2024: If there were six stars it would deserve them all. The recognition they have received at a national level is well deserved. Without going into the details of the menu which would be very long and detailed and worth 10/10, compliments to the chef, the sommelier and all the staff for their excellence. I used the term cook because that's how I mean someone who really does the best with simple ingredients. Chef for me is an understatement. A thought in this to their great dad and husband. Beatrice

23/06/2024: Sono stato al Duomo per la seconda volta, la prima era per onorare una scommessa persa,purtroppo, con l’amico Matteo. Abbiamo optato per un menù ridotto,4 portate invece delle canoniche 8-11 di un menu normale. Devo dire che le innumerevoli amuse bouche che vengono offerte valgono praticamente un pasto. L’insieme del tutto può solo definirsi un tripudio per il gusto e la vista anche se chiaramente non tutti i piatti danno le stesse soddisfazioni. Chiaramente, parlando di un 3 stelle non si può pensare che sia economico, personalmente però penso che ne valga la pena. Unica critica: è un peccato che il menù “ridotto” ci sia solo a pranzo nei giorni feriali; non tutti possono sopportare un menù di 8/11 portate.

13/06/2024: Pranzo al ristorante tristellato piazza duomo di Alba, si entra da un vicolo della piazza e si sale in un locale al primo piano; abbiamo pranzato nella sala rosa che francamente non mi è piaciuta molto. Preso il menu discover da 170 euro disponibile solo a pranzo di 4 portate. Piatti eseguiti e impiattati alla perfezione, in particolare molto buono l’antipasto merluzzo e zafferano elegante e delicato e a seguire i ravioli alla nduja molto saporiti ancorché in quantità molto limitata. Nella media il secondo costolette di agnello con taccole, deludente il dessert tipico piemontese il bonet servito su un piatto senza nessun accompagnamento a parte un te aromatizzato da bere insieme, si poteva sicuramente fare di meglio. Prima del pranzo tantissimi piccoli assaggi alcuni buoni altri meno ma comunque graditi e la piccola pasticceria con il caffè. Carta vini esageratamente costosa abbiamo preso due calici a 36 euro ciascuno ed era il meno caro, francamente fuori mercato. Servizio cortese e veloce, gradito il menu regalato a fine pasto anche se il costo totale con acqua caffè e vino è decisamente alto in rapporto a quanto consumato. Mi aspettavo di più…

16/07/2024: Nice reception, despite the fact that we hadn't made a reservation and the restaurant was full, we spontaneously got a nice seat. Nice service and typical Italian cuisine...it was great and we would love to come back

15/06/2024: Today we celebrated the Amber Wedding. It was a beautiful experience, exceptional hospitality, wonderful service. Super people, in particular the girl who welcomed us, accompanied us throughout the dinner and the cheese tasting. We can only say good ❤️

07/06/2024: 1a quality and service, gladly again

20/07/2024: A fantastic experience. You arrive in a fairytale landscape. The fairy tale continues even while sitting at the table as the dishes are sublime. Wines, beers and distillates are expertly paired. The extra touch is the pleasant company of Paola and her staff, always present and pleasant without compromising the magic of the place.

01/06/2024: An unforgettable experience!!!! Everything impeccable from the food, wine, service and location!!!!! Full marks!

05/07/2024: Simply one of the best restaurants in Italy

18/06/2024: Siamo stati a cena sabato 15 giugno, volevo regalare a mio marito l'esperienza alla Peca. È stata una serata speciale, il menù impeccabile dall' antipasto al dolce, la cura nei dettagli, la qualità delle materie prime superba....il vino un ottimo accompagnamento. Un grazie particolare al sommelier di Sala, alle ragazze molto gentili ed Alessandro che ci hanno accompagnati in questa bellissima esperienza. Molto apprezzato che alla fine ci abbiano all'uscita ringraziato e salutato. Come ho detto al sig. Pierluigi è stato un bellissimo viaggio. Grazie, Jessica

02/07/2024: An experience undoubtedly worth repeating, excellent quality dinner with impeccable service

25/06/2024: Ritengo che sia molto difficile trovare di meglio. Eccellente cucina e servizio, assolutamente da provare almeno una volta, e non è così distante da Torino

27/06/2024: Highly recommended restaurant, good, beautiful, refined dishes. Very kind and impeccable staff. The spaghetti with seafood livers and risotto are amazing.

18/06/2024: Le Calandre was my anniversary destination with my boyfriend. It is not the first starred restaurant we have visited, but certainly one of the most particular. The menu is something truly out of the ordinary, it is presented in three versions, we chose "Max". Dish after dish was a discovery, a mystical journey full of tastes, sounds and wonders. We had the pleasure of chatting with the Chef, a wonderful person available for any curiosity and clarification. As often as places like this are criticized, it is always worth trying at least one in your life. Behind an "out of the ordinary" dish there is always a lot of study, commitment and passion. The staff is very knowledgeable and kind. Impeccable service. The wines and sommeliers were exceptional, not to mention the handcrafted glasses from their personal line. As soon as we have the opportunity we will definitely return to repeat this wonderful experience.

01/07/2024: Starry dishes that respect tradition. Wonderful place that will surprise you.

24/06/2024: Elegant place, excellent service, excellent food and wine.

12/06/2024: Chronicles of a dinner. Modena, via stella 22, one door, closed. Few people wait outside in anxious anticipation. The tension is palpable. 8pm the door opens, we enter. Brief welcome and we are immediately guided through a labyrinth of corridors with soft lights and psychedelic floors. We're already lost! Here is the table, we breathe a sigh of relief, we are safe. Minimal but characteristic mise en place. Below is the menu and a brief description. "Globale" a world tour through typical dishes revisited by Bottura and his team. We trust and take that. We trust wine pairing a little less. I sift through the paper. We could do better. In the end we opt for Giuseppe Rinaldi's three-tine 19. With citric you're on the safe side. Let's go. Entrée with club sandwich, tartlet with eel and caviar, paella mignon and accompanying vegetable broth. Very, very good, great start. First course, "you say tomato, I say tomato and bread". Show plating. It's an ice cream with olive oil inside on a base of cherry tomatoes and bread chips, basically a bruschetta. Good, very good, show. Second course, "between the Andes and the Adriatic". Fish tartare with melon, potato and seaweed. Good is good but not like the previous one. Go on. Third course, "from Gragnano to Bangkok". A fusion between spaghetti with tomato sauce and pat thai. And here we fly at very high levels, fantastic. Fourth course, "the year of the dragon". Grouper served with various sauces, the best of which is one with peaches and pepper. Good but I would have liked more sauce, it was the real protagonist of the dish. Fifth course, "tandoori". Marinated lamb with cooking juices, spices, vegetables and yogurt sauce. To fall over in your chair! Taste buds in haywire. I'm out of breath. I get up, go to the bathroom, I need to clear my head. I rinse my face and realize. I'm in Wonderland and I'm little Alice!! I compose myself and return to the table. Sixth course, "holy mole". Very very good veg dish, we remain at very high levels. Seventh course "focaccia tatin". Ligurian focaccia cooked like a tatin with peaches, mushroom cream and truffle. Crazy, literally crazy! Extra dish, "five maturations of Parmigiano Reggiano in different consistencies and temperatures". Only two ingredients, time and parmesan, here expressed in cream, demi soufflé, foam, chips and air. Legend. Olympus of taste. Paradise. Many other useless words would not be enough. Tears, many tears. Eighth course "fregula". Chickpea flour fregola with aubergine jam. Perhaps the least convincing dish but I'm not sure, perhaps it's all the fault of the previous course. Ninth course, "good morning Sicily". Almond paste granita, coffee, lemon zest and capers. Here we go again, taste buds still haywire. This is also absurd! Tenth course, "key lime pie". Sweet not sweet, great freshness and acidity, the right conclusion to cleanse the palate, very, very good. Small pastry shop (excellent). Coffee. I count. Souvenir (bottle of balsamic vinegar). The curtain falls. Applause. I go out the door dazed and find myself wandering through the streets of the center of Modena, I'm confused, I still don't understand what happened. It was all fast. Too fast. I should go back to the car but I don't feel like it. I want to go back. I want to start over! It's not right! Nothing will ever be the same again. Praise be to you, Massimo Bottura. To your team, your creativity, your genius!

14/01/2024: Un esperienza di vita, non servono altre parole. Tecnica, passione, colori, eccellenze, servizio e famiglia. Semplicemente il migliore.