Awards 2017

30/11/2025: Truly amazing restaurant. Food was outstanding along with the service. Highly recommend attending this beautiful experience when in Sorrento

18/11/2025: Spectacular service and food. So many connected stories to the meal. There was thought and joy put into the meal. This is what you expect with a Michelin star. I think it deserves another. We ate at a Michelin 2-star the same week, and we much preferred Terrazza and we hope to return. Also, between all of the additional tastes between courses, we must have eaten 15 courses. Insane. Wonderful!

14/04/2026: The menu has something for everyone.

13/04/2026: A fantastic experience. Heinz Beck himself came out and took time for each guest. The food was unique and excellent. The only thing that bothered us was that some people, despite the strict dress code, still came in colorful socks and sneakers, or didn't even wear a jacket. Otherwise, it was a thoroughly enjoyable evening. The view was stunning, and the service was phenomenal. The water menu was also a fun feature, and it was enjoyable to try water from different regions. The only thing we didn't like about the meal was the dessert. It was too much and too sweet.

17/02/2026: I can definitely recommend this restaurant.

08/02/2026: World-class, in a small cute Dolomiti village and with an intimate atmosphere of extremely kind hosts. Each single plate is the convergence of care, knowledge, experience, traditions and experimentation. Words are limited to express what is to eat at Laite.

26/04/2026: Enrico Crippa is the pinnacle of gastronomy! Three stars and the level couldn't be higher. Everything was superb, from the first moment to the last. I was especially impressed by the chef's work with vegetables—it was simply wow! Ordinary ingredients become masterpieces: vibrant, fresh, with a depth of flavor that's hard to describe. Absolutely delightful, I dream of coming back! Можешь копировать любой или сказать, если нужно ещё короче/длиннее или с упоминанием конкретных блюд.​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​

09/04/2026: Piazza Duomo is absolute perfection: Enrico Crippa's menu is a brilliant explosion of flavors. Furthermore, the impeccable service, from the welcome to the farewell, makes this an experience you shouldn't miss at least once in your life.

12/04/2026: We visited this truly remarkable restaurant in Friuli on Thursday: fantastic, very creative food, charming service (Italian, German, or English), and a modern, very appealing atmosphere. We were delighted! 😄

04/04/2026: Incredible experience, heavenly dishes, and the entire staff was meticulously attentive to every detail. Perhaps the best restaurant I've ever been to, truly top-notch.

10/04/2026: Spinechile is a truly special place. The location is stunning, surrounded by greenery, with a tiny room and a window offering a breathtaking view of the valley. It's one of those experiences you remember, where you understand the dedication and passion behind it.

07/04/2026: Whatever opinion I express, I fear it might be reductive, because I believe that certain experiences cannot be explained; they must be lived. Thank you for making us live a dream.

08/05/2026: Birthday party at La Peca. Everything was perfect. From the presentation to the flavor of each dish. The entire staff was attentive and very friendly.

12/04/2026: A wonderful experience, both in terms of taste and appearance. The food was excellent and the decor was beautiful. It was definitely something out of the ordinary, unlike many restaurants that tend to conform to the same standards these days. We'll definitely be back.

19/04/2026: A unique gastronomic experience in a comfortable environment with staff who, with professionalism and friendliness, create a truly pleasant atmosphere.

18/04/2026: Imagine an evening at dinner... La Credenza: an experience that transcends dinner. Crossing the threshold of La Credenza, in San Maurizio Canavese, isn't simply entering a restaurant. It means accepting an invitation to a journey. A journey where the senses are the protagonists, the raw materials are the muse, and technique is the creator of pure emotion. The atmosphere is a perfect prelude: a sober, almost whispered elegance, where soft lighting and minimal design create a cocoon of intimacy and anticipation. Giovanni Grasso's welcome, orchestrated with the mastery of a consummate host, is the first, impeccable step in a dance that will last all evening. You are a guest, not a customer. And this is a substantial difference. We chose the tasting menu, a journey that proved to be a crescendoing symphony. Here, the chef's hand doesn't just cook; it composes. Each dish is a canvas, a story that speaks of the Piedmont region in a universal language, made of an almost sacred respect for the ingredient and flashes of genius that project it into the future. How could we forget their risotto, which wasn't simply a risotto but the memory of a walk in a humid forest, with a creaminess that envelops the palate and a crunchy counterpoint that awakens the senses with every bite. Or the veal pizzaiola, a masterpiece of meticulous cooking, its crispy skin concealing tender and juicy meat, accompanied by a deep and complex sauce that brings out every nuance. Every course is a revelation. Balance is the key: between sweet and savory, between soft and crunchy, between comforting tradition and surprising audacity. Nothing is left to chance, yet everything appears miraculously spontaneous, natural. An honorable mention goes to the wine pairing, a parallel narrative that didn't merely accompany the dishes, but elevated them, engaging with them, sometimes through assonance, sometimes through bold contrast. The sommelier's expertise and passion transformed every glass into a discovery. The dining room service is a silent and perfect choreography. An attentive staff, present but never intrusive, capable of anticipating every desire with a discreet smile and a professionalism bordering on perfection. They move with a grace that helps make the entire experience seamless and magical. Dessert wasn't the end of the meal, but the final, dazzling brushstroke on a work of art. A play of temperatures, textures, and flavors that cleansed the palate and left a mark of pure joy. Leaving La Credenza is like waking up from a beautiful dream. You don't go to La Credenza simply to eat; you go to experience an emotion, to collect a precious memory. It's an experience that stays with you, a point of reference for anyone who believes that great cuisine is not just nourishment for the body, but above all for the spirit. Absolutely unmissable (because spectacular doesn't do it justice). Sergio & Erika 17/4/2026

28/03/2026: An excellent experience, in every way. I can't add anything to what's already been said, except that I'll definitely be back for the seasonal menu.

25/04/2026: Excellent service and atmosphere. We went during the week and it was relatively quiet. The dishes are nothing to complain about, good quality and refined flavors. As a dessert lover, I have to say they leave a little to be desired.

19/04/2026: I've been wanting to go back for a while, and I've decided to go back more often. I'm not even talking about the food or the service, which I have to say was excellent without being overwhelmed. It's the best seafood restaurant in Italy, period. Thank you.

10/04/2026: I had lunch on a weekday with my family... despite the extremely high level in every area, be it the atmosphere, the service, and last but not least the food, the feeling we all perceived was of great attention both to our needs, I am celiac and vegetarian, and the very friendly atmosphere that made us feel at ease... almost as if we were at home.... At the end of the lunch, Massimo Bottura lingered to exchange a few words with each table, a man of great culture and humility, a real experience... and as a waiter asked me just before leaving... Did you have fun, ma'am? A lot, definitely worth repeating 🤍

06/04/2026: ⭐⭐⭐⭐⭐ Osteria Francescana — Modena Walking around Modena, I felt a certain coolness when Massimo Bottura was mentioned. Nothing explicit, just small signals — among restaurateurs, shop owners — that hinted at distance rather than pride. Whether jealousy or misunderstanding, I don’t know. But it made me want to experience Osteria Francescana without filters. From the outside, the restaurant is discreet, almost withdrawn. No attempt to impress, no obvious signs of greatness. That kind of quiet confidence typical of places that don’t need to explain themselves. At the entrance, before the dining room, there is a small welcome area where art immediately takes the lead. What struck me most was the statue of Massimo Bottura: ironic, self-aware, slightly irreverent. Not a monument, but a statement. It sets the tone. The dining room is intimate, with only a few tables. Silence, focus, no distractions. You feel invited to pay attention. The tasting menu unfolds with precision and discipline. After a sequence of focused amuse-bouches, the menu moves through dishes that avoid excess and aim for clarity: a green, herb-driven course, clean and essential; a seafood dish built on iodine, texture, and contrast; and then “Legumes cooked individually”, served with beer — a dish of apparent simplicity where timing, respect, and control turn something humble into something deeply meaningful. Then pasta, the heart of this territory. The tortellini, tiny and perfectly executed, served in a light Parmigiano Reggiano cream, are a lesson in balance and restraint. Nothing added, nothing taken away. One of the most striking moments is the savory panettone with duck. Warm, aromatic, structured like a festive bread but treated as a main course, paired with a rich duck sauce. Memory, technique, and flavor all aligned. The meat course that follows stays on the same line: focused, clean, confident. No unnecessary elements. Desserts close the experience without chasing sweetness. Balance, bitterness, texture. An intelligent ending. Wine pairings are thoughtful and precise throughout, always supporting the dishes, never dominating them. Halfway through the meal, Massimo Bottura entered the room, greeting every table. Reserved, present, not performative. Fame here feels like a consequence, not a goal. This is not a restaurant trying to please everyone. It’s a restaurant that knows exactly who it is — and why. And to Modena: whether you like it or not, you are home to one of the greatest Italian chefs of our time.