Awards 2017

04/11/2024: The "Don Deppi" restaurant at the Majestic Palace Hotel in Sant'Agnello is an unparalleled culinary experience. The starred chef Mario Affinita knows how to transform quality ingredients into works of culinary art. The service, as always impeccable, by Marco and Elisa in the room, complete the experience. Our gastronomic journey began with **Scampi all'Artemisia**, a dish that combines the freshness of shellfish with the unique aroma of artemisia. The **Nitro beef tartare** amazed with its contrast between the cold nitro and the intense flavor of the meat. The **Conchiglie with smoked eel and turnip greens** offered a perfect balance between the smoky flavor and the delicacy of the turnip greens. The **Risotto with pappacelle peppers and crispy bacon** was a triumph of flavours, with the bacon adding an irresistible crunch. The **Sea bass with beurre blanc** was sublime, with the beurre blanc sauce enhancing the delicacy of the fish. Before dessert, a pre-dessert with Gin and tonic to refresh the palate. And to finish on a high note, the black truffle, hazelnut, coffee and honey ice cream enchanted with its combination of rich and contrasting flavours. A restaurant where every dish tells a story and every bite is an unforgettable experience. Don Deppi deserves much more than one star.

18/10/2024: Staff was very helpful in accommodating our large party, the meal was amazing, only feedback would be to confirm bottle pricing with the guests before pouring, though I’m sure if your splurging on a meal like this it usually isn’t an issue!

22/03/2025: Eh sì proprio così!non lo potrei definire diversamente! Anzi per la verità trovo molto difficile trovare appellativi ed aggettivi per meglio definire e fare intendere una realtà fantasmogorica che ti fanno vivere questi tre eccezionali fratelli,senza dubbio notevole orgoglio delle nostre terre! Dico solo questo per essere incisivo e coinciso;il concetto è questo: Da piazzetta Milù tu non vai a cena o a pranzo, bensì tu vivi una emozione,una esperienza che rimarrà indimenticabile per tutta la tua vita! Felicissimo oltremodo di avervi scoperto! Diventerò certamente assiduo frequentatore! Ad maiora è ultroneo, perché sono già in paradiso! Vecchio freddy

05/03/2025: Ho scritto diverse recensioni su Piazzetta Milù, ma ho sempre dimenticato di dire una cosa fondamentale: conquistare due stelle Michelin a Castellammare di Stabia equivale a prenderne quattro in località più blasonate. Qui, infatti, l’eccellenza gastronomica non ha il supporto di una cornice turistica internazionale, ma è frutto esclusivo di talento, passione e duro lavoro. E come sempre, il livello è straordinario. La cucina si distingue per creatività, originalità e impeccabile buon gusto, senza mai perdere di vista l’equilibrio e la sostanza. Ogni piatto è una scoperta, un viaggio tra sapori che sorprendono e conquistano. L’accoglienza di Emanuele è impeccabile, con quella capacità unica di farti sentire subito a casa, senza mai perdere professionalità e attenzione al dettaglio. Piazzetta Milù non è solo un grande ristorante: è la dimostrazione che l’alta cucina, ispirata da quel genio di Maicol, può nascere e prosperare ovunque, anche laddove il riconoscimento è una conquista ancora più difficile. E ogni volta, sedersi qui è un piacere e un privilegio.

30/03/2025: Where to start? Everything you read and say about this place is true! AMAZING! The kitchen reminds you of the one at home with small reinterpretations! The sweetbreads are worth the trip from Rome, the cannelloni are worth the trip from wherever you come from... You absolutely must try the entire menu: you will return to taste what you didn't get. Reservation required at least 2/3 weeks in advance!

18/03/2025: I had the pleasure of having lunch at Sora Maria e Arcangelo with my family and discovering refined, quality cuisine. Excellent service and selection of local wines. I will definitely come back.

02/03/2025: Ho scelto di festeggiare il compleanno della mia compagna alla Torre del Saracino, dove lavora lo chef Gennaro Esposito uno dei capisaldi della ristorazione Nazionale e Internazionale. Il Menù degustazione da 11 portate è stato un'esperienza mistica, cibo superlativo, di una leggerezza inaudita, enorme padronanza della tecnica e accostamenti poco scontati. In sala il Personale è estremamente professionale e preparato su tutto, dal maitre al sommelier, compresi tutti i ragazzi che lavorano nel ristorante. Uno staff davvero invidiabile, detto da un uomo come me che lavora nella ristorazione da 14 anni! Cigliegina sulla torta (oltre alla candela per la mia compagna 😅), la premura di accompagnarci con la macchina in stazione a Vico Equense vista la strada in salita che ci aspettava e il brutto tempo! Complimenti a tutti quanti ragazzi, siete un vero esempio di professionalità e umanità! Ci rivedremo sicuramente!

19/02/2025: Pure poetry... unforgettable experience!

01/04/2025: Dining at Seta, located within the Mandarin Oriental in Milan, is an unforgettable journey through contemporary Italian cuisine at its absolute finest. From the moment you enter, everything speaks of elegance, precision, and understated luxury. Chef Antonio Guida’s menu is a masterclass in creativity and technique — every dish beautifully plated, flavors perfectly balanced, and ingredients treated with the utmost respect. Each course is a harmonious blend of tradition and innovation, reflecting the very best of modern Italian gastronomy. The service is flawless: attentive, knowledgeable, and discreet, creating an atmosphere where you can fully relax and enjoy the culinary artistry. The wine selection is equally impressive, curated to complement every nuance of the menu. Seta is not just a dinner; it’s a Michelin-starred experience that celebrates taste, texture, and presentation at the highest level. An absolute must for anyone who appreciates fine dining in Milan.

27/03/2025: Having dinner at Seta is not just a meal, it is a food experience. Located inside the Mandarin Oriental, Seta delivers world-class service and unforgettable cuisine. The servers for our tasting menu were warm, attentive, and unobtrusive. Hospitality here has the same attention to detail as the food being served. Chef Antonio Guida and his team deliver a tasting menu nothing short of extraordinary. Each plate is as delicious to eat as it is beautiful to look at. It was seventeen courses, and we left full and happy but not overly stuffed. From pigeon to sea urchin to risotto to three courses of dessert featuring a special Easter bread, everything I ate was unique, delicious, and prepared in a creative way. Seta should be a destination for everyone. Chef Guida and his team have created a celebration of flavor and hospitality that will leave a lasting impression with you. The meal was not inexpensive (it was rather expensive) but it was definitely worth every penny. It is not hyperbole to say dinner was spectacular.

12/04/2025: Cucina tradizionale ma nello stesso tempo innovativa,ottima linea seguita dallo chef secondo me. Ristorante che fa parte di Casa Baglioni,struttura centenaria nel cuore di Brera,uno dei quartieri più glamour e lussuosi di Milano. Il menù scelto: - Uovo bazzotto con spaghetti di asparagi, spuma di patate e casera, tartufo nero - Ravioli di ossobuco con gel di limone e fonduta di zafferano - Costoletta di vitello alla milanese,patate saltate e asparagi gratinati - Semifreddo di lamponi con lamponi freschi e la loro salsa Ravioli e costoletta C L A M O R O S I ! ! !

28/03/2025: Bel locale con ottima accoglienza, servizio garbato e professionale ma anche con molta simpatia e dialogo con il cliente. Menù molto interessante, come piatti ho provato con molta soddisfazione il giro del mondo del granchio reale e i bottoni farciti di carciofi e ricotta con astice e bisque di crostacei. Carta dei vini monumentale, si conferma una eccellenza della ristorazione Milanese.

08/03/2025: A qualche centinaio di metri dall’uscita della E45 su un ameno poggio si trova questo hotel con annesso ristorante. Location fantastica con arredamento molto elegante con volte in mattoni e tavoli ben distanziati. L’eleganza dell’ambiente si sposa con quello dei piatti. Abbiamo provato il percorso Elemento con un tenerissimo maialino con azzeccato abbinamento con porri. Eccezionali i fusilloni cacio e pepe che si sposano perfettamente con la dolcezza della pera arrostita. Gustoso anche se non tenerissimo l’agnello alla liquirizia e sfoglia di patate. Un trionfo finale la mela cotta e gelato alla cannella. Servizio affabile e professionale. Vale veramente una deviazione e una sosta rilassante e appagante. Complimenti ci avete regalato una magnifica serata.

23/02/2025: Unforgettable weekend, total relaxation, everything was in the right place, refined and delicious dishes. Overnight stay, dinner, breakfast and spa

23/03/2025: It's not the first time I go to dinner and it certainly won't be the last. Every aspect can only be 5 stars. Starting from the environment and the welcome. The service is attentive and discreet, each person serving the tables with grace and kindness guides you to the choice. Each course is described so as to prepare the palate. I leave the judgment on the menu for last simply because it deserves special attention. Everything and I mean everything is truly superlative. Flavors and combinations capable of stimulating the most remote receptive papillae. A special mention goes to the first course with spaghetti alla falsa carbonara l. Absolutely Top!!!. I recommend going, I will certainly return

04/01/2025: Starred restaurant located on Corso Gioiosa Marina (RC), sophisticated and elegant environment, kind and professional staff, top fish-based food

14/02/2025: La mia esperienza al ristorante stellato Angelo Sabatelli è stata semplicemente straordinaria. Ogni piatto è un viaggio sensoriale unico, con sapori perfettamente bilanciati e una qualità degli ingredienti ineccepibile. Un ringraziamento speciale va a Daniele, il sommelier, che con la sua competenza e passione ci ha guidato attraverso una selezione di vini impeccabile. Complimenti a tutto lo staff per aver reso la serata indimenticabile!

19/12/2024: Non so trovare lati negativi. Tutto perfetto dalla qualità dei cibi all’abbinamento dei vini. Servizio ineccepibile. Estrema cura del cliente e cortesia. Lo chef Angelo Sabatelli supremo. Andate sarà un esperienza meravigliosa

01/04/2025: Concreteness of flavors and simplified elegance in hospitality Sick breads and cheeses (as expected from a French chef) A round of applause to Daniela, a very pleasant guest 🖤

30/03/2025: Excellent, truly excellent evening. Defining perfect might be an exaggeration but there it is. Truly exceptional dishes (I didn't cry over the mullet because I'm of a certain age). Splendid wines. Wonderful room staff. We will be back

27/03/2025: Simply fantastic, a location located on a hill where it is possible to admire an uncontaminated landscape. As soon as you enter you immediately have the perception of an experience, a culinary journey that will remain imprinted in your mind. Before arriving in the restaurant area the diner is surrounded by small vineyards I think of their property just to warm up the atmosphere. As soon as you enter, the staff of the restaurant and hotel (a structure which has 10 rooms on the upper floors) are there to guide you towards the start of the route. The restaurant has very few seats, I counted 6/7 because on the other hand it has to be like this, a 3 Michelin star restaurant must be able to pamper a few customers a day. You can opt for either a tasting course at €210 per person, the course consists of 13 courses, but the diner can add others from the a la carte menu. Let's get to the food, I won't go into listing all the dishes because otherwise I would stay all night, I want to underline the ability and skill of this brigade led by niko romito to transform poor, peasant products into delicacies full of taste, personality and identity. One of them is the turnip with strawberry grape extract and rocket, how on earth is it possible to create a masterpiece like this with 3 ingredients, if we want, not too close together and instead everything was balanced to perfection. Great dish. Also worth highlighting is the trout with bay leaf and almond reduction. Just as for the red prawns used in combination with the pasta, here they use an instrument to collect the extract of both the prawn heads and the bay leaf, the result obtained is astonishing, for example the bay leaf extract if tasted individually would be too strong invasive and instead if accompanied in the case of the trout with the almond everything is more toned down. Obviously I recommend the tasting route perhaps accompanied by a good glass of wine, in case you want to opt for the a la carte menu I recommend taking the trout with almonds, almond extract and bay leaves, turnip, strawberry grapes and rocket, the two first courses between the fettucine and the tubes with cabbage and its broth. Obviously everything is excellent, as I have underlined several times, even though we are talking about a 3 Michelin star, the dishes are easy to read, the flavors are all recognizable and above all the thing that I appreciated so much was that almost all the vegetarian courses x the vast majority had that aftertaste of embers, smoked, in my humble opinion a significant added value. What can I say, 3 well-deserved stars, and applause for the restaurant team made up of 20 guys who, with sacrifice and dedication, have made this location unique and non-trivial.

18/03/2025: Product purity at its finest Niko Romito's cuisine is a masterful exercise in verticality and purity. What at first glance may seem like a simple menu is actually quite the opposite: a profound exploration of each ingredient, taken to its maximum expression. His ability to create single-product dishes with such depth and subtlety is unique in today's gastronomy. Each dish is striking in its apparent simplicity, but behind it lies extreme study and research, impressive technical and conceptual work. It's an approach that departs from what we find in other restaurants, offering a different, more essential, and thoughtful perspective. Curiously, the only two animal protein dishes (one meat and one fish) were the ones that fit least with the menu's guiding principle, where vegetables and other ingredients shone brightly. (Maximum utilization of products) While we missed some welcome appetizers, as the menu developed, we realized that they are not part of the concept. Here, everything is designed so that each dish speaks for itself, without the need for superfluous additions. The service was impeccable, with an attentive and professional team. Cristina, in particular, stood out for her warmth and knowledge, making the experience even more special. The broccoli leaf and cauliflower will be hard to forget. Special mention goes to two iconic dishes: the Assoluto and the Lenticchie. If they're not included in the tasting menu, it's essential to order them separately, as they perfectly represent the essence of Romito's cuisine. The only discordant note was the wine pairing, which didn't live up to the gastronomic offering. However, the paired cocktails were a wise choice, complementing the dishes with precision and harmony. In short, Reale is an experience that redefines haute cuisine through the purity of the product and the depth of flavor. A must for those seeking something truly different.

13/03/2025: Extraordinary experience also for the ability to manage some special requests with extreme professionalism and kindness! A temple of catering

13/03/2025: All divine. Eating those dishes felt like going to heaven with every bite. The impeccable service and relaxing environment, in short we had a wonderful evening. Thank you

02/01/2025: Abbiamo scelto di trascorre il Capodanno 2025 a Palazzo Seneca per gustare il menù predisposto dallo Chef del ristorante stellato Vespasia, Fabio Cappiello, che ha confermato la maestria già collaudata e l’attenzione per i piatti gluten free

01/01/2025: Ci siamo regalati Vespasia per il nostro decimo anniversario. Sale davvero belle ed eleganti e poltrone comodissime per cenare. Abbiamo scelto menù terra da 5 portate aggiungendo poi due piatti alla carta. Molto buono il cocktail iniziale Davvero sfiziosi gli antipasti, soprattutto la finta oliva. Degli altri piatti direi straordinario il Ramen (vale il viaggio) come anche anatra, animella e carpaccio. Ma eccezionale la simpatia e gentilezza di tutto il personale di sala, la maitre e i tre ragazzi straordinari. Come davvero piacevole la chiacchierata con uno dei proprietari che è venuto a presentarsi a tutti i tavoli,così come lo chef a fine cena. Siamo stati davvero bene e torneremo di sicuro Grazie mille

31/03/2025: Ho scelto di pranzare presso questo ristorante 1 stelle Michelin dopo aver visto il video di due food blogger (where the foodies go). Pranzo in location stupenda appena fuori il centro di Moena sul pendio della montagna con una vista spettacolare sulle Dolomiti. Il ristorante ha sale intere più rustiche poiché era una malga dell’inizio del secolo scorso e la veranda luminosa e moderna (dove abbiamo pranzato noi). Il personale giovane, preparato e molto attento è sicuramente un plus. Abbiamo speso in tutto 191€ mangiando alla carta. Era possibile fare menù degustazione ma io non mangio carne. Le proposte vegetariane e di pesce sono deliziose. Come un ogni stellato che si rispetti ci hanno accolto con gli stuzzichini di benvenuto (preparati ad hoc in base ai nostri gusti alimentari), pre antipasto, e abbiamo mangiato due antipasti (cappasanta e insalata mista), primo fuori menù del giorno (canederli agli asparagi e crema di puzzone), baccalà in due cotture, pre dolce, crema bruciata ai frutti di bosco e il mio dessert non dolce (il giardino Indiano), piccola pasticceria, acqua e due calici di Nusstraminer. Super super super consigliato per un’esperienza da ricordare.

13/03/2025: Unfortunately, words would not adequately convey the experience at Malga Panna... Excellent raw materials used with care and decorum, enhancing the flavor down to the last bite. The staff are attentive, kind and friendly. Despite having a Michelin star, the prices are very affordable, taking into account that they OFFER VERY GOOD welcomes and final farewells. I absolutely recommend going and trying it.