Awards 2017

19/10/2025: This Michelin dining spot is the perfect combination of fine dining and Italian cuisine. The service is impeccable, matched equally by the presentation of each dish. The chef balances new, innovative menu items while also delivering on his classics, making it a treat to return again and again, knowing you’ll have new things to try and favorites to enjoy again.

30/09/2025: We had a magical evening with the team at Terrazza Bosquet. What’s stuck with me? The most was how the dishes captured the local influence— Fresh fish, silky produce, and fantastic Italian wine. Would highly recommend.

16/10/2025: Dinner on August 7, 2025 – La Pergola, Rome We went to La Pergola for our wedding anniversary, and overall it was a special experience, with some very beautiful moments and others decidedly less than worthy of a 3-Michelin-star restaurant. 🌟 Positives • The service was good, and the gesture of the anniversary cake and the photo printed on the spot was truly lovely—thank you! • The water menu is unique; I'd never seen it before: a small touch that makes it stand out. • The gelato prepared in front of us at the end of the dinner was also lovely; it was a spectacular and delicious experience. • We also really appreciated the addition of the carbonara parcels, Heinz Beck's signature dish, which wasn't included in the tasting menu we chose. ⚠️ Negatives • Amuse-bouche — The peach served as a drink requires a teaspoon: the foam sticks to the glass, and we had to dig around with our tongues to finish it. • Amuse-bouche — The corn wafer was too hard, so much so that it cut my palate. • The atmosphere was ruined by the attire of some guests: a family entered dressed like they were at a seaside trattoria (shorts, sandals, a baby carrier, and a small child). For a 3-Michelin-star restaurant with an elegant dress code, this is unacceptable. • Embarrassing moment: Heinz Beck came out into the dining room, stopping at the tables, and stroked my wife's bare shoulder with a smile. An inappropriate and embarrassing gesture — I understand it was meant to be a sign of friendliness, but in this context, it's inappropriate, especially in a 3-Michelin-star restaurant. It's not jealousy or excessive formality, but simply respect: professionalism is expected, not physical intimacy with guests. We're an adult couple (34 and 37), together for ten years and married for over eight, with a seven-year-old daughter—not exactly honeymooners to be treated lightly. • During the glass exchange (after dessert), they replaced our water glasses with practically full ones: considering that water costs 15 euros, it seemed like an avoidable waste. • The worst problem: the smell of marijuana coming from below the restaurant. When I asked for an explanation, the sommelier—jokingly—said that "they throw weed into the braziers to stun guests and get them to write good reviews," then added that he's a regular at the hotel who's been staying in the room below for 20 years. He then added that they couldn't do anything. Well, no: in a 5-star resort and a 3-star restaurant that's part of it, you can and MUST do something, and you must do it immediately. If a guest smokes marijuana below the restaurant, we intervene and mark those rooms as non-smoking. As a smoker myself, I always smoke outside the rooms. And at this restaurant, I was asked to move to a designated area 20-30 meters from the tables, so as not to disturb others. It's unacceptable to experience a €400 per person (€800 per couple) tasting dinner with that smell in the air. 🍽️ Conclusion I don't consider La Pergola worthy of a three-Michelin-star rating. For the service, the setting, and some subtleties, it might be worth two stars, but I've had more satisfying experiences even at some one-star restaurants. The menu didn't particularly impress me, and I finished the "savory" courses feeling hungry (only the desserts filled me up). We'll be back in December to try the winter menu, with more meat courses and in the indoor dining room. I want to see if there's a difference between the experience and the summer and winter menus. I want to tell the restaurant that this is a constructive review, not a destructive one; otherwise, I wouldn't have even considered returning. However, what needs to be said must be said, so that it can be improved and any awkward moments can be avoided. Thank you.

22/08/2025: An exceptional experience. I brought my Canadian parents who have never been to a Michelin star restaurant before and they were absolutely blown away. We did the 7 course meal. The food was incredible but the experience was so much more than just the food. The presentation, the plating, the service, the atmosphere. I could go on! If you are looking for a unique culinary experience this is well worth the $$$$

01/09/2025: Fabulous restaurant: dinner was an incredible journey of flavors. The staff is friendly and spontaneous. The dining room, entirely in wood, perfectly complemented the experience. We can't wait to return to try the other menu.

20/08/2025: I'm writing this review for two reasons: 1) I personally like to give credit where credit is due to people who work with commitment, passion, and dedication, achieving excellent results; 2) I'd never considered tasting at a Michelin-starred restaurant, but the experience at Laite was truly thrilling, and I want to recommend it without hesitation. Many congratulations, and see you next time!

30/09/2025: Dinner for two - kitchen table - for an exceptional experience. A true pleasure for all the senses.

28/09/2025: An absolutely unforgettable experience at Piazza Duomo in Alba, led by the extraordinarily talented chef Eduardo Crippa. What stood out most for me was not only the exquisite food but the impeccable service—warm, professional, and almost theatrical in its flawless choreography. The young staff carried everything with grace and humor, creating a truly joyful atmosphere. It felt like watching a perfectly rehearsed dance: courses arriving in unison for both of us, glasses refilled seamlessly, and plates whisked away the moment they were finished—so light on their feet, I was in awe. It’s no surprise that Piazza Duomo has earned its three Michelin stars. We chose The Journey—eight incredible courses. Just when we thought we couldn’t possibly eat another bite, a new dish would arrive and somehow we found room to savor it all over again. The staff’s knowledge was exceptional; they anticipated every question, explained each dish with clarity, and even surprised us with an extra course tailored specifically to our preferences—something they had thoughtfully asked about before our reservation. A dining experience that was not just a meal, but a true work of art.

09/10/2025: We fell inn love with the city San Felice del Benaco, and more with the food here at El Patio. By asking some local boys for restaurant tips, we were escorted by them here. If you’r craving fenomenal authentic italian food with good ambience? You’r cravings will be fulfilled.

01/10/2025: Highly recommended, delicious food and friendly service. The only downside was that there were four of us, and unfortunately, the food didn't arrive together, so some people had already finished their meals.

28/09/2025: Everything was perfect. A treat beyond my expectations. The seasonal tasting menu was, of course, an unforgettable taste experience. The dessert salad alone is worth the entire menu. Don't look for it in the photos because I didn't make it...I was rightly captivated by its composition and surprising, emotional flavors. 2 Michelin stars, well deserved. Thank you so much to all the staff, and see you soon.

20/09/2025: Perfect. We were blown away... I share just a few photos 😊

11/09/2025: Not just a restaurant, but a unique experience: impeccable hospitality, attentive service, and surprising flavors. Every detail transports you to another world. Worth every penny.

02/09/2025: I was there eight months ago, and the memory is still vivid. The emotional/evocative purpose of this type of establishment is, in this case, fully satisfied. Here is everything you'd expect from a restaurant with this classification. Authenticity/Inspiration/Choice/Service/Care So, again, hats off to the Michelin Guide 🎩📕 What I want to focus on, both an extrinsic and intrinsic characteristic of the establishment, is its privacy. A key word for me about this place. The restaurant is located high up in the hills within a wooded area, miles from any major towns. The enormous redevelopment of the estate's grounds was certainly crucial for the local communities. The name Spinechile, in fact, means mountain edge in the local dialect, and the entire surrounding area was in a wild state. In the company of an architect, we can say "Top" from this perspective too. I wanted to start the experience by parking at the Contrà Piane church. This way, on the way there, we followed the S1 trail (about 1 km of the total 4 to get there), also passing a beautiful stream. On the way back, we took the normal road (2 km longer, but at least partially lit). Hiking boots aren't necessary, but a little caution is required. The last stretch of the road is also noteworthy because it's unpaved and quite steep (the reward at the finish line becomes more enjoyable and the seating more comfortable). You'll then find yourself in front of a large gate; ring it and enter the property from the descent that leads first to the parking lot and then to the entrance. I'm also attaching a photo of the trail 🏞️ At lunch, I was fortunate to find some very interesting amuse-bouche, three miniature versions of classic Venetian dishes to be eaten in one bite. My special compliments go to these and the "Trout Going Up the Stream" course. Highly recommended for couples or for business (there's even a special, private dining room). Not recommended for newcomers to this type of restaurant, though; everyone can do what they want (Long Live Freedom), but I wouldn't recommend a place like this as a first-time experience. The atmosphere is more professional than convivial, and I recommend having a certain level of perception regarding the structure of the dishes. Precisely to appreciate and experience them fully. Doing them justice and not discounting anything. As always, these are just my impressions and personal opinions. I was disappointed not to have been able to speak with the Chef/Owner. He certainly expresses himself at his best in the kitchen, but I would have gladly at least made a small gesture. Corrado was present in every dish, and Paola was practically impeccable in the dining room (thanks also for the wine pairings). I also sent two friends from Treviso here, who were also satisfied. I'm attaching photos with captions to make the harmony we experienced here more vivid 🏞️

26/08/2025: Excellent in everything, congratulations

26/07/2025: Outstanding, high-class restaurant for upped and fine dining. Reservation is mandatory. However, for lunch, we called and asked if they could receive us, and we got a positive answer. The food was surprising, challenging the senses and intriguing. The staff super professional. Thank you!

21/09/2025: A very discreet restaurant on the outskirts of Turin. An incredible culinary experience, both in textures and flavors, with perfect taste combinations. All this with a very pleasant staff.

25/08/2025: I went to this restaurant last Sunday for my son's 18th birthday, as I wanted to give him his first experience at a Michelin-starred restaurant. Upon our arrival, the chef greeted us, and we exchanged a few words, immediately putting us at ease. When I explained the reason for our lunch, he showed us around the kitchen, and we took a few photos with the entire team. I assure you, as a father giving a gift to his son, I was truly moved, as it was truly special for him. Once seated, we chose the full tasting menu and asked for a wine recommendation, which we really liked. The bread and breadsticks, all of which were homemade, were fantastic. Shortly afterward, the team called us back to the kitchen, where they let us taste a dish they were testing for the new menu. It was a very unexpected and welcome experience. It would take too many words to describe the dishes. Let's just say they were all delicious, an escalation of flavors and textures that were fun and captivating. During dinner, we discovered the chef's Torino loyalty; we were in Turin to watch Juventus. As I write this review, Torino has taken a resounding thrashing from Inter. I hope this honest review can ease their disappointment over the defeat. Jokes aside, thank you so much for everything. I will recommend it, and if the opportunity arises, we will definitely return. Definitely!

17/10/2025: Incredible food, incredible service, incredible atmosphere. The wait staff is super friendly and not at all pushy; they're very kind and available to answer any questions. The food isn't exactly eating, but it's an experience I think will be unforgettable. The only downside was the bathroom was quite dirty.

16/10/2025: A fantastic experience, sublime food, and a truly enchanting location. The use of unconventional eating accessories, or even the hands themselves, was very interesting. An experience that captivates all the senses!

01/10/2025: Some people come to this place frequently, others don't. My advice is to treat yourself at least once, perhaps as a personal treat to celebrate a special occasion. You'll remember it for a long time and with satisfaction. Everything was perfect. Thanks to all the staff.

10/09/2025: Think of one quality a good restaurant should have and take it to the next level! Superlative!

11/10/2025: 3* Michelin, twice winner of World’s 50 Best Restaurants (2016 and 2018). Half of the items are worthy of being associated with one of the best restaurants I’ve ever been. Bean-shaped pasta from the different Italian regions paired with beer; burnt tomato pasta; duck; panettone duck and the milk pre dessert were all divine. Foie Gras in the ice-cream was a nice surprise.

10/10/2025: From Via Stella to VIA BONVESIN DE LA RIVA 9 For me, this "return" can only have this dedication. The Maestro was my "dream" in #MilanoDaBere with that almost musical address, first *** in the "red" 1986 of Italian social-cultural-gastronomic history. And today my quintessential essence can finally be satisfied with Marchesi's reinterpretation of #RisoOroZafferano… The menu title remains unchanged, continuing the previous one "With a little help from my friends"; But this time the friends who "help" Bottura are not the four minstrels from the song, but 13 + himself (I imagine him inspired by Memory), indescribable palatal authors. The tastings interpret Tradition in an almost dystopian way, not dishes but concepts of the time, evoking places that for me (then) existed only on paper: 2 above all, the now legendary TRIGABOLO in Argenta (then an avant-garde restaurant when the adjective was relegated to literal movements); TRATTORIA CANTARELLI in Samboseto, a history that becomes legend (in the ** conquered in 1970 and never lost until its closure on December 31, 1982) And then those names... Nino Bergese, Mirella Cantarelli, Igles Corelli, Corrado Assenza, Fulvio Piergelini... It seems like a symphony performed by Bottura, transposed by the euphoric, joyful-playful, irrepressible Dudamel in the historic 2007 performance of the fourth movement (allegro con fuoco) of Dvorak's Symphony No. 9 "From the New World" ... And my imagination is exalted. See you next time. PS. Some will say, yes, it's a beautiful story. And your impressions of the dishes? A review of the restaurant? Bottura among the tables? I take it upon myself to say that at Francescana, these would be just opinions, while the meaning of it all is the EMPATHY with which, for about 3 hours, we immersed ourselves in the world of the Other. ***** PREVIOUS REVIEW June 2020 It was an "incursion" full of magic. The lockdown had inevitably slowed down our processes of discovering (and rediscovering) gastronomic traditions. So the transition from "but who knows if..." to finding a table was almost impromptu. Certainly aided by the slow restart... Bottura cannot be classified. He's simply a UNICORN. There's no point in trying to review him! You arrive in front of the door on Via Stella, ring the bell, and let yourself go. Only to come to your senses upon exiting, when you don't know whether to laugh or believe (the works of art you saw - scattered here and there, yes - but much more on the table). Because here, cuisine, tradition, flavors, invention, creativity, research, vision, and healthy madness blend together in a dimension of pure light. Looking at the successive interpretations, you imagine Bottura always balancing risk and calculation. This time we dreamed of crossing the most famous pedestrian crossing in the world: the one on Abbey Road... See you next time. “With a little help from my friends” ***** PREVIOUS REVIEW I categorize restaurants, but for Osteria Francescana I had to create a separate category: UNICORN We're not in a restaurant but in an art gallery where masterpieces are presented in edible form. Given what I said at the beginning, reviewing Bottura is impossible for me. We can all share our impressions, but here we're at the quintessential level of food. It even transcends the very concept of food, which loses its function as nourishment and projects itself into an absolute and unreal dimension. I'll close with a "beautiful, psychedelic, spin-painted veal, not flame-grilled" interpretation: prodigious.