I migliori ristoranti di cucina altre cucine internazionale

15/03/2025: We were there to get 4 yogurts, they give the receipt and the machine doesn't work. They say we have to wait who knows how long until the owner arrives to fix it. I politely ask if I can have something else given the wait and I am told no. That I have to wait for the owner to fix the car. Terrible service. We paid. We just asked to get something else at the same price or with the difference and the service was denied. This is absolutely not done. In the end we left without taking anything and having lost the money.

26/02/2025: Every time I come to Vigevano I always come here to drink a coffee or have breakfast... Comfortable environment, very clean, efficient staff... I highly recommend... then there are some delicious cakes...

18/04/2025: The best of Venice!! Rafael: the best attention! Luca made us make the best decision

18/04/2025: Excellent place to eat. Rafael in specular attention. Likewise like Luca at the reception.

19/01/2025: Beautiful place, great food, friendly staff ❤️

04/01/2025: Villa Claudia... what can I say... a 5 star location... beautiful with its Christmas decorations... elegant and trained staff... their exquisite dishes not to mention the aperitifs, both land and sea , sublime... I recommend

12/04/2025: Everything was very good! Grazi Mille

11/04/2025: Worst place to eat in florence. Nowhere close to pakistani food. Chicken karahi so sour that we couldn't eat. We also heard one of the staff saying "it is not Chicken karahi that we are selling". Pathetic !!!!

06/03/2025: Good lunch for workers.....quite fast and friendly.....

20/02/2025: I was passing by by chance, I stopped for a prosecco with my wife and, ladies and gentlemen, if you pass by here, stop for lunch or dinner... good food, welcoming environment, Michele welcomed us formally, very kind. It deserves 💯 and praise!

12/10/2024: On a recent trip to wonderful Capri (September 2024), we were fortunate enough to dine at the D’Amore restaurant, which has an exquisite and beautiful atmosphere! My wife and I were very well attended to, with excellent cordiality and attention from the Chef and Carmeriere. They did not spare any “treats” in the appetizers and the meal was spectacular, in quality, delicious and magical aromas and flavors, magnificent wine list (I chose wines from the Campanha Region). The dessert was also a show in itself! I recommend it to everyone!

04/10/2024: No need to visit. Food is unfortunately not delicious at all. The bread was good though:)

30/04/2025: The best Croissant I've ever eaten in my life 🤠👌

30/04/2025: The trees at the rest area in the countryside had a pest infestation. =-/

14/04/2025: a classic style restaurant, in addition to pizza you can eat good fish, I recommend the mussels and the cold seafood appetizer

28/03/2025: We ate fish, fried grilled appetizers, all really good, medium-low price. I would like to underline fish that hasn't been this good in the sea for years, compliments

22/12/2024: “You don't interrupt an emotion”: thirty years of research and exasperated attention to the raw material I have known Giuliano and Angela for a few years now, and time has not affected the pleasure of a visit to Vecjo Friul - I must say that, in fact, this is the only restaurant where I have brought family, friends and colleagues without distinction. The first visit was in spring: we ate in the small outdoor space and Giuliano served cured meats and cheeses from producers whose existence I didn't even know - listening to stories of Bettella, Osvaldo, Bocchi and Bernini, I remember thinking that it was as gastronomically erudite as Umberto Eco :) During dinner, casually hearing him talk about great Italian chefs - Marchesi, Oldani, Bartolini... it seemed crazy to me that he had worked with the biggest names in catering - I asked him to recommend a Michelin-starred restaurant in Milan. He sent me to Matias Perdomo's Contraste, and I told him I would return after trying it: so it was, and over time the visits followed one another. A few years and a good thirty or so Stellati later, returning to Giuliano always puts me in a good mood: the contrast between the essentiality of the Vecjo Friul and the refinement of the cellar and cuisine still makes it, in my mind, perhaps the best hidden treasure preserved in Milan. I wasn't able to learn even half the names of the cheeses and wines I tasted - although my memory, fortunately, works a little better on the cured meats front - but there wasn't an evening where I went out without at least a flavor bewitched me. And, after having explored the seasonal menus between ravioli in every guise, ossobuco, ducks, tartare, shanks and risottos, I can rightly maintain that Giuliano studies with the same passion every dish that enters the menu and every bottle added to the cellar: after many years and a few aches and pains, the love with which half of Italy strives to oversee the supply chain has remained unchanged. In an era of palates compromised by all-you-can-eat and the unfortunate use of social media, I conclude with a handbook for customers who exhibit leonine courage in sitting in front of the keyboard - strong, on average, with a very notable ignorance and proud of having the 'low-cost binge as your north star: - Giuliano prepares each dish with the same love and Fellini maintained that "an emotion cannot be interrupted": you are going to eat pearls sought with passion throughout the territory, so don't be in a hurry - The Bettella Tranquillo Pork is matured for up to 70 (seventy) months and is to cured meats what Philippe Dufour is to watches: perhaps savor it for the little masterpiece that it is and save yourself the comparisons with the price of packaged raw pork that you buy at the discount store - Sous vide cooking is used by great chefs all over the world: don't have preconceptions and enjoy the result - Jazz evenings, in addition to being a wonderful opportunity to eat great cured meats and great cheeses, help young artists to gain visibility; However, if you don't like music, just choose a different date for dinner: they are very nice but occasional events - A passionate host has the best wine list that exists, and the cellar that surrounds the tables can probably satisfy much more refined palates than the profane one that unfortunately I find myself in: tell Giuliano your tastes and you will certainly find a solution - If you don't consider the bill an irrelevant factor, simply read the prices on the menu and choose wisely: you absolutely don't need to be a high spender to leave Vecjo Friul happy - In general, however, approach this temple of gastronomy by understanding the effort that lies behind the paper See you next visit, hoping that Giuliano's passion and Angela's contagious joy never fail!

22/12/2024: Ormai conosco Giuliano e Angela da qualche anno, e il tempo non ha intaccato il piacere di una visita al Vecjo Friul - devo dire che, in effetti, questo è l’unico ristorante dove abbia portato indistintamente famiglia, amici e colleghi. La prima visita è stata in primavera: abbiamo mangiato nel piccolo spazio all’aperto e Giuliano ha servito salumi e formaggi di produttori dei quali ignoravo perfino l’esistenza - ascoltando storie di Bettella, Osvaldo, Bocchi e Bernini, ricordo di aver pensato che fosse gastronomicamente erudito quanto Umberto Eco :) Durante la cena, sentendolo casualmente parlare di grandi chef italiani - Marchesi, Oldani, Bartolini… mi sembrava pazzesco che avesse lavorato con i più grandi nomi della ristorazione - gli ho chiesto di consigliarmi uno Stellato Michelin a Milano. Mi ha mandato al Contraste di Matias Perdomo, e gli ho detto che sarei tornato dopo averlo provato: così è stato, e nel tempo le visite si sono susseguite. Qualche anno e una trentina abbondante di Stellati dopo, tornare da Giuliano mi mette sempre di buonumore: il contrasto tra l’essenzialità del Vecjo Friul e la ricercatezza di cantina e cucina lo rende tutt’oggi, nella mia mente, il tesoro nascosto forse meglio conservato di Milano. Non sono riuscito a imparare nemmeno metà dei nomi dei formaggi e dei vini che ho gustato - anche se la mia memoria, per fortuna, funziona un po’ meglio sul fronte dei salumi - ma non c’è stata serata dove sia uscito senza che almeno un sapore mi stregasse. E, dopo aver spaziato nei menu stagionali tra ravioli in ogni guisa, ossobuco, anatre, tartare, stinchi e risotti, posso sostenere a ragion veduta che Giuliano studia con la medesima passione ogni piatto che entra nel menu e ogni bottiglia aggiunta alla cantina: dopo tanti anni e qualche acciacco, l’amore con cui batte mezza Italia per presidiare la filiera è rimasto immutato. In un’epoca di palati compromessi da all-you-can-eat e uso infelice dei social, concludo con un vademecum per avventori che esibiscono coraggio leonino nel sedersi davanti alla tastiera - forti, mediamente, di una notevolissima ignoranza e fieri di avere l’abbuffata low-cost come propria stella polare: - Giuliano prepara ogni piatto con il medesimo amore e Fellini sosteneva che “non si interrompe un’emozione”: state andando a mangiare perle ricercate con passione lungo il territorio, quindi non abbiate fretta - Il Maiale Tranquillo Bettella è stagionato fino a 70 (settanta) mesi e sta ai salumi come Philippe Dufour agli orologi: magari assaporatelo per il piccolo capolavoro che è e risparmiate i paragoni con il prezzo del crudo imbustato che comprate al discount - La cucina sottovuoto è utilizzata da grandi chef in mezzo mondo: non abbiate preconcetti e godetevi il risultato - Le serate jazz, oltre ad essere una bellissima occasione di mangiare grandi salumi e grandi formaggi, aiutano giovani artisti ad avere visibilità; se però non amate la musica, vi basterà scegliere una diversa data per la cena: sono eventi molto belli ma occasionali - Un oste appassionato è la carta dei vini migliore che esista, e la cantina che circonda i tavoli può verosimilmente soddisfare palati ben più raffinati di quello, profano, che purtroppo mi ritrovo: raccontate i vostri gusti a Giuliano e troverete senz’altro una quadra - Se non ritenete il conto un fattore ininfluente, è sufficiente che leggiate i prezzi sul menu e scegliate con saggezza: non occorre assolutamente essere altospendenti per uscire felici dal Vecjo Friul - In generale, però, approcciatevi a questo tempio della gastronomia capendo lo sforzo che si cela dietro la carta Alla prossima visita, augurandomi che la passione di Giuliano e la contagiosa allegria di Angela non vengano mai meno! Alessio

09/04/2025: Amazing food, even better service…don’t wait to try

06/04/2025: I highly recommend this place. If you want to eat right, you can do so. There are also many other great offers. For example, drinking tea in a wonderful atmosphere.

27/04/2025: Fantastic! The lady welcomed us with open arms even though we called at 11pm at night, keeping the restaurant open for us, giving us the room in person and letting us eat and sleep in a simple but essential room, spacious, comfortable and very clean. Greetings from Terni customers!

11/04/2025: Peaceful and relaxing. Excellent cuisine. Simple rooms but with all comforts

27/04/2025: Excellent pizzas, sandwiches and piadina at Kebab, the pinsa and focaccias are delicious! The staff is always kind and helpful! Highly recommended!

19/04/2025: If you do not speak italian do not try to order via telephone. As soon as the young lady hears a word in english she just hangs up without even saying "sorry"..

23/03/2025: And I've been going there since 2017 because the directors of the Ciocco Rally give us vouchers to eat lunch and dinner there Nb All the reviews I do are guest reviews and I cannot evaluate the price

10/02/2025: We had lunch with one of the menu options offered, cotolette with fries. Abundant and good flavor. The place is clean, quiet and accompanied by the attention of its waitress who is detailed and pleasant. The only detail to improve is that it may have been a little too salty.

26/04/2025: Exceptional charcoal pizza. Clean, tidy and elegant environment. Very nice and very good owner. I will be back.

21/04/2025: Friendly staff and a pleasant environment, without the hustle and bustle of many pizzerias in the area. However, I found the pizza to be quite heavy, both for the toppings and the dough. The coffee sorbet is very good.

24/04/2025: The service was very child friendly.

08/04/2025: Very tasty pizza at reasonable prices. What more could you want!