I migliori ristoranti di cucina altre cucine internazionale

02/04/2025: Very nice and intimate place, well managed despite the room being full and the only owner (I imagine) at the service. The value for money is also excellent.

24/01/2025: In the center of Sarzana, a single room, with brick vaults on the ceiling. The choice is not wide, and unfortunately when I went the cannelloni I wanted to get were not available. The appetizer consisting of 5 tastings consisted of silverside carpaccio (very, perhaps too tasty), good courgette flan, savory pie with spelled (nothing special), good savory pie with courgettes, a sour leaf with a morsel on top of melted cheese. Lacking cannelloni I opted for gnocchi (I imagine homemade, good) with artichoke leaves and Zola cream, let's say that they can be improved. Overall a decent lunch, also considering the honest higher prices.

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

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!

07/04/2025: Excellent food, clean place and very friendly staff.

26/03/2025: Excellent local dishes, excellent service and friendliness...

01/04/2025: We stopped by the bus and there are so many options. Supermarket with gift items, food, drinks. Really everything you can imagine.

31/03/2025: A must-see stop from home to home

10/03/2025: Perfect for having a good breakfast!

15/02/2025: Quiet place, very easy going, you eat well and you spend the right amount. Filippo is the friendly and very helpful owner

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.

05/11/2024: Very good pizza, very friendly staff

06/10/2024: Excellent pizza and a lot of friendliness and kindness, recommended

16/03/2025: Accueil et service super. Très bon repas. Ragoût, tartare et desserts. Ambiance familiale. Très bon rapport qualité/prix.

09/03/2025: Delicious pizza and friendly and very fast service. The only flaw is the price of the dessert 7.50 euros

14/02/2025: Beautiful tavern outside and inside. Good dishes (some a little dry)

04/01/2025: Recommended to us by the host where we are staying these days, tonight we had dinner in this place, the Villa Nachini Gabassi Restaurant, also known as Osteria Barchessa. The cuisine is typical Friulian, where tradition is combined with a pinch of innovation and a great variety of wine labels. As an appetizer they offered us salami in vinegar with onion and a purple cabbage pie, we then continued with a portion of pork cheeks braised in Refosco accompanied by mashed potatoes and a portion of sem fillet, a dish prepared with three thin fillets of sorana , rolled up to form a swirl and then plated in a pan at medium cooking. We concluded with a dessert, Rigojanci, a chocolate cake typical of Trieste cuisine and of Hungarian origin, prepared with quality chocolate and in this case, with a rice-based sponge cake, light and sugar-free. I, a chocolate lover, really appreciated it, it was a great discovery. Trained and courteous staff, almost all female, from the cook to the dining room staff. Elegant location, honest prices.

20/12/2024: Super Hotel and Restaurant, always a point of reference in Porto San Giorgio!

12/09/2024: Excellent location, half board (lunch) also included umbrella and sunbed (reasonable price given that drinks were also included), staff very attentive to customer needs, the restaurant is worth trying as well as excellent food, the owner is a fake about eating in abundance... I highly recommend it.. TOP............

16/03/2025: Unfortunately, our experience was very bad. The Carbonara I ordered as a starter was tasteless and the ham used in the pasta was of very poor quality. Some of the pieces were even inedible. The pizza I ordered as a main course resembled a frozen pizza. I'd rather starve than shop here again.

16/03/2025: I ordered a carbonara and a prosciutto pizza. The carbonara was the most tasteless I've eaten in Italy and the ham was mostly lard and dried out. The pizza strongly resembled a frozen pizza, a really poor presentation. I can't recommend the place to anyone.

25/03/2025: We've been going there for years and they never miss a beat... very kind staff... top quality food, everything impeccable!

15/03/2025: My absolute favorite pizzeria, it has a huge pizza menu and this invites you to come back and always want to try a new and surprising pizza. Very honest prices. One of the few pizzerias in the city that stays open until late giving you the opportunity to sit down even at 10pm and be served and enjoy the evening without haste and with maximum serenity. The cooking is super fast, the waiters are very kind and helpful. The location is welcoming both inside and outside where the heated gazebo offers protection in winter and at the same time its large windows allow you not to lose contact with the external environment. The recognizable and non-invasive background music is also perfect. In short, a perfect pizzeria to enjoy a nice Saturday evening in company and chill.

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

18/04/2025: Perfect atmosphere, Rafael and Luca the best, thank you!

12/03/2025: We were at the counter for 5 minutes, no one bothered to ask us anything and so we left. A bartender was washing a rag in the sink while his colleague chatted with some customers. We simply wanted two coffees that we got elsewhere.

06/03/2025: A few steps from the center, located inside the bookshop, these bars have arrived. Crazy atmosphere. I love the. Their cappuccino!