I migliori ristoranti di cucina italiana

12/03/2026: Always worthy of its two stars. Traditional dishes could use more variety.

12/03/2026: An incredible experience, I'd call it, for the palate, the senses, and the eyes. Elegance and courtesy at their finest. A birthday to remember.

28/03/2026: Over the years, I've tried various tasting menus, and each time the kitchen has been accommodating to any changes dictated by my allergies; this attention and care was evident again today... and it was no small feat. Between a friend and I, the modifications, or in some cases, dish substitutions, were neither few nor simple. A sincere thank you goes to Giandomenico Ruggiero, maître d' and manager, and to the entire dining room staff, who made it possible for other diners to sample the "Raf" menu and also discover other delicacies thanks to the allergies present. Furthermore, the care and cheerfulness shown to my daughter are another element of the welcome and warmth—combined with professionalism and expertise—that make the meal truly enjoyable and elegant. Let's get to the dishes... I won't tell you all about them, nor will I share all the photos (you'll find them in various posts on social media); I'd like to briefly tell you what once again today confirmed the high quality of the dining room and kitchen. I think the service was impeccable, thorough, precise, and not prim or proper. From the appetizer—named VIBRAZIONI DI NUDO E CRUDO—I found an intriguing, interesting, and playful presentation that perfectly matched the dish and the importance of the senses (an aspect I also found in other courses, such as the first course SUONO N'UOVO (SUONO N'UOVO) or the second course HOT DOG OF SEA BASS AND RAW SCALLOP WITH TUNA BOTTARGA WITH CALDO FREDDO OF PILDER AND PARSLEY). Inspiration and deliciousness blend with two often forgotten aspects: stimulating and eating with the other senses as well, and enjoying a high-quality meal with a smile and a sort of culinary game. One of this restaurant's signature dishes is also timeless and truly delicious: RISOTTO "PASSI D'ORO." A twist on saffron and licorice risotto, dedicated to Roberto Barni's work exhibited at the Uffizi Gallery. And for the final course, I loved the dessert: PUFF PASTRY WITH PEPPER COMPOTE, CARAMELIZED ASPARAGUS, AND HONEY AND SAFFRON ICE CREAM. Years ago, during a lunch at the Quadri Restaurant in Venice, I met Chef Massimiliano Alajmo, who showed me around the kitchen (how I love this world) and introduced me to his philosophy. Over the years, and even today, I continue to find his words, his skill, his creativity, and his passion in the dishes he prepares. This always excites me and is synonymous with something that endures over time, that consolidates, and that, at the same time, continues to evolve, generating new inspiration and new gastronomic ideas for customers to sample. Giving value and intensity to the senses—especially in this experience, hearing—means truly eating and fully discovering a dish. All things considered, Le Calandre remains an excellent restaurant, where you can enjoy a meal like few others, and where the kitchen and dining room offer a truly intense and engaging experience. Max—accompanied by his sous chef Michele Cremasco—confirms himself as one of my favorite chefs, and I'm sure that in the coming years I'll return to enjoy this restaurant's classics, but also to discover new edible gastronomic masterpieces.

07/04/2026: A wonderful experience at the D.one restaurant. The hospitality was top-notch, attentive to everything, and very helpful. The dishes were very good; sometimes the combinations seemed daring, but then the offerings captivated and pleasantly surprised. The dessert was superb. The price was worth the experience.

05/04/2026: A wonderful experience, worth a try, especially considering the price. Kudos to the waiters, especially Cristian, who were all incredibly friendly and professional.