I migliori ristoranti di cucina mediterranea

10/06/2025: Everything is excellent, from the glasses of wine, to the Russian with black truffle and bread net, to the abundant and light courgette flowers (yellow batter, mint, mango, burrata), to the breaded sanato, to the gianduiotto. Grissini rubatá with corn, bread and focaccia. Very extensive wine list and a lot of Sicilian-Piedmontese selection. Music needs to be reviewed as well as colours, furniture and paintings, decidedly old compared to the mood, despite the importance

03/05/2025: If you visit the city of Turin, don't miss the opportunity to eat at this restaurant. It's like the city, a gem. We will not forget you Jean Charles because you treated us like queens. A hug from all three!

07/06/2025: We found it by chance, we were very satisfied with the service, the atmosphere and above all the delicious food.

07/06/2025: I was at Locanda Colla tonight and I can only say: wow! I had a truly exceptional raw fish, very fresh and presented with great care. An explosion of flavors. I give ten stars, because five is too few! Absolutely recommended. I will return without a doubt.

17/06/2025: A great location in the mountains, delicious pizza, and excellent service. A must-do when visiting Lake Garda.

16/06/2025: A very nice and quiet restaurant located right next to the Strada della Forra road closure. The pizzas were delicious and the service was very friendly. Individual requests were readily accommodated.

02/06/2025: I recommend this place. The staff was attentive and the dinner was delicious. Thank you again for the little gift.

02/06/2025: My partner and I chose to have lunch at this restaurant by chance, as we were in the area on our way home at the end of the weekend. The location is truly suggestive and the staff is friendly and professional. We enjoyed excellent appetizers, followed by first courses of the highest quality, and then finished with desserts. The wine recommended by the maitre, who was also very nice, was really spot on. At the end of the meal we also spent a few minutes talking with the chef, with whom we also exchanged some anecdotes. The bill was very proportionate to the quality of the food, wine and service. If we were to pass by those parts again for lunch, we would choose this place again.

01/06/2025: What a very nice place. We had a great lunch. Vale really took his time to explain everything about the food and wine selection. Very good food, excellent service and a good atmosphere. I highly recommend this restaurant if you like good food and good people.

31/05/2025: Fantastic food. Great friendly service.

25/05/2025: A bakery that fully deserves its rating. We didn't taste everything, but to name just the croissants... they are the best I've had in a very long time. Much better than 95% of French bakeries. That's a shame! And yes, the focaccia is truly to die for. Yes, you have to queue, even on a Sunday morning at 7:30 a.m., but now I know why. Congratulations to the team for their remarkable passion for their craft.

03/05/2025: Excellent products, friendly staff.

17/06/2025: As a tourist in Moneglia, you have to be careful where you eat because many restaurants are very expensive and the quality doesn't match what you'd expect in Italy. But this restaurant proved it's worth coming here. The pizzas were the best I've ever eaten, and the prices were reasonable. The menu was beautifully handwritten, with a short introduction from the owner on the first page. The only criticism was that the tables weren't that big, and it was relatively difficult to fit four people at a table. It's still an absolute must if you come here.

16/06/2025: Incredibly delicious pizza and tiramisu! Fast and friendly service.

08/06/2025: The terrace is set in a very pleasant green setting. A very friendly welcome. The meal was delicious, especially the fish selection with octopus and prawns. The wines are also of high quality. I highly recommend it.

27/05/2025: We chose this location twice to celebrate our children's baptisms, 3 years apart: the first time was in May 2022, the second in May 2025. We were looked after with great professionalism and everything was perfect both times. The food is very good, the rooms are elegant and welcoming and all the staff are friendly and professional. I highly recommend it!

18/06/2025: A well-kept environment with a warm atmosphere. The food is excellent! The appetizer with seasonal ingredients was excellent and the meat was exquisite!! The owner is a very courteous person and the waitresses are kind and attentive to every request. I recommend you book a dinner at this restaurant, you will not regret it!

14/06/2025: Unforgettable experience and great food! We were welcomed with great cordiality by Gerardo, the owner: an exquisite person, friendly and at the same time very attentive and professional. He explained the menu to us with passion and showed us the grill, filmed live by a camera, so that we could follow the cooking phases of the meat comfortably from the table. A truly original touch that adds even more value to the experience. After a welcome panzanella, we moved on to a delicious plate of mixed appetizers - including Tuscan crostini, truffle frittatas and local cured meats - and then arrived at the real star: the 1,200-gram steak, divided in two as per the menu, cooked to perfection and served at the table in a spectacular way. We accompanied everything with a trio of side dishes (baked potatoes, spiced chickpeas, carrots and peppers), and then finished on a sweet note with cantucci and vin santo. The wine list is extensive and well-studied, with options to suit all budgets. At the end of the evening we also had the pleasure of chatting with Gerardo on the photo board of some famous and regular guests of the restaurant: a sign that shows how much he really cares about his customers. At the end, when we went out and found ourselves in the rain, Gerardo kindly lent us an umbrella so we could reach the hotel dry. A simple gesture but of rare kindness, which encapsulates the spirit of this place. Perfect experience from every point of view. Highly recommended if you pass by Pistoia, it really deserves it. Compliments to all the staff, 16 years of experience and a good heart. Greetings from the couple from Biella ❤️

17/05/2025: Excellent experience! Stone Art Café is a real gem in Abbasanta. The place is modern, with attention to detail and welcoming, ideal for both a relaxing lunch and an aperitif. The gourmet burgers are spectacular, prepared with fresh and quality ingredients, and the homemade desserts are also a delight. The staff is very kind, always available and attentive to customer needs. Pleasant atmosphere and impeccable service. I will definitely be back!"

14/05/2025: I haven't been there. Why do you keep asking what Stone Art Cafe was like?

28/06/2025: The best restaurant in the bay. The service is fantastic and the dishes delicious.

21/06/2025: By far the best place to eat here! The owner came to my table and made a special dish for my wife whose allergic to shrimp. My son had squid ink pasta for the first time and lived it! Americans will love this place. Local favorite

22/06/2025: Simply TOP! Quality, service and courtesy!

20/06/2025: Large kitchen All very good and appetizing I would take the whole menu Plus the seasoned polenta is unique in the city

09/06/2025: Worth the visit! The tapas were outstanding? We had the busiate with swquid ragu and amberjack fillet as a secondoand loved both

07/06/2025: We were there last night, excellent food, very kind staff, evening with live music, repertoire dedicated to Pino Daniele, very good

05/06/2025: I had dinner with my family, we had parmigiana and pasta with tuninna, and chicken with tuna sauce, all very very good. Recommended, friendly staff and welcoming environment

05/06/2025: Excellent place! Good food, friendly service. Great value. Please visit!

10/05/2025: A fantastic experience in this 2 Michelin star restaurant, being pampered in this location is priceless, it is located in an ancient Byzantine tower. The dishes have refined flavors that cannot be tried elsewhere. Alex was able to illustrate our tasting journey to us, step by step at each course with passion and extreme preparation in his work. Wonderful environment Advised!

05/05/2025: With two Michelin stars, the restaurant is located on the 2nd floor of the hotel. You have to sit in the sofa area on the first floor of the hotel and wait until you arrive outside to take a table. The dining space is located in an ancient tower built in the 6th century AD and can only accommodate 7 tables. The decoration is simple and the lighting is almost only based on a table lamp. Although it is enough for eating, there is definitely no lighting design for you to take pictures 😂 The guests are entertained with a highly controlled politeness and restraint. They always serve the dishes at the same time, confirm each guest's choice, and ask the guests what they think of each dish. It seems that I have never experienced this kind of outhouse service in Taiwan (maybe the Paris restaurant is closer) The quality of the food is commensurate with the two stars, the techniques are delicate but not difficult to understand, the flavors are layered but not complicated, some echo the tradition, and some are novel in orientation, but in the end they do not break away from the essence of Italian cuisine. Even if a few dishes are a bit hesitant, the overall flaws are not concealed. Welcome drink Originally it seemed to be champagne, but after we ordered non-alcoholic drinks, the restaurant took the initiative to change it. It had the delicate aroma of white cantaloupe, the citrus flavor of grapefruit, and finally the herbal aroma of sage. It was a rather elegant start and seemed to hint at some Asian flavors in the later menu. Appetizers Goat cheese/grapefruit Grapefruit gel makes the goat cheese smell feel light Oyster/bell pepper sauce The oysters are delicious and plump, the sour and spicy sauce and the bright green oil are simply delicious. Amberjack ham/horseradish Horseradish’s bright, spicy and herbal flavor is a crowd-pleaser Bread/mackerel/yuzu The bread was a little too soft, but the aroma of cooked mackerel was strong and the citrus flavor was nice chicken liver pate Use berries to make a glass-like shell, and then wrap it in rich and smooth chicken liver pate. The light sourness and sweetness of the berry skin makes the liver pate much softer. bread There are five kinds of bread sticks, the bread sticks are crunchy, the pepper aroma is good, the seaweed nut crisps are full and salty; the taralli shortbread has the aroma of brown sugar and the spiciness of ginger; the small piece of schiacciata bread with pork back fat has a good fat aroma, but the bread tastes a bit soft and sticky; the main bread itself is crispy on the outside and soft on the inside, and the olive oil and grassy bitterness when paired with it are wonderful Red shrimp/tomato bread/caviar The shrimp meat is soft and sweet, and the saltiness of the caviar adds a lot of color. The sweet and sour tomato wrapped in the crispbread roll in the middle is eye-catching, and the fresh aroma of olives and green oil at the bottom is also good. It seems simple but rich in flavor. The crispy cakes made with shrimp heads and shells on the side are basically shrimp cakes😆 Smoked amberjack/Bernaise sauce/lemon jelly/celery The smoky flavor of the amberjack is quite strong, but the flavor of the fish itself is not obvious. The egg flavor of the sauce is full, but a little too much. It is suitable for dipping into bread. Eel/Tosa vinegar/Almond/Tarragon A very Japanese dish, the eel skin is a bit crispy, the meat and oil are very delicate, but I don’t quite understand the logic of pairing it with almonds. The aroma of tarragon sauce is good, but it feels like it could be more, the balance is too Japanese. Duck/Peanut/Chestnut/Truffle/Raspberry The duck meat was a little dry, and the sauce was too much and the flavor was a bit mixed, especially the strong aroma of peanuts, but I really liked the sweet and sour taste of fresh berries. On the side is toasted crispy bread sandwiched with duck ham and liquid orange. It tastes good, but the main flavor is orange, and the ham doesn't have much presence. Straight noodles/seaweed cream sauce/bergamot/sea urchin/tuna roe The noodles taste great. The seaweed cream sauce has a rich seaweed aroma, followed by the salty taste of fish. Finally, it ends with the elegant aroma of lemon and bergamot. It should be my favorite dish today. Raviolo dumplings/ricotta cheese/Neapolitan meat sauce The meat sauce is rich in flavor and has a distinct tomato aroma. The dumpling wrapper has a good texture, but has a more traditional and earthy taste. Red snapper/sweet and sour basil sauce/onion sauce/garlic sauce Using bread to pretend to be fish skin is very clever. The bread is thick and crispy, wrapping the extremely tender fish meat. The contrast between the two is huge and eye-catching. The sauce base is a bit like canned mackerel in tomato sauce, but it adds a lot of depth with sweet onion sauce and garlic sauce. There are tomato-filled bread and mini waffles on the side. The bread is crispy, but the filling has too little flavor; the waffles are soft and paired with anchovy sauce. I don’t quite understand the purpose of putting them here. Squab/apple/teriyaki sauce/artichoke I also missed some notes here. I remember that the breast meat was a little dry, but it was paired with a lot of teriyaki sauce and applesauce, so it didn't matter. The pigeon legs on the side were cooked well, and they were paired with quinoa to add a crispy texture, and the leg meat was juicy. After the salty meal, the napkins and water glasses are replaced, which also reminds the guests to change their mood. I like this kind of thoughtfulness. Chocolate soufflé Let's go straight to the main dessert. It's a very big one and it's hot when served. The aroma of chocolate is full and rich. It's a straight-up dessert. But after the whole menu, such a portion is too much to bear 😂 Originally, the pre-dessert was moved to the end to clear the mouth, but I personally feel that it would be better to have it before the soufflé. I missed the note here, but my impression is that it is refreshing and delicious. There was tea at the end, but I couldn’t eat any more, so I packed it away. I gave five of them, including French fudge, chocolate, madeleines, etc. It was still delicious to eat the next morning.