Established with the backing of the Ceretto winery and situated in a historical building that has undergone meticulous renovation, Piazza Duomo is led by chef Enrico Crippa, who began his culinary journey at the age of 16. He was mentored by legendary Italian chef Gaultiero Marchesi, and trained under renowned chefs Michel Bras and Ferran Adrià, as well as in Japan for four years. The marshmallow-pink dining space is adorned with Francesco Clemente's frescos, reflecting idyllic natural light, while the window offers a glimpse of Alba’s beautiful main piazza.
I rarely use the word "legendary" to describe a restaurant, as it carries a heavy weight. However, the three-star Michelin restaurant El Celler de Can Roca in Girona, Spain, can certainly wear this crown.
In the world of gastronomy, there are some stories that are truly awe-inspiring. Hidden away on a narrow street in Barcelona, there lies a one-of-a-kind restaurant called Disfrutar. It is a place of constant innovation and passion, with a unique culinary story.
Central, the flagship Lima restaurant of chefs Virgilio Martinez and Pía León, is crowned in the No.1 position, followed by Disfrutar (No.2) in Barcelona and Diverxo (No.3) in Madrid.
It's been a few years since I wrote about Noma again, and I've really thought it through. The new Noma 2.0 cookbook contains dishes spanning two seasons, evoking memories of the past. As it has for years, the restaurant explores the possibilities of a full range of ingredients, presenting the best of them conveyed through an unimaginably elaborate process that is both wild and traditional, unpretentious but time-consuming. In the spirit of Noma 2.0, the Kyoto pop-up pays true homage to the city’s profound history and diverse culture, with local approach in ingredient selection, preparation and presentation.
Refer has all the qualities of a top-notch restaurant. With competence and confidence, Chef has insisted on doing a trifold menu that encompasses a vast range of ingredients, but each dish is dealt with utmost care and exquisite technique. The ability to combine perceptions, cooking skills and the art of plating with subtlety and elegance requires meticulous craftsmanship.
Having studied Politics of developing countries at Keio University - one of the top private universities in Japan - Chef Namae came to the culinary world with critical thinking and a philosophical mind. Apart from playing rock music and wanting to become a journalist, he worked in Hokkaido, South France and The Fat Duck in the UK before finally opening his own restaurant which was destined to be special.
London's many foreign hospitality workers had to leave the UK as the restaurant industry faced intermittent shut-down policy during the initial phase of the pandemic. What's more, many were unable to return to the UK due to visa issues caused by Brexit. As a result, restaurants are generally experiencing a shortage of staff.
It's been over three years since I last visited Reale, a celebrated restaurant situated in the remote town of Castel di Sangro nestled in the mountains of Abruzzo in central Italy. It is not a tourist town and takes about 1.5 hours driving from Naples. It is interesting that a world-famous three-starred Michelin restaurant is housed in a time-honoured 16th century monastery.
