In this column we give an account of new restaurant and wine bar openings up and down the peninsula. These are, it should be pointed out, reports and not reviews, since none of us has yet had the opportunity to eat at that particular soon-to-open establishment.
Despite the undeniable crisis in the restaurant industry regarding wait staff and kitchen staff, there remains a great ferment evident in the number of new restaurant openings. Various types are embraced, from gourmet restaurant to trattoria, from pizzeria to ethnic restaurant.
Wide is the price range related to new restaurants, ranging from the cheaper ones, set on traditional cuisine and pizza, to the decidedly higher-end ones, perhaps inside luxury hotels.
Often the guarantee of the quality of the restaurant is the experience of the owner, often the reliability of the chef, often the skills of the manager. But many other factors come into play in determining the success of a restaurant, from location to decor, from parking facilities to the wine list (something we value).
Here’s a chance for you to try new experiences.
Varignana Palace presents Ginkgo Longevity Restaurant
A new restaurant completes the gastronomic offer of the Resort immersed in the hills of Bologna. Thus was born the Ginkgo Longevity Restaurant: a place with an innovative concept, based on the Acquaviva Method, where cuisine is at the service of wellness to give an experience to be savored with the 5 senses.
The result of a work of integration and synthesis of all the values revolving around the method devised by Dr. Annamaria Acquaviva – scientific director of the Resort -, the Ginkgo Longevity Restaurant has been designed to offer new wellness experiences that start from the table not only for those participating in the Health & Wellness Retreats but also for resort guests or outsiders. A characterizing experience of this new restaurant is the Mindful Lunch: a guided lunch with Dr. to discover a new approach to food and the most effective strategies to reach maximum psychophysical potential even at the table.
Palace of Varignana
Via Ca’ Masino, 611A
40024 Castel San Pietro Terme (BO)
Tel. +39 05119938300
https://www.palazzodivarignana.com/
Via Stampa: the new bistro in the heart of the Carrobbio district
Art of good living and living in beauty, passion for the earth and sincere food, a hangout for curious minds. This is the essence of “Via Stampa,” the bistro opened last September in the heart of Milan born from an idea of young entrepreneur Marco Guzzetti. A simple place but with attention to the smallest details, from the menu and the wine list, to the location: here guests can find an idea of concrete cuisine with decisive flavors, raw materials of the highest quality and maximum attention to sustainability. All this, accompanied by a refined selection of artisanal wines, the soul of the bistro.
“Via Stampa” was born from the idea – later to become a real mission – of Marco Guzzetti, who wants to bring his love for nature and agriculture to the city, to reconnect the hectic capital of Lombardy with the countryside, its silences and slow rhythms. A philosophy of “back to the land,” which becomes a concrete entrepreneurial vision and takes shape in a high-quality, sustainable food and wine proposal that respects the land and the seasons.
Via Stampa
Via Stampa, 8 – Milan
Tel- : +39 02 30554088
Open:
Tue 12:30-14:30
Wed – Sat 12:30-14:30; 18:30-21:30
Sun 12:30-14:30
htps://www.viastampa.it/
prenota@viastampa.it
LAFA opens in Milan, Arab and Middle Eastern cuisine
afa, Arab and Middle Eastern cuisine, opens its doors in Milano Certosa District (via Varesina 204), a new presence in the metropolitan gastronomic scene, thanks to the resourcefulness of Hippolyte Vautrin – former owner of the renowned Røst and Kanpai (via Melzo) – who here launches a proposal that promises to be innovative, fresh and immediate, characterized by border flavors, by vocation the result of cultural contaminations and distant histories that are found in recipes expertly updated in a contemporary key.
The underlying philosophy is well expressed by the name LAFA, a typical poor bread, a form of Middle Eastern piadina, an essential accompaniment to many recipes. LAFA thus becomes synonymous with conviviality, genuine cuisine, seasonal raw materials, and ingredients typical of a Levantine table.
LAFA, Arabic and Middle Eastern cuisine
via Varesina, 204
20156 Milan
info@lafamilano.com
Open: Monday – Friday 12:00 – 14:00
Closed: Saturday & Sunday
lafamilano.com
Facebook: LAFAMilan
Instagram: LAFA Milan
Bavetta, today’s tavern in Catania
It will be called Bavetta and will open its doors March 7 in Catania. “I am tired of fine dining,” the chef confesses, “I want to go back to talking to people’s bellies.”
The new gastronomic adventure of Marco Cannizzaro, a well-known Catanase chef with a renowned fine dining restaurant behind him, will be called Bavetta and aims to break all the molds of gourmet cuisine. Amodern-day osteria where one will be able to delight in the most mouth-watering dishes of traditional Sicilian cuisine, starting with a great selection of fried foods, a genuine passion of the chef. Bavetta aims to be an accessible and inclusive place where one can rediscover the most authentic sense of Sicilian hospitality. A cuisine with strong identity and emotional components, where traditional dishes reach everyone’s heart without much ado. A restaurant, or rather a tavern of today, that tastes like home, and smells of family memories.
Bavetta, osteria d’oggi
Via Antonino Longo, 26 Catania
For info and reservations
www.osteriabavetta.com
Carpaccio opens on Via Veneto in Rome
After exploring fusion trends in the Prati area, Carpaccio now comes to Via Veneto to pay homage to the most classic of Italian history.
Carpaccio doubles up and presents its more classic and traditional side, as a typical Italian restaurant. At the corner of Via Sicilia and Via Marche, therefore, opens Carpaccio Beef Restaurant: many traditional Italian dishes, from the Roman classics (carbonara – amatriciana) to fettuccine al ragù Bolognese and tagliolini al tartufo, as well as the ubiquitous selection of meats – raw and cooked. Maturing here, is a technique used but only for short times. The fine cuts are then cooked according to the new American philosophy, that ” non-contact“.
Carpaccio Beef Restaurant
Via Sicilia, 41
00187 Rome RM
Open for lunch and dinner
Tel. 06 8621 8298
https://carpacciothebeefboys.com/
