Nadia Afragola
Atelier Moessmer Norbert Niederkofler, Sharing
Giovanni Angelucci
Dinner at Peter Gunn’s Ides restaurant in Melbourne
Francesca R. Barberini
A visionary dinner at Nōksu, a Korean restaurant hidden in the Herald Square stop of the New York subway, led by chef Dae Kim.
Cinzia Benzi
Menu of Il Clandestino 2024 by Moreno Cedroni and Luca Abbadir: balance, elegance and unforgettable taste
Maurizio Bertera
Royal of Castel di Sangro
Emanuele Bonati
Modus pizzeria in Milan, territory and quality on the plate
Rossana Brancato
At the Verso restaurant by Remo and Mario Capitaneo in Milan, where the omakase electivity of the cuisine gives the most avant-garde perspective of fine dining, free from dogmas. Direct cooking, technical and service perfection, bold and always harmonious combinations to compose lively menus that celebrate the seasons.
Mariarosaria Bruno
Duomo restaurant in Ragusa Ibla, in the kingdom of chef Ciccio Sultano: a new vision of Sicily and its flavors
Claudio Burdi
Many have surprised my palate but, when three dishes from a tasting menu make you say wowowow, the experience becomes truly memorable. Where? At Fourghetti, reopened last June in Milan, with the talented chef Giuseppe Gasperoni leading the kitchen brigade.
Chiara Buzzi
Sorn in Bangkok
Alberto Cauzzi
I would mention two exceptional meals that are very different from each other: by Carlo Cracco and Luca Sacchi at Cracco in Galleria and by Ciccio Sultano and Riccardo Canella at the Duomo of Ragusa Ibla
Annalisa Cavaleri
The four-handed dinner at Authentica, in Caiazzo, with Franco Pepe and the three Michelin star chef Enrico Cerea: the demonstration that pizza and haute cuisine can go hand in hand.
Francesca Ciancio
The Chou Farci from Trattoria della Gloria
Marco Colognese
From Michelangelo Mammoliti to La Rei Natura
Stefano Corrada
Daniel Canzian Ristorante (Milan): regional (Venetian) cuisine at the highest levels of class
ANDLeonora Cozzella
In Paris, dinner with Jessica Rosval and Bruno Verjus
Luigi Cremona
The menu of Dario Tornatore’s Contamina at ParkHotel Laurin: a little approximate from a technical point of view, but full of spontaneity and original ideas
Andrea Cuomo
Imàgo dell’Hassler in Rome, especially with the summer menu. Thought and rhythm
Alberto Del Giudice
Olmo restaurant in Cornaredo by Davide Oldani. Value, soul and taste in every dish.
Antonella De Santis
Tied for different reasons: Enigma (Barcelona) and Mugaritz (San Sebastian)
Valentina Dirindin
Bread, butter, anchovies and Champagne at my house. Highly selected products and maximum enjoyment.
Marco Gatti
Passalacqua in Moltrasio
Giulia Gavagnin
At the Pagliaccio in Rome. By chef Anthnoy Genovese, a menu of great maturity and breadth
Marco Gemelli
Andrea Impero (Elementi Borgobrufa, Perugia) and Ronald Bukri (Coro, Orvieto)
Barbara Giglioli
From Under in Norway, a restaurant that develops entirely underwater. Excellent cuisine, with French influences and many Norwegian ingredients.
Chiara Giovoni
Verso restaurant of the Capitaneo brothers
Manlio Giustiniani
Uovo di Seppia restaurant in Milan
Andrea Gori
Act of Vito Mollica (Florence)
Giampaolo Gravina
Mammaròssa, Avezzano (Franco Franciosi, Quote project)
Andrea Grignaffini
The trilogy in three progressive lunches by Giuliano Baldessari of Aqua Crua (Barbarano Vicentino)
Andrea Guolo
Sangiovesa, Santarcangelo di Romagna
Carla Icardi
Sine by Roberto Di Pinto
Luca Iaccarino
Enigma, Albert Adrià (how it can have only one star, like so many completely negligible restaurants, is a mystery)
TOJohansson knows
Tecum, neighborhood cuisine in the northern suburbs of Florence
Camillo Langone
Breakfast at Casa Maria Luigia, Modena. From cappuccino to cotechino (yes, cotechino) the craziest breakfast of my life, the most territorially rooted, the most expertly made (superlative cooking), the most superbly plated (all Ginori!)
Lara Loreti
Al Cambio Restaurant Bologna, tasty, genuine, true
Paolo Marchi
The Galician beef rib matured for 2005 days from the Carnicas Lyo company of Madrid, prepared at the Grill del Grillo in Cesate (Milan), chef Luca di Tomaso.
Paolo Massobrio
From Baccicin du Caru to Mele
Tania Mauri
The menu “The 50 shades of life” by Ana Roš, a journey of tradition and originality into the nature of her land through her experiences and her life
Anna Mazzotti
At the starred restaurant Famiglia Rana (Oppeano, Verona) with the creative dishes of chef Antonio Sodano
Giovanna Moldenhauser
Lunch at Villa Calini in Coccaglio (Brescia) with chef Alessandro Cappotto was my most interesting experience of 2024. In a villa built between the 17th and 18th centuries, surrounded by a park, the restaurant where the chef has created real gastronomic creations that ranged from appetizers to first courses and second courses where the ingredients, carefully calibrated, merged into an immersive experience of taste.
Alessandra Moneti
Danilo Mancini’s winter menu at Masa (Major hotel in Rome) with a view of the basilica of Santa Maria Maggiore
Anna Muzio
La Salita di Begoña Rodrigo Valencia (we liked everything, from the welcome cocktail with amuse bouche in the bar in a courtyard – garden with a high-quality drink list but reserved for restaurant customers to the dinner, mainly vegetarian, in a nineteenth-century villa renovated with originality )
Francesca Negri
Contanima, chef Dario Tornatore, Bolzano: substance and fun on the plate
Carlo Ottaviano
Osteria Arbustico di Paestum, chef Cristian Torsiello
Laura Pacelli
Tsukemen spaghetti with prawn and chicken broth (by Chiara Pavan)
Vincenzo Pagano
The winter dinner at Storie di Pane in Vallo della Lucania in Cilento with fantastic vegetables and an amazing fried goat offal
Carlo Passera
My best meals from two masters: in strictly alphabetical order Anthony Genovese at Il Pagliaccio in Rome and Luigi Taglienti at IO Luigi Taglienti in Piacenza
Luciano Pignataro
Antonio Guida del Seta’s hunting menu at the Mandarin Hotel in Milan
Stefano Polacchi
Monja in Tokyo via Monja in the Tsukishima district: traditional and interpreted monja. with cuttlefish ink in particular to compete with the best ink risottos
Anna Prandoni
Antonia Klugmann, elegant, conceptual, yet disarmingly simple
Maria Pranzo
It’s a journey – Ibiza
Gabriele Principato
The latest tasting menu from Trattoria Contemporanea in the Como area, from the chef collective led by Davide Marzullo. Bold dishes in which the excellent technical work is cleverly hidden behind the taste, to make the guest enjoy and delight him in a lively and carefree atmosphere
Federico Quaranta
From Vittorio of the Cerea family, a gastronomic orgasm
Isabella Radaelli
Laqua Vineyard in Terracciano, chef Marco Suriano: an unforgettable late summer dinner in the Tuscan countryside and Mistral, restaurant of the Grand Hotel Villa Serbelloni in Bellagio, chef Ettore Bocchia, a surprising journey into taste
Andrea Radic
The concrete and elegant cuisine of Alessandro Mecca at the Grinzane Cavour Castle, capable of placing the territory in an almost perfect gastronomic light
Edoardo Raspelli
Relais Le Cattedrali Cannavacciuolo chef Gian Luca Renzi (Asti)
Camilla Rocca
The one at Gaggan Anand in Bangkok is decidedly stimulating
Fernanda Roggero
By far Asador Extebarri, the excellence and perfection of (apparent) simplicity
Giovanna Romeo
The Orangerie, Le Due Matote
Lorenzo Ruggeri
Lunch at the Reale with some table companions who were initially quite fearful
Michele Ruschioni
Total Wagyu Menu Restaurant via di Guinceri in Vicarello (Livorno)
Leila Salimbeni
Ogata, Paris: because it is elite and frugal
Sarah Scaparone
Gaggan Anand, Bangkok
Roberta Schira
Andrea Antonini of Imàgo at the Hassler in Rome embodies Curnonsky’s aphorism: “Something is good if it tastes like what it is”. In the dining room, impeccable service and competence
Luca Sessa
I had the most interesting meal of the year at Wako in San Francisco, an omakase with a welcoming and evocative atmosphere, which convinces thanks to dishes with an elegant intensity of flavors
Salvatore Spatafora
Martin Lazarov of the Principe di Belludia restaurant in Noto where Sicilian cuisine blends with eco-sustainability.
Gualtiero Spotti
Gaggan in Bangkok
Luciana Squadrilli
Tenuta Borgo Santa Cecilia in Gubbio, for Alessio Perini’s original, careful and solid cuisine based largely on the estate’s products
Mirko Tassin (Mirko TassoCulinario)
Tasting from “Il Piccolo Lago”
Massimiliano Tonelli
Niko Romito’s menu, again
Luke Turner
Salted Butter (Matera)
Valentina Vercelli
Duo in Chiavari
Cristina Viggè
Surprising dinner at Erba del Re in Modena. Because, in the land of hams and cotechini, Luca Marchini knows how to make an ingenious turn towards the vegetal kingdom, thanks to a tasting that crowns vegetables, legumes, cereals, cheeses, extractions, emulsions and reductions. After all, as Luca repeats: “Nothing about the aubergine, like pork, is thrown away. Not even the stalk.”
Valerio M Visintin
Fourghetti in Milan
Gabriele Zanatta
Enrico Marmo, Balzi Rossi, Ventimiglia
Annalisa Zordan
Podere Belvedere Tuscany