The Best Restaurants with 3 Falstaff Fork(s) in Italy
Cozy and atmospheric ambience with elegant furnishings. Chefs Enrico Bartolini and Donato Ascani offer a modern interpretation of classic lagoon cuisine. Remarkable wine list. An experience.
After many years of experience at the Park Hyatt, Andrea Aprea opened his own restaurant two years ago on the sixth floor of the Luigi Rovati Foundation, where he now offers consistently stylish cuisine. Jessica Rocchi accompanies guests at the table with competence and professionalism. The bistro on the first floor is also highly recommended.
Stone walls, soft lighting and simple furniture adorn the space of this historically inspired restaurant. Chef Alessandro Breda's dishes are a tribute to the essence of flavour, with special attention paid to the ingredients. Well-compiled wine list to match the menu.
The high product quality forms the basis for Peter Girtler's haute cuisine. Creative dishes such as apple strudel risotto with goose liver or Alpine char with smoked peas provide real wow moments and show how masterfully quality is brought to the fore.
A historic restaurant in Verona with an elegant and refined atmosphere. The cuisine offers dishes full of flair and creativity, with particular attention to ingredients and respect for tradition. The wine selection and menu combinations are fantastic.
The cuisine of the two chefs Chiara Pavan and Francesco Brutto is an "environmental cuisine" that is a snapshot of the immediate surroundings. A cuisine of the highest quality and with a concept: lots of fish, lots of vegetables, colourful and authentically presented. Beautiful wine list.
Natural, regional and seasonal products and species-appropriate animalistic husbandry are firm values of the Trafoier family. The focus is on emphasising the products' own flavours through delicate aromas and fine combinations, which is why the plates are purist and minimalist.
A country house on the border with Slovenia. Here, chef Antonia Klugmann offers purely local cuisine enhanced by creative elements. Great importance is attached to the use of excellent ingredients. The wine list is excellent, with wines from the region and far beyond.
Marc Bernhart loves to think outside the box and interpret the world in gastronomic terms - according to the GLOCAL principle: local yet international. Only six tables are able to enjoy his exquisite gourmet creations in the evening, featuring top-quality products such as Wagyu beef.
Chef Marco Martini's dishes are modern and imaginative. Careful study and refinement define this new cuisine, decorated with a Michelin star. The experience is set in a beautiful winter garden of the San Saba district.
Head chef Michael Mayr gives free rein to his creativity by combining the concept of "back to the roots" with international influences. His signature dishes include the Beuscherl (always different) and the beet ravioli. The products are always regional.
Stephan Zippl's multi-course gourmet menus embody sophisticated cuisine to perfection - he loves details. His "new traditional cuisine" attaches great importance to sustainability, resource conservation and high-quality organic products. The beautiful Art Nouveau ambience is remarkable.
Head chef Egon Heiss focuses on "Südtirol Heiss staged" and is dedicated to gourmet excellence. Using first-class products, he creates light, Mediterranean dishes that impress with their intense aromas. An exciting alternative to wine: a coordinated cocktail accompaniment.
The restaurant offers a spectacular view of the Ampezzo Dolomites. On the menu, Riccardo Gaspari presents a precise cuisine that is linked to the region. The authentic dishes are based on mountain tradition and are rounded off with modern accents. .
The cuisine is of the highest standard, but is anything but out of the ordinary. Karl Baumgartner develops both traditional regional and Mediterranean-inspired dishes with an innovative approach. The desserts, including the homemade ice cream, are simply delicious!
The premises of the JW Marriot on the Island of Roses are home to a restaurant with a style that is as minimalist as it is original. Awaiting guests is a menu inspired by the place, with imaginative vegetarian dishes and fish specialties, authentic flavours and ingredients from the immediate surroundings. Excellent wine list.
As long as mother Sirk is still carving the veal shank herself at the table, all is well with the world. And if son Mitja is not in the restaurant, you are still in excellent hands when it comes to wine. Seasonal cuisine with a contemporary, creative twist. Attentive and courteous service. The wine list is remarkable and more than fairly priced.
A sophisticated, cozy and elegant ambiance. A cuisine that draws on the traditions and recipes of the past and knows how to reinterpret them in a contemporary way. Clear, subtle and yet profound flavours. A wine list to be proud of.
Bright, intense flavours characterise Riccardo Di Giacinto's cuisine, where contemporary Italian cooking meets traditional Roman cuisine. Nice vegetarian options. Piedmont and Tuscany dominate the wine list.
The renowned gourmet restaurant impresses across the board - from the ambience to the plate, it offers a gourmet experience at the highest level. Foie gras with peach and black walnuts or tiramisu with Karuna chocolate - the tasting menu reads like poetry.