Gourmet appointments not to be missed among new restaurants, starred chefs and culinary experiences. For lovers of taste, a season has begun with exciting proposals to try in the trendiest restaurants and new entries destined to become icons of hospitality
HotelmyPassion has selected 6 gourmet appointments not to be missed for you!
1 In Sardinia the most starred Italian chef in the world
The Petra Segreta Resort & Spa, a boutique hotel on the hills of San Pantaleo in Sardinia, announces the collaboration between the executive chef and patron Luigi Bergeretto and Enrico Bartolini, the most starred Italian chef in the world.
Together they designed the new menus.
With particular attention to that of Il Fuoco Sacro, the gourmet restaurant also open to external guests. In the new menus Luigi brings his idea of cuisine, elegant and simple to the eye. With an obsessive attention to the quality of the ingredients. Instead Enrico, his experience and the vision that in recent years have allowed him to win 9 Michelin stars.
At the Sacred Fire you dine with a view of the archipelago of La Maddalena, in an impeccable and relaxed environment.
2 4-hand starred dinner
On 12 May from 8.30 pm the DoubleTree By Hilton Rome Monti will host an exclusive gourmet event in partnership with Lavazza.
The 2 Michelin star chef Moreno Cedroni, in collaboration with the hotel chef Alessio Stasi, will create a new dining experience inside the panoramic restaurant Mùn Rooftop Cocktail Bar.
The dinner will start with a Chilcano Cocktail and Shrimp Chela to prepare the palate of the guests, and then continue with a series of starters based on fried amberjack, panzanella, tomato juice and basil oil, Camouflage of Mediterranean purple prawns on bed of stracciata di Andria, bacon powder, confit tomatoes from Vesuvius and raw horseradish, shellfish sphere, fish and molluscs.
This will be followed by first courses based on Risotto with three sauces, seafood, mushrooms and seaweed pesto to continue with the second based on Mediterranean cod, pepper sauce, aubergines and cucunci.
To finish in sweetness ice cream with salted caramel, pineapple, lime and habanero with a Gin Tonic granita.
Cost of dinner 150 euros excluding drinks
3 The new art of dining in Monte Carlo
At the Hôtel Hermitage Monte-Carlo an art of being at the table is staged that overturns the traditional canons of haute cuisine.
Monte-Carlo Société des Bains de Mer and Yannick Alléno have chosen to export Pavyllon and its gourmet counter to the Riviera. For gourmet appointments in the summer, the luxuriant seafront terrace is available to those who do not want to miss the breathtaking view of the Mediterranean and the Rocca.
Inside, the tables will be arranged along large windows in a room furnished with refined taste. In fact it is signed by Chahan Minassian. The imposing counter is the protagonist: located right in front of the open kitchen, it can accommodate about thirty customers who can delight the eyes and palate with the spectacle of the preparation of the dishes.
4 Bernardo in La Magnolia of the Hotel Byron in Forte dei Marmi
Marco Bernardo, born in 1994, from Airola is the new chef of La Magnolia, the 1 Michelin star restaurant of the Hotel Byron in Forte dei Marmi.
The La Magnolia restaurant is the flagship of the hotel, a refined poolside venue that this year will see a completely renewed gastronomic offer. Bernardo puts his mark and his cosmopolitan training at the service of a menu that goes back to its roots, placing the emphasis on freshness and constant dialogue with the territory.
Fantasy, creativity, to make the customer travel between land and sea in a continuous exchange. Alongside the recipes of the local tradition and its land, it will introduce treatments of raw materials with an ancient flavor, such as the aging of the fish, updated in a contemporary key by fresh combinations with Sorrento lemon leaves and sea fennel.
5 New chef at the De ‘Minimi gourmet restaurant
New chef for the gourmet restaurant De ‘Minimi at the 5-star luxury hotel Villa Paola in Tropea in Calabria: the young and promising chef Giulio Ierace.
Giulio combines a vision of young, enthusiastic and rebellious cuisine with a gastronomic training based on the recovery of “forgotten” local ingredients. And on the creation of harmonies, where the mixture of color, smell and taste are the spearhead.
In his proposal, sensations, experiences and simple preparations stand out, with a humble essence and genuine origin.
They are dishes that are proud of their Calabrian origins, which in the De ‘Minimi cuisine are enhanced in real sensory and taste discoveries.
6 In Bilbao, the world’s first NKO restaurant
Radisson Collection Hotel, Gran Vía Bilbao is located in the former headquarters of Banco Hispano Americano. The new hotel has 137 rooms on 6 floors.
The top floor of the hotel houses NKO, the first restaurant of the famous chef Eneko Atxa which boasts 5 Michelin stars.
NKO combines Basque and Japanese cuisine. It is a tribute to the chef’s homeland and to his great admiration for the gastronomic tradition of the rising sun. The restaurant has a terrace with vertical gardens.
Are you ready to choose yours among the gourmet appointments?
No comment yet, add your voice below!