Tamas Ferencz

Chef: Federico Zanasi
Designer: Dante Ferretti
Concept Designer: Ferran Adria

This restaurant is located away from the main tourist zone on the ground floor of the Lavazza headquarter building.
The food is a healthy mix of Piedmontese and Bolognese cuisine with a light Spanish-twist done by Adrian Ferra.
The restaurant offers variety of menus to choose from:
First of all a special menu, a selection by El Bulli roots and 3 multiple tasting menus. The Curioso menu (5 starters 1 first and 1 main course), the Festival menu ( 6 starters, 1 first plate, 1 main course) and the Gran Festival menu ( (10 starters, 1 first, 2 main courses). As we wanted to try a bit of everything, we have chosen from the a´la carte menu.The dishes were very unique and creative. After the nibbles we had few lighter starters. The potato sufflée with vicciola beef and tuna sauce, the Italian style lobster roll, the Mulassano sandwich and the Piedmont style oyster were all perfectly cooked and presented For mains we have opted for the Josper pickled tongue skewer, the Agnolotti al “Condividere”, the grilled sole with garlic and the roast lamb. Terrific flavours, very complex taste and texture made all the dishes an unforgettable experience.
The chef Frederico Zanasi came to all the tables several times and described the dishes and the special ingredients they use.
That evening was a real culinary journey with very complex experience.
The atmosphere is relaxed, the salon is both elegant but yet casual with modern design elements and very comfortable chairs. After this dining experience we fully understand why this restaurant in a relatively short period of time has become one of Turin`s leading culinary places.
Reservation is required.
Dining time: 2,5 hours Less

Three of us ate here 31.05 Friday. We had one of the worse dining experience of the recent years in this otherwise overhyped restaurant. We eat out a lot all over the world, but honestly its beyond us why this place is popular. The only acceptable part of the dinner was the Joselito ham platter as it doesn’t need any cooking skill only plating. Everything else and I mean everything else was close to inedible, blend, under seasoned. The real nightmare started when the main fish dishes were served. My mother had sea bass which was not cooked properly. Asked to take it back to cook it more, there was no fresh plating, the fish was thrown on the plate (still not prepared properly) and was given back without an apology or any other remark. Tuna belly cooked under salt was a pure joke, I have left more than half of the fish on my plate, nobody even bothered to ask if anything was wrong with the meal?
The service is like Faulty Towers, but without the loveable characters, grumpy, unfriendly and unprofessional waiters are not even trying to pretend that they care about the customers.
Two of us were sick with massive stomach problems the morning after this dinner. Bill came nearly 200 €. Expensive price for indigestion. Less

Restaurant Bocana de Palos is located in the fishermen’s harbour at Cabo Palos with a nice view of the boats and the open sea. The restaurant is usually very busy but it has a nice atmosphere and attentive staff.
We have taken friends and also family here several times and we have never been disappointed, food and service is always high standard.
In the neighbourhood far the best selection of seafood, fresh local fish dishes and rice specialities of the area. Good wine selection as well.
Our firm favourites are the tuna belly with tomatoes, fried squid rings, octopus and fried anchovies.
We often eat John Dory with sautéed potatoes and fresh garlic, the baby lamb shoulder with spring garlic is also often chosen by us. One of the very few restaurants of the area offering lovely homemade dessert selection.
This casual restaurant is a perfect spot for lunch or dinner for seafood lovers. Less

We wanted to try some rustic Italian restaurant near to our hotel and we have found this little enoteca with a short but very good regional menu and quality wine selection. On the menu they present every dish paired with a local wine.
For starter our choice was a red chicory and pears salad, served with gorgonzola cheese and balsamic vinegar. For main we have ordered a lovely bowl of tagliatelle with asparagus and local Ossola bacon and the second main was a Sirloin with rosemary and baked potatoes. The steak was tasty and cooked perfectly, the pasta dish needed some extra seasoning.
The owner with his good experience takes personal charge of the service, specially the wine orders.
All together it is a nice restaurant a bit away from the main tourist area with relaxed atmosphere and great hospitality. Well worth a visit! Less

We had dinner at Villa Crespi on our anniversary.
The chef patron of Villa Crespi is the famous Italian chef Antonio Canavacciuolo who brought his Napolitan tradition to the north.
The hotel-where the restaurant is located was originally built in Moorish style and is situated right by Lake Orta.
Besides the full a la carte menu they had 2 tasting menus. The Carpe Diem menu, 150 Euro and The Italian Journey from South to North menu for 190 Euro. The wine pairings are 70 and 90 Euros.
After the long day journey we have opted for the a la carte selection that night.
After the sommelier’s suggestion we have selected wines by the glass for the starters and pasta dish and we had a bottle of Santa Barbara Verdicchio Stefano Antonucci riserva 2014, it was very smooth and perfectly complemented the main dishes.
We have started with a Piedmont raw meats and a "Tonno Vitellato” raw tuna starters, both plates were perfectly prepared with right balance of flavour and harmony. The saffron flavoured spaghetti with sea urchin and crispy quinoa was perfectly cooked
The two main dishes- Piedmont Veal and Beef’s cheeks and tail with onion and vanilla puree-both were fabulous.
The service was professional and courteous and the atmosphere was pleasant.
Amazing experience well worth the money.
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We went to Ca’ Joan for a lunch on a nice and sunny Sunday. The restaurant has a small but cozy dining room and the huge terrace . The staff was nice but on the day we have visited, the restaurant clearly did not have enough waiting staff. Because of that the service was falling apart, different staff members came to our table in a completely wrong rhythm.
The Ca’ Joan is a traditional family run steakhouse but on the menu you can find a wide variety of seafood dishes as well. They work with the best quality spanish matured beef, Mediterranean sea products and the highest quality, local ingredients.
We have ordered the red tuna tartare and a grilled artichoke with iberian ham for starter, for main we have shared a 6 months matured, spanish cut steak (chuleton).
The artichoke with the iberian ham was a little bit disappointing, it was underseasoned, the red tuna tartare had to many citric flavour therefore it was too acidy. The steak was 1,2 kg piece of Rubia Gallega D.O. cow meat after the cut, it was beautifully cooked from a good quality meat.
We might give another go once again if we are in the area. Less

Plachutta is special Viennese institution and synonym for Viennese cuisine, particularly for the famous boiled fillet of beef (Tafelspitz) and Wiener schnitzel.
We arrived to the restaurant for a quick dinner before an Opera performance about 6 PM without any reservation. The restaurant was almost full, but luckily they managed to get a table for a short time slot for us and seated us outside in a covered winter terrace with a nice view of the street.
We tried their Wiener Schnitzel and the fried veal liver, both dishes were served with potato salad.
The food was really good and the potions were enormous we were satisfied.
The place had a great atmosphere with pleasant and efficient service. Less

Austria’s highest ranking gourmet restaurant is located in the middle of the Stadtpark in Central Vienna. It is housed in a glass cube- building with a minimalistic but elegant decor.
The cuisine is traditional Austrian with chef Reitbauer’s innovative, modern cooking style.
This restaurant was on our bucket list for a while. We love Vienna, so on our recent winter visit we have reserved our table for dinner. The first half of the evening was very good, we have received a genuine warm welcome by the owner. We have opted for the 7 course menu and a bottle of Martin Muthenthaler Riesling. Service while we had our amuse bouches and starters were attentive with a really good rhythm. Special thanks to the gentleman who was offering the amazing bread selection from his trolley and also he was looking after us with the remarkable cheese selection.
Unfortunately something must have happened along the way because we had to wait 45 minuted for our main course which was pigeon and veal. In the meantime for a good 15 minutes there was no staff visible in the dining room, we were left unattended. Tables where guests have finished their dinner and left were not cleared, we had no water and no wine served. While we have been waiting and waiting for our main course, the last starter had not been cleared and when the main plates eventually arrived there were still empty plates and used cutlery in front of us. This under no circumstances can happen at such a high ranking restaurant. As good as the starters were, the main meals left lots of question marks…really undercooked meat (both the pigeon and the veal), no texture, under seasoned and very much under portioned.
Our favourite starters were the Beets diversity with tiger trout & eucalyptus, and Jerusalem artichoke with mushrooms, swede & green almonds.
As our reservation was for 8.30 pm we were the last ones left at the dining room, so we could enjoy the young trainee waiter clearing the tables and lifting the glasses by sticking his finger from the top. Just like a real professional barmen would do anywhere around the globe in a pub. Unfortunately this have happened at a two Michelin star restaurant.
Walked in happy, left disappointed Less

Restaurant Stand has opened in the heart of Budapest in a peak downtown location last year. It offers re-tuned traditional Hungarian dishes. The owners are the famous Hungarian chefs, Tamas Szell and Szabina Szullo has returned to the Hungarian fine dining scene few years after leaving the one Michelin- starred Onyx restaurant. Since our last visit Stand restaurant have received their first Michelin Star, which is indeed very well deserved.
The restaurant has well balanced decoration, pleasant colours and well chosen interior design.
We had the four course menu but it was served along with a wide assortment of amuses bouches. Our selected wine was a bottle of Zweigelt rose 2017 from the Sandor Winery (Hungary)
Well presented tasty dishes, full of flavours with perfect texture, temperature and plating. The highlights for us were the pumpkin spaghetti and the suckling pig. Slight let down was the venison with puy lentils, it was not perfectly cooked and lacking of seasoning. But this had not minus the overall dining experience at all.
The service was polite, knowledgeable and helpful, just simply excellent.
Congratulations, we look forward to our next visit. Less

Chef: Karl and Rudolph Obauer

The restaurant with modern Austrian cuisine is tucked away in a small village 40 km outside of Salzburg. They serve beautifully prepared classic dishes with contemporary twist, using fresh regional products. We have visited the restaurant for lunch on the day they have reopened after a short winter break.
The selection for lunch is wide: individual dishes or lunch menu for 42 Euros, 3 course menu for 70 Euros, 4 course menu for 90 Euros and the full a´la carte selection.
Our choice was the 42 Euro lunch menu with some extra dishes from the lunch selection. Also we have receive few nice amuse bouches.
Every plate came with perfect texture and delicious flavours.
We have really enjoyed the mushroom soup and “Bluntau” salmon trout for starter and the "Wiener Schnitzel" from veal with parsley- tomatoes, berries and cabbage mayonnaise was a fabulous main dish.
Service was friendly and efficient. Hope to be back one day. Less