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Meals
Restaurants
Materia
Via Trieste, 1/B, Cernobbio
DINA
Via Santa Croce, 1, Gussago
Acquerello
Via dei Patrioti, 5, 21054 Fagnano Olona VA, Italy
La Table du Lausanne Palace
Rue du Grand-Chêne 7-9, Lausanne
Magdalena
Rickenbachstrasse 127, Rickenbach
IGNIV by Andreas Caminada
Bernhard-Simonstrasse 14, Bad Ragaz
Damien Germanier
Rue du Scex 33, 1950 Sion, Switzerland
Willem Hiele
Kapittelstraat 71, 8460 Oudenburg, Belgium
DIM
Vrijdagmarkt 7, 2000 Antwerpen, Belgium
INUA SHOP
Oudeleeuwenrui 27a, 2000 Antwerpen, Belgium
FRANQ
Kipdorp 10-12, 2000 Antwerpen, Belgium
Sensum Gent
Kortrijksesteenweg 1026, 9051 Gent, Belgium
La Bru'sserie
Rue du Comte Théodule d'Ursel 14, 6940 Durbuy, Belgium
Les Terrasses de l'Our
Rue de Lesse, 6852 Paliseul, Belgium
Arden
Rue de Montainpré 27, 5580 Rochefort, Belgium
Feel Como
Via Armando Diaz, 54, 22100 Como CO, Italy
Kommilfoo
Vlaamsekaai 17, 2000 Antwerpen, Belgium
Hôtel de Ville de Crissier
Rue d'Yverdon 1, Crissier
Widder Restaurant
Widdergasse 6, 8001 Zürich, Switzerland
- Andrea Faccaro added a new meal Lunch at FRANQ at FRANQ
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- Andrea Faccaro added a new meal Lunch at Restaurant Sensum at Sensum Gent
- Andrea Faccaro added a new meal Dinner at La Bru'sserie at La Bru'sserie
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- Andrea Faccaro added a new meal Lunch at Les Terrasses de l'Our at Les Terrasses de l'Our
- Andrea Faccaro added a new meal Lunch Arden at Arden
- Andrea Faccaro added a new meal Lunch at Feel at Feel Como
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- Andrea Faccaro added a new meal Lunch at Kommilfoo at Kommilfoo
Chef Olivier de Vinck cuisine is based on classical flavors refreshed. Balance, freshness and seasonality make every dish.
- Andrea Faccaro added a new meal Lunch at Restaurant de l'Hôtel de Ville at Hôtel de Ville de Crissier
The classical French cuisine handled with talent and freshness by chef Giovannini. Seasonal and mostly local ingredients are founded in every dish.
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- Andrea Faccaro added a new meal Dinner at Damien Germanier at Damien Germanier
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- Andrea Faccaro added a new meal Lunch at Materia at Materia
A place where chef Davide Caranchini play with the territorial cuisine and influence. Making his circular cuisine.
A totally new approach to the Italian cuisine and traditions that mix talent and knowledge of the young chef. Playing with bitterness, acidity, rancid, fermentation and a lot of more. He create plates that reflect his personality.
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