Founded in Milan in 1989 by Pietro Leemann, Joia was the first European restaurant entirely dedicated to vegetarian cuisine awarded a Michelin star in 1996 and is today the only starred vegetarian restaurant in Italy. Crossroads for lovers of natural and for international gourmands, Joia offers a selection of dishes prepared with organic ingredients, most of which are grown by peasant friends of the Chef. The Joia Restaurant is considered the most important reality in Europe in the world of green, ethical and sustainable cuisine. Chef Leemann is the undisputed forerunner.
Antichi Sapori story started like an irresistible call that Pietro has heard since childhood in his rural village and that led him to become patron of this cult restaurant: here the stress of city life fades away giving way to emotions and memories through his dishes smell and taste. They won’t leave you even on your way back home. The impression is really like being at home, welcomed by old friends who tell you about the origin of each dish; you can watch the cooks work through a large window overlooking the hall or decide to personally visit the kitchen: “It is not forbidden to enter the kitchen” is what Pietro likes to say. Simplicity and genuineness are skills not to be hidden.
The defense towers of the ancient Aragonese walls still rise to delimit the ancient village of Ruvo di Puglia. And their sturdy bulk sternly dominates the quiet and peaceful street overlooked by the entrance to the Mezza Pagnotta restaurant. This is the kingdom of the brothers Vincenzo (in the kitchen) and Francesco (in the dining room) Montaruli, tenacious and passionate lovers of a surprising universe, that of the wild herbs of the Murgia, which thanks to them are transformed into fascinating culinary itineraries to be offered to guests.
Riccardo Barbera’s osteria is like a well-oiled machine. Since 2000 it has been situated in an antique farmhouse that was expertly remodeled with care in recuperating some of the original architectonic details. Well furnished, characterized by a décor of sturdy wood and raw textiles. The kitchen is settled in a rustically elegant context, giving life to dishes that respect the traditions of the Murgia territory, even if modified to be more streamlined, crisp and airy. The starting base are the products of the area, they have been selected one by one, and often come from the owner’s own agri-business, active now for six generations. A lovely mix of flavors and textures. The cantina houses many labels with important vintages to unearth. Natural wine enthusiasts will not be left wanting as often happens in Puglia, even in the trattorias that are more successful in terms of a true organic offer.
The Food Court at Palazzo BN is the new restaurant temple in the centre of Lecce. On the building’s ground floor, which from the 1930s on was the monumental hall of what was previously the Banco di Napoli, this location is a unique combination of design and taste. Here you will find: Banco, a smart lounge bar; Ammos, a contemporary fish bar; Red Restaurant, a fine dining restaurant with distinctive design; and Terra, with its selection of traditional products.
PS Restaurant was born in 2010 from a project by Stefano Pinciaroli and Lorenzo Caponi. The principle is to create a local micro-enterprise in the area, collaborating with neighboring farms for the supply of raw materials in order to offer a food and wine experience closely linked to the territory. In July 2020, thanks to the meeting with Héctor Cuadra and Daniele Nannetti, the restaurant moved and doubled, finding its new "home" in Villa Petriolo. An ambitious 360° project that encompasses an organic farm, beautiful guest rooms and therefore two restaurants: PS Restaurant, to fully enjoy a food and wine experience, with dishes inspired by tradition reinterpreted by the Chef's imagination through cutting-edge cooking techniques and the Osteria di Golpaja, with Tuscan cuisine more faithful to itself.
The Osteria restaurant welcomes its visitors with an atmosphere that is simple and elegant at the same time, as if at home, or in a Castle. This is our spirit: here you’ll encounter our territory in its dishes and in the glass. The charming landscape is itself an inspiration, and the nearby kitchen garden is a great stimulus for our chef, as he transforms and interprets the seasons and scents of classic Chianti. Traditional dishes can be found alongside innovative ones, both made exclusively with Tuscan products. The best olive oils, the tastiest meats, the fish from the nearby Mediterranean are all enriched at the table by careful pairing with wine. And often with delight.
The fresh pasta of the Mercato Coperto is pulled by hand from the "sfogline", the typical Romagna figure of pastry maker. The sfogline of Mercato are real azdòre, a term that indicates the cooks of Romagna, handing down the gastronomic knowledge of the territory. Sfogline work the pastry on sight on the large marble table and on the wooden cutting board, skilfully making cappelletti and tagliatelle, strozzapreti, maltagliati and other typical traditional formats.
Gente di Mare restaurant in Golfo Aranci is the perfect location for any type of occasion. A romantic dinner for two, a relaxing chat with friends, a business lunch, an aperitif after a day of work. The Fasolino duo, assisted by chef Manolo Sechi and a team of 9 other people, is able to satisfy every need and every whim of gluttony. The main dish is obviously the fish supplied by the fishermen of Golfo Aranci, according to the rhythms of nature. Chef Manolo Sechi personally takes care of the details of each dish, creating small works of art where the colors enhance the flavor and freshness of the ingredients. Chef Sechi has brought that extra pinch of innovation that enhances the gastronomic traditions of Golfo Aranci in a very particular way: the true and unique compass of the "Gente di Mare" (People of the Sea).
In the morning it is the kingdom of breakfasts served on a beautiful terrace overlooking the sea. Local specialties such as papassini and acciuleddi flank the cakes baked every morning as well as the ancient grain bread and brioches prepared by our pastry chef. Juices, extracts, smoothies and juices for those who love fruit and vegetables from the morning accompany a selection of freshly prepared dishes with eggs, cold cuts and local cheeses.
At sunset, dinner awaits you after a day at the beach: you can taste the dishes of the Mediterranean tradition and choose the daily specials that the chefs prepare at the moment in the open kitchen. During the week the chef Filippo Fondatori proposes his "theme nights" to let you taste the specialties of the typical regional cuisine.
Daniele Sechi is the creative head and Executive Chef of the prestigious Hotel Gabbiano Azzurro and annexed Blù Restaurant in Golfo Aranci, naturally directing a Brigade of 18 members.
His passion for cooking now also passes through the training of these young talent, because teaching a trade allows you to tirelessly re-discuss your methods and beliefs, keeping yourself young and updated, always in step with the new that arrives and the history and tradition that we carry inside. Young and ambitious "self-made" Chef, Daniele Sechi has grown professionally not thanks to a strict school education, but through hard work in kitchens all over the world, thanks to his insatiable passion and the courageous vision of other Chefs, such as Franco Alba, Davide Zanni, and Sergio Mei, who recognized and nurtured his natural talent.
Officina del Gusto is a restaurant in Olbia that since 2006 offers the main dishes of Italian cuisine and international cuisine, reworking any recipe with taste and refinement to transform it into unique and unrepeatable flavors. The meticulous choice of ingredients and their skilful processing, the predilection for the lightness of each dish, the attention to detail: this is the philosophy that Stefano proposes and favors in his "Cuisine".
Innovation workshop and laboratory of ideas where creativity and tradition blend harmoniously together, and the senses are conquered by flavors. The restaurant offers dishes cooked with chosen and selected ingredients to offer only the best flavors. Such as seasonal fruit, vegetables, aromatic herbs grown in the Officina del Gusto garden, genuine products used to compose exquisite desserts or season and flavor the main courses of the menu. Located in the heart of Olbia, in the very central Piazza Matteotti, Officina del Gusto is housed in a building with a liberty style facade and rustic interiors. The restaurant has 45 seats, which become 90 in the summer, when the restaurant expands onto an airy outdoor terrace where numerous musical and entertainment events are organized.
One of the most scenic and surprising pizzeria restaurant in Olbia in the Gulf of the same name. A virtual window on one of the most enchanting places in Sardinia, which overlooks the splendid island of Tavolara, separated from the crystal clear sea only by the soft sand of Lo Squalo Beach, from which it takes its name.
Our pizzeria restaurant in Olbia is the ideal place for all your moments of relaxation where, pampered and assisted by our staff, you can savor delicious dishes, amazed by day thanks to the breathtaking view of the Mediterranean scrub, thrilling at night under the starry sky and the reflection of the moon on the sea.
Daniele Sechi - Born in 1979 Since 2011, Daniele Sechi has been the creative head and Executive Chef of the prestigious Hotel Gabbiano Azzurro and annexed Blù Restaurant in Golfo Aranci, naturally directing a Brigade of 18 elements. His passion for cooking today also passes through the training of these young talent, because teaching a trade allows you to tirelessly re-discuss your methods and beliefs, keeping yourself young and up-to-date, always in step with what's new and the history and tradition that we carry inside.
CHEF FOR PASSION
Young and ambitious "self-made" Chef, Daniele Sechi has grown professionally not thanks to a rigid education, but through hard work in kitchens all over the world, thanks to his insatiable passion and the courageous vision of other Chefs, such as Franco Alba, Davide Zanni, and Sergio Mei, who recognized and nurtured his natural talent. With particular gratitude and affection, Daniele carries his experience at the Four Seasons in Milan in his heart, alongside the great Sergio Mei, a master of life, culture and respect for the product, who has revived in Daniele the love for his own land, Sardinia, a love made of passion, joy and sometimes even consistency. With the aim of having fun and confronting a new reality, in 2015 Daniele participated in international and national competitions, achieving in 2015 the Silver Medal at the Italian Cuisine Championships organized by the Italian Federation of Chefs in the Senior category of Revisited Mediterranean Hot Cuisine. , and later, again within the same Championships, in 2017 he achieved an additional Silver, this time in the Catering Dessert category, plus a Gold with Revisited Mediterranean Hot Cuisine.
SOUTH COOKING
Today Daniele defines himself as a Mediterranean-style Chef, always looking for ancient recipes and original flavors, to be revisited and re-proposed through more current cooking methods and combining the scents of infused herbs and the numerous Italian excellences that the Sardinian land so generously grants. Estimator of the Sardinian Fregula and of all the excellences of this very rich land, he has included in the menu of the Blù Restaurant only the best of the products given by Sardinian craftsmanship. Daniele loves Sea Capon, Yellow Grouper, Local Purple Shrimp and Sardinian Bottarga. It prefers infused herbs, respecting and making the most of their aromas and organoleptic characteristics.
