Boat Gourmet Archivi - Barche Magazine ISP https://www.barchemagazine.com/en/boat-gourmet-en/ Rivista di informazione sulla nautica da diporto. Novità, prove, esclusive su barche e yacht a vela e a motore Tue, 19 May 2026 13:35:35 +0000 en-GB hourly 1 https://wordpress.org/?v=7.0 https://www.barchemagazine.com/wp-content/uploads/2021/04/cropped-Senza-titolo-1-32x32.png Boat Gourmet Archivi - Barche Magazine ISP https://www.barchemagazine.com/en/boat-gourmet-en/ 32 32 Quercus, Tenuta de l’Annunziata https://www.barchemagazine.com/en/quercus-tenuta-de-lannunziata-restaurant/ Tue, 19 May 2026 10:14:50 +0000 https://www.barchemagazine.com/?p=258731 Where flavour “resides” – Quercus is the restaurant at Tenuta de l’Annunziata. It provides a distinctive dining experience with a […]

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Where flavour “resides” – Quercus is the restaurant at Tenuta de l’Annunziata. It provides a distinctive dining experience with a menu based on traditional and Mediterranean cuisine

by Emanuela Ferro – photo by Paolo Picciotto

     A genuine family-run agritourism estate offering five-star hotel amenities: it might seem like a contradiction, but this is the successful concept behind Tenuta de l’Annunziata.

     Opened in 2013 after extensive renovation, it boasts a large wellness centre and is set within a scenic woodland with a bioenergetic trail. This sophisticated resort – nestled in the hills and featuring a neo-Gothic turret converted into a romantic suite with an adjoining panoramic lounge – has quickly gained recognition as a sanctuary of luxurious relaxation. Just a few kilometres from the estate, in the Olgiatese region, lie the farm’s livestock enclosures, vegetable patches, and orchards (ranging from blueberry to hazelnut groves), which supply much of the produce served on the table, either fresh or transformed into preserves, juices, and digestifs (also forming the basis of the spa’s cosmetic products). A close bond between the land and the kitchen lies at the heart of the restaurant project, which from 2024 will be led by the internationally renowned chef Domenico Ruberto, who has brought his team on board for this new venture in the hills of Como.

Among the signature dishes are beef tartare with potato crisps, courgette flowers stuffed with ricotta, wild mushrooms, and Mediterranean sauce. There are also tortelli with panzanella, grilled eel, acacia honey, raspberry vinegar, and flambéed crêpes Suzette. The dish not to be missed is the duck with pumpkin, sour apple, and Jerusalem artichoke crisps.

To reflect not only the seasons but also the cycles of nature and the vegetable gardens, the menu at Quercus restaurant offers a daily special alongside the à la carte selection. Among the starters, there is rice, in winter in the classic combination with pumpkin (though the provola cheese and liquorice hint once again at the South), stuffed tortelli and the utterly delicious potato gnocchi designed to please all palates (made without eggs or flour). The Milanese-style veal cutlet is a staple, although all manner of meats arrive from free-range farms (from guinea fowl to quail and capon), enhanced by the chef’s traditional French techniques. Whitefish, zander and char are the stars of the fish dishes, all strictly sourced from the lake.

    Ruberto, originally from Calabria but with two decades’ experience in the Swiss hotel industry, was the creator of the Michelin-starred gourmet restaurant at the Hotel Splendide Royal in Lugano, which, to reflect its essence, was named I due Sud (Calabria and Ticino united in his cuisine). Having stepped down after 18 years as executive chef on Lake Ceresio, he brings the rigour and organisation of the historic grand hotel across the (very nearby) border to oversee all aspects of the farm stay’s catering services in a highly professional yet decidedly more relaxed setting. The central theme is the local area, featuring farm-fresh produce, but that’s not all: the menu also showcases the finest produce from across the region, including lake fish and cheeses from local dairies. We’re back on home turf with the wines: Gutturnio, Ortrugo, Bonarda and Barbera from our own vineyards in the Piacenza hills. Whilst in the warmer months service takes place on the spectacular terrace, nature remains the star of the show indoors too, thanks to the panoramic veranda surrounded by greenery.

Tenuta de l’Annunziata overlooks the lush green hills surrounding Lake Como. It was established over ten years ago following a prestigious restoration project. An old, abandoned property has been transformed into a Natural Relais featuring elegant rooms and suites, a wonderful wellness centre and a gourmet restaurant: the ideal place to rediscover your connection with nature, forgetting for a moment the hustle and bustle of city life and the fast pace of the modern world.

(Quercus, Tenuta de L’Annunziata – Where flavour “resides” – Barchemagazine.com – Excerpted from Barche, May 2026)

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]]> Baglio Oro – A “full beam” freshness https://www.barchemagazine.com/en/baglio-oro-sicilian-winery/ Tue, 12 May 2026 11:03:45 +0000 https://www.barchemagazine.com/?p=258107 Whites, reds and sparkling wines. The wines from this Sicilian winery, run by the Laudicina and Cottone families, have something […]

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Whites, reds and sparkling wines. The wines from this Sicilian winery, run by the Laudicina and Cottone families, have something special to offer. Because the sea also plays a part in shaping their character

by Chiara Risolo

    Sicily is the region with the most vineyards in Italy. Man, with the help of Mother Nature, has made it so.

    Those in the know, however, will recall that its rise to the pinnacle of Italian viticulture is a more recent development. Thanks to the protection consortia and the foresight of numerous producers, this extraordinary land, once a mere supplier of grapes sold by the bunch, has in less than thirty years become a wine-making chessboard upon which kings and queens – that is, white and red grapes – now move with ease and expertise. When expertly vinified, they yield authentic, refined and distinctive aromas in the glass, as inebriating as you’d expect.

     Among others, one of the key features of this wine renaissance is Baglio Oro, a winery situated in the west of the island. It is located in Contrada Perino, Marsala, in the Trapani region, and thus benefits from all the invaluable blessings generously bestowed by the sea and the wind. These ‘ingredients’ nourish and shape the grapes from season to season, ensuring they grow healthy and strong. Two families have always managed Baglio Oro, the Laudicinas and the Cottones, connected by love even more than by business.

//  Since 2022, the winery has been a member of the SOStain Sicilia Foundation, which aims to promote best practices aligned with the objectives set out in the UN’s 2030 Agenda, thereby contributing to the achievement of the Sustainable Development Goals. //

    The venture officially started in 2008 with the careful restoration of the family’s historic bagli (properties). The right investments, made without the pressure to perform, a sustainable approach in the vineyard and in the cellar, and a highly respected sales network have done – and continue to do – the rest. A tangible ‘rest’ evident both on the wine lists of renowned restaurants and on the shelves of prestigious wine shops (Signorvino, to name but one, whose discerning selection is legendary).

// Meininger Verlag, a well-known German publishing house specialising in oenology, has listed the 2024 vintage of Lagunare, a pure Grillo, among its recent top 100 Italian wines. //

    The selection of wines is extensive and diverse. It appeals to palates accustomed to whites, reds, and even sparkling wines: try Ammàri and Truscè to see for yourself. Recently relaunched in new packaging, the former is a delightful sparkling wine with distinct salty and citrus notes, an excellent choice as an aperitif. At the same time, the latter, a balanced blend of Catarratto and Chardonnay, is a dry, savoury, and incredibly fresh Charmat. To be honest, savouriness and freshness are among the hallmarks of Baglio Oro’s wines, as they are the result of an area kissed by the sun and caressed by invigorating sea breezes. The two single-varietal Grillo wines, Aralto Riserva and Lagunare from the Le Contrade selection, are not to be missed. Aralto, with its elegant, intense straw-yellow colour, is a burst of fruit: on the nose, notes of ripe white-fleshed peach are immediately apparent. It has a rich, full-bodied yet balanced palate, which complements even the finest raw dish without overpowering it. Lagunare, with its delicate greenish hues and just the right touch of saltiness, is a must-have, a versatile choice for truly Mediterranean feasts.

Thanks to the installation of solar panels, Baglio Oro utilises solar energy to satisfy its production needs, thereby reducing its environmental impact, CO2 emissions, and reliance on other energy sources.

      Alongside these wines, which are successful celebrations of native white grape varieties in a glass, there is also room for reds of great character. Starting with the most international of them all, Dosnar, a pure Syrah, fruity, spicy and balsamic, and the aristocratic Ceppineri Riserva, a Nero d’Avola for meditation, the inevitable dark side of Sicily.

(Baglio Oro – A “full beam” freshness – Barchemagazine.com – Excerpted from Barche, May 2026)

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]]> Yachay – The joy of experimenting https://www.barchemagazine.com/en/yachay-jaime-pesaque-restaurant/ Wed, 08 Apr 2026 07:47:51 +0000 https://www.barchemagazine.com/?p=254800 It is a lively workshop where Jaime Pesaque, one of the world’s most highly regarded chefs, and his team explore […]

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It is a lively workshop where Jaime Pesaque, one of the world’s most highly regarded chefs, and his team explore new and endless combinations daily, drawing on Peru’s rich gastronomic heritage. It is located directly opposite his restaurant, Mayta, which caters to very, very discerning palates

by Chiara Risolo

He has revolutionised Peruvian cuisine and won over even the harshest international critics with his dishes, earning himself a place of honour in the Olympus of haute cuisine.

     But Jaime Pesaque, like any self-respecting great chef, is never satisfied and always aims higher, taking on new challenges. The latest is called Yachay, a creative laboratory and gastronomic atelier housed in a building directly opposite his Mayta restaurant, which he opened in 2008 in Lima’s Miraflores district and which is now undoubtedly one of the favourite destinations for refined gourmets. Just think, it is ranked eleventh in the classic list of the 50 best restaurants in Latin America, and in 2020 it was even named the Best Restaurant in the World at the World Culinary Awards.

// «At Yachay, we explore, experiment and create the language that we will then speak at Mayta». //

    Yachay, a word from Quechua, means to know, to learn, and the choice of name is perfect: Pesaque has transformed these walls into a space where, with his trusted team, he experiments, explores, and elevates the standards of culinary art every day, pouring more than just his heart; his taste surpasses every obstacle. The Amazon, thanks to its remarkable biodiversity, offers a truly vast array of fruits, roots, plants, spices, and fish, which lends itself to new discoveries and endless combinations. “Yachay”, the chef explained, “represents Mayta’s creative spirit; it is the kitchen behind the main kitchen. It’s a warm, intuitive space that encourages exploration and reinvention. Here, everything we discover in the field comes to life. It’s a constantly evolving hub of ideas where curiosity turns into action”.

Amazon, thanks to its remarkable biodiversity, offers a truly vast array of fruits, roots, plants, spices, and fish, which lends itself to new discoveries and endless combinations.

     In this lively workshop, however, it is not just the raw materials that come under examination. Great care is also taken, as is appropriate, to the aesthetics of the dish. The tableware becomes a key part of the narrative: each piece, carefully crafted from clay, is hand-made and shaped manually. These are unique pieces created in collaboration with local artisans.

// «Yachay represents Mayta’s creative spirit, the kitchen behind the main kitchen. It’s a warm, intuitive space that encourages exploration and reinvention». //

    Yachay further demonstrates, if needed, Pesaque’s professional calibre, which has earned him significant recognition through his dedication: in 2022, Forbes included him in its list of the 50 most creative Peruvians, while in 2025 he received the Summun Award for best signature cuisine. In addition to Mayta, Pesaque runs other restaurants in Lima, including Sapiens, 500 Grados and Mad Burger. But that’s not all. The chef has also exported his deeply distinctive cuisine to other parts of the world: to The Hague, for example, in the Netherlands, where he runs the Callao restaurant, and to Miami, where he is head of the NUNA project, which focuses on Nikkei cuisine. All that remains is to choose one of the many addresses to experience the soul of Peru first-hand.

(Yachay – The joy of experimenting – Barchemagazine.com – Excerpted from Barche, April 2026)

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]]> Hey – Refined balances https://www.barchemagazine.com/en/hey-refined-balances-restaurant/ Thu, 12 Mar 2026 14:03:31 +0000 https://www.barchemagazine.com/?p=252654 The Hey Restaurant in Rapallo, with Michelin-starred chef Ivano Ricchebono, offers à la carte breakfasts, lunches and gourmet dinners inspired […]

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The Hey Restaurant in Rapallo, with Michelin-starred chef Ivano Ricchebono, offers à la carte breakfasts, lunches and gourmet dinners inspired by Ligurian tradition

by Emanuela Ferro – photo by Paolo Picciotto

Those were the golden years that marked the end of the Belle Époque, and Rapallo was the favourite destination of writers and intellectuals, who stayed for long periods in the town of Tigullio, famous for its mild climate, its breathtaking views even on rainy days, and its small hotels along the seafront. After a century of decline and the post-war period, sadly marked by the overbuilding of the area (so much so that the neologism ‘rapallizzazione’ was coined), these witnesses to a golden age, closed for years, are returning to new splendour.

The menu showcases local produce with refined balance: fish is naturally the star attraction, but there are also dishes featuring meat from inland areas (such as cabannina, a native breed of cattle reared in the nearby Val d’Aveto) and a vegetarian tasting menu perfumed with the aromatic herbs that are an essential part of traditional Ligurian cuisine.

In the summer of 2025, the Hotel Riviera Splendide reopened after careful restoration, with part of the building’s original decorations recovered. In 1923, Ernest Hemingway stayed in the rooms and set his short story “Cat in the Rain” there. He was accompanied by his wife, Hadley, and the painter Henry ‘Mike’ Strater, his sparring partner in tough boxing matches, who did not miss the opportunity to portray his friend in two portraits, later reproduced on the covers of some of the American Nobel Prize winners’ famous works. Hemingway also inspired the poetics of Cuban artist Diango Hernández, whose work “Il canto delle sirene” (The Song of the Sirens) is displayed at the entrance.

Ivano Ricchebono

The reopening also saw the launch of the Hey restaurant, which the Sangiovanni family, entrepreneurs behind the most recent renovation projects in the city, entrusted to the supervision of Genoese chef Ivano Ricchebono, already awarded a Michelin star at The Cook and now busy in the capital with the new ISI Ristorante Ivano Ricchebono Chef.

The kitchen is led by Yari Sorgon, a young Venetian chef who has been working alongside Ricchebono on numerous projects for some time. Even in the restaurant’s airy, collonaded veranda, which opens onto the promenade through large windows, the retro atmosphere of the furnishings blends perfectly with contemporary art, thanks to a large oil on canvas with dreamlike shades, the work of Hungarian painter Attila Szücs.

(Hey – Refined balances – Barchemagazine.com – Excerpted from Barche, March 2026)

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]]> Andrea Aprea – There’s a story in every dish https://www.barchemagazine.com/en/andrea-aprea-restaurant/ Mon, 16 Feb 2026 14:16:11 +0000 https://www.barchemagazine.com/?p=250348 In the heart of Milan, on the top floor of the Luigi Rovati Foundation in Porta Venezia, is the Andrea […]

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In the heart of Milan, on the top floor of the Luigi Rovati Foundation in Porta Venezia, is the Andrea Aprea restaurant

by Emanuela Ferro – photo by Paolo Picciotto

The building was built in 1871 and has been renovated a few times since then. Now, it’s an exhibition space that evokes a particular feeling, combining rooms with original floors, ceilings and furniture with brand-new spaces, from the underground floor to the art pavilion in the garden. The permanent collection, which ranges from Etruscan artefacts to contemporary art, is complemented by exhibitions, such as the one currently dedicated to the Olympic Games (open until March 22nd, ed.). In this exhibition, ancient artefacts interact with memorabilia from the modern Olympics. A place where culture and beauty reign supreme, and which Aprea chose in 2022 to embark on a new personal journey, after spending a decade at the helm of the VUN restaurant and achieving the milestone of two Michelin stars.

Andrea Aprea’s creations speak of memories and innovation, of ancient flavours reinterpreted with technique and sensitivity.

Suspended between art and taste, the new restaurant that bears his name is born: a project that combines architectural elegance and culinary research, where cuisine becomes storytelling and memory. Born in Naples and adopted by Milan, Andrea has found his culinary home here. He combines the best of both worlds – tradition and modernity – to create a unique flavour sensation that’s a real celebration of the South meeting the sleekness of today’s cuisine. And just a few months after opening, the restaurant was honoured with a Michelin star, and then a second one in 2023, which really puts it on the map as one of the best Italian restaurants around. Each dish tells a story: that of a chef who has made memory his secret ingredient, who is not afraid to innovate while remaining true to his roots.

The dining room overlooking the city skyline and the open kitchen reflect the transparency and precision of the chef’s style, which reveals his true soul in his dishes. The Partenope menu, a distillation of Neapolitan cuisine that lives up to the promise inherent in its name, features Eliche pasta, Gentile selection, double-concentration Neapolitan soffritto, candied lemon, followed by Baccalà in pepper and caper extract, and Seppia alla Luciana.

Among the signature dishes, you cannot miss the Bottoni, Grana Padano, veal sausage, Oscietra caviar and Lamb, sorrel, sea urchins and smoked provola cheese. The dessert of medlar and rosemary, white chocolate and liquorice was delicious.

At Andrea Aprea’s restaurant, cuisine is not just nourishment, but also an experience: a meeting between emotion and technique. This is the magic experienced by those lucky enough to sit at one of his very few tables. The restaurant is open in the evening from Tuesday to Saturday (and on Saturdays for lunch as well). Still, those who prefer breakfast, snacks, informal lunches and dinners, perhaps combined with a visit to an exhibition or the collections, can choose the bistro on the ground floor with outdoor seating in the garden: a secret green refuge in the heart of the city, open all day long.

(Andrea Aprea – There’s a story in every dish – Barchemagazine.com – Excerpted from Barche, February 2026)

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]]> Flavio Costa – Un Mare nel Roero https://www.barchemagazine.com/en/flavio-costa-boat-gourmet-2/ Thu, 15 Jan 2026 08:05:46 +0000 https://www.barchemagazine.com/?p=246994 Freshness, lightness and incisiveness: these are the terms used by the chef to describe his dishes by Paolo Picciotto I […]

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Freshness, lightness and incisiveness: these are the terms used by the chef to describe his dishes

by Paolo Picciotto

I have known Flavio Costa since 2001, when he had just started his career as a chef-patron in Savona, or rather, in the Lavagnola district, as he likes to point out. I then had the opportunity to work with him again at 21.9 in Albissola Marina: the dishes were always excellent and the Michelin star was confirmed. Finally, the big step: the whole family moved to Roero to manage hospitality at a large winery, Tenuta Carretta.Flavio has moved his Ligurian roots to Piedmont. To borrow the title of the book we recently wrote together, I could say that he has brought Un Mare nel Roero  (A Sea in Roero).

Flavio Costa brings to the table the traditional ingredients of Liguria, his region of origin, enriched in his dishes with techniques and preparations acquired over his long professional experience, which led him to earn a Michelin star in 2003.

Someone once described his cuisine as one of subtraction, and I believe he likes this definition because it reflects his idea of combining very few elements per dish. It is a philosophy that allows him to maximise the value of the ingredients through specific processes and techniques. Emblematic in this sense is one of his classics: cream of trombetta courgettes, cuttlefish in black sauce and candied lemon peel.

His dishes are a perfect blend of modern cuisine, innovation, freshness and tradition. At the same time, the ingredients often combine the best of the two regions that have played a key role in his life: Liguria, where he was born, and Piedmont, his adopted home. While the crougettes cream dates back to 1999 and the red mullet, foie gras, caramelised shallots and sweet and sour coffee sauce was created over twenty years ago in 2003, other dishes mark more recent milestones: from the ever-present caramelised onion Tatin, with its sorbet and alpine fondue, to the very recent Sanremo purple prawns, watermelon, Aperol and basil, and Ligurian snails with Cervere leeks and potatoes.

The Michelin star also followed the chef to Tenuta Carretta, and it couldn’t be otherwise. The book by Paolo Picciotto and Flavio Costa,
Un Mare nel Roero, is published by Trenta Editore and available
at www.trentaeditore.it/portfolio/un-mare-nel-roero.

(Flavio Costa – Un Mare nel Roero – Barchemagazine.com – Excerpted from Barche, January 2026)

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]]> The Nonino Prize becomes biennial and more international https://www.barchemagazine.com/en/the-nonino-prize-biennial-and-international/ Fri, 09 Jan 2026 07:57:37 +0000 https://www.barchemagazine.com/?p=246376 The Nonino Prizeis being relaunched, expanding its international scope, and establishing dialogues and events in the most important European and […]

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The Nonino Prizeis being relaunched, expanding its international scope, and establishing dialogues and events in the most important European and global institutions in the name of Benito Nonino (1933–2024).

A time of change for the Nonino Prize—the international award established over half a century ago by Giannola and Benito Nonino to promote rural civilization and to preserve the endangered native Friulian grape varieties, later expanded over the years to include literary and international sections. A visionary project that has, since its inception, brought together in its jury personalities such as Mario Soldati, Father David Maria Turoldo, Luigi Veronelli, Gianni Brera, Ermanno Olmi, Mario Rigoni Stern, Jorge Amado, Peter Brook, Emmanuel Le Roy Ladurie, Natalia Ginzburg, Claudio Magris, V.S. Naipaul, James Lovelock, Adonis, Antonio Damasio, Edgar Morin, John Banville, Fabiola Gianotti, Giorgio Agamben, and Amin Maalouf.

For over 50 years, it has honored winemakers, writers, intellectuals, philosophers, thinkers and scientists from around the world, anticipating the Nobel Prize six times.

Starting this year, the Prize will be held biennially, strengthening its symbolic and cultural significance. This decision—always in the spirit and in honor of Benito Nonino, who passed away on July 8, 2024—stems from the desire to give the Prize a broader period for listening, observation, and maturation, fully consistent with the principles that have always guided the Nonino family and Company: quality, depth, and long-term vision, values shared with the prestigious international jury chaired by Antonio Damasio and composed of Adonis, Suad Amiry, John Banville, Luca Cendali, Mauro Ceruti, Jorie Graham, Amin Maalouf, Claudio Magris, Norman Manea, and Edgar Morin.

The new biennial format will allow the Prize to become even more international, with events and dialogues organized in the most important institutions of European and global capitals, starting with Paris in 2026—a moment of international exchange and communication with jury members and laureates, to explore issues concerning respect for the earth and humanity in a constantly evolving world.

Ermanno Olmi defined the Nonino Prize as “an invitation to reflect on our duties and responsibilities toward the earth and humanity, especially for the benefit of future generations”.

“The next edition of the Nonino Prize in Friuli will be held on January 30, 2027, at the Nonino Distilleries in Ronchi di Percoto, in the province of Udine—a special edition, designed to convey even more strongly the connection between culture, territory, and the entrepreneurial vision of our Family”, stated Giannola, Antonella, Cristina, and Elisabetta Nonino together with the Prize Jury.

The Nonino Prize has anticipated the choices of Nobel Prize winners six times: Rigoberta Menchù (Premio Nonino 1988, Premio Nobel 1992), V.S. Naipaul (Premio Nonino 1993, Premio Nobel 2001), Tomas Tranströmer (Premio Nonino 2004, Premio Nobel 2011), Mo Yan (Premio Nonino 2005, Premio Nobel 2012), Peter Higgs (Premio Nonino 2013, Premio Nobel 2013), Giorgio Parisi (Premio Nonino 2005, Premio Nobel 2021). Tra gli altri premiati nomi come: Jorge Amado, Claude Levi Strauss, Peter Brook, Leonardo Sciascia, Ermanno Olmi, Mario Rigoni Stern, Tonino Guerra, Tzvetan Todorov, James Lovelock, Claudio Abbado, Andrea Zanzotto, Renzo Piano, Antonio Lobo Antunes, Chimamanda Ngozi Adichie, Martha Nussbaum, Alain Touraine, Javier Marias Michael Pollan, Anne Applebaum, Mauro Ceruti, Fabiola Gianotti

(The Nonino prize becomes biennial and more international – Barchemagazine.com – January 2026)

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]]> Tian, Vienna – Vegetarian masterpieces https://www.barchemagazine.com/en/tian-vienna-vegetarian-masterpieces/ Fri, 19 Dec 2025 10:22:03 +0000 https://www.barchemagazine.com/?p=245746 L'articolo Tian, Vienna – Vegetarian masterpieces sembra essere il primo su Barche Magazine ISP.

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Per gli appassionati di nautica che cercano esperienze culinarie uniche anche lontani dal mare, il Tian di Vienna, guidato dallo chef Paul Ivić, è una meta da segnare

by Emanuela Ferro – photo by Paolo Picciotto

Il Tian di Vienna è la quintessenza della cucina creativa basata sulle verdure; bisogna essere pronti ad abbandonare, almeno per una sera, le proteine animali e ad assaggiare senza pregiudizi “piccoli capolavori vegetariani, tecnicamente ed esteticamente impeccabili” in uno dei pochissimi stellati europei completamente vegetariani. Tian ambisce a essere, fin dal nome (tian in cinese significa “cielo”) e dall’indirizzo in Himmelpfortgasse (via della Porta del Paradiso), un giardino dell’Eden dove cogliere frutti prelibati e in sintonia con la natura. 

Lo chef stellato Paul Ivić propone una cucina ad alto livello, basata su verdure di stagione. Sul menu di Tian si legge semplicemente: finocchio, cavolo rapa, sedano. Le portate servite sono sempre una fantastica sorpresa.

A guidare la cucina, il tirolese di origini croate Paul Ivić, che non è vegetariano ma ha una vera passione per gli ingredienti genuini, che affonda le sue radici nella sua infanzia contadina, dove i cibi freschi e coltivati in casa erano la normalità. Un’abitudine trasformata in attitudine professionale, nell’impegno costante per la biodiversità, la sostenibilità e l’alimentazione consapevole, che lo hanno portato a selezionare, promuovere e utilizzare prodotti biologici e certificati e a collaborare intensamente con piccoli produttori, mettendo la sua abilità tecnica al servizio di varietà vegetali trascurate e quasi dimenticate, dalla barbabietola Robuschka alle erbe spontanee dei boschi austriaci, fino ai semi che raccoglie in tutto il mondo e affida ad agricoltori di fiducia, perché li mettano a dimora.

Ivić lavora molto sull’aspetto della sostenibilità. In cucina vuole sprecare il meno possibile, perciò valorizza anche radici, foglie e bucce.

L’arredamento del locale è elegante e integra il design moderno
n un contesto storico. I piatti sono realizzati con un’ampia varietà
di verdure e frutta della regione, eseguiti con grande maestria.
È possibile scegliere una delle bevande analcoliche in abbinamento.

L’attenzione per tutto ciò che è vegetale si riflette in un menu che cambia spesso, rispettando non solo le stagioni, ma anche l’apice del gusto e del valore nutrizionale di ogni ingrediente (il concetto di shun della cucina giapponese). E l’obiettivo di sostenibilità si concretizza nel cercare di usare ogni prodotto al 100%, per esempio, estraendo il succo per farne bevande analcoliche ed essiccando le bucce per trasformarle in farine.

I menu degustazione, disponibili anche in versione vegana, sono composti da sei, otto o fino a dieci portate, con pochissimi ingredienti selezionati e l’ambizione di offrire sapori originali e integri, che in nessun modo possano “scimmiottare” la carne. Oltre a una vasta selezione di vini biologici e naturali, il ristorante offre abbinamenti analcolici con tisane e succhi naturali home-made. E poiché siamo nel cuore della capitale della pasticceria mitteleuropea, non si può che chiudere in golosa bellezza, grazie ai dolci al piatto affidati alle mani sapienti del pasticciere Thomas Scheiblhofer.

(Tian, Vienna – Vegetarian masterpieces – Barchemagazine.com – Tratto da Barche, Dicembre 2025)

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]]> Christmas presents – Gifts of Taste https://www.barchemagazine.com/en/christmas-presents-gifts-of-taste/ Thu, 04 Dec 2025 09:38:44 +0000 https://www.barchemagazine.com/?p=243921 Tasty ideas, for the pleasure of the palate and the mind, giving serenity. Perfect for gift-giving by Chiara Risolo Guy […]

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Tasty ideas, for the pleasure of the palate and the mind, giving serenity. Perfect for gift-giving

by Chiara Risolo

Guy de Maupassant said: “Only idiots are not gourmets”. That is debatable, of course. However, it is possible to hypothesise that, with this statement, the French writer was warning those without an appetite of the infinite enjoyment they were depriving themselves of by not embracing culinary pleasures. Let’s be clear: one does not need to evoke the spirits of Epicurus or Freud to understand how the table, when set correctly, is a one-way ticket to genuine pleasure. It’s only temporary, of course, but that’s irrelevant.

Therefore, it is not surprising that, among the gifts carefully placed in the shade of festively decorated pine needles, there are often cases of wine and various delicacies. These range from delicious artisanal panettone, which must be tried at all costs, to luxury boxes of caviar. Elixirs that are increasingly appreciated and sought after, not only because they ensure that the giver makes the famous “good impression”, but also because they ward off the abuse of the recycling exercise (of which pyjamas of various styles, alas, know something).

So, in the wake of these certainties, in the run-up to Christmas, Barche has chosen to offer its readers valuable advice to warm the hearts of those who will “lie” and say “But no, you shouldn’t have!” and, in the meantime, will already be savouring the idyllic taste. The inviting carnet of proposals starts with Tinazzi, standard-bearer of Italian wine culture for more than half a century. The maison produces in Veneto, Tuscany and Apulia and exports its labels all over the world. In addition to the undisputed quality of its wines, this winery deserves a medal of valour for its concrete support to the Jonian Dolphin Conservation, an association operating in the Taranto area, dedicated to the protection of cetaceans, and to Fraglia Vela Malcesine, a historic sailing organisation on Lake Garda.

After all, anyone who knows the Tinazzi family knows of their deep connection with water in all its forms: the natural habitat of marine species, the setting for sporting competitions, and a valuable resource in the production process. It is therefore no coincidence that the Veronese plants in Lazise and Sant’Ambrogio have been equipped with a brand new purification system that enables wastewater to be reused for field irrigation. 

These are the so-called best practices, of which all the wineries mentioned on the following pages are keen observers. Like Tua Rita and Baglio Oro, wineries far apart – they are located in Tuscany and Sicily, respectively – but united by the common thread of sustainability. And of excellence. We wholeheartedly recommend a milestone wine from the former: Per Sempre, vintage 2022, which is ‘good enough to eat’. Daniele Cernilli, an incorruptible and upright critic, has named it the best Italian Syrah. Baglio Oro, on the other hand, wins hands down with a white wine under the tree: Lagunare, an admirable pure Grillo that has the sun and the sea inside; a true delicacy to accompany Christmas Eve dinner, as traditionally based on fish. 
 
Tradition? Yes. And so it is impossible not to mention the king of dessert trolleys, His Majesty the panettone, which is a sweet treat that is perfect for the festive season. Without detracting from the Milanese tradition, we are ready to cut into a limited-edition Sicilian speciality: the Ypsigro by Fiasconaro. Its filling of candied mulberries and milk chocolate has been scientifically proven to be addictive. The perfect pairing? Try it with a fine Metodo Classico: a patriotic Franciacorta such as Villa’s Extra Blu. For another round, try a French sparkling wine with smoked salmon. Veuve Clicquot’s collaboration with Coda Nera has resulted in a box set for authentic food and wine connoisseurs. Inside, you will find Extra Brut Extra Gold, a cuvée made from a blend of the Champagne house’s finest vintages, as well as a melt-in-the-mouth Fillet Royal. But what about teetotallers? Are they left out? It’s a sin even to think so. Just uncork Opale Blanc de Blancs by Franc Lizêr,  Lea Winery’s alcohol-free offering.

Tinazzi

San Giorgio, an Apulian winery that was acquired by Tinazzi  in 2011, has dedicated three wines to the Jonian Dolphin ConservationAssociation. These are named after the cetaceans that the association studies in the Gulf of Taranto: Toosa, Idros and Pontos. The winery pays JDC a royalty for every bottle sold to fund research projects.

Belvedere

Belvedere 10 is a vodka for connoisseurs. It is produced using the purest water and a rare variety of organic rye called Diamond Rye. It is also a design masterpiece. Its sculptural bottle has 10 levels, representing the 10 stages of production. It is sublime when enjoyed neat and heavenly as a luxury drink.

Baglio Oro

Not just whites. The Marsala winery also produces excellent red wines. The Ceppineri, Nero d’Avola Riserva is an outstanding example. It has a rich aroma with clear hints of blackcurrant and black cherry, as well as hints of violet, vanilla, tobacco and leather. It is elegant and harmonious, offering an intriguing and balanced acidity. It is a plunge into fruit.

Dom Ruinart

Blanc de Blancs, vintage 2013: the quintessence of Champagne. This nectar reveals elegant green and silver reflections in the glass, and an explosion of freshness on the nose, which is perfectly reflected on the palate thanks to a blend of citrus and tropical fruits with delicious smoky notes. The perlage? Infinite.

Coda Nera x Veuve Clicquot

The angels sing: from the collaboration between the two houses comes Coda Nera Millesimato, a treasure chest for the most discerning of gourmands. Inside, you will find Champagne Extra Brut Extra Old, a cuvée made from some of the oldest and most sought-after reserve wines from the Reims house, as well as a pack of Fillet Royal salmon.

Giaveri

An essential festive treat. The delicious Osietra Classic caviar is available in packs of 30 to 500 grams. It is characterised by identical, crunchy grains of an intense brown colour with delicate golden hues. Its nutty notes caress the senses with excellent persistence.

Nonino

Produced in only 797 glass and 24-carat gold bottles, this grappa Riserva, made from the pomace of prized white and red grapes from Friuli-Venezia Giulia, is aged for a very long time: 20 years. It envelops and seduces the palate with its intense notes of ripe peach, candied violet and rose. Un bijou de méditation.

Savini Tartufi

Le Noir. Si chiama così la nuova collezione di prodotti esclusivi a base di tartufo, realizzati da due giganti del gusto: Savini Tartufi ed Enoteca Pinchiorri. Il diamante del bosco è stato interpretato dalla maestria degli chef Riccardo Monco e Alessandro Della Tommasina, insieme a Luciano Savini. Il risultato? Tutto da scoprire.

Tonno Rosso

Testa Conserve red tuna fillet is a delicacy that captures the essence of the Mediterranean and the craftsmanship of traditional Sicilian cuisine. This ready-to-eat product is prepared with fresh red tuna and preserved in Sicilian IGP EVO oil, guaranteeing the highest quality and authentic taste.

Gin Boccadasse

Forty-one alcoholic degrees of pure pleasure for this Gin made with no less than 11 botanicals, from the ever-present juniper to coriander. Decidedly citrusy with slight floral and spicy hints, it has a smooth taste and a very long finish. Excellent neat, perfect for mixology.

Vorwerk

It can cook, flavour, brown, heat, caramelise, prove dough and ferment cheese. It’s the black, advanced version of the iconic appliance that has revolutionised life in the kitchen: the Bimby TM7. True to its multifunctional tradition, it boasts a 10-inch touch screen.

Lea Winery, Franc Lizêr

De-alcoholic passion. Opale is a non-alcoholic Blanc de Blancs sparkling wine, made properly. Straw yellow with golden highlights, it has an aromatic bouquet of white flowers and fruits. Crunchy green apple, mango and pineapple stand out, duetting with pleasant notes of bread crust and small pastries. 

Anerissimo

An end-of-meal worthy of festive symposia. This is the dry bitter made by Aneri, obtained from a selection of 40 botanical herbs in an alcoholic and sugary infusion, Prosecco Riserva grappa and Tricaffè. The Veneto-based maison also recommends it as an ‘ingredient’ for energising cocktails.

Tenuta C’est la Vie

Donna Lucia is an amber-coloured raisin wine with hints of fresh fruit, apricots and figs. Perfect to pair with desserts and mature cheeses. In addition to Donna Lucia, the C’est la Vie estate also offers two labels of whites, Oro d’Oro and Complicità, and a red wine, Eroico.

Tua Rita

Any Syrah lover would be remiss not to try this bottle. Per Sempre is a multi-award-winning, hypnotic red wine. A bright ruby red wine of extraordinary power. It is the perfect accompaniment to elaborate dishes, but it also makes a great impression on its own. It leaves a lasting impression on the senses.

Pesto Rossi

Pesto Rossi was born from the Panizza family’s desire to set new standards of quality. Based in Genoa since 1947, Rossi specialises in producing and selling excellent gastronomic products. The original recipe is uncompromising, ensuring the product is perfect for gourmet tables around the world.

Porsche x Smeg 917

The Porsche x Smeg 917 Salzburg Red – Limited Edition automatic coffee machine is the most exclusive small appliance in the Porsche x Smeg collection, produced in only 1,970 numbered pieces.

Venchi

If it is true that the tastiest foods are also the most dangerous to health, chocolate seems to be the classic exception that confirms the rule, at least in part. Venchi presents a book of delicacies for the palate and the mind.

Fruttini Gelato

A unique journey in taste: the whole collection of Fruttini Gelato in an exclusive set, with the fresh and natural flavours of each season. The perfect festive set for parties, gifts, or filling the freezer with cheer.

Grattamacco

Gentlemen, a Bolgheri Superiore DOC in every sense, and a passepartout for complex dishes. The 2022 vintage, in particular, celebrates the 40th anniversary of the Tuscan winery’s flagship label. Balanced, fresh and with a strong identity, it is a skilful blend of Cabernet Sauvignon, Merlot and Sangiovese.

Fiasconaro

«I can resist everything except temptation». The plastic representation of the famous aphorism is Ypsigro, a bold panettone that intertwines the refinement of mulberries with the exuberance of milk chocolate.
The dough is soft and light, a sign of the highest craftsmanship.

Comte de Montaigne

A celebration of the magic of Christmas, even in its name. This is Célébration Champagne Happy Christmas, in the Blanc de Blancs Grande Réserve version. Made exclusively from Chardonnay grapes, it has a beautiful nose and palate of white flowers, citrus fruits and exotic fruits. The perlage is subtle and persistent.

Villa Franciacorta

The colour of the label, like the name, Extra Blue, is already a declaration of intent: this Metodo Classico is a clear homage to the sea. With excellent structure, it is a triumph of freshness and minerality. The sweetness of almonds pairs perfectly with the liveliness of citron and ginger.

Alterris

Nebbiolo d’Alba Superiore, aged 18 months in French oak barriques. In this slow passage of time, its decisive character is defined. On the nose and palate, there are clear hints of ripe red fruit, primarily cherry. The relationship between tannins and acidity is well-balanced.

(Christmas presents – Gifts of Taste – Barchemagazine.com – Tratto da Barche, Dicembre 2025)

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]]> Makris by Domes – Green philosophy https://www.barchemagazine.com/en/makris-by-domes-green-philosophy-2/ Fri, 14 Nov 2025 11:47:14 +0000 https://www.barchemagazine.com/?p=242183 The Makris restaurant in Athens, overlooking the Acropolis, offers the green philosophy of Michelin-starred chef Dimas Petros’ cuisine in 2024 […]

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The Makris restaurant in Athens, overlooking the Acropolis, offers the green philosophy of Michelin-starred chef Dimas Petros’ cuisine in 2024

by Stephania Graff

The Makris restaurant in Athens is located in a historic building in Thisio, opposite the ancient market and the Acropolis. Mystifying, alchemical, with a contemporary design aesthetic in a historic space, the restaurant unfolds its simple complexity through flavours, aromas, and a theatricality inspired by ancient and modern Greece.

The Makris was awarded a Michelin star thanks to a mosaic of flavours skilfully interpreted by Petros Dimas.

Makris Athens makes sense of fine dining through its tasting menu, meticulously designed to enhance the essence of modern Greek cuisine. In the kitchen is Petros Dimas, born in the north of the country in 1988, but grew up in the restaurant’s neighbourhood. Before returning home to coincide with the opening of the restaurant, he gathered experience in Greece, England and Switzerland. In 2018, he joined the Domes group, with Makris in Corfu, where the restaurant is named after the ancient name of the locality.

You can choose between different types of pairings, including a non-alcoholic wine, a cocktail, or just Greek wines.

Drawing the boundaries of culinary creation, Chef Petros Dimas transforms fresh, fine ingredients into delicious stories, all deeply rooted in Greece. The menu is an exploratory journey through Greek gastronomy, inspired by the products of the Makris farm and small local producers. Excellent, organic raw materials meet modern cooking techniques, creating flavours that reflect Greek tradition and gastronomic innovation in every dish.

The philosophy of Petros Dimas is closely and proudly linked to all that Greece has to offer, which the chef presents masterfully.

Savouring each stage of the tasting menu is an unforgettable experience. The general approach appears classic, with a strong focus on the vegetable side and the purity of the flavours of the individual ingredients. The idea that emerges is not to complicate the reading of the dishes, not to add superstructures, and to give voice to the richness of the territory through its finest products. The design of the restaurant has preserved the ancient tradition of the historic building and, combined with the excellent service, creates the ideal conditions for a unique experience of theatrical gastronomy and authentic hospitality.

(Makris by Domes – Green philosophy – Barchemagazine.com – Excerpted from Barche, November 2025)

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