"Dogs allowed" Restaurants in Italy
Il Palagio in the Four Seasons Hotel exudes charm and elegance. Head chef Paolo Lavezzini knows how to conjure up first-class ingredients and a variety of dishes, many with a Tuscan touch. The wine list by Walter Meccia is also worth mentioning.
The house has been family-run since 1773, and the exclusive setting underlines Mathias Bachmann's upscale kitchen line. His creations impress with their intensity of taste, expression and composition. Example: lime macaron with red prawns. Outstanding wine accompaniment, excellent service.
Anna Matscher has made her way from a self-taught chef to one of Italy's most decorated chefs. Where the products come from is particularly important to her, which is why she is constantly in personal contact with farmers and producers. Her husband looks after an exceptional wine cellar.
In the South Tyrolean farmhouse parlours, in the sun-drenched veranda in turn-of-the-century style or on the terrace: the setting for Karl Baumgartner's high-quality, regional, traditional and sometimes Mediterranean cuisine is always atmospheric. Siegi Baumgartner is responsible for 500 wines.
Andrea Fenoglio is a force to be reckoned with. His cuisine is varied, impeccably crafted and full of good ideas. He likes to take traditional recipes and interpret them in a modern way. The wine list offers 500 different wines, 20 of which are also available by the glass at a fairly calculated price.
Herbert Hintner and the Zur Rose restaurant are a permanent fixture. He has now handed over the chef's position in the kitchen to his son Daniel Hintner. He prepares his father's classics as well as new creations. The wine service is also on the same level as the restaurant.
International, light cuisine that boldly stands out in Trastevere. Select seasonal ingredients from small producers are key in Apulian chef Cristina Bowerman's cuisine.
Florence lies at our feet when we look out of this restaurant. On the plates are dishes from Italian and Tuscan cuisine; well considered creations with a strong focus on seasonality, modernity and innovation. Excellent service.
You should have a head for heights, because from the modern mountain restaurant you can look straight down into the depths. Top chef Norbert Niederkofler and his team come up with extravagant dishes such as celeriac from the Josper grill, roasted onion powder and tomato water.
This modern restaurant with just five tables is located in a spacious park. Chris Oberhammer's cuisine combines modernity and simplicity with the aim of redefining tradition. The dishes draw much of their strength from the natural products of the nearby mountain farmers.
Located on the top floor of the Hotel Hassler, this restaurant has an impressive view of the city. Chef Andrea Antonini's cuisine combines modern with traditional, adding also a twist of creativity.
A true art deco salon in which Paulo Airaudo's cuisine is skillfully presented. Modern menu with fresh ingredients that is rooted in the region, but not exclusively so. Well thought-out, international wine list. Attentive, friendly service.
The Waldner family's warm manner is not an advertising gimmick, but a real experience. You can switch off in the blooming garden. Werner Seidner has been providing fine cuisine for 35 years, mastering down-to-earth, hearty dishes as well as Mediterranean lightness and gourmet cuisine.
The glass and wood pavilion as an extension to the old manor house is Manuel Ebner's stage. His skill in taking the heaviness out of old recipes and renewing them with wild herbs, fruity aromas and roots is remarkable. Each plate is an artistic symbiosis of colours and contrasting flavors.
A traditional style cottage adapted to modern times. The cuisine and the wine list are a great discovery. The former offers tasty dishes in the interplay between tradition and innovation. The latter is extensive and carefully composed.
The refined interiors and furnishings create a cosy and sophisticated atmosphere. The contrast between past and present is evident in the rooms and on the plate, where authentic ingredients are prepared and thought through in a contemporary tone, especially in the flavours.
A stunning view of Rome on the penultimate floor of the Spendid Royal hotel. Tasty contemporary cuisine with evident references to the cuisine of the region. A truly impressive experience.
A visit to Mirko Mair is a combination of pleasure and history. Mirko can be experienced in the magnificently panelled parlours and the impressive 14th century vaults, a stage for contemporary cuisine in a historical setting. The dishes are based on traditional recipes.
The terrace offers a spectacular view of the Grand Canal, the restaurant a carefully designed ambience with many details, where local chefs offer traditional and regional cuisine with a modern twist. Sample the fish catch of the day. Small wine list.
Hotel Villa Cora is home to an elegant bistro, which moves to the garden next to the swimming pool in summer and to the Sala Moresca in winter. It serves reinterpretations of Tuscan cuisine in a modern style with a refined touch.