For years, Thierry Marx has been audaciously offering very inventive cuisine in a region profoundly rooted in tradition. At his restaurant, the most common products, such as butter, bread or tisanes are presented in atypical form. This is also the case with the squid stuffed with vegetables, cream cheese and truffles served in cylindrical form with fresh garden herbs and Toma sheep’s cheese.

The vegetables in this complex dish are served with a cream of lettuce, tomato infusion, iodized sauce, flower petals and lobster. Two words are enough to describe the result: bellisimo! Magnifique! With tenacity, persistence and meticulousness, Martín Berasategui has managed to reach a level of technical perfection virtually without equal in the world. It is practically impossible to pinpoint even just one mistake.

What you see is a piece of pork cheek. It is not a dish, but a symbol. The word “cholesterol” is not in Anna Dente’s vocabulary. Anna, priestess of Authentic Traditional Roman Cuisine, offers dishes that have survived unscathed the onslaughts of nouvelle cuisine, fusion, glocal, sushi, deconstruction and the like. Sauces all’amatriciana, fried foods, suckling lamb…everything she serves will make for an unforgettable party that satisfies and liberates the palate.

This rich melted chocolate savarin is served with a crème anglaise with saffron pistils and a few flakes of La Camarga fleur de sel flakes, then garnished with mint leaves. After working with blessed monsters like Gianfranco Vissani and Ferran Adrià, Alessandro Boglione has chosen the path of democracy. At AB+, the restaurant where he is chef, he offers contemporary Mediterranean cuisine at toned down prices.