Restaurants

Agriturismo Badia della Valle Review: Wild Boar, Chestnuts and Mugello Cooking near Marradi

Game, handmade pasta and Mugello chestnuts meet an 11th-century abbey hidden deep in the forested Apennines near Marradi.

La Casa nel Bosco Brescia Review: Handmade Casoncelli, Charcoal-Grilled Beef and Woodland Cooking in Nave

Handmade pasta, Alpine cheeses and serious charcoal cooking give this restaurant in the Nave hills a distinctly Brescian identity.

Where to Eat in Tolentino: Tasting Menus and Cosmopolitan Marche Cooking at Osteria IME

Marche produce meets Balkan memory, fermentation and sharp contemporary technique in Entiana Osmenzeza’s intimate and highly personal Tolentino restaurant

Osteria dei Mercanti Brescia Review: Casoncelli, Rabbit and Traditional Cooking near the Pallata

Casoncelli, rabbit with polenta and hearty pasta make this little central Brescia osteria an appealing stop for traditional cooking.

Happy Samurai Canterbury Review: Black-Garlic Ramen, Sashimi and a Japanese Kitchen That Likes to Have Fun

Black-garlic ramen, spicy Tantan broth, fresh sashimi and crisp karaage give this little Canterbury Japanese restaurant plenty of swagger

Cullins Yard Dover Review: Beer-Battered Cod, Marina Views and a Shipyard Full of Beautiful Oddities

An old Dover shipyard packed with maritime curiosities serves beer-battered cod, mussels and Kentish beef beside the marina and White...

Where to Eat Local Food in Canterbury: Kent Produce and Seasonal British Cooking at The Goods Shed

Fish from downstairs, vegetables from nearby farms and whole local carcasses feed a constantly changing restaurant above Canterbury’s working farmers market

Where to Eat Italian Food in Canterbury: Fresh Pici, Fiorentina and Tuscan Cooking at Il Posticino

Fresh pici, squid-ink pasta and a one-kilo Fiorentina give this intimate Canterbury restaurant a vivid, distinctly Tuscan pulse.

Taxenbacherhof Review: A Michelin Bib Gourmand Hidden Between Salzburg’s Mountains

Calf-brain ravioli, Rauris venison and immaculate Backhendl give this family-run Pinzgau hotel restaurant a surprisingly adventurous Alpine soul

Osteria dei Sognatori Alba Review: Is This the Old-School Trattoria the Langhe Still Needs?

Handmade tajarin, agnolotti del plin, Fassona beef and slow-cooked brasato keep Piedmontese tradition alive at this crowded little Alba osteria