Restaurant review
Anna Stuben, Ortisei in Val Gardena
“My highlights were the pasta dish and the dessert. Some of the dishes had a temperature issue (i.e. they were too cold). Sous-vide cooking is still used quite frequently here, but this did not have a negative effect on the texture. The atmosphere is impressive, and the service is extremely friendly.” (Published in March 2026)
New opening
Villa Florhof opens in Zurich
The signature restaurant at Lalique’s first boutique hotel is set to open this autumn
Reopening
Noma is back in Copenhagen
Following René Redzepi’s departure from day-to-day operations, the gourmet restaurant is resuming business in his home town
Restaurant review
The Aquarela, Patalavaca
"Tradition and modernity blend to create a unique taste experience."
