Best Raw Food Cuisine Restaurants in Italy

The Abbruzzino restaurant, Michelin star 2023, changes its face in 2016. Access through a small garden, dominated by the green lawn, leads to a room where six tables find space in a modern, minimal environment characterized by grey-clay tones and almond-white. The chef gives you the opportunity to enter his world, visit his kitchen and leave your mark. A refined, elegant place that makes you understand the weight of its name and the star that it proudly wears on every chef's apron. A modern, theatrical cuisine that enchants anyone who sits at the table to try this out-of-the-ordinary experience.

Sit around the Qafiz kitchen to share the bond with the territory, the love for the landscape and the desire to be protagonists of evolving traditions. A research cuisine that maintains solid relationships with the surrounding area through the dialogue between man and nature. The full interaction between the customer and the chef is the symbol of the breaking down of distances, whether conceptual, linguistic or cultural. Just sit at the counter to decipher the flavours from a wild setting like Aspromonte with its wild herbs, traditions, and colours.

The Eduardo Restaurant, located on the ground floor of the romantic Hotel Parco delle Fontane in Syracuse, offers fresh fish dishes of the day, land, and vegetarian dishes. Only local products are used, of which Chef Aicha Karim knows the origin, history and social and cultural value; meats, vegetables, fruit, cured meats and cheeses from small and fine artisanal productions.

Porta De Mä is a story that unites sea and tradition: two worlds that meet, mix and enrich each other. Wonderfully set in the historic centre of Monopoli, a few steps from the ancient port, our restaurant tells a journey of flavours: a unique gastronomic proposal. When a quality raw material meets the freshness of our cuisine, something extraordinary always happens. Territory and creativity: start your journey to discover Porta De Mä. The incredible freshness of the raw materials, especially the daily catch that arrives on the restaurant's counters, is still alive. The refinement and wisdom in the hands of the chef, the elegance of the place, which with these lights and these light walls, creates a harmonious, elegant, almost mysterious contrast, in which to enjoy the goodness of the food and admire the culinary art.

If you are looking for a restaurant with a panoramic view in Campiglia Marittima, the Castello restaurant is for you. Ideal for a romantic dinner, a business dinner or to celebrate a big event with the people closest to you. Inspired by the seasons and the products of our land, the Castello Bonaria restaurant offers clearly Tuscan dishes, enriched by more modern culinary techniques. High quality and innovation with a touch of tradition are the unique and particular characteristics of our cuisine. A wine list with the most prestigious local, national and international labels will make your culinary experience sublime. A gastronomic offer that ranges from the finest cuts of meat such as Florentine to the stronger taste of game or traditional first courses, right up to fish from the nearby coasts. A journey into the excellence of Tuscan cuisine and Val di Cornia accompanied by the fine wines of our Monte Solaio estates, born from an ancient land rich in minerals which gives life to a quality wine, tasty, juicy and well defined in colors and in the typical flavors of this corner of Tuscany. To complete and enrich the cellar, there is also a careful selection of local and national labels.

In the heart of San Gimignano, renowned for its timeless towers and medieval allure, lies Cum Quibus - Ristorante Toscano. More than just a dining establishment, it is a harmonious blend of tradition and innovation, offering patrons a transformative culinary journey through the rich tapestry of Tuscany. Positioned within the town's ancient walls, Cum Quibus is a testament to the beauty of juxtaposition. While its interiors pay homage to the region's historical roots with rustic stone walls and wooden beam ceilings, there's a contemporary flair evident in its elegant furnishings and artful decor, providing a unique yet familiar ambience. The menu at Cum Quibus is where tradition dances with modernity. Every dish is a poetic ode to Tuscan gastronomy, crafted with meticulous attention to detail. Utilizing age-old recipes passed down through generations, the culinary maestros introduce imaginative twists, ensuring an exciting play on flavours and presentation. From the richness of truffles to the freshness of locally sourced produce, every ingredient sings its song, culminating in a crescendo of taste sensations. Paired with a wine list that boasts the region's finest—from the fruity notes of Vernaccia di San Gimignano to the depth of Brunello di Montalcino—each meal becomes an exploration of Tuscan viticulture. The staff's profound knowledge ensures that every selected wine amplifies the dining experience, creating a harmonious pairing that lingers in memory.

Tucked away in the serene town of Orta San Giulio, overlooking the mystical waters of Lake Orta, Ristorante Villa Crespi is not just a dining establishment; it is a destination, an experience, a journey into the heart of Italian haute cuisine. Housed within the enchanting Villa Crespi, a Moorish-style architectural gem built in the 19th century, the restaurant beckons gourmands worldwide. Stepping inside, guests are immediately transported to luxury and elegance. Glistening chandeliers, intricately carved woodwork, and plush furnishings pay homage to the villa's storied past, while the attentive staff offers a modern touch of impeccable service. At the helm of this culinary temple is Chef Antonino Cannavacciulo. Chef Antonino, a celebrated figure in the world of gastronomy, has masterfully crafted a menu that marries his southern Italian roots with Piemonte's rich flavours and traditions. Each dish is a symphony of textures, colours, and tastes—showcasing his deep respect for ingredients and innovative culinary techniques. Seasonal, locally sourced ingredients are the stars of his creations. Think delicate agnolotti filled with a burst of Piemontese cheese, drizzled with a fragrant truffle sauce, or a perfectly seared seabass, its crispy skin juxtaposed against a bed of saffron-infused risotto. And, of course, his signature desserts, which are as much a visual delight as they are a treat for the palate.

Perched in the picturesque surroundings of Sappada, Ristorante Laite offers a harmonious blend of tradition and innovation, setting the benchmark for refined dining in Friuli Venezia Giulia. The establishment exudes an aura of sophistication, seamlessly combined with the raw beauty and authenticity of the alpine region. As you step into Ristorante Laite, you're immediately greeted by an ambience that marries rustic elegance with contemporary flair. The interior boasts beautifully preserved wooden accents interspersed with modern art pieces and soft lighting, creating an atmosphere that's both intimate and enchanting. The culinary prowess of Ristorante Laite is truly a revelation. Drawing inspiration from the region's rich gastronomic heritage, the menu is a testament to the chef's commitment to innovation while honouring time-honoured Friulian recipes. Every dish is a work of art, reflecting the profound respect for local produce and artisanal methods. Freshly harvested ingredients, sourced from the lush valleys and crystal-clear waters surrounding Sappada, shine in every preparation, ensuring flavours that are both vibrant and genuine.

Relais La Sommità 5-star Hotel in Ostuni, will gladden your stay with refined menus in harmony with the seasonal peculiarities in our elegant Cielo Restaurant. It is a perfect balance between new and old, in an unreal atmosphere, told as if it were a centenary fairy tale set in the rocks that characterize the building. The Chef, Roberto Monopoli, offers sensory journeys between tradition and experimentation through dishes that play with shapes and colours, using local excellence and preciousness worldwide. A taste experience to be enjoyed surrounded by the stone vaults of the restaurant or outside, among the olive and orange trees of the Spanish garden. Our dishes are accompanied by a wise choice of Apulian and Italian wines, and in the summer, dinner is served in the ancient Spanish garden, where orange and olive trees frame this splendid picture. A staircase carved into the stone guides us towards three ancient cisterns used in the past for oil collection, today dedicated to wine tasting: the precious Cellar. From the restaurant of the Relais La Sommità, on the highest point of Ostuni, you have a suggestive view of the alleys and the dazzling lime of the city walls that frame pictures of a clear sky. The suspended atmosphere of the restaurant is one of sober elegance; even the background music can become a pleasant moment of personal silence. During the summer, the citrus scent of the Spanish Garden makes the Aperitifs of Relais La Sommità unforgettable at sunset.

The Hyle concept combines two paths, the personal one of Antonio Biafora and the territorial one, represented by the rediscovery of the "via della pece". Pitch Bruzia is a precious raw material with a thousand uses: medicine, naval engineering, handicrafts, and conservation. The woodcutters extracted it from the trunk of the larch pine by carving herringbone channels. Thus, rediscovering an ancient and noble custom, we came across a path of our own, more singular than ever, the path of the pitch. Biafora intends to retrace this path, which starts from the hills overlooking the sea and reaches the top of the mountains, a short route which, however, includes a fertile territory rich in different and exciting raw materials, from which we start to build a kitchen that , enriched by the chef's experience and past, draws a map of territorial excellence, identifying farmers, breeders and small producers and activates a chain of economic and social sustainability.

On the Costa degli Dei, this small liaison with the sea is born, which tends to renew itself every time between its landscape and dishes. Respect, creativity and enhancement of the raw material. At the San Domenico restaurant, you breathe tradition, innovation, quality and spontaneity. The culture of food, its history, and everything behind the preparation, thanks to Chef Bruno Tassone, comes to the surface. Each dish tells a different story, which he passes on thanks to his wisdom and diligent hands. The freshest products on the market, the best, to guarantee the best experience for its diners.

The restaurant was born from a return home, from the desire of Anna Maria and Giuseppe Sculli to look to the future by starting again from that sea they had left years before as emigrants. The new chapter written by Riccardo and Francesco, sons who grew up in the warmth of a passion whose roots still sink into the land and sea of Calabria, expresses deep respect for the gastronomic tradition and local products, but also the indispensable synergy with local producers and suppliers. Gambero Rosso's dishes are a sensory narration of this land ruffled by the wind and scented by the sea, green with woods and rigorous, humble and capable of surprising. To rediscover the pure, authentic taste of the land and the sea. The gastronomic vision of the modern Gambero Rosso led by Riccardo and Francesco explores the fields of lightness and balance, extrapolating cultural dictates from traditional cuisine and reworking them on always innovative tasting occasions.

A magical place in a historic building embellished with iconic black and white prints, which bring back to life the creations of one of the greatest geniuses of Italian cinema. A journey that stimulates all the senses, just like Fellini's cinema. Start with the look and continue at the table. An environment in which to dream, discuss, and meet again. An Oscar-worthy restaurant, pizzeria, and lounge bar. The restaurant is characterized by service with attention to the smallest details and an attentive and scrupulous cuisine supported by the passion for this work, making it a reason for living. The fields of lightness and balance are explored, extrapolating cultural dictates from traditional cuisine, reworking them on always innovative tasting occasions, with a research cuisine that maintains solid relationships with the surrounding area through the dialogue between man and nature.

In the heart of the Prati district, one of the most beautiful and loved in the whole city stands the Carter Oblio restaurant. A gem in the heart of Rome, a classy, elegant and refined restaurant that, thanks to its work and the goodness of its dishes, has recently won its first Michelin star. A Mediterranean cuisine revisited and repurposed in a modern key. A minimal location, essential but cared for down to the smallest detail. A very accurate choice of raw materials and excellent fresh products are chosen every day to guarantee the customer a culinary experience out of the ordinary.

At the Mi View Restaurant, we promote a concept of cuisine where the protagonists are "excellence", celebrated and valued in all their forms. The best artisan production and food and wine tradition find space in a unique location: the twentieth floor of the World Join Center at 30 Viale Achille Papa in Milan, in the Portello area, a magnificent observation point over the whole city. The main hall of Mi View Restaurant directly overlooks the city of Milan, offering a view of the new districts (Citylife and Porta Nuova) but also of some symbols (from the Duomo to the Branca Tower to the nearby Meazza stadium). The Executive Chef Cristian Spagnoli offers traditional cuisine in a contemporary key, always starting from a careful selection of raw materials and their subsequent exaltation. A tasting itinerary is thus proposed, which can also be customized: a multi-sensory journey in a crescendo of tastes, aromas and colours.

An expression of Italian quality and hospitality. The story is the making of an Italy that dreams of past splendour, projecting it into the future. Psychology conjugated to taste. Trust. Contact. Dialogue. The goal is to stimulate you through a story about you and your desires through creativity, always putting people and their particularities first. “We are what we eat,” said Feuerbach. And this is what the restaurant tries to express through its gastronomic proposals: the ideas arise from the dominant thought according to which the relationship of each person with food is comparable to the relationships we build with the outside world and, in particular, with our identity. Thus was born the Psyche menu, a journey into your conscious and unconscious desires with which your mind is stimulated by establishing a relationship of trust to transform each dish into a journey of self-discovery.

Led by acclaimed chef Antonio Guida, Seta is among Milan's most coveted restaurants. Chef Guida's menu presents a creative and contemporary approach to Italian cuisine by fusing traditional techniques with an innovative gastronomic edge that has earned him recognition. Nestled in the hotel's second courtyard, Seta's timeless design provides the perfect backdrop for Chef Guida's dishes. Evocative glass windows unite the internal and external spaces, allowing guests to dine al fresco during the warmer seasons. An open kitchen showcases the team at work, creating a culinary theatre.

The Berton Restaurant offers a diversified experience capable of satisfying any need. A table for two to experience the kitchen live and taste the free menu proposed by the Chef. A kitchen with a modern flavour served uniquely and elegantly. The location, which features modern, almost futuristic furnishings, invites diners to try a unique experience that they can only test with Chef Berton.

Il Primè is a restaurant in Milan that specializes in creative Mediterranean cuisine. At the base of the cooking is the encounter between local ingredients and flavours from the world, a gastronomic union with wide horizons made possible by the chefs. The pride and joy are the fish-based dishes. Every day the restaurant receives fresh fish for this, it is possible to create light and tasty crudités and tartare. There are also some traditional dishes such as ossobuco with risotto, Milanese cutlet and beef fillet tartare. In the restaurant, you can also find a tasty selection of vegetarian recipes and the possibility of making some simple gluten-free dishes.

In the old taverns, you didn't have to look at a very long menu to choose what to eat. Instead, some welcomed you, listened to how you were, made suggestions and carefully accompanied you through dinner. At Contraste, the same happens: the human relationship, curiosity, and mystery are fundamental ingredients for those who choose to live our experience to the full; therefore, a physical menu at Contraste is not foreseen. Since 2015 Contraste has no menu. Contraste offers a unique experience: wide, varied and fun, where tradition intersects with innovation, and taste is always at the centre.