Mihao brings the Japanese listening bar to Villa Pagliano, reshaping nightlife in Portici
Six friends open Mihao inside Villa Pagliano in Portici: vinyl records, a tube sound system, and Japanese cuisine for an experience-driven format.
BreakingFood — Food, hospitality and food-tech
Food, hospitality and food-tech
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Anma, engineering enters the dining room: leftover bread becomes a cocktail
Candida Visaggi brings her journey spanning engineering and professional kitchens to Anma: fermentation and raw material upcycling become part of the offering.
AI agents can order from restaurants: websites and delivery platforms risk losing their central role
New agents capable of browsing and completing purchases could become the interface between customer and restaurant, reshaping the value of apps and delivery services.
Chef residencies: rotating kitchens change the role of restaurants
Guest chefs, temporary menus, and shared dining rooms: chef residencies bring a more flexible model to restaurants, but require meticulous operational management.
Meritage's Chapter 11 filing puts pressure on Wendy's franchise model
Major franchisee Meritage Hospitality Group has filed for Chapter 11 protection. The case involves roughly 5% of Wendy's U.S. restaurants and reopens questions about the sustainability of mega-franchisees.
Elettrico opens in Padua: natural wine, cocktails and Veneto cooking define a new hybrid restaurant format
Elettrico has opened in central Padua across two floors, combining natural wines, house-made cocktails and Veneto cooking open to outside influences.
Quattro Passi joins Gruppo Romeo: the three-Michelin-star restaurant changes ownership and prepares an international phase
Gruppo Romeo has acquired Quattro Passi, the historic three-Michelin-star restaurant in Nerano; Fabrizio and Raffaele Mellino will remain in charge of kitchen and dining room as the restaurant prepares to move into a new Massa Lubrense resort designed by Kengo Kuma.
Micro Trattoria opens inside Mercato Trionfale: a Rome restaurant sources directly from the stalls
Micro Trattoria has opened inside Rome’s Mercato Trionfale, serving regional Italian food and sourcing ingredients directly from market vendors.
Campania Wine brings together 101 producers and five consortia: full cellars and weaker consumption demand a new strategy
Campania Wine brings 101 producers and the region’s five consortia to Naples while the sector faces high inventories and slowing consumption.
Soltojo in Macugnaga: creative cuisine enters a historic stube beneath Monte Rosa
Chef Giovanni Caracciolo has developed Soltojo in Macugnaga, a restaurant inside a historic stube offering multiple tasting menus, à la carte dishes and a creative format without one mandatory path.
The World’s 50 Best becomes “The 50”: the ranking stays, the hospitality brand expands
Since September 9, 2026, 50 Best has unified restaurants, bars, hotels, vineyards, editorial content and Discovery under the new master brand “The 50,” with a common identity and website.
US ends record cyclospora outbreak: nearly 13,000 cases and a lesson for global food safety
US health authorities have declared the country’s largest recorded cyclospora outbreak over: nearly 13,000 people were affected across 21 states, with iceberg lettuce involved in recalls and the precise contamination source still unresolved.
Catanzaro’s Extraordinary Dinner: 1,000 guests and six starred chefs put ingredients back at the center
In Catanzaro, “La Cena Straordinaria” brought together about 1,000 diners and six Michelin-starred Calabrian chefs, creating a platform to discuss the relationship between ingredient quality and the skill required to express it.
Castello di Cigognola combines wine and art: Oltrepò seeks a new territorial narrative
In Cigognola, in Oltrepò Pavese, a medieval castle long connected to wine production now also serves as a Pinot Noir winery and an art venue, with plans for greater public access.
Delicato in Contigliano: Carlotta Delicato turns Hell’s Kitchen momentum into a local restaurant project
Carlotta Delicato is developing her Delicato restaurant in Contigliano around contemporary cooking and tasting menus priced at €75 and €100.
How to read a wine list without feeling forced to overspend: a practical step-by-step guide
Region, style, vintage, format, and markup are details that help you choose with greater confidence, even without being an expert. The guide focuses on criteria that remain valid even as prices, catalogs, offers, or conditions change.
Where to buy extra virgin olive oil by reading the label carefully: a guide to spending better and reducing risks
Origin, harvest year when available, packaging, storage, and consistent pricing help you better evaluate what's on offer. The guide focuses on criteria that remain valid even when prices, catalogues, deals, or conditions change.
How to choose a vegetarian restaurant with a well-rounded menu: a practical, foolproof guide
An engaging vegetarian menu builds dishes around legumes, grains, vegetables, and culinary techniques, rather than simply omitting meat or fish. This guide focuses on criteria that remain valid even when prices, menus, promotions, or terms change.
How to choose a steakhouse by assessing cuts, aging, and cooking: a practical, foolproof guide
A good steakhouse can explain cut, weight, origin, aging, and doneness without relying solely on theatrical presentation. This guide focuses on criteria that remain valid even as prices, menus, deals, or conditions change.
How to choose an artisan gelato shop without being misled by color: a foolproof practical guide
Natural color, texture, seasonality, and the ingredient list are far more useful clues than the heaps of gelato on display. This guide focuses on criteria that remain valid even when prices, catalogs, offers, or terms change.
Where to eat street food in Palermo by choosing the right specialties and times: how to make the right choice
Markets, kiosks, and fry shops change their rhythm throughout the day: choosing the right time improves freshness and availability. The guide focuses on criteria that remain valid even when prices, menus, offers, or conditions change.
Where to go for an aperitivo in Turin between cocktails, wine, and small plates: how to choose well
The value of an aperitivo lies in the balance between drinks, food, service, and atmosphere, not in the race for quantity. This guide focuses on criteria that remain valid even when prices, menus, offers, or conditions change.
Where to eat seafood in a seaside town avoiding overly generic menus: how to choose well
Catch of the day, origin when indicated, seasonality, and simple preparations help clarify whether the restaurant truly focuses on quality ingredients. The guide focuses on criteria that remain valid even when prices, catalogs, offers, or conditions change.
Where to eat sushi choosing quality and freshness without chasing the lowest price: how to make the right choice
Fish turnover, rice temperature, counter cleanliness, and a transparent offering help far more than all-you-can-eat formulas or endless menus. The guide focuses on criteria that remain valid even as prices, catalogs, offers, or terms change.