For Ignacio, Zeppelin II is more than a restaurant—it’s his journey, a place to share his love for food and hospitality. He continuously evolves, experimenting with new dishes and enhancing the dining experience.
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In short, everything originates from this philosophy of beer, a culture transferred to pairing with the restaurant’s dishes: “We build our proposals in the kitchen to enhance our beer, and not vice versa. To this end, the necessary work is not to weigh down the flavours,” they confirm. Our beers are also sometimes used in cooking.
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Bahia Cafe’s beach is equipped with umbrellas and sunbeds, allowing guests to enjoy the sun and views in comfort. For adventure lovers, pedal boats, canoes and SUP equipment can be rented, offering the opportunity to explore the calm waters of the lake. Those who own their own boats can take advantage of the annual boat storage service, with easy access to the water.
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Chef Marco Bistarelli knows that good food comes first and foremost from the raw material: carefully chosen ingredients, combinations that are never predictable and respect for tradition, without fear of innovation. His menu is a balance between past and present, between ancient gestures and modern intuitions, always with the aim of enhancing local products.
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This beautiful building, together with the religious communities that have inhabited it since its foundation, is part of the history of Gubbio and although it is in a quiet area, it is very close to the city centre.
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A new structure, strongly desired by the entrepreneur Alessandro Massai. A simple, fresh, clean environment with attention to the smallest details, which today is renewed by incorporating the Arbolé, a historic pizzeria in Abbadia San Salvatore. To support Alessandro there are his partner Francesca, the director Domenico, and the cooks Tommaso and Giorgio.
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This exclusive project was born within ‘Nobilia Dimore La Villa’, a historic and refined location that will offer its guests a unique culinary journey with cooking that comes from the dawn of humanity.
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Angolo 41 thus represents a perfect balance between catering and bar tendering. With an ever-changing menu, a selection of high-quality drinks and an experienced team, this place is destined to become a reference point for those who love to eat well and have fun.
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With the arrival of the first autumn mushrooms, the kitchen lights up with special proposals: spaghetti alla chitarra with fresh mushrooms, melted three-milk cheese, the iconic Fiorentina covered with mushroom caps, the fillet, the tagliata are just some of the proposals of the autumn menu of “La Castellana”.
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“Phase two of this newly branded ‘Terme Miele’, which we have called ‘water’ – he continues – will see the commissioning of two therapeutic whirlpools, two private soaking tubs for specific bath oil and salt treatments and an anti-gravity mini-pool”. The architecture of the new Spa will recall a beehive, combining well-being with the prodigious magic world of bees and honey inspired treatments.
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Between excellent wines and a unique wine tourism experience, the Semonte Winery is destined to leave an indelible mark on the world of wine, conquering the hearts and palates of anyone who discovers it.
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Imagine the smell of comfort food, reminiscent of dishes prepared by our grandmothers with love. The visuals are a mix of family history and creative decor, complemented by the warmth of a friendly welcome, and the sound of authentic, traditional dishes being cooked. This is the sensory experience awaiting you at Osteria del Matto.
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In the fascinating landscape of Tuscan gastronomy, a figure emerges who turns cooking into a declaration of love for nature and quality: we are talking about Simone Bianco, chef of the restaurant “La Loggia del Chianti.” His approach to gastronomy not only respects the cultural roots of the territory but enriches them with a modern and sustainable touch.
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At Conte Fabiani you ‘eat’ the history and culture of the area and gain high-level professional experience.
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On the old Via Eugubina that leads from Branca to Fossato di Vico, in the 60s the social dairy CAMAU (Cooperativa Agricola Montana Alta Umbria) was born, which for over forty years served the area with its local dairy products. With the advent of the 2000s, Silvia and Marcello, two brothers born and raised in the area, took over the company maintaining the company shop which, after three years, increased the offer with the sale of fruit and vegetables, fine meats, a selection of truffle sauces and Christmas gifts.
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We are at the Valico del Soglio, a crossroads at 828 meters above sea level: an old mountain road that coming from Foligno, passing through Rasiglia, leads to Sellano. It is one of those old connecting roads of our country, (it reminds me of the passage of the Furlo) that even before the advent of the highways, were frequently travelled. Along the way there was, punctually, a refreshment point for travellers…
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