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Be smart: 10 bistros to eat starred by spending 50 euros instead of 200
Be smart: 10 bistros to eat starred by spending 50 euros instead of 200

Video: Be smart: 10 bistros to eat starred by spending 50 euros instead of 200

Video: Be smart: 10 bistros to eat starred by spending 50 euros instead of 200
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How much does food affect the bill we pay at the end of dinner? About 22 percent if we're talking about a starred restaurant, but it can go up another 5 percent if the chef isn't careful about shopping.

The staff manages to cover 55% of that bill, given that the starred restaurants are structured to have the place full every day in spite of the real flow of customers. Interns help, but less so than elsewhere. In Italy there is a ceiling equal to 10% of permanent staff.

Wine has an incidence on turnover close to 30 percent and the golden rule of tripled mark-up does not always apply.

Finally, the hidden costs: staff accommodation and meals, crystals to replace, fresh flowers, home fragrances, personalized uniforms, even toner for printers that cost 700 euros each.

Do you understand now why haute cuisine costs so much?

The alternative is called a bistro. In the bistros of the starred chefs, research cuisine is done in an environment without frills, so as to limit the end-of-dinner bill, passing on average from 200 to 50 euros. Slippery shortcut? No, we have often been very satisfied.

For this we have compiled this list of the 10 best starred bistros. 10 + 1, actually.

+ 1: Inn | Giancarlo Perbellini | Milan

The last in order of time to adapt to bistronomy is Giancarlo Perbellini. The entrepreneur chef of “Casa Perbellini”, two Michelin stars with an open kitchen in Piazza San Zeno, in the heart of Verona, will open in Milan, in via Moscova, Brera area in April.

To eat at the Locanda, this is the name of Perbellini's bistro, you will spend between 35 and 50 euros to taste the classics of Italian trattorias - puntarelle and artichokes, eggplant Parmesan, chicken with potatoes and carbonara revisited in the recipes and in the dish.

Space Rome - Niko Romito

Piazza Verdi 9, Pinciano - Parioli area

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The new Niko Romito space in Rome opened on January 27th. The latest addition to a winning format created by the chef of the Reale Casadonna restaurant in Castel di Sangro (three Michelin stars and 43rd place in the ranking of the 50 Best Restaurants), which brings together laboratory, bistro and training school.

After Rivisondoli, Rome - with a period within Eataly Ostiense - and Milan, at the Duomo Market, Spazio materialized in Parioli (on the corner of Piazza Verdi and Via Guido d'Arezzo). The new address brings with it two novelties: the partnership with Italia Cibum Spa, a company created to enhance the culinary Made in Italy that has made funds available for the opening of the restaurant, and Spazio Pane e Caffè, a more informal venue.

In an area of 450 square meters, spread over two levels, Romito has organized a transversal offer, which includes practically everything.

From 7.30 to 11 am we serve baked desserts, brioche, maritozzi, ferratelle, rusks, donuts. From 11 onwards slices of bread seasoned with traditional dips such as cacciatora, puttanesca; scrambled eggs and creamed cod; toast with express fillings; hot and cold table dishes; soups, first courses, salads.

70 seats in the restaurant, with a social table and an open kitchen. A central counter also for Spazio Pane Caffè, where you can also order take-away specialties, and 8 tables overlooking the square.

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Prices: maximum 18 euros per dish

The dish to try: Bread and meat sauce, an essential tribute to bread, the absolute protagonist of the new Roman space.

Gucci Osteria - Massimo Bottura

Piazza della Signoria 10, Florence

Opened inside Gucci Garden, the newly renovated space in the fourteenth-century Palazzo della Mercanzia in Piazza della Signoria in Florence that bears the signature of the fashion house, the bistro is the result of the friendship between the chef from Modena and Marco Bizzarri, CEO of Gucci and his former schoolmate Massimo Bottura, who for some years has been the author of all the dinners that Gucci offers to guests around the world, from parties to boutique openings.

The menu of the Osteria, 35 seats, open from 12 to 21.30, is a tribute to the past of Florence as a center of cultural exchanges but is also linked to the travels made by Bottura, not a cado is entrusted to Karime Lopez Kondo, Mexican chef of the Central in Lima and wife of Taka Kondo, sous chef at Osteria Francescana.

So here are tortillas, tacos, tostada, mackerel with ponzu sauce but also “Marseille and Naples are not that far away”, a bouillabaisse combined with Neapolitan mixed pasta. And again spicy Thai aubergines and Giudia artichokes.

Franciscan fans, however, will not be disappointed: on the menu there are also Tortellini in Parmigiano Reggiano cream and Emilia Burger.

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Prices: between 10 and 30 euros.

The dish to try: Taka Buns, steamed buns with pork belly and hot sauce, homage to Taka Kondo.

Moments - Heinz Beck

Terminal 3 Fiumicino Airport, Fiumicino (RM)

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The restaurant that the chef of La Pergola of the Cavalieri Hotel in Rome opened at Fiumicino airport, in collaboration with Chef Express, a company of the Cremonini group. Minimalist but welcoming design for 70 seats (about fifty people making up the staff) and an "open" location that penalizes it a bit.

Located in terminal 3, it offers an interesting formula: 3 “timed” menus, that is, designed to be enjoyed according to the time available before embarking on your flight. If you normally choose a tasting menu based on the number of courses, here you have the minutes: 30, 45 and 60 minutes as a reference. There is also an hourglass at the table to help you. And if you are really in a hurry, there is also the possibility of ordering take away.

The kitchen is designed to allow passengers to face the flight without weighing themselves down: therefore measured and light portions. To taste in a bite are the "Moments to be seized", welcome plates that take you back to starred cuisine.

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Prices: from 38 to 55 euros approximately

The dish to try: capon tortellini on pumpkin cream with Parmesan and amaretti sauce and freeze-dried mushroom powder.

Osteria della Tana - Alessandro Dal Degan

Via Kaberlaba 19, Asiago (VI)

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Asiago plateau, Kaberlaba locality, Casa Rossa. This is the realm of Alessandro Dal Degan, chef of La Tana Gourmet (1 Michelin star, first in the center of Asiago, now up here) and of his free-range interpretation, the adjacent Osteria de La Tana.

Dal Degan is the local version of Redzepi: in the kitchen he uses herbs, sprouts, hay, roots, resins and algae, fragrant and smoked broths using woods from the Asian woods. Tasting his dishes is like walking among pines and firs, picking mushrooms and berries.

If La Tana is refinement of furnishings and a complex kitchen, here everything is simpler and more straightforward, with furnishings that make it look like an elegant log cabin. The menu is a tribute to the Vicenza tradition, without excessive reinterpretations or nostalgic regrets but with the will to just tell.

There are not many seats: 25 inside, then 35 in the summer, on the terrace. Platter of DOP cheeses from the plateau, snails and polenta, tagliatelle with game ragu, beef stew in red wine with porcini mushrooms, cod alla vicentina or boiled meat: the choice can give great satisfaction, even for shopping at your fingertips. In the dining room you will find Enrico Maglio, who deserves the credit for accompanying the dishes with well-chosen wine choices.

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Prices: from 8 to 22 euros per dish. Tasting at 25 and 45 euros

The unmissable dish: tagliolini in chicken broth with livers.

Romeo - Cristina Bowerman

Piazza dell’Emporio 28, Rome

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A huge space in Testaccio, overlooking Piazza dell’Emporio, at the foot of the Aventine. It's Romeo, the bistro signed by Cristina Bowerman and Fabio Spada. Opened last year where there was a car dealership, it is a concept where you can find practically everything.

In two thousand square meters it hosts Romeo Chef & Baker, the restaurant previously in Prati, oven, artisan ice cream parlor (Frigo), cocktail bar, gastronomy, pizzeria (Giulietta, bakes both in the Neapolitan version, with the advice of the Salvo brothers, and in Rome, under the guidance of Marco Lungo).

Romeo's menu has two different cards, for lunch and for dinner. The first, less demanding, revolves around a dozen dishes that can also be organized in tasting itineraries. In the evening there is a broader menu, organized by ingredients: vegetables, meat, fish, without the traditional scanning between appetizers, first and second courses.

International inspiration for the cuisine, you will find tail alla vaccinara, smoked fish soup or confit turbot, but also artisan ham sausage with mustard and apples, chickpea and mussel soup, ravioli stuffed with creamed cod. From the oven and from the gastronomy come Italian and international bread, desserts, leavened products, cold cuts and cheeses.

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Prices: dishes from 10 to 20 euros.

The dish to try: hot dogs, licorice, foie gras escalope, fake mango ketchup, raisin mayonnaise and vegetable chips.

Il Calandrino - Massimiliano Alajmo

Via Liguria 1, Rubano (PD)

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Bistrot of the Alajmo Family, presents itself as "The answer of the Alajmo world for every hour of the day". In fact, scrolling through the menu makes one wonder if it is not the case to stop asking questions and settle in the room without leaving it until evening.

Open from breakfast to dinner, it offers brioches, coffee and tea, pastries, Venetian cicchetti (fried polenta sandwich with creamed cod, meatballs with tomato sauce) and aperitifs, above all the Sprjtz, a classic revisited based on Barbaresco Chinato, Fever Tree tonic water and orange slice.

For lunch, focus on the single dish while in the evening the seasonal dishes alternate with classics from the Calandre. If you love leavened products and colors, here's a gem: Pan (et) tone: the iridescent panettone that changes and adapts to the rhythm of the seasons, changing color, always natural, every month throughout the year.

Again double choice: you can order à la carte - starters and first courses for 18 euros, 25 euros for the main courses - tasting beetroot ravioli with Roquefort sauce, caramelized goose leg with celeriac cream and saffron sauce and other delights or opt for the tasting menus (55 or 70 euros).

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Prices: from 55 to 70 euros.

The dish to taste: Big Max (bread, 150g hamburger, 80% beef and 20% pork, lettuce, smoked cheese, onion, balsamic vinegar stew, fried potato sheets in extra virgin olive oil and homemade ketchup).

Mudec Bistrot - Enrico Bartolini

c / o Museum of Cultures, via Tortona 56 Milan

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Enrico Bartolini is unstoppable. After winning the fifth Michelin star awarded to the Glam of Venice, the chef announced the opening of two bistros, both in Milan, one in the Brera area, in via Mercato, where once there was the Resentin, the other in piazza Gae Aulenti, both with a well-kept cafeteria, small menus for lunch and dinner, refined interiors and affordable prices.

While waiting to see the new premises, here we are talking about the space inside the Mudec, the Museum of cultures in Milan, born from an industrial archeology recovery operation in the area of the former Ansaldo factory, in the Tortona area.

If on the third floor of the museum there is the restaurant, 2 Michelin stars with prices in line, stop on the ground floor, at the Mudec bistrot. The environment has large spaces, a counter on the back wall, a large room with two dividers to separate as many side rooms. The offer is varied: from breakfast to dinner, passing through a quick lunch break and aperitifs.

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Prices: 12-15 euros for starters and first courses, slightly higher for second courses.

The dish to try: the Bistekka menu

Cannavacciuolo Bistrot - Antonino Cannavacciuolo

Via Umberto Cosmo, 6 Turin

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The bistro in Turin of the judge of Masterchef, last in order of time signed by Cannavacciuolo, is located in the area of the Church of the Gran Madre: a late nineteenth-century building, with dehors overlooking via Santorre di Santarosa.

About fifty seats, arranged on two floors, with an impressive counter and behind a partially open kitchen, allows you to choose à la carte or with the tasting menu.

The classics of Piedmontese cuisine, such as battuta di Fassona and snails from Cherasco, coexist alongside the southern flavors of gnocchi stuffed with anchovies, liquid escarole and burrata or rigatoni with sweetbreads, in addition to the concessions to starred cuisine, see the Pigeon, corn and hazelnuts.

The chef is Nicola Somma, who cut his teeth alongside Cannavacciuolo at Villa Crespi, a two-star Michelin restaurant.

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Prices: from 75 euros (tasting) to 80 euros (à la carte)

The dish to try: Spaghetti alla Genovese, Bra sausage, crunchy Parmesan.

La Piola - Enrico Crippa

Piazza Risorgimento, 4 Alba

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The piole are the village taverns with a simple and convivial atmosphere. The one in Piazza Risorgimento in Alba is special since it bears the signature of Enrico Crippa, three Michelin stars in the Piazza Duomo restaurant, which is located on the upper floor.

Opened in 2005, it serves traditional Piedmontese dishes written with chalk on a large blackboard. The setting is that of an elegant restaurant, with attentive service and a traditional wine list full of excellent local choices.

The menu offers the best of Piedmont cooked by chef Dennis Panzeri: handmade tajarin, risotto, finanziera, Piedmontese mixed fried, boiled with bagnet.

In closing, the Gianduiotto, a giant version of the chocolate, and the hazelnut cake, a must. The ideal would be to go there between October and November, during the truffle fair: in that case, you should know that you have a moral obligation to order the tajarin.

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Prices: 50 euros; or 3 courses for 60 euros (with wine), 4 for 80.

The unmissable dish: the mixed appetizer, which includes the classics (Russian salad and veal with tuna sauce) and is the best for value for money.

Carlo and Camilla in Segheria - Carlo Cracco

Via G. Meda 24, Milan

Carlo and Camilla, Milan
Carlo and Camilla, Milan

Post-industrial style with peeling walls, bricks and exposed beams, a single table seating approximately 65, period tableware, crystal chandeliers and signature chairs: Carlo Cracco's bistro is a matter of design.

Let's say that the decor strikes first, then you are bewitched by the charm of the cocktail bar, curated by Filippo Sisti. The minimalist dinner follows a seasonal pattern, varying every three months.

Considerable attention has been paid to color combinations, confirming that the aesthetic care of the place is found in the dishes. The menu is in the hands of chef Luca Pedata, who prefers lightness and freshness in dishes such as ravioli with wild herbs, guinea fowl, pumpkin and spring onion or Orto in Segheria.

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Prices: 65-70 euros.

The dish to taste: all those in which the egg is the protagonist.

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