April 2025 brings with it a flurry of fresh news to the Italian food scene, with six restaurants making their way into the long-awaited monthly selection of The Guide.
As is their practice, inspectors are constantly looking for new restaurants worthy of inclusion in the Red, and this time they have managed to unearth some gourmet gems that promise to make people talk about themselves for their style, quality of cuisine and originality of proposals. Let's discover together the spring entries that enrich our country's culinary scene.
La Ristobottega - Reggio Calabria (RC)
In the heart of Reggio Calabria, La Ristobottega presents itself as a harmonious fusion of tradition and modernity. During the day, in fact, the restaurant turns into a landmark for an informal lunch, but in the evening it lights up with an intimate atmosphere, made of soft lights and wooden tables. The gastronomic proposal? As varied as it is delicious, divided as it is into two distinct environments, a store of local products and an elegant bistro. Among the specialties not to be missed are the grouper filet with vegetable caponatina and raw langoustine on a bed of mashed potatoes, and the wagyu, which is able to bring out the best in a high-quality meat. The cozy setting and dehors overlooking the sidewalk complete the experience of a restaurant that focuses on fresh ingredients and simple dishes.
CASAeBOTTEGA - Dolceacqua (IM)
Suspended in time, CASAeBOTTEGA is the ideal retreat for those seeking a corner of tranquility and good food in the charming village of Dolceacqua, in western Liguria. The restaurant, which overlooks the main square and offers an enchanting view of the Doria castle, stands out for its family atmosphere and shabby chic style, welcoming guests as if they were part of the big family. The cuisine, rooted in the tradition of the area, offers dishes such as brandacujun mantecato alla ponentina and rabbit al rossese, not forgetting the final sweet temptations. An address that captivates not only for the quality of the food, but also for its ability to make every customer feel at home.
Funtanin - Cuggiono (MI)
On the banks of the Naviglio Grande, Funtanin offers a contemporary take on Lombard cuisine. Located in a rustic building, the restaurant's décor alternates between intimate dining rooms with red brick walls and wooden ceilings. If the offerings are more restricted at lunch, dinner is enhanced by four full tasting menus, ranging from traditional dishes to more modern creations. There is no lack of a selection of homemade wines, which further enhance the identity of the sign. Funtanin is the perfect place for those who want an authentic taste of the territory, but with a touch of flair that makes each dish unique.
Casa Camperio - Milan (MI)
In the basement of a Milanese building that houses mainly offices, Casa Camperio is a retreat that surprises with its understated elegance. Under the supervision of renowned chef Roberto Conti, the kitchen offers a fascinating mix of traditional Milanese dishes, revisited with a contemporary twist and enriched by Japanese influences, found especially in the crudi and sushi rolls. The restaurant also functions as a cocktail bar, with a menu that includes original creations, all imbued with a delicate Japanese spirit.
Brisla - Parma (PR)
If Parma is the city of good food, Brisla is one of its most interesting gastronomic peaks. This Trattoria Contemporanea repurposes local excellence with a modern and refined vision. Among the most successful dishes are the rice bomb with pigeon ragu, a real treat, and the stuffed roast with baked potatoes, dishes that perfectly embody the city's gastronomic tradition without sacrificing freshness and simplicity. Brisla's proposal is a tribute to the territory, but with an eye to the future, a perfect marriage of past and research.
Al Pilèr - Nicosia (EN)
At Al Pilèr, in the center of Nicosia, there is an air of history and tradition. The restaurant's name comes from an ancient boundary stone that marked the border between the Arab and Norman parts of the city, a symbol of a past that is still reflected in the dishes on offer. The menu, based mainly on meat, offers earthy specialties, with a focus on the quality of raw materials. Between the matured meats on display and the generous and colorful dishes, Al Pilèr manages to combine the solidity of tradition with a curious creative verve, making Sicilian cuisine a rich and satisfying experience.
