Bay of Portofino, Italy

Our passion has led to the creation of Se Ghe Pensu, the site dedicated to food "Ligurian excellences" and specialties. Its activities are deeply rooted in the territory. A special e-commerce of typical Ligurian products will soon be revealed, closely linked to the cooking courses. These courses will be held in prestigious locations: on the Monte di Portofino, in Genoa, in a historic Palazzo dei Rolli, and in other Ligurian places surrounded by nature. Always with breathtaking views of the sea.

In the Michelin Guide's gourmet hotellerie journey, the new one-star Somu restaurant at the Club Hotel in Baja Sardinia deserves attention. It is part of the Baja Hotels hotel group. Here we can taste top-quality Sardinian products as well as flavors found by chef Salvatore Comedda around the world. Also in Sardinia, inside the exclusive Baglioni Resort, is the Gusto by Sadler restaurant. It was opened summer to the north of San Teodoro with the consultancy of Claudio Sadler flanked by resident chef Giorgio Pignagnoli. It offers light Mediterranean cuisine with regional influences.

In Campania, within the Villa Franca hotel, the Li Galli restaurant stands out, overlooking the sea. In one of the most scenic areas of Positano. We let’s go up the peninsula to Lombardy. The Bianca Relais in Oggiono (Lecco) is worth a trip. Here the Mediterranean cuisine offered by Bianca sul Lago by Emanuele Petrosino stands out.

se ghe pensu pesto basil portofino

Pesto sauce making / Se Ghe Pensu's typical Italian recipes book

Upon reaching Lake Garda, La Speranzina Restaurant & Relais in Sirmione offers an enviable view of the lake and castle. Here the chef Fabrizio Molteni brings the extraordinary technique learned from the master Gualtiero Marchesi.

A cozy mountain Art Nouveau style welcomes guests at 1908, in Soprabolzan. The restaurant's name, which bears the signature of Stephan Zippl, is a tribute to the inaugural year of its host hotel, the Park Hotel Holzner. There is a great deal of attention paid to sustainability here.

Sustainability is one of the themes dear to the Michelin Guide, which also attributes awards "Green Stars".

Finally, in Piedmont, Damiano Nigro stands out at the Palás Cerequio, an eighteenth-century aristocratic palace surrounded by vineyards. Here the illustrious renowned chef brings his dishes to the table. An offer that respects his personal taste and the Langhe tradition. With a special mention of the Barolo Caveau. Over half a century of vintages in different formats, with the possibility of choosing from over 1000 labels.

From this year, the section of the Michelin Guide dedicated to hotels is available in digital format via the website and the App. This allows for continuous updating, demonstrating that the combination of fine dining and hotel service is an emerging trend.

Fp Art looks with interest at the new trends in the hotellerie. The strong link between art, landscape, and food is essential for our brand story.