Gucci Osteria 25

Inaspettato – Cachaça infused with Basil, liqueur and fig, vanilla, soy, black pepper, and black tea

 

In 2022, I stumbled upon a video of mixologist Martina Bonci preparing two signature cocktails on YouTube, sparking my interest. It was my first encounter with Gucci Giardino 25, which had just opened. A few months later, we returned to Florence, and naturally, the bar overlooking the beautiful Piazza della Signoria was at the top of our priority list.

The bar is part of the Gucci Garden, the iconic brand’s creative and multicultural space, housing not only a bar but also a store, a museum, and the Michelin-starred Gucci Osteria restaurant.

The decor respects the image of the historic florist that once existed there and combines the Florentine atmosphere with the brand’s identity, resulting in a sort of Tuscan café with a bistro feel.

Gucci Giardino 25 embodies not only this duality of ambiance but also one of identity. It is a space that opens up to the city throughout the day, from morning coffees and breakfast to afternoon tea and, of course, lively evenings that attract both fashionistas and cocktail enthusiasts.

The menu reflects this, offering various options throughout the day, from Italian pastries to pasta and the finest charcuterie cuts selected with the guarantee of Massimo Bottura and his Gucci Osteria.

Mémoire di Negroni – gin, white vermouth, Luxardo bitter bianco, yuzu sake, grapefruit bitter

 

As mentioned earlier, the bar is led by Martina Bonci, whose signature is easily found throughout the menu. Her cocktails are like authentic and colorful works of art, full of identity, vibrant colors, balanced and fresh flavors with layers, served in elegantly minimalist glasses.

Elisir D’Elicriso – a special cocktail made in partnership with Giorgio Bargiani of The Connaught Bar

 

Despite its short life, Giardino 25 has gathered applause from all corners, from enthusiasts to critics, including guides and awards that Martina and her team have received, such as the No. 50 position in the Top 500 Bars or the recent 50Best Discovery (between us, and given the quality of their offerings, they very much deserve to be among the winners of the 50Best Bars).

Ricordo della nonna – bulleit infused with chestnuts, peanut butter, pear liqueur, and Adriatico amaretto

 

Among the various cocktails we’ve tried on our visits, two classics always win me: the Mémoire di Negroni and the Chi Si Ferma è Perduto. The former is obviously a riff on the iconic Florentine cocktail, even incorporating the city’s color, and the latter is like an improved and refined version of a Spicy Margarita.

Chi Si Ferma è Perduto – Casamigos, Italicus, Ancho Reyes verde, mint, and lime

 

Despite these two loves that become indispensable with each return, on this last visit, we were surprised by some innovative creations from the new menu, such as the fantastic Inaspettato, which combines the unusual Cachaça (in Italian bars, obviously) infused with Basil, liqueur and fig, vanilla, soy, black pepper, and black tea, which was then served with thin slices of Parmigiano Reggiano. A cocktail that provided us with an explosion of umami flavors, with all kinds of sweet and salty notes, further enriched when paired with cheese. A true pairing!

Let’s play dirty – Tanqueray Ten, Noilly Prat, black pepper, and brine

 

Few things discourage me more than a bar whose team does not embody the true spirit and art of being behind the counter. More than mixology, chemistry, and even a bit of haute cuisine, the bartender is a listener, a natural communicator, and a master of hospitality. That’s what makes us return to Gucci Giardino 25, a young team that knows how to face challenges (including a demanding 3-year-old customer!) who smiles, talks, suggests, and understands the customers’ tastes.

What can be said when elegant and surprising signature cocktails are paired with genuine hospitality?

The toughest customer approved her mocktail.

 

Here’s to many more trips to Florence and to this Gucci Giardino 25.

Prices from 19€
Piazza della Signoria, 37r – Florence
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Gucci Osteria (Revisited 2023)

Not long ago, I published here about a dinner that took place in late 2019 at Gucci Osteria  (see article). Since then, much has changed. Karime has become the first Mexican woman to achieve the coveted Michelin star, won the FoodArt award at the Best Chef Awards, and, of course, Takahiko “Taka” Kondo, her husband and right-hand man to Massimo Bottura at Osteria Francescana, followed love and family stability and also headed to Florence to share the kitchen together.

Like Charles and Ray Eames, Karime and Taka combine love, passion, and dedication to drive creativity and a free spirit that conveys two worlds fused into one.

It’s not just a mere kitchen of four hands; it’s a guiding thread that combines Mexico, Italy, and Japan with fun, language, and its own identity… here, one experiences the cuisine of Karime and Taka.

When revisiting this charming space of Piazza della Signoria, I keep thinking about how different this ‘Gucci ‘-branded restaurant is from the gastronomic spaces usually opened by major fashion houses. It would be much simpler to do less, present a conservative cuisine, fill the plates and decorations with monograms and social media influencers, and always be packed with a line out the door for the instant of the moment.

Fortunately, that has never been the interest of the Italian establishment, much less of Massimo Bottura, who sees this partnership as a stamp of quality and assurance.

Pequeno-almoço italiano

Italian Breakfast

Where one would expect to find a bit of Italian classicism, we found the Italy of Karime and Taka, an Italy of references but full of other ingredients, nuances, and flavors that lead us to stamp our passport in a world of its own.

To start, we are promptly greeted with a Champagne Brocard Pierre L’égarée with an exclusive production of 300 bottles for Gucci Osteria. Zero Dosage in a classic blend of pinot and chardonnay that revealed itself with a striking nose, with curious notes of coriander in contrast with vanilla.

The menu is divided into two tasting menus, the shorter one, ‘Our Souvenirs’ and the longer one, ‘Our New Memories,’ with the possibility of choosing 2 or 3 à la carte dishes and, of course, adding the famous Bottura tortellini to the menu.
This ‘Italian spirit’ was visible right from the start while presenting the different amuse-bouches like an Italian breakfast where appearances come for deception. An exclusive cut of Cinta Senese made by Paolo Parisi, specially made for the Osteria, a cone of Tzatziki and tarama, a Beignet of papa al Pomodoro and Parmigiano, a Maritozzo with robiola cheese, a Cannoli (wanting to be a Cannelloni), stuffed with ragù and goat cheese, and of course, an espresso, prepared from coffee and a black bean broth. Irreverent, elegant, and above all, delicious and fun!

Purple Corn Tostada, Bonito, spices, citrus
The first significant classic by Karime in the kitchen of Gucci Osteria  remains an irresistible proposal paying homage to her origins, combined with technical sophistication and plenty of freshness.

Baby, it’s Cold Outside, chawanmushi, mussels, pumpkin, eel, and caviar
An obvious moment from Taka’s origins, with the Chawanmushi (a type of Japanese savory custard or pudding) served as its name suggests to comfort the body. Delicate, flavorful, and elevated to another level of contrast by the sea and salt notes of the caviar.

Memories of a Summer in Versilia, Cod, and Mediterranean flavors
Another dish that breathes Japan in its essence and subtlety, although it thrives on distinctly Mediterranean ingredients. Different textures of cod in an impeccable cooking that, for a Portuguese palate, needed just a bit more salt. High note for the celery, fennel, and almond base that gives the dish a distinct dimension.

Following these first appetizers came warm bread and its faithful companion.

Taka’s Bun – Cinta Senese Pork Belly, Kale, and Green Apple
Another Osteria classic and a memory of the more ‘relaxed’ kitchen from the opening of the space, where I also recall Bottura’s hamburger. Karime wanted to give Taka a taste of her homeland in this dish, and she succeeded! Light, creamy, fresh, and fun!

As for the wines, after the champagne, we had a rosé from Slovenia, Guerila da Meteri 2021, made from cabernet and merlot using biodynamic agriculture. Fruity but not overly sweet, with strawberry, cherry, and blackcurrant notes in a well-structured wine.

Animella Mia – Sweetbreads, crispy quinoa, Tomatillos, salsa verde
Sweetbread is one of those ingredients that genuinely excites me; its flavor and texture, when well-prepared, are extraordinary. Here, we tasted one of the most daring and creative versions I’ve ever tried! Clearly inspired by Mexican cuisine, the sweetbread is breaded with crispy quinoa, the richness cut by the acidity of the salsa verde and tomatillos in a kind of pico de gallo. I could eat this every day!

To accompany, we had a Chianti Classico Isole e Olena 2020, full of herbs and flowers in aroma and red fruits on the palate. It was vibrant yet polished and impactful and proved to be a good match for the sweetbreads.

Ponche Hibiscus, cinnamon, and casciana apple
Breaking the typical trend of fresh and acidic pre-desserts, and because here not everything is as it seems, the ‘punch’ turned into dessert, with various textures, delicacy, and the unique sweetness of hibiscus tying all the elements together.

Vin Brulé
Another drink traditionally present at Christmas parties is Mulled Wine; of course, the ‘mojo’ of the previous dessert remains, so we are treated to a brilliant tart, sorbet, the mulled wine itself, and a delicious mascarpone. When the seemingly simple turns out to be a grand finale…
Or perhaps it wasn’t quite the end yet!

Enguia, Abóbora e raíz forte

Eel, Pumpkin, and Horseradish

Whether it’s strange or not, after the ‘dessert,’ we surprisingly continued the menu with one of the best moments: Japanese-style eel, a kind of pumpkin ravioli, and shaved horseradish to complement and elevate all the sweetness. A Japan-Italy fusion that lingers in memory.

By this point, I wondered if they had forgotten about the tortellini I had requested at the beginning, but after the eel, few rules remained, and so it was!

Tortellini, white truffle from Alba, and Parmigiano Reggiano
Here are Bottura’s famous tortellini with Parmigiano Reggiano cream, and because we were at its peak, the best white truffles of the year. The tortellini seemed even smaller and more technical than in the past, with the always delicious cream. As for the aroma, there’s little I can convey to you. Indeed, as they say in the restaurant, any moment is good for tortellini.

Petit fours

Finally, it was time for the petit fours, full of autumnal spirit with Tuscan kale macaron, fried chestnut paste, chocolates, and even “pão de queijo”. Once again, everything was at the highest level, with the class and fun promised from the beginning.

About the service, the elegance went beyond the Gucci tableware, from the words in Portuguese to the small jokes with the youngest member of the table; everything went as expected, with special mention to Raymond, who took care of us and made spot-on wine recommendations.

Final Thoughts
Time tends to treat restaurants well, just as good relationships tend to benefit people. That’s what we experienced in this return to  Gucci Osteria, nestled on one of the most beautiful squares in the world, Piazza della Signoria. The restaurant is different; it’s fun but, at the same time, more serious regarding the conception of its cuisine. The guiding thread has become the story of Karime and Taka, their experiences, and their own interpretation of an Italy that sometimes takes itself too seriously. The couple’s happiness brought them the creative mojo to break barriers and take the restaurant further! It’s inevitable, and rightly so, that Massimo Bottura’s name still stands at the door, but the absolute certainty is that this is now Karime and Taka’s restaurant, and Bottura must be very proud of it!

To visit once and again!

Gucci Osteria
Prices from 120€ (without wines)
Piazza della Signoria, 10 – Florence

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Luca’s by Paulo Airaudo

Created to be the standard-bearer of Hotel La Gemma, Luca’s pays tribute to the patriarch of the Cecchi family, who unfortunately could not join the family in entering the hotel industry.

To bring a touch of international flair and sophistication to Florence, something rare in the city, they joined forces with Paulo Airaudo, the Argentine chef who has already made a name for himself. With a well-stamped passport and experiences in Mexico and Peru, it was in Europe, specifically at The Fat Duck (England), Arzak (San Sebastián), and Magnolia (Italy), that he gained the foundation to earn his first Michelin star in Switzerland.

Despite his youth, born in 1985, Paulo’s entrepreneurial and disruptive spirit led him back to San Sebastián, where he now leads Amelia with two Michelin stars – considered by many as the most exciting restaurant in the Basque city – as well as many other restaurant projects in Barcelona, Bogotá, Hong Kong, England, and, of course… now in the city of arts with his Italian-inspired cuisine.

Luca’s exudes Art Deco in an environment of extreme elegance, seamlessly connected to the hotel’s design.

Entering the emerald-toned room, it’s easy to be captivated by a certain coolness and imagine that the entire room would undoubtedly be the perfect setting for a feast with the young Cecchi brothers, filled with good food, fashion, and champagne, lots of champagne!

Already comfortably settled, everything on the table exudes fine dining, although the intention is more about good moments and enjoyment. The quality of the tableware, fabrics, and the team gives us a glimpse of what’s coming.

Amuse Bouches – mortadella cornetto and lobster tartlet with stracciatella

We start with a series of well-executed amuse-bouches, with a contrast of textures and light and elegant flavors that prepare the palate for the menu. The standout is undoubtedly the artichoke broth with vanilla notes served at the beginning, which comforts us, and of course, the oyster with caviar and champagne sauce that takes us far from the center of Tuscany. Obviously, everything was well accompanied by a Franciacorta Marchese Antinori Cuvée Royale sparkling wine.

Oyster and caviar

Next came excellent handmade grissini, as usual in Italian gourmet restaurants, and a well-executed sourdough that is like a blessing next to the plain Tuscan bread.

Amberjack, turnip, tomato water and ume kosho
To start the main courses, a beautiful amberjack and turnip flower, a reinterpretation of Italian crudo, brings notes of a perfect marriage between Japan and Italy. The contrast between the spicy and sweet plum paste with the freshness of turnip and tomato water and the fish’s fat and delicacy is delicious.

Tortelli, razor clams and vin jeune sauce
A Tuscan classic – potato ravioli – served with the magic of an author’s cuisine. Brilliant flavors and textures, with an excellent touch of the sea to balance the richness and creaminess of the sauce. I could spend the whole dinner eating this!

To complement, a Pinot Grigio Bottega Vinai 2022, still very young but fresh and with a pleasant acidity to pair with the dishes.

Monkfish, bagna càuda, clams, potatoes and chard
The main course took us to monkfish, cooked in two stages but turning out drier than intended. Positive notes for the accompaniments, especially the bagna càuda modernized with herbs and trout roe and the combination of earthy flavors with sea notes. It could have been a beautiful dish!

To break away from the routine of fish/white wine, the choice was a 2020 Pinot Noir Bourgogne “Maison Dieu” from Domaine de Bellene. A light red wine with an easy aroma and short body that quickly cleansed the sauce without overshadowing the dish.

Goat flan, plum, honey, and oat crunch
Where we might expect a panna cotta, a goat flan with a silky consistency and delicate flavor emerges, well paired with the sweet and slightly acidic flavors of plum, honey, and oat crunch.

A simple but charming ending!

For dessert, and as a digestive, not one but two liqueurs were tasted: a François Peyrot Pear Cognac and a Naturale Amaro. Two distinct drinks, but each fulfilled its mission in its own style.

Petit fours with an irresistible Canelé, a gianduja Pâté de fruit, and raspberry.

The service went flawlessly, with exceptional care for the baby and her needs – which can often be seen as a hindrance to the service but was quickly overcome with willingness and a good dose of friendliness.

Olivia Cappelletti and  Tommaso Querini lead Luca’s kitchen

Final Remarks
Paulo Airaudo and his team, led by Olivia Cappelletti, have a raw diamond in their hands with the location, decoration, bar, and an aura of old-fashioned romance reminiscent of the 1920s, captivating us at first contact. The gastronomic proposal, based on a small menu that prioritizes tasting, aims to understand all the influences and nuances of this “Italian” cuisine. I suggest opting for the more extended menu, as the 4-course menu seemed a bit short (I would still be eating Tortellis right now).

Despite that, the menu is safe, without taking significant risks; that’s not the goal, with comfort cuisine gaining a distinct and international touch.

Considering this and combining the sensations the space conveys with the hotel’s aesthetics and the Cecchi family’s journey, Luca’s has everything to become a kind of Italian-style Costes, although with a more gastronomic character. I foresee a bright future, full of a lively and international clientele that promises to shake up Florentine classicism.”
Luca’s by Paulo Airaudo
Prices from 115€ (without wines)
Via dei Cavalieri 2c – Florence

 

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Hotel La Gemma

Another visit to Florence, another instant tear when I catch sight of Brunelleschi’s masterpiece tearing through the skies. With each visit, the city seems to welcome me with tears of admiration. This time, I found refuge at La Gemma, a hotel that quickly became a second home.

La Gemma’s motto is “Inspired by family, Driven by Love,” and I couldn’t agree more.

Located on Via dei Cavalieri, just a few meters from some of the city’s most idyllic spots like Piazza de La Signoria, Ponte Vecchio, or Piazza dell Duomo, La Gemma is an exquisite and tasteful boutique hotel.

Opened in June 2023 by the Cecchi family and housed in the Palazzo Paoletti designed by acclaimed architect Tito Belliniin 1875, where the Corporazione degli Albergatori once operated, La Gemma is like an emerald shaped by a family deeply involved in art, architecture, fashion, and design. The hotel perfectly captures a blend of discreet, intense, and eclectic art.

One of the most striking works we can find throughout the hotel

First impression

My immediate memory of our arrival is the friendly smile of one of the staff members, later revealed to be Gian Luca, the Director of Food & Beverage! Francisca fell asleep in the stroller, so we walked outside while João checked in. Gian Luca came over, smiled, and greeted me with a genuine “Buongiorno“!

Our room was still being prepared (it was very early), so the concierge arranged a last-minute reservation for us at one of Florence’s classic restaurants.

We returned after a lovely lunch at Osteria Delle Tre Panche and a stroll to see the most special dome in the world, the dome of Santa Maria del Fiore.

A small, cozy reception, with emerald green and the shine and reflections of golden mirrors. On the left is a bar area with a cosmopolitan atmosphere; on the right is an elegant and sober living room with subtle artwork and soft lighting.

The atmosphere immediately seemed Art Deco to me!

It’s interesting to be in a building, once a 19th-century Florentine palace with decor details reminiscent of Brazil, featuring paintings and wallpapers with tropical motifs and architecture reminiscent of the Roaring Twenties! Such an unusual combination that fits so well in historic Florence!

A special touch was the presence of a Portuguese-speaking staff member, making the stay even more welcoming. While completing the check-in, I sat in the small living room and felt at home. The fact that La Gemma reminds me so much of our Uffizi Clinic contributed to this!

Some details still seemed a little disorganized, but the hotel was only a few months old when we visited, so we can conclude that it is perfectly normal, and logistics and operations may not be at their best yet.

Rooms
The hotel is relatively small, with only 39 rooms, divided into four types – Superior, Deluxe, Loft Suite, and Penthouse Suite. We stayed in a Loft Suite with a charming small terrace that delighted my late afternoon coffees. A room with a kitchen area, induction hob, refrigerator (Mini bar filled with complimentary non-alcoholic drinks for the stay and replenished daily), and a sink that was very useful for washing all the utensils needed for traveling with children. The living room had a sofa, TV, and a desk.

The decorative pieces were of unmatched elegance. Without extravagance but with details of simple luxury. The predominant colors, as in the rest of the hotel, are greens and light pink, inspired by emeralds and perhaps the color palette of the neighboring Duomo!

In the bedroom, a large and extremely comfortable bed with incredibly silky sheets made our nights better.

The bathroom was spacious, elegant, and entirely in white marble. I missed a bathtub to relax at the end of the night.

High praise for the quality of Votary amenities, locally produced. It’s one of the best shampoos I’ve tried in a hotel.

Luca’s, the restaurant with Paulo Airaudo’s signature

Restaurants
The hotel has a beautiful bar and winter garden with a cosmopolitan yet familiar atmosphere, characteristic of La Gemma Hotel.

The cocktail menu is quite interesting, and there was time to try the Negroni in a very relaxed and lively conversation with the team. Well… João had time for that! I had to go put the child to sleep!

Next to the bar is the beautiful Luca’s restaurant, with the signature of the celebrated Chef Paulo Airaudo. He has become famous for his restaurant Amelia in San Sebastián (**Michelin) and several other projects worldwide.

This is where we had breakfast every day, where the eggs brightened our mornings.

There may have been a need for more systematization in timings and how the dishes are presented, something that will improve over time.

Good bread, good pastries, good eggs with excellent preparation, but wrong timings in service, inconsistency from day to day, and some things in small quantities.

I would say it seems like a young team, still working together for a few months. However, a very high note goes out to the friendliness of the entire team and the constant care for Francisca.

At dinner, the case changes, and everything becomes more serious, refined, and romantic, including the service. We also tried a tasting menu here, leaving notes for a promising future, but João will talk about that in another post.

A delicious Tortelli dish – potato ravioli with razor clams and butter sauce

Services
La Gemma is a small, intimate, and family-friendly hotel, but it has the usual services of any luxury hotel, and some that only hotels attentive to their guests’ needs can have. It has, of course, 24/7 room service, on-request transportation, and a concierge.

But it has much more than this; it has a program called Golden Key with over 20 activities and experiences that can completely transform any traveler’s stay. From truffle hunting in Tuscany to a hot air balloon ride to appreciate the perfect nature of Val D’Orcia. Including exclusive dinners in inaccessible locations, visits to private studios of sculptors in the creative act, or even weddings. La Gemma is willing to make everything we can imagine and what we can’t imagine happen.

Another highlight of the hotel is the Allure Spa, a true oasis of serenity in the center of Florence. With a water circuit consisting of a huge jacuzzi, a Turkish bath, and a cascade of cold water, it is the place to be noticed after a day of miles and miles in the art city.

Service
The young team, under the leadership of experienced directors, is extremely friendly and committed to the art of welcoming guests. They are sincere in their smiles, and it is visible how eager they are to evolve and transform La Gemma into the choice of tourists seeking authenticity and a family atmosphere.

La Gemma is a very recent hotel, and minor service flaws are visible but easily compensated by the team’s kindness.

We return to Florence every year, and I can guarantee that the minor flaws we experienced will have been completely eliminated on our next visit to make way for impeccable service.

However, I want to emphasize that the team’s friendliness, especially Gian Luca and Edoardo, was one of the best showcases of hospitality I have ever had in a hotel.

Hotel La Gemma
Rooms from 430€
Via dei Cavalieri 2c – Florence

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Il Palagio

To speak of the Four Seasons Firenze is to talk about service and hospitality at its highest expression, a plethora of details that have made it recognized as the most emblematic property under the Four Seasons brand and more recently as the 9th best hotel in the world by the newly created 50 Best Hotels.

Entering the Palazzo della Gherardesca, strolling through its endless gardens (the most extensive private garden in Florence), and observing all the architectural splendor that lives and breathes there is undoubtedly one of the most magical experiences we can have in hospitality.

But let’s leave all the pomp and circumstance of the hotel for another occasion (the hotel is currently in a broad and challenging phase of remodeling and updating its rooms, so we will write about them once they are finished). What brings us here is the Atrium bar, which we will review in another article, and Il Palagio, the hotel’s Michelin-starred restaurant that truly lives up to its name.

As for the decoration, as expected, every detail was kept intact. Il Palagio is easily the embodiment of the proper “romantic restaurant.” Spacious, modernly arranged tables complemented by chandeliers, works of art, and high ceilings create a unique, timeless atmosphere perfect for fine dining.

A series of amuse-bouches, divided into various forms and textures created around beets, from chips to cannoli, passing through fruit paste and tartlet. An exciting aspect of this amuse-bouche is that it varies in shape and form, always representing a vegetable that is at its best.

Behind this Florentine symbol is Paolo Lavezzini, an Italian with a Portuguese accent since 2021. Before that, he worked in palace kitchens in Paris, such as Alain Ducasse at Plaza Athénée, Le Royal Monceau, the legendary Enoteca Pinchiorriin Florence, and in recent years, Fasano and the now-closed Four Seasons São Paulo.

Taking on this “life project,” as he calls it, Paolo also wanted to bring some of his essence as a person and chef, as well as his experiences outside of Italy. An avowed supporter of a KM0 kitchen, he quickly surrounded himself with the best Tuscan producers to create a menu that is clearly Italian but not lacking in distinct techniques and flavors (you might easily find a “pão de queijo”, for example).

But more than the story, let’s move on to the actual experience that brought us here. After being welcomed by those who know the names and faces of their customers and being comfortably settled, we were treated to an excellent Italian sparkling wine, Franciacorta Cabochon Fuoriserie N°024, with well-balanced acidity and structure, fine and persistent bubbles, and notes full of nuances that paired very well with the first appetizers with different beet textures.

Cabbage, grapefruit, and fennel foam
Another amuse-bouche, also focused on the vegetable world, with excellent contrast of textures, moderate intensity but full of freshness and good acidity to prepare the palate for what would follow.


After some delicious artisanal grissini, it was time for the bread, fortunately not the traditional unsalted Tuscan bread, but a sourdough bread from the famous Florentine bakery Leonardo, good butter, and delicious olive oil from the 2023 harvest, monovarietal Frantoio from LeFontacce.

The Carrot
Organic carrot served in different textures and flavors, from confit in its own juice to a brunoise, through puree and oil contrasting with barley and buckwheat ash. A good play around a single element, where no notes were missing to contrast with the natural sweetness of the root. A particularly positive note for the addition of ginger which elevated the whole dish.

 Scallop, pumpkin, yuzu, and licorice 
A dish that reflects the chef’s adventures beyond borders, full of nuances, an impeccable scallop, and a delicate contrast of sweetness and acidity that makes us want more.

 Black grouper, fennel, clams, and iodized sauce
Delicate fish and good cooking points in a dish of deep sea flavor, where, once again, freshness is a point to highlight.

Accompanying the first dishes was a Herrenberg Kabinet 2022 Riesling from Maximin Grünhaus, a wine that, despite still being very young, generously presented the characteristics of the producer and whose fresher and herbaceous aromas, along with some mature notes on the palate, made a great pairing with the presented dishes.

Fusilloni with egg white, red mullet, grapefruit, and osetra caviar
A great dish, with refined execution and flavor that brings Italian tradition to a fine dining table. Pasta made with semolina and egg white, probably Pietro Massi, perfectly combined with maritime flavors, where the rich flavor of red mullet and the richness of caviar stand out. A great dish!

Harmonizing the dish, there was a Barbeito Boal 10 years old – It is always a pleasure to find national wines on menus beyond borders. Here, the choice was particularly successful, with a semi-sweet wine that we would more readily associate with foie gras or cheese, working very well with a dish of deep sea flavor, much due to the iodized notes and the acidity of the wine.

Garfagnana barley, ox foot, and porcini mushrooms
This exceptional barley dish brings traditional cuisine to the table, treating it with more rigor and refined techniques. Flavor and depth in a comforting dish that takes us to grandma’s house and embraces us with love. Very, very good!

“Roasted, not Roasted.”
Starting with the more decadent dishes, the chef wanted to play with a classic Sunday roast, serving those enticing parts that no one can resist, with a deep and intense sauce that makes it impossible to stop dipping the bread. It could be in any tavern or osteria, but in a palace, we lose our manners and attack the plate to ‘fare la scarpetta.’

Chianina Thousand Layers, celery, and black sesame
To finish, and because they were at their peak, we couldn’t pass a dish elevated by the magnificent white truffle. Once again, the chef’s preference for adding fresh and striking vegetable elements to the ensembles is evident, with the celery stalk refreshing the rich stew of meat and its sauces. All are aromatically enriched by a beautiful specimen of white truffle.

For me, meat dishes can always be like this!

For these more sumptuous dishes, the sommelier proposed a Brunello di Montalcino 2018 Casanovina Montosoli from Le Ragnaie, and what a beautiful wine it was. Complex and concentrated just right, with notes of very ripe black fruit combined with herbaceous and earthy aromas that, in the mouth, become a balanced set by the persistent acidity and long-lasting memory. A great, great Brunello!

Italian chicory, yogurt, and tarragon
To keep the menu line, the pre-dessert also resorts to plants with rich and peculiar flavors, this time with Italian radicchio and its spicy notes balancing very well with the frozen yogurt and tarragon.

Polenta, chestnuts, vermouth, and cavolo nero
Sweet polenta, prepared with milk and served as a cream to hide the other elements. A good play on textures and autumn flavors in a light and fresh ending. However, it lacked something more to be the expected conclusion for such a well-executed menu.

petit fours

petit fours

What was missing from the previous dessert came in the form of petit fours, with a wide selection of minor sins, from nougat to chocolate, through the traditional macaron. All of them being executed with precision and delicacy.

We could write high praises about the service. The team led by Roberto Pennacchiotti was excellent in all aspects, from the reception to the care of a tiny baby who certainly won’t be the restaurant’s most frequent customer, especially for the ease with which they made the entire service flow. Often, we feel that a service is too forced and tries too hard to meet Michelin stereotypes; here, everything seems natural and innate.

A special mention should be made to the work of sommelier Walter Maccia, who proposed excellent choices, considering that we specifically requested not to have a 1:1 wine pairing. In a country where wine is a flag, it is always good and healthy to see pairings traveling beyond borders without restrictions or prejudices.

Final remarks
Entering a hotel like the Four Seasons Florence is always a special moment; it is like entering an enchanted world where everyone is a prince and princess, and Il Palagio is where hospitality dresses properly. Paolo Lavezzini’s Italian cuisine brought a breath of fresh air to a certain classicism typical of these spaces, from the combination of textures to the choice of fresh and vegetable elements that mark the presence throughout the menu, making this new era of the restaurant a must-visit when passing through the city. Suppose you are looking for an elegant environment, with service comparable or superior to restaurants with more stars and a balanced and refreshing cuisine while maintaining Italian inspiration and comfort. In that case, Il Palagio should be on your Florence bucket list.

We promise to come back!

Il Palagio
Prices from 150€ (without wines)
Four Seasons Florence
Borgo Pinti, 99 – Florence

 

 

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Trattoria Cammillo

It’s a common point everywhere, whether in New York, Lisbon, or Porto; places try hard to recreate the spirit of an authentic Italian restaurant. Often, these places serve good food, nothing against that, but they usually fail in their attempt to recreate the atmosphere found in an authentic Italian restaurant.

In their defense, it’s impossible to recreate and modernize a certain patina that makes the ristorantes and trattorias of Italian cities unique. From the smell to the arrangement of tables, from the flavors to the service masters who seem to have been born within these spaces, and, of course, to the regular customers who become part of the history and life of the place.

We feel this with each visit to Trattoria Cammillo, which has been open since 1945. Despite the name, it is an authentic Tuscan ristorante located in the Oltrarno district – literally, the other side of the Arno – in Florence.

The founder’s granddaughter, Chiara Masiero, is now in charge of the commands at the restaurant. She passionately divides her time between the tables and the stoves. One of the best things about this classic Florentine place is that we recognize the faces of the people who work there, who are older but always welcoming with the same smile, fun, and efficiency every year. It feels like family at these restaurants.

The menu reflects the essence of Tuscan cuisine, with many dishes that tempt us to try everything, changing according to the market, the season, and, of course, the chef’s will. But as you don’t change a winning team, the restaurant always has iconic dishes that endure over time.

Flores de courgette fritas

Fried zucchini flowers

On the table, we are greeted by the boring packaged grissini, quickly joined by good homemade olive oil and Tuscan bread (unfortunately always without salt). Choices made, we are presented promptly with beautiful fried zucchini flowers – without filling, without excess fat, and a thin batter that rivals the best Japanese tempuras. An addictive appetizer to which we decided to join some delicious Tuscan Prosciutto.

Tuscan Prosciutto

White fish ravioli, saffron
Following a daily suggestion, we start with white fish ravioli with a light and fragrant saffron sauce. Delicate flavor, impeccable texture, and high marks for the first pasta dish.


Tagliatelle, cream, prosciutto and peas
Tagliatelle with cream, prosciutto, and peas may seem like a combination of American italian and homemade cuisine. However, it is one of Cammillo’s most famous dishes, and everything about it is perfectly balanced, from the cooking of the fresh pasta to the creaminess of the sauce, and the sweet and salty flavors. It’s definitely a dish worth trying!


Pigeon ragù Papperdelle
A must when available, with this rich, comfortable, and full-flavored pigeon ragù enveloping fresh pappardelle. Pure gastronomic finesse.


Veal Milanese cutlet
A regular in Italian cuisine with a thin and well-fried, tender, and succulent cutlet well accompanied by the freshness of arugula and tomato.

Veal Scallopine al Marsala, chips
Another regular on Italian menus. Scallopine are thin and tender veal steaks prepared in this case with an excellent Marsala wine sauce. Accompanying them are some dry, crispy, and tasty potato chips.


Tiramisù
It’s a delicate version of Tiramisù, with a cream full of flavor that highlights the quality of the mascarpone, without excess sweetness or coffee. Very good!

We had a 2021 Riecine Chianti Classico, elegant, very precise in fruit, and delicate on the palate, working very well with the meal.

As for the service, there’s not much more to say – professional, informal, knowledgeable, and passionate about their craft, something rare these days…

Final considerations
It’s no wonder that it’s considered an institution in the city, and at its tables, you find a mix of local customers, almost daily, and informed tourists. A visit to Cammillo is a journey through the simplicity (not always simple) and the taste of the most authentic Tuscan cuisine, which comforts us and makes us feel at home like those places we have been visiting for years, where they indulge us, and we treat the staff like friends. So yes, if you want an unpretentious and genuine place, Camillo will be your refuge in Florence – it has been ours for several years, and we have always been happy!

 

Trattoria Cammillo
Borgo S. Jacopo, 57/r, 50125 – Florence
+39 055 212 427

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Osteria delle tre panche

After a successful restaurant on the less touristy Via Pacinoti and a stint in New York for a pop-up, Andrea and Vieri, the two passionate minds behind Osteria delle tre panche, decided it was time to open a second restaurant.

What better place than the historic center of Florence, especially when the location is a fifth floor above the Ponte Vecchio with a view of the Duomo. The food quality was already guaranteed in their first space, and now the location and ambiance were also secured and improved.

the view from our table

 

The restaurant occupies a floor and the rooftop of the classic Hermitage Hotel, featuring a traditional room dominated by wood, exuding the atmosphere of an old English club, complete with patina and identity. But its secret lies in the rooftop, offering an almost 360-degree view in an intimate and informal setting, where we had lunch.

Osteria delle tre Panche has consistently been recognized for its work with truffles, so during the white truffle season, we couldn’t resist following the suggestions with this unique product.

Fried Polenta, hare ragù
We started off well, with a crispy exterior polenta but moist on the inside, topped with hare ragù cooked for hours over low heat, creating distinct flavor nuances from a typical ragù. It’s always a pleasant surprise to discover the various “sauces” that the Tuscans make from different game meats.

Foie gras from Chianti, toasts, and mustards
Only the name is foie gras; what they really serve is the classic Tuscan pâté made from bird liver, prepared here with excellence. Impeccable texture and flavor, especially when paired with some accompanying mustards.

With this dish, we enjoyed Livio Felluga Sharis, a Friuli white that combines elegance and complexity by blending Chardonnay with the native Ribolla Gialla grape. A wine that paired exceptionally well with the liver dish.

Tagliolini and White Truffle
We couldn’t resist embracing these dishes in a restaurant known for its truffle-based dishes, especially in the peak of white truffle season. We started with well-prepared tagliolini with butter and, of course, the unforgettable aroma of truffle that stimulates all the senses. It was the perfect dish for a first meal in Italy!

Harmonizing with this was a Girolamo from Castello di Bossi, a 100% Merlot with extended aging that gave it nuances and delicacy capable of accompanying the dish.

Beef Tartare, egg yolk and white truffle
It is done in an Italian-style classic, where the meat has fewer accompaniments than the French version but where the flavor of the meat and the always spectacular truffle aroma stand out. A little more salt would have elevated the taste even more.

Accompanying it was a more robust Corbaia from the producer Castello di Bossi, this time with a more traditional blend of Sangiovese and Cabernet Sauvignon. A firm and balanced Super Tuscan whose ripe red fruit and acidity notes worked well with the dish.

We left no room for dessert, but legend says that their cheesecake is appreciated and praised beyond borders.

The service was diligent and straightforward yet always assertive, especially in the accompaniment and assistance provided by their sommelier.

Final Considerations
Osteria delle tre panche is already a well-established classic in the city, visited by locals and tourists searching for authentic Tuscan flavors. The space in the historic center combines an idyllic location with a sober and timeless decoration that caters to all tastes without any problem, especially those who, like us, have the privilege of facing Brunelleschi’s masterpiece. If you’re looking for a typically Florentine restaurant, and especially if you’re interested in discovering and tasting truffle-based dishes, this might be the place for you. We could easily return today!

Prices from 45€ (without wines)
Roof Hotel Hermitage | Vicolo Marzio, 1 – Florence
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Hotel Arts Barcelona

Na nossa última viagem a Barcelona escolhemos aquele que viria a transformar-se num dos nossos hotéis favoritos na cidade – o Hotel Arts Barcelona.

A caminhada em direção ao hotel é, por si só, uma experiência marcada pelo deslumbramento. O seu imponente exterior de aço e vidro destaca-se no horizonte da cidade, proporcionando uma visão única. O hotel tem uma conjugação perfeita – é um hotel de praia luxuoso e ao mesmo tempo consegue ser um destino sofisticado no centro da cidade.

Built from 1991 onwards for the ’92 Olympic Games, the Hotel Arts Barcelona became famous for its unique architecture that redefined the surroundings completely. It is a perfect combination of contemporary design and traditional luxury, with 44 floors designed by renowned architecture studio Skidmore Owings Merrill under the direction of Bruce Graham.

The building only began operating as Hotel Arts Barcelona under the Ritz-Carlton acronym in 1994, and since then, it has truly lived up to its name; the hotel is truly an art gallery in itself! The iconic El Peix water sculpture stands out, designed by Frank Gehry, one of the most notable among the more than 500 pieces of art distributed throughout the hotel, including collaborations with art galleries that use contemporary pieces specially selected just for the space.

This was our first trip with Franciscam when she was only 7 months old. I can’t say that the choice of hotel was based on this fact, but the truth is that the location and comfort of the hotel significantly improved the experience of traveling with such a tiny and demanding baby.

Rooms
With every room offering stunning views over the city and the Mediterranean, our Executive Suite was no exception. It is decorated with a more neutral design, which meets the usual standard of Ritz-Carlton hotels, with discreet furniture, a large bed, and simple but exquisite decor.

Restaurants
Another of the highlights of Arts Barcelona is the array of restaurants and bars.

Seven restaurants and bars within Arts Barcelona create a diverse culinary experience, from cocktails at the cosmopolitan P41 Bar & Coctelarium to the prestigious Enoteca Paco Pérez, with two Michelin stars.

Uma cuidada e ampla seleção de pequeno almoço

The breakfast selection is diverse and carefully chosen.

In between, the acclaimed Roka, with Japanese cuisine, is open only in the summer. Marina Coastal Food with Mediterranean cuisine, The Pantry with its more intimate atmosphere for a late afternoon or lighter dinner, Bites, the ideal place for a snack throughout the day, a wine mid-afternoon or just a work meeting, and Lokal that presents us with the first meal of the day.

Services
Here, we must highlight a remarkable versatility, one of the key elements of Arts Barcelona – 43 The Spa. A refuge that almost allows us to touch the clouds.

The Spa is basically a duplex at the top of the hotel and has several relaxation areas, massage rooms, a Turkish bath, a swimming pool, and a sauna with probably one of the best views in the world!

There is only one drawback I need help understanding – the Spa does not have free access for guests. And I’m not talking about carrying out some type of therapy, which would obviously have to be paid for. I’m talking about just using the facilities and the water circuit. I understand the need to make an appointment to ensure greater privacy and leisure time, but I cannot comprehend that guests must pay to use the facilities.

Returning to Arts Barcelona services. In addition to the beautiful gardens where we can get lost, the hotel has two swimming pools, an outdoor one more oriented towards families and an infinity pool just for adults. This excellent rule allows those traveling without children to enjoy moments of relaxation.Regarding wellness areas, the hotel also has a perfectly complete gym for the most demanding of athletes.

For those who travel for work and decide to stay in one of the best hotels in the city, know that Arts Barcelona has 14 rooms for events such as conferences, meetings, or lectures, as well as a ballroom that can accommodate more than 1000 guests.

It should be noted that each room can be perfectly customizable according to the event itself.

For those who use exclusivity as the theme of their travels, the hotel has the Club Floor and the Executive Club Lounge, a kind of usual Ritz-Carlton staple. A little paradise for Premium guests, with private check-in and complimentary meals throughout the day.

A fantastic first trip with our “fera”

In conclusion, Hotel Arts Barcelona has the perfect symbiosis between the sea, the city, and art. After 30 years, it has not only kept up with the changes but also known how to reinvent itself to remain one of the most unmissable hotels in the city.

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Estimar – Barcelona

Esteem, appreciation, and respect are the guiding principles of any proper product-focused restaurant – those that genuinely center their attention on the product, as opposed to those who merely revel in advertising it, often laden with pretentiousness… But let’s move forward! –

Among these sanctuaries of the product, it’s even rarer to witness the signature of a chef intertwining with this naked, unadorned cuisine, entirely focused on bringing out the best in each ingredient, as is the case with Estimar and Rafa Zafra. Opened in 2016 in Barcelona, in a location that would probably have everything going against it, Rafa brought his extensive resume (including stints at the finest restaurants in Spain and Italy; the Sevillian chef will forever be linked to the Adrià brothers, with whom he led Hacienda Benazuza at El Bulli Hotel and Heart in Ibiza) to a kitchen that’s 100% devoted to the sea.

With unique ingredients in hand, the result of a five-generation connection to the Gotanegra family, who’ve been selling fish and seafood at the Port of Roses, Rafa’s signature revolves primarily around daring combinations that awaken in diners a craving and desire that are hard to put into words – just remember his celebrated sea urchin with prawn and caviar.

Stepping into the restaurant feels like entering a world of its own, an entirely informal atmosphere with bare and nearly overlapping tables. The dining room doubles as a counter and a kitchen, allowing us to witness a well-choreographed spectacle of cuisine and service. At the table, we were greeted with a couvert of marinated Boquerón, olives, excellent bread, and champagne in our glasses.

couvert

Estimar’s Gilda 3.0 is an elevation of the Basque classic, accompanied by the quintessential Catalan tomato bread. Anchovy, caper, guindilla pepper, garlic, bell pepper, and olive, all intertwined on a small skewer brimming with dimensions and nuances of flavor, make it clear right from the start that we’re not in just any seafood joint.
Next came one of Rafa’s signatures, a toast with smoked butter and one of his fetishes, caviar. Rumor has it that he might be the chef selling the most caviar worldwide, largely thanks to his restaurant Jondal in Ibiza. Delightful notes of smoke and fat, refreshed by a dip in the sea. I could quickly devour a dozen… or two!

We continue with another saline plunge, this time with singular French oysters, served with pomp and circumstance and finished with a touch of shallot mignonette.

Sea Urchin, Prawn, and Caviar
This dish is one of Rafa Zafra’s most unique signatures and one of the reasons for our visit, fortunately available. For those who relish marine and natural flavors, it’s impossible to resist this explosion of sea, texture, and a perfect balance of salinity and sweetness. It could easily be my last meal!

Sea Anemone
Once again, technique is used to enhance a rare and underrated ingredient – sea anemones. The frying process creates a crispy exterior while the interior is bursting with flavor and texture.

Langoustine
A langoustine weighing over 500 grams, lightly cooked in the Josper grill until its body is no longer completely translucent. Juicy, sweet, and unique, it is a superior tribute to the product placed before us. For the Portuguese, it might clearly resemble raw seafood. Still, the truth is that we need to change the way we appreciate such noble ingredients, brimming with so much to offer.

Gamba Roja from Roses
The seafood that Rafa most frequently uses and pays tribute to are these red prawns from Roses. They could be from any other port – Dénia, Huelva, Palamós, Garrucha… as the critter knows no borders. The difference lies mainly in the boats and in how they are treated and cared for from the moment of catch to the final delivery. As for the taste, there’s not much to say; it’s my favorite crustacean, with a sweet body and a head bursting with flavor intensity that’s hard to resist. Here, they were lightly grilled in the Josper and served immediately.

Brill
Without getting into the usual turbot/brill war prevalent in our country (Portugal), here we savor the brill, or what our Spanish neighbors call “rémol”. A small-sized fish, perfect for two diners after a long meal. Grilled to perfection in the Josper, deboned, and drizzled with a richer-than-usual Bilbaina sauce, which differs from the norm found in the Basque Country.

It was accompanied by a unique tomato salad featuring different varieties that can easily win over even the most skeptical.

Cheesecake, Strawberry marmalade
Desserts are another important chapter at Estimar, crafted by Francisco Zafra, the chef’s brother and current executive chef at Estimar Barcelona. Unfortunately, we couldn’t indulge in more than one dessert (they’re all quite sizable, suitable for two people), so the choice always falls on the cheese tart when available. Creamy as it is dictated by current trends, but with a more citrusy and fresh flavor than usual. A beautiful finale!

The service proceeded diligently and at a good pace, with particular attention given to the fact that there was a small child among us. High marks for explanations of each dish and menu suggestions, while our glasses were always full of Bollinger at a fair price that would put many Portuguese restaurants to shame.

Final Thoughts
Entering Estimar’s vigilant doors is like stepping into an extraordinary world, carefully crafted by Rafa, Anna, and Ricardo. It’s a world of exceptional flavor, service, informality, respect, and passion. The chefs show a great deal of care and love for unique products that are meticulously selected and increasingly rare. The cuisine is not based on ‘science fiction,’ which would be the easiest route for Rafa Zafra. Instead, it is stripped of everything except flavor and technical precision. It is an unforgettable meal for anyone who loves sea flavors, full of high points and concluded in the best way possible.

I am already counting the days until I can return. Estimar is unquestionably a must-visit!

Estimar – Barcelona
Preços a partir de 100€ (sem vinhos)
Carrer de Sant Antoni dels Sombrerers, 3 – Barcelona

English Version

Fotos: Flavors & Senses

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The Lodge – Wine & Business Hotel

Located in one of the most historic areas of Porto, or rather, Vila Nova de Gaia is the timeless The Lodge Wine & Business Hotel. With the exclusive touch of Nini Andrade Silva, in every corner of the hotel, the soul of the Douro is clearly visible, as well as the designer’s signature, with its curved lines, tones, and materials.

Its location in the noble and centuries-old Port wine cellars adds history to its modern charm, with every detail resonating with the wine culture, thus paying homage to the identity of the Douro wine region.

First Impression
Inaugurated in 2020, The Lodge originates from ancient Port wine cellars. The architectural authenticity of the building has been carefully preserved in its structure, maintaining the spirit and soul of the Douro and the city.

Upon entering the hotel, we are greeted by a contemporary and modern design that leaves us with an impression of boldness, yet it is simultaneously discreet. Earthy tones of the Douro landscape and the blues of the river dominate the hotel’s interior.

The Lodge was our first choice for a getaway after the birth of our daughter, Maria Francisca, and the experience couldn’t have been better.

Since we live close to the hotel, we took the opportunity to have a peaceful day, meaning our 4-month-old ‘wild one’ stayed with her grandmother, with the understanding that we would pick her up in the evening and bring her to the hotel for her first experience away from home! The hotel was informed of this detail and had everything prepared for her upon our arrival.

We were welcomed by a friendly reception team who promptly took care of our check-in and directed us to the rapid COVID-19 test (yes, in the summer of 2021, the virus was still a concern). With the assistance of a smiling team member who informed us how things were returning to normal in the hospitality industry, we took the test. We returned to the reception to meet the charismatic Niklas – Marketing & Sales Director – who told us and showed us some of The Lodge’s history.

Rooms
The Lodge offers a total of 119 rooms spread across 7 floors, providing a variety of room types: Signature Suite, Suite, Junior Suite, Superior Room, Deluxe Room, and Terrace Deluxe Room. We stayed in a Deluxe Room whose modern design and warm colors conveyed a sense of comfort and elegance.

The privileged views of the Douro River and the city of Porto added charm to our stay and made the moment memorable.

In Francisca’s crib, we found a welcoming gesture in the form of Occitane baby products. Also waiting for us were sweets, fruit, and wine – the right way to welcome guests (although strangely, the wine was from the Dão)!

At The Lodge, no detail is left to chance, from the comfort of the bed to the tapestry reflecting in the various mirrors, creating a sense of brightness in every corner. The view and the city’s light reward every inch of the room, culminating in the comfort of the armchair that allows for a leisurely moment.

Restaurants
The hotel features two distinct dining spaces: The Lodge Bar and its flagship, the Dona Maria restaurant. The Lodge Bar stands out as a central space in the hotel, showcasing luxury and sophistication in its decor and an extensive selection of wines and spirits. It’s the ideal choice for a relaxing evening, from contemporary cocktails to classics. Here, you can also indulge in a complete and flavorful Afternoon Tea.

This space pays tribute to the ‘Dona Marias,’ the skilled cooks who made their mark in Portuguese gastronomy history! The goal is to revive the best traditional recipes from Porto and the country’s Northern region.

Dona Maria boasts a marvelous ceiling adorned with giant vine leaves and a sinuous wine cellar that envelops the entire space. Marble, velvet, and wood come together seamlessly, extending the dining area to an inviting terrace with magnificent views of Porto.


Here, we had the opportunity to dine in a calm environment, perfect for the tender age of our little one, who still managed to take a beauty nap, providing both beauty and rejuvenation for her and tranquility for us! We shared some delicious croquettes, ‘Xerém’ with clams, and a modernized version of chicken soup before indulging in an impeccable codfish dish and a boneless ‘chanfana.’ Everything was spot on, without any highs or lows that would linger in our memory.

Next to the hotel’s pool, guests can enjoy various drinks and snacks throughout the day.

Services
Speaking of the pool – it is set in a space that resembles a true oasis amidst the city’s hustle and bustle! With heated water, comfortable sun loungers, and secluded sofas, it provided the perfect backdrop for our afternoon while we savored a fine Portuguese sparkling wine.

Next to the pool, there’s also a small gym for those who, unlike us, enjoy keeping up with their workouts during vacations.

However, the hotel does not have a spa. Still, for those who want to enjoy a moment of relaxation, there is always the option to request an In-Room Spa, whether for massage, beauty services, or even hairstyling.

For wine enthusiasts, The Lodge offers Wine Tastings and Experiences accompanied by traditional Portuguese gastronomic delights. The hotel even has a Wine Academy led by a team of sommeliers, offering beginner training courses.


One of the most enjoyable activities that can be arranged is a magnificent boat or yacht trip on the Douro River, organized by the hotel’s team.

In addition to this, there is a multitude of activities outside the hotel but expertly managed by the unit – such as exploring the city or even the wine regions of the country, visiting one of the hotel’s partner estates and even staying there, and participating in the grape harvest if it’s the season for it.

The breathtaking views over the Douro River

For those traveling on business, The Lodge is also a hotel to consider, as it is a Business Hotel, offering several rooms with varying capacities that can be used for corporate and social events.

Breakfast in the room

Service
It is known that human resources in the tourism and gastronomy sectors can be scarce, and training opportunities are limited or not up to the desired standard. However, our experience at The Lodge was a pleasant surprise.


A young, dynamic, attentive, and amiable team. The constant attention and care for Francisca ultimately won me over.

A stay to be repeated whenever we want to escape the hustle and bustle of life without going too far!

See you soon, The Lodge Wine & Business Hotel!

The Lodge – Wine & Business Hotel
Rooms from 175€ 
Rua de Serpa Pinto 60, 4400-307 Vila Nova de Gaia

Portuguese Version

Photos: Flavors & Senses

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