Everything about Food and Wine
Italy 2026 - Day 3, Stresa Lago Maggiore
Three islands on the same lake, yet each had its own story to tell. A full day of island hopping, beautiful scenery and wonderful company.
Osteria Mercato
Dinner was at Osteria Mercato, a restaurant listed in the Michelin Guide. The setting was relaxed, but the food showed considerably more ambition than your typical neighbourhood osteria.
Ristorante Unione
After exploring Isola Bella in the morning under the hot Italian sun, our priorities were simple. Find a restaurant, sit down and eat!
We had just arrived at Isola dei Pescatori and spotted Ristorante Unione, one of the first restaurants along our way. No research, no reservations, just a quick decision made by a group of hungry travellers.
We ordered a few dishes to share, including seafood pasta, fried calamari and a selection of seafood starters. Simple, straightforward food that did the job of satisfying our hunger.
Was it a memorable meal? Not particularly. Was there anything to complain about? Not really either.
Sometimes, lunch is not about discovering the next culinary gem. It is simply about finding a comfortable spot, enjoying a meal with friends and giving our tired feet a well deserved rest before the next island.
Mission accomplished. Back to exploring!
Italy 2026 - Day 2, Orta San Giulio
ake Orta may not have the international fame of Lake Como, but perhaps that is precisely its charm.
Filo Fieno
After a beautiful sunset at Lake Orta, it was time for dinner. And what better way to end our first day here than with some hearty local cooking and a bottle of Piedmont wine? We found ourselves at Filo Fieno, a restaurant serving rustic Italian cuisine in the historic centre of Orta San Giulio. Judging by the crowd, we were not the only ones looking for a good meal. Both levels were almost filled! This was not fine dining with elaborate presentations or fancy techniques. Instead, the menu celebrated local ingredients and traditional flavours, the kind of food I enjoy discovering when travelling. We started with trout carpaccio with horseradish and preserved lemon, followed by fried Toma cheese, pasta with mushrooms and bread gnocchetti in bagna cauda, a traditional Piedmontese sauce made with garlic and anchovies. Rich, comforting flavours that reflected the region's cooking. But the dish that surprised me most was the rabbit in porchetta with riso al salto. I must admit,
Birreria Il Cantuccio
Sometimes, the best way to begin a new destination is simply to find a table, order some food and let the holiday unfold.
Italy 2026 - Day 1, Milan
Milan was our meeting point for this trip. Jazz flew all the way from Canada, while Mike and Sharon had started their holiday a few days earlier in Paris before making their way over.
La Locanda
Some restaurants stay in your memory long after the meal is over. La Locanda in Milan was one of those places for us.