World Best Restaurants

Review:
Davide Scabin, creator and theoretician of the Combal.Zero, is unanimously considered one of the most talented explores of culinary research. As the forerunner of modern ‘Art & Food Design’, he calculates and codifies everithing, from the rhythm of cooking times to the handling and service, with a maniacal attention for details which builds up the choreographic quality of the ambience. From the Combal.Zero’s kitchen, situated in the superb context of the Castello di Rivoli Museum of Contemporary Art, Scabin fascinates his guests with unique creations that spur from his long and design-oriented experiementation with ingredients, shapes, textures and temperatures.

Address:
Piazza Mafalda di Savoia, 10098 Rivoli, Piemonte, Italy

Phone:
+39 0119 565 225

Web:

Review:
Oud Sluis is a family –run business of old. George Herrel, Sergio Herman’s granddad, was an artist and ran a café-bistrot on Beestenmarkt. Later, his daughter Ans and son-in-law Ronnie Herman took over Oud Sluis and turned it into one the most renowned mussel eateries in Zealand and Flanders. In 1991 Ronnie handed over the reins to his son Sergio Herman (1970), who for more than twenty years now has been at the top of the culinary game.Driven by an insatiable longing for originality, creativity and craftsmanship, Sergio went his own inimitable way in Oud Sluis. Nourished by his Zealand background, Sergio finds inspiration in every corner of the globe, working with every available product and devoting himself with a close team to the ongoing search for gastronomic perfection.

Address:
Beestenmarkt 2, 4524 EA Sluis, Holland

Phone:
+31 (0) 117 461269

Web:

World Best Restaurants

Only the Best … what you deserve

Combal Zero (Italy)

Oud Sluis (Netherlands)