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Enzo Achilli - Food, Wine & travel

@enzo_achilli

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🍀 Regional Director @_teritoria_
🍽️ Fine Dining Consultant
🌍 +600 Michelin-star meals
⭐⭐⭐ 82 | ⭐⭐ 92 | ⭐ 253
🍷 WSET 3
✒️ Expert @worldofmouthapp

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ROTE WAND DIALOGUES — WHERE IDEAS MEET FIRE. 🔥

One month later, I still think about these few days in Lech.

Rote Wand Dialogues was first and foremost about conversations. About listening, questioning, confronting perspectives and perhaps seeing things a little differently.

With Zita Cobb, Hannah Zündel and Lilli Hollein, three very different perspectives came together — from hospitality and the strength of local communities, to fashion, design, architecture and culture.

Behind them were much bigger questions: how we respond to ecological, social and geopolitical changes, how we rethink tourism, work and our relationship with places — and ultimately, how we shape the present rather than simply experience its changes.

Powerful messages. But what fascinated me just as much happened when the conversations ended.

Deep in the Austrian Alps, around an old watermill, everything suddenly became incredibly simple.

No running water. No electricity. No modern kitchen technology.

Just fire, ingredients, hands… and instinct. 🔥

Watching @giorgiaeugeniagoggi, @lorenzomanda and their teams cook in these conditions was a genuine performance. Not only because of what eventually arrived on our plates, but because they did it with generosity, smiles and an incredibly contagious sense of joy.

Cooking stripped back to its essentials.

And then everyone gathered around one long table, surrounded by the mountains. Food, landscape, people and all the ideas shared during the day suddenly became part of the same experience.

A huge bravo to @anastassiaav for once again bringing together such a relevant selection of chefs. 💛

Want to experience it yourself?
The next Open Fire Kitchen is coming on August 24, followed by the next @rotewandgourmet Dialogues from August 27–30. 🔥

Some events you attend.
Others you actually live.

This was definitely one of them. 🏔️🔥 taken in Rote Wand Gourmet Hotel by @enzo_achilli

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2 months ago

✨ Wrapping up an intense and inspiring Milanese chapter! ✨

Last week, I had the chance to attend another incredible edition of the Best Chef Awards — and what an experience it was! 🤯
It’s hard to put into words how special it feels to share moments like these: surrounded by inspiring people, old friends and new ones, united by a deep passion for gastronomy. 🍷🍽️

There’s truly nothing like gathering chefs, artisans, and food lovers from all over the world in one place — sharing conversations, laughter, and unforgettable meals. From the thought-provoking Chef’s Talks at Bellavista to the unforgettable Grand Gala, every detail was perfectly curated. Huge congratulations to @joannaphd, @foodrebelx & the whole team for creating such a powerful celebration of what The Best Chef stands for! 👏

🙏 A special thanks to @guillaumeerblang , @ekaterina.allegra , @louisvernhes & @behradeats for making these days even more memorable 💫

And of course, deep gratitude to all the restaurants and teams who welcomed me so warmly during these 3 and a half days — each experience added a unique flavour to the journey:

- @marioconfine & @pizzamaker_francesco at Confine 🍕
- @camparinoingalleria 🥃
- Bob 🍸
- @lcnatalini at Autem 🔪
- Seta by @antonioguidachef ⭐⭐
- @iyo.kaiseki 🥢
- @lorenzoquerci & @enricocroatti at Moebius 🍸🌟💪🏻

💛 Mille grazie The Best Chef for once again allowing me to be part of such unforgettable moments. Already looking forward to the next chapter! 🍾🔥

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#winelover #1star #dining #finedininglovers #finediningfood #finedining #michelinguide #michelinstar #michelin #gastronomia #gastronomy #restaurantitalien #restaurant #italiancuisine #foodphotography #foodgasm #foodblogger #thebestchefawards #thebestchef #chefstalk #milán #milano #milanitaly #milanrestaurant #dinner #lunch #lunchtime #bars #friendship #friendships taken in Milan, Italy by @enzo_achilli

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a year ago

A Tomato to Remember 🍅

It looks delicate. Almost too beautiful to touch.

But behind this Green Zebra tomato and marjoram lies one of Fanny Rey’s childhood memories — transformed into something remarkably intense.

Freshness, precision, depth. A simplicity that hides real complexity.

A tomato that looks like a jewel, but tastes even better than it looks. 💎

One of those signatures that stays in your mind long after leaving L’Auberge de Saint-Rémy.

📍 L’Auberge de Saint-Rémy — Fanny Rey & Jonathan Wahid
Saint-Rémy-de-Provence, Provence, France taken in L'Auberge de Saint-Rémy by @enzo_achilli

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a month ago

Wild blueberries & buckwheat. 🫐

Four visits, and without a doubt, the best dessert I've ever had here.

Such humble ingredients, transformed into something absolutely extraordinary by Julian Stieger.

The Alps on a plate. Pure magic. ✨

📍 Rote Wand Chef's Table — Lech, Austria by @enzo_achilli

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a day ago

Finestra — Where Time Stands Still… ✨

Returning to Finestra means rediscovering that very particular feeling: time slowing down, almost coming to a complete stop. ✨

Overlooking the harbour of Bonifacio, beneath the large fans gently turning above our heads, the outside world fades away. All that remains is the light, the Mediterranean, and a cuisine telling a story between two lands.

For this second visit, I discovered an Edoardo Menna particularly inspired by the first whispers of autumn. A cuisine that preserves its Italian soul while becoming increasingly rooted in this Corsica I love so deeply.

September prawns, bathed in seawater, meet the freshness of fennel and olive oil from Domaine de Marquiliani. A dish of remarkable purity, evoking the coastline. 🌊

Then come magnificent chestnut-flour cappelletti, filled with roasted rabbit, accompanied by woodland flavours and an intense jus. Italy in the technique, Corsica in the emotion. Profoundly comforting. 🍂

And what a red mullet! A beautifully sized fish, perfectly cooked, its skin kissed by the flame, served with a wonderful periwinkle ragout. And those prickly pears… The very fruits that marked my childhood, growing along the roadsides of Corsica, instantly bringing back so many memories. A dish where the sea, fire and nostalgia meet.

But Edoardo had one more surprise… A dessert inspired by the Negroni, my favourite cocktail! 🍊 The bitterness, the citrus notes, that unmistakable aromatic depth… Everything was there. A deeply personal, daring interpretation. What a success!

Behind Finestra stands the vision of Nicolas Panzani, who, alongside Italo Bassi and talents like Edoardo Menna, is building a genuine gastronomic destination in Bonifacio, driven by ambition, hospitality and a love for this island.

My first visit had convinced me of Finestra's potential. This second revealed an identity growing stronger, a cuisine gaining depth and finding its own voice.

And when time seems to stand still around a table, perhaps everything that truly matters is already there. ❤️

📍 Finestra — 51 Quai Jérôme Comparetti, Bonifacio, Corsica. taken in Bonifacio by @enzo_achilli

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3 days ago

Pasta for dessert? Yes, actual tagliolini. 🍋🍝

A little surprise from Chef Tommaso Luongo at Il Mirto.

A playful tribute to crostata al limone, somewhere between pasta and pastry.

So Italian. So unexpected. And absolutely fascinating. ✨

📍 Il Mirto — Botania Relais & Spa, Ischia, Italy taken in Botania Relais & Spa by @enzo_achilli

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3 days ago

It all started with one bite. 🔥

A lightly aged hamachi, carefully brought up in temperature to let its texture and natural fat fully express themselves.

Local product, serious technique, incredible precision — but also that punch that would define the entire meal.

One bite, and so much of Jeroen’s cuisine was already there.

And the craziest part? This was only an amuse-bouche. 🌊✨

📍 Inter Scaldes
Zandweg 2, 4416 NA Kruiningen, The Netherlands taken in Inter Scaldes by @enzo_achilli

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10 days ago

Esperit Roca — A Family’s Legacy, the Power of a Vision. ✨

The Roca brothers helped shape the way I see gastronomy. For years, their creativity has made me want to explore, understand and fall ever more deeply in love with this world.

So discovering Esperit Roca, just outside Girona, meant something special.

Within a former fortress, Joan, Josep and Jordi have created a world where architecture, art, wine, distillation and gastronomy tell one family’s story.

Before dinner, an exhibition explores El Celler de Can Roca’s creative journey, its inspirations, experiments and memories. Then, Josep’s extraordinary cellar: 80,000 bottles, like a cathedral dedicated to wine. Almost surreal in its beauty. 🍷

Beyond it, an immense kitchen opens onto the landscape. Calm, almost silent, led by Raúl Sillero, with nearly two decades in the Roca universe.

The philosophy is beautiful: revive dishes that made El Celler legendary, and give new life to ideas, techniques and memories from its history. Not nostalgia, but a legacy still evolving.

I ordered à la carte, enjoying generous portions without the slightest compromise on precision: zucchini, pistachio and prawn, fresh and full of contrasts; tomatoes treated with remarkable sensitivity; and a rich, delicious brioche of poularde, foie gras and truffle, lifted by fresh herbs.

Then Anarkia: Jordi’s bold, playful exploration of chocolate, before an almost surreal petit fours trolley. 🪄

Service throughout was exceptional: elegant, precise, effortlessly choreographed. That wonderful feeling that every detail had found its rightful place, without anything ever seeming forced.

The Roca signature was everywhere. In that absolute mastery, but also in their ability to bring together technique, memory, emotion and a sense of playfulness that has never left them.

Yet what stayed with me most was personal: once again tasting the cuisine of the people who helped me fall in love with gastronomy. Who taught me, through their creations, that a meal could tell a story far greater than a succession of flavours.

Gracias de corazón, familia Roca. ❤️

📍 Esperit Roca — Castell de Sant Julià de Ramis, Girona, Spain taken in Esperit Roca by @enzo_achilli

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6 days ago

Casadelmar — A different expression of Corsica.

I had postponed this visit for years. By the end of the evening, I was wondering why.

Overlooking the Gulf of Porto-Vecchio, Fabio Bragagnolo cooks with an impressive sense of control. 🌊 His Northern Italian background is there, but never imposed — it meets Corsica through its fish, herbs, produce and Mediterranean identity.

What struck me most was the precision. Iodine appears as a detail rather than a statement. Flavours remain clear, sauces are beautifully measured, and every plate feels composed without ever becoming demonstrative. ✨

The same coherence continues in the glasses, where Kévin Sanzay brings another reading of the island through a superb pairing, while the service carries that same quiet confidence and generosity.

And then Claudio Pezzetti’s desserts arrive, including the nepita and chocolate creation — delicate, graphic, almost like a painting, but with real depth behind it.

A dinner full of restraint, personality and emotion. ❤️

One of the finest expressions of contemporary Corsican gastronomy I’ve experienced in years. taken in Casadelmar by @enzo_achilli

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5 days ago

Casadelmar — Precision as an emotion ✨

I waited a long time before sitting at this table. Probably too long.

Casadelmar is one of Corsica’s landmark restaurants, with its terrace opening onto the Gulf of Porto-Vecchio and a view that gives the dinner an immediate sense of escape. 🌊 Yet after a few experiences on the island that had left me unconvinced, I had somehow kept my distance from Corsican fine dining.

Then I finally discovered Fabio Bragagnolo’s cuisine.

Originally from Northern Italy and at Casadelmar for nearly twenty years, Fabio cooks with remarkable precision. Pure, elegant, restrained — but never cold.

The marine mosaic immediately set the tone: almost graphic in its construction, yet incredibly clear and precise on the palate. Then came the razor clams with red prawns, perhaps the best expression of what fascinated me throughout the meal: iodine is never allowed to dominate. It becomes almost a seasoning, a tension, a punctuation.

The nasturtium raviolo, with local langoustine cooked over the fire, Sicilian bitter almonds and clams, went even further. Italy, Corsica and the Mediterranean coming together naturally in one plate. ✨

Corsica also revealed itself differently through the glasses. Kévin Sanzay delivered an outstanding pairing, introducing me to expressions of my own island that I still knew far too little about, including Domaine U Stiliccionu. Great sommellerie does exactly that: it extends the cuisine and sometimes changes the way you look at a territory you thought you knew. 🍷

And then Claudio Pezzetti’s desserts. His nepita and chocolate creation felt like a true tableau: graphic, delicate, deeply Mediterranean, but with real intensity behind its apparent lightness.

Behind all of this is Fabio himself: humble, deeply kind, focused on his team and on transmission. That quiet passion seems to flow through the entire house.

I left Casadelmar genuinely moved. ❤️

Probably the most accomplished table I have experienced in Corsica in many years.

And after waiting so long to come here, I now have only one thought: to return. taken in Casadelmar by @enzo_achilli

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11 days ago

When an idea becomes a dessert… 🍏✨

A few moments before dinner, Jonathan Wahid invited me into the kitchen to work around an idea, an apple… and the very first trial of a new dessert.

What started as a simple test quickly became a moment of exchange and creativity. Tasting, questioning, adjusting — and slowly watching an idea come to life.

A little bit of magic before the service even began 🪄

These are the moments I love most: discovering what happens before the plate, when nothing is finished yet and everything is still possible.

Thank you Jonathan for sharing this moment with me — and for letting me step into your world for a few minutes. 🫶🏻

📍 L’Auberge de Saint-Rémy — Fanny Rey & Jonathan Wahid
Saint-Rémy-de-Provence, Provence, France taken in L'Auberge de Saint-Rémy by @enzo_achilli

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10 days ago

Three rocks on the table. 🪨🪨🪨
Three Roca brothers.

At first, they look like part of the décor.
Then they open… and reveal the butter.

Playful, unexpected, and unmistakably Roca. ✨

📍 Esperit Roca
Castell de Sant Julià de Ramis
Carrer Major s/n, 17481 Sant Julià de Ramis, Girona taken in Esperit Roca by @enzo_achilli

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10 days ago