Fusion restaurants in Italy
- Sort by:
- Popular
-
A
Sésame
The kind of place where you could wear sunglasses at night, just to feel as mysterious as the food combos. A definite departure from the embrace of trad Tuscan, you can opt for Moroccan dishes or a pricey inventive Mediterranean menu.
reviewed
-
B
Samovar
Head through the heavy red drapes into this intriguing Med-Russian-fusion den, a low-lit Buddha Bar from the steppes, where you might opt for a steaming stroganoff or sashimi on a skewer. There's no culinary reverence in this deliberately iconoclastic big-city style chilled dining locale.
reviewed
-
C
Finisterrae
With its labyrinth of interlocking dining halls and Arabesque lounges, this place screams (softly) 'chill!' as you wander in. Mood music combines with candlelight to create the kind of setting you might imagine in certain restaurants in, well, Soho. Foodwise, you're looking at simple Italian or Maghreb fare. Pop by for a Sunday brunch.
reviewed
-
D
Kuoki
Head around the corner from the Mole Antonelliana to this intriguing spot run by Giorgio Armani’s former personal chef, Toni Vitiello. At high communal tables, you can dine on Italian blackboard specials, or sushi bar twists such as a Kuoki roll (salmon or tuna with ricotta, olive oil and basil). Toni’s other fusion creations include chicken in Coca-Cola with orange peel.
reviewed
-
E
Mentelocale
Tuna with sesame and lime, tempura prawns and red chicken curry with apples feature at this fusion restaurant inside the Palazzo Ducale. Mentelocale’s salads easily constitute a meal and come in a creative range of combinations using fresh local produce.
reviewed
-
F
Naranzaria
East meets West in this hip corner bistro with sushi and Venetian-style cicheti, along with light summer dishes. Swilled down with fine local and Friuli wines, this microscopically sized locale with cool ambient music adds a metro touch to the Rialto market bustle. Grab a table upstairs in winter or a canalside position in summer. (The Naranzaria was long the orange market. Oranges were prized by mariners not for making juice but as a preventive measure against scurvy while at sea.)
reviewed