Mirabelle- Italy

The Mirabelle is among the best restaurants in town thanks to the class and undisputed professionalism of Bruno Borghesi. Awarded with a Michelin star, the restaurant is a privileged meeting point among the Italian and International “bel mondo”. Knowing this restaurant is on the seventh floor of a hotel amazes me, because from looking at this picture you would think it would have its own building. Executive chef Giuseppe Sestito still enlightens many vistiors tastbuds with his remarkable culinary art skills. The Mirabelle has a very warm and relaxed atmoshere with elegant and beautifully furnished ambience, impeccable service, and exquisite dishes. With soft lighting, fresh flowers, precious crystal, glass vases and antique porcelains, that meticulous attention to detail which, combined with excellent food, guarantees guests the very best that Italian hospitality has to offer. I truely believe that anyone dining in at this restaurant with have absolutly no complaints.

Executive Chef Giuseppe Sestito has an extremely unique style on how he prepares many of his remarkable dishes. Like to many chefs cooking is not a job, it is a passion. Creating a phenomenal art piece made with different ingredients.

Here is one of Chef Giuseppe Sestito recipes if you would like to try it out.

Risotto with radicchio trevisano and bitto (for 6/8 pers.)

500gr. of violone nano rice

1kg. of radicchio di travisano

350gr. of grated bitto della Valtellina cheese

1 finally chopped onion

50 gr . chopped parsley

1/2 lt. of good quality red wine

2 lt of vegetable broth

60 of extra virgin olive oil

200gr of butter

Having rinsed the radicchio, cut into quarters, in a pan heat the oil and add the onion, once the onion is golden add the radicchio on a low heat, add a little wine and leave to dry.In another pan melt the 50 gr. of butter before adding the rice, once hot add the boiling broth, five minutes prior to the rice being fully cooked add the radicchio, once cooked add the rest of the butter, the bitto cheese, and the parsley. serve immediately.