Methodology

Our Editorial Philosophy

A good meal depends on the town, the season and your budget. We pick places using cited sources, then explain what to order and the trade-offs.

How We Rank Options

Recommendations consider these criteria and explain their limits:

1. 1

   Local character

   Favor places that cook the town’s and region’s own dishes.

2. 2

   Range

   Cover budgets from a slice at the counter to a tasting menu.

3. 3

   Season and opening days

   Note rest days, seasonal closures and dishes tied to a season.

4. 4

   Evidence

   Cite factual claims and identify unsupported or uncertain details.

What We Don't Rank By

Understanding what we explicitly exclude matters for trust.

• ✗Affiliate commission rates
• ✗Paid placement
• ✗Invented visits
• ✗Unverified guarantees

Where Our Data Comes From

Our recommendations synthesize multiple signal types. We prioritize signals in this order:

1. 1. Restaurants and producers

   Menus, opening days and histories published by the venues themselves

2. 2. Food guides and tourism offices

   The Michelin Guide, Slow Food and official tourism sites

3. 3. Attributed reporting

   Published context with an identifiable source and date

Handling Uncertainty

When a source doesn't confirm a detail, the guide says so and points you to the operator page to check. We'd rather be clear about what is published than guess.