Ginza Tower 2-7-12 Ginza, Chuo-ku Tokyo 104-0061 +81 3 6362 0555
Hankyu Umeda 5F - 8-7 Kakudacho Kita-ku, Osaka-shi - Osaka 530-8350 +81 6 6313 1575
Discover Il Ristorante - Luca Fantin.
Instagram: @bulgarilucafantintokyo
Il Ristorante - Luca Fantin has been named 73rd best restaurant in the world according to the World’s 50 Best Restaurants. This year, the list was extended to 100 places to support the restaurant industry, which continues to recover after the events of the last two years. Recognised for its inspired treatment of local ingredients with the latest culinary techniques, Il Ristorante has forged a new path for contemporary Italian cuisine. Congratulations to Chef Luca and the team for its outstanding accomplishment.
Bvlgari Il Cioccolato unveils a new limited edition gem for the season. Bursting with brightness, it’s a strawberry gelée and extra virgin olive oil-scented strawberry ganache creation, inspired by the just-picked flavours of an Italian summer. The piece is available through the summer at all Il Cioccolato locations throughout Japan.
For Autumn, Bvlgari Il Cioccolato introduces a new limited-edition fig chocolate gem. Ganache made with semi-dried fig purée and a touch of homemade vinegar is topped with cinnamon fig gelatine and wrapped in rich dark chocolate, for a complex celebration of the season in every bite. Layered textures and flavours evoke Bvlgari's heritage as the ...
Il Cioccolato introduces a second edition of its Tavoletta chocolate bar collection. Inspired by the season, it’s an apricot and passion fruit gelée coated with vegan chocolate. Made with almond powder and lighter than traditional dairy chocolate, it’s the perfect treat for summer.
Tavoletta brings the craftsmanship of Il Cioccolato's chocolate gems to a new format: the chocolate bar. For Autumn, Tavoletta introduces a new flavour, fig, featuring gianduja made with the finest walnuts and figs, which are only in season from late summer to Autumn. Layering the velvety richness of chocolate with crunchy walnut and fig, there is ...