Anastasia Avramenko
Freelance journalist
Belarusian by birth, Anastasia is based in Milan but travels worldwide. She is specialized in digital food communication and writes about restaurants, food culture, people, and food.
15 October 2021
The Art of Deep Respect: From Nature to the fine dining table
Marco Invernizzi reveals to us the value of being respectful of nature and the environment and how, in light of his experience as bonsai master, he applies that principle to the gourmet world.
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08 October 2021
World’s 50 Best Restaurants 2021 - TUORLO Magazine's report
What does it mean to be the best restaurant in the world in 2021? On the 5th October the World's 50 Best Restaurants list for 2021 was announced: we went to Antwerp to tell you all about it.
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04 October 2021
Treasure Island: Poul Andrias Ziska on Koks restaurant, the remote rural setting where local Faroe flavours amaze the world.
A remote area of the Faroe Islands is precisely the place young chef Paul Anders Ziska has chosen for his wonderful creations. Thanks to Faroese traditional techniques along with its bold approach, KOKS attracts fine diners from all over the world.
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23 September 2021
Celebrating Change: the limitless creativity of award-winning chef David Muñoz
We caught up with David Muñoz, recently named the best chef in the world.
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16 September 2021
The Best Chef Award 2021 is “back to reality”
Last night saw a celebration of Italian culinary talent among the winners of the Best Chef awards – an event that also crowned the world’s very best.
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06 September 2021
Humble or heavenly? Rethinking our relationship with the potato.
We visited Peru to witness the sacred potato harvest
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05 June 2021
Madrid fusion 2021: The Sustainable Future of Gastronomy
Circular Gastronomy: A Theme for 2021. The value of nature and its gifts was at the core of the innovations showcased at the 2021 edition of Madrid Fusion.
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19 May 2021
Topot: Surviving in the wild to write a new chapter of modern Ukrainian gastronomy
How Topot is shaping a new generation of young Ukrainian chefs.
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30 December 2020
Koan: a radical new collaboration for Copenhagen.
We asked the chef to tell us a bit about his exciting new pop-up, what its future might be and the advantages of residing within Empirical.
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09 December 2020
Fine dining craftsmanship: the imaginative and distinctive woodwork in Oaxen Krog.
Oaxen Krog, fine dining in the true sense of the word
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09 December 2020
Beetroot or beaujolais? The intriguing veg wines of Twins Garden, Moscow
We asked the chefs to tell us about an unexplored world of vegetable wine, and let us in on a few of their latest inventions.
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