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Anastasia Avramenko

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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26 August 2021

Nothing but the truth

Tuorlo magazine meets Andrea Petrini

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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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21 April 2021

Listening to Food

Can Clubhouse change the restaurant world?

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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

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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