Timilia Metz, Michelin-starred pasta restaurant

There are some places you almost want to keep secret… and then there are those you're dying to share. Timilia definitely falls into the second category. In Metz, this charming, discreet and elegant Italian gastronomic restaurant is home to a close-knit duo who write a score that is as precise as it is moving: a chef from Lorraine with Sicilian roots and his Milanese partner. Here, pasta reigns supreme. At Timilia, it becomes a true gastronomic experience. Each month, a new 6-course menu takes you on a journey through Italy, blending tradition and modernity, with carefully sourced Italian products enhanced by treasures from the Lorraine and French terroir. In their own pasta factory, the pasta is lovingly crafted: ancient flours of organic Sicilian durum wheat (Timilìa, Russello, Senatore Cappelli...) bronze extrusion, slow drying… the process is artisanal, the taste unforgettable. On the wine front, it's a head south: a 100% Italian wine list that celebrates small winemakers, indigenous grape varieties and must-have grand cru wines. And for the curious (or the gourmands), a tasting of parmesan and aged balsamic vinegars completes the experience. The whole experience can be enjoyed in a sleek, contemporary room with a hushed atmosphere. A little gem to slip into the conversation: Timilìa, the flour used for their pasta, is one of the oldest varieties of Sicilian durum wheat, mentioned as early as 300 BC. Yes, you are literally tasting a piece of history. A sincere, vibrant cuisine, freshly awarded a Michelin star.