Latest news with #IlGattopardo
Time Out Dubai
01-07-2025
- Entertainment
- Time Out Dubai
Il Gattopardo in Dubai
There may not be a spotted leopard lounging by the bar, but Il Gattopardo still has bite. At first glance, the sky-high restaurant wouldn't strike you as Italian. In fact, it is entirely gimmick-free and glistens with a sharp but inviting edge – think bold Art Deco features, deep reds, blues and some killer DIFC views. Nestled inside the 51st floor of ICD Brookfield Place, there's an air of business about the place, but it's definitely relaxed, and as you sink into your seat, you'll notice the easy-going vibes almost immediately. Credit: Il Gattopardo Describing itself as serving Italian classics with a modern interpretation thrown in now and again, Gattopardo's menu really does do what it says on the tin – and well. Despite sitting pretty at the top of a Dubai tower, the Italian doesn't come with penthouse prices. You could easily demolish a margherita pizza smothered in fior di latte and a glass of grape without denting the bank balance too hard. But if you're going all out, the mains become steeper, with anything from the fish or meat selection sitting well above Dhs200. Credit: Il Gattopardo Kick off with a smoked burrata topped with grilled courgettes and pistachios, paired with a plate of the classic beef bolognese and smoked scamorza arancini (for a little crunch). They won't bowl you over, but they don't disappoint. There are plenty of options for a main course, from fresh fish to truffle pizzas and an expertly cooked rack of lamb if you're in the mood. For a dish that tastes as good as it looks on the 'gram, the granchio taliolini is a must-try – a hearty plate of pasta full of fresh lemon zest and a sweeter brown crab broth that you won't forget easily. Credit: Il Gattopardo Yes, of course, there's tiramisu on the menu, but we'd suggest branching out when it comes to your dessert. Order one of the tavoletta chocolate bars to finish, adorned with a glistening golden gattopardo (leopard) on the top. Pick up the adorable chisel served with it and get to work breaking it into bite-sized pieces for a rich and lasting sweet note. Managing to offer up a lively Italian without too many replays of That's Amore, Il Gattopardo gives the exact energy you need for a solid post-work bite in a space that isn't roaring for attention. With its refined setting, confident cooking and just enough edge to stand out in a crowded jungle of DIFC dining, this leopard has comfortably found its spot.
Arab News
12-06-2025
- Entertainment
- Arab News
Recipes for success: Chef Massimo Pasquarelli offers advice and a tasty pasta recipe
DUBAI: Patience, simplicity, and respect — for ingredients, people, and the craft itself — are the principles that guide Massimo Pasquarelli in the kitchen. Raised in the small Italian village of Pizzoferrato, Pasquarelli learned early on that good cooking is about more than perfect technique. That approach has shaped his three-decade career, taking him from Michelin-starred restaurants in Europe and Asia to his current role as executive chef at Il Gattopardo, an Italian fine-dining restaurant in Dubai. Il Gattopardo is an Italian fine-dining restaurant in Dubai. (Supplied) When you started out, what was the most common mistake you made? I was eager to impress and get things done quickly, but I learned that patience is a key ingredient not only in cooking, but in life in general. What's your top tip for amateur chefs? Do not overcomplicate things: Select good ingredients, season well and taste your cooking. And enjoy the moment; avoid distractions. What one ingredient can instantly improve any dish? The secret ingredient is respect for the ingredients themselves. That is the most powerful and precious ingredient in the kitchen. When you go out to eat, do you find yourself critiquing the food? More than critiquing, I observe. I'm in love with the world of hospitality, and I treasure every detail. I want to capture anything that can enrich my knowledge and personal growth. But, I do know well myself to say that what truly makes a difference when I walk into a restaurant is a sincere, warm welcome with a pleasant smile. It costs nothing, yet it's everything in hospitality. That simple gesture sets the tone for the entire experience. What's your favorite cuisine? Honestly, it's not so much about the cuisine or the dish, what truly matters to me is the company. To fully enjoy food, I need to be surrounded by good people. Whether it's street food or fine dining, a shared meal becomes special when the atmosphere is warm, happy and positive. That said, I do have a deep appreciation for many cuisines: Malaysian, Thai, Japanese, Indian, Turkish, Singaporean, French, Arabic, Spanish, Italian, Australian and South American. But, what I treasure the most is the cuisine of Abruzzo, my region and my roots. It's where my story began, and every bite is a memory. What's your go-to dish if you have to cook something quickly at home? Pasta all the way. For example, a simple spaghetti aglio, olio e peperoncino. It's fast, comforting, and you can elevate it by selecting quality ingredients, such a good olive oil, garlic from Italy, chili and fresh parsley. What customer request most annoys you? When you've chosen to work in hospitality, as a chef, I believe nothing should truly 'annoy' you. Every guest is a privilege, and every request, no matter how unusual, is an opportunity to learn, grow and improve. Even in challenging situations, where a guest's behavior might be perceived as difficult, my response should always be warm, respectful and human. That is the essence of true hospitality. What's your favorite dish to cook and why? Cooking is a lifestyle for me, not just a profession. The ingredients I work with have been my companions on this journey for over 30 years. It's difficult to say which dish, or even which ingredient, I prefer to cook. Each one tells a story; each one plays its part. Some weeks, I find myself completely into grilling. Other times, I'm fully immersed in developing vegetable dishes. It all depends on the moment, the mood and the inspiration. That's the beauty of this craft, it never stops evolving. What's the most difficult dish for you to get right? In truth, who can really say what is 'right' in the kitchen or in a dish? Perhaps everything I cook is wrong in someone else's eyes. Cooking is an art and, in art, there is no universal standard of perfection. Every dish is a personal interpretation — although you must respect the guidelines and concept of the restaurant. At the end of the day, we're all still learning, no matter how long we have been in the kitchen. As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? No shouting. It has never been my forte. I believe in discipline with the most powerful word, respect. A kitchen must be structured and efficient, but that doesn't mean it should run on fear. I lead by guiding, mentoring, communicating and pushing for excellence, but always by listening. I listen to every single one of my colleagues, my suppliers, my superiors and, whenever I can, to our guests. For me, passion drives performance more than pressure. Chef Massimo's stracciatella agnolotti recipe Chef Massimo's stracciatella agnolotti. (Supplied) Stracciatella filling Ingredients: 500 g stracciatella cheese 125 g fresh ricotta cheese (well-drained) 25 g parmesan cheese, finely grated 40 g egg yolk (approx. 2 large yolks) Method: Drain the stracciatella: Place the stracciatella in a fine sieve or colander lined with cheesecloth over a bowl. Cover and refrigerate overnight (at least 8 hours), stirring occasionally to release excess moisture. Prepare the mixture: In a large bowl, combine the drained stracciatella, ricotta, grated parmesan and egg yolk. Mix well using a spatula or whisk until the filling is smooth and fully combined. Taste for seasoning. Pipe and store: Transfer the mixture into a piping bag. Seal or cover and store in the fridge until ready to use. Shelf life: Up to 24 hours refrigerated. Pasta dough Ingredients: 100 g plain flour 00 300 g semolina 330 g egg yolk (approx. 12 eggs) Method: Mix the dough: Combine the plain flour, semolina, and egg yolk in a large mixing bowl or on a clean work surface. Knead the dough by hand (or in a mixer with a dough hook) until smooth and elastic, about 10–12 minutes. Rest the dough: Wrap the dough tightly in cling film and let it rest at room temperature for at least two hours. Note: dough can also be refrigerated for up to 24 hours, then brought back to room temp before rolling. Roll the dough: Cut into manageable portions. Using a pasta machine, roll each piece to a thickness of 1.5 mm, passing through the rollers at least twice for even consistency. Form agnolotti or ravioli: Pipe the stracciatella filling onto the pasta sheets, fold, seal with gentle pressure, and cut to shape. Keep covered with semolina until cooking. Tomato sauce Ingredients: 500 g canned peeled tomatoes (San Marzano preferred) 60 g garlic oil (see recipe below) 700 ml water 5 g salt Method: In a large saucepan, combine tomatoes, garlic oil, water, and salt. Bring to a gentle boil over medium-high heat, stirring occasionally. Once boiling, reduce heat and simmer for 10 minutes. Blend slightly (optional for smoothness), then taste and adjust seasoning if needed. Keep warm or cool and store. Shelf life: 2–3 days in fridge or freeze. Garlic oil Ingredients: 50 g garlic cloves (peeled) 500 g pomace oil (or light olive oil) Method: In a blender (vitamix or similar), blitz the garlic and oil until completely smooth and emulsified. Strain through a fine chinois or muslin cloth to remove any solids. Transfer to a vacuum bag and vacuum seal. Store in the fridge until needed. Transfer to a squeeze bottle Shelf life: 5–7 days refrigerated. Assembly: Agnolotti with tomato sauce Ingredients: 6 agnolotti filled with Stracciatella 50 ml butter emulsion (warm) Grated parmesan (as needed) 2–3 tbsp tomato sauce (warmed) Method: Boil the pasta: Bring a large pot of salted water to a boil. Cook the agnolotti for 2-3 minutes (until they float and are tender). Warm the sauce base: In a sauté pan, gently warm the butter emulsion over medium-low heat. Combine and finish: Drain the agnolotti and transfer directly into the butter emulsion. Toss gently to coat. Add a small handful of grated Parmesan and toss again. Prepare tomato sauce: In a separate small pot, gently warm the tomato sauce. Stir and check seasoning. Plate the dish: Spoon a few tablespoons of tomato sauce on the pasta the agnolotti on top of the tomato sauce, garnish on top with freshly grated parmesan, basil oil, basil washed and dried.
Forbes
08-05-2025
- Forbes
7 Remarkable And Unique Places To Stay In Italy
For the millions of travelers who visit each year, Italy offers thousands of hotels, B&Bs, agriturismos, and rental options ranging from from haute to humble, and reaching from the country's Alpine North to southernmost Sicily. If you want to look beyond traditional lodging for a memorable holiday in an unforgettable setting, here are seven options to check out. These remarkable and unique places to stay in Italy, which include rustic getaways, palace apartments, and even a Palladian villa, come with impressive histories, and often reasonable prices. San Fruttuoso, known for its historic abbey, is located near Portofino in Liguria. A bedroom in Casa de Mar. A few miles from jet-set favorite Portofino, San Fruttuoso offers a very different kind of Riviera experience. In this coastal hideaway, you'll find a photogenic, rustic fishing village, an exquisite tiny cove beach, and a significant medieval abbey (Abbazia di San Fruttuoso), dating from the 10th century. Reachable by hiking paths or boat (and regularly scheduled ferries from nearby towns like Camogli and Rapallo), San Fruttuoso, although busy during the day, becomes an escape-from-it-all retreat in the evening (the village has a population of less than 40). You can enjoy the tranquil setting in a restored two-bedroom, two-level fisherman's cottage called Casa de Mar with sea views, a terrace and tiny garden. The property is managed by FAI (Fondo Ambiente Italiano), a non-profit dedicated to preserving Italy's natural and cultural assets. Book through the The Landmark Trust, the U.K. organization devoted to the conservation and preservation of historic properties. The facade of the Palazzo Lanza Tomasi, which dates from the 17th century. The living area in Apartment 9, one of the deluxe lodging options in the Palazzo Lanza Tomasi. It has sweeping views of the Bay of Palermo. Giuseppe Tomasi di Lampedusa, the author of The Leopard, a novel focusing on the Sicilian aristocracy's decline at the time of Italy's unification, is among the best-selling books in Italian history. (Luchino Visconti directed the now iconic film, Il Gattopardo, and Netflix recently debuted a series, The Leopard, both based on the novel.) The writer, a Sicilian nobleman, lived the final years of his life in Palazzo Lanza Tomasi, a grand 17th-century landmark in the Kalsa district of central Palermo. He bequeathed the palazzo to his relative and adoptive son, Gioacchino Lanza Tomasi, the Duke of Palma, who with his wife Nicoletta Polo, undertook the restoration of the historic structure. On the piano nobile floor there are rooms that serve as a museum to the famous writer's legacy containing his personal library and works, including the manuscript for Il Gattopardo. Apartments ranging in size from studios to two bedrooms, all with kitchens and some with sea views, are located on various floors of the palazzo and are available to book for self-catering holidays. Nicoletta Polo Lanza Tomasi holds highly regarded Sicilian cooking classes in the palazzo called 'A Day Cooking with the Duchess,' which includes a tour of Palermo's famous Il Capo food market and the preparation of a multi-course meal. The lunch in then served in the palazzo dining room. For more information: Palazzo Lanza Tomasi. The Blue Salon in the Palazzo Conte Federico. A bedroom in the Busuemi apartment. The Palazzo Conte Federico is one of Palermo's oldest dwellings, with a 12th century Arab-Norman tower reflecting a unique medieval architectural style blending Eastern and Western design elements. (The Normans not only conquered England in 1066, they came to rule Sicily in roughly the same time period after they seized power from the island's Muslim overlords.) Today, the palace is owned by Conte Alessandro Federico, whose family history also runs very deep; he is a descendant of the Sicilian ruler, Frederick II (1194-1250). Alessandro, his wife Alwine, and their sons live in the historic dwelling, which lies in the centro storico with many of Palermo's attractions within walking distance. Tours of the palace are given in Italian and English by a family member up to four times a day (except Wednesday). There's a lot to see: splendid architectural and decorative elements spanning centuries of Sicilian style, with striking marble staircases, a frescoed ballroom, antique tiled floors, chandeliers and fireplaces, and a rich assortment of period furniture. In one section of the palazzo are apartments that can be booked for holiday stays, ranging in size from studios to two-rooms with kitchenettes or kitchens; a number of them have balconies or terraces. For more information: Palazzo Conte Federico. Villa Saraceno was built in the mid-1500s by Andrea Palladio. A sitting room with frescoes. Andrea Palladio's villas, built for the Venetian nobility in the 1500s, are among Italy's most valuable Renaissance landmarks (they are listed as a Unesco World Heritage Site). While a number of these villas are open to the public for visits, Villa Saraceno, owned and restored by The Landmark Trust, allows you to stay on for a (minimum four-night) holiday. Built over a decade (1545-55), this splendid country retreat near Vicenza is about an hour's drive from Venice. A large three-story residence with eight bedrooms, sleeping 16, and six bathrooms, the villa is well-suited for a multi-generation family trip. Among the unique highlights are the frescoes found in the main entrance hall, sitting room and loggia. For more information: The Landmark Trust. Isola Bella The Delfino Suite, Ortensia. The Via Stretta apartment. The Borromeo Islands, a stunning archipelago floating majestically on the shimmery blue waters of Lake Maggiore, are an exceptional highlight of Italy's Lakes District. The best-known of the islands is Isola Bella, home to the lavishly baroque Palazzo Borromeo, which took four centuries to complete, and is now an important art museum. (The palazzo's elaborate Italian gardens are widely considered among the most beautiful in the world.) Until recently, a visit to Isola Bella meant a day trip, but Terre Borromeo, the company that oversees the archipelago with the Borromeo family, introduced a collection of apartments and suites for overnight (and longer) stays. Two of the dwellings, which can accommodate three to seven people, are located in the palazzo's former guest house, dating from the 1700s, where you'll also find Terre Borromeo's Delfino Restaurant. Other suites are found in nearby fishing cottages, refurbished in classic modern style. The properties were designed to take in the island's impressive views and include kitchens. For more information: Terre Borromeo. Casa Guidi, where the famous Victorian-era poets Robert and Elizabeth Barrett Browning once lived. The Brownings' former apartment is located in a 15th-century palazzo near the Pitti Palace in Florence. If you like to seek out places where literary greats once vacationed (e.g., Ernest Hemingways at the Grand Hotel des Iles Borromees in Stresa, F. Scott Fitzgerald at the villa that's now the Hotel Belle-Rives in Juan-les-Pins), you'll want to consider a booking at Casa Guidi, the Florentine home of two of the 19th century's most celebrated writers, Robert and Elizabeth Barrett Browning (who famously wrote, "How do I love thee? Let me count the ways'). A few steps from the Pitti Palace, the first-floor apartment in a historic 15th-century palazzo, spans ten rooms with three bedrooms accommodating up to five people. Once owned by the Browning Institute, the residence was transferred to Eton College in the early 1990s; Eton worked with the Landmark Trust to restore and refurbish it to reflect the way the rooms looked when the Brownings lived there. The couple made Casa Guidi their home in Florence for 14 years, a time when they produced some of their finest work. For more information: The Landmark Trust. The Masseria ls located outside Toritto, a town that lies between Bari and Matera. Located roughly midway between the Bari airport and Matera, one of southern Italy's most popular destinations, the Masseria Pilapalucci in Toritto resembles a small castle, with high stone walls, an ancient courtyard and a barrel-vaulted dining room that suggests a medieval banqueting hall. The 16th-century masseria is owned by Emilia D'Urso, a descendant of one of Toritto's most prominent families and founder of the Slow Food Presidium, 'Mandorla di Toritto,' which sustainably produces prized gourmet almonds. She manages the farm estate with her husband Domenico Viti, an agriculture professor, whose ancestors played a historic role in the nearby city of Altamura. The dining area, set for a cooking class. You're guaranteed a restful stay at the masseria (Italian for farm house), set amid hectares of almond and olive groves (Toritto is several miles away). The property includes a bed and breakfast with four double bedrooms and one family suite with two bedrooms, furnished with antiques and linens produced in Southern Italy. All the rooms open onto a large stone terrace, which can be used for dining or sunbathing. (There is also a plunge pool.) A lower-level terrace serves as the dining area in good weather. The entire masseria can be rented out for family or group vacations or special events. Renowned chef and cookbook author, Francesco Paldera, oversees the menu, where he reimagines classic Puglia dishes and presents new offerings. The menu changes daily depending on seasonal produce, and often includes the gourmet almonds produced by the estate, for example for pestos or a local version of the frangipane cake The Masseria also conducts cooking classes. For more information: Masseria Pilapalucci.
What's On
24-04-2025
- Entertainment
- What's On
5 of the best restaurants in Dubai this weekend: New openings, menus & pop-ups
What's cooking this weekend? This… If your plans revolve around what's for lunch (and dinner), this week's lineup is worth making room for. We've rounded up five of the best restaurants in Dubai doing something a little different this weekend – think business lunches, new openings, and new menus. Whether you're in the mood to try something new or just looking for a solid go-to, here are 5 of the best restaurants in Dubai worth adding to your weekend group chat. Music Loves Company: The new café bar with live vibes What: Music Loves Company is a café by day, bar by night, and a live entertainment hotspot all in one. Expect everything from chilled coffee catch-ups to late-night comedy and gigs, with great food and drinks to match. Vibe: A laid-back, social space where music lovers, coffee enthusiasts, and comedy fans can hang out. Whether you're here for a relaxed afternoon or to catch a live show, the vibe is always lively. Menu: From strong coffee and fresh juices to hearty wraps, colourful salads, and sweet treats like stuffed cookies and banana bread. The cocktail list is fun, with drinks inspired by classic song lyrics. When: Open daily, with live events like comedy nights every Saturday from 8:30pm. Where: Expo City Dubai. @ wearemlc_ Khadak business lunch What: A midday breather done right. Inspired by India's everyday ritual of stopping to eat properly – no desk lunches here – Khadak's new business lunch is about slowing down without going off schedule. Vibe: Cool and calm. Menu: For Dhs98, you get a generous main, roti or rice, daal, and cucumber raita – simple and deeply satisfying. Dishes like Karare Kale Chaat, Guntur Butter Chicken, and Moong Daal Gosht hit that perfect lunch sweet spot. Optional desserts and non-alcoholic drinks are priced at Dhs15. When: Monday to Friday, 12-5pm Where: Khadak, Jumeirah 1, Dubai. @khadak_ae Il Gattopardo's new weekend lunch: Il Pranzo What: A laid-back yet luxe Italian lunch on Saturdays at Il Gattopardo. Start with fresh crudo, then dig into mains like Josper-grilled Tagliata Di Manzo or red mullet with artichokes. Plus, there's a Signature Spritz deal (Dhs150 for two hours) to keep the cocktails flowing. Vibe: Elegant with panoramic views, live music, and a cool, relaxed atmosphere – perfect for a weekend unwind. Menu: Three-course set menu (Dhs198), with a mix of seafood and Italian classics. Add the Spritz package for extra fun. When: Saturdays from 12pm. Where: Il Gattopardo, 51st floor, ICD Brookfield Place, Dubai. @ gattopardodubai Third Avenue's new weekend breakfast What: A no-rush, three-course breakfast served every Saturday and Sunday for Dhs89. Pick any three dishes from a menu of sweet and savoury favourites, plus a coffee or water to get you going. Vibe: Casual and easy-going with front-row seats to Burj Khalifa and Dubai Fountains. Menu: Eight options to mix and match – from Truffle Millefeuille to Zaatar & Labneh Pide, Eggs Shakshuka, and French Toast with Lotus Caramel. When: Every Saturday and Sunday, from 10am to 12pm. Where: Third Avenue, Downtown Dubai. @ thirdavenueboutique Ladurée's new pastry menu What: A new collection of refined pastries, each with its own personality. Vibe: Elegant, quiet luxury. Menu: Highlights include the golden vanilla flan with a caramelised puff base, a Jivara milk chocolate éclair with a touch of gold, and a minimalist tiramisu reimagined inside a delicate Opalys shell. When: Available now. Where: All Ladurée outlets across the UAE. Priced at Dhs55 at Dubai Mall tearoom and restaurant, and Dhs52 elsewhere. @ ladureeuae Images: Supplied/Instagram > Sign up for FREE to get exclusive updates that you are interested in
Euronews
17-03-2025
- Entertainment
- Euronews
The Leopard's lavish filming locations that will lure you to Sicily
The Leopard, a new series on streaming platform Netflix, is entrancing viewers with its sultry scenes of political and personal upheaval in 1860s Sicily. But alongside the swoon-worthy storylines, it's the sumptuous settings that are dazzling fans. If there was ever an onscreen drama readymade for set-jetting, it's this one. From an iconic Baroque square in Palermo to a lavish palazzo in Siracuse, here's where to find the real-life backdrops of The Leopard. The series - adapted from the Italian novel Il Gattopardo by Giuseppe Tomasi di Lampedusa - takes place as the revolutionary Garibaldi seizes Sicily during his efforts to unify Italy. Throughout the episodes, we see the city of Palermo preparing for and living through the Redshirt army's invasion. The Sicilian capital is a confection of curvaceous Baroque architecture - the ideal theatrical and sensual scenery for the show. Locations include the Quattro Canti, a crossroads with four curved facades adorned with statues and coats of arms, and Piazza Pretoria with its grandiose, sculpture-crammed fountain. The titular Leopard is Don Fabrizio, the Prince of Salina, whose time-honoured privileges and influence are existentially threatened by the new regime. His urban pad, Salina Palace, is the real-life Villa Valguarnera in Bagheria, just outside Palermo. The noble summer retreat and vast estate were designed in the 18th century, with a sweeping oval front court and Pompeian-style frescoed interiors. For full-immersion set-jetting, you can rent out the family home, currently presided over by Princess Vittoria Alliata who translated the Lord of the Rings into Italian at 16 years old. You and five other guests can spread out in 700 square metres of bedrooms, dining rooms, drawing rooms and a ballroom, plus 1,300 square metres of sunny-tiled terrace. If that's a little out of budget, visit Palazzo Comitini in the centre of Palermo instead. Now open to the public, it was built in the 18th century for Michele Gravina Cruillas, prince of Comitini. The principal public room, the Sala Martorana, is crowned by the splendid 'Triumph of Love' fresco of Gioacchino Martorana. Beneath the lavish ceiling, the Salina family dines in the Netflix series. The family's country escape is the fictional Donnafugata deep in rural Sicily. For the natural setting, the series uses the Calanchi del Cannizzola. This area of wild, sun-scorched Sicily near Catania is known as the island's desert. From the yellow grassy plains, dry ridged hillocks rise up forming a surreal, striking landscape. The scenes in the town centre of Donnafugata were filmed in Ortigia, an island just off mainland Siracuse and considered the city's historic quarter. Accessible by two bridges, it has an area of just one square kilometre but is rich with 17th, 18th and 19th-century buildings. The Palazzo Beneventano Del Bosco in Ortigia's main square is a creamy, Baroque delight which stands in for the exterior of the Salina palace of Donnafugata. Hikers will have to pay to climb up Mount Fuji using any of its four main paths starting from this summer. Under a new bill passed on Monday, an entry fee of ¥4,000 (€24.70) will be introduced in time for peak season. Japan's highest mountain has been struggling with overtourism. A dramatic increase in visitors is causing pollution and safety concerns. To help clean up the mountain and preserve its environment, authorities previously introduced a fee and a daily visitor cap along the most popular trail in 2024. Last summer, visitors to Mount Fuji had to pay ¥2,000 (€12.35) to hike up the Yoshida trail. This is the most popular ascent thanks to its easy access from Tokyo and the frequency of mountain huts en route offering accommodation and meals. Japan's Yamanashi prefectural government, which oversees hiking activities at the UNESCO World Heritage site, deemed it necessary to introduce the toll to protect the environment. It also implemented a 4,000 people per day limit on hikers using the Yoshida trail to ease congestion. Now, the fee to hike the iconic trail is doubling to ¥4,000 (€24.70), a charge which will also apply to three other routes that were previously free. Hikers will have to pay between July and September, which is the peak climbing season. Last year, authorities said the proceeds would be used to construct shelters along the path for use in the event of a volcanic eruption and to maintain the hiking route. Since 2014, climbers ascending the mountain via any of its trails have also been encouraged to voluntarily pay ¥1,000 (€6.20) per person towards the preservation of the site. The restrictions that were brought in last year proved to be effective, reducing the number of visitors ascending Mount Fuji from 221,322 in 2023 to 204,316, according to figures from Japan's environment ministry. Another measure brought in last year to curb overtourism in a nearby town has also proved effective. Fujikawaguchiko got so fed up with tourist crowds that they built a huge fence blocking the view they were coming for - Mount Fuji. The 20-metre long and 2.5-metre high fence covered with a black mesh prevented tourists from taking selfies with the landmark after incidents of littering, crossing dangerously through busy traffic, ignoring traffic lights and trespassing into private properties. The barrier was taken down in August as a precaution when a typhoon was forecast, but authorities decided not to reinstall it as it proved to have been effective. They warned, however, that it could be put back up if tourists return in large numbers.
