El Bulli
Spain
The small village restaurant in the picturesque Catalan coast - home «lab», which is developing the future of cuisine. Each new dish from the great Ferrand Adria is history. Guests thousand times more than the seats -eat in El Bulli is virtually impossible.
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Cordeillan - Bages
France
Hidden interiors in the style of hi-tech. Legendary chef, reformer of high cuisine Thierry Marx smoked beef fillet on a fire of grape wood chips.
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Tetsuya's
Australia
To get into Tetsuya's, need to wait more than a month. Chef «Tetsuya» Vakuda offers innovative cuisine, created under the influence of Japanese and French culinary traditions. Menu changes often, but you can always order the classics: gaspacho with a spicy tomato sorbet, tuna and grilled ocean trout and lemon sorbet with feyhoa.
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Australia
To get into Tetsuya's, need to wait more than a month. Chef «Tetsuya» Vakuda offers innovative cuisine, created under the influence of Japanese and French culinary traditions. Menu changes often, but you can always order the classics: gaspacho with a spicy tomato sorbet, tuna and grilled ocean trout and lemon sorbet with feyhoa.
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The Fat Duck
Britain
Self-taught genius Heston Blumenthal combines cooking with chemistry, physics and psychology, and invented entirely new tastes. Foam from green tea, frozen in liquid nitrogen, oatmeal with snails, duck liver with sweet-almond sauce, cherry and chamomile and cream of bacon and eggs.
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Per Se
USA
An oasis of serenity - the restaurant Per Se is located in the heart of New York. From its windows offer a view of Central Park. Thomas Keller, subtly mixing French and American gastronomy offers are timeless delights: his «Oysters and pearls» - clams, black caviar, sweet cream from tapioca and wine sauce.
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Die Schwarzwaldstube
Germany
Britain
Self-taught genius Heston Blumenthal combines cooking with chemistry, physics and psychology, and invented entirely new tastes. Foam from green tea, frozen in liquid nitrogen, oatmeal with snails, duck liver with sweet-almond sauce, cherry and chamomile and cream of bacon and eggs.
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Per Se
USA
An oasis of serenity - the restaurant Per Se is located in the heart of New York. From its windows offer a view of Central Park. Thomas Keller, subtly mixing French and American gastronomy offers are timeless delights: his «Oysters and pearls» - clams, black caviar, sweet cream from tapioca and wine sauce.
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Die Schwarzwaldstube
Germany
By the legendary Harald Volfartu arrive to dine in private planes. Chef boldly joined the French cuisine with Asian and managed to make the combination of German flavor. Medallions of venison with a chutney of mango and pineapple or barabulka with ragout of mustard sprouts, olives and spicy tomatoes - delicious gastronomic paradox.
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Hof Van Cleve
Belgium
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Hof Van Cleve
Belgium
Within the pastoral house built in 1870 hides this collection of modern art - on the walls and on tables. Chef Peter Gussen works of the Belgian avant-garde classics. Veal kidneys with Ghent mustard and chicken on a spit served with the abolition of French fries (Gussen began his career seller fried potatoes).
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Enoteca Pinchiorri
Italy
The restaurant, located in the elegant Renaissance palazzo - especially the temple of wine. In his cellar is kept around 150 000 bottles from all over the world - they have a head Giorgio Pinchorri. In the kitchen Annie Feold, Italo Bassi and Riccardo Monk doing Florentine classic dishes in a modern vein.
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Варвары
Russia
Apologist molecular cuisine Anatolij comments tirelessly to invent new ways to change the habits of the essence of the meal. In the restaurant with a luxurious room overlooking the Moscow and stylized à la ryuss decoration unfolding Gourmet farce.
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Enoteca Pinchiorri
Italy
The restaurant, located in the elegant Renaissance palazzo - especially the temple of wine. In his cellar is kept around 150 000 bottles from all over the world - they have a head Giorgio Pinchorri. In the kitchen Annie Feold, Italo Bassi and Riccardo Monk doing Florentine classic dishes in a modern vein.
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Варвары
Russia
Apologist molecular cuisine Anatolij comments tirelessly to invent new ways to change the habits of the essence of the meal. In the restaurant with a luxurious room overlooking the Moscow and stylized à la ryuss decoration unfolding Gourmet farce.
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48, The Restaurant
Greece
That the Greeks had not yet seen. Christoforos Peskias Cypriots - Greek gastronomic avant-garde and a decent student Ferrand Adria. Traditional dolma in his hand turns into the rice cakes with a garnish of grape leaves and halva - in ice cream, which are served roasted pears.
ABaC Restaurant Hotel
Spain
At the foot of Mount Tibidabo, this studio is a refined gastronomic art. Chef Xavier Pellicer masterly blend mushrooms, avocado and crab meat with green basil ice cream, or sprays in a bamboo basket of goose liver with pear and ginger to the broth, making a fantastic taste and color games.
Akelarre
Spain
Greece
That the Greeks had not yet seen. Christoforos Peskias Cypriots - Greek gastronomic avant-garde and a decent student Ferrand Adria. Traditional dolma in his hand turns into the rice cakes with a garnish of grape leaves and halva - in ice cream, which are served roasted pears.
ABaC Restaurant Hotel
Spain
At the foot of Mount Tibidabo, this studio is a refined gastronomic art. Chef Xavier Pellicer masterly blend mushrooms, avocado and crab meat with green basil ice cream, or sprays in a bamboo basket of goose liver with pear and ginger to the broth, making a fantastic taste and color games.
Akelarre
Spain
One of the venerable chefs of Spain Pedro Subihana more than 20 years, constantly enriching its creative cuisine. In his restaurant with the best in the Basque Country overlooking the Bay of Biscay have to try roasted lamb with potatoes, olives and gaspacho with lobster and perchenoe ice cream with apple and honey.
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Al Sorriso
Italy
Italy
At the foot of the Alps on the sunny green hill with a view of Lake Orta is located one of the most romantic places on the stellar reputation of Al Sorriso. Luisa Marelli and Angelo Valatstsa, wonderful couple, works wonders of pure local ingredients: alpine cheese, ham and bacon from the Val Vigetstso, aromatic herbs, spices and olive oil.
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Alain Ducasse - Plaza Athenee
France
The unique pleasure - dinner table for cookery, which is located in the heart of the restaurant kitchen. Lucky ones, here eat fresh lobster from the neck of Iranian caviar.
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Alinea
USA
France
The unique pleasure - dinner table for cookery, which is located in the heart of the restaurant kitchen. Lucky ones, here eat fresh lobster from the neck of Iranian caviar.
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Alinea
USA
Grant Ahatts - American pioneer of molecular cuisine. In his restaurant food brings unexpected experiences. Instead, the forks are sometimes offered to take steel spokes. Quote from: «Molluscs» - gooseberry, horseradish, celery with ice, «Chocolate» - bergamot, cassia, figs, «Malina» - goat milk, red pepper, pistachio.
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Amador
Germany
Juan Amador - star of the new German cuisine, attracting more and more recognition. Spanish roots of his inspiration to create avant-garde dishes is amazing. He creates his works on the grounds of the Asian and French cuisine, with an almost scientific precision, constantly experimenting and working on the texture of new taste.
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Arzak
Spain
The flagship of the new Basque cuisine, a restaurant owned by a family Arzak more than half a century. Juan Mari Arzak creates a unique tandem with his daughter Elena. How patriarhalen interior - heavy tablecloths, carved chairs, elegant cutlery - so avant-garde dishes: for example, smoked white tuna served with fresh figs and pine nuts.
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Germany
Juan Amador - star of the new German cuisine, attracting more and more recognition. Spanish roots of his inspiration to create avant-garde dishes is amazing. He creates his works on the grounds of the Asian and French cuisine, with an almost scientific precision, constantly experimenting and working on the texture of new taste.
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Arzak
Spain
The flagship of the new Basque cuisine, a restaurant owned by a family Arzak more than half a century. Juan Mari Arzak creates a unique tandem with his daughter Elena. How patriarhalen interior - heavy tablecloths, carved chairs, elegant cutlery - so avant-garde dishes: for example, smoked white tuna served with fresh figs and pine nuts.
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Asador Etxebarri
Spain
Chef and restaurant owner Victor Arginsonis should be a great culinary traditions of the Basques. Particular attention it devotes to roast on an open fire, experimenting with different kinds of coal and firewood. Smoked ice cream flavored with smoke, which is preparing Victor, heat milk over charcoal, makes an unforgettable impression.
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Spain
Chef and restaurant owner Victor Arginsonis should be a great culinary traditions of the Basques. Particular attention it devotes to roast on an open fire, experimenting with different kinds of coal and firewood. Smoked ice cream flavored with smoke, which is preparing Victor, heat milk over charcoal, makes an unforgettable impression.
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Auberge de l ^ ill
France
In a restaurant, is, of course, French cuisine, but this change in spirit with the times: the most delicious frogs legs, souffle salmon, perch with arbuznym risotto. And one can not fail to mention the excellent local wines.
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Auberge du Moulin Hideux
Belgium
The luxurious restaurant is located in the same hotel, surrounded by magnificent old trees. From the windows of the restaurant overlooking the picturesque pond, a surface on which the snow-white swans swim.
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France
In a restaurant, is, of course, French cuisine, but this change in spirit with the times: the most delicious frogs legs, souffle salmon, perch with arbuznym risotto. And one can not fail to mention the excellent local wines.
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Auberge du Moulin Hideux
Belgium
The luxurious restaurant is located in the same hotel, surrounded by magnificent old trees. From the windows of the restaurant overlooking the picturesque pond, a surface on which the snow-white swans swim.
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Bareiss
Germany
Germany
The luxurious restaurant is decorated in the style of the era of Louis XV. Merited chef Claus-Peter Lumpp specializes in classic French cuisine with a Mediterranean accent. By the delicious dishes you will be served wine, ideally chosen Jürgen Fundtom, which is the best sommeliers of Germany for 10 years!
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Biko
Mexico
Menu, which is dominated by dishes of the Basque Country is divided into two parts: traditional and modern. Chef Bruno Otesia and Mikl Alonso in search of new tastes and textures are often called to Molecular kitchen.
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Bras
France
Michel Bras has more than 20 years, holds its wonderful culinary experience, but is better known to specialists of high cuisine, than the general public. His works are inseparable from the local traditions: among the specialties - a platter of French cheeses, sibas grilled, breast of duck sauce from black currants, cheese cake with pear sorbet.
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Biko
Mexico
Menu, which is dominated by dishes of the Basque Country is divided into two parts: traditional and modern. Chef Bruno Otesia and Mikl Alonso in search of new tastes and textures are often called to Molecular kitchen.
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Bras
France
Michel Bras has more than 20 years, holds its wonderful culinary experience, but is better known to specialists of high cuisine, than the general public. His works are inseparable from the local traditions: among the specialties - a platter of French cheeses, sibas grilled, breast of duck sauce from black currants, cheese cake with pear sorbet.
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Bruneau
Belgium
A delightful restaurant where you will appreciate the true connoisseurs of culinary art. Each ingredient dishes are carefully selected before becoming part of a unique masterpiece. I propose to draw attention to the delicious pheasant with white truffles and langustiny with potatoes and lentils.
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Bukhara
India
Belgium
A delightful restaurant where you will appreciate the true connoisseurs of culinary art. Each ingredient dishes are carefully selected before becoming part of a unique masterpiece. I propose to draw attention to the delicious pheasant with white truffles and langustiny with potatoes and lentils.
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Bukhara
India
Kitchen northwest India in the restaurant with a reputation as the best in Asia, has won the recognition of Putin, Bill Gates and Clinton - the latter named in honor of branded meat platter. The kitchen is open, so you can monitor the cooking process. Eat here with your hands.
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Can Fabes
Spain
The true talent of the patriarch of Spanish high cuisine Santi Santamaría - work only with natural flavors and aromas. Specialty of the stronghold of classical cuisine - ravioli with shrimp or mackerel for caviar sauce - the menu in the restaurant for 20 years. Of course, there always have variations on a theme Asado - fried grilled meat.
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Charlie Trotter's
USA
This is the temple of gastronomic and culinary club. Charitable Projects Charlie Trotter for the disclosure of cookery talents, entered into history. Like gastronomic masterpieces: Boiled dovish breast with Italian cabbage from Napy and Napoleon with chocolate-nut cream, strawberry, blueberry jelly and white chocolate.
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Spain
The true talent of the patriarch of Spanish high cuisine Santi Santamaría - work only with natural flavors and aromas. Specialty of the stronghold of classical cuisine - ravioli with shrimp or mackerel for caviar sauce - the menu in the restaurant for 20 years. Of course, there always have variations on a theme Asado - fried grilled meat.
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Charlie Trotter's
USA
This is the temple of gastronomic and culinary club. Charitable Projects Charlie Trotter for the disclosure of cookery talents, entered into history. Like gastronomic masterpieces: Boiled dovish breast with Italian cabbage from Napy and Napoleon with chocolate-nut cream, strawberry, blueberry jelly and white chocolate.
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Chateau Restaurant Joel Robuchon
Japan
Japan
The restaurant interior is made in champagne gold, giving a feeling of warmth and luxury. Chef is famous Zhuel Robyushon - one of the best chefs of our time. Not surprisingly, the cuisine restaurant focuses on French tradition. The greatest attention caviar jelly with cream of cauliflowers.
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Chez Dominique
Finland
The chef first restaurant high Finnish cuisine Hans Valimaki often repeats: «Our work - surprise». The main secret of it - in the shift of emphasis: lobster it soaked in vanilla butter and served with avocado, tuna - with almond milk and soy beans and lentils - to the truffle.
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Finland
The chef first restaurant high Finnish cuisine Hans Valimaki often repeats: «Our work - surprise». The main secret of it - in the shift of emphasis: lobster it soaked in vanilla butter and served with avocado, tuna - with almond milk and soy beans and lentils - to the truffle.
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Chez Panisse
USA
USA
Alice Waters is considered the founder of American high cuisine - it is used fresh, local eco-friendly products already in the early 70's. Its menu consists of three or four dishes and changed every night. All preparations for the Rack of lamb with spinach or green beans with wild mushrooms grown on the best farms in California.
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Clos St. Denis
Belgium
Not far from the ancient city of Belgium - Tongr - is elegant mansion in the style of Louis XIII. Luxurious décor recreates the atmosphere of the court yard: fine silver chandeliers, drapery fabrics and expensive, of course, a truly royal culinary masterpieces. I advise you to try foie gras with orange, chocolate policies.
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Combal.Zero
Italy
David Skabin makes dinner attraction in the extreme: for example, may offer to give up «trivial» use the usual cutlery.Pizza is an excellent soup of Mozzarella, tomatoes and basil with bread croutons.
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Comme Chez Soi
Belgium
Fantastic beautiful interior in the style of al-Nouveau beautifully transmits the spirit of the Brussels-old family restaurant. Pierre wines and Lionel Rigole brought to perfection the tradition of local cuisine. Specialty - fillet of sea language rislingovym muslin and shrimps, sun-dried ham.
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Cracco Peck
Italy
Classic Milanese dishes are becoming cosmopolitan accent - such as saffron risotto with bone marrow, veal kidneys with marine ezhom and smorchkami or cod ravioli in butter and garlic sauce.
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D.O.M
Brazil
The restaurant interior is surprising: five-wooden door, tropical bright striped walls and open kitchen. You can watch the chef Alex Atal hybridize French gastronomy with a Brazilian: preparing shrimp with mango and papaya, brandadu of cod with a sauce of black beans and banana ravioli with Mandarin sorbet.
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Clos St. Denis
Belgium
Not far from the ancient city of Belgium - Tongr - is elegant mansion in the style of Louis XIII. Luxurious décor recreates the atmosphere of the court yard: fine silver chandeliers, drapery fabrics and expensive, of course, a truly royal culinary masterpieces. I advise you to try foie gras with orange, chocolate policies.
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Combal.Zero
Italy
David Skabin makes dinner attraction in the extreme: for example, may offer to give up «trivial» use the usual cutlery.Pizza is an excellent soup of Mozzarella, tomatoes and basil with bread croutons.
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Comme Chez Soi
Belgium
Fantastic beautiful interior in the style of al-Nouveau beautifully transmits the spirit of the Brussels-old family restaurant. Pierre wines and Lionel Rigole brought to perfection the tradition of local cuisine. Specialty - fillet of sea language rislingovym muslin and shrimps, sun-dried ham.
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Cracco Peck
Italy
Classic Milanese dishes are becoming cosmopolitan accent - such as saffron risotto with bone marrow, veal kidneys with marine ezhom and smorchkami or cod ravioli in butter and garlic sauce.
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D.O.M
Brazil
The restaurant interior is surprising: five-wooden door, tropical bright striped walls and open kitchen. You can watch the chef Alex Atal hybridize French gastronomy with a Brazilian: preparing shrimp with mango and papaya, brandadu of cod with a sauce of black beans and banana ravioli with Mandarin sorbet.
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Dal Pescatore
Italy
Italy
Old family tavern in the XX century, carried an impressive evolution, turning into an excellent gastronomic restaurant. Talented Nadia Santini, continuing the tradition by making a fresh note in the preparation of Italian delicacies - roasted pigeon with Port and Rosemary, or foie gras with Veronese dessert wine.
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Daniel
USA
The room with the pompous Venetian decor, magnificent tablecloths on the tables and sparkling appliances served dishes of modern French cuisine. The creator of the restaurant Daniel Bulyu prefers luxurious ingredients - scallops, caviar, truffles - and the air weightless texture. So there are the masterpieces of: chicken, lard white truffle or chocolate souffle with pistachio ice cream.
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Daniel
USA
The room with the pompous Venetian decor, magnificent tablecloths on the tables and sparkling appliances served dishes of modern French cuisine. The creator of the restaurant Daniel Bulyu prefers luxurious ingredients - scallops, caviar, truffles - and the air weightless texture. So there are the masterpieces of: chicken, lard white truffle or chocolate souffle with pistachio ice cream.
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De Karmeliet
Belgium
Successful Geert Van Hekke combines French quality with Flemish number. Potatoes once it complements cauliflower and caviar in such a way that is a masterpiece, likes to use local cheeses and Belgian beer. Higher achievement chef - langustiny in the crust of coconut curry sauce.
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De Librije
Netherlands
Belgium
Successful Geert Van Hekke combines French quality with Flemish number. Potatoes once it complements cauliflower and caviar in such a way that is a masterpiece, likes to use local cheeses and Belgian beer. Higher achievement chef - langustiny in the crust of coconut curry sauce.
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De Librije
Netherlands
The restaurant is located in the building of the monastery, dating back to XV century. The founder of the concept of a clean kitchen, chef Johnny Boer insists that food must be kept simple and plain. Without unnecessary sophistications ostentatious jewelry and dishes from the masters of different delicious taste and brilliant execution.
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Denis Martin
Switzerland
Shady garden, vaulted room, lovely summer terrace with stunning views of the lake serve as a worthy design for works Culinary Masters. The original kitchen with the use of spices, presented in an unusual format - a mini-dish meals, like tapas. I advise you to try foie-ra fruit with Indian spices.
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Didier de Courten
Switzerland
Didier de Kurtan is one of the best chefs of the country. His kitchen is the flight of fantasy, brightness and precision of execution, as well as sensitive following the old traditions. The matchless black truffles, complemented by spicy artichoke severity, as well as cod, roasted with porcini mushrooms - one of the best dishes of the Master.
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Switzerland
Shady garden, vaulted room, lovely summer terrace with stunning views of the lake serve as a worthy design for works Culinary Masters. The original kitchen with the use of spices, presented in an unusual format - a mini-dish meals, like tapas. I advise you to try foie-ra fruit with Indian spices.
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Didier de Courten
Switzerland
Didier de Kurtan is one of the best chefs of the country. His kitchen is the flight of fantasy, brightness and precision of execution, as well as sensitive following the old traditions. The matchless black truffles, complemented by spicy artichoke severity, as well as cod, roasted with porcini mushrooms - one of the best dishes of the Master.
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Die Fischerzunft
Switzerland
The restaurant is located in a house with tiled roofs on the bank of the Rhine. Dishes Chef represent a synthesis of east and west. Try noodles from melon and duck with wasabi, honey perfumed policy, and for dessert I advise to choose cookies with caramel and hazelnut.
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Switzerland
The restaurant is located in a house with tiled roofs on the bank of the Rhine. Dishes Chef represent a synthesis of east and west. Try noodles from melon and duck with wasabi, honey perfumed policy, and for dessert I advise to choose cookies with caramel and hazelnut.
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Dieter Müller
Germany
In an ancient castle in the vast nature reserve most famous German chef Dieter Muller baluet their guests flounder in lemon sauce, Spanish smoked sausage with aromatic herbs and pepper and chocolate souffle with olives. There are often satisfied with the unusual theme dinners.
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Germany
In an ancient castle in the vast nature reserve most famous German chef Dieter Muller baluet their guests flounder in lemon sauce, Spanish smoked sausage with aromatic herbs and pepper and chocolate souffle with olives. There are often satisfied with the unusual theme dinners.
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Domaine de Chateauvieux
Switzerland
The restaurant is located in Geneva vineyards. The best place in the room - the so-called «table boss», where you can see how the kitchen works his culinary masterpieces magician Philip Chevry. Recommended test perch, fried with a large salt and lemon grass.
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Switzerland
The restaurant is located in Geneva vineyards. The best place in the room - the so-called «table boss», where you can see how the kitchen works his culinary masterpieces magician Philip Chevry. Recommended test perch, fried with a large salt and lemon grass.
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El Celler de Can Roca
Spain
Chef of the restaurant with four family tradition - adherents of the modern kitchen. Joan and Jordi Roca seeking new taste sensations with the help of odors: their menu - mousse with aromas of earth and sea foam and cakes, fragrant perfume Gucci Envy.
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El Poblet
Spain
A young energetic chef Enrique Dacosta experimenting in his coastal Valencia restaurant with the most current techniques of modern gastronomy. Inspired art and architecture, he receives a meal, like at the Guggenheim Museum in Bilbao, the paintings of great artists.
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Esperanto
Sweden
The most stylish restaurant in Stockholm reigns culinary fusion. On open to the public eye the kitchen preparing dishes in which the European classics splavlena with Asian exoticism.
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Etrusco
Greece
Italian chef Ettore Botrini a long time, who lived on the island of Corfu, is preparing appetizing dishes of the Mediterranean - papardelle with medallions of fish cooked in a dry wine, salmon, baked with pepper, and peach terrine.
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Gambero Rosso
Italy
It is famous for the ability to produce amazing dishes from simple ingredients of Tuscan, giving preference to seafood. Gourmets come in a charming seaside restaurant to pay tribute to the soup, puree of peas with Turkish legendary fried shrimp and blue.
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Spain
Chef of the restaurant with four family tradition - adherents of the modern kitchen. Joan and Jordi Roca seeking new taste sensations with the help of odors: their menu - mousse with aromas of earth and sea foam and cakes, fragrant perfume Gucci Envy.
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El Poblet
Spain
A young energetic chef Enrique Dacosta experimenting in his coastal Valencia restaurant with the most current techniques of modern gastronomy. Inspired art and architecture, he receives a meal, like at the Guggenheim Museum in Bilbao, the paintings of great artists.
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Esperanto
Sweden
The most stylish restaurant in Stockholm reigns culinary fusion. On open to the public eye the kitchen preparing dishes in which the European classics splavlena with Asian exoticism.
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Etrusco
Greece
Italian chef Ettore Botrini a long time, who lived on the island of Corfu, is preparing appetizing dishes of the Mediterranean - papardelle with medallions of fish cooked in a dry wine, salmon, baked with pepper, and peach terrine.
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Gambero Rosso
Italy
It is famous for the ability to produce amazing dishes from simple ingredients of Tuscan, giving preference to seafood. Gourmets come in a charming seaside restaurant to pay tribute to the soup, puree of peas with Turkish legendary fried shrimp and blue.
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Georges Blanc Vonnas
France
France
Owners carefully pass from hand to hand with the management of the restaurant in 1872. At a dinner to Georges Blanc came Simon de Bovuar, Yves Montand and Christopher Lambert, to taste Sauteed Omar, pancakes with salmon and caviar and poultry dishes with famous local farms, probably the best in France.
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Gordon Ramsey
Great Britain
Great Britain
One of the best British chefs Gordon Ramzi ruled the ball in a small restaurant in Chelsea. In his author's French high cuisine dishes to elegant simplicity. Grilled spiny lobster tail, stewed belly pig, Rack of lamb with roasted eggplant, chocolate mousse pie with ginger perfect.
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Guy Savoy
France
This kitchen needs to be weaving a celebration, fun and poetry. This is the opinion of the celebrated chef of the restaurant Guy Savoy. Due to the special architectural spacious lounge for 60 persons can, as if by magic, turn into a few comfortable rooms for a romantic dinner.
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Guy Savoy
France
This kitchen needs to be weaving a celebration, fun and poetry. This is the opinion of the celebrated chef of the restaurant Guy Savoy. Due to the special architectural spacious lounge for 60 persons can, as if by magic, turn into a few comfortable rooms for a romantic dinner.
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Hakkasan
Great Britain
Fashionable and popular, primarily because of bohemian decor with muted lighting, the beautiful bar - a meeting place for the secular public, and most importantly - talent chef offering creative Chinese cuisine. Particularly impressive seafood - shrimp, mussels, scallops.
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Hamadaya
Japan
Restaurants of Japanese cuisine, awarded three Michelin stars, founded in 1912 in the house of a Geisha, which «seduced the West», Madame Sadayako. Each dish carefully planned the most creative chefs in Tokyo in line with seasonal ingredients, and then lovingly prepared and posted on the refined plate as a work of art.
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Hubertus
Austria
Hospitable Joanne Mayer potchuet guests dishes of mountain trout, pigeon breast with fragrant herbs and traditional alpine pies.
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Iggy's
Singapore
Private club, named after the founder - titled sommelier and restaurateur Ignatius Chan, whose friends call simply Iggi. The kitchen is European with a slight Asian accent. Placed at the desk in the form of a letter L, can not only observe but also participate in the creative process Iggi he and his team.
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Ikuras Restaurant in Hanger 7
Austria
Prosaic location restaurant in the Airport. V.-A. Mozart's well-compensated for his original «air» architecture. Braised rabbit sauce of orange, gray mullet with eggplant and basil, ice cream with pear confiture and chocolate .
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Jardine
South Africa
Reservations must be by the window with a view of the mountain or near the dining room open kitchen to watch cooking show.
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Jean Georges
USA
Any of the dish becomes a gastronomic event: from simple sea scallops with raisin emulsion of halibut and capers to a couple with Chinese mushrooms and lemon consomme from sorghum.
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La Bastide Saint-Antoine
France
Under the canopy of century-old olive trees, you can taste excellent dishes of chef Jacques Shibuya: for example, strawberry coolness with olive oil, vanilla flavored and marinated olives, or calf's liver with melon and red onion.
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Great Britain
Fashionable and popular, primarily because of bohemian decor with muted lighting, the beautiful bar - a meeting place for the secular public, and most importantly - talent chef offering creative Chinese cuisine. Particularly impressive seafood - shrimp, mussels, scallops.
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Hamadaya
Japan
Restaurants of Japanese cuisine, awarded three Michelin stars, founded in 1912 in the house of a Geisha, which «seduced the West», Madame Sadayako. Each dish carefully planned the most creative chefs in Tokyo in line with seasonal ingredients, and then lovingly prepared and posted on the refined plate as a work of art.
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Hubertus
Austria
Hospitable Joanne Mayer potchuet guests dishes of mountain trout, pigeon breast with fragrant herbs and traditional alpine pies.
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Iggy's
Singapore
Private club, named after the founder - titled sommelier and restaurateur Ignatius Chan, whose friends call simply Iggi. The kitchen is European with a slight Asian accent. Placed at the desk in the form of a letter L, can not only observe but also participate in the creative process Iggi he and his team.
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Ikuras Restaurant in Hanger 7
Austria
Prosaic location restaurant in the Airport. V.-A. Mozart's well-compensated for his original «air» architecture. Braised rabbit sauce of orange, gray mullet with eggplant and basil, ice cream with pear confiture and chocolate .
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Jardine
South Africa
Reservations must be by the window with a view of the mountain or near the dining room open kitchen to watch cooking show.
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Jean Georges
USA
Any of the dish becomes a gastronomic event: from simple sea scallops with raisin emulsion of halibut and capers to a couple with Chinese mushrooms and lemon consomme from sorghum.
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La Bastide Saint-Antoine
France
Under the canopy of century-old olive trees, you can taste excellent dishes of chef Jacques Shibuya: for example, strawberry coolness with olive oil, vanilla flavored and marinated olives, or calf's liver with melon and red onion.
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