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All Classical

All Classical

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Landhaus Bacher

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Spondi

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Tugra

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Hisop

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Twenty years ago, Oriol Ivern opened his own restaurant in the Zona Alta area of Barcelona. The recipes honor the Catalan tradition and celebrate the sustainable products of the region. A lover of ingredients that are often overlooked, Ivern has an inclination toward dishes that feature offal and unusual fish such as pintaroja (dogfish), spider crab and conger eel. The Read more...
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Hofmann

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The Hofmann School of Hospitality, created in 1992, houses this restaurant where the students do their internships. The menu mixes traditional and avant-garde cooking, offering students the broadest possible perspectives on cuisine. Diners have two choices, depending on the time of day. At lunch they offer a three-course, market-based menu, and at dinner they offer a multi-course tasting menu. The Read more...
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El Bohío

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Pepe Rodríguez Rey has spent the past 30-plus years enhancing the traditional recipes and ingredients of his beloved Castilla y la Mancha. Although his popularity has grown in recent times because of his appearances on the Spanish version of MasterChef, he remains as dedicated to his craft as ever, and his restaurant, located 30 minutes south of Madrid, remains one Read more...
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Restaurant-Hotel Obauer

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Lucknam Park

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Chapter One

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Andrew McLeish’s long-established Chapter One near Orpington gives Kent locals a reason not to travel into London for a meal. The Modern European menu du jour and three-course menus deliver choice at an affordable price point, balancing classical and modern. Choose warm toasted crumpet with braised oxtail, blue cheese and onion rings; roast hake, curried mussel sauce and buttered monks’ Read more...
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Elephant, The

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The Elephant by Torquay Harbour is painted a warm, sunny yellow, so even on a gray day, this corner of the English Riviera feels inviting. Chef proprietor Simon Hulstone, a Roux Scholar and Bocuse d’Or competitor, prides himself on aiming high and pricing low (set lunch, at the time of writing, is still under £30). His style is seasonal, generous Read more...

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