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Miramar

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This is the flagship of Paco Pérez’s family of restaurants. Each has a unique concept, and the focus here is on modern Mediterranean haute cuisine that combines the El Bulli style with the flavors of the Costa Brava. Paco’s cooking brings together sea and mountains in dishes like pork trotters and sea cucumbers and mushrooms with tuna, caviar and sea Read more...
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Kitchen Table

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This 20-seat counter restaurant in Fitzrovia features the cooking of the talented James Knappett. Working from an open kitchen. Knappett, whose CV includes stints with Thomas Keller and Marcus Waring, serves hyper-seasonal tasting menus only, with each course denoted by a single word: crab, or seaweed, or pigeon, for example, all sustainably sourced or foraged. James also offers a vegetarian Read more...
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Andreas Caminada – Schloss Schauenstein

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Azurmendi

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Eneko Atxa serves his sustainable haute cuisine from a unique bioclimatic building in Larrabetzu in the heart of the Txorierri Valley. Dinner starts with a tour of the greenhouse, where guests find edible surprises along the route. It’s a wonderful and fun way to start your visit. Once seated, you will be served a cuisine with Basque roots that has Read more...
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Moments

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This restaurant located in Barcelona’s Mandarin Oriental Hotel is run by Raül Balam, the son of famous Catalan chef Carme Ruscalleda and her husband, Toni. Not surprisingly, the cuisine pays respect to Balam’s culinary lineage: a Catalan cuisine with numerous references to traditional recipes, which he enhances with bursts of creativity that rely on contemporary techniques. The quality of the Read more...
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Enoteca

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Yet another alumnus of the El Bulli kitchen, Chef Paco Pérez has abandoned Modernist technique and created a cuisine featuring the best of what the gardens and mountains of Catalunya have to offer. Still, many creative nuances are present, especially with ingredients that come from the sea. The tasting menu spans 15 courses and includes creations such as sea cucumber, Read more...
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Koy Shunka

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The expansive Hideki Matsuhisa is the owner and chef of this acclaimed Japanese fusion restaurant. Matsuhisa sees his job as the art of handling ingredients – in this instance, combining Japanese techniques and Mediterranean ingredients. In this elegant space, the impressive bar that surrounds the kitchen stands out; the experience is akin to attending a live culinary show. A la Read more...
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Lluerna

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Though it opened in 2001, it is only recently that Lluerna has come to the attention of international diners. Victor Quintillà has been behind the stoves since the opening day, with a goal of updating Catalan cuisine. His 15-course tasting menu features creations like preserved turnip with gravy, truffle and Iberian ham, saltwater fish of the day with an Oloroso Read more...
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Agli Amici a Udine dal 1887

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Emanuele and Michela Scarello are heirs to 130 years of history that began when their great-great-grandfather Umberto, formerly a king’s guard, received a license to open a shop as a thank-you for his service to the crown. The bounty of sea and land provides the inspiration for Emanuele’s cooking, in dishes such as an infusion of potato peels in vegetable Read more...
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Margues de Riscal Restaurant

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Surrounded by the amazing architecture of Frank Gehry and stunning views of the vineyards of Rioja, the Marqués de Riscal restaurant offers creative fusion cuisine under the gastronomic direction of Riojan chef Francis Paniego. It offers a cuisine that is a perfect fusion between the traditional and the avant-garde, accompanied by a wine list with references from around the world. Read more...

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