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Dos Pebrots

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Albert Raurich, former chef de cuisine of El Bulli, offers what he calls contemporary home cooking. Except the home he is referring to spans 5,000 years of Mediterranean culinary history. Raurich seeks to recover ancient recipes, which often utilize curing and fermentation, resulting in a veritable tour through the culinary history of the Iberian Peninsula. The menu includes a description Read more...
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Forest Side, The

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The Forest Side is a Victorian stone mansion nestled in the heart of the Lake District at Grasmere, in Wordsworth country. The patio doors are thrown open in the summer; the rest of the year, you can witness the landscape from inside the contemporary country-style dining room. Paul Leonard uses what’s on his doorstep – quite literally, in the case Read more...
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CTC

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Andreina

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Errico Recanati grew up watching his grandmother, Andreina, cook whatever the local hunters and fisherman had brought in that day. When he got older, he trained as a classical chef before returning to his native region to open this restaurant that was inspired by her. By combining his training with his grandmother’s more rustic style of cooking over embers, he Read more...
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Pascucci al Porticciolo

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Talented chef and TV personality Gianfranco Pascucci turned his classic restaurant by the beach – with his tiny little harbor (“porticciolo”) – into what is arguably the best fish restaurant in Italy. A passionate advocate of sustainable fishing and preserving the most authentic version of Italian coastal cuisine, Pascucci works tirelessly to maximize the flavors of the sea: prawns served Read more...
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Matur og Drykkur

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Áarstova

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Bo.TiC

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The Empordà, the most northeastern region of Catalunya, is an underappreciated culinary gem. Albert Sastregener has been one of its most fervent components, and since 2007, at Bo.Tic, he has utilized the modern culinary techniques that were pioneered in the region to turn traditional recipes into an innovative cuisine. There are three menus on offer, each of a different length Read more...
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Dani Maison

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What started out as a project to renovate the garden of his family home eventually turned into one that created the setting of his beautiful new restaurant. Serving no more than 16 guests per evening, Nino Di Costanzo builds his cuisine around the ingredients that come from the garden, as well as other parts of the island, to express the Read more...
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Kaskis

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