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Ultramarinos Marín

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This place takes diners beyond the apparent simplicity of a traditional tapería, replete with its frenetic pace. What makes this bar-grill on Carrer de Balmes different is its back room with a huge wood-fired oven. It was opened in 2020 by Borja García, who was running the kitchen at Dos Pebrots. Borja and his team offer exceptional product cuisine. They Read more...
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Casa Buono

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Following a six-year stint as head chef of the celebrated Mirazur in Menton, chef Antonio Buono opened this lovely, diminutive restaurant in the heart of Val Roja, a valley along the border of Italy and France. Away from the glitzy Cote d’Azur, Buono combines a relaxed, homey feel (this is what “casa” means) with highly precise and very beautiful dishes, Read more...
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Desde 1911

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Named as the OAD Best New European Restaurant for 2022. The date in its name refers to the year the García family came to Madrid from A Coruña to open their famous fish shop, Pescaderías Coruñesas. In 1969, they opened O’Pazo, arguably the best traditional seafood restaurant in the city, but Desde 1911 is their first attempt at fine dining. Read more...
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Smoked Room

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Dani García’s 14-seat restaurant within a restaurant (it is located in his steak place, Leña), blends the type of open-fire cooking found at restaurants like Etxebarri and a Japanese omakase. Sit at the counter and watch chef Massimiliano Delle Vedove turn out grilled caviar in a seaweed stew, smoked bonito with essence of roasted tomato and yuzu or braised A5 Read more...
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Hertog Jan Botanic

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Etz Restaurant

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Ett Hem

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Jatak

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Esmee

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Contaminazioni

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After receiving accolades for his cooking at Heinz Beck’s Tokyo restaurant, Giuseppe Molaro packed a bit of Japan into his suitcase and returned to his hometown of Somma Vesuviana in order to open his own restaurant. Possessing a remarkable command of Japanese technique, Molaro creates a complex interpretation using local ingredients and Mediterranean flavors in dishes such as papaccelle (a Read more...

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