10 best restaurants in Europe for gourmet travelers
What restaurants in Europe are considered the best? Read on Lady-Magazine.COM list of 10 best restaurants in Europe – what they are good? Visit the best restaurants in Europe while your travels
It is impossible to submit leave without hiking on restaurants, exquisite dinners and «Delicious» Marsh throws on cafeteria. And even better – when you know, what kind of restaurant visit, going to one or another country. So that the service is high-quality, and culinary masterpieces from the chef, and the atmosphere is such that even after a dense dinner do not get away from the institution, but we fly on wings.
See also: Best Gourmet Gastronomic Travel Countries.
What restaurants are recognized as the best in Europe? To the note travelers – our review.
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- Brasserie Lipp (France, Paris)
This institution is a historical monument of France, age – more than 130 years. Vladimir Brasserie Lipp were Hemingway and Cami, today – politicians, writers and stars of different «Caliber». Number of places – only 150.
In the first hall, VIP-person is usually posted, in the second – the French, and above the floor – foreign guests, which in French know only «Merci» and «Messieurs! JE N’AI MANGE PAS SIX JOURS». Restaurant Masterpieces – Salmon Under Shanglevia Sauce, «Napoleoni» For dessert, panted cambala, herring with juniper berries, Pate en CROUTE pate and, of course, a wide selection of the best wines of the country.
- Osteria Francescana (Modena, Italy)
Institution with first-class service, interior without obsessive pomp, endless elegant menu, silver spoons and fresh bread in silver baskets. «Seating» – Total 36. Gourmets from all over the world (along with chefs) seek this restaurant: the first to – taste the amazing meals, the second – «Hurry up» and improve qualifications. If you are confused from the magnificence and choice of dishes (only in a wine list – more than a hundred pages), the waiters will always offer you «most delicious» and pick up the right wine. And at the same time and the instructions will bring – how exactly should this disbursement.
Chef and culinary magician Massimo Bottura creates real masterpieces, combining Italian traditions with its own fantasy and improvisations. For example, powder from sea hedgehog, egg-pashoto with smoked sturgeon caviar over cauliflower cream, potato niccles with parmesan cream, milk calf with vegetables and potato cream, SHOT with orange juice, etc. Even if you are a stubborn vegetarian, then no one will give you disappointed.
- Mugaritz (San Entravian, Spain)
Cook of this institution (Andoni Luis Andruiz) – a molecular supporter (very fashionable today) kitchen. And visitors of his restaurant waiting for the real fireworks of taste – innovative dishes are prepared from completely incompatible, at first glance, products. The restaurant is officially recognized as the best culinary experiment and is marked by the well-deserved stars Michelin.
«Chip» The kitchen of the chef – in the scanty amount of salt (and even in its complete absence) to preserve the true taste of the ingredients. You will drive past Mugaritz, be sure to look and try peach soup with almonds, squid in red wine, Iberian pig in curry, vegetable soup with shrimps or dandelion with fern.
- L’Arpege (Paris)
Open restaurant not so long ago (1986.), but famous for the whole world. Chef – Alan Passar (culinary revolutionary and innovator), is included in the list of the best cooks on the planet. Pretty simple interior with more than compensated by sophistication of dishes. No gourmet will remain hungry.
Here you will be offered truffles (corporate dish), Thai «Crab Carry», sea line in mustard and couscous with molluscs and vegetables, beans with almonds and peaches, egg shaud-frid (grievous vinegar and, of course, maple syrup). Products for dishes are environmentally friendly, carefully grown on «household farms» Passara. Meat dishes are not in honor, mostly – vegetables, herbs and endless fantasy chef.
- Paul Bocuse (Lyon, France)
Past this institution you will definitely not drive – Pistashkovo-Ralnic facade and an impressive sign are visible from afar. Chef, «Grandpa» Paul Sokim will surprise you and conquer the art of gastronomy in just 170-200 euros. «Konk» Cooks – Classic, Traditions and nothing superfluous! The table will have to be ordered in advance – the queue to the grandfather Bokuzi occupy a couple of months ahead. Tuxedo is not a mandatory requirement, but in the dies you, of course, will not be allowed.
Style – Casual, but exclusively elegant. And necessarily the requirement – to come on an empty stomach! Otherwise, you simply do not master all the masterpieces of a bedhouse, which will then regret for a long time. Service – high class, every spent euro is justified by the atmosphere of luxury and taste of dishes, and lunch you will remember as an exciting adventure. What to try? Soup «E.G.V.» (from truffles), famous pike meatballs, frrqes from chicken in gentle creamy sauce, best wines, snacks and cheese assorted, burgundy snails with herbs, lamb with thyme, casserole of their lobsters, «Floating Island» (meringue in chocolate sauce), cream from pumpkin, fillet of Cambals with noodles, etc.
- OUD SLUIS (Slais, Netherlands)
Of the 50 best restaurants in the world, the old gateway occupies not last. Sergio Herman (Chef and Gastronomic Virtuoso) is looking for ingredients for their dishes around the world and has a creative approach.
There are no such culinary vertices that he could not take. Dishes in this restaurant you are waiting for innovative, exceptional and fantastically delicious. Be sure to try Sake from the lemon zest, Lobsters in Mango and Shcherbet from Vasabi.
- Cracco Peck (Milan, Italy)
Young restaurant age (open in 2007.) In this case, the value does not have – the institution conquers more and more hearts of true gourmets every year. In this serene culinary oasis with a century-old history, you will get acquainted with real Italian cuisine from Carlo Krakko.
Wear clothes for a reasonable (get away from the restaurant you will not want) and enjoy a fantastic dinner for just 150 euros. Be sure to pay attention to the saffron risotto and ravioli in the cod oil, on the calf kidney (they are served with the sea hero and curls), on a chocolate and tomato chocolate, snails with a peas and oyster salad.
- Hof Van Cleve (CrishOUTEM, Belgium)
A modest farmhouse and an equally modest sign, the interior of the hall is also very ascetic, but the restaurant is deservedly awarded 3 stars Michelin, and the queue to Peter Guosensu (Chef) does not end. Gosensa style – multi-layered dishes and amazing taste combinations. The chef will meet you with my wife, feed as kings for 200-250 euros and even spends up. It is impossible to be late here, and when you cancel the table you will have to pay 150 Euro-money penalty.
It is worth trying a langustine with algae and beetroot, chocolate dessert with hazelnuts and apricots, shrimps with champignons under sauce «muslin», Sea perch with Maracuy, Ossebuko with Gryricini, sea scallops with acute sausage, chocolate in Madagascar, veal under foie gras, etc. All products – from a chef farm, 72 pages in a wine list, traced waiters and a mandatory excursion in «history» Each dish.
- Arzak (San Sebastian, Spain)
Institution with elegant table appliances, heavy tablecloths and generally patriarchal interior. Restaurant, existing for more than half a century, heads the chef Juan-Maria Arzak with his daughter.
«Techno-emotional» Arzak’s kitchen has long conquered the world, entered the 50-ku of the best restaurants and was marked with 3 stars Michelin. Traditional Basque dishes are distinguished by original and bright decoration, and their base is the culture of ancestors. It will be a serious omission – do not try smoked tuna with cedar nuts and figs or beef under confetti from spinach and pepper.
- Louis XV (Monte Carlo, Monaco)
The most chic restaurant in the world. Baroque style, abundance of mirrors and crystal chandeliers, flawless white tablecloths, truly royal interior. Chef and directly owner of the institution – Maestro Cooking Alain Dupiss. The basis of the philosophy of restaurant genius is the sophistication and refinement of dishes, the traditions of the Mediterranean cuisine and the surprise in the recipe.
What masterpieces from Dupass should try? Pumpkin Patty Stuffed Pie, Pigeon Breast With Duck Cookie, Corporate Desert With Praline, Milk Lock with Dill, Risotto with Parmesan Laces and Asparagus. Do not forget to dress elegantly and book a table at least in a week.
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