The Best of »Falstaff Top Europe 2024«
The luxurious and elegant gourmet restaurant in the Jardin des Champs-Elysées has long been a Parisian institution. It serves authentic "haute cuisine" that is deeply rooted in French classics, but also includes modern touches. A first-class encounter!
Mauro Colagreco is Argentinian, but his passion is for Mediterranean cuisine, with his extraordinary dishes based on the lunar calendar and the phases of the moon. Home-grown vegetables and hand-picked fish and meat form the basis of his creative cuisine.
Ángel León's revolutionary new seafood cuisine surprises with atypical ingredients from the great larder of the sea and the latest techniques with which he creates sophisticated creations. Dishes such as king crab essence, sea bacon, sea cucumber crackers or seafood sausages and seaweed gummies are an expression of León's ambition to discover new ingredients from the sea and develop them sustainably. The two tasting menus, which change according to León's current catch, offer extraterrestrial flavours from the most mysterious corners of our seas.
A gastronomic institution in San Sebastian for many years, Juan Mari Arzak and his daughter Elena are among the country's gastronomic elite. His creative, sometimes experimental cuisine is imaginative and the dishes impress with their lasting aromas and intense flavours.
Just a few steps from the sea, the hotel not only offers luxurious suites, but also a restaurant where Spanish hospitality is served to perfection. Chef Tono Perez serves all the creativity of modern regional cuisine in a single menu.
Gilles Goujon runs his restaurant in the small village of Fontjoncouse, supported by his two sons Enzo and Alex. The food is "haute cuisine", unpretentious and relaxed, but each dish is prepared with precise craftsmanship and perfect flavours.
Tim Boury and Inge Waeles' brick villa has been a haven of modern gastronomy and the very finest taste for years. The cuisine is lively, creative and open to new ideas, but not without skillfully incorporating classic elements into the first-class dishes.
Renovated just a year ago, the restaurant impresses with its warm ambience. Head chef Clare Smyth not only serves her classic "potato and roe" and "core-teser" dessert, her tasting menu is full of gastronomic surprises.
Every single dish is prepared using only the best ingredients. The creations stand out for their exceptional appearance and bear witness to a constant search for intense and rich flavours, between tradition and high-quality raw materials. The wine list is refined and well-stocked.
Local produce with a focus on sustainability: the three Rica brothers, Joan and Jodie in the kitchen, and Josep as sommelier, place great emphasis on aromatic, balanced and uncomplicated dishes in their chic restaurant. The starters are in a class of their own.
In his Milanese restaurant, Enrico Bartolini never ceases to surprise with cuisine that skillfully showcases the best seasonal ingredients from the region - creative, exciting and innovative. The "Mudec Experience" is a tasting menu that should definitely be tried. The extensive and sophisticated wine list also offers some rarities.
Luxury down to the last detail, the stylishly decorated restaurant in the legendary Parisian hotel is a firm gourmet hotspot in the French capital. Chef Arnaud Faye ensures this with his "haute cuisine", which interprets classics with a sometimes beguiling lightness.
The chic country house, which also offers elegant hotel rooms, is one of Champagne's gastronomic flagships. Arnaud Lallement has cooked the friendly family business into the top group of French restaurants with his outstanding cuisine.
Many of the ingredients that chef Simon Rogans uses in his creative dishes come from his own garden and are picked fresh every day. Sustainability with full flavour dominates the entire aromatic cuisine of the simply puristically furnished restaurant. .
Alexandre and Céline Couillon run their small restaurant with passion. The cuisine is also unpretentious, with a focus on the absolute freshness and first-class quality of the produce. The tasting menu is correspondingly varied, a gourmet journey in a class of its own.
Under the direction of the famous chef Heinz Beck, this cuisine is one of the most international in Italy. Its strength lies in its balance, constant experimentation and Mediterranean character. Impeccable service and a fantastic wine list make for a unique experience.
You can experience and taste what the south of France has to offer in gastronomic terms at Fabien Ferré. His restaurant in the chic Provençal luxury resort is the ideal place to experience Mediterranean cuisine in all its finesse and aromatic subtleties.
There is hardly a more beautiful backdrop for top Mediterranean cuisine than the picturesque Gulf of Saint Tropez. In the luxury hotel's gourmet restaurant surrounded by pine trees, chef Arnaud Donckele offers his aromatic creations, perfectly prepared and arranged.
In the elegant restaurant at the Hotel Cheval Blanc, Yannick Alléno treats his guests to contemporary cuisine that adds new creative touches to haute cuisine. Yannick Alléno's famous sauces are the aromatic bridge, genuine and lasting masterpieces.