The Best of »Falstaff Online International 2024«

A Kioto Matcha gin and tonic is a refreshing way to start enjoying Dabiz Muñoz's creative fusion cuisine. Avant-garde, disruptive and risky cuisine is served in an ambience reminiscent of an Asian street market. Street food from different parts of the world merges with haute cuisine techniques to create explosive combinations such as the chilli lobster or the beef that travels from Thailand to Mexico - and of course there is no shortage of spectacular cocktails here either.

Chef Benito Gómez has made Ronda his home and focuses entirely on authenticity and the product in its best form. The flavours of his creative cuisine have recognisable roots in the local tradition, the essence of which he respectfully presents in a sophisticated interplay of contrasts and textures. The two tasting menus "Bardal" and "Gran Menú Bardal" can be seen as a tribute to the cuisine and products of the region.

The gourmet restaurant at the Gran Meliá Sancti Petri hotel offers many of the dishes that have earned acclaimed chef Ángel León the reputation of "chef of the sea". His contemporary cuisine, which draws on the resources of the Mediterranean and the Atlantic, offers such extraordinary creations as caviar salad, fried bell peppers in a chilled soup or bluefin tuna ham. His creativity does not stop at the dessert menu either. Seaweed millefeuille or moray eel mochi are a special treat and a successful combination of the maritime world with sweeter textures. An extensive wine list complements the exceptional gastronomic offering.

Riccardo Lucque's renowned restaurant has rightly received the highest accolades for years for its highly elegant, immaculately presented cuisine. The wine list also deserves recognition. In 2024, it reached 25th place in the "50 Top Italy" ranking.

Chef Ricardo Costa conjures up elegant compositions from the country's best ingredients. Using Portuguese flavours and preparation methods, he creates a contemporary national cuisine in a class of its own. The Yeatman wine list is equally impressive.

The restaurant, which is part of the elegant Four Seasons Hotel, celebrates refined Italian cuisine made from seasonal premium ingredients. Mushroom risotto with truffles or tartare with Oscietra caviar - a feast for the eyes! - may also be accompanied by a glass of Champagne.

Alma - soul - is the name of the restaurant run by award-winning chef Henrique Sá Pessoa. Here you can enjoy elegant, contemporary, soulful Portuguese cuisine in a particularly beautiful dining room in a robust 18th century villa.

The Antiquum is not only one of the best restaurants in the city, it is also one of the most idyllic, thanks to its location in the "Museu Romantico" in a park. The creative cuisine consists mainly of local produce, spiced up with international delicacies.

At Palazzo Portinari in the centre of Florence, chef Vito Mollica offers flavourful Michelin-starred cuisine with a focus on fish. The attentive service and the wine list, which bears the signature of Clizia Zuin, make for a great experience.

A restaurant couldn't be more beautifully situated: right on the beach with a view of the Atlantic Ocean. Michelin-starred chef Rui Paula serves a menu with 6, 12 or 21 courses, and his delicate dishes can also be ordered à la carte. There is also a fine selection of wines.

At Cinc Sentits - five senses - the name says it all. In this elegant Michelin-starred restaurant, the team creates a sensory experience in a class of its own. However, the focus is always on the food: the dishes are special without being complicated.

Paco Pérez cooks modern Mediterranean cuisine with Far Eastern accents in his award-winning restaurant. For him, this includes using the best local produce, which gives his dishes a special quality.

Il Palagio in the Four Seasons Hotel exudes charm and elegance. Head chef Paolo Lavezzini knows how to conjure up first-class ingredients and a variety of dishes, many with a Tuscan touch. The wine list by Walter Meccia is also worth mentioning.

Super-stylish pizza napoletana and aperitivo restaurant in the Vinohrady district. The dough and ingredients - anchovies from Cetara, stracciatella di bufala from Puglia, mortadella from Bologna - are world class, and you can drink hand-selected natural wines to go with them.

Culinary indulgence of a pleasantly relaxed kind in a gourmet restaurant with brick walls and a cozy, elegant flair. The menu features dry-aged special cuts from Italy, fresh fish, seafood, truffles, saffron risotto and much more.

At the gourmet restaurant La Gaia in the Ibiza Gran Hotel, guests can expect an exclusive journey of discovery through Mediterranean cuisine with a creative approach and fusion notes. Chef Óscar Molina presents dishes full of contrasts and environmental awareness that incorporate seasonal Ibizan ingredients. Two tasting menus are offered. All-day cooking events with internationally renowned chefs take place in summer.

Prague's famous artists' café enchants visitors all year round, but especially on rainy days with its nostalgic atmosphere. With breakfast, tartlets, canapés and, from eleven o'clock, hearty hot dishes, you can enjoy the view of Charles Bridge, the National Theatre and the castle.

Modern cuisine with Andalusian roots is served. Head chef Julio Fernández knows how to capture the traditional flavours of the south and transform them into contemporary cuisine. Thanks to the open kitchen, you have a clear view of the team creating gastronomic works of art and highlighting the gastronomic tradition of Andalusia, which has grown over centuries and has a clear Arabic influence. The two tasting menus are created daily to preserve the authenticity of the local ingredients and products as well as their seasonality.

Each dish is a culinary masterpiece in this intimate space at the Hotel Café Royal. The tasting menu features a selection of the finest ingredients, including Devon smoked eel, foie gras and clam chowder. The attentive staff are available to assist with the extensive wine list.

Chef José Avillez brings Portuguese cuisine into the 21st century at Belcanto. He looks back and forward at the same time, creating contemporary dishes that are beautiful to look at and, above all, delicious to eat.