A grandious fine-dining Michelin experience in Portugal with the dining room’s breath-stealing Atlantic views.The restaurant opened in 2007, with Hans Neuner as Executive Chef. Two years later, it earned its first Michelin star, and in 2011, the second. Menus are designed to showcase the finest local ingredients and produce, change with the seasons.
After several months of refurbishing, the Plaza Athénée hotel has reopened its doors and with it, the restaurant « Alain Ducasse au Plaza Athénée ». Here, Alain Ducasse tells a personal and radical story, continuing the work he began twenty-five years ago.
Tetsuya’s serves a degustation menu. The degustation is unique, based on the Japanese philosophy of using natural seasonal flavours, enhanced by classic French technique and utilising the freshest possible ingredients.
Chef Thomas Keller’s technique has become so famous that Pixar studios asked him to create the ratatouille featured at the end of the film “Ratatouille”. In the heart of Napa Valley, this emblematic three-star Chef, whose restaurant Per Se is a New York culinary landmark, has created one of California’s finest dining spots.
Since the birth of Restaurant Kong Hans Kælder in 1976 the restaurant has aimed to be among the finest and best in Denmark. Located in the oldest building in Copenhagen. Gothic arches, constructed more than half a millennium ago, lend the restaurant its medieval atmosphere.