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BUEREHIESEL

Auch wenn Eric Westermann in der Kueche seine Vater Antoine ersetzt hat, Europaparlamentarier stroemen immer nochj in dieses Restaurant um eine Art der Luxuskueche zu geniessen, die das Grossbuergertum bei Laune haelt. Wenn Sie nicht hingehen verpassen sie die Hausspezialitaet Froschschenkel.

4 Parc de l'Orangerie Strasbourg, Frankreich
+33 3 88 45 56 65
www.buerehiesel.fr

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PATRICK GUILBAUD

(German translation to be posted shortly.) Serving “perfectly executed” dishes based around Irish ingredients, like a glazed fillet of Wicklow lamb, a pressé of game birds and pan-roasted native red deer, Patrick Guilbaud’s restaurant has been the anchor of the Irish haute cuisine movement for the past 33 years.

21 Upper Merrion St Dublin 2, Irland
+353 1 676 4192
www.restaurantpatrickguilbaud.ie

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IBAI

(German translation to be posted shortly.) After typical meals consisting of sausages, vegetable soup, sautéed mushrooms, grilled squid, hake cheeks with clams or pork in a curry sauce, reviewers tell us this asador located in the old town of San Sebastian can be mentioned in the same breath as Elkano and Etxebarri.

Guetaria 15 San Sebastian, Spanien
34 943 42 87 64

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CINC SENTITS

(German translation to be posted shortly.) It’s not surprising that Jordi Artal’s place, which attracts comments like “the dishes were a work of art” and “assured, precise and delicious cooking with gorgeous presentations,” is the restaurant that our reviewers are most likely to choose when they visit Barcelona.

Carrer d'Aribau, 58 Barcelona, Spanien
+34 933 23 94 90
www.cincsentits.com

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ALKIMIA

Auch wenn Jordi Vilà nicht so bekannt ist wie einige der spanischen Kochsuperstars, seine zeitgemässe Küche im Eixample Bezirk von Barcelona ist eine der angenehmsten und beständigsten im Lande.

Indústria 79 E Barcelona, Spanien
93 207 6115
www.alkimia.cat