2014 EUROPEAN TOP 100 RESTAURANTS - JUST MISSED
121
BUEREHIESEL
BUEREHIESEL
Though Eric Westermann has replaced his father, Antoine, in the kitchen, delegates to the European Parliament still flock to this restaurant in order to enjoy the type of luxurious cooking that keeps the bourgeoisie sated. If you go, do not miss the house’s signature frogs’ legs dish.
Bubbling under.
Bubbling under.
122
PATRICK GUILBAUD
PATRICK GUILBAUD
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.
Bubbling under.
Bubbling under.
123
IBAI
IBAI
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.
Bubbling under.
Bubbling under.
124
CINC SENTITS
CINC SENTITS
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.
Bubbling under.
Bubbling under.
125
ALKIMIA
ALKIMIA
Although Jordi Vilà is not as well-known as some of Spain's more famous chefs, he serves some of the most enjoyable and consistent modern cooking in the country at this restaurant in Barcelona's Eixample district.
Ranked 94 in 2013; Ranked 66 in 2012.
Ranked 94 in 2013; Ranked 66 in 2012.
