Europe's 10 most expensive restaurants

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8giSBSt4KdU1MaXaNOu9at-kCZnliu7T8ytR7bGOWPXg0RtLu2urmZwDDhBf-YdF174V4dDD083reUe5I9x1nhdc-VjFVNBWA4l6Z3tIFelI9MTXHTH00-J1GqJCMCPjoFJVo6WdDUQ/s1600/Le-Louis-XV-Alain-Ducasse-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8giSBSt4KdU1MaXaNOu9at-kCZnliu7T8ytR7bGOWPXg0RtLu2urmZwDDhBf-YdF174V4dDD083reUe5I9x1nhdc-VjFVNBWA4l6Z3tIFelI9MTXHTH00-J1GqJCMCPjoFJVo6WdDUQ/s1600/Le-Louis-XV-Alain-Ducasse-passion4luxury.jpg" width="640" /></a></div><a name="more"></a><br /><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">These temples to haute cuisine are still unashamedly, perhaps reassuringly, expensive.</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">In this rarefied world of showy dining, the cost of a single dish nudges into three figures.</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">And that's before you pay 730 Euro ($1,000) for a bottle of wine.</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">In return you get some of the world's most prized ingredients -- truffles, caviar, blue lobster -- served in fantastic surroundings.</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">France leads the way, with four restaurants making our list -- five if you count Monte Carlo.</span></div><div style="text-align: justify;"><span lang="EN-US">It is, after all, the land where Michelin stars are as common as the designer handbags that get their own chair in these glittering palaces.</span></div><br /><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US"><b>1. Le Meurice - Alain Ducasse (Paris)</b></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBM2cZ0C3YGOiwHBqg_dXJ_bfT-ibLk7phhsZ7JNHZwCfcN3MhLjwVEU3A5y1veiVD_1n6dModw1qZUmejcdOTVMlR600H9Vkqfc0fnidE2Ht724nNe17cEqWPY7f1PvZMrKzlsrct_A/s1600/France_Paris_Le-Meurice_Restaurant-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBM2cZ0C3YGOiwHBqg_dXJ_bfT-ibLk7phhsZ7JNHZwCfcN3MhLjwVEU3A5y1veiVD_1n6dModw1qZUmejcdOTVMlR600H9Vkqfc0fnidE2Ht724nNe17cEqWPY7f1PvZMrKzlsrct_A/s1600/France_Paris_Le-Meurice_Restaurant-passion4luxury.jpg" width="640" /></a><span lang="EN-US"><b> </b></span><br /><div class="MsoNormal"><span lang="EN-US">The king of haute cuisine, Alain Ducasse, holds court in the Versailles-style grandeur of one of Paris's finest hotels.</span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US">While there's gold lining the walls of this three-Michelin-starred restaurant overlooking the Tuileries gardens, there's black gold on the plate -- supremely expensive black truffle.</span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US"><b>Signature diner</b>: Refined gourmet with a nose for earthy pleasures.</span></div><div class="MsoNormal"><b>Signature dish</b>: Whatever truffle dish suits the season. A starter of scallops and black truffle goes for<br />120 Euro ($165).</div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US"> </span></div><span lang="EN-US"><a href="http://www.dorchestercollection.com/en/paris/le-meurice/restaurants-bars">Le Meurice</a>, 228 Rue de Rivoli, Paris, France; +33 1 44 58 10 55</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US"> </span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US"> <b>2. Sketch Lecture Room & Library (London) </b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-FjtVmuUYlJ73Iz2Uca-drajrJtouQNSs6TsvWS8FaPyjnoNVx-7RVKNNbiONFtAYp9MliQFRttfkcWmrZjPgUJKKVvsVoWL3mxpo1TeJixfv7p_fzLcjHuojsyialJvWSGVcHeqJYo/s1600/sketch-lecture-room-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-FjtVmuUYlJ73Iz2Uca-drajrJtouQNSs6TsvWS8FaPyjnoNVx-7RVKNNbiONFtAYp9MliQFRttfkcWmrZjPgUJKKVvsVoWL3mxpo1TeJixfv7p_fzLcjHuojsyialJvWSGVcHeqJYo/s1600/sketch-lecture-room-passion4luxury.jpg" width="640" /></a></div><div class="MsoNormal" style="text-align: justify;"><div class="MsoNormal"><span lang="EN-US">This top-price British venture created a stir when it opened in 2002 as people swooned at the thought of paying $66 for a starter.</span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US">They're still stunned, but as much by the outlandish decor of this dazzling Mayfair townhouse as by the prices.</span></div><div class="MsoNormal"><span lang="EN-US">The a la carte menu remains eye-wateringly expensive, hence the popularity of the seven-course tasting menu for the bargain price of $157.</span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US"><b>Signature diner:</b> Jaded aging hip</span>sters who like to flash their cash.</div><div class="MsoNormal"><span lang="EN-US"><b>Signature dish</b>: Langoustine done five ways, from raw to grilled.</span></div><div class="MsoNormal"><span lang="EN-US">A snip at 58 Euro ($80) -- then again, it's only a starter.</span></div><b style="background-color: white; font-family: arial; font-size: 14px; line-height: 19px; margin: 0px; padding: 0px;"> </b><br /><div class="MsoNormal"><span lang="EN-US"><a href="http://www.sketch.uk.com/">Sketch</a>, 9 Conduit St., London; +44 20 7659 4500</span><br /><br /><span lang="EN-US"> </span><span lang="EN-US"><b>3. Restaurant Paul Bocuse (Lyon, France)</b></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0alo42Cu97DxKUP2svF2JpWm2hYkq-C8GX0DoYAHEFoI4UE01cWtEp8RlbdtOUSIX81Dts2UbEdJFN9tnPNc0Bf_9ChlFtc5gu3l_Zptf0oSUxxyLTKRJEb7dNlRTRE7k8bP-DM2Byw/s1600/Restaurant+Paul+Bocuse-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0alo42Cu97DxKUP2svF2JpWm2hYkq-C8GX0DoYAHEFoI4UE01cWtEp8RlbdtOUSIX81Dts2UbEdJFN9tnPNc0Bf_9ChlFtc5gu3l_Zptf0oSUxxyLTKRJEb7dNlRTRE7k8bP-DM2Byw/s1600/Restaurant+Paul+Bocuse-passion4luxury.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span lang="EN-US"><b> </b></span>Chefs come and go, but Paul Bocuse can rest in the knowledge that his restaurant just north of Lyon has held three Michelin stars since 1965.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="MsoNormal"><b>Signature diner</b>: Serious gourmets intent on worshipping at the temple of French cuisine.</div><div class="MsoNormal"><span lang="EN-US"><b>Signature dish</b>: It's a tie between the truffle soup Bocuse created for French president Valery Giscard d'Estaing back in 1975 85 Euro ($117) and the main course of red mullet dressed in crusty potato scales 60 Euro ($83).</span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.bocuse.fr/">RestaurantPaul Bocuse</a>, 40 Rue de la Plage, Lyon, France; +33 4 72 42 90 90</div><div class="separator" style="clear: both; text-align: left;"><br /></div><b>4. Noma (Copenhagen, Denmark)</b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSffyuGF_G2UL4CWSaukgM8lEgCVIQ_7x161rTAFGKajS_Gcy3HDrodiOWiK4lPrPF9VtU2oC5K1tgQgS0x3heqe_duAoi0Cs9zoz5KLvRvi3NhhKXu7khExCuGzb2dO7-iy_NoebclDg/s1600/noma+restaurant-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSffyuGF_G2UL4CWSaukgM8lEgCVIQ_7x161rTAFGKajS_Gcy3HDrodiOWiK4lPrPF9VtU2oC5K1tgQgS0x3heqe_duAoi0Cs9zoz5KLvRvi3NhhKXu7khExCuGzb2dO7-iy_NoebclDg/s1600/noma+restaurant-passion4luxury.jpg" width="640" /></a></div><div class="separator"><b><span style="background: white; font-family: "Arial","sans-serif"; font-size: 12.5pt;"></span></b><span lang="EN-US" style="mso-ansi-language: EN-US;">Chef Rene Redzepi's creed is: If it's not available in the Nordic regions, it's not going on the plate.</span> </div><br /><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US;">He's taken foraging to a new level, feeding people stuff you wouldn't know was edible.</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US;"><a href="http://passion4luxury.blogspot.gr/2012/08/noma-best-restaurant-in-world.html">Noma</a>has been named as the world's best for three years in a row by Restaurant magazine.</span></div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US;">If you book now you might get a table sometime this century.</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><strong><span lang="EN-US" style="mso-ansi-language: EN-US;">Signature diner:</span></strong><span lang="EN-US" style="mso-ansi-language: EN-US;"> Those who like their cuisine on the cutting edge.</span></div><div class="cnnstorypgraphtxt"><strong><span lang="EN-US" style="mso-ansi-language: EN-US;">Signature dish:</span></strong><span lang="EN-US" style="mso-ansi-language: EN-US;"> Wild duck so local you can practically pinpoint the last river it swam in.</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><a href="http://noma.dk/" target="_blank">Noma</a>, Strandgade 93, Copenhagen, Denmark; +45 32 96 32 97</div><div class="cnnstorypgraphtxt">  </div><div class="cnn_storypgraphtxt cnn_storypgraph36"><strong>5. Restaurant Pic (Valence, France</strong><strong>)</strong></div><div class="cnn_storypgraphtxt cnn_storypgraph36"><strong></strong></div><div class="separator" style="clear: both; text-align: center;"><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwfoE2QSu7ykZkuffoCg0tgwzqNI_woqErXqg3cgaq7LeGto2Petd9-H6OG6nPRarlt2eDP4PLj68uyZPb7bGr72DXu8dB08ZKWB8j1zh9yIoKhnYfapf6Y7pQmrTPjFiwRXR16rOfhzA/s1600/restaurant-pic-valence-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwfoE2QSu7ykZkuffoCg0tgwzqNI_woqErXqg3cgaq7LeGto2Petd9-H6OG6nPRarlt2eDP4PLj68uyZPb7bGr72DXu8dB08ZKWB8j1zh9yIoKhnYfapf6Y7pQmrTPjFiwRXR16rOfhzA/s1600/restaurant-pic-valence-passion4luxury.jpg" width="640" /></a></strong></div><br /><div class="cnn_storypgraphtxt cnn_storypgraph36"><strong> </strong><span lang="EN-US" style="mso-ansi-language: EN-US;">Anne-Sophie Pic is France's only female chef with three Michelin stars.</span></div><div class="cnn_storypgraphtxt cnn_storypgraph36"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span> </div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US;">It's in her blood -- she's carrying on the family dynasty started by her great grandmother in 1889.</span></div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US;">There's no shout-y male chef nonsense here -- it's subtly and exquisitely classy.</span></div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US;">But you might let out a little scream at the 330 ($455) set menu.</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><strong><span lang="EN-US" style="mso-ansi-language: EN-US;">Signature diner:</span></strong><span lang="EN-US" style="mso-ansi-language: EN-US;"> Well-bred, well-dressed and well-behaved. Save your vulgar bling for the Riviera, please.</span></div><div class="cnnstorypgraphtxt"><strong><span lang="EN-US" style="mso-ansi-language: EN-US;">Signature dish:</span></strong><span lang="EN-US" style="mso-ansi-language: EN-US;"> Sea bass with caviar, created by Pic's father in 1971.</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><span style="mso-bidi-font-style: italic;"><a href="http://www.pic-valence.com/" target="_blank"><span lang="EN-US" style="mso-ansi-language: EN-US;">Restaurant Pic</span></a></span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-style: italic;">, 285 Avenue Victor Hugo, Valence, France; +33 4 75</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-style: italic;"> </span><strong><span lang="EN-US" style="mso-ansi-language: EN-US;">6. Solo Per Due (Vacone, Umbria, Italy)</span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibD4oFwCY_u8N99KZ7_jpJ5gBn4rB3tTyscgs3bmE7EgX88cG_0-GpsG-KKPUrnwntVRkif5IPv-Bxl_StNh0lmlzt760q5lE8D62MELg2Y-aHWnry8PaNAyoKGlZd2OeAIgsZTPXgRiY/s1600/soloperdue_soloperdue-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibD4oFwCY_u8N99KZ7_jpJ5gBn4rB3tTyscgs3bmE7EgX88cG_0-GpsG-KKPUrnwntVRkif5IPv-Bxl_StNh0lmlzt760q5lE8D62MELg2Y-aHWnry8PaNAyoKGlZd2OeAIgsZTPXgRiY/s1600/soloperdue_soloperdue-passion4luxury.jpg" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">If a busy, buzzy restaurant is your thing, you might want to think twice about booking this 19th-century villa in the central Italian countryside.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">"Solo Per Due" means "only for two" -- there's just one table, one menu and one price: 250 Euro ($345) per person (not including wine).</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;"> </span>But if you're looking for romance as well as riches, this is the place.</div><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;"></span><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">Signature diner:</span></b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;"> Seriously loved-up fans of Italian food.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">Signature dish:</span></b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;"> Some of the best cannoli you'll get north of Sicily.</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;"><a href="http://www.soloperdue.com/">Sole per Due</a>, Via Villa di Orazio 2, Vacone, Italy; +39 0746 676873</span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;"> </span><strong><span lang="EN-US" style="mso-ansi-language: EN-US;">7. La Marmite (St. Moritz, Switzerland)</span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mKra5hw0em5vCMuflnAjkeHvdTxezv-1Ytnw15FEOWAz0NBvv2Cca-9tVw-wSR-5xtt598E_tQcT8hKrTKvo7bx7OP_bA-gJ2UwFV3QN5yePfLAjh7TLZf_cf2TDULGVquFSw1Uiio0/s1600/La+Marmite+St.+Moritz-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mKra5hw0em5vCMuflnAjkeHvdTxezv-1Ytnw15FEOWAz0NBvv2Cca-9tVw-wSR-5xtt598E_tQcT8hKrTKvo7bx7OP_bA-gJ2UwFV3QN5yePfLAjh7TLZf_cf2TDULGVquFSw1Uiio0/s1600/La+Marmite+St.+Moritz-passion4luxury.jpg" width="640" /></a></div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US;">The altitude matches the prices at this St. Moritz institution at the top of Corviglia mountain.</span></div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US;">Perched 2,468 meters over Switzerland's swankiest resort, La Marmite calls itself the highest gourmet restaurant in the Alps.</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US;">Fish and chips means caviar and even the humble club sandwich is made with lobster.</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><strong><span lang="EN-US" style="mso-ansi-language: EN-US;">Signature diner:</span></strong><span lang="EN-US" style="mso-ansi-language: EN-US;"> The nouveau riche of the ski world.</span></div><div class="cnnstorypgraphtxt"><strong><span lang="EN-US" style="mso-ansi-language: EN-US;">Signature dish</span></strong><span lang="EN-US" style="mso-ansi-language: EN-US;">: Carrousel, a mixed platter of foie gras, smoked salmon, lobster and caviar for </span></div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US;">270 Euro ($370).</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><span style="mso-bidi-font-style: italic;"><a href="http://www.mathisfood.ch/" target="_blank"><span lang="EN-US" style="mso-ansi-language: EN-US;">La Marmite</span></a></span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-style: italic;">, Corviglia, St Moritz; +41 81 833 6355</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-style: italic;"> </span><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">8. Le Louis XV Alain Ducasse (Monte Carlo, Monaco)</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRN0X_MuTLLQM3yQai_2VllqR5u8KTDZGHiHr23E7CxNzmTdoOOEaHk6ccseEb3mij2vZ2T1opGyDn1cNi9PzWT4pM-dCYWqj8Z4cfK3C_4L2QalswHvHi2KbOsw4A2eZ3qQPAFjFd04E/s1600/Le+Louis+XV+Alain+Ducasse-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRN0X_MuTLLQM3yQai_2VllqR5u8KTDZGHiHr23E7CxNzmTdoOOEaHk6ccseEb3mij2vZ2T1opGyDn1cNi9PzWT4pM-dCYWqj8Z4cfK3C_4L2QalswHvHi2KbOsw4A2eZ3qQPAFjFd04E/s1600/Le+Louis+XV+Alain+Ducasse-passion4luxury.jpg" width="640" /></a></div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US;">Back in 1987, Prince Rainier of Monaco hired Alain Ducasse (him again) to create a restaurant at the Hotel de Paris that would win three Michelin stars in four years.</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US;">The restaurant's namesake would have felt at home in the regal rococo splendor, where even the simple business of handing out the bread rolls has been turned into theater.</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><strong><span lang="EN-US" style="mso-ansi-language: EN-US;">Signature diner:</span></strong><span lang="EN-US" style="mso-ansi-language: EN-US;"> Well-heeled high rollers from the casino next door.</span></div><div class="cnnstorypgraphtxt"><strong><span lang="EN-US" style="mso-ansi-language: EN-US;">Signature dish:</span></strong><span lang="EN-US" style="mso-ansi-language: EN-US;"> Steamed blue lobster from the restaurant's tanks at 160 Euro ($220) a head.</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-style: italic;">Le Louis XV Alain Ducasse, Hotel de Paris, Place du Casino, Monte Carlo; +377 98 06 88 57</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><strong>9. Les Airelles (Courchevel, France)</strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hDN5KH2tsuz14EvPFylqhTD1swgqOvBu09Gu-dl2FdRcqPWlGkwaRu154xkUIOjL5L7itXrUMyoXwLWIe9A7CNTgtMgQuKsWusEARtT0YXe3m9w6madszPA6swenWcRXLWNsaAm5Ma0/s1600/les-airelles-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hDN5KH2tsuz14EvPFylqhTD1swgqOvBu09Gu-dl2FdRcqPWlGkwaRu154xkUIOjL5L7itXrUMyoXwLWIe9A7CNTgtMgQuKsWusEARtT0YXe3m9w6madszPA6swenWcRXLWNsaAm5Ma0/s1600/les-airelles-passion4luxury.jpg" width="640" /></a></div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US;">You won't be surprised to hear that the world's largest ski domain is also home to some of the most extravagantly expensive cuisine.</span></div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US;">Even the humblest espresso costs €5.</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US;">The pinnacle of the Three Valleys has to be Courchevel, where chef Pierre Gagnaire's seven-course tasting menu 250 Euro ($342) at <a href="http://passion4luxury.blogspot.gr/2012/12/hotel-de-charme-les-airelles-courchevel.html">Les Airelles</a> teems with luxurious ingredients.</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><strong><span lang="EN-US" style="mso-ansi-language: EN-US;">Signature diner:</span></strong><span lang="EN-US" style="mso-ansi-language: EN-US;"> Moscow millionaires.</span></div><div class="cnnstorypgraphtxt"><strong><span lang="EN-US" style="mso-ansi-language: EN-US;">Signature dish:</span></strong><span lang="EN-US" style="mso-ansi-language: EN-US;"> Vintage caviar served with vodka granita and borscht jelly.</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><span style="mso-bidi-font-style: italic;"><a href="http://www.airelles.fr/" target="_blank"><span lang="EN-US" style="mso-ansi-language: EN-US;">Les Airelles</span></a></span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-style: italic;">, Rue du Jardin Alpin, Courchevel, France; +33 4 79 00 38 38</span></div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-style: italic;"> </span><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EL;">10. La Pergola (Rome)</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmPea1tZ3L3rv-aGz5PihyNqi1HdXUo_5cYWWyDATDYMUdy0iQe-zsU9FwOxhDseulgKplGd06nvpNhHZG4qTEaNZwyBFqlOZ-xOjchNmXCUNoPzJFF7wd7HLnQQnVFWboyJvfratfmM/s1600/ristorante-la-pergola-roma-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmPea1tZ3L3rv-aGz5PihyNqi1HdXUo_5cYWWyDATDYMUdy0iQe-zsU9FwOxhDseulgKplGd06nvpNhHZG4qTEaNZwyBFqlOZ-xOjchNmXCUNoPzJFF7wd7HLnQQnVFWboyJvfratfmM/s1600/ristorante-la-pergola-roma-passion4luxury.jpg" width="640" /></a></div><div class="cnn_storypgraphtxt cnn_storypgraph75">Rome's only three-Michelin-starred restaurant comes with fantastic panoramic views of the Eternal City from its smart base in the Rome Cavalieri.</div><div class="cnn_storypgraphtxt cnn_storypgraph75"><br /></div><div class="cnn_storypgraphtxt cnn_storypgraph76">It also seriously loves the white truffle from Alba in northern Italy.</div><div class="cnn_storypgraphtxt cnn_storypgraph77">If La Pergola's "standard" nine-course menu at 210 Euro ($290) doesn't do it for you, you can pay an extra 85 Euro ($117) for a sprinkling of this magical ingredient.</div><div class="cnn_storypgraphtxt cnn_storypgraph77"><br /></div><div class="cnn_storypgraphtxt cnn_storypgraph78"><strong>Signature diner:</strong> Sophisticates who know a high-class place when they see one.</div><div class="cnn_storypgraphtxt cnn_storypgraph79"><strong>Signature dish: </strong>Red mullet with white truffles and puréed cannellini beans. Yours for only 98 Euro ($135).</div><div class="cnn_storypgraphtxt cnn_storypgraph79"><br /></div><div class="cnn_storypgraphtxt cnn_storypgraph80"><a href="http://www.romecavalieri.com/lapergola.php" target="_blank">La Pergola</a>, Via Alberto Cadlolo 101, Rome; +39 06 35091</div><div class="cnnstorypgraphtxt"><br /></div><div class="cnnstorypgraphtxt"><br /></div><b><span lang="EN-US" style="background: white; font-family: "Arial","sans-serif"; font-size: 12.5pt; mso-ansi-language: EN-US;"></span></b></div></div></div>

Europe's 10 most expensive restaurants

These temples to haute cuisine are still unashamedly, perhaps reassuringly, expensive. In this rarefied world of showy dining, the cost of a...

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Moreno Restaurant at Baglioni, Kensington

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6fKoFK5P4na_f1eXK9HJ3jH0UmH7rJMmn7PCUk5A5CZ1ShwOaKjtmPc_5eOxDxM_IiFGsfuhkY1OK9c3PgTAKvnU7McRllRSp2dkkQwete9_gcIr-ZVQK2kBJEaXY-KHZg023fefzrEO/s1600/Restaurant_Reviews_London-0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6fKoFK5P4na_f1eXK9HJ3jH0UmH7rJMmn7PCUk5A5CZ1ShwOaKjtmPc_5eOxDxM_IiFGsfuhkY1OK9c3PgTAKvnU7McRllRSp2dkkQwete9_gcIr-ZVQK2kBJEaXY-KHZg023fefzrEO/s640/Restaurant_Reviews_London-0002.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"> The posh restaurant is located in the Baglioni Hotel’s current Brunello restaurant.</div><a name="more"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXMWTnAEpMjo08RwLf54NC1gTk5KQ3D610enWVrHB8HrdWoewyNHtgct3YvRmofqR-nPA5r2cldgtIYffPynkAP2Zt06I7nwHnoo9jZRuV_sXqGb9n-ohRoGv8t9b5iXNT9WoZIHfbI65/s1600/Restaurant_Reviews_London-0009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXMWTnAEpMjo08RwLf54NC1gTk5KQ3D610enWVrHB8HrdWoewyNHtgct3YvRmofqR-nPA5r2cldgtIYffPynkAP2Zt06I7nwHnoo9jZRuV_sXqGb9n-ohRoGv8t9b5iXNT9WoZIHfbI65/s640/Restaurant_Reviews_London-0009.jpg" width="640" /></a></div><div style="text-align: center;">Moreno Cedroni is a star in Italy, where his new-wave fish restaurants have excited critics. Now he’s in charge of the restaurant at the Baglioni, where we loved the pretty plates of swordfish carpaccio and veal shank decorated with edible flowers, as well as the sweet Apulian waiter who accompanied each dish with ‘Please, you try!’ However, portions were skimpy and the vast, open-plan room can feel a bit windswept </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBiBFyfz8oNqRxSrSOhAk55AqfoMdxKN_sQyo0zT_6CQ2_f1b_bnL8VsQSoCupMUbl6Y4u-1AaT7Q1MFMJtkC0qWvLZULE77E91Pzk5qB-NOCRvQXm9x4uzH3DkiSal-cuxBUANwzBbYc/s1600/Restaurant_Reviews_London-0007-910x910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBiBFyfz8oNqRxSrSOhAk55AqfoMdxKN_sQyo0zT_6CQ2_f1b_bnL8VsQSoCupMUbl6Y4u-1AaT7Q1MFMJtkC0qWvLZULE77E91Pzk5qB-NOCRvQXm9x4uzH3DkiSal-cuxBUANwzBbYc/s640/Restaurant_Reviews_London-0007-910x910.jpg" width="640" /></a> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCXGoEGJUjBWuUUARAOMWG9XLYs7F9Bv3VMFGZkhT4Lr7QlHKG1ZliZrEOWDBeU2oyzgEBPxpuck3dZiae5I_U5-nSdZz4y8J5h4Pw6GrMKlm9peJqH26Qcq4odd8CSQL3NgA-GLTRf5x/s1600/Restaurant_Reviews_London-0006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCXGoEGJUjBWuUUARAOMWG9XLYs7F9Bv3VMFGZkhT4Lr7QlHKG1ZliZrEOWDBeU2oyzgEBPxpuck3dZiae5I_U5-nSdZz4y8J5h4Pw6GrMKlm9peJqH26Qcq4odd8CSQL3NgA-GLTRf5x/s640/Restaurant_Reviews_London-0006.jpg" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQVBtbzmWoAqQc8uwTB2kInsAdD5k6tFjIt_hWOSlcQI8zdfR89qL1nOqaxCugrn9jv5lQ4e03eCGJlSdqN845SurzUT8S0_xoaNSB4q-wqyC0n9OGsc3BC1kFrBNQk-BCPXikoJrJ0Tx/s1600/Restaurant_Reviews_London-0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQVBtbzmWoAqQc8uwTB2kInsAdD5k6tFjIt_hWOSlcQI8zdfR89qL1nOqaxCugrn9jv5lQ4e03eCGJlSdqN845SurzUT8S0_xoaNSB4q-wqyC0n9OGsc3BC1kFrBNQk-BCPXikoJrJ0Tx/s640/Restaurant_Reviews_London-0005.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltSzjf_sGhS3bnket8yk6qHqA3Y8Zcz1eOxa2GNpYh5vttH__jGZ9s5NVe9S4Sl8vzc_eS13D-kSOQhHDbTRpJoDsP-BZVQcfQjhy04jfMkR0xrMMJDRQIbEBtT4Cy10kAlfeyuYndri-/s1600/Restaurant_Reviews_London-0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltSzjf_sGhS3bnket8yk6qHqA3Y8Zcz1eOxa2GNpYh5vttH__jGZ9s5NVe9S4Sl8vzc_eS13D-kSOQhHDbTRpJoDsP-BZVQcfQjhy04jfMkR0xrMMJDRQIbEBtT4Cy10kAlfeyuYndri-/s640/Restaurant_Reviews_London-0003.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibmt6eD0-nNb6pka9g2YXoF3mHPEJwjtzeiuGt1LjfJtPTzw-de_PI0O24PNTDjxVwKrQKjXJujlxS1P6qKXdtpN_-1lU9VE2ThfC-rLcHeyupXn5DjrIThI7oNSvvm4aZezCvkJdLxrSF/s1600/Restaurant_Reviews_London-0004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibmt6eD0-nNb6pka9g2YXoF3mHPEJwjtzeiuGt1LjfJtPTzw-de_PI0O24PNTDjxVwKrQKjXJujlxS1P6qKXdtpN_-1lU9VE2ThfC-rLcHeyupXn5DjrIThI7oNSvvm4aZezCvkJdLxrSF/s640/Restaurant_Reviews_London-0004.jpg" width="640" /></a></div><div style="text-align: justify;">The service is slick and the attentive staff make the luxury London restaurant a great place to head for lunch or a quiet romantic dinner, the Baglioni Hotel is situated in the heart of London, opposite Hyde Park with charming views of Kensington Gardens and Palace.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkvYBB4wv8KQIH-5u2DsexRmiFiVJjH4iW7t9_CJc4LuOiMEFK-7y3oZd08DoLfmt3pO_1ApOSZxrMOLV7U_-Pp8Y-fpZkThWJF8bFp0nJy_xJSiMg4uen95CkPTvP8jbaqELz8NS3yS3R/s1600/8598_meeting_kensingtonsuite_baglioni_london.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkvYBB4wv8KQIH-5u2DsexRmiFiVJjH4iW7t9_CJc4LuOiMEFK-7y3oZd08DoLfmt3pO_1ApOSZxrMOLV7U_-Pp8Y-fpZkThWJF8bFp0nJy_xJSiMg4uen95CkPTvP8jbaqELz8NS3yS3R/s640/8598_meeting_kensingtonsuite_baglioni_london.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC12iyDNvOUeB7AoOxKDfENPq5tkuISD14wNSwkfGki0OFjiDQQtlePH82yzOlqSGnfZkRDTDkiHAphngc9Zn0NFvVN46FY1O7q9RV41gdfkA_KnmtnnGO2MZ_ntlZGDw5MMblSt1kja5l/s1600/Restaurant_Reviews_London-0006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC12iyDNvOUeB7AoOxKDfENPq5tkuISD14wNSwkfGki0OFjiDQQtlePH82yzOlqSGnfZkRDTDkiHAphngc9Zn0NFvVN46FY1O7q9RV41gdfkA_KnmtnnGO2MZ_ntlZGDw5MMblSt1kja5l/s640/Restaurant_Reviews_London-0006.jpg" width="640" /></a></div></div><div style="text-align: center;"><i><a href="http://www.baglionihotels.com/category/baglioni-hotel-london">Moreno at Baglioni</a>, 60 Hyde Park Gate, London SW7 5BB, England, </i></div><div style="text-align: center;"></div><div style="text-align: center;"><br /></div><br /><div style="text-align: justify;"><br /></div></div>

Moreno Restaurant at Baglioni, Kensington

 The posh restaurant is located in the Baglioni Hotel’s current Brunello restaurant. Moreno Cedroni is a star in Italy, where his new-wave f...

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Europe with 8 of the World’s 10 Best Restaurants

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQyokcpV71dnAJusEplkgOYeRNNuL_64pRDSliKIbpAsfYR-jnOhKAKniMXGTvfNuFKZsuA7RqassUeOWgk3XtrX_HGWlblSygnjbTExbSDvGKSHtii7-l5OqzfjNpdiEi58hKN9VGDzZ/s1600/Best+restaurants+of+the+world+2013-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQyokcpV71dnAJusEplkgOYeRNNuL_64pRDSliKIbpAsfYR-jnOhKAKniMXGTvfNuFKZsuA7RqassUeOWgk3XtrX_HGWlblSygnjbTExbSDvGKSHtii7-l5OqzfjNpdiEi58hKN9VGDzZ/s640/Best+restaurants+of+the+world+2013-passion4luxury.jpg" width="640" /></a></div><a name="more"></a><br />We couldn’t be more proud. On the <strong>World’s 50 Best Restaurants 2013, </strong>Europe dominated the list<strong>,</strong> taking eight places in the<strong> Top 10</strong>.<br /><br /> Of those eight, <strong>Spain wins the most top restaurants</strong>, with #1, #4 and #8. A sampling of other European countries are represented in the remaining spots, including Denmark (#2), Italy (#3), England (#7), Austria (#9) and newcomer Germany (at #10).<br /><br /> Here’s the rundown of <strong>Europe’s Best Restaurants:</strong><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBl3T6faiB7432NbZfWsr6XeNs3H93_2v576-FLe2wAXm3Uy7c5X2YGTjdZ2KcvqIpQshXWd11IYDdi9qAiwY0k12jqbjnWS8ELQni04ILjkNL6bnrojebaUQKNqMIxJlCWiT7iILbJPqw/s1600/El-Celler-de-Can-Roca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBl3T6faiB7432NbZfWsr6XeNs3H93_2v576-FLe2wAXm3Uy7c5X2YGTjdZ2KcvqIpQshXWd11IYDdi9qAiwY0k12jqbjnWS8ELQni04ILjkNL6bnrojebaUQKNqMIxJlCWiT7iILbJPqw/s640/El-Celler-de-Can-Roca.jpg" width="640" /></a></div><br /> <strong><a href="http://www.cellercanroca.com/" target="_blank">El Celler de Can Roca</a>, Spain. </strong>Ranked <strong>No. 1</strong> in the world, El Celler de Can Roca is a <strong>family restaurant</strong> lead by three brothers in the charming Catalan city of <strong>Girona</strong>. Each brother adds a touch to the winning combination, with Joan heading the kitchen, Jordi creating the desserts and Josep running the house as sommelier. Though they have made the list for the past eight years, this is their first year in the top position, knocking reigning leader NOMA down a seat.<br /><br /> <strong><a href="http://noma.dk/" target="_blank">NOMA</a>, Denmark. </strong>After three years at No. 1, NOMA in <strong>Copenhagen</strong> drops down to <strong>No. 2</strong>. Not bad. Here, the rough landscape combines with locally hunted and gathered foods, and with the rough touch from chef-patron <strong>René Redzepi</strong>, a wild Scandinavian tasting menu is born. That is, a wild menu which finishes with sweet ¨treats¨.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk1Nza3DvOK01YNfzAGk7wTp0ZRFfVMF6uJFGSxb1AwKLD0V2ScxPep_GMZM9Og41jo_GoaZDy2Qpc2JVlcjwRGGeoGwgr4pzTmDtan16zFppCsxiyWpT7B-2jNM5kLHKqnhHLhPMlgtaK/s1600/Best+restaurants+of+the+world+2013-noma-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk1Nza3DvOK01YNfzAGk7wTp0ZRFfVMF6uJFGSxb1AwKLD0V2ScxPep_GMZM9Og41jo_GoaZDy2Qpc2JVlcjwRGGeoGwgr4pzTmDtan16zFppCsxiyWpT7B-2jNM5kLHKqnhHLhPMlgtaK/s640/Best+restaurants+of+the+world+2013-noma-passion4luxury.jpg" width="640" /></a></div> <strong><a href="http://www.osteriafrancescana.it/" target="_blank">Osteria Francescana</a>, Italy. Modena</strong>‘s<strong> </strong>inventive <strong>Massimo Bottura</strong> designs a dish called ¨camouflage,¨ with froi gras, hare blood, chestnuts and herbs. His mixture of old Italy and new cuisine gets him the <strong>No. 3</strong> spot.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhnxKA9LxlaLl4ZcSpWXTuGqlCcxKEEAxFqyJzLaIgkoGjCMdcXAcPR2hGcKTJ1aE36k1Kml0qqq457Z_XBovM1g8rMGUqzy_aCFKbKrWKuANLkhAn0_SwV1YbCahQ26-_zBbIeAyacgX/s1600/Best+restaurants+of+the+world+2013-Massimo+Bottura-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhnxKA9LxlaLl4ZcSpWXTuGqlCcxKEEAxFqyJzLaIgkoGjCMdcXAcPR2hGcKTJ1aE36k1Kml0qqq457Z_XBovM1g8rMGUqzy_aCFKbKrWKuANLkhAn0_SwV1YbCahQ26-_zBbIeAyacgX/s640/Best+restaurants+of+the+world+2013-Massimo+Bottura-passion4luxury.jpg" width="640" /></a></div> <strong><a href="http://www.mugaritz.com/" target="_blank">Mugaritz</a>, Spain. </strong>Termed as ¨Techno-emotional¨ Spanish cuisine, this <strong>No. 4</strong> restaurant in <strong>San Sebastián </strong>is an Adrià contemporary. Chef <strong>Andoni Luis Aduriz</strong> has each creative dish on his tasting menu planned down to the second. Guests can expect a culinary experience more than a meal.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpW4dnFgIAMttD5-SOOC3SmVk9sJI-RWdyoZ-Ul-ThOxC1HfRljE4AA5gya3TWZ7_WzRqWGHPb7pT5DG8iVGrCtog6vdDOT17wIvBL3bSV-RrcYq25MKMMdF6jwlnPaLSQKvOWKRyTG9py/s1600/Best+restaurants+of+the+world+2013-Aduriz_Mugartiz-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpW4dnFgIAMttD5-SOOC3SmVk9sJI-RWdyoZ-Ul-ThOxC1HfRljE4AA5gya3TWZ7_WzRqWGHPb7pT5DG8iVGrCtog6vdDOT17wIvBL3bSV-RrcYq25MKMMdF6jwlnPaLSQKvOWKRyTG9py/s640/Best+restaurants+of+the+world+2013-Aduriz_Mugartiz-passion4luxury.jpg" width="640" /></a></div> <strong><a href="http://www.dinnerbyheston.com/" target="_blank">Dinner</a>, England. </strong>Two words: Heston Blumenthal. Britain’s leading chef and his  protégé-turned-head chef <strong>Ashley Palmer-Watts</strong> rework classic British recipes from centuries’ past and give them a modern twist. ¨Frumenty,¨ from 1390, is grilled octopus, smoked sea broth, pickled dulse and lovage. You don’t know half of those ingredients now, but you will. Dinner is <strong>#7</strong> this year.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVM-7Yp6fPFf6HUvKKZyCkXhOWbLBioUvA-XBSvhtTZ-wy-b0j8lESewZHi_wYSSYaPp9Pit5rCnYhPUboKIb9VTDtUq5zFy6ukgC2w-v2QBM093aUoq_F6z3s-n-1M-VkKdK66SCmhHdJ/s1600/Best+restaurants+of+the+world+2013-Heston+Blumentha-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVM-7Yp6fPFf6HUvKKZyCkXhOWbLBioUvA-XBSvhtTZ-wy-b0j8lESewZHi_wYSSYaPp9Pit5rCnYhPUboKIb9VTDtUq5zFy6ukgC2w-v2QBM093aUoq_F6z3s-n-1M-VkKdK66SCmhHdJ/s640/Best+restaurants+of+the+world+2013-Heston+Blumentha-passion4luxury.jpg" width="552" /></a></div><a href="http://www.arzak.es/" target="_blank"> </a><strong><a href="http://www.arzak.es/" target="_blank">Arzak</a>, Spain. San Sebastián’s </strong>staple inspired a London spinoff <a href="http://luxurydoor.com/new-basque-restaurant-opens-in-london/" target="_blank" title="New Basque Restaurant Opens in London">earlier this year</a>, and stays steadily at <strong>#8</strong> on the World’s Best. Father and daughter chefs <strong>Juan Mari Arzak</strong> and <strong>Elena Arzak Espina</strong> have made an international hit of their <strong>cutting-edge Basque</strong> cuisine, which is true to local tradition but also worldy in its resources. Ms. Arzak was voted <strong>World’s Best Female Chef</strong> last year by the same publication.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqu82xILRz3da74y8MaO68Kz8F5NqNNRnEn3WVumZDmxZT0Z_iYoQiQqGQURjPnFb4xA9MdrHd7vx-5M9eMwspqjK0EhSxY_XOSJ7ptoy-F_59SH7BQL8syrjrctjQ36tF-eiQK34Pu4a/s1600/Best+restaurants+of+the+world+2013-Arzak-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqu82xILRz3da74y8MaO68Kz8F5NqNNRnEn3WVumZDmxZT0Z_iYoQiQqGQURjPnFb4xA9MdrHd7vx-5M9eMwspqjK0EhSxY_XOSJ7ptoy-F_59SH7BQL8syrjrctjQ36tF-eiQK34Pu4a/s640/Best+restaurants+of+the+world+2013-Arzak-passion4luxury.jpg" width="640" /></a></div> <strong><a href="http://www.steirereck.at/" target="_blank">Steirereck</a>, Austria. </strong>For the first time, <strong>Vienna</strong>‘s Steirereck lands in the Top 10, at <strong>No. 9. </strong>Chef, owner and farmer <strong>Heinz Reitbauer</strong> is calling on his Styrian roots to unearth a neo-Austrian cuisine which relies heavily on produce from his own farm and co-operative.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNodgMe1QaIZ6umNcVYrf0ZkjgNVuty5mZMkwJ9u0FefLnInakjE7B0ivv0yCikdSfyFAyjGpsnJmtTl13X6pJx071qF70_wumErMQaK-Aypo-FSN2mZnITn7RMXH3uYv-cnXVzoGQ0ElE/s1600/Best+restaurants+of+the+world+2013-Steirereck+Austria-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNodgMe1QaIZ6umNcVYrf0ZkjgNVuty5mZMkwJ9u0FefLnInakjE7B0ivv0yCikdSfyFAyjGpsnJmtTl13X6pJx071qF70_wumErMQaK-Aypo-FSN2mZnITn7RMXH3uYv-cnXVzoGQ0ElE/s640/Best+restaurants+of+the+world+2013-Steirereck+Austria-passion4luxury.jpg" width="640" /></a></div> <strong><a href="http://www.schlossbensberg.com/en" target="_blank">Vendôme</a>, Germany. No. 10</strong>. Just outside <strong>Cologne, </strong>the neue Deutsch küche movement is being heralded by chef <strong>Joachim Wissler</strong>. This cuisine is said to break from Gallic influences and focus on real German food, in an avant-garde sort of way. Also coming back into style: large portions. A meal at Vendôme can include up to 25 courses.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXJiFR6a3EU12SIVwWifBNRH39ctJONV5IHUu9wKjOy5pcffYJ9cjl93nU_mrxzWBKz-RvM9SG8sJyprcphznJ-AbYi-L8TgexXbg_xM30iNuvIw8_hXB3oNf0nxO7csgrBz9D7HIuzuk/s1600/Best+restaurants+of+the+world+2013-Vendome+Germany-passion4luxury.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXJiFR6a3EU12SIVwWifBNRH39ctJONV5IHUu9wKjOy5pcffYJ9cjl93nU_mrxzWBKz-RvM9SG8sJyprcphznJ-AbYi-L8TgexXbg_xM30iNuvIw8_hXB3oNf0nxO7csgrBz9D7HIuzuk/s640/Best+restaurants+of+the+world+2013-Vendome+Germany-passion4luxury.jpg" width="640" /></a></div><br /><div style="text-align: center;">By Eric JRM E. </div></div>

Europe with 8 of the World’s 10 Best Restaurants

We couldn’t be more proud. On the World’s 50 Best Restaurants 2013,  Europe dominated the list ,  taking eight places in the Top 10 . Of t...

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Barcelona Home to World’s Best Restaurant

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyWIt1BVaN36dVbL2TCoe5lOPbD3n1C8iEr6_hMyLA4dM51Ulw9pz633UM8JnKzdkZMIW-VJe8cL7poQk3kWjvmfHcAksuFDk18RT22vfLy_SMY5UqyxUp13ydXkC-7RxINcBWE7W3GgT/s1600/El-Celler-de-Can-Roca-restaurant-passion4luxury-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyWIt1BVaN36dVbL2TCoe5lOPbD3n1C8iEr6_hMyLA4dM51Ulw9pz633UM8JnKzdkZMIW-VJe8cL7poQk3kWjvmfHcAksuFDk18RT22vfLy_SMY5UqyxUp13ydXkC-7RxINcBWE7W3GgT/s640/El-Celler-de-Can-Roca-restaurant-passion4luxury-1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"> El Celler de Can Roca. Girona, Spain</span></div><a name="more"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8QVq99IniWjQHSNbgJ_AExKvu_BXnJRz-r3-E0w46hLeBXYbeI91G04nxpAu7NtcAMLpchlm7CVx8kvSarvo76em3m3h6-rzPVMHHPLHYzGnAnHOjOPyaI-XOZtso49azHYM_RXDWTHy/s1600/El-Celler-de-Can-Roca-restaurant-passion4luxury-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8QVq99IniWjQHSNbgJ_AExKvu_BXnJRz-r3-E0w46hLeBXYbeI91G04nxpAu7NtcAMLpchlm7CVx8kvSarvo76em3m3h6-rzPVMHHPLHYzGnAnHOjOPyaI-XOZtso49azHYM_RXDWTHy/s640/El-Celler-de-Can-Roca-restaurant-passion4luxury-2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbSRcokTM1_tPR3Wu7ywsa5Gvw5P-xdYzPzRHhUaWmo9MFpc8xUJz69Y3Em6snJwGp8RVDAUV3JbXZcKq1cM-5El-7bPoeOHKut2VtPM4ZQ7Zu8vOD2pv_xasnbwJ3p6VL_oF29TFWWB8/s1600/El-Celler-de-Can-Roca-restaurant-passion4luxury-3.jpg" imageanchor="1" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzvCILen12lCMbpIf7nLvKZi4K8fNTwJPhvbV2aSxkHUPums7rzfgISmNhbYUCASlE9Bw0_NQDA-v4DK5YL2e-WTzxlRffYj4x7OMlHOn1-czOpEUpO5-yomhBAsBhwtCO-EvZqBAwTfX/s1600/El-Celler-de-Can-Roca-restaurant-passion4luxury-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzvCILen12lCMbpIf7nLvKZi4K8fNTwJPhvbV2aSxkHUPums7rzfgISmNhbYUCASlE9Bw0_NQDA-v4DK5YL2e-WTzxlRffYj4x7OMlHOn1-czOpEUpO5-yomhBAsBhwtCO-EvZqBAwTfX/s640/El-Celler-de-Can-Roca-restaurant-passion4luxury-13.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWg31OT1mZj2xgTFUsiC9kCNhHT7HSGCXzFyh1-FEi2mRIWAJns4EpuDJGobCuKGGqs97abX6rd3Jp_-zPU58aiBFYeMEiO_KraoRLEAV_ekqUn89f03pV8NzKw4VDOSY5mnsgPDR7rmbF/s1600/El-Celler-de-Can-Roca-restaurant-passion4luxury-14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWg31OT1mZj2xgTFUsiC9kCNhHT7HSGCXzFyh1-FEi2mRIWAJns4EpuDJGobCuKGGqs97abX6rd3Jp_-zPU58aiBFYeMEiO_KraoRLEAV_ekqUn89f03pV8NzKw4VDOSY5mnsgPDR7rmbF/s640/El-Celler-de-Can-Roca-restaurant-passion4luxury-14.jpg" width="640" /></a></div>You wouldn’t expect the world’s best restaurant to be here, just outside the old town of the Catalonian city of Girona, about an hour north of Barcelona.<br /><br />But this is the place, where the three Roca brothers took their mother’s cooking, some lessons from the French Nouvelle, a little Adrià instruction and a note of Basque. This is the final home to their now <b><a href="http://passion4luxury.blogspot.gr/2012/02/michelin-rating-system.html" target="_blank">3 Michelin Star</a> </b>restaurant El Celler de Can Roca, also<b> </b>now<b> No. 1 in the world.</b><br /><br />The space is beautiful – light and airy with glass, wood and plenty of rocks (rocas in Spanish) to minimally accent El Celler’s main decoration, which is the food.<br />And the alchohol. Oysters in cava and manzanilla. Clam with campari.<br />From mom’s Catalan kitchen – Iberian suckling pig with quince terrine, chicken legs with praw. <br /><br />From the creative mind of youngest brother and <b>dessert chef Jordi Roca</b>: Milk dessert. And Anarchy – 12 creams, 7 gelatines, 7 sauces, 3 granitas, 2 foams, 2 ice creams, 3 fruit cakes and 7 crunches.<br />From the French – Timbale of apple and duck liver with vanilla oil.<br /><br />The brothers have mastered their own technique of essential oil and smoke extraction. You’ll find it all over the menu, from the Dublin Bay prawns in curry smoke to the cigar-tasting Journey to Havana to the sweet <b>Adaptation of Eternity by Calvin Klein.</b><br /><br /><div style="text-align: center;"><b><span style="color: #bf9000;">More info</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cellercanroca.com/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsYp3gPMpdSCIiNxIbLnBszge5eV6DaUz1Qhid7izhl58NIRQD4_lEa_Wx9MtUKqWA9N5T-TapME5SiZlBvNGluG5jzeW8lkNT2j-5UapCFZ0V4aUGqb1dybz5t-SINr7k1X40w-eOJZg/s1600/El-Celler-de-Can-Roca-restaurant-logo-passion4luxury-14.jpg" /></a></div><div style="text-align: center;"><b><span style="color: #bf9000;"> </span> </b></div></div>

Barcelona Home to World’s Best Restaurant

 El Celler de Can Roca. Girona, Spain   You wouldn’t expect the world’s best restaurant to be here, just outside the old town of the Catalon...

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El Celler de Can Roca best restaurant in the world. Girona, Spain.

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEh2uUQ9CR4lafmg3mOtQ4CeQImx7SPTzONorLOIWqyIIagIgSzpX0o9OgpXLijf6aUXu_-LzXA3OuKGul__wdDp5qL_I9tNcuf6zMPc26EEzuCcfYkkWcT6BvAuXkACSLuE8-R1ukBPcb/s1600/El_Celler_de_Can_Roca_sign_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEh2uUQ9CR4lafmg3mOtQ4CeQImx7SPTzONorLOIWqyIIagIgSzpX0o9OgpXLijf6aUXu_-LzXA3OuKGul__wdDp5qL_I9tNcuf6zMPc26EEzuCcfYkkWcT6BvAuXkACSLuE8-R1ukBPcb/s640/El_Celler_de_Can_Roca_sign_.jpg" width="640" /></a></div><a name="more"></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5rki7zMJNZJorEruDdQkLVwUAA4tjJaIQKpQBcSa0WfYO8B7yHBx3v9vENGYEwGG4alBdQSvie6_oVTHrKUDUZBc6Nw-f8EiIEc9QryoO9Uo-8Z0AlZa0Tpsp26t0JPcht4EXgYoxgYd/s1600/germans+roca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5rki7zMJNZJorEruDdQkLVwUAA4tjJaIQKpQBcSa0WfYO8B7yHBx3v9vENGYEwGG4alBdQSvie6_oVTHrKUDUZBc6Nw-f8EiIEc9QryoO9Uo-8Z0AlZa0Tpsp26t0JPcht4EXgYoxgYd/s640/germans+roca.jpg" width="604" /></a></div>The 3-starred, newly-crowned World's Best restaurant.  Be warned, this place booked out a year in advance for dinner even before they were elevated from #2 to #1.  It will be virtually impossible to secure a reservation here in the near future.  I made reservations 6 months ahead of time, and was able to get a table for lunch.  <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOTVR7PjN3tdGFEBYKruNsFQmgEuIiVhwSQMHO-cU2klf8PqRcgLHf0mGu_1fr7v56yAx3oBxbJ-V2Mx0HxKt3asD7n67IgmXBIG8JOkkhICQaz0ozy60tMDZo7Wxkrdv2FcSE5anrTho/s1600/El-Celler-de-Can-Roca-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="433" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOTVR7PjN3tdGFEBYKruNsFQmgEuIiVhwSQMHO-cU2klf8PqRcgLHf0mGu_1fr7v56yAx3oBxbJ-V2Mx0HxKt3asD7n67IgmXBIG8JOkkhICQaz0ozy60tMDZo7Wxkrdv2FcSE5anrTho/s640/El-Celler-de-Can-Roca-.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="http://passion4luxury.blogspot.gr/2013/08/barcelona-home-to-worlds-best-restaurant.html" target="_blank">El Celler de Can Roca</a> best restaurant in the world</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJwcKLH9AOsw9Jh7btEGsbczboS32rqMNTu4JlY11GxMC79IPoBNojAFY1vxStwWOo8mHxeWMLVxDTebQEmgtjsRTewukZe-dcT_0SsTAaCsiGhZyMeTVkjB5a_NC1ma7lAcR6XhZtbsn/s1600/El-Celler-de-Can-Roca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJwcKLH9AOsw9Jh7btEGsbczboS32rqMNTu4JlY11GxMC79IPoBNojAFY1vxStwWOo8mHxeWMLVxDTebQEmgtjsRTewukZe-dcT_0SsTAaCsiGhZyMeTVkjB5a_NC1ma7lAcR6XhZtbsn/s640/El-Celler-de-Can-Roca.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbX3l2w8zFVbOhGJs6mrNR1ygebS8g-dLSnLLH2yz20fJxetEApZVMUwgWwLFEzZoLnj7efqn1zwQJhXQXw0pFI6_ARt4-oyyz32Af9UDLdyBETHD-XlGUgEnKbXyL_8GqHrKpeb3OXDo/s1600/IMG_7450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbX3l2w8zFVbOhGJs6mrNR1ygebS8g-dLSnLLH2yz20fJxetEApZVMUwgWwLFEzZoLnj7efqn1zwQJhXQXw0pFI6_ARt4-oyyz32Af9UDLdyBETHD-XlGUgEnKbXyL_8GqHrKpeb3OXDo/s640/IMG_7450.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZxESnzZn4yDjtqhcxRRlo58tiYr054KDuhDCjbGPZa0OQB85m5YK8RxQ4Ku1RXQwZNC_wb412Txwg4MS3tVRTElMYq9fAqM_fM_pd5B0q3REhO54r4s73P6NaU79Vg-9jIGHPj4n4Coa/s1600/IMG_7459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZxESnzZn4yDjtqhcxRRlo58tiYr054KDuhDCjbGPZa0OQB85m5YK8RxQ4Ku1RXQwZNC_wb412Txwg4MS3tVRTElMYq9fAqM_fM_pd5B0q3REhO54r4s73P6NaU79Vg-9jIGHPj4n4Coa/s640/IMG_7459.JPG" width="640" /></a></div><div style="text-align: center;"> 5 bites from around the world: Mexico, Morocco, China, Japan,  Peru</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DvpFcMa2QAz6A7LQdIg6LNyebl-54IK_I-OQfQ9rWd9oVsPJWMjR8nb3Mz8favL_gO7nzYxA2WcRxA2Wojvw3bZqo7p-E_QjaEGNS0TWOhWBHzyBzC6D9A5_xGrLNrDBagIAq4tNOQTs/s1600/IMG_7460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DvpFcMa2QAz6A7LQdIg6LNyebl-54IK_I-OQfQ9rWd9oVsPJWMjR8nb3Mz8favL_gO7nzYxA2WcRxA2Wojvw3bZqo7p-E_QjaEGNS0TWOhWBHzyBzC6D9A5_xGrLNrDBagIAq4tNOQTs/s640/IMG_7460.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYI-x4lUhhKjOkL19tqmOVuhrFmGtJF1IcwVFjSYxWspa5WaczMcbr4eRBHBPs4FCarwZ1Q2QGhF2mOc0ndMUznxEBkb0abwCdSDuDo5xyssGtmLDNekDN5Ylo621Qz7r57ImgAHqR2_W/s1600/IMG_7461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYI-x4lUhhKjOkL19tqmOVuhrFmGtJF1IcwVFjSYxWspa5WaczMcbr4eRBHBPs4FCarwZ1Q2QGhF2mOc0ndMUznxEBkb0abwCdSDuDo5xyssGtmLDNekDN5Ylo621Qz7r57ImgAHqR2_W/s640/IMG_7461.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">caramelized olives </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVTXpAk4t8qUbYkVnlKh0g4PUoa5aebLBxZdNKvR4JyYwr9taoEzIvyhhgRSZRgz2bYYye3K_3fnMBQldHNHZvjkubLh2-Cni1LQXmD1fbVDxhJaVVx3U6g1edfpYymjY9aVM9mym-qIo/s1600/IMG_7464.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVTXpAk4t8qUbYkVnlKh0g4PUoa5aebLBxZdNKvR4JyYwr9taoEzIvyhhgRSZRgz2bYYye3K_3fnMBQldHNHZvjkubLh2-Cni1LQXmD1fbVDxhJaVVx3U6g1edfpYymjY9aVM9mym-qIo/s640/IMG_7464.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQGyV3MtCyvIyAqHU-OOFPED82iUHNbnrEbTVHSwvtBqIe5kup8Kr2zHppYzH3qeVzDvhxrAPdimbqCig1YYqum1GGcD-QEnIO3z1-01PXMHyAzdhAHLzX4sXGQDSUx_Yjcx2kgZdI2Nq/s1600/IMG_7465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQGyV3MtCyvIyAqHU-OOFPED82iUHNbnrEbTVHSwvtBqIe5kup8Kr2zHppYzH3qeVzDvhxrAPdimbqCig1YYqum1GGcD-QEnIO3z1-01PXMHyAzdhAHLzX4sXGQDSUx_Yjcx2kgZdI2Nq/s640/IMG_7465.JPG" width="640" /></a></div><div style="text-align: center;"> crispy shrimp</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLmNcC_K1Bdtm6AlkD3ITH9X8CN01_L7cm8_KisgHdDXL3b3R6x05MFAdZi4PjFIH6sJquq5hJEQUm-M6GUyK264ymP9Y86JWi2VaPMV0AiEV1e0fRogkPpU7rf1E56l37DDU1BTkdGZ7/s1600/IMG_7469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLmNcC_K1Bdtm6AlkD3ITH9X8CN01_L7cm8_KisgHdDXL3b3R6x05MFAdZi4PjFIH6sJquq5hJEQUm-M6GUyK264ymP9Y86JWi2VaPMV0AiEV1e0fRogkPpU7rf1E56l37DDU1BTkdGZ7/s640/IMG_7469.JPG" width="640" /></a></div><div style="text-align: center;"> mushroom truffle</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeUPChjCJyUg2fSruA7M-TwnvSkSbbsdQK_8daJaLWwyHS9XubPYfdTfSZKMYVlkpYTq01sSTgALmqICUSTj4TRjPL01kP4GH7aozSrFg3OjDPSzepddg9U3zuGVkALjNxHK0c8-0-AAZ/s1600/IMG_7471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeUPChjCJyUg2fSruA7M-TwnvSkSbbsdQK_8daJaLWwyHS9XubPYfdTfSZKMYVlkpYTq01sSTgALmqICUSTj4TRjPL01kP4GH7aozSrFg3OjDPSzepddg9U3zuGVkALjNxHK0c8-0-AAZ/s640/IMG_7471.JPG" width="640" /></a></div><div style="text-align: center;"> truffled brioche</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWk8LQLb9hQYXdhOCAUYGempddRC674Rp3kuA5tWGUU9i_EFMcOB8sNPfs7TzOl9DEYA66Xt95chC5S0ca9Z8yAqt6U4cTpggsMKGAUxb5FwiehZtRwXptM5Gqou2BxJSWHyv_KwDHXCjG/s1600/IMG_7472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWk8LQLb9hQYXdhOCAUYGempddRC674Rp3kuA5tWGUU9i_EFMcOB8sNPfs7TzOl9DEYA66Xt95chC5S0ca9Z8yAqt6U4cTpggsMKGAUxb5FwiehZtRwXptM5Gqou2BxJSWHyv_KwDHXCjG/s640/IMG_7472.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_Hvc7mKPuWX7_0-Uwyi61f-95mmBaXcG_SuuK6EclQUmic1OSbJjG1gzopvjStayNhQdHljV-XCjI5RkyEyW9kALg6WQV9FbKxx9-GXXscJ64w25GYo7iAkWaYD6m0-hS_r9m6-M-hqc/s1600/IMG_7473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_Hvc7mKPuWX7_0-Uwyi61f-95mmBaXcG_SuuK6EclQUmic1OSbJjG1gzopvjStayNhQdHljV-XCjI5RkyEyW9kALg6WQV9FbKxx9-GXXscJ64w25GYo7iAkWaYD6m0-hS_r9m6-M-hqc/s640/IMG_7473.JPG" width="640" /></a></div><div style="text-align: center;"> mushroom consommé with miso and yolk gnocchi</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6KPo4cLUjw9o-smRnsdZ3mvtj8f5qqIk3w1RayOuDTHxpz4Ew3EAWoLXbhn9WvJuOGG_CVAQgQEGcgegfJjzuaad74DofLpGMgOeiVgp8jpBm4C0nSdbcxs9nmCnCvoIBA2QKuHHYTq6/s1600/IMG_7474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6KPo4cLUjw9o-smRnsdZ3mvtj8f5qqIk3w1RayOuDTHxpz4Ew3EAWoLXbhn9WvJuOGG_CVAQgQEGcgegfJjzuaad74DofLpGMgOeiVgp8jpBm4C0nSdbcxs9nmCnCvoIBA2QKuHHYTq6/s640/IMG_7474.JPG" width="640" /></a></div><div style="text-align: center;"> olive gazpacho, olive mousse. olive fritter</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsEgKi9IAHn7JEVSQ18UhdJ2ToJ-SKTKKY2EIgDw0QGKfSUcjscdK7TvmgtaywY5-5MEFmZedaFndqvVJx7tktRsJsCzwJv73wBmeIMkdnVJBwQ2yhkVfGCJWDyp6kPkm5B1Qc2rV3Lqb/s1600/IMG_7475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsEgKi9IAHn7JEVSQ18UhdJ2ToJ-SKTKKY2EIgDw0QGKfSUcjscdK7TvmgtaywY5-5MEFmZedaFndqvVJx7tktRsJsCzwJv73wBmeIMkdnVJBwQ2yhkVfGCJWDyp6kPkm5B1Qc2rV3Lqb/s640/IMG_7475.JPG" width="640" /></a></div><div style="text-align: center;"> white asparagus, truffle ice cream</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJik6D45TNKCdPBaf1PQtjSZ59ivxTObB4kAp8PC8X-TTg-DhxM6hgPSDDkrNW5Y6XvwqdVq6jhvxumZQZD-rldp3yRwuy-cnbcEiXs1tQMEFIi-ddpqgww2mT7ITo_zF6O9zo6TWYq1E/s1600/IMG_7476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJik6D45TNKCdPBaf1PQtjSZ59ivxTObB4kAp8PC8X-TTg-DhxM6hgPSDDkrNW5Y6XvwqdVq6jhvxumZQZD-rldp3yRwuy-cnbcEiXs1tQMEFIi-ddpqgww2mT7ITo_zF6O9zo6TWYq1E/s640/IMG_7476.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEB_ycwpZtG_XVIdgEqHI1igR0lIbyclfgfOdbDrkrAFUngf8WDDor9YgLmstZ-A1nSfHTOGF5_ozzxGsmS-Dvsb-m8omaot3efzQOxuKkq2ubo42I0qgKevIdcFOESPqMzSYNjBYf2EQ/s1600/IMG_7478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEB_ycwpZtG_XVIdgEqHI1igR0lIbyclfgfOdbDrkrAFUngf8WDDor9YgLmstZ-A1nSfHTOGF5_ozzxGsmS-Dvsb-m8omaot3efzQOxuKkq2ubo42I0qgKevIdcFOESPqMzSYNjBYf2EQ/s640/IMG_7478.JPG" width="640" /></a></div><div style="text-align: center;"> white asparagus, truffle</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUY5oVB4nzSPAW627lQ6_p7gAevfizE_pVRK2WfMOWImY1tK4ukwQaxfwJfNbOf9PMertyMlsQ5pWPy51NpuvIQ4CegLaoR24XjbqvMA_xM3HTvUlibyMRKkrAZE1dxk4aDXm2HmpeRVY/s1600/IMG_7479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUY5oVB4nzSPAW627lQ6_p7gAevfizE_pVRK2WfMOWImY1tK4ukwQaxfwJfNbOf9PMertyMlsQ5pWPy51NpuvIQ4CegLaoR24XjbqvMA_xM3HTvUlibyMRKkrAZE1dxk4aDXm2HmpeRVY/s640/IMG_7479.JPG" width="640" /></a></div><div style="text-align: center;"> grilled prawn, head juice with seaweeds, seawater, sponge cake of plankton</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvWRmQF6JC8_GWn9XG8zIO_7W5TR8uYU4z1vxcOn0d6NgRFnTxDzlMaz1ZgrgsHFoj07RJ9S3bffYx-c0rXm5r3nAqh75ump8Taw8a2kkiePUJaRBSMr7R4zXQr_I77DnCCw03m9HIVHX/s1600/IMG_7478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvWRmQF6JC8_GWn9XG8zIO_7W5TR8uYU4z1vxcOn0d6NgRFnTxDzlMaz1ZgrgsHFoj07RJ9S3bffYx-c0rXm5r3nAqh75ump8Taw8a2kkiePUJaRBSMr7R4zXQr_I77DnCCw03m9HIVHX/s640/IMG_7478.JPG" width="640" /></a></div><div style="text-align: center;"> sea anemones and razor clam salad</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHiKDVge3QB3LQRmfg6v8wxtjuGFvWulICQwapvRVeFY6dUthFfSk0Qz10ZFCQ0_4YU77EiAsiav5PF1kfOOwTEARJDv-0QOKe-repC0Br-qvAyaKFEyEC780eTvEDzi7KTR2TU95s_0kh/s1600/IMG_7487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHiKDVge3QB3LQRmfg6v8wxtjuGFvWulICQwapvRVeFY6dUthFfSk0Qz10ZFCQ0_4YU77EiAsiav5PF1kfOOwTEARJDv-0QOKe-repC0Br-qvAyaKFEyEC780eTvEDzi7KTR2TU95s_0kh/s640/IMG_7487.JPG" width="640" /></a></div><div style="text-align: center;"> morels with milk skin and curried walnuts</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYNLBPsOzXsMr8tJghTrmkSWcPjkxzaDz_SJchMnwjM_pWWM0U8s6RvnSsdxTCBFxl7v18IoKYWhwHy7Fl5ERA8lSVshcUWps1vnR0MO3ekVNpS0H1M7CjodiJxbbilru2Q0Ce4Qzo5Q5/s1600/IMG_7490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYNLBPsOzXsMr8tJghTrmkSWcPjkxzaDz_SJchMnwjM_pWWM0U8s6RvnSsdxTCBFxl7v18IoKYWhwHy7Fl5ERA8lSVshcUWps1vnR0MO3ekVNpS0H1M7CjodiJxbbilru2Q0Ce4Qzo5Q5/s640/IMG_7490.JPG" width="640" /></a></div><div style="text-align: center;"> sole Mediterranean</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSN6AQZ55TivCRALOlvpceH3f8jAAMeZJrHzIDsb13C9Br4Eab9ieU4n7tLUzhJddxcfOIEvf_g9NDX4HjDwVgeK987MWdFqee5ECsL2lWccnqeLW-s5ygtNTaLmNHtcQy4-vBUkGTKHg/s1600/IMG_7491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSN6AQZ55TivCRALOlvpceH3f8jAAMeZJrHzIDsb13C9Br4Eab9ieU4n7tLUzhJddxcfOIEvf_g9NDX4HjDwVgeK987MWdFqee5ECsL2lWccnqeLW-s5ygtNTaLmNHtcQy4-vBUkGTKHg/s640/IMG_7491.JPG" width="640" /></a></div><div style="text-align: center;"> grilled lamb, sweetbreads with eggplant, coffee, licorice </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghz7WUnw6Dg0hlBjywxSFj5bUPz8gPOniT9knFx8gZ4nLwxAyTp7fLYzB3w9JBkdB__iaudqAIoZ7QgpI9nxx1gxjEz4k_0Etyjjvfw59PlCmOB-dL0rKLLD-xi3a0Ik-RaU3sVxJwDLrC/s1600/IMG_7495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghz7WUnw6Dg0hlBjywxSFj5bUPz8gPOniT9knFx8gZ4nLwxAyTp7fLYzB3w9JBkdB__iaudqAIoZ7QgpI9nxx1gxjEz4k_0Etyjjvfw59PlCmOB-dL0rKLLD-xi3a0Ik-RaU3sVxJwDLrC/s640/IMG_7495.JPG" width="640" /></a></div><div style="text-align: center;">sourdough ice cream, cocoa pulp, sherry vinegar</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEFooMo1gbUEgIzK4DpVaUmP9tkZYD2WrzyM5dkLd-94GAFesE7mHqf2aBAODr3-QY58RanyGIpKshkw5JCtvFwqZ0nWwArG-vUlAxuXVZdw4t3ykwUPz-4bosL1uihvc3Ml2H5FbxPoS/s1600/IMG_7496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEFooMo1gbUEgIzK4DpVaUmP9tkZYD2WrzyM5dkLd-94GAFesE7mHqf2aBAODr3-QY58RanyGIpKshkw5JCtvFwqZ0nWwArG-vUlAxuXVZdw4t3ykwUPz-4bosL1uihvc3Ml2H5FbxPoS/s640/IMG_7496.JPG" width="640" /></a></div><div style="text-align: center;">chai cream, blood orange, vanilla, mango, roses</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4jidmN6d65I6kXimHKJQUGIpxvzImUJdrgNccAjCzj2AnKOUiQkLp24wbMthOvKbZl1tpf3unvhy33ZOMG15JdKK8Lur7YdXYf69YyRBfx-0-QvIl3yycblPssDj08Xfz5uXyipwagt8/s1600/IMG_7500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4jidmN6d65I6kXimHKJQUGIpxvzImUJdrgNccAjCzj2AnKOUiQkLp24wbMthOvKbZl1tpf3unvhy33ZOMG15JdKK8Lur7YdXYf69YyRBfx-0-QvIl3yycblPssDj08Xfz5uXyipwagt8/s640/IMG_7500.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheeogAmTg-t2NIutYNiAJUXmKazRyeCV-X_AAFNH5TGSD1mZlK_K0hWX1hnAmefPvLCA6VTQzvGVBCeRFokZZEWTO1l9EECFOHdlKzGlkkXjKVFnXc-e0-sc65NtEWaRBz36xnAuF7uw5/s1600/IMG_7501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheeogAmTg-t2NIutYNiAJUXmKazRyeCV-X_AAFNH5TGSD1mZlK_K0hWX1hnAmefPvLCA6VTQzvGVBCeRFokZZEWTO1l9EECFOHdlKzGlkkXjKVFnXc-e0-sc65NtEWaRBz36xnAuF7uw5/s640/IMG_7501.JPG" width="640" /></a></div><div style="text-align: center;"> Two of the world's greatest wines at the #1 restaurant in the world.<br />Now that is a wine pairing I can go fo.<br /><br />By Eric JRM E. </div><br /><!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--><br /><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EL</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> 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El Celler de Can Roca best restaurant in the world. Girona, Spain.

The 3-starred, newly-crowned World's Best restaurant.  Be warned, this place booked out a year in advance for dinner even before they w...

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