Located between the trees of Assiniboine, one of the most beautiful urban parks of Canada, Terrace Fifty Five is dedicated to innovate and invent the contemporary Canadian cuisine, and it’s an invitation to enjoy of the best, where herbs mo-dernize the aromas and country products become extra-refined. Huge windows, glass ceilings allow to enjoy nature while you savor the season menus.
Tequila is the most known and representative drink in Mexico, if in Euro pet hey have wine and in Russia vodka, this distilled is one hundred percent the Mexican representative be fore the world.
Each one in their own style, these two restaurants light and shine in the good eating scenery in Tokyo. If Ekki (Four Seasons Hotel at Marunouchi) preserves the ancestral tradition of Japanese Food with all the costumes that go along with it, the Signature (Mandarin Oriental Hotel) receives with extreme attention and serves an excellent Fusion French Food.
The center of Texas, in the United States, is a land with little bushy hills, patched by rivers and fertile valleys, very beautiful and with German characteristics.
If something sets apart the Argentinean gastronomy besides its excellent wines is the preference for fine cuisine, led by the roasted ritual though is not the only one is the most rooted of its traditions.
Not all the countries in the world can have the luxury of establishing one grape as their wine identity card. Argentina can for it has Mai bee. a stock that has evolved little by li- ttle. conquering the taste of even the firmest Cabernet Sauvignon drinkers.
Cataloged as a resort as unique as the destination itself, Las Ventanas al Paraiso in Los Cabos has a new and sophisticated author cuisine, “Baja Mediterranea”, that combines the extraordinary abundance and bold flavors of Baja California, with a very acclaimed gastronomic style of the Mediterranean.
MARKET by Jean-Georges is the most recent addition to the gastronomic offer in One&Only Palmilla. From multi award winner frech chef, Jean-Georges Vongerichten who’s gastronomy, comfort and casual elegance can turn any evening into a magical one for its continuous search of new fusions, flavors and culinary expressions.
The union of two experimented chefs, Angel Carbajal and Masayuki Niikura, gave birth to a chain of restaurants under the name of Nick-San, a fusion of two cultures (Mexican and Japanese), that combining talent and creativity have accomplished a development and expansion in Mexico since 1994, originating a menu not only attractive but unique in many ways.
This restaurant follows the tradition from the Auberge Resorts firm, to offer a magnificent cuisine with sophisticated features. Carved on top of the cliffs above the sea of Cortes, the restaurant features three levels of stone terraces that flow from a thatched circular palapa roof.