The Riviera bids us to enjoy its excellent cuisine and this is why we have chosen three of the best restaurants of the region.
If you want to enjoy the excellent, typical cuisine of Morocco the best place to spend the evening is in Chez Ali, on the outskirts of Marrakech and in the heart of a field of palms. It is a story straight from the pages of the Thousand and One Nights that invites you to discover the folklore of this beautiful country.
After having studied with the best chefs of Europe, Pablo decided to settle in the Hostería Las Balsas in Villa La Angostura on the edge of the Nahuel Huapi Lake. He has developed his own signature cuisine, featuring an ample variety of fresh aromas and natural and smoky flavors which invite diners to enjoy fish and the meat of wild animals surrounded by wonderful fragrances.
To enjoy wine, champagne, cognac and many other drinks one needs the ideal glass to bring out the original flavor of each drink. The only company in the world that specializes in producing glasses for each drink is Riedel.
Quebec’s cuisine has, seemingly forever, been an art that the Québécois have perfected. It is exquisite and the finest chefs compete in excellence. Superlative dining is a great tradition and during our journey we encountered outstanding restaurants. Always accompanied by the best wines, elegant dishes are prepared with the flavors of the region but conserve a French touch.
Mixing drinks is without doubt an art An art form that, like others, takes great sensitivity. intelligence, knowledge, talent and above all. a personal touch. The cocktail is a balanced mixed of two or more drinks, which when blended in harmony, produce a distinct flavor, although one does not stand out over the others.
Los Cabos is a destination recognized the world over for its fresh seafood dishes and regional specialties. However, the variety of international specialties is constantly increasing, among which Mexican, European, American and Asian stand out.
Part of the pleasure of a trip is enjoying the gastronomy and, in Asturias, it is one of its treasures and the exquisite fabada, prepared with beans, harvested in the low lands of the coast, chorizo (a highly seasoned pork sausage) and morcilla (black pudding) produced in the finest farms, is the star. White fabada is cooked with clams, per- fectly combining the excellence of this creation with the taste of the sea.
In order to enj oy the produce of the South China Sea, in Kota Kinabalu people go to Kampung Nelaya, where there is a true banquet of dishes. It is a very large restaurant and to one side we can see the aquariums of live fish and shellfish that are taken to the kitchen to be prepared once they are chosen. The jellyfish with chili and sweet and sour sauce is considered a delicacy and the meat satai are always available since they are the foun- dation of Malayan cuisine.
From La Samanna’s terrace you can enjoy the splendid colors of the sea, the long white sand beach, the golden cliff and spectacular sunsets. In this place, considered one of the top three of the region, the dishes, always accompanied by the world’s best wines, create a fusion that pleasantly surprises the palate.