This restaurant’s cuisine offers it’s own creations out of a select Basque time-honored fare, the personal seal imprinted by it’s chefs Juan Mari Arzak and Elena Arzak Espina is unmatched.
In a vast natural landscape, surrounded by woods and meadows, amongst a beautiful border of threes with whome it shares it’s name, we find Mugaritz. This restaurant offers a wonderful expirience that captures the eye and the palate.
Grant Achatz has been a worldwide leader of culinary innovation since the opening of Alinea in Chicago in 2005. Dishes like hot potato, cold potatoes and black truffle explosion; or food suspended on wires or carbonized morsels sitting on top of the table, have become icons all around the world.
Moët & Chandon, the champagne of success and glamor since 1743, is recognized for its achievements and legendary pioneering spirit. La Maison Moët & Chandon was who introduced the champagne to the world, becoming synonymous of luxury and celebration.
Aman who has managed to break paradigms and norms in a fun way, carefree and transparent. He has worked in the gastronomic scene for 22 years and his restaurant Mark Greenaway is already a statement in local and international cuisine.
This restaurant opens our Top 5 for Scotland’s gourmet scene. In Mark Greenagay, nothing could distract us from the complete culinary experience found inside this elegant yet sober and unpretentious establishment.
When attending Number One at the Balmoral Hotel, it’s flavours will result unforgettable and it will be impossible not to compare a future restaurant with it, hence why we return.
Property of chef Neil Forbes, who considers “cuisine to be an emotional experience that involves all the senses,” this is the spot that diners search when searching for a secluded culinary experience.
This may be the one time that this section overlooks the fact that we are not talking about a restaurant, but of the service at Wild Fig, from chef Justine Maule. A singular establishment, where you can enjoy exquisite creations and a refined cuisine.
This is the place to admire how various Scottish ingredients catapult Parisian dishes, which are served in miniscule portions that have been measured to the millimeter so as to be superbly presented, full of wonder.