Dining's
**SIX SENSES DOURO VALLEY, PORTUGAL**
The kitchen of this 19th century manor house located on top of a hill overlooking the Douro Valley , opens to guests in small groups. prior reservation, the complex's chef prepares the best recipes of the region in front of his guests , exclusively based on fresh products cooked naturally.
The dishes, full of colour, flavor and joy, avoid ingredients such as flavor enhancers, lectins, lactose, gluten and sugar, favoring better digestion and absorption of nutrients, and boosting the immune system. For it, commitment to a menu of seasonal products, where simplicity but at the same time know-how are united.
Six Senses Douro Valley
**VILA MONTE FARM HOUSE, PORTUGAL**
In this hotel in the Algarve, every Saturday the chef guides a group of guests to the local market and to the fish market in the neighboring town, sharing with them his tips to succeed with the best seasonal product.
He also walks through the orchard that he cultivates on his own farm , where they plant many of the ingredients they use in its A Terra restaurants, with rustic and homemade cuisine , and ** Laranjal , with creative Mediterranean cuisine**.
Next to the vegetable garden is the Chef Table space, where the chef, upon arriving from the market, works on sight a tasting menu . With a price of 70 euros , consists of a welcome cocktail, starters and main course, dessert and coffee, paired with a selection of the best Algarve wines.
In Vila Monte gastronomy supposes a return to the origins and to the authentic, whose base are ingredients such as olive oil, fleur de sel, figs, carob beans, oranges, mushrooms, aubergines, tomatoes, coriander, among others.
The wood-fired oven and the Josper are two fundamental elements, to make daily bread, or pizzas, bruschettas and roasts prepared in a traditional way. highlights also their fresh salads, rice with local vegetables and aromatic herbs from the garden, or gratins like the typical Xarem of the Algarve , a thick cornmeal cream with clams, bacon, ham and chorizo.
Vila Monte Farmhouse
** DININGS, TEL AVIV **
Famous restaurant located on the third floor of The Norman hotel , is an original blend of traditional Izakaya-style Japanese tapas with avant-garde European cuisine.
Besides that sitting in the bar area, diners can watch the chefs prepare the pieces of sushi, its executive chef, Masaki Sugisaki, you can prepare an exclusive menu at your "special" table, with capacity for only four people, usually based on seasonal ingredients.
An advice? If there is no room in it, another good option is to sit at a table on its impressive open terrace , which offers a unparalleled panoramic view of the city from Tel-Aviv.
Dining's
** TO BARRA, MADRID **
in Madrid Neighborhood of salamanca , combines a Spanish haute cuisine restaurant with a gastronomic bar with a tasting menu and the unmistakable seal of one of the best Spanish brands of Iberian products, Joselito . At the kitchen table you can enjoy a dinner-special meal prepared during the service itself, and in view of the diners. His cuisine is based on honesty and rigor in the selection of an outstanding seasonal product, purchased daily and made using traditional formulas, although with technical work fruit of its ambition for development in R&D.
Restaurant A Bar
OCHIL HOUSE, SCOTLAND
located and at the Gleneagles Hotel which opened its doors in June 1924 and, since then, has been one of the most emblematic of Scotland . The new Ochil House facility has recently been installed here, Inspired by the first private clubs for members, and oriented to the organization of tailor-made events and private parties.
This space combines the tradition of a country house with a luxurious atmosphere of contemporary style, and it is perfect to enjoy a one hundred percent private menu prepared by the hotel's executive chef, Simon Atridge, who has developed several new game and seafood dishes, taking advantage of the large number of seasonal ingredients that the area has.
Ochil House, Gleneagles Hotel
** TANGARA, SAO PAULO **
the world famous Chef Jean-Georges Vongerichten opened his first restaurant in South America, located in the most popular hotel in São Paulo, Palácio Tangará.
Flooded with natural light and overlooking the Burle Max Park , in this place you can taste a gastronomy inspired by the light Asian cooking methods, combined with a touch of Brazilian cuisine, alongside chefs Pascal Valero and Felipe Rodrigues.
Recently awarded his first Michelin star, Tangará Jean-Georges has an intimate chef's table and, to celebrate the star, the restaurant has created a five-course dining experience, with creations like crispy rice and Mizo-Yuzu broth ; crusted sea bass with nuts and seeds ; and fusion dishes like the sea bass ceviche with coconut, lime, chili and tapioca; fried foie gras with ginger and caramelized mango, or rack of lamb with mushroom bolognese and broccoli rabe.
Tangara Palace
** KITCHEN TABLE LONDON , LONDON**
An independent restaurant within another restaurant . So is this original concept, tucked away at the back of London's Bubbledogs, with an almost clandestine entrance , and which consists only of a table for 20 diners.
With one Michelin star , is a gastronomic experience that encourages full interaction with the chefs and exhibits an entertaining and unforgettable cooking show. The manager of the kitchen, James Knappett designs, prepares and serves a menu that changes every day of ingredients, usually of British origin. "We want people to feel like we're cooking for them at home," says Knappett himself.
Kitchen Table London
** BROOKLYNFARE, IN NEW YORK **
The most demanded restaurant in NYC ; with two night shifts from Tuesday to Saturday, they do reservations up to 6 weeks in advance . And it is that, its space, with a bar with metal stools that surrounds the kitchen, only has capacity for 18 diners.
Its chef is the 3 Michelin star Cesar Ramirez, and serves a tasting menu inspired by Japanese cuisine but made with French technique. It consists of 20 exquisite mini dishes, mostly based on fish and shellfish, for more than two and a half hours.