The only time you'll see a Dane brandishing a knife is when he's got a fork in the other goes a well-known quip, and, at Koefoed, you'll see many of them attaining hygge, a Danish term that comes closest to describing utopia. Chef Jonas Harlfeldt has forayed into new wave Nordic cooking focusing on produce from the rugged island of Bornholm, which has the distinction of getting more sunshine than anywhere in the country. This has created an unusual natural pantry including wild figs, sycamore berries, deeply flavoured lamb and chicken and award winning cheeses.

In the words of Timo Hoffman, co-owner, this venture is an expression of his fascination with the beautiful province and the restaurant combines regional and international ingredients. Situated in the heart of Copenhagen, it can seat up to sixty people in an exclusive and pleasant environment and features separate rooms with curtains to provide privacy or alternatively they can be arranged to accommodate larger parties. It can be said that his vision to combine classic with modern, raw with sophisticated, and local with international, is really succeeding going by the devoted clientele that they have attracted.

Smoked salmon, smoked cream cheese and radishes provide a great opening to the menu, but what follows is equal to if not better in drawing out your gastronomic aspirations. From the sea there's fish fillets, cauliflower remoulade and lemon and the salted fried herring, sweet pickled beetroots, mustard sauce and onion relish. Cured ham served with pickled raisins and blue cheese and chicken salad with apple and bacon will help you sample their meat preparations.

Pan fried mullet, sweet corn puree, confited chorizo and fennel sautéed sander, mashed new potatoes, tomato relish, and green beans or rump of veal, pea puree, sweet summer onions and baby tomatoes could be the choices for the main course.

Desserts are a real feast with varieties like white chocolate panna cotta, poached peaches and raspberry sorbet and Danish summer berries, crispy rye bread and vanilla cream attracting attention. For nibbles there are Koefoed's sandwiches and specials include fish of the day and selection of Koefoed's herrings. The fixed menu offers two, three and four course options.

To understand the charm of Es Racó d'es Teix, you need to first reflect upon the location. It is an idyllic village of green-shuttered, ochre coloured houses in the shadow of the Teix Mountain that has become a millionaires' hideaway.

The hamlet could have remained another pretty Mallorcan parish had Robert Graves, the famous English poet, not made it his home. Ever since, Deia has established a reputation as a foreign artists' colony. Climb the Carrer es Puig, the settlement?s only real street, passing ceramic Stations of the Cross, to reach the parish church and the small cemetery where Graves is buried. You can also scramble down to Cala de Deia, a small shingle beach set in an attractive cove, where local artists continue the tradition of naked swimming and long parties at weekends.

Then there is the building that houses the small, cosy family run business. It is a stone structure at the base of the mountain with a pleasant terrace overlooking the scenery and a well laid out two-level lounge.

The passion for cooking displayed by Chef Josef Sauerschell, and the talent that makes him a celebrity favourite, is the third reason that makes this restaurant click. It is said that he knew right from his early years that his calling was cooking and he started by helping his mother in the kitchen. From there on he worked at some of Europe?s leading restaurants before starting his own along with his wife who was employed in the same industry and whom he met during his tenure earlier at El Olivo.

The menu changes once in two weeks and is driven by creativity and commitment towards using local produce. Expect carpaccio of tuna with sesame, honey, coriander, and mango and parfait of foie gras with apricots, brioche and mange-tout among the starters.

Main dishes reflect culinary imagination, especially Mediterranean fish soup or the John Dory with a ragout of squid and sautéed vegetables. The specials include Mallorcan suckling pig with foie gras served with cabbage and a truffle sauce and the rack of lamb for two in an olive crust and potatoes gratin accompanied by ratatouille. For dessert, few dishes could be finer than the white-and-black chocolate mousse with fresh mango.

Berlin is a city of contrasts - on one hand it reminds people of art, culture, theatre, parks and museums, each with a fascinating history of its own - and on the other, it makes you think of the amazing nightlife, the shopping destinations, cafés and live music concerts. The success of Sagrantino, a welcoming wine bar and Italian restaurant, is proof of the fact that the people of Berlin love good food and wine as much as music, fine art and shopping.

If you're in Behrenstrasse and wishing to relax in quiet surroundings, at candlelit tables and over some of the best Sagrantino wine in the German capital, this stylish destination could prove to be just what you're looking for. Some of Italy's most flavoursome and popular dishes are served at prices that seldom fail to infuse a frisson of pleasure.

Owner Daniele travels back and forth between Berlin and Umbria to bring back fine Sagrantino - the most famous red wine of Umbria - rich, tannic, powerful and age-worthy with attractive soft bramble and savoury fruit notes. Diners enjoy sampling glasses of this Old World wine and small snacks of grilled meat, pasta, aged cheeses and truffles that are served from lunchtime onwards.

You could start your day with the breakfast that is served from 7:30am, and could include fresh croissants, fruit salad, cheese, salami, muesli, buttered toast, eggs, and cups of tea or coffee. At lunchtime, there are vegetable, fish, lentil, potato and barley soups, fresh salads and the day's pasta, all for 5.90 euros.

In the evening specials of tagliolini with tomato, basil and Parmesan, lasagne, and crêpes with salmon make pleasing appearances on tables. Starters encompass plates of cheese and salami; mozzarella and anchovies on toast; salted beef that appears with lemon oil and Parmesan, and veal pâté with Tabasco.

The classic Italian starter of carpaccio comes to you drizzled with olive oil or lemon juice and served with capers, red onions, rocket or mayonnaise. Fresh and colourful salads with ingredients such as pears, pine nuts, ham, walnuts, tomato and fresh basil are popular as healthy mains.

Desserts have a retro feel with favourites like crème brûlée, tiramisu and lemon mousse.

Sagrantino gladly makes arrangements for guests who wish to tour Umbria's fruitful vineyards.

Indo-French cuisine is at its best at La Portes Des Indes, a restaurant owned by the Blue Elephant group. Once inside, guests will be transported to a world rich in its colonial feel. Set in the beautifully converted Ixelles mansion on Avenue Louise, the restaurant is decorated in rich wood carvings, warm red-toned colour scheme, masses of flowers and lush plantings, and Indian furniture. The traditionally attired staff complete the splendid atmosphere.

The a la carte menu is extensive but if you are a first time visitor then they offer a fantastic sharing menu which allows you to sample four starters and four main courses. This is a great option for a group but works equally well for couples. A separate vegetarian menu is also presented. There is a good selection of wine from house to premier to suit all budgets.

For a delightful start to a meal, a chicken lasoni tikka, a delightfully garlicky preparation, served with mint sauce is a good option. Competing neck to neck are the jhinga kholiwada, prawns marinated in spices and grilled in the tandoori ? a clay oven - accompanied with mint sauce, and Lucknowi seekh kebab, minced lamb kebabs with soft cheese and herbs.

The mains come forward with dishes like Patiala dhaba murg, a country style recipe of boneless chicken, onions, tomatoes, green chillies and garam masala - a mixture of spices - and poulet rouge, shredded chicken stepped in yogurt and red spices, then grilled and served in a buttery cream sauce. Lamb and seafood get their due with dishes such as palak ghosh, leaf spinach, green chillies, ginger and lamb cooked slowly together and Niligiri machi, fish simmered in a creamy, mountain herb curry of coconut, chillies, fresh coriander and roasted aromatic spices.

Other traditional fare include biryani, a balanced composition of basmati rice and chicken, lamb, prawns or vegetables cooked together served with raita - a salad of cucumber, onion and tomatoes in yogurt dressing - and curry sauce, and tandoori, marinated seafood or meat grilled in clay ovens.

Desserts include the voluptuous mango rasmalai, dumplings made from cottage or ricotta cheese soaked in sweetened, thickened milk delicately flavoured with cardamom, garnished with slivers of dried fruit and served chilled.

When you think about it, Gamvik is rather an unusual name and despite the refreshing Catalan cuisine they offer in their Carrer Balmes restaurant in Barcelona, it does not have Spanish or Mediterranean origins. On enquiring of the polite staff, we discovered that it is the namesake of an exotic little fishing village in Norway where owner Robert Serna spent many of his childhood holidays. However, there is nothing Norwegian about the menu, as you will discover, at this charming establishment whose ever increasing popularity has propelled it into the realms of the must visit restaurants in the city.

The colour scheme, a simple combination of greys and reds, creates a soothing and calm ambience and a general feeling of comfort and the plush dining area is a welcome respite from the crowded streets. They also have two separate rooms that are more suitable for private parties and other intimate occasions.

Sample the duck liver with mandarins for an unusual experience where the tart citrusy sweetness evens out the gamey flavour while the carpaccio of cod with tomato coulis, or artichoke hearts with foie and ceps, are some of the other delicious fare that will surely entice you. Pig's trotters with wild mushrooms, or the prawns from Costa Brava are regional Catalan fare with a light Mediterranean touch.

Do save room for the desserts, and try light, airy soufflés and coulants, a kind of fudge cake, with hot molten chocolate oozing out of them. The house specialty, Gamvik eggs with chocolate and rum infused foam are spectacular treats and warrant a repeat visit for those with a sweet tooth.

The extensive wine list is inclined towards Spain although there are quite a few classical and good quality wines from other countries, as well as a wide range of cava and champagne to choose from. Gamvik's proximity to shopping areas adds to its allure and helps round off a most satisfying culinary experience.

This small but modern city in the Netherlands has its place in history as the venue for the Battle of Zutphen, memorable for the fact that Sir Philip Sidney, renowned poet of the Elizabethan Age, died of the mortal wound he suffered there. However, Zutphen has a few other claims to fame, notable among them being the St. Walburgis church, a Gothic monument that dates back to the twelfth century. The Restaurant 't Schulten Hues, neighbour to this historic building, is a worthy contender among the restaurants which  add to the allure of this quaint and charming city.

Located in a listed building that goes back to 1881, and built in a style reminiscent of the Neo Renaissance, this restaurant adopts French cuisine with flair and turns out a variety of inspiring and well presented dishes. The brooding elements of the architecture, that have mostly been retained, lend a touch of mystery, while the terrace with its herb garden and view of nearby orchards is a delightful spot for al fresco dining.

Owner and Chef Peter Gast brings his passion and range of experiences to the kitchen and patrons get a taste of his expertise with the amuse bouche of green pepper and olive pastilles or the beetroot and pistachio bonbon. Oyster lovers will rejoice as they could choose from different preparations - in jus of blood orange, olive and almond foam coffee, or champagne vinegar and crème of cured ham - for starters. These perfectly balanced morsels are well conceived and deliver without fail; other options include crabs rolled in pumpkin with yoghurt and a sesame and ginger mousse.

The French pride themselves on their poisson and at Schulten Hues, you could sample the sole fillets with cream of potato or the unusual combination of pike perch with kale. Shrimps and snails, other favourites, also make their presence felt on the menu, while duck served with cream of artichoke, marinated apple, celeriac and a jus with sherry is a most interesting and fitting main course.

For dessert, try the passion fruit with yoghurt and let the intense and sweet flavours mingle favourably. French wines dominate the list and there is one to complement every stage of the meal. Whether you are a visitor to Zutphen or even a local, a meal at Schulten Hues is something that should not be overlooked. As  Chef Peter Gast says, 'Cooking is theatre' for him, so don't lose the opportunity to take part in the drama that he gently builds up with every gastronomic delight.

Step into the medieval Troubadours in Boulevard de Ménilmontant and you'll be forgiven for feeling that you've entered a time warp. The place is full of charm and authenticity where culinary finesse marries cultural wealth. The books, paintings and scrolls on display trigger curiosity and diners feel they are being transported to a different realm altogether.

The dining area is rich in antiquity and illustrates the different cultures of the world while the nostalgic décor plunges into the heart of the centuries that have marked the history of civilization. The stone walls, mirrors, couches and piano replicate the picture of a medieval home. Talented musicians sit under a small canopy and it appears that they are tuning up before a feast. The terrace area is for those who would like to soak up the sun while sipping a cup of tea in the evening.

In the kitchen, Chef Patrick is on a mission to restore forgotten flavours and revive the intricacies in fresh and authentic ingredients. Gleaning his recipes from ancient poetry, he discloses that many of them are a blend of the classic with a modern touch. Everything is chosen with precision and he is delighted to explain the dishes. Every guest receives a personalized welcome from the man himself and he would be happy to recommend some delicacies as well.

The menu, with its ornamental motifs and detailed descriptions, make an interesting read. The soupe a l'ancienne au poulet fermier includes chives from Thailand, which were painstakingly unearthed by Patrick. Meats are marinated for forty-eight hours, and pies and bread are all made in-house. Their specialty dishes include chicken T'Kanawa, confit of lamb with fresh spinach and 'jumped the gumbos' veal dish while scallops served on subtly flavoured rice and fish soup with barley, lemon and capers are amongst other delights.

Troubadours were composers and performers of Occitan lyric poetry during the high middle ages. The texts of their songs dealt mainly with themes of chivalry and courtly love. Star singers Aviva Timonier, Susan Miller and Elisa Doughty keep up the Troubadour spirit with their feisty sopranos from Strauss, Mozart, Puccini, Vivaldi and Rossini operas between courses. They frequently organise cultural events such as lyrical concerts and reading of poetry in seven languages. This restaurant appeals to all senses and is a unique meeting place for culinary art, love of music and a visual treat.

A large model of a bottle of wine on the façade greets the eye as you approach Vintage, a classy, contemporary, multifunctional restaurant that celebrates the country's cuisine with a specific focus on the gourmet city of Cologne. As the name suggests, care is taken to stay true to traditions while not compromising on trends and technology. Michael and Claudia Stern, the hosts, go to great lengths to make you believe in their motto which is 'Enjoyment'.

The original building constructed in the nineteen fifties has undergone tasteful renovation to morph into this stylish venue. The restaurant area features shelves stocked with wine and delicatessen; black wood furniture clothed in spotless white linen and a high ceiling. The rooftop dining area provides a beautiful spot to enjoy a pleasant meal during sunny afternoons while the soft lighting at sundown could impress those seeking a romantic evening out.  The events rooms on the first floor are equipped with modern facilities and the team undertakes party orders on a turnkey basis.

Great food characterizes this restaurant, with German/Mediterranean influences and the menu changes regularly to reflect the kitchen's ambitions. Starters such as king prawns, with harissa - a fiery paste made with dried chillis, cumin, caraway seeds, coriander, salt, olive oil and tomatoes - accompanied by avocado almond salad and vintage vesper, which is a house specialty consisting of vitello tonnato - veal fillet beaten until paper thin and dressed with a tuna-flavored cream-based sauce with capers. Marinated vegetables, rocket salad and a variation of fish and meat set the pace for a gastronomic adventure.

Tomato consommé and ravioli with tomato bread and cream of Greenfield mushrooms with garden herbs present themselves as the options for soups on the bill of fare.

Mains could usher in rack and cheeks of pork with grapefruit gremolata, snails ragout, turnips and mashed peas, and pike perch with shellfish vegetable cassoulet and chervil mashed potatoes. Those who like to go by the chef's recommendation can order the vintage classic, cold slices of roast beef with sauce tartar, potatoes and salad.

The second course could have guests opting for linguine with chanterelles and herbs, fillet of beef with sauce béarnaise and truffled cabbage, and tuna steak with pesto and grilled vegetables.

Finally, stewed berries with coconut ice cream, and homemade cheesecake with vanilla, cherries and pistachio ice cream could fill in the chinks.

The wine list contains an attractive selection of old and new World wines and experienced sommeliers are at hand to guide you through the experience of choosing and tasting the best.

Artkuisine is the culmination of Chef Remy Lefebvre's gastronomic quest to deliver quality food, prepared expertly and served in a stylish, modernistic ambience. Located in Barcelona's Madrazo district, this trendy restaurant is quite close to the Galvany market and has been rated as an exciting neo bistro by patrons and critics alike.

Remy is intense and passionate about the culinary feats that he performs in his kitchen, turning out Mediterranean cuisine in a decidedly French atmosphere. Crisp white linen, pale off white walls, soft fabric covered chairs and minimalist paintings add to the allure, helping you to relax while you enjoy a flavoursome meal.

The amuse bouche is exquisite, a slab of foie cooked at low temperature, sprinkled with sable Breton crumbs and topped with apple and rhubarb compote, and sets the tone for the ensuing courses. Sardine fillets, spit-roasted and served with a ring of quince compote and guacamole, with saffron mustard on the side, are elegantly rendered and make an excellent starter.

The main course of pan fried scallops in a cauliflower puree with a fondue of vegetables, cava and pistachios is delicious, while the oxtail braised with porcini mushrooms and black pepper, served with a cocoa and banana compote is a most unusual combination, layering different textures in a unique cocktail of flavours. The experimentation continues favourably with a melange of monkfish, pepper, fennel and apricot.

For dessert, the tarte tatin, generously topped with a swirl of cinnamon ice cream is a blissful ode to the sweet tooth, bringing you a true taste of this Gallic delight. Wines for the discerning drinker are aplenty, and there are over seventy choices to select from, featuring reds and whites from Spain as well as cavas and champagnes.

The gentle jazz notes form a serene backdrop to your dining experience and Artkuisine, with its uber chic décor, gourmet cuisine and its fabulous range of wines has indeed become iconic for those in search of a fulfilling gastronomic experience.

The most striking feature of Restaurant Gabriele is probably its location. In close proximity to the majestic chariot horse topped Brandenburg Gate, one of Europe's most famous landmarks and the former entryway from East to West Berlin it almost appears as if Gabriele's style and elegance pays tribute to this 16th century landmark of peace.

The interior is designed by renowned German lifestyle designer Anna Marie Jagdfeld and you cannot help but feel pleasantly overwhelmed upon entering this restaurant situated within the Adlon Kempinski Hotel. The bright red glasses on the crisp white linen dressed tables complement the burnt sienna leather banquettes and black chandeliers. The bold classic art works add to the charm of the place.

Gabriele offers diners flavoursome modern Italian dishes created with passion and lots of flair by Chef de cuisine Björn Alexander Panek. From the various sections on the menu there are some wonderful creations to remind you of the flavours of the Mediterranean. Among starters, pigeon breast is paired with a fresh green pea and asparagus salad and accompanied by mint oil; lukewarm anchovy appears with Sicilian bread and olives, while a delightful green asparagus and tomato broth comes to the table with Burrata cheese and tarragon.

Great care is taken with presentation, illustrated in a colourful first course of marinated duck with artichokes and mustard. Pasta lovers will rejoice with the tagliolini that could appear either with garlic and peppers, or leek, grapefruit, sea bass and herring caviar; farfalle with tuna, quail egg and anchovy cream, or a wonderfully fresh lobster served with cannelloni and a salad of fennel and pepper.

The second course could include a tender fillet of beef with foie gras, truffle, artichoke cream and Borettane onions; juicy monkfish, which is among Chef Panek's favourites, comes to you with herb sauce, chanterelle mushrooms and salty lemon, and turbot in sour broth is accompanied by octopus in yoghurt garnished with flakes of pepper.

The wine list includes carefully chosen numbers such as Gavi Etichetta Nera, Barolo Cerequio and Terre Franciacorta Chardonnay; the sommelier will be glad to help you choose wines to complement each stage of your culinary journey.

Meals could end with an exotic cream of mascarpone cheese with reed fruit jelly, coffee and tangerine sorbet or a soup of elder berry and strawberries in cider vinegar.

Meals at Gabriele are always a delight and its not surprising that this lovely restaurant is a much loved part of the great city of Berlin.