Oranium is a café that mixes traditional and contemporary elements to provide a pleasant venue to enjoy, amongst other things, long idyllic brunches in the heart of Berlin. Set in the corner of the street in a stone building, the façade features large windows that allow guests to get a good view of the activities outside and allow ample sunlight. The interior houses plush leather settees and makes room for seating on two levels. Soft, warm lighting takes over in the evening providing a warm, relaxed ambience. The cuisine is international, the service friendly and unobtrusive.

If you visit there for breakfast the options include raw minced pork with onions and marjoram, pickles, fresh rolls and butter, fresh croissant with cream cheese, honey or jam, a boiled egg, garnished with fruit and butter, and small Spanish omelette with potatoes, fresh peppers and red onions served with Serrano ham.

More variations spring up in the form of Waldorf salad with smoked turkey, scrambled eggs with mozzarella, tomatoes, basil, Italian country ham, and cream cheese with fresh herbs, garnished with fresh fruits, jam, rolls and butter, and a wholesome Oranium brunch of grilled pork with tomato hollandaise. Smoked salmon with cream horseradish, Camembert baked in a sesame dough with cranberries, chicken peach salad with shrimp, a cream cheese ball topped with stewed apples, sugar and cinnamon, or scrambled eggs with bacon and sausages, served with jam, croissant and butter add to the fine range of options.

Among starters you can try an aperitif trio, black and green olives filled with cream and Corsican goats' cheese, served with fresh baguette and Norwegian smoked salmon served with creamed horseradish, butter and toast. A classic goulash soup with beef, onion and peppers could be a good accompaniment.

Salads are represented by Oranium salad, a crisp and fresh salad with tomatoes, cucumbers, boiled egg, corn, radishes, sprouts and a dressing choice which includes ginger-curry, honey-mustard-dill, yoghurt-basil-lime, vinegar and Caesar dressing, and a curry chicken salad of grilled chicken garnished with exotic fruits and mango chutney.

If you are in the mood for a quick snack order the tuna submarine sandwich with aioli, red onions, peppers, pickles and tomatoes and a fruity chicken wrap of chicken breast strips mixed with pineapple, orange, peppers and a hot, fruity curry sauce.

People who prefer pizzas can opt for crispy crust with flavoursome sour cream, au gratin with cheese topped with Parma ham and arugula, and shrimp and fresh mango. A range of tapas and finger food are also available.

Mains could consist of rump steak with glazed onions, capers and crispy fried potatoes and pork medallions in a spicy tomato and olive stew with a hint of Garlic, served with baked potato and sour cream. Fresh strawberries with mascarpone sweetened with brown sugar and amaretto and a homemade tiramisu serve to round off your meal with a touch of elegance.

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.

Trust the French to experiment with combining art forms to provide an experience the world has never seen before. Sixteen million computer generated colours generated by six hundred projectors on exotic wooden panels, with music as varied as blues and trance in the background with authentic French cuisine to enjoy, this is Restaurant Music Hall of Paris Champs Elysees.

It's not known whether it was a chance meeting between Valério Berkovics, a show producer, who always dreamt about creating his ideal French restaurant, and Hervé Nepple, a young chef full of ideas, dreaming to explore without limits, that led to this experiential haven for gourmets, but nothing in the concept that was the outcome of the partnership has been left to chance.

An evening there is like a varied mood board with the lights creating the early morning feel to the glitter of the night as the DJs spin their magic on the turntable. In the lounge, garlands mark out the space to weave a more intimate atmosphere for a romantic diner or an exquisite meal.  Enjoy yourself with friends at the Piano bar listening to Ray Charles while sipping cocktails or grazing on light snacks in the early evening. 

If one were to go by the nature of the venue they could do well to perhaps break all the rules of fine dining and start with the dessert. After all, the restaurant is open all night and a three course could well follow a few drinks and handmade mangosteen ravioli served with a Suzette sauce in the wee hours.

When the ever-changing electronic ambience stokes your appetite leading you to signal one of the friendly energetic staff to bring the carte du jour to the table you'll find scallops and gambas 'en ceviché', marinated in lime or lemon juice with olive oil and spices, served hot and sautéed lobster with chanterelles and almonds, linguine and fine lobster bisque on it. Meat lovers may opt for thick slice of veal liver, covered with a balsamic sauce, served with crunchy potatoes or deer cutlets and foie gras, served with braised cabbage stewed apple.

You can try the tartar of veal and tuna accompanied by its delicious tuna cream and raw spiced fillet of beef with aromatic Thai green beans for starters. And then back to the desserts with a Foret d'Emeraude, strong mint cream spread on a bed of thin leaf of bitter chocolate laced with pancake. That'll complete the experience.

Situated at the foot of the Tramuntana Mountains and surrounded by twenty thousand square metres of landscaped gardens and its own vineyard, Reads Hotel is an oasis of peace and tranquillity. The house dates back to the 16th century and underwent a metamorphosis over a span of seven years to become the luxury hotel it is today. The building's origins are evident in the exposed brick walls, floor and oak beams but there are also a number of design aspects that set this hotel apart, like the conservatory bar with its glass ceiling, tented in delicate muslin.

The bedrooms exude a sense of freshness and vitality and each of them are uniquely designed. All the suites have their own terrace but the Princess suite is a luxurious affair with its three balconies. What appeals most is the cosy and homely atmosphere that prevails, a welcome change from the usual flashy and purpose-built rooms.

On a balmy summer afternoon, there is no better place to be in than the garden at Reads. Enjoy walking through the sprawling acres of lush greenery, wander through the vineyard to see how the grapes are coming on or ask the waiter to place a sun bed under a tree so you can watch the sunset and then retire to Browns Bar for a glass of wine.

The décor of the Bacchus restaurant sets the tone with magnificent stone arches and walls covered with brilliant frescoes. In such genteel surroundings, you cannot help but notice why the restaurant has been awarded a Michelin star. Chef and Director Mark Fosh, with over twenty years of experience at the highest level, has created an enviable reputation for Reads throughout Europe. Watching the man at work is a sheer delight as he blends traditional French and modern Mediterranean with Asian minimalism.

The sight of salt cod with aloe vera jelly and a warm fresh pea and lemongrass soup, and smoked rice with almond flowers and chlorophyll of fresh herbs should come as no surprise. Winter is usually considered a lean time of the year but at the Reads kitchen it's boom time for foie gras, truffles, root vegetables and exotic fruits. Feast on the loin of venison with a smoked sweet corn puree, mushroom soil and beetroot syrup or passion fruit and Yerba Mate Royal with chocolate crème chiboust and eucalyptus ice cream. The three tasting menus represent the essence of the Bacchus cooking style and the dishes are proportioned accordingly to adapt to the six, eight and ten course format. The a la carte also runs parallel to their two and three course set menus.

Whether it's for a conference, a special occasion, a honeymoon or simply a totally reaxing, sybaritic holiday, Reads is the perfect choice with its plethora of gastronomic delights and blissful atmosphere.

Imagine that it's a cold evening in Brussels and you are looking for some spicy Thai style shrimp soup to brave the biting cold; then step into Blue Elephant, where you're instantly transported to a world filled with lush plants and trickling fountains. Heady aromas waft through the room, which makes one wonder whether it is the incredible effect of the various spices and herbs used in the kitchen or the scent emanating from the tropical flowers.

Khun Nooror Somany Steppe could have not imagined that her marriage to Mr. Karl Steppe, a Belgian, and her passion for Thai cooking would possibly pave a pioneering way to open one of the top Thai cuisine restaurant chains in the world. Blue Elephant was started in 1980 and has been able to provide its patrons, across twelve nations in the world, consistently high standards in both quality of food and service since then.

The décor is a total sensory concept based on the best of traditional beauty, charm and courtesy synonymous with the inhabitants of Thailand. Get close to nature with various candle-lit dining areas on different levels adeptly divided by greenery while the walkways and bridges lead to water gardens stocked with rare fish. A sense of déjà vu engulfs diners as they reminisce about their previous al fresco meal. 

The kitchen works within the Thai lexicon with starters such as chicken satay served with cucumber and peanut sauce and the exquisite and rare white crab served crispy and fragrant with garlic on a bed of crunchy green papaya. The delicious dim sum parcel of minced pork, shrimp and crab meat is steamed in a bamboo basket and served accompanied by soy sauce.

Main courses feature the spicy and popular Thai delicacy of grilled beef seasoned with mint, lemon and chilli or green chicken curry flavoured with coconut milk and egg dwarfs. Those craving for fish can try the assorted fiery seafood platter, which warms the heart as much as it does the palate, while the bouquet of sautéed scampi accompanied with asparagus in an aromatic oyster sauce can provide a gentler experience for the taste buds.

Save space for some exotic fruit salad, jasmine pie or the tropical rambutan filled with pineapple. Ever wondered what could be the secret behind the Blue Elephant name? Blue is the colour of the flag of Thailand, the elephant is their national animal and the sight of a blue elephant will remain engraved in one's memory and so will the experience at this beautifully ornate restaurant.

Galician cuisine, they say, is simple by nature thanks to the region's economy, which is largely dependent on fishing and farming. Whether it is the shellfish, empanadas, a kind of stuffed pastry, polbo á feira, a dish made of octopus, the cheese, queixo de tetilla, the Ribera de Duero and Albariño wines and orujo liquor or any of the other seafood and meat delicacies, you will be delighted by the earthy cuisine.

Taking this fare to an haute cuisine platform is Combarro, a resplendent place on Reina Mercedes in Madrid, where a stone frontage carved in traditional style, a modern bar, a dining area spread over two floors with several private dining rooms, antiques and paintings for decoration and ambient music create a chic atmosphere in which to enjoy food prepared with great care.

It took close to twenty-five years for the founder Manuel Domingues Limerez to establish his dream. He opened the first restaurant in 1973 and later on the second one in 1999. His son Diego Dominguez Vidal joined him recently and helped the venture further consolidate its popularity. Their commitment to taking customers on an exciting gastronomic journey while staying true to their roots of humble cooking utilizing excellent, fresh products has seen them win numerous awards.

The seafood is sourced from the north coast of Galicia and is displayed in a large salt water fish pond. Spider crabs and lobsters are among the creatures you can spot and select for a sumptuous meal.

Specialities from the rivers include oysters, shrimps, clams, crabs and barnacles. Seafood displays all the variety available along the long shoreline of the province with baked turbot, a European flatfish, on a bed of potatoes, octopus to 'feira', a trademark dish of that area, lamprey - a primitive elongated fish with jawless sucking mouth, prepared in the Ardo - an ancient Hispanic - style, adorning the menu.

Pork with grelos, a vegetable akin to broccoli, suckling lamb chops and partridge pie are on offer to those who prefer meat. Desserts are rich affairs with Santiago tart, containing an almond and quince filling, yoghurt mousse in honey and filloas - large pancakes - with cream and eggs.

The wine list has interesting bottles from France and Spain and the bar provides a grazing menu.  

Think of Sevilla and images of cathedrals, flamenco nights, tapas and the riad-styled Corral del Rey might come to mind. This boutique hotel emanates a unique charm, evident from the small, yet sleek, reception area, to the three arched galleries, off which are just six rooms. The atrium patio, Roman marble columns and original wooden carved beams showcase some fine architecture accentuated by a distinctive Lutron controlled lighting system.

Corral del Rey in its previous incarnation was a seventeenth century palacio, now painstakingly restored over a period of two years by its young Anglo-Iberian owners, Anthony and Patrick Reid. Original tapestries are interestingly juxtaposed with modern techno services such as flat-screen TVs, marble-and-glass baths and wi-fi.

The décor of the restaurant is an all monochrome and minimalist affair but done with style. The sequential artwork and strategic illumination are some of the most appealing features. Anyone wishing for privacy can head to the vaulted low ground cellars discovered during restoration. Above all this is the rooftop terrace with sun loungers and a plunge pool where diners can enjoy a cocktail with floodlit landmarks such as The Cathedral of Seville for company.

Modernity and originality continue in the kitchen, which offers European fare using the freshest market produce available. Starters of cod risotto, octopus carpaccio and cappuccino; foie gras with mango sorbet and crispy rice, and wok-fried asparagus and boletus with Parmesan reveal some real innovation. Mains include confit of suckling pig with honey and vermouth sauce; stewed veal cheeks with fried artichokes, and roasted turbot with mango chutney and trumpet mushrooms.

The rich and delicious tocino de cielo, or egg yolk custard, is served with eucalyptus ice cream and the homemade chocolate brownie with curry foam. You could also choose between a selection of wild fruits with cheese mousse or sorbets for desserts.

Corporate honchos who seek a welcome change from the glitzy boardrooms can try Corral del Rey?s basement, which is beautifully designed, being both functional and spacious. This area is ideal for exhibitions and private functions as well.

While you are there, you might like to explore the lovely Giralda Towers, Alcazar or the orange gardens, which are just round the corner, or just stroll around the smart environs of the Corral del Rey to marvel at the fabulous works of art displayed around the hotel.

Golden Bend in Herengracht was once home to wealthy citizens of Amsterdam but has now paved the way to house banks, insurance companies and cultural associations. Restaurant Het Tuynhuys was formerly a coaching inn in a seventeenth century mansion and the period façade leads you into a bright and charming space. With a name that literally translates into 'garden house' this large restaurant attracts a wide spectrum of customers.

The split-level dining area is for those who enjoy space, comfort and intimacy, while the upper level is the best bet for large parties. The interior is vivid with well-spaced tables, candles and neutrally shaded walls partly covered with chequered prints. During summer months, step outside to the terraced garden filled with flowers and hedges, and let the warmth of the sun help you reminisce about your last Mediterranean holiday.

The cooking will appeal to the appetites of those who seek recognisable French favourites with the occasional European twist. Skilfully crafted with exceptional ingredients, the food harmoniously blends in flavours and is appealingly presented. The daily tasting menu allows diners to sample a variety of dishes per course.

Marinated and thinly sliced veal may appear with tuna tartar, anchovy mayonnaise and crispy chips of Roseval potato for starters, while a marbled terrine of duck liver and salted meat is served with prune jam and brioche. Carrot soup á la tom yum with scallions and guinea fowl hint at the Chinese origins of the owner. Mains take in pan-fried turbot in crispy and delicate kadaifi dough with sweet potato, morilles and veal jus; fillet of beef with duck liver confit, homemade gnocchi and a truffle sauce, and rack of lamb with German dumplings and date and lemon compote.

Desserts embrace curd with raspberries, dark chocolate chips and Belgium waffles, and red fruit with champagne sabayon, twelve year old balsamico and almond florentines. Their well chosen wine list enables coordinated pairing with the food and unusually you could select a different recommended wine, served by the glass, with each course. So if you are in Amsterdam and are looking for a pleasant eating destination with discreet service and an eclectic menu, then Restaurant Het Tuynhuys may just be the place.

Glamour and style come naturally to Noti, one of Barcelona's unique restaurants. A visit there is a feast for the senses with the ambience, the crowd and the food providing a memorable time. The décor, which is inspired by 'El Toreo', the bullfight, the modern European cuisine on offer and a bar and DJ make it achingly hip. Gold panels, red upholstery, earthy carpets, low lighting and ambient jazz inspired tunes create a powerful atmosphere, while mirrors and brass reflecting panels provide an aid to celebrity spotting. They also have a dining area with a private roundtable of Makassar ebony for a maximum of fifteen people. And to cap it all, the service is informal and friendly.

Elena Barta and Christian Crespin offer their customers a modern menu motivated by a respect for the simplicity of classical cooking. Chef Christian Crespin who has established himself in Catalonia, strives to make lunch and dinner multi-sensory experiences and succeeds. His extraordinary creations never fail to surprise: duck foie gras with avocados, tenderloin beef fillet with Asian spices and potato; smoky hunks of seared tuna, a succulent lamb brochette with spicy couscous and spring vegetables are some of the specialities.

You could start with tuna fillet in sashimi with soy sauce, ricotta cheese ravioli and Iberian ham cream. Alternatively, green leaves salad, ginger and chilli marinated beef, peanuts, soy and honey vinaigrette accompanied with Indian bread, cake of marinated sardines and goat cheese with balsamic reduction or salad of strawberry, green onion, tomato, beetroot and ricotta cheese, mustard and echalotte vinaigrette can be appetizing options.

Fish preparations include cod confit with tomato concase in thyme, rosemary, black olives and fresh griddled fish from the Boqueria market, baby carrots and lemon butter and fresh sole 'a la meuniere', hazelnut and caper butter, lime and rata potatoes.

Meat dishes such as curried chicken with coconut milk, basmati rice and Granny Smith apple chutney; pan fried lamb burger with couscous of vegetables and raisins with Harissa and char grilled beef fillet, maracuyá and Szechuan pepper salsa and potato gratin dot the menu.

Desserts include the classic peach Melba and yoghurt ice cream with cherry tomato and aniseed jam.

Around midnight, the bar takes centre stage and you can enjoy yourself well into the early hours with a glass of wine or something stronger from their impressive selection.

What was once an apartment in the chic Eixample district ten years ago is now a smart restaurant with a fresh and modern approach to haute cuisine. Windsor is enthusiastically managed by a young team who value elegance and etiquette first and then introduce innovative ideas that has helped them create an impeccable experience.

Surrounded by a pleasing décor replete with chandeliers, art work, striking red upholstered chairs and luxury mirrors, diners can relax and choose from a selection of delectable culinary creations. Those who seek solitude can choose from their several private dining rooms and the charming garden area is for those who wish to dine al fresco.

The kitchen specialises in modern Catalan cuisine that has gained popularity for being rich yet healthy and wholesome. While remaining open to global influences, the Mediterranean touch cannot be ignored as ingredients are primarily sourced from the coast. The emphasis is on new ways of improving and optimising processes and culinary techniques, while excessive flamboyance takes a backseat.

Start with a salad of Norwegian king crab with avocados and ripe tomato pulp, grilled scallops on confit potatoes with honey or tuna tataki served with mango tagliatelle and broccoli puree. Their meat dishes include beef fillet with 'café de Paris' sauce and black trumpet mushroom parmentier; suckling lamb loin with peach chutney and a light garlic cream, and roast pigeon accompanied by liquorice, foie gras and corn cream.

Seafood lovers can plump for the grilled turbot with citrus powder and orange risotto; coastal baby squid with cucumber, courgette and caramelized onion, and monkfish with Palamós shrimps, toasted garlic and clams and stew juice. Passion fruit emulsion with mango tagliatelle and shortcrust pastry and hazelnut coolant accompanied by vanilla ice cream and a muscavado sugar reduction provide a fitting end to a meal.

Windor's cellar is home to over five thousand bottles and four hundred wines, so that diners never run out of choices and the stewards proffer helpful advice. So choose between Tempranillo de Cavas Hill, Martinez Lacuesta Cosecha and Conde de Caralt Chardonnay fermented in an oak barrel.

Statistics reveal that people in Mediterranean countries have a lower incidence of coronary heart disease than their Western counterparts primarily because the food is low in saturated fats. So Windsor warrants plaudits for promoting this cuisine with touches of innovation.