The gauchos of Argentina, the equivalent of the American cowboys, are symbolic of some of the metaphors that describe this arid and beautiful country. Lean and fit, they roam the Pampas on horseback and have become iconic, representing a reaffirmation of love for culture and roots. The Gauchos Grill, a chain of over twenty restaurants across the Netherlands and England, brings these concepts to the fore and has achieved both success and popularity.

More than thirty years have passed since the first restaurant began but even now the same standards are maintained, and the beef is vacuum packed, not frozen, so it retains moisture. The intense flavour could be attributed to the grass fed cattle that wander freely on the Pampas, herded by the gauchos. When it does arrive at its various destinations, taking as long as six weeks, the meat is rich and very tender.

In Rotterdam, the breathtaking beauty of the Berges lakes is a precursor to the simple but delightful meal you can experience at Gauchos - Weissenbruchlaan that is located at the foot of Mount Voorplas. The panoramic view, that greets guests as they sit down on the terrace for a spot of al fresco dining, is attractive and pleasing to the senses.

Before ordering one of the typical carnivorous options, you could head for some starters such as the large tangy prawns with garlic mayonnaise, or maybe the empanadas, traditional savoury pasties filled with delicious caprese, blue cheese or corn. Seafood is represented in this 'meaty' menu with a ceviche of scallops, cured with citrus juice, and served with red onion, chilli and coriander.

Although for some a visit to Gauchos is irrelevant without steak, you could take a look at some of the other mains such as the matelote, a parcel of three types of fish with white wine, steamed in tin foil, or the gemarineerde kipfilet, succulent chicken breast in a lemon marinade. But it takes just one bite of the succulent bife de lomo, a tender fillet, or bife ancho, a marbled rib eye steak, for you to probably agree that it is one of the best you have had.

The cooking process involves using the chimichurri marinade, a piquant mixture of chopped parsley, coriander, garlic and oregano, oil and salt to the meat, which is then flash grilled over the asado, Argentina's national barbeque, and turned over just the once. This retains the juices and flavours while preserving the texture admirably.

To culminate such a hearty meal, consider some of the desserts such as whipped ice cream with whisky and nuts, fresh fruit fondue with hot chocolate sauce, or an Argentinean favourite, crêpes with dulce de leche ice cream are indulgent and decadently fulfilling.

The wine list is extensive and merits some careful contemplation as you decide whether to go for the reds and whites from Spain and Italy. Wines from the renowned Bodega Norton also make their appearance along with local organic and bio-dynamic varieties, and the Malbec Mendoza, an Argentinean Bordeaux variant, tops the list.

Strofilia means winepress in Greek and it is aptly situated in a seventeenth century wine warehouse. This restaurant is different as its menu is based on mezze, small savoury dishes and the focus is also on wine. The spacious main room has been renovated with modern furniture sitting well against exposed brick walls and pieces of traditional artefacts placed here and there. It is a pleasant place for an evening out with friends.

Cold mezes come forward with options such as salted anchovies, smoked herring, tomatoes and olives, best had with ouzo, a refreshing drink made from melon seeds, a small cheese platter to accompany your wine that includes manouri, smoked kapnisto, metsovo and kefalograviera, all well-known Greek cheeses, and Strofilia salad, with fresh spinach, capers, scampi, calamari, balsamic vinegar and olive oil.

Red peppers stuffed with pungent feta cheese, salad "mirmizeli", toast, tomatoes, olives and cheese and eggplant salad with walnuts are some of the other salient dishes on offer in this category. Tzatziki, a yoghurt, garlic and cucumber dip and tarama, paste made from mullet, potato and olive oil is always at hand.

More substantial dishes include brochette asie mineure, minced lamb with pine nuts and oriental spices, and aubergine roulade stuffed with minced meat and tomato sauce, accompanied by roast baby potatoes with rosemary and roasted Mediterranean vegetables with garlic and saffron sauce.

Wines are an elaborate affair at Strofilia and the cellar is well stocked with representation from all regions across Greece.

The historic city of Bruges is home to a charming baroque-style restaurant that is situated in the very heart of the old town centre and under the impressive tower of St. Salvator's Cathedral. The medieval city with its picturesque canals and museums is sometimes referred to as 'the Venice of the North', and some even call it one of Belgium's crown jewels.

However, connoisseurs of Belgian cuisine refer to Kardinaalshof as a jewel and a culinary haven where they love to go and be spoiled. The cosy and intimate interior decorated in a blend of relaxing pastel shades and white linen tablecloth exudes stylish elegance, very different from the many less attractive alternatives that dot Bruges. It does not take long to understand that excellence in food and service are paramount considerations there.

Kardinaalshof offers a dining experience that is refined yet surprisingly affordable and a menu, which appealingly swings between tradition and inventiveness. Their chefs make use of only the freshest and finest produce, dictated by the seasons. A starter of sea bass carpaccio is served with soft beetroot and goose liver, and cod is placed before you with field mushrooms and fresh cheese cannelloni with rosemary.

Customers can take advantage of a four and six course gastronomic menu or go for the a la carte, on which an attractive main course of tender venison comes with elderberry sauce; lobster is gently steamed with chicory and lime, an intriguing combination of flavours, while a delicious flounder can be had with mussels, saffron sauce and celeriac. The Kardinaalshof wine list, with plenty of choice, is designed to match the quality of the food.

Desserts include iced lemon parfait with caramelised mango and pistachio biscuits, and tender Auvergne cheese. A soup of coconut milk with rice, poached pear and ginger comes as a surprise designed for the adventurous and is a wonderful way to end the meal.

The Rathenauplatz is one of the prettiest spots in Cologne, a beautiful square with a park in the centre, almost like an oasis in this teeming city. Surrounded by a number of well maintained houses on one side, there are a few beer gardens as well as restaurants nearby, and among them, Restaurant Amabile is noteworthy for its excellent cuisine and serene atmosphere, providing a backdrop of relaxation and laidback enjoyment of life's pleasures.

The décor is quietly elegant with warm, wood furniture and interesting photographs along with some eclectic art on the walls. The ambience is just right for a romantic evening, and outside the dining options take on a very contemporary and carefree feel.

The mingled influences of French and Mediterranean cuisine make their presence felt in the menu, where fresh and seasonal produce are used widely to effectively create some of the most delicious fare you have ever had. For starters, Restaurant Amabile presents some delectable fried prawns and Jacob's mussels with white foam, tomatoes and marinated cucumber spaghetti. The snails in mushroom with Gorgonzola gratin sauce and herbs have the right elements that bind it together into a most appetizing dish.

Moving on to the main courses, the geschmorte lamb shoulder with needle beans and rosemary potato crepe; the monkfish with mozzarella and basil on bresaola filled risotto or the fillets of royal sea bream with polenta and red and orange cumin sauce all stand an equal chance of becoming well loved favourites.

If you're uncertain about what to choose, the three or four course surprise menu may be just the thing to opt for, and for a fixed amount per person, you can let the chef decide your meal. For dessert, apple tart with tonka beans ice cream or the luscious crème brûlée ring all the right notes and you are left with a feeling of pure bliss, a natural reaction towards the end of a fine meal.

When in Cologne, drink only Kölsch beer, maybe the diktat that many follow although at Restaurant Amabile you could indulge in some of their excellent wines as well. An eclectic selection, the wines there seem to have found the perfect balance with the food.

For an evening out at a delightful restaurant that promises to make an epicure out of you, a visit to Amabile becomes a foregone conclusion.

Chef and owner Gilles Epié named Citrus Etoile in honour of his friend Michel Richard and his Los Angeles restaurant, Citrus. Gilles's food is remarkable and this is evident from the fact that he still holds the record of being the youngest recipient of the coveted Michelin star at age twenty-two.

After earning plaudits at their previous successful ventures, L'Orangerie and Chez Gilles in Beverly Hills, the husband and wife team decided to continue their gastronomic journey back in France. They believe that the best produce to satisfy the most demanding clients in the world is available in Paris, and an enormous cépe cooked and served whole epitomizes this proposition. 

The orange and white hued dining area is light and airy with a goldfish bowl on every table. Elizabeth Epié deserves the accolades she is accorded for designing a restaurant with a bright feel, which caters to celebrities, politicians and commoners.

At Citrus Etoile, Gilles remains faithful to his philosophy of flavoursome and light cooking but one that is strong on tradition. So whether it's asparagus with salmon caviar, braised scallops with Parmesan cheese and olive oil, or John Dory served with its skin on a bed of laurel leaves, the kitchen has the talent to turn out simple things with great flair. The subtle use of butter and cream helps you leave on a light note

Start with a creamy burrata cheese and tartare of tomato basil, zucchini soup with croquettes or the ravioli of foie gras topped with truffle foam, which has a mysterious egg yolk within. This could be followed by grilled snapper cooked in an oriental style with Brittany crispy sausage and mashed potatoes, and Provençal beef stew cooked with black olives and grilled polenta.

Their speciality dishes of foie gras stuffed beignets topped with a syrupy sweet port wine reduction or the classic rabbit, served with mustard sauce and figs, are delicate yet addictive. Desserts include raspberries with mascarpone, a cheese plate accompanied by a green salad or the Californian classic of coconut ice cream donut, a reminder of Gilles's stint in Los Angeles.

Those who find it hard to choose can just pop a question to Madame Epié and she will be happy to recommend a dish, maybe something that is light and hearty yet retains its myriad flavours. A glass of Cognac or Santenay Rouge could bring the blissful Citrus Etoile experience to an end.

Hamburg, also known as the green port on the river, is often referred to as one of the most charming cities of Germany. With an abundance of beautiful art, culture, music, theatre and dining, it's not surprising that even the normally reluctant Hanseatic inhabitants take pride in what their city offers to the world.

Da Mingo, situated at the corner of David and Fredrick Street in the heart of St Pauli has made its mark as an appealing destination to spend an evening of relaxation and enjoyment. Customers are provided with excellent food and great entertainment at prices that never fail to surprise. The ambience is always  cheerful and very welcoming with red and gold interiors and dark wood furniture. There are many options for those with time to linger at lunch or after dinner.

You could watch the Bundesliga, Formula One or English football over pitchers of beer at the lounge at weekends or even take a two hour historical 'hurentour' into the closed world of prostitution. A tempting three-course meal called the red light is offered there on Saturday.

Customers get to sample some of the finest meat, fish and vegetarian dishes from a menu that changes everyday. Mingo stays open from noon till four in the morning at weekends, so no one there is in a hurry. Pizzas and pastas vie with steaks and salads, introducing diners to many flavours of the Mediterranean.

Meats start with pork tenderloin that appears with mushroom cream, tender Argentinean steaks, roast leg of deer and Barbary duck breast straight from the grill accompanied by onions, baked potato, sour cream and fresh garlic baguette and chicken breast fillet stuffed with bacon that comes to  table with cheese, rice and olives.

The pizzas are more straightforward with choices such as the vegan with seasonal vegetables, lucci with ham, salami and mushrooms and the popular Mediterrano with tomatoes, mozzarella, rocket, Parma ham and Parmesan. An array of fish and seafood from salmon to plaice and shrimps to crabs is served with bacon and a mixed salad or spinach in penne.

The desserts head off with homemade tiramisu, lemon mascarpone with fresh fruits or ice cream with fruit of the season. An extensive range of cocktails and beers that are served on tap and by the bottle complement the food.

St Pauli is a melting pot of diverse influences, trends and styles - there is much more to it than strip shows and sex shops - and Da Mingo is surely one of the most exciting destinations around.

The Forêt de Soignes is without doubt one of the greenest spots in Europe, and amidst this lush, verdant landscape, the Villa Lorraine stands out remarkably in its splendour and beauty. Although the exact origins of this elegant chateau are not clear, the turning point came with the arrival of Marcel Kreusch in 1953, who transformed it into a gastronome's delight. Even years after his passing away, his legacy continues, and visitors there will not be able to walk away unmoved by the magnificent setting of this restaurant.

The Villa Lorraine has four lounges, each with their distinctive décor and suited for different occasions and a separate bar that is contemporary and stylish, yet inviting. Meanwhile, the veranda has become the main dining room, and why not? With its warm and cosy interiors, fabric lined walls, and windows looking out over the leafy environs, this is just the place to relax over a superbly prepared meal. On days when the sky is clear, diners can enjoy the cool breeze as they sit outside under the shade of the century old trees. Fresh air and a scenic atmosphere have always been known to whet the appetite and this becomes more pronounced with the enticing aromas wafting from the kitchen.

You would do well to start with the carpaccio and tartar of beef with truffle and parmesan cheese chips or the duck terrine, pearl onions and blood orange marmalade. The range of starters is also rather inclined towards seafood and the chilled crab soup with basil, or the cold Scottish wild salmon with fines herbes sauce, green beans and cherry tomato salad are considered specialities there.

For mains, do try the roasted lobster with Provence herbs, stirred rice, young vegetables and wasabi fizzle or butter fried little Dover soles with Bintjes potatoes, Alaska king crab and marrow for a refreshingly different experience. The Bresse duckling with fresh peaches and green pepper corns unites textures and tastes that are vividly unalike, and yet the combination works because of the execution. Those fond of meat will find the beef fillet Rossini or veal sweetbreads with black truffle, young spinach and foie gras a veritable treat.

The dessert trolley is a well-known feature there, showcasing some delectable and decadent confections such as passion fruit soufflé and fenouillette liqueur, mixed red fruits with almond ice cream, melon and red fruit soup, flavoured with lemongrass from Thailand, or you could choose from their selection of sorbets and ices if you prefer something cooler.

The most striking feature of Shochu 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. A close second, is the fact that it is situated within the charming and elegant Adlon Kempinski Hotel that has been one of Berlin's most luxurious destinations for over a century.

Shochu is the name of a Japanese alcoholic beverage and there are no prizes for guessing that Japanese bartending is more of a celebration at this stylish bar. Enlivened by bar specialist Matthias Reeder and his team, this concept follows Japanese philosophy and way of life and is poised on the crossroads of tradition and modern trend, as ever so present in Japan.

The interior is designed by renowned German lifestyle designer Anna Marie Jagdfeld and you cannot help but feel like a king upon entering Shochu. The walls are covered in a combination of rare, ceiling-high, gold-plated panels carved in traditional Chinese style as well as bronze coloured silk. Dark wood, leather, slate and black lacquer turns the bar into an intimate place. The bright bar itself is decorated with jade-mosaics and yellow marble. A big fireplace, open to both sides, divides the room into several small sections.

The menu is divided into two categories; under the section titled 'emergence', it offers classic recipes from over 200 years of cocktail history. The 'teachings' section presents exclusive Shochu creations blended with flavours such as nashi pear, sesame, green tea and jasmine flowers. Take the refreshing chugoku, for example, created with Shochu, grapes, jasmine tea and elderflower sugar.

Fresh and new creations inspired by Tim Raue, Adlon's Food Director and the man behind Shochu Bar, add flair to the menu. Restaurants Uma and MA Tim Raue focus on providing diners with some of the finest Japanese and Chinese dishes and Raue's obvious passion for freshness, new flavours and the harmony between food, the body and spirit is clearly reflected there; his creations vitalize as he does not use carbohydrates like white sugar or refined flour.

The classy bar has definitely set new standards both in Berlin and internationally. Shochu warmly welcomes customers till 2:00am.

Paolo Petrini is the owner and chef of this chic Paris restaurant that proudly bears his name. He counts music and food among his greatest passions, and few things are more rewarding than an occupation, which is both exciting and satisfying. Paolo introduces Parisians to Italian culinary wonders that have taken two generations of his family to perfect.

The recently renovated spaces of his restaurant are as warm and welcoming as they were more than twenty years back. Light beige stucco with flashes of bright colour, attractive black leather chairs and fresh flowers welcome customers to the happy refuge, a minute's walk from Paris's Porte Maillot.

More than two decades of dedication have earned him an excellent reputation and recognition in the area of turning out great tasting and authentic, regional Tuscan cuisine. Paolo makes sure he uses only the best ingredients to create his popular dishes. Talent shines through in the simple yet flavoursome dishes such as aubergine gratin topped with basil and mozzarella.

You could start with confit of pork or a simple beef carpaccio, rocket and parmesan salad. The main courses yield ample evidence of the skills of the kitchen brigade; being Italian, Paolo Petrini serves wonderful pasta with choices such as ravioli stuffed with courgettes, ricotta, butter and sage, spaghetti with tomatoes and Sicilian dates, and taglierini and melted cheese fondue of the Aoste Valley.

Italian cooking has a way with fish, and there are dishes such as pave of swordfish with grilled ratatouille caponata or linguine with clams, to prove this point. Tender sirloin, which comes with potatoes, grilled girolles and balsamic sauce, says it for the carnivores.

Tiramisu with strawberries, pannacotta, fruit and red Marasquin jostle with profiteroles and a selection of fine Italian cheeses on the dessert menu. A list of regional Italian wines makes the whole experience of being there complete.

Even though Paolo runs the restaurant and the focus is naturally always on food, music is not forgotten. He is a trained singer who loves the bel canto style and holds regular concerts for visitors to enjoy.

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.