Set in a pristine country house, amidst an avocado plantation, Finca Besaya ensures that guests dine in the lap of luxury. Its cosy, rustic interior, embellished with original paintings as well as traditional antiquities, makes for a unique setting. The terrace, a charming spot, overlooks the farm and benefits from a magnificent view; the seating arrangement and soft lighting set the tone for a quiet conversation with your companion or idle chatter with friends. The bar is comfortably furnished with sofas that make you feel thoroughly at home while you browse through the menu and enjoy your drink.

There are three main dining areas, the first being on the ground floor, which has an enormous fireplace, and then upstairs where you can choose from either 'the blue room' or 'the library', both of which are filled with old books.

Founded by Francis Butler, a stage and screen personality, this highly individual Marbella restaurant started as a room in his house and gradually expanded. Now in new hands with an exciting menu, it continues to attract a theatrical and vivacious crowd.

The fixed price three course carte du jour offers creative Mediterranean dishes. Main course delicacies - such as fried sea bass, quinoa risotto and champagne sauce; pan-fried turbot, polenta, asparagus and mushroom jus, and the house speciality of vanilla flavoured lobster with confit of carrots - take gastronomes on an exciting journey. But, not before starters such as beef carpaccio, rocket leaves, shaved parmesan and basil oil, and terrine of foie gras, spiced bread and apple chutney have extended you a warm welcome. To bid adieu, a range of sweets led by lime mousse with basil and strawberry sauce and chocolate praline and crème anglaise queue up to be chosen.

This is just a sampling of the bill of fare; for others the draw could be the grilled duck breast with ginger sauce, and chicken skewers. Those who enjoy salads may opt for one of avocado, carrots, endive, palm hearts, tomato, lettuce, orange, smoked duck breast and yoghurt with lemon sauce.

After dining you can dance the night away to the classic tunes played at La Finca Besaya. The glorious location, the ambience, the food and service by five star staff make this attractive place well worth a visit.

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.

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.

There's something irresistible about a sea front hotel; maybe it is the fact that you can glimpse the rolling sea in all its elements by just parting the curtains or stepping onto the terrace, or probably because you are drawn to the tart ocean air that blows with such alacrity. The reasons are plenty and a visit to the Hotel Club S'Illot in Mallorca could reaffirm some of them and invent many others as a result of staying in this elegant and charming place.

Club S'Illot has fifty five rooms, fitted out with all the facilities that you would expect in a three star hotel, while the nearby golf courses are sure to bring in the enthusiasts. For the discerning gastronome, however, their restaurant Albacora is a splendid excuse to go there and the gourmet food does not fail to please.

This beautiful restaurant boasts of French inspired Mediterranean dishes, with touches of Asian as well as modern molecular cuisine. The blend of all these different tastes leaves a lasting impression. For starters, you could choose the octopus carpaccio with pig's trotters, vine tomatoes and parmesan or maybe the terrine of red tuna with confit of mango and black pepper doughnut.

If you have a fondness for soups and other warm appetisers, the watercress foam with a fresh goat's cheese sorbet or the lobster ravioli on a bed of broad beans with orange and black olives are right on target. For the main course, you could opt for the stuffed oxtail, black salsify and pine nut sauce or the fillet of John Dory with fennel bulb and a risotto of red beetroot. Fusion dishes such as chicken breast in red curry with basmati rice and green beans or the tuna tartare with cream of avocado are appealing and score points for novelty.

Don't skip dessert because some of their homemade creations are simply too good to pass up. Whether it is the delightful lemon crêpes with strawberry salad and chocolate ice cream; the more unusual Catalan cream with rosemary and honey with tonka beans or the intriguing suspension of fruits in sangria with an orange blossom sorbet. The wine list has a judicious selection of Spanish and other quality wines from Mallorca that will complement every aspect of your meal.

The Albacora, with its wonderfully muted red walls, low intimate lighting and clean sparkling white linens, is an oasis of comfort for the discerning guest who likes to eat in a calm and soothing ambience. On pleasant days, you could dine on the terrace that offers a picturesque view of the brilliant blue sea, the pristine white sands and beach enthusiasts out for a tan in the sun.

The Western Haldersterrein complex was built in 1894 at the initiative of a number of traders from Rotterdam. The facade alternates between large openings framed by heavy wooden doors and small windows, while the spacious interior is crowned by a large glass dome.

Abacanto, a splendid place serving international cuisine with an Italian twist, is situated at the back of this building. It features a covered outdoor area for al fresco banquets, a bar and a dining room with a view of the kitchen. The decor is a mix of classic and contemporary with highlights of abstract paintings and projections of surreal forms on the wall.

The restaurant provides a mix of fun and serious dining for customers through its various offerings. Whether you want to just enjoy a drink while listening to live music - which ranges from solo piano performances, to jazz bands, to the latest techno tracks spun by reputed DJs - or dance the night away, it should fit pleasantly with whatever mood you?re in. The specially equipped bar is a good spot to start your evening with cocktails and snacks before moving on to satisfy your gastronomic aspirations.

Carpaccio of shellfish and satay, or tapijtschelpjes in white wine, spicy cherry tomatoes, parsley, garlic and toasted bread is a good starter. Biancaneve, a pizza with thin, crunchy crust generously topped with buffalo mozzarella, Parma ham, thinly sliced rocket parmigiano is a good option for main course. Cassata siciliana with cake, ricotta, cinnamon or chocolate, candied fruit and marzipan for dessert brings down the curtain on a good meal.

The name of the upmarket French restaurant, Le Mess, brings to mind a number of military officers socailising affably over food and drink and seems a bit of a misnomer. But then take into account the fact that it is housed in former military barracks, and the owner's reasons for not letting go of the historical element that it's associated with become more obvious.

Spread over a number of floors, this restaurant, located in the Louis Schmidt boulevard, manages to bring together different facets of fine dining under one roof. The furniture has been designed by Philippe Starck and is typified by dark woods and chic cream leather. The dining area has a convivial atmosphere, reminiscent of colonial clubs and it seems to be just the place to sit and relax with friends over a well prepared repast.

The salon is more suited for small, intimate groups, while those who prefer to eat al fresco can make use of the terrace where a glass house structure adds beauty and functionality to the scene. They also have a banquet room for large groups, parties or conferences.

At Le Mess expect to find classical French cuisine, prepared with fresh ingredients and cooked in a simple and unfussy manner. Start with the carpaccio of Saint-Jacques with Belgian salad and truffle oil or try the lobster ravioli with vegetables and coconut milk curry. The beef salad on a bed of rocket with crispy bacon is also an interesting way to begin a meal there.

Move on to the mains with a sea bass filet, aubergines with sesame and parmesan crisps or the leg of lamb with fragrant sage, crushed cornes de gatte potatoes and farm butter. The Thai duck a l'orange or the ravioli of ceps and truffles add more dimensions and the wide variety of flavours present in all the courses is well balanced and they complement each other perfectly.

Indulge in the upside down apple tart or the chocolate plate that has three decadent variations or opt for the fresh seasonal fruit with a rich, creamy topping or the saffron scented crème brûlée, if you're in the mood for something light. French wines dominate the carefully chosen list and the friendly and polite service can be very helpful in choosing the best accompaniment for your meal.

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.

This venue offers customers an experience of luxurious comfort with its brilliant location, interior and the fare on offer. The Arabella Golf Hotel Son Vida, Mallorca, strives to keep alive the tradition of the mansions of Spanish nobility, and its sand-hued walls, terracotta coloured roofs, wood beam ceilings and intimate lighting greet you elegantly.

The options for activity for the guests are many. For serious golfers, three of Europe's finest courses, the Son Vida, Son Muntaner and Son Quint are located next to the hotel, and fitness enthusiasts can achieve that perfect forehand on the three tennis courts by day or under floodlights. Those who prefer a quieter time can bronze their bodies by any of the swimming pools while sampling a fruit punch and reading the latest bestseller. And mountain bikes are available for those who feel like exercising more energetically.

Whatever you choose, you can't help but admire the beauty of the spot with its setting in a uniquely styled garden and enjoy exploring the gastronomic opportunities presented by Plat D'Or.

The one Michelin Star award-winning gourmet restaurant, with its marble floors, exotic columns and romantic atmosphere on the outdoor terrace, serves innovative Mediterranean cuisine and blends the traditional with the modern. You can dine there and appreciate the fine views over the pool area and golf course.

Chef Rafael Sánchez and the team whip up innovative culinary creations, all topped with a generous sprinkling of extravagance. The wine menu is continually updated to ensure that the best vintages are always on offer, while a sommelier is on hand to provide expert advice on the characteristics of each wine. The private salon, S'Estaca, is available for festive dinners with up to twenty-five guests.

Expect to find dishes such as queen scallops, shaved smoked duck, roast peppers and a mandarin and mint dressing; salad of native lobster with potato in rosemary confit, caramelized citrus fruits, salad leaves and a lemon and coconut sauce, and latte macchiato of yoghurt and pomegranate with sweet pastries.

Visitors wanting to enjoy a drink could try the delicious cocktails served at the Bar El Portico. Their other culinary alternative is Restaurant Flame, where you can try an extensive range of delightful food including authentic Spanish tapas, barbeques, snacks and other specialities.

Who says you need to go to New York to view the Manhattan skyline? See a scaled-down replica, towering over River Main with a design reminiscent of the 1930s style New York skyscrapers, right here in Frankfurt at the The Lindner Hotel and Residence Main Plaza. Living in one of their 118 gracefully decorated bedrooms, suites, maisonette-apartments or even the penthouse, most of them with a kitchenette, may prove to be a memorable experience.

Lovers of light Californian cuisine may find solace in the New Brick Californian Restaurant where you could watch Head Chef Heiko Mattschall, through their open plan kitchen, dutifully crafting a rich breakfast buffet, a delicious lunch or an evening meal. The colour scheme is an elegant red, grey and wooden tone, which beautifully contrasts the soft ceiling lighting and the dark wood panelled, glass fronted kitchen area. In summer step in to the cobbled square for some refreshing cocktails, while watching a boat slip by along the river a few meters away.

The five conference rooms are equipped with all mod cons and fitted with high quality furniture and light, tasteful fabrics bringing in a slight breather to the most heated of business meetings. Once you?ve clinched that all-important deal there?s a swimming pool, sauna, steam bath, a modern gym as well as massage area all waiting to be experienced.

Right here at the Sachenhausen Main embankment, the majestic looking Lindner is an oasis of calm where the busy guest may find just about everything except the commonplace.

Turkish immigrants may well deserve credit for pioneering the döner kebab business in Berlin but Hasir is not your average kebab joint; it's where Berliners and tourists alike could just get a little slice of Turkey. This family run business with six outlets across Berlin has been introducing customers to a riot of flavours in all their dishes from the grilled lamb fillet to the mandatory humus and kuver.

The one at Mitte takes the cake for resembling a glamorous market with shimmering gold effect walls and subdued brown tints. While Hasir in the Adalberstraße is where it all started and at the Ocakbasi next door, meat dishes are char-grilled before serving. Pop a question to the chef in the open kitchen just in case curiosity gets the better of you. At Wilmersdorf, the décor is replete with Oriental touches and draws in prominent people from the world of politics, culture and business. The interior at Schöneberg is designed in a Turkish style with large murals and chequered floors while at Spandau it's all mellow with soft lighting and earthy hues.

The buzz in the restaurant is reflected in the kitchen where chefs are busy crafting Turkish delights such as lamb chops with rice, fried potatoes and salad, medallions of veal with mushroom sauce. Chicken schnitzel is roasted in a pan with tomatoes, sweet pepper, onions and mushroom and served in a clay pot.

Grilled delicacies include minced meat served on pita bread covered with a spicy sauce and topped with yogurt and herbs, and beyti, minced lamb barbequed on a skewer, seasoned with slices of radish, spicy onions, parsley, pepperoni and grilled tomato. Seafood is not forgotten on the menu; expect to see poached sea bass with tomato sauce, green pepper and garlic and giant prawns with mushrooms in a white wine sauce.

Desserts include Middle Eastern favourites like pastry of dough threads in honey syrup and nuts filled with almond crème and the Turkish rice pudding, while those who are less adventurous could settle for a very special crème brûlée.