Ma is a Chinese word for horse and with a century old clay horse standing majestically in the middle of the room, made during the Han dynasty in China, you don't have to look too far to see how the restaurant got its name. Located at the rear of Hotel Adlon Kempinski, Tim Raue's new venture at this upmarket spot demonstrates that he has come a long way since his days at Restaurant 44 in Swissôtel Berlin, where he honed his culinary skills.

The Asian inspired interior of slate, bronze, jade and cashmere fabrics add character to the place; while the cosy brown and yellow sofas may help you linger a little longer. Look outside and you might notice an abundance of creepers descending down the glass windows, lending an earthy and bright feel.

Raue's passion for freshness and harmony of flavours is reflected in his food. He manages to achieve that delicate balance by combining the natural sweetness of fruit with a bitter note of fresh herbs and plants in meat, fish and vegetables dishes. To help guests understand how the tender Kobe-style beef comes only with a fork and spoon watch the chefs in the open plan kitchen slice the well-marbled meat, which is then slightly blanched and immersed in soy broth poured from a teapot.

There's foie gras with shiso herbs, red grapes and Sichuan pepper and soft shell crab with leeks and ginger amongst starters. Watch taste and textures combine in main courses of fish maw and scallops with green paprika and coriander; lobster with cinnamon blossom pink lady and apple jelly, and ox tongue with mustard, pear, kohlrabi and cumin. Pigeon is cooked Cantonese style with jus from dried mushrooms and green beans.

Sweet treats include raspberry tapioca with milk ice and tarragon foam and Mallorquin peach with passion fruit, basil and raspberry ice cream. The cordial service by Anne-Marie Raue and her team sustain the warmth and friendliness of this place, which could appeal to just about anyone - whether it is a guest at Hotel Adlon Kempinski, a tourist or just about any Berliner.

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.

Marvellous views of the river Elbe stretching out languorously in all its splendour are not the only reason why people choose to dine at the Au Quai, one of Hamburg's classiest gourmet destinations. Apart from that however, it is the entire package that appeals, with its stunning décor, the lush ambience and most importantly the delicious French-Italian inspired food that their chef turns out.

The interior of Au Quai is fresh and contemporary and has warm diffused lighting that serves to accentuate the stylish dining space, and you might be surprised to learn that this was formerly a cold storage depot that has been renovated with amazing success. Whether you choose to dine inside, or outside on the terrace which provides breathtaking views, the entire experience will keep you coming back for more.

Their menus are seasonal and focussed on fresh fish, seafood and bear an inclination towards Mediterranean cuisine, although the French and Italian influences are also strongly present. Cold starters there include raw marinated sea bass on melon granita with green horseradish crystallized watermelon and a herb potpourri, or a tureen of foie gras in a chocolate coat with fresh meadows herbs, elder flower foam and 'Kubeben pepper' jus.

If warm entrees are more your style, you could choose from risotto of braised artichoke and soft shell crabs with crunchy artichokes or passed fish soup with sauce rouille, cheese and garlic chips. For the main course, there are a number of appetizing options such as fillet of cod in lettuce foam with sweet potatoes puree and a gelée of soy aperitif or olive braised Iberico cheeks in a lemon thyme pastry case with Moroccan salt lemons and Seychuan pepper. Vegetarians can enjoy delicacies such as homemade ravioli filled with blue cheese and nuts and sautéed figs; rocket lettuce with parmesan, pine nuts and balsamic vinaigrette or frozen peas and mint soup with baked, young garlic and curry salt.

Desserts are famed and you would not be disappointed when you sample confections such as raspberry tartlet with vanilla Mascarpone crème sesame biscuit and a Riesling Verveine sorbet, jellied elder flowers soup with Vodka caviar and strawberry sorbet or the chocolat mishap with seasonal fruits and an ice of cherry and St. Maure.

The compact wine list offers the usual whites, reds and rosés, most of them affiliated to Europe while some others from the New World and the helpful staff are present to aid you in your choice. Au Quai is an ideal spot for a celebration with friends and family and the cosy terrace or the restaurant itself can be booked for such intimate occasions, although the modern ambience can also be most convivial for a business lunch with associates too. What's more, after that most satisfying dinner you can unwind at their trendy club right next door.

Berlin's Kurfürstendamm is home to a number of boutiques by leading designers, drawing fashionistas by the hordes, while the hotels and restaurants in this upscale boulevard are equally popular with locals and visitors alike. In the midst of all these trendsetting shops is the Austeria Brasserie, an elegant and very chic French-inspired restaurant, where you could indulge in some of the best oysters, lobster, fish and other delicacies.

As you enter Austeria Brasserie, the serene atmosphere sets to work, lulling your senses, helping you to fully relax and enjoy the fabulous food on offer. The plush furnishings, warm lighting fixtures, and eclectic murals on the walls create an ambience that is quietly refined. You could choose to sit in the restaurant over an elaborate meal with coffee and cocktails later in the stylish lounge or if you just want a snack, say a homemade pie, then the bistro will suffice, providing you with a number of options for some light enjoyment.

For oyster lovers, there are well known names in the menu that will trigger a keen sense of anticipation whilst those who prefer lobster could try it grilled, with tarragon mayonnaise, cream and chervil vinaigrette. The boiled version, served cold, with garlic and cocktail sauce also makes a handsome dish, while butter poached langoustines with noodles and Newburg sauce is a veritable treat indeed.

Amongst the appetizers, the choices are numerous, and you could try out the pot roast goose liver with pear and Mesclin lettuce salad; spaghetti with cherry tomatoes, basil, parmesan, garlic and chilli, or pumpkin cream soup with saffron and crayfish. Moving on to the more substantial dishes, the sea bass in salt crust with spinach and parsley potatoes; a large sole meunière with glazed vegetables or the oven roasted dorade filled with Provençal herbs and served sautéed with fennel, all deserve special mention.

Austeria Brasserie also has some specials lined up, and you could treat yourself to Russian caviar, served with crème fraiche and foil potato or different variations of smoked salmon with red horseradish and sour cream. Desserts are not left behind in this quest for culinary excellence and a mere sampling will prove that they have hit it spot on. Whether it is the crème brûlée, delicately sprinkled with brown sugar, or the mousse au chocolat with Valrhona chocolate, kumquat compote and vanilla cognac foam, or the sorbets and homemade tarts, these confections are almost bound to afflict you with calorific amnesia of a high order.

Not content with just a selection, Austeria Brasserie has an entire walk in wine cabinet with over 140 choices from across the world. Two different temperatures are maintained, ensuring that the optimum level is retained consistently. 

While this idyllic restaurant is well suited for a meal with friends or family, their business lunch menu has some delicious options and is just the thing over which to spend some quality time with your associates.

The enigmatic Fakhr El Dine, a Lebanese prince of the 16th century, is often reverently referred to as the Napolean of Lebanon because of his efforts to liberate his country and for initiating the renaissance there. It is little wonder then that he is considered a strong political and cultural icon for many Lebanese, and it is after him that this quaint and charming restaurant on Rue de Longchamp has been named.

Fakhr El Dine is almost a veteran on the Parisian culinary map, having started more than two decades ago in 1984. This glorious gastronomic journey has seen them winning many accolades and awards as well as a mention in the Michelin guide.

Situated near the Trocadéro, the Fakhr El Dine has a warm and inviting ambience. The off white walls, the paintings and the soft, muted lighting lend an understated elegance that is enhanced further by the friendly and welcoming service.

The cuisine has Mediterranean and Arabic overtones and concentrates on the balanced mingling of textures and tastes that results in delicately flavoured tabouli, a salad type of mezze, hoummos, the famed dip made with chickpea and makanek, Lebanese sausage. At Fakhr El Dine, these make splendid starters although you could also try their tasting platter and sample baba ghanouj, pureéd aubergines with sesame oil and a hint of lemon.

The main course can be an elaborate affair if you opt for the mixed grill plate, which has various meats, or you could try the ever popular chawarma, a combination of beef and lamb marinated, minced and roasted. The chiche taouk, skewered chicken marinated in lemon and garlic promises a profusion of flavours, while the kafta grille, one of the chef?s specials, has tender morsels of beef with onions and spices cooked over charcoal to impart a special flavour and fragrance.

A meal at Fakhr El Dine would be incomplete if you do not sample the rich desserts that Lebanese are renowned for. The baklawa, a Mediterranean pastry soaked in syrup and generously sprinkled with nuts is a good choice, or the mouhallabieh, a milky pudding topped with orange blossoms and pistachio is also recommended. The drinks list features a wide selection of wines from the homeland, each distinctive, lending interest and proving to be worthy companions to your meal.

Abou Antoun, owner of Fakhr El Dine presently, is a cardiologist by day and a restaurateur by night. He brings his unique vision to the restaurant, and attributes his success to the combination of fine cuisine, quality service and reasonable prices that make this place a favourite with expatriates as well as Parisians looking for an interesting culinary experience.

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.

Nestling quietly alongside some of the world's most chic clothing retailers, it's hardly surprising to see guests visiting Pravda appearing weighed down with shopping bags. So step inside to explore a world of attractive people and walls embellished with fashionable photographs, then delve into their unique styled menu with a wealth of choices and you might soon realise that this place is more than just a hang out for the über trendy.

During the warm months of the year Pravda opens its marina facing terrace for dining and weary customers can enjoy the vibrant environment, the exciting views of the bustling port and get a second wind before heading home. Inside it is all crisp and bright, with black chairs, creamy white sofas and big mirrors, creating a plausibly elegant yet comfortable setting.

A palpable sense of uncomplicated cooking with a global theme defines the regularly amended bill of fare. Although several new dishes make their presence felt, their famous signature dishes remain and evokes nostalgia amongst their regular patrons. It's probably this kind of flexibility and attention to detail that makes this place so appealing.

Lobster cocktail with diced mango and honey truffle dressing; fresh oysters on ice, and spicy coconut soup with lemongrass can awaken the most jaded taste buds. Main courses of beef entrecôte with French fries and mushroom pepper sauce; glazed rack of lamb with arocalapa mashed potato, and seared tuna with shiitake fried rolls and salad with ginger dressing exemplify some robust cooking.

Choose between the vodka marinated raspberry with vanilla ice cream and almond crème brûlée with custard, topped with caramelised sugar before saying 'adios'. The drinks list is home to some full bodied wines such as Miguel Merino Unnum, Bikandi reserve and Mirto in addition to some fine champagne.

Eclectic is an often used expression to define global cuisine but at Pravda it is truly merited as a description of their food as you could select a country for each course and relish their culinary delights. Puerto Banus is home to some prestigious luxury yachts and cruisers, and Pravda has added a further touch of glamour.

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.

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.

Manuel Dominguez Limeres has always believed in preserving the richness of Spain's classic cuisine. In his endeavour to put his beliefs into practice, he has introduced the people of Madrid to the wondrous flavours of traditional Galician cuisine through Combarro and Sanxenxo, two of his popular restaurants.

An impressive arched entrance welcomes customers to Sanxenxo's modern interior with attractive antiques, Galician paintings and soothing music, which helps to make the atmosphere warm and intimate. They have a shellfish tank - filled specially with water brought from Pontevedra in Galicia - from which you can select spider crabs, lobsters and other products of the sea, all kept in optimum conditions.

The chefs at Sanxenxo create seafood, fish and meat dishes that have carefully been passed down from one generation to the next. Fresh produce from the Northern coast of Galicia is at the heart of all their cooking, and the menu offers oysters, crabs, scallops, crayfish, hake and turbot all cooked or grilled to perfection. You could linger over some excellent tapas and wine in the stylish bar before heading to any of the dining areas for a meal.

Consider starting off a meal with some spicy seafood soup, shrimps in garlic, sea crabs or freshwater crayfish from the river before going in for the specialities such as the oven baked wild turbot on a bed of potatoes, cod empanadas - a kind of pasty - Galician hake, octopus, salted sea bass, red mullet with fries and vegetables, or the exotic lamprey. Those who prefer meat could sample juicy chops of sucking lamb or veal, partridge pie, cured pork with greens as well as a range of steaks.

Carefully selected wines from France, plus from Spain, Ribera del Duero, Rioja, Penedès and Galicia's own Godello, ensure customers always get to taste the best of drink as well as food. Finally, if you're wondering what their desserts are, a mousse of yoghurt in crystals of honey, aromatic yarrow and raspberry, or Santiago tarts seem just perfect to end a meal at Sanxenxo.