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.

The Bistrot de Venise takes you through an intriguing and fascinating journey through the history of Venetian cuisine and fine wine. Open since 1993, this charming place is the epitome of a uber chic and trendy restaurant, but the touches of class are equally present, making this one of those rarities where classical and contemporary come together in a most beautiful harmony.

Since the time it has thrown its doors to the public, the Bistrot de Venise has attracted various writers, poets and other well known personalities who have lent it the air of being a cultural epicentre. There?s also a sense of soothing calm; the décor is understated and elegant and the dimly lit rooms, stained glass paintings, dark wood, and cream walls with old framed photographs and posters help to create a convivial and welcoming atmosphere. The al fresco arrangement is true to its name, providing a beautiful setting in the gently unfolding dusk, perfect for a romantic and intimate dinner.

A look at the menu will surprise those who are expecting typical Italian fare, because their basic premise is to introduce the tastes of historical Venetian cuisine, going back by quite a few centuries, to the 14th onwards. Naturally, the tastes are unique and pleasing and something you will remember with delight. Consider the old fashioned pasta with saffron, lamb meat and offal sauce followed by the veal liver with onions and polenta and ending with an almond and pistachio pudding with candied lemon as an excellent example of the sampling menu.

An à la carte in this section could bring you hors d'oeuvres such as carpaccio of marinated sturgeon on artichoke; duck breast confit with mango chutney and fennel jelly or a duet of salt cod fish with chick peas. For first course, there's homemade large ravioli filled with game and pumpkin sauce; tagliatelle with lagoon eel and aromatic herbs, or risotto with dried stock fish.

As the meal progresses, the main courses may include venison fillet with eggplant flan and sautéed vegetable pie; fish baked with potatoes, tomato, olives and caper fruits or baked veal tongue with spices and stewed savoy cabbage. End with fresh cheese and pine nut fritters with wine and cinnamon sauce; glazed beetroots, mascarpone cream and macaroons or crème brûlée with pumpkin and ginger ice cream.

As part of the venture of delving into historical food, the wines at Bistrot de Venise also mirror this fascination with the past and you can spot many a rare wine in their enoteca. Their research has been deep and accurate, helping them uncover unique gems of the wine tradition. Some of the finds include Bianchetta, Rabosi and Oseleta varieties as well as the great classics of the North East and they have over 60 wines by the glass with more than 200 highly select Italian and French labels. Regular wine tasting sessions and other events make this a well loved hub. More information can be found on their Website.

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.

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.

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

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

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

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

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

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

The Corsican cuisine is as rugged as its history and greatly influenced by the island's many aggressors - the Romans, who used it as a base for their conquest of Gaul, the Spanish and the Genoese - a fact that has gastronomic enthusiasts in mainland France hunger after their fare.

Hand picked local produce, helping to create the authentic and generous cuisine of this beautiful island, includes specialities like chestnuts; cured meat, which comes from pigs that are bred in the mountains and fed on wild provisions giving the meat an earthy, delicious taste, and cheese, which includes goats' cheese and brocciu, made from ewe's milk and considered the national dish.

Bringing these simple ingredients to life is the La Villa Corsa Rive Gauche, a splendid restaurant where even if the ambience is non-Corsican, every bit of the fare is. It has become an embassy of that striking isle for gourmets as it is serving authentic food in a refined and cosy atmosphere. 

The three sections, a library, the mezzanine and lounge are luxurious and decorated with wooden panels, a false-fireplace, paintings and chandeliers made of Murano glass. Odd elements like plastered pseudo-rustic benches and hardwood also pepper the interior. In the kitchen, Chef Henri Boutier enchants customers with his knowledge of dishes.

Roasted duck breast, pears in red wine spicy, juice/honey sauce niolu could be the main draw for some while the wild sounding wolf Corsica roast on the skin, pallets of pulenda - a kind of polenta made with chestnut flour - and olive oil with herbs might attract the crowd looking for a taste of Corsica. Those looking for something simpler may consider stufatu, a dish prepared with mushrooms, macaroni and onions.

Of course before you move into these dishes there are delicious starters like duck foie gras marinated in Muscat cape, compotée figs, ravioli of ceps and chestnuts, cream truffles and supions - a variety of cuttlefish - cooked with olive oil, cherry tomatoes and fresh herbs.

Soft warm chestnuts, chestnuts fondant, chestnut ice or a fiadone paisanu lemon - an Easter tart - for a dessert will leave you with a lingering flavour of the region. There's also the cappuccino corsinu in case you have any space left in your stomach.

All this could be the typical fare for fixed menu, for the day's specialities and surprises you will have to look at the slate board and decide.

This charming, cozy tavern situated in a half-timbered house with white walls welcomes you with Mediterranean and regional dishes. The stylish inn serves cold beer and a good selection of wines to accompany the daily changing bill of fare which is prepared from the best of local produce. The service is cordial and attentive making it a popular among the locals. The lovely summer terrace offers a beautiful surrounding to enjoy lunch.

The menu trawls through the fare of choice providing a large canvas on which gastronomes can try various combinations to achieve a different experience each time.

The house specialty of prawns in olive oil with fresh herbs and chili peppers and French onion soup with cheese could be the beginning for some, while diced tomatoes with basil vinaigrette grilled on white bread slices and beef Carpaccio with parmesan cheese and basil cream could appeal to others.

Hot appetizers such as baked camembert salad with cranberries and bouquet, and fried goat's cheese on tomato slices with basil-honey vinaigrette are also on the carte de jour.

Those who prefer salads can order mixed salad bowl with roasted turkey breast strips and balsamic dressing, market-fresh salad greens, Angus beef with fried fillet strips balsamic dressing and the special colourful salad with roasted peppers, mushrooms, onions and roasted turkey breast strips.

Steaks are represented by Angus rump steak grilled, with foil potato, crème fraîche, herb butter and mixed salad and grilled turkey steak. The favorite dish among the regulars is the grill plate, barbecued pork, with herb butter, aioli, crispy fried potatoes and mixed salad.

Mains could also include roasted fillet of zander in a spicy white wine sauce, basmati rice and vegetables or Scottish salmon fillet, pan-fried with lemon butter sauce. For a taste of Italian food you could try grilled tenderloin tips with beef and mushroom and spaghetti with grilled scampi in tomato sauce.

The needs of vegetarians are attended to with spaghetti in cream sauce, truffle oil and parmesan cheese, and tagliatelle with spinach in cream sauce and parmesan cheese.

Desserts are a gala affair with exotic gems such as caramel apple slices with almond-brandy-splitter and vanilla sauce, vanilla ice cream with hot sour cherries and cream and small cheese platter consisting of spicy gorgonzola, French brie, parmesan and goat's cheese with homemade bread and butter.

The wine list contains a good selection and sommeliers are at hand to advise you in choosing wine matching your food.

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.

Take a breath of authentic Frankfurt life at Berger Street and enjoy the small town atmosphere which coexists peacefully with the buoyant night life. As many people live in the four-storey townhouses there, the shops are small corner shops run by immigrants rather than big department stores. You will, however, also find some book shops - including many dealing in second hand books.

After shopping, you could step into Markou, a popular three storey bar and restaurant with a beer garden. The venue has a rustic atmosphere with an innovative cuisine and well-stocked wine cellar.  A wide variety of cocktails and drinks add to the refreshing gastronomic experience.

As you settle down into the comfortable seating you could order your drinks and select from the range of finger food which include mini spring rolls, fried mozzarella sticks, red hot jalapenos, taco chips, barbeque chicken wings, and potato wedges, all served with dip and salad garnish.

Soups are represented by tomato soup made with mozzarella cheese and whipped cream, Indonesian curry soup with shrimp, chilli con carne, and soup made from fresh vegetables. Starters and tapas call out for your attention and the irresistible olive kalamon, pepperonis grilled with garlic, shell fish pan in white-cheese sauce, and grilled, marinated eggplant, zucchini slices with cream cheese will have you lusting for more.

If you like salads then you will be happy to see that the menu lists various types such as olives, pepperoni and cheese, mozzarella and roasted turkey breast strips, Italian salad with cheese and eggs, and baked mushrooms. Guests can choose Balsamic vinegar or yoghurt dressing to accompany. Side dishes such as slide potatoes with cream cheese, croquettes, fries, homemade coleslaw and potato corners with rice serve to provide you with company in between the courses.

Main course follows with rump steak, onions and herb butter or turkey steak in olive oil-lemon-oregano marinade, and Roman's spit - a medium sized, faintly ridged cooking apple - with beef, pork, fiery vegetables and turkey cutlets. Those who prefer seafood could order calamari, fried squid rings with salad and tzatziki, and chopped salmon in lemon pepper sauce.

You could also try the Markou special mixed grill for two people which is popular among regulars. This brings to your table two aperitifs, appetizer plates, pieces of pork and beef, and turkey and lamb fries served with rice.

The menu also highlights a few Italian dishes such as spaghetti with shrimp in olive oil, garlic and tomatoes and penne with feta and cream sauce. Viennese apple strudel with vanilla sauce and original cream yogurt with honey and walnuts fill in the chinks, to complete a wholesome and delightful dining experience.

Lepels Eten en Drinken, located in Short Haven, serves contemporary French and Mediterranean cuisine. The space there is divided into three parts: the lounge, which sports a comfortable setting where you can order either aperitifs and snacks, or an after dinner coffee; the dining area, where black and white colours set the tone and timber and other natural elements give it a warm aura, and the boat, a recent addition, which promises a unique experience.

The place offers beautiful views of the Short Harbour and the properties within and you can sample the now renowned Limburgs leaven bread with olive oil as you watch the sunset or listen to your companion's latest exploits. When weather permits, you could enjoy sunshine and food on the lovely terrace.

Marc Smeets and Kim Hilbink, the founders, identified this magnificent building on the bank of the Schiedam canal for their venture. They also had two clear goals in mind when they designed their product: the fare should change daily and customers should be able to choose between full and half portions. Today, their patrons revel in the opportunity to tuck into a wider variety from the menu, providing proof of the concept's success.

Expect to find cold choices such as coquille, which is gazpacho soup - a cold soup made with local ingredients which include broken bread, olive oil, vinegar, garlic and water - with fried cherry tomatoes, salad of king crab from the Bering Sea and strips of spring turnip, and raw tuna served with jelly broth and sweet and sour ginger vinaigrette. Others can try the tartare of beef with summer truffles and crispy fried lobster with cream of champagne vinegar.

Steaming hot offerings could include poached sea bass in broth, saffron, ravioli stuffed with serrano ham and filet of griet, a kind of flatfish, with a jus of crustaceans and beetroot, and crispy pancetta bacon. For vegetarians there is artichoke and morbier cheese, grilled green asparagus and mushrooms with sauce of red peppers.

Whatever you choose, an evening out there is bound to leave you with a pleasant aftertaste and make you long for another visit as soon as you get a chance.