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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.

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.

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.

Many generations have come and gone and seen Barcelona blossom into the city it now is - particularly friendly, enchanting and fashionable - with a plethora of attractions such as museums, festivals and delicious food that you cannot ignore. The lovely 7 Portes restaurant opened its doors in the year 1836 and with over a hundred and seventy years of excellence, it is unmistakably one of the city's most classic dining destinations.

Pòrtics d'en Xifré, the national monument in which 7 Portes is situated, was the first to receive running water when connections were installed in Barcelona, and was the backdrop for the first photograph ever taken in Spain! The restaurant was originally called 'Café de les 7 Portes', and became the property of Paco Parellada, founder of one of the foremost dynasties of restaurateurs in all of Catalonia, in 1942.

Customers get an opportunity to sample some of the finest Catalan dishes, accompanied by Spain's best wines and cavas, and served by attentive staff smartly dressed in white aprons. The good part is 7 Portes is open from one in the afternoon to one in the morning every day of the year. Guests can take advantage of four dining areas of different capacities, decorated in traditional style with tiled floors, dark wooden beams and walls adorned with posters from the years gone by.

Cold starters of grilled sweet peppers with salted cod and bean salad with fresh mint vie with hot monkfish soup and Catalan style spinach with sultanas and pine nuts, to provide a firm foundation. A range of cannelloni stuffed with delights such as fish, shellfish, artichokes and spinach never fail to please.

A wide array of expertly deboned and fresh fish such as sole, monkfish and hake come before you poached and served with aromatic rice, and squid is deep-fried in a flavoursome batter. 7 Portes special zarzuela fish stew with half a lobster or Señor Cortina's oven baked langoustines are other popular choices that make the restaurant well worth the visit.

Meats appear with the roast suckling pig, veal fricassee with wild mushrooms, meatballs stewed with peas, and black or white sausages with haricot beans. Of course, being Spanish they offer an excellent selection of rice dishes - fish paella with hot peppers, Barcelona rice with ham and cheese, black rice Emporda style with cuttlefish and its ink, and fideua, a noodle like dish from Valencia accompanied by prawns.

The desserts head off with sponge fingers and raisins in rum, mouth-watering truffles, crème caramel with cream and biscuit glace in hot chocolate sauce. 7 Portes is waiting to count you in its list of guests, and don't be surprised to come across names like Alexander Fleming, the King and Queen of Spain, Charlton Heston and Catherine Deneuve. Their name means 'seven doors' and it really does have seven doors under some charming porticoes that are typical to this portside pocket of Barcelona.

La Vaca Argentina brings a flavour of this soccer-crazy, steak-loving country to Madrid, and, with their numerous restaurants spread across the city, they have established a faithful clientele, especially among the beef aficionados. Having started in 1994, they have made quite an impact on the gastronomic experiences of their patrons, providing delicious and quality food.

At Las Cortes, just a few minutes away from Spain's House of Commons, the simple, modern and functional décor provides an elegant and classical space. The service is polite and non-intrusive, allowing you to soak up the atmosphere while you settle down to a satisfying meal.

Thinly sliced sirloin with shavings of parmesan cheese, duck foie with raisin bread, pickled tuna salad with lentil vinaigrette are some of the many enticing cold starters there. Warmer options such as scrambled eggs with blood sausage, pine nuts and straw potatoes, breaded eggplant with cane honey and tomato jam, or crepes filled with leek, mushrooms and king prawns with Hollandaise sauce co-exist peacefully, even if they make it difficult for you regarding choice!

The main courses largely features grills, and you could try the entrecôte with blue cheese and French fries, baby squid, or cod fillet with scallions and shrimps. The sirloin with fries or the much loved tenderloin with either pepper or duck liver sauce are all cooked to perfection and make a veritable treat for carnivores.

Desserts are traditional favourites such as tiramisu, cheese and caramel pie, white chocolat and raspberry coulis cake, and brownie with vanilla ice cream; a fitting end to an enjoyable experience.

The wine cellar offers an intriguing tour for customers so that they can view and select the right bottle, and their list features quite a few from Argentina, which complement the meat dishes suitably.

La Vaca Argentina has maintained their zeal for producing top notch cuisine throughout their different ventures, proving that successful chain restaurants, which do not let quality slip, are no longer a mythical dream, but as real as the cattle they are so fond of.

Many have admired the restaurant Pedro Larumbe for the sheer attractiveness of the building it is situated in - once the office of the right-wing newspaper ABC - as it dates back more than a hundred years and one of the most emblematic landmarks of Madrid. Others are drawn to taste owner and Chef Pedro's wonderful creations, and if there is anyone still left to be smitten, the restaurant's location in the exclusive Serrano Street, in the heart of the city, speaks for itself.

The atmosphere there exudes charm and elegance, and a delightful blend of classicism and modernity, which embodies restaurant Pedro Larumbe's philosophy, pervades the place. You could head to any of their four dining areas, the Salon Fundador, which used to be the newspaper's office, the cosy Patio Andaluz with a beautiful glass ceiling, the Pompeian Hall that has some of Madrid's finest art déco, or the airy terrace, open for al fresco dining when the weather permits.

The chef has excelled in creating a splendid range of modern dishes, all based on very traditional cooking styles, and perfected over the past years. Tacos of foie gras and mango sorbet, lobster salad with almond sauce and orange oil, tartar of prawns in tropical fruit with caviar from the pure waters of Riofrío, and creamy carnaroli Italian rice with sautéed clams and salsa verde lead the way.

The concentration is on quality and taste as evidenced by mains of veal on a bed of pepper, roast fillet of beef with pineapple and lemon, and aromatic ravioli with corvine grapes and Jerez sauce. Pedro Larumbe?s hearty stews, flavoursome and fresh fish dishes such as grilled hake with garlic, potato and green asparagus, monkfish burger, and cod preserved in caramelised red onion, confirm precisely why he is known as a star chef.

Homemade desserts include cups of strawberry and mint with white chocolate and pistachio, parfait of thyme and lemon with mango sorbet and Earl Grey tea and a wonderful chocolate pineapple mousse with yoghurt. The professional sommelier is always delighted to advice on the most suitable wine, cava or champagne from among 150 choices at the restaurant's cellar.

Each month, a new menu that highlights different world cuisines and wine is presented to diners.

When you think about it, Gamvik is rather an unusual name and despite the refreshing Catalan cuisine they offer in their Carrer Balmes restaurant in Barcelona, it does not have Spanish or Mediterranean origins. On enquiring of the polite staff, we discovered that it is the namesake of an exotic little fishing village in Norway where owner Robert Serna spent many of his childhood holidays. However, there is nothing Norwegian about the menu, as you will discover, at this charming establishment whose ever increasing popularity has propelled it into the realms of the must visit restaurants in the city.

The colour scheme, a simple combination of greys and reds, creates a soothing and calm ambience and a general feeling of comfort and the plush dining area is a welcome respite from the crowded streets. They also have two separate rooms that are more suitable for private parties and other intimate occasions.

Sample the duck liver with mandarins for an unusual experience where the tart citrusy sweetness evens out the gamey flavour while the carpaccio of cod with tomato coulis, or artichoke hearts with foie and ceps, are some of the other delicious fare that will surely entice you. Pig's trotters with wild mushrooms, or the prawns from Costa Brava are regional Catalan fare with a light Mediterranean touch.

Do save room for the desserts, and try light, airy soufflés and coulants, a kind of fudge cake, with hot molten chocolate oozing out of them. The house specialty, Gamvik eggs with chocolate and rum infused foam are spectacular treats and warrant a repeat visit for those with a sweet tooth.

The extensive wine list is inclined towards Spain although there are quite a few classical and good quality wines from other countries, as well as a wide range of cava and champagne to choose from. Gamvik's proximity to shopping areas adds to its allure and helps round off a most satisfying culinary experience.

Dining is invariably that much more pleasurable in an engaging and restful atmosphere, but only your imagination could be trusted to lead you to a restaurant as beautiful as this. Es Moli Den Bou is surrounded by fields of orange and almond and located in a lovely old stone mill - making every minute of your time there, absolutely unforgettable. A shellfish stone staircase leads up to the comfortable dining area decorated simply and in complete harmony with the surroundings.

Consider yourself fortunate when you get to taste Chef Tomeu Caldentey's wonderful creations. He is the man behind the success of this venture that offers uncomplicated yet creative Mallorcan dishes to diners who love to call the place their own. The appealing twists he has given to traditional island cuisine have helped him to achieve a Michelin Star.

Different varieties of local olive oil are used by Tomeu's young and energetic team to create mouth watering fare. You could consider the coca, a traditional pizza with sweet onions and cured Sobrassada pork sausages; prawns with peas; an interesting dish of foie gras with dark chocolate and roasted sweet corn, or a creamy marine soup with crab meat and zucchini to make a flavoursome start.

These could be followed by a special fish of the day that comes to the table accompanied by pumpkin and cocoa or Venere rice and saffron. An aromatic dish of lamb with honey and mint or leg of deer with apple and cinnamon are other popular creations that burst with the amazing flavours of Mallorca.

The desserts are worth more than a passing glance, with choices such as Mahone cheese ice cream with melon and apricot, strawberries with goats' milk, and walnuts with chocolate and mint, that tempt you to indulge.

The wine list features numbers such as Miquel Gelabert Torrent Negre 2003 and AIA 2002, from noteworthy Mallorcan producers as well as a range from mainland Spain along with cava and champagne. Their sommelier gladly assists customers who need advice on the best combination of food and drink.

The staff serve you in a manner that definitely adds to the joy of dining, making a meal at Es Moli Den Bou, in the village of Sant Llorenc de Cardassar, an experience that lovers of good food should not miss.

'What's in a name?' is a popular phrase from Shakespeare's lyrical tale of star-crossed lovers, but at Garum there is so much to that name, which literally means a traditional method of preparing an ancient Roman fish sauce, believed to have originated from the historic settlement of Boloña on the southern Spanish shores. Despite all the years that have passed, the ruins of this town are still present and so is the memorable flavour of its ingenious recipe.

Step inside and you will find a room that is elegantly dressed with artistically designed nooks, strategic lighting and a dining area with a conservatory-like appearance. Who doesn't like a glimpse of sunshine on a languid summer day? Not only do they have a large terrace but its pleasing vistas take in uninhibited views of the Mediterranean beyond, and you may just have to be quick off the mark to get a spot.

The European theme is hard to avoid on the menu, with dishes such as cold gazpacho with ratatouille, herb oil and balsamic vinegar, and foie gras vienetta with white chocolate and chilli toffee sauce. Starters like soto ajam - lemongrass soup served on cold garnish of chicken, celery, glass noodles, dried onion, tomato and quail's egg - exhibit some real innovation.

The kitchen's ambitious style is even more evident in the mains with salmon baked in the oven and served with Mexican bean salad and lime tequila 'milkshake'; marinated king prawns, semi peeled and served with a coconut orange soup and fried spiced rice, and rack of lamb with a German style potato, vegetable pancake and mint garlic jam. Pasta lovers will find solace in the scrumptious chicken fillet lasagne with tarragon cream cheese served with fresh tagliatelle and green asparagus.

Desserts have been innovatively christened 'health kick', dark chocolate crème brûlée with an orange cointreau salad or the 'highland fling' of scotch whiskey and saffron poached pears and cream. Little members of the family can choose between rosada, a white fish, with chips; chicken or pasta bolognaise. The cellar offers an eclectic selection of Spanish wines produced in small, select vineyards.

The team at Garum, inspired by the namesake method of cooking, aim to create a memorable dining experience that will linger in their guests' memories for a long time by creating an array of cosmopolitan, inspired cuisine that continually challenge both the eye and the taste buds.

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

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

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

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

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

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

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