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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 trip to Barcelona might be considered incomplete if you didn't visit Via Veneto, the city's most respected, and one of the oldest, restaurants there. This uptown place is renowned for its sumptuous Catalan cuisine and its elegant and plush décor, while its clientele, like influential businessman and politicians, help to give it a powerful ambience.

José Monje established Via Veneto in 1967 and his culinary expertise undoubtedly counts for the numerous accolades that have come its way. His son Pedro Monje is also now involved in making sure everything runs smoothly and together the duo have forged a strong contender for one of the best restaurants in the city.

In Via Veneto's luxurious surroundings, anything less than an elaborate meal might almost be considered not being fair to your taste buds, so start with the sautéed king prawns with vegetable coca bread in a pine nut vinaigrette or the salad of oven-roasted sea scallops with ham and crispy parmesan cheese.

For mains, their range of fish, meat and game dishes is extensive and equally tempting. Try the charcoal-broiled turbot with aubergine caviar and oven-baked vegetables and cockscombs or the red mullets fillets with saffron rice and orange blossoms if seafood is your passion.

Meat lovers will embrace the idea of roasted rack of baby lamb with a crust of fine herbs and millefeuille of Perol pork sausage with enthusiasm but the pièce de résistance is their roasted duck a la presse. A whole baby duck is slow roasted until golden and brought to the table. Efficient staff will debone it and then run the bones through an antique silver press to extract the rich juices. The combination of the two results in an explosion of flavours and creates a gastronomic experience that is absolutely exquisite.

As befits the entire gamut of tastes there, the desserts are equally decadent and delectable. Whether it is the millefeuilles of chocolate and orange cream with mint ice cream or the savarin with dried fruit consommé and lemon verbena sherbet, these delightful concoctions are a fine way to end the meal unless of course you prefer something simple like the cheese board.

The wine list has an amazing range of ten thousand or so bottles and choosing the right one might seem a daunting task, so it's advisable to ask the sommelier to recommend one that will suit your taste and complement the meal appropriately.

There is a sense of calm and peace as you step into Oam Thong, situated close to the famous hotel Puerta America in Madrid. It's truly oriental at heart with none of the European influences usually found in many Asian restaurants. With the 'Thai Select' brand award in its kitty from none other than the Ministry of Commerce in Thailand, Oam Thong's emphasis on royal Thai cooking has won the hearts of many Asian food enthusiasts in Spain.

The interior is designed along Oriental lines with a slightly modern touch and the feeling of space is accentuated. The colours of sand, mink and tobacco have been chosen as they add to the natural sophistication. Exposed stone work interestingly juxtaposed with the smooth bamboo draped walls of different shades blend well to create an intimate atmosphere. Lighting has been given prominence with bamboo screen lamps placed at strategic locations to personalize certain tables. Each detail is well thought out and adds its own unique touch to create the right ambience.

Dishes are marked with stars ranging from one to five to indicate the degree of spiciness with number one being the mildest and five the hottest. Whether it's the pad Thai, pork issaan, jungle curry or massaman venison, the menu ensures that all the regions of Thailand are covered. Start with some tom yam goong, the spicy Norway lobster soup; beef carpaccio salad with lemon grass, coriander and lime or marinated spare ribs. Pad Thai, rice flour noodles with peanuts and dry shrimps and mae nam khong, satay chicken with spring rolls served in pandan leaves, are their other specialities.

There is also a wonderful choice of curries such as goong pad nam markham piek, langoustines in a tamarind sauce and Chiang Mai beef curry. The nue oam thong is daringly famous for its countless dry chillies and high degree of heat. Cool off with some glutinous rice accompanied with mango and coconut ice cream or the refreshingly exotic fruit sorbets. There is also a limited selection of beers from Asia.

Thai cuisine is a harmonious amalgamation of sweet, spicy, sour, salty and even bitter flavours and each dish has its distinct characteristic even though they are made from similar ingredients. With a name that means preservation of the best, Oam Thong hopes to provide diners an experience that will remain sealed in their memory.

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.

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.

The Marbella Club hotel, that old stomping ground of the rich and famous, is just minutes away from Villa Tiberio, probably the reason why many celebrities that are found there, dining in the luxurious restaurant or probably the splendid garden.

Nearly two decades ago, there was just a decrepit house overgrown with weeds, in this same location. It took the vision and passion of Sandro Morelli to bring it to its present splendour. With the azure pool glinting in the warm sun, the neatly trimmed shrubs surrounding it, the fragrant arbour that leads to the restaurant, al fresco seems to be the preferred mode of dining for patrons.

In this gorgeous setting, almost fairytale like in its lush splendour, guests are treated like royalty as they sit down to a wonderful meal. The cuisine is not limited to one country but favours a more cosmopolitan approach with flavours from the Mediterranean interspersed with those from Italy and Spain.

The gastronomic journey at Villa Tiberio starts with scallops and jumbo prawns in a cream and brandy sauce, thinly sliced beef with avocados and lemon dressing, or pancakes filled with spinach, fresh salmon and cheese au gratin. As a prelude, these dishes are excellent, and provide a fresh burst of enthusiasm for what follows.

The homemade pasta, with a variety of rich sauces, are tempting and you could try the pappardelle alla Sandro, flat noodles with generous chunks of lobster and tomato for a delicious main course. The other variations, with cream, caviar and smoked salmon, are equally enticing, while risottos and lasagnes are prepared with care and skill, leaving no room for dissatisfaction.

Affirmed meat lovers will find the fillet of beef with Madeira wine, foie gras and truffle to be a generous display of culinary excellence, while the pan fried veal, with fresh peppers, black olives and capers holds its own ground. The duck baked with orange and Curacao liqueur, the crispy roast suckling pig and baby lamb braised in Barola wine are signature dishes at Villa Tiberio, that have led to repeated success with customers.

The wine list is extensive and covers three thousand bottles of the best Spanish, French and Italian wines. Sandro Morelli is a connoisseur of fine wines and vintages and the 1938 Chateau Margaux, Petrus or the 1894 Chateau Haut Brion in his bodega are proof enough.

While Marbella attracts the usual crowd of jet setters and glamorous personalities for its white sands and beaches, Villa Tiberio is one destination everyone makes a point to visit.

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.

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.

Galician cuisine, they say, is simple by nature thanks to the region's economy, which is largely dependent on fishing and farming. Whether it is the shellfish, empanadas, a kind of stuffed pastry, polbo á feira, a dish made of octopus, the cheese, queixo de tetilla, the Ribera de Duero and Albariño wines and orujo liquor or any of the other seafood and meat delicacies, you will be delighted by the earthy cuisine.

Taking this fare to an haute cuisine platform is Combarro, a resplendent place on Reina Mercedes in Madrid, where a stone frontage carved in traditional style, a modern bar, a dining area spread over two floors with several private dining rooms, antiques and paintings for decoration and ambient music create a chic atmosphere in which to enjoy food prepared with great care.

It took close to twenty-five years for the founder Manuel Domingues Limerez to establish his dream. He opened the first restaurant in 1973 and later on the second one in 1999. His son Diego Dominguez Vidal joined him recently and helped the venture further consolidate its popularity. Their commitment to taking customers on an exciting gastronomic journey while staying true to their roots of humble cooking utilizing excellent, fresh products has seen them win numerous awards.

The seafood is sourced from the north coast of Galicia and is displayed in a large salt water fish pond. Spider crabs and lobsters are among the creatures you can spot and select for a sumptuous meal.

Specialities from the rivers include oysters, shrimps, clams, crabs and barnacles. Seafood displays all the variety available along the long shoreline of the province with baked turbot, a European flatfish, on a bed of potatoes, octopus to 'feira', a trademark dish of that area, lamprey - a primitive elongated fish with jawless sucking mouth, prepared in the Ardo - an ancient Hispanic - style, adorning the menu.

Pork with grelos, a vegetable akin to broccoli, suckling lamb chops and partridge pie are on offer to those who prefer meat. Desserts are rich affairs with Santiago tart, containing an almond and quince filling, yoghurt mousse in honey and filloas - large pancakes - with cream and eggs.

The wine list has interesting bottles from France and Spain and the bar provides a grazing menu.  

When Maurizio Gucci, grandson of the famed couturier, purchased the luxury yacht Creole in 1983, it had already gone through a turbulent history, which is why the  tag of 'unlucky' had been pegged to it over the years. Some people attributed Gucci's violent death, a few years later, as being a result of the misfortune associated with the yacht. For Piero Rossi, who worked there as his chef in 1988, the connection, however, proved to be slightly more fortunate, and now twenty years later, his restaurant located in the Port of Alcudia has become renowned for its delicious Italian food in Mallorca.

Elegantly furnished in warm tones, the cosiness of the atmosphere is evident with the dark wood furniture, while the white tablecloths edged with blue are nice Mediterranean touches. Pictures of the Creole are displayed prominently on the walls and customers can sit back and relax in the friendly and convivial ambience over authentic pizzas and pastas. The terrace with its verdant ring of trees is a popular spot for al fresco dining and you can see many patrons enjoying their food, breathing in the tangy ocean air.

Expect to find starters such as vitello tonato, thin slices of chilled veal, smothered with tuna sauce, or the provolone rebozado, a soft heart of cheese with blueberry jam. For mains, the pastas, such as the ravioli with spinach and cheese in a smooth asparagus sauce, are a good choice and meat lovers will find a good selection of carpaccios there. The beef filet with green pepper sauce and tenderloin with blue cheese are other excellent dishes that showcase the chef's expertise in satisfying carnivores especially.

Pizzas from the wood fired oven lend an authentic touch that no pizzeria chain that operates on mass production principles can ever match. A separate gluten free menu promises well prepared delights for those with dietary restrictions, while child friendly portions for the little ones makes this a complete family restaurant.

The dark and white chocolate mousse tart is decadent, and aims to banish all calorie counters with its alternating soft, sweet and bitter tastes, while the buttery and flaky short crust pastry base forms the perfect foil.

The ingredients for a good restaurant are all there; good location, lovely terrace garden, excellent food and a down to earth and friendly atmosphere, fortunately Piero Rossi weaves all these elements together beautifully.