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Europe's Best Restaurants - curated by XtremeFoodies
In great cities around the world there are restaurants dedicated to preserving and promoting the gastronomic heritage of their past. If you visit one of these cities - it is essential to try these restaurants to have a more complete understanding alongside the museums, parks, cathedrals and natural wonders of the city. Here is a list of the most essential restaurants in 15 cities across Europe.
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Results Found
1 Via Veneto $$$$
RR #383
RR PRO #18.50
RR USER #0.00
m
OAD Classical 101
Carrer de Ganduxer, 10, 08021 Barcelona, Spain
This is the Barcelona benchmark for serving Catalan cuisine to well off locals, politicians and celebrities. Salvador Dali had his own table conducting antics like requesting chains of raw sausages to hang as necklaces around his dates necks. The food, however is serious with locally sourced ingredients like lamb, red coastal shrimp and asparagus prepared in classic Spanish style. And it also provides me with a opportunity to slide in this photo of my mom and dad shooting pool with Dali and Gaja in California in the early 1960’s (long story).
My dream restaurant with old school traditional French cooking in the middle of Bordeaux vineyards. The chalkboard specials are so enticing you want to order them all. The layout is older than old school with special cabinets where the regions most prestigius vineyard owners can store their own wines on-site. Of all the amazing dishes we tried…the rognons de moutarde (Kidneys in mustard sauce) burned into my memory. A follow up read from Dr Liz Thach
Filet Americain is a ground-up version of steak tartare which supposedly descended from Genghis Kahn horseback riders tenderizing beef by tucking it under their saddles. Here at Canterbury the usual supects: beef, seasonings, capers, onions, mayo and mustard are ground into a paste. The "Americain'' was created by Joseph Neils at the wonderful Le Canterbury on the outskirts of Brussels. He claimed that by naming it "Americain'' he could appeal to tourists and by grinding it into a paste (My friend Josh would faint) He could also avoid the French traditions about what you could and could not add to beef tartare. Le Canterbury serves this alongside other Belgium classics that makes this one of the best regional meals you can have anywhere in Belgium.
Schønnemann serves delicious freshly-made smørrebrød with matured herring, (or smoked eel) with onions and capers on top of deliciously baked Danish rye bread. It is the defining plate of old Copenhagen. The dining room is beautifully decorated with old artifacts, decoration and art.
Cibreo - the restaurant - is a love letter to Florentine cooking while Cibréo - the dish - is the talisman paying homage to the cities gastronomic roots. At the restaurant you can indulge in classics like Vitello Tonnato and spaghetti Ragu that is the best I ever had BUT the main event is the Cibréo.
All parts of the chicken are used including livers, heart, and the cockscomb—the fleshy crest on the heads of male chickens. The velvety sauce is elevated with sage and nutmeg. Cibreo began as a peasant dish from the Renaissance period and rose to become a favorite of Caterina de Medici before fading into the past
Cibreo (the restaurant) has brought Cibreo (The dish) back at one of Italy’s most important restaurants.
Top-notch local cuisine since 1934, Seahorse has been a magnet for artists and other dignitaries for decades. The seahorse murals are charming and the menu is enticing. The house specials are the fried herring, onion steak, and squeaky cheese dessert. You can also try the national dish: Salmon soup but the star of the show is the liver in lingonberry sauce with crunchy bacon.
Established by Thomas Rule in 1798, this classic English restaurant is the oldest in London. Original features have been carefully preserved in the main restaurant and cocktail bar, and the walls are decorated with sketches, oil paintings, cartoons collected throughout its history including a letter from Charles Dickens. Specializing in classic British cuisine like Dorset crab salad, steak and kidney pie, game birds like grouse (watch out for the buckshot) and sticky toffee pudding. The historic establishment is an essential part of London history and scoring a booking at Xmas is magical.
Botín is the oldest restaurant in the world, according to the “Guinness Book of Records.” In the heart of Madrid next to the Plaza Mayor, it was founded in 1725 and was a meeting place for Madrid's bohemian and literary set. Such famous authors as Ernest Hemingway (“The Sun Also Rises”), Frederick Forsyth (“Icon and the Cobra”) and James Michener (“Iberia”). Popular dishes include suckling pig, roast lamb and baby eels, cooked in the restaurant’s original wood-fired oven whose fire has purportedly never been extinguished.
Two sisters from Fez have oversee this gem run and staffed only by women. The pigeon pie (Pastilla) is a perfect starter combination of crunchy pastry, salty bird and sweet powder glaze. Then comes the stunner – lamb shoulder with caramelised onions and raisins. The meat is a mix of soft and juicy with crunchy, charred pieces molded over the boney choplets. This is the single best dish in Marrakech and is a benchmark for slow cooked lamb anywhere in the world. This dish must be pre-ordered. Booking essential and reservations can be between 8:30 am and 8:00 pm.
The oldest Brasserie in Paris has a beautiful belle epoque decor with a spectacular dome in the center. The bow-tied waiters look as if they stepped out of a Degas painting. The menu features all the classics including oysters, seafood towers, escargot, Sole meunière and Tournedos Rossini. For those with a big appetite, the house specialty is Choucroute Garnie: sauerkraut with sausages and various meats This is the essence of Paris.
Alfredos makes this list because it is so controversial and embodies many of the arguments raging today about the authenticity or not of various Italian traditions
Douglas Fairbanks - Zorro and Robin Hood - and his wife Mary Pickford - “America’s Sweetheart” tried this pasta and lost their minds in 1920. On their return visit in 1927, they gifted a golden spoon and fork that are still used today to serve. The USA angle has not endeared them.
Locals don’y like it because they use Parmigiano instead of Pecorino, butter instead of olive oil and the Americans bastardized the dish with cream, peas and chicken.
The venue is historic, the fettucine is silky and velvety and the experience is memorable.
In 1850 Leocadio Morales Prieto, the great-grandfather of current owner Reyes Morales, opened the doors of his winery/bar. In the beginning there was a small bar and a winery (bodega) with massive and magnificent tinajas (cement and clay urns) that still line the walls today.
175 years later Casa Morales features one of the best and most classic tapas offerings in the city. Also one of the most delicious ones. With top quality everything, from Ibérico charcuterie and exquisite cheeses to fish and meat, all from premium producers… it’s impossible to go wrong here. If you only eat at one place in Sevilla...
13 Operabaren $$$
RR #8023
RR PRO #12.73
RR USER #0.00
OAD Casual 243
Jakobs torg 12, 111 52 Stockholm, Sweden
This art nouveau gem is located inside the Royal Opera House, serving traditional Swedish cuisine like Swedish Meatballs in Cream Sauce with Potato Puree, Lingonberries, and Pickled Cucumber. But the star dish is Toast Skagen originated by Swedish superchef Tore Wretman. When sailing around Skagen he threw together the ingredients at hand for his crew: egg, oil, shrimp, fish roe, and bread. Wretman turned the egg and oil into mayonnaise, mixed it with the prawns, toasted the bread, and shaped the fish roe into small eggs. The dish has been on the menu of Riche, another Wretman restaurant since 1958.
14 Plachutta $$$
RR #7552
RR PRO #13.33
RR USER #0.00
OAD Casual 136
New
GM Selected
Wollzeile 38, 1010 Wien, Austria
For many, Plachutta is the hallmark of Viennese cuisine and Tafelspitz is the crown jewel. Beef, sourced from the hills around Vienna, is boiled in a vegetable broth that would make angels weep. The brew is served over vermicelli noodles, dumplings or savory pancakes and gets better as it stews. Then, spread crisply toasted rye bread thinly with bone marrow before tucking in. It is custom to ladle some soup over the meat, then sprinkle it with fleur de sel. Enjoy it with a chive bread sauce and apple-horseradish, as well as straw potatoes (nests of deep fried, julienned potatoes), spinach and other vegetables. You cannot come to Vienna and not come here.
15 Kronenhalle
RR #4940
RR PRO #14.83
RR USER #0.00
OAD Casual 118
GM Selected
Rämistrasse 4, 8001 Zürich, Switzerland
Kronenhalle has been the cornerstone heritage restaurant of Zurich since 1924. The gorgeous building, local specialties and tuxedoed service are a tribute to a bygone era where actors, painters and poets gathered for decades. The art is museum quality with quirky local examples as well as Braque, Chagall, Giacometti and Miro. First-timers should order the liver dumpling soup, house special veal in mushroom sauce with rosti potatoes (pictured) and the luscious chocolate mousse with freshly made (tableside) double cream sauce.
James Joyce, Coco Chanel, Yves Saint Laurent, Marc Chagall, Frederico Fellini all dined here.
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