Restaurants

Chef Jeppe Ejvind Nielsen shines at Gertrud Rask Spisehus, which features Artic Innovative Gastronomy at the Hotel Hans Egede in Nuuk, Greenland.

Dining at Trattoria San Lawrenz at the Kempinski Hotel San Lawrenz on Gozo in the Maltese Islands under a moonlit sky was the perfect introduction to this enchanting island.

L'Ortolan at the Kempinski Hotel San Lawrenz on Gozo in the Maltese Islands offers exceptional  Mediterranean and Maltese cusine.

The artwork at The Gallery Restaurant in Reykjavik perfectly complements the culinary artistry of Executive Chef Friđgeir I. Eiríksson, (Iceland's Candidate Bocuse d'Or 2007).

101 bar and restaurant is a hip, trendy restaurant where the fashionable come to enjoy Chef Gunnvant's modern Icelandic and international cuisine, with a measure of Indian influences stirred in to entice the palate.

Chef Buchholz's light and aromatic cuisine receives star treatment with elegant white-gloved service at first floor (one-star Michelin, 18 points GaultMillau and five cutlery) restaurant in Berlin.

Having lunch at Facil (one-star Michelin, 16 points GaultMillau, and four cutlery) on a sunny day in Berlin was pure magic.

The Lorenz Adlon (one-star Michelin, 17 GaultMillau points, and five cutlery), in Berlin, Germany provides a romantic setting that complements Chef Thomas Neeser's French haute cuisine.

Dinner at 44 (one-star Michelin, 18 points GaultMillau and three cutlery) in Berlin, with the evolutionary cuisine of Executive Chef Tim Raue, Germany's Chef of the Year 2007.

Chef Michael Hoffman, Chef and Owner of Margaux  (one-star Michelin, 16 points GaultMillau and four cutlery) in Berlin, takes guests on a Menu Voyage de Cuisine with his Cuisine Avantgarde Classique ®.