New Nordic, Fermentation
Innovative use of foraging and fermentation. The menu is seasonal and changes completely three times a year.
Modern Italian
Chef Massimo Bottura's tasting menus tell stories and play with Italian traditions.
Basque, Grill
Mastery of fire and smoke. Almost everything is grilled, from anchovies to ice cream.
Modern French with Greek influences
Elegant dining in a historic courtyard, focusing on high-quality ingredients and refined techniques.
Mediterranean
Rome's only three-Michelin-star restaurant, offering panoramic city views and a massive water menu.
Modern Spanish
Run by the three Roca brothers, it combines traditional Catalan cuisine with avant-garde techniques.
Located on the French Riviera, it features ingredients from its own garden and a menu inspired by the sea and mountains.
French, Vegetable-focused
Chef Alain Passard's focus on vegetables from his own gardens has redefined French haute cuisine.
Valencia, Spain
A saffron-infused rice dish cooked in a wide, shallow pan. It can include a variety of ingredients like rabbit, chicken, seafood, and vegetables.
Greece
A layered casserole dish made with eggplant or potatoes, minced meat (usually lamb), and a rich béchamel sauce.
Morocco
A slow-cooked stew named after the conical earthenware pot it's cooked in. It can be sweet or savory and often includes meat, poultry, or fish with vegetables, fruits, and spices.
Middle East / Mediterranean
A creamy dip or spread made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic.
Northern Italy
A creamy rice dish cooked in broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables.
Andalusia, Spain
A cold soup made of raw, blended vegetables, typically tomatoes, peppers, onions, and cucumbers.
Marseille, France
A traditional Provençal fish stew originating from the port city of Marseille.
Levant
A Levantine salad made from toasted or fried pieces of khubz (Arabic flatbread) combined with mixed greens and other vegetables.
This is the traditional recipe from Valencia, considered the birthplace of paella. It's a dish for special occasions, meant to be shared.
A beloved Greek dish, perfect for a family feast. The preparation takes time but is well worth the effort.
