•Artichokes marinated and poached in white wine, coriander & lemon grass
•Diced artichokes sautèd with thyme
•Artichoke emulsion
•Herb salad
Best
Central
Committed to the landscape and the values of new generations, lightness, health, aesthetics, recreation and harmony. A future of reflection and innovation. Lima as our starting point for viewing the world, us and ours.
Nahm
Renowned Australian chef David Thompson values the strong, fresh flavours of traditional Thai cuisine, and he delivers surprising tastes and textures in dishes of all varieties, whether savoury or sweet, meat, seafood or vegetable.
The restaurant occupies the ground floor of the hotel, overlooking the outdoor pool. Guests may dine within its cool interiors or out on the terrace, and there’s also a private dining room ideal for corporate or social events.
Vendome
Enjoy gourmet cuisine by the best representative of the so-called “New German Cuisine”
The restaurant Vendôme, near Cologne, headed by 3-star chef Joachim Wissler, is one of the best restaurants in Germany.
Joachim Wissler serves a blend of classical cuisine, creativity and modernity. In 2005 and 2013, the magazine “Der Feinschmecker” voted Wissler “Chef of the Year” and in 2009 he was deemed “The Best Chef in Germany.”
Apart from three Michelin stars, the restaurant Vendôme has also been decorated with 19.5 Gault Millau points as well as 5 Feinschmecker F’s, and is ranked 12th in the “San Pellegrino World’s 50 Best Restaurants 2014” list.
Awards
3 Stars, Guide Michelin
19,5 Points, Gault Millau
5 Feinschmecker “Fâ€
No. 12, “San Pellegrino World’s 50 Best Restaurants 2014”
International Prize 2010, Lo Mejor de la Gastronomia in Alicante, Spain
Chef of the Year 2002, Gault Millau; Chef of the Year 2004, 2013 Der Feinschmecker (Wissler)
Restaurant of the Year 2001, Der Feinschmecker
Best Young Sommelier of Germany 2011, “Concours National des Jeunes Sommeliers” Chaîne des Rôtisseurs (Berlinghof)
No. 3, Der Feinschmecker – the best service team
The Ledbury
Brett Graham began his cooking career in Newcastle, Australia, aged 15, working in a simple fish restaurant.
He then moved to Sydney where, during a 3 year stint under Liam Tomlin at the highly acclaimed Banc restaurant, he won the Josephine Pignolet Award. This granted him a trip to the UK where he secured a job at The Square, working for chef Philip Howard. Further awards followed, including the “Young Chef of the Year†in 2002.
The Ledbury opened in 2005, with Brett as Head Chef, supported by a young and energetic team including Sous Chef Greg Austin, Restaurant Manager, Darren McHugh and Head Sommelier, Anja Breit.
The restaurant has gained many accolades including the much coveted second Michelin Star.
D.O.M
“Brazilian gastronomy is a feasible dream.†This statement made by chef Alex Atala summarizes the trajectory of the D.O.M. Restaurant. Created at a time when little was known about Brazil’s flavours, the D.O.M. was born like a project which is now a reality. A genuine reality that reverberates around the world, diffusing ingredients like açaÃ, jambu, tucupi. Not by immodesty… by mission.
Currently elected the 6th best restaurant in the world by S. Pellegrino “World´s 50 Best Restaurantsâ€, D.O.M. is a unique restaurant without claiming to be eloquent. On the contraty, its message is syntactic and poignant: to step out the comfort zone and propose a new gastronomic experience, rescuing the most authentic flavours of Brazilian cuisine according to a contemporary gaze.
Dinner by Heston Blumenthal
It is never easy naming a restaurant and on this occasion I wanted something that represented our menu that is inspired by historic British gastronomy, so I searched for a name that had a bit of history, but was also fun. ‘Dinner’ fit the bill perfectly. In the past, the main meal -dinner-was eaten at midday, before it got too dark. But affordable candles and, later, gaslight saw dinner shift. By the mid-1800s people were dining later. People working in the cities were taking a ‘lunch’ to work and having their main meal at 5.00pm when they got home, while in rural areas the main meal was still taken at midday.
Even today, depending where you are in the British Isles, ‘dinner’ might be served at lunchtime, suppertime or, indeed, dinnertime!
This made ‘Dinner’ the natural choice for its typically British quirky history and linguistic playfulness. If nothing else, I hope it’s easy to remember.
Alinea
A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement–brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz’s cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea’s role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team.
“Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz’s version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life.” –Corby Kummer, senior editor of Atlantic Monthly
Welcome to the Alinea ticket sales site.
Alinea will be selling tickets rather than accepting traditional restaurant reservations beginning with the August 2012 bookings. Tickets will be sold for the Tasting menu only. A service charge and tax will be added upon checkout. All beverage selections including our wine pairings, wines by the bottle, non-alcoholic options, and coffee and tea service may be ordered and paid for when you dine.
Pricing for our Tasting menu will vary between $ 210 and $ 265 depending on the day of the week. The menu is the same regardless of price. We may occasionally price special days and times below or above that range.
Alinea strives to provide personalized, exceptional customer service. Every ticket purchaser will receive a phone call from our staff to confirm details of particular needs, dietary restrictions, or special requests.
Keep informed of ticket sales and events by following our page on Facebook and our Twitter feed @Alinea.
Alinea has always been about innovation and pushing the envelope in the culinary arts. As we mature as a restaurant you can be certain that we will continue to take risks and explore the cutting edge of cuisine and fine dining… so long as it remains delicious and fun.
— Grant Achatz and Nick Kokonas
Mugaritz
Esa es probablemente la principal razón por la que también disfrutamos dando de comer. Cocinamos aquello que nos ofrecen nuestras huertas, mares o bosques y lo hacemos aplicando la experiencia acumulada en tantas y tantas horas de cocina y mesa. Buscamos saciar el hambre alimentando la curiosidad, los sentidos o el deseo.
En Mugaritz, comer es el camino a la experiencia, un camino lleno de historias, olores, texturas, sabores, juegos, recuerdos, deseos y muchos otros mecanismos en busca del placer.
Para ello creamos y sugerimos formas de servicio que favorezcan contextos donde ejercer la libertad sensorial, donde interactuar sin otras normas más allá de las necesarias para emprender travesÃas culinarias. Buscamos superar la imposición de las costumbres.
Mugaritz sugiere una experiencia gastronómica de cerca de 24 platos en los que el placer se insinúa confundido en una melodÃa impredecible a través de armonÃas sensoriales, emociones, recetas o mensajes culinarios…
Eleven Madison Park
Eleven Madison Park is a stunning location for private occasions of all sizes. Our two magnificent balcony-level private dining rooms overlook the main dining room and offer spectacular views of Madison Square Park through 20-foot windows. The South Room seats up to 18 guests, and the North Room up to 34 guests. For larger parties, the rooms can be combined to accommodate up to 50 guests. The entire restaurant is also available for private functions.
Osteria Francescana
Osteria Francescana placed
3rd
position at The World’s 50 Best Restaurants ranking 2014.
Italy’s highest ranked restaurant for 6
th
consecutive year
“We have grown slowly and put down d
eep roots. I share this acclaim with
the people and producers of Modena, Emilia
Romagna and Italy without whom none of this would have been possible.â€
Massimo Bottura

At
The World’s 50 Best Restaurants Awards
ceremony held at London’s Guildhall last night, Chef Massimo Bottura’s
intimate and innovative Osteria Francescana in Modena, Italy
secured a spot in the top 5
for the 4th year running.
Chef Bottura and his team were delighted with this year’s
placing which recognises both the level of dedication, passion
and creativity at Osteria Francescana and the appreciation
of their cuisine from chef
s and critics across the globe.
Osteria Francescana has now been the highest ranked Itali
an restaurant for the past 6 years, cementing Massimo
Bottura’s position as the leading figure of a new generation of Italian chefs.
Since opening in 1995, Osteria Francescana has been no strang
er to awards and critical acclaim. It gained its first
Michelin star in 2002, a second four years later and a th
ird in 2011. The restaurant entered The World’s 50 Best
Restaurants as the ‘highest climber’ in 2009, going straight
in at #13. 2010 saw it leap 7 places to a position inside the
top 10 and 2011 saw it climb further into the top 5, where it
has remained since, with Bottura also taking home the
prestigious Chef’s Choice award for Osteria Francescana that
year. Massimo Bottura was crowned ‘International Chef of
the Year’ by US food bible The Daily Meal in 2012 and in Ma
rch of this year was presented with the White Guide Global
Gastronomy Award
2014.
2014 promises to be just as significant a year with the openi
ng of Chef Bottura’s first restaurant outside of Italy-
Ristorante Italia di Massimo Bottura
– in Istanbul’s new Eataly store in the spring and a book-
Never Trust A Skinny Italian
Chef-
to be published by Phaidon in the autumn.
ABOUT OSTERIA FRANCESCANA
Osteria Francescana
and Bottura’s other restaurant offshoot brasserie
Franceschetta58,
are both situated in his
hometown of Modena, in the
culinary-rich region of Emilia
–
Romagna
.
In a former osteria, transformed into a Mecca of
contemporary culture, Chef Bottura’s plates are adorned wi
th references to experimental art, peppered with social,
political and historical implications and laced with a healthy sense of humour.
At Osteria Francescana, tradition is seen
from ten kilometres away. Italy’s except
ional ingredients and classic dishes are
re-evaluated with the benefit of critical distance, ensuring t
hat the Italian Kitchen is free to
evolve. Bottura is dedicated t
o
reconstructing Italy’s cultural heritage- not deconstructing i
t. This intelligent evolution of Italian traditions can be seen i
n
plates such as “Come to Italy with Me†and “Compressi
on of Pasta and Beans†where the rules have been bent and
come full circle, constantly reminding diners of Italy’s rich
gastronomic heritage. “Risotto Cacio e Pepeâ€, for example, is a
meditation on tradition created as a direct response to the May 2012 earthquakes in Emilia which damaged nearly
400,000 forms of Parmigiano Reggiano.
Diners are able to choose from the A La Carte menu or fr
om the restaurant’s three Tasting menus: the Traditions menu
pays tribute to Emilia Romagna in ingredients, traditions a
nd terroir whilst the Classics menu is a ‘best of Osteria
Francescana’ which is updated and revised based on the best
plates from that year. The Sensations menu includes
seasonal expressions from the experimental kitchen and is constantly evolving.
El Celler de Can Roca
The cuisine served by the restaurant is traditional Catalan, but with twists to the extent that the Michelin Guide describes it as “creative”. The restaurant has a large wine cellar with some 60,000 bottles. Dishes served include those based on perfumes, and with unusual presentations such as caramelised olives served on a bonsai tree.
El Celler de Can Roca was founded in 1986 by the Roca brothers next to their family’s main restaurant Can Roca which had been open on the site since 1967.[2] The oldest brother, Joan Roca is the head chef; Josep Roca, the middle brother, is the sommelier, and the youngest brother, Jordi Roca, is in charge of desserts.[3] Because of their work at the restaurant, the brothers have appeared at Harvard University in the United States as part of the Science and Cooking program.