{"id":699,"date":"2016-10-20T00:00:00","date_gmt":"2016-10-20T00:00:00","guid":{"rendered":"https:\/\/covethouse.eu\/blog-teste\/top-5-luxury-restaurants-in-europe-that-dictate-trends-for-next-season\/"},"modified":"2020-10-30T08:57:20","modified_gmt":"2020-10-30T08:57:20","slug":"top-5-luxury-restaurants-in-europe-that-dictate-trends-for-next-season","status":"publish","type":"post","link":"https:\/\/www.covethouse.eu\/blog\/top-5-luxury-restaurants-in-europe-that-dictate-trends-for-next-season\/","title":{"rendered":"Top 5 luxury restaurants in Europe that dictate trends for next season"},"content":{"rendered":"\n

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Design Contract, Top 5 luxury restaurants in Europe that dictate trends for next season<\/em><\/strong>, introduces you this selection of Portugal, Spain, Italy, Denmark and United Kingdom. These amazing restaurants will dictate luxury restaurants decoration trends and luxury hotel design for next season so enjoy, and get inspired and take some fantastic ideas for your restaurant or hotel interior design, as well as cuisine. Follow my links to know them better!<\/p>\n

Casa da Cal\u00e7ada, Portugal<\/strong><\/a><\/p>\n

Casa da Cal\u00e7ada built during the 16th\u00a0century, to become a \u00a0master\u00a0 palace of Count de Redondo is declared by the Portuguese Government as a building of high architectonical, historical and cultural relevance, maintaining its neo-classical elements in a romantic atmosphere, which invites travelling to the past, in a homelike and welcoming ambience. The estate was fully recovered in 2001 and it already is, one of the most emblematic and representative of \u00a0Portuguese hospitality. In November 2003, Casa da Cal\u00e7ada became member of the renowned Relais & Ch\u00e2teaux Association.<\/p>\n

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Chef Vitor Matos inherited the Michelin Star last year. Yet, this year\u2019s repeat designation firmly recognizes Matos\u2019 own merit. The cuisine is traditional Portuguese with contemporary creativity. Regional ingredients change with the season, meaning you need to return again and again. Several tasting menus available. For the very best of Chef Matos, try the Imperial Tasting Menu, with wine pairing<\/p>\n

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Osteria Francescana, Italy<\/strong><\/a><\/p>\n

Osteria Francescana<\/strong>\u00a0is a restaurant owned and run by chef\u00a0Massimo Bottura<\/a>\u00a0in\u00a0Modena<\/a>,\u00a0Italy<\/a>. The restaurant was voted fourth best in the world by\u00a0Restaurant<\/a>\u00a0magazine in 2011 and third best in 2013. It is rated with three stars by the\u00a0Michelin<\/a>\u00a0Red Guide and holds the first position on the Italian food guide\u00a0l\u2019Espresso \u2013 Ristoranti d\u2019Italia.<\/p>\n

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Massimo Bottura -a key figure among a new generation of Italian chefs. He often describes his kitchen as \u2018Traditional seen from ten miles away\u2019. Cheff is constantly Breaking the rules and traditions juxtaposed with a dose of irreverence. Ech plate is inviting surprise, a reconstruction of an idea, a memory, a play on words or a wry smile rendered into a singular gesture. Massimo Bottura cooking engages with art, music, literature and pop culture. His conceptual approach to cooking reflects this exchange\u00a0of ideas.<\/p>\n

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El Celler de Can Roca, Spain<\/strong><\/a><\/p>\n

The eatery which serves olives on a bonsai tree has taken first place in the restaurant Oscar.\u00a0A Spanish family restaurant set up by two brothers next to their parents\u2019 bar has been named the best in the world.\u00a0El Celler de Can Roca , whose menu has featured caramelised olives served on a bonsai tree, was opened by Joan and Josep Roca in a working-class Catalonian neighbourhood in 1986.The Roca brothers\u2019 avant-garde eatery in Girona, north east Spain, now heads a top-10 lineup dominated by Spanish cuisine.<\/p>\n

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Chef\u00a0Joan Roca<\/strong>\u00a0of the three-Michelin-star El Celler de Can Roca (currently ranked #2 on the\u00a0World\u2019s 50 Best List<\/a>) has been developing\u00a0El Somni<\/strong>, a culinary opera, with his brothers Jordi and Josep and the video artist\u00a0Franc Aleu<\/strong>. The project consists of twelve acts accompanied by twelve courses of food. The piece\u00a0contains<\/a>\u00a0musical robots, state-of-the-art animation, and the contributions of major players in the worlds of art, music, and food.<\/p>\n

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Noma, Denmark<\/em><\/strong><\/a><\/p>\n

Minimalism at its very best, Danish restaurant\u00a0Noma<\/strong>, also the Michelin Star Award winner, promises an unlike-any-other package.<\/p>\n

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Chef Rene Redzepi\u00a0of\u00a0Noma, dubbed \u201cthe rising star of European Cuisine\u201d, has cooked at some of the world\u2019s most well-known restaurants including\u00a0The French Laundry, El Bulli\u00a0and\u00a0Le Jardin des Sens\u00a0in Montpellier.\u00a0Having learnt from the best, what\u00a0Chef Rene\u00a0offers at\u00a0Noma, is, according to the restaurant, his \u201cpersonal rendition of Nordic gourmet cuisine with an innovative gastronomic take on traditional cooking methods, fine Nordic produce and the legacy of our shared food heritage\u201d.\u00a0Having been described as offering \u201can emotive, intense, liberating way of eating, unlike any other\u201d,Noma\u00a0has established its \u201cdifference\u201d in rediscovering and bringing back to\u00a0Denmark, outstanding foods from across the\u00a0Nordic\u00a0regions.<\/p>\n

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Booking a table here however, is anything but simple. Bookings here are open only one day in a month and this too for reservations that can only be made three months down the line or more.<\/p>\n

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Alain Ducasse, Great Britain<\/strong><\/a><\/p>\n

One of only four restaurants to have three Michelin stars in the UK, Alain Ducasse at The Dorchester, headed up by Executive Chef Jocelyn Herland and his award-winning team, has long-been one of the world\u2019s most talked about restaurants. On our visit, we were pleased to see it live up to such high expectations.<\/p>\n

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Star of the restaurant- Alain Ducasse is one of the world\u2019s most rated chefs-Jocelyn Herland. Known not only for his incomparable French cuisine in Alain Ducasse he has created innovative dining concepts reflecting international influences, and consequently has earned a reputation for phenomenal cuisine.<\/p>\n

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\u201cThe product is the only truth. A turbot without a stroke of genius is better than a genius without turbot. Each good product, grown with love and respect, in its distinctive land, has an incomparable flavor. Without which, a chef is nothing.\u201d say \u00a0Alain Ducasse. Chef\u2019s philosophy: overcome outside objectives as well as my own limitations in order to move forward.<\/p>\n

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Design Contract<\/strong><\/a>\u00a0will continue to share with you fantastic ideas for your office design, interior design, corporate interior design (see article\u00a0\u201cAmazing industrial-chic office project in Berlin of top German architects\u201d here<\/strong><\/a>), commercial interior design, luxury hotel design (see article\u00a0\u201cLuxury Hotel Design- International Hotel Awards Winner Ararat Park Hyatt Moscow\u201d<\/strong><\/a>\u00a0here), top design events and best design projects (see article\u00a0<\/strong>\u201cJust opened amazing Cinema and Documentary Film Centre in Russia\u201d\u00a0here<\/strong><\/a>).<\/p>\n

via\u00a0http:\/\/www.designcontract.eu\/<\/p>\n

Visit us:<\/strong> Covet House<\/a><\/p>\n

See also:<\/strong> 5 Of The Most Splendid Dining Table Designs Ever<\/a><\/p>\n

\"alt<\/a>\u00a0\"alt<\/a>\u00a0\"alt<\/a>\u00a0\"alt<\/a><\/p>\n

\"\"<\/a> <\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Design Contract, Top 5 luxury restaurants in Europe that dictate trends for next season, introduces you this selection of Portugal, Spain, Italy, Denmark and United Kingdom. These amazing restaurants will dictate luxury restaurants decoration trends and luxury hotel design for…<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[3],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.covethouse.eu\/blog\/wp-json\/wp\/v2\/posts\/699"}],"collection":[{"href":"https:\/\/www.covethouse.eu\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.covethouse.eu\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.covethouse.eu\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.covethouse.eu\/blog\/wp-json\/wp\/v2\/comments?post=699"}],"version-history":[{"count":1,"href":"https:\/\/www.covethouse.eu\/blog\/wp-json\/wp\/v2\/posts\/699\/revisions"}],"predecessor-version":[{"id":2868,"href":"https:\/\/www.covethouse.eu\/blog\/wp-json\/wp\/v2\/posts\/699\/revisions\/2868"}],"wp:attachment":[{"href":"https:\/\/www.covethouse.eu\/blog\/wp-json\/wp\/v2\/media?parent=699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.covethouse.eu\/blog\/wp-json\/wp\/v2\/categories?post=699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.covethouse.eu\/blog\/wp-json\/wp\/v2\/tags?post=699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}