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The restaurant DINE is situated in the centre of Vilnius. The exclusive restaurant interior, which stand out among all other restaurants in Vilnius, as well as the meals and drinks offered with one of the best Lithuanian wine experts – Arminas Darasevičius. The restaurant with only 35 seats is perfectly suited for smaller private events.

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www.laukineszasys.lt2 10887615_1532029020400361_8108886980689510283_o www.laukineszasys.lt

A real culinary oasis in Kuala Lumpur is the restaurant “Tamarind Springs” .

Gerademal 15 minutes away from the city center , a gate opens at Tamarind Springs to another world . In addition to the wellness offers this oasis you will find a health – food restaurant with breathtaking flair , in the midst of nature . The restaurant returns to the roots of traditional Thai cuisine and moves on culinary star level . Is managed by the restaurant chef Somjuhan Wandee . With the traditional Indonesian Thai Cuisine Tamarind Springs Restaurant has won numerous awards such as ” Best Thai ” in Time Out KL Food Award 2012 and ” Best Thai / Indochinese Restaurant ” repeatedly in recent years .

TS Bar(preferred) TS Daytime(preferred)

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The restaurant Largo is set within one of the most up-market and iconic areas in Lisbon.

The space features several distinct areas, a combination of architectural concepts absolutely unique.

One of the features in the creative design of the restaurant is a 30-metre wall with three panes of black glass encased within the wall. They contain three large aquaria, populated with dozens of jellyfish that create an original effect with movement of dance and light. The restaurant is headed by Chef Miguel Castro e Silva, one of the most revered Portuguese chef. He´s leaving his own mark, such in his other charismatic gastronomic spaces in Porto and London.

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Jung Sik Dang is a Korean restaurant launched by a chef who studied and worked in the U.S. and Spain. The restaurant introduces a new concept of Korean cuisine, offering new items that break away from the stereotypes of Korean cooking with avant-garde presentation and cooking methods and ingredients that are a mixture of Korean and Western styles.

Group reservations are available for up to 50 people.

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Since the restaurant Vincents was founded in 1994, it’s one of the premier gourmet directions in Eastern Europe. The chef de cuisine, Martins Ritins, has the demand to use the best regional products wherever possible for his European cuisine with molecular loans. Due to this, the menu gets adjusted every week depending on availability of ingredients. The restaurant which has 80 seats distributed over 3 rooms in a modern design is often frequented by celebrities and state guest of the Latvian government.

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The Tamka43 which is situated in the city center of Warsaw in the modernist building of the Fryderyk Chopin Institute impresses with a wide glass veneer from outside. In the Interior, high rooms with open red-brick walls and concrete pillars create an industrial character, which ensures an inviting atmosphere together with the lounge furnishings.
But all the facilities are just a foretaste to the delicacies of chef de cuisine Rafal Hreczaniuk who mixes up traditional and innovative food in his kitchen, normal and molecular. Not only the results, but the restaurant critics prove him right – not for nothing, the Tamka43 is listed in the Guide Michelin.

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Loca isn’t just an ordinary name. Behind Loca there is much more: a refreshingly unique concept that connects different ways of eating in an elegant style. The dishes that are created to one’s own taste support a low carb diet as well as a low fat diet. Besides that, there is some diversity in the menu for everybody who likes all the traditional Austrian food like from “Grandmas Kitchen”.

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This year the restaurant “Garopapilles” just opened and is located just off Place Gambetta. It offers only 20 covers, but it really convinces with a simple elegance of Garopapilles embodies Tanguy Laviale’s cooking style – classic, clean, luxuriant, modern and attentive to the smallest details. It offers grown up food, but without the pomp and pretension that one usually has to endure when eating at this level.

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The restaurant „Pauly-Saal“, which is inspired by the the twenties and thirties in Berlin, particularly fascinates with its extraordinary location in the building of a former girl’s school.
Besides stews in cast-iron jars, the award-winning chef Siegfried Danler serves poussin, pigeon and suckling pigs cooked at the in-house rotisserie as well as classical dishes including bowels. A tailor-made table for carving in the middle of the room and the kitchen, which is visible through a glass front, represent transparency and stands for celebrating meals in a community. During the day and in the evenings are served selected drinks at “Pauly Bar”.
In the summer the quiet atrium of the girls’ school captivates with its unique atmosphere surrounded by brick-buildings of the Jewish community. Guests can enjoy there a dinner in the garden, under a big tree, in a quiet and peaceful ambiance.

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Almost 20 years on, “Stravaigin” has long strived to encourage a policy of culinary curiosity, putting the emphasis on local, seasonal produce combined with a global approach to flavour.
The restaurant in Glasgow, with a capacity of 100 seats and awarded the Michelin Guides Bib Gourmand in 2012 and 2013, provides a menu that explores every corner of the earth: From squirrel to rook, goose barnacles and rocky mountain oysters – it has it all! Following its slogan “think global, eat local”, “Stravaigin” is the perfect place to discover the Scottish cuisine.

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Ideally located on the water’s edge, the Sea Lounge Monte-Carlo is the place to be from May until September with up to 360sqm of modularly setting, for up to 250 people in cocktail dinner style. The Lounge is held in the neo-baroque mood, where extravagance and fantasy come together. An elevated deck is adorned in rococo mirrors flanking either side of a DJ booth with series of built-in banquettes surrounding a central lounge and late-night dance floor.
The cuisine is under the slogan: “from east to west: sushi, pizza, caviar” – it is a provocative lounge cuisine with a unique selection of cocktails and champagnes.

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“Karpo” is a restaurant, bar, bakery and meeting place opposite St. Pancras in London. The 112 seats are spread over the three floors and incorporate a series of individual, boldly designed spaces. The cuisine is simple, based on quality ingredients with local or sustainable ingredients. The restaurant houses a number of small rooms for hire or for dining, each with their own particular aesthetic and style, with seating available for groups of 10, 12 and 26 people in varying spots. The cocktail bar is something of a drinking oasis in the locale. The wine list offers a rich blend of wines that are farmed biodynamically or from sustainable agriculture while the cocktail list, ever changing, suggests both the classic and contemporary.

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The Haselburg is an old castle converted into a high class restaurant located high above Bolzano. Whether a small festivity in the historical knight’s hall, a big one in the elegant rock hall, a champagne reception in the castle yard or a party in the sky bar – there are many rooms for many occasions. Traditional food from Southern Tyrol is living up again with new inspirations. Italian delicacies get a renewed interpretation.

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The large murals inspired by Gaudí’s elegant paving stones on the Paseo de Gracia remind us of the restaurant’s Barcelonan essence, although, it is named after the town of Lasarte where the Basque chef Martin Berasategui opened his first restaurant. The main characteristics of the restaurant are its elegance and intimacy. It only seats 30 diners between its bright main dining room and a second versatile dining room which can be reserved.

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The restaurant OLEI, located in the very heart of Milan, surprises with modern, bright, but nevertheless Mediterranean interior; a cozy seating area as well as a fully equipped dining area invite the guests to linger.
The menus are mixed from traditional and contemporary Italian cuisine with a focus on seafood; but there’s a lot for all other preferences as well – among their extravagant desserts, the Olei is proud of their many different kinds of olive oils.

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At “De Kas” in Amsterdam they believe that food tastes best when it is prepared using the freshest ingredients, grown and harvested with respect for nature. Therefore this restaurant has its own greenhouses and garden near the restaurant, where they grow seasonable and Mediterranean vegetables, herbs and edible flowers. The guests are welcomed to tour the nursery and garden or to attend a workshop.
The owner, vegetable grower and top chef Gert-Jan Hageman has earned a Michelin star in Dutch haute cuisine. The restaurant is situated an eight meter high glass conservatory and can accommodate up to 140 people. Amongst the green of the nursery is the separate “garden room” located, where up to 68 people can be seated and which is an ideal location for hosting a reception or private cocktail party. During the summer lunch is served also outside on the patio in the herb garden.

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