Malibu Farm Pier Cafe
This hugely popular spot at the end of Malibu Pier offers incredible views of the surrounding ocean. An extension of Malibu Farm, this place is as true a farm-to-table experience as you’re going to get. Fresh, organic food is always on the menu for breakfast, lunch and dinner. If you find yourself enamored with your meal, we recommend taking one of the cooking classes offered on the premises. Reservations aren’t taken here, so turn up early if you don’t fancy queuing.

Jacques Restaurant Cork
Jacques has been setting the standard for restaurants in Cork for 35 years. With the Barrys' unswerving commitment to local produce and high-class Mediterranean and Asian-inspired meals, it looks as if the calm and comfortable Oliver Plunkett Street venue will be the benchmark for years to come. The happy sounds in the main restaurant are matched by the murmurs of approval in the adjoining small-plate room that opens onto Oliver Plunkett Street. You may access both from the street. But be sure to book. This is a popular spot, particularly toward the weekend.

Knife
Knife is a modern steakhouse in every sense of those words. The steakhouse is there, with such classic dishes as French onion soup, wedge salads and cocktails. But infamously different chef John Tesar takes everything you think you know about a classic steakhouse and turns it on its head. There are the incredible pasta dishes made in-house. The raw appetizers. The bacon tasting. The quality Texas steaks aged up to 240 days. Then there are the “new school cuts,” in which less popular, less expensive cuts of beef are cooked to perfect tenderness using more creative, modern methods. Dessert is no snooze either. Chef David Collier surprises you with “cheesecake” that arrives tasting incredible but looking like anything but. All in all, you’ll leave satisfied and ready to return.

Tribeca
Founded in 2002 by chef Pedro Giménez, and now run in conjunction with son Eduardo (in charge of the bodega), Tribeca has established a solid reputation as one of Seville's best restaurants. The design and décor are modern, with three dining spaces (two large, one small and private) for up to 80 diners, around a central kitchen with a wood surround. The menu is small, but is updated every three months to include seasonal products, and fish and seafood are selected direct from the markets.

Eslava Restaurante
Although probably more widely known for the popular tapas bar next door, the Eslava name also boasts a top quality restaurant that's perfect for a special occasion or night out. Featuring traditional Andaluz cuisine with a twist (they were one of the pioneers of innovative “real” cooking), including ecological seasonal vegetables from its own market garden, they aim to make you want to come back.

Abantal
Abantal is, at least for the moment, Seville's only Michelin starred restaurant, and the brainchild of Chef and co-owner Julio Fernández Quintero. It's a modest size, with seating for up to 28 diners in a modern space furnished in granite, steel and oak. The menus, (either a la carte or a 7-course tasting menu) are based on traditional Andalucian ingredients prepared with a haute cuisine twist, featuring lots of fish, seafood and seasonal ingredients.

360 Gradi
Pizza lovers must head to 360 Gradi. Owner Nick Vadagnini had been in Australia for about six years when he decided to open this pizza joint to provide Adelaide’s food scene with some much-needed Italian traditional pizzas. The pizza crust on these handmade delights are super thin, light and crispy; and the toppings are fresh, simple and flavorful. The capricciosa with tomato, mozzarella, ham, hot pepperoni, artichokes and mushrooms caps has a good balance of flavors. A bit of heat from the hot pepperoni and the artichokes and mushrooms cut through the salt perfectly with firm juicy bites. The sirio topping with tomato, mozzarella, capsicum, red onions, prosciutto and crudo di Parma is just as good. The pizza garlic bread is also a winner with a touch of olive oil and garlic. Simplicity at its best.

Otramanera
In August 2014, Otramanera was inaugurated, arguably presenting Havana’s best cuisine to date. Set in a sleek 1950’s ranch-style house, its chef trained in Cataluña. Dishes are creative interpretations of Catalan cuisine with a Caribbean touch, such as romescada, a fish stew or grilled octopus.

Casa Pilar
Casa Pilar is an elegant, modernist open-air restaurant featuring a shady terrace in the home of the eponymous owner, a transplanted Spaniard. Seafood is expertly prepared here, on the small plate Spanish tapas model.

Mama Ines
Mamá Inés, a small, charming restaurant down an alleyway of Old Havana, is run by veteran chef Erasmo. Tomas Erasmo Hernandez, the former chef of Fidel Castro, prepares a memorable arroz con pollo. It’s not on the menu, so order it in advance.