Newbies to Amsterdam’s gastronomy scene, young-gun chefs Guillaume de Beer and Freek van Noortwijk opened their single-ingredient concept restaurant in 2015. Guts & Glory offers a “surprise” menu inspired by a country, culture or protein. The duo refers to the menu of five to seven courses as “chapters.” Every couple of months, there’s a new chapter. Previous chapters included chicken, fish, beef, pork, vegetables and Italian food. The current Chapter 7 highlights Latin America, influenced by its beautiful beaches, exciting music, pisco sours, tacos and burritos. Guests currently have the option to expand their meal with a cheese board or an extra appetizer with king crab. Whether it is pork, fish or fowl, every part of the animal is worked into tasty dishes prepared with care and attention.
Opened in 2007 on the eighth floor of Denmark’s national soccer stadium, with stunning views of the Fælledparken (Common Gardens) and glimpses of the city's copper roofs, Geranium is the hottest reservation in Copenhagen. Recently awarded three Michelin stars, Chef Rasmus Kofoed's 20-plus course Universe menu changes with the seasons, exploring Scandinavia's wild, organic produce in delicate, beautifully presented forms. What look like razor clam shells are made of dough colored with squid ink so they can be eaten whole, while slivered salted hake soaked in buttermilk is speckled with parsley and Finnish kaviar. For dessert, consider the rhubarb compote adorned with spring flowers and crystallized thyme. About the chef: Kofoed is the only person to win bronze, silver and gold at the prestigious Bocuse d’Or cooking competition in France.
Back by demand, the award-winning pizzeria has opened at 6 Calvert Ave., London E2 7DP, the former site of Lennie’s snack bar. Owned and operated by artist Ann Shore and her husband, award-winning chef Lee Hollingworth, they use only local, organic and deliciously fresh produce to top their ultra-thin crust. The dough is made with Molino Grassi organic flour, rolled thin and baked for 30 seconds. The result is a crunchy wafer, more brittle than a traditional base and closer to a Roman pizza than the Neapolitan style. Brushed with La Macina Ligure, a creamy Genovese basil pesto, Hollingworth’s Margherita pizza is scattered with fresh cubes of mozzarella di bufala, organically grown tomatoes and freshly grated Parmigiano-Reggiano.
Nancy’s Sweet Home serves handmade desserts in Psiri, one of Athens' oldest districts. The “Love” dessert is a rich chocolate cake with praline and chocolate sauce, highly recommended for any chocolate lover. But if you find chocolate desserts too sweet, try the kunefe. This heavenly dessert of Turkish origin is made with cheese and shredded kadayif dough soaked in syrup. It is served hot with traditional kaimaki ice cream (infused with ground wild orchids) on top. Be prepared for very big portions. The place fills up fast, so plan ahead.
Grand View Grill is set on the gentle shores of the south coast of St. Vincent & The Grenadines. The restaurant has a beautiful view of Rock Fort, Balliceaux and Bettowia islands. The easterly breeze flows gently through the coconut trees near the shoreline, keeping this location cool. Decoration is simple, colorful and open. Friday is “Jerk Night.” Chicken, pork and fish are offered with an assortment of “festivals,” which are cornmeal dumplings. Other days, if clients are in the mood for jerk chicken, they can try the “pulled” jerk chicken and coleslaw sandwich, which bursts with delightful flavour. Don’t leave without trying the tasty handmade warm coconut bread and butter pudding with caramel sauce and ice cream. These meals will leave customers feeling content and ready to take on an afternoon or night-time party.
Caribbean Flavour is a very local St. Vincent and the Grenadines restaurant that utilizes organic produce to make authentic Caribbean cuisine. The prices are affordable - with only $16.00 E.C dollars, (approx. $6.00 USD) a customer can enjoy a platter of spicy, succulent jerk chicken with a variety of sides including sweet potato, peas and rice, plantain, coleslaw, dasheen and mashed potatoes. Seasoning is a big part of this cuisine, and through the jerk chicken found in this spot, one can sample local herbs, spices and hot peppers used to give the chicken a piquant flavor. Chicken and pork are extensively eaten in the islands, and the seasoning and the use of unusual vegetables creates the interesting and delicious food heritage that is on offer to all who visit these shores. Dress for Caribbean weather and sample the local beers to cool down. These local joints and their excellent spicy foods will heat the body up!
The Trysting Place is a French fine-dining restaurant in the Rendezvous resort that combines French and Caribbean cuisine and has been in operation for more than 30 years. The restaurant has a beautiful, romantic French ambiance, with soft music, fine bone china, crystal and dimmed lighting. The food selection is vast and offers options for those who are vegetarian, gluten-free or lactose intolerant, giving each guest the perfect opportunity to have a worry-free meal. Appetizers are small, well-seasoned and packed with a combination of flavors. One of the best dishes is the grilled garlic marinated salmon, which is served on a bed of buckwheat noodles with shaved vegetables, sun-dried tomatoes and clam reduction. The smell of local ingredients teases the senses, making one salivate with the thought of the pending meal. The creamy tender salmon cuts like soft butter.
The Malabar Beach Club is located at the Rendezvous couples-only resort in St. Lucia, which was established in the 1950s. This restaurant opened in late November 2015 and is decorated in a modern Caribbean style. The menu incorporates local products and spices. Guests are invited to explore unique and tasty St. Lucian flavors while sitting at driftwood tables burrowing their toes into the clean white sand. The menus are rotated every week to ensure guests can sample varied St. Lucian cuisine at its finest. The bistro steak is one of the dishes not to miss; it comes with local dasheen pancakes, charred vegetables, cilantro slaw and pan sauce. The colorful plate is exemplary of the vibrant culture and unique flavors the island has to offer. To make it a perfect evening, finish with a Lucian Cocoa Bean Tian, which comes with vanilla topping Miwiz and coconut rum sauce. This dessert is so fabulous you will want to return for seconds. I did.
Please check with the restaurant before visiting as restaurant rotates its days off, check two days before if it is open
Bungalow is a spacious open-air restaurant on the seafront with a calm, relaxed vibe. The music selection is modern, which gives the restaurant an upbeat feeling. In a truly Caribbean fashion, the manager comes dancing to welcome guests to Bungalow. The picturesque view is of the neighboring Islands of Bequia and Young Island. The menu is a great combination of local cuisine and international dishes that include conch fritters and mouth-watering plantain fish sticks. They are crispy, and the garlic and herb aioli combination makes clients want to lick their fingers. Most appetizers are served with a homemade sweet mango sauce that is the perfect addition to these crunchy delights. For a main dish, the chicken roti with mango chutney will make for the perfect base before an afternoon swim at one of the nearby beaches.
Paradise Beach restaurant is tucked away on the southern coast of St. Vincent and the Grenadines. It is a great place to appreciate the view of Young Island and enjoy a typical local meal. Waves gently caress the shoreline, and the simple yet clean decor gives Paradise Beach a laid-back and tropical ambience. Customers can enjoy local roti made with fresh conch, chicken or beef that are packed with ground provisions (a local term used to describe tannias, sweet potatoes, eddoes and yams). An essential local food is callaloo soup, which is made with the leaves of the dasheen plant. It’s a dish that represents the islands diverse mixture of cultures. It has a distinct flavor that stands out with its thick, rich consistency, similar to spinach, with a hint of spice, thyme, pumpkin and coconut milk. This soup can be paired with a stuffed crab back, which is filled with spicy seasoned and baked crabmeat. The meal is bound to leave the diner satisfied.