(C/Sol No.13 in Mallorca, Spain)

Es Molí d?en Bou opened its doors in 2000 under Chef Tomeu Caldentey from Mallorca. During the last ...four years, he has maintained the same philosophy: to offer and serve a creative and simple cuisine based always on the traditional Mallorcan kitchen, while adding a very personal and modern spin to all the dishes. In 2004, Es Molí den Bou received a Michelin Star. The restaurant is located in an old mill which was carefully renovated in 1992 to preserve the original stone structure. It is decorated in a simple style which is in harmony with the surroundings and the history of the place. The effect creates a calm and relaxing environment. Chef Tomeu has a young, enthusiastic team both in the kitchen and the dining rooms, and they will attend to your needs efficiently and cordially. Outside, the restaurant is surrounded by fields of oranges and almonds: a typically Mallorcan landscape, which, along with the dishes and the ambience here, add to the unforgettable experience of dining at Es Molí d?en Bou. ´Mallorca Restaurants 121' Opening hours: Lunch 13.30 to 15.30 Dinner 20.00 to 23.00 Days/seasons closed Closed Monday and Tuesday. Sample Specialties: New Mallorcan Cuisine, creative and modern, using fresh seasonal products. Vegetarian, gluten free and dairy free dishes can be prepared with advance notice. [moreless]

(3, rue de la Gare in Pas-de-Calais, France)

Innovative cuisine using fresh seasonal produce.... [moreless]

(28, rue Gustave-Simon in Meurthe-et-Moselle, France)

Le Grenier à Sel is situated in the very heart of Nancy, just 50 metres from the Rue des Maréchaux a...nd 300 metres from Place Stanislas. The restaurant is located within the conservation area of the old town, only a stone's throw from the business centre and the elegant streets of Nancy. You will find public parking 30 metres away and many other parking spots nearby. The restaurant is a former house dating from 1714. Inside, exposed stonework and huge beams create a cosy and welcoming atmosphere. The dining room houses a magnificent and imposing Majorelle buffet in Art Nouveau style. It is here that you can enjoy the gastronomic cuisine of Patrick Fréchin ? cuisine rich in flavours and prepared with fresh ingredients only. He offers seasonal specialities, such as lobe of duck foie gras poached with arabica, crispy langoustine à la diable, veal sweetbread with apple glaze, Savarin à l?absinthe, crème d'amande and Breton shortbread? [moreless]