Virginia Woolf once wrote: ‘One cannot think well, love well, sleep well, if one has not dined well.’
She was right – food is important, perhaps especially so on holiday when we have more time to savour meals.
In a bid to get the best restaurant recommendations in Europe – top spots that serious foodies might even base a whole trip around – we asked a squadron of some of the best chefs in the UK, and a few from the Continent, for their favourite places to dine out.
Here are their choices – and why…
Cote d’Azur classic
Le Vent Debout at La Reserve hotel in Beaulieu-sur-Mer on the Cote d’Azur is truly a wonderful destination, not only for the vista but the food (reservebeaulieu.fr). For me, it is a real treat to come here for a total day of relaxation in such a beautiful setting. The staff are great and it is friendly, but so very elegant. The seasonal menu is wonderful – one of my favourite dishes is the heritage and cherry tomatoes with burrata and a basil olive oil: simple yet delicious. Or the fresh tomato gazpacho with a crispy focaccia. Try to reserve one of the two tables at the front of the terrace facing the pier – the view of the Mediterranean is stunning.
Chosen by: Raymond Blanc, chef at Le Manoir aux Quat’Saisons, a hotel-restaurant, Great Milton, Oxfordshire.
Outstanding in Annecy
Le Clos Des Sens in Annecy, within the Haute-Savoie department in south-eastern France, holds three Michelin stars (closdessens.com) – there’s absolutely outstanding cooking, with a lot of vegetable focus, and it’s all about the local produce. You get a real representation of France, regionally, with exceptional quality ingredients cooked at 100 per cent. I give it 10/10.
Chosen by: Tom Kerridge, celebrity chef and owner of the Hand And Flowers in Marlow, Buckinghamshire.
Positive in Positano
I think Da Adolfo, a short boat ride from Positano in Italy, is my favourite restaurant on earth, writes Tom Parker Bowles
I think Da Adolfo, a short boat ride from Positano in Italy, is my favourite restaurant on earth (daadolfo.com). Don’t go expecting thick linen napkins, or Bible-thick wine lists. Perish the thought. No, Da Adolfo is all about simplicity.
Take the finest local seafood and let the produce do the talking. So, minute baby blue prawns, in season for no more than a couple of weeks, served raw on ice. Or fresh mozzarella baked on lemon leaves, zuppa di cozze (mussel soup) to make the heart sing and one of the finest pasta pomodoros you’ll ever eat. Order the local wine, served in jugs, and let Sergio, the broad-shouldered master who owns the place, tell you what’s best.
Afterwards, plop into the limpid Mediterranean for a swim. Then fall asleep on a warm rock and thank the Lord for Da Adolfo.
Chosen by: Tom Parker Bowles, food writer and restaurant reviewer.
Culinary Canary Island
El Senador restaurant has spectacular views over the beach and seafront and the menu offers traditional dishes made with love
El Senador restaurant in Maspalomas, Gran Canaria, is a really special restaurant to me. I used to visit it with my parents when I was young and, as the years have gone on, I now visit with my husband and little boy to keep the tradition and memories alive.
The restaurant has spectacular views over the beach and seafront, and the menu offers traditional dishes made with love. I’ve seen the restaurant evolve in decor over the years, but it has never lost the atmosphere and simple, fresh delicious menu that I fell in love with when I first visited.
Chosen by: Lisa Goodwin-Allen, culinary director at The Beaumont Mayfair.
San Seb treats
My favourite place to go is San Sebastian in northern Spain, which is a foodie’s dream with so many Michelin restaurants and pintxos bars serving incredible bite-sized masterpieces of food along with local Txakoli wine.
For a special night of culinary excellence, I go to Martin Berasategui San Sebastian (martinberasategui.com).
Chosen by: Jude Kereama, chef patron of Kota and Kota Kai in Porthleven, Cornwall.
Menorcan tip
Es Cranc in Fornells, Menorca, serves great simple seafood. There’s a lobster viewing room with tanks to whet your appetite before looking at the menu (escranc.com).
Chosen by: Mark Hix, chef and food writer (markhix.co.uk).
Venetian secret
Trattoria Al Gatto Nero on the island of Burano in Venice is a truly special place . The food is fantastic, the hospitality is some of the best I’ve experienced and the setting is hard to beat
Trattoria Al Gatto Nero on the island of Burano in Venice is a truly special place (gattonero.com). The food is fantastic, the hospitality is some of the best I’ve experienced and the setting is hard to beat.
They have a great relationship with my good friend Mitch Tonks at The Seahorse, and I’ve had the pleasure of both visiting them and cooking alongside them at The Seahorse in Dartmouth.
There’s a real warmth and culture of hospitality that makes it a joy to be around. It’s everything I love about European dining.
Chosen by: Luke Holder, chef director and co-founder of Hartnett Holder & Co at Lime Wood Hotel, Hampshire.
Champs-Elysees quality
Alleno Paris is run by chef Yannick Alleno, who is a master of haute cuisine with a passion for excellence across every element of his craft, writes Frederick Forster
Yannick Alleno runs a number of restaurants across the UK and Europe but by far my favourite is Alleno Paris at the end of the Champs-Elysees (yannick-alleno.com). Yannick is, in my eyes, a master of haute cuisine with a passion for excellence across every element of his craft: from incredible produce and true technical ability to the delivery of service.
I had the pleasure of meeting Yannick at a Roux Scholarship event, where his deep respect and precision in exploring and elevating French cuisine gave me an even greater appreciation for his artistry.
Chosen by: Frederick Forster, chef at 190 Queen’s Gate at The Gore London hotel.
Dublin dream
Chapter One by Mickael Viljanen in Dublin is outstanding (chapteronerestaurant.com). Mickael’s food is so precise and flavour and produce-driven, you won’t find food as technical and well produced. It is the ultimate in flavour and extravagance yet is still amazing value. It ought to be the next place to be awarded three Michelin stars.
Chosen by: Mark Poynton, Michelin-starred chef at Caistor Hall in Norfolk and Ancient Shepherds, Cambridgeshire.
Portuguese perfection
Vila Joya is a true gem on the Algarve coast, elegant yet unpretentious, with a kitchen that’s world class, writes Nigel Haworth
Vila Joya is a true gem on the Algarve coast, elegant yet unpretentious, with a kitchen that’s world class (vilajoya.com). The setting alone, perched above the Atlantic, is breathtaking, but it’s chef Dieter Koschina’s refined, flavour-driven cuisine that brings me back.
I take my family there when we need a proper break from the buzz of my kitchen. It is peaceful, indulgent and always inspiring. Every detail is flawless. It’s one of those rare places where you feel completely looked after.
Chosen by: Nigel Haworth, chef-patron at The Three Fishes in Mitton, Lancashire.
Rustic in France
Le Suquet, run by Michel Bras in Laguiole, south of France, feels embedded in the landscape. Bras draws inspiration from what’s around him; the terroir and surroundings are very important, and are fully reflected in the cuisine (bras.fr). With its large windows, it encourages the guests to feel part of nature.
Chosen by: Paco Perez, head chef at Enoteca, Barcelona.
Barcelona tapas
My favourite restaurant in Europe is Bar Canete in Barcelona (barcanete.com).
The family-run spot has the greatest tapas. You can sit up at the counter to be treated to the most amazing fresh seafood and meats straight from the Catalan markets.
Chosen by: Liam Dillon, owner and chef at The Boat, Lichfield, Staffordshire.
Ribeye steaks in Spain
For me, it’s hands down Borda Berri in San Sebastian. Fresh, local ingredients cooked traditionally yet with such creativity. They have an open kitchen and wood-fired oven which gives this amazing signature smoky flavour to grilled meats such as chuleton (ribeye steak). The fish is super fresh and the Basque cheesecake is outstanding; the perfect balance of tradition and innovation (sansebastianpintxobars.com/pintxo-bars/borda-berri).
Chosen by: Nick Beardshaw, chef-patron at Starling in Esher, Surrey.
When in Rome
L’Arcangelo in Rome offers proper traditional food from the city, writes Sam Fiddian-Green
My top place to eat in would have to be ristorante L’Arcangelo in Rome (larcangelo.com). Any day of the week, it’s amazing: proper traditional Roman food.
Specifically, on a Thursday night when chef makes gnocchi (only on this day), which is the best I have ever had… in fact, it’s ruined every other gnocchi for me.
Chosen by: Sam Fiddian-Green, chef at The Merry Harriers in Hambledon, Surrey.
Danish delight
Kadeau in Copenhagen (kadeau.dk). The way they connect with the landscape through fermentation, foraging and precise yet honest cooking is truly inspiring. There’s a calm clarity in the way they let ingredients speak, something that resonates deeply.
The team has a deep respect for nature and for craft, and it shows in every detail. It’s the kind of place where you feel the rhythm of the seasons, not just taste it.
Chosen by: Bas van Kranen, chef of Restaurant Flore in Amsterdam.
Stockholm secret
When Bjorn Frantzen opened Frantzen in Stockholm in 2018, it changed fine dining forever (restaurantfrantzen.com). It made long menus and venues cool again. The first time we went to dine during the pre-opening it was mind-blowingly good. It’s that base of true Nordic spirit but bold flavour combinations and a journey through rooms.
It’s a must visit for me and if you love city breaks a great excuse to go to an amazing and vibrant place, which has great menswear shops and beautiful little markets to dine and drink. A little tip, stay at Ett Hem hotel, it is small and off the radar and feels like someone’s home (etthem.se).
Chosen by: Jason Atherton, who has 16 restaurants including London’s Pollen Street Social (jasonatherton.co.uk).
Basque brilliance
What I admire most about Asador Etxebarri, in the Basque village of Axpe, is its quiet confidence (asadoretxebarri.com).
There’s no pretence, just a deep, unwavering respect for ingredients and the craft of cooking with fire.
Chef Víctor Arguinzoniz works with such precision and humility, allowing the natural character of each ingredient to shine. It’s a place that truly reminds you of the power of honest, focused cooking, where every element is treated with care and intent.
Chosen by: Sameer Taneja, executive chef at Benares in London.
Anyone for Uzbekistan?
Menus in Uzbekistan tend to be similar everywhere. The national dish of Plov (rice, carrots and lamb) must be welcome in winter but less enticing at 40 degrees
I haven’t eaten in Europe for years but I can recommend a place in Uzbekistan.
Menus in Uzbekistan tend to be similar everywhere. Veg is local and grown in the sun so salads taste great, houmous is reliably good and the national dish of Plov (rice, carrots and lamb) must be welcome in winter but less enticing at 40 degrees.
Barbecued lamb kebabs are ubiquitous but almost never cooked rare or medium.
The best restaurant on our trip, The Chalet, was in Bukhara, close to the main square, Lyab-i-Hauz on Mehtar Ambar Street.
Obviously aimed at tourists, it lacked the intimacy of small local family cafes but it was cool, due to us being sprayed with mist from above, like vegetables are in supermarkets back home.
The restaurant is airy, open to a large garden. We ate the famous Uzbek manti, chicken and potato dumplings in a soft steamed dough. The best food we had in three weeks.
Chosen by: Prue Leith, restaurateur and author of Life’s Too Short to Stuff a Mushroom: Really good food without the fuss.
