Sitting at the chef's table


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The kitchen of this 19th-century manor house located on top of a hill overlooking the Douro Valley, opens to guests in small groups. Upon reservation, the chef of the complex prepares the best recipes of the region in view of his guests, exclusively based on fresh products cooked in a natural way.

The dishes, full of color, flavor and joy, avoid ingredients such as flavor enhancers, lectins, lactose, gluten and sugar, favoring better digestion and absorption of nutrients, and boosting the immune system. To do this, bet on a menu of seasonal products, where simplicity but at the same time the know-how are united.

Six Senses Douro Valley

Six Senses Douro Valley © Six Senses Douro Valley


In this Algarve hotel, every Saturday the chef guides a group of guests to the local market and the fish market of the neighboring town, sharing with them their tips to get the best seasonal product.

It also covers the garden that grows on the farm itself, where they plant many of the ingredients they use in their restaurants A Terra, rustic and homemade cuisine, and Laranjal, creative Mediterranean cuisine .

Next to the garden is the Chef Table space, where the chef, when arriving from the market, and tastes a tasting menu . With a price of 70 euros, it consists of a welcome cocktail, starters and main course, dessert and coffee, paired with a selection of the best wines of the Algarve.

In Vila Monte the gastronomy is a return to the origins and to the authentic, whose base are ingredients such as olive oil, salt flower, figs, carobs, oranges, mushrooms, eggplants, tomatoes, coriander, among others.

The wood oven and the Josper are two fundamental elements, to make bread daily, or pizzas, bruschetas and roasts prepared in a traditional way. It also highlights its fresh salads, rice with local vegetables and herbs from the garden, or gratins such as the typical Xarém del Algarve, a dense cream of cornmeal with clams, bacon, ham and sausage.

Vila Monte Farm House

Vila Monte Farm House © Vila Monte Farm House


Famous restaurant located on the third floor of The Norman hotel, is an original mix of traditional Japanese tapas Izakaya style with cutting-edge European cuisine.

In addition to sitting in the bar area, diners can observe the chefs preparing the sushi pieces, their executive chef, Masaki Sugisaki, can prepare an exclusive menu on their “special” table, with capacity for only four people, based Normally in seasonal ingredients.

An advice? If there is no place in it, another good option is to settle on a table on its impressive open terrace, which offers an unbeatable panoramic view of the city of Tel Aviv.

Dinings alt=

Dinings © Dinings


In the Madrid neighborhood of Salamanca, it combines a Spanish haute cuisine restaurant with a gastronomic bar with tasting menu and the unmistakable seal of one of the best Spanish Iberian brands, Joselito . At the kitchen table you can enjoy a dinner- special meal prepared during the service itself, and in view of the diners. Its cuisine is based on honesty and rigor in the selection of an outstanding seasonal product, acquired daily and prepared using traditional formulas, although with a technical work resulting from its ambition for development in R&D.

Restaurante A Barra

A Barra Restaurant © A Barra Restaurant


Located in the Gleneagles hotel, which opened its doors in June 1924 and, since then, is one of the most emblematic in Scotland . It has recently enabled the new Ochil House installation, inspired by the first private clubs for members, and oriented to the organization of custom events and private parties.

This space combines the tradition of a country house with a luxurious contemporary style atmosphere, and is perfect for enjoying a one hundred percent private menu prepared by the hotel's executive chef, Simon Attridge, who has developed several new game dishes and Seafood, taking advantage of the large amount of seasonal ingredients that the area has.

Ochil House, Hotel Gleneagles

Ochil House, Hotel Gleneagles © Gleneagles


World-famous chef Jean-Georges Vongerichten opened his first restaurant in South America, located in the most popular hotel in São Paulo, Palácio Tangará .

Flooded with natural light and overlooking the Burle Max Park, in this place you can taste a gastronomy inspired by the light methods of Asian cuisine, combined with a touch of Brazilian cuisine, together with chefs Pascal Valero and Felipe Rodrigues.

Recently awarded with its first Michelin star, Tangará Jean-Georges has an intimate chef's table and, to celebrate the star, the restaurant has created a five-course gastronomic experience, with creations such as crispy rice and Mizo-Yuzu broth ; sea ​​bass crusted with nuts and seeds ; and fusion dishes such as sea bass ceviche with coconut, lime, chili and tapioca; Fried foie gras with ginger and caramelized mango, or lamb ribs with Bolognese mushrooms and broccoli rabe.

Palacio Tangara

Tangara Palace © Tangara Palace


An independent restaurant inside another restaurant . This is the original concept, hidden in the back of the London Bubbledogs, with an almost clandestine entrance, and consisting only of a table for 20 people .

With a Michelin star, it is a gastronomic experience that encourages total interaction with chefs and exhibits an entertaining and unforgettable cooking show. The person in charge of the stove, James Knappett designs, elaborates and serves a menu that changes ingredients every day, usually of British origin. "We want people to feel that we cook for them at home, " says Knappett himself.

Kitchen Table London

Kitchen Table London © Kitchen Table London


The most demanded restaurant in NYC ; With two night shifts from Tuesday to Saturday, they make reservations up to 6 weeks in advance . And, its space, with a bar with metal benches that surrounds the kitchen, only has capacity for 18 people .

Its chef is the 3 Michelin star Cesar Ramirez, and serves a tasting menu inspired by Japanese cuisine but prepared with French technique. It consists of 20 exquisite mini dishes, mostly based on fish and shellfish, for more than two and a half hours.

A shared publication of Brooklyn Fare (@brooklynfare) on Jun 15, 2018 at 1:06 p.m. PDT