Recommendations from around the world...here are some of our favourites.

Spain

Finca Cortesin Hotel

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France

Michel Bras

Route de l'Aubrac

 12210 Laguiole

South Western France

 Tel: 01133 (0)565443111

www.michel-bras.com

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Auberge du Parc

Tel: 0033 0142600711. 

A great favourite of mine, very Parisian, same family for 3 generations. The current family madtrade Arnud, quietly supervises this busy restaurant. Favourites include herrings with potato salad, frisee' salad, calf's liver and steak frites.

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Vagenende
142, boulevard Saint-Germain
75006 Paris
France

Tel: 0033 01 43 26 68 18

Unlike many Parisian brasseries, this is one establishment that has retained its independance. Authentic Paris at its best!

www.vagenende.fr

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U.S.A

Pastis

Pastis is a French bistro located in Manhattan's meatpacking district opened by Keith McNally. Executive Chefs Riad Nasr  and Lee Hanson and Chef de Cuisine Pascal Le Seac'h prepare a menu that combines hearty Provençal dishes with moderately- priced bistro fare.

John Dominis
Hawaii 43 AhuiHonolulu,
HI 96813

Tel 00808 523-0955

Award winning John Dominis Restaurant  is one of Honolulu's Premiere establishments since 1979. Located on the ocean's edge in Honolulu's Kewalo Basin, our inviting island  ambiance is created by the orchid filled lava rock walls, koa beams and unique interior kahawai waterway complete with tranquil waterfalls and live fish.

The restaurant offers a stunning view of Waikiki, Diamond Head and the open ocean.

www.johndominis.com

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South Africa

Ginger Restaurant

Pumba Private Game Reserve & Safari Lodge

Eastern Cape

South Africa

Tel 041 583 1229

With an ideal location, begging to be utilized after a number of years, and the end of an era for a restaurant that has come to be synonymous with fine dining in Port Elizabeth, came the birth of Ginger. With sufficient, secure parking, ideal views of the beach, Shark Rock Pier and beyond and the ever emerging need for a fresh, fine dining establishment along the beachfront, came the ideal opportunity to move from The Bell Restaurant, established in 1963, and build a restaurant for the public that was a fusion between elegant chic and contemporary fine fare.