Suggestions of 5 of the best restaurants in the world to visit in October


We will present suggestions of some of the best restaurants in the world that can be great experiences to visit in October:

Le Calandre – Rubano, Italy

Le Calandre – Rubano, Italy

Brothers Massimiliano, Raffaele and Laura are the third generation of entrepreneurial chefs in the Alajmo family. Massimiliano took over his mother’s Le Calandre kitchen in 1990, a year after Raffaele started working alongside his father in the dining room. In 1994, the brothers were responsible for the restaurant, which has already been voted on in more than 10 editions of the list of the 50 Best Restaurants in the World.

Dining at Le Calandre is to enter into the vision of the brothers of Italian craftsmanship and ultramodern excellence. Over the years, Max and Raf have developed their own line of glasses and cutlery, refurbished the dining room to reflect their culinary philosophy and even launched a number of ingredients from their tried and trusted network of producers. Max’s knowledge of Italian production and seasons is unparalleled and is reflected in his seemingly simple yet meticulously cured dishes, many of which have achieved cult status.

Alajmos’ Tiramisu in a Pipe is one of Le Calandre’s iconic desserts, as well as the perfectly spherical Almond Mozzarella, an explosion of almond milk and basil on the palate. The chef’s latest signature dish is Murrina’s Cappuccino, which combines the colors of Venetian glass with layers of surprising flavors. There are three tasting menus available, plus a ‘make your own’ choice of two, three or four dishes from the menus.

Lyle’s – London, UK

Lyle’s – London, UK

After dining two consecutive nights at St. John and The Fat Duck as a 20-something graduate, James Lowe was so blown away by the different experiences that he became convinced that he too should run a restaurant. Jacking in his dream of becoming a pilot and notching up experience with Heston Blumenthal, St. John and a longer stint at The River Café, Lowe then took the pop-up route with chef friends Ben Greeno and Isaac McHale (see The Clove Club) under the ‘Young Turks’ moniker. Five years ago, he opened up a permanent space with John Ogier in London’s Shoreditch, aiming to identify British food in this day and age.

The short and sweet daily menu is micro-seasonal, showcasing what’s best on any given day in London and the UK; the wine list follows suit. Lunch is à la carte while dinner is a set menu. Attention to detail starts at origin and working with producers is key: fish is couriered from Cornwall while every week in summer the Lyle’s team drives to the south coast to pick fruit. Lowe’s philosophy sports common sense, with dishes focusing on a particular moment in a particular season: during the shooting season, gamebird or venison is likely to be the main protein – think wild duck breast cooked at a low temperature in a wood oven, served with preserved wild mulberries and red cabbage. Lowe also enjoys challenging diners with oft-forgotten products such as mutton, cooked over the grill with beechwood charcoal.

Nerua Guggenheim Bilbao – Bilbao, Spain

Nerua Guggenheim Bilbao – Bilbao, Spain

Installed in the Guggenheim Museum in Bilbao, the chef of Nerua, Josean Alija, uses Basque ingredients to create culinary masterpieces worthy of the location. His professional career has not been easy: after recovering from a motorcycle accident that left him in a coma for 21 days in the year 2000, Alija had to relearn to recognize the flavors.

From its privileged position overlooking the Nervión River, from which the restaurant takes its name, go up the stairs to Nerua and immediately slide into the open kitchen. A well-lit lounge with clean, earthy Scandinavian tones ensures that customers focus on Alija’s food, usually served in immaculate white china that changes over three seasons.

A menu with a predominance of vegetables and seafood that allows only a few ingredients to shine per dish. The curves of the stars include smoked eel ravioli, beets and green apples; sole and seafood cream; and borage with sea urchin and anchovy juice.

Don Julio – Buenos Aires, Argentina

Don Julio – Buenos Aires, Argentina

All Don Julio’s meat is from Aberdeen Angus and Hereford cattle fed on pasture, raised in the countryside of Buenos Aires. Then, the Bienvenido ‘Pepe’ Sotelo grillmaster cooks all the meat on a traditional “V” iron grill. Combine with the beautiful Malbec for a complete experience.

While Don Julio serves almost all parts of the cow, owner Pablo Rivero recommends ordering homemade cuts such as cuadril steak (rump steak) and entraña (skirt steak). For starters, opt for fried meat empanadas and crispy dumplings, which are lightly seasoned only with lemon juice and salt.

The construction dates from the 19th century, with the interior walls lined with empty wine bottles, converting the rustic space into a welcoming wine sanctuary. Diners from all over the world leave their personal mark by signing the labels of the great Argentine wines with handwritten messages.

Atelier Crenn – San Francisco, USA

Atelier Crenn – San Francisco, USA

Perched on a steep slope in Cow Hollow, San Francisco, Atelier Crenn is a serene escape from the city. Complementing the calm interior and the cozy dining room is Dominique Crenn’s elegant kitchen, inspired by his childhood and his artist father.

Based on the concept of Poetic Culinary, Crenn’s tasting menu takes diners through a poetic sequence of stunning dishes that can include spiny lobster and its essence, geoduck pie with oyster and rosé and brioche with home-made butter. Excellent wine combinations and perfect service are led by charming general manager Maxime Larquier, while pastry chef Juan Contreras produces iconic desserts, such as the much-photographed coconut and pineapple.

Originally from Versailles, Crenn moved to San Francisco in 1988 and fell in love with the city’s approach to diversity and creative thinking. She made her name at Luce at the Intercontinental Hotel in San Francisco, where she earned her first Michelin star in 2009. More praise followed: in 2012, she became the first female chef in the United States to earn two stars; in 2016 she was elected the Best Female Chef in the World and in 2018, Atelier Crenn won the coveted three Michelin stars.

Article Written by Luís Leão

10 Responses

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