Visit the UK, Italy, France and Spain for these memorable meals …
SIMPSON’S IN THE STRAND, UK
THE TICKET Recently reopened under hospitality legend Jeremy King, London institution Simpson’s in the Strand preserves its old-world charm with polished wood-panelled walls, white tablecloths, and a sense of quiet ceremony. Along with the main restaurant, The Grand Divan, which serves traditional British fare, there is also Romano’s, the first floor dining room, as well as two bars, Simpson’s Bar and Nellie’s Tavern.
ON THE PLATE In the Grand Divan, expect British classics such as boiled ham with parsley sauce, a daily pie, and of course, the hot trolley, with roast beef carved tableside. The menu at Romano’s is also on the retro side, albeit with a lighter touch, with dishes such as Brixham day boat fish or veal and crayfish marengo. Simpson’s Bar and Nellie’s Tavern are all about the drinks, with snacks on the side for grazing. A visit to the new Simpson’s is well worth the short trip to London. @simpsons1828
LA MARINE, FRANCE
THE TICKET Noirmoutier is an island that rewards the effort of getting there. A flight to Nantes followed by a one-hour drive brings a sense of quiet removal, where the landscape and salt-scented air shape the experience before the first course hits the table. La Marine is a three-Michelin star restaurant, where the muted décor allows diners to focus entirely on the produce. There are rooms available for overnight stays in the adjoining guesthouse.
ON THE PLATE The menu draws on local fish, shellfish and seasonal vegetables, prepared with restraint. Techniques are precise but understated, allowing the natural flavours of the island’s produce to remain central. Seasonal specials often feature skate wing, sea bass or scallops paired with lightly pickled vegetables. Wines are mostly French and are carefully selected to complement the seafood-led menu. @alexandre_couillon
THE SEAHORSE, UK
THE TICKET Reaching Dartmouth requires a short flight to Exeter and an hour and a half drive along the coast, which only adds to the sense of anticipation. The Seahorse sits on the water, decorated with signed menus from visiting chefs and a scattering of playing cards embedded in the ceiling by a visiting magician. Owner Mitch Tonks is a local seafood champion, and this is his playground.
ON THE PLATE The daily catch dictates the menu: whole fish, shellfish, and local vegetables that are baked, roasted or grilled, all prepared with Italian finesse. Dishes are lightly dressed, highlighting freshness and the Devon character of the ingredients. Carnivores are also considered, with Italian classics such as vitello tonnato and porchetta featuring on the menu.
ASADOR ETXEBARRI, SPAIN
THE TICKET A flight to Bilbao and a 50-minute drive brings you into the Basque countryside, to Axpe village. Asador Etxebarri is modest in appearance, yet its reputation for fire-led cooking is unmatched. Widely ranked as one of the best restaurants in the world, it holds one Michelin star and is priced accordingly, with dinner costing €300 per person.
ON THE PLATE Seafood, dry-aged beef, seasonal vegetables, and cheeses are cooked over carefully calibrated flames. Each ingredient is treated depending on texture and fat content, with smoke applied lightly to enhance without overpowering. The result is elemental, precise, and entirely focused on the produce. Wines are primarily local, chosen to highlight the Basque produce and the flavours of the grill. @asadoretxebarrioficial
FRANCESCANA AT MARIA LUIGIA, ITALY
THE TICKET A flight to Bologna followed by a 45-minute drive brings you to Casa Maria Luigia in Modena, northern Italy. The guesthouse’s countryside setting encourages visitors to pause and enjoy the surroundings before the main event begins.
ON THE PLATE The menu at Francescana revisits the most popular dishes from culinary legend Massimo Bottura’s three-Michelin star restaurant Osteria Francescana, also in Modena. Highlights include tortellini in parmigiano reggiano cream and five ages of parmigiano. Ingredients are treated with care, celebrating regional produce while reinterpreting classic recipes, with dishes designed to be shared at long, communal tables. @casamarialuigia