ImagesFeaturesVideos12086004 - Temaki with tuna tartare and seaweed made by the Michelin-starred chef José Avillez in Lisbon, Portugal11423335 - Smoking often at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11423325 - Coltsfoot ice cream with parsnips and vinegar foam at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11423329 - Rinsed wine glasses at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11423324 - Cod cheeks with celeriac, char caviar and Gallardo at the restaurant Oaxen Krogrun by chef Magnus Ek, Stockholm11423338 - Restaurant Oaxen Krog run by chef Magnus Ek, Stockholm, exterior shot in the evening11423331 - Empty sea urchin shells at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11423336 - Wild herbs being prepared at the restaurant Oaxen Krog by chef Magnus Ek, Stockholm11423334 - Artistic culinary preparation at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11423330 - Plates, menus and napkins at the restaurant Oaxen Krog run by chef Oaxen Krog11423333 - Fiddlehead ferns at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm12086003 - An appetiser with prawn ceviche made by the Michelin-starred chef José Avillez in Lisbon, Portugal12562625 - Lemon sorbet with grappa (dessert made by Stefano Catenacci, Sweden)12562630 - Bass carpaccio with marjoram (made by Stefano Catenacci, Sweden)11511058 - Tonka bean cappuccino with banana ice cream and chocolate and eggnog ravioli11511213 - Fried sole fillet with cocoa pasta and coconut sauce11511192 - Three variations of goose liver with coconut and fresh raspberries11511235 - Beef fillet marinated in tamari with beans and churros11511233 - Tomato gazpacho with rosewater and a summer roll with a rose dip11511204 - Tortellini filled with alpine cheese on a leek medley with red wine jus11511088 - Cucumber rolls with chard caviar11511071 - An almond pear filled with chocolate mousse and pistachio ice cream11511081 - Tomato and chilli chutney with goat's cream cheese11511209 - Pink vitello tonnato with grissini11511208 - Mini bilinis with smoked salmon and a beetroot cappuccino11511194 - Purple artichokes on scallops in a lettuce leaf11511198 - Octopus Gröstl (typical Tirolean dish using leftovers) with fresh seafood and spring onions11511197 - Baked veal marrow on white risotto and balsamic vinegar11511067 - Bonbon croustillant of goose liver on Banyuls sauce11511055 - Asparagus cappuccino with a quail's egg canapé11511227 - Homemade ciabatta11511202 - Rhubarb and strawberry compote on buttermilk mousse with cantuccini11511195 - Courgette flowers filled with prawn tartare and vegetable couscous11511063 - A mini stinging nettle tart with a wild herb salad11511240 - Crispy roast zander with a potato and cabbage medley and a white wine foam11511224 - Cream of yellow pepper soup with a crispy prawn on a rice leaf11511219 - Baby goat with stinging nettle dumplings and spring vegetables11511087 - Sour cream terrine with green cucumber jelly11511066 - Pink saddle of lamb with caramelised garlic in a potato ring11511205 - Char wrapped in vegetables on a fresh chive sauce11511084 - Brittany lobster with Charentais melon and basil oil11511041 - Poached lobster with avocado puree and gazpacho tartare11423326 - Swedish Wagyu beef with lumpfish roe and iced buttermilk at the restaurant Oaxen Krog run by Magnus Ek, Stockholm11511206 - Roast duck in dandelion honey with brioche dumplings and spring vegetables11511203 - Kärntner Nudel (Austrian ravioli filled with quark and potatoes) with polenta and sardine rolls11511083 - John Dory with mashed dates and potatoes and a spicy chocolate sauce11511215 - Rhubarb cakes with purple violet ice cream11511047 - A lobster and melon sorbet on a herb salad11385485 - An open donner with eight toppings11511217 - White asparagus with variations on quail11511210 - Fried zander fillet on a lentil goulash11511199 - Grilled scallops on celeriac purée with sepia sauce11511061 - Turbot with a vegetable lattice, Port wine foam, Chinese cabbage and a potato sandwich11385489 - Veal liver with apricots and pine nuts purée11511228 - Strawberry jelly with woodruff and rhubarb11511080 - Tuna fish sashimi in an orange and mustard sauce with fresh mint11511241 - A venison medallion in a pine nut crust with French toast and red wine cherries11511214 - Milk-fed lamb roulade with spring vegetables and potatoes11511218 - Stuffed sheep's camembert, Tecino truffles and chicory ice cream11511216 - Crispy fried wolffish with a scampi and sushi roll and cherry tomatoes11511075 - Saddle of lamb in a Parmesan crust, fresh wild mushrooms and Provençal vegetables11979515 - Beetroot on quark purée being made (Radek Kasparek, Restaurant Field, Prague)11511223 - Crispy fried salmon trout on tomato risotto11511212 - Herb foam cappuccino with stuffed morel mushrooms11511211 - Langoustine medallions with asparagus terrine and strawberry and pepper jelly11511196 - Sicilian and aubergine caponata with duck fillet11511085 - Smoked brook trout fillet with lemongrass and ginger11511201 - Roast chicken on cooked lettuce with pumpkin seed oil11511200 - Homemade cannelloni with braised salsiccia11511074 - Provençal vegetables with asparagus, mushrooms and peppers11511044 - Braised beef shoulder and rare roasted beef fillet on stem purée11318208 - An interior view of the Haerlin restaurant in the Fairmont Hotel Vier Jahreszeiten, Hamburg11511089 - A quark dumpling on spiced apricots and apricot mousse12562614 - A herring and sherry sauce sandwich (Johan Jureskog, Sweden)11511242 - Sour cream shredded pancakes with caramelised apples11511221 - White asparagus salad with avocado and oven-roasted tomatoes11511070 - Fried scallops on oriental vegetable noodles11511043 - Smoked suckling pig cheeks with pearl barley risotto11511225 - Saddle of lamb with a thyme and olive crust on vegetable tartare11511079 - Coconut ramen with prawns and oriental vegetables11511078 - Sole filled with goat's cheese and figs on a lime and aubergine mousse11511065 - Layered rhubarb cream with rhubarb mousse and compote11347514 - Pumpkin seeds being heated in oil, restaurant 'La Vie', Osnabrück11511191 - Aragua chocolate cake with crème de café11511086 - Brook trout carpaccio with orange and colourful pepper11511064 - A stuffed European perch on red chard11511046 - Lemongrass granita and lychee sorbet on crema catalana11511238 - Char mousse wrapped in leek with char caviar11511232 - Tuna fish and peanut lasagne with wasabi mousse and candied radish11511207 - Shredded sweetcorn pancake with strawberry and rhubarb compote11511193 - Homemade ravioli filled with Fontina cheese and Parma ham chips11511076 - Lobster on a mixed leaf salad with orange butter11511236 - Apricot and cream cheese samosas with a herb honey and lime sorbet11511234 - Steamed coconut pancakes with curry and vanilla lentils and salmon trout11511220 - Rhubarb cream, rhubarb compote and rhubarb panna cotta11511062 - A rosemary cappuccino with a rabbit skewer11511050 - Goose liver terrine with pickled rhubarb and brioche11511045 - Fried thornback ray with mashed potatoes and parsley and caper butter11511239 - Prime boiled beef broth with egg, garlic bread and lovagenext page
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