Virtuoso Insights - June/July 2008 - (Page 50) aNDaNza | San Miguel de Allende, Mexico “From soup to dessert there is no misstep, and each presentation is a work of art.” PHyLiss Brassey As a longtime center for artists, writers, and musicians, the enchanting highlands town of San Miguel de Allende boasts more museums per capita than any other in Mexico. So there’s little wonder that its cuisine is equally artful, especially when prepared by chef gonzalo Martinez. A San Miguel native, Martinez brings a youthful passion to his innovative menus, which feature fresh organic foods from local farmers and are boldly presented at Andanza. In fact, Andanza — the elegant flagship restaurant at the historic boutique hotel, casa de Sierra Nevada — is itself a gallery, hung with the dynamic paintings of Mexican artist Juan carlos breceda. arzak | San Sebastian, Spain “This is a must on anyone’s list traveling to the Basque Country. The cuisine is truly a prime example of Basque food at its very best.” F. Peter HerFF ii With a rich culinary tradition nurtured at its many sociedades gastronómicas (“gastronomic societies”), Spain’s basque country has produced some of the world’s most acclaimed restaurants. Indeed, the seaside resort of San Sebastian now has more Michelin stars per resident than anywhere else on the planet, with Arzak boasting three of them. credited with founding Nueva Spanish cuisine, chef-owner Juan Maria Arzak serves lively, sophisticated fare focusing on fish and game. The impressive wine cave has a wide and varied selection, perhaps testament to the fact that this homey restaurant is located in a former tavern built by Arzak’s grandparents. BaDia a colTiBuoNo | Tuscany, Italy “The restaurant is superb and its cuisine reflects the local area. We had the best chestnut gnocchi for lunch one fall day, made with the absolute freshest ingredients.” Laura GaBLe Traditional Tuscan cooking is all about keeping things pure and simple — and few do it as masterfully as roberto Stucchi. The much-praised chef deftly harmonizes locally raised meats such as lamb and rabbit with fresh goat and sheep cheese and plentiful vegetables, along with fragrant sage, rosemary, and other herbs — all complemented by an extensive wine cellar. of course, it doesn’t hurt when your restaurant is located on an historic estate that has been in the same family for six generations, and now produces prize-winning organic wines and olive oils. badia a coltibuono is also home to one of Tuscany’s most established cooking schools. 50 Photo ©coltibuono Virtuoso insights
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