Shining a spotlight on some of the world’s most talented chefs and their critically acclaimed culinary creations, The Luminary Set has captivated gastronomes around the globe since it launched in the spring of this year. Currently live in Europe and the Middle East, 34 restaurants have joined this illustrious collection of gastronomic titans that has turned dining into an epicurean adventure. And now, there are four more names to have earned The Luminary Set’s badge of honour. Introducing Txoko, Palma Restaurante, Emme and Feitoria.
1. TXOKO
The Ritz-Carlton Tenerife, Abama, Spain
Culinary creativity is deeply woven into the DNA of Chef Martín Berasategui. Having been inspired by his family of restaurateurs, the Basque chef has wooed gourmands across the globe with his contemporary take on Basque cuisine, earning himself a long list of prestigious accolades along the way. Along the aqua-blue waters of the southwest coast of Tenerife, sits his venue, Txoko, in The Ritz-Carlton Tenerife, Abama, where guests are welcomed to embrace the vibes of a modern Basque txoko (gastronomic society) as well as regional dishes from Chef Martín’s native region. Choose to dine inside in relaxed surrounds or al fresco by the pool, where one can catch glimpses of those aforementioned waters of the Atlantic Ocean through the swaying palm trees. Open for lunch and dinner, tuck into flavoured tomatoes with anchovies and tuna belly, creamy croquettes, grilled octopus with black potatoes and paprika aioli and a hearty selection of freshly cut meat plates.
2. PALMA BY MIGUEL LAFFAN
Torre de Palma Wine Hotel, Portugal
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High up in the rarefied air of Portugal’s Alto Alentejo, you will find the Torre de Palma Wine Hotel. A 14th-century manor with white-washed walls, topped with Portuguese terracotta roof tiles and surrounded by arces of sweeping vineyards, the property is the setting where the region’s gastronomes savour an air of old-world refinement, leisure and the culinary stylings of Chef Miguel Laffan at Palma By Miguel Laffan. Inviting guests to discover the elevated essence of Alentejo, the emphasis here is on contemporary Alentejo cuisine and wine.
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Guests can cast their eyes over à la carte offerings or two tantalising tasting menus that come replete with a glass of wine with each bite. Our recommendations are to try the duck pie roasted on wooden-oven with cress and orange salad or the Portuguese-raised veal loin, drizzled with Miguel Laffan’s signature sauce and accompanied by hand-cut fries and sautéed spinach.
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3. EMME
Immerso Hotel, Portugal
Set on Portugal’s western coast, just moments from the bountiful ingredients of the Atlantic Ocean, the village of Ericeira's reputation for exquisite seafood cuisine stretches back as far as the 12th century. Today, those recipes do mar, that have been cultivated over the centuries, can be savoured in the refined ambience of Emme. Headed by Michelin-starred chef Alexandre Silva, the fine dining restaurant delights in dazzling guests with regional favourites that have been sourced from the gardens and seas of the local area.
Described by Chef Alexandre as Atlantic cuisine – a fusion of sea and land, the menu tempts guests to delve into the likes of codfish poached in olive oil with sames bean stew, squid accompanied by potato and beurre blanc and Peniche Market fish in the josper with chef’s garden vegetables and fondant potatoes. Vegetarians are also taken care of with a selection of teasing dishes such as eggplant ravioli with a walnut emulsion and seasonal mushroom risotto.
4. FEITORIA
Altis Belém Hotel & Spa, Portugal
If you have the incredible fortune to be wandering around the eye-catching landmarks of Lisbon’s Belém area, take some time out of your day to treat yourself to a gastronomic experience at this charming restaurant. Helmed by André Cruz, a chef who enjoys beekeeping in his free time, despite being allergic to bees, the restaurant oozes personality and elegance as well as boasting a stylish bar at the entrance, that yields views of the Tagus River.
Reflecting his own passion for nature, creativity and adventure, Chef André has curated a menu that takes diners on a journey across Portugal’s most beloved flavours. Blending high-level techniques with seasonal, local ingredients, the Semente menu, Chef André’s first signature creation, presents diners with four options: Leaf and Root with two vegetarian equivalents. Highlights include the sea stew that features fish, finished with caviar and seaweed and the Sericaia dessert that is served with honey and native herbs.
