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El Calafate is a vegetarian restaurant hidden among the tiny streets of the Malaga Old Town. They have vegan and gluten free options and delicious desserts worth trying. Consider their set menu consisting of a starter and a main for 10euro only.
El Camino is a restaurant and bar concept by Mauricio Couturier, created to provide an exciting and memorable Mexican dining experience in a kitschy neighborhood atmosphere. Our menu reflects an authentic blend of recipes and food concepts of popular modern foods from Mexico. We strive to seasonally source as much as possible from local area farms and businesses in Sa...
El Cardenal serves food whole day but the place is the most famous for breakfasts. Have the chilaquiles which are nicely sauced and will energize you for whole day!
El Celler de Can Roca is a restaurant in Girona, Catalonia, Spain. Founded in 1986 by the three Roca brothers next to the family restaurant that makes traditional meals. The oldest brother, Joan Roca is the head chef; Josep Roca, the middle brother, is the sommelier, and the youngest brother, Jordi Roca, is in charge of desserts. It has been awarded three Michelin sta...
El Cielo winery is a 71-acre property that has 54 planted acres and 12 grape varieties, along with olive trees, an organic garden, and fruit plantation. They have a restaurant (steakhouse), ATV rides, and wine tasting.
Thier award-winning wines are named after astronomers and constellations.
The Stargazers line is thier classic wines, verytraditional and Old World...
Since its opening in 2021, its gastronomic offer molecular food with top quality products from Baja, as well as the best cut of meat at the diner's table. Our wine list is made up largely of wines from the Valle de Guadalupe, consistent with the idea of taking advantage of the region's product.
Eleven Madison Park is a restaurant in New York City ranked #3 in the S. Pellegrino World's 50 Best Restaurants in 2016. Its head chef is Daniel Humm, from Switzerland. It does not have an à la carte menu but rather a card printed with a grid of 16 ingredients from which the staff design a meal, taking into account any ingredient dislikes.