The concepts of jewellery, a luxury store and a restaurant intermingle in patisseries. Artistic creations dazzle like precious gems behind elegant showcases. Do not be fooled by the senses: gems are sweet and edible.

Inspired by the pictorial style by Giorgio Morandi and his poetic vision of everyday objects, the Lucas and Hernandez-Gil studio gives this eatery its own personality in Seville.

With a surrealist atmosphere and a silvery grey colour leading the way, this restaurant impresses, because of both its futuristic aesthetic and the richness of its dishes and cocktails, a reinvention of traditional cuisine.

The interior designer, Carlos Serra, oversees the Pelayo Gastro-Trinquet project, a space which combines tradition and gastro-fusion led by the chef, Pablo Margós. A new temple of Valencian gastronomy with 150 years of history.

The Jetcost website highlights London as one of the 35 top cities in the world in terms of museum offers.

The three Michelín-starred chef, the only one in the Valencian Community bearing this honour, has opened up about the future of high-cuisine in terms of innovation, new technologies and sustainability.

They are not only among the best ice-cream parlours in the world. Their interior design and product packaging are able to leave the most exquisite ice-cream lovers frozen.

Located in Larrabetxu in Vizcaya, Eneko Atxa’s restaurant banks on the Jaki philosophy (n) where gastronomy and knowledge come together in the same dish to improve society and the natural surroundings.