Germany

A meal at Berlin’s Horváth restaurant always ends with brilliant blood-chocolate pralines coated in brown butter - the sort of dish that challenges your perception of cooking with blood in all contexts, and one of the many reasons why head chef, Sebastian Frank, has 2 Michelin Stars, 17 Gault-Millau points and the “Best European Chef 2018” accolade (awarded at this year’s Madrid Fusion Festival), all under his chef whites

“Munich is colourful and Germany offers a lot of fantastic products,” says Jan Hartwig, head chef at Munich’s Atelier, when asked what makes eating out in the southern German city so exciting