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FDL+ Smashed cucumber salad

Discover the recipe for smashed cucumber salad, a typical Chinese dish.

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FDL+ Soft white grape cake

FDL+ Scotch eggs

Savoury and delicious: try this Fine Dining Lovers recipe for perfect homemade scotch eggs, the traditional version.

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Gourmet Recipes

Looking for new dessert ideas? Try this easy grape cake recipe: learn how to make a soft white grape cake, perfect for your Autumn meals and breakfasts.

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FDL+ Pickled peppers

How do you make pickled peppers? Discover the best and easiest recipe for pickled peppers along with all the best tips and tricks.

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FDL+ Sciatt by Gianni Tarabini

FDL+ White gazpacho

Do you love gazpacho? You will love the white version even more. Discover the recipe for white gazpacho, a deliciously refreshing summer soup.

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Chef's recipe

Try this recipe for crispy balls of batter with a melting cheese centre, served on a bed of chicory, from chef Gianni Tarabini of Michelin-s

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FDL+ Caldo verde (kale soup) by Leandro Carreira

FDL+ Banoffee pie

The quick and easy recipe for banoffee pie, the English dessert with a smooth and rich texture.

A bowl of vibrant green caldo verde or kale soup.

Recipe

Gourmet Recipes

Learn how to make this green and homey winter soup from Minho, Portugal, with chef Leandro Carreira's step-by-step recipe.

Recipe

FDL+ Grilled peaches with ice cream

A simple and light summer dessert. Find out how to prepare grilled peaches with a side of ice cream.

S.Pellegrino Young Chef Academy Competition 2022-23

Nelson Freitas SPYCA Competition 2022-23 winner.

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S.Pellegrino Young Chef Academy Competition 2022-23

Nelson Freitas wins S.Pellegrino Young Chef Academy Competition 2022-23

Nelson Freitas is the best chef under 30 in the world, a significant title gained by beating 14 other finalists from all over the globe, gathered at the highly anticipated Grand Finale in Milan.

Tom Jenkins moderating the Forum at S.Pellegrino Young Chef Academy Grand Finale

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S.Pellegrino Young Chef Academy Competition 2022-23

Aptitude, sustainability, balance: the future of gastronomy at the S.Pellegrino Young Chef Academy Forum

Discover all the talking points on the future of gastronomy from The Forum at the S.Pellegrino Young Chef Academy Competition 2022-23 Grand Finale.

Grand Jury: Pía León, Riccardo Camanini, Hélène Darroze, Vicky Lau, Julien Royer, Nancy Silverton and Eneko Atxa.

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S.Pellegrino Young Chef Academy Competition 2022-23

S.Pellegrino Young Chef Academy Competition 2022-23 Grand Jury

Discover the seven international chefs who will constitute the Grand Jury at S.Pellegrino Young Chef Academy Competition 2022-23, tasked with deciding the new best young chef in the world.

winner chefs from S.Pellegrino Young Chef Academy

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S.Pellegrino Young Chef Academy Competition 2022-23

9 SPYCA chefs you need to know about

S.Pellegrino Young Chef Academy is a hotbed of culinary talent. Here are some of the chefs who are making strides in gastronomy.

Article

S.Pellegrino Young Chef Academy Competition 2022-23

Artur Gomes wins the Social Responsibility Award

Young chef Artur Gomes from Portugal is the winner of the S.Pellegrino Social Responsibility Award 2022-23.

Chef Hélène Darroze and a dish from Pujol.

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Best Chefs in the World

Hélène Darroze reveals her favourite restaurants

The chef behind an eponymous restaurant at The Connaught in London and Paris’ Marsan reveals her go-to places to eat around the world.

Chef He-Sen Liu, Connection in Gastronomy Award winner

Article

S.Pellegrino Young Chef Academy Competition 2022-23

He-Sen Liu wins the Connection in Gastronomy Award

Young chef He-Sen Liu from China is the winner of the Acqua Panna Connection in Gastronomy Award 2022-23.

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S.Pellegrino Young Chef Academy Competition 2022-23

Ian Goh wins the Food for Thought Award

Young chef Ian Goh from Singapore has been chosen by Fine Dining Lovers readers as the recipient of the Food for Thought Award 2022-23.

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Chef's recipe

Artichoke tart by Mauro Colagreco

A classic recipe making use of two types of artichoke, and truffle, from Mirazur's Mauro Colagreco.

Recipe

Gourmet Recipes

Croquembouche

Croquembouche is the ultimate Christmas dessert showstopper.

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Gourmet Trends

FDL+ You are a gastronomic guru

You are a gastronomic guru. Find out more about what you bring to the table and share the results with your friends.

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Gourmet Trends

FDL+ You are a culinary explorer

You are a culinary explorer. Find out more about what you bring to the table and share the results with your friends.

Recipe

Italian Cuisine

Stanley Tucci's pastina classica

Enjoy Italian comfort food at its best with this three-ingredient pasta dish that is quick and easy to make.

Stanley Tucci's brodo di gallina con polpettine di pollo

Recipe

Italian Cuisine

Stanley Tucci's brodo di gallina con polpettine di pollo

Get the recipe for a warm and comforting chicken soup with chicken meatballs and S.Pellegrino Stelline pasta.

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Gourmet Trends

FDL+ Register, play and discover your inner foodie

Our fun survey will tell you what kind of restaurant diner you are in a just a few short questions. Let’s go!

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S.Pellegrino

Stanley Tucci: ‘Why would you want to stop making pastina?’

The respected actor, filmmaker, author and food obsessive on why he joined forces with S.Pellegrino to help pastina lovers in their hour of need.

Latin America's 50 Best Restaurants 2023.

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Latin America 50 Best Restaurants

LatAm 50 Best announces Best Female Chef, One to Watch and Icon awards

Latin America’s 50 Best Restaurants announces the winners of its special awards 2023 in the run-up to the countdown from 50 – 1 in Rio de Janeiro on 28 November.

Tortellini, Gorgonzola dolce, pandhra rassa at Trèsind Studio.

Article

See the India Rising menu at Trèsind Studio

See the dishes created by chef Himanshu Saini at Trèsind Studio, Dubai for his India Rising menu.

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Best Chefs in the World

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Mena's 50 Best Restaurants

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See The Kitchen Through The Eyes of The Chef

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How to Make Sablefish (Black Cod) with Chef Aisha Ibrahim

Through The Eyes is cooking closer, faster and more direct than you’ve ever seen before, as the world's best chefs reveal their recipes for classic

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Cacio e Pepe: Through the Eyes of the Chef Riccardo Camanini

Through The Eyes of The Chef will teach you how to cook the classic Italian recipe like a pro, with tips, tricks and techniques from one of Italy’s best chef

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How to Make Beet Tartare with Chef Zineb Hattab

Chef Zineb Hattab of Zurich's Kle restaurant shows u

Chocolate Truffle Slice Andreas Caminada

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Chocolate Truffle Slice with Chef Andreas Caminada

Learn how to make a delicious chocolate truffle dessert with this simple and delicious mousse with fresh baked biscuits.

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How to Make Miso Eggplant Omelette with Chef Aisha Ibrahim

Miso eggplant omelette is a Japanese comfort food.

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How to Make Steak Tartare with Three-Michelin-Star Chef Enrico Bartolini

Tree-Michelin-star chef Enrico Bartoli

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Add to my places

Add to my places

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Basque chef Eneko Atxa is inextricably linked with the city of Bilbao, Spain.

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Why Waste

Why Waste Vegetables & Herbs? Massimo Bottura and Karime Lopez

Massimo Bottura and his chef Karime Lopez teach you how to reduce food waste by using vegetable trimmings and leftovers to create a delicious sauce and some fluffy croquettes.

Food & Drink

Article

How to cook frozen fish

Tips and tricks for getting the best from frozen fish. How to thaw fish in the best way and how to cook fish straight from frozen.

Paccheri with ragu, a gourmet pasta dish.

Article

Celebrate World Pasta Day with gourmet recipes by top chefs

Five Italian chefs from Michelin-starred restaurants share their unique pasta recipes to help celebrate the day in style.

Moon Curser Vineyards, British Columbia.

Article

Out of the smoke in Canada’s western winelands

Kiki Aranita finds out why championing smaller wine regions like British Columbia is vital in the face of climate change.

Article

Is it time to ditch seed oils?

Seed oils have been much criticised of late, but what are the different types of seed oils, what are they used for and should we use them or not?

Inspirational Dishes

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Maxime Gilbert: Écriture

cabbage marrow, sour cream and demiglace made of root peels

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Vladimir Mukhin: White Rabbit Restaurant

White Rabbit’s chef Vladimir Mukhin leads the new wave of Russian chefs obsessed with keeping the country’s culinary tradit

Oriol Castro, Mateu Casañas and Eduard Xatruch

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Castro, Casañas and Xatruch: Disfrutar

The Inspirational Dishes of Disfrutar in Barcelona, owned and run by three El Bulli disciples, Oriol Castro, Mateu Casañas and Eduard Xatruch.

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Paul Pairet: Ultraviolet

Some of the most iconic dishes of Ultraviolet by Paul Pairet.

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Enrique Olvera: Pujol

Discover ten of the most representative inspirational dishes from Enrique Olvera.

Pirarucú, cacay, yuca agria, ají ojo de pez

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Leonor Espinosa: Leo

Discover ten of the most representative inspirational dishes from Leonor Espinosa

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Jordan Kahn: Vespertine

Jordan Kahn, chef of Vespertine, create some iconic dishes thanks to collaboration across numerous disciplines: perfumeries, artists, designers, architects,

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