Nou Manolin’s simplicity captured the heart of the French gourmand. He even went on to say that it’s his “favorite restaurant in the world.” The laid-back tapas bar in Alicante, Spain is known for its fresh seafood, caught on the day and served just in time for dinner. They only use sea salt and olive oil for seasoning to highlight the raw flavors of the fish. The venue was dear to the cook’s heart for its ability to encapsulate his philosophy—”simple but tasty.” He was so touched by his experience that the establishment later on influenced chef Robuchon’s casual L’Atelier chain.
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