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100 Restaurants Worth a Pilgrimage: Europe

F&W polled dozens of our favorite globe-trotting chefs to find out what restaurants they're dying to go to. Here, the chefs' picks in Eur...
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Cádiz, Spain: Aponiente

Chef Ángel León’s laboratory is a destination for trying incredibly creative seafood dishes like yeast-fermented mackerel and a nose-to-tail shrimp bisque garnished with smoked and fried shells. His imaginative preparations earned León the title of “the René Redzepi of the sea,” from F&W contributor Gisela Williams. aponiente.com

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