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The foodie’s guide to Europe: Ireland’s top chefs tell us where they eat on holidays

From the best tortilla in Barcelona to a disused petrol station in Copenhagen serving tasty burgers, our favourite foodies share their tips for your next European getaway

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Map to the snacks - chefs and foodies pick their favourites

Map to the snacks - chefs and foodies pick their favourites

Alexandra Raitaneva

Alexandra Raitaneva

Barry Stephens

Barry Stephens

Eric Matthews

Eric Matthews

Patrick Hanlon and Russell Alford

Patrick Hanlon and Russell Alford

Nico Reynolds

Nico Reynolds

Grainne O'Keefe in France

Grainne O'Keefe in France

Richard Castillo

Richard Castillo

Victoria Park Market

Victoria Park Market

Time Out Market Lisbon

Time Out Market Lisbon

Le Bistro Paul Bert Paris

Le Bistro Paul Bert Paris

Mario L'Ostricano

Mario L'Ostricano

Cal Pep Barcelona

Cal Pep Barcelona

La Vina

La Vina

Restaurant Chez Michel

Restaurant Chez Michel

Cuypmarky Amsterdam

Cuypmarky Amsterdam

Restaurant Schønnemann

Restaurant Schønnemann

Grainne Mullins

Grainne Mullins

Gastro Café Kallio

Gastro Café Kallio

Le Club 55

Le Club 55

Cal Pep

Cal Pep

Luca De Marzio

Luca De Marzio

Mickael Viljanen. Picture by Gerry Mooney

Mickael Viljanen. Picture by Gerry Mooney

Jordan Bailey. Picture by Shane O'Neill

Jordan Bailey. Picture by Shane O'Neill

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Map to the snacks - chefs and foodies pick their favourites

I know Paris like the back of my hand. I go there to eat as often as I can, and I get loads of inspiration. You always learn something, and I think it’s so important to educate yourself and eat out in other people’s restaurants.

Paris – Mickael Viljanen

‘The place is like a gin and tonic... it never goes out of fashion’

Le Bistrot Paul Bert (bistrotpaulbert.fr) is great value and always tasty. I would start off with a warm potato salad with smoked herring, and their steak frites are really good. They also do fried eggs with morels when they’re in season, very simple stuff like that. Their menu is on a blackboard that’s brought down to the table, and you have to decide what you want fairly quickly as they’ll only hold it beside you for so long! You can get a really good Paris-Brest or savarin for dessert.


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