For many no meal is complete without a sweet course at the end. Whether it’s a good old fashioned cake or something more experimental, these restaurants listed below are some of the most exciting.
1429 Abbot Kinney Boulevard, Venice, Los Angeles, CA 90291, US
+1 310 450 1429 www.gjelina.com
The menu at GJelina matches unlikely ingredients together to create new and exciting taste experiences. This extends to the dessert course, where an olive oil ice cream is surprisingly creamy and delicious, despite causing concern at first.
Their butterscotch pot de crème caramel and crème fraîche has flakes of salt sprinkled over the top. This initially seems like a strange combo but the salt serves to bring out the rich buttery caramel flavour of this naughty pudding which effortlessly melts in the mouth – an utterly extravagant taste.
Butterscotch pot de crème with salted caramel and crème fraîche from GJelina
Carrer de la Princesa 53, 08003 Barcelona, Spain
+34 93 268 1630 www.espaisucre.com
Barcelona’s Espai Sucre is one of the world’s first dessert restaurants. The various set menus combine desserts with one or more wines, tasting menus also have savoury courses such as scallops with algae and duck magret.
Don’t expect your average pudding here though. The ‘great dessert menu’ consists of passionfruit coffee, lemoncress and mint sorbet; extra virgin olive oil cake; coconut tapioca with burnt yolk ice cream; and chocolate with vinegar, strawberry, mint and pepper – all for €40.
The Cheesecake Factory
Various locations, US
Evidently, the main draw at this popular chain that offers pizzas, steaks, and fajitas, are their cheesecakes. There are over 30 varieties to choose from, including pumpkin cheesecake, Oreo cheesecake, and Dutch apple caramel streusel cheesecake.
Cheesecake purists will be happy with the simpler vanilla bean cheesecake or the original cheesecake with Graham Cracker crust and sour cream topping. Portions are large enough to share or can be taken home for further indulgence.
135 Wardour Street, London W1F 0UT, UK
+44 207 478 8888 www.princi.co.uk
This eatery in the heart of London is modelled on an Italian bakery. Counters are filled with freshly baked olive breads, smoked mackerel salads, quiches, and desserts. The colourful little squares arranged behind the glass look so pretty they’re irresistible, from the bright orange passionfruit cheesecakes (tangy fruit being a perfect complement to the creamy mousse) to the plump strawberry tarts.
Those who like rich puddings will enjoy the double chocolate and amaretto cake or the chestnut mousse.
76 Thistle Street, Edinburgh EH2 1EN, UK
+44 131 226 2230
13 Antigua Street, Edinburgh EH1 3NH, UK
+44 131 558 8244
Two French restaurants – a cosy hideaway on Thistle Street and the new venture on Antigua Street. Each has a different décor and ambience but both serving French bistro flavours using ingredients either locally sourced Scottish produce or shipped from France.
Try the savoury goat cheese pannacotta with basil, walnuts, rocket and beetroot. Or sweets like baked vanilla and honey cheesecake, pear and frangipani tart, and lemon crème brûlée. If you don’t have time to dine à la carte or set menu, visit their Antiqua Street branch for a slice (or two) of cake.
Balmain Pâtisserie – 296 Darling Street, Balmain NSW 2040, Australia
Café – 114 Terry Street, Rozelle NSW 2039, Australia
Manly Pâtisserie – Shop 1A, 40 East Esplanade, Manly NSW 2095, Australia
+61 2 9810 7318 www.adrianozumbo.com
Australia’s secret is out after Adriano Zumbo’s television appearances on MasterChef where contestants make an innocent looking Zumbo dessert that involves lots of different techniques, attention to detail and flawless presentation. After the episode featuring the Macaron Tower with kalamata olive, beetroot, and raspberry macarons, people queued for almost three hours outside the Balmain branch to buy macarons.
No need to wait until smell-vision or taste-vision is invented as you can visit three Sydney locations and experience as seen on MasterChef moments with macarons (like Bloody Mary sprinkled with celery salt and filled with vodka cream, or Blueberry with a hidden fresh blueberry) and sweet pastries especially the Citron Sugar Lips (sugar coated donuts filled with a lemony custard, other flavours are vanilla or chocolate). The rows of cakes are affordably priced between AU$6-$10 which serves 1-2 people and full-sized cakes between AU$57-$210 depending on complexity. Zumbo will take your sweet tooth to a new level of decadence.
Pineapple Cake – Bite through the oat crumble coat on each choux bun and inside is a cubed pineapple jelly suspended by pineapple custard. Coconut cream is used to glue the marzipan tile, thinly sliced pineapple, and balance the buns on a chewy crunchy oat Anzac biscuit. Garnished with a white chocolate hand-painted pineapple spike.
Zumbo’s dessert challenges on MasterChef Australia – Croquembouche Tower, Macaron Tower, the eight layered V8 Vanilla cake, and MasterChef Kids made the Pear Perfection, images source: www.masterchef.com.au
View Best desserts around the world in a larger map