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17 years ago three-star chef Heinz Winkler realized his dream of having his own restaurant. The Residenz Winkler is located in Aschau between Salzburg and Munich. The light,delicate meat of the rabbit requires especially careful treatment to prevent it from drying out and tasting bland or sinewy. The two best ways to prepare it are to steam it or to bake it with the oven door open.

This recipe is by Karl-Heinz Kolle,head chef at Kolles Alter Muschelsaal restaurant in Büsum,Germany.

And it's easy to make! This recipe is by Karl-Heinz Kolle,head chef at Kolles Alter Muschelsaal restaurant in Büsum,Germany.

This recipe comes to us from Landersdorfer & Innerhofer in Munich. Skate with Sautéed Fennel and Tomato

The Hotel Danieli is one of Venice's most prestigious addresses,not far from St. Mark's Square. Gian Nicola Colucci has been the chef here for a year. He's agreed to share his cuttlefish risotto recipe with us!

This recipe comes to us from chef Martin Kraus at the Goldenes Rad restaurant in the resort of Friedrichshafen on Lake Constance.

This recipe comes to us from Alberto Chicote,chef at the Pan de Lujo restaurant in Madrid,Spain.

This recipe comes to us from the highly-perched UFO restaurant in the Slovakian capital,Bratislava.

And the view from the Capricorno Restaurant is great,too!The Capricorno Restaurant in the heart of Capri is famous for its island specialties. Chef Salvatore Certo gives us his recipe for Ravioli Caprese.

Eat in a restaurant with a long history!Saddle of Rabbit on Chanterelle-Leek Fondue with Pasta The chefs the chefs at Weinhaus Neuner in Munich -- Andreas Feuerstein and Nino Esposito - have prepared one of their traditionial meals for us. Ingredients

e recipes are traditional favourites in Denmark. They come to us courtesy of head chef Ida Davidsen.Recipe 1: Open sandwich with fillet of plaice, sauce tartare, asparagus and salmon To serve two two half slices of dark rye bread butter four green asparagus stalks two slices of smoked salmon 2 tbsp black caviar (or caviar substitute) 2 slices of lemon 4 peeled prawns for the fish: 2 plaice fillets à 100g flour 1 egg breadcrumbs for the sauce; 6 tbsp mustard pickle 6 tbsp mayonnaiseBegin by dusting the plaice in flour, then dipping the fish into the beaten egg and covering in breadcrumbs. Fry in hot oil until golden brown. For the sauce, chop the mustard pickles roughly and mix with the mayonnaise. Chop the asparagus into pieces around 5cm in length. Roll up the slices of salmon, fill with caviar. Spread the rye bread thickly with butter and place on two plates. Put the plaice over the bread, and spoon a thick strip of remoulade along the fish. Arrange the prawns on one side, and a pile of asparagus on the other. Place the salmon and caviar rolls on top, and garnish with the lemon slices. Recipe 2: Open sandwich with roast beef, apple and onions To serve two two half-slices of dark rye bread butter 200g roast beef clarified butter 2 onions half a cooked apple 200ml meat stockSeason the slices of beef with salt and pepper, and fry in clarified butter until golden on both sides. Half the onions and chop into strips. Fry in plenty of clarified butter until golden brown. Spread the rye bread thickly with butter and place on two plates. Slice the cooled beef, and arrange it on the bread so that it is completely covered. Slice the apple and place on top of the meat. Pile on the onions, and drizzle over some stock. Enjoy with beer and aquavit

This recipe comes to us from chef Armin Karrer at the Zum Hirschen restaurant in Fellbach,near Stuttgart.Recipe for 5 People

This recipe comes to us from Vasilis Tasiopoulos,who runs the acclaimed restaurant Mandragoras in Greece's second-largest city,Thessaloniki.Lemon rice with tuna fillet and smoked aubergine purée Recipe

Try this at home! Warm Asparagus Salad with Mozzarella and Wild Boar Salami

This recipe comes to us from Vasilis Tasiopoulos,who runs the acclaimed restaurant Mandragoras in Greece's second-largest city,Thessaloniki.Lemon rice with tuna fillet and smoked aubergine purée Recipe