13289414 - Appetizing haute cuisine delicacy11391739 - Pollack with hearty vegetables, turkey jus and country bacon from the restaurant Cote Cuisine, Brittany, France13289417 - Haute cuisine restaurant dish made with grilled fish and stew vegetables garnished with fresh spinach13637783 - Carbonara-style spaghetti (haute cuisine)00350050 - Molecular cuisine: coconut clouds00350051 - Molecular cuisine: coconut clouds with strawberry ragout13355095 - Unrecognizable male chef putting petals on top of exquisite seafood dish while working in luxury restaurant13494799 - Peas 'Romanoff' with caviar, hollandaise sauce and mussels13415849 - Modern Surf & Turf - beef steak on fried fish, a bed of mushrooms and lettuce11455094 - A dish from the restaurant Lafleur, eel with pork belly, Frankfurt am Main, Germany13415858 - Vanilla mousse on lemon cake with cream sticks, peach wedges, basil oil and peach sauce11985318 - Filled yellow tomatoes with spicy orange syrup and vanilla ice cream11991990 - Grilled sole with onion flowers at the restaurant AOC in Copenhagen, Denmark11452862 - Restaurant Nicole: grilled squid with aubergine purée, Istanbul, Turkey11501878 - A mille feuille with a warm root vegetable salad11430872 - Winter fruits, elderberries, garlic and kidneys11981873 - King crab tartare with a cucumber and melon relish and mayonnaise cream11967112 - Veal tartare and vineyard snails (dish by Jan Hartwig, cook at the 'Atelier' in 'Bayerischen Hof' in Munich)11394853 - Duck foie gras with a Merlot glaze from the restaurant Hotel de Ville, Switzerland13653357 - Appetizing snack with crab near decorated with cucumber rolls and caviar served on black background11977070 - Celery baked in a salt crust, Restaurant Kai3 at the Hotel Budersand, Sylt11430778 - An aloe vera snowball with panna cotta and strawberries at the restaurant Meierei Dirk Luther13189826 - Tartar with dark bread toasts and exquisite and yolk11949143 - Sea urchin coffee being poured over gilthead seabream fillets at the Taverna del Capitano, Amalfi coast, Italy11452850 - Panna cotta with figs in the restaurant Nicole, Istanbul, Turkey11976739 - Hotel Navis on the Kvarner Gulf, tuna fish dish, Istrian, Croatia11512142 - Marinated quail breast11452849 - Smoked ox tongue from the restaurant Nicole, Istanbul, Turkey13653360 - Appetizing pasta with sauce and tasty black truffles served on white round plate11512143 - A scallop with ginger gel, dashi jelly and bonito flakes11391742 - Lobster with foam from the restaurant Restaurant L Auberge des Glazicks in Plomodiem, France11510533 - Chioggia beets, crapaudine beets and celeriac with edible flowers13863916 - Dessert with plum jelly and Kaiserschmarren11991997 - A quail egg with wild herbs at the restaurant Geranium in Copenhagen, Denmark11967115 - Scallops and Surhaxe (cured pork knuckle) a dish by Jan Hartwig, cook at the 'Atelier' in 'Bayerischen Hof' in Munich11958020 - Duck cooked in hay by Gert De Mangeleer, Restaurant Hertog Jan De Hoeve11430859 - Dessert: Hazelnut, parsnip, dandelions and truffles from the restaurant Saziani Stub'n, Styria, Austria13616710 - Sole rolls with celery13189828 - Men having dinner in luxury restaurant11983576 - Celeriac in a salt crust: a dish by Jens Rittmeyer at the Restaurant KAI3 (on the German island of Sylt)11979515 - Beetroot on quark purée being made (Radek Kasparek, Restaurant Field, Prague)11456045 - A pumpkin potpourri (Restaurant Frühsammer, Berlin, Germany)11370022 - Omelette with crayfish tails and watercress11450001 - Beef with sunflower cream by Heinrich Schneider chef and owner of the Auener Hof restaurant, South Tyrol, Italy11391743 - Salted caramel, restaurant L Auberge des Glazicks, Brittany, France13653362 - Appetizing beef with sweet potato puree served with tasty artichoke on white plate on black background11992006 - Calf's sweetbreads wrapped in cabbage at the restaurant Studio in Copenhagen, Denmark11949141 - A dish from the restaurant Quattro Passi: pasta alla nerano, Amalf coast, Italy11456046 - Neo-oriental lamb (Restaurant Frühsammer, Berlin, Germany)11450004 - A country egg with dried morel mushrooms and whitefish caviar by Heinrich Schneider, chef and owner of the Auener Hof restaurant, South Tyrol, Italy11394852 - Lobster with Coraline sauce and Melba toast from the restaurant Hotel de Ville, Switzerland13746806 - Prawn balls on mushrooms12086273 - Yoghurt and sage and mandarin sorbet as a dessert at the 'Schanz' restaurant in Piesport, Germany11967114 - Bavarian trout cooked in hemp oil (dish by Jan Hartwig, cook at the 'Atelier' in 'Bayerischen Hof' in Munich)13415848 - Vanilla ice cream with berries and a caramel crunch13189830 - Steak tartare12432053 - Duck liver served on a platter11992002 - Mackerel with cabbage at the restaurant Radio in Copenhagen, Denmark11991987 - Danish Smörrebröd with curried herring, quail egg and cucumber at the restaurant Aamanns in Copenhagen, Denmark11454555 - Wild boar cheeks (Erik Arnecke, Restaurant Philipp Soldan, Germany)11423334 - Artistic culinary preparation at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11423325 - Coltsfoot ice cream with parsnips and vinegar foam at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11394854 - A sphere of the first wild berries, restaurant Hotel de Ville, Switzerland12086272 - Turbot chassuer (with mushroom sauce) with pakchoi and Riesling vinaigrette at the 'Schanz' restaurant in Piesport, Germany11992004 - White asparagus with buttermilk and bergamot at the restaurant Relae in Copenhagen, Denmark11983575 - A dish by Jens Rittmeyer at the Restaurant KAI3 (on the German island of Sylt)11450641 - Black salsify, smoked quark, preserved quince and walnuts from the 'Paradise Garage' restaurant, London, England11430860 - Char, lovage, salted lemons and courgette from the restaurant Saziani Stub'n, Styria, Austria10324923 - A composition of appetisers featuring scallops, squid and basil sorbet60545100 - Beef cheek cubes on white truffle11510547 - Plaice fillet with scallops, carrot cream and black garlic butter11370040 - Marinated lobster with carrots, seaweed and a wild herb salad11512131 - Duck confit with popcorn and sweetcorn11455085 - A dish from Villa Merton: salmon with shiitake mushrooms, Frankfurt am Main, Germany11435954 - Breton lobster at the 'Klaus Erfort' guesthouse in Saarbrücken13757966 - King crab with cheese stuffing and sauce13189827 - Appetizing steak with grilled vegetables11512444 - Snails with white onions11451585 - Duo of freshwater fish from the L'Auberge de l'Union, Yverdon-les-Bains on Lake Neuchâtel, Switzerland11430774 - Saddle of young venison with chanterelle mushrooms and potato orzo pasta, Hotel Severin's Resort & Spa in Keitum, Sylt13189829 - Man eating tartar in restaurant11510544 - Leg of venison, green bean spaghetti, sweet potatoes and purslane with a beetroot dressing13653361 - Appetizing beef with sweet potato puree served with tasty artichoke on white plate12432047 - Fish carpaccio with caviar, herb butter, and bread11976745 - A dish at the Damir & Ornella restaurant in Novigrad, scallops with caviar, Istrian, Croatia11976743 - A menu in Villa Ariston, Istrian, Croatia11974571 - Bison with artichokes, restaurant Storstad in Regensburg11456047 - A dessert composition featuring caramel and liquorice (Restaurant Frühsammer, Berlin, Germany)11448791 - Castella with ice cream by chef Tohru Nakamura, 'Geisels Werneckehof', Munich11440137 - Chestnut cake with grapes and grappa sorbet, Hotel Cipriani, Venice11435981 - Langoustine and veal fillet tatar, caviar and flowers by Tohru Nakamura from Geisels Werneckhof in Munich11399060 - Tortellini filled with duck, porcini mushrooms and candied pears, pasta dish from the restaurant Grossi Florentino, Melbourne, Australia13286904 - Wagyu teres major made in a Beefer with beef tartare, coffee lentils and olive jus11448790 - Tiger trout with pussy mushrooms made by chef Tohru Nakamura, 'Geisels Werneckehof', Munich11448788 - Sunomono of oyster with relish and avocado by chef Tohru Nakamura, 'Geisels Werneckehof', Munich11391738 - Brill with langoustine, baby leek and pepper confit from the restaurant Ar Men Du, Brittany, France11385485 - An open donner with eight toppings11370042 - Nougat with marble cake, bananas and egg liqueur60545098 - Diced salty sea bream with soynext page
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