We've compiled the best of Anthony Bourdain's Europe trips in The Europe Files - Volume 1. He explores Spain, France and Greece. He visits Barcelona to meet Albert Adria, the chef in charge of desserts at Ferran Adria's restaurant, El Bulli. He is not only creating delicious desserts but he is transforming those desserts into masterpieces. Faux spongecake, frozen fruit gels, and black sesame meringue in the shape of a granite stone are just some of his specialties. Tony's friend Lucy takes him north of Barcelona to see Enric Rovira, a local artist who has been sculpting chocolate for all occasions. His amazing talents and attention to detail are the backdrop for beautiful chocolate eggs, large molds of chocolate shaped by the noonday sun and crafted by Enric's hands. Tony then visits a tiny restaurant in a little Basque village for an incredible array of grilled foods: succulent prawns, baby eels, and caviar. Upon leaving, Tony proclaims that this just might be the best meal he has eaten... ever. Then, Tony visits Brittany, which has the reputation of being one of France's most alluring gastronomic regions. He has come to experience not only the cuisine, but also both the ancient cultures and traditions that have influenced this area as well. He then heads to Belon, France, to try their world famous oysters. Then Tony makes his way to Crete, Greece, to meet a local food writer, Byron. Byron takes Tony on a journey through the local market to explore the Greek diet. At Pantheon Restaurant in Iraklia Market, they enjoy a meal of fresh fish, wild greens, tripe soup, and lamb sweetbreads. After their meal, they hang out with Crete locals to sample raki, a legal form of moonshine. This powerful liquor is like rocket fuel, and already Tony is hooked. At a nearby Hanian café, Byron introduces Tony to a chef who specializes in a Hanian breakfast favorite: a pastry made of fresh phylo dough stuffed with a ricotta-like cheese, sprinkled with sugar on top.