The World's Finest Tables

8 1/2 Otto e Mezzo - Bombana

(The restaurant is temporarily closed.) Owner-chef Umberto Bombana's restaurant, which oozes Italian charm and passion from every pore, is named after one of the chef's favourite Fellini films. The classical Italian lineup stars first-class ingredients, like lamb from Aveyron, scallops from Hokkaido and Wagyu beef from Australia. The pasta course is always a highlight – scampi risotto and trenette with sea urchin are just two of the standouts. The delightful service makes everyone feel special.

ABaC

Tradition, cutting-edge, flavour, attitude and passion, along with a consistent approach, define to perfection the cooking of Jordi Cruz. In his elegant restaurant boasting views of a tranquil garden dotted with some amazing works of contemporary art, he offers diners a unique gastronomic experience that constantly evolves in line with ingredients from the changing seasons. These are always combined with his technical ability as he revisits Catalan and other Mediterranean flavours with a nod to influences from elsewhere around the globe. The experience here, which begins with appetisers in the kitchen, is centred around a single tasting menu featuring new recipes alongside the restaurant's renowned signature dishes. One of the most extraordinary dishes is the Aqua Mirabilis dessert, an original tribute to Johann Maria Farina, who, in 1709, founded the oldest perfume factory in the world. This course, which plays with different textures, allows you to taste a scent through a wonderful sensory game.

Addison

Chef William Bradley has helmed the stoves at Addison since 2006, transforming this Southern Californian oasis into a world-class dining destination. Global inspiration and Californian sentimentality are at the heart of his approach, and no dish captures this better than sesame-seasoned Koshihikari rice finished with applewood-smoked sabayon and crowned with Regiis Ova reserve caviar. From chicken liver churros to a riff on chips and dip, dishes are playful yet polished. Opening bites, such as Kumamoto oysters with pickled green strawberry or Iberian ham folded over a gloriously golden potato, display finely tuned flavors. Shellfish-studded chawanmushi exemplifies masterful control over technique, flavors and textures. Meals conclude with a selection of stunning small bites.

Akelaŕe

With his impressive CV and distinctive moustache, chef Pedro Subijana is an icon of the restaurant scene and as such commands the utmost respect. As one of the founding fathers of the New Basque Cuisine movement, he believes in constant evolution, and even if the focus here is squarely on creativity and technique his approach is rooted in traditions that should never be forgotten. Located inside the spectacular hotel of the same name on Mt Igueldo (with two Michelin Keys), Akelaré continues to impress with its interior design, views of the Bay of Biscay and meticulous cuisine. After celebrating the chef's 50th anniversary at the restaurant and New Basque Cuisine's Golden Anniversary, based on a culinary concept that offers a magical perspective on contemporary recipes alongside a series of dishes based around reinvented versions of the restaurant's signature classics. Aranori (the blackthorn plant) and Bekarki (rocket).

Alain Ducasse at The Dorchester

As soon as you are welcomed with warmth and charisma by the outstanding service team, you know you're in for a special experience at this jewel of a restaurant. The chefs achieve a perfect blend of modernity and classicism, combining seasonal dishes that embrace Alain Ducasse's beloved 'naturalité' with a roster of his signature recipes – such as the peerless rum baba, a dessert that consistently delivers culinary ecstasy. Underpinning it all are outstanding ingredients, technical mastery and miraculous balance in dishes that can be at once intense and fresh, both rich and delicate.

Alléno Paris au Pavillon Ledoyen

This prestigious Parisian institution housed in an elegant building set in the Jardins des Champs-Élysées has huge windows looking out onto the most beautiful avenue in the world. It is the very epitome of the great French restaurant: the luxurious setting, the culture of beautifully dressed tables, the seamlessly orchestrated service – it all makes for a unique backdrop, fit to showcase gastronomy in all its glory. Chef Yannick Alléno has achieved a real tour de force by stamping his hallmark on the menu from the outset. His cuisine is dazzling and technical, and his jus and sauces (what the chef calls "the verb of French cuisine"), enhanced by skilful extractions, deserve a special mention. This is what happens when the avant-garde puts itself at the service of the great French culinary tradition.

AM par Alexandre Mazzia

In his eatery near the Stade Vélodrome, this artist-cum-chef on a perpetual creative quest has elevated the small portion to the realm of art. He is a virtuoso when it comes to spices, roasting and smoking and his childhood in Congo flows freely through his cuisine. This distinctive hallmark is further enriched by a unique use of vinegars (over 400 house creations) that add depth and complexity to his jus. The resulting lineup of some forty small dishes, a truly herculean task, is surgically crafted and often visually striking: cuttlefish steamed in sake, puffed barley, briny seasoning and seaweed; watercress, smoked beetroot, langoustine milk, iced burnt langoustine heads. Each meal is a feat of culinary excellence, supervised by a diffident, yet single-minded chef, whose watchful eye never leaves the serving hatch.

Amador

The location on the outskirts of the city in the Hajszan Neumann estate, which is operated by winemaker Fritz Wieninger, is something special in itself. Here, a wonderful brick vaulted ceiling and stylish interior design make for a distinctive look. The cuisine of Juan Amador more than lives up to the setting – he uses the finest ingredients to devise a modern and sophisticated set menu comprising dishes that are finely balanced and consistently harmonious. Take, for example, the wonderfully firm red mullet fillet, cooked to a perfect translucent finish, topped with well-seasoned anchovies and accompanied by an incredibly intense piparras, tomato and olive emulsion bursting with fruity notes and gentle heat, as well as a highly aromatic, delicate Marcona almond cream. Exceptional wine list. Lovely terrace and lounge area.

Amber

Chef Richard EKKEBUS

Dutch-born chef Richard Ekkebus's restaurant is going from strength to strength. His commitment to sustainability and dairy-free cooking entails creativity and imagination, which his kitchen never fails to deliver. Set menus and their vegetarian versions create a progression of flavours using first-rate produce like aka uni, Ping Yuen chicken, and blue lobster. Every ingredient has a carefully thought-out role to play.

Aponiente

Chef Ángel León González

Ángel León, known as 'The Chef of the Sea', has transformed this old tide mill into the epicentre of an exceptional gastronomic experience. Surrounded by marshes bursting with life, his cuisine is based on absolute respect for the ecosystem, proposing a revolutionary way of understanding the sea. The experience begins outside, where diners cross wooden walkways and enter recovered estuaries, participating in the collection and preparation of ingredients: blue crab, moray eel, sea bass, halophyte plants... or prawns from the marsh itself (in one course, as a kind of cold stew, they are added alive). Inside, the tasting menu conquers palates through its sophistication, using surprising techniques and products (sausages and marine cereals, plankton, discarded fish, etc.) that even manage to weave desserts into this unique world. Aponiente not only delights the taste buds, but the brain as well, educating and raising awareness. A truly superb experience!

Arpège

Chef Alain Passard

"The best cookbook ever written was by Mother Nature herself," according to Alain Passard. His green philosophy is de rigueur more than ever in his cuisine, which is now entirely free of animal protein. The chef who fetes fruit and flowers never feels more at home than when in one of his three kitchen gardens in the west of France, where his twin vocations of cook and gardener meet. He heads there for inspiration and to explore culinary possibilities, coming back with recipes as accomplished as his "sushi fantaisie" or beechwood-smoked potatoes with wine sauce, for example. Enjoy as you take in the bucolic fresco that decorates the dining area.

Arzak

This restaurant is a real institution in San Sebastián as it obtained its first Michelin star in 1974 and has just celebrated its 50th anniversary in the Michelin fold. Hospitality, history and modernity converge in this century-old family mansion in Alto de Miracruz, a culinary mecca run by the tandem of Juan Mari Arzak and his daughter Elena (the latter taking over the reins in magnificent fashion) who have succeeded in perfectly combining the most surprising innovations with expertise rooted in Basque tradition. The creativity, presentation and intense flavours of their dishes are the result of experiments conducted in the Laboratorio Arzak in the same building, where they work, with utmost respect, with a "flavour workbench" of more than 1 000 ingredients. Guests can choose between an extensive tasting menu with a wine-pairing option, and the set menu-style à la carte, with a choice of dishes that varies with the seasons. The contrast of textures in the sea bass with a green shellfish sauce is truly superb.

Assiette Champenoise

You might say that Arnaud Lallement grew up at Assiette Champenoise, which was originally opened by his parents. Trained by the best in the business (Roger Vergé, Michel Guérard, Alain Chapel), he cooks high-calibre cuisine – inspired by the classics, generous and above all very tasty – and lets his Breton roots (on his mother's side) shine through. A larger-than-life presence on the restaurant floor, and supported by a warm and dedicated team, Lallement loves to engage with guests and treat them to simply good food. The dishes are accessible and enhanced by memorable sauces; ingredients are treated with loving care, as in the blue lobster dubbed "a tribute to my dad", and the farm-reared Onjon squab. A fabulous culinary experience.

Atelier Crenn

Chef Dominique Crenn

This singular atelier is where Chef Dominique Crenn established her lofty reputation, creating an inspired culinary style that combines her upbringing in Brittany with her present-day evolution in California. The pescatarian menu skillfully weds a panoply of delectable sauces and impeccably prepared seafood, a true testament to Crenn's mastery of French cuisine—and a loaf of exquisite brioche from her grandmother's recipe drives the point home. But a thoughtfully modern sensibility is also evident; produce sourced from partner Bleu Belle Farm in Sonoma lends lightness and balance, resulting in cuisine that is both indulgent and nourishing. A procession of desserts from Chef/partner Juan Contreras concludes the meal with a final flourish of imagination.

Atelier Moessmer Norbert Niederkofler

Chef Norbert Niederkofler

Situated in a vast historic park near the centre of Brunico, this restaurant occupies a villa that was once part of the Moessmer textile factory – to illustrate the fact, an interesting fabric book dating from the early 20C is displayed on a large central table in the dining room. Here, the chef's "Cook the Mountain" philosophy takes centre stage with a focus on top-quality produce sourced from the surrounding mountains, and a seasonal approach which ensures that flavours and ingredients are always at their best. Dinner starts with delicious appetisers served in the small lounge, perhaps accompanied by an aperitif. Having enjoyed this delicious prelude, you then move to the dining room or to the counter with its stools facing the kitchen. Wherever you choose to sit, you continue with the chef's single tasting menu – a series of superb dishes that confirm this chef from the Ahrntal valley as one of the masters of contemporary Italian cuisine.

Atrio

A temple of Spanish gastronomy that should be on the bucket list of every food-lover. Atrio exudes elegance, enthusiasm and sincerity, matched by impeccable service to enhance the dining experience to the full. For guests keen to stay over, the superb guestrooms available at the hotel-restaurant are complemented by the eleven highly luxurious suites at the Casa Palacio Paredes Saavedra, barely 30 metres away. Cáceres-born chef Toño Pérez is at the helm, conjuring up creative cuisine of the highest technical level on a single yet extensive tasting menu that the kitchen adapts in line with your preferences. On it, we find the full flavours of Iberian pork (his famous "happy pig") and the Extremadura region, paying full respect to the DNA of local traditions by showcasing the myriad nuances of his native land (as a result, you'll find multiple pork-inspired options ranging from pork fat, ham and dewlap to loin, rind and jus). Make sure you take time to visit Atrio's spectacular wine cellar, featuring highly renowned labels and historic vintages.

Auberge du Vieux Puits

Gilles Goujon, sometimes nicknamed the "innkeeper of the Corbières", is credited with putting the tiny village of Fontjoncouse ((in the Aude département ) on the map of French high-end gastronomy. His trademark? Sincerity and expertise. As his regulars know, he puts his heart and soul into every dish. With his sons Enzo (savoury dishes) and Axel (sweet) at his side, Goujon is in a league of his own when it comes to taking a back seat to the ingredients and letting them do the talking in all their simplicity – the mark of the greats. The ingredients are exceptional and he takes enormous pleasure in presenting them to diners himself; the plating is often completed tableside. If we had to mention just one dish, it would be the egg filled with black truffle and served with mushroom purée, foamy truffle emulsion, warm brioche bun and velouté – this is the superstar dish of the house, and rightly so! The rest of the meal is in the same vein, namely precise and confident, meticulous and generous, never showy: culinary excellence, pure and simple.

Azabu Kadowaki

The Japanese love of small spaces is deeply connected with the spirit of the tea ceremony and its cultural background. The counter, affording just the right distance between guests and Chef Toshiya Kadowaki, seats just six. The private room, whose low ceiling suggests a tearoom, is so intimate that guests can feel each other's breathing. The menu features dishes where ingredients in season come together to create fleeting sensations that linger in the memory forever. Truffle rice, enriching the meal in both aroma and flavour, is a case in point.

Azurmendi

Chef Eneko Atxa Azurmendi

A flagship of Vizcaya's fine-dining scene and a leading light in conscious gastronomy, Azurmendi is a shining example of how to work with the environment around us. To do this, it has adapted its architecture and produce, and integrated new technologies in its quest to become a responsible restaurant business that aims to cook for a better future. Chef Eneko Atxa nurtures a sapling of the Tree of Gernika at the entrance of the restaurant in a manifestation of his desire to preserve the area's indigenous flora and fauna, to safeguard the values of Basque culture, and to offer guests a creative and informative culinary experience that is dedicated to the conservation of endemic species. The tasting menus (Adarrak and Gran Menú) include an informative tour of the premises, such as the picnic served in a wicker basket in front of a vertical garden, snacks in a space decorated with recycled organic materials, and maritime-inspired appetisers in the corridor of the kitchen so you can watch its chefs hard at work. The superb wine list includes many limited production labels.

Benu

Benu is an oasis in the center of the city. Patience seems to define this kitchen in its relentless pursuit of excellence. Meals begin with a series of highly technical small bites. While these delicacies alone may rival some of the country's most ambitious tasting menus, there's more. Faux-shark's fin and xiao long bao are a delightful classic, but Chef Corey Lee continues to reimagine and redefine his nightly offerings. Dishes like pheasant gun-mandu or steamed eomuk of shellfish are worthy considerations, though the roasted quail is a standout. Presented whole tableside, the final presentation, glazed with maple syrup and soy sauce and paired with sweet potato crepinette and black truffles, is memorable. As is the steamed bun that arrives soon afterwards.

Boury

In their brick villa, Tim Boury and Inge Waeles have clearly puzzled, pondered and finetuned each detail from the attentive service and felicitous food-wine pairings to the fashionably stylish interior and the gorgeous patio and bar. The buzzy casual vibe is ample proof that perfection is not necessarily starched and stuffy. Chef Boury's painstaking recipes mingle classicism with creative peps and he cannot be equalled for his ability to enhance exceptional ingredients, particularly those from his region whose praises he frequently sings. His cuisine attains a pinnacle of high-flying virtuosity, whether by the complexity of flavours and textures or by a prodigious sauce that hits the spot every time. Light years from showy gimmicks, the focus is on authenticity and confidently allowing each ingredient to shout its name. Take for example his high-flying dish of mouthwatering calf's sweetbread sautéed in a beurre noisette, then in a casserole dish, flanked by crunchy croutons, a syrupy red wine reduction subtly perfumed with girolles and other mushrooms and black truffle marinated in madeira wine. Rich unctuous flavours steeped in refinement, consummate culinary mastery, a wealth of amusing nods and a naturally generous personality are all combined in a unique and truly marvellous dining experience.

Caprice

One of Hong Kong's most glamorous and elegant restaurants, Caprice also commands impressive harbour views and always delivers an amazing experience. With chef Guillaume Galliot at the helm, the kitchen excels at harmonious, high-calibre French fare – it features premium ingredients, demonstrates superb techniques and shows a mastery of flavours. Only prix-fixe menus are served. Check out the stunning wine list and dazzling selection of cheeses.

Casa Marcial

Chef Nacho Manzano Sánchez/ Esther Manzano

Ably assisted by two of his sisters (Esther often helps out in the kitchen while Sandra works front of house) and his nephew Jesús, Nacho Manzano invites us on a magical culinary voyage back to his origins, his roots, and the land of his birth, as he draws on the flavours of the Asturias region from a contemporary perspective. In this stunning, remote location surrounded by mountains, Casa Marcial is much more than a restaurant; it bears witness to the close bond the chef forged with his local environment during his childhood. Passion, respect, love and hospitality all contribute to a symphony of sensations on the à carte (featuring Casa Marcial's signature dishes) as well as the tasting menus (Nordeste "El Cachucho", Nordeste "El Fitu" and La Salgar), all of which focus on exquisite produce sourced in the Cantabrian Sea and zero-mile ingredients in a bid to support rural development. Standout dishes here include grilled teardrop peas with hake cheek and mushrooms, as well as the array of freshwater fish which are always cooked to perfection.

Casa Perbellini 12 Apostoli

Verona's quintessential historic and elegant restaurant, this is where Chef Perbellini, already two-starred at a previous location, achieved the coveted three stars. Expect a sumptuous, refined setting, rich with color and historical references, paired with extraordinary cuisine expressed through three tasting menus, with dishes also available à la carte. "Io e Silvia" showcases the chef's latest creations; choose "L'Essenza" for a vegetarian journey; while "Storie di Casa" presents the chef's signature dishes in a contemporary key. But there is yet another option: the chef's table, in effect a separate room with five intimate tables set amid the open kitchen, featuring a single menu and the exhilarating experience of dining among the cooks.

Cenador de Amós

Chef Jesús Sánchez Sáinz

Discover the secrets hidden in the Casa-Palacio Mazarrasa (1756), a mecca for foodies that certainly makes an impression and continues to evolve! The culinary experience begins with welcome drinks and appetisers in the glass-paned pavilion or on the terrace, and culminates in elegant dining spaces with a rustic yet modern feel. Always sporting his trademark cap, chef Jesús Sánchez runs the restaurant with the invaluable support of wife Marián Martínez, who is in charge of the front of house. He remains consistently loyal to local ingredients, seasonality and to a firm commitment to sustainability via his surprise Desde La Raíz menu, a heartfelt tribute to his natural surroundings, the sea, his Cantabrian identity and its history, and all the painstaking research that has gone into every bite. As an example, the sourdough bread baked on the premises always receives fulsome praise. We highly recommend taking a stroll through the small vegetable garden in the grounds and, if the idea appeals to you, enjoying tapas from the menu in the kitchen itself.

Chao Shang Chao (Chaoyang)

Upon arrival at this upmarket restaurant, diners step into a hallway lined with steeply priced dried fish maws. With years of experience in Hong Kong and Shanghai, Chef Cheung reimagines Chaozhou classics with sophistication and finesse. Braised fish maw with 30-year-aged dried radish is one of his proud creations – the lingering aromas of the radish lend the dish extra depth of flavour. Both the wine list and tea menu are packed with excellent choices.

Cheval Blanc by Peter Knogl

The name Peter Knogl goes hand in hand with French haute cuisine, which he produces here in the flagship restaurant of the over-300-year-old Grand Hotel Les Trois Rois. His cooking takes the form of extremely harmonious, mature and skilfully reduced creations that showcase his very own signature style. Well-defined flavours, subtle contrasts, perfect craftsmanship, no compromising on the quality of his ingredients… A case in point is the fantastic wild sea bass covered with finely spiced, crispy fried chorizo brunoise, served on a bed of subtly sweet julienned cucumber and accompanied by an elegant sauce based on wonderfully aromatic red peppers. The excellent food finds its perfect match in the stylish interior done out with fine antiques, glittering chandeliers and elegant fabrics, as well as the superbly organised and professional service team headed up by maître d' Giuseppe Giliberti and renowned sommelier Christoph Kokemoor! In good weather, enjoy an aperitif or digestif on the gorgeous terrace overlooking the Rhine.

Christopher Coutanceau

Chef Christopher Coutanceau

Overlooking the Plage de la Concurrence, the sign on the front of the restaurant says it all: "Christopher Coutanceau, chef and fisherman." Fishing here is a lifelong family passion, and Christopher takes it further by campaigning for sustainable methods and against waste. His sincere and unfussy cuisine, with its bouquet of marine scents, an invigorating ode to the Atlantic Ocean, is an extension of this commitment. The finest fish and seafood - turbot, sole, sea urchin - is prepared with care and imagination, while the modest mackerel or sardine is rendered sublime by the same devotion and technical skill. Those lucky enough to taste the scallop pithiviers (only in season!) will remember it forever. As for pastry chef Benoît Godillon's sweet creations, they achieve the perfect balance of lightness and indulgence. Service, under the direction of Nicolas Brossard, is precise and elegant. A restaurant worth the journey.

Cocina Hermanos Torres

Chef Javier Torres / Sergio Torres

Once over the threshold, a fascinating experience awaits at Cocina Hermanos Torres – one that transports guests to a world where time has stood still thanks to the magical setting and highly delicate Mediterranean cuisine that takes us away from our everyday lives. The Torres twins (Sergio and Javier) dreamt of incorporating their culinary microcosmos into the heart of the dining room, transforming the culinary experience into a true spectacle, hence the three cooking stations that dominate the centre of the room, around which tables are arranged beneath romantic "clouds" of light. The cuisine here is centred on a superb menu that invites guests on a gourmet journey extolling the very best seasonal and local ingredients, using them in such a way to extract maximum impact and flavour with a minimum of intervention. This includes standout dishes such as the cured squid with poultry consommé and caviar – a spectacular "sea and mountains" combination. The magnificent wine cellar here is overseen by no fewer than five sommeliers! If you wish to book a table for one you'll need to contact the restaurant ahead of time.

CORE by Clare Smyth

From the charming welcome to the last of the delicious petit fours, Clare Smyth's elegant Notting Hill restaurant offers a superb experience. Start with a drink in the delightful Whiskey & Seaweed bar, before choosing between an à la carte or two tasting menus. 'Core Seasons' features more recent seasonal creations, while 'Core Classics' includes Smyth signatures like 'Potato and Roe' and 'Lamb Carrot'. Throughout, the eye-catching dishes take outstanding ingredients and fashion them into beautifully balanced, skilfully composed dishes with supreme depth of flavour.

Da Vittorio

Now among the most celebrated restaurants in Italy, Da Vittorio has retained the warmth of its delightfully familial management. Both in the kitchen and in the dining room, members of the Cerea family are ever-present, and the dishes themselves speak to their talent for elevating top-quality ingredients into beautifully presented, deeply flavorful recipes, all in pursuit of a comforting, satisfying style of cooking. Generosity is another hallmark here, evident from the breadth of the offering! In addition to the à la carte menu, guests may choose from 4 tasting menus: "Gli esordi di papà Vittorio" (eight meat-based courses inspired by traditional recipes), "Dalla nostra campagna" (eight courses centered on vegetables from the estate garden and the Planet Farm), "Senza Confini" (twelve courses for a singular experience, guided by the chefs' unfettered creative freedom), "Nella tradizione di Vittorio" (eight courses featuring fish and shellfish, prepared with the freshest market arrivals). The finale is elevated further by a superb cheese trolley and an array of sucreries to close the meal on a high note.

Dal Pescatore

Chef Nadia e Giovanni Santini

Having held three Michelin stars since 1996 (an Italian record), this restaurant is now close to celebrating a century in business. Situated in the village of Runate, which lies in the countryside between Cremona and Mantova and has just a few dozen inhabitants, Dal Pescatore is run by an extraordinary couple who have transformed what was an old family inn into a temple of elegance and hospitality. Antonio Santini oversees the front of house, while his wife Nadia is at the helm in the kitchen, aided by sons Giovanni and Alberto. In a setting boasting an elegant mix of old and new, where space, light and colour combine to create an enchanting ambience, enjoy memorable dishes that have evolved over the decades, improving year after year without ever succumbing to modern trends so that the focus is always on flavour and the joy of good food. The superb roasts and braised dishes are prepared using meat sourced from Cascina Runate, while the local petit gris snails served with aromatic herbs and sweet garlic are equally delicious.

De Librije

Chef Nelson Tanate

De Librije is a culinary institution that has held three MICHELIN Stars since 2004. Today, artisanal local ingredients, a vegetable-forward approach, inventive techniques and the use of fermentation to create bright acidity have become commonplace, and that is thanks in part to the late Jonnie Boer. He was the most influential Dutch chef of his generation, whose life was cut tragically short. His distinctive style of cooking lives on, revered by the fantastic team at De Librije. This is bold cuisine that leaves a long-lasting impression. Pike-perch from the IJsselmeer, for example, is cooked until perfectly succulent, glazed with apple syrup that is not overly sweet, and topped with zolderspek (cured "attic bacon") that has been smoked in-house. A few well-thought-out vegetable garnishes and a beurre blanc made with Riesling round off this ode to the Dutch terroir. Diners tuck into their food in this extraordinary setting: the glass-covered courtyard of a former prison. Every detail is pitch perfect. From the tour of the kitchen to the private dining experience that completely immerses guests in the world of De Librije. Exemplary service from an attentive but discreet front-of-house team led by Thérèse, a consummate professional who knows which wine pairings will perfectly complement the flavours on your plate. In a word: sublime!

Disfrutar

This restaurant, which always has a waiting list, is characterised by the inventive spirit of the three chefs at the helm (Eduard Xatruch, Oriol Castro and Mateu Casañas) who have made creativity their watchword – clearly their time working alongside Ferran Adrià at El Bulli made a real impression! What's so special about this place? Firstly, the food itself is highly innovative, with the chefs playing with shapes, textures and flavours and exhibiting indisputable craftsmanship. In addition, a constant stream of innovations emerges from their laboratory, such as their "solid bubbles" or, even more remarkably, a "living table" that changes as the meal progresses (the latter experience is by prior reservation only). Choose between two tasting menus: Classic, featuring the restaurant's signature dishes (such as the multi-spherical pesto with smoked eel and pistachios); and Festival, which showcases its latest seasonal creations and has strong roots with the local area. A choice of superb wine pairings are also available, plus some incredible flavoured spirits, such as those with wasabi and sea urchin.

DiverXO

Galician lobster awakening on the beaches of Goa, drunk crabs partying in Jerez, the Minutejo del Agus... The hedonistic cuisine of Dabiz Muñoz is fun and irreverent in many details, and breaks the barriers of the gastronomic avant-garde to enter a highly personal dreamlike plane, inviting the diner to live a roller coaster of emotions. In his striking establishment they serve a unique tasting menu, called 'The Kitchen of the Flying Pigs', which takes you on a spectacular journey through the different cuisines of the world, with special emphasis on Asian fusion but with the regular use of Spanish products, which results in more recognisable flavours. Addressing issues such as invasive species or the Pyrenean ecosystem, the chef works without limitations, combining local ingredients with exotic seasonings. The experience can be complemented with a liquid menu, radical in concept and pure hedonism, which they have christened Metamorphosis!

El Celler de Can Roca

Chef Joan Roca i Fontané

2026 is already penned in ink as the 40th anniversary of the year in which the Roca brothers opened the doors of this famed restaurant. They describe themselves as an "equilateral triangle that encompasses the three sides of gastronomy" and like to say that their luck is down to the balance struck in a metaphorical "game of three players", with Joan in charge of savoury dishes, Josep as the sommelier and Jordi on dessert duty. Whatever their approach, the essence of their cuisine is to enable guests to experience enjoyment through their eyes, palate and every other sense as part of a spiral of sensations. Their cuisine, which always begins with spectacular appetisers as a tribute to their most emblematic dishes, is truly exceptional and is accompanied by a plethora of contrasts, memories and travel experiences, along with a continual commitment to the environment which sees them working with local ingredients, taking a stand against the challenges of climate change, and raising awareness. Be warned – there's a long waiting list!

Eleven Madison Park

Chef Daniel Humm presides over this temple of modern elegance with a zealous dedication to masterful precision. Nothing is out of place and everything is custom made, from the staff's suits to the handblown water vases. The menu's plant-based creations are a bold vision of luxury dining and elevates the concept to unparalleled heights. The freshly baked, delicately crisped vegan roll presented with faux butter is a magical creation. A quenelle of tonburi, mimicking caviar, plated with horseradish cream and accompanied by a radish tostada with a swipe of pumpkin seed butter is simply stunning. The ever-evolving Eleven Madison Park also offers diners the choice of supplementing their meal with a few animal protein courses.

Enoteca Pinchiorri

In the world of gourmet cuisine, Via Ghibellina is synonymous with Enoteca Pinchiorri – a legendary Italian restaurant housed in a splendid 17C palazzo. Opened in 1972 by Annie Féolde and Giorgio Pinchiorri, what was originally a simple wine bar with a kitchen has become one of the great Italian restaurants par excellence. The dining room is adorned with paintings and frescoes and boasts the type of historic elegance that is typical of Florence, while in the kitchen Riccardo Monco delights guests with his dishes which impress without becoming overly fussy or excessive, so that the intense flavours shine through and remain long in the memory. But the list of the people who make this restaurant great does not end here: Francesco Federici is responsible for the extraordinary desserts, while the elegant team front of house is supervised by Alessandro Tomberli, another important figure in the history of the Enoteca.

Enrico Bartolini al Mudec

In his Milanese restaurant, the headquarters of the Bartolini international galaxy, the great chef – far from taking a break – continues to craft new dishes alongside resident chef Davide Boglioli, always focusing on fullness and intensity of flavors. There's nothing overly cerebral, though you can delve into the layers, references, and echoes if you wish. Or simply enjoy the perfect balance of the results. There are two tasting options: "Best Of" and "Mudec Experience," but dishes can also be selected à la carte. During our last visit, we were particularly struck by the creaminess and harmony of the beetroot risotto with "Evoluzione" gorgonzola sauce. And speaking of cheeses, we recommend trying (off-menu) "Our Tasting of 5 Creative Cheeses," with rare and intriguing pairings. All of this is set on the third floor of Mudec, the Museum of Cultures, in a refined and elegantly contemporary lounge space.

Épicure

Le Bristol is the quintessence of luxury, from its spa suites and superb formal garden to its rooftop pool and dining area with Louis XVI furnishings, mirrors, and tall French windows looking out onto the greenery. In the kitchen of the flagship restaurant, Arnaud Faye errs towards minimalism with his light and refined preparations – a purity of flavours that does not preclude generosity in the dishes. The ingredients are of course excellent, the cooking techniques and temperatures flawless; the bread is made on the premises from heirloom wheat varieties, the sauces are light yet highly concentrated, and let's not forget the art-directed plating. The epitome of style!

ES:SENZ

From the get-go, the stage is set in grand style: Following a spectacular overture in the form of various aperitifs, an artisanal bread selection and amuse-bouches, Edip Sigl reveals why it is worth making the trip to dine at this restaurant in Das Achental hotel. He presents two incredible set menus: "Chiemgau pur" (devoted to the region) and "Chiemgau goes around the world" (a combination of local and international ingredients). Both feature modern creations that are complex but not overdone, highly refined and consistently elegant – think langoustine, artichoke, kumquat, pea, bisque, or the Sigl classic of saffron ice cream with fermented rosehip and pumpkin seed oil. In dishes such as the Miéral squab on the bone, the chef also proves he can deliver robust flavours. Diners are free to opt for six or eight courses, with the added bonus that sauces are left at the table to allow for second helpings. Expert service adds the finishing touch: approachable and courteous, pleasingly laid back and full of Bavarian charm, making the guest the true focus. Tip: Nab a table by the floor-to-ceiling windows of the elegant dining space and enjoy the view of the garden.

Evvai

It is rare to encounter a restaurant that expresses, without restraint, its chef's desire and passion for gastronomy, life, and nature — yet at Evvai, that is precisely what you will find! The concept of chef Luiz Filipe Souza, which successfully fuses Brazilian and Italian influences, yields dishes that are not only visually stunning but also brimming with skill, knowledge, and balance — it is remarkable how the chef manipulates temperatures as though they were simply another texture. The offering takes the form of a single tasting menu called Oriundi — a symbol of cultural exchange — beginning with delicate starters inspired by the colours of the Brazilian and Italian flags, before moving on to exquisite dishes such as the Moqueca branca, a refined white version of the classic Brazilian fish stew made with squid and pupunha palm heart, and the Bomba de vieira, a scallop creation that is a permanent fixture on the menu yet reinvents itself with every new edition. A curious detail? Each course is accompanied by illustrations drawn by the chef himself, which set the story of every dish in context.

Flocons de Sel

Emmanuel Renaut fell in love with Haute Savoie as a child, long before achieving his Meilleur Ouvrier de France title, and his predilection for Alpine produce is deeply ingrained (pike, char and whitefish from Lake Geneva, mushrooms and wild herbs, mountain cheeses). At times he has fun subverting the regional cooking that is expected of him – a case in point being his superb langoustines marinated in citron, caviar with zesty grapefruit and gentian roots. Plants are also given an increasingly important role in his cuisine. An enchanting high-altitude chalet at the summit of fine dining.

Forum

Co-founder and chef of this upmarket spot, the late Yeung Koon-yat – aka the "abalone king" – created the iconic Ah Yat braised abalone decades ago. To this day, it remains the speciality that attracts food-loving crowds from near and far. As well as the tender and flavourful abalone, classics such as pan-seared leopard coral grouper fillet and baked stuffed crab shell are nicely made. The extensive wine list showcases boutique wineries.

Frantzén

World-renowned Chef Björn Frantzén provides a truly immersive experience that you won't forget in a hurry at his uber-stylish restaurant. Ring the bell to enter, before enjoying an aperitif in the top-floor lounge while the day's ingredients are explained, then head to the dining room with its beautiful counter seating to witness the exceptionally talented chefs at work as they craft creative, perfectly executed dishes. The service works like clockwork to enhance the experience.

FZN by Björn Frantzén

With a simple ring of a doorbell, you are transported to an elevated dining experience set in what looks like someone's home. It starts in the Scandi-inspired sitting room for canapes and aperitifs; then, dinner takes place around an impressive open kitchen, where you are greeted by the chefs before service begins. An array of dishes showcases the blend of Asian and Scandinavian influences that make great use of the finest luxury ingredients, such as shellfish from the Norwegian Sea and turbot from Brittany. The team's craft and precision present a superb balance of flavour and texture seen across all the plates.

Geranium

The 8th floor of the Parken Stadium – home to F.C. Copenhagen and the Danish national team – is the unlikely setting for Rasmus Kofoed's luxurious, world-class restaurant that's in a league of its own. Panoramic park views are accompanied by around 15 meticulously prepared, beautifully presented courses, with each one as highly creative and impeccably precise as the last. Totally eschewing meat, the first-rate ingredients include biodynamic vegetables, foraged plants and berries, and seafood from non-endangered species. A stunningly stocked wine cellar rounds out the experience.

Gion Sasaki

In a teacher-and-student quest, Hiroshi Sasaki and his understudies vie to create the greatest flavours. Combining Sasaki's wealth of experience with the youthful sensitivity of his disciples, the restaurant builds a menu that surprises and delights, suffusing classic Japanese cuisine with fresh technique and imagination. The counter becomes a theatre that brings cooks and diners together, each playing their parts. The performances of 'Sasaki Kitchen Theatre', fun for eyes and tastebuds, have a presence that keeps the house packed night after night.