Results
New York City, United States
Atomix is where New York's Korean fine-dining conversation becomes precise, formal, and deeply contemporary. The counter format, illustrated course cards, and Junghyun Park's modern Korean cooking turn the meal into a study of accompaniment, sequence, and cultural translation rather than a conventional luxury tasting menu.
Bangkok, Thailand
Capella Bangkok places the urban-resort idea directly on the Chao Phraya, with 101 rooms, suites and villas arranged around river views, gardens, dining and wellness rather than tower-hotel spectacle.
New York City, United States
Eleven Madison Park is where New York fine dining's old signals of luxury meet a plant-based tasting-menu format built around provenance, restraint, and a serious wine program. Daniel Humm's kitchen carries major recognition, including OAD's 2026 North America ranking, La Liste scoring, Star Wine List inclusion, and Les Grandes Tables du Monde membership, but the more interesting story is how the room tests what luxury means without meat at the center.
New York City, United States
Le Bernardin New York reigns as the city's premier seafood destination, where Chef Eric Ripert's three-Michelin-starred artistry transforms ocean treasures into transcendent cuisine. This well-known Midtown institution has maintained The New York Times' four-star rating for over two decades, offering an unmatched fine dining experience centered on the philosophy that "the fish is the star."
Singapore, Singapore
Odette occupies a gallery-facing address inside the National Gallery Singapore, where Julien Royer's French Contemporary cuisine — shaped by Michel Bras training and seasoned by years in Asia — has earned three Michelin stars, a World's 50 Best top-25 ranking, and a 98-point La Liste score.
Los Angeles, United States
Providence is Los Angeles fine dining at its seafood end: formal, sustainability-minded, and built around Michael Cimarusti's long commitment to precise contemporary cooking. Its 2026 James Beard Award for Outstanding Hospitality and OAD North America ranking place it in the city's serious dining bracket rather than its casual seafood lane.
Tokyo, Japan
Sazenka sits in Tokyo’s rarefied Chinese dining tier, where high-heat technique is filtered through Japanese seasonality and formal restraint. Chef Tomoya Kawada’s room carries major recognition, including The Tabelog Award 2026 Gold, La Liste 2026 at 99 points, and placement on major Japan and Asia restaurant lists, making it a serious choice for diners tracking Chinese cuisine at Tokyo’s luxury end.
Tokyo, Japan
Sézanne brings Tokyo’s market-led French dining into a hotel setting with unusual precision: a 42-seat room, Daniel Calvert’s neo-French framework, and a wine program recognized by Star Wine List. Its credibility is broad rather than local only, spanning Tabelog Silver recognition, La Liste scoring, Opinionated About Dining placement, and membership in Les Grandes Tables du Monde.
Healdsburg, United States
Single Thread Farm sits at the point where Sonoma agriculture meets the discipline of Japanese multi-course dining. The Healdsburg restaurant carries three Michelin stars for 2025, La Liste 99 points for 2026, and a 2026 OAD North America rank of No. 4, with the farm, inn, wine program, and kitchen operating as one tightly controlled hospitality system.
Hong Kong, Hong Kong
The Chairman sits in Hong Kong's Cantonese dining conversation as a high-recognition counterweight to hotel luxury: ingredient-led, technically precise, and unusually disciplined in format. Its current awards profile includes Black Pearl three-diamond status, La Liste scoring, OAD Asia ranking, Star Wine List recognition, and a 2024 Michelin star, but the point is the cooking: Cantonese tradition sharpened through sourcing, wok control, and restraint.
Copenhagen, Denmark
Few restaurants in Europe ask as much of a guest as Alchemist. Set inside a former industrial space on Copenhagen's Refshaleøen peninsula, Rasmus Munk's project runs to 50 'impressions' across roughly seven hours, folding art installation, theatre, and ingredient-driven cooking into a single sitting. Two Michelin stars, a #8 ranking on the World's 50 Best list in 2024, and the #1 position on Opinionated About Dining's European ranking for two consecutive years place it in a tier with few peers.
Bangkok, Thailand
Sühring holds two Michelin stars and a position at number 11 on Asia's 50 Best Restaurants 2025, making it one of Bangkok's most decorated fine-dining addresses. Twin chefs Thomas and Mathias Sühring serve a modern German tasting menu from a restored 1970s villa in Chong Nonsi, drawing on fermentation, pickling, and curing techniques alongside a wine list of 715 selections weighted toward Germany, Austria, and Burgundy.
Singapore, Singapore
Among Singapore's French haute cuisine restaurants, Les Amis has held its position at the summit tier since 1994, earning three Michelin stars and a 2025 ranking of #28 in Asia's 50 Best. The wine programme, spanning 1,900 labels and 7,500 bottles across 13 countries, is among the more serious cellar operations in Southeast Asia. Prix fixe menus run from five to seven courses, with ingredients sourced predominantly from France.
Hong Kong, Hong Kong
Amber has held three Michelin stars continuously and ranked as high as #20 on the World's 50 Best Restaurants list, making it a fixed reference point for French Contemporary dining in Hong Kong. Chef Richard Ekkebus frames each structured meal around dairy-free technique, Japanese sourcing, and a sustainability program that now extends from rooftop herb cultivation to fermentation-led flavour building. The wine list runs to 11,000 bottles, with Wine Director Dirk Chen steering a Burgundy-weighted program.
San Francisco, United States
Saison belongs to the Bay Area's serious farm-to-table lineage, but its vocabulary is fire, coastal sourcing, and a dining room built around the kitchen rather than separated from it. Richard Lee's current era keeps the restaurant in San Francisco's high-end Progressive American conversation, backed by OAD, La Liste, James Beard, Relais & Châteaux, AAA, and World's 50 Best recognition.
Singapore, Singapore
Burnt Ends is Singapore’s benchmark for Australian barbecue, built around Dave Pynt’s command of wood fire and a room where the cooking is part of the tempo. Its recognition across Michelin, World’s 50 Best, OAD, La Liste, Black Pearl and Tatler places it in the city’s serious dining tier, but the appeal remains elemental: heat, smoke, meat, seafood and a kitchen that treats fire as a precise instrument.
Hong Kong, Hong Kong
Three Michelin stars, a La Liste score of 99 points, and a position at #18 in Asia's 50 Best — Caprice operates at the summit tier of French fine dining in Hong Kong. Chef Guillaume Galliot's menu draws on French regional sourcing, from Brittany lobster to Périgord veal, served against floor-to-ceiling views of Victoria Harbour inside the Four Seasons Hotel Central.
Tokyo, Japan
Narisawa is Tokyo's long-running argument for Japanese terroir through a French-informed lens: satoyama thinking, disciplined technique, and a room built for serious dining rather than spectacle. The 15-seat restaurant carries Michelin two-star recognition, Tabelog Silver status for 2026, La Liste scoring, and a history on the World's 50 Best Restaurants rankings, with pricing in the JPY 80,000–99,999 bracket for lunch and dinner.
Yountville, United States
Three Michelin stars and a Michelin Green Star since 2025, The French Laundry in Yountville operates a nightly tasting menu with reservations opening two months in advance. Chef David Breeden leads the kitchen under Thomas Keller's ownership, with a wine program spanning 3,000 selections across 22,000 bottles and a cellar weighted toward California, Burgundy, and Bordeaux.
Cartmel, United Kingdom
L'Enclume is the Cartmel dining room that turned the Cumbrian village into a serious stop on Britain's modern restaurant map. Simon Rogan's farm-led cooking belongs to the post-gastropub revolution: local produce, long tasting-menu discipline, and a rural setting treated with the ambition once reserved for city dining rooms.
San Francisco, United States
Quince sits in San Francisco’s Jackson Square at the formal end of the city’s Italian-Californian dining spectrum, with three Michelin stars, a Michelin Green Star, and deep farm sourcing behind the polish. Michael Tusk’s kitchen uses Northern Italian structure rather than red-sauce nostalgia, placing pasta, produce, and cellar depth in a conversation with Bay Area seasonality.
Girona, Spain
El Celler de Can Roca sits at the high-theatre end of Girona dining, where Catalan hospitality, progressive Spanish technique and the Spanish habit of shared anticipation are stretched into a formal tasting-menu language. Its three Michelin stars, 99-point La Liste score for 2026 and long history on The World's 50 Best Restaurants make it a benchmark for travellers comparing Girona with Barcelona, Madrid and the wider Iberian creative circuit.
Tokyo, Japan
Florilège sits at the intersection of French technique and Japanese seasonal thinking, operating from a single long communal table inside Azabudai Hills since late 2023. Chef Hiroyasu Kawate holds two Michelin stars and ranked 17th at Asia's 50 Best Restaurants in 2025. Dinner runs from ¥22,000 before service charge, with a plant-forward tasting menu and dedicated sommelier program.
New York City, United States
Jungsik New York helped move Korean fine dining in Manhattan from novelty to serious dining category. The TriBeCa restaurant links Korean structure and fermentation with contemporary tasting-menu technique, backed by James Beard recognition, La Liste scoring, Opinionated About Dining placement, and a cellar noted for Burgundy, Bordeaux, Champagne, California, Italy, and Germany.
Bangkok, Thailand
Potong places Bangkok's Thai-Chinese fine dining conversation inside a restored Chinatown pharmacy building, using a 20-course tasting format to translate wok heat, preserved ingredients, and Sino-Thai memory into a contemporary dining sequence. Chef Pichaya “Pam” Soontornyanakij's restaurant carries strong external recognition, including Asia's 50 Best Restaurants No.13 in 2025, La Liste 93 points in 2026, and OAD Asia ranking in 2026.
Dubai, United Arab Emirates
Trèsind Studio sits in Dubai’s high-spend Indian dining tier, where tasting-menu structure, spice technique, and theatre carry more weight than à la carte familiarity. Himanshu Saini’s 20-seat format has serious external validation: Michelin three stars in 2025, OAD Top Restaurants in Asia Ranked #2 in 2026, La Liste 93 points in 2026, and Tatler Best Middle East Restaurant of The Year 2025.
Tulum, Mexico
Ranked #67 on the World's 50 Best Restaurants list in 2025 and a consecutive Michelin Plate holder, Arca sits at km 7.6 on the Tulum-Boca Paila road and operates as a serious argument for the Yucatán Peninsula as a destination in its own right. Chef José Luis Hinostroza runs a micro-seasonal, open-fire menu rooted in Mexican ingredients and Mayan jungle surroundings, open nightly from 5 to 11 pm.
Tulum, Mexico
Ranked #67 on the World's 50 Best Restaurants list in 2025 and a consecutive Michelin Plate holder, Arca sits at km 7.6 on the Tulum-Boca Paila road and operates as a serious argument for the Yucatán Peninsula as a destination in its own right. Chef José Luis Hinostroza runs a micro-seasonal, open-fire menu rooted in Mexican ingredients and Mayan jungle surroundings, open nightly from 5 to 11 pm.
New York City, United States
Kabawa brings Caribbean cooking into New York City's tasting-menu conversation without sanding away its heat, generosity, or regional range. The counter-format restaurant from Paul Carmichael and Momofuku opened in March 2025 in the former Ko space, serving a three-course prix fixe with choices, extra side dishes, and recognition from the James Beard Foundation as a 2026 Best New Restaurant semifinalist.
Marrakech, Morocco
La Mamounia belongs to Marrakech’s grand-palace tradition: a city-wall address, expansive gardens, zellige, cedar, marble and a hospitality register shaped by nearly a century of international attention. Its current standing is backed by Condé Nast Traveler recognition, World’s 50 Best Hotels rankings, La Liste scoring and a 4.,476 reviews.
Aughton, United Kingdom
Moor Hall puts Aughton at the serious end of modern British dining, where the country-house restaurant has absorbed lessons from the gastropub era and pushed them into tasting-menu territory. Mark Birchall’s cooking is backed by estate-grown produce, in-house production, La Liste recognition and Star Wine List status, making the Lancashire address a northern counterweight to London-centric fine dining.
Sauternes, France
Château d'Yquem sits at the apex of Sauternes because the appellation’s fragile equation of mist, autumn sun and noble rot is rarely expressed with such market confidence.
Macau, Macau
Jade Dragon sits at the formal end of Macau's Cantonese dining culture, where high-heat technique, tonic soups and banquet-room polish meet casino-era luxury. Its recognition includes three Michelin stars, three Black Pearl diamonds, La Liste scoring and a 2026 Opinionated About Dining Asia ranking, placing it in the city's narrow upper tier for Cantonese fine dining.
Barcelona, Spain
Disfrutar is Barcelona’s high-concept progressive dining reference point: a restaurant built around technique, surprise, and the post-El Bulli evolution of Spanish avant-garde cooking. Its recognition, from Michelin to a World’s 50 Best Restaurants #1 ranking in 2024 and Guía Repsol 3 Soles in 2026, places it in the rare tier where the meal is judged against global creative counters, not local fine dining alone.
Mexico City, Mexico
Quintonil is one of Mexico City's defining modern Mexican dining rooms, with Jorge Vallejo's cooking placing native herbs, vegetables, masa, insects and local technique inside a contemporary tasting-menu format. Recognition includes Michelin two stars, Les Grandes Tables du Monde membership, La Liste 96 points for 2026, and a 2026 Opinionated About Dining North America ranking at No. 35.
San Francisco, United States
Atelier Crenn is San Francisco fine dining at its auteur end: Modern French technique filtered through California sourcing, seafood, vegetables, and the biographical poetry of Dominique Crenn. The restaurant carries Michelin three-star recognition and a 2026 OAD Top Restaurants in North America ranking, placing it in a rarefied bracket where provenance and precision matter more than luxury theater.
Atxondo, Spain
In a mountain village between Bilbao and San Sebastián, Asador Etxebarri has ranked among the World's 50 Best Restaurants continuously since 2008 and holds the title of Best Restaurant in Europe 2025. Victor Arguinzoniz cooks everything over live fire using custom-built grills and a pulley system of his own design, producing a tasting menu that runs to 14 courses and books out months in advance.
New Orleans, United States
Emeril's opened on Tchoupitoulas Street in 1990 and built a category of its own: New New Orleans cooking that placed Louisiana's produce at the centre of serious fine dining. Now holding two Michelin stars and a 2026 La Liste score of 92 points, the Warehouse District flagship operates under Chef E.J. Lagasse, whose tasting menu reframes the restaurant's founding classics through a lens shaped by Frantzén and Core by Clare Smyth.
London, United Kingdom
CORE by Clare Smyth sits at the formal end of London's Modern British movement, where the old promise of local produce has been pushed from pub comfort into tasting-menu precision. Clare Smyth's Notting Hill restaurant has La Liste 2026 recognition at 98 points, National Restaurant Awards Top 100 placement, Star Wine List accreditation, and a cooking style that gives British vegetables the same status usually reserved for luxury seafood and game.
