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Oslo, Norway
Campo Osteria opened on Bygdøy allé in the summer of 2025, bringing a neighbourhood Italian format to one of Oslo's quieter residential stretches. The kitchen deliberately sidesteps the red-sauce canon in favour of regional Italian cooking that rarely surfaces in Scandinavia. It sits in a city better known for New Nordic tasting menus, which makes its specific angle worth understanding before you book.
Mexico City, Mexico
A Michelin Plate-recognised seafood address in Roma Norte, Campobaja transplants the cooking of Baja California's fish camps to a two-storey space fitted with recycled boat timber and iron beams. The menu is built around sharing, moving from ceviches and aguachiles through to fish tacos, burritos, and grilled octopus. Chef Alejandro Zarate keeps the format honest: quality of product first, technique in service of that product.
Rome, Italy
Campocori operates inside the Chapter Hotel in central Rome as a deliberately nocturnal fine-dining room, designed by Tristan Du Plessis with a dark, atmospheric interior. Chef Alessandro Pietropaoli works across Roman, Italian, and international references, earning a Michelin Plate in 2024. At €€€ pricing, it sits a tier below the capital's starred hotel restaurants while occupying a similar occasion-dining register.
Fort Mitchell, United States
Camporosso sits on Dixie Highway in Fort Mitchell, Kentucky, a corridor where Northern Kentucky's dining and drinking scene has grown steadily more serious over the past decade. With the Cincinnati metro close across the river, the bar draws from a region that increasingly expects craft-focused programming alongside its casual roots. It occupies a position worth understanding before you cross the bridge.
San Francisco, United States
Campton Place occupies a defining address in Union Square at the Taj Campton Place hotel on Stockton Street, placing it among San Francisco's most formally positioned dining rooms. The restaurant has historically operated at the intersection of Indian-inflected technique and California ingredient culture, earning Michelin recognition that sets it apart from the city's broader fine-dining tier. Reserve well in advance; walk-ins at this level are rarely accommodated.
Barcelona, Spain
Can Bo occupies a storied building on Via Laietana, its Catalan Modernist interiors and 150-label wine cellar placing it firmly in the mid-tier tapas-and-wine category that sits between Barcelona's casual pintxos bars and its constellation of Michelin-starred tasting menus. The menu centres on ingredient-led sharing plates rooted in local Catalan produce, backed by wine pairings drawn from one of the more considered cellars in the Ciutat Vella neighbourhood.
Madrid, Spain
Can Bonet sits on Avenida de Menéndez Pelayo at the edge of Retiro, one of Madrid's most settled residential dining corridors. The address places it squarely in the neighbourhood-restaurant tier that Madrid does better than most European capitals: serious cooking without the performance overhead of the city's tasting-menu circuit. Lunch and dinner here operate on distinctly different rhythms, making the time of your visit a meaningful choice.
La Savina, Spain
Overlooking the water at La Savina's harbour edge, Can Carlitos brings a relaxed Mediterranean sensibility to Formentera's most accessible port village. The kitchen, overseen by Nandu Jubany of Can Jubany in Calldetenes, holds a Michelin Plate and moves between informal daily dishes and a structured tasting menu. At a mid-range price point, it sits in a different tier from Jubany's flagship but shares its commitment to precise, ingredient-led cooking.
Barcelona, Spain
Among Barcelona's oldest restaurants, Can Culleretes has anchored Catalan cooking in the Barri Gòtic since 1786, making it one of the longest-operating restaurants in Spain. Where the city's creative fine-dining scene chases novelty, Can Culleretes holds to the repertoire of traditional Catalan cuisine — stews, salt cod preparations, and game dishes executed with the consistency that only institutional continuity can produce.
Santa Eulària des Riu, Spain
Can Domo belongs to the quieter side of Santa Eulària des Riu dining: rural, produce-led, and more aligned with Ibiza’s inland rhythms than with beach-club theatre. Its 1 Sol recognition in Guía Repsol 2026 places it on Spain’s contemporary quality map without turning the meal into a formal grand-restaurant exercise.
Barcelona, Spain
Can Fabes on Carrer d'Aragó earned five consecutive placements on the World's 50 Best Restaurants list between 2004 and 2008, reaching as high as number 11 globally in 2006. Under chef Dean Parker, it represents a serious address for Catalan Spanish cooking in the Eixample district, where the culinary tradition of mar i muntanya and slow-fire technique sits within one of Barcelona's most architecturally coherent neighbourhoods.
Barcelona, Spain
Can Kenji occupies a corner of the Eixample grid where the neighbourhood's appetite for cross-cultural precision dining is most apparent. The address on Carrer del Rosselló places it within easy reach of Barcelona's upper creative dining circuit, and the kitchen operates in a register that rewards visitors who arrive with patience rather than hunger alone. Expect a format where the wine list carries as much editorial weight as the plates.
Santa Gertrudis De, Spain
Can Pau belongs to inland Ibiza rather than the beach-club version of the island: evening-led, rural in character, and recognised with 1 Sol in the Guía Repsol Soles 2026. Its Santa Gertrudis de setting makes it part of a dining map where produce, timing and local rhythm matter more than spectacle.
Vilanova i la Geltrú, Spain
Can Pizza has held its position on the Rambla Principal since 2014, building a reputation on long-fermented dough and sourced ingredients that earned it a place on the 50 Top World Artisan Pizza Chains 2025 list, ranked 15th globally. In a country better known for its avant-garde tasting menus, this Vilanova i la Geltrú original makes a credible case for serious pizza as a discipline in its own right.
Barcelona, Spain
Can Solé has occupied the same Barceloneta address since 1903, making it one of the neighbourhood's most enduring seafood houses. Under chef Mari Carmen Durán, the kitchen maintains a classical Catalan approach to fish and shellfish, earning an Opinionated About Dining Casual Europe recommendation in 2023. It sits in the mid-tier of Barcelona's seafood dining scene, where tradition carries more weight than technique-forward ambition.
Barcelona, Spain
Ranked #55 in Opinionated About Dining's Casual Europe list for 2025 (down from #30 in 2023), Can Valles is a Spanish kitchen on Carrer d'Aragó in Eixample that has earned sustained recognition in the city's casual dining tier. Under chef Sergi Blanco, the kitchen draws on Atlantic and Mediterranean seafood traditions, operating Tuesday through Saturday across two daily services.
Barcelona, Spain
Can Xurrades sits on Carrer de Casanova in Barcelona's Eixample, operating within a neighbourhood that has become a quiet proving ground for cooking that bridges Catalan market traditions with continental technique. For visitors working through Barcelona's serious dining tier, it represents a neighbourhood-scale alternative to the city's headline tasting-menu circuit.
Mexico City, Mexico
A Michelin Plate recipient for two consecutive years (2024 and 2025), Cana sits in the Juárez neighbourhood at the accessible end of Mexico City's contemporary dining tier. The kitchen applies global technique to Mexican ingredients, positioning it between the neighbourhood's casual cantinas and the $$$$ flagship tables on the Roma–Polanco axis.
València, Spain
The room runs busy most nights, the format is informal, and the kitchen's vegetable-forward approach gives the wine list a different set of demands than the city's more protein-centred addresses.
Grosseto, Italy
Holding a Michelin Plate for 2024 and 2025, Canapone on Piazza Dante Alighieri anchors Grosseto's mid-tier dining scene with a menu rooted in Maremma's land and coastal larder. The kitchen moves between fish and meat with equal confidence, sourcing from the surrounding territory rather than importing prestige ingredients. The adjacent Osteria Canapino handles the same address at a more informal register.
Marbella, Spain
Candeal brings Castilian culinary instincts to the heart of Marbella's old quarter, operating from a bodega-style space on Plaza Blas Infante. Chef Pablo Rebollo's creative Mediterranean menu weaves fermented foods, pickled preparations, and game dishes with subtle nods to Valladolid, anchored by house-baked breads made daily from organic Candeal flour. Three tasting menus — including a lunchtime Mercado option — earned the restaurant a Michelin Plate in both 2024 and 2025.
Mahón, Spain
Opposite Mahón's fish market, Candela operates as a pared-back bistro where Mediterranean market cooking meets carefully placed international inflections. The kitchen leans on whatever the Mercat des Peix is moving that morning, producing dishes like escarole buñuelos and a hazelnut praline cannelé that sit between Menorcan tradition and contemporary technique. It shares a terrace with tapas bar Augustín next door.
Barcelona, Spain
On Carrer del Parlament in the Sant Antoni pocket of L'Eixample, Candela en Rama occupies a position that Barcelona's wine-forward dining scene has been quietly building toward for years. The address places it among the neighbourhood's most considered wine bars, where cellar depth and curation matter more than spectacle. A reference point for those tracing the city's shift toward producer-driven, low-intervention pours.
Houston, United States
Candente brings Tex-Mex to the Michelin conversation in Houston's Montrose corridor, earning Michelin Plate recognition in both 2024 and 2025. For a regional cuisine that rarely attracts this level of critical attention, that sustained recognition carries editorial weight.
Miami, United States
Candles is the al fresco dining room aboard the Star Pride, where white tablecloths, votive candlelight, and the fading colours of an open-deck sunset frame a menu built around premium steakhouse cuts and fresh seafood. The 40-ounce Linz Heritage Angus tomahawk and Moroccan-glazed shrimp anchor the card. Advance reservations are required, and the setting runs best under clear skies off the Miami coast.
Lahaina, United States
Cane & Canoe at Maui's Montage Kapalua Bay brings Polynesian fusion to the west Maui shoreline, grounding its menu in locally sourced ingredients from farms like Kula Country Farms. Breakfast runs seven days a week, Sunday brunch adds live jazz and a bloody Mary bar, and the piano bar pours handcrafted tropical cocktails from 5 p.m. Currently undergoing renovation while remaining open to guests.
Dallas, United States
The kitchen works within the discipline of wood-fired technique, a format that rewards coordination between the line, the floor, and the bar. For Dallas pizza at this address, the operational model is as much the story as the dough.
Kyoto, Japan
Canele is a compact Nakagyo cafe, sweets and bar address near Kyoto Shiyakusho Mae, selected for Tabelog Cafe WEST 100 in 2025. Its appeal sits in Kyoto’s quieter afternoon economy: small rooms, measured service, takeaway flexibility and a price tier that keeps the focus on craft rather than ceremony.
Edinburgh, United Kingdom
Positioned on the Royal Mile at the foot of Edinburgh Castle, Cannonball is a Contini family-owned restaurant that takes Scottish larder produce seriously. Battered Peterhead haddock, East Coast lobster, and braised beef featherblade sit alongside garden-grown vegetables and Scottish-patriot cheeses. A whisky bar next door rounds out an experience grounded in regional identity rather than tourist shorthand.
Atlanta, United States
Canoe occupies a prominent position among Atlanta's established fine-dining addresses, recognized by Star Wine List with a White Star distinction for its wine program. Situated along Paces Ferry Road in the Vinings area, the restaurant draws a serious dining crowd and has maintained relevance inside a city whose restaurant scene has grown considerably more competitive over the past decade.
Waimea, United States
CanoeHouse belongs to the Kohala Coast style of resort dining where the setting matters, but the sharper story is ingredient geography: island-grown produce, Pacific seafood, and a menu shaped by Hawaiʻi’s position between local farms and ocean routes. For Waimea travelers, it reads as a more polished counterpoint to the town’s casual beer, barbecue, and market-driven dining culture.
Luxor, Egypt
Canopus Restaurant brings Luxor’s West Bank dining into a generous Middle Eastern buffet format, with Mediterranean, Levantine and Arabic influences carried through hummus, kebab, kofta, shawarma and ful medames. Chef Hussein Gaber’s kitchen is strongest when read as a local-terroir proposition: nearby farms feed a menu built around familiar regional forms rather than imported luxury signals.
Mandaluyong, Philippines
Cantabria by Chele Gonzalez holds a Michelin Plate (2026) and sits inside The Westin Manila in Ortigas Center, placing it within Mandaluyong's tightest tier of hotel dining. The kitchen draws on Spanish culinary tradition filtered through a Filipino lens, a combination that reflects the broader evolution of Metro Manila's fine-dining scene. Booking ahead is advised for anyone treating this as a serious meal destination.
Waitsfield, United States
Canteen Creemee gives Waitsfield’s casual food culture a serious signal: Charlie Menard earned a 2025 James Beard Award semifinalist nod for Best Chef: Northeast, placing a small Vermont address inside a regional conversation usually dominated by larger dining markets. Read it through sourcing and seasonality rather than formality; the appeal is rural Vermont food logic sharpened by national recognition.
Perth, Australia
Canteen Pizza sits on Ardross Street in Applecross, south of the Swan River, with a wine list that draws serious attention for its Chardonnay and Pinot Noir selections, chilled reds, rosés, and skin-contact pours from Australia and Europe. The format pairs casual pizza with a drinks program that punches well above the neighbourhood norm.
Osaka, Japan
Below Umeda’s station-side retail flow, Cantegrande Curry San hiroba ten belongs to Osaka’s practical curry culture: quick, urban, and judged by repeatability rather than ceremony. Its Tabelog Curry WEST 100 selection in 2024 places it among Kansai curry addresses with enough local traction to matter, especially for travellers mapping serious eating between trains and department-store floors.
Samobor, Croatia
Cantilly Garden Restaurant in Samobor serves contemporary Croatian Mediterranean cooking with local sourcing, an extensive wine list, and a garden setting for leisurely lunch or dinner.
Auxerre, France
On the quayside at 4 Quai de la Marine, Cantina occupies a stretch of Auxerre's riverfront that has quietly become one of the town's more interesting dining corridors. The address places it within walking distance of the cathedral quarter, and the setting frames a style of eating that fits the broader shift in provincial Burgundy toward relaxed, produce-driven formats. A direct booking option for visitors exploring the Yonne valley.
Kuwait City, Kuwait
Opened in November 2023 in Kuwait City's Shuwaikh Industrial district, Cantina brings Mediterranean cooking with an Italian focus to a dining scene hungry for it. The project comes from chef Basmah Marouf, whose tenure as executive chef at Madison Heig established her credentials at the sharper end of the city's restaurant circuit. The result is a room that reads as warm and considered rather than showy.
Sifnos Island, Greece
Sitting above the medieval village of Kastro on Sifnos, Cantina has built its reputation around two non-negotiable commitments: sustainability and local sourcing. The setting alone, overlooking the Aegean from one of the Cyclades' most historically layered villages, sets the scene for food that reads as an argument for why island ingredients deserve the attention they're getting across Greek cuisine right now.
Örebro, Sweden
Cantina N3 occupies a corner of Örebro's compact dining scene at Näbbtorgsgatan 3, where the city's appetite for ingredient-led cooking meets a format that sits closer to neighbourhood cantina than formal restaurant. In a city that punches above its size for serious cooking, it belongs to the tier of addresses worth planning around rather than stumbling into.
Milan, Italy
A few steps from the Duomo, Cantina Piemontese has held its position as one of Milan's most consistent addresses for Piedmontese cooking — a regional tradition that travels well to a city that otherwise pushes hard toward reinvention. The room reads as a working trattoria rather than a heritage set piece, and the kitchen stays grounded in the ingredient logic that defines cucina piemontese at its most disciplined.
Crozon, France
Cantine et Canons serves French Market Bistro cooking with local sourcing, an extensive wine list, natural wine, and a Michelin Plate in 2026.
Florence, Italy
Cantinetta Antinori occupies the ground floor of the Palazzo Antinori on one of Florence's most quietly commanding piazzas, operating as the public dining room of one of Tuscany's oldest wine dynasties. The menu holds close to Tuscan tradition, and the wine list draws directly from Antinori estate production across multiple regions. It is the kind of address that rewards the visitor who already knows what they want.
London, United Kingdom
The London outpost of Florence's historic Cantinetta Antinori brings the weight of a Tuscan wine dynasty — in operation since the 12th century — to Knightsbridge. The kitchen turns out direct Tuscan cooking: hearty, ingredient-led, and priced at the mid-upper register (£££). A Michelin Plate in 2025 confirms its standing as a serious, if understated, address in London's Italian dining scene.
Amarante, Portugal
Canto Redondo gives Amarante’s bistro tradition a contemporary reading: local ingredients, Portuguese recipes, and a lighter creative hand rather than formal fine-dining ceremony. Chef Emiliano Savio’s kitchen fits a city where river-town hospitality, Minho produce, and Douro-adjacent wine culture meet at the table.
Shanghai, China
Canton 8 gives Shanghai’s Cantonese scene a dim sum-focused address with a 2026 Asia Recommended listing and chef Jie Ming Jian attached. The appeal is less about spectacle than craft: steamed, folded, portioned Cantonese cooking in a city where regional Chinese dining competes with international tasting-menu culture.
Shanghai, China
Canton Disco brings Cantonese cooking to the heart of Nanjing Road East, earning a Michelin Plate in 2024 at a mid-to-upper price point for Shanghai's competitive Chinese dining scene. The kitchen works within the Cantonese tradition, where ingredient quality and preparation discipline carry more weight than theatrical flourish.
Washington DC, United States
Canton Disco brings modern Chinese barbecue to Washington DC's Navy Yard neighbourhood, working the space between Cantonese roasting tradition and American smoke culture. Located at 1025 1st St SE, the restaurant sits within a dining corridor that has grown sharply in ambition over the past decade. The kitchen's focus on Chinese barbecue technique makes it a distinct reference point in a city still developing its Chinese dining tier.
Taguig, Philippines
Canton Road holds a Michelin Plate recognition (2026) and occupies the third level of at the Fort in Taguig's BGC district. The address places it inside one of Metro Manila's most-watched dining corridors, where the format and pacing of the meal carry as much weight as the food on the plate. It sits in a tier of hotel-anchored restaurants that compete on consistency and ritual as much as on any single dish.
Kobe, Japan
A long-running Cantonese address on Kobe’s Tor Road corridor, Canton Ryori Chinese Shuka Toa rodo ten belongs to the city’s old-guard Chinese dining tradition rather than the newer tasting-menu circuit. Its Tabelog 100 Chinese WEST 2026 selection, 1981 opening date, 80-seat scale, and known dishes such as chilled shark fin and black pepper lobster place it in a category built for regulars, family tables, and repeat orders.
Osaka, Japan
A Cantonese and dumpling address in Nishi-Umeda with a Tabelog Chinese WEST 100 selection for 2026, Canton Ryori Minsei Hiruton puraza uesuto ten sits in Osaka’s practical, repeat-driven Chinese dining tier rather than the theatrical end of the city’s restaurant scene. The draw is not novelty; it is a room built for regular use, group meals, family tables, and a wider drinks program than many casual Chinese counters.
Tokyo, Japan
Cantonese cooking here meets the editorial rigour Tokyo's top dining tier demands.
San Juan, Puerto Rico
Canvas Restaurant occupies a Miramar address at 601 Av. Miramar that places it squarely in San Juan's most concentrated corridor of serious dining. The kitchen works within Puerto Rico's evolving fine-dining conversation, where Caribbean ingredients meet continental technique. For visitors tracking the island's culinary identity beyond the tourist circuit, it belongs on the shortlist alongside the city's other destination tables.
San Jacinto, United States
Canyons Steak House sits along Soboba Road in San Jacinto, earning a 3-Star Accreditation from the World of Fine Wine & Lifestyle Awards — a signal that places it above the regional average for a city where serious dining options remain selective. For the Inland Empire visitor weighing where to eat well, it represents a credible address in a market that rewards knowing where to look. See our full San Jacinto restaurants guide for broader context.
Sapporo, Japan
Cao★ Manga ai brings Thai cooking into Sapporo’s late-night Susukino orbit, a compact counter-led room with Tabelog Asian cuisine / Ethnic cuisine EAST “Tabelog 100” selections in 2022, 2023, and 2024. Its appeal sits in the gap between Hokkaido’s high-spend dining circuit and the city’s sharper casual restaurants: small scale, low tariff, and enough recognition to require planning.
Cap Estate, St Lucia
Cap Maison Resort & Spa occupies the northern tip of St Lucia's Cap Estate, where a private sandy beach meets tropical gardens and turquoise Caribbean water. The kitchen, led by Chef Craig Jones, works in a Caribbean Fusion register that places local ingredient traditions alongside broader technique.
Alaior, Spain
Cap Menorca occupies a 70-acre coastal estate at Sa Mesquida, where the wild northern shoreline of Menorca sets the terms for everything that follows. A Relais & Châteaux member property with suites opening onto private gardens and pool terraces, it places Spanish cuisine under chef Nico Ball against one of the Balearics' least developed stretches of coastline.
St Augustine, United States
Cap's on the Water is a wine bar and restaurant in St Augustine, Florida, recognized by Star Wine List with a White Star designation since August 2022. Set along the water in a city where Old World history meets Gulf Coast produce, it occupies a corner of the local dining scene where wine programming and waterside setting intersect. For visitors mapping St Augustine's dining options, it warrants a place on the itinerary.
Stockholm, Sweden
On Roslagsgatan in Stockholm's Vasastan district, Capannone occupies the territory where Italian structure meets Nordic produce — a positioning that separates it from the city's Michelin-chasing fine-dining tier and the direct trattoria circuit alike. Where Stockholm's top tables increasingly operate through tasting menus and advance booking queues, Capannone reads as a different kind of proposition: ingredient-led, European in technique, and grounded in the character of the street it sits on.
Pompei, Italy
Capasanta brings sea-driven modern cooking to the shadow of Pompei's famous shrine, with chef Paolo Del Giudice turning Gulf of Naples ingredients into precise, contemporary plates. The minimalist marine-inspired space suits the cooking's register: focused, clean, and ingredient-led. Crudo selections and scallops wrapped in lardo with spring pea purée and buffalo stracciatella are the signatures to know before you sit down.
Wallace, Canada
The Cape Cliff Dining Room at Fox Harb'r Resort sits on Nova Scotia's Northumberland Shore, where the kitchen draws from one of Canada's most productive coastal larders. Recognised by Star Wine List with a White Star in December 2021, the dining room occupies a tier of resort restaurants where sourcing proximity and wine program depth define the offer. For travellers in rural Nova Scotia, it represents a serious dining option well outside the province's urban centres.
Weligama, Sri Lanka
A Relais & Châteaux property perched above the Indian Ocean on Sri Lanka's southern coast, Cape Weligama pairs private beach access and water sports with a coastal Sri Lankan kitchen under Chef Egon Heiss. The setting frames the food: spice-forward cooking built on the flavours of the surrounding sea and land, with modern technique applied without erasing the regional character.
Bristol, United Kingdom
A Stokes Croft neighbourhood diner that punches well above its surroundings, Caper and Cure pairs seasonal, technique-led cooking from a Menu Gordon Jones alumnus with a genuinely relaxed atmosphere and a wine list worth taking seriously. Fixed-price lunches represent strong value, while the recently added chef's table makes it a credible option for private dining in one of Bristol's most characterful postcodes.
Zürich, Switzerland
Capet sits on Bertastrasse in Zürich's Kreis 3 district, recognised by Star Wine List with a White Star designation since November 2025. It rewards guests who treat the wine selection as part of the ritual rather than an afterthought.
San Francisco, United States
A Chinatown institution on Clay Street, Capital has operated since the 1980s and found renewed purpose under owner Samantha Lo, who took over in 2007 and sharpened a 100-item Cantonese menu around what has become one of San Francisco's most discussed fried dishes: salt-and-pepper wings with a shatter-crisp crust that carries across a room. Direct, unfussy, and consistent.
Pretoria, South Africa
Capito in Hazelwood, Pretoria, has built a following on two fronts: a kitchen rooted in traditional Italian cooking and a wine list that earns as much attention as the food. Located on the corner of Pinestar and 18th Street, it occupies a tier of Pretoria dining where the by-the-glass selection and the pasta course are given equal seriousness. A reliable address for Italian fare in a city where the category is competitive.
Malfa, Italy
Set among Malvasia vineyards on the volcanic island of Salina, Capofaro is a Relais & Châteaux property where the kitchen's emphasis on terroir-driven cooking connects directly to the island's agricultural identity. Under Chef Nicolas Rondelli, the restaurant translates Aeolian pantry ingredients into a format that sits outside mainstream Sicilian dining.
Atlanta, United States
Capolinea sits in Atlanta's Vine City corridor at 159 Northside Drive, occupying a position in the city's fine-dining tier where wine program depth and editorial curation tend to define the experience as much as the kitchen. Comparable in ambition to Atlanta's leading tasting-menu addresses, it draws a crowd that arrives with a bottle in mind as much as a dish.
Corvara in Badia, Italy
In Corvara in Badia, Cappella Restaurant occupies the quieter, more grounded end of the Alta Badia dining spectrum, anchored by Italian Alpine cuisine and a kitchen that has earned recognition for its expression of local terroir. Chef Paul Mittermair draws on the valley's produce and traditions to shape a menu that reads as a record of place rather than performance.
Cologne, Italy
Set within the storied walls of the Cappuccini resort, Cappuccini Cucina San Francesco marries historic grandeur with a refined, contemporary culinary vision. White damask linens, candlelit tables, and an atmosphere steeped in monastic serenity create a stage for modern Italian cuisine that nods to tradition while embracing creative flair. Driven by the season’s leading ingredients, each plate reveals precision and restraint, polished by a wine list that pays homage to Franciacorta’s illustrious sparkling heritage alongside a notable selection of champagnes. For informed travelers, this is a quietly luxurious dining experience—intimate, polished, and deeply rooted in place—where craftsmanship, sense of time, and terroir harmonize in every detail.
Lo Barnechea, Chile
Nel cuore di Santiago del Cile, in una delle zone più vive e contemporanee della città, Capri si è affermata come uno degli indirizzi di riferimento per la pizza italiana. Qui si respira un equilibrio ben costruito tra identità mediterranea e sensibilità locale, in un ambiente dinamico e curato. La proposta ruota attorno a una pizza d’impronta italiana, realizzata con ingredienti di qualità, tra cui spiccano diverse eccellenze DOP provenienti dall’Italia, affiancate da prodotti cileni selezionati e, in alcuni casi, lavorati direttamente in pizzeria, come il prosciutto cotto. L’impasto risulta ben eseguito, digeribile, con un morso piacevole e una bella masticabilità. Gli antipasti aprono il percorso con buoni spunti, pur mostrando qualche imprecisione tra descrizione e servizio. Completa l’esperienza una bella carta dei vini, con etichette cilene e italiane ben selezionate, insieme a una proposta beverage ampia che rafforza l’identità del locale anche come risto-bar. Capri è oggi una tappa solida per comprendere l’evoluzione della pizza contemporanea in Cile. In the heart of Santiago, Chile, in among the more lively and contemporary areas of the city, Capri has established itself as a reference point for Italian pizza. Here, there is a well-crafted balance between Mediterranean identity and local sensitivity, in a dynamic and well-kept environment. The proposal revolves around an Italian-style pizza, made with quality ingredients, including several DOP excellences from Italy, alongside selected Chilean products and, in some cases, processed directly in the pizzeria, such as cooked ham. The dough is well executed, digestible, with a pleasant bite and a nice chewiness. The appetizers start the journey with good ideas, although showing some inaccuracies between description and service. Completing the experience is a great wine list, with well-selected Chilean and Italian labels, along with a wide beverage proposal that reinforces the identity of the place as a restaurant-bar. Capri is now a solid stop to understand the evolution of contemporary pizza in Chile.
Shanghai, China
Capri By Bottega brings certified Italian pizza culture into Shanghai’s Xintiandi orbit, with a Gambero Rosso three-slice pizzeria designation giving it a clear credential in a city crowded with casual Italian rooms. The appeal is less about novelty than calibration: dough, heat, sourcing discipline, and a room suited to Shanghai’s polished all-day dining habits.
Augusta, Italy
In a city better known for its petrochemical industry than its restaurants, Capriccio represents a genuine shift in Augusta's dining expectations.
Kralendijk, Sint Eustatius
Capriccio Ristorante on Kaya C.E.B. Hellmund brings Italian table traditions to Kralendijk's compact dining scene, recognised by Star Wine List with a White Star distinction in December 2023. On an island where serious wine curation is rare, that recognition places it in a distinct tier among Bonaire's restaurants. A reference point for visitors prioritising the glass alongside the plate.
Rio de Janeiro, Brazil
Se la pizzeria all’incrocio storico di Ipanema resta un punto di riferimento, la nostra visita alla sede di Jardim Botânico è stata una rivelazione: prendetevi una sera e andate a visitarla. Le ragioni per innamorarsi della Capricciosa sono innumerevoli. Nonostante sia un locale dai molti coperti, regnano cortesia e professionalità, un esempio di accoglienza per l’intera Rio de Janeiro. È una macchina perfetta, dove il servizio non perde mai un colpo. Ma la vera magia sta nella completezza dell’offerta. C’è il celebre buffet, certo, ma qui tutto è elevato all’ennesima potenza: dai primi piatti ben eseguiti fino ad una interessante carta dei dessert. E poi, naturalmente, c’è la pizza. Una pizza che riesce a farsi notare anche in una offerta buona e vasta come in questo caso. Solida e impeccabile, a ricordare che qui, come nella sede di Ipanema, la bandiera italiana sventola più alta che mai. The reasons to fall in love with Capricciosa are countless. Despite being a restaurant with many tables, courtesy and professionalism reign, setting an example of hospitality for the entire Rio de Janeiro. It is a well-suited machine, where the service never misses a beat. But the real magic lies in the completeness of the offer. There is the famous buffet, of course, but here everything is taken to the next level: from well-executed first courses to an interesting dessert menu. And then, of course, there is the pizza. A pizza that manages to stand out even in a good and vast selection like in this case. Solid and polished, reminding us that here, as in the Ipanema location, the Italian flag flies higher than ever.
Redlands, United States
A Star Wine List White Star recipient on Redlands' East State Street, Caprice Cafe has earned attention from wine-focused editorial circuits for a program that punches above what the Inland Empire typically delivers. The cafe sits in a downtown corridor that has grown quieter and more considered than its San Bernardino neighbors, and the wine recognition signals a kitchen and cellar operating with more deliberate sourcing than the local norm.
Buenos Aires, Argentina
Caprichito reads Buenos Aires’ current appetite with unusual clarity: less small-plate choreography, more generous Italo-Argentine comfort built around meat, cheese, pasta, and the shared table. Opened in Palermo Hollywood in October 2025, the 85-cover room links the Santoro sisters’ pizza pedigree with chef-butcher Emiliano Belardinelli’s handling of familiar Porteño staples.
Kunigami-gun, Japan
Captain Kangaroo gives Motobu’s burger scene a serious benchmark: a Tabelog Hamburger 100 selection for 2022, 2024, and 2026, with a 3.72 score and a casual ocean-view setting. It works as an Okinawa road-trip lunch rather than a formal destination meal, especially for families and travelers comparing local beef, pork, and resort-area dining at different price tiers.
