Results
Moscow, Russia
Acapella Restaurant belongs to the quieter side of Moscow dining: less about spectacle, more about how a central restaurant can read the city through produce, seasonality, and a measured room. With little public framing around chef, awards, or fixed format, it is best approached as part of Moscow’s broader ingredient-led conversation rather than as a trophy booking.
Glendale, United States
A Glendale fixture at 722 N Pacific Ave, Acapulco sits inside the city's broad Mexican dining tradition, where casual-format restaurants carry serious regional ambition. The address places it in a corridor where Armenian-inflected dining culture meets longstanding Latin American presence, making the meal a study in how Glendale absorbs and reframes culinary influence from multiple directions.
La Tranche Sur Mer, France
On La Tranche-sur-Mer's central square, Accalmie occupies a position that most Atlantic coastal towns in the Vendée struggle to fill: a dining room that takes the surrounding coastline seriously as a larder, not just a backdrop. The restaurant draws from a stretch of the French Atlantic where tidal patterns, salt marshes, and seasonal fishing rhythms shape what arrives on the plate. A considered choice for visitors who come to this stretch of coast for more than the beach.
Moscow, Russia
Accenti occupies a quiet lane off Prechistenka in Moscow's historic Khamovniki district, bringing Italian culinary tradition to one of the city's most architecturally layered neighbourhoods. The address at Kropotkinskiy Pereulok places it within walking distance of the Cathedral of Christ the Saviour and the Pushkin State Museum of Fine Arts, giving it a cultural gravity that shapes the dining crowd as much as the kitchen does.
Arcugnano, Italy
In the Colli Berici hills south of Vicenza, Acchiappagusto occupies a stretch of territory where the kitchen's relationship to its surrounding farmland defines the cooking as much as any technique. The address alone — a quiet lane in Arcugnano — signals that the draw here is rooted in place rather than prestige. Seek it out as part of any serious survey of the Veneto's ingredient-led dining scene.
Fort Collins, United States
Ace Café sits on South College Avenue in Fort Collins, a corridor where casual dining, campus traffic, and Old Town footfall overlap. With no public awards, chef, cuisine, or pricing details listed, the useful read is contextual: treat it as a local café-format stop and judge it against the city’s broader appetite for approachable, ingredient-led cooking rather than destination tasting-room formality.
Denver, United States
Ace Eat Serve at 501 E 17th Ave in Denver's Uptown neighborhood sits at an intersection that few venues attempt: serious Asian-influenced small plates alongside a full-service ping-pong hall. The format draws a broad crowd from the Capitol Hill corridor, pairing shareable food with a built-in social ritual that makes the dining pace distinctly its own.
San Francisco, United States
Ace Wasabi sits on Steiner Street in San Francisco's Marina District, occupying a space that has long attracted a neighborhood crowd drawn to casual Japanese-American formats in a lively, unfussy room. The address places it squarely in one of the city's most walkable dining corridors, a useful counterpoint to the formal tasting-menu scene that defines San Francisco's upper tier.
New York City, United States
Ace's Pizza at 637 Driggs Ave sits in the heart of Williamsburg, Brooklyn, where New York's slice culture intersects with a neighbourhood that has spent two decades renegotiating what casual dining means. Against a borough full of wood-fired experiments and imported Italian flour evangelism, Ace's occupies a specific coordinate in that conversation — one worth locating before you arrive.
San Antonio, United States
Acenar occupies a prominent corner on East Houston Street in downtown San Antonio, where Tex-Mex tradition meets a more technically considered kitchen approach. The address places it within walking distance of the River Walk's main corridor, making it a logical stop for visitors moving between the city's historic core and its dining strip. The kitchen works within the Tex-Mex canon while drawing on broader technique.
Maplewood, United States
Acero occupies a well-worn address on Manchester Road in Maplewood, Missouri, where the suburb's compact dining scene has quietly built a reputation that punches above its zip code. The room has the settled confidence of a neighborhood restaurant that knows exactly what it is — and that clarity, in a dining culture saturated with concept-forward noise, carries its own authority. For the full picture of Maplewood's table, see our city guide.
Sydney, Australia
A Padstow address on Sydney's south-western fringe, Aces Ocean Foods sits in a neighbourhood where ocean-sourced cooking draws a loyal local following rather than a tourist circuit. The format and menu specifics reward direct investigation, making it a reference point for those mapping seafood-focused dining beyond the harbour foreshore.
Modena, Italy
The Giusti acetaia on Strada delle Quattro Ville in Modena has operated continuously since 1605, making it one of the oldest documented producers of traditional balsamic vinegar in the Emilia-Romagna region. The estate produces aceto balsamico tradizionale under the disciplined DOP protocols that distinguish aged Modenese vinegar from its mass-market imitations. A visit here is as much about understanding an ingredient as it is about dining.
Berlin, Germany
On the Kurfürstendamm, Ach Niko Ach occupies a stretch of Berlin's most storied shopping boulevard and brings a collaborative kitchen ethos to the city's upper-tier dining scene. The restaurant positions itself within Berlin's serious fine dining tier alongside names like Rutz and FACIL, with a front-of-house and culinary team working in close alignment. Booking ahead is advisable for any visit to this part of the Ku'damm corridor.
Dublin, Ireland
Achara sits on Aston Quay in Temple Bar, occupying a stretch of the Dublin quays where the city's older pub culture and a newer wave of ingredient-led cooking now share the same postcodes. The kitchen's position within Dublin's expanding canon of sourcing-conscious restaurants places it in a conversation that extends well beyond its immediate neighbourhood.
Stuttgart, Germany
On Schwabstraße in Stuttgart's West district, Achillion occupies a position that requires some effort to decode — the address places it outside the city's recognized fine-dining corridor, which shapes both its clientele and its character. For visitors orienting around Stuttgart's broader restaurant scene, understanding where Achillion fits within the city's dining tiers is the first useful exercise.
Elburg, Netherlands
Achter de Poorte sits within Elburg's medieval walled centre, one of the Netherlands' best-preserved fortified towns. The restaurant draws on the agricultural richness of the Gelderse Vallei and the IJsselmeer coast, placing local sourcing at the centre of its kitchen logic. For serious dining in a small Dutch town, it occupies a different register than the area's casual harbour-side options.
Carrboro, United States
Acme Food & Beverage Co occupies a corner of East Main Street in Carrboro, NC, where the town's independent dining culture runs deep. The kitchen's sourcing-forward approach reflects a broader Triangle-area movement toward producer relationships and seasonal menus. For the Carrboro dining scene, it represents the kind of neighborhood anchor that keeps locals returning rather than driving to Chapel Hill or Durham.
New York City, United States
Acme Smoked Fish has anchored Brooklyn's smoked fish trade from its Greenpoint facility for over a century, supplying the city's most demanding appetizing counters and delis before opening its wholesale operation to retail customers on select Fridays. The address at 30 Gem Street places it squarely in a working industrial neighborhood, where the product does the talking and the sourcing chain runs deeper than almost any comparable operation in the Northeast.
Denver, United States
Acova occupies a Sunnyside address on Navajo Street where Denver's neighbourhood restaurant scene is at its most grounded. The cooking draws on cultural tradition rather than trend, positioning the restaurant within a city that has developed one of the more serious independent dining circuits in the American interior West. For those tracking Denver's evolution beyond its steakhouse past, Acova is part of the conversation.
Basel, Switzerland
Acqua sits on Binningerstrasse in Basel's inner city, placing it within easy reach of the Kunstmuseum quarter and the Rhine-facing neighbourhoods that define the city's restaurant culture. The address puts it among a tier of mid-city dining rooms that serve both the local professional crowd and visitors orienting themselves around Basel's dense gallery and museum circuit. Practical details including hours and booking availability are best confirmed directly with the venue.
Porto, Portugal
Acqua Bar & Restaurant sits in Porto’s old-centre dining circuit, where the city’s Atlantic supply lines, market cooking and wine-bar culture shape the meal as much as the room. With no public awards, chef name or fixed price tier listed, it is better read as a flexible Porto address than a trophy booking.
Washington DC, United States
Acqua Bistecca occupies a corner of Washington D.C.'s upper Northwest corridor at 14 Ridge Square NW, where the city's growing appetite for ingredient-driven, sustainability-conscious dining has found a quiet but deliberate home. The name signals both water and beef — a pairing that frames a kitchen working within the grain of responsible sourcing rather than against it. For D.C. diners tracking the broader shift toward ethical procurement, it belongs in the conversation.
Abcoude, Netherlands
Acqua Farina occupies a quiet address on Kerkplein in Abcoude, a village that sits close enough to Amsterdam to draw city visitors but retains the pace of a genuinely local dining scene. The name's reference to water and flour signals a kitchen oriented around elemental ingredients. For Abcoude, it represents a dining option worth factoring into any visit to the area.
Cleveland, United States
Acqua di Dea occupies a prominent address on West St Clair Avenue in Cleveland's Warehouse District, positioning it within the city's most concentrated stretch of serious dining. The Italian name — water of the goddess — signals an Old World register that distinguishes it from the casual-American current running through much of the neighborhood. For visitors working through Cleveland's fine-dining tier, it belongs on the shortlist.
Chula Vista, United States
Acqua e Farina brings Italian-rooted cooking to downtown Chula Vista's F Street corridor, working within a neighbourhood dining scene that has grown considerably more considered in recent years. The name itself, water and flour, signals a kitchen focused on foundational craft rather than architectural flourish. For the South Bay, that kind of elemental commitment carries weight.
Venice, Italy
On Fondamenta Manin in the quieter northern reaches of Venice, AcquaStanca occupies the kind of address that rewards visitors who move beyond the San Marco circuit. The surrounding sestiere sets the tone: canal-side, unhurried, and rooted in the rhythms of a city that has always eaten according to tide and season. A reservation here belongs to the same register as the city itself.
Genoa, Italy
Acquamarina Restaurant Bistrot belongs to Genoa’s port-side dining conversation, where seafood culture, Ligurian produce and commuter geography meet in a compact city. With the restaurant positioned by Genova Piazza Principe, the appeal is less ceremony than access: a practical table for readers thinking about the city through ingredients, rail arrivals and the working edge of the historic centre.
Raa Atoll, Maldives
Acquapazza® sits in Raa Atoll, where resort dining is shaped by island logistics, imported technique, and the Maldives’ long relationship with the sea. With no public awards, chef, price, or booking details attached, it reads less as a credential-led destination and more as part of the atoll’s broader resort-restaurant circuit, where setting and format matter as much as the plate.
Petrčane, Croatia
Acquapura Spa Bistro belongs to Petrčane’s resort-side dining culture, where the Adriatic, spa schedules, and light coastal cooking shape the meal as much as the menu. Its interest lies in format and setting: a bistro attached to wellness rather than a konoba, useful for travellers who want Dalmatian ingredients without committing to a long, tavern-style lunch.
Furore, Italy
Acquarasa belongs to Furore’s small, cliffside dining map, where the serious question is not spectacle but sourcing: fish from the coast, vegetables from terraced plots, citrus, herbs, and the Campanian habit of letting ingredients carry the plate. With no public awards or price tier to lean on, it reads as a local-context choice rather than a trophy reservation.
Rome, Italy
Acquaroof belongs to Rome’s contemporary rooftop dining conversation, where the meal is shaped as much by pacing and vantage point as by the kitchen’s category. Its Campo Marzio address places it in the city’s polished central circuit, closer to aperitivo-to-dinner ritual than trattoria spontaneity, with planning advised before treating it as a walk-in option.
Venice, Italy
Acquerello Restaurant occupies the grounds of San Clemente Island, a former monastery in the Venetian lagoon that places it in an entirely different spatial register from the city's canal-side dining rooms. The island setting reshapes the logic of a meal here: arrival by private boat, a medieval cloister as backdrop, and the particular stillness of water on all sides. For Venice's premium dining tier, the address alone changes the terms of engagement.
San Francisco, United States
Acquolina sits on Stockton Street in San Francisco's North Beach, positioning itself within the city's Italian dining tradition at one of its most storied intersections. The address places it steps from the neighbourhood's historic produce markets and delicatessens, where ingredient sourcing has long shaped the table. For a city that treats provenance as a serious editorial subject, Acquolina enters a conversation already defined by particularly supply-chain-conscious kitchens in the country.
Parkville, United States
Acre Restaurant operates out of Parkville, Missouri, a small riverside city north of Kansas City where farm-to-table sourcing carries real geographic weight. The name signals an explicit commitment to land and provenance, placing Acre within a growing tier of Midwest restaurants that treat ingredient origin as the organizing principle of the menu rather than an afterthought. Located at 6325 Lewis St, it sits in a community where independent dining rooms define the character of the local food scene.
Ischia, Italy
Acropoli Pizza & Bar belongs to Ischia’s casual end of the dining spectrum: pizza, drinks, and poolside ease rather than tasting-menu theatre. Its Lacco Ameno setting makes sense on an island where the strongest meals often depend less on ceremony than on heat, tomatoes, dairy, herbs, and the timing of the evening.
Metairie, United States
Acropolis Cuisine sits on Veterans Memorial Boulevard in Metairie, Louisiana, bringing Greek and Mediterranean traditions to the suburban stretch west of New Orleans. The restaurant draws on a culinary lineage rooted in ingredient-led cooking, where olive oil, fresh herbs, and simply prepared proteins do the work. For those exploring Metairie's dining scene, it offers a grounded alternative to the louder Creole-Italian axis that dominates the corridor.
Alcala De Henares, Spain
On Calle Atienza in Alcalá de Henares, Acropolis Express sits in a city better known for its UNESCO-listed university quarter than for its restaurant scene. The name signals speed and Mediterranean reference points, placing it in the casual dining tier that serves the city's students, residents, and day-trippers from Madrid. Details on format, pricing, and kitchen approach remain sparse, but the address anchors it firmly in the urban core.
