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Experience Golden Formosa Taipei's Michelin-starred traditional Taiwanese cuisine. Reserve now for authentic dishes like double-fried pork ribs & heritage recipes. < Back Golden Formosa Taipei Taiwanese RESTAURANT SUMMARY Where three generations of culinary mastery converge, Golden Formosa Taipei stands as Taiwan's most celebrated guardian of authentic island cuisine, earning its Michelin star not through molecular innovation but by perfecting the soul-stirring dishes that define Taiwanese gastronomy. Founded in the 1960s as a humble neighborhood eatery serving heavily seasoned accompaniments to alcoholic drinks, Golden Formosa has evolved into Taipei's most revered traditional restaurant under third-generation chef-owner Eric Chen. Taking the helm in his thirties, Chen has preserved his family's original recipes while elevating execution to Michelin-starred standards. The restaurant's 2018 Michelin recognition marked a pivotal moment for Taiwanese cuisine, proving that authenticity and heritage deserve equal acclaim alongside contemporary fine dining innovations. The cuisine at Golden Formosa celebrates Taiwan's robust flavors through over 200 meticulously crafted dishes, each rooted in time-honored techniques. The signature deep-fried pork ribs exemplify Chen's philosophy—local pork double-fried to achieve impossibly crispy exteriors while sealing succulent juices within. Equally extraordinary is the tonic soup chicken-in-tripe, where deboned free-range birds slow-cook for seven hours inside pork tripe with medicinal herbs and traditional condiments. The legendary Buddha Jumps Over the Wall showcases Chen's mastery through chestnuts, herbs, and pork ribs simmered in meticulously crafted chicken broth, while mullet roe fried rice and braised abalone demonstrate the kitchen's range across Taiwan's culinary spectrum. The Golden Formosa experience deliberately contrasts typical Michelin-starred formality with warm, neighborhood hospitality that encourages diners to embrace Taiwan's communal dining culture. Located in Taipei's accessible Tianmu district, the restaurant accommodates groups through generous portions designed for sharing. Service reflects the family's three-generation ethos—efficient, genuine, and encouraging, with staff famously urging guests to enjoy the pork ribs by hand while piping hot. Reservations prove essential given the restaurant's popularity among both locals and discerning travelers seeking authentic Taiwanese gastronomy. Golden Formosa represents more than exceptional dining—it's a cultural institution preserving Taiwan's culinary heritage while proving that tradition, executed flawlessly, deserves the highest recognition. For those seeking the best fine dining in Taipei rooted in authentic island flavors, Golden Formosa offers an irreplaceable journey through Taiwan's gastronomic soul, where every dish tells the story of three generations dedicated to culinary perfection. REQUEST BOOKING CHEF Eric Chen ACCOLADES (2024) Michelin 1 Star (2025) Opinionated About Dining Top Restaurants in Asia Ranked #425 (2024) Opinionated About Dining Top Restaurants in Asia Ranked #386 CONTACT No. 101, Tianmu E Rd, Shilin District, Taipei City, Taiwan 111 +886 2 2871 1517 http://www.goldenformosa.com.tw/files/13-1250-19780.php Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Kadeau Copenhagen's two-Michelin-starred New Nordic cuisine. Reserve your table at Denmark's finest restaurant for Bornholm-inspired tasting menus. < Back Kadeau Copenhagen New Nordic RESTAURANT SUMMARY Hidden behind a discreet wooden façade in Copenhagen's Christianshavn district, Kadeau Copenhagen transforms the wild beauty of Denmark's Bornholm island into two-Michelin-starred culinary poetry. Since 2011, this intimate outpost has quietly perfected its voice while Copenhagen's dining scene captured global attention, remaining steadfastly loyal to New Nordic principles and the terroir that defines its island origins. Founded by childhood friends and Bornholm natives Nicolai Nørregaard, Rasmus Kofoed, and Magnus Høyning, Kadeau began as a dream to share their island's extraordinary bounty beyond its shores. The Copenhagen location, sister to the original Bornholm restaurant, earned its first Michelin star in 2014 and ascended to two stars in 2018. In 2023, both locations received Michelin Green Stars, cementing their commitment to sustainable gastronomy. Chef Nørregaard's self-taught mastery and unwavering dedication to Bornholm's seasons have positioned Kadeau among The World's 50 Best Restaurants, ranking 54th in 2025. The cuisine celebrates Bornholm's dual seasons through masterful preservation techniques—fermentation, smoking, and foraging that honor centuries-old island traditions. Nearly every plant-based ingredient journeys from Kadeau's Bornholm garden to Copenhagen plates, creating dishes that tell stories of place and time. The legendary six-day house-smoked salmon pays homage to Bornholm's rich fish-smoking heritage, while tender squid slow-cooked on seaweed with Sieglinde potato and smoked buttermilk whey showcases the kitchen's technical precision. The unmissable blue lobster, grilled to perfection and bathed in bisque with coriander seed and wild garlic capers, exemplifies the restaurant's elegant balance of acidity and depth. Designed by Danish practice OEO Studio, the intimate 30-seat dining room marries Scandinavian craftsmanship with Japanese minimalism. Warm, earthy tones of burnt red and clay complement oak and brass details in the open kitchen, while handcrafted ceramics by local artisan Torben Lov are tailored to each course. The space evolves visually with seasons and menus, from growing season abundance to winter's preservation focus. Guests begin their journey in a serene lounge before entering the main dining room, where chefs personally interact with diners, creating an atmosphere of intimate hospitality. Reservations at this Copenhagen fine dining destination require advance planning through the restaurant's online system, with bookings released on a scheduled basis. The seasonal tasting menu experience, enhanced by thoughtful wine pairings and non-alcoholic alternatives, transforms dinner into a sensory celebration of Nordic terroir that few restaurants can match. REQUEST BOOKING CHEF Nicolai Nørregaard ACCOLADES (2025) Michelin 2 Stars (2024) Michelin 2 Stars (2025) La Liste Score: 95pts (2025) World's 50 Best Best Restaurants #41 (2024) World's 50 Best Best Restaurants #54 (2025) Opinionated About Dining Top Restaurants in Europe Ranked #41 (2024) Opinionated About Dining Top Restaurants in Europe Ranked #38 CONTACT Wildersgade 10B, 1408 København, Denmark +45 33 25 22 23 http://kadeau.dk/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS Alchemist Progressive, Creative Geranium New Nordic, Creative Noma Creative

Le Grand Cap Leucate: Experience cliffside fine dining with chef Erwan Houssin’s refined tasting menus, foraged herbs, and sommelier pairings. Reserve early. < Back Le Grand Cap Leucate Modern Cuisine RESTAURANT SUMMARY Perched on a windswept headland above the Mediterranean, Le Grand Cap in Leucate marries elemental landscape with polished gastronomy. With panoramic views stretching from the Sète coastline to the Albères mountains, this refined address channels the terroir of sea and scrub into an elegant, contemporary idiom. At the helm, chef Erwan Houssin composes quietly daring plates that distill coastal herbs, pristine seafood, and Pyrenean meats—an elevated expression of Le Grand Cap + Leucate that draws discerning diners seeking true coastal fine dining. The Story & Heritage Born in Brittany and raised in the Hérault mountains, Houssin commands both Atlantic and Mediterranean vernaculars. Together with his pastry-chef wife, Pamela, he “dropped anchor” in Leucate to craft a cuisine guided by shoreline, seasons, and salt-laced winds. He hand-forages fennel, thyme, rosemary, and savory from the cliffs below, infusing sauces and herbal infusions with place-specific nuance. Le Grand Cap has garnered acclaim for its precise technique and sense of restraint, earning Michelin recognition for its terroir-first approach and polished service. What distinguishes the restaurant is its synthesis of wild garrigue aromatics with coastal delicacy—an identity that evolves with each tide and mistral. The Cuisine & Menu Expect contemporary French cuisine defined by clarity, tension, and depth. Signature plates might include marbled “Fleuron” beef from the Pyrenees brightened with Collioure anchovy sauce; sea urchin with creamy cauliflower, slow-baked hen’s yolk, and a toasted soldier crowned with smoked pike roe; and line-caught Mediterranean fish perfumed with cliffside herbs. The menu skews toward tasting formats—prix fixe and seasonal dégustations—alongside a restrained à la carte when available. Sourcing leans local and sustainable: fishermen from the nearby coast, Pyrenean producers, and foraged botanicals. The kitchen accommodates dietary preferences with advance notice, maintaining the fine dining cadence and finesse expected at this level. Experience & Atmosphere A minimal, sunlit dining room frames the sea as its central artwork—bleached woods, crisp linens, and sculptural tableware echo the coastline’s purity. Service is attentive yet discreet, paced to the rhythms of a tasting menu, with a polished front-of-house guiding guests through the experience. The wine program leans Mediterranean and Burgundy, with a sommelier-curated cellar spotlighting coastal whites, nuanced rosés, and structured reds, plus thoughtful wine pairings. Limited seats heighten the sense of exclusivity; reserve well ahead for weekends and holidays. Expect smart-elegant attire. Ask about window tables, a chef’s counter or private alcove when available, and seasonal aperitifs spotlighting local botanicals. Closing & Call-to-Action For travelers seeking the best fine dining in Leucate, Le Grand Cap pairs cliffside theater with a cuisine of precision and soul. Book Le Grand Cap reservations 2–4 weeks in advance, longer in summer. Opt for the tasting menu with wine pairing and aim for sunset seating to watch the sea shift hues as courses unfold—an unforgettable expression of Mediterranean refinement. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin 1 Star CONTACT Chem. du Phare, 11370 Leucate, France +33 9 67 78 13 73 http://www.restaurant-grand-cap.fr/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Elystan Street London, Phil Howard's Michelin-starred Chelsea restaurant. Discover exceptional Modern British cuisine, seasonal menus & sophisticated dining. < Back Elystan Street London Modern French, Modern British RESTAURANT SUMMARY Where culinary mastery meets neighborhood warmth, Elystan Street London represents Phil Howard's triumphant evolution from fine dining formality to Chelsea sophistication. This Michelin-starred destination transforms seasonal British ingredients into extraordinary experiences within an elegantly understated setting that epitomizes modern London fine dining. Phil Howard's journey to Elystan Street reads like a masterclass in culinary evolution. After 25 years commanding two Michelin stars at The Square, this legendary chef—trained under Marco Pierre White at Harveys—opened Elystan Street in 2016 as his "last hurrah." Partnering with Rebecca Mascarenhas, Howard created something revolutionary: a restaurant that maintains his exacting standards while embracing the relaxed charm of neighborhood dining. The Michelin star arrived in October 2017, cementing Elystan Street's position among the best restaurants London offers. The cuisine at Elystan Street showcases Howard's philosophy of ingredient-led, gimmick-free cooking that celebrates seasonal British produce. Signature dishes like hand-cut strozzapretti with truffle, the legendary double-baked cheese soufflé, and Howard's famous lemon tart—a tribute to his Harveys days—demonstrate technical mastery without pretension. The menu, approximately 25% vegetarian, offers sophisticated options for every diner, from barbecued octopus with aioli and crispy chickpeas to smoked mackerel velouté with chopped oyster and smoked eel butter. This is fine dining that prioritizes flavor and seasonality over theatrical presentation. The 64-seat dining room embodies effortless Chelsea elegance, with bare wooden tables, warm lighting that dims progressively through the evening, and floor-to-ceiling windows flooding the space with natural light. The atmosphere balances sophistication with approachability—no tablecloths, no stuffiness, just exceptional hospitality that makes every guest feel genuinely welcomed. The wine program features 200 carefully curated bottles, from crowd-pleasers to rare finds, with knowledgeable sommeliers offering guidance without pretension. The service philosophy centers on "good old-fashioned hospitality," ensuring diners leave happier than they arrived. Elystan Street reservations should be secured well in advance, particularly for dinner service when the restaurant's intimate lighting creates the perfect setting for special occasions. Whether experiencing the popular set lunch or indulging in the full à la carte evening menu, this is where London's culinary elite gather for cooking that honors tradition while embracing contemporary sensibilities—making it essential dining for anyone seeking the best fine dining in London. REQUEST BOOKING CHEF Ivan Vukadinovic ACCOLADES (2024) Michelin 1 Star (2025) Opinionated About Dining Top Restaurants in Europe Ranked #531 (2024) Opinionated About Dining Top Restaurants in Europe Ranked #376 CONTACT 43 Elystan St, London SW3 3NT, UK +44 20 7628 5005 https://www.elystanstreet.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Wirtshaus Mättle Lörrach blends 1848 heritage with modern fine dining. Discover a seasonal surprise menu—vegan or classic—and a signature whole roasted trout. < Back Wirtshaus Mättle Lörrach Farm to table RESTAURANT SUMMARY Step inside Wirtshaus Mättle and feel the embrace of history—an 1848 inn gracefully renewed, its timbered bones and contemporary lines held in delicate tension. The atmosphere is serene yet convivial, with soft light tracing natural textures and subtle design notes that whisper of craftsmanship. Here, the cadence of the Black Forest meets a cosmopolitan sensibility, giving the dining room a polished ease that invites lingering conversation and unhurried pleasure. The culinary ethos is guided by seasonality and market-fresh precision, expressed with a Mediterranean inflection that flatters the region’s bounty. The house specialty—whole roasted trout—arrives lacquered and tender, its perfumed steam curling into the air, the flesh yielding to the fork with silken delicacy. Across the menu, flavors are layered thoughtfully rather than loudly: pristine vegetables, bright herbal notes, and elegant jus that anchor each dish with quiet confidence. For explorers, the chef’s surprise menu—offered in both conventional and vegan formats—charts a graceful course through texture, temperature, and aroma. At midday, a two-course lunch distills the restaurant’s philosophy into a poised, accessible interlude. Plates are clean and focused, the pacing unhurried, the service precise and discreet. As evening draws in, the room deepens in tone; glassware glints, conversation softens, and the experience lifts into something gently theatrical without losing its composure. Wine service is sensitive and assured, with pairings that honor both terroir and the kitchen’s Mediterranean lean. Beneath the main dining room, THEODOR provides a separate heartbeat: a bar-cum-restaurant designed for intimate gatherings and elevated events. It is a cocoon of shadow and glow—refined, relaxed, and quietly exclusive—where crafted cocktails meet small plates shaped with the same culinary intelligence upstairs. Whether for a celebratory dinner or a private reception, THEODOR ensures that the mood is tailored and the details exacting. Wirtshaus Mättle is, above all, a study in balance: heritage and modernity, local soul and continental flair. It offers a sense of arrival without spectacle, a subtle luxury that unveils itself course by course. For the traveler attuned to nuance, it is a place to exhale, savor, and remember. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate (2024) Michelin Bib Gourmand CONTACT Freiburger Str. 314, 79539 Lörrach +49 7624 91720 http://www.maettle.de/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Discover SaleGrosso Marciana Marina: refined Elban seafood and standout raw fish near Cotone. Reserve for intimate fine dining, seasonal crudi, and curated wines. < Back SaleGrosso Marciana Marina Seafood RESTAURANT SUMMARY Anchored on a sunlit corner of the piazzetta, SaleGrosso Marciana Marina distills the Tyrrhenian’s essence into refined, sea-forward plates. Steps from Cotone—one of Elba’s most storied harbors—the restaurant marries Mediterranean clarity with a distinctly Elban soul. The allure is immediate: crystalline raw fish, a thoughtful wine list, and an intimate seaside rhythm that defines SaleGrosso + Marciana Marina as a polished, quietly luxurious address for serious seafood devotees seeking Marciana Marina fine dining. The Story & Heritage Born from a love of Elba’s maritime ingredients and island traditions, SaleGrosso champions a philosophy of pristine sourcing, minimal intervention, and expressive plating. Rooted in Marciana Marina’s fishing culture, the kitchen reinterprets local recipes with modern finesse while honoring the day’s catch. Though boutique in scale, the restaurant has earned a devoted following among discerning travelers for its seasonal rigor and unfussy elegance. The evolution is subtle yet deliberate: a focus on raw preparations, artisanal producers from the Tuscan archipelago, and technique that elevates without eclipsing terroir di mare. The Cuisine & Menu SaleGrosso’s menu is Mediterranean at heart with a contemporary Elban perspective. Expect raw fish as a signature through precise crudi: Red Prawn Carpaccio with citrus zest and wild fennel pollen; Amberjack Tartare with capers di Pantelleria; and Paper-Thin Seabass with olive oil and sea salt. Cooked specialties may include Spaghetti alle Vongole “Cotone,” Grilled Local Octopus with chickpea crema, and Catch of the Day al forno with island herbs. Offerings span à la carte and seasonal prix fixe, with a curated tasting menu on select evenings. Sourcing favors local fishermen, island gardens, and small Tuscan dairies. Vegetarian options are considered, and the kitchen can accommodate dietary needs with advance notice. The positioning is fine dining, focused on purity and product. Experience & Atmosphere The dining room blends coastal restraint and warmth: whitewashed walls, pale woods, and polished stone recalling the harbor’s light. Service is gracious, precise, and conversational—attentive to cadence and temperature, with dishes often finished at the table. The wine program highlights Tuscan and island producers, textured Vermentino, and mineral-driven whites ideal for crudo, alongside elegant Franciacorta and Champagne for celebratory pairings. Seating is limited, amplifying exclusivity; request the corner tables overlooking the square. Smart-casual attire is preferred. Reservations are recommended—especially for weekends and peak summer—while a discreet bar list allows for an aperitivo before dining. Private bookings may be arranged upon inquiry. Closing & Call-to-Action For travelers seeking the best fine dining in Marciana Marina, SaleGrosso is a masterclass in restraint and flavor, where the sea leads and craft follows. Reserve 2–3 weeks ahead in high season, or aim for early evening to secure prime seating. Book the raw fish tasting and ask the sommelier for a saline-leaning pairing—an essential expression of Elba’s maritime luxury. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate CONTACT Piazza della Vittoria, 14, 57033 Marciana Marina LI, Italy +39 0565 996862 https://www.salegrossoelba.it/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Turk Fatih Tutak Istanbul - Turkey's first 2-Michelin-starred restaurant. Chef Fatih Tutak's innovative Turkish tasting menu redefines fine dining. Reserve now. < Back Turk Fatih Tutak Istanbul Modern Turkish RESTAURANT SUMMARY Where ancient Anatolian traditions meet contemporary innovation, Turk Fatih Tutak Istanbul stands as Turkey's most celebrated culinary destination, redefining the nation's gastronomic identity through Chef Fatih Tutak's visionary twelve-course seasonal journey that transcends every kebab stereotype. Founded in December 2019, this intimate fine dining sanctuary represents the culmination of Chef Fatih Tutak's extraordinary global odyssey through legendary kitchens including Noma Copenhagen, three-Michelin-starred Nihonryori RyuGin Tokyo, and Paul Pairet's Ultraviolet Shanghai. His homecoming to Istanbul brought unprecedented recognition: Turkey's first two Michelin stars awarded to a Turkish chef, alongside placement at No. 67 on The World's 50 Best Restaurants 2024. Tutak's philosophy centers on "feeding the mind and soul," creating what he calls a new "alphabet for Turkish cuisine" that honors the diverse culinary influences spanning the Balkans, Mediterranean, Anatolia, and Central Asia through meticulous sourcing from Turkey's artisan producers and forgotten ingredients. The exclusively offered Micro Seasonal Tasting Menu showcases modern Turkish gastronomy through signature creations like Mussel Dolma with beer mayonnaise and anchovy dashi rice, elevated Mantı lamb dumplings with smoked cream and tomato tapenade, and the remarkable dry-aged tomato tartare paired with Oscietra caviar and fermented tomato essence. Each dish reflects Tutak's commitment to local terroir while incorporating techniques mastered during his international apprenticeships. The menu changes seasonally, emphasizing rare Turkish ingredients and house-made ferments, pickles, and charcuterie that showcase the country's biodiversity. Dietary accommodations are available with advance notice, ensuring this ultra-premium experience remains accessible to discerning diners. The restaurant's intimate thirty-seat dining room creates an immersive theater around the open kitchen, where guests witness culinary artistry unfold throughout the three-hour experience. The journey begins in the welcoming Avlu courtyard lounge with its warming fireplace, progresses through the sophisticated main dining space with back-lit ingredient displays, and concludes with exclusive behind-the-scenes kitchen tours revealing the culinary laboratory filled with fermenting vegetables, house-made misos, and rare spices. The curated Turkish and international wine program, featuring notable selections like Blanc de Noir Karasi 2021, perfectly complements each course. Service maintains Michelin two-star precision while preserving the warmth of Turkish hospitality. Securing reservations at Istanbul's most coveted table requires advance planning, with the restaurant's limited capacity ensuring an exclusive experience for those fortunate enough to witness Chef Tutak's revolutionary interpretation of Turkish cuisine. This is destination dining that positions Istanbul firmly on the global gastronomic map. REQUEST BOOKING CHEF Fatih Tutak ACCOLADES (2025) Michelin 2 Stars (2024) Michelin 2 Stars (2025) La Liste Score: 95pts (2025) Opinionated About Dining Top Restaurants in Europe Ranked #241 (2024) Opinionated About Dining Top Restaurants in Europe Ranked #335 CONTACT Cumhuriyet Hacıahmet Silahşör Cad, Cumhuriyet, Yeniyol Sk. No:2, 34440 Şişli/İstanbul, Türkiye +90 530 051 83 04 https://turkft.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

< Back Caffè Stern Paris Italian RESTAURANT SUMMARY Step through the arcades of the Passage des Panoramas and the city softens to a murmur; inside Caffè Stern, time seems to slow. The former engraver’s atelier has been transformed into a chiaroscuro reverie—etched glass, patinated mirrors, and filigreed details that glow under candlelight. Designed by Philippe Starck, the room balances theatrical flourish with measured restraint, creating a sanctuary for conversation, contemplation, and the slow unspooling of a beautiful meal. The culinary narrative is Venetian at heart and Parisian in its poise. Crudo arrives as a study in clarity—sea-bream kissed with citrus zest and peppery olive oil—while risottos are stirred to a glossy, wave-like sheen, perfumed with saffron or the deep brine of the lagoon. Hand-cut pastas hold their structure like tailored silk, cradling velvet sauces that reveal layers of aroma as they warm on the plate. Each dish prizes provenance and precision, transforming exemplary ingredients into flavors that linger without ever overwhelming. The wine program reads like a love letter to terroir. Northern Italian royalty—Barolo, Amarone, Friulian whites with a crystalline edge—sits alongside French benchmarks and a thoughtful scattering of grower Champagnes. The team is adept at calibrating pairings to mood and moment: a saline white to echo the sea, a sanguine Nebbiolo to frame the earthier notes. Cocktails are quietly inventive, favoring balance over bravado, with bitter citrus and alpine botanicals nodding to the restaurant’s Venetian soul. Service is the final, essential thread. It is attentive without intrusion, elegant without display: a napkin refolded before you notice, a decanter presented at just the right temperature, a whispered suggestion that becomes the evening’s most memorable bite. In this discreet cocoon—where history, design, and gastronomy meet—Caffè Stern invites diners to savor an unhurried luxury: the pleasure of feeling utterly looked after, in a place that celebrates the beauty of doing a few things exceptionally well. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate (2024) Michelin Plate (2025) Opinionated About Dining Casual in Europe CONTACT 47 Passage des Panoramas, Paris, Paris, France +33 1 75 43 63 10 https://alajmo.it/fr/pages/homepage-caffe-stern Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Kaiyuan Road No Name Milkfish + Tainan: Discover Michelin-recognized bowls of stuffed fish-skin soup, belly, and rare intestines. Arrive early; quantities limited. < Back Kaiyuan Road No Name Milkfish Tainan Small eats RESTAURANT SUMMARY Tucked beneath a balcony and beside a sprawling tree, Kaiyuan Road No Name Milkfish in Tainan distills the city’s soul into a single, shimmering ingredient. Whispered about by gourmands as the Kaiyuan Road No Name Milkfish + Tainan address to know, this unmarked, Michelin-recognized stall elevates humble coastal bounty into something quietly luxurious: precise, pristine, and irresistibly evocative. Its singular focus—milkfish in all its nuanced cuts—creates an experience as exclusive as any chef’s counter, minus the pretension. The Story & Heritage Born from Tainan’s storied breakfast culture, this no-name shop has earned cult status over years of rigorous simplicity. Regulars call it “the milkfish shop next to the big tree under a balcony,” a nod to its discreet location and word-of-mouth appeal. It’s a masterclass in specialization: sourcing fresh local milkfish and celebrating every part—from belly to skin, intestines to fish balls—through exacting technique. Recognition from the Michelin Guide cemented its cult credibility, but its true acclaim comes at dawn, when locals queue for the catch-of-the-day craftsmanship that has defined Tainan’s culinary heritage for generations. The Cuisine & Menu The cuisine is a study in pared-back precision. Expect a concise, seasonal menu that toggles between comforting and rarefied: the famed Fish Skin Soup, where silken skin is meticulously stuffed with fish paste for an ethereal, elastic bite; Fatty Belly Rice, rich with oceanic depth; and Intestines—delicately cleaned and lightly simmered—prized for their buttery snap and clean finish. Fish balls, hand-formed, showcase a springy, pristine texture. Offerings shift with market availability, and quantities are limited—intestines often sell out early morning. This is fine dining in spirit, not setting: ultra-fresh sourcing, minimal intervention, and a resolute focus on texture, clarity, and terroir of the sea. Experience & Atmosphere Expect an unfussy, local setting with an almost ceremonial rhythm. Seating is casual and limited, with a relaxed hum that feels more chef’s table than street stall—every bowl assembled to order, every garnish purposeful. Service is brisk yet warm, guided by a philosophy of doing a few things impeccably. While there’s no sommelier or cellar, the pairing is intuitive: hot broth, clean fish, and the gentle sweetness of Tainan’s morning light. Come early for the most coveted cuts; there are no formal reservations, no dress code beyond smart-casual comfort, and no frills—only craft. Private dining and bar programs aren’t the point; watching masters work is. Closing & Call-to-Action Dine here to taste Tainan distilled to its essence—pure, precise, unforgettable. Arrive at opening to secure intestines and belly; peak hours move fast, and availability is finite. For travelers mapping the best restaurants in Tainan—or even scanning Michelin star restaurants in Tainan—this is a must. If you love tasting menus and chef’s counters, book your morning for a different kind of luxury: a bowl that lingers like a memory. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate CONTACT 700, Taiwan, Tainan City, West Central District, Section 2, Hai'an Rd, 230號42號攤位 +886 6 237 3556 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Discover Amy Austin + Dublin City: a buzzy wine-on-tap destination with precision small plates, stellar service, and seasonal flair. Reserve prime counter seats now. < Back Amy Austin Dublin Modern Cuisine RESTAURANT SUMMARY In the heart of Dublin City, Amy Austin is where energy meets elegance—a spirited wine bar and small-plates hotspot that’s become a byword for convivial luxury. Amy Austin + Dublin City isn’t a hushed temple of gastronomy; it’s a vibey, design-forward room where wine flows from the tap, the open kitchen hums, and globally influenced plates arrive with precision. For diners seeking Dublin City fine dining flair without formality, this is one of the best restaurants Dublin City offers for chic, ingredient-driven cooking and serious hospitality under a playful veneer. The Story & Heritage Opened as part of the city’s new-wave dining movement, Amy Austin embraces a modern, urban philosophy: meticulous cooking, accessible luxury, and a bold, social wine culture. Its culinary team draws on global techniques and Irish seasonality, crafting plates that prize clarity, texture, and balance. Recognition from guides like Michelin underscores its sharp execution and consistent quality. More than a traditional restaurant, Amy Austin is a neighborhood anchor—evolving the fine-casual wine bar into a discerning destination for gastronomes, travelers, and locals who value craft over ceremony. The Cuisine & Menu Expect a refined yet unfussy menu of small plates with an international lens and a locally minded heart. Signatures might include Scallop Crudo with citrus and chili oil; Moroccan-Style Lamb Rump with spiced jus and charred aubergine; and Crispy Potato Rösti crowned with smoked crème fraîche and trout roe. The offering leans à la carte, designed for sharing and pacing like a relaxed tasting menu, with seasonal rotations spotlighting Irish seafood, pasture-raised meats, and artisanal producers. Vegetarian and gluten-free options are accommodated with care, and the overall price positioning reads as fine dining quality in a more relaxed, contemporary frame. Experience & Atmosphere The room is intimate and buzzy—high-top tables, counter seating by the open kitchen, and warm industrial touches create immediacy and theater. Service is polished yet personable, with a team that speaks fluent wine without pretension. The beverage program is a standout: wine on tap keeps pours lively and sustainable, while by-the-glass breadth encourages exploration; a knowledgeable sommelier team and signature cocktails elevate the experience. Expect a smart-casual dress code. Reservations are recommended—with counter seats prized for culinary close-ups—and walk-ins are often accommodated at the bar. Private buyouts or larger group bookings can be arranged for those seeking a chic, social dining scene. Closing & Call-to-Action Choose Amy Austin for a stylish night that blends precision cooking with Dublin City’s most magnetic wine culture. Book reservations a week or two ahead for peak evenings; aim for counter seats to watch the kitchen at full flight. For an elevated experience, let the team curate a progressive parade of plates with wine pairings—proof that fine dining’s most compelling chapter in Dublin may be written with a tap handle and a brilliant small plate. REQUEST BOOKING CHEF Lis Hernandez ACCOLADES (2025) Michelin Bib Gourmand (2024) Michelin Bib Gourmand CONTACT Amy Austin, Rathmines, Dublin, Fingal, Ireland +353 1 548 6255 https://amyaustin.ie/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Sababa Washington D.C.'s pioneering modern Israeli restaurant. Michelin-recognized fine dining featuring elevated street food, craft cocktails & sophisticated Middle Eastern cuisine in Cleveland Park. < Back Sababa Washington D.C. Israeli, Mediterranean Cuisine RESTAURANT SUMMARY Where modern Israeli cuisine meets Washington D.C.'s discerning palate, Sababa transforms Cleveland Park into a vibrant Mediterranean haven that redefines Middle Eastern fine dining. This pioneering restaurant, whose Hebrew name means "cool," delivers exactly that—an effortlessly sophisticated interpretation of Israeli street food elevated through contemporary technique and impeccable sourcing. Renowned restaurateur Ashok Bajaj, the visionary behind D.C.'s acclaimed Rasika, partnered with chef Ryan Moore in 2018 to create the capital's first full-service Israeli restaurant. Part of Bajaj's prestigious Knightsbridge Restaurant Group, Sababa represents a bold culinary evolution, introducing Washington diners to the complex, multicultural tapestry of Israeli cuisine. The restaurant has earned Michelin recognition for its innovative approach to traditional flavors, establishing itself among Washington D.C.'s finest dining destinations. The menu celebrates Israel's diverse culinary heritage through meticulously crafted small plates and robust entrees. Signature dishes include carrot falafel with herbed tahini and radish salad, fried cauliflower elevated with tahini, golden raisins, and dill, and the restaurant's legendary daily hummus specials that transcend ordinary expectations. The salatim—a five-salad starter—showcases the kitchen's mastery of fresh, vibrant preparations, while larger plates like whole Mediterranean sea bass roasted in grape leaves and harissa-marinated chicken thighs demonstrate the cuisine's sophisticated depth. Each dish reflects chef Moore's training at celebrated establishments like Zaytinya, bringing authentic Middle Eastern techniques to Washington's fine dining scene. James Beard-nominated designer Martin Vahtra created an interior that seamlessly blends Middle Eastern aesthetics with contemporary elegance. The bay window lounge, draped with bedrolls and furnished with plush ottomans, evokes a luxurious nomadic tent, while the 12-seat bar features wood slats and grape arbor-inspired ceiling details illuminated by warm string lights. Antique floor tiles with traditional Middle Eastern motifs anchor the space in cultural authenticity. The beverage program, crafted by veteran bartender Max Hill, incorporates regional spices like sumac, cardamom, and rosewater into inventive cocktails that complement the cuisine's complex flavor profiles. Signature drinks like "Halva World Away" feature torch-lit garnishes and unexpected ingredients that mirror the kitchen's innovative spirit. Sababa offers an essential Washington D.C. fine dining experience for gourmands seeking authentic yet elevated Israeli cuisine. Reservations are recommended for this intimate 12-seat bar and thoughtfully designed dining room, where sharing plates and exploring unfamiliar flavors becomes a sophisticated culinary adventure that defines modern Middle Eastern dining in the capital. REQUEST BOOKING CHEF Ryan Moore ACCOLADES (2025) Michelin Bib Gourmand (2024) Michelin Bib Gourmand (2025) Opinionated About Dining Casual in North America Ranked #757 (2024) Opinionated About Dining Casual in North America Ranked #718 CONTACT 3311 Connecticut Ave NW, Washington, District of Columbia, United States +1 202-244-6750 https://www.sababauptown.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Discover Bang Por Seafood Takho + Ko Samui: beach-front Southern Thai seafood, signature grilled fish and shrimp paste. Reserve sunset seating for a true island luxury. < Back Bang Por Seafood Takho Ko Samui Seafood RESTAURANT SUMMARY Where the Gulf of Thailand kisses palm-lined sands, Bang Por Seafood Takho in Ko Samui distills island life into fiery, fragrant plates—an authentic, beach-front address that gourmands whisper about. Set along Bang Por’s quiet crescent, this seaside stalwart celebrates Southern Thai seafood with confident restraint and time-honed craft. For travelers seeking “Bang Por Seafood Takho + Ko Samui,” expect sunlit tables, sea breezes, and a kitchen that lets pristine catch and heritage recipes lead the experience. The Story & Heritage Founded as a humble local canteen and shaped by a team of seasoned Samui cooks, Bang Por Seafood Takho has grown into a beloved institution without losing its roots. Many in the kitchen have cooked here for years, preserving Southern Thai techniques passed down through families and fishers. The restaurant’s philosophy is purity over pretense: daily landings, house-made pastes, and heat calibrated for depth, not bravado. While not a Michelin-star restaurant, it has earned attention from Michelin’s inspectors for honest cooking and regional fidelity, evolving gently with the tides rather than trends. The Cuisine & Menu Cuisine here is resolutely Southern Thai: brisk heat, herbal brightness, and briny sweetness. The spicy stir-fried squid with herbs, wok-tossed in a vivid curry paste, is a signature—tender, perfumed, and electric. Whole grilled fish arrives blistered and juicy, finished with mixed Thai herbs that echo the shoreline’s aromatics. Don’t miss the house shrimp paste, kneaded with aromatic plants, coconut, and chili, then grilled to release a beguiling, smoky pungency. Expect an à la carte format that leans seasonal and market-driven, with vegetarian-friendly sides and the kitchen’s willingness to accommodate spice levels. Price positioning is fine dining in spirit of ingredient respect—approachable, never ostentatious. Experience & Atmosphere Feet-in-the-sand ease meets a considered sense of place: open-air seating, sea-facing tables, and warm, practiced service that keeps the rhythm unhurried. The ambiance is golden hour on repeat—linen shirts, low tide, and the clink of ice in tall, citrusy coolers. There’s no formal sommelier, but a concise list of crisp whites, chilled rosés, and Thai beers complements the cuisine’s heat and herbality; ask for local pairings with grilled seafood. Reservations are recommended for sunset, when tables closest to the water go first. Casual-elegant dress suits the setting; think resort smart rather than black tie. Private corners are available for small groups, and staff are adept at pacing shared, family-style feasts. Closing & Call-to-Action Choose Bang Por Seafood Takho for the island’s most elemental luxury: superlative seafood, salt air, and Southern Thai flavors rendered with precision. Reserve several days ahead for sunset seating, especially on weekends. For an elevated experience, request a whole grilled fish to share and add the house-grilled shrimp paste—an unforgettable pairing that defines Ko Samui fine dining at the water’s edge. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate (2024) Michelin Plate CONTACT 56/4 HWHV+563, Moo 6, แม่น้ำ Amphoe Ko Samui, Chang Wat Surat Thani 84330, Thailand +66 85 575 9999 https://www.facebook.com/BangPorSeafoodTaKho Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Kabuki Madrid's revolutionary Nikkei cuisine by chef Ricardo Sanz. Discover Japanese-Spanish fusion fine dining with signature butterfish dishes. Reserve now. < Back Kabuki Madrid Sushi RESTAURANT SUMMARY Where Japanese precision meets Spanish soul, Kabuki Madrid stands as chef Ricardo Sanz's revolutionary temple to Nikkei cuisine, transforming Madrid's fine dining landscape through an audacious fusion that honors both culinary traditions while creating something entirely new. Ricardo Sanz didn't simply open a restaurant—he pioneered a movement. As the visionary behind Spain's Nikkei revolution, Sanz spent years mastering traditional Japanese techniques before returning to Madrid with a radical proposition: what if Spanish ingredients could be elevated through the lens of Japanese culinary philosophy? Since opening, Kabuki has earned critical acclaim and a devoted following among Madrid's most discerning diners, establishing Sanz as the undisputed master of Japanese-Spanish fusion. His innovative approach has influenced a generation of chefs and redefined what Spanish gastronomy can become. The cuisine at Kabuki transcends mere fusion, creating a dialogue between two great culinary cultures. Sanz's menu showcases his signature butterfish with egg and truffle—a dish that has achieved legendary status among Madrid gourmands—alongside seasonal creations that demonstrate his mastery of both Spanish terroir and Japanese technique. The tasting menu format allows diners to experience Sanz's complete vision, with each course building upon the last in a carefully orchestrated progression. Premium Spanish ingredients like Iberico ham and Galician seafood receive the Japanese treatment through precise knife work, delicate seasoning, and impeccable presentation. The restaurant accommodates dietary preferences while maintaining the integrity of Sanz's culinary philosophy, ensuring every guest experiences the full impact of this groundbreaking cuisine. The elegant dining room provides the perfect stage for Sanz's culinary theater, with clean lines and sophisticated design elements that reflect both Japanese minimalism and Spanish warmth. Service follows the Japanese omotenashi philosophy of hospitality, with staff trained to anticipate every need while remaining unobtrusive. The wine program deserves special recognition, featuring an exceptional collection of French and German bottles alongside large-format selections that complement the complex flavors of Nikkei cuisine. The sommelier team expertly navigates pairings that bridge European wine traditions with Asian-influenced dishes, creating harmonious combinations that enhance both elements. Kabuki Madrid represents more than a meal—it's an education in culinary possibility and a testament to chef Ricardo Sanz's visionary approach to gastronomy. Reservations are essential and should be made well in advance, particularly for weekend service. This is Madrid fine dining at its most innovative, where each visit reveals new layers of complexity in Sanz's remarkable fusion cuisine. REQUEST BOOKING CHEF Ricardo Sanz ACCOLADES (2025) Opinionated About Dining Top Restaurants in Europe Ranked #615 CONTACT Calle de Lagasca, 38, Madrid, Madrid, Spain +34 915 68 71 55 www.grupokabuki.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Yamakase Los Angeles, the invitation-only omakase restaurant where Chef Yamamoto serves 10 guests nightly. Reserve your seat at LA's most exclusive sushi counter. < Back Yamakase Los Angeles Sushi RESTAURANT SUMMARY Behind unmarked doors in Los Angeles, Yamakase represents the pinnacle of omakase dining—an invitation-only sanctuary where Chef Kiyoshiro Yamamoto orchestrates one of the city's most coveted culinary experiences. This ultra-exclusive sushi counter accommodates merely ten guests per evening, transforming each meal into an intimate performance of Japanese culinary mastery. Since opening circa 2012, Yamakase has cultivated a mystique that extends far beyond its secretive reservation system. Chef Yamamoto, known simply as "Kiyo," honed his craft at legendary establishments including Sushi Nozawa before establishing this temple to omakase tradition. His philosophy centers on absolute trust between chef and diner, where "I'll leave it up to you" becomes a journey through seasonal perfection. The restaurant's cult following includes discerning gourmands who understand that true luxury lies not in ostentation, but in the pursuit of flawless technique and uncompromising quality. The cuisine at Yamakase transcends conventional sushi boundaries, presenting a progression of nigiri and sashimi that showcases both traditional mastery and bold innovation. Each evening's omakase unfolds as a carefully choreographed sequence, featuring pristine cuts of toro that dissolve on the tongue, sweet Hokkaido uni, and expertly aged fish that demonstrates the chef's understanding of texture and flavor development. Yamamoto's willingness to push boundaries—occasionally featuring rare and provocative ingredients—has cemented his reputation among Los Angeles' most adventurous diners. The ever-changing menu reflects market availability and seasonal rhythms, ensuring no two experiences are identical. The restaurant's minimalist counter design focuses attention entirely on the chef's precise movements and the artistry unfolding before each guest. This intimate setting fosters direct dialogue between chef and diner, creating an educational journey through Japanese culinary philosophy. Service operates with quiet efficiency, allowing the food to command center stage. The beverage program, while discreet, offers carefully selected sake and wine pairings that complement the delicate progression of flavors without overwhelming the palate. Securing a reservation at Yamakase requires patience and persistence, with bookings typically arranged through email requests well in advance. The experience commands premium pricing reflective of its exclusivity and quality, positioning it among Los Angeles' most elite dining destinations. For those fortunate enough to claim one of the ten coveted seats, Yamakase delivers an unforgettable immersion into the highest levels of Japanese culinary artistry. REQUEST BOOKING CHEF Kiyoshiro Yamamoto ACCOLADES (2025) EP Club Recommended Restaurant (2025) Opinionated About Dining Top Restaurants in North America Ranked #62 (2024) Opinionated About Dining Top Restaurants in North America Ranked #66 CONTACT 3003 Ocean Park Blvd, Santa Monica, CA 90405 http://www.shunji-ns.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS Lawry’s The Prime Rib Steakhouse Barbacoa Estilo Atotonilco El Grande Mexican Barbacoa BURGERS 99 American Burgers Neighbor Californian Modern Burgers Never Say Die Hamburgers Larchmont Village Wine American Wine Apollonia's Pizzeria New York Pizza The Factory Kitchen Italian The Brothers Sushi Sushi, Japanese Tacos Villa Corona Mexican Cuisine Pollo a la Brasa Peruvian Daikokuya Ramen

Aux Bons Enfants Cannes: Discover fourth-generation Provençal cuisine steps from Forville Market. Reserve for market-fresh classics, smart wines, and true Riviera authenticity. < Back Aux Bons Enfants Cannes Provençal RESTAURANT SUMMARY A few steps from Marché Forville, Aux Bons Enfants Cannes distills Riviera heritage into an experience that feels both timeless and rare. In a city known for glamour, this cash-only institution from 1935 is the quiet north star—where market-fresh Provençal cuisine, fourth-generation stewardship, and a resolute simplicity define true luxury. For seekers of Cannes fine dining rooted in authenticity, its most distinctive feature is the daily menu drawn straight from the stalls just down the street. The Story & Heritage Opened in 1935 and still family-run, Aux Bons Enfants is a Cannes original—so steadfast in its ethos that the restaurant only recently installed a telephone. Now led by the fourth generation, the house follows a faithful culinary philosophy: cook what the market offers, honor regional recipes, and serve with warmth. While not a Michelin star restaurant in Cannes, it’s a Michelin-recognized address beloved by chefs and locals alike. Its evolution has been measured in seasons, not trends—an enduring testament to Riviera tradition and intergenerational craft. The Cuisine & Menu Expect Provençal classics elevated by precision rather than pomp. The menu is short, seasonal, and fiercely market-driven: petits farcis, Niçois-style braised beef cheeks (daube niçoise), airy homemade gnocchi, and the signature rum baba crowned with vanilla cream. Fish comes from small local boats; produce is selected each morning from Forville Market. This is fine dining by way of restraint—à la carte, with an occasional prix fixe option when the market dictates. Vegetarian choices appear with the seasons, and the kitchen can accommodate simple dietary needs if noted when reserving. Ultimately, the luxury is in provenance, timing, and the house’s unwavering standards. Experience & Atmosphere The room is intimate and unadorned—whitewashed authenticity, bistro tables, and the hum of a dining room that knows its regulars. Service is familial, fluent in the menu’s nuances, and anchored by a respect for craft over ceremony. The wine list leans local, highlighting Provence and Southern Rhône with smart, food-first selections; ask for guidance if you love minerality with seafood or a structured red for braises. There’s no bar scene or chef’s table—just a few tightly held seats and a reservation book that fills quickly. Dress is smart casual. Payment is cash-only, a charming reminder that not everything must be modernized to be memorable. Closing & Call-to-Action Dine here for a Cannes experience money can’t manufacture: market-born flavors, generational stewardship, and true Riviera spirit. Reserve well ahead—especially during festival and peak summer—or aim for early weekday evenings. If you cherish authenticity at the highest level, book a table, order the daube and rum baba, and let Aux Bons Enfants show you why enduring traditions still set the standard for the best fine dining in Cannes. REQUEST BOOKING CHEF Luc Giorsetti ACCOLADES (2025) Michelin Bib Gourmand (2024) Michelin Bib Gourmand CONTACT 80 Rue Meynadier, 06400 Cannes, France +33 7 68 99 17 89 http://www.aux-bons-enfants-cannes.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS