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Hidden in a serene, leafy enclave, RAU by chef-patron Klemens Gold offers a nature-led tasting journey that evolves through “ten seasons,” each menu echoing the forest’s quiet rhythm and the chef’s own gardens. Expect pristine Bavarian prawns glossed in home-grown ginger and rapeseed oil, airy kroepoek crafted from Austrian rice, and a shimmering umami broth built from roasted shells and house-brewed soy. The experience is refined yet elemental—fermented, pickled, and foraged expressions composed with extraordinary clarity. Floor-to-ceiling windows frame the greenery while natural materials lend elegant restraint; a pour of Gold’s signature “Combuchont” from his tea cellar completes the sense of discovery. For guests who seek originality without ornament, RAU is a masterclass in terroir made luminous. < Back RAU nature-based cuisine NOT YET RATED Modern Cuisine RESTAURANT SUMMARY At RAU, chef-patron Klemens Gold advances a quietly radical idea: that nature’s rhythms can be translated into haute cuisine without diluting their soul. Tucked into a secluded, sylvan setting, the restaurant feels more like a private retreat than a public dining room. Large windows open onto a living tapestry of green, while a palette of wood, stone, and soft earth tones creates a hushed elegance—luxury expressed with a light touch. The culinary narrative unfolds through Gold’s “ten seasons” concept: a sequence of distinct set menus, each composed in response to the market, the garden, and the forest. Vegetables and herbs are grown on-site, wild elements are foraged with precision, and ferments and pickles are cultivated in-house to deepen flavor and lengthen the arc of each season. The result is cuisine that is both refined and resolutely personal, speaking softly yet unmistakably of place. A signature moment captures RAU’s ethos: immaculate Bavarian prawns, firm and translucent, kissed with home-grown ginger and aromatic rapeseed oil. Beside them, a whisper-light kroepoek made from Austrian rice fractures with crisp grace, while a broth—an amber distillation of roasted prawn carcasses, ginger, and house-brewed soy—delivers a silken surge of umami. It is technique in service of purity, a dish that lingers as an impression rather than a proclamation. Service is fluent and unobtrusive, calibrated to the cadence of the menu. Pairings extend beyond wine to include the chef’s own “Combuchont,” a refined, effervescent tea fermentation that frames the food with delicate acidity and lift. Each pour and plate furthers a sense of quiet exclusivity—an invitation to savor, not to collect. For the traveler who seeks singular experiences over spectacle, RAU is a destination of rare clarity. It is fine dining that breathes with the landscape: seasonal, elemental, and exquisitely composed—an intimate encounter with nature, distilled to its most elegant form. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 23, Pechgraben, 4463 Großraming, Austria +43 664 1246986 http://www.im-rau.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Uni Omakase is a sanctuary for devoted sushi purists and epicurean explorers, offering an intimate chef’s counter where each course is choreographed with quiet confidence and crystalline precision. The experience unfolds as a meditative tasting of rare-caught fish and pristine uni, sourced at peak seasonality and presented with reverence—rice warm and perfumed, knife-work whisper-thin, garnishes minimal yet resonant. Expect a hushed, elegant setting that sharpens the senses: the lacquered counter, the gleam of hand-forged blades, the faint aroma of toasted nori. This is omakase elevated beyond performance—an eloquent conversation between sea and chef, composed for those who value nuance, purity, and the luxury of restraint. < Back Uni Omakase NOT YET RATED Japanese RESTAURANT SUMMARY At Uni Omakase, the theater of dining gives way to a quieter, more intimate ritual—one where the ocean’s finest expressions are captured at the precise moment of their perfection. Seating is limited and intentional, designed to draw your focus toward the chef’s hands: the warmth of the shari calibrated to each fish, the glint of steel as muscle yields to silk, the gentle lift of aroma from fresh-grated wasabi. Here, luxury is not loud; it’s the hush that falls when a bite lands exactly as it should. The tasting unfolds with a serene cadence—delicate, then bold, then elegant—each course a study in temperature, texture, and time. Signature uni pairings reveal the ingredient at its most expressive, from briny and bright to custard-rich and buttery, layered with subtle accents like yuzu zest, aged soy, or a whisper of smoked salt. The fish selection changes daily, in lockstep with the tides and markets; a piece of Hokkaido scallop might arrive sweet and translucent, followed by line-caught bluefin with lacquered depth, then a finale of sea urchin that dissolves into velvet. The room is refined without ostentation: pale woods, soft light, and natural textures that frame the counter like a stage for pure craftsmanship. Service is attuned yet unobtrusive, each pour of sake or pairing of rare tea designed to lift the palate and sharpen the moment. Conversation flows in low tones, giving space to the quiet drama of the knife, the sheen of cut fish, the faint perfume of toasted nori. What makes Uni Omakase singular is its devotion to restraint—an unwavering belief that the ocean needs little adornment when handled with care and intention. It’s an experience for those who seek clarity over spectacle, where exclusivity is measured not by bravado, but by the precision of each bite and the lingering memory it leaves behind. For the discerning diner, this is the rarest luxury: purity, perfectly timed. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Guatemala 5820, C1425 Cdad. Autónoma de Buenos Aires, Argentina +54 11 7615-9486 https://www.instagram.com/uni.omakase/?hl=es Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

At La Grande Georgette, classic French savoir-faire meets contemporary finesse in a sanctuary of understated luxury. Guests are welcomed into a candlelit salon where porcelain gleams, crystal whispers, and each plate reveals a quiet revelation of flavor—seasonal, precise, and profoundly evocative. The chef orchestrates a tasting journey that celebrates rare ingredients, impeccable technique, and exacting balance, complemented by a cellar of grand marques and elusive cuvées curated to illuminate every course. From the first, delicate amuse-bouche to the final, exquisite mignardise, service unfolds with discreet choreography—never hurried, always attentive. It is the kind of meal that lingers in memory: intimate, beautifully paced, and singular in its sense of place. < Back La Grande Georgette NOT YET RATED Modern Cuisine RESTAURANT SUMMARY La Grande Georgette is a study in cultivated restraint—an address where the city’s hum recedes at the threshold and refinement takes its rightful place at the table. The dining room glows with a gentle, flattering light; linen falls with a crisp hush; and artworks punctuate the walls with a collector’s taste. It feels at once exclusive and warmly hospitable, the sort of room where conversations grow unhurried and every detail seems to anticipate desire. In the kitchen, tradition is honored and then elevated. The chef composes seasonally driven menus that move with poise from delicacy to depth: a shellfish consommé clarified to a crystalline brilliance; hand-dived scallops lacquered in browned butter and citrus; Bresse poultry perfumed with tarragon beneath a silken jus. Textures are layered with intention—silk against crunch, warmth against cool—and flavors arrive in clean, luminous arcs. Each course is plated with an art collector’s eye for balance and negative space, letting the ingredients speak in confident, unforced tones. The cellar is a quiet marvel, curated to illuminate rather than overpower. Expect storied châteaux alongside rising domaines, older vintages set against vibrant younger expressions, and a sommelier who reads a palate with rare acuity. Pairings are composed not merely for harmony but for progression, revealing new facets of a dish as it unfolds. A measured cadence defines the evening: pauses are purposeful, temperatures precise, and the final sip seems to echo the first. Service at La Grande Georgette is choreography without spectacle—sleek, intuitive, and deeply personal. Napkins are refreshed as if by magic; preferences are remembered, never announced; and the chef’s table offers a privileged vantage for those who delight in watching craft at close range. Desserts arrive as edible epilogues: a whisper of bergamot over a satin mousse, a delicate millefeuille that shatters into sweet, featherweight shards. What makes La Grande Georgette singular is its quiet confidence. It is luxury expressed not in volume but in precision—the weight of the cutlery, the exactness of a reduction, the effortless poise of the room. Guests depart with a feeling of being genuinely looked after, their senses sharpened and satisfied. It is a dinner that becomes a memory, and a memory that calls you back. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 18 Rue Tronsson Ducoudray, 51100 Reims, France +33 3 26 83 18 18 https://www.lacasernechanzy.com/fr/restaurant-et-bar.html Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Nestled within a 17th-century Saxon farmhouse, De Kromme Dissel embodies the rare union of Dutch culinary heritage and modern creativity. Holding a Michelin star since 1971, this storied dining room radiates rustic charm—timbered beams, soft glow, and hushed elegance—while the attentive team orchestrates impeccable service and expert wine pairings. Chef Tonny Berentsen, classically trained yet intrepid, infuses his cuisine with Asian-accented inspirations: think succulent langoustine in curry panko, sea bass tartare brightened with spice, and an exquisitely layered shellfish broth. Equally compelling are his seasonal game dishes, such as wild duck enriched with a traditional, deeply savory jus. This is a destination where legacy is honored and reinvention is gracefully pursued—an experience that rewards the discerning palate and lingers long after the final course. < Back De Kromme Dissel NOT YET RATED Creative RESTAURANT SUMMARY De Kromme Dissel is a sanctuary of refined taste, where centuries-old Dutch character meets poised, contemporary culinary craft. Set within a 17th-century Saxon farmhouse, the restaurant’s warm timbered bones and intimate lighting invite a sense of quiet anticipation—an ambiance that whispers of history while setting the stage for modern luxury. The dining room’s rustic sophistication is never ostentatious; rather, it is thoughtfully composed, allowing conversation, candlelight, and the aromas from the kitchen to take center stage. Since earning its Michelin star in 1971, De Kromme Dissel has maintained a rare consistency—an enduring standard that has made it a beloved address for connoisseurs. Chef Tonny Berentsen, steeped in classical technique, brings a confident, creative lens shaped by his travels in Asia. His compositions are elegant and precise, enlivened by subtle spice and calibrated textures: imagine fleshy langoustine cloaked in curry panko, the warmth of the spice in dialogue with the cool purity of sea bass tartare, a whisper of pumpkin providing a delicate, spicy sweetness. The menu excels in both invention and tradition. A rich, deeply savory shellfish broth reveals layers of oceanic intensity, while seasonal game—like wild duck—arrives accompanied by a glossy, traditional jus that speaks to the kitchen’s disciplined roots. Each plate is plated with considered restraint, letting exceptional ingredients tell their own story while demonstrating a chef’s palate tuned to harmony, contrast, and finish. The result is a tasting experience that feels both original and reassuringly grounded. Service is attentive without intrusion, marked by quiet precision and an instinct for guest comfort. The wine team guides diners through a cellar curated for nuance—pairings that glide from mineral-driven whites to sumptuous reds, each chosen to elevate texture, temperature, and tone on the plate. In every gesture, there’s a sense of composed hospitality that befits an address of this stature. At De Kromme Dissel, time-honored excellence meets a spirit of ongoing reinvention. It is a destination for those who seek more than a meal—a culinary narrative of place and memory, rendered with modern finesse. For the sophisticated traveler, it offers a rare promise: the comfort of legacy and the thrill of discovery, intertwined in every course. REQUEST BOOKING CHEF Tonny Berentsen ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Klein Zwitserlandlaan 5, 6866 DS Heelsum, Netherlands +31 317 313 118 https://www.krommedissel.nl/?utm_campaign=restaurantdekrommedissel_business-listening-maps&utm_medium=organic&utm_source=google-mijn-bedrijf Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Café de l'Ardèche distills the soulful bounty of its namesake region into a polished dining experience designed for discerning travelers. Seasonal produce from mountain farms and riverside gardens anchors a menu that marries French technique with contemporary clarity—think wild herbs, river trout, chestnut accents, and expertly aged cheeses presented with artful restraint. Soft lamplight, linen-dressed tables, and a murmured cadence of service set a quietly luxurious tone, while the sommelier curates elegant pairings that spotlight small-batch vintners and rare bottlings. Intimate and thoughtfully paced, the meal unfolds like a countryside reverie, where every course reveals another facet of Ardèche—its forests, its stone, its light—rendered with sincerity and finesse. < Back Café de l'Ardèche NOT YET RATED Modern Cuisine RESTAURANT SUMMARY Café de l'Ardèche welcomes guests into a sanctuary of understated elegance, where the cadence of refined service meets the quiet drama of French terroir. The room glows with warm timber and stone, a subtle nod to the region’s landscapes—forests, river gorges, and sunlit valleys. Crisp linens, thoughtfully spaced tables, and a soft, enveloping soundtrack establish an atmosphere of calm anticipation. It is a place where time lengthens and detail matters, where the mood invites lingering conversation and savoring every nuance. In the kitchen, heritage ingredients find new voice. Mountain honey brushes tender pigeon, river trout is brightened by wild sorrel and lemon thyme, and chestnut flour lends delicate intrigue to silken crêpes. Each plate is an exercise in balance: textures that play against one another, sauces that whisper rather than shout, and seasoning that reveals the character of the produce rather than concealing it. The tasting menu evolves with the seasons, honoring small growers and foragers whose work imbues every bite with a sense of place. Wine is both compass and companion. The sommelier’s cellar leans toward artisanal French domaines, with particular reverence for Rhône and Ardèche expressions—mountain-fresh whites, elegant syrahs, and rare cuvées that appear like a well-kept secret. Pairings are calibrated with an intuitive touch, elevating the interplay of minerality, fruit, and texture—sometimes a shimmer of pét-nat to awaken the palate, sometimes an old-vine red to lend gravitas to a slow-cooked jus. Service is poised and personal, attuned to the rhythms of each table. Courses arrive with unhurried grace; stories of provenance are offered with lightness and discretion. Candles flicker as evening deepens, notes of caramelized butter and wild herbs drift through the room, and the final gestures—an herb-infused digestif, a whisper-soft mignardise—bring a sense of completion. Café de l'Ardèche is not simply dinner; it is an intimate encounter with the region’s spirit, rendered with elegance, restraint, and enduring warmth. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 8 Pl. des Clercs, 26200 Montélimar, France +33 6 26 21 23 09 https://www.facebook.com/cafedeclair.montelimar/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Aloette distills the polish of a top-tier dining room into a modern brasserie that feels effortlessly chic. From the gleam of brass and marble to the hum of a stylish crowd, the room sets the stage for a menu that marries finesse with comfort—think exquisite citrus-laced salads, housemade pastas, and a justly famous burger elevated by immaculate technique. Service is poised yet warm, cocktails are crafted with quiet confidence, and every plate balances clarity of flavor with subtle indulgence. For travelers who collect memorable meals, Aloette offers a confidently relaxed, city-smart experience where refinement never eclipses fun. < Back Aloette NOT YET RATED Contemporary RESTAURANT SUMMARY Aloette is the kind of brasserie that makes an entrance feel like an arrival. The glow of polished brass, the curve of leather banquettes, and the soft thrum of conversation create an atmosphere that is at once urbane and inviting. It’s a room designed for those who appreciate the details—artful lighting, crisp linens, and a vantage point that captures Toronto’s energy without compromising intimacy. In the kitchen, technique leads with a light touch. Familiar cravings are sharpened with precision: a lemony, finely shaved salad that crackles with freshness; hand-turned pastas with silken texture; and the signature burger, a study in restraint and balance, where each component is tuned to amplify the whole. Sauces show depth without heaviness, vegetables receive the same care as prime cuts, and desserts finish with a clean, luminous sweetness. It’s comfort cuisine translated into a language of quiet luxury. The bar mirrors this ethos, presenting cocktails that are impeccably structured yet effortlessly sippable. Expect bright aromatics, elegant bitterness, and a restrained sweetness that flatters the kitchen’s flavors. The wine list is polished and purposeful—thoughtfully global, strong on food-friendly selections and hidden gems, with guidance that is confident but never prescriptive. Service at Aloette is the essential grace note. Attentive without hovering, the team anticipates needs with an easy fluency that lets the evening unfold naturally. Whether sliding into a booth for a languid supper or stopping in for a deftly made martini and a few plates to share, guests find a rhythm that feels tailored and unhurried. For the discerning traveler, Aloette offers an insider’s Toronto: contemporary, stylish, and deeply delicious. It’s the place to savor the city’s culinary intelligence in a setting that prizes pleasure over pomp—where craftsmanship is evident in every detail, and each visit feels like discovering a favorite address all over again. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 163 Spadina Ave. 1st Floor, Toronto, ON M5V 2A5, Canada +1 416-260-3444 http://aloetterestaurant.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

A legend lives on at Quyuan Teahouse, where Emperor Qianlong once christened a salt merchant’s private garden and the city now gathers at daybreak for Huaiyang delicacies by Lake Shouxi. In a pavilion cradled by willow boughs and mirrored water, the morning unfolds with couture dim sum: translucent emerald shaomai, gossamer-layered millefeuille lard cake, and jewel-toned five-gem buns that release perfumed steam. Arrive as the mist lifts to secure a table; latecomers join a patient queue drawn by the promise of imperial serenity and exquisitely crafted flavors. < Back Quyuan Teahouse (Changchun Road) NOT YET RATED Huaiyang RESTAURANT SUMMARY Quyuan Teahouse (Changchun Road) is where Yangzhou’s quiet mornings assume an imperial hush. Once a private residence graced by Emperor Qianlong—who bestowed the name Quyuan, “intriguing garden”—this lakeside pavilion remains a sanctuary of poise and palate. Willow fronds trail the glassy sweep of Lake Shouxi, and sunlight pools across lacquered tables as the first bamboo baskets arrive, sighing open in delicate whorls of steam. The kitchen pays homage to Huaiyang precision with a repertoire that rewards unhurried appreciation. The famed Yangzhou duo is a study in contrast: the millefeuille lard cake, a featherweight lattice of pastry that dissolves into savory silk, and the emerald shaomai, jewel-bright and translucently thin, carrying a clean, verdant sweetness that lingers. Each piece is engineered for balance—texture meeting temperature, aroma meeting restraint—so that even a whisper of ginger or a sip of tea finds its perfect counterpoint. Then come the five-gem buns, plush and gleaming, their interiors releasing a succession of nuanced flavors—sweet, saline, umami—like notes played on a lacquered guqin. Porcelain cups brim with fragrant brews that echo the garden’s mood: floral, mineral, slightly honeyed. The choreography of service is discreet and assured; dishes glide forward precisely when conversation softens and curiosity peaks. Arrive early, ideally as the lakeside mist lifts and the courtyards brighten, to secure the most tranquil seats and an unhurried progression of baskets. Those who linger risk joining a patient queue, for Quyuan’s reputation precedes it; yet even the wait seems part of the ritual, a prelude to imperial calm. For the discerning traveler, this teahouse is not merely breakfast—it is a morning rite, a distilled expression of Huaiyang elegance where history, craftsmanship, and landscape conspire to make time taste slower. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT China, Jiang Su Sheng, Yang Zhou Shi, Guang Ling Qu, 东关街9CXW+4GG 邮政编码: 225001 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Tucked along the tranquil N-230 in the Val d’Aran, Roc’n’Cris offers a quietly thrilling culinary journey where Alpine soul meets Asian precision. Helmed by a husband-and-wife duo—Cris curating an intimate dining room and Roc orchestrating the kitchen—the menu weaves Korean, Chinese, and Japanese influences into the region’s comforting classics, from an elevated Olla Aranesa to delicately balanced umami-led compositions. Mountain views frame the experience, while their house-crafted beer adds a distinctive, artisanal accent, inviting discerning travelers to linger over a singular meal in captivating calm. < Back Roc´n´Cris NOT YET RATED Fusion RESTAURANT SUMMARY Far from the familiar ski circuits and postcard crowds of the Val d’Aran, Roc’n’Cris offers the kind of culinary discretion that well-traveled palates covet. Situated along the N-230, this intimate refuge pairs mountain stillness with a cosmopolitan sensibility, translating the life journeys of its proprietors into a cuisine that feels both grounded and gently surprising. Picture windows open to the Pyrenean slopes, while the dining room—guided by Cris with warm precision—whispers of gracious hospitality and understated polish. In the kitchen, Roc orchestrates a dialogue between the Alps and Asia, interlacing Korean, Chinese, and Japanese techniques with the ancestral flavors of the valley. Expect the local Olla Aranesa to arrive with renewed elegance—broth deepened, textures refined—alongside dishes that harness miso’s velvet savor, ginger’s crystalline brightness, and the clean lines of Japanese balance. The result is a tapestry of contrasts: comforting yet exploratory, familiar yet heightened, with each plate calibrated for clarity and restraint. The rhythm of the meal unfolds unhurriedly, designed for guests who savor nuance. House-crafted beer, brewed with a careful nod to the surrounding terroir, slips seamlessly into the pairing conversation, offering a polished counterpoint to the kitchen’s umami-forward notes and the valley’s rustic heritage. It’s an unexpected luxury: an artisanal pour that bridges mountain tradition and global curiosity. As dusk stretches over the peaks, Roc’n’Cris reveals itself as a destination worth the detour—a place where the hush of the landscape amplifies the flavors on the plate, and where hospitality originates not from theatrics but from genuine attention. For the traveler who values quiet excellence and culinary narrative, this is an address to hold close, and return to with intention. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Carretèra Betren 29 edificio Tresens local, num 303, 25539 Betrén, Lérida, Spain +34 606 20 45 85 http://rocandcris.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

At L'Hostellerie d'Acquigny, the quiet poetry of the Normandy countryside meets a refined, ingredient-led cuisine that celebrates seasonality with grace and precision. Housed within a stately manor near the Eure’s picturesque waterways and orchards, the restaurant crafts memorable tasting journeys that feel intimate, effortless, and meticulously composed. Expect crystalline flavors drawn from local farms, gardens, rivers, and coastlines, presented with modern finesse and an unhurried sense of hospitality—perfect for lingering lunches, candlelit dinners, or a celebratory escape. < Back L'Hostellerie d'Acquigny NOT YET RATED Modern Cuisine RESTAURANT SUMMARY L'Hostellerie d'Acquigny welcomes guests into a serene manor setting where time seems to soften at the edges. The dining rooms—bathed in natural light during the day and candlelit warmth by evening—echo the region’s genteel charm, with textured linens, polished wood, and artful arrangements that whisper understated luxury. Every detail is curated to heighten anticipation: the gentle clink of glassware, a hint of hearth, and the scent of garden herbs carried in from the courtyard. The culinary philosophy is rooted in seasonality and proximity. Chefs draw deeply from Normandy’s larder—cider-rich orchards, lush pastures, pristine rivers, and the nearby coast—to compose plates that are at once restrained and transporting. Expect silken sauces lifted by bright acidity, delicately poached seafood with saline clarity, and tender game enriched by woodland aromatics. Each course reveals layers of texture and temperature, where a crisp tuile might echo the snap of a just-picked apple, and a velvet purée rounds the edges of a roasted jus. Service flows with quiet intuition, allowing conversation and discovery to unfold at a natural pace. The wine list is a thoughtful journey through Burgundy, Bordeaux, the Loire, and beyond, with expert pairings that amplify each dish’s nuances—minerality to mirror oceanic notes, supple tannins to cradle slow-cooked meats, and the occasional off-dry sparkle to play against Normandy’s gentle sweetness. A curated selection of Calvados and craft ciders nods to local tradition while inviting contemporary pleasures. Whether you arrive for a leisurely weekend luncheon or a once-in-a-season dinner, L'Hostellerie d'Acquigny feels like a secret shared among those who value unshowy excellence. It is a place to slow down, to savor the soft light, the attentive murmur of the room, and the confidence of a kitchen that understands exactly when to surprise—and when to simply let impeccable ingredients speak. In this tranquil corner of the Eure, dining becomes a quietly exhilarating ritual, remembered long after the last course has passed. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 1 Rue d'Evreux, 27400 Acquigny, France +33 2 32 50 20 05 http://www.hostellerie-acquigny.fr/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

From the husband-and-wife duo behind Roji, HIMI distills the spirit of a Tokyo after-hours hideaway into a refined, contemporary izakaya. Slide onto a counter stool before the animated open kitchen, where the rhythm of the robata and the soft hum of conversation set an effortlessly elegant tone. Signature plates—shatteringly crisp fried chicken, silken Inaniwa udon crowned with blush-pink duck, and sweet red shrimp brushed with smoke and paired with inky squid—pair beautifully with cold beer, precision-poured sake, or a well-made highball. HIMI is a study in balance: convivial yet discreet, relaxed yet exacting, designed for those who appreciate culinary craftsmanship that whispers rather than shouts. < Back HIMI NOT YET RATED Japanese RESTAURANT SUMMARY HIMI is an intimate ode to the golden hour of Japanese dining—the moment the day loosens its tie and pleasure takes the lead. Conceived by the husband-and-wife team behind Roji, this izakaya-style gem reimagines the after-work ritual for a discerning audience, combining an animated counter culture with quietly luxurious details. The room glows with the warmth of the robata, the murmured clink of glassware, and a subtle soundtrack that invites conversation to linger. The kitchen’s choreography unfolds at the counter, where flames flare, skewers turn, and plates land with unfussy grace. Crispy fried chicken arrives with a glass-like shell that yields to succulent meat, a masterclass in texture that begs for a frosted beer or a highball with lift and spine. Nearby, Inaniwa udon—sleek and silken—cradles slices of juicy pink duck, the broth carrying gentle depth and savor without overwhelming the noodle’s delicate glide. From the grill, red shrimp are kissed by smoke, their natural sweetness heightened by a dramatic swirl of squid ink—midnight and coral in a single, striking bite. The pacing is effortless and confident, the kind that signals an experienced hand at the pass and a room trained in discretion. Sakes are poured with precision, cocktails balance clarity and character, and the wine list nods to purity and texture, curating bottles that complement the menu’s quiet intensity. Whether you claim a seat at the counter to revel in the kitchen’s energy or settle at a table for a more inward, tête-à-tête mood, HIMI offers a rare duality: sociable yet intimate, familiar yet elevated. It is the place you bring a trusted friend, a valued client, or someone who appreciates the beauty of restraint. Here, luxury is not a show—it’s a feeling, carried in the heat of the grill, the sheen of a perfect noodle, and the unhurried cadence of an evening well spent. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 4 Newburgh St, Carnaby, London W1F 7RF, UK +44 20 3089 8223 https://himi.uk/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

< Back Mario’s Butcher Shop NOT YET RATED RESTAURANT SUMMARY REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 9493164318 http://www.mariosbutchershopdeli.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Shinji By Kanesaka is a sanctuary of Edo-mae refinement, where the art of omakase unfolds with exquisite restraint and absolute precision. From the moment you settle at the hinoki counter, each course reveals a quiet dialogue between immaculate seafood, perfectly seasoned shari, and the measured hands of a master-trained itamae. Expect a serene, deeply personal experience that privileges provenance, temperature, and timing—every nuance calibrated to honor the ingredient at its apex. Here, luxury is not declared but demonstrated, in the whisper of a knife through sea bream, the warmth of rice meeting toro, and a finishing brush of nikiri that lingers like a promise. For those who seek purity over spectacle, Shinji delivers a rarefied expression of Japanese craft, intimate hospitality, and culinary poise. < Back Shinji By Kanesaka NOT YET RATED Sushi RESTAURANT SUMMARY Shinji By Kanesaka offers a transportive journey into the disciplined elegance of Edo-mae sushi, guided by the lineage and philosophy of Tokyo’s celebrated Chef Shinji Kanesaka. The space is hushed and immaculate—sculpted around a luminous hinoki counter where time seems to slow, allowing each gesture to register with graceful clarity. Here, the ritual of omakase unfolds as a conversation between chef and guest, where the day’s best catch is elevated by precise knifework, judicious seasoning, and a reverence for seasonality that is felt rather than announced. Every piece is a study in balance. The shari is warm, delicately seasoned, each grain distinct yet cohesive, designed to cradle seafood at its optimal temperature. A gleam of kohada reveals deft curing; uni arrives like a shoreline breeze, saline and sweet; otoro melts with dignified restraint, flaring into richness before dissolving into clean, rice-forward harmony. The brush of nikiri, the barely audible click of bamboo, the measured cadence of service—each detail draws you deeper into an aesthetic of quiet perfection. The experience is enhanced by an exemplary sake and wine program, curated to honor subtlety over volume. Expressions ranging from crystalline junmai daiginjo to mineral-driven white Burgundy are paired with meticulous intent, supporting flavors without crowding their contours. Attentive yet unobtrusive, the team anticipates needs with the fluidity of choreography: a refreshed oshibori just as you pause, a new pour aligned with the next seasonal delicacy, a gentle tempo that respects private conversation. Shinji’s exclusivity lies not in spectacle but in fidelity to craft. Seating is limited, the mood intimate, the focus unwavering—on provenance, precision, and the ephemeral delight of perfect timing. For the traveler who values authenticity and restraint, this is a destination where luxury is measured in textures and temperatures, in the glow of hinoki and the warmth of hospitality. Shinji By Kanesaka is not simply a meal; it is a masterclass in understatement, delivering a lasting impression with the lightest possible touch. REQUEST BOOKING CHEF Koichiro Oshino ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 29 Tanglin Rd, Singapore 247911 +65 6884 8239 https://www.shinjibykanesaka.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Garden-Restaurant invites discerning diners into an industrial-style conservatory envisioned by Belgian designer Axel Vervoordt, where light, texture, and form create an atmosphere reminiscent of an artist’s studio. Here, culinary craftsmanship takes center stage: seasonal ingredients are composed with painterly restraint, then revealed with quiet theatricality. Guests are enveloped by tempered steel, glass, and greenery while savoring a menu that balances modern technique with timeless sensibilities—each course a study in precision, purity, and place. The result is a refined, intimate experience that feels both curated and deeply personal, designed for those who value beauty, discretion, and the subtle thrill of discovery. < Back Garden-Restaurant NOT YET RATED Contemporary RESTAURANT SUMMARY Garden-Restaurant is a sanctuary for those who appreciate the quiet drama of good taste. Envisioned by Belgian designer Axel Vervoordt, the space evokes an artist’s conservatory: steel-framed glass, softened by natural light, cradles clusters of curated objects and verdant botanicals. Every surface feels considered, every detail purposeful, as if the room itself were a canvas and each guest a brushstroke in the scene. It’s a setting that invites contemplation—of flavor, of texture, of memory. The culinary philosophy follows suit, privileging clarity over complication. Seasonal ingredients, sourced with almost archival care, are transformed into compositions that respect their provenance while revealing unexpected harmonies. A silken garden herb velouté arrives with the whisper of tarragon and citrus zest; a barely warmed langoustine wears the gloss of a delicate fennel emulsion; roasted root vegetables are lacquered and luminous, punctuated by the mineral grace of foraged greens. Every plate offers balance: light against depth, crisp against unctuous, warmth against cool perfume. Service moves with gallery-like discretion—attentive yet unobtrusive, precise without ceremony. Wines are chosen to converse with the menu rather than overwhelm it, with a list that ranges from elegant, low-intervention producers to storied maisons. The result is orchestral but never loud: a gentle crescendo of flavor and texture supported by a choreography of thoughtful gestures. As evening settles, the conservatory glows—glass panels reflecting candlelight, shadows folding into verdure. Conversation softens, and the restaurant’s rhythm becomes almost painterly, each course a new brushstroke on a shared canvas. Garden-Restaurant is more than a meal; it is an immersive encounter with restraint, beauty, and the enduring pleasure of things done exceptionally well. For the traveler who seeks distinction without spectacle, it offers rarity in its purest form. REQUEST BOOKING CHEF Civan Er ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Lachnerstraße 1, 80639 München, Germany +49 89 12027380 http://ricegarden-munich.de/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Perched amid the quiet beauty of South Tyrol, Torkel beckons discerning gourmands with a refined dialogue between Mediterranean finesse and Alpine warmth. The Stoppel family crafts a seasonally attuned repertoire—classic technique and regional soul—best savored through the short Fine Dining Menü, a graceful progression of flavors designed for effortless indulgence. A thoughtfully curated wine list invites exploration, from mountain-born elegance to Italian icons, all best enjoyed in the intimate glow of the dining room or on the flower-framed terrace. Paired with the hotel’s inviting guestrooms, Torkel becomes not simply a meal, but a lingering, softly luxurious escape. < Back Torkel NOT YET RATED Farm to table RESTAURANT SUMMARY Torkel is a study in quiet sophistication—a destination where Mediterranean poise meets the comforting cadence of South Tyrol. Under the thoughtful stewardship of the Stoppel family, the kitchen interprets the region’s bounty through a lens of classic technique and restrained elegance. Aromas of fresh herbs, alpine butter, and citrus linger as plates arrive with the sort of understatement that reveals confidence: luminous broths, perfectly blushed fish, handmade pastas that lift the spirit without demanding attention. The short Fine Dining Menü is a discerning traveler’s ally—an effortlessly paced journey that distills the kitchen’s sensibility into a polished sequence. Expect textures that whisper rather than shout: crisped skin yielding to silken flesh, warm polenta embracing a bright jus, and desserts where acidity and sweetness hold a poised conversation. Each course is a practice in balance, the interplay of Mediterranean brightness and mountain comfort. The wine list is a quiet trove for oenophiles, curated with an eye for character and place. Elegant Alto Adige whites, structured Italian reds, and thoughtful international selections are presented with disarming ease—never overbearing, always illuminating. Whether a mineral-etched Riesling to lift a delicate fish course or a supple Nebbiolo to deepen an earthy ragù, the pairings feel personal, purposeful, and precise. Ambience is Torkel’s signature. The dining room is softly lit and welcoming, its refined lines warmed by natural textures and the easy grace of attentive service. On fair evenings, the terrace becomes the most coveted table—a pastoral panorama where glasses catch the last light and conversation stretches unhurriedly into the evening. For those who wish to linger, the adjoining hotel offers cozy guestrooms that extend the experience: restful, understated, and imbued with the same gentle luxury. At Torkel, time seems to slow, and every detail—culinary, vinous, and atmospheric—conspires to make you feel quietly at home. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Hintergass 9, 9490 Vaduz, Liechtenstein +423 232 44 10 https://www.torkel.li/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Onarimon Haru distills the quiet elegance of Japanese seasonality into a refined, intimate dining experience. Guided by the day’s finest market offerings, each course reveals balance, restraint, and quiet virtuosity—from pristine sashimi to charcoal-kissed wagyu—served on artisanal ceramics that echo the changing seasons. Candlelit warmth, hushed hospitality, and a discreetly choreographed service cadence create an atmosphere of effortless exclusivity, inviting discerning travelers to savor Tokyo at its most poetic and precise. Here, every detail is curated, every flavor is intentional, and every moment feels quietly unforgettable. < Back Onarimon Haru NOT YET RATED Japanese Cuisine RESTAURANT SUMMARY Tucked within a serene corner of Onarimon, Onarimon Haru invites guests into a sanctuary where time moves at the rhythm of the seasons. The dining room—a study in modern Japanese minimalism—glows with soft light that grazes natural wood grains, lacquered surfaces, and hand-thrown ceramics. There is a hush to the space, an elegant discretion that allows the meal to unfold like a private conversation between chef, ingredient, and guest. The kaiseki-driven tasting menu celebrates what the morning’s market yields, revealing a culinary philosophy anchored in clarity and reverence. A translucent slice of sea bream, aged just long enough to coax depth from delicacy, yields to the whisper of sudachi. A lacquered broth arrives steaming and fragrant, layered with kelp umami and the ephemeral sweetness of young bamboo. Charcoal’s imprint is exquisitely controlled: wagyu is kissed rather than seared, perfuming the room with a restrained smokiness that heightens its marbling without overwhelming it. Texture is treated as an essential compositional element. Silk meets crunch, warmth meets cool, and brightness arcs across savor. Each vessel is chosen to frame the dish—river-stone ceramics for oceanic flavors, glass for chilled delicacies, tactile lacquer for dishes that beg to be cupped. The choreography of the service—precise, murmured, and anticipatory—supports a seamless progression that feels intimate without intrusion. For the well-traveled epicure, Onarimon Haru is not a spectacle but a study in refinement: a place where the season’s finest produce is honored, where technique disappears into elegance, and where hospitality is practiced as a quiet art. Wine and sake pairings are curated to echo the menu’s tonal shifts—minerality for delicate sashimi, gentle oxidative notes for richer broths, crystalline junmai daiginjo for the menu’s high points—each pour amplifying rather than announcing itself. As the final course arrives—perhaps a fragile citrus granité or a custard perfumed with new tea—the city’s pulse feels at once near and far. Onarimon Haru offers the rare luxury of stillness in Tokyo: a dining experience that balances precision with poetry, inviting guests to savor not only flavor, but also the beauty of restraint. REQUEST BOOKING CHEF Haruyuki Ogawa ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Japan, 〒105-0012 Tokyo, Minato City, Shibadaimon, 1-chōme−2−２ Nakagawa Build, 1階 +81 50-5494-5552 https://gha8300.gorp.jp/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS