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Savva is where Moscow’s storied grandeur meets the quiet thrill of contemporary Russian gastronomy. Set within a historic landmark, the restaurant marries palatial architecture—lofty ceilings, sculptural light, and hushed marble—with a confident, modern culinary voice. Expect impeccably sourced ingredients from Russia’s forests, rivers, and small farms transformed into artful plates that balance provenance with precision. Service is poised and perceptive, guiding guests through a considered wine program that highlights both classic regions and adventurous Eastern European producers. For those who seek the rare harmony of heritage and innovation, Savva offers an intimate, polished stage for unforgettable evenings that linger long after the last pour. < Back Savva NOT YET RATED Russian RESTAURANT SUMMARY Step inside Savva and the tempo of Moscow softens. The dining room’s historical bones—grand ceilings, graceful moldings, and luminous stone—create a sense of ceremony without stiffness. Natural light glides across linen-draped tables, refracting through hand-blown glassware, while a measured hum of conversation sets an elegant rhythm. It is a room designed for anticipation: of the first sip, the first course, the first quiet moment when everything else falls away. Savva’s culinary philosophy is a love letter to Russia’s terroir, interpreted with a modern, cosmopolitan sensibility. The menu celebrates pristine ingredients—arctic char, wild mushrooms, buckwheat, cloudberries—elevated through contemporary technique and restrained flourish. Dishes arrive like vignettes: a delicate interplay of temperature, texture, and aroma, each composition grounded in memory but lifted by innovation. Every course tells a story of place, from forest floor to northern sea, rendered with the clarity of a chef who knows precisely when to whisper and when to crescendo. The wine program is quietly brilliant, with a curated list that rewards curiosity. Classic Champagne and Burgundy sit alongside emerging Eastern European estates, each selection chosen for its ability to illuminate the plate rather than overshadow it. The service culture is beautifully choreographed—present yet unintrusive—anticipating preferences, pacing the evening, and offering thoughtful pairings that become part of the narrative rather than mere accompaniment. Evenings at Savva feel like a private conversation with the city’s past and future. Here, heritage is not a backdrop but an ingredient, and luxury is felt in the refinement of detail: the warm glide of a sauce against porcelain, the bright lift of foraged herbs, the final, graceful flourish of dessert. For the discerning traveler, Savva is not simply a reservation; it is an immersion into Moscow’s most compelling sensibilities—cultivated, contemporary, and quietly unforgettable. REQUEST BOOKING CHEF Andrei Shmakov ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Teatral'nyy Proyezd, д.2, Moskva, Russia, 109012 +7 499 795-99-99 http://savvarest.ru/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Descend into Kaos and discover a sanctuary of contemporary Catalan gastronomy guided by three prodigious talents shaped at El Celler de Can Roca, Disfrutar, and Enigma. The open-brick vaulted bar sets a quietly dramatic tone before yielding to a chic, modern dining room where the market dictates the rhythm of the menu. Expect daily compositions that celebrate the seasons—most notably the iconic Palamós red prawn in carpaccio, cooked, or velvet-rich croquettes—alongside individually prepared rice dishes whose precision reveals both restraint and mastery. Here, culinary innovation is worn lightly: textures are luminous, flavors are articulate, and hospitality is exquisitely measured. Kaos is where the Costa Brava’s bounty is translated into urbane elegance, one meticulously plated moment at a time. < Back Kaos NOT YET RATED Farm to table RESTAURANT SUMMARY At Kaos, the descent down the stairs feels ceremonial, an invitation to leave the ordinary behind. Under a vaulted canopy of exposed brick, a refined bar glows with discreet warmth—the kind of room where the first sip sets the tone for the night. A few steps farther, a contemporary dining space awaits: clean-lined, softly lit, and thoughtfully appointed, it is the kind of modern elegance that whispers instead of shouts, designed to foreground what matters—precision on the plate and pleasure at the table. The culinary point of view is shaped by three young partners whose résumés trace the elite paths of El Celler de Can Roca, Disfrutar, and Enigma. Their craft is evident not only in technique but in restraint: a cuisine guided by the market, fluent in seasonality, and sensitive to the natural character of each ingredient. Daily suggestions orbit a polished à la carte, capturing the day’s best in a language of clarity and contrast. Think of the Palamós red prawn—silken as carpaccio, succulent when cooked, irresistibly creamy when folded into croquettes—each iteration a discreet masterclass in texture and temperature. Rice, that cornerstone of Mediterranean comfort, is elevated through individual preparation, ensuring each grain tastes as if it were meant only for you. Broths are lucid, perfumes are precise, and the heat management borders on choreography; the result is depth without weight, richness without heaviness. Every plate seems to arrive at the table already in dialogue with the wine list, which favors clarity, terroir, and graceful structure over swagger. Service at Kaos has a practiced quietude—attentive, anticipatory, and unhurried. The pacing allows courses to breathe; flavors fully unfold, leaving room for conversation and discovery. All the while, the room’s earthy architecture meets its contemporary polish to create an atmosphere of intimate sophistication, ideal for those who seek refinement without theater. Kaos is not simply market-driven; it is market-attuned, a living reflection of the Costa Brava’s bounty expressed with urbane ease. For the discerning traveler, it offers what the best restaurants do: a sense of place articulated through technique, and a sense of occasion made memorable through grace. Here, culinary ambition meets composure—an elegant conversation between tradition and innovation, spoken fluently and enjoyed slowly. REQUEST BOOKING CHEF Christophe Dufossé ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Plaça de Sant Pere, 14, 17230 Palamós, Girona, Spain +34 872 01 99 39 http://www.kaosrestaurant.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

In Chengdu’s financial district, Nantang Wang distills the bold soul of Sichuan into an urbane, contemporary experience. A textured feature wall evokes Jiaozi—the world’s first paper currency—signaling a dialogue between heritage and modernity that unfolds from the first sip: a sparkling Sichuan pepper aperitif that tingles with citrusy spice and poised effervescence. The menu reimagines regional classics with rare precision—think luscious rice paddy eel with chilies, its deep, riverine richness balanced by clean heat, and silken liangfen noodles glossed in an aromatic, slow-building sauce. Service is discreet yet attentive, pacing a procession of refined, often individually plated dishes that celebrate authenticity while embracing finesse. For the discerning traveler, it’s a study in texture, temperature, and terroir—Sichuan’s intensity rendered with composure and grace. < Back Nantang Wang NOT YET RATED Sichuan RESTAURANT SUMMARY Set within Chengdu’s sleek financial center, Nantang Wang offers a sanctuary of contemporary calm where Sichuan’s storied flavors are expressed with modern restraint. The dining room is sculpted for the urbane palate—clean lines, tailored lighting, and a textured wall inspired by Jiaozi, the world’s first paper money discovered in Chengdu. It’s an artful nod to the city’s mercantile heritage and to the currency of taste, inviting guests into a narrative that pairs cultural depth with culinary innovation. The experience begins with a signature aperitif: a carbonated Sichuan pepper libation whose citrusy lift and electric prickle awaken the senses without overwhelming them. That vibrant, tingling prelude sets the pace for a menu that privileges nuance over noise. Courses arrive with choreographed grace—often as elegant individual portions—allowing each flavor to be appreciated in its purest form. Aromatics bloom delicately; heat builds with intention; textures glide from silken to crisp, always with balance as the guiding principle. Among the standouts, the rice paddy eel with chilies captures Sichuan’s authentic heart. Its buttery, river-sweet flesh is enveloped in a measured blaze of chili, creating a luxurious depth that lingers without dominating. Liangfen noodles, cool and translucent, come slicked with a lustrous, spicy sauce that teases the palate and sharpens anticipation for what follows. These are dishes anchored in tradition, yet refined through technique—precision knife work, judicious seasoning, and a focus on clarity of flavor. Attentive, unobtrusive service underscores a sense of quiet exclusivity, providing recommendations that read the guest as intuitively as they read the menu. Wines and baijiu are paired with a contemporary sensibility, highlighting acidity, minerality, and texture to complement Sichuan’s layered aromatics. The result is a cosmopolitan dining journey that feels distinctly Chengdu, yet speaks fluently to international tastes. For the affluent traveler seeking culinary distinction, Nantang Wang is both destination and discovery—a place where the heat of Sichuan is sculpted into elegance, where heritage is celebrated in a modern vernacular, and where each course feels like a private conversation between chef, season, and guest. It’s a refined testament to the region’s grandeur, experienced one meticulously composed bite at a time. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT China, Cheng Du Shi, Jin Jiang Qu, CN 四川省 成都市 锦江区 东糠市街 1 1号附5 邮政编码: 610023 +86 28 6423 1923 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

A Phoenix icon for refined palates, Vincent Guerithault on Camelback marries classic French technique with the sun‑lit vibrancy of the Southwest. In an intimate setting of linened tables, flickering candlelight, and fragrant herbs from the garden, Chef Vincent’s cuisine reveals delicate contrasts—silken sauces against mesquite‑kissed meats, market‑fresh produce brightened with citrus, and pastries that whisper of Paris. Attentive, discreet service and a cellar curated for connoisseurs ensure each course unfolds with effortless grace. For those who seek culinary artistry wrapped in warm hospitality, this is where desert evenings become indelible memories. < Back Vincent Guerithault on Camelback NOT YET RATED French Southwestern RESTAURANT SUMMARY Vincent Guerithault on Camelback has long stood as Phoenix’s most polished expression of French savoir‑faire, translated through the light, sun‑drenched lens of the American Southwest. Tucked along tree‑lined Camelback Road, the restaurant exudes understated elegance: white linens glowing beneath soft lamplight, fresh flowers perfuming the room, and the gentle hum of a dining room where conversation and clinking stemware set the evening’s cadence. It feels both discreet and celebratory, a sanctuary for those who appreciate the quiet confidence of a kitchen that has nothing to prove—and everything to share. Chef Vincent’s cooking balances refinement with regional soul. Expect classic techniques—impeccable reductions, silken emulsions, precision butchery—framed by the desert’s ingredients and aromas. A whisper of mesquite smoke grazes tender meats, citrus and chiltepin uplift pristine seafood, and garden herbs bloom through sauces that are at once delicate and deeply flavored. Signature compositions might pair butter‑poached lobster with a bright poblano accent, or foie gras enlivened by cactus pear—each plate composed with painterly restraint, designed to reveal layers rather than overwhelm. The wine program, curated with a collector’s eye, favors benchmark French domaines and boutique discovery alongside thoughtful selections from the West. Pairings are orchestrated to echo the cuisine’s interplay of richness and lift: a mineral‑etched Chablis underscoring the snap of seasonal vegetables, a velvety Rhône red softening the edges of spice and smoke. Service is an art of anticipation—polished but personal—guiding you from aperitif to digestif with an effortless rhythm that keeps the evening in perfect balance. Whether you settle into a candlelit corner indoors or a fragrant patio table where desert air carries a trace of citrus blossom, the experience unfolds as a leisurely narrative. Courses arrive with just‑so timing, sauces are finished à la minute, and desserts—uplifting, textural, shimmering with restraint—offer a final, elegant coda. Vincent Guerithault on Camelback is less a place to dine than a destination to savor: a rarefied, warmly human encounter with cuisine that speaks fluently of Provence and the Sonoran desert, delivering an evening that lingers long after the last glass is poured. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 3930 E. Camelback Road, Phoenix, Arizona 85018 +1 602-224-0225 http://www.vincentsoncamelback.com Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Le Grand Café embodies the quiet glamour of a bygone era, where polished service and chef-driven artistry meet in perfect harmony. Within its luminous halls—glowing with Art Deco accents, velvet banquettes, and the gentle shimmer of crystal—each course tells a story of terroir, technique, and time. Expect refined French cuisine elevated by contemporary precision: delicate seafood kissed by citrus, sauces layered with depth, and seasonal produce curated from esteemed purveyors. An intuitive sommelier team orchestrates Champagne and old-world pairings that unfold with each plate, while a soundtrack of soft conversation and low light completes the sense of occasion. At Le Grand Café, dinner is not simply a meal—it is an elegant ritual, paced to savor, designed to linger, and crafted for travelers who measure luxury in details. < Back Le Grand Café NOT YET RATED Traditional Cuisine RESTAURANT SUMMARY Le Grand Café welcomes guests with a warm glow that recalls Europe’s golden salons—faceted mirrors catching candlelight, marble underfoot, and the soft hush of hushed conversation. The ambiance is luxurious yet comfortable, anchored by tailored service that anticipates rather than announces. From the moment you arrive, there is a sense of continuity, as if the evening has been set in motion for you alone. The menu pays homage to classic French cuisine while embracing a modern culinary vernacular. Each dish is disciplined, elegant, and precise: line-caught fish barely set, lacquered and bright with citrus; hand-cut tartare crowned with pearly caviar; butter-laminated pastry that shatters at the touch. Sauces are the soul of the kitchen—silky reductions layered with patience, kissed with herbaceous clarity, and finished tableside for a whisper of theatre. The provenance of each ingredient is meticulously considered, with seasonal produce sourced from trusted growers and dayboat seafood arriving with intoxicating freshness. An accomplished sommelier team curates a cellar that reads like a love letter to Champagne and the great terroirs of Burgundy and Bordeaux, alongside a thoughtful selection of rising French and European winemakers. Pairings are orchestrated to unveil nuance—minerality echoing saline notes of the sea, mature vintages unveiling velvet textures that linger with roasted poultry and truffled jus. For those who prefer spirits or zero-proof compositions, the bar crafts bespoke infusions and elegant, aromatic alternatives. Service is discreet and choreographed, with pacing calibrated to the room’s energy. Linen falls just so; crystal glows softly; a final course appears when the conversation calls for it. Whether you choose the chef’s tasting or an à la carte progression, the experience unfolds with grace, inviting you to surrender to the pleasure of the moment. Le Grand Café is, above all, a study in balance: tradition and innovation, restraint and indulgence, serenity and sparkle. It is the kind of dining room one remembers long after the final pour—a sanctuary for travelers who seek sophistication not as a statement, but as a way of savoring the world. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 2 Rdpt des Charrons, 13420 Gémenos, France +33 4 42 32 20 16 https://relais-magdeleine.com/fr/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

At Al Baccanale, Venetian heritage meets modern finesse in a sanctuary of understated luxury. Seasonal lagoon bounty, rare garden herbs, and meticulously sourced Italian provisions are transformed into quietly dazzling plates that honor tradition while whispering innovation. Expect candlelit serenity, tailored service, and a sommelier-led journey through storied Italian labels—an experience that lingers like a well-kept secret shared among those who truly savor the art of dining. < Back Al Baccanale NOT YET RATED Tuscan RESTAURANT SUMMARY Al Baccanale is where Venice slows to a hush and the ritual of dining becomes an artful pause. Tucked away from the city’s bright procession, it offers a discreet haven for those who value refinement over spectacle. The room glows with a soft, amber warmth—handblown glass, polished stone, linen pressed to perfection—creating a setting that frames each dish as a quiet revelation rather than a shout. The menu is a love letter to Venetian terroir, guided by what arrives fresh from the lagoon and the markets at dawn. Think delicately poached crustaceans perfumed with citrus zest; risotti that ripple with the briny-sweet sigh of the Adriatic; and tender game layered with woodland aromatics. Every plate balances restraint and generosity, allowing pristine ingredients to speak in clear, resonant notes. Technique is precise, but never showy; flavors are complex, yet composed—an elegant dialogue between memory and modernity. The wine program is equally meticulous, with a cellar that privileges character over celebrity. The sommelier’s pairings glide from artisanal Veneto producers to venerable Italian estates, tracing mineral lines, saline edges, and silken tannins that unfold with each course. For those who wish, a bespoke progression can be curated—leaning bright and coastal or deep and contemplative—matching the cadence of the evening and the mood at your table. Service is orchestrated with quiet intelligence: present when needed, invisible when not. There is an ease to the experience that feels rare—a sense that time bends, conversation flows, and every detail has been anticipated without announcing itself. Al Baccanale is not simply a dinner; it is a collection of poised moments—glimmering glass, a breath of sea air, the hush before a first bite—woven into a memory you will want to revisit, and share only with those who will truly understand. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Via XX Settembre, 20, 57025 Piombino LI, Italy +39 0565 222039 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Nestled amid cypress-lined lanes and centuries-old stone, Le Cedrare unfolds as a serene Venetian sanctuary where culinary finesse meets quiet grandeur. The kitchen honors Veneto’s terroir with impeccably sourced ingredients, precise technique, and an unhurried cadence that lets each flavor breathe—think silken risotti, delicate freshwater fish, and heritage meats, all lifted by herb gardens and citrus groves nearby. A cellar of rare vintages and nuanced pours, attentive yet discreet service, and a softly lit dining room create an atmosphere of intimate celebration—ideal for discerning travelers seeking a meal that lingers in the memory long after the last glass is set down. < Back Le Cedrare NOT YET RATED Modern Cuisine RESTAURANT SUMMARY Approached through a hush of cypress and cedar, Le Cedrare extends the kind of welcome that feels like a secret shared. Historic stone walls hold the warmth of late afternoons, while the dining room, dressed in linen and low light, settles guests into a mood of effortless composure. There is no rush here—only a deliberate pace that allows flavors to unfurl and conversation to meander as the countryside settles into dusk. The kitchen’s philosophy is one of clarity and restraint, where Veneto’s finest ingredients are coaxed, not coerced. A ribboned risotto captures the garden’s perfume, a whisper of lemon and herbs lifting Carnaroli grains to a silken finish. Lake and lagoon fish arrive pristine and precise, with textures that yield at the slightest touch; heritage meats are treated with the patience they deserve, revealing quiet depths of flavor. Each plate is a study in light and shadow—colors calibrated, aromas layered, and seasoning measured to the breath. Wine is both compass and companion. The cellar favors authenticity and age-worthy grace, with a particular reverence for local crus and refined expressions of Veneto’s hills. Pairings are considered rather than clever, designed to illuminate the plate’s contours—supple whites that carry saline brightness, reds with fine-boned tannins and a long, whispering finish. The ritual of service is choreographed yet understated: a glance anticipating a need, a pour that never interrupts the cadence of the meal. What sets Le Cedrare apart is its quiet confidence. There are no theatrics, only the exquisite certainty that detail matters: the cool weight of a well-chosen glass, the rustle of linen, the soft citrus in the air when the garden warms at twilight. For those who travel in search of the singular—a meal that feels deeply of its place, distilled with poise and grace—Le Cedrare offers an experience that settles into memory like a well-kept promise, refined yet deeply, beautifully human. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT VIA PEREZ POMPEI, 2, 37031 Illasi VR, Italy +39 045 652 0719 https://www.lecedrare.it/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Across from a resplendent Baroque parish church, Thaller - Restaurant distills four generations of heritage into a refined, garden-born culinary journey. Chef-patron Norbert Thaller composes a seven-course seasonal menu that is imaginative yet grounded, drawing on pristine vegetables, herbs, and fish from the family’s own green haven. Inside, old-world charm meets contemporary polish; outdoors, an intimate terrace overlooks the gardens. With a well-curated cellar rich in natural and organic wines—and a house vermouth crafted by Manuela—this is a sanctuary for diners who value authenticity, sustainability, and quiet luxury. For discerning travelers seeking a sense of place, Thaller offers rare immediacy: ingredients whisper of the soil that raised them, dishes echo the rhythm of the seasons, and hospitality feels graciously personal. A pre-ordered vegetarian tasting menu underscores the restaurant’s culinary integrity and thoughtful restraint. At lunchtime, the adjacent Gasthaus celebrates comforting standards, while the evening menu delivers modern elegance—without losing sight of tradition. < Back Thaller - Restaurant NOT YET RATED Seasonal Cuisine RESTAURANT SUMMARY Set opposite a magnificent Baroque parish church, Thaller - Restaurant is a cultivated dialogue between heritage and modern gastronomy. Since 1882, this family address has been a beacon of Styrian hospitality; today, Norbert and Manuela Thaller guide its evolution with understated confidence. The philosophy is simple yet exacting: cook in concert with nature, honor the land, and let craftsmanship reveal itself quietly. The seven-course set menu unfolds like a seasonal manuscript, written daily with ingredients from their own gardens and greenhouses, and complemented by the gentle shimmer of a fish pond close at hand. Expect dishes that feel both immediate and considered: crisp garden leaves glossed with delicate herb oils, freshwater fish elevated by subtle smoke and orchard aromas, vegetables treated as protagonists with texture and depth. The cuisine is imaginative and modern, but never aloof—each plate retains a sense of place, a satisfying earthiness that lingers on the palate. The dining room marries old-world character—polished wood, soft light, a whisper of history—with contemporary lines and refined textures. From spring through autumn, the terrace offers an intimate outlook across the garden, where the evening air carries the perfume of herbs and warm soil. Begin with Manuela’s own vermouth, a fragrant aperitif that sets a tone of quiet sophistication, then explore a wine list curated with intent: natural and organic bottles that speak eloquently of terroir and complement the kitchen’s clarity. Service is poised yet personable, a reflection of the couple’s deep connection to their region and to the craft of hospitality. A pre-ordered vegetarian tasting menu underscores their commitment to seasonality and inclusivity, while the adjacent Gasthaus welcomes lunchtime with heartening, home-style classics. For those who seek luxury not as spectacle but as substance—flavor at its freshest, provenance made tangible, and an atmosphere of discreet elegance—Thaller offers a rare, resonant sense of belonging. Here, sustainability is not a slogan but a rhythm: seeds planted, herbs gathered at their peak, wines chosen for purity and place. The result is a dining experience that feels intimate and essential—an invitation to slow the evening, savor the garden’s language, and let time expand over seven beautifully measured courses. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Am Kirchpl. 4, 8423 St. Veit am Vogau, Austria +43 3453 2508 http://www.gasthaus-thaller.at/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

In Salamanca’s storied heart, Pascua at the Eunice Hotel Gastronómico delivers a refined dialogue between memory and modernity. Chef José Manuel Pascua channels his grandmother’s culinary legacy through what he calls purist cuisine—meticulous timing, elemental techniques, and a reverence for the finest seasonal produce of Castile and León. Choose à la carte or surrender to the Media Fanega tasting menu, where each course is an elegant study in restraint and flavor clarity. The result is an experience that feels intimate yet elevated, soulful yet impeccably polished—an address for those who collect meals the way others collect art. < Back Pascua NOT YET RATED Traditional Cuisine RESTAURANT SUMMARY Set within the luminous embrace of Salamanca, Pascua is the flagship dining room of the Eunice Hotel Gastronómico—a tribute to the chef’s grandmother and the culinary lineage she inspired. Here, chef José Manuel Pascua composes a love letter to Castile and León, refining inherited recipes into modern expressions without ever fraying their emotional thread. The restaurant’s ethos is purist: cooking times are sacred, ingredients are seasonal, and technique whispers rather than shouts. The effect is transportive—familiar flavors rendered with diamond-cut precision. The room’s atmosphere mirrors the kitchen’s philosophy. Natural textures, warm light, and measured acoustics create a cocoon of calm where conversation unfurls and the senses are allowed to lean in. Service is poised yet warmly human, calibrated to the moment rather than the clock. Guests may savor the menu à la carte, or yield to Media Fanega, a tasting progression that reads like a quiet crescendo, revealing the region’s bounty with understated theater. Dishes showcase a thoughtful tension between rustic roots and contemporary clarity. You may encounter velvety broths that taste of hearth and countryside, vegetables at peak ripeness carrying the soft glow of the season, and impeccably cooked meats that yield at the gentlest nudge. Sauces are drawn with painterly restraint; textures shift from satin to crackle to silk in a choreography that never overwhelms the palate. Each plate is a study in balance: depth without heaviness, brightness without bite, memory without nostalgia. Wine pairings highlight producers who speak the language of place, with bottles selected for structure and soul rather than spectacle. The trajectory is elegant, building a quiet architecture around each course. Desserts echo the menu’s ethos—comfort reframed—where sugar serves as a lens, not a mask, allowing grains, fruits, and dairy to finish with a lingering, resonant warmth. Pascua is not simply a reservation; it is a discreet ritual for travelers who seek authenticity elevated by mastery. In a city renowned for scholarship and stone, this is where culinary heritage is studied, refined, and softly illuminated—an intimate canvas where the region’s seasons are tasted, remembered, and, finally, cherished. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Calle Bordadores, 1, 37002 Salamanca, Spain +34 923 88 08 22 https://pascuarestaurante.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

At Des Petits Pois Sont Rouges, the unexpected becomes exquisite. This intimate Parisian jewel distills the elegance of haute cuisine into a refined, modern narrative—each dish a quiet revelation, each detail a study in restraint and grace. A whisper-soft dining room glows with warm light, where seasonal French ingredients are treated with rare sensitivity and playful sophistication. From the first rustle of linen to the final, lingering note of a bespoke digestif, the experience balances precision with poetry. The tasting menu unfolds like a painter’s palette—vivid yet harmonious—guided by an impeccable service team and a cellar curated for nuance and discovery. For travelers who collect moments rather than reservations, Des Petits Pois Sont Rouges offers a singular memory: intimate, artful, and undeniably Parisian. < Back Des Petits Pois Sont Rouges NOT YET RATED Modern Cuisine RESTAURANT SUMMARY Des Petits Pois Sont Rouges is the kind of address murmured between those who know. Tucked along a quiet Parisian street, it radiates an understated glamour—softly lit, elegantly restrained, and attuned to the exquisite hush that descends when a dining room is focused on flavor. The name hints at the restaurant’s ethos: classic French sensibility reimagined with a playful chromatic twist, where the familiar becomes thrillingly new. The tasting menu is a meditation on seasonality and texture, unfolding with a measured confidence that feels both intimate and revelatory. A petal-delicate amuse with a flash of acid, a silken broth perfumed with verbena, a lacquered quail carrying whispers of smoke—each course is designed to intrigue without overwhelm. Sauces glide and lift rather than dazzle, allowing pristine ingredients to speak in their own voices. Plating is architectural but never fussy; colors hum with purpose, evoking the restaurant’s emblematic red pea—unexpected, vibrant, and precise. Service flows like chamber music: discreet, attuned, and deeply knowledgeable. Sommeliers guide guests through a cellar that privileges nuance over ostentation—grower Champagnes with filigreed mousse, old-vine Burgundy of quiet power, and avant-garde bottles that add intrigue to the conversation. For those who prefer non-alcoholic pairings, infused distillations and botanical preparations echo the kitchen’s clarity, offering layered aromas and an elegant progression. The room itself feels like a private salon. Linen falls in crisp waves; porcelain has a subtle sheen that catches candlelight; chairs invite unhurried conversation. There is nothing extraneous, yet nothing is missing. Here, exclusivity is not announced—it is felt in the ease of timing, the care of a perfectly warmed plate, and the gentle cadence that allows each course to linger just long enough. Des Petits Pois Sont Rouges is an address for the traveler who values discreet brilliance: a place where technique is masterful, emotions are tenderly stirred, and memory is painted in shades of scarlet and gold. It is Paris distilled—subtle, generous, and ultimately unforgettable. REQUEST BOOKING CHEF Des Petits Pois Sont Rouges: Not Available ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Quartier thermal, 44 Av. des Pyrénées, 65400 Argelès-Gazost, France +33 5 62 97 01 26 https://www.des-petits-pois-sont-rouges.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

In the heart of the village, Osteria Contemporanea transforms an erstwhile butcher’s shop into an elegant stage for contemporary Italian craft. Chef Agnese Loss, precociously talented and meticulous, composes intimate tasting menus—two or three courses tailored to the moment—culminating in a daring Quinto Quarto journey that pays homage to the building’s past with silken textures, deep aromas, and quietly opulent technique. In the dining room, Davide orchestrates polished service and a discerning wine program, guiding guests through pairings that illuminate each nuanced plate. The result is an experience of cultivated restraint and sensual pleasure, where heritage is delicately reimagined for the modern epicure. < Back Osteria Contemporanea NOT YET RATED Italian Contemporary RESTAURANT SUMMARY Osteria Contemporanea is a study in elegant understatement, where a former butcher’s shop becomes a refined chamber of culinary memory. The space whispers of its past—stone, wood, and soft light—and invites guests into a cocoon of intimacy designed for quiet conversation and attentive discovery. It is here that chef Agnese Loss, remarkably accomplished and resolutely precise, shapes the language of contemporary Italian cuisine with poise and sensitivity. Her tasting menus are intentionally concise—two or three movements that feel impeccably edited—allowing every dish to breathe, linger, and resonate. The Quinto Quarto menu, dedicated solely to offal, is a narrative of texture and depth: satin-smooth terrines that unfold with gentle warmth, slow-braised morsels dissolving into richness, bright herbal notes and acidities that lift and clarify. Each plate is calibrated with the kind of restraint that reveals confidence; nothing is superfluous, every element intentional. At the front of house, Davide presides with a quiet assurance that echoes the kitchen’s ethos. His service is discreet yet deeply informed, guiding guests through a wine list that balances regional character with thoughtful surprises. Pairings are chosen to reveal nuance—mineral whites that sharpen delicate preparations, structured reds that embrace the menu’s deeper flavors. The dialogue between glass and plate is unhurried, each sip and bite building toward a subtle crescendo. This is dining distilled to its essentials: craftsmanship, coherence, and a sense of place. Osteria Contemporanea’s allure lies in its refusal to shout; instead, it captivates with texture, temperature, and tone—an intimate concert of flavor where heritage is not merely preserved but refined. For travelers who collect rare experiences, it offers a quietly luxurious encounter with Italian tradition, seen anew through the lens of a gifted young chef and an impeccably curated room. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Via Francesco Mattai, 4, 13045 Gattinara VC, Italy +39 339 462 1463 https://www.osteriacontemporanea.it/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Sichuan Gourmet reimagines the bold soul of Chengdu through an opulent lens, celebrating the artful interplay of heat, fragrance, and finesse. In a serene, design-forward setting, chefs compose vibrant dishes that balance the tingling allure of Sichuan peppercorn with silk-smooth textures, pristine seafood, and thoughtfully sourced produce. From crystalline mapo tofu with wagyu ragù to tea-smoked duck perfumed with osmanthus, each plate is a study in precision and drama—heightened by rare teas, curated Baijiu flights, and a cellar of Old World wines chosen to temper the flame with elegance. < Back Sichuan Gourmet NOT YET RATED Sichuan RESTAURANT SUMMARY Sichuan Gourmet invites discerning diners into a world where tradition is elevated and fire becomes fine art. The space unfolds in hushed tones—brushed stone, lacquered woods, and a gentle glow that pools over porcelain like candlelight on silk. It is a sanctuary from the city’s pace, designed to honor conversation as much as cuisine, with intimate banquettes and thoughtfully spaced tables that create a private, effortless sense of exclusivity. At the heart of the experience is a culinary philosophy that pairs classical Sichuan technique with exacting modern finesse. The menu speaks in layers: an elegant whisper of smoked tea, the citrus bloom of hand-crushed peppercorn, the slow crescendo of chili oil rendered clear and luminous. Mapo tofu lands like a sonnet—delicately trembling curds, a velvet ragù of wagyu, and a peppercorn mist that tingles and retreats in waves. Hand-pulled noodles arrive with the gloss of sesame and a precise hit of vinegar, while line-caught fish is poached to translucence in a fragrant broth that perfumes the air before the bowl touches linen. The theater extends beyond the plate. Tableside torching releases a fleeting breath of osmanthus, and porcelain vessels unveil silently steaming broth like a private ritual. For those who seek deeper immersion, curated tastings explore the nuanced spectrum of málà, from floral to resounding, plated in a progression that respects palate stamina and sensory clarity. Each course is calibrated, never overwhelming, always revealing the cuisine’s quieter poetry beneath its celebrated heat. The beverage program is equally considered. Rare oolongs and pu’er are brewed with watchmaker precision, their minerality and floral lift choreographed to soothe and sharpen. A cellar of Old World stalwarts and new-guard producers offers pairings that surprise: Rieslings with mercurial grace, Burgundies with silken tannins, Champagnes that cleanse with a crystal snap. For the adventurous, a Baijiu and craft cocktail suite frames Sichuan aromatics in elegant, modern silhouettes. Service is intuitive and discreet, the kind that anticipates without intruding. Whether in a secluded alcove or an artful private dining room, guests are invited to savor at their pace—an evening composed as much of texture and temperature as of story and place. Sichuan Gourmet is not merely a meal; it is an ode to balance, a study in restraint and release, and a rarefied passage through one of the world’s most exhilarating cuisines. REQUEST BOOKING CHEF Li Zhong & Liu Lijun ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 271 Worcester Rd, Framingham, MA 01701 +1 508-626-0347 https://sichuangourmetma.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

At Agorà in Rende, chef-owner Michele Rizzo composes a modern ode to the Calabrian coast, where luminous seafood and pristine local produce take center stage. His cuisine is quietly confident—light, nuanced, and attuned to the seasons—elevating regional ingredients with contemporary technique and an eye for detail. An engaging wine list, attentive service, and a sleek, modern setting complete the experience, inviting discerning travelers to linger over each course and its carefully chosen pairing. Agorà is a refined address for those who seek purity of flavor, textural finesse, and the understated luxury of an impeccably measured dining room. < Back Agorà NOT YET RATED Seafood RESTAURANT SUMMARY Tucked into the modern heart of Rende, Agorà is a study in contemporary refinement where the sea is the guiding voice. Chef-owner Michele Rizzo channels the region’s maritime soul into dishes that are light on the palate yet layered in character, highlighting the best catch alongside the fragrant herbs, citrus, and vegetables of Calabria. The room echoes this ethos: sleek lines, softened lighting, and a measured hush that invites focus on the plate and glass. Rizzo’s menu moves with the rhythm of the tide. Crudo emerges like a whisper—clean, crystalline, and delicately dressed—while warm courses carry a composed warmth: perhaps a ribboned pasta glossed with briny sweetness, or a fillet that yields to the fork, perfumed with coastal aromatics. Meat appears as a thoughtful counterpoint rather than a diversion, always in conversation with the season and the land. The wine list is curated with discernment, offering both celebrated Italian houses and distinctive Calabrian producers. Minerality, salinity, and texture guide the pairings, drawing elegant lines between glass and plate. Service is polished yet unforced, attentive to tempo—courses arrive with poised timing, aromas unfurl, and flavors crescendo without haste. Agorà’s charm lies in its restraint. There is no need for spectacle when the ingredients speak with such clarity and the technique is so assured. For the traveler who values a sense of place expressed through precision and grace, this is a table to seek out—a quietly luxurious experience where the sea is rendered in high definition, every detail calibrated to linger in memory. REQUEST BOOKING CHEF Michele Rizzo ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Via Gioacchino Rossini, 87036 Rende CS, Italy +39 347 912 9377 http://www.agorarende.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

At Casa Rios, Chef Rodrigo Aguiar channels the soul of southeastern Brazil through an open kitchen where a wood oven and churrasco grill whisper smoke, flame, and finesse. Partnering with owner Giovanna Perrone, he elevates heritage recipes with seasonal ingredients from small-scale producers, translating tradition into contemporary elegance. Whether you select the tasting menu or à la carte, surrender to the signature pizzeta—cornbread crowned with merguez sausage—its blistered edges, savory perfume, and lingering heat offering a masterclass in restraint and pleasure. < Back Casa Rios NOT YET RATED Brazilian RESTAURANT SUMMARY Casa Rios is where Brazilian conviviality meets refined restraint, a stage for fire and smoke orchestrated with quiet confidence. From the moment you cross the threshold, the open kitchen commands attention—embers glowing, the wood oven sighing, the churrasco grill crackling softly like a secret being told. Chef Rodrigo Aguiar, a son of Rio de Janeiro, composes flavors with the discipline of a craftsman and the brio of a carioca, while owner Giovanna Perrone’s vision suffuses the space with warmth, grace, and an easy sophistication. Take a seat at the bar counter and the theater becomes intimate; you can watch each brush of oil, each turn of the skewer, each dough flicked into the flames. Aromas drift—sweet corn, charred citrus, rendered fat—the atmosphere perfumed with anticipation. Here, smoke is not brute force but a signature; its touch lingers like a memory, binding the dishes to a sense of place in southeastern Brazil. The menu honors the rhythms of the seasons and the work of small-scale producers. Aguiar draws from familiar Brazilian traditions and reframes them with modern delicacy: vegetables kissed by the grill retain their verdant bite; seafood arrives lacquered with subtle heat and bright acidity; meats emerge with a judicious crust and a tender, rosy heart. The tasting menu creates a narrative arc, yet the à la carte options invite indulgent detours—none more essential than the wood-fired pizzeta. Its cornbread base is gently smoky, edges blistered and playful, bearing merguez sausage whose spice coils into the crumb with savory persistence. Service is discreet yet anticipatory, guiding without intruding, and the wine list favors character over cliché—South American discoveries alongside Old World classics—each bottle chosen to dance with flame-driven flavors. The room’s glow, the hiss from the grill, the whisper of knife on board—it all coalesces into an experience that feels at once deeply Brazilian and resolutely cosmopolitan. At Casa Rios, tradition does not stand still; it smolders, it evolves, it captivates. This is a dining room for those who savor nuance: the hush before a plate is set down, the first ribbon of steam rising, the way smoke can both anchor and lift a dish. A meal here is an invitation to linger in the afterglow of fire—content, curious, and very much at home. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT R. Itapura, 1327 - Vila Gomes Cardim, São Paulo - SP, 03310-000, Brazil +55 11 2091-7323 http://www.casariosrestaurante.com.br/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Set in a lovingly restored country property just beyond Tours, L'Évidence distills the soul of Touraine into a quietly luxurious dining experience. Chef Gaëtan Evrard channels profound regional ties into market-fresh cuisine that is both rooted and daring—think Richelieu white asparagus kissed by the barbecue with elderflower and black lemon, or red mullet cooked skin-on, amplified by velvet crab jus and squid ink. The ambiance is an elegant dialogue between heritage and modernity: parquet floors and a coffered ceiling under soft contemporary lighting, with a Loire-centric wine list that deepens each flavor narrative. For travelers seeking culinary truth elevated by precision and imagination, L'Évidence offers a serene escape where ingredients speak in their purest, most expressive voice. < Back L'Évidence NOT YET RATED Creative RESTAURANT SUMMARY L’Évidence is a country retreat for those who collect moments rather than meals—an intimate address where Touraine’s landscape, its artisans, and its seasons converge in a whisper of luxury. Housed in a beautifully revived property on a quiet village square just outside Tours, the restaurant balances poise and warmth. Parquet floors, a coffered ceiling, and discreet pendant lighting set a refined stage that feels both historic and luminously current, the kind of ambiance that invites conversation to unspool slowly as the evening unfolds. Chef Gaëtan Evrard honors the terroir of his homeland with an audacious delicacy. Vegetables and meats arrive from trusted Touraine producers, while pristine fish is sourced from Brittany—ingredients whose integrity is never masked, only magnified. A spear of white asparagus from Richelieu, gently roasted over the barbecue, releases woodsmoke and spring sweetness heightened by elderflower and the citrusy darkness of black lemon. A fillet of red mullet, cooked skin-on to a lacquered crisp, becomes almost orchestral when paired with velvet crab jus and squid ink, the sea’s brine rendered silken and deep. The wine cellar is a love letter to the Loire. Sancerre with crystalline tension, Vouvray that hums with restrained opulence, Chinon whose perfume drifts from graphite to violets—each bottle is chosen to converse with the cuisine rather than overshadow it. Whether you prefer the mineral poise of a dry Chenin or the enigmatic charm of a mature Cabernet Franc, the pairings open new dimensions in the plate’s flavor architecture. Service aligns with the setting: gracious, measured, and keenly attuned to the preferences of seasoned travelers. Dining at L’Évidence feels like an invitation to linger, to map each course across memory. The menu evolves with the market, yet the through line is constant: clarity of intent, precision of technique, and a sense of place that reads as both familiar and thrillingly new. It’s a destination for those who crave authenticity refined by imagination—an elegant countryside address where the cadence of the meal slows to meet the rhythm of the land, and where every detail, from the first pour to the final bite, whispers of considered luxury. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 1 Pl. des Marronniers, 37250 Montbazon, France +33 2 47 38 67 36 http://www.restaurant-levidence.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS