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At KØBENHAVNS BAGERI, Copenhagen’s refined baking heritage is elevated to an art form, where time-honored technique meets contemporary Nordic elegance. The day begins with the quiet theatre of lamination and slow-fermented doughs, culminating in pastries that shatter with a whisper and breads that exhale warm, malty perfume. Guests are welcomed into a polished, light-filled space that balances minimalist design with tactile warmth—oak, stone, and soft linen—creating an atmosphere that invites lingering. From lacquered cardamom knots to bronzed, many-layered croissants and seed-studded sourdoughs, each piece is crafted with uncompromising ingredients and considered precision. Whether savored at a marble-topped counter with a perfectly extracted espresso or boxed for a private yacht or penthouse breakfast, KØBENHAVNS BAGERI delivers a quietly luxurious ritual—an intimate celebration of grain, butter, and the Danish devotion to craft. < Back KØBENHAVNS BAGERI NOT YET RATED Bakery RESTAURANT SUMMARY KØBENHAVNS BAGERI is where the soul of Copenhagen’s baking tradition is refined into a modern, luxurious ritual. Within a subtly radiant space of blond oak and limestone, the air carries the warm fragrance of cultured butter, toasted grain, and caramelized sugar. Each morning is a choreography of artisans and ovens, a measured dance of folding, resting, and proofing that coaxes profound flavor from simple, noble ingredients. Here, patience is the central ingredient, and precision the house signature. The pastry counter reads like a quiet poem in layers: croissants with gossamer interiors and crisp, burnished exteriors; cardamom knots glazed to a gentle shine; seasonal tarts arranged with painterly symmetry. Sourdough loaves—scored like calligraphy—cool on racks, their crackling crusts revealing a tender, aromatic crumb. There is an almost meditative balance in every bite: a calibrated sweetness, a buoyant acidity, and the deep, grain-forward character that defines the Nordic palate. Nothing is loud; everything is composed. Service is discreet and intuitive, tuned to the expectations of well-traveled palates. Guests might linger at a marble counter with an espresso pulled to a satin crema, or reserve a private tasting flight of pastries, paired with single-origin coffees and rare Nordic teas. For those seeking to entertain aboard a yacht, in a townhouse salon, or behind the doors of a suite, bespoke boxes and large-format loaves can be curated, each piece wrapped with elegant restraint and delivered at peak freshness. What sets KØBENHAVNS BAGERI apart is its devotion to the craft’s finer points—the meticulous lamination, the cultured butters sourced for depth and clarity, the organic grains milled to retain nuance and life. The result is an experience that feels both profoundly local and quietly cosmopolitan, the essence of Copenhagen distilled into warm crumb and delicate layers. It is an invitation to savor the moment between morning and day, where steam rises, pastry shatters at first touch, and luxury arrives in the most elemental form: wheat, salt, water, and time, perfected. REQUEST BOOKING CHEF Richard Hart ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Badstuestræde 10, 1209 København, Denmark +45 33 32 80 81 http://kobenhavnercafeen.dk/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Tucked beside Songshan Cultural and Creative Park, Jarana channels the warmth and verve of Madrid through a polished, contemporary Taiwanese lens. The Madrilenian chef distills over two decades of culinary savoir-faire into a concise, meticulously executed menu—think shimmering fideuà crowned with foie gras, smoky-crisp oreja a la plancha, and a silken five-cheese cheesecake that lingers on the palate. For connoisseurs, the experience turns bespoke: with a week’s notice, the chef tailors paella or fideuà to your tastes, transforming a beloved Spanish staple into a deeply personal celebration. Intimate, bustling, and quietly elevated, Jarana is where refinement meets conviviality, and where every plate speaks with confidence and clarity. < Back Jarana NOT YET RATED Spanish RESTAURANT SUMMARY Just steps from the leafy calm of Songshan Cultural and Creative Park, Jarana presents a poised homage to Spain’s culinary soul. This is not a museum of tradition, but a living dialogue between Madrid and Taipei, led by a Madrilenian chef whose two decades of experience are distilled into a focused menu of essentials. The energy is cosmopolitan yet assured, with the gentle hum of conversation and the perfume of smoke and saffron hinting at pleasures to come. The menu celebrates discipline and depth rather than breadth. Each dish feels like a signature: oreja a la plancha arrives with a bronzed, crackling edge that gives way to tender richness, its savor lifted by judicious seasoning and a kiss of the plancha’s heat. Fideuà—its fine noodles glossy with stock and toasted to a delicate snap—emerges under a luxurious flourish of foie gras, a textural counterpoint that amplifies the dish’s oceanic concentration. For those who value discretion and personalization, Jarana extends a rare invitation: with a week’s advance notice, the chef will compose a paella or fideuà expressly to your preferences. Whether you favor the caramelized socarrat or a more delicate finish, briny shellfish or forest-earth mushrooms, the result is a tailored centerpiece that turns dinner into a private ritual. It’s an elegant nod to old-world hospitality, refined for contemporary sensibilities. The experience concludes on a serenely indulgent note with the five-cheese cheesecake—silky, nuanced, and gently tangy—each forkful landing with weightless precision. Service is warm but unobtrusive, guiding rather than dictating, while the ambiance balances bustle with intimacy, making Jarana ideal for a quietly celebratory evening. Here, craft is elevated to a conversation, and every plate speaks in a confident, understated voice of place, memory, and mastery. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT No. 8號, Alley 46, Lane 553, Section 4, Zhongxiao E Rd, Xinyi District, Taipei City, Taiwan 110 +886 2 2756 8858 https://www.instagram.com/jarana.taipei/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

In a meticulously preserved 1912 Belle Époque villa, La Table Mirasol invites discerning diners into Chef Philippe Lagraula’s polished world, where the terroir of the Landes meets the vibrant intrigue of Peru. His tasting menu is a study in balance and restraint—minimalist in presentation yet resonant in character—featuring compositions such as squid gently filled with the season’s first ceps, and squab glazed in Armagnac with notes of Peruvian chocolate and gleaming Aquitaine caviar. The result is a quietly opulent experience, heightened by an exceptional Armagnac selection that deepens each course with silken warmth and nuance. < Back La Table Mirasol NOT YET RATED Modern Cuisine RESTAURANT SUMMARY La Table Mirasol is set within a 1912 villa whose Belle Époque bones whisper of cultivated pleasure and discreet luxury. Sunlight drifts through tall windows onto original detailing, creating a serene, rarefied backdrop that primes the senses for a dinner in hushed conversation with history. It’s the kind of setting where time slows, where a linen-draped table becomes a stage for exacting artistry and heartfelt hospitality. Chef Philippe Lagraula’s cuisine is a measured dialogue between his native Landes and the bright, contemporary influences of Peru—an homage to both lineage and love. Plates arrive with confident restraint: filigrees of texture, pristine produce, and flavors that build in thoughtful crescendos. A tender cylinder of squid, delicately stuffed with the first ceps of the season, evokes forest and sea in a single breath; a lacquered squab, brushed with Armagnac and finished with Peruvian chocolate and Aquitaine caviar, moves with seamless grace from savory depth to lingering, silken sweetness. The tasting menu is choreographed with poise and purpose, each course precisely timed to allow flavors to unfurl before yielding to the next. Service is unobtrusive yet intuitive—glasses replenished with quiet assurance, dishes described in nuanced detail, and preferences anticipated just before they are voiced. This is not luxury that dazzles for effect; it’s luxury that listens and refines, making space for individual discovery. A highlight of the experience is the Armagnac collection, curated to echo the terroir-driven soul of the cooking. Whether chosen as a pairing thread throughout the meal or as a contemplative coda in the salon, each vintage offers velvet textures, orchard warmth, and spice-laced depth that frame Lagraula’s cuisine with noble restraint. La Table Mirasol is more than dinner—it is a dialogue between eras and continents, crafted for those who seek rarity not in spectacle, but in precision, elegance, and enduring memory. REQUEST BOOKING CHEF Philippe Lagraula ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 2 Bd Ferdinand de Candau, 40000 Mont-de-Marsan, France +33 5 58 44 14 14 https://villamirasol.fr/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Anchored along the docks of Little Venice, Le Quai 21 orchestrates a sensual voyage through modern French cuisine with maritime flair. Expect deftly layered flavors—think prawns and samphire brightened by spicy coconut milk, or Brittany skate wing paired with a spelt risotto studded with razor clams and snails, glossed in chorizo cream. A smart, fashion-forward interior frames the canal-side vista, drawing a cosmopolitan crowd for whom elegance and discovery are inseparable. Service glides with polished ease, guiding guests through a menu that balances precision with poetry, creating an evening that is as memorable for its textures and aromas as for its quietly confident glamour. < Back Le Quai 21 NOT YET RATED Modern Cuisine RESTAURANT SUMMARY Moored at the edge of Little Venice, Le Quai 21 captures the romance of the water with the discipline of haute cuisine. Here, the rhythm of the canal sets a measured tempo for an experience that feels both of-the-moment and assuredly timeless. The room is a study in smart, fashionable restraint—sleek lines, tailored lighting, and tactile finishes that soften the space into a cocoon of urban elegance. It’s the kind of setting where murmured conversation, clinking glassware, and the gentle lilt of the docks create their own, unhurried score. The culinary narrative unfolds with confident finesse. A tartlet of prawns crowned with samphire and quickened by spicy coconut milk opens the palate like sea breeze through linen—saline lift, subtle heat, and a crisp, delicate shell that snaps to attention. From there, the kitchen’s maritime reverie deepens: Brittany skate wing arrives silky and yielding, flanked by a spelt risotto layered with razor clams and snails, its grains carrying the faint nuttiness of earth against the briny sweetness of the sea. A chorizo cream threads through it all, adding smoky warmth and a whisper of indulgence. Technique is present but never showy; each plate feels composed rather than constructed. Sauces are lucid, seasonings are measured, and textures are orchestrated with a musician’s ear—crisp to tender, cool to warm, always in counterpoint. The wine list leans toward expressive terroirs and poised vintages, with a sommelier who reads a table’s mood as deftly as a map. Pairings glide from mineral-driven whites that mirror the restaurant’s maritime heart to elegant reds that cradle the deeper, savory notes of the kitchen’s compositions. Service moves with unforced polish—anticipatory, discreet, and quietly celebratory. Whether settling into a canal-side banquette for a romantic evening or assembling a small circle of kindred epicures, guests are invited to linger, to savor, and to discover. Le Quai 21 is not simply a place to dine; it is a harbor for contemporary taste, where tides meet terroir and every course carries the hush of something rare, refined, and distinctly of this moment. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 15 Quai de la Poissonnerie, 68000 Colmar, France +33 3 89 58 58 58 http://www.restaurant-quai21.fr/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

In the heart of Copenhagen, Aamanns 1921 elevates Denmark’s beloved smørrebrød into a polished, modern ritual. Beneath original stone arches, diners are welcomed with warm, attentive service and a reverence for craft: house-milled flours, herring patiently marinated for six to twelve months, and herbs gathered for bespoke snaps. The result is an intimate, quietly luxurious experience where tradition meets meticulous technique—each plate a layered composition of texture, clarity, and Nordic seasonality. < Back Aamanns 1921 NOT YET RATED Smørrebrød, Modern Cuisine RESTAURANT SUMMARY Aamanns 1921 is where Copenhagen’s culinary heritage is distilled into a refined, contemporary experience. The dining room—set beneath handsome stone arches—feels at once historic and warmly modern, with an understated elegance that lets the craft speak. Service is poised yet personal, attentive without intrusion, guiding guests through a menu that celebrates Denmark’s iconic smørrebrød with precision and grace. What distinguishes Aamanns 1921 is its uncompromising devotion to provenance and process. Flours are ground and milled in-house, giving the rye bread a deep, nutty fragrance and a satisfyingly robust crumb. Herring is marinated for six to twelve months, emerging silken and complex, its sweetness and salinity in perfect equilibrium. Fresh herbs—gathered for house-made snaps—lend an aromatic lift to the meal, weaving subtle botanical notes through each course. Plates arrive as sculptural compositions: crisp bread supporting lacquered fish, delicate pickles, and velvety creams; roots and greens arranged with Nordic restraint; a balanced dance of acidity, earth, and brine. Each bite progresses with intention—crunch yielding to silk, warmth to coolness—inviting a measured pace that heightens anticipation. The sensory narrative is precise yet generous, honoring tradition while inviting discovery. For the discerning traveler, Aamanns 1921 offers more than exquisite smørrebrød; it offers a quiet immersion into Danish culinary culture, elevated through patience and artisanal care. It is a place to linger under ancient arches, to savor a glass of snaps perfumed with freshly foraged herbs, and to experience a flavor language that is distinctly Copenhagen: honest, elegant, and enduring. REQUEST BOOKING CHEF Adam Aamann ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Niels Hemmingsens Gade 19-21, 1153 København K, Denmark +45 20 80 52 04 https://aamanns.dk/restaurants/aamanns-1921/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Since 1160, Gasthaus zur Kanne has welcomed discerning travelers with an intimate mosaic of historic rooms, tiled stoves, and a serene brick fountain—an ambiance where time slows and conversation lingers. The kitchen elevates Palatinate tradition with quiet confidence, offering classics like Grumbeersupp with pulled steamed dumplings and a playful Saumagen “Roulette,” paired to a compelling roster of local wines poured from a dedicated bar. For those who value authenticity with finesse, the inner-courtyard terrace offers a romantic refuge, while attentive hosts orchestrate a dining experience that feels both storied and refreshingly current—book ahead. < Back Gasthaus zur Kanne NOT YET RATED Country cooking RESTAURANT SUMMARY Step through the threshold of Gasthaus zur Kanne and you enter a living chronicle of the Palatinate—an inn whose lineage reaches back to 1160, yet whose spirit remains captivatingly present. The façade proclaims its history; inside, the narrative unfolds in a sequence of intimate rooms where old tiled stoves glow softly and a brick fountain whispers of centuries past. The design balances era and evolution: tactile wood, softened light, and curated modern accents that enhance rather than overshadow the house’s time-worn grace. In the kitchen, regional tradition is reframed with precision and restraint. The Grumbeersupp arrives as a silken potato broth, enriched with the delicate pull of steamed dumplings—comfort elevated to a fine-boned elegance. Saumagen takes a playful turn as “Roulette,” the classic Palatinate stuffed pig’s stomach interpreted with nuanced textures and seasonings that land squarely on contemporary palates. Each plate is crafted with the confidence of a house that knows its roots and the imagination of a chef who understands how to let heritage breathe. Wine, naturally, is a conversation of its own. The dedicated wine bar showcases an articulate selection of Palatinate bottlings—crystalline Rieslings, finely wooded Spätburgunders, and terroir-driven discoveries—each chosen to underline the cuisine’s savory, earthy cadence. The service team guides with quiet fluency, offering pairings that feel bespoke rather than prescriptive, allowing the meal to unfold at a dignified pace. Despite its renown, exclusivity here is measured in intimacy rather than formality. The separable rooms create the hush of a private salon, ideal for discreet celebrations or reflective dinners for two. When weather permits, the inner courtyard terrace becomes an oasis of stone and greenery, where candlelight glints on glasses and the evening air carries whispers of herbs and hearth. Attentive hosts maintain a rhythm that is unhurried yet assured, the art of hospitality distilled to its essence. Gasthaus zur Kanne is not merely the oldest inn in the Palatinate; it is among the most soulful. For the traveler who seeks provenance over spectacle and depth over novelty, this is a table worth securing well in advance—where storied walls, regional mastery, and polished warmth converge into a quietly luxurious experience. REQUEST BOOKING CHEF Franz Rank ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Weinstraße 31, 67146 Deidesheim, Germany +49 6326 2181339 https://www.zurkanne-deidesheim.de/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Tucked along a lively cobbled street, Calma marries French precision with Italian warmth in a setting that hums with convivial energy. An open kitchen anchors the room, where bright artwork plays against soft blue-and-white walls as chefs compose scallop crudo with blood orange and fennel, twirl pristine pasta al vongole, and finish pistachio gelato with olive oil and sea salt. Beloved by discerning locals for its flavour-packed cuisine and exceptional value, Calma delivers an intimate, unbuttoned elegance—where craftsmanship, generosity, and a vibrant neighborhood spirit meet. < Back Calma NOT YET RATED Modern Cuisine RESTAURANT SUMMARY Calma sits confidently amid a bustling cobbled street, where boutique storefronts glow and laughter spills from doorways. Inside, a serene palette of light blue and white provides a refreshing counterpoint to the kinetic energy of the neighborhood. The open kitchen draws the eye like a stage, sending forth ribbons of citrus and brine, the aroma of toasting pistachios, and the comforting whisper of butter and herbs warming together. It’s a space that feels both chic and unguarded—where art pops from the walls and conversation flows easily between courses. The culinary point of view is crystalline: French technique lending clarity to Italian soul. A scallop crudo arrives as a vignette of the sea—translucent slices brightened with blood orange and lifted by fennel’s cool anise, a composition as precise as it is inviting. Pasta al vongole is a masterclass in restraint: al dente strands glossed with olive oil, garlic, and the clean salinity of tender clams, each bite a quiet crescendo. Even dessert speaks a fluent, modern Mediterranean—pistachio ice cream draped with emerald olive oil and a flicker of sea salt, balancing silk and snap. Calma’s appeal lies in nuance and intention. The team cooks in full view, sharing their craft with a gentle confidence that puts you at ease. Service is intuitive—present when needed, discreet when not—guiding guests through a compact menu where every dish feels like the best version of itself. The wine list favors character over spectacle, with European bottles chosen to complement the kitchen’s bright, savory register. For those who value authenticity without austerity, Calma is a rare find: a local favorite that welcomes insiders without theatrics, and a destination that rewards curiosity with clarity of flavor. Come for the buzz of the street and stay for the serenity at your table—a quietly luxurious experience where generosity of spirit, precision of technique, and the pleasures of the Mediterranean align. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Jægersborggade 34, 2200 København, Denmark +45 53 77 04 34 https://calmacph.dk/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Steps from Lisbon’s Botanical Garden, Âmago unfolds as a discreet sanctuary for epicures who value intimacy and surprise. Chefs Marta Caldeirão and André Coelho host just ten guests at a single communal table, guiding them through a seasonal tasting that reflects the day’s most exceptional market finds. Expect technically accomplished cuisine that feels both personal and progressive—textures that whisper and crackle, aromas that drift and bloom—served with quiet precision in an atmosphere designed for discovery. Reservations are essential; what awaits is a rare confluence of craftsmanship, conviviality, and Lisbon’s modern culinary pulse. < Back Âmago NOT YET RATED Farm to table RESTAURANT SUMMARY Hidden on a tranquil street a short stroll from Lisbon’s Botanical Garden, Âmago is a study in restraint and revelation. The room is intimate, the lighting soft, and the soundtrack a gentle hum of conversation as ten guests gather around a single table. Chefs Marta Caldeirão and André Coelho have created a dining ritual that feels at once exclusive and warmly communal—a rarefied experience designed for those who seek nuance over noise, substance over spectacle. The evening begins with an unspoken promise: nothing here is static. Working only with the most pristine market finds, the duo composes a surprise tasting that changes with the seasons, and often with the day’s catch or the morning’s harvest. Each course is a precise dialogue between technique and terroir—delicate broths perfumed with coastal salinity, vegetables treated with reverence and finesse, bracing acids that lift, silken sauces that linger. Plates arrive in measured cadence, allowing flavors to deepen and textures to unfurl, while the chefs share quiet insights that illuminate the journey without interrupting its magic. There is a distinctly Portuguese soul at play, expressed through modern craft. A shellfish course might carry a whisper of the Atlantic’s mineral edge; a garden vignette could echo the Botanical Garden’s shaded pathways in chlorophyll-bright greens and edible blossoms. The palate moves from crisp and crystalline to plush and enveloping, each transition calibrated for balance and surprise. Wine pairings—thoughtfully curated to favor terroir-driven producers—trace their own arc, amplifying fragrance and frame. What makes Âmago singular is the feeling of being personally guided through the city’s seasons—ten diners, one table, and a menu that reveals itself like a story told in confident, elegant chapters. Service is attentive yet discreet, the ambiance refined but never stiff, and the attention to detail quietly astonishing. By evening’s end, the memory that lingers is of intimacy and intent: a culinary encounter that feels crafted uniquely for you, and a Lisbon address you’ll guard like a secret. Reservations are essential; seats here are as rare as the experience itself. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT R. da Alegria 41C, 1250-182 Lisboa, Portugal +351 913 701 177 https://www.amagorestaurante.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Pylos distills the soul of the Aegean into a polished, contemporary dining experience where authenticity meets refinement. The menu honors Greece’s coastal bounty and inland traditions with pristine seafood, heritage meats, and sun-drenched produce, interpreted through precise, modern technique. Guests are welcomed into an intimate, candlelit space that evokes the serenity of whitewashed islands—terracotta warmth, soft shadows, and the gentle perfume of wild herbs. Thoughtful service and a cellar rich in Greek varietals create a seamless arc from aperitif to final pour, while chef-driven compositions balance purity and depth. At Pylos, every course is a quiet revelation: familiar flavors, newly illumined; a whisper of sea breeze; and the pleasing cadence of an evening crafted with care. This is Greek dining as a love letter—textural, graceful, and confidently understated. < Back Pylos NOT YET RATED Greek RESTAURANT SUMMARY Pylos is a polished ode to the Aegean, where the intimacy of a village taverna meets the elegance of modern gastronomy. The room glows softly—terracotta hues, alabaster light, and linen-draped tables forming a tranquil canvas for the cuisine. Hints of sage and lemon drift from the open kitchen, while the low murmur of conversation sets a relaxed, urbane rhythm. It is instantly transporting, an island evening in the heart of the city—inviting yet discreet, beautiful without ostentation. The culinary narrative is resolutely Hellenic, expressed with contemporary finesse. Expect crudo kissed with citrus and mineral-driven olive oil, charcoal-scented octopus with the tender yield of slow braise, and lamb subtly perfumed with mountain oregano and thyme. Vegetables, ever the soul of Greek cooking, are treated with reverence: tomatoes layered for sweetness and acidity, artichokes brightened with fennel and lemon, wild greens bringing a clean, earthy counterpoint. Each dish balances clarity and complexity, privileging pristine sourcing and deft technique over ornament. Wine service is a quiet triumph, anchored by an intelligent collection of Greek varietals—Assyrtiko with saline poise, Xinomavro of filigreed tannin, and velvety Agiorgitiko—alongside old-world benchmarks. Pairings are calibrated to lift texture and freshness: a brush of sea salt on the palate, a lingering note of citrus blossom, the subtle smokiness of vine wood. Cocktails nod to the Mediterranean with restrained herbal infusions and sun-leaning aromatics. Throughout, service is gracious and anticipatory, bending to the tempo of each table. What distinguishes Pylos is its equilibrium: a purity of flavor that resonates with memory, and a modernity that never overshadows origin. The experience unfolds like a shoreline at dusk—quietly luminous, increasingly nuanced, and deeply satisfying. For those who seek dining that feels both personal and polished, Pylos offers a rare comfort: the sense of being precisely where you want to be, with every detail considered and every flavor ringing true. REQUEST BOOKING CHEF Christos Valtzoglou ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 128 E 7th St, New York, NY 10009 +1 212-473-0220 http://www.pylosrestaurant.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Shinn East is an intimate sanctuary for omakase purists, where the poetry of seasonality unfolds across a meticulously paced tasting. Seated at a refined chef’s counter, guests witness the quiet theater of precision—rice still warm, fish shimmering with a delicate sheen, garnishes applied with painterly restraint. The experience is hushed and exclusive, focused on the dialogue between chef and diner, each course a fleeting moment of peak flavor and texture. From pristine akami to buttery toro, from uni that tastes of ocean mist to vinegared rice with gentle warmth, Shinn East elevates classic Edomae technique with a modern sensibility. It is a destination for those who savor nuance, craftsmanship, and the graceful ritual of impeccable sushi. < Back Shinn East NOT YET RATED Sushi RESTAURANT SUMMARY Shinn East invites the well-traveled palate into an intimate omakase where the stage is set not by spectacle, but by exquisite restraint. The room is softly lit and pared back, directing attention to the gleaming hinoki counter and the quiet choreography behind it. Here, the theater is in the details: the way the chef’s knife slides through perfectly tempered fish, the scent of freshly grated wasabi, the whisper of vinegar rising from still-warm shari. Each course is a lesson in seasonality, curated with a jeweler’s eye for rarity and shine. Edomae traditions ground the experience—precise curing, thoughtful aging, and restrained seasoning—while modern touches elevate the narrative. One bite might be a silken slice of botan ebi with a citrus lift; the next, a deep, savory murmur from lightly marinated akami. The rice is calibrated to the second, carrying warmth and balance that set the tempo for the evening. Shinn East’s omakase is paced like a story with a confident arc. It begins with quiet, crystalline flavors that awaken the senses and culminates in richer, more resonant notes—toro with elegant fat, uni that blooms with oceanic sweetness, and a finale that favors purity over flourish. The experience is unhurried, guided by the chef’s intuition and an unspoken dialogue with the guest. Service is discreet and anticipatory, attentive without interruption. Sake pairings trace a refined path—clean, mineral-driven junmai daiginjo to mirror the sushi’s clarity; expressive seasonal selections to illuminate texture and depth. For those who seek dining that transcends the expected, Shinn East offers a rare, personal luxury: a moment of stillness in the city’s hum, where the finest ingredients and masterful technique speak in a tone of quiet confidence and enduring elegance. REQUEST BOOKING CHEF Mike Lian ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 119 E 7th St, New York, NY 10009 +1 347-567-4915 http://shinneast.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

At Ilura, the rhythm of the coast informs a poised, contemporary cuisine that celebrates Australia’s finest produce with quiet confidence. Expect pristine seafood, heritage vegetables, and pasture-raised meats shaped into graceful, light-handed compositions that allow flavor to speak in full sentences—never exclamation points. Warm, intuitive service anticipates preference without performance, while a compelling wine program—rich in Australian icons and boutique discoveries—offers pairings calibrated to the nuanced arc of the menu. Soft coastal light, natural textures, and the hush of the ocean create an atmosphere of refined ease, inviting you to linger, savor, and remember. < Back Ilura NOT YET RATED Modern Cuisine RESTAURANT SUMMARY Ilura distills the coastal Australian experience into a dining room of measured elegance, where the horizon sets the tempo and the plate follows suit. The mood is discreetly luxurious: pale timbers, linen-draped warmth, the whisper of ocean air through open doors. It is the kind of room that invites conversation to soften and senses to heighten—an ideal canvas for food that speaks fluently of place. The kitchen’s philosophy is deceptively simple: source impeccably, handle thoughtfully, and season with restraint. Line-caught fish arrives briny-sweet and shimmering; shellfish is treated with reverence, presented alongside garden leaves and citrus that taste like sunlight. Vegetables come from growers who know their soil by name—charred, pickled, or gently raw to preserve texture and mineral bite. Each plate is a composition of clarity and balance, favoring clean flavors and elegant contrasts over theatrics. The result is cuisine that feels inevitable, as if ingredients had found their most eloquent expression. Wine is integral to Ilura’s conversation with the coastline. The list draws on storied Australian regions and artisanal producers, with verticals that reward the curious and allocations that delight the collector. Sommeliers guide without script, reading the table’s mood to suggest pairings that trace the menu’s arc—from saline beginnings through savory depth and a final quiet sweetness. Whether you choose an aged Semillon that hums with citrus and lanolin or a cool-climate Pinot with filigreed tannins, the synergy is precise and unforced. Service at Ilura is polished yet unintrusive, the kind that arrives a breath before you realize you need it. The team understands that true luxury resides in ease: a perfectly tempered plate, the gentle recalibration of pacing when conversation deepens, a final taste that lingers like the last glow of dusk on water. This is a restaurant for those who collect moments, not just reservations—an invitation to dine where the sea is a constant, the cooking is quietly assured, and every detail has been considered and then refined again. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Pointe Sainte Barbe, 1 Rue Gaëtan de Bernoville, 64500 Saint-Jean-de-Luz, France +33 5 59 51 32 25 https://www.hotel-lareserve.com/restauration/restaurant-ilura-saint-jean-de-luz/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

At Wolfs Junge, sustainability is elevated to a quietly luxurious art form. Rooted in regional provenance and the ethos of nose-to-tail cooking, the kitchen crafts a sophisticated dialogue between farm, field, and flame. By day, house-made specialties such as artisanal bratwurst celebrate clarity and restraint; come evening, a creative set menu unfolds with the poise of high cuisine—think Angeln Saddleback paired with nuanced kimchi and silken fermented onion. Vegetables and herbs, many grown by the restaurant itself, anchor each course with pristine flavor and seasonality. Expect polished, understated service, thoughtful wine pairings, and an ambiance that feels intimate yet modern—perfect for travelers who value subtlety, integrity, and deeply memorable flavors. < Back Wolfs Junge NOT YET RATED Farm to table RESTAURANT SUMMARY Wolfs Junge distills the essence of northern German terroir into a dining experience of quiet confidence and impeccable taste. Here, sustainability is not an ornament but the guiding philosophy—each course speaks to a network of trusted producers and the restaurant’s own gardens, where herbs and vegetables are tended with patience and purpose. The result is a cuisine both grounded and sophisticated, revealing the depth of regional ingredients without unnecessary flourish. By day, the kitchen offers a refined simplicity: precise, house-made fare that honors tradition and craft. There is an honest pleasure in a perfectly seasoned bratwurst, its juices bright with spice and smoke, nestled alongside vegetables that taste of sun and soil. The room is inviting yet serene, the service measured and discreet, creating a space where time stretches and appetite sharpens. As evening falls, the restaurant shifts into a more contemplative register. The set menu becomes a narrative, weaving nose-to-tail cooking with the vivid tones of fermentation. Angeln Saddleback arrives exquisitely handled—succulence balanced by the live-wire acidity of kimchi and the silken depth of fermented onion. Each plate is elegant without ostentation, a study in contrasts: richness and lift, warmth and freshness, classic technique and thoughtful innovation. The experience is complemented by a wine program that favors clarity, minerality, and impeccable pairing, with a particular affinity for producers who share the restaurant’s respect for land and lineage. Service flows with soft-spoken precision, attentive to rhythm and appetite. For the discerning traveler, Wolfs Junge offers not merely a meal, but a sense of place—an intimate exchange between garden and kitchen, producer and plate, tradition and the future of sustainable luxury. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Karolinenstraße 18, 20357 Hamburg, Germany https://www.instagram.com/a_wolf_will_never_be_a_pet/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

At Higashiyama Muku, purity is a philosophy, not a posture. Chef Tatsuki Mishima draws on his fishmonger roots in Shimane, sourcing crab, abalone, and rosy sea perch from trusted hands to honor each ingredient’s truest expression. In an interior washed in serene white, courses unfold with quiet confidence: crystalline sashimi, charcoal-kissed seafood, and a fragrant takikomi-gohan that segues into delicate somen or a whisper of curry, fine-tuning the palate with a playful nod to tradition. This is Kyoto minimalism at its most eloquent—precision, restraint, and a sense of intimacy that speaks to those who seek nuance over novelty. < Back Higashiyama Muku NOT YET RATED Japanese RESTAURANT SUMMARY Higashiyama Muku is a study in refinement—an ode to the immaculate. The room, clothed in luminous white, creates a hush that sharpens the senses. In this tranquil cocoon, Chef Tatsuki Mishima reveals a cuisine of rare clarity, drawing a straight line from sea to plate with an honesty that feels both modern and timeless. The name, meaning “immaculate, innocent, pure,” is not branding; it is doctrine. Mishima’s craft is anchored in Shimane, where he once stood behind a fishmonger’s counter, learning the touch, scent, and language of the day’s catch. Those early mornings and salt-stained hands now inform every decision—why a rosy sea perch needs just a breath of charcoal, how abalone yields its sweetness to a precise temperature, when a crab’s depth is best served with quiet restraint. By deepening relationships with his original purveyors, he channels provenance into poetry, each plate a conversation between coast and city. The progression is deliberate. It moves from crystalline raw expressions to gently warmed textures, the flavors sharpening and then softening like the tide. A fragrant takikomi-gohan anchors the meal with soy-kissed grains and seasonal ingredients, a comforting chorus after the solo arias of fish and shellfish. Then, a final calibration: silken somen, barely cooled, or a refined curry whose warmth lingers like a closing cadence—unexpected, playful, and deeply considered. Service is discreet, the ambiance luminous, and the timing exacting. Nothing shouts; everything resonates. The experience feels exquisitely personal, as if Kyoto’s quiet elegance has been distilled into a culinary whisper. For travelers who prize subtlety over spectacle, Higashiyama Muku offers a rare luxury: the privilege of tasting purity, precisely as intended. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Japan, 〒153-0043 Tokyo, Meguro City, Higashiyama, 1-chōme−15−５ 靜宏荘3 1F +81 70-3149-4112 https://higashiyama-muku.jp/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Within the storied walls of a 14th-century castle, Castell Peralada invites discerning travelers to savor the soul of Empordà through exquisitely executed, regionally rooted cuisine. The experience unfolds across evocative spaces—an elegantly refreshed dining room, intimate private salons tucked into historic towers, and a romantic terrace caressing the lake—each setting heightening the sense of ceremony. Guided by the impeccable hospitality of front-of-house manager and sommelier Toni Gerez, guests encounter one of Spain’s most remarkable cheese trolleys, a procession of over fifty artisan selections that crowns the meal with rarefied indulgence. Expect precision, restraint, and quiet luxury: flavors that whisper of the land, textures that intrigue, and service that anticipates every desire. Here, heritage and hedonism align in a timeless tableau. < Back Castell Peralada NOT YET RATED Modern Cuisine RESTAURANT SUMMARY Step through the gates of Castell Peralada and time softens to a graceful pause. This 14th-century castle, expanded through the centuries, marries Catalan heritage with contemporary sophistication—its manicured parkland, museum, and discreet casino forming the prologue to a singular culinary encounter. Inside, the dining room glows with understated grandeur: stone and history tempered by modern polish, a setting designed not to distract but to frame the meal with quiet confidence. The cuisine pays homage to Empordà’s coastal hills and fertile plains with a precision that favors clarity over flourish. Each plate is a conversation between tradition and nuance—rice that carries the faint brine of the Mediterranean, game and seasonal vegetables articulated with delicate intensity, sauces that are silken yet restrained. It is a masterclass in calibrated flavor, where the thrill arrives not in theatrics but in the depth and balance of each bite. For those seeking privacy and drama, the castle’s towers conceal intimate dining rooms that lend an air of conspiratorial luxury—perfect for celebrations, business confidences, or moments that demand discretion. When the weather invites, the lakefront terrace becomes the stage: lanterns, mirrored water, and the murmured hush of evening transforming dinner into a reverie under the Catalan sky. The finale belongs to front-of-house manager and sommelier Toni Gerez, whose legendary cheese trolley is as scholarly as it is sensual. Over fifty meticulously curated selections—aromatic, nutty, lactic, blue-veined—are introduced with grace and deep knowledge, each pairing suggesting another layer of pleasure. Service throughout is unobtrusive, anticipatory, and impeccably timed, allowing guests to glide through the experience as if it had been orchestrated solely for them. At Castell Peralada, heritage is not an artifact but a living presence. Every detail—architecture, plate, and pour—conspires to create a dining journey that feels serenely inevitable and quietly unforgettable. It is, quite simply, the Costa Brava at its most refined: a castle where elegance breathes and Empordà’s spirit is distilled on the palate. REQUEST BOOKING CHEF Javi Martínez ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Carrer Sant Joan, s/n, 17491 Peralada, Girona, Spain +34 972 52 20 40 https://www.castellperaladarestaurant.com/es?utm_source=Google_my_bussines&utm_medium=Google+ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

< Back Noguchi Taro 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 曽根崎新地131 大橋 Bldg. 3F, Kita City, Osaka City, Osaka 06-4796-8222 https://tabelog.com/en/osaka/A2701/A270101/27046071/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS