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Suspended between sky and sea on Ravello’s storied cliffs, Il Flauto di Pan at Villa Cimbrone offers an exquisite dialogue between Campania’s terroir and contemporary finesse. Guests dine on a wisteria-draped terrace that frames the Gulf of Salerno and the distant Cilento mountains, while the chef reinterprets regional heritage with vibrant, intense flavors. This is a setting where privacy, romance, and impeccable service converge—an essential reservation for travelers seeking the Amalfi Coast’s most poetic tables. < Back Il Flauto di Pan NOT YET RATED Creative RESTAURANT SUMMARY Perched within the storied grounds of Villa Cimbrone, Il Flauto di Pan is a rarefied retreat where Ravello’s ethereal beauty meets the culinary soul of Campania. The approach alone feels ceremonial: pathways bordered by luxuriant Mediterranean gardens lead to a terrace that opens onto a sweep of sky and sea. Wisteria cascades above, perfuming the air as the Gulf of Salerno unfurls below and the Cilento mountains rise, hazy and blue, in the distance. The cuisine honors this extraordinary setting with a refined, modern lens on tradition. The chef, deeply rooted in Campanian heritage, composes plates that radiate clarity and intensity—sun-sweet tomatoes, pristine seafood, fragrant citrus, and peppery local greens sing in harmony. Each dish is a thoughtful reinterpretation: familiar flavors elevated by precise technique, articulate textures, and a sense of restraint that lets the region’s bounty shine. Service is poised and discreet, anticipating needs without intrusion. A polished wine list emphasizes the nuance of Southern Italy’s vineyards, with pairings that trace the coastline’s minerality and the inland hills’ warmth. As daylight softens to gold and the terrace glows, the rhythm of the meal slows to match the horizon—an unhurried celebration of place and season. Il Flauto di Pan is at once intimate and expansive: a sanctuary for romance, reflection, and gastronomic exploration. It is a table where the Amalfi Coast’s splendor is not merely observed but tasted, felt, and remembered. Advance reservations are essential for those seeking one of Italy’s most transporting dining experiences. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Villa Cimbrone, 26, Via Santa Chiara, 26, 84010 Ravello SA, Italy +39 089 857459 https://www.hotelvillacimbrone.com/it/il-flauto-di-pan/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

< Back Ajiyuki 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 Tokyo Chuo Ward湊342 Vann Amor 1F 03-6280-3323 https://tabelog.com/en/tokyo/A1313/A131301/13277529/ 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

Siji Minfu Beijing elevates the city’s most storied culinary tradition with a reverent, modern finesse tailored to discerning palates. Celebrated for its masterfully roasted Peking duck—glossed to mahogany lacquer, carved tableside with ritual precision—the restaurant marries imperial-era techniques with a measured contemporary sensibility. Expect exquisitely balanced flavors, seasonal rarities, and a serene ambiance that honors Beijing’s heritage while offering a nuanced, upscale dining experience designed for those who prize craft and quiet exclusivity. < Back Siji Minfu Beijing NOT YET RATED Peking Duck RESTAURANT SUMMARY Siji Minfu Beijing distills the capital’s culinary lineage into an elegant, modern narrative, inviting guests into a world where heritage techniques and contemporary refinement meet. The room glows with warm, understated light: polished wood, burnished brass, and tranquil jade accents form a discreet stage for the house’s signature ritual—Peking duck roasted to an immaculate sheen in traditional ovens. The ducks arrive at table like objets d’art, skin crackling with lacquered crispness, carved by expert hands into delicate slices that balance succulent flesh and ethereal crunch. House-made condiments—silken pancakes, mellow-sweet hoisin, crystalline sugar, and finely cut aromatics—allow you to curate each bite with tactile pleasure and nuanced fragrance. Beyond the marquee dish, the menu showcases rarefied Beijing classics and seasonal specialties, each composed with restraint: superior broths of astonishing clarity, delicately braised river delicacies, and vegetables treated with the respect of centerpieces. Service is polished yet unforced, anticipating needs with quiet efficiency. Tea is poured like a ceremony, aromas unfurling in gentle waves; wines and baijiu are curated to complement the kitchen’s textural finesse, with pairings that elevate the subtle smokiness of the duck and the layered savor of slow-cooked dishes. The ambiance is serene, with murmured conversations and the soft cadence of carving knives marking a rhythm as reassuring as it is luxurious. For those seeking an experience rather than a mere meal, Siji Minfu offers the privilege of witnessing culinary craft at its apex: technique made visible, tradition honored, and flavors articulated with crystalline clarity. It’s Beijing, distilled—historic, precise, and quietly opulent—an address where sophisticated travelers and epicures alike find the soul of the city, rendered with impeccable taste. REQUEST BOOKING CHEF Various ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 32 Deng Shi Kou Xi Jie, Dong Cheng Qu, Bei Jing Shi, China, 100006 +86 10 6513 5141 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

At Brace, contemporary Nordic clarity meets soulful Italian tradition, culminating in a tasting journey that balances refinement with warmth. Flames flicker at the heart of the kitchen, gently coaxing nuance from pristine Scandinavian produce and heritage Italian staples—think aged vinegars, house ferments, and hand-rolled pastas elevated by seasonal foraging. The atmosphere is low-lit and intimate, the service quietly attentive, and the wine pairings guided with subtle precision, featuring both iconic Italian labels and progressive Nordic producers. For the traveler who seeks rarity without ostentation, Brace delivers an experience that feels both rarefied and deeply personal—every course a poised conversation between memory and modernity. < Back Brace NOT YET RATED Italian RESTAURANT SUMMARY Brace is where two culinary cultures hold a thoughtful dialogue: the disciplined purity of Nordic cuisine and the soulful generosity of Italy. The result is cuisine that feels inevitable—flavors that seem built for each other, articulated with restraint and confidence. In a dining room washed in candlelight and natural textures, the rhythm of the kitchen is guided by live fire and a chef’s instinct for balance: acidity against smoke, silk against crunch, ocean brightness against woodland depth. The tasting menu unfolds with a quiet crescendo. A bite of briny shellfish is lifted by foraged herbs and a whisper of citrus; a delicate pasta is glossed with reductions that echo decades of Italian craft; vegetables are prepared with Nordic precision, their sweetness concentrated, their bitterness tamed, their earthiness respectfully intact. Each plate is composed with intention but never fuss, creating an unhurried narrative that invites guests to listen closely with every taste. Wine is handled with the same consideration. The cellar leans Italian, drawing on elegant Barolos, artisanal Lambruscos, and mountain whites with alpine clarity, while Nordic and European natural producers add a modern cadence. Pairings are guided rather than lectured—gentle suggestions that reveal complementary angles in each course, allowing the meal to deepen in complexity without ever feeling didactic. Service at Brace is deliberately understated: a choreography of presence and discretion that grants privacy while anticipating needs. The ambiance is intimate and urbane, perfect for a celebratory evening or a quiet, cultivated rendezvous. For the traveler in search of food that resonates beyond the moment—a memory that continues to unfold—Brace offers an experience of rare coherence, where every detail feels essential yet effortlessly placed. REQUEST BOOKING CHEF Nicola Fanetti ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 3854 Geary Blvd, San Francisco, CA 94118 +1 415-221-0305 http://www.bellatrattoriasf.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Step through twin memorial arches, past a tranquil pond, into a richly adorned dining room where Sichuan’s culinary artistry meets living heritage. At Sichuan Folk (Wuhou), the evening comes alive with a 7pm “face changing” opera—an intimate performance that elevates dinner into a cultural ritual. The menu leans deeply into Sichuanese tradition with a refined emphasis on Chongqing snacks, from spirited nibbles to deeply comforting classics. Signature dishes, like the stewed yellowhead catfish in peppery stock with scallion, arrive silky, aromatic, and beautifully poised between heat and nuance. Generous portions invite convivial sharing—perfect for discerning travelers who value authenticity, theater, and the quiet luxury of time well spent. < Back Sichuan Folk (Wuhou) NOT YET RATED Sichuan RESTAURANT SUMMARY Approach Sichuan Folk (Wuhou) as you would a private cultural salon: through an elegant entrance framed by twin memorial arches, where a still pond mirrors lantern light and calms the senses. Inside, the dining room marries traditional Sichuan aesthetics with contemporary polish—wooden screens, burnished tones, and meticulously set tables that signal a meal of quiet ceremony. It’s a setting that ushers guests into an evening steeped in place and purpose. At precisely 7pm, the room hushes for Sichuan’s famed “face changing” opera. Masks shift in a heartbeat, colors flash, and the air blooms with music—an intimate performance that turns the meal into a narrative, a dialogue between culinary craft and cultural heritage. This is not spectacle for its own sake, but a graceful prelude that deepens the meal’s resonance and sense of occasion. The kitchen champions Sichuanese tradition with a focus on Chongqing snacks and refined nibbles—textures and temperatures that awaken the palate before the main act. The stewed yellowhead catfish in peppery stock with scallion is a study in balance: silky flesh bathed in a broth that is aromatic, assertive, and hauntingly layered. Heat comes not as a blunt force but as a lingering intrigue; peppercorns prickle, scallion lifts, and every sip rewards attention. Portions are generous, made for sharing and conversation. Pass the plates, compare textures, and discover how each dish plays with Sichuan’s signature contrasts—numbing and warm, delicate and bold, rustic memory and polished craft. This is convivial dining elevated, where affluence is measured not in ostentation but in the depth of experience and the company it gathers. For the traveler who seeks both authenticity and refinement, Sichuan Folk (Wuhou) offers a rare confluence: a table that honors tradition, a room that breathes with ceremony, and an evening that lingers long after the final sip of broth. It is Chengdu distilled—poised, flavorful, and unforgettable. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 109 Legacy Dr #170, Plano, TX 75023 +1 469-863-7215 https://pos.chowbus.com/online-ordering/store/11435 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

< Back Stir Crazy 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 6903 Melrose Ave, Los Angeles, CA 90038, United States134 +1 323-934-465613 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

< Back Ogino 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 Tokyo Minato Ward Akasaka6313 03-6277-8274 https://tabelog.com/en/tokyo/A1308/A130801/13245499/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Tucked into a historic Alpine farmhouse above Lech, Klösterle distills the romance of the mountains into an intimate, candlelit dining experience where time seems to slow. Hand-hewn timbers, flickering lanterns, and snow-laden vistas frame a cuisine that is both elegant and deeply rooted—seasonal game, foraged herbs, mountain dairy, and cellared preserves elevated with quiet precision. Wine pairings draw from a thoughtful cellar rich in Austria’s alpine producers and rare European finds, while service is warm, discreet, and attuned to the rhythms of an unhurried evening. For those who value authenticity refined by artistry, Klösterle offers a rare, soulful encounter with place. < Back Klösterle NOT YET RATED Progressive Austrian RESTAURANT SUMMARY Approach Klösterle as dusk gathers in the Arlberg, and the restaurant reveals itself like a secret—lamplight glowing through ancient timber, the hush of snow underfoot, and the soft creak of a door that opens onto warmth. Inside, the mood is hushed and welcoming: linen-draped tables tucked beneath low, time-darkened beams; the scent of wood and beeswax; candlelight playing across stone and copper. It is a space that favors quiet conversation and lingering glances, designed for those who appreciate the gentle cadence of a meal unspooled at its own, measured pace. The kitchen articulates an Alpine vernacular with cultivated restraint. Menus shift with the altitude’s seasons: wild venison perfumed with juniper and smoke; lake trout barely kissed by embers and brightened with alpine sorrel; pillowy dumplings enriched by mountain butter; and root vegetables that arrive sweet and concentrated from slow-roasting, finished with a whisper of herb oil. Each plate is composed with intention—textures layered like snowdrifts, flavors clear and resonant—letting pristine ingredients speak in eloquent, confident tones. Wine is treated as a companion rather than a flourish. The cellar favors Austria’s expressive whites, structured Blaufränkisch, and nuanced bottles from neighboring regions, interleaved with small allocations from storied European estates. Pairings are precise yet generous, chosen to echo the cuisine’s clarity—minerality to lift lake fish, cool-climate spice to cradle game, and mature vintages that introduce a quiet, contemplative depth. Service is graciously choreographed: attentive without intruding, with an instinct for exactly when to offer guidance and when to let the moment breathe. What distinguishes Klösterle is its sense of place—an authenticity buffered by elegance, where rustic doesn’t mean rough, and luxury is measured in light, space, and time. The experience unfolds like a fireside conversation: intimate, textured, and subtly memorable. Whether you arrive after a day on the slopes or a summer hike through meadows, Klösterle gathers the Alpine story onto your table and invites you to savor it slowly, course by luminous course. REQUEST BOOKING CHEF Jakob Zeller & Ethel Hoon ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Klösterle 50, 6754 Klösterle, Austria +43 5582 627 http://www.engel-kloesterle.at/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS