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Experience Kusunoki Nagoya Tokyo's masterful tempura artistry. Reserve chef Tadashi Kusunoki's 3-hour tasting menu featuring oil-free tempura perfection. < Back Kusunoki Nagoya Tokyo Tempura RESTAURANT SUMMARY Where three-hour tempura ceremonies unfold like culinary theater, Kusunoki Nagoya Tokyo elevates Japan's most beloved frying technique into an art form that transcends expectation. Master chef Tadashi Kusunoki transforms seasonal ingredients into impossibly light, oil-free tempura at this intimate six-seat sanctuary, where each piece arrives hand-delivered with reverent precision. Founded on the philosophy that tempura should celebrate rather than mask ingredient essence, Kusunoki emerged from chef Tadashi Kusunoki's relentless pursuit of technical perfection after traditional Japanese restaurant training in Nagoya. His revolutionary approach to oil temperature and batter composition eliminates the heaviness typically associated with tempura, creating gossamer coatings that shatter at first bite. This dedication earned Kusunoki the prestigious Tabelog Award Bronze 2025 and selection among Tabelog's Hyakumeiten, cementing its position among Tokyo fine dining's most revered establishments. The cuisine centers on a progressive tasting menu showcasing decades-old abalone, pristine Matsuba crab, and cherry salmon alongside mountain vegetables and bamboo shoots sourced at peak seasonality. Signature preparations include shrimp head tempura with concentrated shrimp sauce, salt-dried tomato tempura, and delicate sea urchin that dissolves on the tongue. Each tempura piece emerges from precisely controlled high-temperature oil, leaving no residue on serving papers—a testament to Kusunoki's technical mastery. The experience balances fried elements with complementary sashimi, aromatic broths, and seasonal vegetables, culminating in traditional rice service and refined desserts that complete this comprehensive culinary journey. The intimate counter setting facilitates direct interaction with the chef, who personally explains each ingredient's provenance and preparation while maintaining the synchronized pacing of kaiseki service. Kusunoki's beverage program features carefully selected white wines and champagne that harmonize with tempura's delicate flavors, alongside premium sake selections. The minimalist interior focuses attention entirely on the chef's craft, creating an atmosphere of quiet reverence befitting this temple to tempura excellence. Service unfolds with ceremonial precision, allowing diners to savor each morsel during the unhurried three-hour progression. Reservations at this best fine dining in Tokyo destination require significant advance planning given the limited seating and growing international recognition. Book well ahead to secure your place at Tokyo's most transformative tempura experience, where traditional technique meets contemporary refinement in an unforgettable celebration of Japanese culinary artistry. REQUEST BOOKING CHEF Tadashi Kusunoki ACCOLADES (2025) Tabelog Silver (2025) Opinionated About Dining Top Restaurants in Japan Ranked #16 (2024) Opinionated About Dining Top Restaurants in Japan Ranked #17 CONTACT Japan, 〒451-0042 Aichi, Nagoya, Nishi Ward, Nagono, 1-chōme−23−２ 1階南 四間道糸重 +81 52-526-4034 https://www.kusunoki.in/tenpo Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Wing Lei at Wynn Las Vegas, America's first Michelin-starred Chinese restaurant. Chef Ming Yu's refined cuisine and imperial elegance define Las Vegas fine dining. < Back Wing Lei at Wynn Las Vegas Las Vegas Chinese Cantonese RESTAURANT SUMMARY Where golden palatial grandeur meets Michelin-starred precision, Wing Lei at Wynn Las Vegas stands as America's first Chinese restaurant to earn the coveted Michelin star, elevating Cantonese, Shanghainese, and Szechuan cuisines within a setting reminiscent of Shanghai's imperial past. Since opening with Wynn Las Vegas in 2005, Wing Lei has redefined Las Vegas fine dining under the masterful direction of Executive Chef Ming Yu, who joined as assistant chef and ascended to lead the kitchen in 2010. His dedication to authentic techniques while embracing modern creativity earned Wing Lei its historic Michelin recognition—a testament to culinary excellence that honors traditional Chinese gastronomy. The restaurant's Forbes Five Star distinction further solidifies its position among the best restaurants Las Vegas offers, with designer Jacques Garcia's opulent interior creating an atmosphere worthy of its accolades. Chef Ming Yu's menu showcases the delicate artistry of Cantonese cooking alongside bold Szechuan flavors and refined Shanghainese specialties. The signature Imperial Peking Duck experience ($88 per person) transforms the classic dish into a multi-course celebration featuring table-carved duck, duck wonton soup, wok-fried preparations, and duck chow mein. Standout dishes include the Alaskan King Crab Salad with mango and miso-yuzu dressing, Crispy Wagyu Beef Rolls, and the complex braised eggplant with minced pork and soy reduction. The chef's signature dinner presents an elevated journey through chilled Santa Barbara prawns with osetra caviar, truffle pork dumplings, and braised Wagyu short ribs, each dish reflecting seasonal ingredients and meticulous technique. The dining room's red and gold palette evokes imperial Chinese palaces, with dramatic Cloisonné horses and the iconic Moon Gate entrance setting a regal tone. Window tables offer serene views of Wynn's century-old pomegranate trees and performance lake, while the backlit golden bar creates an impressive prelude to dinner. Sommelier Diego Vasquez oversees more than 1,000 bottles across 550 selections, expertly pairing wines with the nuanced flavors of Chinese cuisine. Service exemplifies fine dining standards, with staff maintaining intimate knowledge of each guest throughout the evening. Reservations at Wing Lei at Wynn Las Vegas book well in advance, particularly for window seating and special occasions. Business casual attire befits the sophisticated atmosphere, though many guests embrace the opportunity to dress elegantly for this exceptional culinary destination that continues to set the standard for Chinese fine dining in America. REQUEST BOOKING CHEF Ming Yu ACCOLADES (2025) La Liste Score: 79pts (2025) Forbes 5-Star CONTACT 3131 Las Vegas Blvd S, Las Vegas, NV 89109 +1 702-770-3388 https://www.wynnlasvegas.com/dining/fine-dining/wing-lei Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Jerome Diest pairs Parisian charm with refined Franco‑Belgian cuisine. Discover polished service, a standout veal blanquette, and an elegant wine list. Reserve now. < Back Jerome Diest French RESTAURANT SUMMARY In the heart of Diest, Jerome marries Parisian charm with Belgian soul, setting a sophisticated stage for Franco‑Belgian gastronomy. This intimate address—think black‑and‑white chequered tiles, banquettes, and soft lamplight—invites discerning diners to linger. Jerome Diest is guided with serene grace by hostess Alexe, while chef Van der Stappen composes plates that whisper elegance and deliver depth. For those seeking the best restaurants Diest can offer, this is where quiet luxury and craft converge. The Story & Heritage Founded as a refined neighborhood dining room with continental polish, Jerome reflects a philosophy of authenticity elevated by restraint. Chef Van der Stappen, shaped by classical French technique and Belgian terroir, favors clarity of flavor, impeccable seasoning, and immaculate plating. Under Alexe’s seamless front‑of‑house leadership, the restaurant has become a beacon for Diest fine dining, earning the attention of guidebooks for its discipline and charm. The evolution is thoughtful rather than trendy: meticulous service, polished hospitality, and cuisine that respects tradition while embracing lightness and finesse. The Cuisine & Menu Jerome’s cuisine is decisively Franco‑Belgian—rooted in comfort, refined in execution. Expect a concise seasonal menu with an elegant prix fixe and à la carte options, complemented by a focused tasting menu on select evenings. Signature plates include the veal blanquette—simmered to silk in a creamy, succulent sauce with petite meatballs, slightly tangy button mushrooms, flat‑leaf parsley, and house‑made potato fritters—alongside classics like North Sea sole meunière and white asparagus with mousseline when in season. Sourcing leans local and sustainable, spotlighting Belgian producers. Dietary accommodations are considered with notice. Price positioning is fine dining, emphasizing value through craft and detail. Experience & Atmosphere The room channels a snug Parisian bistro—chequered floors, upholstered benches, crisp linens—balanced by contemporary restraint. Service is precise yet warm, with Alexe choreographing a gracious, unhurried rhythm. The wine program emphasizes Old World elegance: a cellar rich in Burgundy and Loire, Champagne for every mood, and thoughtful pairings led by a knowledgeable team. Ask about the chef’s table feel at the best‑lit banquette or a discreet corner for private moments. Smart‑casual to elegant attire is recommended; reservations are essential, with prime weekend tables booking well in advance. Aperitifs and digestifs are offered at the table; expect refined touches and occasional tableside finishes. Closing & Call‑to‑Action Choose Jerome in Diest for poised, pleasure‑first gastronomy where every detail counts. Reserve two to three weeks ahead for peak nights; midweek offers a serene showcase of the kitchen’s finesse. For a heightened experience, request guidance on wine pairings and the evening’s signature preparations. This is fine dining made intimate—crafted for those who savor precision, comfort, and enduring taste. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate CONTACT Felix Moonsstraat 28, 3290 Diest, Belgium +32 13 44 11 23 https://www.jerome.be/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Melchior Tienen's innovative Japanese-European fusion cuisine by chef Gilles Melchior. Reserve Belgium's most sought-after fine dining destination today. < Back Melchior Tienen Modern French RESTAURANT SUMMARY Where historic Belgian architecture meets cutting-edge Japanese technique, Melchior Tienen emerges as Belgium's most compelling fusion destination, transforming a heritage building into chef Gilles Melchior's culinary laboratory. Behind weathered brick walls and soaring ceilings, this isn't merely fine dining—it's cultural alchemy. Gilles Melchior's journey from classical French foundations to Japanese mastery defines modern European gastronomy. His philosophy centers on precision—the knife-edge techniques of Tokyo's finest kitchens married to Belgium's rich culinary heritage. This isn't fusion for fusion's sake, but rather a masterful dialogue between traditions, earning recognition among Belgium's most innovative chefs. The restaurant's evolution reflects Melchior's own culinary awakening, each dish a testament to years spent perfecting both classical French sauces and the subtle art of dashi. The cuisine at Melchior transcends traditional boundaries through Melchior's extraordinary sauce work—gravies and dressings that have become legendary among Belgium's dining cognoscenti. His tasting menu showcases this mastery: Balfego tuna elevated with house-made dashi, accompanied by confit white radish, finger lime, and nori-infused mayonnaise that demonstrates his Asian ingredient expertise. The medium-rare duck breast exemplifies his classical training—paired with salt-crusted celeriac, fig chutney, and a revolutionary gravy enhanced with hoisin that bridges continents. Each dish represents hours of technique refinement, sourcing premium ingredients from specialized purveyors across Europe and Asia. The dining experience unfolds within Melchior's striking interior, where Scandinavian minimalism softens the building's industrial heritage. Oversized pendant lamps cast dramatic shadows across exposed brick, while the graffiti-adorned terrace adds contemporary edge to this sophisticated setting. The service philosophy emphasizes education—servers versed in both classical French technique and Japanese culinary principles guide diners through each course's cultural significance. The wine program, curated by an expert sommelier, features carefully selected bottles designed specifically for Asian-influenced cuisine, with particular strength in Burgundies and Austrian whites that complement Melchior's complex flavor profiles. Melchior Tienen represents Belgium's dining future—where tradition and innovation create something entirely new. Reservations require advance planning, particularly for weekend service, making this one of Tienen's most sought-after tables. The chef's table experience offers intimate access to Melchior's technique, while private dining accommodates special occasions in this architectural gem. REQUEST BOOKING CHEF Marcel von Winckelmann ACCOLADES (2025) Michelin 1 Star (2024) Michelin 1 Star CONTACT Veemarkt 47, 3300 Tienen, Belgium +32 16 35 54 74 http://www.melchi-or.be/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience La Compagnie des Vins Surnaturels New York City - Parisian wine bar sophistication meets Manhattan elegance with 600+ natural wines & seasonal cuisine. < Back La Compagnie des Vins Surnaturels New York City French Wine Bar RESTAURANT SUMMARY Where Parisian wine culture meets Manhattan sophistication, La Compagnie des Vins Surnaturels New York City transforms the traditional wine bar into an immersive journey through natural viticulture. Nestled in SoHo's cobblestone streets with a second jewel-toned location in Flatiron, this refined establishment brings the convivial spirit of French wine discovery to discerning New York palates. Born from the acclaimed Experimental Group's vision, La Compagnie des Vins Surnaturels originated in Paris before expanding to London and ultimately crossing the Atlantic to establish its New York presence over a decade ago. Managing Partner and Executive Chef Eric Bolyard has elevated the concept beyond its European roots, creating a distinctly American interpretation while honoring the founding philosophy of natural wine exploration. The Flatiron location, designed by renowned architect Dorothée Meilichzon, seamlessly blends raw New York brickwork with original parquet flooring and plush jewel-toned banquettes, creating an atmosphere that whispers Parisian elegance while embracing Manhattan energy. The culinary program showcases Chef Bolyard's commitment to hyper-local, seasonal ingredients that complement the extensive wine selection. Signature dishes include the Saffron Glazed Hamachi Collar, where delicate fish meets aromatic spice, and the innovative Spaghetti Au Yuzu, marrying Italian technique with Japanese citrus. The Beef Crudo offers a refined take on raw preparations, while the Parisienne Gnocchi provides comfort with sophistication. Each plate is crafted to enhance wine pairings, from artisanal charcuterie boards featuring aged meats and farmstead cheeses to the indulgent braised lamb shank that pairs beautifully with bold Burgundies. The beverage program stands as the restaurant's crown jewel, featuring over 600 carefully curated natural wines from boutique producers across France, with exceptional selections from Lebanon, Israel, Greece, and emerging regions. Expert sommeliers guide guests through rare vintages via state-of-the-art Enomatic dispensers, preserving precious bottles while offering premium pours by the glass. The champagne program particularly shines, with magnums available at remarkably accessible markups, making celebration both spontaneous and sophisticated. The experience unfolds across intimate banquettes and a commanding marble bar where wine education meets social discovery. Guests can engage in the signature "mystery wine" challenge or simply surrender to sommelier expertise while savoring the warm, tactile environment of exposed brick and natural materials. Reservations are essential for this sought-after destination where Parisian joie de vivre meets New York's relentless pursuit of excellence. REQUEST BOOKING CHEF Eric Bolyard ACCOLADES (2025) EP Club Recommended Restaurant CONTACT 8-10 Neal's Yard, London WC2H 9DP, UK +44 20 7734 7737 https://www.compagniedesvinssurnaturels.com/london Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS L Artusi Italian American Joe’s Pizza Pizzeria Brennan Carr New York The Nines French Cuisine Lombardi’s Pizzeria Los Tacos No 1 Mexican Hutong New York Northern Chinese Pasquale Jones Italian - Pizza Emilys West Village American Cuisine The Halal Guys American Halal Tonchin New York Ramen Sushi Iwa Sushi

Plantage 87 in Oude-Wetering: Discover garden-led fine dining by chef Stephan Möllers with marina views, refined tasting menus, and expert wine pairings. Reserve now. < Back Plantage 87 Oude-Wetering Modern Cuisine RESTAURANT SUMMARY Plantage 87 in Oude-Wetering frames fine dining against a glimmering marina, where sail masts and soft Dutch light set a serene stage for modern gastronomy. Here, “Plantage 87 + Oude-Wetering” signals a destination restaurant rooted in the rhythm of water and soil. Chef-owner Stephan Möllers draws daily from his expansive kitchen garden, composing produce-driven plates that heighten the purity of pristine fish and meat—acidity, spice, and crunch calibrated to let the main ingredient speak in a clear, confident voice. The Story & Heritage Founded by Stephan Möllers, Plantage 87 channels a quietly rigorous philosophy: seasonal vegetables as the lens through which luxury ingredients come into focus. Möllers’s craft matured in contemporary European kitchens before settling in the Netherlands, where the restaurant’s own garden became his workshop and muse. Recognition followed, with Michelin noting the restaurant’s remarkable marina views and the chef’s vegetable-led clarity. Plantage 87 has evolved into a discerning address in the region—intimate, thoughtful, and reflective of Oude-Wetering’s waterside heritage—while steadfastly anchored by its product-first ethos. The Cuisine & Menu Expect a modern European tasting menu with Dutch sensibility, supported by a concise à la carte on select days. Vegetables are protagonists: think Garden Beets ‘Marina Brine’ with smoked eel and horseradish; North Sea Turbot with green strawberry vierge and fennel blossom; and Dry-Aged Duck with charred leek and blackcurrant jus. A signature work, Garden Onion Variations, layers roasted, pickled, and ash-baked alliums to lift line-caught fish with bright, mineral acidity. Sourcing is local and sustainable, with herbs and greens harvested hours before service, seafood from responsible North Sea suppliers, and small Dutch producers spotlighted throughout. Dietary accommodations are available with advance notice. The positioning is firmly fine dining. Experience & Atmosphere The dining room pairs waterside calm with understated elegance—clean lines, natural textures, and generous light streaming over linen-clad tables. Service is polished and personal, guided by a team that values discretion and narrative. The wine program focuses on boutique European estates, precise Champagne selections, and thoughtful old-world verticals, with curated wine pairings and a non-alcoholic pairing grounded in garden infusions. A chef’s counter or kitchen-adjacent seating may be available for guests seeking proximity to the process, while private dining can be arranged upon request. Smart casual dress is recommended. Reservations are essential, particularly for weekend evenings and peak sailing season along the marina. Closing & Call-to-Action Choose Plantage 87 for an Oude-Wetering fine dining experience where the garden and marina meet on the plate. Reserve two to four weeks ahead—longer for weekends—to secure prime window seating and the full tasting menu with wine pairing. For an elevated experience, request the chef’s counter or a curated garden-focused pairing that showcases the restaurant’s living pantry at its most expressive. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate (2024) Michelin Plate CONTACT Plantage 87, 2377 AE Oude Wetering, Netherlands +31 71 542 7733 https://www.plantage87.nl/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Restaurant Roots Southbourne: Experience Chef Jan Bretschneider's acclaimed tasting menus blending German heritage with coastal British cuisine. Michelin Guide restaurant. < Back Restaurant Roots Southbourne Modern Cuisine RESTAURANT SUMMARY Where German heritage meets coastal British refinement, Restaurant Roots Southbourne transforms intimate fine dining through Chef Jan Bretschneider's ambitious tasting menus that weave family traditions into contemporary European artistry. Just steps from Southbourne's pristine beach, this Michelin Guide restaurant delivers one of Dorset's most compelling culinary experiences. Founded by Chef Jan and Stacey Bretschneider over a decade ago, Restaurant Roots has evolved from local gem to nationally acclaimed destination. Jan's German culinary heritage infuses every dish, from his grandmother's red cabbage recipe to innovative rye bread presentations that honor family traditions while embracing modern techniques. The restaurant's three AA Rosettes, earned in 2023, alongside consistent recognition in the Good Food Guide and Harden's Top 100 UK restaurants, cement its position among Britain's finest establishments. This husband-and-wife team's hands-on approach ensures every detail reflects their passionate commitment to culinary excellence. The cuisine at Restaurant Roots showcases modern European sophistication with distinctive German influences across seven to twelve-course tasting menus. Signature creations include scallop with oxtail, halibut and lobster in massaman curry with carrot and passion fruit, and the playful "jelly and ice cream" dessert enhanced with Tokaji wine. Jan's kombu potato in seaweed beurre blanc exemplifies his masterful balance of coastal ingredients with complex flavor layering. The menu evolves seasonally, emphasizing locally sourced ingredients and sustainable practices. Vegetarian adaptations demonstrate equal creativity, ensuring every guest experiences the restaurant's innovative approach to fine dining gastronomy. The intimate 26-seat dining room creates an atmosphere of relaxed elegance, featuring exposed brick walls adorned with crashing wave imagery and a whimsical mobile of tiny fish suspended from the ceiling. The bright, fresh décor perfectly captures Southbourne's coastal essence without overwhelming the culinary focus. Service, led by passionate team members like Geza and Jasmin, delivers warmth and expertise that matches the food's sophistication. The thoughtfully curated wine program offers expert pairings, while the private dining room accommodates exclusive gatherings of twelve guests. This personal approach, with just three staff members, ensures every interaction feels genuine and memorable. Reservations at Restaurant Roots require advance planning, particularly for weekend services when this best fine dining in Southbourne destination fills quickly. The restaurant's growing reputation makes booking essential, especially for special occasions seeking Southbourne's most accomplished tasting menu experience. REQUEST BOOKING CHEF Kim Devisschere ACCOLADES (2025) Michelin Plate (2024) Michelin Plate (2025) Opinionated About Dining Top Restaurants in Europe Ranked #434 (2024) Opinionated About Dining Top Restaurants in Europe Ranked #518 CONTACT 141 Belle Vue Rd, Southbourne, Bournemouth BH6 3EN, UK +44 1202 430005 http://restaurantroots.co.uk/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Bernard Antony Eleveur de Fromages Vieux-Ferrette offers exclusive cheese tastings in historic Alsatian cellars. Reserve France's finest artisanal cheese experience. < Back Bernard Antony Eleveur de Fromages Vieux-Ferrette Cheesemongers RESTAURANT SUMMARY Where artisanal cheese affinage reaches its pinnacle, Bernard Antony Eleveur de Fromages in Vieux-Ferrette transforms the ancient craft of cheese nurturing into an immersive gastronomic experience. Nestled within a historic half-timbered Alsatian farmhouse, this intimate tasting cellar represents France's most distinguished approach to raw milk cheese mastery. Bernard Antony's remarkable journey from itinerant grocer to France's most celebrated affineur began in 1981 when he established his fromagerie at the family farm. Inspired by legendary cheesemaster Pierre Androuët, Antony pioneered a revolutionary approach to cheese aging that now supplies Michelin-starred restaurants across France. Today, his son Jean-François continues this legacy, maintaining six specialized aging cellars where each cheese reaches perfect maturity under meticulous care. The establishment's reputation extends far beyond Alsace, with top chefs seeking Antony's exceptional raw milk varieties for their most refined dishes. The curated tasting experience centers on carefully selected platters featuring nine distinctive cheeses representing diverse milk types and aging techniques. Guests discover rare treasures like Stichelton—a raw milk interpretation of traditional Stilton—alongside perfectly aged tomes, washed rind varieties, and delicate goat cheeses. Each selection showcases different cheese families, from white mold classics to complex red mold specimens, all matured in the estate's temperature-controlled cellars. The focused menu elevates cheese from accompaniment to art form, with warm goat cheese appetizers and expertly timed tastings that reveal each variety's optimal flavor profile. The intimate fifteen-seat tasting cellar creates an atmosphere reminiscent of a private cheese museum, where rustic Alsatian charm meets refined gastronomy. Bernard or Jean-François often personally guide tastings, sharing historical anecdotes and technical insights that transform each visit into an educational journey. The thoughtfully curated wine program features exceptional Alsatian Rieslings and carefully selected French vintages, including prestigious Pommard, chosen specifically to complement each cheese's unique characteristics. Half bottles and apéritif options ensure perfect pairings without overwhelming the delicate cheese flavors. Reserving this exclusive Vieux-Ferrette fine dining experience requires advance planning, as the intimate setting accommodates only small groups. The shop operates six days weekly, while guided tastings offer the ultimate immersion into France's finest cheese craftsmanship. For discerning gourmands seeking authentic artisanal experiences, Bernard Antony Eleveur de Fromages represents an unparalleled opportunity to witness traditional affinage mastery in its most refined form. REQUEST BOOKING CHEF Bernard Antony ACCOLADES (2025) Relais Chateaux Award CONTACT Address:5 Rue de la Montagne, Vieux-Ferrette, Alsace & Champagne, France Telephone:+33 3 89 40 42 22 www.fromagerieantony.fr Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Whole Earth Singapore redefines heritage Peranakan-Thai cuisine—Michelin-recognized, plant-based, and refined. Reserve for Penang rendang and shareable fine dining. < Back Whole Earth Singapore Vegetarian RESTAURANT SUMMARY In the heart of Tanjong Pagar, Whole Earth Singapore elevates heritage recipes into a modern, meatless revelation. Celebrated as Asia’s first and only Peranakan-Thai vegetarian restaurant to earn a Michelin Bib Gourmand, Whole Earth reimagines classics with astonishing textures and deeply layered flavors—perfect for discerning diners seeking Singapore fine dining with soul. The most distinctive flourish: masterful renditions of Penang-style rendang and Nonya staples crafted from mushrooms, tofu, and soy, delivering comfort and complexity without compromise. The Story & Heritage Founded in 2003, Whole Earth was born from a simple conviction: “vegetarian cuisine for non-vegetarians.” Rooted in Peranakan and Thai family traditions, the kitchen translates generational wisdom into a contemporary idiom, championing plant-based gastronomy long before it was fashionable. Years of craft honed a repertoire that convinces carnivores, earning repeated Michelin Bib Gourmand recognition and a loyal local following. Though the interior remains understated and bright, the kitchen’s ambition is anything but—Whole Earth is distinctive for its culinary integrity, generous sharing plates, and unwavering dedication to heritage flavors presented through plants. The Cuisine & Menu Expect a produce-forward menu anchored in Peranakan and Thai cuisine, offered à la carte with seasonal specials and prix fixe sets for smaller groups. Signatures include Penang Rendang made with king oyster mushrooms, the tangy Mango Tamarind Tofu Roll layered with herbs and Penang spices, and the Assam Pedas-style vegetable claypot. The “Himalayan Truffle Mushrooms” and Otah Otah-inspired tofu are favorites among regulars. Sourcing is focused on quality mushrooms, soy products, and fresh aromatics, with a commitment to balanced, satisfying textures—often nearly indistinguishable from meat. The experience sits firmly in fine dining casual, with thoughtful pacing and dishes designed for sharing; vegan and gluten-free accommodations are available on request. Experience & Atmosphere The space is cozy, sunlit, and intentionally simple—letting the cuisine carry the narrative. Service is warm, polished, and knowledgeable, guiding guests through spice levels and pairing suggestions. While there’s no sprawling wine cellar, the concise beverage list leans toward crisp whites, aromatic wines, and refreshing mocktails that play well with herbs and heat; a sommelier-style approach helps with food-friendly selections. Private dining is available for intimate celebrations, and reservations are recommended for peak evenings and weekends. Expect smart casual dress; the atmosphere is convivial, with a steady buzz from families and epicureans sharing plates at the table. Closing & Call-to-Action Dine at Whole Earth for a singular expression of Peranakan-Thai heritage that proves plant-based can be luxurious, transportive, and deeply satisfying. Book Whole Earth reservations at least one to two weeks in advance for weekend prime times; weekday lunches are easier. For the best experience, center the table around the Penang Rendang and Mango Tamarind Tofu Roll, then explore spice-forward claypots and mushroom showpieces—proof that the best fine dining in Singapore can be entirely, wonderfully plant-led. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Bib Gourmand (2024) Michelin Bib Gourmand CONTACT 76 Peck Seah St, Singapore 079331 +65 6221 6583 https://www.wholeearth.com.sg/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

The Ginger Pig Brighton and Hove: Discover refined British & Mediterranean cuisine, bespoke cocktails, and stylish rooms by the sea. Reserve for weekends now. < Back The Ginger Pig Brighton and Hove Modern British RESTAURANT SUMMARY A stone’s throw from the promenade, The Ginger Pig in Brighton and Hove blends Edwardian charm with modern ease, delivering the kind of relaxed luxury discerning diners crave. Set within an early 20th-century inn, this all-day destination marries British heart with Mediterranean flair—think polished hospitality, a confident bar program, and the rare convenience of plush rooms upstairs. For Brighton and Hove fine dining enthusiasts seeking substance over show, The Ginger Pig feels effortlessly assured. The Story & Heritage Opened within a characterful early 20th-century inn close to the seafront, The Ginger Pig channels the convivial spirit of a neighborhood landmark while elevating the experience with professional, personable service. The restaurant’s philosophy is anchored in seasonality and comfort—British favourites and Mediterranean classics that are crafted with precision but never lose their soul. Part of a respected local hospitality ethos known for warm service and quality-driven sourcing, The Ginger Pig has become a Brighton and Hove staple, praised for consistency and breadth. Its evolution balances local tastes with culinary ambition, keeping the menu dynamic and the experience welcoming for both gourmands and weekend travelers. The Cuisine & Menu The Ginger Pig’s cuisine celebrates the best of British and Mediterranean cooking, with a menu that reads like a greatest-hits album of soulful dishes refined for modern palates. Expect seasonal à la carte selections alongside a Sunday roast tradition and occasional specials. Signatures might include a crisp-skinned Pork Belly with apple compote and cider jus; Chargrilled Sussex Ribeye with bone marrow butter; and a Mediterranean-leaning Whole Roast Sea Bream with fennel, lemon, and herb salad. Plant-forward plates—such as Charred Cauliflower Steak with romesco and almond—are handled with equal intent. Ingredients are sourced from trusted British producers and coastal suppliers, with an emphasis on freshness and provenance. Gluten-free and vegetarian options are available, and the kitchen is accommodating to dietary needs. Pricing sits comfortably in the fine dining bracket, with clear value. Experience & Atmosphere Inside, the inn’s bones—dark woods, polished brass, and soft lighting—create a refined yet unfussy ambiance. Tables are generously spaced; linens and glassware signal care without ostentation. Service is polished and intuitive, with staff who are attentive, friendly, and notably efficient. The beverage program features bespoke cocktails and a wine list curated for breadth and food-pairing versatility, guided by a knowledgeable team adept at approachable recommendations or more adventurous picks. Private nooks and semi-private group areas make it a savvy choice for intimate celebrations. Reservations are recommended, especially for weekends and the ever-popular Sunday roast. The dress code leans smart-casual—think coastal chic rather than formal. Guests can linger at the bar for a pre-dinner aperitif or nightcap, then retire upstairs to the inn’s comfortable bedrooms for a seamless, stylish escape. Closing & Call-to-Action For those seeking the best restaurants in Brighton and Hove, The Ginger Pig offers a complete, cultivated experience—serious cooking, gracious service, and the luxury of staying the night. Book The Ginger Pig reservations a week or two ahead for prime weekend tables; midweek evenings offer a slightly quieter scene. Consider a leisurely Sunday roast or a dinner anchored by seasonal specials and bespoke cocktails for an occasion that feels both elevated and easy. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate CONTACT 3 Hove St, Brighton and Hove, Hove BN3 2TR +44 1273 736123 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Discover Hillstone Coral Gables, where elevated American cuisine meets handcrafted sushi on Miracle Mile. Reserve your table at this premier steakhouse destination. < Back Hillstone Coral Gables American RESTAURANT SUMMARY Where elevated American cuisine meets handcrafted sushi artistry, Hillstone Coral Gables transforms the traditional steakhouse experience into something distinctly sophisticated along the prestigious Miracle Mile. This upscale dining destination seamlessly blends USDA prime steaks with Pacific Rim influences, creating a culinary narrative that has captivated discerning diners for nearly fifteen years. Born from the visionary concept of founder George Biel in 1977, Hillstone represents the refined evolution of the celebrated Houston's brand, embodying a philosophy that rejects corporate uniformity in favor of genuine hospitality and exceptional ingredients. The Coral Gables location has become a launching pad for culinary talent, notably nurturing chef Juan Borjas, who progressed from these kitchens to Le Cirque and ultimately the White House during the Obama administration. This pedigree speaks to the restaurant's commitment to culinary excellence and professional development within the industry. The menu showcases Hillstone's distinctive approach to fine dining in Coral Gables, where traditional American fare receives thoughtful Pacific Rim accents. Signature offerings include the Hawaiian rib eye enhanced with soy ginger marinade, alongside meticulously crafted sushi selections featuring spicy tuna rolls, rainbow rolls, and pressed sushi preparations. The kitchen's versatility shines through dishes like jumbo lump crab cakes, Florida black grouper, and the legendary French dip sandwich that has achieved cult status among regulars. Seasonal additions ensure the menu remains dynamic, while the famous ahi tuna burger and Thai steak and noodle salad demonstrate the kitchen's global sensibilities. This is decidedly upscale American dining with prices reflecting the premium positioning and quality sourcing. The 300-seat dining room balances intimacy with grandeur, featuring warm booth seating and an impressive sushi bar that serves as the restaurant's visual centerpiece. The atmosphere cultivates refined comfort, where business dinners and celebratory occasions unfold with equal ease. Hillstone's beverage program complements the diverse menu with carefully curated cocktails, including the signature Cachaça Caipirinha and Bombay Sapphire creations featuring elderflower and fresh grapefruit. The wine selection emphasizes California producers, while the professional service team maintains the attentive standards that have earned this location its devoted following. Reservations at Hillstone Coral Gables are essential, as this remains the only restaurant in the area where diners regularly queue for tables—a testament to its enduring appeal among the best restaurants Coral Gables offers. The experience justifies the anticipation, delivering consistent excellence that bridges casual sophistication with genuine culinary ambition. REQUEST BOOKING CHEF Melanie Firth ACCOLADES (2025) Opinionated About Dining Casual in North America Ranked #307 (2025) Opinionated About Dining Casual in North America Ranked #487 (2024) Opinionated About Dining Casual in North America Ranked #590 (2024) Opinionated About Dining Casual in North America Ranked #320 CONTACT 201 Miracle Mile, Coral Gables, Arizona, United States 305-529-0141 hillstonerestaurant.com/locations/coralgables Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience La Table du Connétable Chantilly's Michelin-starred French cuisine at Auberge du Jeu de Paume. Chef Le Norcy's seasonal tasting menus overlook Château gardens. < Back La Table du Connétable - Auberge du Jeu de Paume Chantilly French Gastronomic RESTAURANT SUMMARY Where Michelin-starred gastronomy meets royal French heritage, La Table du Connétable Chantilly transforms seasonal ingredients into culinary poetry within the prestigious Auberge du Jeu de Paume, overlooking the magnificent gardens of Château de Chantilly. This intimate 40-seat sanctuary represents the pinnacle of Chantilly fine dining, where Executive Chef Clément Le Norcy crafts modern French cuisine that honors both tradition and innovation. La Table du Connétable's distinguished heritage spans decades of culinary excellence, earning its place among France's most celebrated restaurants. Under founding chef Arnaud Faye, the restaurant achieved two Michelin stars and the Grand Prix Villégiature for Best Hotel Restaurant in Europe. Today, Chef Le Norcy—who honed his craft at Guy Savoy and Hôtel du Fouquet's—continues this legacy, maintaining the restaurant's coveted Michelin star while infusing his own creative vision. Nestled within the five-star Relais & Châteaux property, the restaurant embodies the sophisticated elegance of 18th-century French hospitality. The cuisine philosophy centers on authentic French gastronomy elevated through creative interpretation and meticulous sourcing from Picardie region producers. Le Norcy's signature approach emphasizes three-ingredient compositions that showcase pure flavors without unnecessary complexity. Standout creations include langoustine with tangy condiments, monkfish with cabbage and creamy iodized sauce, and wild venison braised in aged whiskey. The restaurant offers refined 3-course (€110) and 5-course (€160) tasting menus that celebrate seasonal bounty, from delicate oysters prepared pot-au-feu style to perfectly executed game dishes that reflect the surrounding countryside's terroir. The dining experience unfolds in an atmosphere of understated luxury, where large windows frame breathtaking views of the Château de Chantilly gardens and the historic Fountain of Beauvais. The open kitchen design creates culinary theater, allowing guests to witness the precision and artistry behind each dish. Service strikes an ideal balance between formality and warmth, with knowledgeable staff providing detailed insights into ingredients and wine pairings. The expertly curated wine program, overseen by a dedicated sommelier, features selections that harmonize perfectly with the restaurant's seasonal cuisine. The adjoining bar offers sophisticated cocktails for aperitifs, while the elegant dining room maintains an intimate yet refined ambiance. Reservations at La Table du Connétable require advance planning, particularly during peak seasons when discerning gourmands seek this exceptional Chantilly dining experience. The restaurant's position within the Auberge du Jeu de Paume creates opportunities for extended culinary weekends, combining world-class gastronomy with the cultural richness of historic Chantilly. REQUEST BOOKING CHEF Christophe Ducros ACCOLADES (2025) Michelin Plate (2024) Michelin Plate (2025) Relais Chateaux Award CONTACT 4 Rue du Connétable, 60500 Chantilly, France +33 3 44 65 50 00 http://www.aubergedujeudepaumechantilly.fr Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Discover Furna + Brighton and Hove: Chef Dave Mothersill’s modern British tasting menu, chef-served and seasonal. Reserve coveted counter seats for immersive fine dining. < Back Furna Brighton and Hove Modern Cuisine RESTAURANT SUMMARY In the heart of Brighton and Hove, Furna is where precision meets soul—a contemporary stage for Chef-Owner Dave Mothersill’s elegant, technique-driven British cuisine. This intimate, design-forward dining room pairs a fully open kitchen with counter seating for front-row theatre, positioning Furna + Brighton and Hove at the nexus of craftsmanship and modern luxury. Expect seasonal produce, creative flourishes, and chefs proudly presenting plates that feel both deeply considered and effortlessly chic. The Story & Heritage After shaping the city’s gastronomic identity for years, Dave Mothersill launched Furna as his first solo venture, distilling a career of refined technique and restrained creativity into a focused, personal restaurant. He champions seasonal British produce while allowing subtle international influences to amplify—not overshadow—terroir-driven flavors. Furna’s name nods to warmth, craft, and the elemental allure of the kitchen itself. Recognized by Michelin for its poise and precision, Furna has quickly become a reference point for Brighton and Hove fine dining, evolving with the seasons and continuously tightening its choreography between kitchen and dining room. The Cuisine & Menu Furna’s menu is a polished expression of modern British cuisine with a creative edge, offered as a tasting-led format that changes with the markets. Dishes might include Cured Chalkstream Trout with pickled sea herbs and buttermilk; Aged Sussex Beef with roasted yeast, smoked bone marrow and confit shallot; or Norfolk Quail glazed with fermented honey and lovage. Elegant desserts—such as Set Custard with Yorkshire rhubarb, or Chocolate Delice with miso caramel—close the arc with finesse. Sourcing leans local and sustainable, working with trusted British producers and coastal fishmongers. Dietary accommodations are handled with advance notice, and the price positioning sits firmly within fine dining. Experience & Atmosphere A chic blend of vintage detail and contemporary lines frames the experience: soft woods, tactile fabrics, and a calming palette that draws the eye to the gleam of the open kitchen. Counter seats offer an immersive chef’s table energy, while banquettes provide intimacy for lingering meals. Service is warm, informed, and delightfully unshowy—think synchronized polish without pretense. A focused wine program, guided by a savvy sommelier team, highlights European classics and new-wave producers, with thoughtful pairings calibrated to the menu’s subtleties. Expect a smart-casual dress code, reservations recommended, and a serene bar moment for aperitifs or a final digestif. Closing & Call-to-Action Choose Furna for a refined, Brighton-and-Hove-only expression of modern British gastronomy, where chef-led presentation and seasonal sourcing define the experience. Reservations are essential—book two to four weeks ahead for weekends, or secure counter seats for the most dynamic view. For special occasions, ask about pairing flights and limited chef’s counter availability—intimate, precise, and unmistakably Furna. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate (2024) Michelin Plate CONTACT 6 New Rd, Brighton and Hove, Brighton BN1 1UF, UK +44 1273 031594 https://furnarestaurant.co.uk/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Il Grano di Pepe Ravarino: Discover chef Rino Duca’s Michelin-recognized fine dining with sfincione, tasting menus, and soulful seafood. Reserve your table now. < Back Il Grano di Pepe Ravarino Seafood RESTAURANT SUMMARY Il Grano di Pepe Ravarino sits at the crossroads of Sicily and Emilia-Romagna, where chef Rino Duca distills memory, market, and mastery into quietly elegant fine dining. In this intimate address for Ravarino fine dining, the mood is minimalist, the welcome warm, and the flavors deeply expressive—nowhere more so than in the signature “sfincione,” a tomato-scented Palermo-style focaccia that alone justifies the journey. It’s a refined retreat for gourmands seeking the best restaurants Ravarino can offer, with a cuisine that honors place while roaming the Mediterranean. The Story & Heritage Born in Sicily and shaped by the rich larder of Emilia-Romagna, chef Rino Duca brings a personal narrative to the plate—one that threads Palermo’s seaside markets with Modena’s countryside. Il Grano di Pepe opened as a homage to simplicity, seasonality, and a rigorous craft that lets ingredients speak with clarity. Over the years, Duca has garnered Michelin recognition for his precise technique and soulful cooking, building a loyal following for his honest, identity-driven cuisine. The restaurant remains proudly independent, evolving through the seasons while preserving a singular point of view: tradition refracted through a contemporary lens. The Cuisine & Menu Expect a modern Italian idiom with Sicilian inflections: luminous seafood, bright acidity, and deft spice. The menu offers both tasting and à la carte paths, shifting with market finds and small producers. Signatures include the “Palermo and Marseille” fish stew—an intense, aromatic embrace of Mediterranean waters—and handmade pastas like tortelli filled with ricotta and wild herbs, finished with lemon zest and olive oil from boutique mills. House-baked breads are a calling card, crowned by the tomato-forward sfincione. Sourcing leans local and sustainable, with select Sicilian imports anchoring authenticity. Vegetarian courses are thoughtfully composed; gluten-free accommodations can often be arranged with advance notice. Pricing sits firmly in fine dining, with the option to elevate via pairings. Experience & Atmosphere The dining room is minimalist and serene: pale woods, clean lines, and soft light that hush the room to a pleasant murmur. Service embodies Italian hospitality—attentive, unhurried, and deeply knowledgeable. A concise but characterful wine program highlights Emilia-Romagna’s Lambrusco and terroir-driven whites alongside Sicilian varietals and French benchmarks; the sommelier steers bespoke pairings that flatter both sea and pasture. Seating is limited, heightening the sense of exclusivity; private dining can be arranged, and a chef’s-counter glimpse into plating is occasionally available. Smart-elegant attire suits the tone. Reservations are recommended, particularly for weekends and tasting menu experiences. Closing & Call-to-Action Choose Il Grano di Pepe for an intimate, Michelin-recognized expression of Italian gastronomy where Sicilian soul meets Emilian finesse. Reserve two to three weeks ahead for prime weekend tables, and consider the tasting menu with curated wine pairing to experience the kitchen’s full voice. For discerning travelers seeking the best fine dining in Ravarino, this is a destination worth planning around. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate (2024) Michelin Plate CONTACT Via Roma, 178, 41017 Ravarino MO, Italy +39 391 317 2377 http://www.ilgranodipepe.it/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

< Back Okdongsik Seoul Dwaeji-gukbap RESTAURANT SUMMARY Okdongsik is a masterclass in culinary minimalism, where the humblest Korean comfort is distilled into something rarefied and resonant. The restaurant’s signature pork soup arrives crystalline and luminous, the result of hours of exacting technique that coax clarity without sacrificing soul. Each bowl is layered with porcelain-thin slices of premium pork, the meat yielding and delicate, and rice proportioned to harmonize texture with temperature and depth. A pinch of sea salt, a brush of scallion, perhaps a whisper of white pepper—seasoning is suggestive, never prescriptive, encouraging the palate to lead. The room is intentionally spare, an oasis from Seoul’s vivid cadence. Light pools gently across pale wood, conversation softens to murmurs, and attention narrows to the bowl before you. There is a sense of ceremony in the pacing: the warmed dish, the fragrant plume of steam, the first sip that blooms with clean, marrowed richness. Service is discreet and anticipatory, guiding rather than insisting, respecting the contemplative rhythm of an experience designed to slow time. What sets Okdongsik apart is its unwavering devotion to purity. No superfluous garnishes, no theatrics—only the discipline of perfect extraction, impeccable sourcing, and a near-obsessive balance of umami, minerality, and sweetness. It is an ode to patience and precision, a reminder that luxury can be measured not in opulence but in focus. Each element is purposeful, every detail the result of practiced restraint. For the discerning traveler, Okdongsik offers exclusivity without affectation: limited seating, consistent excellence, and a following that recognizes greatness in understatement. It is the kind of address you share selectively, a place where the pleasure is deeply personal and surprisingly profound—a single, immaculate bowl that feels at once intimate, restorative, and unforgettable. REQUEST BOOKING CHEF Ok Dongsik ACCOLADES (2025) New York Times Best Restaurants in New York City (2025) Michelin Bib Gourmand (2024) Michelin Bib Gourmand CONTACT 44-10 Yanghwa-ro 7-gil, Mapo-gu, Seoul, 04035, South Korea +82 10-5571-9915 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS