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Discover Emilio + Fermo: Michelin-recognized Adriatic seafood, classic Italian finesse, art-filled elegance. Reserve now for refined service and limited prime tables. < Back Emilio Fermo Seafood RESTAURANT SUMMARY Emilio + Fermo stands as a byword for Adriatic refinement in the heart of Marche, a beacon of Fermo fine dining with six decades of culinary heritage. Here, seafood is the star—announced tableside like treasured catch—and treated with quiet mastery rather than theatrics. Expect classic Italian technique, an elegant art-filled salon, and a service cadence that whispers luxury. For travelers seeking the best restaurants Fermo offers, Emilio balances time-honored tradition with museum‑worthy surroundings. The Story & Heritage Founded over 60 years ago, Emilio is one of the region’s culinary institutions, celebrated by Michelin for its unwavering standards. Its philosophy is reassuringly simple: source the finest local fish from the Adriatic and honor it with classical Italian preparations. Generations of stewardship have preserved the restaurant’s identity while iterating thoughtfully—refining service, curating an impressive art collection, and codifying a discerning approach to seasonality. The result is a house style that privileges clarity over complication and a reputation that endures across decades. In Fermo, Emilio has long set the benchmark for craftsmanship and consistency. The Cuisine & Menu Emilio’s cuisine is classic coastal Italian with a Marche accent, expressed through a concise à la carte and a seasonal prix fixe. Signature preparations include Brodetto all’Adriatica (fish stew layered with depth and saffron warmth), a Mixed Steamed Adriatic Catch on Garden Vegetables, and Grilled Prawns with Lemon and Wild Fennel. A sommelier can guide pairings toward Verdicchio, Pecorino, and well‑aged Italian whites. Sourcing leans local and sustainable, with daily market fish shaping the offerings and select producers supplying oils and vegetables. Dietary preferences are accommodated with advance notice, and the pricing sits squarely in fine dining—quality forward, quietly luxurious, and ingredient‑led. Experience & Atmosphere Inside, a gracious dining room doubles as a gallery: crisp linens, hushed acoustics, and striking contemporary artworks set an elegant, urbane tone. Service is polished, old‑world in its attentiveness, and anchored by tableside announcements of the day’s most pristine catches. The wine program highlights central Italian whites and classic European references, with thoughtful verticals curated by an expert sommelier; bespoke wine pairing is available. Emilio offers intimate corners for quiet conversation and can arrange private dining for celebratory occasions. Expect smart-elegant attire; reservations are recommended, particularly for weekends and coastal season. A refined aperitivo and digestivo selection bookend the meal with Italian grace. Closing & Call-to-Action Choose Emilio + Fermo for a masterclass in classic seafood cuisine, rendered with museum‑caliber ambiance and impeccable service. Reserve two to three weeks ahead for peak periods; earlier for private rooms or a chef’s selection experience. If you prize authenticity, pristine fish, and timeless polish, this is the best fine dining in Fermo to book now—especially for the tableside presentations that define the house’s enduring allure. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate (2026) Michelin Plate CONTACT Via Girardi Andreottino, 1, 63900 Lido di Fermo FM, Italy +39 0734 640365 http://www.ristoranteemilio.it/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Ose in Montmartre’s Abbesses offers intimate bistronomy—two veteran chefs alternate fortnightly, serving seasonal, market-fresh French dishes from an open kitchen. < Back Ose Paris Modern Cuisine RESTAURANT SUMMARY In the heart of Abbesses, where cobblestones catch the golden Paris light, Ose offers a discreet sanctuary for those who seek culinary purity over spectacle. Its name—“to dare”—speaks to a refined boldness: a commitment to cooking entirely from scratch, guided by the day’s best market finds and executed with the confidence of chefs schooled in the grand maisons of New York and Paris. Here, you don’t read a manifesto; you read a slate. The daily menu changes with the breeze, turning peak-season ingredients into dishes that hum with clarity and poise. The open kitchen sets the tone: unguarded, precise, and quietly theatrical. Every fortnight, the two co-chefs switch roles, one commanding the pass while the other shepherds the dining room with the calm assurance of a maître d’ who knows the harvest as well as the heat of the stove. This elegant exchange brings uncommon cohesion to the experience; what lands on your table feels deeply considered, and the conversation about it just as fluent. The result is a rare harmony between culinary intent and guest pleasure. Expect dishes that whisper rather than shout—glossed, not lacquered; braised to tenderness, not submission. A bright veil of citrus might lift a line-caught fish, while a jus distilled to velvet coaxes sweetness from late-summer vegetables. Game arrives with quiet swagger in the cooler months; spring’s first peas snap with morning green. Texture is treated as a luxury: a crisped skin giving way to silken flesh, a crumb that shatters cleanly, a sauce with a satin glide. It’s a choreography of restraint, where every element earns its place. The room’s intimacy—timbered warmth, gentle candlelight, a murmur of conviviality—creates the sense of a neighborhood secret revealed just to you. Service is intuitive and unforced, the wine list curated for nuance and discovery: mineral whites that illuminate, supple reds that frame, a champagne or two that punctuate the evening with a quiet thrill. Here, exclusivity is measured not by velvet ropes, but by the rare feeling that the kitchen is cooking for this night, these guests, this season. At Ose, luxury is the press of a perfect tomato, the glimmer of reduced jus, the confidence to let restraint read as opulence. Come for the slate, stay for the conversation between chef and terroir, and leave with the lingering impression that daring, in the right hands, is simply the courage to serve things as they truly are—at their most delicious. REQUEST BOOKING CHEF Curtis Duffy ACCOLADES (2024) Michelin Bib Gourmand (2025) Michelin Bib Gourmand CONTACT Ose, 3 Rue Durantin, 75018 Paris, France +33 1 42 59 98 35 https://oseabbesses.fr/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Hokkien Huay Kuan Shanghai: Discover Michelin-recognized Fujian fine dining. Reserve now for the signature Shuizhu seafood trio, refined service, and serene design. < Back Hokkien Huay Kuan Shanghai Fujian RESTAURANT SUMMARY In the heart of the city’s glittering dining district, Hokkien Huay Kuan Shanghai marries heritage and high style, setting a new benchmark for Shanghai fine dining. Evoking the quiet poetry of Fujian ink paintings, this Michelin-recognized address celebrates the coastal cuisine of China’s southeast with rare fidelity and modern polish. The star attraction is its seafood—handled live, cooked with restraint, and presented with museum-level precision—anchored by the signature Shuizhu seafood trio that defines the house style. For travelers seeking Hokkien Huay Kuan + Shanghai in one unforgettable experience, this is the reservation to secure. The Story & Heritage Founded to champion authentic Fujian flavors in a cosmopolitan context, Hokkien Huay Kuan draws on the traditions of Hokkien clans that prized elegant banquets and sea-born abundance. Led by a team of Fujian-native chefs, the kitchen’s philosophy is clarity: premium provincial produce, minimal intervention, and an insistence on seasonality. While the group remains discreet about personalities, its accolades—including Michelin recognition—affirm its authority. Over time, the concept has refined its focus on provenance, elevating classic Hokkien signatures with rigorous technique and contemporary plating while preserving the cuisine’s hallmark balance of ocean salinity, gentle spice, and soothing broths. The Cuisine & Menu Expect a refined interpretation of Fujian cuisine, with a seasonal menu spanning an à la carte core and a curated tasting menu for purists and explorers alike. Highlights include the Shuizhu Seafood Trio—live prawns, razor clams, and giant red squid blanched in a mild mala broth over pickled broccoli stems, cucumber, and bean sprouts—plus Buddha Jumps Over the Wall (advance order), Red-Fermented Rice Crispy Sea Bass, and Braised Abalone with Seaweed Jelly. Sourcing leans local to Fujian’s coasts and mountain farms, emphasizing line-caught seafood and artisanal producers. Dietary accommodations are available with advance notice. Price positioning is firmly fine dining, with an ultra-premium edge for rare seafood and chef’s table experiences. Experience & Atmosphere The dining room unfolds like a scroll: rippling water features segment intimate zones, lacquered woods echo calligraphy strokes, and soft lighting frames the porcelain and jade accents. Service is discreet, choreographed, and deeply informed—anticipatory without ostentation. A focused wine program, guided by an astute sommelier, pairs Old World whites and elegant Champagnes with briny, delicately spiced dishes; sake and Fujian teas offer thoughtful alternatives. Reserve the chef’s table for a front-row view of seafood preparations, or book private salons for celebratory banquets. Smart elegant attire is advised; reservations are essential, especially for weekend prime times. A petite lounge offers aperitifs, baijiu flights, and seasonal tea infusions. Closing & Call-to-Action Choose Hokkien Huay Kuan for a singular expression of Fujian luxury in Shanghai—precise, serene, and seafood-led. Reserve 2–3 weeks in advance for peak evenings, longer for chef’s table or special menus. For an elevated experience, time your visit for the seasonal tasting menu with wine or tea pairings and request the Shuizhu Seafood Trio. This is coastal China, distilled and refined. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Black Pearl 1 Diamond (2025) Michelin Plate CONTACT 18 Zhongshan Rd (E-1), Waitan, Huangpu, Shanghai, China, 200125 https://yueyegroup.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Virginia’s is an intimate, candlelit modern Southern dining experience of seasonal produce, line‑caught seafood and heritage meats paired with a curated wine list. < Back Virginia’s New York City American RESTAURANT SUMMARY Step through Virginia’s understated entrance and you’re greeted by a glow that feels both nostalgic and new—the soft sheen of polished wood, linen-draped tables, and a floral accent that changes with the season. The room hums at a gentle pitch, the kind that encourages pauses between courses and allows aromas to unfurl with intent. Here, hospitality is a quiet, practiced art: jackets are whisked away with effortless ease, glasses are topped before you realize they’ve slipped, and a whisper of candlelight traces the arc of each hand-blown stem. The kitchen’s philosophy is rooted in Southern tradition, expressed with contemporary subtlety. Starters might pair sweet blue crab with a whisper of citrus and chive, or present a velvet bisque, layered with heirloom corn and a hint of smoked paprika that lingers like a memory. House-baked brioche arrives warm, brushed with cultured butter and sea salt; it’s the sort of simple luxury that sets the tone for what follows. Mains honor the region’s bounty while inviting a cosmopolitan palate: a seared day-boat fish resting on a delicate field-pea ragout; heritage pork, slow-braised until it yields to the fork, finished with sorghum and charred fennel; hand-cut pastas capturing peak-season produce in silken folds. Each plate is composed with painterly restraint—color, texture, and temperature in conversation—so that flavors reveal themselves in measured, elegant steps. Vegetarian courses are given equal poise, showcasing garden vegetables with the same reverence as a prime cut. The wine program is curatorial rather than ostentatious, with cellar selections that favor terroir-driven classics and punctuate the meal with measured grace. Expect mineral-kissed Chablis alongside precise Champagne, structured Burgundy, and thoughtful domestic bottlings; the pairings are tailored, never heavy-handed, allowing dishes to speak with clarity. A concise cocktail list echoes this sensibility, balancing oak, citrus, and herb with deft precision. Dessert is an epilogue of lightness and memory: perhaps a buttermilk panna cotta with macerated berries, or a warm pecan tart whose caramel notes bloom under a cloud of bourbon cream. As you rise to leave, the room holds you for a moment longer—the clink of crystal, a thread of jazz, the last trace of vanilla and smoke. At Virginia’s, time slows just enough for meaning to take shape, and the evening feels quietly, definitively yours. REQUEST BOOKING CHEF Ramiro Ramirez ACCOLADES (2024) Opinionated About Dining Casual in North America Ranked #202 CONTACT 200 E 3rd St, New York, New York, United States 646-952-0032 www.virginiasnyc.com Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Restaurant Yuu New York City's Michelin-starred Franco-Japanese omakase. Chef Yuu Shimano's 16-course theatrical dining in intimate Brooklyn setting. Reserve now. < Back Restaurant Yuu New York City French, French Contemporary RESTAURANT SUMMARY Where theatrical precision meets culinary artistry, Restaurant Yuu New York City transforms fine dining into an immersive performance through Chef Yuu Shimano's masterful fusion of French technique and Japanese philosophy. In Brooklyn's Greenpoint neighborhood, this intimate 18-seat sanctuary begins each service with dimmed lights and curtains dramatically revealing the kitchen team standing at attention—a ceremonial prelude to one of New York City's most extraordinary dining experiences. Chef Yuu Shimano's remarkable journey from Japan's prestigious Tsuji culinary school to France's classical kitchens culminated in Restaurant Yuu's opening on his birthday, May 19, 2023. Within six months, his vision earned a coveted Michelin star, validating his innovative approach to Franco-Japanese gastronomy. Shimano's philosophy treats each dish as storytelling, weaving his international culinary odyssey into every meticulously crafted course. His background at MIFUNE and classical French training creates a unique perspective that honors both traditions while forging entirely new territory in New York City fine dining. The 16-course omakase menu showcases Shimano's cross-cultural mastery through dishes that balance Japanese precision with French indulgence. Signature creations include smoked surf clam with celeriac, abalone risotto enhanced with nori powder, and the legendary duck Wellington featuring 35-day dry-aged duck with foie gras encased in flaky pastry. The innovative vol-au-vent served in a Japanese tea cup with espresso sauce exemplifies Shimano's playful yet reverent approach to fusion cuisine. Seasonal preparations like celeriac tempura fried in almond oil demonstrate his commitment to technique, while the pre-dessert "mojito" offers unexpected modern brilliance. Pastry Chef Takahashi Masaki concludes meals with traditional Japanese tea and take-home mignardises, extending the experience beyond the restaurant. The warehouse-chic space embodies understated elegance, with minimalist design focusing attention on the open kitchen theater. Traditional Arita ware tableware bridges heritage and modernity, while the intimate 18-seat configuration ensures personalized interaction between chef and diners. Service embodies "omotenashi"—the Japanese spirit of hospitality—delivered by a quiet yet attentive team that makes each guest feel genuinely cared for. The sommelier-curated beverage program thoughtfully bridges French and Japanese traditions, culminating with hojicha tea service. Reservations at Restaurant Yuu require advance planning due to its exclusive capacity and growing reputation among discerning gourmands. This is destination dining for those seeking more than a meal—it's an artistic performance where every element, from the ceremonial opening to the final mignardise, creates an unforgettable journey through two of the world's greatest culinary traditions. REQUEST BOOKING CHEF Yuu Shimano ACCOLADES (2024) Michelin 1 Star (2024) Opinionated About Dining Top Restaurants in North America Ranked #68 (2025) Michelin 1 Star (2025) Opinionated About Dining Top Restaurants in North America Ranked #12 CONTACT 55 Nassau Ave., Brooklyn, 11222, USA +1 347-422-0270 https://www.yuunewyork.com/restaurantyuu/?fbclid=IwAR3V1uhGIP6q5V_4R9aiSpCHhy7UkIedQQVwU0EzQCrrjGCwWCubFS0jUDw Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Tenne Lodges in Colle: Michelin-listed contemporary Alpine cuisine with 500+ wine labels and tasting menus near Val Ridanna ski slopes. Reserve early. < Back Tenne Lodges Colle Alpine RESTAURANT SUMMARY Tenne Lodges opens with a clear invitation: arrive hungry and expect precise, region-forward cooking. Tenne Lodges sits at Frazione Colle 51 in Colle, Val Ridanna, a stone’s throw from ski slopes and hiking trails. The first course often arrives with warm bread, a sharply reduced veal jus or a clean sorbet, and a voice from the service team explaining origin and technique. Early-season lunches catch natural daylight that highlights wide planks of Swiss pine and the stone wine room; late-night dinners extend into refined, relaxed service until the small hours. Contemporary Alpine dining and a strong beverage program are the first things guests notice here, and those elements anchor the entire experience at this five-star lodge restaurant. Chef Mike Bräutigam shapes the menu with international training and a clear South Tyrol focus. Under his direction the kitchen produces 12 to 14 different plates daily that change with market arrivals and seasonal game. Tenne Lodges is listed in the Michelin Guide 2025 and holds a 3 Gault&Millau Hauben rating; those honors reflect technical skill and consistent execution rather than flashy theatrics. The kitchen sources from South Tyrolean producers, balancing mountain ingredients—local cheeses, wild herbs, chestnuts—with Mediterranean lightness and global techniques learned during the chef’s career. The restaurant’s vision is to elevate local products into composed courses that still feel approachable to international diners and returning locals. Sustainability appears in ingredient choices and careful menu planning, while a sommelier-led beverage program pairs regional vintages and rare bottles with each progression. The culinary journey at Tenne Lodges is methodical and taste-forward. Signature items demonstrate the balance between rustic flavors and refined technique: a Potato gray cheese galette arrives crisp at the edges with melting alpine cheese and a scattering of wild herbs for texture. Fried chicken tortellini are filled with tender bird, finished with nettle cream that adds green, vegetal lift to the sauce. Chestnut pancake tartlets close a meal with roasted chestnut sweetness, yoghurt ice cream, and a restrained caramel note that keeps the plate clean. The menu also offers a multi-course tasting option showcasing 12 to 14 transitions from light sorbets to dense, savory mains prepared with precise reductions and seasonal produce. Dessert and palate-cleansing items—like Campari pepper sorbet with chocolate cookies—demonstrate temperature control and restrained sugar use, letting primary ingredients carry the finish. The kitchen accommodates dietary needs with advance notice and adapts tasting menus to vegetarian or allergy requirements without losing narrative coherence. Inside the dining room, wood is the dominant material: broad planks, carved beams, and hand-finished surfaces give the room a warm, inviting atmosphere. A stone wine cellar built from silver quartzite separates the dining area and serves as a pre-dinner lounge for private tastings. Lighting is intentionally soft in the evening to make plates and wine the focus. Service follows an attentive, unobtrusive model: staff explain dishes, advise on local vintages, and respect pacing across tasting and à la carte options. The layout supports quiet conversation and includes tables for two as well as larger gatherings, while occasional pop-ups and guest chef series add seasonal variety. Ski-in, ski-out access in winter and a panoramic spa on the property make dining here part of a wider alpine stay. For practical planning, the best time to visit is dinner after 19:30 when tasting menus and wine pairings are fully available; lunch offers lighter, regionally focused plates. Dress is smart casual—layers for alpine weather work well. Reservations are taken primarily by phone at +39 0472 433300; plan at least a week ahead during peak winter and summer weekends. Expect prix levels in the €€€ range with tasting menus priced accordingly and an extensive wine list billed separately. Tenne Lodges in Colle offers a focused, terroir-driven dining experience that rewards repeat visits and careful planning. Whether you come after a morning on the Val Ridanna slopes or as part of a multi-night stay, the kitchen and cellar present regional identity through creative technique and expert pairings. Call +39 0472 433300 to reserve a table at Tenne Lodges and secure tasting seats during your next South Tyrol itinerary. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate (2026) Michelin Plate CONTACT Tenne Lodges, Colle, PN, Italy +39 0472 433300 https://www.tenne-suedtirol.com/it/gastronomia-culinario/ristorante Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Cal Xim: a Catalan grill turning locally sourced meats and seasonal fare into smoky dishes—flame‑kissed artichokes, warm service and serene, ember‑lit dining. < Back Cal Xim Sant Pau d'Ordal Regional Cuisine RESTAURANT SUMMARY Cal Xim is a love letter to Catalonia rendered in flame and seasonality. Set in a central location that favors the discerning traveler, the restaurant welcomes guests into a refined space where the glow of the grill sets the tone—subtle, amber-lit, and effortlessly elegant. Here, culinary technique is guided by terroir, and the menu changes with the rhythm of the land, allowing pristine ingredients to speak in calm, confident tones. The heart of the experience is the grill, a carefully tended hearth that imparts an irresistibly smoky whisper to everything it touches. Locally sourced meats—marbled, mature, and respectfully aged—arrive with a delicate char, their juices sealed within by a master’s hand. The famed artichokes are a revelation: outer leaves crackle, inner hearts yield silkily, and each bite carries the earthy sweetness of the fields, heightened by the gentle kiss of smoke. It is simplicity that reads as luxury, where clarity and craftsmanship converge. Service at Cal Xim is poised yet personable, designed for guests who appreciate discretion over spectacle. The pacing is composed; wines from thoughtful regional producers are poured with quiet authority, framing the cuisine without overshadowing it. The room’s understated warmth—linen-draped tables, the soft cadence of conversation, the lingering perfume of woodsmoke—creates a cocoon of comfort where time seems to slow. What sets Cal Xim apart is its devotion to authenticity polished by technique. Seasonal Catalan cooking is not merely represented—it is exalted. Each plate nods to tradition while revealing a refined modern sensibility, from the precise salting of a rib cut to the tender snap of charred vegetables. The result is a culinary narrative with depth and restraint, one that rewards curiosity and invites return visits. For the affluent traveler seeking an experience of place rather than performance, Cal Xim delivers an unforgettable equilibrium: a central address with the soul of the countryside, a fine-dining lens trained on the elemental pleasures of fire and season. It is Catalonia, distilled—smoldering, generous, and quietly extraordinary. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate CONTACT Sant Pau d'Ordal (Subirats), Catalonia, Spain +34 938 99 30 92 https://restaurantcalxim.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Gai by Darren Chin (Taman Tun Dr Ismail) in Kuala Lumpur serves refined northern Thai classics—reserve for the famed grilled chicken, tom saeb oxtail, and curated wine pairings. < Back Gai by Darren Chin (Taman Tun Dr Ismail) Kuala Lumpur Thai RESTAURANT SUMMARY In Kuala Lumpur’s leafy Taman Tun Dr Ismail, Gai by Darren Chin (Taman Tun Dr Ismail) channels the soul of northern Thailand with polished intent and unmistakable charisma. This is refined, share-style gastronomy anchored by fire, spice, and family memory—an elegant counterpoint to Kuala Lumpur fine dining, yet every bit as exacting. The restaurant’s most distinctive draw is its namesake: a signature free‑range chicken, grilled over charcoal to a perfumed char, brushed with a guarded family marinade that speaks in whispers of lemongrass, garlic, and smoke. The Story & Heritage Gai—Thai for “chicken”—is Chef Darren Chin’s homage to northern Thai home cooking, reframed with precision and hospitality honed across his celebrated Kuala Lumpur restaurants. Guided by Papa Suwit’s recipes and the convivial spirit of shared tables, the kitchen celebrates bold broth, backyard herbs, and market seafood with a modern chef’s discipline. Part of the respected DC Restaurant group, Gai has drawn critical attention for clarity of flavor and deft restraint, and is recognized by the MICHELIN Guide for its vibrant, communal approach. It’s a continuation of Chin’s pursuit: authentic flavors elevated without losing their heart. The Cuisine & Menu At Gai, the cuisine is unabashedly northern Thai—aromatic, herb-driven, and built for sharing. Expect focused menus that favor seasonal produce and sustainably sourced proteins, from free-range chicken to day-boat seafood. Signatures include Papa Suwit’s tom saeb oxtail stew, a spicy‑sour broth layered with galangal, fresh herbs, and vegetables; the charcoal‑grilled free‑range chicken with its secret family glaze; and wok-tossed flower crab, sweet and briny under a flutter of Thai basil. Menus lean à la carte with occasional prix fixe sets for groups, and the kitchen accommodates spice levels as well as vegetarian and gluten‑conscious requests where possible—always keeping the integrity of the cuisine front and center. Price positioning lands firmly in fine dining, with a relaxed, celebratory spirit. Experience & Atmosphere Warm woods, burnished brass, and an open view to the charcoal grill create an atmosphere that is polished yet unpretentious—ideal for both leisurely dinners and destination gatherings. Service is attentive and well-versed in the nuances of northern Thai cuisine, guiding diners through heat levels and pairings. The beverage program favors crisp whites, mineral-driven rosés, and light reds that dance with spice; a sommelier-curated selection supports considered wine pairings and thoughtful Thai-inspired cocktails. Limited private dining and group reservations are available; a smart-casual dress code keeps the mood elevated. Book ahead—especially weekends and holidays—as the room is intimate and demand runs high. Closing & Call-to-Action Come for the fragrance of charcoal and stay for the depth of heritage: Gai is where Kuala Lumpur’s most compelling Thai flavors meet elevated service. Reserve at least one to two weeks in advance for prime weekend seating, or opt for an early weekday dinner for the most relaxed pace. For aficionados, request the signatures—tom saeb oxtail, flower crab, and the famed grilled chicken—and consider a guided wine pairing to unlock the cuisine’s aromatic spectrum. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate (2026) Michelin Plate CONTACT Taman Tun Dr Ismail, TTDI, Taman Tun Dr Ismail, 60000 Kuala Lumpur, KUL, Malaysia +60 3-7732 4406 https://www.gai-kl.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Ess-a-Bagel in New York City: Traditional kettle-boiled bagels and New York Jewish deli fare with hand-made spreads and classic sandwiches. Order ahead. Book now. < Back Ess-a-Bagel New York City Bakery RESTAURANT SUMMARY Ess-a-Bagel in New York City opens before rush hour, the counter already lined with fresh rounds and warm trays. The first bite reveals a crisp, kettle‑boiled crust and a dense, chewy crumb that speaks to decades of practice. In the Financial District at 115 Broadway at Thames, this FiDi location keeps service brisk and familiar, catering to commuters, office teams, and tourists hunting a genuine New York bagel experience. The smell of boiling dough and toasting bread floats through the compact space, and the kitchen prepares sandwiches and spreads to order so every mouthful feels freshly made. The family story behind Ess-a-Bagel shapes everything on the line. Founded in 1976 by Florence and Gene Wilpon with Florence’s brother Aaron Wenzelberg, the bakery draws on an Austrian baking legacy and traditional techniques passed through generations. The current stewards, Muriel and Melanie Frost, continue that hands-on approach, emphasizing kettle boiling and careful baking rather than shortcuts. Early recognition — voted #1 in the Tri-State area within two years — established a reputation for consistent quality that justified steady expansion. That growth includes a state-of-the-art manufacturing facility opened in Harlem in 2023 and new retail outposts at Penn Station, Time Out Market Brooklyn, Newark Airport, and the FiDi site in 2025. Those moves let Ess-a-Bagel scale production while protecting the artisanal methods that define the product. The culinary journey at Ess-a-Bagel focuses on clear, direct flavors and familiar comforts prepared precisely. Signature items include the NYC BLTA: thick, smoky bacon, ripe tomato, crisp lettuce, sliced avocado, and Russian dressing on a toasted bagel, a $11.80 example of elevated deli sandwich craft. The everything bagel with lox and cream cheese layers silky cured salmon over a bright, creamy spread, balanced by toasted seeds and a hint of cracked black pepper. Sable and whitefish salads are hand-mixed with gentle seasoning, often served on pumpernickel or rye for a richer bite. A standout spread, sun-dried tomato cream cheese, introduces concentrated tomato savor and herb notes that pair well with plain or onion bagels. Pastries like the apple cinnamon muffin appear throughout the day for sweeter cravings. Techniques are simple and deliberate: dough rests and proofs to build interior density, then each round receives kettle boiling to set the crust before a dry, hot oven finish. Seasonal rotations are subtle; the menu adjusts to produce availability and customer preferences rather than full-scale seasonal menus. The kitchen accommodates common dietary preferences with choice of bagel types and ingredient substitutions, though it does not operate a specialized allergy or vegan program. Inside the FiDi shop, design leans modern and efficient with white walls and green accents that feel bright and clean. Seating is minimal by design: narrow window ledges invite quick bites while most customers take orders to go. Lighting is natural where possible, and the space prioritizes flow from order to pickup, so guests move quickly through a compact footprint. Service is counter-driven and friendly, with staff who recommend spreads or sandwich builds and who prepare orders in view. The overall mood shifts from high-energy mornings filled with commuters to a steadier midday rhythm for office workers and visitors exploring lower Manhattan. For practical planning, Ess-a-Bagel’s FiDi shop is open daily from 6:30 AM to 5:00 PM, making early mornings the best time to secure freshly pulled bagels. Dress code is casual; business attire fits in with nearby offices, but most customers are in commuter wear. Reservations are not required and not accepted; order at the counter and expect prompt service. Prices are accessible, with most items between $3 and $12; the NYC BLTA sits around $11.80. For questions or large orders, call 646-475-0675 or visit the official site at https://www.ess-a-bagel.com/ for location details. Whether you want a quick, authentic bite or to sample decades of New York bagel craft, Ess-a-Bagel offers a direct line to traditional kettle‑boiled technique and family recipes. Stop by the 115 Broadway at Thames location to try the everything with lox, the NYC BLTA, or a warm apple cinnamon muffin — and leave with a clear sense of why this family-run bakery has remained part of New York’s daily routine for nearly fifty years. Make Ess-a-Bagel part of your next Manhattan morning or downtown lunch and taste the tradition. REQUEST BOOKING CHEF David Wilpon ACCOLADES (2024) Opinionated About Dining Cheap Eats in North America Ranked #303 (2025) Opinionated About Dining Cheap Eats in North America Ranked #331 CONTACT 831 3rd Ave, New York, NY 10022 212-980-1010 www.ess-a-bagel.com Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Zur Blauen Gans Weiden am See: Discover refined seasonal Austrian cuisine, an 8-course tasting menu, and a marina-view terrace. Reserve for peak sunset. < Back Zur Blauen Gans Weiden am See Farm to table RESTAURANT SUMMARY A few graceful steps from the marina, Zur Blauen Gans in Weiden am See distills lakeside Austria into an elegant, modern dining room where tradition meets quiet innovation. This refined address, “Zur Blauen Gans + Weiden am See,” draws a discerning crowd for seasonal cuisine, polished service, and a terrace that opens to the reeds and sailboats—an evocative stage for Weiden am See fine dining. Expect a distinctive eight-course tasting alongside à la carte classics, all executed with poised restraint and a sense of place. The Story & Heritage Rooted in Burgenland’s culinary heritage, Zur Blauen Gans champions regional produce and lake fish with a contemporary lens. The kitchen’s philosophy is precise yet soulful: honor local traditions, elevate through technique, and surprise with uncommon ingredients used thoughtfully. While the restaurant keeps the spotlight on the plate rather than personality, its consistent recognition in respected guides, including the Michelin selection, underscores a steady evolution toward modern Austrian refinement. Over the years, the team has broadened its repertoire—from comforting classics like Backhendl to more exploratory menus—while keeping hospitality warm, attentive, and assured. The Cuisine & Menu Zur Blauen Gans crafts a menu that balances familiarity and intrigue, anchored in seasonal Austrian cuisine. Signature plates include Backhendl with potato-corn salad and tarragon jus; whole roasted Oberwasser char presented simply to showcase its pristine freshness; and a delicate course featuring glazed catfish liver, an unexpected highlight that reveals the kitchen’s confident palate. Diners can choose a focused eight-course tasting menu or explore à la carte selections that shift with the market. Sourcing favors local purveyors, lake fish, and nearby farms, with thoughtful accommodations for vegetarian or gluten-sensitive guests available upon request. Price positioning is firmly fine dining, with an emphasis on quality and craft. Experience & Atmosphere Inside, bright, charming rooms with polished wooden floors and artful touches frame a relaxed, luxurious setting, while the terrace—overlooking greenery and the marina—delivers one of the best tablescapes in the region. Service is attentive and unhurried, emphasizing dialogue with the guest and a precise pacing that suits leisurely lunches and twilight dinners alike. The wine program highlights Burgenland’s strengths—Blaufränkisch, Zweigelt, and nuanced whites—complemented by an international selection and tailored pairings from a knowledgeable sommelier. A discreet bar pours aperitifs and digestifs, while private dining and special tasting menus can be arranged. Smart casual attire is recommended; Zur Blauen Gans reservations are advisable, particularly on weekends and sunny terrace days. Closing & Call-to-Action For those seeking the best restaurants in Weiden am See, Zur Blauen Gans offers a sophisticated lakeside tableau where contemporary Austrian cuisine shines. Reserve two to three weeks ahead for prime terrace seating at sunset, and consider the eight-course menu with wine pairing for the most complete experience. It’s fine dining with soul—measured, elegant, and unmistakably of Weiden am See. REQUEST BOOKING CHEF Avinash Shashidhara ACCOLADES (2024) Michelin Bib Gourmand (2025) Michelin Bib Gourmand CONTACT Seepark Weiden, 7121 Gemeinde Weiden am See, Austria +43 2167 70000 http://www.zurblauengans.at/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience La Bien Aparecida Madrid's elevated Cantabrian cuisine by Chef Paco Quirós. Michelin-recognized fine dining featuring coastal specialties in Salamanca district. < Back La Bien Aparecida Madrid Contemporary RESTAURANT SUMMARY Where Cantabrian coastal traditions meet Madrid sophistication, La Bien Aparecida Madrid transforms northern Spain's most cherished recipes into an elevated culinary experience that honors both heritage and innovation. Named after Cantabria's patron saint, this Salamanca district destination has become essential Madrid fine dining for those seeking authentic regional gastronomy. Chef Paco Quirós, a Cantabrian native, founded La Bien Aparecida as a love letter to his homeland's extraordinary culinary legacy. His vision marries time-honored coastal recipes with contemporary techniques, earning Michelin Guide recognition and establishing the restaurant as one of the best restaurants Madrid offers for regional Spanish cuisine. Quirós channels his deep understanding of Cantabrian ingredients and traditions, creating dishes that feel both familiar and revelatory to diners seeking authentic northern Spanish flavors in the capital. The cuisine celebrates Cantabria's exceptional seafood, premium meats, and artisanal cheeses through signature creations like hake with lobster tail, where delicate sauce work elevates pristine coastal fish, and the restaurant's celebrated oxtail cannelloni that reimagines traditional preparations. Starters such as steak tartare with mustard ice cream and egg & lacón croquettes showcase Quirós's playful approach to regional classics, while the exceptional Cañadío cheesecake pays direct homage to Cantabrian pastry traditions. The menu structure balances à la carte selections with seasonal specialties, emphasizing sustainable sourcing from trusted Cantabrian producers who supply the restaurant's pristine seafood, game, and dairy products. La Bien Aparecida's multi-level design creates distinct atmospheres while maintaining cohesive Nordic-inspired elegance throughout. Oak wood dominates the interior architecture, from floors to custom furniture, creating warmth that complements the restaurant's sophisticated yet approachable service philosophy. Natural light floods the airy dining rooms, enhanced by a carefully curated color palette that keeps focus on the exceptional cuisine. The sommelier-guided wine program emphasizes Spanish varietals, particularly those from Cantabria and surrounding regions, with expert pairings that enhance each dish's coastal character. Service strikes an ideal balance between knowledgeable professionalism and genuine warmth, making La Bien Aparecida equally suitable for business lunches and romantic dinners. For discerning diners seeking the best fine dining in Madrid with authentic regional character, La Bien Aparecida reservations should be secured well in advance. This Michelin-recognized establishment offers an unparalleled window into Cantabrian gastronomy, where Chef Quirós's heritage-driven cuisine creates memorable experiences that celebrate Spain's diverse culinary landscape. REQUEST BOOKING CHEF José Manuel de Dios ACCOLADES (2025) Michelin Plate (2025) Opinionated About Dining Top Restaurants in Europe Ranked #669 (2026) Michelin Plate CONTACT Jorge Juan 8, Madrid, 28001, Spain +34 911 59 39 39 https://www.restaurantelabienaparecida.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

< Back Hispania Brussels Catalan, Spanish RESTAURANT SUMMARY Hispania invites the well-traveled gourmand to rediscover Spain through a lens of contemporary elegance. Here, tradition is not merely preserved; it is refined and reframed with an urban sensibility that prizes clarity of flavor and a sense of occasion. The dining room is a study in understated luxury—supple textures, honeyed woods, and soft architectural lines that cradle conversation. Ambient light glints off crystal stems as the low hum of contentment settles across the room, promising an evening measured not in courses, but in crescendos. The kitchen’s philosophy is a love letter to the Iberian larder. Imagine briny Cantabrian anchovies laid over butter-warm bread, a flourish of arbequina oil lifting their oceanic depth; scarlet carabineros seared to a velvet blush, their sweetness balanced by a whisper of sherry vinegar; suckling pork with lacquered crackling giving way to tender, herb-scented flesh. Vegetables are treated with reverence—charred calcots with almond romesco, saffron-tinted rice that captures the sunlit soul of Valencia—each plate composed with the restraint of a painter who understands negative space. A cellar of distinction underpins the experience, with a sommelier’s map that traverses Spain’s storied regions and its visionary newcomers. Iconic Riojas and Ribera del Dueros sit alongside elegant Godellos and textured white Grenaches; limited allocations and mature vintages whisper of the collector’s cabinet. Bespoke pairings are coaxed to the table with quiet assurance, revealing unexpected harmonies—saline, citrus, smoke, and spice—designed to unfurl across the palate at just the right tempo. Service is as fluent as it is unobtrusive. Each gesture feels considered: a napkin reset in a heartbeat, a discreet description that illuminates without intruding, pacing that moves like chamber music. Private dining suites extend the restaurant’s polished calm for intimate celebrations and executive gatherings, while the bar offers a refined prelude—vermouth on the rocks, a citrus-forward gin and tonic, the faint perfume of orange blossom in the air. Hispania is special because it captures the essence of Spain not as a postcard, but as a living mood—sunlit markets at morning, sea spray at dusk, the warmth of conversation lingering long after the final toast. It is an address for those who seek nuance over noise, craftsmanship over spectacle, and a sense of belonging within beauty. Each visit feels like a homecoming to a place you have not yet known, but instantly recognize. REQUEST BOOKING CHEF Raimund Braun Reixach ACCOLADES (2024) Michelin Plate (2025) Michelin Plate CONTACT 2 Rue Bodenbroek, 1000 Brussels, Belgium +3225129132 https://hispaniabrussels.com Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Shaun Rankin at Grantley Hall: Michelin-starred seasonal tasting menus celebrating British terroir, served with refined service and exceptional wine list. < Back Shaun Rankin at Grantley Hall Ripon Modern British RESTAURANT SUMMARY Set within the storied halls of Grantley Hall, Shaun Rankin’s eponymous restaurant distills the grace of an English country estate into a singular, modern expression of haute cuisine. Guests arrive to the hush of landscaped gardens and the soft glow of heritage woodwork, where the ambience feels both discreet and deeply personal. The setting is a study in balance—stately yet warm, with linen-draped tables, gentle candlelight, and a choreography of service that anticipates needs before they’re expressed. Chef Shaun Rankin’s tasting menu is an ode to the British Isles, attuned to micro-seasonality and the richness of Yorkshire’s larder. Diver-caught scallops arrive sweet and translucent beside foraged sea herbs; garden vegetables are presented with reverence—crisp, vibrant, and perfumed with herb oils; and rare-breed meats are roasted to a lacquered tenderness that speaks of patience and precision. Sauces are silken and deeply flavoured, carrying the whisper of stocks tended for days. Each plate reveals a measured confidence—elegant, unhurried, and composed with the restraint that only true mastery allows. The wine program is equally assured, curating cellared classics alongside discoveries from forward-thinking growers. Pairings are illuminating rather than obvious: a mineral-edged white playing counterpoint to buttery shellfish; a finely structured Burgundy gently framing game and earth. For those seeking something singular, the sommelier team navigates the cellar with effortless grace, tailoring the experience to mood, memory, and moment. Service moves with quiet precision, the kind that makes the room feel timeless. Courses arrive with a sense of theatre and calm, aromas unfurling—roasted hazelnut, warm sourdough, citrus zest, and coastal breeze—inviting conversation to soften and senses to sharpen. The finale might bring an ethereal custard scented with meadow honey or a chocolate creation that dissolves into silk, leaving a lingering echo of cocoa and spice. At Shaun Rankin at Grantley Hall, dining becomes an intimate dialogue between place and palate. It is a sanctuary for those who seek craftsmanship over spectacle, where luxury is measured in nuance: the fidelity of ingredients, the glow of the room, and the rare feeling of being completely, exquisitely looked after. REQUEST BOOKING CHEF Shaun Rankin ACCOLADES (2024) Michelin 1 Star (2025) La Liste Top Restaurants: 85pts (2025) Michelin 1 Star (2026) La Liste Top Restaurants: 82pts (2026) Michelin 1 Star CONTACT Grantley Hall, Ripon, HG4 3ET, United Kingdom +44 1765 620070 https://www.grantleyhall.co.uk/dining/shaun-rankin-at-grantley-hall?utm_source=google&utm_medium=local&utm_campaign=restaurant-shaun-rankin-at-grantley-hall Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Discover Raiva + Castelo de Paiva: refined Douro-driven cuisine by Chef Dárcio Henriques, elegant tasting menus, and a sommelier-led cellar. Reserve for sunset. < Back Raiva Castelo de Paiva Modern Cuisine RESTAURANT SUMMARY Poised above the Douro’s sinuous banks, Raiva in Castelo de Paiva frames river and vineyard in a single, cinematic sweep—an essential waypoint for discerning diners seeking Raiva + Castelo de Paiva. Chef Dárcio Henriques channels the valley’s terroir into refined, contemporary Portuguese cuisine, marrying precision with soulful restraint. In an intimate setting within a boutique hotel, guests encounter an elegant, fine dining experience where the Douro’s producers take center stage and each plate mirrors the landscape beyond the glass. The Story & Heritage After a formative journey through leading kitchens abroad, chef Dárcio Henriques returned to Portugal to codify a Douro-first philosophy at Raiva. Named for its parish and rooted in local tradition, the restaurant celebrates artisans along the river—from shepherds in Trás‑os‑Montes to foragers in verdant foothills. Henriques’s approach is exacting yet warm, elevating regional staples with modern craftsmanship. Housed within a serene hotel overlooking the water, Raiva has quickly become a reference for Castelo de Paiva fine dining, garnering critical praise for its sense of place, thoughtful sourcing, and quietly luxurious service. The Cuisine & Menu Raiva’s menus spotlight produce from the length and breadth of the Douro through a contemporary lens. Choose between an à la carte selection and two tasting menus—one vegetarian—both available with curated wine pairings. Signatures include Wild Mushrooms with DOP Terrincho Tortellini, a silken, umami-rich tribute to local cheese, and Arouquesa Vazia with Smoked Celery and Soufflé Potatoes, honoring the region’s prized cattle. Expect seasonal compositions guided by market availability, with a focus on sustainable producers and wild-foraged elements. The kitchen accommodates dietary needs with advance notice, maintaining the house style’s finesse. Pricing aligns with refined fine dining rather than ultra-premium extravagance. Experience & Atmosphere Inside, natural stone, warm woods, and river-washed tones echo the Douro panorama that unfurls beyond floor-to-ceiling windows. Seating feels deliberately limited to preserve calm, while service is polished, intuitive, and unhurried. A knowledgeable sommelier stewards a Portugal-led cellar with depth in Douro reds, field blends, and mineral-etched whites, alongside a thoughtful international edit; bespoke pairings highlight small growers and venerable quintas. Guests may request a chef-facing counter or private alcove for discreet celebrations. Smart-casual attire fits the mood. Reservations are advised, with prime river-light seating at golden hour highly sought after. Closing & Call-to-Action For travelers seeking the best fine dining in Castelo de Paiva, Raiva is a serene immersion into Douro gastronomy guided by Chef Dárcio Henriques. Reserve two to three weeks ahead for weekend or sunset tables and consider the vegetarian tasting or full pairing to experience the cellar’s range. For a quietly luxurious evening that feels intrinsically of the Douro, Raiva is the reservation to make. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate (2026) Michelin Plate CONTACT Estrada Nacional 222 km 41, Estrada Nacional 222 km 41, 4550-631 Castelo de Paiva +351 255 690 160 http://www.douro.octanthotels.com/restaurante-raiva Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS