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< Back Datenbank Chengdu Innovative RESTAURANT SUMMARY Step into Datenbank and the outside world fades, replaced by a softly lit cavern of stone and shadow. The room is sculpted with raw, handmade stoneware that feels at once elemental and finely considered, enveloping guests in a hushed, tactile atmosphere. Here, data is not digital; it is memory—carefully deconstructed and reassembled as a tasting menu that privileges sensual intelligence over spectacle. The culinary narrative is a rare harmonic convergence of Sichuanese and Mexican traditions, interpreted with deft restraint. Chili heat is not a blunt force; it’s a gradient—numbing spark, smoky ember, lingering warmth—woven with citrus brightness, toasted spice, and fresh herbs. Each course builds on the last, coaxing out familiar signals—peppercorn, epazote, masa, fermented notes—then refracting them into new textures and temperatures. The effect is both nostalgic and futuristic, like recognizing a beloved melody in an unexpectedly refined key. Service is calibrated to the rhythm of the room: present, informed, and quietly anticipatory. Wines are curated to finesse the menu’s heat and acidity, while the house-brewed kombucha, in limited seasonal expressions, offers an elegant counterpoint—silken, aromatic, and gently effervescent. These pairings illuminate the cuisine’s structure, extending flavors in long, seamless arcs. Datenbank is dinner-only, and intentionally so. The single set menu focuses attention, delivering an experience with the coherence of a great album: distinct tracks, one story. It’s a place for travelers who collect flavors like fine art—seeking the rare, the thoughtful, the beautifully executed. Leave with your palate awakened and your culinary memory subtly rewritten; the data, once scattered, returns as something exquisite and whole. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate CONTACT Datenbank, Chengdu, Sichuan, China +86 193 8216 7004 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Discover Bottega Culinaria San Vito Chietino: Michelin-recognized fine dining with vegetable-led cuisine, refined tasting menus, and a terroir-driven wine program. < Back Bottega Culinaria San Vito Chietino Creative RESTAURANT SUMMARY Tucked between olive groves and sea breezes, Bottega Culinaria San Vito Chietino reveals a quietly exquisite vision of Abruzzo’s coast. This refined address—discreet, destination-worthy, and unmistakably Italian—elevates vegetables and regional flavors through modern craftsmanship. Expect a minimalist dining room framing the Adriatic, precision-driven plates, and an intimate scale that signals exclusivity. For travelers seeking San Vito Chietino fine dining, its imaginative cuisine, thoughtful contrasts, and terroir-forward elegance set a new benchmark. The Story & Heritage Founded as a contemporary ode to the Abruzzese pantry, Bottega Culinaria champions restraint, clarity, and produce at peak ripeness. The culinary team draws from San Vito Chietino’s maritime rhythm and the pastoral richness of the hills above, translating tradition into inventive expressions with clean lines. Recognized by the Michelin Guide, the restaurant reflects a philosophy of balance—regional memory refined by modern technique, with a focus on vegetables and purity of flavor. Over time, the concept has evolved toward a leaner, more interpretive style, favoring seasonal spontaneity and disciplined creativity while honoring local producers and heritage. The Cuisine & Menu Cuisine here is contemporary Italian with strong Abruzzese roots—produce-led, seafood-attuned, and punctuated by subtle bitterness, acidity, and aromatic herbs. Expect a seasonal tasting menu and a concise à la carte, each shaped by daily market finds. Signatures might include Crudo di Adriatico with lemon myrtle and fennel pollen; Tortello di Pecorino Abruzzese in saffron broth; Coastline Squash Blossom with anchovy and caper leaf; and Charred Octopus, chickpea miso, and wild oregano. Sourcing is local and sustainable, spotlighting small farms, day-boat fisheries, and artisanal cheesemakers. Dietary accommodations are thoughtfully handled with advance notice. Price positioning is fine dining, with an emphasis on craft over ostentation. Experience & Atmosphere The room is minimalist and serene—stone, pale woods, and linen—designed to amplify light and the hush of the surrounding groves. Service is precise yet warm, paced for discovery, and led by a team fluent in both Italian and English. The sommelier curates a cellar focused on Abruzzo and Italy’s alpine and coastal appellations, alongside select grower Champagnes; wine pairings and zero-proof infusions are available. A chef’s counter or intimate table by the window can be requested for a more immersive view of plating. Smart-casual to elegant attire suits the setting. Reservations are essential—use satnav for directions and consider booking two to three weeks ahead during peak season. Closing & Call-to-Action Choose Bottega Culinaria for a distilled expression of the Adriatic—vegetable-forward, cleanly modern, and unmistakably Abruzzese. Reserve well in advance for weekends and summer evenings, and request pairings to unlock the cellar’s regional treasures. For the best fine dining in San Vito Chietino, target a sunset seating and consider the tasting menu for the most complete experience. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate (2026) Michelin Plate CONTACT Contrada Pontoni S. Vito Chietino, 72, 66038 San Vito Chietino CH, Italy +39 339 142 1111 http://www.bottegaculinaria.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

< Back Robuust Waregem Modern French RESTAURANT SUMMARY Robuust unfolds within a beautifully composed villa whose contemporary elegance feels both editorial and timeless. Clean lines and generous light flatter every detail, while a charming patio and a small, glass-kissed conservatory invite moments of quiet indulgence. It is a setting designed not for spectacle, but for the considered pleasures of fine dining, where the space itself becomes an extension of the plate—restrained, harmonious, and precise. At the table, Robuust’s cuisine reveals the chef’s devotion to flavor and technique, expressed through refined interpretations of beloved classics. The eels in green herbs arrive with a sense of reverence, their herbaceous lift underscored by a delicate balance of texture and brightness. A vol-au-vent, crisp and golden, hides a soul of silk—sumptuous, layered, and deeply comforting—yet executed with the kind of exacting finesse that elevates nostalgia into haute cuisine. Each course is a conversation between memory and innovation. Sauces are taut and lucid, aromatics are purposeful, and seasoning is assured; the cooking shows a confident hand that knows when to whisper and when to crescendo. The wine list follows suit, offering thoughtful pairings that draw out subtleties in the dishes: minerality to accent freshness, gentle oak to embrace richness, and a few coveted bottles for those who relish discovery. Service flows with discreet warmth, the rhythm unhurried yet never lax. There is a sense of privilege in lingering here—on the patio with the late afternoon light, or in the conservatory where the room seems to breathe with the garden. Robuust is a study in modern grace: a place where craftsmanship is high-flying but never ostentatious, where tradition is cherished, and where flavor—deep, resonant, and impeccably polished—remains at the heart of it all. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate CONTACT Wortegemseweg 115, Waregem, 8790, Belgium +32 56 61 64 74 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

< Back Dulchemente Olbia Seafood RESTAURANT SUMMARY Dulchemente is a sanctuary for those who believe elegance should be tasted as much as seen. Tucked behind a discreet façade, the space reveals a warm interplay of marble, walnut, and soft brass—an atmosphere that hums rather than shouts. Light pools gently across curved banquettes, the air scented with bergamot, toasted hazelnut, and the faintest whisper of citrus zest. It feels like stepping into a private atelier, where taste is the guiding design principle and each detail has been turned until it shines. The culinary philosophy here is defined by restraint and revelation. A seasonal tasting menu draws on regional Italian traditions, translated with a modern hand: silky agnolotti finished in a glossy Parmigiano brodo; ember-kissed langoustine lifted by Amalfi lemon and fennel pollen; veal draped in piedmontese jus with a shimmer of Marsala. The kitchen’s quiet virtuosity becomes unmistakable in dessert, where Dulchemente’s signature “sweet thought” takes center stage—sorbetti layered with herbaceous bitterness, single-origin chocolates coaxed into textures that dissolve almost on cue, and delicate pastries that strike a perfect chord between richness and lift. The wine program is a tailored journey through Italy and beyond. Old-world Barolo and Brunello share company with mineral-driven Etna Bianco and precise Franciacorta; a handful of rare allocations echo the restaurant’s discreet exclusivity. Thoughtful pairings guide the palate with measured intent: a saline Ligurian white against crudo, a mature Nebbiolo to frame roasted porcinis, a Vin Santo to lacquer the finish of almond and honey. For those who desire deeper immersion, the chef’s table offers a front-row vantage to the choreography of the pass, where sauces are glossed and plates are finished with a painter’s touch. Service is unhurried and attuned—linen drapes, a napkin is reset, a glass replenished with a quiet nod. Conversation is easily kept; the room’s acoustics soften the world beyond the table. Dulchemente is not merely a reservation; it is a study in cultivated pleasure, designed for travelers who recognize that luxury resides in nuance—the temperature of a plate, the cadence between courses, the final taste of citrus lingering like a memory. It is a destination for those who collect experiences, not just meals, and prize the art of dining as an elegant, deeply personal affair. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate (2026) Michelin Plate CONTACT Via R. Papandrea, 10, 07026 Olbia SS, Italy +39 0789 21451 http://www.dulchemente.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Josephine Carmel in Carmel: French-inspired contemporary tavern serving steak frites, ricotta pasta and French wines; mains $18-$49, reserve OpenTable. Book now. < Back Josephine Carmel Carmel RESTAURANT SUMMARY Josephine Carmel opens the door to Contemporary French dining in Carmel, Indiana with an approachable, refined menu and attentive service. Josephine Carmel places French technique at the center of a tavern-style menu, and guests arrive to a warm, inviting atmosphere in Sophia Square. The restaurant emphasizes classic flavors delivered with modern sensibility, and the first courses and mains set the tone: clear, flavorful, and composed to highlight quality ingredients. Early press in Carmel Monthly and Indianapolis Monthly marked the December 2024 opening as a notable addition to the city’s dining scene. The restaurant’s vision comes from Ambrosia Hospitality Group owners Dan Cage and Anna Pizzi Cage, who translated decades of family hospitality into a new French-inspired concept. Josephine Carmel’s team focuses on seasonality, carefully prepared sauces, and traditional techniques learned from European kitchens. Though a named executive chef is not listed, the kitchen operates under a leadership that prioritizes sourced ingredients and classical cooking methods. The owners’ history in Indiana dining—dating back to Ambrosia’s founding in 1979—and Cage’s professional experience in Europe shaped the menu’s direction. The restaurant has earned early local attention rather than national awards, and it pairs its food program with a curated French wine and cognac selection to match the menu’s depth. The culinary journey at Josephine moves through recognizable French plates and inventive interpretations. Steak frites arrives as filet mignon crusted with cracked peppercorn, glazed in a brandy cream sauce and set beside house pommes frites and roasted garlic aïoli. The ricotta-stuffed pasta mixes brown butter and truffle shavings with toasted pine nuts, kale and tomato confit for creamy, nutty, earthy balance. A casual-leaning Cordon bleu sandwich layers pickled, breaded chicken with country ham and Gruyère on bâtard bread, finished with a white wine honey mustard and a side of pommes frites. The Josephine burger uses double smash patties, caramelized onions, garlic aïoli and Boursin for a savory, textured bite. Poulette frites presents half chicken cooked in a coq-au-vin style with roasted mirepoix and a silky pan jus cream. For pork lovers, the Ibérico pork chop pairs rosemary velouté with roasted potatoes and sautéed kale. Seafood offerings include Ora King salmon almondine with orange beurre blanc and potato aligoté, accented by Worcestershire Brussels sprouts. Seasonal sides such as ratatouille, beet Roquefort, and potato aligoté rotate, so regular diners encounter fresh combinations across visits. Inside, the dining room occupies the former Pint Room footprint in Sophia Square and uses a design that leans toward Parisian restraint: warm tones, comfortable seating, and an atmosphere that suits both weeknight dinners and special occasions. Lighting levels support conversation without feeling dim, and the room maintains a steady hum that keeps service efficient while preserving intimacy. Staff move with friendly professionalism, pacing courses to allow conversation and savoring. Reservations are encouraged for evenings and weekend service; OpenTable handles bookings and the restaurant often fills tables for Friday and Saturday nights. Private-event capacity and exact seating numbers are not published, so contact through the reservation platform for group requests. Practical details shape a successful visit: aim for early weeknight reservations to enjoy a quieter pace, or book a Friday or Saturday slot before 7:00 p.m. for a livelier scene. Dress leans smart-casual—neat denim and a blazer or a dress and footwear that suits dining out. Josephine Carmel lists mains between $18 and $49 with sides around $10, making it accessible for both casual dinners and multi-course meals. Reserve via OpenTable to secure preferred seating and ask staff about wine pairings, daily specials, and any seasonal tasting options. Josephine Carmel offers a reliable French-inspired menu in Carmel’s Sophia Square and a clear promise: carefully prepared dishes, a focused wine program, and steady, hospitable service. Whether you plan a weekday date night or a weekend dinner with friends, Josephine crafts plates that make ordering straightforward and rewarding. Book a table at Josephine Carmel through OpenTable and sample the steak frites, ricotta pasta, and salmon almondine that have defined its early reputation. REQUEST BOOKING CHEF ACCOLADES CONTACT 110 W Main St Unit 100, Carmel, IN 46032 +1 317-548-3589 http://josephinecarmel.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS