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Schupps delivers understated alpine fine dining with seasonal high‑altitude ingredients, candlelit intimacy and curated wine and non‑alcoholic pairings. < Back Schupps Deisenhofen Seasonal Cuisine RESTAURANT SUMMARY Schupps is a study in quiet confidence—an intimate refuge where alpine terroir is translated into cuisine of deliberate clarity and grace. The dining room, hushed and warmly luminous, invites lingering conversation; pale woods, sculpted ceramics, and flickers of candlelight frame the table like a gallery for what’s to come. There is an instant sense of discretion and care: the unhurried welcome, the perfectly weighted glass, the first fragrance of herbs and smoke drifting from the kitchen. The culinary philosophy is anchored in seasonality and altitude. Ingredients arrive at their peak—river fish touched by cool currents, meadow herbs gathered at dawn, roots and grains nurtured by mountain soils. Each plate is composed with modern restraint: a satin-smooth consommé laced with spruce tips; char, lightly cured and animated by fermented berries; venison, seared to a lacquer and set against the quiet sweetness of roasted parsnip and a whisper of juniper. The technique is exacting yet invisible, allowing purity and balance to carry the experience. Wine pairings at Schupps are a masterclass in terroir. The cellar favors elegant Alpine and Old World expressions—mineral-driven whites, finely structured reds, and cellared rarities chosen for their poise. For those who abstain, the sommelier team crafts infusions and ferments that mirror the progression of the menu—mountain herbal distillations, orchard fruit reductions, and delicate pétillant teas that echo the rhythms of the region. Each pour knits seamlessly with the cuisine, elevating aroma and texture without overshadowing the plate. Service is attentive in the most subtle sense: a napkin reset before it’s missed, a dish described with just enough detail to intrigue, a customized tempo that respects the table’s mood. The room remains intimate by design, affording a sense of privacy that feels rare and luxuriously unforced. Whether settling into a chef’s counter view of the pass or a secluded banquette, guests are cocooned in an atmosphere that prizes calm over theatrics. Schupps is special because it understands restraint as a form of luxury. It offers not flamboyance but precision; not noise, but resonance. The memory that endures is textural and quietly emotional—the crackle of a rye tuile, the lift of spruce and citrus on the finish, the gentle cadence of a team that knows when to step forward and when to recede. It is fine dining for those who travel to taste place itself, and who measure excellence by how indelibly it lingers. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate CONTACT Bahnhofstraße 30, 82041 Oberhaching, Germany +49 89 64912051 http://www.schupp-s.de/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Les Cocottes in Paris: seasonal French bistronomy served in cast-iron cocottes, signature tartare and langoustine ravioli. Call to reserve today. < Back Les Cocottes Paris French Bistro RESTAURANT SUMMARY Les Cocottes sits on Rue Saint-Dominique in Paris’s 7th arrondissement, a short walk from the Champs de Mars and the Eiffel Tower. As a contemporary French bistronomic restaurant, Les Cocottes presents seasonal cuisine with direct, appetite-opening flavors. The first forkful often arrives still warm in a cast-iron cocotte, a visual and culinary signature that highlights textures, slow-braised components and bright, fresh tartares. Bookings are managed primarily by phone, and diners tend to arrive for relaxed lunches or lively dinners that feel both local and unmistakably Parisian. Les Cocottes sets a clear tone: honest food, simple service, and a menu that changes with market availability. Christian Constant’s leadership shapes every part of the kitchen at Les Cocottes. Constant, a well-known figure in French bistronomy, brings decades of restaurant experience and a restrained, ingredient-forward philosophy to the menu. Under his guidance the restaurant emphasizes seasonal produce, classic techniques and accessible plating. Les Cocottes earned a Travelers’ Choice recognition in 2024, reflecting strong guest reviews and steady local support. The restaurant’s concept—cooking and serving in Staub cocottes—reinforces both tradition and practicality, keeping dishes warm while delivering a visually memorable table presence. Service is attentive without formality, and the staff’s knowledge of the menu and wine list helps diners choose pairings with confidence. The culinary journey at Les Cocottes is about texture and clarity. Start with the Salmon oyster and seabass tartare with ginger and lemon: a bright, citrusy starter that balances delicate raw fish with ginger’s warmth. The Langoustine ravioli reintroduces richness through pasta folded around sweet crustacean meat and finished with a light shellfish jus. For more robust flavors, the Foie gras confit arrives with restrained seasoning to let the fat and texture speak, often paired with seasonal compotes or toasted brioche. Pigeon and other game selections appear when in season, roasted to preserve a crisp skin and served in their cocotte with root vegetables and a focused jus. Desserts include a dense Chocolate tart that closes the meal with bittersweet chocolate and a crisp pastry shell. Many plates are portioned for sharing, so groups can taste multiple preparations and contrast the fresh tartare with slow-cooked mains. Drinks at Les Cocottes lean on French terroir. The curated wine list highlights regional producers selected to complement the menu’s heartier and lighter courses alike. The restaurant offers classic cocktails and zero-proof options, and staff will suggest pairings that match the dish’s weight and seasoning. The afterwork concept associated with the group, Le Grand Comptoir, underscores the emphasis on wine, charcuterie and relaxed conversations, and helps position Les Cocottes as both a destination for a full dinner and a stop for a refined aperitif. Inside, the dining room combines natural materials and practical comfort. Clear oak parquet floors and slate walls create an understated backdrop for wooden armchairs trimmed in fauve leather and comfortable booths. A second dining area features counter-top seating for more informal meals, while a seasonal terrace offers a quieter outdoor option removed from busy streets. Lighting is natural by day and warm in the evening, encouraging lingering meals. The layout supports small parties and couples rather than large events; the pace of service is measured, allowing courses to arrive in thoughtful succession. Staff present dishes in their cocottes, which keeps food warm on the table and reinforces the restaurant’s identity. Best times to visit are weekday lunches for a relaxed experience and early evenings for a lively dinner; reservations by phone are recommended, especially on weekends. Dress code is smart casual—comfortable yet refined—and pockets of tourists mix with Parisian regulars. Les Cocottes is open daily from 12:00 PM to 10:45 PM, making it an accessible option after daytime sightseeing. For travelers seeking approachable, well-executed French cooking with a distinct presentation, Les Cocottes delivers consistent value and a memorable table experience. Reserve a table at Les Cocottes, ask for a seat near the counter or terrace if available, and plan to order several dishes to share so you can taste the range of seasonal flavors Christian Constant’s kitchen provides. REQUEST BOOKING CHEF Christian Constant ACCOLADES (2024) Opinionated About Dining Casual in Europe Ranked #566 (2025) Opinionated About Dining Casual in Europe Ranked #686 CONTACT 135 Rue Saint-Dominique, 75007 Paris +33 1 45 50 10 28 lescocottes.paris Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

La Table du Fleuve in Bourg-Charente: riverside bistronomic Contemporary French with seasonal menus, pineau pairings and a Michelin Bib Gourmand. Book now!! < Back La Table du Fleuve Bourg-Charente Farm to table RESTAURANT SUMMARY La Table du Fleuve opens the door to an accessible take on haute gastronomy in Bourg-Charente, where riverside meals unfold with clear, appetite-driven purpose. The first bite is immediate: bright herbs, precise seasoning, and textures that balance richness and freshness. The bistronomic concept and Contemporary French execution are visible from the start, and the restaurant’s Bib Gourmand recognition signals great cooking at thoughtful prices. Walk in on a sunny afternoon and you may be seated on the terrace watching the Charente flow, or inside where restored details and warm service create an inviting rhythm for a relaxed, high-quality meal. How to book, what to expect, and which dishes to order are clear here; guests leave with the memory of clean flavors and honest technique. La Table du Fleuve sets a confident tone without pretense, making the food the reason to visit. The restaurant is a family project led by Julien Verrat, who continued the Verrat family culinary line after 2017, and collaborates closely with his father, Thierry. Their aim was to make restaurant-level cooking accessible after the disruptions of 2020, and the result is a bistronomic identity rooted in local sourcing and precise technique. La Table du Fleuve shares the same kitchen team and high standards as the Michelin-starred La Ribaudière, while operating as a deliberately more approachable alternative. The Michelin Guide Bib Gourmand appears on menus and press notes, lending social proof that quality here is recognized. The cuisine philosophy centers on proximity sourcing from the banks of the Charente, seasonal menus that change with market arrivals, and honest execution that highlights the region’s ingredient quality. The culinary journey is centered on a handful of signature preparations that rotate with the season. Start with semi-preserved duck foie gras trimmed with shaved truffle; the texture is velvety and the truffle accent adds a smoky earthiness that balances the foie gras’ richness. The trout tartare arrives with bright herbs, a touch of citrus, and a precise spoonful of caviar that brings saline lift to each forkful. The côte de bœuf grilled over barrel wood is designed for sharing—charred edges, a smoky backbone and tender pink meat that responds to simple sea salt and buttered potatoes. Seasonal plates include line-caught hake served with cuttlefish-ink semolina and a langoustine cream, and a savory tart studded with Blayais asparagus tips. Desserts can be regionally specific: raspberries topped with pineau des Charentes and a steamed meringue, or grand cru chocolate with coffee accents. The kitchen’s technique shows in controlled reductions, exact cook times, and sauces that underline ingredients rather than mask them. Inside, the setting is aristocratic yet welcoming, a deliberate blend of bistrot chic and riverside leisure. Tables are spaced to allow conversation without intrusion, and a terrace faces the Charente for al fresco lunches and long, slow dinners in warm months. Service is attentive and familial, with staff shared between La Table du Fleuve and La Ribaudière to ensure professional standards. The dining room keeps design simple: comfortable seating, clean lines, and local materials that feel lived-in rather than staged. The terrace transforms the meal into a relaxed event—guests linger over pineau pairings and watch boats pass while plates arrive at a calm, considerate pace. Best times to visit are midday for the popular lunch formula priced at €38 or early evening for the terrace when weather permits; the restaurant closes Monday and Tuesday and concentrates service Wednesday through Sunday. Dress is smart casual—comfortable and polished—and reservations are recommended, especially on weekends and during summer when terrace seating is in demand. For voice search: ask “How do I reserve La Table du Fleuve?” or “What are La Table du Fleuve hours?” to find the most current availability. La Table du Fleuve in Bourg-Charente delivers polished, region-forward Contemporary French cooking that rewards both first-time visitors and returning diners. Reserve a terrace table to taste seasonal dishes like trout tartare with caviar or the barrel-wood côte de bœuf, and let the Verrat family’s steady, skilled service guide a meal that feels both relaxed and purposefully refined. Book La Table du Fleuve now to secure a riverside seat and experience Charente flavors served with clear technique and welcoming hospitality. REQUEST BOOKING CHEF Vincent Champ ACCOLADES (2024) Michelin Bib Gourmand (2025) Michelin Bib Gourmand CONTACT La Table du Fleuve, Bourg-Charente, NAQ, France +33 5 45 81 30 54 https://latabledufleuve.com/index.php Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Eetkamer Lamens in Ede: modern international cuisine with Josper-grilled chicken, steak tartare, and guest-composed set menus. Book now. Reserve online. Today. < Back Eetkamer Lamens Ede €€ · Modern Cuisine RESTAURANT SUMMARY Eetkamer Lamens sits in central Ede and arrives as a confident choice for diners seeking modern international cooking in a relaxed, polished setting. In the dining room the air carries the faint smoke and caramelized sugars from the Josper charcoal oven, while servers explain the guest-composed set menu option. This Ede modern restaurant opens evenings Tuesday through Saturday, and it draws local food lovers with clear, balanced flavors and personable service. The primary keyword — modern international — fits the menu, which shifts between Mediterranean tang, South American grill notes and Asian spice lifts. Chef Robbert Philipsen runs a family operation with partner Naömi, and their hospitality defines the room. Robbert trained in contemporary techniques and applies them to familiar ingredients, favoring precise reductions, charcoal searing and layered acidity. The restaurant appears in the Michelin Guide, a nod to consistent quality and technical skill. What makes Eetkamer Lamens special is its combination of relaxed brasserie space and careful plating. The team emphasizes seasonality and texture, and the freedom to build your own three- or four-course menu from the à la carte list creates a personalized dining path seldom offered at this level. The culinary journey starts with techniques you can taste: the Josper charcoal oven imparts fast, intense heat that seals juices and creates smoky edges. The steak tartare arrives hand-chopped, seasoned with capers and shallots, and finished with a silky egg yolk for richness. The signature chicken breast is cooked on the Josper, topped with fragrant bumbu Bali, brightened with sambal, and served alongside a sweet-and-sour salad of peanut, carrot and apple that cuts through the grill heat. Other plates move between zesty Mediterranean salads, South American-inspired grilled items, and Asian-accented sauces and marinades. Many dishes balance subtle heat, a lift of acidity or a full-bodied sauce, so each bite has a clear purpose. Seasonal specials rotate; expect spring vegetables and light fish in warmer months and heartier, charred dishes in autumn. Beverage choices are designed to complement the menu. An extensive wine list spans approachable Old World bottles and expressive New World selections, while staff can recommend pairings for a composed set menu. Service is friendly and attentive, coming from a family-run rhythm that feels both professional and warm. The pace of the meal accommodates conversation, with courses timed so flavors linger without dragging the evening. The interior is a spacious brasserie with a subtle industrial aesthetic softened by warm lighting and comfortable seating. Exposed structural elements meet wooden tables and upholstered chairs, creating an atmosphere that is polished yet welcoming. In fine weather the terrace invites lingering meals outdoors, offering a relaxed alternative to the main dining room. The Josper oven sits out of the way but impacts the room with its smoky aromas. Table settings are simple and practical, highlighting food presentation rather than flourish. Practical details matter: Eetkamer Lamens operates Tuesday to Saturday in the evenings and is closed Sunday and Monday, so plan weekend reservations early. Dress code leans smart-casual; guests often wear elevated everyday attire. Bookings are taken via the official website and the restaurant recommends reserving ahead for Friday and Saturday nights, when the dining room fills quickly. The three-course menu price points start around €37.50, with a four-course option near €47.50, and à la carte choices span mid-range to higher plates, reflecting the Josper grilling technique and premium ingredients. For a memorable meal in Ede, choose Eetkamer Lamens for skillful grilling, a flexible tasting format, and warm service led by chef Robbert Philipsen and his team. Reserve a table to experience charcoal-roasted depth, bright salads that cut richness, and a wine list selected to match adventurous, international flavors. Visit Eetkamer Lamens for an evening shaped around taste, technique and thoughtful hospitality. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate CONTACT Nieuwe Stationsstraat 4, Ede, 6711 AG, Netherlands +31 318 784 587 https://eetkamerlamens.nl/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Intimate candlelit French dining at L'Ô à la Bouche—seasonal seafood and market produce crafted with refined technique, subtle luxury, and a curated cellar. < Back L'Ô à la Bouche Les Contamines-Montjoie Modern Cuisine RESTAURANT SUMMARY L'Ô à la Bouche invites discerning epicures to a sanctuary where French elegance meets the rhythm of the sea. The moment you step inside, the ambiance settles around you like a well-tailored jacket: warm, assured, and effortlessly polished. Subtle maritime accents whisper of distant harbors, while the glow of candlelight dances across fine stemware, setting the stage for an evening that is both intimate and exquisitely orchestrated. The culinary philosophy here is one of restraint and revelation. Each plate is a study in balance, harmonizing the natural sweetness of line-caught seafood with the quiet depth of seasonal vegetables and herbaceous notes. Imagine a nacreous scallop, seared to a delicate caramel, drifting across a citrus beurre monté; or a silken lobster velouté, threaded with fennel pollen and brightened by a single, perfect basil blossom. The tasting menus evolve with the tides and the market, ensuring that every visit uncovers new textures, aromas, and gentle surprises. A meticulously curated wine list anchors the experience, with old-world stalwarts and under-the-radar vintners chosen for their finesse and food affinity rather than ostentation. The sommelier’s pairings feel like confidences shared: a mineral-laced Chablis that lifts an oyster’s saline whisper, a poised Burgundy that draws out the forest-floor undertones of roasted cèpes. Each glass arrives at its perfect moment, heightening the conversation between plate and palate without ever stealing the scene. Service at L'Ô à la Bouche is discreetly present, anticipating needs before they crystallize, guiding without imposing, and allowing time to stretch—so that flavors unfurl, voices soften, and the evening becomes your own. For travelers who collect experiences rather than reservations, this is a place to linger: a quiet, luminous chapter where craftsmanship, comfort, and a touch of coastal magic leave an enduring imprint on memory. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate CONTACT 510 Rte de Notre Dame de la Gorge, 74170 Les Contamines-Montjoie, France +33 4 50 47 81 67 http://www.lo-contamines.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Verve by Sven Bad Ragaz, where sustainable health-and-lifestyle cuisine meets sophisticated fine dining. Reserve innovative seasonal menus in elegant natural settings. < Back Verve by Sven Bad Ragaz Swiss, Modern Cuisine RESTAURANT SUMMARY Where sustainability meets sophistication, Verve by Sven in Bad Ragaz pioneers health-and-lifestyle cuisine that transforms conscious dining into an art form. This innovative Swiss restaurant elevates the concept of responsible gastronomy, proving that ethical sourcing and exceptional flavor create the ultimate luxury dining experience. Verve by Sven represents a new generation of fine dining establishments that prioritize both culinary excellence and environmental stewardship. The restaurant's philosophy centers on sustainability and fair trade practices, establishing direct relationships with local growers and producers throughout the Bad Ragaz region. This commitment extends globally, with international ingredients sourced exclusively from sustainable farming operations. The restaurant has garnered recognition for its pioneering approach to health-conscious cuisine without compromising the refined experience expected at Switzerland's premier dining destinations. The cuisine at Verve by Sven draws inspiration directly from nature, translating seasonal rhythms into dishes that celebrate both local terroir and global sustainability. The menu structure offers flexibility through both à la carte selections and carefully curated set menus, allowing diners to explore the chef's vision at their preferred pace. Signature preparations showcase the restaurant's commitment to regional produce, with dishes that highlight the natural flavors of ingredients sourced from nearby Alpine farms and artisanal producers. The kitchen's dedication to seasonal cooking ensures that each visit reveals new interpretations of sustainable gastronomy, positioning Verve by Sven among the best restaurants Bad Ragaz offers for discerning gourmands. The dining experience at Verve by Sven reflects its natural philosophy through thoughtfully designed spaces that embrace organic materials and soothing, warm tones. The modern yet refined interior creates an atmosphere of understated elegance, where natural textures and contemporary design elements harmonize to support the restaurant's connection to nature. Service follows a philosophy of friendly professionalism, with an attentive team that shares the restaurant's passion for sustainable dining. The restaurant's glass-walled wine cellar serves as both functional space and artistic centerpiece, housing a collection that emphasizes organic and biodynamic selections from respected producers. Verve by Sven offers Bad Ragaz fine dining that appeals to conscious luxury travelers seeking exceptional cuisine with meaningful impact. Reservations are recommended well in advance, particularly for the chef's seasonal tasting experiences that showcase the restaurant's innovative approach to health-and-lifestyle cuisine. This destination represents the future of fine dining, where sustainability and sophistication create unforgettable culinary memories. REQUEST BOOKING CHEF Sebastian Titz ACCOLADES (2024) Michelin 1 Star (2024) Opinionated About Dining Casual in Europe Ranked #318 (2025) Michelin 1 Star (2025) Opinionated About Dining Casual in Europe Ranked #292 CONTACT Bernhard-Simon-Strasse 2, Bad Ragaz, 7310, Switzerland +41 81 303 30 35 https://www.resortragaz.ch/grand-hotels/restaurants-bars/vervebysven.html Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Discover Cibus + Ceglie Messapica: refined Apulian classics, an intimate courtyard, and a standout lamb with roast potatoes. Reserve for peak-season evenings. < Back Cibus Ceglie Messapica Apulian RESTAURANT SUMMARY Tucked amid whitewashed lanes and Baroque stone, Cibus + Ceglie Messapica is where Apulia’s culinary heritage is celebrated with rare finesse. In a candlelit courtyard within the historic center, this beloved address elevates cucina povera into a refined, memory-rich experience—an essential stop for Ceglie Messapica fine dining seekers. The distinctive draw is a purist devotion to Puglian tradition—hand-shaped pastas, hearth-roasted meats, and storied local ingredients—rendered with the quiet confidence of a house that knows exactly who it is. The Story & Heritage Founded as a temple to regional identity, Cibus is rooted in Ceglie’s centuries-old foodways: grain, olive, and pasture. Its guiding philosophy is respect—for producers, for seasonality, for recipes transmitted through generations. Over the years, Cibus has gained renown across Italy and abroad for safeguarding authentic Puglian flavors with an elegant touch, recognized by the Michelin Guide for its soulful fidelity to place. The restaurant’s evolution has been gentle rather than showy: careful curation of a cellar rich in regional labels, deeper relationships with farmers and shepherds, and a steady refinement of service—all while keeping the heart of the kitchen firmly local. The Cuisine & Menu Cibus’s menu is an ode to Apulian terroir. Expect handmade orecchiette with cime di rapa; capocollo di Martina Franca sliced thin; and the celebrated Agnello al Forno con Patate—lamb roasted until succulently tender, its jus perfuming crisp potatoes. Seasonal antipasti might include fave e cicorie, sun-sweet tomatoes, or burrata nestled in olive oil from centuries-old groves. Depending on the season, you’ll find foraged wild greens, artichokes, and heritage legumes. The structure leans à la carte with occasional prix fixe options; vegetarians are thoughtfully accommodated within the regional canon. This is classic fine dining in spirit—precise, ingredient-led, and resolutely local rather than flashy—anchored by a sourcing ethos that privileges small producers and time-honored methods. Experience & Atmosphere The setting is intimate and deeply atmospheric: stone walls, vaulted ceilings, and an inner courtyard that glows on warm evenings—perfect for slow dinners and lingering conversations. Service is polished yet warm, with a team that knows the stories behind each ingredient and shares them without affectation. The wine program highlights Apulia’s breadth—Primitivo, Negroamaro, Susumaniello—alongside select Italian estates, with thoughtful guidance for pairings. Reservations are recommended, especially for courtyard tables in high season; smart casual attire suits the room. While there’s no theatrical chef’s table, the romance lies in the ritual: bread still warm, oils poured tableside, and plates arriving with a sense of quiet ceremony that honors the kitchen’s craft. Closing & Call-to-Action Choose Cibus when you want the best fine dining in Ceglie Messapica—authentic, elegant, and rooted in place. Book two to three weeks ahead in summer or weekends to secure the courtyard; weekday lunches are a serene alternative. Reserve, linger over the lamb with roast potatoes, and allow the sommelier to introduce you to Apulia’s most compelling bottles—an unforgettable expression of Ceglie’s gastronomic soul. REQUEST BOOKING CHEF Tim Kolanko ACCOLADES (2024) Michelin Bib Gourmand (2025) Michelin Bib Gourmand (2026) Michelin Bib Gourmand CONTACT Via Chianche di Scarano, 7, 72013 Ceglie Messapica BR, Italy +39 0831 388980 https://www.ristorantecibus.it/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Kota Dine & Coffee (Fort Cornwallis) in George Town reimagines neo-Nyonya cuisine. Reserve for refined Peranakan flavors, elegant ambiance, and modern pairings. < Back Kota Dine & Coffee (Fort Cornwallis) George Town Peranakan RESTAURANT SUMMARY Set within the storied ramparts of Fort Cornwallis, Kota Dine & Coffee (Fort Cornwallis) in George Town marries Penang’s layered history with a neo-Nyonya sensibility. Sunlit through glass walls and framed by industrial-chic lines, this stylish dining room channels George Town’s cosmopolitan spirit while championing Peranakan flavors through a contemporary lens—think otak-otak elevated with modern technique and laksa translated into delicate capellini. It’s a refined, accessibly luxurious address drawing discerning travelers and locals seeking George Town fine dining with a distinctive East-meets-West accent. The Story & Heritage Housed in one of Malaysia’s most significant heritage sites, Kota leans into George Town’s trading-port DNA—Chinese, Malay, Indian, and European influences refracted through Peranakan tradition. The culinary team’s philosophy is respectful yet progressive: safeguard heirloom flavors while exploring modern textures and presentations. Over the years, the concept has evolved from a heritage café into a chef-driven destination recognized in the Michelin Guide for its inventive approach and thoughtful execution. The restaurant’s identity remains rooted in Penang’s living culture, using technique as a bridge between nostalgia and novelty. The Cuisine & Menu Kota’s neo-Nyonya cuisine is guided by balance—aromatics, acidity, spice, and sweetness in poised dialogue. Expect signature plates like Laksa Capellini with torch ginger and hae ko, Otak-Otak Terrine with herb emulsion, and a playful Teh-ramisu replacing espresso with robust local tea. Menus rotate seasonally, offering curated prix fixe selections alongside à la carte, with vegetarian-friendly adaptations available upon request. Sourcing highlights regional producers—fresh seafood from northern Malaysian waters, local herbs, and artisanal condiments—positioning Kota firmly in fine dining while remaining grounded in terroir. Desserts surprise without gimmickry, concluding with refined nostalgia. Experience & Atmosphere The glass-clad space, drenched in natural light, pairs faux-industrial finishes with warm wood and heritage motifs—sleek yet soulful. Service is polished and welcoming, guided by a team attuned to pacing and storytelling. The beverage program leans toward aromatic whites, light-bodied reds, and spice-friendly labels, complemented by Malaysian-led infusions and craft coffee; thoughtful wine pairings are available. Reserve the semi-private corners for intimate celebrations; a limited chef-focused experience can be arranged with advance notice. Smart casual attire fits the tone. Reservations are recommended—especially for sunset seatings that glance toward the fort’s historic grounds. Closing & Call-to-Action Choose Kota Dine & Coffee (Fort Cornwallis) for a refined taste of Penang’s past and future—Peranakan flavors polished for the modern palate. Book 1–2 weeks ahead for prime weekend or evening tables, and request the seasonal prix fixe or wine pairing to experience the kitchen’s full expression. For discerning diners seeking the best fine dining in George Town, Kota’s neo-Nyonya narrative is essential. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate (2026) Michelin Plate CONTACT Fort Cornwallis, Jalan Tun Syed Sheh Barakbah, George Town, 10200 George Town, Pulau Pinang +60 4-371 4929 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

JM in Westerland: Michelin-starred modern German cuisine, regional seafood and a 1,595-bottle, Wine Spectator Grand Award wine list. Dinner service. Book now. < Back JM Sylt-Westerland RESTAURANT SUMMARY JM in Westerland opens like a promise: warm lighting, red curtains and the hum of focused dining. The first sentence of arrival is often the welcome from staff who know repeating guests by name. Located at Süderstraße 8 in Westerland on Sylt, JM anchors an island dining scene with formal service and culinary restraint. Early evenings bring a calibrated energy as guests move from the manicured courtyard toward small dining rooms where local artwork hangs against white walls. The dining room feels measured rather than flashy, and the menu paths focus on regional products and clear technique, guiding guests toward dishes that favor texture, salt balance and seasonal freshness. This is fine dining on Sylt with a clear sense of place and purpose. Chef Jörg Müller leads the kitchen with a family legacy in German gastronomy. JM carries a Michelin star and a continuous Wine Spectator Grand Award pedigree, recognized for more than 30 years for its wine list quality. Those accolades reflect a deliberate vision: classic German flavors updated with modern techniques and rigorous ingredient sourcing. The wine program is integral to that vision. Benjamin Müller-Birkholz manages a cellar of 1,595 selections and an inventory figure listed at 42,000, lending unmatched pairing depth. The team emphasizes regional fishermen, island farms and suppliers from Schleswig-Holstein, which lets JM present dishes that read as both traditional and newly precise. Expectations are high, and the restaurant meets them through steady execution and clear culinary values. The culinary journey at JM centers on a handful of signature dishes and rotating seasonal plates. Foie gras appears in refined variations that balance sear, smooth texture and a restrained glaze or acidic compote. Halibut with Fregola Sarda showcases taut fish, al dente Sardinian pasta pearls and a light shellfish jus that accentuates marine sweetness without masking the fish. Duck is served with a crisp skin and an even, juicy interior, often paired with restrained fruit accents or a savory jus. Maultaschen arrives as a well-made regional pasta, gently dressed and filled with nuanced meat and herb notes. Lamb is prepared to highlight clean fat rendering and regional herbs. Each plate favors reduction-based sauces, precise seasoning and short ingredient lists that let single elements sing. Seasonal seafood dominates in summer menus, while richer game and root-vegetable preparations appear in colder months. The interior keeps the focus on food and wine. Dining rooms occupy connected Westerland cottages around a small courtyard, creating intimate dining pockets. White walls and rich-red curtains set a formal tone without excess. Tables are spaced to allow private conversation. Service is attentive and polished, with front-of-house staff offering detailed wine pairing guidance and accommodating allergy requests. The dress code leans toward jacket and tie for evening service, reinforcing the restaurant's formal approach. There is no showy open kitchen; instead, the emphasis is on plated precision and timing delivered to the table. Plan your visit for dinner service when the full tasting and wine-pairing options are available. Reservations are recommended and can be made through the restaurant phone or official website; a direct booking link is not provided. Note the corkage fee of $40 and the formal dress code as part of the dining expectations. JM handles allergy accommodations with advance notice and recommends calling +49 4651-277-88 for specific questions or special requests. If you seek a focused, seasonally driven German menu with an authoritative wine program, JM in Westerland delivers. Book early, request wine guidance from Benjamin Müller-Birkholz, and arrive ready for composed flavors and exacting technique. For an evening that pairs island-sourced ingredients with a historically celebrated wine list, JM remains a top dining choice on Sylt — reserve your table and let the menu lead the experience. REQUEST BOOKING CHEF ACCOLADES (2025) Wine Spectator Grand Award CONTACT Süderstraße 8, Sylt-Westerland, Germany (49) 4651-2778-8 http://www.jmsylt.de Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Clavel in Baltimore: lively Mexican and Latin street food with signature aquachile and queso fundido in a warm setting and lively bar service nightly. Book now. < Back Clavel Baltimore Mexican RESTAURANT SUMMARY Clavel opens the evening with a bright, buzzy energy that makes Baltimore feel like a place to linger. Clavel is located at 225 W 23rd St and serves Modern Mexican and Latin street food that reads both casual and considered. Within the first bites you recognize the restaurant’s focus: fresh, well-seasoned ingredients, clear flavors, and plates ideal for sharing. The kitchen and bar move quickly; servers guide groups toward a selection of tacos, small plates, and bold cocktails. In the first 100 words: Clavel presents modern Mexican street food and signature dishes such as aquachile and queso fundido, making it a top Baltimore Mexican restaurant choice for nights out. How to get a table? Expect a walk-in wait as part of the experience. The culinary team at Clavel refrains from culinary posturing and prioritizes authentic technique and approachable flavor. While specific chef names are not listed, the restaurant’s philosophy is evident in each dish: respect traditional preparations, use high-quality produce and proteins, and plate boldly. Local press has praised Clavel for its authentic flavor profiles, and guest scores reflect steady appreciation—TripAdvisor ranks Clavel #76 among Baltimore restaurants with a 4.4-star average from hundreds of reviews. What makes Clavel special is its balance of street-food immediacy and polished execution; tacos are finished with thoughtful garnishes, and small plates arrive hot and shareable. The kitchen’s focus on texture—char, crisp, and silky—keeps dishes lively and memorable. The culinary journey at Clavel moves from bright starters to richer, smoky tacos and finishing sweets. Start with aquachile: raw seafood cured in lime and chiles, brightened by cilantro, thinly sliced cucumber, and crisp tortilla chips that cut through citrus. The ooey queso fundido arrives in a cast-iron pan, melted with spicy chorizo and roasted poblanos; it’s built for scooping. Tacos define the menu: cochinta pibil offers slow-roasted pork marinated in achiote and citrus with pickled onions; carnitas arrive with crisp edges and herb-laced brightness; barbacoa provides deeply flavored, slow-cooked beef with roasted garlic notes. The al gobernadora taco folds grilled shrimp, melted cheese, and Anaheim chiles into a buttery, slightly spicy bite. Techniques include low-and-slow braising, quick-fire grilling, and raw-curing for seafood, so every plate explores a different texture and temperature. Seasonal changes mean the kitchen rotates salsas, market vegetables, and occasional special plates to make repeat visits rewarding. The interior design complements the food with a lofted room strung with lights that suggests a rowhome alley rather than a formal dining room. Tables are arranged to encourage sharing, and the outdoor seating area expands options on warmer nights. Service is brisk and friendly; staff expect lines and help guests navigate the menu and cocktails. The full bar produces calibrated drinks that pair with bright seafood or richer cheese dishes. Noise levels climb in the evenings, creating a lively, social atmosphere that feels engaged rather than rowdy. Lighting is practical and warm, making the space feel inviting while keeping attention on the plates. For visiting practicalities: Clavel operates Monday through Saturday, 5:00 PM to 11:00 PM, and is closed on Sundays. There is a no-reservations policy, so arrive early on weekends or plan for a short wait; weekday evenings are easier for quicker seating. Dress code is casual-smart—comfortable yet tidy; many guests wear elevated casual attire. Expect a price point in the $$ range; plan to order multiple tacos and a couple of small plates for two to three people. Phone inquiries: +1 443-900-8983; address: 225 W 23rd St, Baltimore, MD 21211. Clavel in Baltimore delivers a clear, flavorful expression of Mexican street food with dishes built to share. Whether you come for aquachile, queso fundido, or a lineup of tacos, the kitchen and bar move in concert to make evening plans feel special. For a lively, authentic night out in Baltimore, put Clavel on your list and arrive ready to taste, share, and enjoy. REQUEST BOOKING CHEF Carlos Raba ACCOLADES (2024) Opinionated About Dining Casual in North America Ranked #532 (2025) Opinionated About Dining Casual in North America Ranked #462 CONTACT 225 W 23rd St, Baltimore, Maryland, United States 443-900-8983 barclavel.com Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Schloss Loersfeld, a historic estate restaurant offering refined seasonal cuisine, intimate candlelit salons, curated wines and polished, unhurried service. < Back Schloss Loersfeld Kerpen Classic French RESTAURANT SUMMARY Approaching Schloss Loersfeld feels like slipping into a private chapter of European elegance. The path winds through gracious parkland, past age-old stone and ivy-draped walls, before revealing a manor whose glow suggests both celebration and calm. Inside, rooms are composed like a sonata—light on crystal, warm on wood, and hushed enough to catch the gentle ripple of conversation. Tables are generously spaced, allowing each party the luxury of its own moment. The cuisine speaks the language of the seasons with articulate restraint. A tasting menu might open on something deceptively simple—garden herbs layered into a delicate velouté, or a finely cured fish accented with citrus and a whisper of fennel—before deepening into dishes that marry texture and temperature with quiet brilliance. Sauces are polished to a glossy sheen, vegetables snap with vivid life, and proteins arrive perfectly timed, their aromas drifting in on porcelain like a promise kept. Each plate places flavor first, ornamentation second, and leaves a contemplative pause in its wake. The wine program is curated for discovery as much as for comfort. Classics from Burgundy and the Mosel share space with thoughtful producers whose precision and personality shine in the glass. Pairings are offered with a light hand and an expert’s certainty, adding lift to delicate courses and a finely tuned echo to richer ones. Throughout the evening, service remains present but unintrusive, anticipating needs with the kind of discretion that makes true luxury feel effortless. As the evening unfolds, the castle’s rhythm becomes part of the experience: the soft sigh of a door, the glow of candlelight against pale stone, the way the garden’s night air threads into the room when a server passes. Dessert builds on this cadence—flavors that are luminous rather than sweet, textures that play in elegant counterpoint—and the final sips invite a quiet return to the moment. Schloss Loersfeld is not simply a meal; it is a beautifully paced interlude, crafted for travelers who seek the intimacy of place, the clarity of exceptional produce, and the lingering pleasure of a table where everything is exactly as it should be. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate CONTACT Schloß Lörsfeld, Zum Parrig, 50171 Kerpen, Germany +49 2273 57755 http://www.schlossloersfeld.de/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

< Back Bullard Portland Tex-Mex RESTAURANT SUMMARY Bullard distills the spirit of the Pacific Northwest into a refined, fire-kissed experience that feels both timeless and current. Step inside and the room unfolds in textured layers—glow from the hearth, leather-soft banquettes, the quiet confidence of a team attuned to nuance. It is an atmosphere designed not for spectacle, but for the simple luxury of settling in and savoring something exceptional. At the heart of the kitchen is live flame, treated as both instrument and muse. Smoke is a seasoning, char a carefully drawn line, and ember heat the compass that guides everything from day-boat seafood to heritage beef. Vegetables—gleaming, peak-season, vocally fresh—arrive deeply caramelized and perfumed by wood. Proteins are kissed by the fire, their edges lacquered and interiors plush, with sauces that nod to classic technique while tasting wholly of this place. The menu reads like a love letter to Oregon’s larder: coastal oysters with a bracing, mineral snap; foraged mushrooms layered with woodland savor; dry-aged steaks that unfurl with a subtle sweetness beneath their crackling crust. Each plate has a sense of restraint—flavors allowed to speak distinctly, details calibrated for structure and lift. The result is food that lingers, not because it shouts, but because it whispers with clarity and grace. Bullard’s cellar is curated for conversation and discovery. Pacific Northwest bottles shine alongside grand marques, with allocations and vintages that delight collectors yet remain thoughtfully paired to the kitchen’s smokewoven profile. Cocktails are elegant and elemental—citrus oils expressed over pristine ice, bitters and aromatics balanced to frame the meal rather than eclipse it. Service moves with an unhurried precision: anticipatory, almost invisible, yet always warm. The evening unfolds as if choreographed—pace, lighting, and sound tuned to the moment—inviting lingering to feel inevitable. For the traveler seeking a sense of place elevated by craft, Bullard offers a quietly luxurious sanctuary where fire, terroir, and hospitality converge into a singular Portland memory. REQUEST BOOKING CHEF Doug Adams & Joel Lui-Kwan ACCOLADES (2024) Opinionated About Dining Casual in North America Ranked #664 (2025) Opinionated About Dining Casual in North America Ranked #633 CONTACT 813 SW Alder Street, Portland, Oregon, United States 503-222-1670 www.bullardpdx.com Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Discover Cocotte Lommel: refined fine dining by chef Jan Mangelschots. Experience elegant tasting menus, soulful sauces, and impeccable service. Reserve now. < Back Cocotte Lommel Modern French RESTAURANT SUMMARY In the heart of Belgium’s sandy Kempen, Cocotte Lommel distills refinement into a quietly dazzling dining room where Art Deco stained glass casts honeyed light across pale woods and porcelain. Cocotte + Lommel has become shorthand for sophisticated restraint: chef Jan Mangelschots orchestrates classical technique with contemporary clarity, plating that feels art-directed, and sauces of rare intensity—all delivered with the assurance of true fine dining in a serene, design-forward setting. The Story & Heritage Helmed by Belgian chef Jan Mangelschots, Cocotte was conceived as a modern ode to culinary craft—where every detail, from the soothing color palette to the uncluttered room, amplifies the cuisine. Mangelschots’ philosophy is rooted in consummate technique and seasonality, with a penchant for meticulous saucing and elegant composition. The restaurant’s name nods to the timeless cocotte: humble vessel, haute results. Over time, Cocotte has evolved from a polished neighborhood address into one of the best restaurants in Lommel, a benchmark for Lommel fine dining that marries classical foundations with present-day finesse. The Cuisine & Menu Expect a classically anchored, product-first cuisine expressed through a concise à la carte and refined set menus or prix fixe options. Signatures reveal the chef’s compositional flair: a terrine of asparagus and squid with chilled asparagus soup and a silken cream of smoked eel; North Sea fish with beurre blanc elevated by verbena; or slow-cooked pigeon with cacao jus and charred endive. The tasting menu changes seasonally, highlighting sustainably sourced produce and Belgian artisans, while the sommelier guides wine pairings that honor both Old World stalwarts and emerging terroirs. Dietary accommodations—vegetarian, pescatarian, and gluten-free—are thoughtfully addressed with advance notice. Price positioning is firmly fine dining. Experience & Atmosphere Cocotte’s room is an essay in calm luxury: Art Deco stained glass, natural light, and a soothing palette that lets the plate shine. Service is attentive yet discreet—confident, warm, and impeccably timed. The wine program, led by a dedicated sommelier, prizes precision pairings and a cellar rich in European classics, with curated options by the glass to match the tasting menu. Ask about a chef’s table-style vantage or private dining for intimate celebrations. Reservations are recommended, particularly for weekends, and smart-casual attire fits the house style. A compact bar list offers aperitifs and digestifs, while thoughtful tableside touches underscore Cocotte’s polished hospitality. Closing & Call-to-Action Choose Cocotte for an elegant, detail-driven expression of Belgian gastronomy—where every sauce, every garnish, every pour feels intentional. Reserve two to three weeks ahead for prime weekend seating; midweek offers a more contemplative pace. For the most complete experience, book the tasting menu with wine pairing or inquire about private dining. In Lommel, this is fine dining at its most assured, persuasive, and quietly luxurious. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate CONTACT Koning Leopoldlaan 94, 3920 Lommel +32 11 25 41 53 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Discover Celler d'en Toni Andorra la Vella—fine dining rooted in Pyrenean terroir, pristine market fish, and a standout cellar. Reserve early for a coveted table. < Back Celler d'en Toni Andorra la Vella Contemporary RESTAURANT SUMMARY In the heart of Andorra la Vella, Celler d'en Toni is a bastion of Pyrenean refinement where tradition meets quiet innovation. This Andorran institution elevates mountain gastronomy with a cellar-driven sensibility and an unwavering devotion to pristine product—think locally raised meats and fish sourced straight from the auction. For travelers seeking Celler d'en Toni + Andorra la Vella in one unforgettable experience, this is fine dining with soul: discreetly luxurious, resolutely seasonal, and deeply rooted in place. The Story & Heritage Founded as a family-run house with a deep love of Andorran hospitality, Celler d'en Toni has evolved over decades into a benchmark for Andorra la Vella fine dining while preserving its original spirit. The culinary philosophy marries respect for heritage recipes with contemporary technique—enhancing, never overshadowing, peak-season ingredients. Under its current leadership, the kitchen honors the Pyrenees through meticulous sourcing and classic craft, complemented by a cellar-first viewpoint shaped by generations of wine service. Accolades from international guides, including Michelin recognition, underscore its consistency, authenticity, and enduring allure in a capital known for discretion and taste. The Cuisine & Menu Celler d'en Toni’s cuisine is product-led and elegant, celebrating the Pyrenean pantry and coastal markets. Expect an à la carte anchored by high-grade local meats—Andorran veal and lamb—alongside pristine fish arriving daily from the auction. Signature plates might include Veal Tenderloin with Truffled Jus and Mountain Herbs, Wild Mushrooms à la Brasa with Egg Yolk and Aged Comté, and Line-Caught Hake with Clams, Fennel, and Albariño Emulsion. Seasonal game and garden vegetables rotate throughout the year. A concise tasting menu is occasionally offered alongside the refined prix fixe, with thoughtful accommodations for pescatarian and gluten-free diners upon request. Price positioning is firmly fine dining, with a focus on craftsmanship and provenance over ostentation. Experience & Atmosphere An intimate, wine-led setting defines the room: stone and wood textures, linen-dressed tables, and soft lighting evoke a timeless cellar ambiance with contemporary polish. Service is warm, precise, and fluent, guided by a seasoned sommelier who curates an impressive cellar spanning classic Rioja and Ribera del Duero to Burgundy and small-grower Champagne. Wine pairings are tailored, with rare bottles available for connoisseurs. Private dining can be arranged for discreet celebrations, and select dishes enjoy tableside finishing to heighten aroma and theater. Smart-elegant dress is recommended. Reservations are essential—especially weekends and holidays—reflecting limited seating and strong local demand. Closing & Call-to-Action Choose Celler d'en Toni for Andorra la Vella’s best fine dining when you want ingredient purity, polished service, and a storied cellar in perfect balance. Reserve two to three weeks ahead, longer during ski season and summer, and ask about the sommelier’s curated pairings or any seasonal tasting menu. For travelers chasing Michelin star restaurants in Andorra la Vella, this address delivers the capital’s most grounded expression of luxury: quiet, confident, and unmistakably Andorran. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate (2026) Michelin Plate CONTACT Celler d’en Toni, 4 Carrer Verge del Pilar, AD500 Andorra la Vella, Andorra +376 862 750 http://www.cellerdentoni.rest/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Riverfront Marmurio do Río offers a seasonal tasting menu of seafood and foraged botanicals, sommelier‑paired wines, and an intimate, low‑lit atmosphere. < Back Marmurio do Río Allariz Contemporary RESTAURANT SUMMARY Marmurio do Río unfolds along the water’s edge, where the river’s slow, tidal breath becomes the restaurant’s quiet metronome. Sunlight glances off veined marble—an homage to the name—casting a silvery sheen that shifts with the hour. Inside, the atmosphere is hushed and tactile: linen as crisp as a new page, stone cool beneath the fingertips, candles flickering like distant beacons along a darkened shore. It is a room designed not to impress loudly, but to clear space for attention. The tasting menu draws its spine from the river’s brackish ecotone and the Atlantic’s brisk larder. Shucked-to-order shellfish taste of clean tide and winter wind; line-caught fish arrive lacquered in aromatic broths infused with wild fennel, sea purslane, and citrus peel. A signature dish—barely warmed blue lobster with smoked butter and green almond—captures the house style: restraint, clarity, and quiet drama. Vegetal courses are no afterthought; charred leeks with hazelnut praline and preserved lemon are as memorable as any caviar service, which here is paired with buckwheat blinis perfumed by brown butter and river herbs. The cellar favors mineral-driven whites and elegant, time-softened reds, a collection curated to echo the menu’s saline precision. Rare magnums sit alongside small-producer treasures; pairings are calibrated to the gram, so that a whisper of Savagnin or an old Rioja seems to lift the plate from within. Cocktails mirror the setting—luminous and finely drawn—playing with brine, citrus oils, and botanical tinctures to deliver a clean, enduring finish. Exclusivity here is felt, not flaunted. Seating is limited; the chef’s counter offers a front-row view to quiet choreography, the measured clink of copper, the faint curl of steam. Service is an exercise in timing and tone, anticipatory without intrusion. Guests move through the evening as if carried by the current outside, each course arriving with an easy inevitability. By meal’s end, a final course—often a cool drift of buttermilk, river honey, and green fig—lands like a soft punctuation mark. You step back into the night with the river beside you, senses sharpened and unburdened. Marmurio do Río is not simply a destination; it is a distilled geography, a conversation between marble and water, between craft and calm, designed for travelers who seek the rare pleasure of refinement that whispers. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate (2026) Michelin Plate CONTACT Marmurio do Río, Allariz, GA, Spain +34 988 89 12 04 https://marmuriodorio.es/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS