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< Back Pizaro’s Pizza Houston Pizzeria RESTAURANT SUMMARY Pizaro’s Pizza distills the soul of Naples into an experience designed for the modern epicure—elegant in restraint, rich in technique, and sincere in hospitality. From the moment you step inside, the warmth of a wood-fired oven sets the tone: a glow of flame, the faint perfume of smoldering wood, and an atmosphere that hums with quiet confidence. Here, simplicity is a luxury in itself, and every detail feels deliberately, beautifully considered. The foundation is artisanal craft. Caputo 00 flour becomes an airy, tensile dough after a patient fermentation, ready to be hand-stretched by seasoned pizzaioli who move with graceful economy. San Marzano tomatoes lend a bright, sun-kissed acidity; buffalo mozzarella arrives cool and creamy; and finishing oils and sea salts are chosen with the same care one reserves for fine wine. In the oven, heat rises in a rush, caramelizing the edges to a leopard-spotted char and leaving the center tender and sumptuous—an interplay of textures that speaks to true mastery. Pizaro’s excels in curation as much as technique. Classic Margheritas share space with thoughtfully composed seasonal combinations—verdant greens, delicate mushrooms, and heritage meats that feel indulgent without excess. Each pie invites pairing: a crisp Italian lager to underscore freshness, a mineral-driven white to cut through richness, or a light-bodied red that echoes the oven’s subtle smokiness. The ambiance strikes a rare balance—unfussy yet unmistakably elevated. Natural materials, warm lighting, and the rhythmic cadence of the kitchen create a setting that suits both an indulgent weeknight and an intimate supper. At Pizaro’s, exclusivity is measured not by velvet ropes, but by standards: exacting ingredients, refined technique, and an unwavering devotion to flavor. It’s pizza, recast as a luxury worth lingering over. REQUEST BOOKING CHEF Nicole Bean & Brad Bean ACCOLADES (2024) Opinionated About Dining Cheap Eats in North America Ranked #567 CONTACT 11177 Katy Fwy ste.e, Houston, TX 77079 +1 713-485-0530 http://www.pizarospizza.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Ristorante HONDA Tokyo: Michelin-starred Italian fine dining with Japanese seasonal ingredients. Chef Honda's intimate 20-seat restaurant in Minato-ku. Reserve now. < Back Ristorante HONDA Tokyo Italian RESTAURANT SUMMARY Where Italian culinary mastery meets Japanese seasonal artistry, Ristorante HONDA Tokyo stands as one of the capital's most distinguished fine dining destinations, transforming traditional Italian cuisine through the lens of Japan's pristine ingredients and time-honored seasonality. Founded in 2004 by Chef Naoyuki Honda, this intimate Michelin-starred restaurant emerged from a remarkable culinary journey that began in the mikan groves of Odawara and led through the elite kitchens of France and Italy. Honda's formative training under Ezio Santin at the three-Michelin-starred Antica Osteria Del Ponte in Milan shaped his philosophy of honoring both Italian technique and Japanese terroir. For over a decade, this dedication has earned consistent Michelin recognition, cementing Ristorante HONDA's position among Tokyo's finest Italian establishments. The cuisine at Ristorante HONDA represents a masterful dialogue between two culinary cultures, where seasonal Japanese ingredients are transformed through classical Italian techniques. The signature Sea Urchin Tagliolini exemplifies this philosophy, eschewing cream in favor of generous portions of uni to create an intensely satisfying, purely flavored dish. The tasting menu showcases Honda's commitment to ingredient integrity through creations like wakame seaweed tagliatelle, perfectly sautéed Hokkaido scallops, and exceptional Miyazaki beef. Adventurous offerings such as shirako demonstrate the chef's willingness to explore Japan's diverse culinary landscape, while dishes like Hokkaido snow crab with asparagus mousse reveal the delicate balance that defines Honda's approach. Nestled in Minato-ku with convenient access from Gaienmae Station, the restaurant's sophisticated yet understated interior accommodates just twenty guests, creating an atmosphere of intimate refinement perfect for special occasions and business entertainment. The calm, focused environment allows Honda's meticulous presentations to take center stage, often leaving diners speechless with their elegant precision. Service strikes an ideal balance between attentive professionalism and relaxed hospitality, with staff expertly guiding guests through each course. The thoughtfully curated wine program features an excellent by-the-glass selection designed to complement the multi-course experience, while unique offerings like RococoTokyo luxury beer add distinctive local character to the beverage selection. For discerning diners seeking Tokyo's most authentic Italian-Japanese fusion experience, Ristorante HONDA offers an unparalleled culinary journey that honors both traditions while creating something entirely new. Reservations are essential for this intimate space, where Chef Honda's decade-plus commitment to seasonal excellence continues to define the pinnacle of cross-cultural fine dining in Tokyo. REQUEST BOOKING CHEF Tetsuya Honda ACCOLADES (2024) Michelin Plate (2024) Opinionated About Dining Top Restaurants in Japan Ranked #418 (2025) Michelin Plate (2025) Opinionated About Dining Top Restaurants in Japan Ranked #457 (2026) Michelin Plate CONTACT 2-12-35 Kitaaoyama, Minato-ku, Tokyo, 107-0061, Japan +81 3-5414-3723 https://www.ristorantehonda.jp/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Apollo + Davos Platz: Experience modern fine dining with space‑inspired tasting menus by Chef Thomas Huber. Reserve now for elegant service, wine pairings, and alpine flair. < Back Apollo Davos Platz Modern Cuisine RESTAURANT SUMMARY Apollo is where the poetry of discovery finds its culinary counterpart. Named for the epochal space program, the restaurant channels that spirit of precision and wonder into a dining experience that feels both intimate and expansive. Step into an elegant, charcoal-hued room where original NASA mission photographs glow against the walls, their captions inviting you to drift into the sublime. A compact open “satellite kitchen” anchors the space—close enough to sense the choreography, far enough to preserve a sense of intrigue. Chef Thomas Huber and sous-chef Sergiu Midori compose two tasting menus, including a dedicated vegetarian voyage, that orbit modern Mediterranean flavors while drawing in atmospheric influences from farther afield. The plates are meticulous yet soulful: pike-perch bathed in a saline mussel broth is brightened by the quiet electricity of fermented fennel and a lift of sherry; Davos Wagyu unfurls with velvet richness alongside pointed pepper, tender green beans, and sweetly caramelized Roscoff onions. Each course speaks in refined tones, balancing texture, temperature, and aroma with a calm, unshowy confidence. The service follows suit—gracious, fluent, and expertly paced—allowing the experience to unfold with the inevitability of a well-plotted mission. Wines are curated with a cartographer’s care, mapping Old World classics and Alpine discoveries to the arc of the menu. The result is a tasting that feels deeply considered yet refreshingly modern, revealing new dimensions in familiar ingredients without ostentation. Housed within Hotel Grischa, Apollo offers the rare luxury of seamless indulgence: an evening of culinary escapism followed by the softness of a world-class Alpine stay. For the sophisticated traveler, it is a sanctuary of quiet spectacle—an elegant salon where curiosity is rewarded, flavors are illuminated, and every detail is calibrated to lift you, gently and assuredly, into orbit. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate CONTACT Grischa – DAS Hotel Davos, Talstrasse 3, 7270 Davos Platz, Switzerland +41 81 414 97 96 https://hotelgrischa.ch/restaurants/apollo/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Manoir de Lébioles near Spa: a hidden Ardennes château serving seasonal, terroir-driven fine dining in salons with warm service and an acclaimed wine cellar. < Back Manoir de Lébioles Spa Creative RESTAURANT SUMMARY Approached through winding forest roads and enveloped by quiet, moss-green hills, Manoir de Lébioles feels like a private invitation rather than a reservation. The château’s warm stone, copper roofs, and manicured grounds set a tone of understated nobility, while the dining rooms—panelled, intimate, softly luminescent—frame each course as an occasion. It is a place where the world slows, conversation softens, and the glow of candlelight reveals the finer shades of taste. The kitchen pays homage to Ardennes terroir with a contemporary clarity that privileges flavor over flourish. Expect dishes that translate the forest, fields, and rivers into refined narratives: pristine river fish with herb-laced court-bouillon; game coaxed to tenderness with berries and juniper; garden vegetables presented at their precise point of sweetness and snap. Sauces are silken and balanced, textures layered with intent, and plating whispers of the landscape without imitation. Each element serves the whole, resulting in cuisine that is confident, quietly expressive, and memorably poised. Service follows suit—present when needed, invisible when not. The team moves with the grace of long practice, anticipating preferences and guiding without insistence. The wine program is as cultivated as the setting, interweaving heralded Bordeaux and Burgundy with alpine whites, Champagne of exquisite finesse, and thoughtful biodynamic producers. Pairings are designed to illuminate nuance: a saline mineral note to lift a delicate jus, a mature vintage to echo the woodland depth of a game reduction. As the evening deepens, the manor’s fireplaces murmur and the scent of polished wood and fresh herbs lingers in the air. Dessert arrives with a final flourish of precision—perhaps orchard fruit layered with almond and honey, or a dark chocolate composition that unfurls slowly, like a well-told story. By the time you step out into the night, the sky wide and quiet above the Ardennes, the memory that remains is one of coherence: a meal where architecture, service, and cuisine align, creating a private pocket of elegance. For the traveler who seeks more than spectacle—who values discretion, a sense of belonging, and culinary depth—Manoir de Lébioles offers an experience anchored in place and polished by time. It is luxury understood as refinement and calm; an invitation to savor not only the plate, but the hush, the light, and the lingering cadence of a beautifully orchestrated evening. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate CONTACT Domaine de Lébioles 1/5, 4900 Spa, Belgium +3287791900 https://www.manoirdelebioles.com Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Voro Canyamel, the Balearic Islands' only 2-Michelin-star restaurant. Chef Álvaro Salazar's free-spirit Mediterranean cuisine in luxury Cap Vermell setting. < Back Voro Canyamel Mallorcan, Modern Cuisine RESTAURANT SUMMARY Where Mediterranean tradition meets unbounded creativity, Voro Canyamel stands as the Balearic Islands' only two-Michelin-starred destination, transforming fine dining into an emotional odyssey through chef Álvaro Salazar's revolutionary "free-spirit cuisine." Nestled within the luxury Cap Vermell Grand Hotel, this intimate 36-seat sanctuary takes its name from the Latin "to devour," perfectly capturing the restaurant's ambitious philosophy of consuming culinary boundaries. Since opening in 2019, Voro has become the crown jewel of Mallorca's gastronomic renaissance under the visionary leadership of chef Álvaro Salazar. The Andalusian-born culinary artist, who previously earned acclaim at the Michelin-starred Argos, brings his profound understanding of Mediterranean terroir to this sophisticated stage. His rapid ascent—earning the first Michelin star in 2020 and the coveted second in 2021—reflects an unwavering commitment to storytelling through cuisine, where each dish references his native Linares, the island's bounty, and the endless Mediterranean horizon. Voro's culinary philosophy centers on two extraordinary tasting menus: the signature "Voro" (15-18 courses) and the more extensive "Devoro" (20-22 courses), both priced at €165 and €195 respectively. These constantly evolving journeys follow the sun's daily path, structured as Dawn, Zenith, and Sunset, creating a narrative arc that celebrates Balearic seasonality and sustainable sourcing. Signature creations like the seafood salad finished with Palo Cortado sherry showcase Salazar's mastery of balancing Mediterranean authenticity with global influences. The kitchen's commitment to local producers and environmental consciousness elevates each course beyond mere sustenance into cultural expression, with accommodations readily available for dietary restrictions without compromising culinary integrity. The restaurant's sophisticated atmosphere perfectly complements its culinary ambitions, featuring soaring ceilings and elegant design that balances rustic Mallorcan architecture with contemporary luxury. The visible Josper grill adds theatrical aromatics to the dining room, while the adults-only policy ensures an undisturbed fine dining experience. Service operates at the highest level, with knowledgeable staff including expert sommeliers guiding guests through an impressive wine cellar featuring over 300 carefully curated selections from Spanish and international producers. The smart casual dress code (no shorts permitted) reinforces the restaurant's commitment to maintaining an atmosphere worthy of its two-star status. Reservations at Voro require advance planning through the restaurant's online booking system, with limited seatings available Tuesday through Saturday evenings. For discerning gourmands seeking the pinnacle of Balearic gastronomy, Voro represents more than dinner—it's an essential pilgrimage to witness Spanish culinary artistry at its most liberated and profound. REQUEST BOOKING CHEF Álvaro Salazar ACCOLADES (2024) Michelin 2 Stars (2024) Opinionated About Dining Top Restaurants in Europe Ranked #545 (2025) La Liste Top Restaurants: 80.5pts (2025) Michelin 2 Stars (2025) Opinionated About Dining Top Restaurants in Europe Ranked #524 (2026) La Liste Top Restaurants: 87pts (2026) Michelin 2 Stars CONTACT Urb. Atalaya de Canyamel, Vial A2, 12, Mallorca, 07589 Canyamel, Illes Balears, Spain +34 871 81 13 50 https://vororestaurant.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Gallagher's modernized steakhouse preserves old-New-York glamour with USDA Prime dry-aged steaks, a display kitchen, hamachi crudo and hickory-kissed classics. < Back Gallaghers New York City Steakhouse RESTAURANT SUMMARY Gallaghers is where New York’s timeless swagger meets contemporary polish, a storied steakhouse reborn—resplendent yet resolute in its identity. The multi-million-dollar renovation glows softly rather than glitters, preserving the character that made this address a magnet for discerning diners. Photographs of horses and jockeys nod to its proximity to the old Madison Square Garden, inviting you into a lineage of winners, wagers, and whispered toasts. It’s an atmosphere that feels both intimate and theatrical, where the city’s past hums in low tones beneath the dining room’s quiet confidence. The experience begins at the window-fronted meat locker, a cathedral of dry-aging where slabs of USDA Prime beef rest in promise. Inside, the gleam of the glass-walled display kitchen adds a modern frisson—chefs, poised and deliberate, compose plates with the precision of jewelers. There’s a gentle smoke in the air from hickory-fired grills, balanced by lively citrus and heat from contemporary fare like hamachi crudo finished with yuzu-jalapeño. Each element is thoughtfully tuned, the old and new in elegant conversation. At the table, the craft reveals itself in textures and temperature: a rib steak—Gallaghers’ bone-in ribeye—arrives with a glistening char that yields to richly marbled tenderness. A warm, savory house sauce adds a luxurious hush, amplifying the meat’s depth without overshadowing it. Portions are generous, but the sensibility is refined; the cadence of service is unhurried, attentive, and assured. This is a steakhouse that understands seduction is in the details—the gleam of cutlery, the whisper of leather banquettes, the cadence of a room that breathes. Each bite is a reminder that luxury is not loud; it’s precise, sensory, and anchored in provenance. For those who prize tradition elevated by modern technique, Gallaghers offers a singular New York ritual: a dining experience that feels both earned and effortlessly glamorous. Whether for a discreet business dinner or a celebratory evening, Gallaghers delivers resonance beyond the plate. Here, heritage is not nostalgia—it’s a promise, honored nightly in the glow of the grill and the grace of service. In a city of endless openings, this icon remains a benchmark of taste, restraint, and enduring allure. REQUEST BOOKING CHEF Alan Ashkinaze ACCOLADES (2024) Michelin Plate (2025) Michelin Plate (2025) OpenTable Top 100 Restaurants (2025) World's Best Steaks 101 Best Steak Restaurants #73 (2025) World's Best Steaks 50 Best Steakhouses in North America #17 CONTACT Gallaghers Steakhouse, 228 West 52nd Street, New York, NY 10019, United States of America +1 212-586-5000 https://www.gallaghersnysteakhouse.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Benedicts, Norwich — Michelin-starred tasting menus of seasonal Norfolk produce, foraged items, seafood and game in a softly lit, intimate setting. < Back Benedicts Norwich Modern Cuisine RESTAURANT SUMMARY Benedicts is where Norwich’s storied charm finds its most elegant expression on the plate. Helmed by Chef Richard Bainbridge, the restaurant distills the essence of British cuisine into a modern, Michelin-starred narrative—seasonal, sincere, and quietly dazzling. The space itself sets the tone: a discreet townhouse glow, linen-crisp tables, and artful touches that signal luxury without spectacle. It’s the kind of room where conversation softens and anticipation heightens as the first glass is poured. The culinary journey is both rooted and refined. Menus evolve with the Norfolk landscape—briny East Coast oysters, sweet Cromer crab, tender Walsingham beef, and hedge-row berries that taste of cool coastal air. Techniques are precise yet unshowy: silken emulsions, immaculate roasts, broths that bloom with layered depth. Dishes arrive with a sense of narrative—perhaps a nostalgic nod to a Sunday roast distilled into a single, perfect mouthful—balancing comfort with clarity and a signature flicker of wit. Service at Benedicts is the grace note that elevates the experience from polished to personal. The team reads the room with effortless intuition, guiding guests through tasting menus and pairings that feel tailored rather than templated. The cellar favors character and terroir, with thoughtful Old World classics and bright, mineral-driven surprises that underscore the kitchen’s cadence. A chef’s table experience offers an intimate vantage point for those who relish proximity to craft. What lingers is the hush of well-rehearsed excellence: the fragrance of warm sourdough as butter yields, the gleam of a lacquered sauce catching candlelight, the gentle rise of a soufflé as if holding its breath. Benedicts is not simply a meal; it is a considered celebration of place and memory, rendered with restraint, generosity, and impeccable taste—an essential address for travelers who collect moments as carefully as they do destinations. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate (2026) Michelin Plate CONTACT St Benedicts, Norwich, Norfolk, ENG, United Kingdom +44 1603 926080 https://restaurantbenedicts.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Gibsons Italia in Chicago: Rooftop river views, Modern Italian Steakhouse featuring Gibsons Prime Angus and seasonal seafood. Book now. Reserve rooftop tables. < Back Gibson’s Italia Chicago Italian Steakhouse RESTAURANT SUMMARY Gibsons Italia opens with a confident view of downtown Chicago and a clear culinary purpose: to deliver Modern Italian Steakhouse dining with riverfront appeal. From the first step inside Gibsons Italia you notice the attention to detail—polished service, warm lighting and a menu that centers on Gibsons Prime Angus Beef alongside seasonal seafood. The location on North Canal Street places the restaurant within walking distance of major transit hubs, and the rooftop deck gives diners a direct sightline to the Chicago River, ideal for late-afternoon drinks or sunset dinners. This is fine dining in a comfortable format, where classic steakhouse techniques meet Italian flavors and hearty portions that satisfy both business guests and families. The culinary team at Gibsons Italia has shaped a clear philosophy focused on ingredient quality and straightforward execution. While a single executive chef name was not available, the kitchen’s emphasis is obvious in each plate: premium aged beef, fresh whole fish, housemade sauces and time-tested Italian preparations. The restaurant is part of the Gibsons Restaurant Group, a name associated with high standards in steakhouse gastronomy across Chicago. Although no formal awards were listed in the provided materials, guest reviews repeatedly mention excellent food and attentive service, confirming the restaurant’s reputation among locals and visitors. The team blends classic steakhouse service cues—tableside finishing, curated wine pairings, and a confident bar program—with Italian touches such as Veal Milanese and Chicken Parmigiana, making Gibsons Italia special within Chicago’s competitive dining scene. The culinary journey at Gibsons Italia moves from robust steaks to lighter coastal plates. Signature preparations include Gibsons Prime Angus steaks seared to order, finished with a choice of Béarnaise or Foie Gras red wine sauce for layered umami. Chicken Parmigiana arrives with a crisp crust, tangy tomato sauce and melted mozzarella that creates a comforting contrast to the restaurant’s sharper steak flavors. Veal Milanese is pounded thin, pan-fried and dressed with lemon and parsley to cut through richness. Seafood options rotate seasonally, often highlighting whole fish or simply grilled fillets accented with olive oil, herbs and a citrus squeeze. Sides like Double Baked Potato with ricotta and Crispy Brussels Sprouts add texture and weight, while classic cocktails and an extensive wine list offer pairings that range from bold Napa Cabernets to Italian Barolos. The kitchen focuses on precise cooking techniques—high-heat searing, careful reductions and proper resting—so each dish arrives balanced and flavorful. Interior design at Gibsons Italia favors comfortable luxury. The tri-level layout includes intimate booths, open tables and a rooftop deck with river views. On cooler nights fireplaces and warm finishes create a relaxed, inviting atmosphere; on sunny days the rooftop provides an energetic outdoor dining option, weather permitting. Service follows a classic steakhouse model: professional, attentive and trained to recommend cuts, pairings and portion sizes for groups or solo diners. The bar program offers classic and signature cocktails prepared by experienced bartenders, and the wine program supports both by-the-glass choices and bottle service for special occasions. For the best experience, visit Gibsons Italia for dinner service during weekdays when the dining room is lively but reservations are easier to secure. Weekends fill faster, especially for rooftop tables, so reserve online in advance through the official reservations page. Dress tends toward smart casual for daytime and business casual to tailored attire for evening dining. If you have dietary needs, mention them when booking and the culinary team will suggest appropriate dishes or modifications. Gibsons Italia delivers a confident Modern Italian Steakhouse experience in Chicago, with solid steak programing, fresh seafood options and an elevated yet accessible dining room. Whether you’re planning a business dinner, a family celebration or a riverfront meal with friends, secure your reservation through the official site and request rooftop seating if available. Expect generous portions, dependable service and a menu designed to satisfy cravings for both classic Italian-American dishes and refined steakhouse fare. REQUEST BOOKING CHEF Various ACCOLADES (2024) Opinionated About Dining Casual in North America Ranked #506 (2025) OpenTable Top 100 Restaurants (2025) World's Best Steaks 50 Best Steakhouses in North America #42 CONTACT 233 N Canal St, Chicago, Illinois, United States 312-414-1100 www.gibsonsitalia.com Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Palio: modern Tuscan dining by two brothers—short à la carte plus signature "Palio" tasting, house-baked breads and a curated take-home wine list. < Back Palio Ocaña Traditional Cuisine RESTAURANT SUMMARY Palio welcomes discerning travelers with a gracious sense of arrival: spacious, softly lit rooms dressed in modern lines and understated textures, where conversation flows and service glides quietly in the background. At the helm, two brothers unite vision and craft, translating a shared devotion to hospitality into a dining experience that feels both personal and impeccably composed. The atmosphere is sophisticated yet warm, the kind of room where time seems to expand and each course lands with considered intention. The culinary philosophy is guided by tradition—then polished, edited, and presented with contemporary finesse. A concise à la carte invites you to linger over culinary signatures, while the popular “Palio” menu offers a curated progression through Tuscan flavors, reinterpreted with lightness and precision. Sauces whisper rather than shout; textures are thoughtfully layered; seasonal produce is given the spotlight it deserves. The result is cuisine that is recognizably rooted yet distinctly current, leaving a lasting impression through clarity and balance. A gesture of heritage sets the tone early: house-baked bread, an homage to the brothers’ baker grandfather. Fragrant, warm, and deeply satisfying, it anchors the meal with a sense of lineage and care. Each bite evokes the rhythms of a working oven and the quiet pride of a family craft—subtle details that transform a beautiful dinner into something deeply felt. The wine program mirrors this precision, presenting an astute selection that speaks fluent Italian terroir while embracing thoughtful international pairings. Knowledgeable guidance ensures effortless matchmaking between glass and plate, whether you favor elegant Sangiovese, mineral-driven whites, or a contemplative aged bottling. For an elegant finale, guests are invited to purchase bottles to take home, extending the experience beyond the evening and into the days that follow. In every detail—composed plates, measured pacing, confident yet unobtrusive service—Palio offers a discreet luxury that resonates with the well-traveled. It is a place to savor the grace of Tuscan tradition, distilled and refined, and to discover how a family’s singular devotion can elevate a meal into a memorable, quietly luminous occasion. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate CONTACT El Palio, Calle Mayor, 12, 45300 Ocaña, Spain +34 925 13 00 45 https://paliorestaurante.es/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

SHOKUNIN in Calgary: izakaya-style yakitori and Modern Japanese cuisine with curated sake, robata grilling, and seasonal Canadian farm ingredients. Book now. < Back SHOKUNIN Calgary RESTAURANT SUMMARY SHOKUNIN opens with a clear promise: Modern Japanese yakitori and omakase in the heart of Calgary. Walk through the door and you meet a 50-seat room where the robata grill is the center of attention, and the kitchen's rhythm sets the pace. At SHOKUNIN guests arrive expecting grilled texture, pure seasonal flavors, and a tightly curated sake list. The Yakitori Omakase Experience appears prominently on the menu and on reservation pages, and it defines the evening's structure for diners who want a guided tasting of more than 25 cuts and preparations. Chef Darren MacLean launched SHOKUNIN in mid-decade and has steadily refined its vision since 2015–2016. MacLean trained his approach on izakaya techniques and adapted them to Calgary ingredients, often sourcing vegetables and herbs from his own garden and farm. That farm-to-grill connection shapes the restaurant’s philosophy: precise technique, seasonal sourcing, and an economy of elements that highlights each ingredient. Industry recognition followed, including eight consecutive appearances on Canada’s 50 Best Restaurants, and steady praise from local reviewers. These honors reflect consistent execution rather than trend-chasing; at SHOKUNIN the awards underscore a reliable tasting format and year-round relevance. The culinary journey at SHOKUNIN centers on the Yakitori Omakase Experience and the robata grill. Expect a sequence of skewers that range from classic chicken thigh and heart to more unusual cuts and imaginative sauces, all cooked over binchotan-style heat for clean char and rendered fat. Small izakaya plates rotate with the seasons: think cured local fish dressed with citrus and shiso, grilled root vegetables glazed with miso, and a liver or cartilage skewer finished with a bright vinegar relish. Texture matters here: crisp skin, yielding meat, and sticky-sweet tare are balanced with pickles and fresh herbs. Beverage pairings lean heavily on an exceptional sake list and inventive cocktails designed to cut through smoke and fat. The kitchen also offers unique items such as the Okami Kasu beer, brewed with sake kasu for savory depth, which complements grilled courses and stands as a house specialty. Service at SHOKUNIN is knowledgeable and kinetic. Staff explain each course and suggest sake pairings without overwhelming the pace. The chef’s bar provides front-row seats at the robata, where diners can watch skewers turned and seasoned in rhythm. Music choices — often late-night hip-hop — keep energy elevated during later seatings. The dining room itself is compact and focused: a single communal warmth from the grill, close table spacing for intimate tasting, and minimal décor that directs attention to food craftsmanship. Lighting is functional and flattering, designed to showcase plates and the working kitchen rather than ornate finishes. For practical planning, reservations are essential and typically made through OpenTable; the Yakitori Omakase Experience is prepaid at approximately CA$95 per person. Best times to visit are earlier dinners for a quieter pace or peak weekend reservations for full service and late-night energy. Dress code is smart casual — guests wear comfortable, presentable attire. If you want the closest view of technique, request chef’s bar seating when booking; for larger groups, confirm availability in advance as the room seats about 50 people. SHOKUNIN in Calgary rewards diners who plan ahead and who value focused, seasonal grilling with thoughtful sake matches. Whether you crave a precise yakitori progression, a curated sake flight, or a late-night cocktail beside the robata, SHOKUNIN delivers. Book a tasting, request the chef’s bar, and experience Darren MacLean’s take on izakaya-style Modern Japanese cuisine in Calgary. REQUEST BOOKING CHEF ACCOLADES (2025) Canada's 100 Best Restaurants #74 CONTACT 2016 4th St. S.W., Calgary, Alta. https://shokuninyyc.ca/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

< Back Epona Baix Traditional Cuisine RESTAURANT SUMMARY Epona welcomes you with the ease of a private salon—sun-washed woods, linen-soft tones, and the gentle glow of hand-blown glass. There is an immediate sense of composure, like stepping into a well-kept confidence. Here, equestrian poise informs the aesthetic: supple leather accents, bridle-like brasswork, and sculptural lines that suggest movement held perfectly at the bit. The culinary narrative is written in clean, deliberate strokes. Dishes arrive with quiet artistry—petal-thin crudo shimmering with citrus oils, a silken consommé poured tableside, a lacquered main glistening beneath a veil of aromatic herbs. Epona’s kitchen favors seasonality and restraint, allowing each ingredient to speak in its clearest voice while weaving in nuanced textures: crackling to tender, chilled to warm, satin to crisp. The cellar is a study in terroir and time. Classic regions share space with articulate upstarts, and the sommelier’s pairings move with the precision of dressage—fluid, balanced, and thrilling in their control. A mineral-laced white lifts the sea’s sweetness; a velvet-spined red carries truffle and smoke with measured grace. Non-alcoholic pairings are treated with the same gravity, layering botanicals, ferment, and fruit in quietly revelatory ways. Service is intuitive and nearly invisible, the choreography designed around your rhythm. Courses rise and fall with unhurried cadence, each plate offering a discreet reveal of scent, texture, and temperature. Conversation floats; time slows. By evening’s end, Epona feels indelibly personal—an elegant journey that lingers like a well-bred thoroughbred at canter: powerful, effortless, impossibly smooth. For those who seek dining unburdened by spectacle yet rich in soul, Epona is a rarefied refuge. It rewards attention with clarity, generosity with depth, and curiosity with quiet wonder—an invitation to taste luxury not as excess, but as perfect equilibrium. REQUEST BOOKING CHEF Enrico Schulz ACCOLADES (2024) Michelin Plate (2025) Michelin Bib Gourmand CONTACT Epona, Baix, ARA, France +33 7 86 53 07 51 http://restaurant-epona.fr/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Eth Bistro Gastro Espai in Andorra serves modern Catalan cuisine—rice specialties and tasting menus featuring certified Palamós prawns plus seasonal specials. < Back Eth Bistro Gastro Espai Vielha Contemporary RESTAURANT SUMMARY Eth Bistro Gastro Espai balances intimacy with audacity, a jewel-box dining room where modern alpine design—stags’ heads rendered in unexpected materials—sets the stage for a culinary narrative rooted in the Pyrenees and refined through contemporary Catalan technique. The atmosphere is low-lit, convivial, and undeniably polished: the sort of room where murmured conversations meet the soft clink of stemware, and where anticipation builds with every plated detail. The kitchen’s ethos comes alive in a focused à la carte selection and an array of tasting menus that invite exploration. The Bistronómico, offered in short and long formats, traces a deft arc from pristine seafood to mountain-forward meats, each course engineered for clarity and balance. Signature rice preparations reveal a painter’s control—grains pearled and perfumed, broths deep and resonant—while elegant shareable dishes encourage a leisurely, convivial rhythm. A pinnacle of the experience is the Palamós Prawn Tasting menu, distinguished by a certificate of guarantee that underscores both provenance and respect. Here, the prawn’s sweet, iodine-rich flesh is showcased through textures and temperatures that amplify its natural nobility: warm, silken, and subtly smoky; bright, saline, and exquisitely tender. It’s a study in restraint and reverence, the kind of sequence that lingers long after the final sip. Seasonality is treated as a celebration rather than a constraint. Autumn ushers in an earthy, aromatic mushroom menu, where forest perfumes lift from the plate and meet generous, buttery sauces and precise jus. In colder months, the Swiss cheese fondue for two feels both nostalgic and indulgent, a ritual of molten silk and mountain comfort elevated by impeccable sourcing and thoughtful garnishes. Every course is paired with a wine list that ranges from classical European terroirs to small, characterful producers—curated to converse with the cuisine rather than overwhelm it. For the traveler who values discretion and depth, Eth Bistro Gastro Espai offers a nuanced escape: modern gastronomy shaped by altitude and heritage, delivered with grace. It’s a quietly exceptional address—one that rewards curiosity, invites sharing, and leaves a lingering taste of the mountains’ refined soul. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate (2026) Michelin Plate CONTACT Eth Bistro Gastro Espai, Vielha e Mijaran, Catalonia, Spain +34 628 80 37 47 http://www.bistrovielha.es/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

De Mijlpaal Tongeren: Michelin-starred fine dining where Chef Jan Menten creates Mediterranean-inspired masterpieces. Reserve Belgium's premier culinary milestone. < Back De Mijlpaal Tongeren French, Creative RESTAURANT SUMMARY Where Belgium's oldest town meets culinary innovation, De Mijlpaal Tongeren transforms premium ingredients into artful masterpieces through Chef Jan Menten's surgically precise technique. This Michelin-starred destination on charming Sint-Truiderstraat proves that true milestones—mijlpaal in Dutch—are worth the journey. Chef Jan Menten's distinguished pedigree reads like a who's who of European gastronomy, having trained under legends Roger Souvereyns at Scholteshof, Pierre Wynants at Comme chez Soi, and Bernard Loiseau at La Côte d'Or. This classical foundation, combined with his designation as Honorary Ambassador of Flemish Culinary Heritage, creates the perfect foundation for his creative vision. Alongside hostess An Penxten, Menten has crafted De Mijlpaal into a Michelin one-star institution that earned its place in the 2025 Guide Belgium through unwavering dedication to culinary excellence. Menten's cuisine celebrates premium ingredients through consummate traditional technique enhanced with Mediterranean inspiration and international aromatics. His signature monkfish preparation exemplifies this philosophy—cooked in beurre noisette, elevated with chorizo depth, subtly spiced curry cream, and playful pani puri filled with sweet peppers. The menu showcases langoustines and Anjou pigeon alongside refined preparations like sole meunière, turbot with hollandaise, and Holstein beef crowned with duck foie gras. The four-course Mijlpaal menu and specialized Lobster menu demonstrate the kitchen's range, while wine pairings and innovative non-alcoholic accompaniments complement each dish's complexity. The restaurant's interior surprises guests with elegant modernity rich in cozy designer details, creating an intimate atmosphere that balances contemporary sophistication with warmth. An Penxten's gracious hospitality sets the tone for an evening where meticulous attention extends from seating to final presentation. The carefully curated wine program features selections that enhance rather than compete with Menten's precise flavors, while the professional yet approachable service allows guests to fully immerse themselves in the culinary journey. De Mijlpaal represents more than fine dining in Tongeren—it's a destination where discerning food connoisseurs discover why this restaurant truly lives up to its milestone namesake. Reservations are essential for this intimate space where every detail reflects the chef's commitment to excellence. Whether celebrating a special occasion or seeking Belgium's finest gastronomy, De Mijlpaal delivers an unforgettable experience that justifies its reputation as Tongeren's premier culinary landmark. REQUEST BOOKING CHEF Jan Menten ACCOLADES (2024) Michelin 1 Star (2024) Opinionated About Dining Classical in Europe Ranked #216 (2025) Michelin 1 Star (2025) Opinionated About Dining Classical in Europe Ranked #353 CONTACT Sint-Truiderstraat 25, 3700 Tongeren-Borgloon, Belgium +32 12 26 42 77 http://www.demijlpaal.org/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Minerva offers refined, theatrical dining behind an industrial façade—turbot on the bone, tableside Barbary duck, polished service and provenance-driven craft. < Back Minerva Antwerp Classic Cuisine RESTAURANT SUMMARY Minerva stands on storied ground, where Belgium’s legendary luxury automobiles were once meticulously tended. Today, the building’s industrial skeleton is discreetly refined, revealing a warm, stylish dining room that glows with quiet confidence. It’s a setting that understands contrast: steel softened by linen, heritage tempered by modern lines, and the hum of a well-drilled team that moves with the ease of a seasoned orchestra. The kitchen speaks the language of classic gastronomy fluently, delivering beloved dishes with a clarity that feels both nostalgic and thrillingly alive. Turbot arrives cooked on the bone, its flesh pearlescent and just set, napped in a feather-light mustard froth that lifts rather than masks. Sauces are lucid, stocks profound, and every garnish feels essential—never ornamental. There’s an elegance to the restraint, a sense that each element has earned its place on the plate. At Minerva, service is theater of the most civilized sort. The carving trolley glides to your table; knives flash; aromas rise. Barbary duck is sliced with reverence, then anointed with a sauce coaxed from blood and bone marrow using a gleaming press—a ritual that’s both heroic and supremely refined. This interplay of technique and ceremony invites guests to linger, to watch, to savor the continuum between kitchen and table. Wine pairings reflect the menu’s pedigree, weaving grand maisons with thoughtful discoveries. The room hums with convivial sophistication—soft lighting, impeccable pacing, a hush that never feels stern. Above all, Minerva embodies an ethos: quality as a way of life. For the discerning traveler seeking culinary heritage executed with contemporary polish, this is a destination where craft is not displayed, but quietly lived, course by exquisite course. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate CONTACT Minerva, Wandelterras Zuid, 2000 Antwerp, Belgium +32 3 216 00 55 https://www.restaurantminerva.be/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Since 1982, Cha Ae Jeon Halmae Kalguksu serves hand-cut noodle soups with feather-light broth and a spicy onion crescendo—classic Halmae, soybean and bibim varieties. < Back Cha Ae Jeon Halmae Kalguksu Busan Kalguksu RESTAURANT SUMMARY For those who prize provenance over pomp, Cha Ae Jeon Halmae Kalguksu is a quiet pilgrimage. Since 1982, this beloved Seoul address has perfected a singular expression of kalguksu—hand-cut noodles in a whisper-light broth—served with the confident grace of a house that knows restraint is the ultimate luxury. What arrives at the table is not ostentation, but precision: a bowl that reveals its character slowly, like a well-made silk that only gleams when the light looks for it. Begin as the regulars do—without embellishment. The broth is clean and mild, a clear canvas that allows the tender, hand-hewn noodles to take center stage with their supple bite and faint wheat warmth. Then, in a subtle change of tempo, stir in the restaurant’s signature garnish: a spicy, onion-laced relish that trades shock for nuance, building in measured intensity and layering the broth with aromatic depth. It’s a choreography of flavor—measured, intentional, deeply comforting. The menu reads like a seasonal lexicon of texture and temperature. The namesake Halmae Kalguksu offers classic poise, while the bibim kalguksu delivers a cool, spicy tangle of noodles that hums with energy. In summer, the stone-ground soybean soup arrives as an elegant reprieve—velvety, nutty, and serenely chilled—proof that simplicity, when executed with devotion, is its own form of indulgence. Portions are thoughtfully tailored, inviting you to calibrate appetite to mood. There is a certain exclusivity in its humility: no theatrics, no heavy-handed flourish, only an experience honed by decades of fidelity to craft. In a city of dazzling choices, Cha Ae Jeon Halmae Kalguksu offers something rarer—culinary quietude with depth, a sense of place captured in steam and grain. For the traveler seeking Seoul’s true accent, this is where it speaks in a whisper—and lingers long after the last spoonful. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate CONTACT 70 Gwajeong-ro 191 beonga-gil, Yeonje-gu, Busan, 47558, South Korea +82 51-751-9639 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS