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Experience Ursus Tignes, Chef Clément Bouvier's Michelin-starred forest-to-table restaurant featuring innovative Alpine cuisine in an enchanted woodland setting. Reserve now. < Back Ursus Tignes Creative RESTAURANT SUMMARY Where Michelin-starred precision meets Alpine wilderness, Ursus Tignes transforms fine dining into an enchanted forest journey through Chef Clément Bouvier's extraordinary mountain gastronomy. Named after the last brown bears of the Savoie region, this singular restaurant creates an immersive woodland sanctuary within one of Tignes' premier hotels, featuring 390 authentic fir tree trunks that separate intimate dining alcoves beneath a leafy canopy ceiling. Chef Clément Bouvier, former second to culinary legend Jean-François Piège, earned Ursus both a coveted Michelin star in 2019 and the prestigious Michelin Green Star in 2020 for exceptional sustainability practices. His pioneering "forest-to-table" philosophy celebrates the Savoy region's natural bounty through creative Alpine cuisine that honors both tradition and innovation. The Bouvier family's commitment to excellence extends beyond the kitchen, operating this high-altitude culinary sanctuary at 2,100 meters year-round. Bouvier's seasonal tasting menu showcases locally foraged ingredients including wild polypode mushrooms, mountain herbs, freshwater fish, and carefully sourced game. Signature presentations like Arctic char with wild mushrooms and alpine herbs arrive on plates adorned with stones, moss, and logs, creating theatrical dining moments that echo the surrounding forest. Each dish reflects the chef's relentless pursuit of the finest local ingredients, with flavors that shift dramatically with the seasons. The restaurant's 100% Alpine cheese trolley presents rare regional varieties rarely found beyond these mountains. The dining experience unfolds within an extraordinary interior where walnut wood tables nestle among real tree trunks, while undulating carpets mimic forest floors beneath the botanical ceiling canopy. This 45-seat sanctuary offers intimate "thickets" for private conversation, enhanced by subdued lighting that creates an otherworldly atmosphere. Service strikes the perfect balance between Michelin-level precision and mountain warmth, with knowledgeable staff sharing the stories behind each foraged ingredient and local producer. Ursus's wine program stands as one of the Alps' most impressive, featuring nearly 800 references that emphasize rare Alpine vintages and local terroir expressions. The carefully curated selection pairs seamlessly with Bouvier's mountain-inspired cuisine, while the legendary cheese service showcases exclusively Savoyarde varieties accompanied by perfectly matched regional wines. Reservations at this Michelin-starred forest sanctuary require advance planning, particularly during peak ski season when Tignes fine dining reaches its zenith. For discerning gourmands seeking the best restaurants Tignes offers, Ursus delivers an unparalleled combination of culinary artistry, environmental consciousness, and immersive design that transforms dinner into an unforgettable journey through the heart of the French Alps. REQUEST BOOKING CHEF Christopher Hache ACCOLADES (2025) Michelin 1 Star (2024) Michelin 1 Star (2025) Gault & Millau Remarkable Restaurant: 15.5pts CONTACT Le, 73320 Tignes, France +33 4 79 01 11 43 https://maison-bouvier.com/restaurant-ursus/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Lega' Nara's unique Italian-Japanese fusion cuisine. Discover hand-rolled pastas, innovative sushi, and cultural culinary artistry. Reserve now. < Back Lega' Nara Italian RESTAURANT SUMMARY Where Italian culinary mastery meets ancient Japanese tradition, Lega' Nara creates an unprecedented dialogue between two storied food cultures through chef-driven innovation that honors both heritage and place. This intimate fine dining destination transforms the concept of fusion cuisine into something far more profound—a genuine cultural conversation expressed through extraordinary dishes that could exist nowhere else on earth. The restaurant's very name reveals its philosophy: 'Lega'' means 'bind' or 'connect' in Italian, reflecting the chef's mission to weave together the distinct culinary traditions of Italy's Piemonte region with Nara's ancient food culture. Having honed his craft in Italy's prestigious Piemonte, the chef returned to Japan with a deep understanding of both traditions, creating a unique culinary voice that speaks fluent Italian while remaining distinctly Japanese. This isn't mere fusion—it's cultural translation, where each dish serves as a bridge between two worlds. The chef's devotion to building relationships with local food producers ensures that every ingredient tells a story of terroir, whether sourcing from Nara's historic landscapes or channeling memories of Piemonte's rolling hills. Lega's menu reads like poetry written in two languages simultaneously. Signature creations include sushi crafted with uncured Italian ham and wrapped in persimmon leaves—a dish that marries sashimi technique with prosciutto tradition. The playful venison senbei reimagines Nara's famous deer crackers as sophisticated cuisine, honoring the city's iconic deer while showcasing refined technique. During autumn and winter months, the chef's Italian training shines through hand-rolled pastas including delicate tajarin and pillowy agnolotti, each strand crafted with the precision learned in Piemonte's finest kitchens. The tasting menu structure allows for seasonal evolution, with dishes that change based on both Italian and Japanese seasonal rhythms, creating a unique calendar of flavors. The dining experience at Lega' unfolds in an intimate setting where every detail reinforces the restaurant's cultural bridge-building mission. The interior design subtly references both Italian warmth and Japanese minimalism, creating an atmosphere that feels simultaneously familiar and exotic. Service follows Japanese hospitality principles while incorporating Italian conviviality, resulting in an approach that's both precise and welcoming. The wine program features carefully selected Italian bottles alongside sake pairings, with the sommelier guiding guests through combinations that highlight each dish's dual heritage. Reservations require advance planning, as the restaurant's limited seating and unique concept have made it a destination for discerning diners seeking something truly unprecedented. Lega' represents more than exceptional dining—it's a cultural embassy where food becomes the universal language. For those seeking an experience that transcends traditional fine dining categories, advance reservations are essential to secure a seat at this remarkable table where Italy and Japan discover their unexpected harmonies. REQUEST BOOKING CHEF Ron Hsu and Aaron Phillips ACCOLADES (2025) Michelin 1 Star (2024) Michelin 1 Star CONTACT Japan, 〒639-2163 Nara, Katsuragi, Hachigawa, １３３ ピーアニ当麻 4号 +81 745-48-2322 https://www.lega-nara.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Le Moulin de Ponceau Chartres: Discover riverside fine dining in a 16th‑century watermill. Reserve for seasonal French cuisine, expert wine pairings, and coveted terrace. < Back Le Moulin de Ponceau Chartres Modern Cuisine RESTAURANT SUMMARY Where medieval romance meets modern gastronomy, Le Moulin de Ponceau in Chartres channels the rhythm of the River Eure from an authentic 16th‑century watermill. Floor‑to‑ceiling windows skim the water’s surface, beams and stone underfoot tell centuries of stories, and a contemporary French kitchen delivers precision and flair. Le Moulin de Ponceau + Chartres is a destination for discerning diners seeking Chartres fine dining with soul—an intimate, historic setting paired with inventive plates and polished service that feels effortlessly exclusive. The Story & Heritage Set within a centuries‑old mill in the heart of Chartres, the restaurant honors its location’s storied past while embracing a forward‑looking culinary ethos. The kitchen’s philosophy is clear: French technique, seasonal produce, and playful textures, deployed with restraint. The historic bones—bare beams, stone floors, and riverside sightlines—imbue the dining room with character, while a contemporary aesthetic guides the plate. Recognized by the Michelin Guide, Le Moulin de Ponceau has evolved into one of the best restaurants in Chartres, earning acclaim for its balance of heritage and innovation and its consistently gracious, seamless service. The Cuisine & Menu Expect modern French cuisine anchored in seasonality and clarity of flavor. Signature compositions might include catfish wrapped in courgette cannelloni; cromesquis of slow‑cooked pork with popcorn crème; or low‑temperature pork loin with fried polenta, spinach, and a silky coffee sauce. Desserts echo the same precision—think crunchy rhubarb and vanilla crumble—elegant, textural, and restrained. Menus typically feature a concise à la carte alongside a prix fixe, with options that shift with the market. Sourcing favors local producers and sustainable catches, and the kitchen is attentive to dietary needs with advance notice. Price positioning sits firmly in fine dining, offering refined technique without ostentation. Experience & Atmosphere Inside, the mill’s rustic framework is softened by natural light and river views, creating a romantic, softly humming room that feels both intimate and alive. Service is choreographed yet warm—gliding, never hovering—reflecting a team confident in its craft. The wine program highlights a smartly curated French‑leaning cellar with thoughtful vintages from the Loire and Burgundy, and pairings guided by an engaged sommelier. In fair weather, the riverside patio is a showstopper, ideal for sunset aperitifs and lingering dinners. Expect a smart‑casual to elegant dress code. Reservations are advisable, particularly for weekend evenings, and private bookings may be arranged for special occasions. Closing & Call‑to‑Action Choose Le Moulin de Ponceau for the rare union of heritage, river‑kissed ambiance, and modern French finesse—arguably the best fine dining in Chartres. Reserve two to three weeks ahead for prime terrace seating and golden‑hour views. For a heightened experience, request sommelier pairings and a window‑side table—the mill, the river, and the cuisine align for an unforgettable evening. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate (2024) Michelin Plate CONTACT 21 Rue de la Tannerie, 28000 Chartres +33 2 37 26 28 00 http://www.restaurant-moulin-ponceau.fr/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Discover Marv & Ben Copenhagen—New Nordic finesse, seasonal six-dish menus, and terroir-driven wines in an intimate two-floor setting. Reserve your table now. < Back Marv & Ben Copenhagen Modern Cuisine RESTAURANT SUMMARY In the heart of Nørrebro, Marv & Ben Copenhagen distills New Nordic ideals into an intimate, two-level townhouse where candlelit brick walls and soulful hospitality frame a refined, ingredient-driven experience. This Copenhagen fine dining favorite is celebrated for its organic, seasonal produce and a focused menu that shifts with the Danish landscape—six dishes offered nightly, available à la carte or as a four- or six-course tasting, guided by a thoughtful sommelier program. The Story & Heritage Founded by a young, ambitious team, Marv & Ben has evolved into a modern neighborhood destination with Michelin recognition for its purity of flavor and ethical sourcing. The restaurant’s name—“marrow and bone”—speaks to a philosophy of depth and honesty: building flavor from the foundation up, with patience and craft. The kitchen’s approach leans New Nordic, celebrating preservation, fermentation, and meticulous technique without ornament for ornament’s sake. Consistent acclaim centers on its disciplined restraint, seasonal integrity, and an atmosphere that is as welcoming as it is discerning—hallmarks that set it apart among the best restaurants Copenhagen counts among its stars. The Cuisine & Menu Expect a concise, hyper-seasonal menu defined by clarity and balance. A nightly set of six plates can be enjoyed as a curated tasting menu or selected individually, reflecting a prix fixe spirit without rigidity. Signatures often spotlight Danish terroir: cured mackerel with buttermilk and dill oil; slow-roasted celeriac with hazelnut miso and brown butter; and glazed pork neck with pear, juniper, and pickled mustard seeds. Desserts tend toward elegant minimalism—think skyr with sea buckthorn and sprouted buckwheat. Organic producers and small-scale fishermen anchor sourcing, with vegetarian accommodations available on request. Price positioning is firmly fine dining, with the flexibility of à la carte appealing to both purists and grazers. Experience & Atmosphere Spread across two dimly lit floors, the room blends Nørrebro cool with Scandinavian warmth: pale woods, tactile linens, and flickering candles soften exposed brick and clean lines. Service is polished but personal, delivered with a youthful enthusiasm that never slips into fuss. The wine list favors low-intervention and classic European estates, with curated pairings that chase minerality and freshness over heft. A compact bar pours seasonal aperitifs and Nordic spirits, while a few coveted tables offer near-kitchen views for guests who relish the craft. Smart casual attire suits the mood; reservations are recommended, especially for weekend prime times and the six-course experience. Closing & Call-to-Action Choose Marv & Ben for an elemental expression of Copenhagen’s culinary pulse—precise, soulful, and refreshingly unpretentious. Reserve two to three weeks ahead for prime weekend seating or book midweek for a quieter, equally polished service. Opt for the six-course tasting with wine pairing to experience the kitchen’s full arc, or build your own sequence from the nightly six—either way, it’s New Nordic at its most honest and refined. REQUEST BOOKING CHEF Marv & Ben ACCOLADES (2025) Michelin Bib Gourmand (2024) Michelin Bib Gourmand CONTACT Snaregade 4, 1205 København, Denmark +45 23 81 02 91 http://www.marvogben.dk/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience KANOE São Paulo's exclusive 9-seat omakase with Chef Tadashi Shiraishi. Discover authentic Japanese cuisine using ancestral techniques in São Paulo's most intimate fine dining setting. < Back KANOE São Paulo Japanese RESTAURANT SUMMARY Where authentic Japanese culinary traditions meet São Paulo's sophisticated dining scene, KANOE São Paulo operates as an exclusive nine-seat sanctuary that transcends conventional restaurant experiences. Chef Tadashi Shiraishi's intimate counter transforms traditional omakase into a deeply personal culinary ceremony, making this one of São Paulo's most coveted fine dining destinations. Born from Chef Shiraishi's profound connection to his maternal grandmother's culinary wisdom, KANOE represents a passionate resurrection of ancestral Japanese techniques within Brazil's gastronomic capital. The restaurant functions more as a secret dining club than a traditional establishment, where Shiraishi serves as both master chef and cultural ambassador. His dedication extends beyond the kitchen through curated culinary tours to Japan, offering guests unprecedented access to the country's most authentic gastronomic traditions. This unique approach has positioned KANOE among the best restaurants São Paulo offers for those seeking genuine cultural immersion. The exclusive omakase menu showcases Shiraishi's mastery of classical Japanese cuisine, featuring pristine ingredients prepared with ancestral techniques. Signature preparations include delicate scallops enhanced with sea salt, sea bream brightened with yuzu, and yellowtail elevated with sesame—each dish representing generations of culinary knowledge. The chef personally sources the finest market ingredients, ensuring every course reflects both seasonal availability and traditional preparation methods. This commitment to authenticity creates a tasting menu experience that rivals any Michelin star restaurant São Paulo might offer. KANOE's minimalist interior design emphasizes the intimate dining counter where all nine guests dine simultaneously, creating an atmosphere of shared discovery. The bright, unadorned space focuses attention entirely on Shiraishi's culinary artistry and storytelling. Each guest receives personalized attention, with the restaurant requesting specific details before arrival—from dominant hand preference to sake versus wine inclinations—ensuring every element serves the individual experience. This meticulous attention to detail extends to the service philosophy, where each dish comes with personal narration from the chef himself. Securing reservations at KANOE requires advance planning and commitment to the full omakase experience. The restaurant's exclusive nature and limited seating make it one of São Paulo's most difficult tables to book, appealing to discerning diners seeking authentic Japanese gastronomy beyond conventional sushi experiences. REQUEST BOOKING CHEF Tadashi Shiraishi ACCOLADES (2025) Michelin 1 Star (2024) Michelin Plate CONTACT Alameda Itu, 1578 - Jardins, São Paulo - SP, 01421-004, Brazil +55 11 97505-2173 https://kanoerestaurant.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Montrose Edinburgh: Discover bold seasonal cooking and a cellar-led experience near Holyroodhouse. Reserve the intimate set menu or enjoy oysters and wine downstairs. < Back Montrose Edinburgh Modern Cuisine RESTAURANT SUMMARY A whisper from Edinburgh’s Old Town, Montrose Edinburgh pairs a serious wine cellar with soulful, produce-driven cooking in a 19th-century former inn near the Palace of Holyroodhouse. From the team behind Timberyard, this intimate address distills the city’s fine dining spirit into a warmly lit upstairs dining room and a convivial ground-floor wine bar—an elegant, quietly exclusive refuge where bold flavors, precise technique, and thoughtful hospitality meet. The Story & Heritage Opened by the family behind Timberyard, Montrose honors Scottish seasonality with a grounded, ingredient-first philosophy. Housed in a carefully revived historic inn, it channels the team’s well-honed craft—focused sourcing, restrained presentation, and deep respect for terroir. While the owners’ flagship has long shaped Edinburgh fine dining, Montrose advances the narrative with a more intimate lens: fewer seats, softer light, and a laser focus on flavor clarity. Recognized by Michelin for its confident, characterful cooking and well-chosen wines, the restaurant carries forward an ethos of integrity and place, refined without pretension. The Cuisine & Menu Montrose offers a set menu that changes with the market, rooted in modern British cuisine and guided by the Scottish larder. Expect generous, impactful dishes—game tortellini with brodo kissed by woodland aromatics; piquant green tomatoes brightening rich seafood or aged meats; grilled shellfish dressed simply to spotlight provenance. Menus follow the seasons and prioritize small-scale growers, foragers, and day-boat catch. The approach is fine dining in tone, ultra-considered in sourcing, with an à la minute precision that reads as effortless. Dietary accommodations are thoughtfully arranged with notice, while the kitchen’s signature is a boldness of seasoning and texture that lingers without shouting. Experience & Atmosphere Upstairs, soft lighting, rustic textures, and a handful of tables create a hushed, close-knit ambiance—ideal for couples and devoted gastronomes. Service is attentive yet understated, informed by a sommelier team that curates an excellent cellar emphasizing lesser-known regions and artisanal producers, with refined pairings available by the glass. Downstairs, the wine bar hums with oysters, charcuterie, and small plates—an elegant prelude or a casual, first-come option. Expect polished pacing, polished linens, and an ear for detail rather than pomp. Smart casual dress suits the room; reservations for the dining room are recommended, with prime weekend slots booking quickly. Closing & Call-to-Action Choose Montrose for a quietly luxurious expression of Edinburgh’s best fine dining, where the cellar leads and the kitchen answers with conviction. Reserve several weeks ahead for the upstairs set menu, especially for Friday and Saturday evenings. For a more spontaneous indulgence, slip into the bar for oysters, charcuterie, and a glass from the sommelier’s favorite under-the-radar grower—then plan your next visit for the full experience. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate (2024) Michelin Plate CONTACT 1-7 Montrose Terrace, Edinburgh EH7 5DJ +44 131 605 0088 https://www.montroserestaurant.co/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Yoshino New York City's two-Michelin-starred omakase by master Tadashi Yoshida. Reserve intimate Edomae sushi artistry at NYC's most coveted restaurant. < Back Yoshino New York City Sushi, Yakiniku, Japanese RESTAURANT SUMMARY Behind an unmarked door on the Bowery, Yoshino New York City represents the pinnacle of traditional Edomae sushi artistry, where revered Tokyo master Tadashi "Edowan" Yoshida orchestrates intimate omakase experiences for just ten guests nightly. This two-Michelin-starred sanctuary transforms the ancient craft of sushi into theatrical performance art. Yoshida's journey spans four decades, from his eight-year Tokyo apprenticeship beginning at age 18 to operating the legendary Sushi no Yoshino in Nagoya—once ranked Japan's top sushi destination outside Tokyo. After closing his acclaimed Japanese restaurant in 2018, Yoshida brought his generational mastery to New York City in 2021, creating an immediate sensation that earned three stars from the New York Times and recognition as North America's finest sushi restaurant by OAD. The twenty-one-course omakase unfolds like a carefully choreographed symphony, featuring seven appetizers, seven pieces of nigiri, soup, hand roll, and the signature brûléed tamago. Seasonal Japanese seafood takes center stage—from soy-marinated scallops grilled over binchotan charcoal to poached golden-eye snapper swimming in smoky bonito dashi crowned with white truffle. Each presentation carries theatrical flourish, including the dramatic removal of glass domes revealing perfectly smoked salmon. The procession culminates with Yoshida's legendary nigiri, each piece a testament to decades of refined technique. The restaurant's design reflects Japanese minimalism elevated to art form. Ten handcrafted chairs face a pristine hinoki counter sourced from a 300-year-old cypress tree, while Yoshida wields knives forged by master craftsmen from Saga Prefecture. Soft jazz provides subtle accompaniment as guests lean forward to absorb every detail of the chef's precise movements. The locked-door policy during service ensures complete immersion in this culinary theater. Yoshino's beverage program emphasizes rare sake selections, some costing as much as first-class flights to Tokyo, alongside carefully chosen wines that complement the delicate flavors without overwhelming the palate. The premium sake service utilizes elegant glassware that enhances both visual and tasting pleasure. Reservations release on Resy and disappear within minutes, making Yoshino one of New York City's most coveted dining experiences. The $400-680 omakase represents not merely a meal but a cultural immersion lasting two-and-a-half hours. For discerning diners seeking the ultimate expression of sushi craftsmanship, Yoshino offers an unparalleled journey through Japan's most revered culinary tradition. REQUEST BOOKING CHEF Tadashi “Edowan” Yoshida ACCOLADES (2024) Michelin 1 Star (2025) La Liste Score: 75pts (2025) Opinionated About Dining Top Restaurants in Japan Ranked #424 (2025) Opinionated About Dining Top Restaurants in North America Ranked #1 (2024) Opinionated About Dining Top Restaurants in North America Ranked #2 (2024) Opinionated About Dining Top Restaurants in Japan Ranked #369 CONTACT 342 Bowery, New York, NY 10012 +1 917-444-1988 https://www.yoshinonewyork.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience La Tana Gourmet Asiago's Michelin-starred tasting menu by chef Alessandro Dal Degan. Discover innovative Italian fine dining without salt or sugar. Reserve now. < Back La Tana Gourmet Asiago Modern Italian, Creative RESTAURANT SUMMARY Nestled within a distinctive red house on the Asiago plateau, La Tana Gourmet Asiago represents one of Italy's most revolutionary fine dining destinations, where Michelin-starred chef Alessandro Dal Degan orchestrates extraordinary culinary journeys without salt or sugar. This avant-garde restaurant transforms mountain refuge dining into a sophisticated exploration of pure flavors and sustainable gastronomy. Dal Degan's remarkable story began with his vision to create something unprecedented in Italian cuisine. Earning his Michelin star in 2015 alongside a coveted Green Star for sustainability, he has garnered prestigious accolades including Young Chef of the Year by Guida L'Espresso and membership in Jeunes Restaurateurs d'Europe. His philosophy centers on revealing ingredients' authentic essence while fostering deep connections with local producers across the Veneto region. The restaurant's commitment to zero-waste principles and environmental responsibility has established it as a beacon of conscious fine dining. The cuisine at this Asiago fine dining destination defies convention through Dal Degan's signature tasting menu approach—a carefully choreographed "culinary voyage" featuring over twenty small courses. Each dish tells part of a larger narrative, from porcini risotto enhanced with local Asiago cheese to capriole venison prepared on hot stone with Swiss chard and wild mushrooms. The absence of traditional seasonings allows pure, intense flavors to emerge, creating combinations that initially sound unusual but reveal harmonious complexity. Seasonal menu evolution ensures constant discovery, with 15-20% of dishes changing biannually to showcase the plateau's finest ingredients. The experience unfolds within meticulously designed interiors where every detail contributes to the journey. Dal Degan personally introduces each course, creating intimate connections between chef, cuisine, and guest. Business partner Enrico Maglio oversees an exceptional beverage program featuring nearly 1,000 Italian and international labels, complemented by innovative pairings including house-brewed seasonal teas and zero-waste cocktails. The musical backdrop provides perfect accompaniment to this multi-sensory exploration, while the restaurant's elevated location offers breathtaking plateau views. Reservations for the best restaurants Asiago has to offer require advance planning, particularly for this exclusive destination with limited seating. The tasting menu format demands commitment to the full experience, typically spanning several hours of culinary discovery. La Tana Gourmet reservations represent access to Italy's most innovative mountain gastronomy, where sustainability meets creativity in an unforgettable celebration of regional terroir and culinary artistry. REQUEST BOOKING CHEF Alessandro Dal Degan ACCOLADES (2024) Michelin 1 Star (2025) La Liste Score: 87pts (2025) Opinionated About Dining Top Restaurants in Europe Ranked #458 (2024) Opinionated About Dining Top Restaurants in Europe Ranked #384 CONTACT Via Kaberlaba, 19, 36012 Asiago VI, Italy http://www.latanagourmet.it/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Locavore NXT Bali's award-winning sustainable fine dining. 20-course plant-forward tasting menu showcases Indonesian biodiversity. Reserve now. < Back Locavore NXT Bali Indonesian RESTAURANT SUMMARY Where hyper-local sourcing meets culinary rebellion, Locavore NXT Bali transforms Indonesian biodiversity into a groundbreaking fine dining experience that redefines sustainable gastronomy. This architectural marvel in Bali's lush landscape represents the evolution of conscious cuisine, where Dutch-Indonesian chef duo Eelke Plasmeijer and Ray Adriansyah orchestrate a localized rebellion against globalized dining. Founded as the progressive successor to the acclaimed original Locavore (established 2013), Locavore NXT has garnered international recognition, including the prestigious Sustainable Restaurant Award 2025 and Asia's 50 Best Restaurants ranking. The restaurant's philosophy centers on "localized rebellion" – an unwavering commitment to Indonesian ingredients, particularly from Bali and Java, championing small-scale farms and zero-waste practices. Chef Alfonso, formerly of Copenhagen's legendary Noma, leads the R&D team in pushing culinary boundaries while honoring Indonesian heritage. The cuisine unfolds as a progressive, plant-forward tasting menu spanning approximately 20 courses that celebrate over 75% plant-based ingredients. Signature elements include the prized Bali Heritage Pig and rare local varieties sourced from permaculture farms. Each seasonal menu showcases fermented specialties developed in-house – from koji and miso to tempeh – creating complex flavor profiles that honor traditional Javanese and Balinese recipes through contemporary techniques. The kitchen's zero-waste philosophy transforms every ingredient into culinary art, ensuring nothing is overlooked in this gastronomic journey. Budi Pradono and Agency X's tropical brutalist architecture creates an immersive three-level experience spanning over 30 rooms. The rooftop food forest supplies ingredients directly to the kitchen, while the on-site mushroom vault cultivates rare varieties like Lion's Mane. Guests can explore the fermentation kitchen, discover the interactive B.I.O. Library showcasing 3D ingredient information, and witness the Circular Waste Centre's innovative sustainability practices. Solar panels provide 30% of the restaurant's electricity, while advanced rainwater systems support the on-site cultivation. The dining experience transcends traditional fine dining through educational elements and behind-the-scenes tours that reveal sustainable practices firsthand. Service balances sophistication with warmth, guiding guests through each course's cultural significance and environmental impact. The atmosphere remains serene yet stimulating, encouraging full engagement with both cuisine and conservation philosophy. Reservations at Locavore NXT require advance planning for this exclusive 30-seat experience. The restaurant represents more than exceptional cuisine – it's a manifesto for the future of responsible dining, where every bite supports local biodiversity and cultural preservation. REQUEST BOOKING CHEF Eelke Plasmeije ACCOLADES (2025) La Liste Score: 92.5pts (2025) World's 50 Best Asia's Best Restaurants #92 (2025) Opinionated About Dining Top Restaurants in Asia Ranked #287 CONTACT Jl. A.A. Gede Rai Gang Pura Panti Bija, Lodtunduh, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571, Indonesia +62 821-4495-6226 https://locavorenxt.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Discover Don Fadrique Alba de Tormes: reserve seasonal Castilian cuisine with chef-presented courses, two tasting menus, and a sommelier-led cellar. Book early. < Back Don Fadrique Alba de Tormes Traditional Cuisine RESTAURANT SUMMARY In the quiet elegance of Salamanca’s countryside, Don Fadrique in Alba de Tormes distills Castilian heritage into contemporary finesse. This refined address—synonymous with “Don Fadrique + Alba de Tormes”—offers a rare duality: soulful tradition alongside inventive modernity. A restrained, seasonal philosophy guides an à la carte menu with half portions and two tasting paths, while the chef’s personal presentations at the table transform fine dining into an intimate conversation with place and memory. The Story & Heritage Rooted in the traditions of Castilla y León, Don Fadrique was founded to honor regional recipes and the rhythm of the seasons while evolving them with clarity and craft. The kitchen’s philosophy is pragmatic yet poetic: respect the product, refine the technique, and let the plate speak. Helmed by a chef who bridges classic training with contemporary instincts, the restaurant has earned coveted Michelin recognition for its thoughtful precision and honest flavors. Over time, the concept has matured into a dialogue between past and present—celebrating local legacy while welcoming modern creativity—anchored by personal service, with the chef often presenting courses tableside. The Cuisine & Menu Cuisine here is seasonal Castilian with a polished, modern edge. Choose the à la carte—offered with half portions for broader exploration—or one of two tasting menus. “Sabor de la Memoria” pays homage to tradition and exemplary produce with dishes like charcoal-grilled Castilla y León beef, river fish over ember-roasted peppers, and Castilian stews refined with delicacy. “Instinto,” available by prior reservation, is the chef’s more personal, avant-garde expression—think smoked eel with onion consommé, acorn-fed pork jowl with piquillo lacquer, or a chilled herb emulsion over spring vegetables. Sourcing emphasizes local farms, seasonal foraging, and sustainable fisheries. Vegetarian adjustments and thoughtful dietary accommodations are available with advance notice. Pricing aligns with fine dining expectations. Experience & Atmosphere A serene, light-washed dining room—natural woods, stone accents, linen-draped tables—frames sweeping views of the Castilian landscape. Service is polished yet warm, guided by a philosophy of unobtrusive precision. The sommelier curates a cellar with a strong Iberian backbone, from boutique Ribeira del Duero and Toro to old-vine Verdejo and classic Rioja, with selective Champagne and international finds; bespoke pairings are available for both tasting menus. Expect moments of theater—tableside carving, sauces finished at the guéridon, the chef presenting signature courses. Private dining can be arranged for special occasions. Smart-elegant attire is recommended, and reservations—especially for Instinto—are essential, with advance booking advised on weekends. Closing & Call-to-Action Dine at Don Fadrique to experience the finest articulation of Alba de Tormes fine dining: tradition burnished by innovation, delivered with chef-led intimacy. Reserve at least two weeks ahead for weekends and pre-book the Instinto tasting menu for the most exclusive experience. For collectors of singular meals and seekers of the best restaurants in Alba de Tormes, this is a reservation worth prioritizing. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate (2024) Michelin Plate CONTACT CTRA.SALAMANCA-ALBA DE TORMES KM.17, 37800 Alba de Tormes, Salamanca, Spain +34 923 37 00 76 http://www.donfadrique.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

The Seafood Restaurant Padstow: Rick Stein's legendary harbourside fine dining destination. Fresh Cornish seafood, award-winning service. Book your table today. < Back The Seafood Restaurant Padstow Seafood RESTAURANT SUMMARY Where Cornwall's fishing heritage meets culinary mastery, The Seafood Restaurant Padstow has anchored itself as Britain's premier coastal dining destination since Rick and Jill Stein transformed a former nightclub into this harbourside institution in 1975. This Padstow fine dining landmark continues to define what exceptional seafood cuisine means nearly five decades later. Rick Stein's journey from struggling nightclub owner to Britain's most celebrated seafood chef began with a simple philosophy: showcase the freshest local catch through imaginative yet respectful preparation. What started as a modest bistro has evolved into a culinary empire, earning prestigious accolades including the 2024 AA Food Service Award for "sparkling hospitality" and the Timeless Classic Award in 2013. Under Head Chef Pete Murt's leadership, the restaurant maintains Stein's exacting standards while continuing to innovate within Cornwall's rich maritime traditions. The cuisine celebrates sustainable, day-boat fresh seafood with dishes that have become legendary among Britain's best restaurants Padstow offers. Signature preparations include buttery Dover sole, perfectly executed bouillabaisse crafted from local varieties, and the iconic lobster thermidor that once sold for £2.80 in the restaurant's early days. The menu artfully weaves British coastal classics with French technique and subtle Asian influences—think turbot with hollandaise, langoustines with lemongrass, and seafood cocktails that showcase the day's finest catch. Each dish reflects the restaurant's commitment to sustainability, supporting local fishing communities while delivering the sophisticated flavors discerning diners expect. The experience extends far beyond exceptional cuisine. Bright, Mediterranean-inspired interiors designed by Jill Stein frame panoramic views of Padstow's working harbour, where fishing boats deliver the restaurant's raw materials. The award-winning service team, praised as "relentless ambassadors" for both food and locale, creates an atmosphere that's simultaneously relaxed and refined. The carefully curated wine program emphasizes selections that complement delicate seafood preparations, while the restaurant's coastal-themed bedrooms above allow guests to extend their culinary pilgrimage overnight. Reservations at The Seafood Restaurant require advance planning, particularly during Cornwall's peak season when this best fine dining in Padstow destination books weeks ahead. The restaurant's enduring appeal lies in its authentic connection to place—where every meal celebrates Cornwall's maritime heritage while delivering the sophisticated execution that has made Rick Stein's name synonymous with exceptional seafood cuisine. REQUEST BOOKING CHEF Pete Murt ACCOLADES (2025) Michelin Plate (2024) Michelin Plate (2025) EP Club Recommended Restaurant CONTACT Riverside, Padstow PL28 8BY, UK +44 1841 532700 https://www.rickstein.com/restaurants/the-seafood-restaurant/?utm_source=gmb&utm_id=the-seafood-restaurant Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS Bite into Maine Maine Seafood OX Restaurant American Cuisine Gracie’s Apizza Italian American Belleville French Bistro Central Provisions New American Pine State Biscuits | Division American Southern Gravy Southern American Domaine Serene Wine Lounge Lake Oswego Oregon Wine Broder Nord Nordic American The Pantry American Comfort Fore Street Restaurant American Hiyu Wine Farm American Wine

Restaurant de la Loire Pouilly-sous-Charlieu: Michelin-starred farm-to-table dining with 90% estate-grown ingredients. Reserve chef Fabien Raux's seasonal tasting menu. < Back Restaurant de la Loire Pouilly-sous-Charlieu Modern Cuisine RESTAURANT SUMMARY Where the Loire River's gentle currents meet culinary innovation, Restaurant de la Loire in Pouilly-sous-Charlieu stands as a testament to France's evolving gastronomic landscape. This Michelin-recognized establishment transforms a tastefully modernized riverside inn into an intimate stage for Marie and Fabien Raux's extraordinary farm-to-table philosophy. Fabien Raux's culinary odyssey reads like a love letter to global gastronomy—from the spice markets of Morocco to the refined kitchens of Alsace, this northern French chef has distilled his eclectic experiences into a singular vision. Alongside Marie, he has created more than a restaurant; they've cultivated a complete ecosystem of flavor. Their Michelin recognition validates what discerning diners have discovered: this is destination dining that honors both tradition and innovation. The restaurant's revolutionary approach centers on their sprawling five-acre garden and orchard, which supplies an astounding 90% of their ingredients year-round. This isn't mere farm-to-table rhetoric—it's a complete reimagining of restaurant sourcing. The single set menu changes with the seasons, showcasing whatever the earth provides: tender vegetables pulled from morning soil, fruits at peak ripeness, herbs cut moments before service. The remaining 10% comes exclusively from carefully chosen Loire Valley producers—pristine zander from the river, succulent local lamb, and farm-raised rabbit that speaks to the region's terroir. Each dish pulses with what the French call 'le goût'—authentic, uncompromising flavor that modern diners often forget exists. Fabien's zeitgeist cuisine respects classical French techniques while embracing contemporary presentation and unexpected flavor combinations learned during his international journey. The single tasting menu format ensures every guest experiences the chef's complete vision, from delicate amuse-bouches featuring garden herbs to robust main courses celebrating Loire Valley proteins. The dining experience unfolds within walls that blend rustic charm with sophisticated modern touches, creating an atmosphere both intimate and refined. Service reflects the warm, jovial spirit that defines the Loire Valley—professional yet approachable, knowledgeable without pretension. Summer transforms the experience entirely, when dining moves to the enchanting garden terrace beneath ancient linden trees, where the Loire's gentle sounds provide nature's soundtrack to exceptional cuisine. Reservations at Restaurant de la Loire require advance planning, as word of this Michelin-starred gem continues spreading among France's most discerning gourmands. Book well ahead to secure your place at this remarkable table where hyperlocal sourcing meets international expertise. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin 1 Star (2025) Gault & Millau Remarkable Restaurant: 15.5pts CONTACT 30 Rue de la Berge, 42720 Pouilly-sous-Charlieu, France +33 4 77 60 81 36 https://www.restaurantdelaloire.fr/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Discover Das Schindler + Innsbruck: contemporary Alpine cuisine, lively bar, and refined prix fixe. Reserve for prime evenings and savor top ingredients in the old town. < Back Das Schindler Innsbruck Seasonal Cuisine RESTAURANT SUMMARY In the heart of Innsbruck’s old town, Das Schindler + Innsbruck blends Alpine poise with a cosmopolitan pulse. Set along the pedestrian precinct, this chic restaurant-bar channels an urban brasserie spirit—complete with a smart cocktail program—while championing contemporary Austrian cuisine. It’s the go-to for Innsbruck fine dining that feels effortlessly stylish: a lively room, deft service, and a kitchen focused on pristine seasonal ingredients delivered with clarity and craft. The Story & Heritage Opened as a modern gathering place for locals and travelers, Das Schindler has evolved into one of the best restaurants Innsbruck offers, prized for its approachable sophistication. The team’s philosophy marries regional sourcing with European technique, favoring flavor-forward compositions over fuss. Recognition from the Michelin Guide underscores its consistency and quality. By day, it’s a bright, social address; by night, it shifts into a polished dining room where culinary precision and conviviality converge—no pretension, just a clear point of view rooted in Tyrol and shaped by contemporary tastes. The Cuisine & Menu Expect seasonal, contemporary cuisine expressed through a concise evening format—three- or four-course prix fixe or à la carte—alongside a pared-back lunch that occasionally borrows from dinner’s highlights. Signatures might include Alpine char with pickled cucumbers and buttermilk-dill, braised Tyrolean beef cheek with celery root and jus, and a mountain herb risotto finished with aged Alpine cheese. Desserts lean refined yet comforting, such as apricot tarte with verbena cream. Sourcing prioritizes regional producers and sustainable catch; vegetarians are well served, and the kitchen is accommodating with dietary needs when advised at booking. Price positioning sits squarely in fine dining—upscale, polished, and ingredient-led. Experience & Atmosphere Interiors feel crisp and contemporary—clean lines, natural tones, and wide windows framing the old town’s energy. Service is graceful and well-paced, offering thoughtful guidance without intrusion. The bar hums from aperitivo to nightcap, with notable cocktails and a strong Austrian wine presence. A knowledgeable sommelier curates a cellar that highlights Wachau whites, South Tyrolean finds, and food-friendly European labels, with elegant wine pairings available for the set menus. Smart-casual dress fits the room’s urbane sensibility. Reservations are recommended, especially for evenings and weekends; limited seating keeps the atmosphere intimate. Private dining and group bookings can be arranged with advance notice. Closing & Call-to-Action For travelers seeking the best fine dining in Innsbruck without stiffness, Das Schindler delivers: contemporary Alpine flavors, a vibrant bar, and polished service in a prime old-town address. Reserve two to three weeks ahead for peak nights, or opt for a leisurely lunch to sample the kitchen’s precision. Book the evening prix fixe with wine pairing for the most complete expression of the house style. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate (2024) Michelin Plate CONTACT Maria-Theresien-Straße 31, 6020 Innsbruck, Austria +43 512 566969 http://www.dasschindler.at/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Couleurs de Shimatani + La Ciotat, where Japanese precision meets Mediterranean soul. Reserve lunch at this intimate fine dining gem featuring fresh seafood. < Back Couleurs de Shimatani La Ciotat Fusion RESTAURANT SUMMARY Where Japanese precision meets Mediterranean soul, Couleurs de Shimatani + La Ciotat transforms a modest pedestrian street into a stage for culinary artistry. This intimate eatery showcases the extraordinary partnership of Yuichiro and Mika Shimatani, who refused to choose between two beloved culinary traditions and instead created something entirely their own. The Shimatani story began with a seasoned couple's bold vision: to bridge the gap between the land of the Rising Sun and the sun-drenched Mediterranean coast. Chef Yuichiro Shimatani brings decades of experience in Japanese haute cuisine, while pastry chef Mika Shimatani contributes both her confectionery mastery and gracious front-of-house presence. Together, they've established one of La Ciotat's most distinctive fine dining destinations, earning recognition for their innovative fusion approach that respects both culinary heritages while creating something uniquely their own. The cuisine at Couleurs de Shimatani represents a masterful dialogue between two great food cultures. Exquisitely fresh Mediterranean seafood and seasonal vegetables form the foundation, elevated through Japanese techniques of high precision cooking, immaculate plating, and delicate seasonings. The menu changes with the seasons and market availability, featuring dishes that might include locally caught sea bass prepared with miso-infused beurre blanc, or Provençal vegetables transformed through Japanese knife work and presentation. The tasting menu format allows the Shimatanis to showcase their full range, with each course building upon the last in a carefully orchestrated progression. Mika's desserts provide the perfect finale, incorporating Mediterranean fruits and Japanese techniques in unexpected harmony. The intimate dining room occupies a charming space along La Ciotat's pedestrian thoroughfare, where the modest exterior belies the sophisticated experience within. The atmosphere balances Japanese minimalism with Mediterranean warmth, creating an environment where every detail serves the cuisine. Mika's gracious table service adds a personal touch that transforms each meal into a genuine hospitality experience. The restaurant operates exclusively for lunch service, making reservations particularly coveted among discerning diners. Saturday evenings offer take-away options for those seeking to experience the Shimatani magic at home. Couleurs de Shimatani + La Ciotat represents a rare opportunity to experience truly innovative fusion cuisine in an intimate setting. Reservations are essential for this lunch-only establishment, where the Shimatanis personally oversee every aspect of your Mediterranean-Japanese culinary journey. REQUEST BOOKING CHEF Marc Lepine ACCOLADES (2025) Michelin 1 Star (2024) Michelin 1 Star CONTACT 35 Rue Edgar Quinet, 13600 La Ciotat, France +33 4 86 18 92 16 http://www.shimatani.fr/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Hôtel-Spa La Bouitte – Restaurant René et Maxime Meilleur: Discover two-Michelin-star Savoyard fine dining in Hameau de Saint Marcel. Reserve for seasonal tasting menus. < Back Hôtel-Spa La Bouitte – Restaurant René et Maxime Meilleur Hameau de Saint Marcel French Alpine RESTAURANT SUMMARY Cradled in the alpine hush of Les Trois Vallées, Hôtel-Spa La Bouitte – Restaurant René et Maxime Meilleur + Hameau de Saint Marcel is where Savoyard terroir is elevated with rare finesse. This two-Michelin-star sanctuary marries mountain soul with haute cuisine, guided by father-and-son chefs René and Maxime Meilleur. Expect a deeply personal expression of the Alps—precise, poetic, and resolutely of place—set within a chalet of sculpted wood, stone, and firelight. The Story & Heritage A true second-generation family-run maison, La Bouitte began as a humble chalet in the heart of the Savoie and evolved into a Relais & Châteaux icon. René, a self-taught pioneer, and Maxime, his classically trained heir, forged a cuisine that honors memory, restraint, and nature’s rhythms. Their accolades culminate in 2 MICHELIN STARS 2025, a testament to purity of flavor and craftsmanship. The Meilleur philosophy is deceptively simple: exalt local products with clarity and reverence, letting the landscape write the menu—season after season, peak to peak. The Cuisine & Menu This is fine dining with mountain gravitas: an alpine tasting menu that channels pasture, forest, lake, and snow. Signatures might include Omble Chevalier from Savoyard waters, delicately poached with gentian and alpine herbs; Reblochon “in finesse,” a whisper-light interpretation of the local cheese; and Savoie veal with juniper jus and spruce tips. Expect a seasonal tasting menu and curated à la carte, with thoughtful prix fixe formats for lunch and dinner. Sourcing is hyper-local—small dairies, mountain foragers, heritage producers—sustainable and intimately known. Dietary accommodations are possible with advance notice, preserving the integrity of the terroir-first vision. Experience & Atmosphere Inside, the chalet-luxe design feels both refined and reassuring: carved wood ceilings, stone hearths, sheepskin textures, and panoramic valley light. Service is warm, exacting, and unhurried—an artful ballet that anticipates needs without intrusion. The cellar, overseen by a seasoned sommelier, is profound in Savoie and Alpine labels yet global in scope, with exquisite wine pairings and rare vintages. Private dining and intimate alcoves reward celebratory moments, while the spa and hotel extend the ritual beyond dinner. Expect a smart-elegant dress code. Reservations are essential, particularly in peak ski season; a 2–4 week window is prudent. Closing & Call-to-Action Choose La Bouitte for a taste of the Alps at their most articulate—rare, resonant, and unmistakably Savoyard. Secure Hôtel-Spa La Bouitte – Restaurant René et Maxime Meilleur reservations well in advance, especially for weekends and holiday periods. For the fullest expression, opt for the tasting menu with sommelier pairings and consider a stay to revel in the spa and morning mountain light. This is Hameau de Saint Marcel fine dining at its most luminous. REQUEST BOOKING CHEF René and Maxime Meilleur ACCOLADES (2025) Relais Chateaux Award CONTACT 159 route de la Tarine Hameau de Saint-Marcel, 73440 Les Belleville, France +33 4 79 08 96 77 https://www.la-bouitte.com/fr/restaurant/cuisine.html?utm_source=google&utm_medium=mybusiness&utm_campaign=restaurant Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS