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Niesztuka Gdańsk: Discover fine dining in Old Town with South American flair—ceviche, corn husk ice cream, curated wines. Reserve early for intimate upstairs seating. < Back Niesztuka Gdańsk Modern Cuisine RESTAURANT SUMMARY In the heart of Gdańsk’s Old Town, surrounded by glittering amber ateliers, Niesztuka Gdańsk seduces with a whisper of secrecy and a flair for South American verve. This chic hideaway balances communal energy downstairs with hushed elegance above, offering fine dining that feels both intimate and quietly exclusive. What sets Niesztuka apart is its concise, produce-driven menu, where Baltic bounty meets cevichería precision and inventive desserts—corn husk ice cream and meringue included—creating a singular rhythm in Gdańsk fine dining. The Story & Heritage Tucked inside a historic townhouse, Niesztuka channels the spirit of Gdańsk—cosmopolitan, maritime, and artisanal—into a focused culinary point of view. The kitchen’s philosophy is refreshingly clear: daily-sourced ingredients, minimal ornamentation, and techniques honed from Latin America’s Pacific coast. While the restaurant embraces a discreet profile rather than a headline-seeking posture, its Michelin attention underscores a commitment to craftsmanship over spectacle. The evolution is subtle but sure-footed—seasonal edits, refined pairings, and a menu that reads succinctly yet delivers depth. The Cuisine & Menu Expect a modern, South American-leaning menu shaped by the day’s best catch and market produce. A signature Classic Seabass Ceviche arrives bright with lime and ají, punctuated by sweet potato and cancha, while Baltic Cod Tiradito glides under amarillo leche de tigre. Heartier notes surface in Charred Octopus with black garlic and smoked potato, and a glowing finale of Corn Husk Ice Cream with meringue and citrus oils. The offering is concise—à la carte with a tasting sensibility—positioned firmly in fine dining. Sourcing leans local and seasonal, with sustainable seafood and careful provenance; vegetarian options are considered, and the kitchen accommodates dietary needs with notice. Experience & Atmosphere Niesztuka’s two-level interior plays with contrast: the ground floor’s high, communal tables encourage a convivial rhythm, while the first floor’s alcoves soften the mood for date nights and discreet business suppers. The design nods to the townhouse’s bones—warm woods, candlelit nooks, a modernist restraint that flatters the plates. Service is polished and perceptive, with a sommelier guiding pairings from a compact yet sharply curated cellar that favors Old World elegance and vibrant South American bottles. Reservations are recommended—particularly for the more private first-floor seating. Smart casual attire fits; expect thoughtful pacing, occasional tableside finishing touches, and a bar program that leans citrus-forward to mirror the cuisine. Closing & Call-to-Action For travelers seeking the best fine dining in Gdańsk, Niesztuka offers a refined, quietly luxurious escape—a place where precision, produce, and polish converge. Reserve one to two weeks ahead for prime weekend slots or request the upstairs rooms for an intimate evening. Book the sommelier’s pairing to unlock the ceviche-driven core of the kitchen, and don’t leave without the corn husk ice cream—Gdańsk’s most whispered-about dessert. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate (2024) Michelin Plate CONTACT Mariacka 2/3, 80-833 Gdańsk, Poland +48 575 739 012 https://facebook.com/pages/category/Restaurant/Niesztuka-RestaurantBar-229372884514243/?locale2=pl_PL Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Adraba Paris: Discover Levantine fine dining by chef Elior Benaroche. Reserve for spice-driven cuisine, vibrant cocktails, and a chic, high-energy Paris experience. < Back Adraba Paris Mediterranean Cuisine RESTAURANT SUMMARY In the heart of Paris, Adraba Paris captures the city’s appetite for discovery with Levantine verve and metropolitan swagger. Helmed by Israeli chef Elior Benaroche, this buzzy address blends Paris fine dining polish with the soul of Jerusalem’s markets—think za’atar-scented warmth, tahini silk, and sparks of harif heat. For gourmands seeking the best restaurants Paris offers right now, Adraba’s most distinctive feature is its exuberant, spice-led cuisine served in a chic, high-energy setting made for clinking cocktails and sharing plates. The Story & Heritage Adraba was founded by a tight-knit group of friends led by Benaroche, formerly sous-chef at Balagan and an early collaborator of superstar restaurateur Assaf Granit. Drawing on the chef’s family history and the Levant’s culinary atlas, the restaurant channels Jerusalem’s Old City—its bustle, generosity, and bold seasoning—into a contemporary Parisian frame. While not positioned as a Michelin star restaurant in Paris, Adraba has earned critical buzz and a loyal following for its precise technique and convivial spirit. The concept has evolved into a spirited celebration of regional condiments and charcoal-kissed flavors, honoring heritage while embracing Parisian style. The Cuisine & Menu Expect a flavor-forward menu that dances between tradition and modernity. Adraba’s cuisine spotlights emblematic condiments—hilbeh (fenugreek paste), ezme of charcoal-roasted vegetables, tulum cheese, za’atar, tahini, and marinated chilis (harif)—woven into vibrant plates. Signatures might include smoky eggplant with tahini and pomegranates; lamb kofta with ezme and sumac onions; or sea bream crudo with citrus, olive oil, and green zhug. The offering leans toward shareable plates with a seasonal cadence; a concise prix fixe or tasting menu may appear for special events. Sourcing prioritizes freshness, Mediterranean produce, and responsibly raised proteins. Vegetarian-friendly options are abundant, with accommodations for gluten-free and other preferences. Price positioning is refined yet approachable in the fine dining bracket. Experience & Atmosphere Adraba’s room hums with an upbeat rhythm: distressed stone and warm woods, an open kitchen flickering with charcoal, and a bar that anchors the space with a refined cocktail program. Service is polished but lively—knowledgeable, fast on pairings, and attuned to the social flow of the meal. The wine list ranges from mineral French whites to boutique Eastern Mediterranean finds, with a sommelier guiding off-the-beaten-path bottles and curated pairings. Seek out bar seats for the energy or a corner banquette for intimate conversation; private dining may be available for small groups. Dress code leans smart-casual—think elevated, not formal. Reservations are recommended, especially for peak evenings and weekends. Closing & Call-to-Action Choose Adraba for Paris’s most spirited expression of Levantine gastronomy—an evocative blend of spice, smoke, and city-chic energy. Book Adraba reservations at least two weeks ahead for prime weekend slots, or target early week evenings for a more relaxed pace. For an elevated experience, request sommelier pairings or seats near the action to watch the kitchen’s charcoal theater. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate (2024) Michelin Plate CONTACT 40 Rue Véron, 75018 Paris, France +33 7 83 57 38 99 https://adraba-paris.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Schwarzer Adler Vogtsburg im Kaiserstuhl, where chef Christian Baur's classic French cuisine meets exceptional wines. Reserve your table at this legendary fine dining institution. < Back Schwarzer Adler Vogtsburg im Kaiserstuhl French - German, Classic French RESTAURANT SUMMARY Where timeless French culinary artistry meets German hospitality, Schwarzer Adler Vogtsburg im Kaiserstuhl stands as a veritable institution that has preserved the golden age of fine dining while embracing selective modern refinements. Under the passionate stewardship of owner Fritz Keller, this legendary establishment continues to define excellence in the picturesque Kaiserstuhl wine region. The culinary legacy of Schwarzer Adler spans generations, with chef Christian Baur masterfully upholding the restaurant's commitment to classic French cuisine that has become synonymous with the establishment's sterling reputation. Keller's unwavering support allows Baur to craft dishes that honor traditional techniques while showcasing the finest regional ingredients. This dedication to culinary heritage has earned the restaurant its status as one of Germany's most respected dining destinations, where each meal becomes a celebration of gastronomic history. Baur's cuisine exemplifies the art of classical French cooking, with signature preparations like perfectly executed turbot crowned with a glorious beurre blanc that demonstrates technical mastery and ingredient respect. The restaurant's theatrical tableside carving service, available for parties of two or more, transforms dining into an immersive experience where robust, flavorful dishes are presented with ceremonial precision. The menu celebrates time-honored techniques, seasonal ingredients, and the kind of meticulous preparation that defines true fine dining excellence. The restaurant's cozy yet elegant atmosphere creates an intimate setting where sophisticated diners can fully appreciate both the culinary artistry and exceptional wine program. The sensational wine list features an impressive collection of Bordeaux vintages alongside treasures from the family's three-generation winery, offering guests an unparalleled journey through both international and local terroir. The knowledgeable sommelier team guides guests through perfect pairings that elevate each course. For those seeking a more casual experience, the adjacent Winzerhaus Rebstock provides traditional fare in a relaxed setting, while tasteful guestrooms allow guests to extend their culinary pilgrimage. Schwarzer Adler represents more than exceptional dining—it embodies a philosophy where hospitality traditions endure and culinary excellence never compromises. Reservations are essential for this intimate establishment where every detail reflects decades of refinement and passion for the dining arts. REQUEST BOOKING CHEF Franz Keller ACCOLADES (2025) Michelin 1 Star (2024) Michelin 1 Star CONTACT Badbergstraße 23, 79235 Vogtsburg im Kaiserstuhl, Germany +49 7662 933010 http://www.franz-keller.de/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Marotta Ristorante Squille: Chef Domenico Marotta's vegetable-focused fine dining combines L'Arpège technique with Campanian terroir. Reserve Italy's most innovative cuisine. < Back Marotta Ristorante Squille Modern Italian RESTAURANT SUMMARY Where Michelin-starred technique meets Campanian terroir, Marotta Ristorante in Squille transforms vegetables into the protagonists of Italy's most sophisticated plant-forward cuisine, guided by chef Domenico Marotta's extraordinary pedigree from L'Arpège and Piazza Duomo. Domenico Marotta's culinary odyssey reads like a masterclass in European gastronomy. After honing his craft under Alain Passard at the legendary three-Michelin-starred L'Arpège in Paris and spending formative years with Enrico Crippa at Italy's acclaimed Piazza Duomo, Marotta returned to his ancestral home of Squille di Castel Campagnano in Campania. Here, leveraging his family's established catering heritage, he has created something entirely unprecedented: a fine dining temple where vegetables reign supreme. Both mentors profoundly shaped Marotta's revolutionary approach to plant-based gastronomy, instilling a reverence for vegetables as complete, complex ingredients rather than mere accompaniments. Marotta's cuisine transcends traditional Italian boundaries, treating vegetables as artistic mediums in dishes that blur the lines between painting and plating. His signature creations showcase this philosophy brilliantly: sheep tartare enhanced with plum and rose essences, where vegetable extracts become literal paint across the plate, and the ethereal egg and beetroot composition that transforms humble roots into luxury. The celebrated pigeon with Annurca apple and hibiscus demonstrates his mastery of balancing protein with botanical elements, creating harmonious compositions that celebrate Campania's exceptional produce. The tasting menu structure allows Marotta complete creative freedom, sourcing exclusively from local Campanian producers who share his commitment to sustainable, seasonal excellence. The restaurant's intimate atmosphere reflects Marotta's refined sensibilities, with understated elegance that allows the cuisine to command complete attention. Service follows the French fine dining tradition Marotta absorbed at L'Arpège, characterized by precise, knowledgeable staff who understand each dish's intricate construction. The wine program celebrates both Campanian varietals and international selections that complement the vegetable-forward philosophy. Chef's table experiences offer unprecedented access to Marotta's creative process, while private dining accommodations cater to discerning guests seeking exclusivity. Marotta Ristorante represents a singular dining destination where world-class technique meets deeply personal terroir expression. Reservations require advance planning given the restaurant's growing reputation among Italy's gastronomic cognoscenti. For those seeking Italy's most innovative vegetable-centric fine dining, Marotta delivers an experience that redefines luxury through botanical brilliance. REQUEST BOOKING CHEF Domenico Marotta ACCOLADES (2025) Opinionated About Dining Top Restaurants in Europe Ranked #319 (2024) Opinionated About Dining Top Restaurants in Europe Ranked #320 CONTACT Via Marrochelle, 52, Squille, Naples Region, Italy +39 349 541 9274 marottaristorante.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Oberlechner + Algund: Discover Alpine views and refined regional cuisine above Merano. Reserve for relaxed fine dining, Lagrein-braised beef, and curated Alto Adige wines. < Back Oberlechner Algund Regional Cuisine RESTAURANT SUMMARY Perched at 1,000 meters above Merano, Oberlechner in Algund frames South Tyrol’s dramatic peaks with warm Italian hospitality and honest, ingredient-led cooking. Oberlechner + Algund is a natural pairing: mountain air, vineyard light, and an unpretentious fine dining spirit where the view is as compelling as the cuisine. Expect a serene escape with generous plates, an Alpine pantry, and the kind of quietly confident service that keeps discerning travelers returning season after season. The Story & Heritage Founded as a mountainside retreat above Merano, Oberlechner has evolved into a beloved dining destination anchored in South Tyrolean tradition. The kitchen’s philosophy is restraint: local ingredients, careful techniques, and flavors that speak for themselves. While the property offers attractive guestrooms—all with balconies peering over the valley—the restaurant draws gastronomes for its authenticity rather than theatrics. Regular praise from guides, including Michelin recognition, has affirmed its standing as one of the best restaurants in Algund for soulful, regionally rooted cuisine. The ethos: generosity, clarity, and a sense of place. The Cuisine & Menu Oberlechner’s menu is Alpine-Italian at heart—seasonal, produce-driven, and free of unnecessary embellishment. Expect comforting signatures like Braised Beef with Lagrein Sauce, enriched by the local red wine and served with rice and market vegetables, alongside handmade pastas and pristine mountain fare. Depending on the season, you might find porcini with polenta, venison with juniper, or apple strudel perfumed with cinnamon. The format leans à la carte with occasional prix fixe options, and the kitchen sources from regional producers across Alto Adige, emphasizing freshness and sustainability. Dietary preferences are accommodated with notice, reflecting a thoughtful approach to hospitality and modern fine dining. Experience & Atmosphere The dining room captures Alpine ease—wood accents, expansive windows, and sunlight that shifts from golden afternoon to candlelit dusk over Merano. Service is attentive yet relaxed, prioritizing comfort over formality. A curated wine program showcases Alto Adige varietals—Lagrein, Schiava, Gewürztraminer—alongside Italian classics, with informed pairings available from the sommelier. While there’s no theatrical chef’s table, the experience centers on conversation, landscape, and quietly polished details. Private dining can be arranged for intimate gatherings, and the terrace is an essential reservation in warmer months. Dress code is smart casual; reservations are recommended, especially weekends and holidays. Closing & Call-to-Action Choose Oberlechner for its rare combination of Alpine views, Algund fine dining, and dishes that honor tradition with grace. Reserve two to three weeks ahead for prime terrace seating at sunset, or opt for a leisurely lunch to savor the panorama. For oenophiles, request wine pairings highlighting local producers. If you’re seeking the best fine dining in Algund—grounded, generous, and unforgettable—secure Oberlechner reservations now. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate (2024) Michelin Plate CONTACT Velloi, 7, 39022 Velloi BZ +39 0473 448350 https://www.gasthofoberlechner.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Myojaku Tokyo's two-Michelin-starred cuisine where Chef Nakamura transforms water into culinary art. Reserve this intimate 8-seat fine dining sanctuary. < Back Myojaku Tokyo Japanese RESTAURANT SUMMARY Where water becomes the soul of cuisine, Myojaku Tokyo elevates Japanese fine dining through Chef Hidetoshi Nakamura's profound meditation on purity, harmony, and nature's essential elements. This intimate Nishiazabu sanctuary, hidden from Roppongi's bustling streets, transforms the act of dining into a spiritual journey through Japan's most elemental flavors. Nakamura launched Myojaku in 2022 after honing his craft at Kyoto's legendary Maruta, bringing a revolutionary philosophy that earned two Michelin stars within its inaugural year. The restaurant's name, meaning "brightness and tranquility," embodies the Japanese aesthetic concept of "akaru sabi"—refined beauty found in simplicity. Influenced by philosopher Yusuke Yamaguchi and ceramic artist Seimei Tsuji, Nakamura's culinary vision transcends traditional kaiseki, creating what he calls a "magnificent connection between Nature and her laws." This isn't merely Tokyo fine dining; it's culinary philosophy made manifest. The fifteen-course tasting menu showcases Nakamura's obsession with water's transformative power, beginning with vegetables boiled solely in salt and pristine submarine spring water drawn from deep ocean floors. His signature buckwheat soba incorporates "mother water" from a Kanazawa brewery, while dishes like fresh raw shishamo, char hand-rolled sushi, and karasumi mochi demonstrate French-influenced Japanese techniques. Each monthly-changing menu follows traditional kaiseki progression—appetizers through rice course—yet reveals startling innovation in dishes like mochi crepe filled with white bean paste and sansho. This represents the pinnacle of best restaurants Tokyo offers, where minimal seasoning allows each ingredient's essence to shine. Architect Tetsu Kikima designed the space around an eight-meter single spruce counter, accommodating just eight diners for the ultimate chef's table experience. Earthen walls and restrained ikebana arrangements by Fuan of Minami-Aoyama create an indoor natural sanctuary, while three private rooms offer additional intimacy. Sommelier Yuka Nakano curates over thirty sake varieties alongside premium teas, perfectly complementing Nakamura's nuanced flavors. The austere calligraphy signboard by artist Mikiko Kayama signals the refined minimalism within. Reservations at Myojaku require significant advance planning, with the eight-seat counter booking months ahead. This ultra-premium experience demands respect for the chef's artistic vision and seasonal rhythms. For discerning gourmands seeking the best fine dining in Tokyo, Myojaku offers an unparalleled meditation on purity, where every element serves the greater harmony between diner, chef, and nature's profound simplicity. REQUEST BOOKING CHEF Osiel Gastelum ACCOLADES (2025) Michelin 2 Stars (2024) Michelin 2 Stars (2025) World's 50 Best Asia's Best Restaurants #45 (2025) Tabelog Silver (2025) Opinionated About Dining Top Restaurants in Japan Ranked #20 (2024) Opinionated About Dining Top Restaurants in Japan Ranked #14 CONTACT Japan, 〒106-0031 Tokyo, Minato City, Nishiazabu, 3-chōme−2−３４ B1F +81 50-3101-3945 https://myoujyaku.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Discover Quinta Nova Winery House + Sabrosa: river-view fine dining on a 300-acre Douro estate with estate wine pairings. Reserve coveted terrace tables now. < Back Quinta Nova Winery House Sabrosa Portuguese Wine RESTAURANT SUMMARY High above the sinuous Douro, Quinta Nova Winery House + Sabrosa invites discerning travelers to a wine-led sanctuary where vineyard rhythms shape the table. Set on a 300-acre estate with unimpeded river views, this intimate retreat marries terroir-driven cuisine with the estate’s celebrated wines, delivering a refined Sabrosa fine dining experience that feels both timeless and deeply personal. The Story & Heritage Founded within one of the Douro’s historic quintas, Quinta Nova Winery House honors centuries of viticultural tradition while embracing contemporary Portuguese gastronomy. The estate’s hospitality arm evolved from its winery—known for benchmark Douro DOC and Port—into a boutique dining destination that celebrates land, season, and craft. Guided by a culinary team steeped in regional technique and modern finesse, the restaurant champions a philosophy of provenance: cooking that is clear, grounded, and expressive of the valley’s character. Accolades from leading wine publications and travel guides have cemented its reputation among the best restaurants in Sabrosa, with ongoing recognition for its wine program and sense of place. The Cuisine & Menu Expect modern Portuguese cuisine shaped by the estate’s vineyards, orchards, and gardens, with a seasonal tasting menu and a concise à la carte that highlight Douro flavors. Signatures might include Charred Octopus with Smoked Paprika Emulsion and Vine Leaf Grelos; Aged Mirandesa Beef with Chestnut Purée and Quinta Nova Olive Jus; and Citrus-Almond Tarte with Late-Harvest Moscatel Syrup. Ingredients are sourced from the property and trusted local producers, prioritizing sustainability and seasonality. The sommelier curates pairings featuring estate bottlings—single-vineyard reds, field blends, and aged Ports—while vegetarian menus and select dietary accommodations are available with advance notice. Price positioning is firmly fine dining, with optional premium wine flights. Experience & Atmosphere Housed within a beautifully restored manor, the dining room blends stone, wood, and linen with panoramic windows that frame the river’s golden light. Service is polished yet warm—attentive pacing, confident knowledge of cuisine and wine, and an easy elegance that never overwhelms. The cellar is a highlight: an extensive Douro-led collection anchored by Quinta Nova’s library vintages and limited releases, offered by a knowledgeable sommelier team. Private tastings, vineyard tours, and terrace dining at sunset elevate the experience; limited seats maintain intimacy. Smart-casual dress is recommended. Reservations are essential, particularly for terrace tables and chef-guided wine pairings. Closing & Call-to-Action For travelers seeking the best fine dining in Sabrosa, Quinta Nova Winery House is a rare convergence of place, plate, and pour. Reserve well in advance—two to four weeks for weekends and harvest season—to secure river-view tables and sommelier-led pairings. Come for the tasting menu, linger for the Douro dusk, and consider a private cellar tasting to unlock the estate’s most coveted bottles. REQUEST BOOKING CHEF André Carvalho ACCOLADES (2025) Relais Chateaux Award CONTACT Quinta Nova, 5085-222 Covas do Douro, Portugal +351 969 860 056 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Discover NOVO New Dining + Maastricht: chef Rodny Welters’ fine dining Experience menu, French technique meets global spice. Reserve now for limited seats. < Back NOVO New Dining Maastricht Modern Cuisine RESTAURANT SUMMARY On the fifth floor of a former factory in the Sphinxkwartier, NOVO New Dining + Maastricht stages a sultry, design-forward performance where rugged concrete meets plush upholstery and the open kitchen steals the spotlight. NOVO New Dining + Maastricht marries cosmopolitan flavors with Dutch precision, led by chef-owner Rodny Welters, whose globe-trotting palate and exquisite sauces define one of the most compelling tables in Maastricht fine dining. The Story & Heritage Rodny Welters founded NOVO to express a borderless culinary philosophy shaped by travel and technique. From day one, his mission has been to translate world flavors through a European lens—anchored by classical saucemaking and exacting textures. Perched in the city’s revitalized Sphinxkwartier, the restaurant reflects Maastricht’s industrial heritage with contemporary poise. An open kitchen underscores Welters’ confidence and craft, while accolades from the Michelin Guide highlight the restaurant’s rising stature among the best restaurants Maastricht attracts. NOVO has steadily refined its Experience menu, evolving into a destination for adventurous, technique-driven gastronomy that remains warmly personal. The Cuisine & Menu Expect elegant cross-cultural harmonies and an emphasis on sauce. The seasonal Experience tasting menu moves from bright, refined snacks to layered main courses and a polished finish. Signature plates might include Haddock à la Meunière with Tandoori Velouté—a deft dialogue between French structure and Indian spice—or Fried Scampi with Red Curry and Coconut Milk, where heat, sweetness, and salinity meet silk. Local and sustainable sourcing guide the larder, complemented by select international producers. Dietary accommodations—vegetarian, pescatarian, and gluten-free—are thoughtfully handled with advance notice. Pricing aligns with fine dining, while the format favors a prix fixe flow with optional wine pairings. Experience & Atmosphere Inside, industrial textures are softened by tactile fabrics and warm lighting, creating an intimate yet buzzy room centered on the chef’s pass. Service is polished and personable, echoing the kitchen’s confidence without pretense. The wine program champions both Old World elegance and new discoveries; the sommelier’s pairings spotlight minerality, freshness, and aromatics that flatter spice-forward sauces. Limited seats and counter views heighten exclusivity, with occasional chef’s-table perspectives near the open kitchen. Smart-casual dress is recommended. Reservations are essential—particularly weekends and prime evening slots—and a small lounge selection and crafted aperitifs set a sophisticated prelude. Closing & Call-to-Action Choose NOVO for a Maastricht fine dining experience where global flavor meets European finesse—sauces with soul, textures with intent, and a room that hums with creative energy. Reserve two to four weeks ahead for peak times, or opt for early seatings for a more contemplative pace. For enthusiasts, book the Experience tasting menu with sommelier pairings and request a vantage near the kitchen to watch Welters’ quiet mastery unfold. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate (2024) Michelin Plate CONTACT Aan de Brikkenbouw 4F, 6211 XT Maastricht, Netherlands +31 43 204 1169 https://www.novo-dining.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Hot Shop Oslo offers surprise tasting menus featuring Norwegian ingredients like reindeer & chanterelle broth. Discover this unique fine dining bistro. Reserve now. < Back Hot Shop Oslo New Nordic, Modern Cuisine RESTAURANT SUMMARY Where Oslo's most unexpected culinary transformation unfolds, Hot Shop Oslo emerges as the city's most intriguingly named fine dining destination, occupying a space whose provocative past as a former sex shop has evolved into something far more sophisticated—a neighborhood bistro where surprise tasting menus showcase Norway's finest ingredients through modern technique and unfussy elegance. The story behind Hot Shop reflects Oslo's evolving dining landscape, where chef-driven concepts embrace authenticity over pretension. Rather than abandoning its quirky heritage, the restaurant has transformed its unconventional origins into part of its charm, creating a canteen-style bistro that feels both approachable and elevated. This philosophy extends to the kitchen, where the culinary team focuses on showcasing local Norwegian ingredients through rich, modern preparations that prioritize flavor depth over flashy presentation. The restaurant's commitment to seasonal sourcing and technical excellence has earned recognition from discerning diners seeking Oslo's most genuine fine dining experiences. The cuisine at Hot Shop centers around surprise tasting menus that celebrate Norway's exceptional local ingredients through elegant, vibrant preparations. Signature dishes might include tender reindeer accompanied by an aromatic chanterelle and porcini broth that captures the essence of Norwegian forests, showcasing the kitchen's ability to transform traditional ingredients into sophisticated modern presentations. The menu structure embraces spontaneity, with dishes crafted around the best available seasonal produce, ensuring each visit offers new discoveries. Technical precision underlies every plate, with delicate touches and careful flavor balancing that elevates simple concepts into memorable fine dining experiences. The kitchen's unfussy approach allows ingredients to shine while demonstrating considerable culinary skill. The atmosphere at Hot Shop balances casual neighborhood charm with fine dining sophistication, creating an environment where exceptional cuisine feels accessible rather than intimidating. The canteen-style setting encourages relaxed conversation while maintaining the elevated service standards expected from Oslo's premier restaurants. The wine program deserves particular attention, with an exceptional selection of Jura wines that have become a signature element of the dining experience. The friendly, knowledgeable team ensures guests feel welcomed while providing the attentive service that fine dining demands. This approach creates an atmosphere where culinary excellence meets genuine hospitality. Hot Shop represents Oslo fine dining at its most authentic, where exceptional ingredients and skilled technique create memorable experiences without unnecessary ceremony. Reservations are recommended for this intimate space, where each surprise tasting menu offers a unique journey through Norway's culinary landscape guided by passionate professionals who understand that great dining combines technical excellence with genuine warmth. REQUEST BOOKING CHEF Jo Bøe Klakegg ACCOLADES (2024) Michelin 1 Star (2025) Opinionated About Dining Top Restaurants in Europe Ranked #222 (2024) Opinionated About Dining Top Restaurants in Europe Ranked #200 CONTACT Københavngata 18, 0566 Oslo, Norway +47 46 67 37 18 https://www.restauranthotshop.no/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Nabeno-Ism Tokyo's Michelin-starred fusion of French technique and Edo tradition. Chef Watanabe's innovative tasting menu redefines Tokyo fine dining. Reserve now. < Back Nabeno-Ism Tokyo Sushi, French RESTAURANT SUMMARY Where French haute cuisine meets Edo-period tradition, Nabeno-Ism Tokyo represents Chef Yuichiro Watanabe's masterful fusion of two culinary worlds through his distinctive "Watanabe-ism" philosophy. This Michelin-starred sanctuary in historic Asakusa-Komagata transforms traditional Japanese ingredients into sophisticated French expressions, creating Tokyo's most compelling fine dining narrative. Chef Watanabe's extraordinary journey from Joël Robuchon's three-Michelin-starred kitchen—where he maintained the restaurant's prestigious rating for nine consecutive years—to opening Nabeno-Ism in 2016 reflects his commitment to culinary innovation rooted in respect for tradition. His tricolor philosophy defines the restaurant's essence: black symbolizing unwavering conviction, white representing transformative freedom, and orange embodying the chef's mastery of fire. This Michelin recognition, including a previous two-star rating and current one-star status, alongside four Gault & Millau toques, validates Watanabe's vision of marrying rigorous French technique with Japan's culinary heritage. The cuisine at Nabeno-Ism showcases Watanabe's philosophy of minimal ingredient combinations—never more than four elements per dish—allowing each component's intrinsic character to shine. The signature sobagaki, buckwheat dough emulsified using French techniques and crowned with caviar, exemplifies this approach by connecting French and Japanese cultures through their shared buckwheat heritage. Seasonal menus feature inspired pairings like French pigeon with Kyoto eggplants, black truffle harmonized with Edo vegetables, and innovative interpretations of local specialties including kaminari-okoshi rice crackers and monaka wafer cakes. Each dish reflects Watanabe's Robuchon-trained precision while honoring the seasonal rhythms that define Japanese gastronomy. The 30-seat dining room embodies the restaurant's tricolor philosophy through sophisticated black, white, and orange design elements, creating an atmosphere of refined elegance befitting this level of culinary artistry. Professional service matches the Michelin standard, with reservations essential for experiencing this cultural dialogue between France and Japan. The restaurant's location near the Sumida River offers outdoor seating that enhances the connection to Asakusa's rich Edo history, while the kitchen's advanced equipment enables Watanabe's technical precision. Nabeno-Ism represents more than exceptional dining—it's a cultural bridge where adults gather to experience Chef Watanabe's unique interpretation of two great culinary traditions. For discerning diners seeking Tokyo's most thoughtful fusion cuisine, reservations should be secured well in advance to witness this remarkable synthesis of French technique and Edo soul. REQUEST BOOKING CHEF Masakazu Ishibashi ACCOLADES (2024) Michelin 1 Star (2025) La Liste Score: 82pts (2025) Tabelog Bronze (2025) Opinionated About Dining Top Restaurants in Japan Ranked #589 CONTACT 2-chōme-1-17 Komagata, Taito City, Tokyo 111-0043, Japan +81 3-5246-4056 http://nabeno-ism.tokyo/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

La Table de Manon Grandhan: Chef Manon Schenck's innovative seafood cuisine blends Breton tradition with Belgian Ardennes flair. Reserve now for exceptional dining. < Back La Table de Manon Grandhan French Contemporary RESTAURANT SUMMARY In the heart of Belgium's game-rich Ardennes, La Table de Manon Grandhan defies regional expectations with Chef Manon Schenck's extraordinary devotion to pristine seafood, creating one of Europe's most compelling culinary contradictions. Manon Schenck's journey from her native Alsace through the fishing ports of Brittany to the Belgian Ardennes has forged a singular culinary identity. Her spunky personality and unwavering commitment to seafood excellence have transformed this Grandhan destination into a pilgrimage site for discerning gourmands. Through direct relationships with Breton fishermen, Schenck ensures uncompromising quality and freshness, elevating her restaurant beyond typical fine dining establishments. Her confidence and culinary daring have evolved dramatically, earning recognition as one of Belgium's most innovative chefs. Schenck's cuisine represents a masterful fusion of her Alsatian roots, Breton training, and Belgian terroir. Her seasonal menu showcases consummate technique through big-boned sauces and fresh, tangy flavors enhanced with exotic ingredients. The signature "Souvenir of Brittany" menu pays homage to her formative years, while her legendary lobster variations have become essential experiences. Her playful lobster tail Wellington—encased in melt-in-the-mouth flaky pastry and accompanied by light Choron sauce with carrots and samphire—exemplifies her innovative approach. Schenck boldly combines surf and turf elements, incorporating locally-sourced Belgian Ardennes fish alongside her prized Breton catches. Each dish represents a culinary pageant where technical precision meets creative audacity. The restaurant's tasteful contemporary interior provides an elegant backdrop for Schenck's seafood theater. Heart-warming service complements the sophisticated atmosphere, creating an intimate setting where culinary artistry unfolds. The sommelier program features carefully curated selections that enhance the maritime-focused menu, while the chef's table offers front-row access to Schenck's kitchen mastery. The dress code maintains fine dining standards, befitting the restaurant's premium positioning among Grandhan's culinary elite. La Table de Manon represents a rare opportunity to experience truly distinctive gastronomy where Breton tradition meets Belgian innovation. Reservations require advance planning, particularly for the coveted chef's table experience. This is essential dining for serious food enthusiasts seeking authentic culinary artistry in an unexpected setting. REQUEST BOOKING CHEF Grégory Gillain ACCOLADES (2025) Michelin 1 Star (2024) Michelin 1 Star CONTACT Rue de Givet 79, 6940 Durbuy, Belgium +32 86 21 10 26 https://latabledemanon.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience LA Cha Cha Chá Los Angeles - Michelin Guide rooftop botanero in Arts District. Authentic Mexican fine dining, tequila cocktails, downtown views. Reserve now. < Back LA Cha Cha Chá Los Angeles Mexican RESTAURANT SUMMARY Where Mexico City's vibrant botanero culture meets Los Angeles sophistication, LA Cha Cha Chá transforms the Arts District skyline into an elevated Mexican dining destination that captures the spirited essence of its celebrated sister restaurant, Terraza Cha Cha Chá. This Michelin Guide-recognized gem brings authentic barrio-inspired hospitality to a stunning second-floor rooftop terrace, where lush plantings and mid-century modern furnishings create an urban oasis overlooking downtown LA's western skyline. The restaurant's founding philosophy centers on the traditional Mexican botanero experience—a convivial gathering place where exceptional small plates and expertly crafted cocktails foster connection and celebration. Under the culinary guidance of the Mexico City team and dessert artisan Ellen Ramos of Santa Canela fame, LA Cha Cha Chá has earned its place among Los Angeles fine dining destinations through unwavering commitment to authentic flavors and innovative presentation. The menu showcases modern Mexican cuisine through inventive botanas and thoughtfully prepared platos principales that honor traditional techniques while embracing local ingredients. Signature offerings include the show-stopping Tostada Terraza, where pristine bluefin tuna crowns a crisp tortilla foundation, elevated by fragrant crispy cilantro and chile morita aioli. The Pollo a las Brasas demonstrates masterful technique through perfectly roasted chicken enhanced with vibrant achiote piquin sauce, while the Aguachile Negro delivers regional authenticity through its bold, spicy preparation. House-made tortilla chips—notably thicker than typical LA versions—provide the perfect vehicle for exceptional guacamole. The dessert program reaches artistic heights with chocolate flan crowned by cocoa crisps infused with Xila, a distinctive mezcal-based agave liquor celebrating the flavors of Puebla and Oaxaca. The indoor-outdoor dining experience unfolds across a garden-like terrace where west-facing views frame spectacular sunset dining. The tequila-forward beverage program features meticulously crafted cocktails highlighting premium mezcals and agave spirits, creating perfect pairings for the vibrant cuisine. Service operates with professional warmth that encourages the relaxed social atmosphere essential to botanero culture, while the mid-century modern aesthetic provides sophisticated comfort for both intimate dinners and celebratory gatherings. Reservations at this best restaurants Los Angeles destination book quickly, particularly for sunset seating on the coveted rooftop terrace. The restaurant serves dinner daily from 5pm, with select lunch and late-night service expanding accessibility to this exceptional Michelin star restaurants Los Angeles experience that defines elevated Mexican dining. REQUEST BOOKING CHEF Alejandro Guzman ACCOLADES (2025) Michelin Plate (2024) Michelin Plate (2025) Opinionated About Dining Casual in North America Ranked #544 (2024) Opinionated About Dining Casual in North America Ranked #564 CONTACT 812 East 3rd St, Los Angeles, California, United States +1 213-548-8487 https://www.chachacha.la/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Parachute Chicago's Michelin-starred Korean-American cuisine. James Beard winner Beverly Kim creates innovative dishes at this intimate Avondale gem. Reserve now. < Back Parachute Chicago New Korean RESTAURANT SUMMARY Where Korean culinary heritage meets contemporary innovation, Parachute Chicago transforms traditional flavors into modern masterpieces within the intimate confines of Avondale's most celebrated dining destination. Behind a 34-foot concrete counter that serves as both stage and altar, husband-and-wife chefs Beverly Kim and Johnny Clark orchestrate a Korean-American symphony that has captivated Chicago's discerning palates since 2014. The story of Parachute begins with two visionary chefs who dared to reimagine Korean-American cuisine beyond conventional boundaries. Beverly Kim, a James Beard Award winner and Top Chef alumna, partnered with Johnny Clark to create something unprecedented: a restaurant that honors Korean traditions while embracing French techniques and global influences. Their audacious vision earned immediate recognition, securing a coveted Michelin star just one year after opening—a testament to their extraordinary culinary prowess. The restaurant's evolution continues with innovative concepts like Parachute HiFi, demonstrating their commitment to pushing Korean-American gastronomy into uncharted territory. The cuisine at Parachute transcends typical fusion, presenting dishes that feel both familiar and revolutionary. Signature creations include the legendary broccoli salad elevated with ras el hanout spices, rigatoni pasta reimagined with chicken and yellow curry, and the exquisite hwe dup bap featuring fjord trout with radishes and mustard greens. Traditional Korean offerings like yuk hwe (Korean-style beef tartare), gochujang-glazed wings, and haemul pajeon showcase authentic flavors, while family-style presentations encourage communal exploration. The menu structure celebrates both heritage and innovation, with seasonal rotations highlighting the finest local sourcing and sustainable practices that define Chicago fine dining. The experience unfolds within a thoughtfully designed former bakery, where industrial materials—stained concrete, reclaimed wood, and copper accents—create an atmosphere of refined casualness. The restaurant's crown jewel, that magnificent concrete counter, seats just 40 guests in an intimate theater where culinary artistry unfolds before your eyes. Service strikes the perfect balance between neighborhood warmth and Michelin-starred precision, with knowledgeable staff guiding diners through both individual selections and family-style feasts. The innovative beverage program features Korean-inspired cocktails and rare sool selections, while the open kitchen design ensures every meal becomes an interactive performance. For those seeking the pinnacle of Korean-American cuisine, Parachute represents an essential Chicago dining pilgrimage. Reservations require advance planning given the restaurant's intimate size and devoted following, making each secured table a coveted opportunity to witness culinary history in the making. REQUEST BOOKING CHEF Johnny Clark & Beverly Kim ACCOLADES (2025) Opinionated About Dining Casual in North America Ranked #722 (2024) Opinionated About Dining Casual in North America Ranked #479 CONTACT 3500 N Elston Ave, Chicago, Illinois, United States 872-204-7138 www.parachuterestaurant.com Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Discover BOTTEGA Tokyo: handmade pasta, truffle tajarin, and meat-focused mains in a Michelin-recognized, intimate setting. Reserve now for refined Italian craft. < Back BOTTEGA Tokyo Italian RESTAURANT SUMMARY In the heart of Tokyo, BOTTEGA Tokyo marries Italian regional soul with Japanese precision, drawing gourmands who seek craftsmanship over spectacle. This intimate address in Japan’s capital distills the essence of Italy’s trattoria heritage into fine dining polish—handmade pastas rolled daily, meats roasted with monastic focus, and a terroir-driven sensibility. BOTTEGA + Tokyo is where flour, eggs, and experience meet; where tajarin is cut whisper-thin and truffles are shaved with reverence; where restraint becomes luxury. The Story & Heritage Founded by a chef trained across Italy’s regional kitchens, BOTTEGA channels a philosophy of fidelity to origin: cook as the land intended, handle ingredients simply, and honor pairing traditions. The chef’s formative years inland, far from the coasts, inform a menu centered on meat and market vegetables rather than seafood. Recognition from Michelin underscores the restaurant’s disciplined clarity and enduring craft. While the name suggests rusticity, BOTTEGA has evolved into a refined Tokyo fine dining destination that remains rooted in handmade technique and an unwavering respect for ingredients. The Cuisine & Menu BOTTEGA’s cuisine is Italian regionalism refined—anchored by pasta fatta a mano and a carnivorous main course. There is no fixed recipe for the pasta dough; the chef calibrates flour and eggs by touch and season. Expect signatures like Tagliatelle al Ragù, slow-simmered to a silken glaze, and Tajarin al Tartufo, ribbons of yolk-rich pasta luxuriantly perfumed with truffle. Menus lean seasonal and prix fixe, with a focused tasting menu and limited à la carte offerings, positioning the experience firmly within fine dining. Produce is sourced from select Japanese farmers and trusted Italian purveyors, with sustainable, local vegetables and premium imported cheeses. Vegetarian accommodations are limited; gluten-free requests should be made in advance. Experience & Atmosphere An understated room of natural woods, leather, and warm light creates a cocoon of calm amid Tokyo’s energy. Seating is intimate, service is discreet and deeply informed, and the cadence of the meal is unhurried. The sommelier curates a cellar anchored in Piedmont, Tuscany, and the Veneto, alongside thoughtful natural selections and refined Japanese pairings; optional wine pairings highlight regional dialogues. A counter perch near the pass offers a chef’s-table feel, while a private dining nook welcomes small groups. Smart casual attire is recommended. BOTTEGA reservations are essential—particularly for weekends—given limited seats. A small bar pours aperitivi, amari, and Champagne, with occasional tableside truffle service when the season sings. Closing & Call-to-Action Choose BOTTEGA for pasta mastery elevated to art and a meat-focused main that reflects the chef’s inland pedigree. Reserve two to four weeks ahead for prime evenings, or opt for a weekday late seating for better availability. For an ultra-premium touch, request the seasonal truffle menu and curated wine pairing—an experience that captures the best fine dining in Tokyo without excess, only precision and soul. REQUEST BOOKING CHEF Frank Stitt ACCOLADES (2025) Wine Spectator Award of Excellence (2024) Michelin 1 Star CONTACT Six Senses Kanuhura Lhaviyani Atoll, Male, Maldives +81 3-6450-3933 https://www.bottega-cucina.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Chang Bistro + Munich: Discover Thai cuisine with Japanese finesse in Grünwald. Reserve refined curries, pristine sushi, and a chic winter garden terrace today. < Back Chang Bistro Munich Asian RESTAURANT SUMMARY Chang Bistro + Munich brings a smart, contemporary sheen to Southeast Asian dining in Bavaria, marrying Thai fire with Japanese finesse in the leafy enclave of Grünwald. A stylish sibling to the acclaimed Chang flagship, the bistro leans into precision and purity—think vibrant curries, pristine sushi, and an ingredient-first ethos—served across a chic winter garden and a lovely terrace that feels tailor-made for long lunches and refined evenings in Munich’s south. Expect Munich fine dining attitude with bistro ease—elegant, focused, and quietly exclusive. The Story & Heritage Conceived as the trend-forward counterpart to Chang, Chang Bistro distills the flagship’s craftsmanship into an accessible, design-led format. The kitchen channels the house philosophy: high-quality produce, clean technique, and flavors that travel between Bangkok and Tokyo without losing their soul. While the main restaurant sets the benchmark, the bistro refines the experience for everyday luxury—swift, polished service and exacting standards. Recognition from Michelin underscores its smart, quality-led approach, while a loyal Grünwald clientele speaks to its stature among the best restaurants Munich locals reserve week after week. The Cuisine & Menu At Chang Bistro, the menu celebrates Thai cuisine with Japanese influences—aromatic curries alongside immaculate nigiri and maki. Signatures include Green Curry with Kaffir Lime and Young Eggplant, Massaman Short Rib with Roasted Peanuts, and Yellowtail Sashimi with Yuzu and Chili Oil. Don’t miss the Spicy Basil Chicken or the Red Curry Prawn ‘Gaeng Daeng’. Sushi highlights range from Toro Nigiri to a Truffled Salmon Roll. Menus are seasonal with a daily changing lunch prix fixe, and à la carte in the evening; dietary needs are accommodated with clarity. Pricing sits firmly in fine dining territory while remaining bistro-relaxed. Experience & Atmosphere Interiors balance glassy modernity with warm textures: a covered winter garden floods the room with light, while the terrace offers leafy calm in fair weather. Service is crisp and attentive—polished without pretense—and the pace suits both business lunches and date-night dinners. A concise, well-curated wine list favors aromatic whites and thoughtful Old World selections; the sommelier can tailor pairings to spice and umami. Reserve the best tables in the winter garden or opt for counter seats near the sushi station for a chef’s-table feel. Smart casual dress is advised; reservations are recommended, especially for peak evenings. Closing & Call-to-Action Choose Chang Bistro for elevated Thai flavors, exacting sushi, and a refined ambiance that feels effortless yet special—among the best fine dining in Munich for those who value craft over spectacle. Book Chang Bistro reservations one to two weeks in advance for weekend prime time; midday is ideal for the daily lunch set. For aficionados, request sushi-forward selections and a custom wine pairing to unlock the kitchen’s full precision. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate (2024) Michelin Plate CONTACT Chang Bistro & Catering, Wolfratshauser Straße 268, 81479 Munich, Germany +49 89 72779953 http://www.chang-restaurant.de/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS