Issue 55
DAILY
WORLD’S BEST RESTAURANTS LUXURY REDEFINED
Nerua, Spain
world luxury | DAILY | Issue 34 |
SALVATORE FERRAGAMO
DAILY |2|
Issue 55
DAILY Publisher Kevin Rolfe Editor Siddharth Thaker Designers Mike Gibas Mark Askam Editorial Team Ana Strack Christopher O’Toole Rebecca Cohen Phil Blizzard Photography Mark Hakansson Ben Roberts Anjjelo San Buenaventura
Advertising Gina Reynolds Mike Sawicki Business Development Chris Frost Sion Rapson Andrea Roca Production team Nadeem George Rasha Akar Abid Ahmed Denis Halilaj Josiah King Juwon Adenusi Katrina Lee-Smith Orenthal Jackson Online George Cooke
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9th December 2017 JW Marriott Phu Quoc Emerald Bay Resort & Spa Bãi Khem, Phu Quoc District, An Thoi Town, Vietnam
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DUBAI
DUKES DUBAI
Adding a glamorous twist to traditional British cuisine, Great British Restaurant (GBR), DUKES Dubai signature dining outlet, is serving up the best of British food in a dramatic seing overlooking the beautiful Gulf. Headed by DUKES Dubai’s Executive Chef, Martin Cahill, GBR uses quality produce to create a meticulously planned menu of much loved dishes, with all food seasonally prepared and a new menu of classics every four months. Delicious mains on the first GBR menu include cod and chips, Lancashire hot pot, Colchester Oysters and Dover sole and calorific sweet treats taken straight from the kitchens of the home counties with jam roly poly and walnut whip set to tempt even the most restrained appetites. Infusing tastes from the UK’s rich culinary history, GBR also serves produce from a select number of heritage brands including Paxton & Whitfield Cheesemongers, which dates back to a cheese stall in Aldwych market in 1742, and was provided to Queen Victoria under Royal Warrant from 1850.
Debrah Dhugga, Managing Director of DUKES Collection said: “We are thrilled to launch GBR in Dubai and are positive that its blend of casual style cuisine and British tradition will make a stand out addition to the emirate’s dining scene.” Set to become a top choice for residents and visitors alike, GBR is stylish yet understated with a brasserie style feel and a glamorous evening buzz. The space is constructed around the iconic bar, which stands in the centre of the restaurant, and boasts a dramatic double height ceiling with large floor-to-ceiling windows showcasing stunning sea views. Diners can watch the DUKES culinary team preparing a repertoire of iconic British classics at the two live cooking stations or observe the bustle of the brasserie from the dedicated Champagne and oyster bar.
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The venue has the capacity for up to 390 guests, including up to 200 seats inside and 190 on the terrace. The open plan, spacious design lends itself well to special celebrations and group dining, creating privacy in the midst of the restaurant’s signature British buzz. The restaurant is headed by British born Martin Cahill, Executive Chef at DUKES Dubai who worked for The Savoy and Dorchester Hotel before taking up his first international role in Toronto, Canada. This was followed by senior positions with such high-profile names as Hya Hotels in Australia, Bermuda, Canada, Hong Kong and Taiwan, and Mandarin Oriental Taipei where he headed a team of 171 chefs across eight popular outlets. “The British are well known for their love of good, hearty food. We will be puing our stamp on
popular dishes like baered cod and chips while introducing a number of elegant menu items such as Colchester oysters and hock and foie gras terrine served with Piccalilli,” said Dhugga. “The dishes will make the most of seasonal ingredients available in Britain, with the menu being refreshed every four months.” In addition to GBR, Cahill, Executive Chef, will also oversee five further exciting dining and lounge venues as well as catering for extensive meeting and events space at DUKES Dubai. Centrally located on the trunk of Palm Jumeirah, DUKES Dubai features 279 guestrooms and 227 hotel apartments. The property offers world-class leisure, conference and entertainment facilities including a stunning private beach, indoor pool, outdoor infinity pool and state-of-the-art gym, along with a number of food and beverage outlets.
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Great British Restaurant (GBR) Bringing the absolute best of British to the table, GBR serves up a fabulous choice of dishes with a very British twist. GBR is a celebration of modern British cuisine and produce in a dramatic seing with views of the glistening Dubai Marina skyline. Menu highlights include home favourites such as Cod & Chips, Lancashire Hot Pot, Colchester Oysters, Dover Sole and Sticky Toffee Pudding – the perfect antidote to anyone feeling homesick and in need of some good old comfort food. West 14th An award-winning steakhouse, West 14th offers sumptuous cuts of prime beef from all over the world, as well as extravagant seafood plaers. The New York, lo-inspired restaurant boasts floor to ceiling windows with views of the infinity pool and breath-taking Gulf just beyond. The outdoor terrace is an ideal spot for an apertif or
post-dinner shisha. West 14th’s Executive Chef, Clive Pereira, was named Gastronomic Superstar at the Leaders in Hospitality Awards 2016. Don’t miss the West 14th Friday brunch and BBQ nights! Khyber This multi-award winning restaurant brings a rich North Indian palee of flavours to Dubai. The first restaurant of its kind outside the flagship in Mumbai, Khyber has risen to international acclaim. Situated on the 15th floor of DUKES DUBAI with a 180-degree view of the Dubai Marina and outdoor terrace, Khyber will transport you to the majestic Mughal era with interiors decorated in luxuriant, warm colours and ornate tapestries. Khyber’s signature slow cooked leg of lamb beautifully infused with spices is a must try!
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DUKES Bar Legendary for its signature Martinis and tailormade cocktails, DUKES Bar has become a London institution and its counterpart at DUKES DUBAI will be no exception. The mixologists have been trained by DUKES London’s head bartender Alessandro Palazzi himself and, inspired by its London namesake, guests will find the bartenders to be artisans and the mood sublime at DUKES Bar Dubai.
DUKES Cigar and Whisky Lounge With plush interiors of dark wood and rich English leather Chesterfields; this is the very exemplar of subtle sophistication, reminiscent of a private gentlemen’s club. Whether a connoisseur or just curious, pick from a decadent selection of finely craed cigars and malts. Pair robust, warm flavours recommended by tobacconists with smooth spirits that only enhance the experience
DUKES Champagne and Tea Lounge An oh-so-British Tea Lounge, the ideal spot for a scrumptious high tea. Stylish yet intimate, the Tea Lounge is scented with fresh English roses and bathed in deliciously warm sunlight with spectacularly relaxing views of the gently lapping Arabian Gulf. Enjoy a heavenly selection of savouries accompanied by handmade pastries and scones with cloed cream and jam, as well as delicately flavoured tea, handpicked and blended from the choicest tea estates the world over.
DUKES Dubai, owned and operated by Seven Tides, will bring 273 guestrooms and 227 hotel apartments to the hotel scene, together with world-class leisure, conference and entertainment facilities including a stunning private beach, indoor pool, outdoor infinity pool and state-of-the-art gym, along with six food and beverage outlets For more information, please visit www.dukesdubai.com or www.seventides.com
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LONDON
GBR GBR will be a new all-day British restaurant in the heart of St James's, London. GBR – Great British Restaurant - will offer the finest traditional and contemporary British dishes presented in a striking contemporary space. Norfolk-born Executive Head Chef Nigel Mendham will spearhead the exciting launch of GBR. Nigel has played a major role in the kitchens at some of the UK’s finest restaurants, including several prestigious country house hotels in England, such as South Lodge, Stapleford Park, The Samling Hotel, and The Lygon Arms in the Cotswolds. At the helms of GBR’s concept and realisation is Managing Director Debrah Dhugga who enthuses: “GBR is going to be a huge asset to the St James’s neighbourhood with its terrific all-day British menu from Nigel and his talented team.” GBR will be open all day every day - from breakfast through lunch to aernoon tea and dinner. Typical dishes will include a traditional Scotch Egg, British charcuterie with pickled vegetables; Isle of Gigha halibut with red wine and foraged sea herbs; New season lamb with smoked aubergine; Fish and chips with beer baer and mushy peas; Treacle sponge with custard and roasted banana; and Dark chocolate mousse with hazelnut.
Both classic and inventive cocktails, select local London and English cra beers as well as a concise international wine list of 15 reds and 15 whites, will complement the seasonal menu, as well as bar snacks such as Truffle chips, Norfolk crab on rye toast, and Scotch eggs. The interior of GBR has been created by LSM Design, and the 58-seat restaurant will feature a trendy and vibrant design with deep blue, black, white and grey design tones, providing an elegant yet casual mood, complemented by a series of black and white artwork and photography throughout. Providing a focal point to the dining room will be the feature bar, with a black granite top. Numerous decorative antique mirrors will be placed on the ceilings and some of the walls, increasing the lightness and sense of volume within the space. Seating will feature leather upholstered bar stools, along with more traditional dining chairs and marble tables, in addition to classic, stylish plush banquees. A private dining room for up to 12 will have great natural light and a large fireplace in the dividing wall with the restaurant and that will feature a handsome hearth and surround. www.dukeshotel.com
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DUBAI
RÜYA Rüya, meaning ‘dream’ in Turkish is an enticing concept that fuses a vibrant restaurant, lounge and bar experience together by exploring the extremely rich history and diversity of Anatolian food, a cuisine that draws inspiration from a number of culinary traditions. Central to the story is the food offering, led by Executive Chef Colin Clague, one of the region’s most respected and celebrated culinary talents with an exceptional reputation having worked with the prestigious Burj Al Arab, award-winning Zuma in London and Dubai, The Caprice Group and Qbara. Rüya Dubai, the stylish restaurant and bar located at the Grosvenor House Hotel. The Anatolian restaurant and bar hot spot remains one of the latest restaurants to open in Dubai Marina and is set to be at the forefront of Dubai’s brunch scene. The concept, in keeping with traditional Anatolian style, will present a Saturday family affair which is a common event enjoyed in Turkey by families and groups of friends, whilst the Friday offering will accommodate the Dubai party brunch crowd with plentiful beverages and live entertainment. Upon arrival, diners will experience the warmest of Anatolian hospitality, and experience an interactive menu designed by Executive Chef
Colin Clague that entails multiple live food stations showcasing starters, mains and desserts, filled with Anatolian classics with a contemporary and fresh twist. Offering food stations both inside and outside on the picturesque terrace, firm favorites include a traditional pide station, fresh salads, breads, cheeses, delectable desserts as well as delicious lamb, chicken, beef and vegetable skewer selections brought to the table. Its iconic 360 degree bar will serve a selection of imaginative signature cocktails to complement the cuisine, all inspired by the culture and history of Anatolia, including; Ooman old fashioned, Anatolian Fizz and Torschi Martini mixed from the free standing bar and ice machine. Wines selected from Turkish vineyards and the finest bubbly bring together and compliment the succulent dishes. Rüya’s encapsulating venue has a capacity of 240 guests with an option to dine indoors or on the chic outdoor terrace with stunning views of Dubai Marina. It is accessible from both inside the Grosvenor House Hotel and outside via the Marina’s street level. www.ruyadubai.com
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DUBAI
W DUBAI: LEVEL SEVEN
Experience the legendary, rustic markets of the Mediterranean - Spain, Italy and Greece – in this bustling social hotspot, gorgeously adorned with wood, steel and vintage art amid earthy tones that invites to share stories and an abundance of
tasteful tapas presentations, freshly prepared servings from the crudo bar, rice and grain dishes, and meat bites from the rotisserie. www.levelsevendubai.com
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DUBAI
W DUBAI: NAMU
aking over the 31st floor of W Dubai – Al Habtoor City, take in the best views Dubai has to offer of the new Dubai Water Canal in a social environment where these two unique cuisines combine to create a reinvention of textures and flavours from Korea and Japan. Namu utilizes a number of authentic cooking methods from 4 live stations.
In keeping with the Asian context of dining - we encorage a shared table concept; in celebration of the compatible textures and favours of the menu. Dishes therefore will not come out of the kitchen in specific order, rather a more relaxed style of service stimulating sharing of the food, to enjoy the dishes as they come.
Taking its name from the Korean name for wood, NAMU is venture depicting a culinary rivalry of Korean and Japanese cuisine, where food relates heavily to the pleasant reinvention in textures, flavours, and of various cooking methods from two nations that embody Asia Tomorrow.
www.namudubai.com
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SOUTH AFRICA
LUKE DALEROBERTS X SAXON
The past eighteen months has been a period of great success and growth for the Saxon Hotel, Villas and Spa, consistently voted The World’s Leading Boutique Hotel by the World Travel Awards. Our offering has been increased and enhanced with the opening of Luke DaleRoberts X Saxon, the refurbishment of the Spa and the joining of key team members.
Aer a highly successful pop-up at the hotel early in 2016, Luke Dale-Roberts X Saxon opened its doors in a newly refurbished seing at the Johannesburg property in May, offering the food scene in the city a much needed creative and innovative experiential dining journey. The restaurant, under the helm of Chef Candice Philip was, and remains, a great success – being awarded the World Travel Award for Leading Hotel Fine Dining Restaurant in 2016.
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September when Executive Chef Jane-Therese Mulry joined from Australia and Executive Pastry Chef Nathan Jacobs made the move from Cape Town to Johannesburg. Australian-born and educated, Chef Jane-Therese has travelled extensively, gaining invaluable experience working for some of the best hotels and restaurants around the world; thriving on developing and mentoring young talent in the luxury sector. As a chef, Jane-Therese’s passion is produce and she loves everything fresh, growing her own where possible. Her food represents her culinary soul and should always be fresh, locally grown and produced, healthy, environmentally sustainable and ethically correct, innovative yet simple, uniquely prepared and imaginatively presented.
In this she found a kindred spirit in Chef Nathan Jacobs, with his passion for creating the most imaginative pastry items, drawing on his classical training but always bringing in a South African sensibility. Both these chefs bring an invaluable sense of growth and excitement to the Saxon culinary offering. Qunu pays homage to its South African roots, being named in honour of the small rural town where our beloved elder statesman, former President Nelson Mandela, was born. Madiba – as he is fondly known – shares an intimate and cherished history with the Saxon. Every morning, produce is handpicked from Sarapana – our fruit, herb and vegetable garden – and featured across the menu to showcase our home-grown sunny favourites.
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Managing Director George Cohen’s vision to select only the finest and passionate hoteliers to contribute to the future growth of the Saxon, led to him appointing Willie Williams Director of Sales and Marketing in April 2017; closely followed by the appointment of Tom Rutherford as his General Manager in June 2017. Willie joined the Saxon aer his six years as Director of Sales and Marketing for Taj Cape Town. His strong background of almost 20 years in the South African luxury hotel industry with focus on Sales, Revenue Management and Marketing is already proving to be an asset to the Saxon.
Tom brings with him experience gained from a seven-year stint at Singita Game Reserve where he was General Manager of the Sabi Sand properties for the last two years. Supported by the passionate current team, and guided by Managing Director George Cohen, Tom and Willie will ensure that the current growth phase continues and that the Saxon remains on the forefront of the Hospitality Industry in South Africa and beyond The Saxon looks forward to delivering, and exceeding on, our guests’ expectations in the future. hp://lukedaleroberts.com/saxon/
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The land of legends theme park, Hotel and Shopping Avenue has appointed SWOT Hospitality to develop and expand international Restaurants Concept a part of the development of Turkey’s largest life and entertainment center. The launch is in partnership with fine hotels, who manages and operates both Rixos hotels and the land of legends. Akif Tamince, Board Member, Rixos Hotels, said: “We have established SWOT Hospitality to bring inspired food and Beverage concepts into this iconic project. As an Entertainment and leisure destination, our main focus remains to provide all our guests, visitors and local market with an amazing experience, exceptional value and world of magic.”
SWOT HOS launcHeS cOncepT a THe land O anTalya
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“We are thrilled to launch at first our Restaurants concept at the land of legends then expand globally from there” said Mouhamad Hadla, Managing Director, SWOT Hospitality. “We anticipate a strong affinity of the concepts that we are launching for this year” At First, we launch earlier this month at the Hotel part, three Restaurants Concept: nemo Restaurant and lounge, a Eurasia dining concept, boasting a gourmet Restaurant, a cocktail bar, a lounge and views of the underwater Aquarium of the legends of Aqua.
al abir Restaurant is a lifestyle dining experience featuring the authentic taste of Lebanese cuisine in a modern and inspiring menu, combining the feel for the art of dining, entertaining and living in Lebanon. piazzea italiana is a casual chic concept that transports its guests to the origins of Italian family dining with its warm and cozy seing. At the park side, we have started with one street food concept, under the brand name: Shawfal – Shawarma w Falafel The concept is inspired from Beirut, from these famous dukans in the tiny streets, well known for their famous shawarmas and tasty falafel.
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SWOT hospitality is a management and consulting company, inspired with the vision to support owners and investors on developing innovative, intelligent and well executed concepts that brings food and beverage to life. www.swothospitality.com
piaZZeTTa
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W O R L D
World Wine News, has one aim, to bring you the most sparkling luxury news from the world's leading vintners and the most prestigious labels.
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NEW YORK
ELEVEN MADISON PARK
Eleven Madison Park is a contemporary American restaurant. It’s conveniently located in a regal art deco building just off Madison Park. The restaurant’s interior is sophisticated and upscale, featuring high ceilings, beautiful chandeliers and modern decor. The kitchen at Eleven Madison Park is run by chef Daniel Humm, who creates 8-10 course seasonal tasting menus using fresh, local ingredients. The restaurant also offers an extensive wine and cocktail menu for guests to choose from.
Examples of dishes served at Eleven Madison Park include mushroom appetizers, mini English muffins with egg benedict caviar, steak, venison, lobster, potatoes with hazelnut spread. The meal ends with sweet treats like chocolate milk and baked Alaska. The restaurant’s meals are lavish and full of sophisticated surprises. Guests are treated like royalty and meals regularly last 3 to 5 hours. www.elevenmadisonpark.com
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ITALY
OSTERIA FRANCESCANA
What makes it special: Nestled down a cobbled street in peaceful Modena, Osteria Francescana is the gem of Italian gastronomy. On the menu: A poet, storyteller and artist as much as a cook, Boura weaves narratives through his dishes, playing with traditions and experimenting with ingredients from the EmiliaRomagna region from whence he hails. Courses include the famous Five Ages of Parmigiano Reggiano, which takes the diner through the region’s esteemed cheese in different temperatures, textures and tastes, and The Crunchy Part of the Lasagna, Boura’s reinvention of a corner of the classic Italian dish.
The space: Boura’s creations are heavily influenced by art and music (in particular, jazz), and the dining space is made up of three elegant rooms that are adorned with high-quality contemporary artwork. Other projects: A passionate political campaigner, Boura has stepped up his game by founding the Food for Soul not-for-profit project to fight hunger and food waste, and the last year has seen him speak on the subject at numerous events around the globe. He also owns Franceschea 58, a more casual contemporary Italian pantry in Modena. www.osteriafrancescana.it
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WORLD’S BEST RESTAURANTS
SPAIN
EL CELLER DE CAN ROCA
El Celler is a free-style restaurant, commied to the avant-garde, but still faithful to the memory of different generations of the family's ancestors dedicated to feeding people. It was founded by the brothers Joan and Josep Roca at the end of August, 1986, in Girona. Joan, in the kitchen, and Josep, in the dining room. Immediately aer that, in 1987, Encarna Tirado, now married to Josep Roca, joined the project in the dining room. And the youngest brother, Jordi, started in the kitchen of El Celler in 1998.
All the leading restaurant guides and gastronomy critics have acknowledged El Celler's achievements over its first twenty-five years. The first Michelin star was awarded in 1995; the second in 2002. And the third on November 25, 2009. Three suns by the Repsol Guide; 19/29, by 5 a Taula, by La Vanguardia; 9.5, by Gourmetour; 9.75/10, by the Lo Mejor de la Gastronomía and Gourmand guides. In 2009, the English Restaurant Magazine placed El Celler de Can Roca 5th in the World's 50 best restaurants. It reached fourth place in 2010 and finally second in 2011 and 2012. In 2013, the first position. hp://cellercanroca.com/index.htm
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FRANCE
MIRAZUR
Chef Mauro Colagreco has found the perfect place to exercise his talents in this majestic 1930s building with mountains as a backdrop and magnificent sea views. It boasts a superb terraced garden, with fabulous views over Menton and the Mediterranean. In the kitchens, a team is busy preparing the dishes dreamt up by this young Chef who draws his inspiration as much from the rare vegetables and baby salad leaves from the Mirazur’s gardens as he does from his ItaloArgentinian roots. His quinoa risoo, woodland mushrooms and parmesan cream, and catch of the day with celeriac and a smoked sauce are an invitation to the culinary experiences to come.
"Studying the past is the key to the future." The assertion of Mauro Colagreco, cook and alchemist of flavours in the fragrant air of his orchardgarden. ‘Origins’ is the name of a project set up in partnership with two other Latin American chefs to protect the cultural heritage of small Latin communities: their culinary habits, techniques used, ancestral ingredients that typify the regional food. Their aim is to preserve their knowledge and culture, as well as to support local biodiversity, threatened by industrial farming methods. At the Mirazur, biodiversity is given pride of place in the gardens and orchards. More than 100 species live side by side, including 40 varieties of tomato. Fresh products that the team gather each morning, to the delight of their guests. www.mirazur.fr
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PERU
CENTRAL
In Central they celebrate the biodiversity of Peru. Fresh produce and an inexhaustible curiosity to discover and integrate new ingredients into the menu bring Peruvian cuisine to the forefront in the heart of the traditional district of Miraflores in Lima. WATER At Central they bole water onsite, filtered, ozonated and purified using reverse osmosis. The reverse osmosis process traps microparticles, bacteria and heavy metals producing the purest water. MATER Mater is an initiative of exploration and discovery, in which a multidisciplinary team travels throughout Peru in search of new products and new stories of people. A sample of what makes Peru a diverse country.
GARDEN Herbs and spices that accompany our food are always at hand. The idea of a garden in the city, well maintained, allows us to keep in constant contact with nature. CENTRAl ExpERiENCE The experience that we promise to offer you is the exploration of the diverse Peruvian territory: ingredients, colors, stories and scenarios. To transport ourselves together to different elevations and connect to our environment in a special way. We can begin here by scheduling your visit. Please take a few minutes of your time to complete the requested information so that we can assure the tiniest details will be aended to. hp://centralrestaurante.com.pe/en/
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Nestled deep in the Atxondo valley, at the foothills of the magical Mt. Anboto, we find Etxebarri. Far from the noise, the restaurant preserves ancient techniques of grill cooking using carefully selected firewood from different trees to work in harmony with the locally cultivated, natural produce, to offer endless possibilities of truly wonderful dishes. Earth, ocean or fire. The decision is made each day, based upon which seasonal products are most freshly available. The result is a home-grown menu, beating in time with nature’s rhythm, humbly served and carefully and consistently put together with respect and a delicate touch. hp://asadoretxebarri.com/en/
AsAdo EtxEbA
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WORLD’S BEST RESTAURANTS
THAILAND
GAGGAN
Gaggan Anand’s fertile imagination and culinary wit are played out in a lengthy but always fun tasting menu which balances the soulfulness of Indian street food with hyper-modern cooking techniques to unrivalled effect. Despite still being in his 30s, Kolkata-born Anand is already something of a superstar in the food world, as much for his effervescent personality as his boundary-pushing dishes. Aer a life-changing stint in the kitchen at El Bulli, the chef opened his eponymous Bangkok restaurant in 2010, where he has reimagined the notion of ‘progressive Indian cuisine’.
www.eatatgaggan.com
The meal kicks off with a series of snacks including keema samosa, onion pakoda and pappadam with tomato chutney, which are deconstructed and then brilliantly reimagined. Further along the evening’s high-octane culinary journey you’ll find dishes entitled ‘Who Killed The Goat?’ (lamb chops cooked sous vide) and ‘I Want My Curry!’ (crab curry served in tiffin pots). The restaurant is set in an elegant whitewashed colonial house, tucked away from the mayhem of the city’s busy streets, with a number of different dining spaces. Service is relaxed – despite the occasional theatrics created by the use of liquid nitrogen – and the cocktail list is particularly strong. Try to bag the table adjacent to a giant window into the kitchen to watch the multinational brigade show off their alchemy.
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PERU
MAIDO
The birth of Maido is the result of Micha’s passion for Nikkei food. It is a fervent and unique love, Peru always being his source of inspiration. The landscapes, the products and the creativity of the Peruvian people are the ingredients that play in his mind and inspire his work. Here the cook is not the protagonist, but it is the top quality ingredients that promise the artist the creation of the unique work of art. It looks for customers to live a genuine Nikkei experience. This wonderful cuisine is the reflection of the Japanese influence on the Peruvian gastronomy. The ingredients of both cultures complement each other as if they had been born to be one. It is an honest cuisine with unique textures and flavors.
www.maido.pe/en/
Life is movement. Nothing is static or absolute. No one is. We are in a state of constant flux, just like the Earth, the tides, bacteria, light, the blood in our bodies, colors, seeds. Like family trees, cuisines are constantly being redefined, their identities enriched by an intense intercultural exchange which has formed the basis of all civilization ever since humans shared their first sounds, products, ideas, and customs. Fusion cuisine is just that: cooking, an inclusive word that perfectly encompasses it all. The fireplace is where bloodlines merge, where people come to sing, individual and group histories are forged, life gestates. The fireplace is where dialogue is fostered, the elements meet, opposites aract. Thus was born Peruvian Nikkei cuisine: from a complex history called Peru; and another, equally complex, far-off and foreign history called Japan that merged to live in harmony and create the third reality: Nikkei Cuisine.
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MugAritz SPAIN
Feeding curiosity, the senses or desire, we seek to satisfy the hunger of risk, game or answers and to satisfy the pleasure of surprise, of discovering and exploring the unknown. To achieve this, we question the logic of the gastronomic world, rethinking the social habits and prejudices. We seek to create a context where diners give free rein to their senses to overcome the imposition of customs. For approximately three hours, and through about 25 creations, together we will try to weave a tale of stories, gestures and emotions around the table. And also out of it. Flavors, textures and aromas that you can enjoy and feel using your hands to stimulate all the senses and to evoke our more primal customs. Andoni Luis Adurizis undoubtedly one of the most inuential chefs of our times.Throughout his career, he has prioritized both culinary evolution and an interdisciplinary approach. This has allowed him to cross the established borders, and become a rebel in the kitchen. www.mugaritz.com/en/
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AUSTRIA
STEIRERECK
It may, on paper, sound fairly traditional – family owned for generations, with a bias towards Austria’s rural Styrian region – but under the guidance of chef Heinz Reitbauer, Steirereck has become a byword for cuing-edge cooking rooted in the Austrian landscape. Housed in a monolithic glass cube in Vienna’s Stadtpark, Steirereck’s design may be supermodern but the interior speaks a recognisable language of international fine dining. It’s a bright, tranquil vision of wood, concrete and starched white table linen.
Reitbauer’s signature says everything you need to know about his outlook, being equal parts culinary theatre, precise technique and obvious reverence of local ingredients. The freshwater mountain fish, char, is cooked at the table in hot beeswax before being returned on a plate with yellow carrot, pollen and sour cream. While the tasting menu is, undoubtedly, the best way to engage with Reitbauer’s vision, it says everything about his relaxed style that you’ll find a Wiener Schnitzel on the menu – one of the things that makes Steirereck so enduringly popular with the lunch crowds. www.steirereck.at
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If you're looking for a unique fine-dining experience, try Blue Hill at Stone Barns. A beautiful country seing with farmland greets you upon arrival. As there's no set menu at Blue Hill, you're invited to sample a variety of goods at a set price. You can choose the tasting menu at the bar or opt to graze, peck and root in an open dining room that offers an extensive menu serving food from the market and field, including tender, savory meats and fresh vegetables.
In spring of 2004, Blue Hill at Stone Barns opened within the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York. The Barbers helped create the philosophical and practical framework for Stone Barns Center, a working four-season farm and educational center just 30 miles north of New York City, and continue to help guide it in its mission to create a consciousness about the effect of everyday food choices.
To host a private event at Blue Hill at Stone Barns, reserve the dining room that overlooks the herb garden. It can hold up to 14 guests, or you can choose other options for up to 260 people.
Sourcing from the surrounding fields and pasture, as well as other local farms, Blue Hill at Stone Barns highlights the abundance of the Hudson Valley. There are no menus at Blue Hill at Stone Barns. Instead, guests are offered a multi-taste feast featuring the best offerings from the field and market. www.bluehillfarm.com/dine/stone-barns
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NEW YORK USA
BLUE HILL AT STONE BARNS
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FRANCE
L'ARPÈGE
In 1986, Alain Passard opened his restaurant Arpege, previously run by his own master Alain Senderens under the name Archestrate. He named it so to pay tribute to music, his second passion and decorated the restaurant in an Art Deco style. Alain Passard chose Lalique Cristal in pear tree waves to the rhythm of Bacchanalia for the walls of the restaurant. The smooth leather chairs seem to blend in with the movement. The Windows are glass waves made by Bernard Pictet that contrast with the transparency of a venetian glaze and seem to play with daylight. One of the Chef’s collages called “ Green curry Aubergine” served as inspiration for a stain glass window that welcomes guests and reigns by its superb intense colors over this temple of Vegetable cuisine.
In 1996, he obtained a third Michelin star and last year in 2016 he celebrated the 30th anniversary of his restaurant! In French, Arrière-cuisine refers to the small room located behind a kitchen. It is sometimes called a back office. The Arrière-Cuisine of the Arpège restaurant is where Alain Passard exposes his creations. Located just a few meters from his restaurant Arpège, it shows another side of the Chef’s personality in which his love of the beauty of actions expresses itself beyond fine dining. www.alain-passard.com/en/
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FRANCE
ALAIN DUCASSE AU PLAZA
Aer several months of refurbishing, the Plaza Athénée hotel has reopened its doors and with it, the restaurant « Alain Ducasse au Plaza Athénée ». Here, Alain Ducasse tells a personal and radical story, continuing the work he began twenty-five years ago. He represents the naturalness cuisine, inspired by the fish-vegetables-cereals trilogy, with the help of his chef of Romain Meder. Healthier and more natural, more respectful of the Planet, it delivers a free and nearly instinctive interpretation of Haute Cuisine, revealing the produces’ original flavour, from the noble to the humble, all exceptional.
www.alain-ducasse.com/en/restaurant/ alain-ducasse-au-plaza-athenee
The dining room is a gem- designed by Patrick Jouin and Sanjit Manku – where all is soness of curves, materials and contents. Everywhere is wonder in the remarkable quality of the pieces created with an absolute aention to every detail, a formidable representation of the crasman’s expertise. The hand of Man at the service of Beauty transcending maer and form. On the table, shapes from yesterday and today are joined in perfect unison. Precious materials cohabitate with the simpler objects in a collection of unique creations designed by Pierre Tachon or Shinichiro Ogata, by Rina Menardi, Gérard Crociani or Tina Frey. Cutlery created in the 1970’s by Roger Tallon is exclusively reedited for the restaurant. Alain Ducasse himself discovered some pieces in flea markets. On the table and in the kitchen alike, crude and noble materials converge.
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SINGAPORE
RESTAURANT ANDRE
Restaurant ANDRÉ welcomed its first guest in October 2010. An intimate three-storey heritage shop house was built around 1930, situated in Bukit Pasoh road offering 30 seats everyday. Restaurant André sees the illustrious chef continue his focus on using fresh artisan produce selected by artisans daily to create spontaneous culinary art that reflects his roots in Southern French nouvelle cuisine. Restaurant André is not only the best restaurant in Singapore but also carries the legacy of another history of Singapore, and the best kept secret of the restaurant where the original building was called "Laycock & Ong", the very first law firm in Singapore that Mr. Lee Kuan Yew - Singapore's most respected Mentor Minister used to work as a lawyer.
ANDRÉ CHiANG Born in Taiwan, André Chiang started his culinary career at the age of 15, moved to the south of France to be trained under Jacques and Laurent Pourcel at Le Jardin de Sens- Montpellier, where he started his culinary journey. Nine years later, he became head chef of the 3 stars Michelin restaurant. André also worked under France’s most respected chefs such as Pascal Barbot, Pierre Gagnaire, Joël Robuchon and Michel Troisgros. At the age of 30, André decided to travel back to Asia and rediscover his Asian roots, bringing his natural-born-talent, profound French techniques and Mediterranean influences to Singapore, and immediately became one of the most influential chefs in Asia. hp://restaurantandre.com/
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ITALY
PiAzz
We live in a world where time for yourself is oen limited and thus very special. For this reason, we want to create for our guests exactly the experience they want to have in Piazza Duomo. We create a personalised service for each person, step by step, respecting tastes and expectations: not one restaurant with 11 tables, but 11 lile different restaurants. It is not enough to slavishly follow the classic rules of service, those of the great restaurants in Europe decades ago, to ensure perfection.
It is not enough that the glass is filled to the precise level, or that the tablecloth is without crumbs.Instead, what is needed is to create the atmosphere for each guest that will allow them to enjoy Piazza Duomo the the fullest. Our role is to act as a bridge between Enrico’s cooking and our customers, giving voice to the silent dialogue between the guest and the kitchen. Our service reflects the style of the chef: sober, on tiptoes, without excess. www.piazzaduomoalba.it/en/
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BRAZIL
D.O.M.
“Brazilian gastronomy is a feasible dream.” This statement made by chef Alex Atala summarizes the trajectory of the D.O.M. Restaurant. Created at a time when lile was known about Brazil’s flavours, the D.O.M. was born like a project which is now a reality. A genuine reality that reverberates around the world, diffusing ingredients like açaí, jambu, tucupi. Not by immodesty… by mission. Currently elected the 9th best restaurant in the world by S. Pellegrino “World´s 50 Best Restaurants”, D.O.M. is a unique restaurant without claiming to be eloquent. On the contraty, its message is syntactic and poignant: to step out the comfort zone and propose a new gastronomic experience, rescuing the most authentic flavours of Brazilian cuisine according to a contemporary gaze.
Firmly linked to his roots and looking towards the future, chef Alex Atala is, above all, passionate about Brazil, nature, gastronomy, and life. Driven by challenges and a great sense of indignation, Atala manages, with extreme delicacy and technique, to turn his creative energy into unforgeable experiences for those who have the opportunity to prove his experiments. His aim is to explore all the gastronomic possibilities of domestic ingredients, combining classical basis with current techniques. However, with boldness and vision, Atala surpasses the boundaries of cuisine and acts as a responsible citizen, valuing the small producer, encouraging young professionals, and supporting the third sector. hp://domrestaurante.com.br/pt-br/home.html
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LE bErnArdin
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NEW YORK USA Born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze, Le Bernardin only served fish: Fresh, simple and prepared with respect. Aer receiving its first Michelin star in 1976, and two more in 1980, the Le Coze’s set to open Le Bernardin in New York in 1986. Aer the unexpected passing of Gilbert in 1994, Maguy Le Coze began working closely with Chef Eric Ripert, a disciple and close friend of Gilbert, who took over the kitchen to continue preparing the freshest seafood with the simple philosophy that the fish is the star of the plate. Le Bernardin earned four stars from The New York Times three months aer its opening, never having dropped a star throughout five reviews, and is the only restaurant to maintain this rating for that length of time. The restaurant has held three stars from the Michelin Guide since its 2005 New York launch and currently ranks 24 on the World’s 50 Best Restaurants list. The New York Zagat Guide has recognized Le Bernardin as top rated in the category of “Best Food” for the last nine consecutive years, and in 2015 was rated by the guide as New York City’s top restaurant for food and service. www.le-bernardin.com/
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JAPAN
NARISAWA
Chef Yoshihiro Narisawa is a trail blazer in the world of Japanese cooking, taking a cuisine baked in tradition and applying new techniques learned through experience and years working with top chefs across Europe. Narisawa-san was born in the Chita peninsula in Aichi prefecture, 380km south of Tokyo. His grandfather ran a Japanese sweet shop, his father a western one, and the family home was a place of the freshest produce – milk and eggs were delivered direct from local farms to their door each day. It was from this childhood that the chef developed his desire to know the face of the grower behind each ingredient, and he continues to support local producers to this day.
Described as precise, whimsical and delicious, the menu is constantly changing with the seasons so expect creative dishes cooked with the freshest Japanese ingredients. These might include ‘irabu’ sea snake with taro potato; bread of the forest or red gnome fish. The wine list has been praised as an incredible showcase of Japanese wine, but those who prefer drinks of the non-alcoholic variety can opt for the interesting tea pairing. Almost 20 years ago, Narisawa collaborated with a university to determine the optimal temperature to cook meat. Perhaps this is why his Wagyu beef rump roast is so highly praised.
hp://www.narisawayoshihiro.com/en/openning.html
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DENMARK
GERANIUM
Thoughtfulness can be tasted Geranium is a lucid, light and dynamic kitchen. Our mission is to create meals that involve all our senses - restores, challenges and enriches. Dinner in the canopy The restaurant is situated on the 8th floor in Fælledparken (Common Gardens) in the center of Copenhagen, from where one can follow the seasons' journey through the tree crowns, catch glimpses of the city's green copper roofs and just see the windmills of Oeresund. The location emphasizes Geranium's vision of gastronomic clarity and diversity. We explore the area of tension between the urbane and the natural.
inspiration Kitchen A beautiful, creative and light dining room with an open kitchen & wine cellar. The room is ideal for exclusive private dining, anniversaries, meetings and other private events. "Dynamic means force and stands for the living formative forces of nature. These forces are not visible, but their biologic "footprints" are. The effects can be seen if one learns to observe and understand the connections between the formative forces and the physical maer of all organisms" www.geranium.dk/en/
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MEXICO
PUJOL
Celebrity chef-owner Enrique Olvera has taken Mexican food – from street to haute cuisine – and given it his own unique treatment. Using everything from chicatana flying ants to octopus and suckling pig, he brings out all the wonderful flavours of Mexico in fresh and sophisticated ways. Taking some inspiration from his successful New York restaurant Cosme, Enrique Olvera reopened Pujol at a spacious new venue in 2017. Still within the upscale Polanco district of Mexico City, the new Pujol features a wood-burning oven, terrazzo flooring, a private side room with record player and vinyl collection and a long bar that serves its own taco menu. Diners at Pujol are given a daily menu that includes snacks for all, then a choice between items for the next six courses. Highlights include octopus with habanero ink and a chocolate tamal dessert with guayabate and tonka bean.
Pujol’s signature is the Mole Madre, Mole Nuevo: a plate with a perfect circle of fresh mole sauce encased in an outer layer of mole that has been aged for more than 1,000 days. The contrasting flavours of the two moles make for a fascinating delve into the magic of Mexican cuisine. Pujol celebrates all things Mexican and the drinks menu is no different: there’s an extensive range of mezcal and agave spirits as well as local and international wines, and non-alcoholic options also include the refreshing aguas frescas with mint and cucumber. www.pujol.com.mx/en/
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Chasing modernity is a fool’s errand. What was modern design in 2004 when we began the project is unlikely to be cuing edge in 2020. And so just before our 10th anniversary we commied to completely redesign and rebuild Alinea. On January 4th of this year the demolition crew came through and the rebuild began shortly aer. Crews worked continuously to do in 4 months what took 13 months the first time around. And we sent our team around the world in the process. The new design is an intentional juxtaposition of classical architectural references and modern touchstones. It seeks to be timeless and sophisticated while giving no direct hints to a specific time or place. We also took the opportunity to improve the mechanicals, modernize the lighting systems, and install a five-zone sound system. We’ve also come to understand that the best moments of creativity come when we are uncomfortable and uncertain. So we are starting with a blank slate on the cuisine as well – and adding a few completely new experiences and choices for patrons.
ALinEA
Alinea opened in 2005. The culmination of years of dreaming and imagination, Alinea was a minimalist modern vision that put the focal point on the cuisine and dining as an experience.
Some people are calling this iteration Alinea 2.0 or the Alinea Reboot. We just call it Alinea. Because all along we’ve always desired to embrace innovation and change as our core identity. www.alinearestaurant.com
CHICAGO USA
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MEXICO
QUINTONIL
Charismatic young chef Jorge Vallejo is a protégée of Pujol’s Enrique Olvera and has developed a fine reputation in Mexico and overseas. He runs operations with his wife Alejandra Flores, who oversees the discreet dining room. Vegetables and greens take centre stage at Quintonil (the name refers to a Mexican herb), with plenty picked and served from their nearby garden. Vallejo and his team keep their carbon footprint so low that much of their ingredients travel just 30 metres from origin to plate. Highlights include sardines in green sauce with purslane, fennel and guacamole and a stunningly colourful dessert of mamey pannacoa, sweetened corn crumble and mamey seed ice cream.
Off a smart-looking street in upmarket Polanco, a small, narrow dining room leads into a light, bright open space flanked by walls covered in leaves to give a garden feel. Quintonil’s vibe is relaxed yet elegant, perfect for anything from business meeting to special occasion. www.quintonil.com
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Chef Vladimir Mukhin is in the vanguard of a new wave of young Russian culinary talents. Known as much for his use of local, seasonal ingredients as for his charisma, Mukhin is making international waves and recently appeared in the 2017 series of Netflix’s Chef’s Table. Traditional Russian produce like borodinsky black bread marries luxe ingredients like caviar to create innovative dishes. Standouts include rabbit and mini cabbage rolls in foie gras with potato crisps and truffle juice as well as roast suckling pig and Black Sea oysters. As the name may suggest, the restaurant whimsically embraces an Alice In Wonderland theme – think lots of rabbits and rococo furniture… so be sure not to be late for your very important dinner date. The restaurant’s glass dome provides diners with a spectacular 360-degree view of the beautiful city of Moscow. hp://whiterabbitmoscow.ru/en/
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RUSS
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HONG KONG
AMBER
Sunlight illuminates the eponymous hues at lunchtime while evenings feel as Parisian as the restaurant’s two Michelin stars. In the inviting, elegant dining room of interiors by visionary Adam Tihany, Hong Kong’s most conveniently located power tables sit at generous intervals for privacy while allowing diners to cast their eyes upon enticing contemporary French dishes coming from the talent-filled kitchen of Chef Richard Ekkebus. Trained in the illustrious kitchens of Alain Passard, Guy Savoy and Pierre Gagnaire, the Dutchman cooks firmly in the French tradition while taking full advantage of Hong Kong’s unique crossroads between East and West, incorporating amadai fish line caught and delivered the same day from Japan, seasonal blue lobsters from Briany, Tasmanian truffles, Spanish fraise de bois and Chinese dragonfruit.
Pair Amber classic dishes like Mieral Bresse pigeon breast with wild cep mushrooms with Sommelier’s selection of 980 different references, all artisanal, top quality wines culled from old world vintages in France and Italy as well as exciting boles sourced from Chile, Argentina and Portugal. Surrounded on all sides by the restaurant’s glassclad wine cellar, the Private Wine Room can seat up to twelve guests and confers the ideal spot to sip and celebrate milestones, personal and professional, not soon to be forgoen. Discreet, well-informed staff fluently recommends dishes. www.amberhongkong.com/
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The origin of the project was born with Albert Adrià, who aer several years at Bar Inopia, decided to give life to an offer that was not possible with the physical limitations of the place. In this inspired frame of mind he involved his brother Ferran, who at once became enthusiastic for the project, and its proposed cultural significance. At the same time Albert involved the Iglesias brothers, Juan Carlos, Borja and Pedro, owners of the Rías de Galicia Group, and so the unique space based on Barcelona city becomes a reality, which aempts to reflect the leisure spirit of Paralelo, becoming therefore one more show on the scene.
¡lA ViDA TApA! The concept of "La Vida Tapa" presents a new way of understanding the world of gastronomy and life: an entertaining way to eat that turns the participant into an interpreter of a work of theatre and circus vaudeville. Creating a scene of life itself. In Tickets La Vida Tapa, the laughter, complicity and good company leave no room for boredom, sadness or loneliness. www.ticketsbar.es/en
SPAIN
tiCKEts
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LONDON UK
THE CLOVE CLUB
The Clove Club is a restaurant in Shoreditch Town Hall in East London. Built in 1865, the Town Hall was for over 100 years one of the grandest vestry halls in the city. Having ceased to be a home for local government during the 1960s it is now a popular arts and events space, run by Shoreditch Town Hall Trust.
At The Clove Club we serve an ambitious five course menu and an extended menu, featuring interesting and oen overlooked British ingredients and produce. In our front room we also have a bar which guests are welcome to drop in for a drink and a snack. hp://thecloveclub.com/
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LONDON UK
THE LEDBURY
Constantly innovative and surprising”; “my most memorable meal”; “top-notch from beginning to end”: readers are never lost for words when singing The Ledbury’s praises. Bre Graham’s barnstormer delivers “sky-high satisfaction”, from the “uerly charming welcome” to the unfailingly astute service and “relaxed professionalism” of the staff. And that’s before we talk about the food. Expect a cavalcade of “really clever” dishes with a fantastic array of flavours, from clay-baked candy beetroot with Exmoor caviar and smoked eel to John Dory roasted to perfection with fennel and elderflower in an unctuous lemon and fennel sauce. Meat fans might fancy jowl of pork with carrot and gooseberry juice, girolles and crackling, while winter brings game – perhaps two generous cylinders of perfectly pink venison with “unbelievably delicate” smoked bone marrow, venison sausage and an artistic scaering of red leaves
. Nothing disappoints, from dazzling canapés through to desserts such as “gorgeous” melted banana in a warm chocolate tartlet – “a real knockout to finish”. The connoisseur’s wine list is peppered with fascinating labels, so talk to the sommelier. In short “a seamless sequence of pleasure”, as befits a two-Michelin-starred restaurant. Chef Bre Graham began his cooking career in Newcastle, Australia, aged 15, working in a simple fish restaurant. He then moved to Sydney where, during a 3 year stint under Liam Tomlin at the highly acclaimed Banc restaurant, he won the Josephine Pignolet Award. This granted him a trip to the UK where he secured a job at The Square, working for chef Philip Howard. Further awards followed, including the “Young Chef of the Year” in 2002. www.theledbury.com
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THAILAND
NAHM nahm values the strong, fresh flavours of traditional Thai cuisine, and he delivers surprising tastes and textures in dishes of all varieties, whether savoury or sweet, meats, seafood or vegetables. The restaurant occupies the ground floor of the hotel, overlooking the outdoor pool. Guests may dine within its cool interiors or out on the terrace, and there’s also a private dining room ideal for corporate or social events. THE CONCEPT nahm has proved itself one of the best places for Thai cuisine in Sathorn, the central Bangkok district where COMO Metropolitan Bangkok resides.
nahm uses robustly flavoured ingredients—garlic, shrimp paste, chillies, lemongrass—and melds them together to create a sophisticated, subtle elegance in which every element is in perfect balance. This includes curries, salads, relishes, soups and stir-fries, oen featuring traditional ingredients less seen in modern Thai restaurants. www.comohotels.com/metropolitanbangkok/ dining/nahm
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ITALY
LE CALANDRE
In 1981, Erminio Alajmo and Rita Chimeo open Le Calandre. Max and Raf take over and Le Calandre becomes one of eight Italian restaurants with three Michelin stars. The inspiration for Max’s distinctive dishes comes from looking at the world with a childlike curiosity and sense of discovery, as well as his continuous and in-depth research of ingredients. His distinctive approach to cuisine can also be felt in the dining room of Le Calandre, where verything from the hand-carved wooden tables to the glassware and room fragrance was designed by the Alajmo brothers and produced by master Italian artisans. The result is a multisensory culinary experience that is carried the dining room, cordially and naturally.
Menu Inspired by seasonal ingredients, the Le Calandre menu is map of Max Alajmo’s culinary journey. Guests may choose from three tasting menus "Classico," "Max" and "Raf" - or decide to create their own menu of 2, 3 or 4 courses selecting dishes from the tasting menus. The team Professionalism, team spirit and friendship are the key ingredients of the Le Calandre team. In the kitchen, Max works alongside his sous chef Diego Magro and a select group of young, aspiring chefs. The front of the house is run by Andrea Coppea Calzavara, veteren and award-winning maître, together with the restaurant's talented sommelier Maeo Bernardi. www.alajmo.it
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SPAIN
ARZAK
Background The origin of the Arzak Restaurant dates back to 1897, when Juan Mari Arzak’s grandparents built the house that is now home to his restaurant. In the early days, it used to be a wine shop and tavern. Then, Juan Mari Arzak’s parents turned it into a fine eatery whose cook was Paquita Arratibel. Her stews and traditional recipes from the Basque Country, especially Donostia, were highly pleasing. In 1966, Juan Mari Arzak took over the family business along with his mother. She showed him how to cook Basque food. Juan Mari was eager to learn all she could teach him. Thanks to his inquisitive and innovative spirit, he concocted his own recipes: traditional Basque dishes with a gourmet twist.
The Lab Arzak’s cuisine is all about research, experimenting and a pinch of magic, all of which can be found in the lab. The lab, a place where creativity, ingenuity and inspiration wander freely about. The team at the Arzak lab test flavours and textures. They reject some recipes and redesign others. They define new, seductive concepts and integrate them into the menu. The lab has a ‘flavour workbench’ with more than a thousand products and ingredients that are used to do research and create new recipes. The Arzak lab, adjoining the restaurant, has cuing-edge technology and a team of alchemists who try what no-one else has tried before.. www.arzak.es
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FRANCE
ALLENO PARIS AU PAVILLON LEDOYEN
Since July 2014, when Yannick Alléno took over at Alléno Paris au Pavillon Ledoyen, he has been using the skills he learned from some of the world’s greatest chefs and the modernity of his approach to bring new life to classical French cuisine in one of its most historic locations. Pavillon Ledoyen, celebrated since 1792, and on the Champs-Élysées since 1842, is a unique and special place: home to a chef, home to Yannick Alléno. As light floods into this superb neo-classical building through innumerable bay windows, the 45 guests in the three-Michelin-starred restaurant feel surrounded by nature. Yannick Alléno’s unique, modern cuisine finds its perfect seing at Alléno Paris, where all its subtlety can be experienced.
Extractions® bring sauces up to date, while fermentations evoke products’ specific terroirs, and each course delicately unfolds. Every dish is structured, architectural and skilfully researched. Bouillités is, in reality, a contraction of bouillon (broth) and crudités (raw vegetables). The celeriac purée that accompanies the Wagyu beef (grade 4) is served in a clay crust; the avocado ripens for 18 months on the tree before being served; and the sea-urchin soup is served in a charred grapefruit skin. Each dish is a remarkable demonstration of the Parisian chef’s uniquely creative and uncompromising approach. Each one is a remarkable surprise, as much in its astonishing and long finish, as in the presentation. www.yannick-alleno.com/en/restaurantsreservation/alleno/restaurant-3-etoilesparis.html
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AUSTRALIA
ATTICA
WORLD’S BEST RESTAURANTS
Set in the unassuming suburbs of Melbourne, dining at Aica is all about the food. Ben Shewry delivers tantalizing combinations of unique and eclectic ingredients, some of which are foraged by Shewry himself in the morning near his home on the Bellarine peninsula. These are then prepared using elaborate techniques and an array of home-brewed technology within the kitchen of Aica. Though the wine list, seing and service is no match for most of the other restaurants on our list the heights delivered by the food elevate Aica to its current position. Ben Shewry Head Chef Born and raised in rural North Taranaki on the rugged west coast of the North Island, New Zealand, Ben believes that food can have a deeper meaning than just another item to consume; it can be evocative, emotional and thought provoking, appealing to all of the senses. Of course the key to all this is that it tastes of the purity of its ingredients and is something delicious to eat. For inspiration, he oen draws from his childhood; from the volcano, rivers, ocean, and native bush that make up Taranaki, as well as his current Australian surroundings. www.aica.com.au/#!home
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PERU
ASTRID Y GASTON
The story began in 1994. Upon finishing their culinary studies in Paris, Gastón Acurio and Astrid Gutsche founded their eponymous restaurant in a small house in the district of Miraflores. At first, the restaurant was quite French, as it was dictated by the global trend. Over time, it became decidedly Peruvian. We embraced our culture and flavors, experimenting with local ingredients and recipes with one goal in mind, to promote our cuisine around the world. In 2014, on our 20th anniversary, we le Cantuarias Street to start a new project: to sele in Casa Moreyra, the 17th century San Isidro estate. Today, Gastón and Astrid, together with a young team of chefs, are in constant search of new flavors and ideas to offer.
Led by Gastón Acurio, our kitchen team is mainly made up by experienced and creative young people who are not afraid to try new things. Their goal: that the food they serve meets the highest standards of quality, while they keep researching about our resources and maintaining a relationship of mutual learning with local producers. The fall 2016 menu, entitled Amor Limeño (Limeño Love), is a tribute to Lima and all of its different backgrounds. It pays homage to its people, their stories and the love they once knew and know now how to build. This menu also offers two tasting menus –a short one and a long one. Both experiences have been designed to give you an insight into our country’s culture and cuisine. www.astridygaston.com/
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NETHERLANDS De Librije has evolved an idiosyncratic cuisine Rooted in selected regional products, enhanced by state-of-art cooking techniques. Creating modern innovative dishes and reinventing gastronomic classics. Welcome to our surprising world full of passion and love for our profession. Jonnie and Thérèse Boer: “Aer 20 years of serving our guests, we offer the opportunity to compose your own menu. To make your choice more exciting and surprising and let you experience our kitchen, we offer our special menu ‘Librije’s mini-menu’ besides our à la carte dishes and the vegetarian menu.” Jonnie has cooked in De Librije for more than 20 years. Thérèse joined the team as host and sommelier in 1990. In 1993 they took over “De Librije”. In the same year we were awarded our first Michelin star. In 1999 the second Michelin star follows, which makes Jonnie Boer the youngest two-star chef in The Netherlands. In 2004 De Librije becomes the second restaurant in The Netherlands to have been awarded with three Michelin stars. www.librije.com/home2/?lang=en
DE LI
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IBRIJE
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FRANCE
SEPTIME
This is a cool space in a cool street run by cool people with lots of cool customers. It also just happens to be the winner of this year’s Sustainable Restaurant Award, sponsored by Silestone. Dip a fork into the menu on any given day and you’ll quickly discover that the food more than holds its own. Turbot is paired with Brussels sprouts, bacon and a sauce of mushrooms from Paris. The texture of new-season white asparagus is played off against oysters, hazelnuts and cloed cream. Oh, and there’s a sorbet of cheese flavoured with bay and teamed with an apple and pear purée.
Owner-chef Bertrand Grebaut is far from the only boldface-named Paris chef to graduate from the kitchens of Alain Passard’s landmark restaurant Arpège, but in a few short years he has quickly come to be recognised among such luminaries as L’Astrance’s Pascal Barbot as the future of French cooking. Grebaut and his team have colonised the neighbourhood with well-pitched brand extensions: the seafood-focused Clamato (possibly the best bet for the ever-tricky Saturday lunch slot in Paris) and the tiny, brilliant wine bar Septime La Cave. www.septime-charonne.fr
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Dinner began in the late 90’s with Heston Blumenthal’s fascination with historic gastronomy. The savoury ice creams of the late 1800’s, the theatre of the Tudor dining experiences and the dishes of Alice’s adventures in Wonderland all resonated with his unique approach to cooking. Dedicated to the modern day discovery and evolution of dining he realised that the excitement and obsession with food is no new modern day phenomena. Together with Ashley Palmer-Was the two chefs created a menu that takes those discoveries and fascinations of history into a new and evolving modern dining experience. Researching 14th century cookbooks such as those by the royal chefs of King Richard II to Lewis Carroll’s flights of fancy. Working with food historians, tapping into the world of the British library and the team at King Henry VIIIth Hampton Court Palace the very modern dining experience of Dinner by Heston Blumenthal was born.
The restaurant interior has been conceived as a subtle, elegant portrait – contemporary and innovative, yet mindful of tradition. The dining room features floor-to-ceiling glass walls, giving diners a view of the kitchen and its unique pulley system. Modelled aer a version used by the royal court, the pulleys rotate the spit on an open-fire. The ivory-painted walls are decorated with custom-made porcelain wall sconces in the shape of antique jelly moulds and of course the uninterrupted views of Hyde Park brings the connection to history full circle. www.dinnerbyheston.co.uk
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UK
DINNER BY HESTON BLUMENTHAL www.worldsleadingrestaurants.com LUXURY REDEFINED
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SAN FRANCISCO USA
SAISON
At Saison, chef Joshua Skenes' $398 "discovery menu" is not only one of the most exclusive eating experiences to be had in San Francisco - if not the U.S. - it's also one of the most intimate, with just eight hand-designed wooden tables filling out the high-ceilinged dining room. In early 2013, the critically acclaimed restaurant moved from its far humbler location in the Mission to this innovative space that manages to be luxurious and opulent without being over-the-top stuffy. Plush throws, pillows and gorgeous handcraed plateware from all over the world decorate each table. But there are no white tablecloths, and most of the servers will actually entertain a joke. The fully exposed kitchen means the preparation of each dish is just about as transparent as it can be. Diners witness freshly foraged herbs as they're tweezed onto fire-cooked vegetables or black truffles shaved into perfect rounds to form the brackets of a liver mousse "sandwich."
The restaurant is designed around a marvelous open kitchen, which is in full view of the restaurant's eight tables. Diners watch as their courses are constructed and interact with different members of the kitchen and front-ofhouse staff, who alternate bringing the dishes to the table to explain the intricacies of each dish. Although the ingredients are the best in the world, the service style is friendly and makes for a more intimate and educational experience. www.saisonsf.com
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Azurmendi*** restaurant is the best example of signature cuisine in Biscay and the only restaurant in the province with three Michelin stars. It was built into a hillside surrounded by autochthonous vineyards. Eneko´s house, as he calls the restaurant, was conceived and built prioritizing sustainability, which is a foundation of his philosophy. Azurmendi*** is possibly one of the most unique sustainable buildings of the modern architecture. It reects the canons of the Basque identity and integrates photovoltaic solar panels and a geothermic system to produce electricity, harvests rainwater to cover a number of operations, recycles waste, etc. A charging station is available for electric cars. For all these reasons Azurmendi*** was granted the Sustainable Restaurant Award 2014. Azurmendi*** is a restaurant where emotions multiply, where each corner, detail and service reects the personality and philosophy of Eneko Atxa. www.azurmendi.biz/en
AZURM SPAIN
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MENDI www.worldsleadingrestaurants.com LUXURY REDEFINED
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Relæ works on focused and tasty food, no muss, no fuss. Everything is cut to the bone, no frames but the few hanging on the walls. Simplicity with quality comes first, great details are just beneath. Its our choice to be certified organic, because its worth it. On June 1st 2016 we kicked off the first menu of Head Chef Jonathan Tam. We have been working on changing actual dishes and altering the format substantially. While still keeping our entry-level low, we put together one long arrangement of flavors, textures and ideas to be experienced as a whole.
Since the opening of Relæ, we insisted on being a restaurant where innovative gastronomy and low prices are not opposites. This focus has required a development of carefully prepared daily routines and smart solutions. So, from the beginning, we got used to creative thinking: How to recycle? What to save? When to look for synergy? And from there, the step toward an ethical, uncompromising approach to everything we do has been almost natural. www.restaurant-relae.dk/en/
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DENMARK
RELAE www.worldsleadingrestaurants.com LUXURY REDEFINED
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NEW YORK USA
COSME
Cosme is a restaurant in New York City’s Flatiron District serving contemporary Mexican-inspired cuisine. World-renowned Chef Enrique Olvera and his team create dishes rooted in Mexican flavors and traditions, while also celebrating local and seasonal ingredients from the Hudson Valley and surrounding region. Cosme’s beverage program focuses on artisanal spirits and mirrors its cuisine, leing the high quality ingredients shine. Cosme´s dining room offers creative Mexican cuisine in a relaxed environment. Chef Olvera’s menu combines Mexican staples such as heirloom corn, beans and chiles, with locally sourced seasonal products and spices from all over the globe.
ENRIQUE OLVERA When he was teenager, Enrique Olvera decided to take another look at his love of cooking— something he’d discovered as a boy in his grandparents’ pastry shop—and he traveled to New York to enroll at the Culinary Institute of America. When he came back to Mexico four years later, he opened his restaurant, Pujol. His proposals create based on the vast universe of ingredients that Mexico provides, applying both contemporary and age-old culinary technique in every instance. www.cosmenyc.com
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CHINA
ULTRAVIOLET BY PAUL PAIRET
Whether using tinned sardines to produce sophisticated, avant-garde fine dining, or using sophisticated, avant-garde techniques to produce the simplest of French dishes, Paul Pairet is a culinary egalitarian. He approaches cooking, ingredients, techniques, textures and flavors with an equal lack of prejudice and unbiased opinion without regard for national boundaries or ‘class’ devoid of context, and reputation. Pairet calls this the “newborn eye”: tasting something as if it was being tasted for the first time, and perceiving without discrimination. “A tinned sardine” is not a lesser sardine than a fresh one, but simply a different product. He insists, that foie gras is not intrinsically more suited to fine dining than a piece of bread, or a truffle more interesting than the Coca Cola.
There is no “beer” or “worse” when it comes to flavor, there is simply a universe of flavors, a palee of differences to paint with liberal doses of imagination. “Above all flavors should taste divine, assertive, sending taste buds into raptures, and the mind traveling on a bite through countries or found memories”. The former scientist student has a simple philosophy: “a dish is ready when there is nothing le to add or take away. A dish could be: interesting, new, daring — perhaps shocking — beautiful, maybe comforting, even funny, but always good.” At Ultraviolet, Pairet’s author’s cuisine is at its best: a 20-course meal lends to a blend of experimentation and comfort, of avant-garde and simplicity.It is Avant-Garde, yes, but figurative Avant-Garde, not abstract: with flesh and bone! hps://uvbypp.cc/
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CHILE
BORAGO
We are looking back in time to move forward and connect our past to the possible future of chilean cuisine, pushing by the means of learning and knowledge of our territory, biodiversity and ingredients. The culture that comes from our natives is what we strongly believe are the roots of our origin. Our tasting menus combine and collect the best endemic produce from the Chilean territory; they represent a progressive evolution throughout the whole year. Rodolfo Guzmán Aer forming a part of the team of many important restaurants in Chile and In Europe, passing through all positions in the kitchen, Rodolfo Guzmán built his own restaurant at the end of 2006, Boragó.
Rodolfo, with his team have dedicated themselves to document the uses y properties of all that is endemic Chilean life. Exploring new possibilities, through a collaboration of more then 200 people from foraging communities and small producers from the entire length of Chile. This for years, has allowed access to a product unique in all the world, with a huge cultural weight, transformed by a true ritual, to represent the temperament of the Chilean environment, looking back in time into our natives to shape the future of Chilean cuisine. www.borago.cl/
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AUSTRALIA
BRAE
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Brae \’brā\ n. — A hillside; a gentle slope. Set on a hillside on a 30 acre organic farm, Brae is a contemporary restaurant with six luxury guest suites – a place to interact with nature and eat from the land. Since its beginning, in December 2013, Brae farm has been managed using regenerative farming techniques to restore the land. Organic principles are employed to produce seasonal vegetables, stone fruits, citrus, nuts, berries and olives for organic extra virgin oil from an established grove of more than 100 trees. Chickens supply free range eggs, while bees produce honey and assist with pollination. An ever-changing set menu utilises produce from Brae’s own vegetable plots and fruit orchards, the surrounding land and local farmers to showcase a unique, contemporary cuisine built around an immense respect for nature and seasonality.
Dining Each day, the highest quality ingredients are carefully selected from Brae’s on-site organic fruit and vegetable garden, local farms and ethical, sustainable producers from Victoria and beyond. With the greatest respect, these ingredients are transformed into the day’s set menu. hps://braerestaurant.com/
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JAPAN
DEN
37-year-old chef Zaiyu Hasegawa’s ingenuity and intent to make his diners smile is paramount. Playful presentation is supported with technically savvy skills to create modern kaiseki, a type of Japanese cuisine involving a series of small, intricate dishes. As a young boy, Hasegawa preferred making things to studying, but he always managed to get straight As in home economics. He started his cooking career in a restaurant at 18, working alongside his mother while pretending she was a stranger to avoid any judgement. At 29, he opened Den, driven by the desire to cook what he wanted, with no one to answer to.
International influences can be found as light touches on traditional Japanese cuisine in Hasegawa’s eight-course menu. The offering changes with the seasons, but what’s consistent is the quality and creativity. Enjoy the signature garden salad composed of 20 vegetables reaped daily (practically the whole garden) or chicken wings presented in a fast-food takeaway box. The adventure begins with aempting to locate the restaurant. Turn down a small alley by a 7-11 store and continue on for 15 metres, keeping eyes peeled for the discreet sign. The chef’s sister is an organic farmer who regularly supplies the restaurant with fresh produce. www.jimbochoden.com/en/
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Discover the latest news from 200 dierent locations around the world in an easily digestible and fun format. Discover group is the world's leading destination and lifestyle multi-channel content network. Discover your next travel destination now.
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Restaurant manager and co-owner Christophe Rohat, who worked with Barbot at L’Arpège, is a wine enthusiast, collaborating closely with head sommelier Alejandro Chavarro to source natural, organic and biodynamic wines from across France. There are 25 covers in the sleek grey and mustard dining room and reservations are only taken over the phone. Book several months in advance. Astrance is wild flower from Barbot's native Auvergne. www.astrancerestaurant.com/
FRANCE
Cream, buer and sauces are used in moderation with dishes instead accented with exotic flavours, such as verjus, miso and Chinese dates. A pastel pink slice of tuna is offset by vivid vegetables and flower petals, plus an almond milk and bergamot coulis, while miso-marinated mackerel is studded with toasted buckwheat and served with baby leeks.
L'ASTRANCE
Pascal Barbot spent five years working under Alain Passard at L’Arpège in Paris, but his CV also includes stints cooking in the South Pacific with the French navy and heading up Sydney restaurant Ampersand. His globe-troing experiences are fully expressed at his small but chic restaurant, which combines modern French cuisine with influences from the Far East.
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GERMANY
VENDÔME
Enjoy gourmet cuisine by the best representative of the so-called "New German Cuisine" The restaurant Vendôme, near Cologne, headed by 3-star chef Joachim Wissler, is one of the best restaurants in Germany. Joachim Wissler serves a blend of classical cuisine, creativity and modernity. In 2005 and 2013, the magazine "Der Feinschmecker" voted Wissler "Chef of the Year" and in 2009 he was deemed "The Best Chef in Germany." Apart from three Michelin stars, the restaurant Vendôme has also been decorated with 19.5 Gault Millau points as well as 5 Feinschmecker F’s.
JOACHIM WISSLER Joachim Wissler, born in 1963, grew up on a farm in the Swabian Alb and completed his training as a cook in the Hotel Traube Tonbach in Baiersbronn. Aer a variety of positions in the Badner Land region, he received his first Michelin Star as Chef de Cuisine in the Schloss Reinhartshausen in Erbach im Rheingau in 1995. hps://www.schlossbensberg.com/restaurantvendome
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Philosophy He who wants to do what he has to do, is free……That’s our guiding principle, an idea that has shaped us and drives us every day. It is the basis of everything we create and was therefore also the inspiration for our logo, the HUMMINGBIRD. We associate the hummingbird with apects such as creativity, uniqueness, and freedom – aributes that also inspired the design of our restaurant, as well as our cuisine and our service. Tim Raue was born in 1974 in Berlin. Aer training to be a chef, he gained his first work experience at the Quadriga restaurant in the Brandenburger Hof hotel, the Bamberger Reiter restaurant, and the Schloss Glienicke restaurant. In 1997, Raue was made head chef for the first time at the Rosenbaum restaurant. In 1998, he took on the same position at the Kaiserstuben in Berlin and was chosen as the rising star of the year by the prestigious gourmet magazine Der Feinschmecker. Just one year later, he took over as head chef and managing director at E.T.A. Hoffmann in the Riehmers Hofgarten hotel, along with his business partner Marie-Anne. Here he was awarded the title of “Berlin Master Chef”, among others. tim-raue.com/en/
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ARGENTINA
TEGUI
A smart seing with an equally sophisticated tasting menu, Tegui has put contemporary Argentine cuisine on the map. Honing his skills in France, the US and Argentina, Germán Martitegui takes pride in using local produce. Low key in person, Martitegui lets his food do the talking.
Street art adorns the façade; step through the discrete black door to unveil a stylish establishment with an open kitchen. Enophiles will adore the wine cellar for its labels and aesthetics. Martitegui co-hosts Argentina’s edition of MasterChef, where he is known as the ‘mean guy’. www.tegui.com.ar/
Argentine tenderloin, chimichurri, charcoal-grilled potatoes, egg and farofa; grilled shrimp, crunchy corn and yellow chilli pepper. Although he has an international relations degree under his belt, the chef’s passion for cooking won through. In the early days, he worked with Argentine culinary legends, including pastry chef Beatriz Chomnalez and fire-starting king Francis Mallmann.
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BELGIUM
HOF VAN CLEVE
Cra "In order to cook at the highest level every day and guarantee an exceptional experience for our guests, it is important that the interior of our restaurant exudes the same traditional spirit and identity that the kitchen does. Our preparations are, aer all, in my opinion, the result of a great deal of effort at various levels. Indeed, we handle the best local products that the gardeners, farmers, growers, fishermen, hunters and cheese refiners can provide. Out of respect for their passionate work and thanks to their fantastic ingredients, we are able to provide our guests with a unique culinary experience. This makes cooking a true cra." Peter Goossens
www.hofvancleve.com/en
Tradition "I prefer to savour that which is exceptionally delicious. And I’m not the only one. We live in a country full of good food and partygoers. That’s a part of our tradition. Finesse is the message here. I prefer local products. They are a part of the DNA of my kitchen. Aer all, I love a kitchen with individuality. Local products are a tool here. To do their taste, scent and texture the best possible amount of justice is a wonderful, daily challenge. I do, of course, also use products from other countries. Especially when they can provide signifi cant added value to my creations. Some ingredients deserve all of the aention because of their unique nature and culinary capabilities. They complement the ensemble, and their subtle nuances and diversity result in extra culinary pleasure. Because this is what it’s all about, at least for me." Peter Goossens
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ITALY
REALE
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Three Michelin stars and countless distinctions for the restaurant of Cristiana and Niko Romito. A genuine ‘laboratory’, where materials, research, simplicity and taste dialogue with one another to bring the Italian cuisine of tomorrow to life.
The third star arrived soon thereaer, in 2013. Today the restaurant is the beating heart of the Niko Romito ‘system’: a laboratory where every day the chef and his crew conduct intensive research and give birth to new dishes.
The adventure of Reale began in 2000, the year that Niko and Cristiana took over the traoria that their father Antonio had opened in the village of Rivisondoli, on the premises of the historic family pastry shop. Neither sibling had any experience in the restaurant business, but in just a few years Reale caught the notice of customers and food critics by proposing a new type of cuisine, highly original and personal, earning its first Michelin star in 2007, the second in 2009. In 2011 the business moved to the present complex at Casadonna, where Reale found its most complete expression.
The Reale crew is a small, young and close-knit group of 14 men and women between the ages of 20 and 30. All the heads of the various stations are involved by the chef in the execution and construction of the dishes. Some of them, like Claudio Bellavia, Dino Como and Antonio Angelini, have been with Niko for years and actively collaborate on the research and creation phases. The kitchen thus becomes a veritable gastronomic workshop, further enriched by its proximity to the culinary academy “Niko Romito Formazione” and the enthusiasm of the students there, who do part of their apprenticeship in the Reale kitchens. www.nikoromito.com/
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presents
American Express World Luxury Expo, Jeddah 4 - 6 OCTOBER 2017
ACCESS BY INVITATION ONLY American Express World Luxury Expo, Jeddah, will take place at the newly opened spectacular Ritz-Carlton, to showcase the world’s leading luxury brands to an ultra-affluent and highly discerning target audience.
www.world-luxury-expo.com/ world-luxury-expo-jeddah/
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BEST
T RESTAURANTS IN
TWELVE OF THE BEST TO CHECK OUT WHEN IN DUBAI
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Discover Dubai
www.discoverdubai.co
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#1
COYA
A TRACE OF INCAN HERITAGE AND LATIN AMERICAN LIFESTYLE MAKES ITS WAY TO THE MIDDLE EAST. THE AWARD-WINNING BRAND BRINGS AN EXCEPTIONAL, MULTI-DIMENSIONAL EXPERIENCE TO DUBAI.
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The menu at COYA keeps traditional elements of Peruvian cooking. The restaurant welcomes a diverse clientele to feast on a variety of palate teasing dishes as they are transported to the essence of Peru. The destination Pisco Lounge oers guests a truly genuine experience with an authentic, buzzing ambience with a vast range of home-made pisco infusions. The Lounge at COYA is an experience that brings together tastes, sights and sounds that are the essence of Latin American culture.
THE MAIN DINING ROOM Surrounding a central Ceviche Counter and overlooking the Brassa Grill, diners can enjoy the theatre of the chefs’ skilful preparation of dishes that are served to share in a social and familial style of dining. Surrounded by vibrant Incan colours, diners have the opportunity to appreciate the bespoke furniture complemented by the antique Latin American artwork.
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THE CEVICHE COUNTER The Ceviche Counter sits at the heart of the restaurant and is available for walk in diners on a first come first served basis. Eight seats overlook the chefs preparing ceviches, tiraditos, causas and salads creating a casual and entertaining dining experience.
THE BRASSA COUNTER The Brassa Counter is situated in the main restaurant and is available for walk in diners on a first come first served basis. Six seats overlook the chefs preparing dishes cooked on the brassa grill and Josper oven. Dishes include anticuchos, grilled meats and vegetables.
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THE TERRACE COYA enclosed terrace offers a relaxed experience overlooking the skyline of Down Town where guests can enjoy a casual meal or refreshing beverage.
Jumeirah Beach Road, Jumeirah 2, PO Box 71384, Dubai, United Arab Emirates +971 (0) 4 316 9600 info@coyarestaurant.ae www.coyarestaurant.com/dubai
THE PISCO LOUNGE Pisco Lounge draws its inspiration from the oldest bars in Lima. Dubai’s first pisco library offering a diverse selection of infusions which were developed exclusively by our creative bar team. COYA’s cocktail list is both unique and exciting, while paying homage to the timeless classics.
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#2
AL MUN THE PEAK OF FINE DINING. Arabic for 'The Ultimate' or 'The Top', Al Muntaha is a restaurant that lives up to its name. See Dubai stretched out in all its glory from the 27th floor, where the stunning views are matched only by the sumptuous menu. Sit back and let us delight you from the first course to the last. Each dish blends the best ingredients with innovation and style, resulting in a showcase of imaginative Modern French cuisine. Combined with the incredible location, it all comes together to create a dining experience fit for the top of the world.
27th floor, Burj Al Arab Cuisine: Modern French - À la Carte +971 4 301 7600 BAArestaurants@jumeirah.com www.jumeirah.com/en/hotelsresorts/dubai/burj-al-arab/restaurant-at-burjal-arab/al-muntaha/
TAHA
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World Chefs News brings you the latest news about the world’s leading Chefs from restaurants and leading hotels around the globe.
W O R L D
Working across a multitude of social media platforms, delivering content in an easily digestible image lead format in English, Arabic, Hindi, Chinese and Russian, we serve up a banquet of up-todate news to those who enjoy the culinary arts each and every day.
www.worldchefsnews.com
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C H E F
S
N E W S
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#3
NOBU ATLANTIS World-renowned Chef Nobu Matsuhisa continues to redefine Japanese cuisine in a contemporary space that mixes traditional and modern Japanese elements. At Atlantis, Nobu infuses his cuing edge style with Arabian influences to create a distinctly urban experience. Incorporating Nobu’s signature dishes as well as new surprises, the menu is complemented by a sushi bar and sake lounge.
Nobu Atlantis, The Palm Jumeirah, Dubai, United Arab Emirates +971 4 426 0760 restaurantreservations@atlantisthepalm.com www.noburestaurants.com/dubai/experience/
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#4
ZUMA FOLLOWING THE JAPANESE IZAKAYA STYLE OF DINING WHERE FOOD IS SERVED TO SHARE. Zuma , based in the Dubai International Financial Centre at the heart of the city, follows the Japanese Izakaya style of dining where food is served to share. The dishes are steadily brought to the table, creating an informal yet sophisticated style of eating and drinking with a contemporary twist.
Situated over 2 floors, and connected by a dramatic staircase and a dedicated guest elevator, the main dining area on the lower level allows a variety of seating options. The raised sushi level sits in the heart of the void, whilst the Robata Grill area gives a warm and intimate dining experience.
RESTAURANT
SUSHI & ROBATA COUNTER
The design was created by Tokyo-based Noriyoshi Muramatsu of Studio Gli, formerly of the worldrenowned design house, Super Potato. Zuma Dubai balances the six elements of fire, earth, water, air, wood and iron to achieve harmony, and the restaurant showcases hand carved granite counters, salvaged rusted-steel walls and a spectacular bamboo sculpture created from 450 wires and 350 bamboos.
Manned by our skilled chefs, the counters are spacious and interactive. At the Sushi Counter, our international chefs sculpt Sashimi over ice, preparing your meal before your eyes. The Robata Grill is the heart of the restaurant and keeps alive the tradition of Robata, which is the oldest form of Japanese cooking. It offers a selection of grilled fish, meat and vegetables. Zuma's menu offers something for everyone.
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PRIVATE DINING
BAR
Our private room is named ‘Wabi and Sabi', traditionally meaning the natural beauty of imperfection and the beauty in natural imperfection. The solid white teak dining table central to the space can seat up to twenty guests. alternatively, the room can be divided into two separate intimate spaces accommodating ten guests each.
The Zuma bar and sake lounge have become stable fixtures on Dubai's social scene. As night approaches, the bar and lounge take on another dimension, with an eclectic mix of guests. The ambience is complimented by seductive lighting and the resident DJ's artistic acoustics.
WINE & SAKE CELLARS Complimenting the flavours of Zuma's cuisine, the cellars offer the world's finest selection of wines, champagne and sake. An intrinsic part of the Japanese culture, sake is a must when experiencing Zuma. The sake cellar stocks a range of hot and cold sake for all tastes, from novice to refined sake drinkers. The extensive wine cellar offers a variety of vintages from the classic european wine regions and the new world. A wide selection is offered by the glass to accompany the unique flavours of the food at Zuma. Guests are encouraged to visit the walk-in wine cellar and meet the team of sommeliers.
A signature element of Zuma, the Sake Bar, which was recently rated among the world's top 50 bars, is elegantly finished with antique wood and welcomes you on arrival at the podium level. Displaying a wide range of spirits and sake, it provides a varying selection of cocktails and zuma classics as well as an extensive list of nonalcoholic and health-boosting cleansers. Informal and relaxed, the bar is a great way to meet friends, network or unwind aer work.
Gate Village 06, Dubai International Financial Centre, PO Box 506620, Dubai, United Arab Emirates +971 4 425 5660 reservations@zumarestaurant.ae www.zumarestaurant.com/zumalanding/dubai/en/welcome
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#5
RHODES TWENTY10 STEAKHOUSE BY CHEF GARY RHODES
As the name suggests, this culinary steakhouse is headed up by highly acclaimed Michelinstarred celebrity Chef Gary Rhodes, and sets a glamorous and intimate scene with its opulent chandeliers, black chic and just a hint of lilac. His distinguished 35 year career, tireless aention to detail and unique mastery of the ‘Great British Classics’ truly sets him apart. A history of stunning restaurants has won him a constellation of Michelin stars and he is consistently revered by his peers as truly ‘The Chef’s Chef’.
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GARY RHODES OBE: CHEF, RESTAURATEUR AND AUTHOR Well known as an ambassador for British cuisine, Gary has achieved what no other chef had previously managed to do : he reintroduced Britain to its rich gastronomic heritage and uncovered a culinary culture to rival that of any other country in the world. DISCOVER A CULINARY GRILL WITH A TWIST Serving Euro-inspired cuisine infused with a touch of flavour from the Middle East, and the culinary personality of Britain, France and Italy. At Rhodes Twenty10 we give you the opportunity to create your own dining experience beginning with your hors d’oeuvres to share, then creating your own main course and finishing with a classic pudding. FOOD MENU A culinary grill with a twist. Serving Euro-inspired cuisine infused with a touch of flavour from the Middle East, and the culinary personality of Britain, France and Italy. At Rhodes Twenty10 we give you the opportunity to create your own dining experience beginning with your hors d’oeuvres to share, then creating your own main course and finishing with a classic pudding.
Royal Meridien Beach Resort & Spa, Al Sufouh Road, Dubai, United Arab Emirates +97143176000 Resbook.leroyalmeridien@Lemeridien.com www.rhodestwenty10.com
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AT.MOSPH BURJ KHA THE PEAK OF FINE DINING IN DUBAI IS NOT MERELY A FIGURATIVE EXPERIENCE.
most meticuluos creations to life. Sit back and let our Team woo your senses with an unrivalled array of traditional and fusion cuisine, created with carefully sourced produce from around the world.
Rising 442 metres from the ground, At.mosphere sits on Level 122 of the world’s tallest building, complementing an exquisite array of gastronomical wonders with breathtaking views of the Arabian Gulf.
DINING & ENTERTAINMENT
At.mosphere Culinary Team boasts a critically acclaimed menu of exclusive creations, the result of sourcing unique, high quality produce from around the world, some of which have been grown exclusively to be used in our dishes.
Be inspired to try something different this season over a casual meal and the best views of the city. At.mosphere Culinary Team’s innovative menu will keep your palee excited with delightful new creations. Meanwhile, a host of entertainment, including our resident musicians, brings an upbeat touch to an exceptional lounge experience.
THE PRIVATE DINING ROOM
122nd Floor, Burj Khalifa, 1 Mohammed Bin Rashid Boulevard, Downtown Dubai, Dubai, United Arab Emirates
Welcome to our most premium dining experience. With seating only for a maximum of 16 guests, this is where At.mosphere Culinary Team brings the
+971 4 888 3828 www.atmosphereburjkhalifa.com
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#6
ERE LIFA
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World Restaurant News brings you the latest news about the world’s leading gourmet experiences and destinations.
W O R L D Working across a multitude of social media platforms, delivering content in an easily digestible image lead format in English, Arabic, Hindi, Chinese and Russian, we serve up a banquet of up-todate news to those who enjoy the culinary arts each and every day.
www.worldrestaurantnews.com
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#7
AWARD WINNING LATIN AMERICAN RESTAURANT IN DUBAI.
TORO
BEST RESTAURANTS IN
TORO Toro Toro by famed Latin American Chef Richard Sandoval spans over two floors on the marina's edge. Poised to turn up the heat considerably in the city's already famed dining scene, it pioneers tastes from Buenos Aires to São Paulo and offers a multitude of Pan Latin dining experiences paired with an infinite Cachaça Bar. Situated on the marina’s edge and on the ground floor of Tower Two, Grosvenor House Dubai, Toro Toro (meaning bull) is the first Pan Latin restaurant and lounge of its kind in the UAE, offering a multitude of tastes from across the South American region including; Brazil, Peru, Argentina and Colombia by renowned celebrity chef Richard Sandoval. At Toro Toro, everything from the interior design and layout of the restaurant to the unique menu concept has been created to leave your senses pulsating. Toro Toro offers visitors a stylish yet relaxed dining experience. With the menu consisting of small
plates, bursting with traditional and earthy specialities, the emphasis is on sharing and spending time with family and friends. Central to the Toro Toro menu is a refined take of the traditional Churrasco grill. Premium cuts of meat, prepared by highly skilled passadors are presented to diners at the table before the meat is perfectly sliced onto a sizzling hot plate, ready to enjoy. The remainder of the menu has been designed with flexibility in mind and encourages diners to sample the range of new and exotic dishes on offer, each bursting with unique flavours.
Grosvenor House Dubai, Al Sufouh Road, PO Box 118500, Dubai, United Arab Emirates +97143176000 Resbook.grosvenorhouse@Luxurycollection.com www.torotoro-dubai.com
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#8
SEA FU
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Enjoy a fresh menu featuring mouth-watering sushi and delicate fruits de la mer, all with a special Sea Fu twist. Sea Fu, the signature restaurant at Four Seasons Resort Dubai at Jumeirah Beach, invites guests to enjoy both lunch and dinner – indoors in air-conditioned elegance, or outdoors on the shaded terrace. The laid back venue also offers sunken lounges with fire pits and boasts spectacular views of the Arabian Gulf.
Four Seasons Jumeirah Beach, Jumeirah Beach Road, Jumeirah 2, PO Box 128777, Dubai, United Arab Emirates +971 (4) 270 7777 seafu.dubaijb@fourseasons.com www.seafudubai.com
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#9
INDEGO B INDIAN CUISINE BROUGHT ALIVE. Amid minimalist opulence, at award-winning Indego by Vineet, the textures, avours and expressive range of Indian cuisine are sumptuously brought alive. Guided by Michelin-starred Chef Vineet Bhatia, this restaurant is cherished for its exquisite contemporary combination of traditional spices and ingredients with ďŹ ne-dining presentation.
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Indego by Vineet recently won the 2016 Time Out Dubai restaurant award in the Best Indian Category. Indego by Vineet Restaurant received highly commended recognition for the Best Indian Category at the Time Out Restaurant Awards 2016 in Dubai.
Adding Passion To Indian Cuisine Vineet Bhatia is widely regarded as the “face“ of modern progressive Indian cuisine. He created history in 2001 by being the first Indian Chef Patron to get the coveted Michelin star for his restaurant and yet again in 2009, as being the only Indian chef to have the coveted star for each of
BEST RESTAURANTS IN
his restaurant in London and Geneva. In a consultative capacity Vineet overlooks the in-ight food at Qatar Airways and at his restaurants in hotels around the world, most notably in Mauritius, Doha, Saudi, Bahrain and back home in Mumbai.
Grosvenor House Dubai, Al Sufouh Road, Dubai, United Arab Emirates +97143176000 resbook.grosvenorhouse@luxurycollection.com www.indegobyvineet.com
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#10
WAKAME EXPLORE A FEAST OF CONTEMPORARY ASIAN INSPIRED CUISINE WITH A STYLISH EDGE WHILST SIPPING ON INNOVATIVE BEVERAGES HAND-CRAFTED FROM SEASONAL FRUITS AND FINE SPIRITS. Delight in the warm and aentive service, knowing you are in the hoest place in town. The Wakame culinary experience explores the tastes and traditions of Asia with a menu prepared by our masterful team of expert chefs and set within a contemporary yet evocatively inviting space located within the Sofitel Downtown Dubai. Anchored around the sushi and dim sum counters that immediately catch the eye upon entering, imaginations will wander towards the Far East watching our chefs work with the freshest authentic produce, culminating in a range of signature dishes using traditional techniques and ingredients reflecting the best of Asia. Dining at Wakame will evoke all five senses, introducing an exciting combination of textures and flavors, from small sharing plates to large plates and exquisite desserts. With our dedicated bar area, we offer an exuberant selection of beverages, each of which yields its own unique story. Our resident DJ will
set the mood for aer hours socializing, with our service reflecting true Asian hospitality; promising our guests a truly unforgeable experience! HEAD CHEF – LLOYD ROBERTS A highly regarded Jamaican born chef, Chef Lloyd believes in big flavors in dishes that are simple but unique and that is the ultimate inspiration for his menu at Wakame. His ambition is to have the freedom to experiment, amalgamating his own unique knowledge and perspective on Asian cuisine with his modern and bold approach.
3rd Floor, Sofitel Dubai Downtown, Sheikh Zayed Road, Downtown Dubai, United Arab Emirates +971 4 2246663 reservations@wakame.ae www.wakame.ae
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WORLD’S LEADING
RESTA
AURANTS
Whether your idea of the perfect restaurant is all about the food, the ambience, the location or the chef, World's Leading Restaurants has a daily selection of gourmet news, exciting new destinations and the latest trends in fine dining experiences
www.worldsleadingrestaurants.com
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J&G STEA J&G STEAKHOUSE IS A SOPHISTICATED COLLECTION OF AMERICAN STEAKHOUSE CLASSICS WITH A MODERN FLAIR IN A WARM, INVITING AND RELAXED DINING ENVIRONMENT.
#11
AKHOUSE Experience a vibrant mix of elegant cuts of meat from exclusive cale, bread specifically for our kitchen, and a range of the best of seafood, all paired with hearty rustic sides that tantalize taste buds and comfort any palate. At J&G, the Chef reimagines the concept of American classics, with superb ingredients that make the dining experience sophisticated and enjoyable. Guests can sit back and relax as the venue brings back table-side service in a crisp and modern way. The energetic bar features an ample Martini collection, as well as a signature Martini Trolley for experienced bartenders to make tailored creations table-side.
Daniel Ferreira joins The St. Regis Dubai as Chef de Cuisine at J&G Steakhouse. Daniel brings to his role a wealth of eclectic experience in some of the world’s finest restaurants, as well as a desire to push the boundaries of traditional cuisine.
St. Regis Dubai, Al Habtoor City, Sheikh Zayed Road, PO Box 124405, Dubai, United Arab Emirates +97144355577 jgsteakhouse.dubai@stregis.com www.jgsteakhousedubai.com
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#12
RHODES
W1
FRESH FROM A SUMMER IN FRANCE, GARY RHODES RETURNS TO RHODES W1, BRINGING WITH HIM HIS VERY OWN JE NAIS SE QUOI THAT WE KNOW AND LOVE. The décor is reminiscent of a summers day in the breathtaking AngloFrench country side topped off with inspired ice-cold cocktails, Gary’s infamous white tomato soup, beef tartar and a terrace Garden, perfect for taking in the panoramic views of the Dubai Marina. The Anglo- French-inspired menu takes diners on a culinary journey giving them the opportunity to sample innovative pairings.
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GARY RHODES Gary Rhodes’ legendary dedication to his cra and relentless pursuit of perfection has placed him firmly at the forefront of today’s culinary world. Chef, restaurateur, celebrity and author; his distinguished career, tireless aention to detail and unique mastery of the ‘Great British Classics’ truly sets him apart. A history of stunning restaurants has won him a constellation of Michelin stars and he is consistently revered by his peers as truly ‘The Chef’s Chef’. Well-known as an ambassador for British cuisine, Gary has achieved what no other chef has previously managed to do: he has re-introduced the nation to its rich gastronomic heritage and uncovered a culinary culture to rival that of any other country in the world. AFTERNOON TEA Famed for his modern take of the best of British cuisine, Gary Rhodes and his dedicated team have developed a fabulously traditional take on the most popular of British traditions - aernoon tea. An aernoon at Rhodes W1 will leave you feeling transported to an English countryside seing, as you sit back, relax and sip tea out of the finest Wedgewood bone china, enjoying the enchanting gold and white buerflies and pops of colour throughout the restaurant which evoke a beautiful English garden. Alternately enjoy aernoon tea al fresco and bask in the peaceful ambience of the Rhodes W1 terrace, while the weather still permits.
Grosvenor House Dubai, Al Sufouh Road, PO Box 118500, Dubai, United Arab Emirates +97143176000 Resbook.grosvenorhouse@Luxurycollection.com www.rw1-dubai.com
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Dubai Luxury Restau If you love fine dining you will love catching up with the latest news on luxury restaurants and chefs in Dubai
urants www.dubai-luxury-restaurants.com
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TURKEY
MIKLA
Mikla opened in October 2005. The initial idea was to create a refined but contemporary “Istanbullu” Restaurant. Both the menu and the general feel of the restaurant reflect the Turkish-Scandinavian background of Mehmet Gürs, the Chef-Owner who pioneered the contemporary restaurant scene in Istanbul when he moved here in 1996. With its outstanding food, breathtaking view, proper service and inspiring music, Mikla was instantly voted best restaurant in Istanbul and continues to enjoy raving local and international reviews. At the end of an extensive research and dedicated creative process, Mikla launched its visionary ‘New Anatolian Kitchen’ in 2012. In this new approach, traditional and true ‘noble’ products are treated with utmost respect while being transformed with a blend of new and ancient techniques.
Ingredients from Istanbul and throughout Turkey are carefully sourced and selected, “mostly humble”, not necessarily fancy, but they are interpreted with the utmost respect. At the core of each search lies an understanding of the land, its traditions, and its people. Located on the roof top floor of the fashionable “The Marmara Pera” hotel, “Mikla is urban, sleek and stylish. The restaurant is funky retro with chrome 70’s and 50’s furniture and a stunning wooden rail-sleepers bar.” The magical views over the city stretch to the Hagia Sophia and the Topkapi Palace where you almost travel back through time to the heart of the Old Istanbul. www.miklarestaurant.com/en
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JAPAN
NIHONRYORI RYUGIN
To prepare Japanese cuisine and present the amazing ingredients of Japan to customers daily is sharing the spirit of "Wa (harmony)" with many people and convey the richness of the whole of Japan, and provide a space to admire a moment of a delicious banquet together. The dinner and the preparer resonate with each other through the food and recognize the preciousness of the richness of Japan... To be able to convey this everyday with pride to people might be akin to doing our important "national duty" for Japan. As a Japanese cuisine chef with this sense of a self imposed mission I felt during my training, I opened this small Japanese restaurant on December 23, which is a special day in Japan with the feeling of raising the flag of Japan.
The origin of our name "RyuGin" comes from the words of "Zen", and is derived from RyuGin-Unki. During my training, I came across a book of “Zen” and within it, a hidden meaning : "When a heroic person makes a decision and takes action, his comrades will mutually resonate and gather there..." That lesson moved my heart, and made me decide on the name of my restaurant. www.nihonryori-ryugin.com/en/
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SINGAPORE
BURNT ENDS
A Modern Australian Barbeque offering casual dining with seating at countertop table looking directly into the open kitchen. The custom built four tonne, dual cavity ovens and three elevation grills bring a new and exciting dining experience to Singapore. Food Philosophy At Burnt Ends Chef Dave Pynt loves barbequing. He believes in great ingredients, fresh produce and honest cooking to get the best out of his wood ovens and grills. The Menu is wrien daily to ensure that the best and tastiest is served.
Drink Burnt Ends’ specially selected wine list focuses on small growers; family wineries, regional styles and varietals along with a pick of back vintage wines. This allows you to try some of the best Australia has to offer. The Bar at Burnt Ends highlights artisan distillers and spirits with a selection of classic cocktails. A collection of cra beers complete the list. www.burntends.com.sg/home/
Smoking, slow roasting, hot roasting, baking, grilling and cooking directly on coals are all techniques used to maximize Dave’s 4 tonne, dual cavity, apple and almond wood burning machines and custom built grills.
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SPAIN
DISFRUTAR
Set up by three former El Bulli chefs, this beautiful Mediterranean restaurant in Barcelona's Eixample neighbourhood owes a debt to Ferran Adrià's modernist ideals, but also has its own quirky personality. The multi-course tasting menus ricochet from one theatrical avant-garde dish to another, dizzying the senses and leaving diners with smiles on their faces. Think transparent tubes of 'macaroni', made from gelatine, which are tossed in truffle foam and smothered in Parmesan at the table. Even more unusual is a deconstructed whisky tart, which involves washing your hands in whisky and sniffing them as you eat.
The restaurant doesn't take itself too seriously (Disfrutar means 'enjoy,' aer all), so there's a mellow, laid-back atmosphere, helped by the rustic interior design. Clay ceramics flank the open kitchen, while the prey whitewashed dining room flows out onto the terrace, referencing the small fishing villages of Catalonia. he trio also run Compartir, meaning ‘share’ – a more informal but still cuing-edge restaurant in the seaside town of Cadaqués, not far from where they worked at El Bulli. hp://en.disfrutarbarcelona.com/
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SPAIN
NERUA
Nerua takes its name from the Nervión River, the backbone of Bilbao, which in ancient Latin was called Nerva. We combine innovation with our roots, our surroundings. It is a space designed for a gastronomic and cultural experience. Nature sets the pace of our kitchen, we adapt to each season without censorship to do the cuisine that we feel. A local cuisine that begins at the vegetable gardens, in the sea, and in the farms. Our experience is the best technique—we cook with freedom to create pleasure and enjoyment. Faithful to our principles, we defend our environment and the producers who make our goal possible: to be at the cuing edge and to innovate without losing the flavor of our roots. “Muina”—Basque for core, heart, or essence—is the soul of our kitchen.
We work on the present to create the future. We apply the steps that make up our creative process, to innovate and be the vanguard. We start to work on each menu one year before it reaches the hands of our guests to play with the best products of each season—we leave our comfort zone to explore our surroundings with the help of our producers. Our trusting relationship with them helps us to discover new products that will later become a new proposal to be shared with our customers. We study each product in detail: its origins, its uses throughout history, its qualities… to apply techniques, develop knowledge, and innovate with what we learn. www.neruaguggenheimbilbao.com/en/
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MEXICO
SUD777
It’s worth voyaging outside Mexico City’s gastronomic centre for a meal at Sud777, where chef and co-owner Edgar Nuñez delivers his take on Mexican cuisine, extracting the best from simple ingredients. Nuñez squeezed in training in France and stages at El Bulli and Noma before joining Sud777 as executive chef in 2008, still in his twenties. In keeping with the social chef, Sud777 has a preparty atmosphere with a super cool dining space and several rooms. The menu is divided into sections such as ‘river and sea’ with rock cod and trout; ‘heaven and earth’ with suckling pig and shredded duck, and ‘Mexican coasts’ with tuna tostadas and octopus in achiote paste.
Nuñez is passionate about local produce and discovering the origins of his ingredients, which led him to create Lo Dirás de Chía, a fruit and veg shop in Condesa neighbourhood. He also has kokeshi by Sud777, an offshoot serving Asian cuisine within the main restaurant. Nuñez founded the Mexican Food Trucks Association and his Barra Vieja and Burger Lab projects are two of the most successful in Mexico City. hp://sud777.com.mx/
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LONDON UK
LYLE'S
Located on the ground floor of the Tea Building in Shoreditch, Head Chef James Lowe brings together an established network of farmers and fisherman with his pared back, modern, British menu. The highly seasonal menu changes daily and is accompanied by an affordable wine list. Lyle’s is a clean, quiet, and serene space offering lunch and dinner, as well as a drop in coffee bar. The minimalist design of the space makes the venue the ideal backdrop for any occasion. Lyle's was awarded a Michelin star in 2015. www.lyleslondon.com/
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NEW YORK USA
MOMOFUKU KO Established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, Momofuku has grown to include restaurants in New York City, Sydney, Washington, DC, Las Vegas, and Toronto; a bakery established by award-winning pastry chef Christina Tosi with multiple locations throughout New York City, Washington, DC, Las Vegas, and Toronto (Milk Bar); a bar (Nikai); and a quarterly magazine (Lucky Peach). The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors. Menu While we are strongly guided by the Japanese kaiseki tradition, we are also influenced by seasonality, the innovation of our mentors and peers, food memories, and the breadth of cuisine available in the melting pot of New York City. We strive to make food that is unexpected but extraordinarily delicious.
Chef and Founder - Momofuku David Chang is the Chef and Founder of Momofuku. Before opening Noodle Bar in 2004, Dave worked in the kitchens of Jean-Georges Vongerichten, Daniel Boulud and Tom Colicchio. he has been honored with awards from Food & Wine and Bon Appétit. Dave was one of the Time 100, a GQ man of the year, and has taken home four James Beard Awards. Dave’s cookbook, Momofuku, came out in 2009, and his quarterly print journal, Lucky Peach, came out in 2011. hps://ko.momofuku.com/
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SWEDEN
FAVIKEN
The Cycles of Fäviken We do things as they have always been done at Jämtland mountain farms; we follow seasonal variations and our existing traditions. We live alongside the community. During the summer and autumn, we harvest what grows on our land as it reaches the peak of ripeness, and prepare it using methods we have rediscovered from rich traditions, or that we have created through our own research to maintain the highest quality of the end product.
We build up our stores ahead of the dark winter months. We dry, salt, jelly, pickle and bole. The hunting season starts aer the harvest and is an important time, when we take advantage of the exceptional bounty with which the mountains provide us. By the time spring and summer retu www.faviken.com
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ITALY
COMBAL ZERO
This modern, minimalist-style restaurant is next to the Museo d'Arte Contemporanea in Rivoli's castle. It serves beautifully presented classic Piedmontese dishes alongside a selection of Italian favourites. The owner-chef also creates more inventive and imaginative dishes that feature mainly on the restaurant's tasting menu, where he demonstrates his full culinary expertise.
Why this inversion of the classic way we eat? We believe that by leading with the more complex flavours and finishing with the lightest, clean, and acidic dishes, it sparks mental curiosity and aids the body’s natural digestive system and ultimately we get more out of the food and its flavours. www.combal.org/en/
Tasting menu - Up&Down: menu beginning with the most complex dish and ending with the lightest.
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HONG KONG
8 ½ OTTO E MEZZO BOMBANA
Almost two years aer the closure of the legendary Toscana at The Ritz Carlton Hong Kong, its former Executive Chef—Hong Kong’s very own “Best Italian chef in Asia” Umberto Bombana is back with his most personal and distinctive project ever.
direct reference to Federico Fellini’s 1963 biographical movie classic. Like the film director, Bombana is a maestro of his art. Delighting the gourmet palate with unique culinary creations, Bombana has been hailed “The King of White Truffles”.
Located in the second floor of Landmark Alexandra, the restaurant occupies a total of 4,700 square feet space. Overlooking the famous bustling street view of Chater Road, the spacious main dining room can accommodate up to 55 pax, while the two delightfully-decorated private dining rooms can sit 12 guests each.
Italian Taste Bombana loves Italy and he oen uses his dishes and his recipes, which are a real love story among ingredients, to talk about his country. He does not want to limit his choice to only Italian products, since he loves searching, choosing and selecting products from all over the world … His hands and his palate are totally Italian, this is exactly why all his gastronomic options are real postcards of the Bel Paese, his clients can experience the Italian fragrant and tasty landscapes from their first bite.
Umberto Bombana Chef Umberto Bombana is back! The acclaimed executive chef of The Ritz-Carlton Hotel Hong Kong’s legendary Italian eatery, Toscana, has returned to the limelight with a new heartfelt, personal ristorante 8 ½ Oo e Mezzo BOMBANA in Central’s Landmark Alexandra. The name is a
www.ooemezzobombana.com/hongkong/en/homepage/
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BELGIUM
HERTOG JAN
Gert and Joachim took over Brasserie Hertog Jan in 2005, and a gastronomic success story was born. Today they welcome you to a Michelin 3-star restaurant in a unique seing just outside the city of Bruges. At the end of 2010 Joachim and Gert took the next step in the execution of their philosophy by buying their own farm in Zedelgem, close to the city of Bruges. Here, they grow their own vegetables, fruits and flowers. In July 2014 the restaurant opened at the same location. The Project The wide variety of vegetables, fruits and flowers grown on the farm in Zedelgem are used in many of Chef Gert De Mangeleer’s signature dishes.
The long-term vision was to transfer the entire restaurant to the same location and integrate it with the historical farm and its surroundings. The garden, which can be experienced while dining, is the departure point for the guests’ journey of discovery. And just like the dishes created in the kitchen, the garden changes with the seasons. The Building The 180-year-old barn has been completely renovated and refurbished to host the beating heart of the new Hertog Jan – the kitchen. The new addition hosts the restaurant with a view over the surrounding garden and landscape. www.hertog-jan.com/en/
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FRANCE
LA GRENOUIL
La Grenouillère, originally a typical regional family restaurant, has become under the amazing starred Chef Alexandre Gauthier,one of France's most inventive chefs, a place which is definitely out of the ordinary. The century-old buildings have been preserved, but two sleek new metallic marquees by architect Patrick Bouchain have redesigned the property. The restaurant, which now opens out onto the garden and greenery, serves a radical cuisine, one that is rooted in the local area and uses freely and imaginatively ingredients from the sea and from hunting and
gathering. You can extend your sensory experience by staying in one of the huts in the garden. Discover the gourmet menu and the exceptional recipes of the Relais & Châteaux Chef. Enjoy a unique gastronomic experience with refined dishes and delicious cuisine in a renowned gourmet restaurant. www.relaischateaux.com/gb/france/lagrenouille re-pas-de-calais-la-madelaine-sous-montreuil
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LLERE
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A thrilling recipe of Basque flavours, Mexican ingredients and cuing edge technique A meeting of minds and cultures, Biko is the creation of Basque chefs Mikel Alonso and Bruno Oteiza, who skilfully blend flavours from their homeland with Mexican ingredients. The cuing-edge technique of fellow Spanish chef Gerard Bellver, influenced by his time at El Bulli, adds another layer of complexity to the restaurant's highly original formula. The menu is split into two with traditional Spanish plates of bacalao and jamon contrasting with a list of highly inventive fusion dishes. Think foie gras candy floss or prawns accompanied by a powder made from their heads. The contrasting menu is reflected by the restaurant's interior design, which mixes light and dark; black slate and grey steel are offset by sand-coloured wood. Mexico City’s busy Avenue Presidente Mazaryk can be glimpsed through floor-to-ceiling slats across the windows, which diffuse the light to atmospheric effect. The restaurant is named aer the Basque word 'bikote', which means 'couple' and reflects the union of Basque and Mexican cuisines. www.biko.com.mx
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L U X U R Y
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T R A V E L
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SPAIN
QUIQUE DACOSTA
Cuisine knows no boundaries, but it does have roots, and we are giving it the wings it needs to ensure that the sum of its parts provides unique, gastronomically imaginative, innovatively cuingedge sensory experiences. DNA The Search in essence represents the search of a territory: our territory, my territory. Based on the testimony and memory of those that have transmied flavours, ways of cooking and preserving food to us, and the support of those who agitate and conserve culture, produce, trades, and methods. All of which today constitutes a treasure. Conservation, recovery and progress are decisive for any cuisine wishing to have a close relationship with its environment, with the DNA that forms us. We now wish to embody, and constantly delve into lost ingredients, and forgoen flavours, narrated by local elders who have a lot to say to us in our own language.
Origins Quique Dacosta was born in 1972 in Jarandilla de la Vera, Spain. Extremaduran by birth and Valencian by adoption, he began his career as a chef in 1986. At the age of 14 he started working in the kitchen and immersing himself in books, almost all of them by French chefs with very different culinary trajectories from the one he was working on at that time. This sparked an interest in food that went beyond sustenance alone. At 18, he began visiting Spain’s best gourmet restaurants of the day. hp://en.quiquedacosta.es/
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CAPE TOWN, SOUTH AFRICA
THE TEST CHICKEN FOOD “The Test Kitchen is serious, fun. Our food is free to roam in whichever direction. If there is no immediate smile as we create a new dish then we are on the wrong track. I want guests to be surprised and delighted, to wonder what ingredients we have used and how we made it. It should be an adventure!” – Luke Dale-Roberts, Chef and Owner, The Test Kitchen ABOUT LUKE DALE-ROBERTS “A truly fantastic chef, … he has this ability of puing seemingly incongruent ingredients together in such a way that they work amazingly well – which is something close to my heart.” – Heston Blumenthal, Chef and Owner, The Fat Duck. Luke Dale-Roberts’ The Test Kitchen, which opened in November 2010, has the celebrated chef cooking at his most creative in a distinctive contemporary space. British-born Luke trained in Switzerland and England before heading to Asia for a five year stint, launching several restaurants in Singapore, Malaysia, South Korea and the Philippines. “My time in Europe taught me to cook; my time in Asia broadened my horizons”, says Luke. Since coming to Cape Town in 2006, Luke has consistently proven his world-class standing with a string of awards and accolades. www.thetestkitchen.co.za/food/
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NEW YORK USA
ESTELA
In 2013, Thomas Carter and Ignacio Maos took over the intimate space that once housed the Kniing Factory music venue and turned it into Estela. Set above Houston Street, the lively restaurant serves food inspired by the Mediterranean, cooked with a personal approach that incorporates the distinct flavors of New York—from the stalls of Chinatown to the bakeries of Brooklyn. There is a deep wine list, as well as a bar serving cocktails late into every evening.
Ignacio Maos, Co-Owner and Chef Born in Uruguay and mentored by South American grilling master Francis Mallman as well as Slow Food legend Alice Waters at Chez Panisse, Ignacio has earned critical acclaim for his signature style of bold seasonal food. Bon Appetit named him a 2012 tastemaker. The same year, his work at Isa in Williamsburg yielded a James Beard Award nomination for Best New Restaurant of the Year. He was also the chef at New York’s beloved Il Buco.
Thomas Carter, Co-Owner and Director of Beverage and Service Before opening Estela, Thomas was beverage director at the award-winning Blue Hill at Stone Barns for six years. He previously worked in wine service for Alain Ducasse at the Essex House, and as a cook at New York restaurants including Le Bernardin, Mercer Kitchen and Union Pacific. He has degrees from Columbia College Chicago and the Culinary Institute of America. Thomas and Ig found each other through a truffle guy.
www.estelanyc.com
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CALIFORNIA USA
BENU
Corey Lee Corey's career has spanned over 20 years of working at some of the most acclaimed restaurants in the world, including a tenure as head chef at The French Laundry where his work was recognized with a James Beard Award. He then opened Benu in August 2010. The restaurant has gone on to receive three Michelin stars, four stars from the San Francisco Chronicle, and the AAA Five Diamond Award.
In 2015, he authored the Phaidon-published cookbook Benu, an archive documenting the restaurant’s food, inspirations, and people who make it possible. In recognition of his work and influence, he also became a goodwill ambassador for his hometown of Seoul, Korea, an honor given to leaders in various fields. www.benusf.com/menu/
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CALIFORNIA USA
THE FRENCH LAUNDRY
Chef Thomas Keller visited Yountville, California, in the early 1990s to find a space to fulfill a longtime culinary dream: to establish a destination for fine French cuisine in the Napa Valley. In his travels, he came across a rustic twostory stone coage. As he walked into the restaurant’s quaint courtyard, he knew it was where he had been headed throughout his career. The French Laundry, a 1,600 square-foot structure constructed of river rock and timbers, was built as a saloon in 1900 by a Scoish stonemason. The building later served as a residence, and during the 1920s operated as a French steam laundry. In 1978, town mayor Don Schmi and his wife Sally renovated the structure into a restaurant, which Keller then purchased in 1994. The French Laundry has received numerous honors and accolades. Most recently, the Michelin Guide San Francisco awarded The French Laundry their highest rating of three stars for the sixth year in a row, making Thomas Keller the only
American-born chef to have two three-starred Michelin restaurants. In 2006, the James Beard Foundation gave The French Laundry the highly coveted “Outstanding Restaurant Award” and awarded Chef Thomas Keller “Outstanding Restaurateur” in 2007. The French Laundry is a member of French-based Relais & Chateaux, Relais Gourmands and Traditions & Qualité; organizations recognized for their dedication to maintaining the highest international standards for hospitality and culinary excellence. Through The French Laundry’s menu, which changes daily, the restaurant commits itself to creating classic French cuisine with the finest quality ingredients, along with a similarly intense focus on impeccable guest service. www.thomaskeller.com/tfl
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GERMANY
AQUA Chef de Cuisine Sven Elverfeld has continually refined his modern European cuisine of the highest standards in our signature 3-star Michelin restaurant, Aqua. He oen discovers an inspirational source of ideas in his Wolfsburg surroundings — the Autostadt, a place filled with contrasts. Visual aesthetics as well as a never-varying high quality characterize his creations and have earned him his most recent honors. The award-winning Aqua opens into a private garden area, where a large bowl filled with water creates a quiet Zen-like atmosphere. The materials and surfaces in the restaurant's interior follow the theme of nature. Woven metal curtains are combined with mirrored walls, resulting in a diffused, shimmering effect that gives the space breadth with a subtle, aquatic element. A chandelier creates a distinct accent in the centre of the restaurant measuring two metres in diameter. The organically shaped glass elements are illuminated from the inside with fine glass fibres and awaken images of fantasy deep sea creatures. A round, bronze-coloured mirror creates a counterpoint on the ceiling, transforming the chandelier into a floating cloud. www.restaurant-aqua.com
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SLOVENIA
HIŠA FRANKO
Every morning Janko opens the door of Hiša Franko with still warm curd in a simple plastic bag. It is a “cuvee” of goat and cow’s milk from the green meadows of Božca, just above Hiša Franko. The spicy smell of stall comes along; in the beginning I found it disturbing, today I barely notice it-I understand it as primordial expression of my land. The typical local cow “Cika”, once only milk giving cow, today in my creations as the best possible tartare – raw in every sense. The only spice is the image of this beautiful animal having her lunch on green and flowering meadows over 1600 meters. Wild herbs, flowers, apples, chestnuts, nuts, all kinds of mushrooms collected only in their best period, in their season. Served in my dishes on the same day, make our guests live the emotion of the season and of the territory: freshness!
Ice cold emerald waters of our rivers are the best possible habitat for high quality trouts. My compliments to Loredana and her colourful teas composed of wild herbs and flowers, prefect for every moment of the day. If I climb on Kolovrat, our mediterranean terrace overlooking the Adriatic sea, I can spot the coast from Croatia to Venice. On a beautiful day the sea shines golden and I can count the boats in the Trieste bay. Just a bit further on, there is a kingdom of Irena Fonda and her sea bass. The salty flavor of oysters awake the memories of my istrian childhood, bringing back the nostalgic taste of truffles, wild asparagus and malvasia. www.hisafranko.com/en/
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HONG KONG
LUNG KING HEEN Seafood and dim sum are among the specialties at this exquisite, authentic Cantonese restaurant at Four Seasons Hotel Hong Kong – the world’s first Chinese restaurant to be awarded the coveted Michelin three-star rating. Silver and glass accents enhance your dining experience, while an undulating silver-leaf ceiling reflects Hong Kong’s gliering skyline and harbour lights. A private dining room for 14 offers the perfect seing for business entertainment or special family celebrations. This Forbes five-star and Michelin threestar Chinese restaurant is led by Executive Chef Chan Yan Tak. As the first Chinese chef to receive three Michelin stars, Chef Chan is the master behind the intricately designed menu at Lung King Heen. Chef Chan combines textures and flavours with inventive presentations to excite your taste buds and satisfy even the most demanding epicure. www.fourseasons.com/hongkong/dining /restaurants/lung_king_heen/
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SWITZERLAND
SCHLOSS SCHAUENSTEIN Schauenstein Schloss Restaurant Hotel – a historical castle which features Andreas Caminada’s award-winning restaurant and six unique, individually decorated guestrooms. Everybody does their best to provide an unforgeable experience. Fürstenau is the smallest town in the world. Its second biggest claim to fame is the fact that it is home to Schauenstein Castle Restaurant Hotel, which holds three Michelin stars and 19 GaultMillau points. Thanks to its ambitious head chef and proprietor, Andreas Caminada, both the town and castle today are world-famous.
The castle opened its doors to guests for the first time on 5 December 2003. At the helm was Andreas Caminada, who had soon cooked his way to the top of the world’s culinary hierarchy. To cap it all, since 2011, his Castle restaurant is one of the world’s top 50 and no longer a closely guarded secret among gourmets. Visiting Schloss Shauenstein Restaurant is an allround experience for the guest, what awaits you is something that transcends mere cuisine. www.schauenstein.ch
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SOUTH AFRICA
LA COLOMBE
Franschhoek - the world renown and picturesque food and wine capital of South Africa, is abuzz with the imminent opening of the iconic La Colombe’s new La Petite Colombe, which is replacing The Tasting Room at Le Quartier Français – an exciting new partnership with the owners of the stylish and luxurious Leeu Collection. La Colombe Restaurant is located on the beautiful Silvermist Wine Estate at the top of Constantia Nek with sweeping views of the Constantia Valley. Proprietor chefs and business partners, Scot Kirton (Eat Out Chef of the Year 2015) and Head Chef, James Gaag, will be directing a highly talented and select team, to honour the heritage of this fine venue, and marry it with the La Colombe magic.
The Franschhoek kitchen will be headed up by the talented, young La Colombe chef, John NorrisRogers, who will be working side-by-side with chefs Scot and James When dining at a restaurant of the calibre of La Colombe we are reminded that we are not just eating extraordinary food, but are privy to the art of plating and the theatre of fine service. Each plate is an Instagram moment, with delicate pops of colour or otherworldly coral-like structures of the crispiest pork crackling. Even the plates are carefully selected to compliment each dish - ranging from the now famous tuna tin to wooden tree stump-style plates. www.lacolombe.co.za
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BELGIUM
THE JANE
Concept Food is our religion. That is why the kitchen in The Jane is located on the altar. Chef Nick Bril, Herman’s former right hand man at restaurant Oud Sluis in Sluis in Zeeland, is responsible for the day-to-day running of the restaurant and decides on the tasty menu together with Sergio. The Jane is a gastronomic restaurant which is located on the ground floor and all the tables can see the open kitchen. The balanced wine list with the latest biological discoveries as well as the classic wines of the great wineries; it is also possible to order specific wines per glass.
In the place where the organ used to be, you can now enjoy your meal, siing around a taooed bar kitchen. Our chefs prepare the dishes a la minute from the bar menu. Our professional bar staff is more than happy to assist you in the choice of our drinks. They will be more than happy to serve you our signature cocktails and exclusive beers. Our wine list includes organic discoveries as well as the classic wines from the great wineries. www.thejaneantwerp.com
Bar Cocktails, food and music, that’s what it is all about in de Upper Room Bar. We will happy to introduce you in an accessible and relaxed way, to the tastes and international atmosphere of The Jane.
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W O R L D
C A V I A R
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N E
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BRAZIL
LASAI
Rafa is Chef/Owner of Lasai. His cooking focuses on using locally sourced ingredients from Rio de Janeiro. While working closely with many local producers and fishermen, he creates his menus based on in season produce and locally caught fish. Aer living out of Brasil for almost ten years, Rafa decided it was time to move back home and open his own restaurant. During Lasai’s two years of life, both Rafa and the restaurant have received many accolades, most recently entering the World’s 50 Best Restaurants 51-100 as entry number 64, received one Michelin Star and also honored with the Highest New Entry Award in the List of Latin America’s 50 Best Restaurants.
When Rafa is not at the restaurant, he like spending time with his dog Benito. Rafa is a Carioca and a die-hard Flamenguista. Gardens During the past three years our two gardens have grown and evolved greatly. They are the base for the restaurants creativity and as they change so do our menus. With each season they inspire us with new products and help Rafa and his team push themselves to learn more about local products. Our gardens are the largest sources of knowledge we have - pure inspiration. www.lasai.com.br
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NEW DELHI, INDIA
INDIAN ACCENT
CHEF MANISH MEHROTRA Born and raised in Patna, Bihar, Chef Manish Mehrotra developed an extreme liking for food production whilst pursuing a Hotel Management degree from Mumbai. Aer joining Old World Hospitality's Oriental Octopus (the popular members' restaurant at India Habitat Centre, Delhi) in 2000, he was inspired to travel across Asia to train in Pan-Asian cuisine. Upon his return in 2009, he launched Indian Accent- the result of an intensive nine year long culinary journey. MENUS Chef Manish Mehrotra has designed Indian Accent’s path-breaking contemporary Indian menu combining fresh seasonal produce and unusual ingredients from across the world to excite the adventurous, yet satisfy traditional tastes and evoke nostalgia (think duck khurchan corneo, tuna bhel ceviche, old monk rum ball, warm doda burfi treacle tart!).
Seasonal, organic (where possible) and fresh local produce join unusual ingredients from world cuisine to create a menu that will excite the adventurous, yet satisfy traditional tastes and evoke nostalgia. This is our aempt at proposing Indian food for the twenty first century – a unique marriage of global ingredients and techniques with the flavours and traditions of India. CHEF'S TABLE Food theatre extraordinaire India's finest show kitchen and dining room. At the Chef’s Table at Indian Accent, you can embark upon a unique culinary journey led by Corporate Chef Manish Mehrotra and Executive Chef Shantanu Mehrotra. www.indianaccent.com/newdelhi
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NORWAY
MAAEMO
Maaemo is Oslo’s ground-breaking three Michelin starred restaurant. It first opened its doors in December 2010 and is run and co-owned by Head Chef Esben Holmboe Bang. Maaemo builds around its local produce driven cuisine with a focus on reflecting the changing seasons and the raw nature of Norway. The restaurant exclusively serves a playful tasting menu of over 20 courses that is a pageant of dishes such as Norwegian langoustines with pine; mackerel with ramson; and Røros buer ice cream with brown buer caramel. The restaurant has just eight tables in the main dining room as well as a private Test Kitchen table, which has a direct view of the chefs at work and the modern skyline of Bjørvika. Maaemo has won accolades from food critics around the world. In 2012, just 15 months aer opening, Maaemo was awarded two Michelin stars in its first ever mention in the prestigious guide, becoming the first, and only, restaurant in the Nordics to do so.
In 2016 Maaemo was awarded a third Michelin star, becoming the first Norwegian restaurant ever to hold Michelin’s highest accolade. Esben Holmboe Bang is head chef, co-owner and creative force behind Maaemo. He was born and raised in Copenhagen, but has spent most of his culinary career in Oslo. The Norwegian terroir is a relatively unknown treasure of the international culinary world, but it is something that Esben is passionate about exploring. Esben’s cuisine is focused on creating an experience around the clean, bright flavours of Norway, using entirely organic, biodynamic, or wild produce. hps://maaemo.no/
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GERMANY
MANI It’s the kind of place where speaking in two languages is natural. Aer all, Hebrew and French are the languages of the cities that influence MANI Restaurant’s distinctive cuisine: Paris and Tel Aviv. Stylish and sumptuously sophisticated, just like the Parisian capital. Bold and experimental like the Mediterranean melting pot and metropolis in the Middle East. The concept behind MANI Restaurant is a true first on the Berlin restaurant scene, with chef Octavio Oses Bravo serving as Master of Taste.
Guests eat together, whether indoors in the restaurant itself or outside on the terrace. The atmosphere is best enjoyed with “chuzpeles”. Small portions served as tapas and excellent food for a fantastic group experience. An oriental forkful follows an occidental spoonful, and MANI Restaurant serves its calamari with harissa mayonnaise instead of aioli. www.amanogroup.de/en/eat-and-drink/manirestaurant/
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NEW YORK USA
CHEF'S TABLE AT BROOKLYN FARE
Come dinnertime, this storefront aached to a gourmet grocer turns into something conceptual and remarkable. Here, Chef César Ramirez-the bespectacled authoritarian-stands center stage, surrounded by sous chefs and state-of-the-art everything. He personally welcomes every guest to his "table" which is actually a gleaming steel counter surrounding his kitchen, where each copper pot is watched-over and every porcelain vessel is cooled or warmed to match the temperature of the food it holds. The bar for painstaking detail seems to rise with each dish.
Expect a bang of flavor to open your meal, perhaps with a tart layering briny sea trout roe. Signatures like sea urchin piled over toasted brioche with a round of Périgord truffle never lose their impact. However, what was once an endless parade of seafood bites from faraway shores has grown and refined into equally lush mini-entrées. A square of Miyagi beef is whoa-inducing. Tiny wild strawberries, yogurt ice cream, and sake gelée balance each element with wondrous intensity. The menu changes every night, but Chef Ramirez never veers from his brilliant melding of French and Japanese cuisines with modern style that keeps pleasure at the forefront. www.brooklynfare.com/pages/chefs-table
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CALIFORNIA USA
ATELIER CRENN
French chef Dominique Crenn describes her highly original and inventive cooking style as 'poetic culinaria'. Taking inspiration from childhood memories and the natural world, the tasting menu is presented as a poem with each line representing a different dish. Elaborate and avant-garde, Crenn's intricate food has a story to tell. 'Where the broad ocean leans against the Spanish land' is a unique take on 'surf and turf' – truffled Iberico ham consommé is poured around an island of smoked potato topped with squid, lardo and squid ink purée. Another highlight is 'Watching the beast rest beneath the leaves', which comprises squab pigeon hidden under a thin fruity layer with a smoked beetroot sauce.
Originally from Versailles, Crenn began her formal training as a chef when she moved to San Francisco in 1988, working under Jeremiah Tower and Mark Franz at the city's influential restaurant Stars. She made her name at Luce in San Francisco’s Intercontinental Hotel, where she earned her first Michelin star in 2009. Crenn is the founder of A Moveable Feast – a series of dinners in aid of sustainable agriculture that pairs local chefs with produce from a single local farm. Atelier Crenn was awarded two Michelin stars in 2012 – the first time a female chef in the US has achieved the distinction. www.ateliercrenn.com
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“Good cuisine, which is wrien in capitals, is not the property of any one person. It belongs to all those who have worked behind the stoves since the dawn of time.” So says Chef Martín Berasategui who has turned this restaurant in the Basque country, close to one of the pilgrimage routes of Compostela, into a culinary temple. Sautéed black garlic and beetroot ceviche feature amongst his most adventurous inventions. Another legendary dish is red mullet with edible crystallised scales, bean sprouts and culefish. The seductive atmosphere is in perfect harmony with the exquisite cuisine, excellent wines and exceptional service. www.martinberasategui.com/en/inicio
SPAIN
Martin Berasa
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NAPA VALLEY USA
RESTAURANT AT MEADOWOOD
Ethos Ours is a modern American restaurant meant to speak to and positively impact the Napa Valley. What excites us most is garnering relationships with artisans, growers, foragers and other members of this dynamic place. We hope that their stories can meld with ours; that we can be caretakers of this collective vision--sharing it with our guests in a manner at once personal and celebratory. Food We strive for seriousness, for meaning, and for permanence in our cooking. We aempt to cook in service to the place in which we find ourselves-hoping that, if we succeed in doing so well, that we may cement our legacy within this greater thing. We hold the thread of the multitudes of collaborators and of a history shared by chefs and cooks that have preceded us.
We try to do things right in how we shop and cook; how we approach the sanctity of the products that we grow and procure; how we teach and mentor and support our team. We are relentless in trying to make the food beer, more delicious, more relevant, more singular, more personal. Wine Just as a chef is inspired by their natural surroundings, resources and people, so too is a sommelier. Blessed with such proximity to America's most celebrated vintners and growers, our wine team strives to embrace the values inherent in this community including a commitment to experimentation, excellence, entrepreneurialism and collaboration. www.therestaurantatmeadowood.com
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Boasting beautiful views of the Hotel’s courtyard, the three-Michelin-star Le Cinq is an exquisite dining room, dressed in grey and gold. The tablecloths, china and silver were all created speciďŹ cally for this legendary Hotel.
Menus draw on classic French culinary techniques and also embrace newer, lighter cooking styles, always incorporating the freshest regional ingredients www.fourseasons.com/paris/dining/rest aurants/le_cinq/
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FRANCE
Le CinQ www.worldsleadingrestaurants.com LUXURY REDEFINED
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PORTUGAL
BELCANTO
The Belcanto Distinguished with two Michelin stars, Belcanto restaurant opened in 1958, in Chiado. Its privileged location in Lisbon’s historical centre, its discrete service and its cuisine quickly won over the capital’s elites. José Avillez’s Belcanto opened in the beginning of 2012, totally renewed. In that same year, it was awarded a Michelin star, and, in 2014, it received a second one, making it the first restaurant in Lisbon to have this honour. In 2015, Belcanto was elected one of the best 100 restaurants in the world by the prestigious “The World’s 50 Best Restaurants List”. At Belcanto, José Avillez invites us on an incomparable gastronomic and sensory journey. Here, he offers a revisited Portuguese cuisine to an exclusive set of ten tables in a sophisticated atmosphere that makes us travel from the old romantic Chiado to the future.
José Avillez Considered one of the great Portuguese chefs, José Avillez stands out because of his enterprising spirit and his willingness to go one step further. At Belcanto restaurant, distinguished with two Michelin stars, one can enjoy Portuguese cuisine revisited that truly defines José Avillez and expresses the course of his creativity. Cuisine José Avillez and his team look at haute cuisine as a form of expression. At the Belcanto they share their inspirations, emotions and concerns through their culinary representations and illusions. We value seasonality and non industrial production. We favor organic products, but we are not unyielding. Each dish tells a story and sets out to stir the emotions of those willing to try it. hp://belcanto.pt/en/
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SINGAPORE
ODETTE
INSPIRATION “I owe everything that I am to my family, especially my grandmother, Odee. She showed me how the most remarkable dishes can come from the purest ingredients and taught me the importance of adding that ‘lile something’ to create dishes that excite the palate and fill the heart. Her devotion to people and ability to demonstrate love through food continue to inspire the Odee experience.” Julien Royer FOOD “We hope to make Odee an honest and welcoming experience for everyone. This is where every ingredient has its place and purpose, and is treated with the utmost care to highlight its purest flavours. Beyond creating signature dishes, it is our passion to source for the very best produce to underscore our cuisine..” Julien Royer
At Odee, we serve Modern French Cuisine that is guided by Chef Julien’s lifelong respect for seasonality, terroir and artisanal produce. WINE The discovery of exquisite wines, paired with exceptional food and shared among friends, is one of life’s greatest pleasures. Our wine list is a celebration of the men and women who have devoted their lives to perfecting their signature; each with an almost fanatical approach to terroir, harvest and grape. www.odeerestaurant.com
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NEW YORK USA
PER SE
Opened in 2004, Per Se is Thomas Keller’s acclaimed New York interpretation of The French Laundry in the Time Warner Center at Columbus Circle. Designed by Adam D. Tihany, Per Se features a serene and intimate environment with spectacular views of Central Park and Columbus Circle. The restaurant is Chef Keller’s second threeMichelin-starred property featuring his daily ninecourse tasting menu and a nine-course vegetable tasting menu using classic French technique and the finest quality ingredients available. An awardwinning wine list, boasting more than 2,000 boles, complements the menu. The list highlights a collection of older wines as well as wines from small producers that are released in limited quantities.
Per Se is a member of French-based associated Relais & Chateaux, Relais Gourmands and Traditions & Qualité organizations, recognized for their dedication to maintaining the highest international standards for hospitality and culinary excellence. Two tasting menus are offered daily: a ninecourse chef's tasting menu as well as a ninecourse vegetable tasting menu. No single ingredient is ever repeated throughout the meal. Additionally, a five-course chef's tasting menu is available daily to walk-in guests of The Salon. www.thomaskeller.com/perseny
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SOUTH KOREA
MingLes
a‘Mingling contrasting elements into harmony’ While our restaurant has been inspired by and respected traditional Korean cuisine as the foundation for our cooking, in our latest menu we have strove to explore new techniques and sensibilities. Our goal at Mingles is to show you a new way of Korean cuisine Mingoo Kang / Chef owner While Mingoo Kang experienced different foods and cultures abroad, he has always dreamed of opening a restaurant that was based on Korean cuisine. Through Mingles he is starting to realize that dream. www.restaurant-mingles.com
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MENU Manresa serves a nightly tasting menu showcasing and offering the finest of each season’s products. Our collaboration and proximity to local farms allows us to source the highest quality ingredients of not only the season, but of that day, creating a distinctive dining experience for our guests and allowing us to present the best possible menu that evening.
WINE MENU The wine list at Manresa features distinctive and individual wines from the great classic regions of the old world, with particularly strong selections in Burgundy, the Loire Valley, and the Northern Rhône. The restaurant’s relationship with the growers and winemakers of the local Santa Cruz Mountains allows sommelier Jim Rollston MS to feature both current and library selections alongside Chef Kinch’s cuisine. www.manresarestaurant.com
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CALIFORNIA USA
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RUSSIA
SELFIE
SELFIE is a new project of the restaurant holding White Rabbit Family
ANATOLY KAZAKOV Chef of Selfie restaurant
Selfie starts with the kitchen as the theatre starts with the cloakroom. The open kitchen, the work of a well-known Italian designer Andrea Viakava, is the first thing that meets the guests. The thing that the chef was traditionally hidden to carefully protect his professional secrets became a gastronomic theatre here.
One of the bright representatives of new creative cuisine, winner of the “Silver Triangle” contest, Best Young Chef-2012, finalist of S.Pellegrino Cooking Cup 2012.
The interior created by a well-known Moscow architect, Valery Lizunov, supports the Selfie philosophy. Large windows with a panoramic view of the Garden Ring Road, lightness and elegance of the hall filled with light, details that create the mood: the fashionable urban restaurant looks cosmopolitan. It does not require a special reason or full dress, it is equally comfortable to start the day with a cup of coffee, hold business meetings at lunch or meet the evening with a glass of champagne.
In the past Anatoly Kazakov worked in fashionable Moscow restaurants, The Most and Bon-2, probation with the legendary Italian chef, Gualtiero Marchesi. However, his culinary talent was fully revealed inWhite Rabbit Family projects. In autumn 2013 he and Vladimir Mukhin opened Moscow’s first Pan-Asian bistro, Zodiac, marking the start of bold experiments with exotic cuisine. And in summer, 2014 he became the leader of Selfie kitchen where he cooks the dishes which make even cosmopolitans a lile bit patriotic. hp://selfiemoscow.ru/
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LONDON UK
ST. JOHN
In 1993, Fergus was working with Jon Spiteri running their restaurant above the French House pub on Soho’s Dean Street, while Trevor and a friend had created the Fire Station at Waterloo. In early 1994, the success of the Fire Station led to an offer of the run down smokehouse building that was 26 St. John Street in Smithfield. Through the medium of the olive oil man, Trevor, Jon and Fergus met. Lunch (and dinner……) was taken and St. John Smithfield opened in October 1994. Jon’s and Fergus’ wives took over the French House, moving on to the Rochelle Canteen a few years later and Jon le aer a while to do other things.
Today we have gently spread across various places and projects, no plan, no roll out, hopefully the same rigour and philosophy and we try to remember that it started with both purpose and simplicity, Fergus puts it on the plate and Trevor puts it in the glass. www.stjohngroup.uk.com
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DENMARK
KADEAU
The backbone of our cuisine is the nature of Bornholm - the wild as well as the cultivated. We care for the traditions, yet strive to renew. We are ambitious and thorough, yet we will always be playful and ever exploring. Our cuisine is regional, yet we are inspired by the whole world. We follow the rhythm of the years and the cycle of the seasons.
www.kadeau.dk/kbh_english.php
During growing season we work intensively with nature's changing supply, preserving as much as possible in the process. We preserve the natural ingredients of Bornholm, permiî…&#x;ing us to serve up a tiny bit the Bornholm nature on our plates all year round. We constantly explore and develop our base of ingredients and techniques, in our storeroom as well as in the restaurant. We cultivate our own herbs, vegetables, fruits and berries, and collaborate closely with our suppliers. We grow, harvest, preserve, serve, and love, Bornholm.
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AUSTRALIA
QUAY
The 2017 Sydney Morning Herald Good Food Restaurant of the Year, Quay is one of Australia’s most awarded and celebrated restaurants. Set in the heart of Sydney Harbour, Quay has arguably the best views of any restaurant in Australia, with spectacular panorama taking in Circular Quay, the Sydney Opera House and the Sydney Harbour Bridge. Captivating the imagination of critics and the dining public alike is Quay’s nature-based menu created by Executive Chef Peter Gilmore.
FUNCTIONS With floor to ceiling glass walls and unrivalled views, the Green Room, Upper Tower and Restaurant at Quay offer a magnificent seing for the most striking of events. From intimate sit down dinners to large cocktail parties to private master classes, Quay can cater to a range of event needs. www.quay.com.au
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FRANCE
EPICURE
At Epicure Eric Frechon has created a temple of gastronomy that is absolutely French, his signature style is all about terroir, a sense of place, this is aer all Paris the gourmet capital of the world. Frechon also delights in matching unusual ingredients to astounding effect - vive la difference. His macaroni stuffed with black truffle, artichoke and duck foie gras, gratinéed with aged Parmesan is one of those unforgeable dishes people travel to Paris to experience. Frechon’s career began shucking oysters and today he holds the prestigious ‘Meilleur Ouvrier de France’ and three Michelin stars.
Beyond the considerable talents of his right hand Franck Leroy, Epicure’s sommelier Bernard Neveu, Frechon is also keen to praise restaurant director Olivier Novelli. Epicure can be enjoyed every day of the year, with tables laid formally in an exquisite garden seing throughout the summer. www.lebristolparis.com/eng/gastronomy/ epicure/
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presents
Emirates Palace Abu Dhabi 23-25 NOVEMBER 2017
ACCESS BY INVITATION ONLY World Luxury Expo returns to the magnificent Emirates Palace in Abu Dhabi. The event will again showcase the world’s leading luxury brands, to an ultra-affluent and highly discerning target audience.
world-luxury-expo.com/world-luxuryexpo-abudhabi
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RUSSIA
tWins
TWINS restaurant is the fruit of the Ivan and Sergey Berezutskyi’s dream, – and now the dream has come true. The menu was devised by both brothers jointly, and in this case the sum turned out to be more than simple addition of the two chefs’ skills. Children’s photographs and tandems in the restaurant’s interior also express the identity of the creators. Bright menu based on the Russian products and express their vision of the modern dynamic, everchanging Russian cuisine seled on the traditional tastes. www.twinsmoscow.ru/en/
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JAPAN
SUSHI SAITO
A tiny, spartan dining room in Tokyo’s Ark Hills office and leisure complex is the unlikely seing for one of Japan's most venerated sushi restaurants. Chef Takashi Saito goes to extraordinary lengths to source the best ingredients to create sushi that balances texture, temperature and flavour. Diners at the tiny sushi counter are treated to a procession of precisely prepared sushi from aji (mackerel) with grated ginger and negi (onion) and iwashi (sardine), through different cuts of tuna (akami, chu-toro and o-toro) to sea urchin, eel and octopus. Saito serves slightly smaller slices of fish than most (some are aged, their temperature precisely controlled) and adds marginally more salt to his rice, prepared with mild red vinegar.
With extreme difficulty. The restaurant only seats eight people, there is no website and it is booked several months in advance. Your best bet is to try to get an invite from a regular or hire the private dining room, which has its own counter and seats seven. Joël Robuchon has described Sushi Saito as the “best sushi restaurant in the world”. Sushi elevated to new levels by Tokyo master hp://buffalotrip.com/tokyo/restaurants/sushi -saito.html
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FRANCE
Le Chat
Self-taught Basque chef IĂąaki Aizpitarte runs this stylish bistro. Come at dinner to try the cooking at its most adventurous, as a much simpler (albeit cheaper) menu is served at lunch. Dishes have been deconstructed down to their very essence and put back together again. You'll understand if you try starters like chunky steak tartare with a
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ateauBriand
quail's egg, or asparagus with tahini foam and lile splinters of sesame-seed brile. The cooking's not always so cerebral - Aizpitarte's Spanish goat's cheese with stewed apple jam is brilliant. Be sure to book a few days ahead. www.lechateaubriand.net/
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LONDON UK
HEDONE
At Hedone we do not have a fixed menu that we serve day aer day for weeks or months at a time. The produce we work with may vary daily. We are puing a lot of effort into finding unique ingredients and using them in ways so that the resulting dishes will be unique expressions of the used ingredients. And the way we cook with them can oen change spontaneously depending on individual variances of the produce. As lile as possible is precooked, instead we tend to cook everything to order.
Top quality ingredients are oen only available in small quantities, so the tasting menus for different tables may not be the same but each table will enjoy a unique and personal experience. www.hedonerestaurant.com
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JAPAN
FLORILEGE
“Florilège” means a collection of beautiful poems like flowers. These poems are made by warm hearted people. Our restaurant is also a collection of respect and passion by the producers and chefs, and also warm support by others.
The chefs bring out the best in the ingredients from the Mother Nature or various producers. The meals are made with a variety of sophisticated techniques and presented in beautiful Japanese plates and bowls.
Our restaurant, “The second chapter of Florilège” opened with a desire to make our customers happy through the experience of our meals. We hope that our food will leave you with some new insight.
I hope you will feel delighted not only by the fantastic flavor of the meal, but also the thoughts by our chefs.
There are 11 thoughts into each dish. Our chefs deliver meals to each customer, so that the customer know the background of the ingredients, seasonal aspects of the meal, and Japanese food culture.
www.aoyama-florilege.jp/en/
Hiroyasu Kawate
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BRAZIL
OLYMPE
Olympe’s cuisine combines French technics with Brazilian ingredients. Upon his arrival in Brazil on 1979, Chef Claude Troisgros immersed on the research of local products, such as baroa potato, hearts of palm, passion fruit, açaí and manioc and started to incorporate these products on the menu. In partnership with local producers, Olympe’s cuisine started to blend national flavor with traditional French cuisine.
The family tradition is in harmony with the new trends and technics in fine dining, led by chef Thomas Troisgros, one of the promises of contemporary cuisine, offering a unique experience to our clients. The partnership of the chefs granted Olympe several awards and recognition from leading international critics as “Michelin Guide” and the “50 Best Restaurants in Latin America.” hp://olympe.com.br/en/
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A magazine to tantalise your senses, a place to think and be luxurious, published daily, weekly and monthly. Luxury is much more than expensive things. It is about appreciation, the experience and time. Luxury is a state of mind and a lifestyle choice.
LUXURY REDEFINED.
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Florilege, Japan
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