The ultimate luxury experience of exploring global haute-cuisine: a world of exquisite tastes and endless delight. Picture yourself at the best table - in the finest restaurant - at the heart of a destination whose culture and traditions are exotically different from those that you were brought up with. Have a drink, make your choice, sit back, relax, and anticipate the exquisite array of the most appetising colours, textures, aromas and tastes that you could ever experience.
El Celler de Can Roca - the world's best restaurant - is a family affair. The sweet world, the liquid world, the world salty; Jordi, Josep, Joan. The kitchen, the dining room, the cellar; art, science, dialogue.
Chef-patron Andoni Luis Aduriz aims to play with guests and reflect on the different ways a restaurant can have an impact, rather than just filling people up and sending them on their way. From that point of view there is no other place like Mugaritz
Part chef, part historian, part botanist, Alex Atala champions Brazil’s traditional ingredients and dishes. Familiar European fine dining fare gets a look-in at D.O.M. but often in supporting roles to the likes of cambuca fruit and manioc root.
Breaking into the top 10 for the first time this year, Steirereck chef-owner Heinz Reitbauer’s cooking is finally getting the attention it merits. Reitbauer’s dishes pillage his family’s Styrian roots for inspiration and unearth rare ingredients.
Despite borrowing its name from the town in France, Vendôme doesn’t serve French food. Far from it, in fact. Joachim Wissler’s restaurant is a proponent of neue Deutsche küche, a doctrine that sees German restaurants break away from Gallic influence.
Widely considered one of the top seafood restaurants in the world, Le Bernardin has been perfecting its sophisticated and refined food offer under the guidance of chef Eric Ripert for 20 years.
If the country’s spirit can be explained just by tasting its food, Pujol restaurant does just that. Known as the best restaurant in Mexico it presents the unforgettable taste of Mexico through the Enrique Olvera’s magical ingredients combination.
Momofuku is a group of award-winning restaurants owned by chef-founder David Chang. "Momofuku" could be translated from Japanese as "lucky peach".
Alinea was founded in 2005 by Chef Grant Achatz and Nick Kokonas. Featuring a single, seasonally driven tasting menu of between 18 and 22 courses, the experience of dining at Alinea is not only delicious, but also fun, emotional, and provocative.
STK Miami is hailed as one of the most modern steakhouses to hit the shores of Miami Beach ,with a sophisticated, trendy vibe, STK Miami is more than just steak, it’s an entire experience.
Meet an unorthodox approach to French cuisine. At Les Créations de Narisawa, chef Yoshihiro Narisawa is pushing new boundaries by cooking with organic soil, charcoal and water.
Try one of the best Japanese dishes combined with breathtaking views over London from the expansive roof terrace. Yes, it’s possible at Aqua Kyoto.
Scorpios is more than a restaurant; it is an idea of a place where healthy food, unique design, and summer vibes join their forces and form a gathering concept. An aesthetic that is at once modern and minimal, yet warm and inviting.