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< Back High West Distillery & Saloon Park City Gastropub RESTAURANT SUMMARY High West Distillery & Saloon distills the romance of the frontier into a modern ritual of taste, where mountain air sharpens the senses and every glass tells a story. Nestled in the heart of Park City, this distinctive address unites an award-winning distillery with a salon of understated luxury, wrapping guests in the glow of hand-burnished wood, supple leather, and the soft gleam of copper. The atmosphere is intimate without being cloistered—an alpine refuge humming with conversation, clinked crystal, and the quiet theatrics of a kitchen that cooks over flame. The culinary narrative is anchored by provenance and fire. Expect prime cuts kissed by smoke, wild game with a whisper of juniper, and river-fresh trout enlivened by bright citrus and foraged herbs. Each plate is layered and textural—char, silk, and crunch in considered balance—crafted to mirror and elevate the distillery’s nuanced spirits. Whiskey is not a garnish here; it’s an essential voice. Signature pours and limited releases are woven through the experience, from palate-opening sips to tableside pairings that reveal caramel depths, spice-laced warmth, and lingering vanilla against the crackle of sea salt and embered rosemary. For the aficionado, curated flights invite a slow exploration of terroir and technique, spotlighting rye with alpine brightness, bourbon with velvety heft, and rare bottlings that unfold across the palate in measured crescendo. Knowledgeable stewards guide with quiet confidence, translating mash bills and barrel finishes into evocative tasting language, then calibrating pairings to preference—smoke with smoke, or contrast with citrus lift and orchard fruit. As twilight settles over the Wasatch, the saloon’s cadence becomes irresistibly unhurried. Candles flicker, glassware glows amber, and the room exudes the discreet camaraderie of a private club. Desserts echo the house’s spirit-forward sensibility—dark chocolate tempered by bourbon, stone fruit warmed in rye—while a final pour lingers like embers at the edge of a campfire. High West Distillery & Saloon offers more than dinner; it is a transportive, expertly choreographed experience where frontier character meets contemporary refinement, crafted for those who savor the rare pleasure of time well spent. REQUEST BOOKING CHEF Michael Showers ACCOLADES (2024) Opinionated About Dining Casual in North America Ranked #810 CONTACT 703 Park Ave, Park City, UT 84060 +1 435-649-8300 http://www.highwest.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Stad 10 + Hamont: Discover refined French cuisine with Japanese clarity by Chef Bert Brouwers. Reserve for a serene fine-dining experience and sommelier pairings. < Back Stad 10 Hamont Modern French RESTAURANT SUMMARY In the heart of Belgian Limburg, Stad 10 in Hamont channels a serene, contemporary elegance where French technique meets quiet Japanese restraint. Under chef Bert Brouwers, Stad 10 + Hamont becomes synonymous with refined craft: a fine-dining address where citrus-kissed acidity, immaculate sourcing, and poised plating elevate each course. The most distinctive signature is Brouwers’ polished French cuisine lit with clean, precise Japanese notes—think daikon brightness, yuzu lift, and herbaceous verve—delivered in a minimalist dining room that radiates calm. The Story & Heritage After training with top chefs across Limburg, Chef Bert Brouwers brought his hard-earned savoir-faire to Stad 10, shaping a culinary philosophy rooted in purity, balance, and seasonal nuance. His background in classic French kitchens informs every reduction and jus, while a fascination with Japanese clarity guides acidity and texture. Independently helmed and chef-driven, Stad 10 has earned critical praise for its personal culinary voice and disciplined restraint. What distinguishes the restaurant is the harmony between its zen-like interior and Brouwers’ flavor architecture—an evolution of French gastronomy that feels contemporary, cosmopolitan, and distinctly Belgian. The Cuisine & Menu Expect modern French cuisine accented by Japanese and bright, fresh acidic flavors. A seasonal prix fixe leads the experience, with a streamlined à la carte available on select nights, along with thoughtful vegetarian adaptations by request. Signature plates might include Anjou Pigeon with Grapefruit, Daikon, and Black Pepper Jus; North Sea Turbot with Kombu Emulsion and Young Leeks; and White Asparagus “à la Flamande” reimagined with yuzu sabayon. Sourcing centers on Belgian producers and North Sea catch, with sustainably raised meats and market-driven produce. The experience is firmly fine dining—elegant, polished, and meticulously portioned—designed to showcase precision without excess. Experience & Atmosphere Stad 10’s natural, zen vibe informs both the design and the service: pale woods, stone accents, and clean lines soften the room’s quiet confidence. Service is measured and intuitive, emphasizing unobtrusive guidance over theatrics. The wine program leans European with a strong French backbone, complemented by boutique Belgian and German bottles; sommelier-led pairings spotlight mineral-driven whites and elegant, food-friendly reds. A chef’s counter or intimate front-row seating may be offered for guests seeking a closer view of the kitchen’s choreography, while a discreet private table is available for celebratory dining. Reservations are recommended—particularly weekends—and smart-casual attire suits the refined setting. Closing & Call-to-Action Choose Stad 10 for fine dining in Hamont that balances French rigor with luminous Japanese influence. Book Stad 10 reservations 2–3 weeks ahead—earlier for prime weekend seatings—to secure the best tables and wine pairings. For an elevated experience, request the tasting menu with curated pairings or inquire about chef’s counter seating for a front-row look at Brouwers’ craft. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate CONTACT Stad 10, 3930 Hamont-Achel +32 11 76 33 13 https://www.stad10.be/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Narisawa Tokyo's two-Michelin-starred Satoyama cuisine. Chef Yoshihiro Narisawa's innovative fine dining celebrates Japanese terroir. Reserve now. < Back Narisawa Tokyo French, Innovative RESTAURANT SUMMARY Where Japan's ancient satoyama philosophy meets contemporary culinary innovation, Narisawa Tokyo stands as a two-Michelin-starred temple to sustainable gastronomy. Chef Yoshihiro Narisawa's groundbreaking restaurant in Tokyo's upmarket Minami Aoyama district transforms the traditional harmony between humans and nature into an extraordinary fine dining experience that has captivated the global culinary world. Born into a family of confectioners, Chef Narisawa embarked on an eight-year European odyssey at nineteen, training under legendary masters Paul Bocuse and Joël Robuchon. Returning to Japan in 1996, he opened La Napoule before establishing Les Créations de Narisawa in Tokyo in 2003, later renamed simply Narisawa in 2011. This culinary evolution earned him the pinnacle of Asia's 50 Best Restaurants in 2013, two Michelin stars, and consistent recognition among The World's 50 Best Restaurants. His pioneering "Innovative Satoyama Cuisine" celebrates Japan's rural hillscapes through a lens of environmental consciousness and seasonal reverence. Narisawa's ever-evolving omakase menu reads like poetry written in ingredients, with each dish narrating Japan's diverse terroir from mountains to seas. The iconic "Satoyama Scenery" transforms your plate into an edible landscape complete with matcha "soil" and bamboo essences, while "Essence of the Forest" delivers authentic woodland flavors through smoky, earthy compositions. The theatrical "Bread of the Forest" bakes tableside, illustrating natural fermentation processes. The exquisite "Temari" recreates traditional toys using root vegetable strips wrapped around crab and scallop dumplings. This premium tasting menu pivots daily based on ingredient availability, drawing from Japanese, Chinese, and French influences while accommodating vegetarian and vegan preferences upon request. The 2023 twentieth-anniversary renovation introduced modern touches to the minimalist dining room while preserving its wabi-sabi philosophy. Softly lit with focused downlights, the intimate space features approximately thirty seats arranged for privacy and contemplation. The semi-open kitchen offers glimpses of culinary artistry in motion, while traditional elements like lacquerware and washi paper honor Japanese craftsmanship. Service embodies omotenashi hospitality, beginning with the ceremonial Sakazuki sake ritual that welcomes diners into the restaurant family. The exceptional beverage program showcases Japan's finest wines—Pinot Noir from Nagano, Riesling from Iwate, aged Bordeaux-style blends from Yamagata—alongside carefully curated sake selections. Reservations at Narisawa require advance planning, with this culinary pilgrimage representing the pinnacle of Tokyo fine dining. Book well ahead to secure your seat at this extraordinary celebration of Japanese terroir, where every meal becomes an unforgettable journey through the seasons and landscapes of Japan. REQUEST BOOKING CHEF Yoshihiro Narisawa ACCOLADES (2024) Michelin 2 Stars (2024) Opinionated About Dining Top Restaurants in Japan Ranked #95 (2024) World's 50 Best Best Restaurants #56 (2025) La Liste Top Restaurants: 93pts (2025) Michelin 2 Stars (2025) Opinionated About Dining Top Restaurants in Japan Ranked #97 (2025) Pearl Recommended Restaurant (2025) Tabelog Silver (2025) The Best Chef Three Knives (2025) World's 50 Best Asia's Best Restaurants #12 CONTACT 2-6-15 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan +81 3-5785-0799 http://www.narisawa-yoshihiro.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES Best fine dining restaurants in Tokyo NEARBY RESTAURANTS Ranjatai Yakitori Sushi Oya Sushi RyuGin Kaiseki, Japanese Florilège French Hatsunezushi Sushi Savoy Pizza Japanese Pizza Hakkoku Sushi Sushi Yoshitake Sushi Sushi Fujimoto Sushi Sushi Saito Sushi Sushi Dai Sushi Den Innovative, Japanese

Yao Guai Mian elevates Sichuan hand-pulled noodles with rare ingredients, refined technique, lantern-lit intimacy, crystalline broths, and discreet service. < Back Yao Guai Mian Chengdu Noodles RESTAURANT SUMMARY Yao Guai Mian is a whispered secret among connoisseurs who believe the most primal pleasures deserve the most sophisticated treatment. Here, the noodle is elevated into an objet d’art—hand-pulled to a tensile sheen, draped like silk, and set against flavors that smolder rather than shout. The room itself is a study in restraint: shadowed wood, burnished brass, and a soft ember glow that lets the dishes carry the conversation. It is the kind of understated luxury that invites you to lean in and savor. The menu reads like a love letter to Sichuan’s wilder instincts, rendered with modern precision. Aged chili oils bloom with layered aromatics; numbing-pepper tingle is cued with watchmaker accuracy; broths are clarified until they gleam with a gemstone translucence. Wagyu-fat bathed noodles slip through the palate with decadent grace, while a whisper of black vinegar lifts the finish. Seasonal embellishments—young bamboo, chrysanthemum greens, river prawns with glassy sweetness—offer counterpoint, ensuring balance is not an afterthought but a promise kept. Service is curated rather than scripted. A dedicated noodle sommelier consults on thickness, pull, and elasticity, aligning texture to heat preference and pairing each bowl with measured pours—aged baijiu for resonance, mineral-driven Riesling for relief, a smoky Taiwanese oolong for poise. The pacing is unhurried, the attention exacting, and privacy assured, making Yao Guai Mian a natural setting for discreet celebrations, collector’s dinners, and evenings meant to be remembered quietly. What distinguishes Yao Guai Mian is not spectacle but intention. The kitchen works like a parfumerie, calibrating volatile oils, spice bloom, and mouthfeel into a fine-boned architecture of flavor. Every detail—heat held at a controlled simmer, bowls warmed to a precise degree, garnishes snipped to release peak aroma—conspires to turn a comfort into a revelation. For the traveler who seeks rarity in the familiar, this is a pilgrimage worth making. Leave with the echo of chili’s warmth, the silk of noodle lingering at the edge of memory, and the sense that simplicity, when pursued with devotion, becomes its own form of luxury. Yao Guai Mian is not merely a meal; it is an intimate conversation between fire and finesse, composed for those who prefer their pleasures impeccably tuned. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Bib Gourmand CONTACT 49 Longzhou East Alley, Jinjiang, Chengdu, China Mainland +86 139 8222 2921 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Chef Kazuhiro Hamamoto’s single-seat Kyoto omakase delivers a serenely choreographed, seasonal tasting of rare seafood and restrained, refined hospitality < Back Hamamoto Singapore Sushi RESTAURANT SUMMARY Hamamoto is a sanctuary for those who seek purity of flavor and the quiet thrill of a perfectly calibrated omakase. Kyoto-born Kazuhiro Hamamoto approaches sourcing with near-mystical devotion, curating an ever-evolving selection of fish and seasonal treasures that arrive at peak condition. The result is a menu that whispers of provenance and seasonality, elevating each bite from mere indulgence to an intimate conversation with the ocean. The experience unfolds at a sculptural, curved counter whose graceful lines set the tone for what follows: a procession of courses that moves with unhurried elegance. Before the first nigiri ever touches down, the prelude dazzles—a sweet, ocean-bright spiny lobster accented by creamy uni, or a delicate plate of smoked meji-makuro, its aroma unfurling like silk. Each dish is a study in restraint and intention, coaxing depth from simplicity and letting pristine ingredients speak in full voice. When the nigiri begins, the tempo shifts to quiet rapture. The nodoguro arrives with a whisper of richness, its fat melting into the still-warm shari; chutoro is silken and cool, accented by precise seasoning and temperature control that borders on telepathic. Rice is measured and alive, the seasoning refined, the pressure exact—small details that add up to an indelible sense of rightness. The counter becomes a stage for micro-rituals: a glance, a brush of nikiri, the gentle turn of a wrist. With only one seating at lunch and dinner, Hamamoto rewards patience with a sense of rarefied calm. The room hums with discretion and grace; service is intuitive, yet never intrusive. It is a place for those who savor the unhurried and the exquisitely made—where the memory of smoke from the meji-makuro, the sweetness of lobster and uni, and the halo of perfectly seasoned rice linger long after the final bow. For the discerning traveler, Hamamoto is more than a reservation; it is a pilgrimage to the essence of Japanese craftsmanship, delivered with Singaporean polish and an unwavering respect for time, terroir, and taste. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin 1 Star (2025) Michelin 1 Star CONTACT 58 Tras Street, 078997, Singapore +65 9672 7110 http://hamamoto.com.sg/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Wan Tai Xing—Suzhou noodle house preserving nearly a century of craft with clear broths, soy-based sauces, silken noodles and a signature shrimp trio of sweet, briny umami. < Back Wan Tai Xing Suzhou Noodles RESTAURANT SUMMARY Behind a whitewashed façade and under the shelter of traditional tiles, Wan Tai Xing reimagines a beloved 1931 noodle stall as an intimate temple to Suzhou culinary artistry. The moment you enter, the hush of the city falls away—replaced by a tableau of carved wood screens, polished stone, and warm lantern glow. This is dining as an elegant pause: measured, reflective, and steeped in the grace of old Shanghai meeting modern discernment. The menu is a meditation on noodles—fine strands with a gentle spring, designed to hold flavor without overwhelming the palate. Guests may choose a pristine clear broth that whispers of chicken and aromatic bones, or a soy-based broth with a mellow, amber depth. For those who favor texture and resonance, the tossed noodles arrive satin-slick and glossy, carrying sauces that navigate from subtle sweetness to dignified umami. Each bowl becomes a canvas for a generous array of toppings, offered in classic combinations that speak to decades of perfected balance. Connoisseurs will gravitate to the fabled shrimp trio: plump shrimp crowned with their roe and enriched by tomalley, a composition that unfolds in layers—first a clean maritime sweetness, then a saline bloom, and finally a velvet, lingering richness. It’s a dish that reads like a love letter to the waterways of Jiangnan, precise yet soulful, and an exemplar of how heritage can taste both comforting and astonishingly new. Service is discreet and assured, inviting guests to linger and consider the interplay of aroma, texture, and temperature. Wan Tai Xing’s setting and pacing honor ritual without stiffness, encouraging a thoughtful progression from broth to bite to sip. For travelers who collect dining moments as they would rare vintages, this is a destination of quiet prestige: a sanctuary where the elegance of tradition meets the refinement of modern luxury, one meticulously crafted bowl at a time. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Bib Gourmand CONTACT 670 Shiquan Street, Gusu, Suzhou, China Mainland +86 512 6529 3336 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Au Pont Corbeau Strasbourg's authentic Alsatian winstub cuisine. Michelin Bib Gourmand restaurant serving traditional Choucroute Garnie in historic setting. < Back Au Pont Corbeau Strasbourg Alsatian RESTAURANT SUMMARY Where cobblestone streets meet culinary tradition, Au Pont Corbeau Strasbourg stands as the city's most authentic winstub, serving generous portions of Alsatian comfort food in a Renaissance-era setting that has captivated locals and discerning travelers for over three decades. Founded by chef-proprietor Christophe Andt more than thirty years ago, Au Pont Corbeau embodies the quintessential Alsatian winstub experience—a traditional wine tavern dedicated to preserving the region's rich gastronomic heritage. Andt's unwavering commitment to authenticity has earned the restaurant a coveted Michelin Bib Gourmand, recognizing exceptional quality and value in Strasbourg fine dining. His hands-on approach, often serving guests personally, reflects a genuine passion for Alsace's culinary traditions that resonates through every aspect of the dining experience. The cuisine celebrates classic Alsatian specialties with meticulous attention to traditional preparation methods. The signature Choucroute Garnie commands attention—a magnificent presentation of tangy sauerkraut crowned with salted bacon, smoked meats, knack sausages, and various pork cuts that exemplifies the region's hearty gastronomy. The grilled pork knuckle (jambonneau grille) delivers melt-in-the-mouth flesh beneath perfectly crispy crackling, while rabbit confit with ratatouille and pork tenderloin with mustard sauce showcase Andt's mastery of regional techniques. Starters like foie gras and herring fillets with lentil salad prepare the palate for this substantial cuisine, while desserts such as Alsatian rhubarb tart with meringue provide an authentic sweet finale. The restaurant's interior transports diners into Alsace's cultural heart through traditional wood paneling, bottle-bottom windows, beamed ceilings, and checkered tablecloths that create an unmistakably rustic tavern atmosphere. Located adjacent to the Musée Alsacien, Au Pont Corbeau's setting enhances its cultural authenticity, while the convivial dining room buzzes with French regulars who consider this their neighborhood gem. The wine program emphasizes Alsace's renowned varietals, particularly Sylvaner served in traditional pichets that perfectly complement the rich, hearty dishes. Service balances professional efficiency with relaxed hospitality, creating the warm, familial atmosphere that defines the best restaurants Strasbourg offers. Reservations are essential at this beloved institution where authentic Alsatian gastronomy meets genuine hospitality. Au Pont Corbeau represents more than dining—it's an immersion into Strasbourg's culinary soul, where Christophe Andt's three-decade dedication to tradition creates unforgettable experiences for those seeking the finest in regional French cuisine. REQUEST BOOKING CHEF Christophe Andt ACCOLADES (2024) Opinionated About Dining Casual in Europe Ranked #582 (2025) Michelin Bib Gourmand (2025) Opinionated About Dining Casual in Europe Ranked #673 CONTACT 21 Quai Saint-Nicolas, 67000 Strasbourg +33 3 88 35 60 68 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Between Rivoli blends Piedmont tradition with modern finesse. Discover a refined tasting menu, sommelier pairings, and limited-seat exclusivity. Reserve early. < Back Between Rivoli Contemporary RESTAURANT SUMMARY Between Rivoli sits at the edge of Piemonte tradition and modern creativity, a poised intersection that defines Rivoli fine dining. In a minimalist single-room setting, Between + Rivoli introduces a young female chef’s confident voice—one that marries the soul of the region with contemporary technique. Expect precision over pomp, clarity of flavor, and a poised calm that lets the cuisine speak. The most distinctive note: a seasonally shifting tasting menu that fuses Piedmontese terroir with global influences gleaned from an international career. The Story & Heritage Founded as a study in balance—between home and away, restraint and expression—Between opened with the vision of celebrating Piemonte through a cosmopolitan lens. The chef, honed in acclaimed kitchens abroad, brings a disciplined, ingredient-led philosophy back to Rivoli. Her approach is exacting yet generous, favoring purity of flavor over theatrics. While intimate and unadorned, the restaurant’s profile has risen quickly, drawing Michelin attention for its elegant balance of local identity and creative reach. It is a restaurant with purpose: to refine the region’s pantry without losing its soul. The Cuisine & Menu Cuisine here is Piemonte reimagined: seasonal, ultra-premium, and quietly audacious. A curated tasting menu anchors the experience, with an à la carte selection available on select evenings. Signatures might include Fassona crudo with hazelnut miso and green apple; Agnolotti del plin “Between” with roasted chicken jus and fermented lemon; Charcoal-grilled Alpine trout with beet sabayon; and a Barolo-poached pear with Castelmagno gelato. Sourcing centers on small Piedmontese producers—hazelnuts from Langhe, mountain herbs, Fassona beef—complemented by globally inspired pantry notes from the chef’s travels. Vegetarian and pescatarian paths can be arranged with advance notice. Experience & Atmosphere The room is minimalist and quietly elegant—natural wood, soft light, and just a handful of tables—placing the focus on craft and conversation. Service is attentive but unforced, guided by a team that understands pacing and the art of understatement. A compact yet thoughtful cellar highlights Piemonte—Barolo, Barbaresco, Alto Piemonte—alongside terroir-driven European selections; sommelier-led pairings spotlight small growers and rare vintages. A discreet chef’s table is occasionally offered, as is private dining for intimate celebrations. Smart-casual attire is requested. Between reservations are essential—secured two to four weeks ahead for weekends. A slender bar list features aperitivi and low-intervention cocktails that echo the kitchen’s seasonal lens. Closing & Call-to-Action For diners seeking the best fine dining in Rivoli, Between is where Piemonte’s heritage meets modern finesse. Reserve well in advance—especially for the tasting menu or chef’s table—to experience the restaurant at its most expressive. It’s a quietly luxurious evening: confident cuisine, focused service, and a sense of exclusivity born from limited seating and impeccable restraint. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate (2026) Michelin Plate CONTACT Viale Partigiani D'Italia, 98C, 10098 Rivoli TO, Italy +39 328 642 5306 http://www.betweenristorante.it/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Opera Turin blends fruit-driven cuisine with refined service in a historic refectory. Discover Michelin-praised fine dining, expert wine pairings, and book coveted seats. < Back Opera Turin Italian Contemporary RESTAURANT SUMMARY In the heart of Piedmont, Opera Turin reframes Italian fine dining with a singular thesis: fruit as the quiet protagonist. Set within a 19th‑century refectory near a historic church, its vaulted brick dining room radiates intimacy and gravitas—an evocative stage for a menu where citrus, orchard, and wild berries thread through meat and fish alike. Discerning travelers seeking the best restaurants in Turin will find a cultured, modern table where creativity is anchored by terroir, precision, and an excellent sommelier’s hand. The Story & Heritage Born from Turin’s scholarly elegance and Piedmont’s agricultural abundance, Opera opened to explore how acidity, perfume, and natural sweetness can heighten savor. The chef—equal parts technician and poet—uses the refectory as a laboratory, honoring its monastic past with meticulous craft and restraint. Recognized by the Michelin Guide, the restaurant has become a destination for Turin fine dining, known for its disciplined creativity and quietly daring philosophy. Over time, Opera has refined its concept around seasonality and fruit-forward structure, leaning on regional producers while embracing cosmopolitan technique and thoughtful innovation. The Cuisine & Menu Opera’s cuisine is contemporary Italian with a Piedmontese heartbeat and a signature through-line: fruit as an essential seasoning. Expect tasting menus and a focused à la carte that pivot with the seasons. Highlights might include Red Prawn Crudo with Pink Grapefruit and Green Peppercorn; Veal Tongue “Vitello Tonnato” with Pear Mostarda; Risotto Acquerello with Hazelnut, Quince, and Aged Castelmagno; and Langhe Lamb with Black Fig, Olive, and Wild Thyme. Desserts—such as White Peach, Almond, and Vermouth—balance delicacy and structure. Sourcing favors local artisans, hillside orchards, and responsible fisheries. Dietary accommodations are available with advance notice. Price positioning is refined fine dining, designed for those who prize time, technique, and narrative on the plate. Experience & Atmosphere The room’s exposed brick, candlelit glow, and monastic proportions create a serene, almost ecclesiastical calm. Service is poised and conversational—knowledgeable without theatrics—while the sommelier curates a cellar deep in Piedmontese icons and Italian rarities, with astute global picks and nuanced wine pairings to echo fruit-driven acidity. Expect polished glassware, precise pacing, and occasional tableside finishing. A chef’s-table vantage or private alcove may be available for small groups. Dress is smart elegant; jackets recommended in the evening. Opera reservations are advised two to three weeks ahead, longer for weekends. A petite bar offers aperitivi and vermouths—a nod to Turin’s heritage—before the prix fixe unfolds. Closing & Call-to-Action Choose Opera in Turin for a refined, distinctive perspective on contemporary Italian gastronomy—where fruit illuminates, rather than decorates, every course. Reserve well in advance for prime weekend seatings and consider the tasting menu with wine pairing to fully experience the sommelier’s craft. For special occasions, inquire about private seating or the chef’s table for an elevated, quietly luxurious evening. REQUEST BOOKING CHEF ACCOLADES (2024) Michelin Plate (2025) Michelin Plate (2026) Michelin Plate CONTACT Via Sant'Antonio da Padova, 3, 10121 Torino TO, Italy +39 011 1950 7972 https://operatorino.it/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

El Quinto Pino (Chelsea) elevates Spanish tapas with innovative bites, curated sherries and boutique wines in an intimate, candlelit setting. < Back El Quinto Pino New York City Spanish RESTAURANT SUMMARY El Quinto Pino distills the spirit of Spain’s most beloved tapas bars into a refined Manhattan reverie—intimate, radiant, and quietly seductive. The room hums with low conversation, the glow of candlelight catching the curve of a wine glass, the soft clink of plates arriving in quick succession. It’s the kind of place where the first bite surprises and the third becomes a memory: elegant, immediate, and deeply satisfying. The culinary vision honors tradition while coaxing nuance from every ingredient. Silky seafood, impeccable charcuterie, and market-bright vegetables are framed with the finesse of a chef who understands restraint—acidity used like a spotlight, heat like an accent. Each plate is composed with a jeweler’s precision: crisp textures yielding to lush centers, saline notes balanced by herbaceous lift, and sauces that whisper rather than shout. The result is tapas that feel both timeless and freshly imagined, perfect for sharing yet worthy of quiet contemplation. At the bar, Spain’s liquid heritage is celebrated with verve. Sherries ranging from bone-dry to nutty and profound, artisan vermouths layered with spice and citrus, and a boutique list of Spanish wines—Rioja to Priorat, Albariño to Godello—offer a nuanced progression from aperitif to nightcap. Cocktails nod to Iberian botanicals and coastal breezes, designed to flatter the cuisine without stealing its light. Service is intuitive and unfussy, anticipating a preference before it’s voiced, balancing warmth with urbane polish. El Quinto Pino invites a cadence of dining that feels luxurious without ostentation: begin with something crisp and bracing, follow with a sequence of small plates that map a personal journey, and linger as the evening opens like a well-kept secret. It’s a meeting place for aesthetes and epicures, a neighborhood treasure with an international sensibility, and a masterclass in how modest portions can deliver extraordinary pleasure. Here, exclusivity is not about velvet ropes; it’s the privilege of savoring food and drink prepared with rare attention, in a room that understands the value of time well spent. REQUEST BOOKING CHEF Alex Raij & Eder Montero ACCOLADES (2024) Opinionated About Dining Casual in North America Ranked #419 CONTACT Manhattan, New York, United States Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Longueville Manor in Saint Saviour, Jersey: family-run Relais & Chateaux serving Modern British cuisine with garden produce and an acclaimed wine list. Book now. < Back Longueville Manor Saint Saviour Modern Cuisine RESTAURANT SUMMARY Longueville Manor in Saint Saviour opens like a gracious country house where Modern British cooking meets French technique. You arrive on Longueville Road and pass woodland and a kitchen garden before entering a dining sequence that ranges from a bright Garden Room to a 15th-century oak-paneled room. Menus place island seafood and garden produce at the center; the first bite often announces the provenance and precision behind every plate. The manor’s story runs back to 1332, rebuilt in the mid-1500s and restored into a hotel in 1949 by Sidney and Edith Lewis. Today the Lewis family operates the hotel in its third generation, and the property carries distinctions that matter to discerning diners: membership of Relais & Châteaux, five AA red stars for the hotel and three AA rosettes for the restaurant. Executive chef Andrew Baird has led the kitchen since the 1990s, developing a clear culinary philosophy that values simplicity, seasonality and technical accuracy. The restaurant’s awards, long track record and family stewardship create an environment where quality is expected and repeatedly delivered. The culinary journey at Longueville Manor balances classic structures with contemporary touches. Signature plates include a terrine of slow-cooked pork, guinea fowl and ham hock finished with pata negra, pickled vegetables and golden raisins, and a composed Jersey crab with watermelon, lime, prawns, garden shoots and a Bloody Mary dressing. The kitchen stages seasonal tasting menus alongside an à la carte offering, highlighting island shellfish, day-caught fish and meat prepared with slow-cooking, gentle reductions and precise seasoning. Many vegetables and herbs arrive from the estate kitchen garden, which informs simple plates such as dressed garden greens and vegetable sides that preserve texture and freshness. Finish a meal with selections from the cheese trolley or a classic dessert that balances acidity and cream, designed to pair with wines from the cellar launched in 2018. Sommelier pairings are available to clarify contrasts and deepen each course’s flavors. Dining feels carefully scaled rather than flashy. In the oak-paneled room, linened tables, table lamps and mirrors create an intimate posture for evening service. The Garden Room offers brighter daylight dining, while the terrace seats guests for long lunches when the weather permits. Service is attentive and personal: staff describe dishes, suggest pairings and accommodate dietary needs when given notice. Guests who request to see the wine cellar are often invited for a short tour and a pairing explanation, a detail that emphasizes the restaurant’s commitment to its beverage program. Events such as guest chef evenings and seasonal pop-ups add variety to the calendar and showcase collaborations with local producers. Practical details matter for planning. Reservations are recommended and best made directly via the hotel website or by phone; weekend evenings and summer terrace lunches book early. Dress is smart-casual for daytime service and smart for evening meals; jackets are common but not mandatory. On-site parking simplifies arrival for guests driving on the island. If you need specific accessibility or dietary arrangements, contact the hotel ahead of your visit to ensure the team prepares accordingly. Longueville Manor in Saint Saviour provides a polished, personal dining experience that ties island produce to traditional technique and modern presentation. For those seeking refined Modern British cuisine in Jersey’s historic setting, reserve at Longueville Manor to secure a table, ask about tasting menus and plan for a meal that celebrates local seafood, garden produce and a thoughtful wine list. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate (2025) Relais Chateaux Award (2026) Michelin Plate CONTACT Longueville Road, Saint Saviour, JE2 7WF, United Kingdom +44 1534 725501 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Nineteen18 Vilnius, Lithuania's Michelin-starred restaurant in a historic Old Town mansion. Chef Kubilius crafts innovative tasting menus celebrating Lithuanian heritage. < Back Nineteen18 Vilnius Modern Cuisine RESTAURANT SUMMARY Where Lithuania's independence year meets culinary liberation, Nineteen18 Vilnius transforms a 400-year-old mansion in the Old Town into the country's most compelling fine dining destination. Chef Andrius Kubilius's Michelin-starred restaurant occupies the historic Senatorių Pasažas, where Gothic, Baroque, and Neoclassical architecture provides a stunning backdrop for modern Lithuanian gastronomy that honors the past while embracing innovation. Named for 1918, the year Lithuania regained independence, this intimate 42-seat restaurant embodies cultural renaissance through its farm-to-table philosophy and deep connection to Lithuanian heritage. Chef Kubilius, who earned the restaurant its Michelin star in Lithuania's inaugural 2024 guide, leads a passionate team visible through the open kitchen design. The restaurant's own farm supplies much of the seasonal produce, while traditional preservation methods like pickling and fermenting connect each dish to centuries-old culinary practices. DO ARCHITECTS and YES Design Architecture restored the space following Wabi Sabi philosophy, celebrating the building's imperfections while adding contemporary minimalist touches. The cuisine at Nineteen18 represents modern interpretations of Lithuanian culinary traditions, showcased through a sealed tasting menu of approximately ten courses that flow seamlessly together. Signature dishes include the beloved mushroom dumplings crafted from family recipes, Danish beef enhanced with remarkable chicken caramel, and innovative creations like moss ice cream with bird cherry syrup. The kitchen's commitment to seasonality means menus evolve constantly, utilizing foraged ingredients and surplus preservation techniques that enable year-round sustainability. Each dish connects to ethnographic themes while surprising guests with contemporary techniques and unexpected flavor combinations. The dining experience emphasizes intimacy and interaction, particularly at the coveted kitchen counter seats where guests can engage directly with Chef Kubilius and his team. The atmosphere remains refreshingly laid-back despite the sophisticated cuisine, with service that welcomes guests like old friends while maintaining Michelin-level professionalism. The carefully curated wine program features serious French and Italian selections alongside global offerings, with expert sommeliers conducting regular tastings to ensure perfect pairings with the evolving menu. Reservations at Nineteen18 require advance planning, as the limited seating and Michelin recognition have made this Vilnius fine dining destination increasingly sought-after. The restaurant represents not just exceptional cuisine, but a cultural experience that captures Lithuania's gastronomic evolution within one of Europe's most beautiful historic settings. REQUEST BOOKING CHEF Andrius Kubilius ACCOLADES (2024) Michelin 1 Star (2025) La Liste Top Restaurants: 79.5pts (2025) Michelin 1 Star (2026) La Liste Top Restaurants: 76pts CONTACT Dominikonų g. 11, Vilnius, 01131 Vilniaus m. sav., Lithuania +370 608 08950 http://www.nineteen18.lt/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Experience Atlas Atlanta's Michelin-starred tasting menu amid museum-quality art at the St. Regis Buckhead. Reserve Chef Freddy Money's seasonal American cuisine. < Back Atlas Atlanta Modern European, New American, American RESTAURANT SUMMARY Where museum-quality masterpieces meet Michelin-starred cuisine, Atlas Atlanta elevates fine dining to an immersive cultural experience within the prestigious St. Regis Buckhead. This chef-driven sanctuary showcases 23 works from The Lewis Collection—including pieces by Picasso, Chagall, and Matisse—transforming dinner into a journey through both culinary and artistic excellence. Founded by acclaimed restaurateur Gerry Klaskala and the Tavistock Group, Atlas represents the pinnacle of Atlanta's dining evolution. Under the culinary direction of Chef Freddy Money, this Michelin-starred establishment has earned recognition as one of OpenTable's Top 100 Restaurants and secured its place among Atlanta's most celebrated destinations. The restaurant's philosophy centers on seasonal American cuisine infused with European influences, sourcing from partnerships with over a dozen local farms to ensure each dish reflects the finest regional ingredients. Atlas's daily-changing tasting menu showcases Chef Money's international expertise through meticulously crafted 8-10 course experiences. Signature preparations include white asparagus with caviar and beurre blanc, lightly cured Hiramasa kingfish, and truffle-potato pierogis paired with slow-braised Australian Wagyu. The kitchen's commitment to seasonality means guests encounter unique creations like pecan-grilled Cervena venison with plum cherry puree and Jamison Farm lamb loin accompanied by house-made kielbasa. Each course demonstrates the kitchen's mastery of both classical technique and modern innovation, with full table participation required for the complete tasting menu experience. Designed by Johnson Studio's Bill Johnson, Atlas's sophisticated interior features lacquered walls and plaster arched ceilings that create an intimate, clubby atmosphere. The walnut-paneled bar and lounge offers premium cocktails, while the library lounge—complete with fireplace and 300 books celebrating Atlanta's cultural heritage—provides a refined pre-dinner setting. The restaurant's wine program ranks among Atlanta's finest, offering Classic, Timeless, and Grand Cru pairing options that complement each course with exceptional selections from the carefully curated cellar. Atlas accommodates dietary preferences including pescatarian and gluten-free options with advance notice, ensuring every guest experiences the full artistry of the menu. The attentive service team delivers professional, personalized attention that matches the restaurant's luxury positioning. Private dining spaces and terrace seating provide additional options for special celebrations, while the dress code maintains the establishment's elegant standards. Reservations at this 60-seat restaurant require advance planning, particularly for weekend evenings when Atlanta's discerning diners gather for the city's most sophisticated culinary experience. REQUEST BOOKING CHEF Freddy Money ACCOLADES (2024) Michelin 1 Star (2024) Opinionated About Dining Casual in North America Ranked #817 (2024) Opinionated About Dining Top Restaurants in Asia Ranked #175 (2025) Michelin 1 Star (2025) Opinionated About Dining Casual in North America Ranked #802 (2025) Opinionated About Dining Top Restaurants in Asia Ranked #149 (2025) The Best Chef One Knife (2025) Wine Spectator Best of Award of Excellence (2026) La Liste Top Restaurants: 82pts CONTACT 88 W. Paces Ferry Rd. NW, Atlanta, 30305, USA +1 404-600-6471 http://atlasrestaurant.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Grand Lisboa Palace Macau: Luxury 5-star resort on Cotai Strip. Book exclusive suites, Michelin dining & architectural marvel. Best luxury hotel Macau. < Back Grand Lisboa Palace Macau Luxury Resort HOTEL SUMMARY Where European palatial grandeur meets Macau's vibrant cultural fusion, Grand Lisboa Palace Macau rises as the tallest architectural marvel on the Cotai Strip, its lotus-inspired silhouette commanding attention across this luxury gaming destination. This 261-meter tower, designed by Hong Kong architects Dennis Lau and Ng Chun Man, rejects conventional casino hotel templates in favor of bold, sculptural artistry that celebrates Macau's unique postcolonial identity. Developed by SJM Holdings, the visionary company founded by casino legend Stanley Ho, Grand Lisboa Palace represents six decades of hospitality evolution in Macau. The resort's design philosophy draws inspiration from the lotus flower—Macau's official emblem—and Brazilian carnival headdresses, creating a feathered, blossoming effect that symbolizes the territory's East-meets-West heritage. This architectural audacity has earned recognition as a landmark of contemporary luxury resort design. The resort's 1,350 accommodations span three distinct hotel brands, including the exclusive Karl Lagerfeld and Palazzo Versace Macau towers, each with dedicated entrances and signature design philosophies. Rooms begin with 645-square-foot Deluxe Rooms featuring 500-thread-count cotton linens and traditional Macau motifs reimagined with contemporary flair. The crown jewels are the Venus and Velvet suites—two-bedroom, 3,767-square-foot residences inspired by Macanese novelist Henrique De Senna Fernandes' tales, offering in-room check-in, butler service, private massage rooms, and statement-making bathtubs that epitomize ultra-luxury accommodation. Culinary excellence defines the Grand Lisboa Palace Macau experience, with Palace Room showcasing chef Ken Chong's exquisite Cantonese haute cuisine amid Alan Chan's imperial garden-inspired interiors. The resort houses multiple dining venues across its three hotel brands, including Mesa, Karl Lagerfeld's contemporary Portuguese restaurant that honors Macau's colonial heritage. Beyond dining, the 11,280-square-foot Jardim Secreto garden provides an ethereal outdoor sanctuary with ornate gazebos, European-style pavilions, and a unique grass maze—a rare oasis of tranquility on the bustling Cotai Strip. For discerning travelers seeking Macau's most distinctive luxury hotel experience, Grand Lisboa Palace delivers unparalleled grandeur through its architectural boldness, cultural authenticity, and service excellence. Book the Deluxe Suites for romantic escapes or the Venus and Velvet suites for ultimate exclusivity, with year-round appeal enhanced by the resort's comprehensive indoor amenities and climate-controlled luxury. REQUEST BOOKING HOTEL GROUP ACCOLADES (2025) Forbes 5-Star (2025) Michelin 2 Keys (2026) La Liste Top Hotels: 98.5pts CONTACT R. do Tiro, Macao +853 8881 8888 Want the best rate? Sign up for our exclusive concierge -> FEATURED GUIDES

Aji by Pelle Swinkels blends French technique with Asian and South American flavors in a lush vintage lounge—spicy tuna tartare, aji amarillo and sambal. < Back Aji Rotterdam €€€ · South American RESTAURANT SUMMARY Step into Aji and feel the cool hush of a vintage lounge unfurl around you—a world of tropical textures, low-lit glamour, and a hint of intrigue. This is not merely a dining room; it is a stage set for wandering spirits. Velvet tones and collected curiosities suggest a life well-traveled, while the soft thrum of conversation and clink of crystal promise an evening of unhurried pleasure. It’s a haven for those who savor nuance and expect the extraordinary. Chef Pelle Swinkels shapes that expectation into reality with cuisine anchored in French technique yet brightened by the exuberance of Asia and South America. His cooking is measured and meticulous, but never predictable. A tuna tartare might arrive with a spicy emulsion and leche de tigre vinaigrette, its citrus tang sharpened by lime and softened by the crunch of toasted corn. Each element is placed with intention—textural contrasts, subtle heat, and a clean, polished finish. Throughout the menu, flavor is layered with a deft hand. Sambal and aji amarillo are not just accents but instruments, composing nuanced chords of umami, fruit, and sweetness that reveal themselves gradually with each bite. There is clarity here: a pursuit of balance that allows high-quality ingredients to speak while still surprising the palate. It is a cosmopolitan language—confident, elegant, and quietly seductive. The service at Aji matches the culinary ambition with a gentle, attentive rhythm. Wines and crafted cocktails are selected to illuminate rather than overshadow, their profiles echoing the kitchen’s interplay of brightness and depth. Aji’s team understands discretion and delights in guiding guests toward discoveries that feel personal. For the traveler who measures a destination by the resonance of its flavors and the ambiance that frames them, Aji is a memorable chapter. It is an invitation to linger—a place where tropical warmth meets French poise, and where every course unfurls like a stamped passport, rich with stories of far-off coasts and the thrill of the next journey. REQUEST BOOKING CHEF ACCOLADES (2025) Michelin Plate CONTACT Pannekoekstraat 40A, Rotterdam, 3011 LH, Netherlands +31 10 767 0169 https://www.restaurantaji.nl/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS