150 Restaurants

OVERVIEW

THE AMERICAS

ATOMIX .......................................................... 43 ESTELA ........................................................... 44

BOSTON TASTING COUNTER................................ 10 CANYON POINT AMANGIRI ..................................................... 12 CHICAGO ORIOLE.............................................................. 16 SMYTH.............................................................. 18 CULVER CITY VESPERTINE................................................. 19 CURITIBA MANU................................................................ 20 LIMA ASTRID Y GASTÓN.................................. 21 CENTRAL........................................................ 22 KJOLLE............................................................ 23 MAIDO............................................................... 24 MÉRITO............................................................ 25 MARAS MIL....................................................................... 28 MEXICO CITY PUJOL .............................................................. 30 QUINTONIL.................................................... 31

OAXACA CASA OAXACA .......................................... 46 PANAMA CITY MAITO .............................................................. 47 RIO DE JANEIRO LASAI ................................................................ 48 OTEQUE .......................................................... 49 SAN FRANCISCO BENU................................................................... 51 SAISON............................................................ 52 SANTIAGO BORAGÓ.......................................................... 53 SÃO PAULO DOM.................................................................... 54 TARRYTOWN BLUE HILL AT STONE BARNS....... 56 TULUM ARCA.................................................................. 57 HARTWOOD................................................. 59 YOUTHVILLE THE FRANCH LAUNDRY.................... 60

LOREA............................................................... 32

THE CATBIRD SEAT............................... 34 NEW YORK CITY CHEF’S TABLE AT BROOKLYN FARE............................. 35 ELEVEN MADISON PARK.................. 36 THE GRILL .................................................... 37 MASA................................................................. 38 LE COUCOU.................................................. 39 MOMOFUKU KO......................................... 41

ANTWERP THE JANE....................................................... 66 HERTOG JAN................................................ 71 ARLES LA CHASSAGNETTE.............................. 72 ATXONDO ASADOR ETXEBARRI........................... 74

EUROPE ÅKIRKEBY KADEAU........................................................... 62

DISFRUTAR................................................... 77 ENIGMA........................................................... 80 KOY SHUNKA.............................................. 82 BILBAO NERUA............................................. 83 CASTEL DI SANGRO REALE................................................................ 84 COPENHAGEN ALCHEMIST ................................................ 85 GERANIUM ................................................... 88 EL PUERTO DE SANTA MARÍA APONIENTE.................................................. 91 ERRENTERIA MUGARITZ..................................................... 92 FLORENCE

GARDONE RIVIERA LIDO 84........................................................... 96 GARGAGNO VILLA FELTRINELLI............................... 98

ALBA PIAZZA DUOMO........................................ 63 ALICANTE QUIQUE DACOSTA.................................. 64

HENNE HENNE KIRKEBY KRO..................... 102 HOLTE SØLLERØD KRO ................................... 103 ISTANBUL MIKLA............................................................ 104 NEOLOKAL................................................. 105 SOHO HOUSE.......................................... 106

BARCELONA

GUCCI OSTERIA....................................... 94

ROSETTA......................................................... 33 NASHVILLE

OVERVIEW

GETARIA ELKANO.......................................................... 99 GIRONA EL CELLER DE CAN ROCA............ 100

KOBARID HIŠA FRANKO...........................................108 LA MADELAINE-SOUS-MONTREUIL LA GRENOUILLÈRE...............................110 LARRABETZU AZURMENDI ...............................................111 LEYNAVATN KOKS ...............................................................113 LIERNU L’AIR DU TEMPS .....................................117 LISBON BELCANTO...................................................118 LONDON CHILTERN FIREHOUSE ....................121 CORE BY CLARE SMYTH ...............122 KOL ...................................................................123 LYLE’S ............................................................126 SKETCH ........................................................129 IKOYI ...............................................................132 MADRID DIVERXO........................................................133 MANTOVA DAL PESCATORE................................... 134 MEGÈVE FLOCONS DE SEL..................................135

OVERVIEW

THE AMERICAS

ATOMIX .......................................................... 43 ESTELA ........................................................... 44

BOSTON TASTING COUNTER................................ 10 CANYON POINT AMANGIRI ..................................................... 12 CHICAGO ORIOLE.............................................................. 16 SMYTH.............................................................. 18 CULVER CITY VESPERTINE................................................. 19 CURITIBA MANU................................................................ 20 LIMA ASTRID Y GASTÓN.................................. 21 CENTRAL........................................................ 22 KJOLLE............................................................ 23 MAIDO............................................................... 24 MÉRITO............................................................ 25 MARAS MIL....................................................................... 28 MEXICO CITY PUJOL .............................................................. 30 QUINTONIL.................................................... 31

OAXACA CASA OAXACA .......................................... 46 PANAMA CITY MAITO .............................................................. 47 RIO DE JANEIRO LASAI ................................................................ 48 OTEQUE .......................................................... 49 SAN FRANCISCO BENU................................................................... 51 SAISON............................................................ 52 SANTIAGO BORAGÓ.......................................................... 53 SÃO PAULO DOM.................................................................... 54 TARRYTOWN BLUE HILL AT STONE BARNS....... 56 TULUM ARCA.................................................................. 57 HARTWOOD................................................. 59 YOUTHVILLE THE FRANCH LAUNDRY.................... 60

LOREA............................................................... 32

THE CATBIRD SEAT............................... 34 NEW YORK CITY CHEF’S TABLE AT BROOKLYN FARE............................. 35 ELEVEN MADISON PARK.................. 36 THE GRILL .................................................... 37 MASA................................................................. 38 LE COUCOU.................................................. 39 MOMOFUKU KO......................................... 41

ANTWERP THE JANE....................................................... 66 HERTOG JAN................................................ 71 ARLES LA CHASSAGNETTE.............................. 72 ATXONDO ASADOR ETXEBARRI........................... 74

EUROPE ÅKIRKEBY KADEAU........................................................... 62

DISFRUTAR................................................... 77 ENIGMA........................................................... 80 KOY SHUNKA.............................................. 82 BILBAO NERUA............................................. 83 CASTEL DI SANGRO REALE................................................................ 84 COPENHAGEN ALCHEMIST ................................................ 85 GERANIUM ................................................... 88 EL PUERTO DE SANTA MARÍA APONIENTE.................................................. 91 ERRENTERIA MUGARITZ..................................................... 92 FLORENCE

GARDONE RIVIERA LIDO 84........................................................... 96 GARGAGNO VILLA FELTRINELLI............................... 98

ALBA PIAZZA DUOMO........................................ 63 ALICANTE QUIQUE DACOSTA.................................. 64

HENNE HENNE KIRKEBY KRO..................... 102 HOLTE SØLLERØD KRO ................................... 103 ISTANBUL MIKLA............................................................ 104 NEOLOKAL................................................. 105 SOHO HOUSE.......................................... 106

BARCELONA

GUCCI OSTERIA....................................... 94

ROSETTA......................................................... 33 NASHVILLE

OVERVIEW

GETARIA ELKANO.......................................................... 99 GIRONA EL CELLER DE CAN ROCA............ 100

KOBARID HIŠA FRANKO...........................................108 LA MADELAINE-SOUS-MONTREUIL LA GRENOUILLÈRE...............................110 LARRABETZU AZURMENDI ...............................................111 LEYNAVATN KOKS ...............................................................113 LIERNU L’AIR DU TEMPS .....................................117 LISBON BELCANTO...................................................118 LONDON CHILTERN FIREHOUSE ....................121 CORE BY CLARE SMYTH ...............122 KOL ...................................................................123 LYLE’S ............................................................126 SKETCH ........................................................129 IKOYI ...............................................................132 MADRID DIVERXO........................................................133 MANTOVA DAL PESCATORE................................... 134 MEGÈVE FLOCONS DE SEL..................................135

THE AMERICAS

— 01 — TASTING COUNTER UNITED STATES

Boston 14 Tyler Street, Somerville, MA 02143

CHEF’S COUNTER

TO VISIT BEFORE YOU DIE BECAUSE

Situated in the back of the warehouse also home to Aeronaut Brewing Company, Tasting Counter has set aside space to grow its own herbs and greens, using kitchen compost.

Tasting Counter is chef Peter Ungár’s innovative concept in which he has created a dining experience that focuses on the guests to provide them a memorable dining event. First, diners purchase tickets for lunch or dinner online beforehand, so they do not need to bring any money to the restaurant. Then, inspired by the omakase style, from the Japanese phrase meaning ‘I’ll leave it to the chef ’, the guests create an online profile that will help the chef get to know them and their palate, and they choose a drinks pairing option (wine, beer, sake or non-alcoholic beverages). Finally, in the small space that seats up to 20, the

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culinary theatre plunges the guests into a multisensory dining experience, watching the team performing the choreographed acts of prepping, plating and serving each course in front of them. The menu might feature an island of lobster custard and seaweed in a briny pool of uni (sea urchin) broth, tangy sour-cream dumplings with crispy pancetta, and bite-size chocolate ganache cake with preserved strawberries.

Operating under the ‘0 carbon, 50 local, 100 natural’ philosophy, Tasting Counter strives towards a zero-carbon footprint, sourcing a minimum of 50 per cent of its products from within Massachusetts.

tastingcounter.com

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THE AMERICAS

— 01 — TASTING COUNTER UNITED STATES

Boston 14 Tyler Street, Somerville, MA 02143

CHEF’S COUNTER

TO VISIT BEFORE YOU DIE BECAUSE

Situated in the back of the warehouse also home to Aeronaut Brewing Company, Tasting Counter has set aside space to grow its own herbs and greens, using kitchen compost.

Tasting Counter is chef Peter Ungár’s innovative concept in which he has created a dining experience that focuses on the guests to provide them a memorable dining event. First, diners purchase tickets for lunch or dinner online beforehand, so they do not need to bring any money to the restaurant. Then, inspired by the omakase style, from the Japanese phrase meaning ‘I’ll leave it to the chef ’, the guests create an online profile that will help the chef get to know them and their palate, and they choose a drinks pairing option (wine, beer, sake or non-alcoholic beverages). Finally, in the small space that seats up to 20, the

10

culinary theatre plunges the guests into a multisensory dining experience, watching the team performing the choreographed acts of prepping, plating and serving each course in front of them. The menu might feature an island of lobster custard and seaweed in a briny pool of uni (sea urchin) broth, tangy sour-cream dumplings with crispy pancetta, and bite-size chocolate ganache cake with preserved strawberries.

Operating under the ‘0 carbon, 50 local, 100 natural’ philosophy, Tasting Counter strives towards a zero-carbon footprint, sourcing a minimum of 50 per cent of its products from within Massachusetts.

tastingcounter.com

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— 23 — MOMOFUKU KO UNITED STATES

New York City 8 Extra Place, New York, NY 10003

CHEF’S COUNTER

TO VISIT BEFORE YOU DIE BECAUSE

Ko’s whole tasting menu is served in the main dining room by reservation, while the bar is a good option for walk-ins to taste a few bites of chef Sean Alex Gray’s creations.

Ko’s creator, Korean-American chef David Chiang, is an iconoclast who has changed fine dining with his chef-delivered tasting menus: when he first opened in the original Noodle Bar space in East Village, only a dozen diners could fit around the kitchen on the uncomfortable wooden stools for a tasting menu that included syrup-soaked lychees straight from the tin, served under a rain of frozen cured foie gras. In 2018 Ko moved to an upgraded space and became a model of contemporary fine dining, serving one of New York City’s most elegant and exquisite tasting menus thanks to the chef Sean Alex Gray and general manager

40

Su Ruiz. With music by The Who as the soundtrack, the main dining space showcases huge glass refrigerators with dry-aged steaks, plates and kitchenware, and a stack of labelled spices with bright colours. But in all this playful design and high-end equipment, the real fun to be had at Ko is in watching the chefs wearing black baseball caps, and chatting easily with customers while they grill dishes in the middle of the stage. Look out for chef Gray sliding a buttery potato purée tickled with fermented radish and caviar, or a soft chickpea purée paired with sea urchin and hozon, over the wide, gleaming walnut counter.

ko.momofuku.com

41

— 23 — MOMOFUKU KO UNITED STATES

New York City 8 Extra Place, New York, NY 10003

CHEF’S COUNTER

TO VISIT BEFORE YOU DIE BECAUSE

Ko’s whole tasting menu is served in the main dining room by reservation, while the bar is a good option for walk-ins to taste a few bites of chef Sean Alex Gray’s creations.

Ko’s creator, Korean-American chef David Chiang, is an iconoclast who has changed fine dining with his chef-delivered tasting menus: when he first opened in the original Noodle Bar space in East Village, only a dozen diners could fit around the kitchen on the uncomfortable wooden stools for a tasting menu that included syrup-soaked lychees straight from the tin, served under a rain of frozen cured foie gras. In 2018 Ko moved to an upgraded space and became a model of contemporary fine dining, serving one of New York City’s most elegant and exquisite tasting menus thanks to the chef Sean Alex Gray and general manager

40

Su Ruiz. With music by The Who as the soundtrack, the main dining space showcases huge glass refrigerators with dry-aged steaks, plates and kitchenware, and a stack of labelled spices with bright colours. But in all this playful design and high-end equipment, the real fun to be had at Ko is in watching the chefs wearing black baseball caps, and chatting easily with customers while they grill dishes in the middle of the stage. Look out for chef Gray sliding a buttery potato purée tickled with fermented radish and caviar, or a soft chickpea purée paired with sea urchin and hozon, over the wide, gleaming walnut counter.

ko.momofuku.com

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— 37 — THE FRENCH LAUNDRY UNITED STATES

Yountville 6640 Washington St, Yountville, CA 94599

CREATIVE FRENCH

TO VISIT BEFORE YOU DIE BECAUSE

This legendary Californian restaurant has inspired a new wave of culinary hotspots around the world.

Located in a 1900 stone and timber saloon, The French Laundry is a destination restaurant for contemporary classic cuisine with French influence in the Napa Valley. It was first opened in 1978 by visionary chef Sally Schmitt, a pioneer of California cuisine and its celebration of local, seasonal food.

The French Laundry’s influence continued to grow when Chef Thomas Keller took it over in the mid-1990s, soon turning it into a three-Michelin star restaurant. Keller, the only American chef to have been granted multiple three-star ratings, has inspired

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a generation of American chefs with his modern, dynamic take on French cuisine.

There are two daily tasting menus on offer: the Chef ’s Tasting Menu with 14 courses, ranging from a sabayon of pearl tapioca, Island Creek oysters and caviar, to a Nova Scotia lobster with creamed arrowhead spinach; and the Tasting of Vegetables, which also includes vegetarian versions of the same dishes (for example, the oysters are now oyster mushrooms and the caviar is made from quinoa).

www.thomaskeller.com

150 RESTAURANTS YOU NEED TO VISIT BEFORE YOU DIE

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— 37 — THE FRENCH LAUNDRY UNITED STATES

Yountville 6640 Washington St, Yountville, CA 94599

CREATIVE FRENCH

TO VISIT BEFORE YOU DIE BECAUSE

This legendary Californian restaurant has inspired a new wave of culinary hotspots around the world.

Located in a 1900 stone and timber saloon, The French Laundry is a destination restaurant for contemporary classic cuisine with French influence in the Napa Valley. It was first opened in 1978 by visionary chef Sally Schmitt, a pioneer of California cuisine and its celebration of local, seasonal food.

The French Laundry’s influence continued to grow when Chef Thomas Keller took it over in the mid-1990s, soon turning it into a three-Michelin star restaurant. Keller, the only American chef to have been granted multiple three-star ratings, has inspired

60

a generation of American chefs with his modern, dynamic take on French cuisine.

There are two daily tasting menus on offer: the Chef ’s Tasting Menu with 14 courses, ranging from a sabayon of pearl tapioca, Island Creek oysters and caviar, to a Nova Scotia lobster with creamed arrowhead spinach; and the Tasting of Vegetables, which also includes vegetarian versions of the same dishes (for example, the oysters are now oyster mushrooms and the caviar is made from quinoa).

www.thomaskeller.com

150 RESTAURANTS YOU NEED TO VISIT BEFORE YOU DIE

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— 74 — SKETCH UNITED KINGDOM

London 9 Conduit Street, London W1S 2XG

MODERN INTERNATIONAL

TO VISIT BEFORE YOU DIE BECAUSE

In the heart of Mayfair, you will stare at London’s most instagrammable cocoon-like toilets, and enjoy a teatime as ‘Alice in Wonderland’.

In the heart of London’s chic Mayfair, Sketch houses an art gallery and several hip restaurants and bars under its roof. The dining room is one of the most playful and pinkest places, attracting a stylish crowd and serving chef Pierre Gagnaire’s awardwinning menu. The walls, covered with 200 original prints and drawings by Turner Prizewinning David Shrigley, add a real sense of fun to the place inside the elegant dining

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room, where the ‘caviar man’ in a panama hat and pale blazer serves the guests a spoonful of Russian sturgeon roe alongside ‘Egg’, made of Comté cheese and quail egg cooked at 63°C, and ‘Soldiers’, made of cheesy toast strips. If diners visit the place for an afternoon tea, they are likely to meet the fashion crowd. The instagrammable cocoon-like toilets are not to be missed.

sketch.london

129

— 74 — SKETCH UNITED KINGDOM

London 9 Conduit Street, London W1S 2XG

MODERN INTERNATIONAL

TO VISIT BEFORE YOU DIE BECAUSE

In the heart of Mayfair, you will stare at London’s most instagrammable cocoon-like toilets, and enjoy a teatime as ‘Alice in Wonderland’.

In the heart of London’s chic Mayfair, Sketch houses an art gallery and several hip restaurants and bars under its roof. The dining room is one of the most playful and pinkest places, attracting a stylish crowd and serving chef Pierre Gagnaire’s awardwinning menu. The walls, covered with 200 original prints and drawings by Turner Prizewinning David Shrigley, add a real sense of fun to the place inside the elegant dining

128

room, where the ‘caviar man’ in a panama hat and pale blazer serves the guests a spoonful of Russian sturgeon roe alongside ‘Egg’, made of Comté cheese and quail egg cooked at 63°C, and ‘Soldiers’, made of cheesy toast strips. If diners visit the place for an afternoon tea, they are likely to meet the fashion crowd. The instagrammable cocoon-like toilets are not to be missed.

sketch.london

129

— 86 — MAISON TROISGROS FRANCE

Ouches 728 Route de Villerest, 42155 Ouches

TRADITIONAL FRENCH

TO VISIT BEFORE YOU DIE BECAUSE

The legendary cellar has one of the finest burgundy collections in France.

Following on from the restaurateur JeanBaptiste Troisgros’ work, his three sons became famous for being leading members of the Nouvelle Cuisine movement in France in the late 1960s and ’70s that pushed for a lighter and more elegant haute cuisine.

Together, they invented the legendary ‘Saumon à l’oseille’ dish and were awarded three Michelin stars in 1968, which the restaurant has held ever since. Solely in charge of Maison Troisgros since 1996, Michel Troisgros and his wife Marie-Pierre

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have been running the hotel and restaurant, which is now located in Ouches in the Loire countryside, on a 17-hectare estate.

Expect traditional and technical French cuisine combined with inventiveness, such as ‘mussels in drunkenness’: a mixture of cockles, mussels and oysters hidden underneath deep-fried spiralis and crushed pepper berries, cooked by his eldest son César Troisgros who is now in charge of the kitchen, with the same dedication and passion as his elders.

troisgros.fr

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— 86 — MAISON TROISGROS FRANCE

Ouches 728 Route de Villerest, 42155 Ouches

TRADITIONAL FRENCH

TO VISIT BEFORE YOU DIE BECAUSE

The legendary cellar has one of the finest burgundy collections in France.

Following on from the restaurateur JeanBaptiste Troisgros’ work, his three sons became famous for being leading members of the Nouvelle Cuisine movement in France in the late 1960s and ’70s that pushed for a lighter and more elegant haute cuisine.

Together, they invented the legendary ‘Saumon à l’oseille’ dish and were awarded three Michelin stars in 1968, which the restaurant has held ever since. Solely in charge of Maison Troisgros since 1996, Michel Troisgros and his wife Marie-Pierre

144

have been running the hotel and restaurant, which is now located in Ouches in the Loire countryside, on a 17-hectare estate.

Expect traditional and technical French cuisine combined with inventiveness, such as ‘mussels in drunkenness’: a mixture of cockles, mussels and oysters hidden underneath deep-fried spiralis and crushed pepper berries, cooked by his eldest son César Troisgros who is now in charge of the kitchen, with the same dedication and passion as his elders.

troisgros.fr

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All Texts Amélie Vincent – The Foodalist Copy writing (newly added restaurants) Léa Teuscher Copy-editing Linda Schofield Robert Fulton Melanie Schapiro Back Cover Image: Interior of Sketch, London Book Design ASB Typesetting Keppie & Keppie

If you have any questions or comments about the material in this book, please do not hesitate to contact our editorial team: art@lannoo.com © Lannoo publishers, Belgium, 2024 D/2024/45/157 – Theme: WTHR, WTHD ISBN: 978 94 014 9570 7 www.lannoo.com All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording or any other information storage and retrieval system, without prior permission in writing from the publisher.

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