Wild lake trout with apple, sour cabbage and trout belly praline is a standout. Helmed by Ana Roš, this remote Slovenian locale offers a free-spirited menu with produce sourced from within a few kilometres of the restaurant. Hiša Franko – Kobaridĭon’t let the quaint pink exterior fool you – dining at Hiša Franko is a wildly gourmet experience. Hot smoked Wiltshire trout with almond milk and watercress, or duck breast with citrus and endives, served up within the blue-tiled dining room.
Chef Isaac McHale’s two-Michelin-star kitchen reflects a modern British approach over a full tasting menu – with a shorter five-course version available. Set in the historic rooms of the Grade II-listed Shoreditch Town Hall, The Clove Club spotlights the best of the British Isles with their everchanging seasonal offerings.
Normandy brown crab with wasabi oil and Nashi pear, and Kampot pepper-crusted pigeon are just two of the creative infusions. With a menu that reflects Royer’s respect for seasonality, terroir and artisanal producers. Named and inspired after chef Julien Royer’s grandmother, Odette heralds modern French cuisine infused with Asian elements.
Odette – SingaporeĪrguably the true star on display within the National Gallery Singapore, the dishes at Odette are as dreamy as the pastel decor. Plus, save room for the pastry section, that is housed right in the centre of the dining room. Expect ostrich egg chawanmushi, Iberico pork with okonomiyaki sauce, and Outeniqua springbok with kabocha squash, Hokkaido pumpkin, shiitake and caramelised onion jus. Head chef Ashley Moss whips up Japanese meets South African dishes over five-courses in a kaiseki-style menu.
If the triple-height windows don’t lure you in with breathtaking panoramic views over Table Mountain, Fyn’s menu surely will. All complemented by an extensive wine list hand-picked by Eric to accompany his cuisine. Dine on giant langoustines, turbot and king crab, many with caviar accents on the elegant dishes. Tina and Eric Vildgaard offer seafood of superlative quality in their two-Michelin-starred restaurant. If you’re a fan of sea-sourced delicacies, sink into the comfortable chairs at Jordnær. Ingredients are sourced sustainably from a trusted network of farmers and fishermen to make curries (southern beef, crab, vegetable yellow curry) alongside jasmine rice cooked in Ranong mineral water. It’s elevated Thai cuisine over a spice-heavy menu. Dishes combine long-lost recipes and local flavours of Southern Thailand – chef Supaksorn’ Ice’ Jongsiri home region. Stimulate all your senses at Sorn, said to be the hardest seat to book in the Thai capital. With delicate dishes like trout with kohlrabi and dill, and venison with pepper, blackberry and fermented garlic. Chef Andreas Caminada brings a mastery of techniques to this three-Michelin-starred establishment. It’s the alps at their most picturesque with its evocative oak panelling. A visit to this fine Swiss diner will have you perched atop a mountain in Fürstenau within a remote castle. Schloss Schauenstein is the stuff of fairytales.