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All Classical

All Classical

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L’Atelier de Jean-Luc Rabanel

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Cenador de Amós

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This culinary temple run by Jesús Sánchez is set in an 18th-century stone mansion a 15-minute drive east of Santander. Considered the world’s best anchovy ambassador, the chef welcomes his guests with a sampling of the plumpest filets from the Cantabrian Sea. The experience, best described as Cantabrian tradition meets French haute cuisine, features dishes such as a taco of Read more...
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Antica Corona Reale-da Renzo

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Of all the great Piemontese chefs, Gian Piero Vivalda is arguably the one most tied to the traditions of the region. If one could taste finanziera (a stew made from cockscomb and offal) only once in a lifetime, this would be the right place to do it. And, in season, the ultra-rich egg in cocotte, blended with Raschera fondue and showered with white truffle, can’t be missed.French-like service and an excellent winelist make this a Read more...
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Fuor d’Acqua

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The name is Fuor d’Acqua, or “out of water,” not only because this is a fish restaurant but also because it’s in Florence – best known for steak served so rare it’s almost blue. The sea is not actually that far away. Fish arrives daily from the market in Viareggio, and the restaurant prides itself on receiving the afternoon catch Read more...
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Acquolina

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Alain Ducasse at the Dorchester

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Nice-born chef Jean-Philippe Blondet, an Alain Ducasse acolyte of some 15 years, has led the kitchen at his master’s elegant Mayfair outpost since 2016. His style is perfectly on-brand, an impressive coupling of fine French technique and exquisite ingredients such as Poulet Jaune des Landes, Périgord truffles, Scottish langoustines and Colston Bassett Stilton. Don’t miss the rum-drenched baba “comme à Read more...
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Hélène Darroze at the Connaught

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Fourth-generation chef Hélène Darroze splits her time between her restaurants in Paris and London, where she’s led The Connaught’s cosseting, wood-paneled flagship restaurant since 2008. Stellar ingredients – many on display under glass cloches – are her starting point across five-course, seven-course and “Inspiration” menus, where Cornish lobster, A5 wagyu from Gunma and milk-fed Basque lamb keep company with espelette Read more...
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Corrigan’s Mayfair

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In 2008, acclaimed Irish chef Richard Corrigan opened his eponymous restaurant, which focuses on the British Isles’ finest ingredients. Carlingford oysters, Orkney scallops, and Middle White pork are treated with care and attention, paired with classical accompaniments and largely allowed to speak for themselves. Pears from the Loire Valley served with a Sauternes dessert-wine jelly are a standout finish. Just Read more...
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Murano

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Angela Hartnett’s chic Mayfair flagship exudes the warmth and sophistication one would expect of this accomplished chef. British-born Hartnett learned to cook at her Italian nonna’s knee, going on to spend 17 years working for Gordon Ramsay. She launched Murano with him in 2008 and bought him out in 2010. Her modern Italian menus offer flexibility: from three to six Read more...
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La Mere Brazier

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