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Venissa

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One of Italy’s most unique restaurants is located on the islet of Mazzorbo, a short steamboat ride from Venice, although it feels as if it’s a world away. A walled vineyard adorned with a 14th-century bell tower contains the beautiful vegetable garden where Chiara Pavan and Francesco Brutto grow many of the ingredients that make up their vegetable-forward cuisine. Dinner Read more...
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Belcanto

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Marchal

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Restaurant Sletten

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Les Cols

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In 1990, Fina Puigdevall and her husband, Manel Puigvert, opened Les Cols.. Recently it has become even more of a family affair, with daughters Martina, Carlotaand Clara joining their parents. The cuisine is based on the seasonal nature of the ingredients of La Garrotxa, a region 40 minutes west of the Mediterranean. The modern cuisine matches the beautiful interior design Read more...
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Clove Club

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Scottish chef Isaac McHale’s ambitious restaurant at Shoreditch Town Hall grew out of a supper club in a pub. Now one of London’s leading fine-dining destinations, it’s a ticketed, tasting menu–only experience with a serious yet unstuffy vibe. McHale (ex Ledbury and Noma) champions pristine British ingredients such as mullet (from esteemed supplier Kernowsashimi) with blood orange, fennel and mackerel Read more...
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Oblix

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About halfway up The Shard, London’s tallest building, on level 32 of 72 to be precise, sits Oblix, a two-in-one bar and restaurant from Rainer Becker of Zuma fame. Oblix East, looking east, is your dress-up-to-the-nines destination for cocktails, afternoon teas and live music. Oblix West, looking west, is a contemporary grill, with menus for all occasions and all pockets, Read more...
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Yashin Sushi

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Kensington’s experimental sushi bar has a unique concept: no soy sauce. Executive chef Yasuhiro Mineno, who trained as a kaiseki chef in Japan and also at Nobu, opened Yashin with head chef and itamae Shinya Ikeda in 2010, hoping to convince customers to actually enjoy the taste of the fish and rice, rather than obliterating it in soy. Dishes include Read more...
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Palégrié Restaurant

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Restaurant Story

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Tom Sellers opened Restaurant Story, his long-dreamed-of debut, in 2013 as a whippersnapper of just 26. In 2018, Sellers (who trained at Tom Aikens and Per Se) reworked the concept somewhat, giving the Bermondsey restaurant a suave refurbishment and losing menus altogether. Now every guest gets a “bespoke story” of 8–10 courses tailored to their preferences, which may include Sellers’ Read more...

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