All Top Restaurants
Favorite
Located on the first floor of a discreet townhouse on the edge of Marylebone, the original Dinings location punches well above its weight. Started by a team of Nobu ex-chefs in 2006, it announced itself as a new-style izakaya with a tapas menu that fused sushi-grade product with European and Nikkei flourishes. Typical dishes might be padron pepper with garlic Read more...
Favorite
Chef patron Laurie Gear and his wife, Jacqueline, opened their quietly ambitious neighbourhood restaurant in a listed 16th-century building in the heart of Old Amersham, Buckinghamshire, in 2002. Gear’s cooking leans classical European underpinned by seasonal British produce, including game, shellfish and wild ingredients. Veal sweetbreads, with roasted kohlrabi, pickled mustard seeds and veal sauce or Crapaudine beetroot, Douglas Fir Read more...
Favorite
Tom Kerridge forged his reputation at The Hand & Flowers, the oak-beamed Marlow gastropub he opened in 2005. Kerridge, who trained under Gary Rhodes and David Adlard, pioneers of modern British cuisine, is known for his ability to extract maximum flavor from every ingredient. Bright ideas include swede and cheddar tart, black pepper and haggis, Essex lamb “bun,” sweetbreads and Read more...
Favorite
Tom Kitchin’s classical training under legendary names Pierre Koffmann, Guy Savoy and Alain Ducasse underpins his cuisine at The Kitchin, the Leith whisky warehouse-turned-restaurant that he and his wife, Michaela, opened in 2006. Edinburgh diners know to head here in search of Scottish shellfish and game in season, and those labor-intensive techniques few now bother with; Kitchin’s boned and rolled Read more...
Favorite
Father and son Pedro and Marcos Morán represent the fourth and fifth generations of their family to run this restaurant located in a century-old house. They rely on top-quality products, many sourced close to home, to create a cuisine that combines the traditional dishes of Asturias with modern Spanish technique. Two dishes to make sure you sample are their fabada, Read more...
Favorite
Asturian-born Nacho Manzano honors his heritage by paying tribute to his family’s recipes. Vegetables and fruits are delicately paired with the best produce from sea and land, as in his signature 30-ingredient stew, or the unforgettable Asturian beans served with hen. It is a cuisine that is committed to its roots while all the while remaining in sync with the present. Read more...
Favorite
Located on the top floor of Valencia’s emblematic Veles e Vents building, this handsome restaurant offers 360° views over both Malvarrosa beach and the city itself. The Andrés-Salvador family, with Miriam on the stove, offers a single tasting menu; the modern Spanish cuisine includes a carpaccio of red prawns with tomato and almond cream and wild rabbit ravioli. The wine Read more...








