Look Muffy! A site for us! Neat-oo!

Look Muffy! A site for us! Neat-oo!
Look Muffy! A site for us! Neat-oo!

Where in the World to Eat

Conde Nast Traveler
Where in the World to Eat
September 20, 2016

Courtesy Alden & Harlow
Two hundred and seven of the greatest restaurants around the globe, according to those who eat, cook, and travel for a living.
There’s no shortage of food-focused Instagram feeds that will direct you to the tastiest avocado toast in cities like Paris, London, New York, L.A.—hell, even Charleston. But when you’re faced with the make-or-break travel dilemma of where to eat in Hong Kong, Mendoza, Dakar—destinations where trustworthy recommendations are harder to come by but all the more vital—you have one shot to get it right. (Who knows when you’ll be back in Chengdu...) That’s why we enlisted and cross-referenced the impassioned guidance from the real experts, our network of chefs, food writers, and most-in-the-know travelers. What follows is a print-it-out, laminate-it, take-a-screenshot-of-it, globe-spanning hit list so you will never waste a meal again.

Gut Purbach, Purbach
“This elegant country inn in eastern Austria, close to the Hungarian border, specializes in Austrian game dishes like sandpiper and red-legged partridge.” Georges Desrues, food writer

Toklarija, Sovinjsko Polje
“The most memorable dish is in the hills of Istria: a tangle of homemadetagliolini piled high with a bounty of truffles shaved tableside.” Fiorella Valdesolo, editor in chief of Gather Journal

Kadeau, Bornholm
“Precise and delicious cooking in one of the most beautiful locations on the planet.” Matt Duckor, senior editor at Epicurious

Amass, Copenhagen
“One simply cannot live without Matt Orlando’s fermented potato bread.”Seen Lippert, former Chez Panisse chef and world traveler

Manfreds, Copenhagen
“The kind of place you can while away an afternoon, drinking natural and biodynamic wines paired with edible haiku like spring onions with pistachio cream and elderflower.” Bill Addison, restaurant editor at Eater.com

Noma, Copenhagen
“Name a restaurant trend of the past ten years and it is likely to have originated from the mad mind of chef René Redzepi. There are plenty of imitators, but there’s only one master.” David Prior, contributing editor

Relæ, Copenhagen
“Any restaurant that opens these days promising affordable tasting menus and creative cooking probably owes chef Christian Puglisi a great debt. Six years in, and now overseen by executive chef Jonathan Tam, Relæ remains one of the most influential and thoughtful in the world.”Gabe Ulla, food writer

Market Bistro, King’s Lynn
“This place is a revelation—unpretentiously locavore-ish, welcoming, and personal. The house-made breads are brilliant.” Kate Sekules, food and travel expert
The Clove Club, London
“This is where young British chefs take aspects of gourmet pub fare and good local ingredients and bring them to a whole new innovative level. I had super-tender fried chicken with pine salt that was excellent.”Dominique Ansel, baker
Gymkhana, London
“The city’s most ambitious and luxurious Indian restaurant, right in the heart of elegant Mayfair.” Peter Jon Lindberg, contributing editor
Kitchen Table, London
“James Knappett harvests his own samphire from the Cornish coast, collects verbena from his mom’s backyard in Cambridgeshire, and makes biscuits with pine. He’s a freaking savant.” Peter Jon Lindberg
Kitty Fisher’s, London
“A devilishly cozy restaurant hidden away in Shepherd Market, with wood-paneled walls, dusty-pink velvet banquettes, and raffish, informal service. The aged Galician beef is a must.” Skye McAlpine, food writer andInstagrammer
The Ledbury, London
“Sophisticated tweezer food that’s never cloying, just exactly precious enough.” Peter Jon Lindberg
Lyle’s, London
“Chef James Lowe’s food—like his springy salad of pea shoots, podded peas, and Ticklemore cheese—represents an evolution of British cuisine from sturdy nose-to-tail cooking to an elegant celebration of the delicacy of the English seasons.” David Prior
 Lyle's represents an "elegant celebration of the delicacy of the English seasons."
Nopi, London
“Amazing and surprising use of Mediterranean herbs. Sit at the communal table downstairs, right by the kitchen pass, with a view of all the action.” Steve Wilson, co-founder/CEO of the 21c Museum Hotels
Ognisko, London
“Like being invited to the most fabulous dinner party. I love the blini with herring, the goose confit, smoked eel salad, golonka, and steak tartare.”Kate Sekules
The Quality Chop House, London
“Warm, unpretentious, and just plain delicious—with food and wine to match.” Danny Meyer, CEO of Union Square Hospitality Group and founder of Shake Shack
The River Café, London
“Quite possibly my favorite Italian restaurant in the world.” Danny Meyer
Rochelle Canteen, London
“Everything works for me inside the walls of Margot Henderson and Melanie Arnold’s art-world lunch spot.” Andrew Tarlow, owner of Wythe Hotel, Diner, and Marlow & Sons in New York City
Spring, London
“By far the prettiest dining room in London—and the food is exquisite.”Skye McAlpine
St. John, London
“Buttery Eccles cakes with Lancashire cheese, meat pies, and tongue with pickled walnuts—all cooked to perfection. You’ll wonder how Britain ever came to suffer from a poor culinary reputation.” Skye McAlpine

La Ferme de la Ruchotte, Bligny-sur-Ouche
“Frédéric Menager trained in some of Paris’s best kitchens before turning his hand to rearing poultry. Every weekend he cooks lunch beneath his family home, serving the best local produce from the area.” James Henry, chef at Belon in Hong Kong
Brasserie Georges Lyon
“An Art Deco jewel serving traditional local cuisine like tablier de sapeur,or pan-fried tripe, and wonderfully fresh seafood. It’s also one of the few brasseries to brew its own beer.” Georges Desrues
Paul Bocuse, Lyon
“Everything on the menu is classic and delicious. Eat it all, if you can.”Frank Castronovo and Frank Falcinelli, chefs/co-owners of Frankies Spuntino andPrime Meats in New York City
Restaurant Chez Michel, Marseille
“The best bouillabaisse I’ve ever had in my life.” Daniel Humm, chef and co-owner of Eleven Madison Park and The NoMad in New York City
Le Bistrot du Paradou, Paradou
“Stone floors and walls, family tables, pastis, and beautifully executed recipes that Grandmother would have cooked. Go for Friday lunch.” Libby Travers, food writer
42: The number of countries our sources nominated restaurants in.
Au Vieux Comptoir, Paris
“It would be a shame to miss the magret de canard, but you can never go wrong with the specials. I plan layovers in Paris just so I can devour their mind-bending sweetbreads.” Dawn Hagin, chief inspiration officer at Lark Hotels
Chez L’Ami Jean, Paris
“Still a top contender for best traditional bistro in town, albeit more Basque-inflected than your typical place.” Peter Jon Lindberg
Clamato, Paris
“I go for a glass of wine and wonderful-quality oysters. It reminds me of how the city was when I first lived there.” Alice Waters of Chez Panisse
Clown Bar, Paris “Where you’ll find all the best chefs on a Sunday night after their own restaurants close. There’s insanely good offal dishes and a natural-wine list.” Peter Jon Lindberg
Frenchie, Paris
“I usually secure a reservation before our flights are even booked. Chef Grégory Marchand’s technique blows me away.” Ford Fry, chef/owner of The Optimist, BeetleCat, and others in Atlanta
L’Ambroisie, Paris
“Everything here is special, from the gorgeous 18th-century decor to the chocolate tart, which is the absolute best.” Daniel Humm
 L’Arpège, Paris
“Chef Alain Passard is a vegetable virtuoso.” Tim Ryan, president of The Culinary Institute of America
L’Astrance, Paris
“The most balanced and joyfully bright tasting menu. Always inspired and perfectly executed.” Seen Lippert
Le Baratin, Paris
“The lovely veal brains with lemon butter sauce, chives, and soft baby potatoes are simple and perfect.” Dominique Ansel
Le Chateaubriand, Paris
“The tasting menu is executed at just the right rhythm, and the wine pairings are phenomenal. Call exactly three weeks ahead for a reservation.” Deana Saukam, food writer
Le Comptoir du Relais, Paris
“It’s always crowded. Go for lunch and order the oeufs mayonnaise, terrine of pâté, and whatever seems seasonal.” Mitchell Davis, executive vice president of the James Beard Foundation
Le Servan, Paris
“The super-talented Levha sisters have updated the classic bistro.” Peter Jon Lindberg
Miznon, Paris
“Probably the best lunch spot in Paris. Get the whole roasted head of cauliflower, legendary in the inner circles of Paris.” Ken Oringer, chef/co-owner of Uni, Toro, and Coppa in Boston
Septime, Paris
“Thoughtful food that lets the produce tell its story, alongside a delightful wine list and an ambience that feels like home.” Libby Travers
Le Club 55, Ramatuelle
“This place near St-Tropez has some of the best beachfront dining anywhere. Crudités with anchovy dipping sauce and whole grilled fish are my go-tos.” Ken Oringer

Shiso Burger, Berlin
“I’d fly back for the bulgogi cheeseburger alone.” Sarah Khan, food and travel writer

Ristorante da Cesare, Albaretto della Torre
“I have fever dreams about Giaccone’s local wild mushroom and peach salad.” Fiorella Valdesolo
Ristorante Battaglino, Bra
“A traditional Piedmontese restaurant with dishes like the mythicalfinanziera, a stew of offal and cock’s crests.” Georges Desrues
Buca dell’Orafo, Florence
“I long for the tortino, a simple omelet made with artichokes or porcini, depending on the season. It’s so delicious it defies science.” Mitchell Davis
Lo Scoglio, Marina del Cantone
“You could try to reproduce the three-ingredient zucchini-garlic spaghetti. But even with the addition of the secret ingredient—a bit of starchy pasta water, which gives it an ineffable creaminess—the whole experience is the very definition of gestalt.” Pilar Guzmán, editor in chief
L’Alchimista on the Piazza, Montefalco
“This is Umbria on a plate. Rabbit worth crossing the globe for.” Julie Gibbs, cookbook publisher
 Cesare al Casaletto, Rome
“Thoughtfully rendered classics like cacio e pepe and pasta alla gricia, and so many dishes that have virtually vanished from Roman menus: skate and romanesco soup, brisket meatballs, and roasted liver.” Katie Parla, co-author of Tasting Rome
Trust us, Da Laura in San Fruttuoso, Italy is worth the trek. It’s likely that the food would taste just as incredible even if you didn’t have to hike over a mountain or take a ferry to get there. But the simple food is worth crawling here for: fat sheets of fresh pasta napped in Ligurian pesto; spaghetti with chopped mussels; grilled fish filleted tableside. All enjoyed with bottles of house wine, of course. —Christine Muhlke, editor at large for Bon Appétit
Roscioli, Rome
“If you love French wine and Italian food like we do, you’re in the right place.” Frank Castronovo and Frank Falcinelli
Dal Pescatore, Runate
“The cooking emphasizes excellence and comfort over gimmicks: chestnut gnocchi with bottarga, saffron risotto in a pool of aged balsamico,and grilled eel from the Po River.” Alan Sytsma, food editor of NYMag.com/Grub Street
Ardigna, Sicily
“Deep in the Trapani hills, you’ll find a never-ending parade of old-school Sicilian hits prepared by Italian grandmothers— literally.” Frank Castronovo and Frank Falcinelli
Da Vittorio, Sicily
“The spaghetti with sea urchin is the best in the world.” Deana Saukam
Viri Ku Cè, Sicily
“Seafood served straight from the boat—raw, marinated, fried, grilled. There’s no menu, they just bring you whatever is fresh that day until you tell them to stop.” Deana Saukam
Da Celeste, Venice “A family-run restaurant on one of Venice’s fishing islands. You sit out on the pier, with lagoon views and not a soul in sight. The whole oven-baked turbot is exquisite.” Skye McAlpine

Rijks, Amsterdam
“Great people, stunning food and concept—I go here to be inspired.”Margot Janse, executive chef of Le Quartier Français in Franschhoek, South Africa

Maaemo, Oslo
“Chef Esben Holmboe Bang may be Danish, but he’s redefining Norwegian cuisine at this innovative eight-table spot by turning ingredients like salted mutton and pine butter into craveable tasting menu staples.” Matt Duckor

Zé Bota, Porto
“Big multi-ingredient platters blend the flavors of sea and land. Standouts include the veal in Madeira sauce, the miraculous cod, and the leite cremefor dessert.” Dawn Hagin

White Rabbit, Moscow
“Vladimir Mukhin gives a futuristic twist to obsessively researched 16th-century Russian recipes and archaic Slavic ingredients most Russians know only from fairy tales. Get the Forward to the Past tasting menu, which might include moose milk or the caviar of an albino sturgeon.”Anya von Bremzen, food critic and memoirist

Asador Etxebarri, Apatamonasterio
“There’s a considered approach to every dish—house-salted, house-churned, house-made—and then there’s that ice cream. Incredible.” Libby Travers
La Paradeta, Barcelona
“Queue outside until they let you in, choose the raw seafood and the way you want it cooked, then pay and collect it from the kitchen. Super-simple, canteen-style." Margot Janse
Paco Meralgo, Barcelona
“A breezy tapas bar doing the classics right. Order cuttlefish fritters, grilled fish, Iberian sausage, and lots of wine.” Matt Rodbard, food editor/writer
4 to 6 months: That’s how far in advance you should book a table atAsador Etxebarri, in Apatamonasterio, Spain—the most recommended restaurant in the world, according to our experts.
Quimet & Quimet, Barcelona
“An always-packed, always-fun wine bar where everything comes out of a can or a jar, conservas-style.” Ken Oringer
Elkano, Getaria
“Most of the seafood is prepared on a large outdoor grill, which you can smell as you approach the restaurant.” Daniel Kessler, co-owner of Bergen Hillin New York City
Ca Na Toneta, Mallorca
“The owners source everything from the island, even some of the clay for the plates.” Andrew Tarlow
Rafa’s, Roses
“The sweetest percebes (goose barnacles), briny house-cured anchovies, and John Dory on the bone almost brought tears to my eyes.” Luke Burgess former chef at Garagistes in Hobart, Australia

Fäviken, Järpen
“The breakfast is outrageously good: porridge served with cloudberry compote, fresh whey cheese, and black currant juice.” Matt Duckor
Ekstedt, Stockholm
“Niklas Ekstedt took all the electricity out of the kitchen and cooks purely with live fire.” Peter Jon Lindberg
Matbaren, Stockholm
“The beauty, tradition, and craftsmanship of Scandinavian food. The best seat is at the bar.” Marcus Samuelsson, chef, restaurateur, and cookbook author

Kronenhalle, Zurich
“The food is delicious, the champagne and wine list extensive, and it has a museum-quality collection of art from the likes of Miró, Chagall, Picasso, and Matisse.” Daniel Humm

Kantin, Istanbul
“Chef Semsa Denizsel’s Black Sea anchovies with spiced rice alone are worth the trip.” Katie Parla

Chez Panisse, Berkeley
“The cradle of the American food revolution continues to be as relevant as it was when its now legendary chef, Alice Waters, co-founded it in 1971.”David Prior
Glen Ellen Star, Glen Ellen
“Chef Ari Weiswasser seems to work the line every single night. The roasted baby carrots with harissa and crispy chickpeas, served in a cast-iron skillet, was a standout. The menu is simple, so the ingredients really shine. Sit at the bar for a direct view of the kitchen and brick oven.” Rob Blood, founder and CEO of Lark Hotels
Animal, Los Angeles
“The room is nothing special, and the service is almost comically casual ('Let me tell you about the pig’s ears, bro'). But the food is way more ambitious and refined than the setting implies. And for all the talk about pig’s ears, Jon Shook and Vinny Dotolo’s secret weapon is their amazing produce, which is so very Los Angeles.” Peter Jon Lindberg
Chi Spacca, Los Angeles
“Large-format meats (like a 48-ounce bistecca fiorentina) roasted or grilled over fire. Simple and perfect.” Peter Jon Lindberg
Guisados, Los Angeles
“Freshly pressed tortillas and stewed meat make this L.A.'s best taco spot.” Matt Rodbard
Sqirl, Los Angeles
“Believe the hype. I’m happy to wait in line to get my hands on my favorite Sqirl triumvirate: sorrel pesto rice bowl, brioche toast with ricotta and Blenheim apricot jam, with a turmeric tonic.” Fiorella Valdesolo
 “I find the cooking here incredibly seductive. I love its integrity, its bold, thoughtful flavors, and its ethos, plus the wood-fired oven and communal tables.” Skye Gyngell, chef at Spring in London
Bar Tartine, San Francisco
“Cortney Burns and Nick Balla make every ingredient in every dish at Bar Tartine; nothing leaves their kitchen that wasn't grown or made by hand, in-house. You can taste that next-level care in every bite: like the mind-blowing dry-aged beef tartare with radish on house-sprouted bread.”Michael Solomonov, chef/co-owner of Zahav and Dizengoff in Philadelphia
Benu, San Francisco
“Corey Lee's menu commands attention, from some sort of voodoo with an unlaid hen's egg that pops you in the kisser as a sweet hit of cholesterol, to a handwoven nori net that has ensnared a collection of miniature pickled vegetables.” Myffy Rigby, editor of Fairfax Media’s Good Food Guides
Saison, San Francisco
“While chef Joshua Skenes’s food is beautiful, it is also intriguing. I recall wondering what type of vinegar was used in a dish, expecting wine. It turned out to be fermented sea cucumber guts. Doesn’t sound great, but it was so subtle and delicious.” Mitchell Davis
Swan Oyster Depot, San Francisco
“My happiest place in America to eat crab backs filled with fat, juicy oysters and enjoy a cold draft beer.” Anthony Bourdain, chef, writer, and TV personality
Zuni Café, San Francisco
“One of the most beautiful spaces ever, with the most delicious food—especially if you go there straight from the airport.” Ignacio Mattos, chef/co-owner of Estela and Café Altro Paradiso in New York City
Gjelina, Venice
“I was so taken by my first visit to Gjelina that I went back twice more in the same week. The best seat in the house is a round table just inside the courtyard, giving a unique vantage point on happenings both inside and out.” Steve Wilson
 Gjelina is the kind of place you'll visit twice in the same week.
Gjusta, Venice
“Travis Lett’s team understands how people will want to eat in the future. Their original restaurant, Gjelina, is an L.A. classic, but its upstart younger sibling, a café/bakery cum deli counter in a sprawling Venice warehouse, channels a certain brand of breezy California sophistication. Come for coffee and a croissant, a healthy salad, or a porchetta sandwich. It’s not fine dining. It’s about a rules-be-damned freedom of choice. How Californian is that?” David Prior

Alter, Miami
“Super-creative chef Brad Kilgore is crushing it at this buzzy spot, which so perfectly fits the arty, vibrant Wynwood vibe.” Peter Jon Lindberg
Seabear Oyster Bar, Athens
“I still can’t get over chef Patrick Stubbers’s pillowy Parker House rolls drenched in brown butter and sprinkled with raw sugar and sea salt. Or his crispy, briny, deep-fried clam strips. Or the icy Negroni slushies that go down just a little too easy.” Ashlea Halpern, contributing editor
Two Urban Licks, Atlanta
“This is the restaurant that kicked off the New American trend in Atlanta. Favorites include the salmon chips, topped with fresh smoked salmon, capers, red onions, and a dab of chipotle cream cheese; the brisket-filled empanadas; the scallops and grits; and the rotisserie chicken with mac ’n’ cheese. Sit outside for a view of the downtown Atlanta skyline.” Cherae Robinson, founder/CEO of Tastemakers Africa

Town, Honolulu
“Chef Ed Kenney, son of a famed hula dancer is like Michael Pollan if Michael Pollan could surf, hunt wild boar, and cook circles around any mainland chef.” Peter Jon Lindberg

Alinea, Chicago
“Relaunched in spring 2016 after a top-to-bottom renovation, with a warmer and softer interior (a huge improvement on the ascetic, hard-edged original) and more tasting menu options for diners.” Peter Jon Lindberg
Au Cheval, Chicago
“I’ve only had 0.01 percent of America’s burgers, but this is by far the best I’ve ever tasted.” Peter Jon Lindberg
Could Au Cheval have the best burger in America?
Next, Chicago
“Because the concept and menu changes several times a year, this is definitely one to visit over and over. Use their ticketing system, Tock, to secure a reservation. And follow them on social media, because if there ever are last-minute cancellations, they offer them up to their followers.”Sean Brock, chef/co-owner of Husk and McCrady’s in Charleston

Milktooth, Indianapolis
“This breakfast-, brunch-, and lunch-only restaurant in an airy converted garage wouldn’t touch eggs Benedict with a 50-foot pole. And that’s what makes it so genius. Chef Jonathan Brooks does wild things with Dutch baby pancakes; he puts egg salad and fried Lebanon bologna on toast. Because why not?” Ashlea Halpern

Brennan’s, New Orleans
“The restaurant has been firmly entrenched in the French Quarter since 1942, a maze of opulent dining rooms surrounding a sun-drenched courtyard famous for an adorable family of turtles that can often be found dozing on the fountain rocks. A recent renovation has updated the decor, and Slade Rushing, their award-winning new chef, has gently reimagined the timeless menu, keeping its Creole soul firmly intact.” Gail Simmons, author, special projects director for Food & Wine, and judge on Bravo’s Top Chef
Shaya, New Orleans
“A beautifully designed space with tables close enough to feel the community but far enough apart for a private dinner. I am British and never talk to the people at the table next to me, but here you just want to share the joy of the food, ambience, and service.” David Bowd, co-owner ofSalt House Inn and Eben House in Provincetown, Mass.

Eventide Oyster Co., Portland
“The oyster bar of your dreams: briny half-shells most likely harvested that morning, note-perfect lobster rolls, a killer wine list, and all sorts of unexpected treats on the daily menu.” Peter Jon Lindberg

Woodberry Kitchen, Baltimore
“Spike Gjerde’s restaurant represents a recent phenomenon that I am very excited about in the United States: small regional restaurants in unlikely places reinventing American regional flavors and building a community around them.” Alice Waters

Alden & Harlow, Boston
“The quickly sold-out burger is the thing to get.” Sarah Khan
Oleana, Cambridge
“Long before Zahav in Philly, chef Ana Sortun was introducing North African, Middle Eastern, and Turkish spices, herbs, and techniques to American fine dining, and she’s stayed at the forefront of Boston’s food scene ever since. Bonus points for the setting: a gorgeous old Victorian house near Kendall Square with a backyard patio and garden.” Peter Jon Lindberg
Proprietors, Nantucket
“This is the type of place where you should go with a group of six or more and order as many items on the menu as possible. Dishes come out as they’re ready, which makes for great flow. The cocktails are top-notch, as are the pig-ear fries.” Rob Blood

Raku, Las Vegas
“When people say ‘No, really, Vegas has amazing local restaurants if you know where to look,’ they invariably mention Raku, a fantastically authentic Japanese restaurant/izakaya out on Spring Mountain Road (Vegas’s Chinatown). This is where all the great chefs on the Strip go after their shift—they serve until 3 or 4 a.m.” Peter Jon Lindberg

Table on Ten, Bloomville
“The best artisanal pizza I've ever ever had, and herby salads so fresh you can hear them growing. Yes, owner Inez Valk was a model, and everyone is beautiful and funny, and there are movie nights downstairs and guitar playing all summer long and, and, and...” Kate Sekules
Brushland Eating House, Bovina
“Ex-Frankies/Prime Meats people. Always impressive, delicious, friendly—and just a three-and-a-half-hour drive from New York City.” Kate Sekules
Diner, Brooklyn
“It's in our own backyard and, yeah, the burger's great, but Andrew Tarlow quietly invented a food movement that's been pretty special here for more than 15 years.” Matt Duckor
Marlow & Sons, Brooklyn
“With Diner, Tarlow helped transform what was once a desolate patch of Williamsburg into one of the coolest neighborhoods in the city. But it's Diner's next-door neighbor and sister restaurant, Marlow & Sons, that might be Tarlow's masterpiece. There's a great tortilla Española and reliably wonderful brick chicken, a clever list of natural wines, and probably the best playlist of any restaurant in New York (well, if you like disco).” Gabe Ulla
Roberta’s, Brooklyn
“Wood-fired pizzas, in-house charcuterie, an excellent wine list, a vegetable garden, and punk music in the heart of Brooklyn, all of which comes together in the most natural way.” James Henry
 In a city that bleeds pizza, Roberta's is the best.
Betony, Manhattan
“Caviar, buttery foie gras, fluke carpaccio, velvety leek ravioli—all of the fine-dining elite can be found in a restaurant that somehow manages to be unpretentious. The four-course menu or chef's tasting menu are your best bets. All of the ingredients are superbly fresh, and many of them come from farms upstate.” Cherae Robinson
Casellula, Manhattan
“One of the best cheese-centric wine bars in the city. I usually order a bottle or two of wine, a large cheese board, and the must-have Pig’s Ass Sandwich: a panino with brined ham and roasted pork, cheddar, Fol Epi cheese, sweet pickles, and chipotle aioli.” Edouardo Jordan, chef/owner ofSalare in Seattle
Eleven Madison Park, Manhattan
“If you’re going to spend $600 and four-plus hours on dinner for two, best that it feel light and breezy and fluid and, above all, fun. Eleven Madison Park discards the weight and pretense of the typical Michelin-three-star restaurant and replaces it with constant surprises. Bonus points for the ‘dreamweaver’ team who can make an occasion feel genuinely special and personalized.” Peter Jon Lindberg
Emilio’s Ballato, Manhattan
“One of the last restaurants that clearly references the past of Nolita/SoHo—where rock stars, actors, and old-school Italianos gathered for linguine Vongole and veal Milanese.” Matt Rodbard
Estela, Manhattan
“The little New York restaurant that could. Estela proves that a great night in the city needn’t be confined to an overly stylized theme restaurant. Rather, the best meal in town could be found at a marble bar just steps from noisy Houston Street. And chef Ignacio Mattos's kohlrabi salad was an instant classic.” David Prior
Jean-Georges, Manhattan
“Jean-Georges Vongerichten is, simply put, one of the greatest chefs of the modern era. His flagship restaurant maintains the vitality and innovative spirit of an up-and-comer while executing flawless cuisine like the savvy mainstay that it is.” Tim Ryan, president of The Culinary Institute of America
Le Bernardin, Manhattan
“Le Bernardin proves every day that fine dining can still be relevant and enjoyable. There is no better food, service, or wine program.” Anthony Bourdain
 Anthony Bourdain: "There is no better food, service, or wine program than Le Bernardin."
Locanda Verde, Manhattan
“Andrew Carmellini’s Italian restaurant at the Greenwich Hotel in TriBeCa is consistently great. The masculine interior lends itself to ordering warming pasta dishes and a hearty bottle of red. The white veal Bolognese alone is worth the cab fare.” Adam Hyman of CODE Hospitality
Maharlika Filipino Moderno, Manhattan
“Maharlika executes some of the best Filipino cuisine outside Manila. Go for brunch and try the Filipino-style fried chicken with purple yam waffles or one of the Silog options with longganisa pork sausage and amazing garlic rice.” Cherae Robinson
Masa, Manhattan
“Masa has the best sushi rice—the true determinant of great sushi—in the world. And the most impeccable fish, too. Masa Takayama, if preparing the food himself, is one of the few world masters you can still watch, eye to eye, make your dinner.” Anthony Bourdain
Per Se, Manhattan
“Thomas Keller's elegant Manhattan jewel has never been better. His Oysters and Pearls is one of the greatest dishes of all time, and a trip to Per Se without it is like a Paul McCartney concert without ‘Yesterday.’”Tim Ryan
Superiority Burger, Manhattan
“Because Superiority Burger is vegetarian, it’s on-trend, except it does it in a way that's cheeky and appeals to non-vegetarians. Pete Wells gave it two stars in the Times, which was a total upset because it's tiny and has only six desk-sized seats and blares punk rock. The energy is totally contagious and I've caught the bug.” Charlotte Druckman, food writer, co-founder of The Piglet, and author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen
Wildair, Manhattan
“I love the fine choice of great minimal-intervention wines, the staff knowledge and passion, the focus and attention to detail, and the exceptional cooking skills of owners Jeremiah Stone and Fabián von Hauske. They’re putting their heart and soul on the plate—and in the glass—with quiet confidence and humility.” Kylie Kwong, chef/co-owner of Billy Kwong in Sydney
Blue Hill at Stone Barns, Pocantico Hills
“Dan Barber is among America’s top three most influential chefs, and this restaurant is his showcase. Beyond the farm-to-table movement, he’s constantly pushing the conversation forward on things like whole-farm cooking, custom vegetable breeding, and food waste. A meal at Blue Hill is like a conversation with Barber, where he shows you just how stunning food can be while still adhering to environmental and moral concerns. A noble cause doesn’t mean much if the restaurant is a bummer, but Blue Hill is totally transporting.” Alan Sytsma

Nong’s Khao Man Gai, Portland
“The downtown food cart is branded into my memory for its chicken and rice. It's perfectly prepared and comes with some of the best spicy chili sauce I've ever had. The best way to enjoy the dish is to eat it while walking around Portland.” Ford Fry

Zahav, Philadelphia
“Michael Solomonov channels the Middle East, North Africa, and his native Israel with his light, bright, intensely flavorful cooking. The hummus and house-made laffa alone are worth the dinner price, as are the amazing salatim vegetable salads.” Peter Jon Lindberg

The Wreck of the Richard & Charlene, Mount Pleasant
“Named for a trawler impaled on its site by Hurricane Hugo in 1989, The Wreck makes some of the best Low Country–style seafood imaginable. Its menu of fried shrimp, scallops, and oysters; hush puppies; and stone crab may sound similar to other seafood shacks in the area, but the quality and care that goes into every one of their perfectly golden seafood platters is unsurpassed.” Gail Simmons

Blackberry Farm, Walland
“Dining in The Barn at Blackberry Farm, nestled deep in the foothills of the Great Smoky Mountains, is Southern hospitality at its finest. The tasting menu changes almost daily to showcase produce, meat, and handmade cheeses from the surrounding area, a good portion of which is grown or raised on-site. Guest chefs like Thomas Keller and David Chang have been known to visit the property for culinary retreats, so it’s worth checking the calendar to see who may be in the kitchen.” Gail Simmons

Uchi, Austin
“Tyson Cole is the patriarch of the Austin food scene, and 13 years in, Uchi is still one of the great Japanese restaurants in the country.” Peter Jon Lindberg
 Some 13 years on, Uchi is still one of the best Japanese restaurants in America.
Kim Phat Hu Tieu Nam Vang, Houston
“The namesake hu tieu nam vang, or Phnom Penh noodle soup, is even better than in Cambodia.” Deana Saukam
Oxheart, Houston
“Some of the best vegetable-focused food in a city known for its meat.”Matt Duckor

Peter Chang, Glen Allen
“Peter Chang is a Szechuan god and a legend in Virginia, where he operates many namesake restaurants. But this location in a strip mall near Short Pump, just outside Richmond, is the best. The dry-fried eggplant, tingly tofu-skin salad, and crispy pork belly are the must-orders.” Matt Rodbard

Hen of the Wood, Waterbury
“I love this restaurant for chef Eric Warnstedt's thoughtfulness toward ingredients and seasons, and his strong ties to farmers and foragers. He serves up food that is straightforward and delicious. My favorites are the house charcuterie plates, the braised pork, and the perfect steak with awesome smoky potatoes.” Ford Fry

Canlis, Seattle
“The spectacular location of this third-generation family-owned restaurant is bested only by its creative cuisine and gracious hospitality. It is the only restaurant in America that has this much history, yet continues to push, create, and maintain its relevancy. I always return from a meal here feeling inspired—and with my passion for our industry completely on fire.” Will Guidara, co-owner of Eleven Madison Park and The NoMad in New York City
The Walrus and the Carpenter, Seattle
“Experiencing Renee Erickson's menu is like reliving her life as it relates to the food of the Northwest. The menu changes daily, but a big plate of regional oysters is a must.” Ford Fry

Liverpool House, Montreal
“Exactly the kind of offal-y, hearty cooking you crave on a winter’s night in Quebec.” Peter Jon Lindberg
Au Pied de Cochon Sugar Shack, St. Benoît de Mirabel
“Chef Martin Picard is a demigod of French-Canadian decadence. There’s no telling what he’ll prepare. Reservations are taken via the website and usually fill up long before the season even opens. Be flexible with your travel dates if you can.” Gail Simmons

“Gabriela Cámara’s ex¬traordinary restaurant is always my first stop. It feels like the city’s dining room.” Alice Waters
 Contramar "feels like the city's dining room."
El Bajío
“Their empanadas, made with plantain dough and filled with black beans and cheese, are phenomenal. So are the carnitas and crab with black salsa.” Ken Oringer
“Chef Enrique Olvera’s ‘living’ mole has been stewing for hundreds of days—ingredients are added daily, so it’s different every time you try it. This place is elegant but not stuffy. And it won’t break the bank.” Gabe Ulla

“It serves authentic Yucatán dishes in a dreamy setting, run out of a family home. You simply cannot go wrong with the delicious white mole with fish and a spicy margarita.” Deana Saukam
“I could eat here every night for the rest of my life. The ceviches are otherworldly, and the whole grouper in the wood oven is a must.” KenOringer

El Negro del Estero
“The focus is on the mariscos, prepared as simply as possible. Crab claws, shrimp, and lobster are all served platter-style with lime and salt. Try thepulque, made from agave, that tastes like a sweet tequila.” Cherae Robinson

Chez Clarisse, Accra
“Ivorian cuisine that’s heavy on seafood. Get the wild tilapia with attiéké(cassava couscous) and alloco (sautéed sweet plantains).” Cherae Robinson
Gold Coast Restaurant & Cocktail Bar, Accra
“Sundays are for soup. The nkatenkwan, or groundnut soup, is best eaten with your hands.” Cherae Robinson

Chez Loutcha, Dakar
“Massive flavor. The best thiéboudienne, or Senegalese fish and rice, you’ll find outside a local’s home.” Cherae Robinson

The Pot Luck Club, Cape Town
“My favorites: the chickpea fries, pig’s head, and carrots with goat cheese ricotta. There’s also sweeping views of Table Mountain. Make reservations months in advance.” Cherae Robinson
 You won't forget your first meal at the Pot Luck Club. And it won't be your last.
East Head Café, Knysna
“It’s touristy because it overlooks the Knysna Heads, but I had two utterly memorable breakfasts here.” Sarah Khan
Max’s Lifestyle, Umlazi
“The best place to get braai, amazing South African–style grilled meat. Go on a Friday or Saturday night to hear local Kwaito music.” Cherae Robinson

Machneyuda, Jerusalem
“A joyfully chaotic spot just off the Machane Yehuda market using fresh Israeli-grown ingredients.” Peter Jon Lindberg
Studio Arcadia by Chef Ezra Kedem, Jerusalem
“It’s a glass-enclosed dining room atop an olive tree–covered hill outside the city. The food is simple but extraordinary.” Anita Lo, chef/owner ofAnnisa
 Simple but extraordinary: Studio Arcadia by Chef Ezra Kedem.
Muscat Restaurant, Rosh Pina
“It’s the kind of place that raises its own lamb and picks fresh produce at 2 p.m., then serves it at 7 p.m.” Michael Solomonov
Tzfon Abraxas, Tel Aviv
“Sit at the counter and eat whatever the chef is preparing that day. If they have the baked hraime with tomato and tahini, order it.” Alon Shaya, chef/partner of Shaya, Domenica, and Pizza Domenica in New Orleans
Elbabor, Umm al-Fahm
“Outstanding Palestinian food, and the Kebab Elbabor brings me to tears every time.” Michael Solomonov

Tawlet, Beirut
“It began as a development project, bringing together female home cooks from various religious sects. It’s since become a living catalog of Lebanon’s food tradition.” David Prior

Duck de Chine, Beijing
“My go-to place for Beijing duck. They’re crisped in ovens using date wood to enhance the flavor.” Justin Bergman, Shanghai correspondent for Monocle
Yu Zhi Lan, Chengdu
“Try the free-range duck egg-yolk noodles, hand cut and served in a soup with two slices of truffle and baby bok choy. Reservations are a must.”Justin Bergman
The Chairman, Hong Kong
“Call ahead to reserve the steamed crab set atop fresh, wide rice noodles in a sauce of aged Shaoxing wine and chicken oil.” Bill Addison
Lung King Heen, Hong Kong
“The best dim sum in the world. Get a double order of the BBQ pork buns.” Deana Saukam
At Rōnin in Hong Kong, the menu changes daily—but you know dishes will always be "raw," "smaller," or "bigger."
Rōnin, Hong Kong
“From Matt Abergel and Lindsay Jang, the duo behind Yardbird, comes the nearly-impossible-to-find 24-seater. Your reward is some of the most inventive Japanese-inspired seafood menus around: flower crab with a sliver of uni, sea bream karaage (deep fried) with pickled jalapeño tosazu, saba (mackerel) sashimi uncommonly paired with persimmons, and the super-tender Kagoshima beef with mushroom that’s served with egg yolk, to name a few. While the menu changes daily, the organizing principle—‘raw,’ ‘smaller,’ and ‘bigger’—remains the same.” Pilar Guzmán
Tim Ho Wan, Hong Kong
“The baked buns with barbecued pork and steamed egg cake are to die for.” Justin Bergman

Bombay Canteen, Mumbai
“Amazing vibe, some of the best Indian/fusion food I’ve ever had.” Sarah Khan
Bukhara, New Delhi
“We love that nothing about this place—the decor, the yogurt and cane-vinegar marinated barrah kebab (leg of lamb)—has changed in 30 years. The result is the most masterful North-West Frontier tandoor-style cooking imaginable. Best of all, you eat everything with your hands.” Pilar Guzmán
Indian Accent, New Delhi
“Unquestionably the best restaurant in New Delhi, thanks to the baingan bharta, a classic Punjabi eggplant dish served inside a cornetto cone made with sun-dried tomato. Dinner reservations are tough—go for a weekday lunch.” Justin Bergman

Takotsubo, Hiroshima
“The freshest seafood from the Seto Inland Sea. My order is different every time, depending on what the chef recommends. Trust him.”Masaharu Morimoto, chef and TV personality
Otomezushi, Kanazawa
“You’ll get a tour of Toyama Bay and beyond: four species of ebi; deep-sea bream, crunchy and sweet; raw firefly squid; plus a duo of anago and unagi. It’s a meal you’ll never forget.” Luke Burgess
Where Obama eats sushi:Sukiyabashi Jiro in Tokyo.
It's the best sushi in the world. Come hungry—Jiro serves his nigiri one right after the other, so each piece is super fresh and the perfect temperature. To get a reservation, have a friend who speaks Japanese call months in advance. —Deana Saukam, food writer
Aronia de Takazawa, Tokyo
“This four-table tasting-menu restaurant pushes the boundaries of Japanese cooking. You’re at the mercy of the chef, but that is a great thing. Book far in advance.” Grant Achatz, chef/co-owner of Alinea in Chicago
Eatrip, Tokyo
“This place is an island of warmth in Tokyo.” Sam White, co-owner of Ramen Shop in Oakland, California
Ishikawa, Tokyo
“The kaiseki meals are perfectly assembled, multi-course progressions that rarely hit a false note.” Gabe Ulla
Jimbocho Den, Tokyo
"To sit at Den’s eight-seat counter is to dive headlong into an eight- to ten-course improv comedy show, as 38-year-old chef Zaiyu Hasegawa and his crew trot out surprise after kooky surprise. There’s the grinning bobblehead of Zaiyu-san on the counter, the carrots carved into smiley faces hiding in the salad greens, and the goofy homage to KFC (delivered in a box marked “Den-tucky Fried Chicken”): Inside, what looks like a normal fried chicken wing is stuffed with a mix of sticky rice, potatoes, orbeans and with seasonal ingredients such as mushrooms and ume plum."Peter Jon Lindberg
 To sit at Jimbocho Den’s eight-seat counter is to dive headlong into an eight- to ten-course improv comedy show.
Kadowaki, Tokyo
“I loved the abalone with fish-liver soy sauce—the ideal combination of briny-fresh seafood and umami.” Dominique Ansel
Katsukura, Tokyo
“Get the tonkatsu, or fried pork cutlet. The panko crust is light and crisp, the pork juicy and rich.” Mitchell Davis
Kyubey, Tokyo
“The fish is insanely fresh, and the attention to detail is remarkable. Theomakase is downright perfect.” Jose Garces, chef/owner of Amada, Distrito,Tinto, and others in Philadelphia
L’Effervescence, Tokyo
“A feeling of calm washes over you the moment you walk into this beautiful dining room. Don’t miss the tableside tea service. It’s exquisite.”Sean Brock, chef/co-owner of Husk and McCrady’s in Charleston
Mikawa Zezankyo, Tokyo
“I remember eating battered and fried uni wrapped in shiso leaf and never wanting it to end.” Gabe Ulla
Sushi Saito, Tokyo
“One of the greatest sushi omakases in the world.” Ken Oringer
Sushi Sho Tokyo
“The most extraordinary omakase sushi meal no one can find.” Gail Simmons, author, special projects director for Food & Wine, and judge on Bravo’s Top Chef
SushiYa, Tokyo
"Hidden in an alley off another alley in Ginza, SushiYa (literally “Sushi Shop”) looks like your typical sushi den but the fish—good God, the fish!Otoro tuna as fatty and luscious as a slab of pancetta. Bonito smoked over straw. Hokkaido ikura, perked up with yuzu zest. Right now, this is the best in town." Peter Jon Lindberg

Your Local, Makati
“I still dream of the pomelo salad with shrimp, winged beans, wild rocket, yuzu, nam jim, pickled quail eggs, and Thai coconut ‘ice cream.’ Ashlea Halpern
Burnt Ends
“Sit at the bar and watch them break down a whole side of beef, then roast it in a 1,000-degree wood-fired oven or grill it over coals.” Peter Jon Lindberg
Restaurant André
“French technique, Asian influences, and seamless service.” Tim Ryan
Sin Huat Eating House
“A sweltering dump open to the street and the prostitutes of Geylang. The chef wears shorts, a grotty T-shirt, and rubber wellies. It’s also delicious. Get the crab bee hoon on rice vermicelli.” Anthony Bourdain

Mingles, Seoul
“The modern restaurant movement has arrived in Seoul, and Mingoo Kang is its leader.” Matt Rodbard

Din Tai Fung, Taipei
“The best soup dumplings in the world.” Deana Saukam
Nahm, Bangkok
“Eye-rolling deliciousness.” Myffy Rigby
“Powerful, pungent, and mouth-scorchingly hot.” David Prior
“Stratospheric.” Andy Ricker, chef/owner of Pok Pok Restaurants
“Impressively complex.” Mitchell Davis, executive vice president of the James Beard Foundation

Cuc Gach Quán, Ho Chi Minh City
“Traditional Vietnamese served in an elegant setting—a rarity here, since the best authentic food is usually dished out in dives with plastic tables.”Peter Jon Lindberg

Brae, Birregurra
“Faultless service and delicious food that’s seamlessly paired with killer beverages. Simple as that.” Luke Burgess
Franklin, Hobart
“Impeccable ultra-locavore cooking from one of Australia’s top youngish chefs, who’s doing justice to the incredible bounty of Tasmania.” Peter Jon Lindberg
Attica, Melbourne
“Ben Shewry’s cuisine is thought-provoking and unusual... in a good way.” Simon Rogan, chef/owner of L’Enclume in Cartmel, England
 Ben Shewry's Attica in Melbourne is "thought-provoking and unusual... in a good way."
Chin Chin, Melbourne
“One of the few places I’ve been that really lives up to the hype. I went there twice on a three-day visit.” Sarah Khan
Sean’s Panaroma, North Bondi
“Down-to-earth fresh seasonal cooking that oozes with the endless warmth and charm of chef/owner Sean Moran.” Kylie Kwong
Where every meal is absolutely delicious: Cumulus Inc. in Melbourne. It's open for breakfast, lunch, and dinner every day. Have a full English breakfast, foie gras parfait, sparklingly fresh oysters, or the famous whole roast lamb shoulder. Order two lemon curd–filled madeleines, baked to order, to take back to your hotel. —Julie Gibbs, cookbook publisher
Bennelong, Sydney
“Reclaimed its spot in Sydney’s top tier when Peter Gilmore took over the kitchen and made the tourist landmark the Opera House smart and respectable again.” Peter Jon Lindberg
Bills, Sydney
“Pretty much invented Aussie breakfast culture, then exported it worldwide.” Peter Jon Lindberg
Billy Kwong, Sydney
“Delicious Chinese food with intriguing Australian notes.” Joanna Savill, food writer
Golden Century Seafood, Sydney
“Dave Chang called the pipis with XO sauce and vermicelli his favorite dish on earth. Nobody goes here before midnight.” Peter Jon Lindberg
Rockpool Bar & Grill, Sydney
“Try the live South Australian clams steamed with serrano ham, white wine, and flageolet beans.” Kylie Kwong
Spice I Am, Sydney
“Still the best down-and-dirty Thai food in town, and that’s saying something in Sydney.” Peter Jon Lindberg

La Cabrera, Buenos Aires
“Unbelievable steaks and grilled sweetbreads and great Argentine wines. It’s B.A.’s most assured parrilla.” Peter Jon Lindberg
Miramar, Buenos Aires
“This off-the-beaten-path cantina porteña is the perfect lunch spot.” Ignacio Mattos, chef/co-owner of Estela and Café Altro Paradiso in New York City
1884 Restaurante, Mendoza
“Francis Mallmann’s lavish steak house inside the Escorihuela Gascón winery isn’t in a hurry—and you shouldn’t be either. Have a Fernet and soda at the bar. Switch to a Malbec, something made close by. Eventually, that perfectly wood-fired ojo de bife will arrive, and you’re capping dinner with a brandy. Or two.” Paul Brady, senior editor

Gustu, La Paz
“Every glass of wine and beer is produced in Bolivia. The caiman sashimi is caught by indigenous Tacana hunters within a quota system that allows populations to stay healthy. When you’re there, you have the feeling that you’re part of something important.” Nicholas Gill, food writer
 When you're at Gustu, "you have the feeling that you’re part of something important."

Bira de Guaratiba, Rio de Janeiro
“The authentic moqueca, Brazilian fish stew, is amazing, as are the large prawns topped with crispy garlic crumbs.” Margot Janse
Irajá, Rio de Janeiro
“Wildly creative Brazilian dishes served inside (and outside) a beautiful old mansion.” Peter Jon Lindberg
D.O.M., São Paulo
“An amazing culinary celebration of Brazil.” Margot Janse

Boragó, Santiago
“They’ve been creating a database of Chilean ingredients for years. So when an Atacama Desert herb is at its peak, which may be only a few days per year, a foraging community collects it for the restaurant. They put out around 500 dishes annually, some of which might only appear during a single service.” Nicholas Gill

Central, Lima
“Chef Virgilio Martínez’s menu is based on the altitudes of Peru, and while it might sound like a pretentious conceit, it’s actually the clearest way to taste and understand the country’s endemic ingredients. It’s an adventure into a food frontier, and Martínez is a keen guide.” David Prior
La Mar, Lima
“The definition of ceviche in Peru, and therefore the world. Pro tip: Don’t eat the black scallop unless you have a stomach of steel.” Frank Castronovo and Frank Falcinelli

La Huella, Maldonado

“Pretty much your fantasy of a beachside grill, albeit a haunt of the ultra-wealthy.” Peter Jon Lindberg