#10 | Per Se | Thomas Keller

What?New York-based Per Se restaurant is the culmination of 10 years of culinary excellence. The attention to detail not only sweeps across the understated menu, but also throughout the spotless service and décor. Signature dishes pepper the nine-course Tasting Menu and à la carte menu, offering a combination of American and French cuisine.

Who? Michelin maestro and Grand ChefRelais & Châteauxis at the helm of Per Se’s cuisine. With a plethora of awards to his name, Chef stands tall amongst others as an internationally renowned master of classic, yet modern and innovative cuisine.

Where? 10 Columbus Cir #4, New York, NY 10019, United States | perseny.com

#9 | Steirereck Restaurant | Heinz Reitbauer

What?Serving modern Austrian cuisine, Streirereck is considered the best restaurant in Vienna. Passionate about featuringthe best products, the menu features classic dishes with a contemporary twist. With an extensive wine list, the restaurant caters for every taste.

Who? Presiding over Steirereck, is Grand Chef Relais & Châteaux Describing his cuisine, Chef says that it is “a contemporary reinterpretation of Austrian cuisine, which is very much shaped by products and season”.

Where? Am Heumarkt 2A/im Stadtpark, A-1030Vienna, Austria | steirereck.at

#8 | Sushi Shikon | Yoshiharu Kakinuma

What? Every day, Sushi Shikon has the freshest ingredients flown from Tokyo. The restaurant,whichclosely recreatesthe standards of its Tokyo-based sister restaurant,offers an intimate atmosphere, where up to eight guests can watch sushi masters craft each dish in front of their eyes. Complemented by a wonderful sake and wine list, Sushi Shikon offersa quintessential Ginza sushi experience.

Who? is hailed as one of the best sushi chefs in the world. Having worked under Masahiro Yoshitake – owner of Sushi Shikon – is illustriously the Hong Kong’s first Japanese three Michelin star chef.

Where?The Mercer Hotel, 29 Jervois Street, Sheung Wan, Hong Kong | sushi-shikon.com

#7 | La Vie Restaurant|Thomas Bühner

What?Culinary creativity reigns strong at La Vie. Local, fresh ingredients dictate the menus, keeping produce at the forefront of each dish and combining it with creativity, craftsmanship and sophistication. Rendering the cuisine avant-garde, Chefis at the helm of each of the restaurant’s three Michelin stars.

Who?, Grand ChefRelais & Châteaux, has worked hard to ensure his cuisine embraces the product. His flavours are extremely clean, he intensifies the flavours that are already there. The menus presented in La Vie are not just a collection of different meals, but a symphony.

Where?Krahnstraße 1, 49074Osnabrück, Germany |restaurant-lavie.de

#6 | Fäviken | Magnus Nilsson

What? Sitting in the barren north Swedish mountains of Jämtland, Fäviken follows seasons and traditions with the utmost respect. Harvesting crops fromthe restaurant’s land, the kitchen prepares dishes using traditional Nordic methods and contemporary research. Dried, pickled, salted and boiled preserves are stored for the dark winter months, and the hunting and gathering starts again in the spring and summer months.

Who? is a leader in the new wave of the Nordic food movement, combining technical excellence, bold flavours and locally sourced ingredients. Adapting to the sometimes-hostile weather in Sweden, chef created the menu at Fäviken taking inspiration from Nordic culinary traditions, with the likes of aged meat, buried fish and eight month old vegetables.

Where? Fäviken 216, 830 05 Järpen, Sweden |faviken.com

#5 | Il Mosaico | Nino di Costanzo

What?Using the bestraw ingredients, Il Mosaicointerprets recipes from its homeisland of Ischia and the Campania region. Working withtraditional Mediterranean cuisine at its heart,Il Mosaico offers a chef’s table for those who desire full emersion into the gourmet cuisine, and a pool side table in an extraordinary atmosphere.

Who? Grand Chef Relais & Châteaux ’s cuisine is simple and simultaneously refined. A sense of purity and simplicity remains at the heart of ’s ingredients and the methods of preparation, which he employs, allowing him to maintain flavour, colour and substance in all his culinary creations, while turning each one into a masterpiece.

Where? Terme Manzi Hotel & Spa, Piazza Bagni 4, 80074 Casamicciola Terme, Isola d’Ischia, Italia | termemanzihotel.com

#4 | Chef’s Table atBrooklyn Fare | César Ramirez

What? Changing its tasting menu daily the Chef’s Table at the Brooklyn Fare is a one of a kind. Acclaimed forthe majority of the courses of its Tasting Menus containing both raw and cooked seafood, predominantly shellfish, the Chef’s Table has an intimate 18 seats, making for a truely unique restaurant. Located in the heart of Brooklyn, it is acclaimed for being the only restaurant in the area with three Michelin stars.

Who?César Ramirez puts his heart and soul into his cuisine, which is brought to each guest and explained personally by him. Taking pride in each part of his cuisine, Chef Ramirez sources his ingredients carefully to ensure each dish is perfect.

Where?431 W 37th St, New York, NY 10018, United States|brooklynfare.com

#3 | Hof Van Cleve Restaurant |Peter Goossens

What? Standing tall inFlemish fine dining, the Hof Van Cleve Restaurant’s roots are reflected throughout its seasonal menu.Both fish and shellfish are heavily featured on the menu at the 3 Michelin star restaurant,while freshness and flavour nudges the memories of its guests to recall the source of their food.

Who?Judging by the sheer quality of ‘ culinary creations, it comes as no surprise that this Belgium-based chef has been enjoying his craft for over 20 years. Usinghis Flemish rootsalong with his passion for local produce, follows the seasons to create dishes with subtle flavour combinations.

Where?Riemegemstraat 1,9770 Kruishoutem, Belgium |hofvancleve.com

#2 | André | André Chiang

What?Combining art and philosophy,applies self-created‘octaphilosophy’ to ensure each dish isunique, pure, fresh and, of course wonderful. Keeping the ingredientssimple, the restaurant has been awarded a huge amount of acclaimfor its simple yet poignant cuisine. The wine list isentirely natural and from artisan vineyards, complemented by the 30-seat dining room.

Who?The philosophy of chef is simple: to only use the freshest of seasonal produce. This straightforward approach is all part of ’s success, earning him the accolade of “one of the world’s best young chefs,” while Restaurant André has been labelled as one of the ten best worldwide.

Where?41 Bukit Pasoh Road, Singapore 089855 |restaurantandre.com

#1 | Eleven Madison Park | Daniel Humm

What?Eleven Madison Park perfectly combinesthe finest classic haute cuisine, with a perfect atmosphere.The multi-course tasting menu focuses on the extraordinary agricultural bounty of New York and on the centuries-old culinary traditions.The restaurant’s dramatically high ceilings and magnificent art deco dining room are the ideal backdrop for the delicious, artful cuisine.

Who?Grand Chef Relais & Châteaux creates modern, sophisticated French cuisine that emphasises purity, simplicity and seasonal flavours and ingredients. A classicist who embraces contemporary gastronomy, ’s cooking style is delicate and precise.

Where?11 Madison Ave, New York10010 |elevenmadisonpark.com