The Best of »Falstaff Online International 2023«
The three-star restaurant is a gastronomic temple that stands for exceptional and refined French cuisine. Head chef Alain Passard lives for quality, sustainability and regionality. Under his direction, the "Arpège" takes guests on a unique journey through the restaurant's own vegetable garden, as the food is grown by him personally and transformed into fabulous vegetarian dishes in the kitchen. The atmosphere is elegant and understated, very French - the focus is on the essentials.
Probably the most international cuisine in Italy under the direction of the famous chef Heinz Beck. Balanced flavours, experimentation and a Mediterranean character are key to this cuisine. The impeccable service adds to the wonderful experience.
This elegant restaurant at Hotel Villa Laetitia focuses on dishes with creative Mediterranean touches and some allusions to Roman cuisine. The excellent and harmonious service adds to the refined experience.
Antony Genovese's fusion cuisine mixes Mediterranean with Asian influences. The creative and innovative dishes are matched with an attentive service by Maitre Matteo Zappile and his extensive wine list.
It's simple, bold and delicious – that's why Trivet has two Michelin stars. The menu is a celebration of the finest produce from across the globe. Risotto, English lamb and French cheeses all feature, alongside a list of more than 300 wines from under-the-radar regions like Georgia and Turkey.
Heston Blumenthal has simplified his usual whacky creations in favour of a more playful menu at the Mandarin Oriental, inspired by traditional British gastronomy. The Meat Fruit and Rice & Flesh dishes are presented with the chef's classic inventiveness, and the wine list boasts over 850 bins from all around the globe.
Conceptual experience with a sustainable approach at the forefront of sophisticated tasting menus based on refined dishes and delicate flavours. Impressive views, modern design and exquisite cocktails complement the high-end concept.
A. Wong is the most deserving restaurant of a second Michelin star. Andrew Wong's Pimlico restaurant offers Chinese cuisine in a contemporary style, combining traditional techniques with a modern twist. The 'Collections of China' menu offers a comprehensive overview of Chinese cuisine, with the pole noodles being a particular highlight. The service is of the highest standard, and the wine list, which focuses on French wines, is refreshingly good.
At Bibendum, in the former Michelin headquarters, Claude Bosi continues to work his magic with confident French cuisine. The stained glass windows complement the colourful dishes, which feature beautiful seasonal ingredients such as French quail and frogs' legs. Bosi also helped curate the exquisite wine list, with staff on hand to suggest pairings.
Chef Jeremy Chan uses vibrant colours and unconventional flavours at Ikoyi, one of London's best African restaurants, which celebrates the finest produce from Britain's land and sea. Every dish on the menu is packed with a multitude of spices, including smoked jollof rice and some more unconventional items like chilli-laden desserts.
The Athenian home of the world-famous Nobu brings the charm of Japanese fusion cuisine to the Greek capital, beautifully blended with nature in one of the city's most scenic locations. Magnificent views over the Saronic Gulf.
Under the direction of Tom Sellers, Story continues to go from strength to strength with ingredients that are never too lavish. Take a seat on the terrace and sample the 9-course tasting menu, which is not revealed until you arrive, but includes classic British dishes and an optional wine pairing created by the team of sommeliers.
Modern cuisine based mainly on Greek products following high values in terms of quality, environmental awareness and sustainability. Chef-patron Dimos Sanourakisís attuned to seasonality tasting menus, encompass his experience and exceptional aesthetics.
The Clove Club serves a seasonal tasting menu artfully created by Chef Isaac McHale using ingredients from the British Isles. Orkney scallops, sardines with chrysanthemum and Herdwick lamb with seaweed are just some of the innovative dishes, with optional wine pairings from a list of vintage and contemporary bottles.
London's hottest new restaurant, Brooklands, offers unbeatable skyline views from The Peninsula hotel and a menu to match. Claude Bosi and his team use only the finest, hand-picked ingredients, including Scottish razor clams, guinea fowl and Dorset snail, in their tasting menus, which showcase the best of land, sea and air. The wine list is only a small part of the incredible range of drinks on offer.
Chef Rafael Cagali brings Brazilian, Italian and Spanish influences to the menu at Da Terra, which is lovingly prepared and packed with flavour. Da Terra means 'from the soil' and this is evident in the blind tasting menu, which becomes increasingly impressive over the course of three hours, especially when paired with a selection of modern wines that complement the fresh pasta, vegetable and meat dishes.
In the heart of Mayfair, the decadent interiors of the Michelin-starred Gymkhana transport diners back to ancient India. The a la carte and tasting menus include traditional tikkas and kebabs made with British produce such as venison and guinea fowl. The side dishes and spiced cocktails are equally delicious.
Somewhat hidden in a winding alley not far from Piazza Navona. On the menu, Roman classics, reinterpreted. In addition to Amatriciana, there is also a sweet version of the popular Carbonara. Very extensive wine list.
The Kitchen Table serves a 20 course menu that changes daily. Our menu is based on the best British produce available, sourced sustainably. Expect dishes such as lobster, venison, scallops and truffles, which you can watch being prepared in front of you at the kitchen counter. Each course comes with an optional wine and champagne pairing, and you can even buy a bottle to take home.
One of the best uninterrupted views of the Acropolis meets the regal and stylish restaurant on the rooftop of the King George Hotel. The menu is an intelligent blend of contemporary cooking techniques with Mediterranean influences, complemented by a wide range of wines.