Gravetye’s gardens
©Claire Takacs

Gravetye Manor, Sussex

‘The beautiful location and celebrated gardens have inspired chef George Blogg to take his creativity to new heights’

Truc Vert on North Audley street, London - "Great place to meet" feature.
©Charlie Bibby

Truc Vert, Mayfair

French fare and a place for discreet conversation in Mayfair

Pidgin’s exterior
©Vivi Pham

Review: Pidgin, London

‘The brown butter cream shouldn’t be on the same plate as celeriac in any sane frame of reference. But it is, and it’s perfect’

Spain values service and a side of respect

Madrid Notebook: Waiters are courteous and attentive rather than overbearing, writes Tobias Buck


Zinfandel’s Restaurant, Zagreb

Tradition and wine with breakfast at the grand Esplanade hotel

The counter at Tempura Yamanoue
©Toshiki Senoue

Tempura Yamanoue and Narukiyo, Tokyo

‘One of the highlights, a prawn from Kumamoto, was so fresh it could have been eaten as sashimi’

Ognosko dining room

Ognisko, London

‘I get through a great deal of meat and this piece, pig-redolent, grill-marked and juicy as all hell, was definitely the best of the year’

Sea Urchin with pickled parsley stems, KOKS
©Claus Bech Poulsen

No-nonsense Nordic restaurants

‘Brutal bistros’ across the region are championing an unpretentious, no-frills approach

Pavillon Ledoyen’s interior
©Philippe Vaures Santamaria

Alléno Paris — Pavillon Ledoyen

A meal at the Champs-Elysées icon whose clients included Robespierre and Danton, before it closes for refurbishment

Hopper pancake, with array of chutneys
©David Loftus

Hoppers, London

‘Chicken-heart chukka presents the adorable little organs grilled and bathed in sauce: a tour de force in red-hot offal’

Yoshino, London

‘Our philosophy here is, “Come in, sit down and let us feed you,” she explained’

Havana bars: fit for a president(e)

As Cuba prepares to welcome the Obamas, its capital is VIP-ready with an outstanding selection of bars

Florence’s Resort, Freetown

Sample laid-back Sierra Leone with lobster on the beach

Oklava, London

‘Medjool date butter is not one of the aphrodisiac ointments mentioned in myth but it should have been’

The Fat Duck, Bray

‘Those expecting a conventional restaurant experience will be disappointed, but my advice is to go along for the ride’

Fu He Hui, Shanghai

From ‘spare ribs’ made of plum impaled on lotus root to soybean tofu with truffle and burdock, top Shanghai chef Tony Lu takes a creative view of Chinese vegetarianism

Claudette, New York

Provençal restaurant is quiet Greenwich Village retreat

Restaurateurs get hot over The Kitchen

Kimbal Musk goes into battle over Wolfgang Puck’s new restaurant name

Noble Rot, London

‘The black wooden panelling and fireplace give the space the air of an old Amsterdam coffee house’

Hawksmoor: a lot to chew on in Big Apple

The English steakhouse chain is taking its high-welfare, charcoal-cooked beef menu to New York


Martin Sandbu

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