La Ruota, Moneglia, Italy

La Ruota dining room view

The restaurant overlooks Moneglia far below, its beach, the calm sea … The vista only improves when the stars come out

Joseph’s bakery and adjacent bistro
©Gregor Graf

Bauer, Joseph and Clementine in Vienna

A chic bakery with a bistro attached: is this the Viennese café of the future?

Scott’s in Mayfair

Scott’s, London and Union Square Café, New York

‘Restaurateurs have opened up parts of numerous cities where other retailers feared to tread’

The terrace at La Vague d’Or, St Tropez;
©Christophe Duranti

La Vague d’Or, Saint Tropez

‘The menu introduces some very high notes, as well as introducing curious eaters to unusual ingredients’

Chefs busy at The Palomar
©Helen Cathcart

The Palomar, London

‘Alongside the mezze there is Persian stew, Moroccan-style bream and mussels cooked to a Kurdish recipe’

Deqin county in Diqing prefecture, 35km from the Tibetan border

Finding Shangri-La in Yunnan, China

In the remote reaches of the Himalayas lie a world-class winery and remarkable native foodstuffs

The interiors of Sager + Wilde's

Sager + Wilde, Lyle’s, 8 Hoxton Square, London

‘That night’s unusual main course was Somerset suckling kid, simply prepared on a charcoal grill’

Florence’s covered Central Market
©Hemis/ Alamy

Five restaurants in Florence

‘I collected a plate of fresh mozzarella, tomatoes, basil and olive oil, and enjoyed it with a plastic knife and fork’

Interiors of Café Gandolfi
©Carol McCabe

Glasgow: Café Gandolfi, Crabshakk, Monachyle Mhor

‘Over our stay it was three firmly established operators who impressed the most’

The top-floor restaurant in the Ashmolean’s new glass extension
©James A. Hudson

Ashmolean Dining Room, 1855 Wine Bar, Fallowfields Restaurant and Hotel, Oxford

‘Herring salad and cannelloni stuffed with leeks made an excellent prelude to Cézanne’

Ember Yard, London

‘Glasses of chilled La Guita Manzanilla sherry and a white Rioja transported us to Spain’

Chao Shan Cuisine, New Ubin Seafood, Singapore

‘At Chao Shan, roast suckling pig was the most magnificent lacquered amber’

Penati al Baretto, Juvéniles, Lazare, Paris

‘Too many French chefs see vegetables as second-class – but not 26-year-old Romain Roudeau’

Din Tai Fung, Rui Fu Yuan, Jesse Restaurant, Shanghai

‘Best of all was bean curd topped with hairy crab – a Shanghainese delicacy’

Chiltern Firehouse, London

‘The forecourt, home for many years to fire engines, is now an elegant garden’

Restaurant Mark, Café St Honoré , The Scran & Scallie, Edinburgh

‘Too many of those wonderful ingredients ended up in French or Italian kitchens. Not today’

The Boss, Duddell’s, Hong Kong

‘I became aware that it takes more than scurrying waiters to generate a good night out’

Courses for courses

‘Do not assume that your waiter or waitress is a mind reader’

The Lockhart, London

‘It may be a long way from the Deep South but there’s certainly some southern warmth on offer’

Shiori, London

‘A kaiseki chef strives every day to excel; every dish must be seasonal and stylishly presented’

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Nicholas LanderNicholas Lander writes a weekly restaurant column for the FT Weekend edition

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