Cucina.eat and Lo Scoglio offer superlative Sardinian settings
‘Our table was so close to the rocks that we could almost have gone shrimping from it’
Ox and Finch, Glasgow: the small plates dilemma
‘A kitchen which is capable of such distinction on a small scale should surely be able to offer it in larger formats’
Restaurant review: The Harrow at Little Bedwyn
‘A risotto of Périgord truffle and pistachio with a carrot purée was a clever combination of flavours’
Ho Lee Fook, Hong Kong
‘On the wall by the staircase leading down to the restaurant, gold-plated cats raise their right paw as though in welcome’
Blandford Comptoir, London
‘The gazpacho zinged with flavour, a risotto was enhanced with Italian summer truffle’
Forest Avenue, Dublin
‘The menu is brief, the wine list enticing. The pricing is spot on: €25 for two courses and €30 for three’
Fera at Claridge’s, London
‘The duck breast came with two of today’s most favoured vegetables, caramelised cauliflower and smoked beetroot’
Kaupers Restaurant im Kapellenhof, Selzen, Germany
‘Pike enjoy nothing more than a duck that comes too close to them in the wild’
Le Du and Baa Ga Din, Bangkok
‘Schultz did an immersion course in Thai street food. His dishes zing with flavour and heat’
Gravetye Manor, Sussex
‘The beautiful location and celebrated gardens have inspired chef George Blogg to take his creativity to new heights’
Tempura Yamanoue and Narukiyo, Tokyo
‘One of the highlights, a prawn from Kumamoto, was so fresh it could have been eaten as sashimi’
Alléno Paris — Pavillon Ledoyen
‘The first course consisted of a grapefruit shell, burnt to a dark brown, that contained a soup made from sea urchins’
Yoshino, London
‘Our philosophy here is, “Come in, sit down and let us feed you,” she explained’
The Fat Duck, Bray
‘Those expecting a conventional restaurant experience will be disappointed, but my advice is to go along for the ride’
Noble Rot, London
‘The black wooden panelling and fireplace give the space the air of an old Amsterdam coffee house’
L’Assiette Champenoise, Reims, France
‘The fondue of salsify with black truffles was a wonderful combination of a cheap vegetable given an injection of luxury’
Vezené, Athens
‘Vezené has cleverly designed a restaurant whose menu defines what so many of today’s customers are looking for’
We’ll still always have Paris
‘The Vifian brothers manage to unite the seemingly disparate worlds of Vietnamese food and top French wines’
Maison Troisgros, France
‘Our desserts and petits fours followed the same pattern — simple, strong flavours, with an inspired twist’
Moreish restaurants of the year
‘I still recall the slow-cooked eggs with summer truffles . . . the yellowfin tuna with cara cara orange’
Studio Qulinarne and Bottiglieria 1881, Kraków
‘I didn’t expect the quality of the food to be so exciting or the enthusiasm so infectious’
Dirt Candy, Sweetgreen and Dovetail in New York
‘The textures, flavours and colours revealed why this style of cooking can be so rewarding’
The Clove Club, London
‘Today’s bar chefs take advantage of what the kitchen is producing as the base material for cocktails’
Estiatorio Milos, Regent Street, London
‘These new openings are bringing life back to old London buildings that are no longer attractive for retail or office use’
Maison du Colombier, Burgundy
‘A menu of “small plates” in Burgundy, home of “la grande bouffe”, comes as a shock’
