Creativity, tradition, and innovation are served in every dish brought to the table at these restaurants, selected by the editorial team. Each one opens doors to the celebration of the history of the place, to a unique experience, and to the culture of the city and country that hosts them. Welcome to the fascinating world of haute cuisine.
Antiqvvm, Porto
Located in a building of Quinta da Macieirinha, which also houses the Romantic Museum of Porto, Antiqvvm restaurant, under the direction of Chef Vítor Matos, who has been awarded two Michelin stars, offers an exclusive gastronomic experience. At Antiqvvm, creative and seasonal cuisine is practiced, presented in two menus: Sensory Essays, which awakens the taste buds, and Organic, a true world tour. Chef Vítor Matos excels in using seasonal and regional products, genuine and fresh, enhancing the flavor and aroma of each one. The dishes arrive at the table with Mediterranean influence and present a union between tradition and new gastronomic trends.
Sála de João Sá, Lisbon
Distinguished with one Michelin star, this cozy restaurant, with an open kitchen, reveals a gastronomic approach inspired by the historical travels of the Portuguese and the richness of national cuisine. In the menus Horizon in Sight and In Search of New Textures, are the multicultural roots of João Sá, resulting in creative cuisine. Through the storytelling of the flavorful dishes and the music that envelops this charming corner, a visit is a must. The impressive wine list, composed of over a hundred references, is also a winning bet, and visitors have the freedom to choose or opt for the sommelier’s guidance.
Taberna Ó Balcão, Santarém
In the Ribatejo lands, Ó Balcão is a must-visit restaurant. The atmosphere resembles traditional Portuguese taverns, yet with a modern touch reproduced in colorful tiles. The dishes seduce with sophistication and meticulous composition of ingredients. The creations are by Chef Rodrigo Castelo, who took on the role of researcher to find undervalued local products, such as river predator fish; the result was balancing the ecosystem and offering superb cuisine, awarded a Michelin star.
Central, Lima, Peru
Voted the best restaurant in the world in 2023, Central only lacks a Michelin star because the guide has yet to reach Peru. In the heart of Lima, this gastronomic cult place offers exclusive cuisine based on the flavors of various Peruvian ecosystems. Born from the passion of Chef Virgilio Martínez, who, after some international gastronomic adventures, rediscovered his homeland, remodeled the space, prioritized local suppliers, and explored the surrounding biodiversity. The intention is for each dish to awaken memorable sensations.
Mirazur, French Riviera
In an idyllic setting at the foot of the mountains, overlooking the sea, the last house before Italy houses Mirazur, with three Michelin stars. At the helm is Chef Mauro Colagreco, who, after much traveling, found his destination in Menton. He created a talented team committed to sustainable practices, including a permaculture garden. In harmony with the lunar cycles, Mauro Colagreco transcends any cuisine, elevating the flavors of plants, flowers, vegetables, and citrus to a free and creative kitchen. The ingredients of each dish blend like pantagruelian poetry, revealing their essence and vitality, following the variations of the biodynamic calendar.
Den, Tokyo
In the global gastronomic context, Japan stands out as an epicenter of innovation and excellence, attracting foodies from all over the world. And Den, led by Chef Zaiyu Hasegawa, stands out as a culinary gem where quality, creativity, and hospitality are in perfect harmony, and even an ant or two surprise the palate. This culinary cult place offers a unique gastronomic experience, where Western visitors have the opportunity to explore unexpected delicacies. Instead of following sophisticated traditions often distant from haute cuisine, Hasegawa presents a personal interpretation of Japanese cuisine centered on ingredients from the sea, land, and forest. From sardine with liver paste and sesame rice to pork with roots and lime, each dish is a mosaic of flavors and textures. Highlighted is the Den salad accompanied by a stuffed ant.
