After displaying an exclusive selection of outstanding design projects in two parts, today, COVETED Magazine brings you a series of the World’s Finest Restaurants. Our team was able to experience the marvelous food of some of these establishments, so we can guarantee you they are a must-visit. Be prepared to enter CovetED’s World and make sure to subscribe to our latest edition HERE, where you can learn more about these restaurants.
— Baraka Restaurant, Budapest, Hungary —
Revered as an alluring location of French-Asian cuisine and fine dining, Baraka restaurant was established in 2001 and is managed by dynamic duo Leora and David Seboek. In 2015, the renowned destination was strategically relocated to the heritage Dorottya Palace right in the heart of historic Budapest as now it only a stone’s throw to five-star hotels and the banks of the Danube.
The dining room is best defined by a sophisticated and serene ambience with a view to an open kitchen, which brings creativity, simplicity and curiosity to the table offering guests the chance to have the ultimate gastronomic experience. Prepared by Chef Norbert Biro and sous chef André Bicalho, the dishes are balanced with a mix of textures and flavours through molecular techniques making sure that the customers’ desires are satisfied and exceeded. In actuality, the menu at Baraka switches four times a year giving guests a versatile and curated reality.
Baraka’s cooking approach combines old and new techniques while maintaining the basics of French-Asian cuisine, as well as exploring new ingredients and methods. When tasting a dish at Baraka, one is immediately surprised by a tremendously well-balanced seasonal combination like salty, sweet, sour and spicy flavours, and this is way Baraka is rather unique.
— Nikkei Nine, Hamburg, Germany —
One of the most luxury restaurants of Japanese fusion cuisine takes place in Hamburg, Germany. On November 2016, the Fairmont Hotel Vier Jahreszeiten Hamburg opened the newly design-restaurant NIKKEI NINE, offering innovative Japanese cuisine incorporated with Peruvian ingredients. The food of excellence influenced by different cultures and continents’ gastronomies is the main reason to the success of Nikkei Nine.
The so called NIKKEI CUISINE represents Japanese cuisine with a Peruvian influence originated from the kitchens of Japanese immigrants in South America – predominantly in Peru and Brazil. Using surprising combinations and intense flavours, NIKKEI cultivated a style that complements the Japanese fine sense of classically elegant dishes by adding cheerful, hearty Peruvian elements.
The gastronomic experience is just finely completed when combined to the luxury exotic decoration of the place. The new restaurant NIKKEI NINE is decorated entirely in shades of gold, cognac, amber and black. The interior concept of NIKKEI NINE was created by General Manager Ingo C. Peters and his Executive Team. Boca do Lobo is one of the brands that makes part of the incredible interior of the restaurant: the Bohème Safe, a set of luxury vintage traveling suitcases, welcomes the clients on the entrance.
— L’Abeille, Paris, France —
One of the most enticing features of the Shangri-La Hotel, we had the chance to experience was the Two-Michelin-starred restaurant, L’Abeille. The restaurant offers a sophisticated French gastronomy exclusively made by Executive Chef, Christophe Moret who is led by the desire to express himself through a very carefully prepared elegant cuisine. The Hotel was named in tribute to Napoleon’s preferred emblem, the Bee. In an enchanting atmosphere next to the garden, L’Abeille promises to reveal new emotions in aesthetics and flavours through hallmarks of culinary excellence including exceptional products and technique.
A plush interior in tones of silver, grey and taupe signed by Pierre-Yves Rochon lends a chic ambience to this discreetly luxurious space. Unique details such as taffeta curtains inspired by 19th-century motifs by Lelièvre, bespoke porcelain and a smoked crystal chandelier designed by Rochon provides the finishing touches of the intimately spectacular restaurant.
The Chausey Isle’s lobster on almonds shells cooked in a casserole, sangria marinated peaches with a chaud-froid claw was an entryway to heaven, absolutely divine, and the same can be said by the Frosted Corsican honey which is perfumed with lemon and eucalyptus. The Royale of sea urchin and gold urchins is also a must try!
⇒ Related Article: Coveted’s Exclusive Selection of Outstanding Design Projects – Part I ⇐
— Le Grand Restaurant, Paris, France —
Situated in the heart of Paris, Le Grand Restaurant takes you on an intimate journey created by Chef Jean-François Piège who wanted to express his creativity and ambition and let gastronomy enthusiasts discover his world. The signature restaurant presents perfectly cooked dishes through the hands of an experienced and passionate team led by Piège. At the restaurant, freedom and timing are two words that are taken extremely serious which was rather visible during our visit.
Le Grand Restaurant offers modern and innovating cooking techniques that together with an astonishing and comfortable ambience completely transport you into a unique voyage into self-discovery. Each aroma and flavour is maximised and you can almost feel the full transformation of the ingredient.
The restaurant is characterised by a bold and creative appeal that is not only rendered into the cuisine but also to the interior decor which was conceived by Iceland-born designer, Gulla Jónsdóttir who masterfully combined noble materials with concrete in the 25-seat venue.
— Darwin Brasserie, London, UK —
With a magnificent view over the Thames, on the level 36 of the Sky Garden, you can find the Darwin Brasserie. This is the perfect place to enjoy the first meal of the day, and that was what we did!
A relaxed place designed by multi-award winning landscape architects Gillespies and the interiors of Darwin by O1 creative. The inspiration for the project was the nature and understated decor, which allows the food and the view to do the entire job! In the London’s highest brasserie you can enjoy a brisk breakfast meets, working lunches or even relaxed dinners.
— Spisestedet Feed Restaurant, Copenhagen, Denmark —
Located in the trendy district of Nørrebro, Spisestedet Feed is a must-go in Copenhagen. This modern restaurant offers delicious dishes from South Europe with a twist of the young chefs’ expertise, providing an interesting and unique dining experience.
The atmosphere in Feed is hearty, open and energetic. The raw wooden tables combined with a modern style with a cosy feeling makes this the perfect spot for an intimate and quiet dinner. The dishes, cooked with passion using only high-quality ingredients, are an enjoyable surprise.
— Novikov, London, UK —
Owned by Arkady Novikok, the Novikov Restaurant has 4 distinct areas: Bar, Asian Restaurant, Italian Restaurant and Club and that is the main reason why it captures different publics. The main feature of the decoration by Geometry Design Moscow is the wood-fired oven that fills the space and adds character to the Restaurant. The chandeliers with candles give a warm feeling and turn the space into a more comfortable environment. All the lighting of the Restaurant has a variable light intensity that can be adjusted to different situations.
We had a phenomenal tasting experience that was suggested by the Chef, Marco Torri. We started with Burrata with datterino tomatoes & olive oil, and Scottish salmon tartar with yoghurt dressing, pomegranate & quail eggs that made us crave for more.
In regards to the main dishes, they served first the Sea bass fillet wrapped in foil & baked, with datterino tomatoes & clams, that was absolutely flawless in flavour and presentation. The Roasted baby lamb leg with herbs bread crumb was perfectly cooked as the meat deliciously fell apart from the bone.
— Le Gabriel Restaurant, Paris, France —
Located in a capital as stimulating as Paris when it comes to gastronomy, La Réserve Paris – Hotel and Spa rises skillfully to the challenge with its restaurant, Le Gabriel, where the Executive Chef Jérôme Banctel offers contemporary French cuisine inspired by the seasons. This approach implies unforgettable dishes to be discovered and rediscovered in all their natural glory: enhanced yet never disguised. The result is a cuisine entirely in tune with the philosophy cultivated by La Réserve owner, Michel Reybier, who advocates “excellence dedicated to serving a clientele that must be able to dine here on a daily basis and consistently find exceptional dishes.”
Such profound respect for nature and its produce goes hand in hand with fanciful gustatory journeys paying tribute to culinary inspirations from around the world, and surprising discerning palates through revisited interpretations of the great classics. This is not about a delirious avant-garde frenzy, but instead just enough creativity to give each dish the excitement of “a first time”. And that’s exactly what you feel.
Jérôme Banctel is definitely a chef with a fine career to date, who dazzles with a cuisine that is as technically solid as it is distinctive in terms of flavours. He serves dishes based on superb produce, never straying too far from his firmly traditional foundations, yet capable of venturing beyond them when this is justified. You can, for instance, find a few cleverly balanced Asian touches … A real success that you must try for yourself!
— Porte 12, Paris, France —
It is in the Rue des Messageries that we found the oriental influenced restaurant Porte 12, in the tenth district, located near the metro Poissonière. Exactly because it is outside the chic Parisian area, the chef Vincent Crepel, under mentor André Chiang’s directions, decided to choose this atypical location, as he explains, “We intended to escape from the center and look for a cozier and disconnected place from the central Parisian restaurant area.”
It is impossible not to be enchanted by the oriental influences that guide the genesis of Porte 12 restaurant: from the dinner starters to the final dish, everything evokes the Asian flavours. A pure experience conceived on an honest and yet imaginative journey.
The Chef Vincent Crépel produces his amazing, vibrant, sophisticated plates, sometimes brutal, sometimes caressing, always delightful: duck hearts accompanied by a broth of onions and salicornes, a fowl of the moors with Fregola (small pasta), a balsamic emulsion, an egg yolk marmalade and an amazingly sweet corn cream, roasted figs accompanied by a hazelnut butter and a meringue hardly sweetened for dessert. Overall, Crépel offers a simple yet creative cuisine combines traditional and contemporary elements.
— Le Cinq, Paris, France —
A few steps from Champs-Elysées, the restaurant Le Cinq is located at the centre of the Golden Triangle, the most visited area of the capital. Le Cinq offers sumptuous gourmet dishes inspired by the spirit of the times, aesthetic, colourful, elegant. Wide and luminous in shades of gold and grey, the hall of the restaurant Le Cinq was created to give guests the feeling of being in the private dining room of a house.
And it’s among grace and perseverance that one finds Christian Le Squer haute cuisine. Christian Le Squer shapes and assembles Its products to sublimate them and to obtain the most accomplished flavours, in perfect consistency. The Chef was rewarded twelve consecutive years with 3 stars in the Michelin guide, and at the end of 2014, he joined the kitchens of the restaurant Le Cinq. It’s in the year of 2016 that he would be crowned again with 3 stars. Le Squer defines his kitchen as “made of flavors concentrated and moving”.
The Chef highlights Parisian flavour instead of international specialties. “If you want to dine international, there are many places to do it in the city. What we do here at Le Cinq is Parisian, and we do it very well.” We must agree since the menus draw on classic French culinary techniques and also embrace newer, lighter cooking styles, always incorporating the freshest regional ingredients.
— Lili Restaurant, Paris, France —
Located at the Peninsula Paris hotel, Lili Restaurant is all about two chefs, two culinary traditions, four hands but a single and unique menu. The new recruits at The Peninsula Paris luxury hotel, French Executive Chef Christophe Raoux and Chinese Chef Peter Ma, are in charge of the hotel’s Cantonese gourmet restaurant, combining their talents to co-sign the latest LiLi menu. When Asian technique is applied to French produce, it can only promise to be inspiring. And we truly felt inspired during our experience at Lili Restaurant.
Inspired by their vocation, they design and create new culinary combinations to transform the products that are so crucial to their respective signatures, without betraying the principles and the very essence of traditional Cantonese cuisine.
Beef sautéed with Thai basil, truffle and comté macaroni gratin, fruit tea desserts with a twist on the famous almond pastry calisson d’Aix, this extraordinary menu reveals a myriad of flavours that is full of poetry. The menu also tells a story of two chefs separated by culture and language but united through taste and the love of their art, thereby confirming that the complicity of a meal is shared long before it is tasted.
— Tempura Matsui, New York City, USA —
New York’s high-end Japanese market got its first Tempura restaurant in July 2015. And since then, its reputation has evolved in the Manhattan food scene. Their amazing skills in tempura cuisine got them two Michelin stars in a row.
The 19-seat restaurant serves a tasting menu of seafood and vegetables that has been exceptionally carefully battered and fried. A succession of small bites and plates will be served in turn by a chef. The fry master in question here is Kiyoshi Chikano. Firstly, he mastered his art in his home country in Japan and then took the leap when Chef Masao Matsui, a veteran chef/owner of several Tempura Restaurants in Tokyo, was opening a Tempura restaurant in NYC. Chef Chikano states that he wanted to “build a bridge between the two countries – the US and Japan – through food and tempuras”.
⇒Related Article: Coveted’s Exclusive Selection of Outstanding Design Projects – Part II ⇐
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