101 Best Hotel Restaurants Around The World 2014

The Daily Meal presents its third annual ranking of the 101 Best Hotel Restaurants Around the World, a carefully curated 

At the three-Michelin-starred Epicure, chef Eric Fréchon lives up to his reputation as one of the best chefs in town with dishes like large langoustines and caviar, served cold, with fresh celeriac and Japanese lemon; blue lobster roasted in its shell with grilled chestnuts, sautéed celeriac, and juice of pressed heads; and milk-fed saddle of lamb cooked from head to trotter flavored with harissa, and zucchini semolina perfumed with argan oil. A formidable French classic, seldom encountered in the 21st century, is poulet de Bresse en vessie, a succulent Bresse chicken with black truffles stuffed under its skin, poached wrapped in a pig's bladder; Fréchon does the dish like the master he is. In wintertime, the restaurant occupies a remodeled interior dining room lit by decadent gold chandeliers; in warmer weather, the action shifts to a salon lined with windows looking out onto the hotel's French garden.

Having given Britain some of the most scientifically advanced cooking in the world at The Fat Duck, Heston Blumenthal next embarked on a quest to give them some of the most historical. The conceit of Dinner by Heston Blumenthal is to reproduce recipes from his country's surprisingly rich culinary past. The oldest example on the current menu is Rice & Flesh (rice with saffron, red wine, and calf's tail, from circa 1390). The most famous dish is Meat Fruit (circa 1500), a chicken liver parfait coated with, and resembling, mandarin orange. Spiced pigeon with ale and artichokes (circa 1780); roast halibut with leaf chicory and cockle ketchup (circa 1830); and an apple, rose, and fennel tart with vanilla ice cream (circa 1660) are among the other offerings. The nice thing about all this food is that it's very tasty and doesn't seem "historical" at all; it's a testament to the longevity of good cooking. And yes, to answer the inevitable question, it is also open for lunch.

When Alain Ducasse opened Le Louis XV, Prince Rainier III of Monaco set him a challenge: turn the restaurant into the first in the principality to be awarded three Michelin stars, and do it within four years. Ducasse succeeded after only three. When dining here one can choose between two dinner menus — "Les Jardins de Provence," or "Pour les Gourmets." Some notable dishes include Mediterranean sea bass stuffed with olives, tender fennel, and spring onions; chestnut broth with game bird stock, simmered garnish, and ewe's milk cheese; and a selection of "perfectly matured" cheeses.

This award-winning restaurant is loved by both locals and tourists alike. Executive chef Vito Mollica, who was awarded a Michelin star in 2011 and was also named chef of the year by Italy's most renowned dining guides, delivers a menu that focuses on traditional regional dishes executed with a contemporary flair. Mollica incorporates the freshest ingredients into his dishes from artisan producers. A tasting menu is also available, with fine wine pairings offered. A wide variety of à la carte items is also available for breakfast, lunch, and dinner. Equally as magnificent is the beauty of Il Palagio; guests can dine indoors under the building's original high vaulted ceilings or al fresco in the hotel gardens.

The Bazaar is a gastronomic journey through chef Andrés' celebrated culinary styles. It is composed of four adjoining bars and eateries: Bar Centro, Rojo y Blanca, Patisserie, and SAAM. At Bar Centro, Andrés has crafted a menu of cutting-edge cocktails, including one of the bar's signature cocktails, "Smoke on the Water," a "smoking" cocktail made with blackberries and Scotch. Rojo y Blanca offers an array of Spanish-style tapas for sharing, and the Patisserie serves pastries and sweet treats like cookies, cakes, and candies. SAAM, the restaurant's exclusive chef's tasting room, gives guests the chance to feast on a multicourse avant-garde tasting menu. Currently SAAM is featuring its third annual White Truffle Series. The 16-course dinner unearths the flavors of the truffle through the playful imagination and vision of Jose Andres' culinary team and runs every Friday, Saturday, and Sunday until November 22.

With three Michelin stars, several James Beard accolades, a four-star rating from The New York Times, and a AAA Five-Diamond restaurant award, Jean Georges obviously delivers nothing short of excellence. Led by renowned chef Jean-Georges Vongerichten, whose other award-winning restaurants in New York City include Spice Market and Perry Street, this restaurant overlooking Central Park features the flavors of French, American, and Southeast Asian cuisine. Among the notable dishes here are Vongerichten's signature egg caviar; a young garlic soup with thyme and sautéed frog legs; and steamed cod with potato-leek purée and clams with green chile.

After closing for a few months for renovations, Blue, the only AAA Five Diamond award-winning restaurant on the island of Grand Cayman, re-opened in December 2012 with a new look that Eric Ripert himself described as "contemporary, luxurious, comfortable, and sexy." Inspired by the menu at Ripert's renowned Le Bernardin in New York City, Blue serves such specialties as crab with salad, fresh herbs, avocado, and green apple-lemongrass; tuna with mushrooms, olives, tomatoes, and preserved lemon vierge; and also a seared natural beef tenderloin with potato mousseline, and armagnac black pepper sauce. The restaurant also offers a six-course or a seven-course prix fixe tasting menu.

Le Manoir aux Quat'Saisons in Oxfordshire has maintained its two-Michelin-star status for three decades under acclaimed chef Raymond Blanc's leadership. The restaurant offers a fusion of classic British and French cuisine, serving, for example, both English breakfasts and French buffet breakfasts. Guests can choose from an array of gourmet menus ranging from five to seven courses, including the notre menu d'automne, a five-course culinary experience that features dishes such chilled tomato gazpacho with olive and basil; and lamb, coco beans, artichokes, fennel. Also available are two seven-course menus for the ultimate dining experience at Le Manoir. In addition to fine dining, chef Blanc also runs a cooking school at Le Manoir, where students can take courses in artisan bread-making, fish and shellfish, patisserie, and chocolate.

é by José Andrés, from the multi-award-winning chef, is an exclusive eight-seat bar tucked away within chef Andrés' Jaleo restaurant in The Cosmopolitan of Las Vegas. If they're lucky enough to snag a reservation, guests sit around a small kitchen table set against a dramatic décor that includes a red glass wall and red velvet curtain. In an interactive dining experience, a team of chefs prepares a "secret" multicourse tasting menu for guests (one that is basically impossible to find on any online reservation page, or even é's own, cryptic webpage). Some of the Spanish-influenced signature dishes reportedly include secreto of Ibérico pork with squid and Torta Pascualete — a type of Spanish cheese — with cotton candy.

El Motel, under the direction of chef and proprietor Jaume Subirós, has continued in the footsteps of Josep Mercader, who founded the place — and contemporary Catalan cooking — in 1961, continuing to prepare the inventive, unfailingly delicious regional cuisine that has characterized the place for more than 50 years. A tasting menu, market menu, and à la carte options are all available, with dishes including cod grilled with Swiss chard and garlic mousseline and pork's trotters with pine nuts served Catalan style. Regulars always ask for an hors d'oeuvre of deep-fried anchovy spines. There is a superb small list of Spanish wines, including a number of local vintages.

La Pergola's dining room, the only Michelin three-star restaurant in Rome, is a treasure trove for the senses, offering panoramic views of the Eternal City from surroundings stocked with Mediterranean antiques, along with a rare Aubusson tapestry, Sèvres porcelain, an eighteenth-century bronze candelabra, and a collection of hand-blown glass by Emile Gallé. La Pergola has a wine cellar of more than 60,000 bottles, a water menu featuring 29 choices of water, a cigar lounge, and a candlelit terrace. And then there's German-born executive chef Heinz Beck's cooking: fagottelli La Pergola, the restaurant's version of spaghetti carbonara, is small pasta pouches filled with cheese and ham dusted with fresh black pepper. Other notable creations include John Dory in a parsley crust with olive oil, garlic and chile pepper; loin of lamb with mint sauce and pecorino puff; and filet of veal marinated in pepper on eggplant purée with veal reduction.

From the moment guests are whisked in a gold-plated elevator from the upper lobby of the 60-story sail-shaped Burj Al Arab to the subterranean Al Mahara (Oyster Shell), the tone is set for a lavish, impressive lunch or dinner. Lit by the glow of floor-to-ceiling seawater aquariums that surround the circular 74-seat dining room, diners feast on signature dishes designed by executive chef Maxime Luvara. Signature mains include Atlantic wild turbot cooked in vine leaves served with vegetable blanquette and cep relish with tapioca or the Dover sole poached in an infusion of "Amalfi" lemon basil with steamed yabbies, borlotti beans, green tomatoes, and chickpea "panisse." Additionally, Al Mahara received the Award of Excellence 2014 from Wine Spectator.

La Marocain is located in a riad, or a traditional Moroccan house, set within this sprawling hotel complex's gardens. The restaurant is comprised of three floors, with a ground-floor terrace and a top-floor tea room and bar, and belly dancers perform at intervals, adding to the ambiance of the venue. The Le Marocain kitchen cooks up authentic Moroccan cuisine using traditional techniques executed with a modern twist. There are two menus for guests to choose from: a traditional menu and a contemporary menu. Traditional dishes include harira soup with dates, a brochette assortment with almond rice, and an assortment of typical Moroccan pastries.

"Feed the body, nourish the soul" is the motto of Relish. Diners can select a table in the dining room, on the terrace (in the summer) with a view of Friedrichstraße, or at the foot of the lobby staircase. In any of these, they will enjoy chef Peter Hampl's seasonal menu of "international cuisine with French and Asian influences" — the likes of pan-fried Dover sole with spinach leaves, melted butter, and grenaille potatoes; cream of broccoli soup with toasted almonds and poached quail eggs; and even a classic club sandwich with grilled chicken breast, crispy bacon, and potato chips, served with a spicy dip.

The first Hong Kong French restaurant to garner three Michelin stars, this elegant dining room in the city's Four Seasons Hotel represents the best in contemporary Gallic cooking. Chef Fabrice Vulin uses both local and imported ingredients to fashion presentations of considerable refinement, from such savory dishes as roasted Brittany lobster with crispy claws, lobster bisque, and seasonal vegetables to opulent desserts along the lines of chocolate and kumquat crèmeux with Moka-Sidamo coffee, crispy amaranth, and kumquat sorbet. The wine list, especially strong in Bordeaux and Burgundy, is one of the best in Asia, and the cheese selection contains treasures seldom found in this part of the world.

Under the guidance of executive chef Roberto Dal Seno, Acquerello offers a menu of locally sourced ingredients coupled with ingredients from the Adriatic coast while drawing influences from the Mediterranean region. Appetizers include stuffed calamari cooked in a jar and "Venetian Hinterland": beef carpaccio with arugula salad, parmigiano flakes, celery hearts, and organic salt. For mains, there are homemade and artisanal pastas along with fish dishes including cod or wild sea bass and meat dishes including veal or duck. 

At Altitude, diners are literally taken to new heights. Floor-to-ceiling windows line the 36th-floor restaurant, allowing guests sweeping aerial views of Sydney Harbor. Chef de cuisine Matthew McCool takes Australian ingredients and prepares them with European culinary techniques, serving dishes like scallops with confit pig's head with artichoke textures and anise; Riverina lamb with Persian feta, blackberry, almond, and quinoa; and rhubarb brûlée with roasted apple gelato and crumble.

Huang Ting offers gourmet Cantonese cuisine and an interior that recreates a traditional hutong home, decorated with a collection of Chinese antiques that date back to the Qing Dynasty. In addition to the main dining room, there are private dining areas, a tea room, and small dining alcoves shielded by ivory silk curtains. Signature dishes on the menu include grilled sliced prime beef rib with onions in gravy; braised superior bird's nest egg white in hairy crab roe sauce; and sautéed sliced pork neck with smoked bean curd in spicy sauce. The restaurant also features an extensive dim sum menu with dishes including fried five-spice taro dumplings; baked barbecued pork puffs with sesame; and crystal shrimp dumplings with bamboo shoots.

Dinner inside chef François Martin's dining room is an experience to be had. Dinner is a three-course affair of Provençal cuisine at a fixed price menu. A sample dinner menu includes chilled pea soup with mint and goat cheese crisp; spelt risotto; and pigeon with baby artichokes sautéed in garlic oil with sundried tomatoes. Head pastry chef Élodie Martin highlights the sweet fruits found in the South of France that come from local orchards in many of his desserts while also adding a flair for the creative. 

Square One offers a combination of Vietnamese and Western fare prepared by a team of chefs who put on a show for diners from open kitchens visible from five different dining areas. There is also an outdoor terrace and a floor-to-ceiling wine case displaying 1,500 bottles. Diners can order a round of Western-inspired appetizers like lobster bisque with lobster tortellini and seared scallop, or Vietnamese starters like sweet and sour seafood soup. As a main course, one can select between different cuts of Omaha grain-fed U.S. prime beef, or the classic Vietnamese soup phở with Wagyu beef.

The à la carte menu at The Rib Room offers savory selections of seafood and meats, including vegetarian and diabetic-friendly options. Try the Angus beef tartare with classic garnish and toasted country bread, or Australian beef tomahawk steak served for two. Ribs and burgers are included in the extensive menu, but steaks remain the all-star here. Diners can choose from eight cuts of meat from Argentina, Australia, Canada, and the U.S. 

Alain Ducasse took over the dining room at Restaurant Le Meurice from Yannick Alléno, and reopened the place with a new menu and a "down-played" concept created in collaboration with his new executive chef Christophe Saintagne. The focus is now more on pure, simple ingredients rather than over-decorating or transforming dishes, and vegetables are moving into a starring role. Menu descriptions are brief: bonito fish and eggplant; John Dory with radish and grapes; spicy lamb with artichokes; lobster with potatoes flavored by the sea. Think chandeliers, gilded glass doors, stunning views of the Tuileries Gardens, ornamented mirrors, and of course, Sunday-best attire when dining at Restaurant Le Meurice.

The first Chinese restaurant anywhere to be awarded three Michelin stars, this opulent Cantonese restaurant is perched on the fourth floor of the Four Seasons Hotel, overlooking Victoria Harbor (Lung King Heen means "view of the dragon"). In the 128-seat dining room, furnished with Chinese antiques and a hand-embroidered seven-foot-high silk and glass screen, executive chef Chan Yan Tak offers a tasting menu that includes appetizers of crispy suckling pig, barbecued pork with honey, and roast goose with plum sauce; mains like wok-fried Australian Wagyu beef cubes with assorted mushrooms; and such desserts as chilled milk custard with black sesame. Signature dishes from the à la carte menu include baked whole abalone puff with diced chicken, and steamed star garoupa fillet with ginger and spring onions, served in a bamboo basket.

The cooking is simply exquisite in this opulently furnished dining room in the MGM Grand Hotel & Casino. As the first restaurant opened in America by the famed, award-winning Robuchon who is widely considered the greatest of modern French chefs. Joël Robuchon Restaurant maintains the highest standards, from its superb service and impressive (and impressively pricey) wine list to signature dishes such as truffled langoustine ravioli with chopped cabbage; farm chicken and foie gras with Château Chalon; chestnut and black truffle gently simmered in a cocotte; and crispy soft boiled egg in light Comté cheese sauce with Ibérico de Bellota ham.

Le Cinq at the Four Seasons Hotel George V combines refined French cuisine, a wine cellar housing 50,000 bottles, and an interior sumptuously appointed with Louis XIV decadence. Luxury items on display in the dining room's décor include two Louis XIV cupboards, golden Louis XVI medallion chairs, sumptuous velvet curtains, and enormous Regency mirrors. The team at Le Cinq is a culinary powerhouse, with sommelier and restaurant director Eric Beaumard, Michelin-starred chef Christian Le Squer, and pastry chef Lucien Gautier working together to create the beauty of the Le Cinq experience. Dishes include roasted fillet of wild turbot served with rhubarb, Asters tripolium, and fondant potatoes; milk-fed veal chop in a casserole with fresh verbena, potatoes, and fennel heart; and a frosted apricot from Provence with pollen, pistachio ice cream, and toasted brioche. 

With two Michelin stars, Restaurant Guy Savoy at Caesars Palace is the sister restaurant to the three-Michelin-starred Restaurant Guy Savoy in Paris and chef Savoy's only dining spot in the United States. The menu, executed by chef Mathieu Chartron, is designed to match the menu of the original restaurant in Paris, and includes many classic Savoy dishes, such as artichoke and black truffle soup garnished with toasted mushroom brioche and truffle butter, and the foie gras "bitter infusion." Designed by Jean-Michel Wilmotte, who fashioned the Parisian Restaurant Guy Savoy, the restaurant's interior features a fireplace, an enclosed patio, a Champagne and wine bar, and sweeping views of the hotel's Roman plaza and the Las Vegas Strip.

Self-taught chef Patrick O'Connell opened this restaurant in 1978 in what was originally a small-town garage, about an hour's drive from D.C. He formed alliances with local farmers and artisanal producers long before it was fashionable, and developed into a sophisticated modern American chef of the highest order. Menu items might include American Osetra caviar with Peekytoe crab and cucumber rillettes; hot and cold foie gras with sauternes gelée and blood orange marmalade; pepper-crusted tuna capped with seared duck foie gras on charred onions and burgundy butter sauce; and salty chocolate-caramel tart with olive oil ice cream. O'Connell's partnership with The Inn co-founder Reinhardt Lynch ended in 2007, but praise for this AAA Five Diamond Award-winning property has continued.

A meal at this luxurious restaurant — named after Felix M. Bieger, a 60-year veteran of The Peninsula Hotels and three-time general manager of this Peninsula — is a feast for the senses. Located on the swanky hotel's 28th floor, the restaurant offers great visuals both inside and out. When Felix first opened its doors in 1994 as part of the Peninsula's Tower extension, it was the first rooftop restaurant in Kowloon and the first restaurant in Asia designed by Philippe Starck. The space is ultra-contemporary and a bit surreal (the restaurant boasts two zinc and aluminum cylinder-shaped areas known as "snails" created around spiral staircases, one containing The Wine Bar and The Balcony, the other holding The American Bar and The Crazy Box, a discothèque). The floor-to-ceiling windows, meanwhile, offer stunning views of the city. Chef Yoshiharu Kaji's modern European à la carte and set menus change regularly, but signature dishes include grilled Japanese A5 beef tenderloin with green pepper sauce, pickled red onion, marinated lycium, and deep-fried potato; pan-seared duck liver and mousse with warm potato cream soup, potato cereal, and onion jam; and grilled red tuna with braised bell pepper and tomato, caramelized pineapple, and soy vinaigrette. 

Le Jardin de Russie claims the itself to be one of the finest restaurants in all of Rome, and with superstar chef Fulvio Pierangelini — whose Gamerbo Rosso in the Tuscan seaside town of San Vincenzo was once considered one of Italy's two or three best — at the helm of Le Jardin as food director, it most certainly has lived up to its hype. Together Pierangelini and his executive chef Nazzareno Menghini have put together a simple menu inspired by the Mediterranean with dishes including seared scallops with apples and mortadella; tagliolini with calamari and zucchini; mixed grill of fish, crustaceans, and calamari from the Himalayan Pink Salt Grill; osso buco with crispy saffron risotto; and chocolate fondant tart with passion fruit sorbet.

Orient Express at Taj Palace Hotel pays homage to the opulent train travel its namesake afforded passengers during the Belle Époque. The dining room is modeled after the dining car on that legendary train, and the bar replicates a railway station platform. The kitchen, led by D.N. Sharma, executive chef since the restaurant opened in 1983, is European, offering a four-course menu inspired by the cuisines of the countries the train passes through. Signature dishes such as escalope of duck foie gras, Camembert cheese soufflé, langouste Thermidor, and roast rack of New Zealand lamb have helped Orient Express continue to steam along nicely.

L'Europe is Russia's oldest continually serving restaurant. Located within one of the most luxurious five-star hotels in St. Petersburg, it focuses on French and Europe haute cuisine, featuring recipes derived inspired by authentic royal recipes (Beluga and Oscietra caviar with blinis, beef ribeye in Amarena cherry sauce, veal poached in Port). The art nouveau décor and the stained-glass mural of Apollo make L'Europe a beautiful venue. L'Europe offers diners more than just a culinary experience and stunning architecture; Friday nights, for example, are Tchaikovsky Nights, on which guests can enjoy a spectacular ballet with their meals.

Located in the basement of Hotel Hesperia, the spacious, elegantly appointed Michelin-two-starred Santceloni, was opened by the late Catalan chef Santi Santamaria, who tragically passed away in 2011. Though now under new ownership, the spirit and style Santamaria created is kept alive by chef Óscar Velasco. Velasco leads the kitchen in preparing an extensive à la carte menu, including veal terrine with foie, pistachio nuts and dried fig purée; monkfish with spiced sweet potato purée and fried garlic powder; goat shoulder with carrots, tender almonds, and horseradish; and chocolate and passion fruit soup with hazelnuts, olives, and curry.

Mathias Dahlgren's Michelin-two-starred Matsalen serves internationally inspired Swedish cuisine in a bright, modern, minimalist setting appointed with burnished wood, velvet, and brass. Matsalen offers a modern tasting menu with five courses driven by seasonal and fresh ingredients, which means the menu here changes on a daily basis. In the past, offerings have included smoked haddock croquettes in sourdough batter, homemade breads with assorted accompaniments (whipped lard, gjetost cheese, goat cheese cream, and more), and smoked pork belly with cabbage, daikon, and lovage. Matbaren, an adjacent "food bar," is worth trying if you can't book a table at Matsalen.

This Michelin-starred restaurant, located inside a beautiful five-star hotel offering dramatically spectacular sea views off the Argentario coast from the charming Tuscan town of Porto Ercole, is temporarily closed for remodeling and to allow new head chef Sebastiano Lombardi to develop his menu. Lombardi earned a Michelin star of his own at Cielo at Relais La Sommità in Ostuni, in in 2011. The kitchen at Il Pellicano sources items from its menu locally, from fresh, seasonal fruits and vegetables to the catch of the day and organic meats from local producers. 

The panoramic view of Victoria Harbor and the Hong Kong cityscape from the 25th-floor dining room of Man Wah, in the Mandarin Oriental Hotel, is among one of the former Crown Colony's most impressive city views. Equally impressive is this Cantonese restaurant's Michelin-starred cuisine, by executive chef Man-Sing Lee. Local rosewood, lacquered enamel, gold-plated birdcage ceiling lamps, and original silk paintings by artist David Wong fill the dining room. In addition to delicate dim sum, Man Wah's signature dishes include steamed spotted garoupa fillet with crispy ginger, crabmeat with egg white sauce, and wok-fried sole with black bean sauce.

Inside a splendid glass gazebo, replete with landscape views and chandeliers from the 1920s, Pavillon reopened in 2009 with head chef Laurent Eperon at the helm, serving a modern take on classic haute cuisine. Since its opening, the restaurant has received one Michelin star and 17 Gault et Millau points. Pavillon has an extensive 49-page wine list, and the restaurant also offers a menu of signature dishes, such as chef Eperon's "bar de ligne l'ile d'yeu de Laurent Eperon — Version 8.2," a skin-fried fillet of wild sea bass with beurre monté refined with shallots, served with braised romaine lettuce and venere rice.

Known as the "founding father of New World cuisine," chef Norman Van Aken — a member of The Daily Meal Council — serves his signature fusion of Latin, Caribbean, and Asian flavors using traditional European techniques. Guests can eat in the opulent dining room or on the restaurant's outdoor terrace overlooking the hotel's lake, 18-hole Greg Norman-designed golf course, and lush gardens. The menu changes according to availability of seasonal ingredients, with dishes such as yucca-stuffed crispy shrimp with sour orange mojo, habanero tartar salsa, and Nicaraguan slaw; fried green tomatoes with queso fresco and escabeche-spiced mayo; maple-glazed Kurobuta pork belly with preserved artichoke, celeriac purée, and sherry reduction; and Havana banana split with rum-flamed bananas, macadamia nut brittle, and vanilla bean ice cream.

Nestled in a sixteenth-century villa, La Loggia offers sumptuous Tuscan cuisine against a backdrop of stunning Florentine views. The airy arched terrace and a duo of dining rooms, Chiostro and Cenacolo, are historic settings for chef Attilio di Fabrizio's regional cuisine. Hors d'oeuvres include Tyrrhenian Sea warm scampi tartare with tarragon and carpaccio of baby artichoke hearts; and classic Beluga caviar with whole-wheat blinis and sour cream. Among the pastas are Siena pasta, served with wild duck ragù and Tuscan ewe's cheese flakes; and potatoes and spinach gnocchi, served with fresh tomato and basil sauce. Mains include charcoal-grilled Tyrrhenian Sea baby lobsters and scampi, with green salad dressed with apple vinegar; and crispy duck breast in a vinsanto wine and raisin sauce, served with apple soufflé. For dessert, try a selection of Italian cheeses and fruits to round out the offerings.

Tatu dishes out contemporary American steakhouse grub to guests, the specialty being 21-day dry-aged Morendat Platinum steaks from selected crossbred steers fed exclusively on premium corn. The menu also offers a selection of fresh Kenyan produce, and an array of coastal seafood like tiger prawns and Mombasa spiny lobsters, and many of the dishes are flavored with herbs from the hotel garden.

Scala serves kosher Mediterranean cuisine prepared using French techniques. Appetizers include sirloin carpaccio with pan-seared artichoke, cornichon, roasted onion, Dijon mustard, olive oil, and Shata pepper; goose liver with potato purée, cubes of green apple, and thyme with veal stock and dates. Among the main courses are lamb osso buco with Jerusalem artichoke purée, roasted Shushka pepper, artichokes, Kalamata olives, and za'atar; and pan-seared chicken breast with shallots, charred carrot, chestnuts, and celery root purée in brandy and apple cider.

The award-winning restaurant Aubergine was voted fifth best in its area by Zagat in 2011 and received Forbes Travel Guide's highest Five-Star rating recognizing excellence in restaurants early in 2014. Executive chef Justin Cogley was honored as a 2013 Best New Chef by Food & Wine magazine and was recently received the title of Grand Chef Relais & Châteaux. Cogley, an expert at "marine foraging," combs through Monterey Bay to choose his own sea lettuces, sea beans, and various types of seaweeds to include in his dishes, and has brought a fresh, locally oriented menu to Aubergine. Diners are given two menus to choose from: The Menu or the daily-changing Tasting Menu. In addition, the restaurant has a wine cellar of more than 2,500 bottles representing various wine regions around the world, especially those in France, as well as local vintages from Monterey County. 

A Five-Diamond AAA Award-winning restaurant in both 2008 and 2009, CityZen in the Mandarin Oriental Hotel is the place to see and be seen in D.C. Whether sitting with a view of the open kitchen, or next to the floor-to-ceiling windows dressed in rich, warm fabrics, diners will marvel at James Beard Award-winning chef Eric Ziebold's talent as he serves modern American cuisine with a sophisticated and creative touch. Green chickpea falafel with snow peas and turmeric aïoli; chilled Maine lobster consommé with Maryland crab cake, red tomatoes, sweet peppers and pistou basil; and pan-seared prime Midwestern beef with slow baked Penn Farms tomato, shaved fennel, and sauce choron are among his no-nonsense specialties. 

Given TĪNG restaurant's location on the 35th floor of the Shangri-La Hotel at The Shard, Europe's tallest building, diners can expect to enjoy London's most extraordinary views with an outstanding meal. TĪNG features a modern European menu with hints of Asian influences making their way into the dishes. Signature dishes include hand-dived scallops with heritage carrots and ginger; tuna with spring vegetables and red radish; and Rhug Estate organic lamb loin with mirin, sake, erengi mushrooms, and green apple.

Head chef Daniel Galmiche, a serial culinary award-winner who once worked at London's celebrated Le Gavroche, brings his talent to The Vineyard, delivering a French and Mediterranean gastronomic experience. Diners can choose to feast from à la carte or the seasonal tasting menus, bpoth available for lunch and dinner. Featured items on the dinner menu include pressed confit foie gras with pear, cucumber, and ginger; Scottish scallops with Jerusalem artichoke espuma and black truffle; and pan-roasted fig, blueberry, and cheesecake mousse. 

First opened in 1954, La Chèvre d'Or is a two-star Michelin restaurant inside this romantic hotel in Eze Village, overlooking the Mediterranean. Under the guidance of executive chef Ronan Kervarrec, La Chèvre D'or continues to deliver guests tremendous culinary experiences. The à la carte menu has a contemporary air, with such offerings as crab "on a pebble" with rice crisps, avocado, smoked cod egg tarama, and dried seaweed powder and veal sweetbreads with New Zealand spinach and sorrel, cèpes, and autumn truffles. Head sommelier Philippe Magne has put together a magnificent wine selection.

The top floor of the Hotel Eden in Rome is home to La Terrazza, a stunning restaurant with panoramic views of the Eternal City showcasing sites like the Villa Borghese and St. Peter's Basilica. In 2012, the restaurant was awarded a Michelin star for its excellent cuisine, which spans several tasting menus, vegetarian options, and à la carte dishes. Two specialties often found on the tasting menu are goose foie gras with annurca apple chutney and saffron-infused Sauternes sauce; and scallops with oyster water, endive emulsion, and green apple.

Steps from Piazza San Marco, Restaurant Terrazza Danieli provides a prime view of the Grand Canal from its 120-seat rooftop terrace, which is open from April to October, and its glass-enclosed dining room. The restaurant features a menu of Mediterranean classics and Venetian favorites. Dishes include sea scallops seared in porcini mushroom powder with pistachio sauce, green beans, and orange gelatin; swordfish in Mediterranean-herbed breadcrumb panure with sugar snaps and wild fennel oil; and braised lamb loin with Sichuan pepper, potato and truffle madeleine, and spicy green chicory glazed with mustard sauce.

Guests who dine at the Taleon Restaurant are in for an architectural and culinary treat. Taleon is located in the former study of Stepan Eliseev, owner of the Elysée Palace before the 1917 Revolution, with much of its original architecture beautifully preserved. Chef Alexander Dregolsky is at the helm, with a menu that features both Russian and international cuisine. The signature dish is a Chilean sea bass with truffle risotto and Kenyan beans served with an emulsion of coral oil. In addition to its impressive menu, Taleon restaurant is also highly regarded for both its wine and rare brandy selection.

Nestled among the glens and mountains of the West Highlands, the Michelin-one-starred Inverlochy Restaurant is housed in a nineteenth-century castle. The dining rooms are furnished with accoutrements given to the hotel by the king of Norway. Executive head chef Philip Carnegie creates tasting menus including items such as breast of Gressingham duck with a chicory tart, turnip tops, cherries, and foie gras; wild turbot with young vegetables and chive sauce; and cold Valrhona chocolate fondant with a lemon cream.

Moo Restaurant, a Michelin–starred gem, is under the direction of chef Felip Llufriu and sommelier Xavier Ayala, and overseen by the Roca brothers, Joan, Jordi, and Jaume, whose El Celler de Can Roca in Gerona has been hailed at the world's best restauant.. Diners here can choose from a set lunch menu that comes with coffee, wine, and water, or they can choose from a comprehensive dinner menu that is expertly paired with wines. Classics on the dinner menu may include smoked pigeon carpaccio with juniper ice cream and lamb shoulder with black garlic and manchego cheese.

Condé Nast Traveler anointed San Miguel de Allende, a pleasant and colorful artists' and American retirees' community in the state of Guanajuato, northwest of Mexico City, as the top city in the world a couple of years ago — leaving such burgs as Barcelona, Paris, Venice, Budapest, Sydney, and Kyoto in the dust. Well, all right. Whatever. But San Miguel is certainly an engaging place, and one of its great attractions — and a rare example of contemporary architecture in the city — is the Hotel Matilda, a comfortable and alluring hostelry graced by an excellent restaurant, Moxi, under the direction of Enrique Olvera, of Mexico City's unparalleled Pujol and the hot new Manhattan entry Cosme. Here, in a pleasant, art-enhanced dining room, with a breezy terrace, Olvera's crew draws heavily on organically raised local produce to produce Mexican-accented international cuisine: lump crab salad with avocado, Cambray potato chips, and guajillo and morita chile purée; agnolotti filled with local farmers' cheese and sauced with mixed herb pesto; fish of the day cooked in parchment with green epazote mole and a potato and purslane salad; confit leg of suckling pig with almond mole and tamarind purée; and many other vividly flavored delights.

Chef Daniel Humm's NoMad quickly became a popular New York dining destination after opening in early 2012, with several bars and dining rooms, each offering distinct décor and menus. Taking its inspiration from classic European courtyards, Atrium's pyramid glass roof drenches the dining room with sunlight during the day and moonlight at night, while bespoke cocktails and snacks are served at the bar in the Library. The more intimate Parlour, which resembles a Victorian sitting room with its dark wood and velvet chairs trimmed with gold, has an open hearth from which fresh breads emerge. Humm is one of the best chefs in Manhattan, as he proves at his three-Michelin-starred Eleven Madison Park. The menu items at NoMad are playful yet elegant, with dishes such as suckling pig with confit red endive, dandelion, and dates; acorn squash with mustard greens and bread pudding; and lobster butter-poached with black garlic, squash, and cranberries.

Considered the world's most expensive restaurant, SubliMotion at Hard Rock Hotel in Ibiza bills itself as an "unparalleled gastro-sensory venture." Renowned Michelin chef Paco Roncero is behind the concept at the new Hard Rock restaurant. At a little more than $2,000 per head, SubliMotion is a private dinner space where a staff of 30 prepares and serves a 20-course menu for 12 people to experience, combining food, art, and technology to create an experience for the all the senses.

Led by Michelin-starred Spanish chef Sergi Arola, Arola is the signature restaurant at the new Raffles Istanbul. The restaurant space is sleek and modern in its design, and it is perfectly matched by Arola's menu of modern Spanish cuisine that serves tapas-style plates — from classic patatas bravas to crab salad in a sea urchin shell and white truffle cannelloni — for guests to share. The restaurant, which is open only for dinner, offers both indoor dining and al fresco dining with its 44-seat terrace along with private dining and Champagne rooms. 

At the Capitol Grille (not to be confused with the Capital Grille steakhouse chain), executive chef Tyler Brown prepares seasonal, farm-to-table Southern cuisine. The current fall dinner menu includes appetizers like a sweet onion bisque with brie grilled cheese, bacon, and chive, mains like Georgia plantation quail with pumpkin, cranberry, and liver; and chestnut dumplings with leeks, chestnut, and collard greens.

Open for breakfast, lunch, and dinner, the 280-seat Mesh is a comfortable bistro with an open kitchen that turns out an impressive buffet of salads, oysters, prawns, steak, and desserts every Friday night for its Friday Night Grill, as well as menus offering choices like Berkshire pork belly with fennel and radish salad; barramundi with olives, crushed kipfler potatoes, and sauce vierge; and roasted apple and frangipane tart with poached rhubarb and vanilla ice cream. 

The Opposite House's new restaurant concept, Jing Yaa Tang, opened in late August 2013, with a menu celebrating Beijing roast duck and other favorite dishes from different regions across China. Internationally recognized London-based restaurateur Alan Yau is both the lead designer and concept consultant of Jing Yaa Tang; the restaurant marks his first entry into Beijing.  

Fearing's features modern Southwestern-American cuisine with a farm-to-table approach. Dishes that should be on your must-eat list are barbecued shrimp taco with mango-pickled red onion salad;  Yoakum County Akaushi beef filet with chicken-fried Maine lobster; and wood-grilled South Texas sorghum-glazed antelope with field pea and sweet corn salad and 1015 onion rings. Diners can choose from options including the outdoor patio or the more upscale Gallery. If you're dining chef-side in Dean's Kitchen, or at the Chef's Table, look for the ebullient chef Dean Fearing himself, who is often present.

Francis Mallmann is one of Argentina's most celebrated chefs. Under Mallmann's guidance, Siete Fuegos was recently named a top food hotel on the Condé Nast 2014 Hot List. Siete Fuegos, "seven fires" in Spanish, emphasizes open-flame cooking techniques. On the menu are dishes including a nine-hour slow-cooked rib eye and roasted lamb served with capers, green onions, potatoes, and dried tomatoes. Siete Fuegos also offers diners an impressive wine list taken from a selection of the country's top 250 wines. 

Designed by the award-winning Adam D. Tihany, Jade on 36 in the Pudong Shanrgi-La Hotel offers 36th-floor views of Shanghai's iconic Bund and contemporary French dining created by chef de cuisine Franck Elie Laloum. Dishes include pan-seared sea scallops with cauliflower cream and roasted macadamia nuts and acidulated beets in varying textures, served with Arabica coffee sabayon and aged balsamic vinegar.

Since Nicolas Boujéma became executive chef here in 2013, Signature, which has a Michelin star, has continued to serve high-class French cuisine with a contemporary twist. The dining room is situated on the 37th floor of the hotel and overlooks the Tokyo skyline, which offers views of Ōtemachi, the Imperial Palace, and Tokyo Bay. Dining options include a 10-course seasonally inspired menu, an eight-course vegetarian menu, and a three-course business lunch. Dishes worth mentioning include Hokkaido skate wing in a caper crust with vitelotte potato mousseline served with roasted citrus fruit; and pan seared baby pork with black olives, braised pork cheek and stuffed vegetable "petit farcis."

Since undergoing a redesign in 2012 to celebrate its 15th anniversary, Clio has an all-glass entrance that welcomes diners to the updated, walnut-topped bar, which has doubled in size. The once-formal dining room has been relaxed with a taupe hue, banquettes in cream leather, and the addition of two settees in the center of the room. Ken Oringer's cuisine revolves around a marriage of French, American, and Asian flavors with European techniques. Diners can choose from an à la carte menu or go for a five-course or nine-course tasting menu, which change daily as the dishes are hyper-seasonal. The current à la carte menu features dishes including lamb served with grains, nuts, seeds, and charred eggplant; or duck with black mission fig, confit fennel, XO, and cocoa. Seafood on the menu includes halibut, oysters, yellowtail, and lobster. 

With a décor of dark teak that extends from the walls to the elaborate screens and chairs, plush red carpets, and silk-embroidered table runners, as well as musical performances nightly on a yangqing (a 145-string Chinese hammered dulcimer), the sophisticated surroundings at Li Yen set the tone for a memorable feast. Diners can choose from an impressive dim sum menu with items including steamed scallop dumplings; deep-fried avocado rolls; and Hokkien fried rice; or from the à la carte menu with dishes including Peking duck with steamed sesame pancakes and Li Yen's signature golden prawns — deep-fried prawns coated with shredded yam with Thousand Island dressing.

Led by Michelin-starred chef Jean-Georges Vongerichten along with executive chef Sébastien Agnès, Market Fine Dining features Euro-Asian cuisine with Mexican ingredients. On the menu are a variety of cold and hot appetizers; an assortment of caviar, entrées including sautéed lobster, caramelized beef tenderloin, and a roasted loin of lamb; and a selection of simply cooked dishes including sea bass, chicken, and tenderloin. Market Fine Dining also offers guests one of Mexico's most comprehensive wine list so they can find the perfect accompaniment to their meal. 

A torch-lit path leads diners to Baraabaru from the hotel's catamaran, which whisks visitors between the three Four Seasons properties in the atoll chain. Overlooking the crystal-clear Indian Ocean, the airy restaurant is situated beneath timber columns and features an open kitchen with a tandoori bar. Chefs here prepare classic Indian dishes with an emphasis on local seafood, like whole tandoori lobster marinated in mustard and honey. Biryanis are served in clay pots, and there is a special Sunday night Ghar Ka Khana, a buffet of curries, biryanis, chutneys, and kebabs.

Jasmine serves Cantonese cuisine crafted by Hong Kong chef Wong Kam. The menu focuses on homemade dim sum, from steamed shrimp and crab dumplings to barbecued pork buns. Among Jasmine's other specialties are its braised chicken with basil leaves, braised beef brisket, and steamed minced pork with salted fish. At Jasmine, diners will also find a live seafood menu, Peking duck, and a variety of barbecued dishes. 

The intimate, 40-seat Jaan is named after the Sanskrit word for "bowl," but the chandelier spanning the entire ceiling is made of Murano crystal and silver. Chef de cuisine Julien Royer prepares artisanal French dishes guided by the seasons and based on the principles of terroir. Diners can choose from an à la carte or a Jardin Gourmand tasting menu, which can come in either five-course or seven-course form, or a pricey, extravagant Krug menu, with Champagne pairings. The fare includes hand-dived scallops served with horseradish, radish, and dill; milk-poached white asparagus with egg raviolo and summer truffles; and Brittany blue lobster with crayfish and Aquitaine caviar. 

More than a century old, Le Beaulieu has attracted celebrities, diplomats, and war correspondents to its dining room, which is modeled after the brasseries of Paris with its marble and parquet floors, delicate chandeliers, ceiling fans, and large windows. Chef Olivier Piganiol serves French cooking with influences from the Vietnamese kitchen. Classic dishes on the menu include braised rooster in red wine sauce, carrot, bacon; Nha Trang lobster "Thermidor" with a mushroom fricassée, Emmental cheese, and pomme purée; and Dover sole meunière with wilted spinach, Provençal tomatoes, and lemon juice.

The only Michelin two-star in Ireland (there are no three-stars), Patrick Guilbaud — affectionately known to locals as "Paddy Giblets" — is a bright, elegant restaurant hung with good Irish contemporary art and offering a menu that makes good use of Ireland's wonderful raw materials. The fare is sophisticated French, though sometimes there are subtle Asian touches: Irish oysters in blue lobster ravioli in coconut-scented lobster cream, wild halibut with red curry and stewed peas and radishes, and Wicklow lamb with avocado mousseline and olive crumble, to name a few standouts.

Named for a Capetonian tradition in which a cannon is fired from Signal Hill at noon daily to announce the time, Signal Restaurant is located along Cape Town's waterfront and offers views of both Signal Hill and Table Mountain. The interior is adorned with hand-crafted chandeliers, aged yellowwood furniture, tables topped with crisp white linens, and a massive hand-painted wall mural of Table Bay. Signal serves traditional local cuisine influenced by the many cultures that have shaped the Cape during its history, among them French Huguenots, British and Dutch settlers, and Asian traders. The menu changes seasonally, and tasting menus, including a vegetarian one, are available. Mains available are bobotie-spiced springbok with cardamom-scented sweet potato purée, almond crumble, and caramelized orange jus; pan-roasted chicken supreme with mushroom tortellini, mustard, and asparagus; and shellfish saffron risotto with grilled prawns and scallops.

The Tamarind Tree consists of candlelit tables overlooking a terrace shrouded by a canopy of tamarind tree branches. Live music is booked nightly, and diners are encouraged to participate in moonlight dancing. The menu provides five courses of French-Caribbean fusion fare, including signature dishes like garlic-rosemary marinated grilled lamb chops with roasted garlic and goat cheese pancakes, and pan-fried Caribbean grouper served on a tropical fruit and tomato relish with papaya chips.

As its name implies, Duhau Restaurante & Vinoteca places wine at the forefront, greeting guests with an extensive collection of Argentinean and international vintages, including a definitive list of malbecs, part of which is displayed near the restaurant entrance. There is an emphasis on Argentinean fare, with an extensive a la parilla menu of dishes prepared on the restaurant's wood-fired grill, including sharing plates of Black Angus tenderloin, dry-aged sirloin, and Wagyu rib-eye, and assorted seafood for two. The restaurant's maître fromager (cheese master) assists diners in selecting the best artisanal regional cheeses and serves them with chutneys, dried fruits, and freshly baked bread in the cozy Cheese Room, which boasts a fireplace, or in the garden or on the restaurant's terrace.

Michelin-starred, James Beard Award-winning chef Michael Mina's namesake restaurant  pecializes in seafood. Executive chef Benjamin Jenkins offers diners à la carte options like ahi tuna tartare with ancho chile, sesame oil, pine nuts, and mint; a "Three Seas" tasting of Japanese fish with bamboo rice and ginger vinaigrette; phyllo-crusted sole, and Michael's Maine lobster pot pie. There are also shellfish tasting platters and signature caviars. 

Café Boulud is a sister restaurant to Boulud's Manhattan restaurant of the same name. Executive chef Rick Mace, who joined the Boulud team at The Brazilian Court in 2013, after three years as an executive chef at RT Lodge in Maryville, Tenn., cooks up such items as house-made pâté forestièr served with housemade pickles, artisanal mustard, and toasted sourdough; roasted hanger steak with crispy pommes frites,  watercress, blue cheese, and tomato salad, and sauce bordelaise; and seasonal crème brûlée. Located steps from Worth Avenue, Café Boulud features a terrace, private dining rooms, and a cellar focusing on French and American wines.

With a décor the hotel describes as "Brazilian beach chic," the beachfront Ponta Dos Ganchos' Restaurant offers serene views of the Atlantic Ocean. Guests can feast on the seasonal daily menus prepared by executive chef Luis Salvajoli, who prepares Brazilian cuisine influenced by traditional French and Italian cooking methods. The menu, which changes daily, incorporates produce from the restaurant's organic garden, and fresh oysters from a local fisherman's village. The restaurant also caters romantic dinners for two on a nearby private island.

Among the past chefs at this handsome downtown San Francisco restaurant are Bradley Ogden, Jan Birnbaum, Todd Humphries, Laurent Manrique, and Daniel Humm. Their places is now being ably occupied by Srijith Gopinathan. Gopinathan refreshed the menu at Campton Place by blending Indian flavors beautifully with his knowledge of California cuisine to create a Cal-Indian style using French cooking techniques. The menu is a marriage of the finest local ingredients with the chef's unique touches, for instance Maine lobster with Madras potatoes, English peas, and coastal curry sauce for a starter; liberty duck breast with maitake, black mission figs, smoked radish, and broccolini as a main dish; and chocolate with house granola, red plum sorbet, and all-spice milk for dessert. 

There is no menu at The Fish Market; instead, diners pick from good variety of fish and shellfish, both local and imported from various places, all of which are set into long bank of ice and priced per 100 grams. Choices may be grilled, fried, or roasted. Once diners have selected their fish, they pick an assortment of vegetables from another display, to be wok-fried or grilled. The only thing left to do after that is enjoy the meal. 

Set on a rocky ledge overlooking the waves of the Sir Francis Drake Channel, Tradewinds is named for the whispering winds that breeze through the restaurant's indoor and outdoor dining areas. Tradewinds' stone walls and high vaulted ceilings and dark wood accents recall traditional Caribbean sugar mills. Executive chef Lisa Sellars artfully combines contemporary European and Caribbean-inspired dishes. On the dinner menu is a pan-seared or blackened grouper served with cherry tomatoes and snow peas, finished with crème fraiche; and plantain-wrapped locally caught snapper with three-bean ragout and watermelon chutney. Every Thursday, chef Sellers and the restaurant's sommelier team up to create specialty menus centered around carefully chosen wines from the Tradewinds wine room.

Chef Jean-Paul Bondoux's chocolate- and white-hued Noso serves a seasonal terroir-driven menu, executed by chef Sergio Gonzalez, combining French, Mediterranean, and South American flavors,. The intimate 25-seat restaurant features a wooden chef's table with a front-row view of the kitchen. Dishes include Chilean hake with piquillo peppers flavored with merquén (smoked chile powder), corvina with fennel confit, duck foie gras with spiced honey sauce and leek truffle cream, and chocolate lava cake with milk ice cream.

At La Marea, executive chef Jetzabel Rojas Barragán creates sophisticated Mexican cuisine, moving far beyond tacos and enchiladas. A five-course tasting menu proposes such dishes as tuna with pumpkin purée, tricolor roasted carrots, and pasilla sauce and  pork belly–New Zealand lamb chop duo with almond mole, cous cous with chepiles (wild herbs), pickled corn, mashed yuca, and chile sauce with huitlacoche. Barragán also shines at deconstructing international dishes and translating them into a Mexican context. "When you give time-honored traditions new life through innovation, the palate is simultaneously satisfied with the familiar and tantalized by the exotic," he says. La Marea is situated in a palapa-roofed loft with rattan furniture that overlooks the Caribbean.

Under chef Jean-Christophe Gille, Restaurant Le Gaïac serves innovative French cuisine with local Caribbean flavors on its open-air terrace overlooking Hôtel Le Toiny's infinity pool. The restaurant's "memorable plates" include spaghetti with black truffles, and Caribbean lobster à la plancha, served with Creole rice and melted brown butter. Other dishes include semi-cooked duck foie gras with lemon marmalade and toasted brioche; braised sea bass with artichoke mousseline, zucchini, and confit tomatoes; and veal chop cooked at low temperature with fondant potatoes, pistachio-goji berry crumble, sautéed vegetables, and cappuccino jus.

With direction from consulting chef Allen Susser, late of Chef Allen's in Miami, executive chef Jonathan Dearden serves a contemporary menu that marries the flavors of the Caribbean, Latin America, the Pacific Rim, and the Mediterranean. Dearden and his team source ingredients like cocoa, turmeric, cashews, almonds, and avocados from Jade Mountain's own tropical plantation, Anse Mamin, and lettuce, tropical vegetables, herbs, vanilla beans, bay leaf, nutmeg, cinnamon, mangos, sour oranges, limes, and plantains from Emerald Estate, a rain forest farm on the island. These ingredients are combined with local seafood, such as yellowtail snapper, grouper, cobia, wahoo, stone crab, conch, shrimp, and lobster to create a diverse menu. Non-local dishes include a "Caviar Kiss" of smoked salmon cream and farm-raised caviar; dry-aged filet mignon with purple potato cake and grilled pumpkin; and "Chocolate vs. Vanilla," a dessert of flourless chocolate cake, vanilla custard cake, and white chocolate cashew ice cream.

The Dining Room at Storm Mountain Lodge is ranked the number one restaurant in Banff National Park on TripAdvisor and is also a certificate of excellence winner for 2014. Diners love it both for its rustic and intimate atmosphere, its unique setting ensconced in woods surrounded by beautiful mountain ranges, and of course its culinary strengths. Breads and breakfast pastries are baked daily on site. Come for lunch or dinner and enjoy Canadian cuisine prepared with naturally raised Alberta meat and fish accompanied by locally sourced ingredients. The Dining Room's wine list features only Canadian wines from the Okanagan Valley of British Columbia.

The Livingstone Room is a nod to Zimbabwe's colonial days, with a strictly enforced dress code. With majestic views of Victoria Falls from the terrace, guests can enjoy formal British afternoon tea complete with scones, sandwiches, cakes, and tea. The 120-seat restaurant also has à la carte and seven-course tasting menus; the latter includes Loch Fyne seared scallops with pea purée, herb salad, beet jelly, and arugula pesto; a selection of Mozambican and South African cheeses served with raisins, chutney, celery, and fruit bread; and avocado ice cream with chocolate sauce and pistachios.

With stunning views of the Niagara River, the Georgian-style Tiara serves traditional French fare based on ingredients locally sourced from the Niagara region. Tiara is open for breakfast, lunch, and dinner, and also has a special Fabulicious lunch and Fabulicious dinner menu set at $35 per person. Executive chef Mark Lyons offers dishes that include toasted mushroom bisque with chicken walnut dumpling and porcini essence and roasted sirloin of Ontario lamb.

Perched on a hill above La Barra's Manantiales Beach, Restaurante Zafferano overlooks the 100-room resort's serene pool and lush tropical gardens. Under chef Alvaro Arbeloa, it serves a fusion of contemporary Mediterranean and Asian cuisine, including cold almond and garlic soup and sliced duck with caramelized apple and sweet potato.

Restaurant at the Chanterelle Inn takes advantage of its location by incorporating local Nova Scotia produce and ingredients into its menu, using the region's meats, seafood, cheeses, and produce to create a menu that celebrates and reflects Nova Scotia. The menu — which lists not only sources but distances foods have traveled ("greens and vegetables/aaron's farm, tarbot – 3 miles; honey/the beekeeper, scotch lake – 37 miles") — changes nightly depending on what is fresh and available. Sample dishes include baked oysters with chive butter and nastrutium aïoli, brook trout with mustard cream sauce and sesame wild rice, and wild blueberry pie with vanilla ice crean. In addition is a fully licensed bar with wines produced in Nova Scotia (and beyond) along with liquors for mixed drinks, imported beers, and an extensive collection of single malt Scotches. 

Located in a picturesque small hotel in the heart of Paris, Le Comptoir is a tiny bistro featuring the cuisine of "bistronomy" pioneer Yves Camdeborde. His bargain-priced, no-choice, multi-course evening menu has made a dinner reservation here one of the hardest to get in town. (Recent dishes have included octopus soup with truffle oil and lentils; stuffed calamari with squid-ink risotto; and French-style beef stew.) At lunchtime, no reservations are taken and the large à la carte menu offers a wide range of traditional fare, from house-made pâtés and terrines to boudin and entrecôte.

Here, executive chef Kevin Gatin extends the culinary traditions established by Anne-Sophie Pic's father and grandfather at the Pics' celebrated Maison Pic in Valence, in France's Drôme region, where Anne-Sophie Pic currently presides. Her namesake outpost in this 150-year-old lakeside grand hotel garnered two Michelin stars nine months after it opened in 2009. The light and airy 52-seat restaurant has a view of the Alps and a terrace set within a 10-acre garden. Signature dishes include recipes from Pic's father, like sea bass with Aquitane caviar, a dish he created in 1971. Other dishes featuring Pic's light style of cooking and presentation include lake crayfish slowly roasted in shellfish butter or slowly cooked red mullet, along with meat dishes including mallard duck roasted with honey from the restaurant's garden  hives or veal kidney cooked in its own fat. Desserts are stand-outs.

Comprised of a cluster of one-table glass houses situated on a terrace amid lemon, apple, pear, and plum trees, Le Verger affords views of the Franschhoek Mountains and the surrounding winelands. Diners can choose from an à la carte menu featuring traditional South African dishes alongside a selection of pasta and pizza and local wines from the award-winning wine list. Sample dishes from the seasonal menu include fried calamari served with sweet chile mayo and shoestring fries; a lamb rump burger with minted potato pureé and baby vegetables accompanied with rosemary jus; and a sharing plate of succulent baby chicken slow-cooked in the wood-fire oven served with Israeli couscous salad topped with tzatziki.

In October of 2009, President Barack Obama and his wife celebrated their 17th wedding anniversary at this handsome restaurant, now featuring modern American cuisine crafted by executive chef Ryan LaRoche. The restaurant features an open kitchen, a wood-burning oven, and the capital's first commercial Molteni range, where chef LaRoche cooks many of the dishes on his menu. Concentrating on local ingredients, specialties include wood-oven-roasted bone marrow with bacon butter and pistachio crust; roasted Muscovy duck breast with fig compote and natural jus; and 12-hour roasted suckling pig with baby vegetables.

Open year-round for breakfast, lunch, and dinner, this rooftop restaurant overlooking Constitution Square offers sweeping views of the Acropolis, Lycabettus Hill, Parliament, and Kallimarmaro Stadium, site of the first stadium-held Olympic Games, in 1896. Brightly colored pillows scattered on each chair and banquette add color against white crisp linen tabletops. Michelin-starred chef Asterios Koustoudis emphasizes high-quality raw materials and slow cooking methods on his menu, which includes grilled scallops and quinoa salad with mango and herbs; steamed monkfish with saffron, squid ink ravioli stuffed with fennel, and shellfish sauce; and lamb cutlets with smoked eggplant purée and summer vegetables with feta and olives. Set menus are also available. 

Oro's Michelin-starred executive chef, Davide Bisetto, rethinks classic Italian dishes with a pinch of imagination. With starters like red prawns and spider crab with pink grapefruit aspic, citrus essence, cucumber sherbet, and Blood Mary water, and mains like turbot braised in prosecco in a traditional stone pot or sea bass drenched in extra-virgin olive oil with a "garden of lagoon vegetables," Bisetto is putting Oro on the map. 

Oro's Michelin-starred executive chef, Davide Bisetto, rethinks classic Italian dishes with a pinch of imagination. With starters like red prawns and spider crab with pink grapefruit aspic, citrus essence, cucumber sherbet, and Blood Mary water, and mains like turbot braised in prosecco in a traditional stone pot or sea bass drenched in extra-virgin olive oil with a "garden of lagoon vegetables," Bisetto is putting Oro on the map. 

Opened in 2005, Mikla at the Pera Hotel offers gorgeous views of the Golden Horn and Mediterranean-inspired dishes created by Swedish-born star chef Mehmet Gürs. In 2012, Mikla launched its "New Anatolian Kitchen" concept with the aim of looking at "traditional habits, products, and techniques with a new and fresh perspective." This new perspective on food also calls for ingredients to be carefully sourced and selected in Istanbul and throughout Turkey. Both à la carte and tasting menus are available, offering such dishes as whole wheat lamb shank manti (Turkish ravioli) with yogurt and roasted garlic; grilled prawns with tahini, arugula, and braised artichokes; and warm mulberry soup with cinnamon crumbs and tahini ice cream. A selection of surprisingly good Turkish wines graces the wine list.

Built in 1927, Chateau Marmont is a Los Angeles landmark that looms like a French castle above the city's famed Sunset Strip. The restaurant has grown in popularity over the years, and is a hotspot for celebrity sightings. Chef Carolynn Spence has led the way for more than eight years, serving California cuisine to guests who can enjoy their meal in an intimate indoor setting or dine out in the garden. On the menu are dishes including arancini of black truffle with wild mushrooms and Parmigiano or heirloom tomatoes with white anchovies, capers, and little gem lettuce for starters; for mains, diners will find seafood and chorizo paella; herb crusted arctic char with asparagus; and prime filet mignon, oregano butter, and charred broccoli, among other things. 

It was only last September that young chef Louis Pacquelin took the reins as head chef at Panache, and already he has made his mark. Pacquelin's menu is based on produce for Panache is primarily sourced from the restaurant's own garden and various local producers. In honor of the 20th anniversary of Auberge Saint Antoine, Panache is currently featuring a signature menu including farm quail with Swiss chard, black olives, and old wine vinegar jus; Atlantic halibut with Jerusalem artichoke, seaweeds, and oyster tartare with sorrel; and half-cooked foie gras with salsify, pears, and birch syrup. The restaurant is open for breakfast, lunch, and dinner as well as brunch.

World famous chef French Alain Ducasse made his way to Las Vegas at the newly opened Delano with his iconic Mix, located on the hotel's 64th floor. Executive chef Bruno Riou pleases diners with filet mignon Rossini with foie gras and black truffle sauce, roasted Maine lobster with coconut basmati rice, and other opulent dishes. Tasting menus are also available, and there is a 5,000-bottle wine list. 

The first U.S. outpost of the only Michelin-rated Chinese restaurant in the U.K., Hakkasan, designed using Feng Shui principles, is accented with lanterns, carved latticework screens, and silk pendant lampshades. Its million-dollar Chinese-style kitchen, complete with wok and steamer stations and an imported oven for cooking Peking duck, is headed by chef de cuisine Jian Heng Loo, who expertly prepares Cantonese dishes like tofu clay pot in black bean sauce; crispy Sichuan beef tenderloin, and stir-fried XO prawns. For a cocktail, try the signature "Hakka," blending Russian Standard Platinum vodka, sake, coconut, lychee juice, and passion fruit.

This Arabian Gulf capital might not be the first place you'd expect to find world-class Thai food, but Isaan was recently award a TripAdvisor Excellence Award for 2014 and has received rave reviews across the board calling its Thai food the best in the country and perhaps on earth. Isaan features an open kitchen, so guests can watch as the chefs toss and steam and stir-fry authentic Thai cuisine. Set menus offer such delights as spicy glass noodles with shrimp and squid, green chicken c urry with Thai eggplant and seet basil, pandan-leaf chicken, and sticky rice with mango and coconut cream. Many more dishes along these lines are available à la carte.

Open for breakfast, lunch, and dinner as well as a weekend brunch, NoMI Kitchen describes itself as "a relaxed open kitchen restaurant" — but it's also open to the city, offering extravagant views of downtown Chicago, including the Water Tower and Lake Michigan. The menu at NoMI is driven by fresh, locally sourced ingredients and high-quality flavors. On the dinner menu are mains including lake perch served with sugar snap peas, potato confit, and early tomato nage; milk-fed suckling pig with asparagus, rhubarb, and ramp jus; and Wagyu strip steak with spring onions and mushrooms. 

Dining in Puerto Rico has improved dramatically in the past decade or so, and the quality and variety now outpaces what's available on any other Caribbean island. Even so, the appearance two years ago of this new restaurant by the irrepressible José Andrés has brought a new level of dining to the island. The menu is full of traditional offerings both Spanish and Puerto Rican (first-rate jamón ibérico,  shrimp with mojo negro, grilled ribeye with yuca purée and piquillo pepper confit), along with simply cooked steaks and seafood and some avant-garde touches, including coconut water and rum spheres with mint and lime after a recipe by Ferran Adrià and a Spanish omelette "new way," with puréed potatoes and a 63º poached egg.