An advocate of sustainable business for many years, three-starred Italian chef Norbert Niederkofler has been living his Cook the Mountain beliefs and promoting them through various events. Now his followers are also practising the philosophy of cooking with nature at the mountain tops of the Dolomites along the Italian-Austrian borders.
With the Torres brothers' vision gradually coming to fruition, each dish proves the power of food in uniting, inspiring, and creating unforgettable memories. Therefore, step onto the kitchen island, embark on a culinary journey that goes beyond a mere meal – it is an immersive experience that stimulates the senses, sparks intellect, and leaves a profound impression.
Tokyo's Michelin two-starred restaurant Florilège has been temporarily closed since this 20 July and will be moving to a new location. For many people, this would be a reluctant farewell to the delicious memories they have had here. At one of the most beautiful counter-style seating restaurants, Chef Hiroyasu Kawate has earned two Michelin stars for his culinary prowess and Florilège was ranked number three on Asia's 50 Best Restaurants 2022. Florilège has created many unforgettable flavours for its diners and is a proud flagship in bringing French cuisine to Asia.
Chef Li's cooking philosophy is rooted in Chinese ingredients and culinary culture, while also incorporating the essence of Western cuisine, injecting a fresh vitality and creativity into the ingredients. The variety of Chinese ingredients continues to expand, with seafood and various vegetables gradually elevating in quality.
In the world of gastronomy, there are some stories that are truly awe-inspiring. Hidden away on a narrow street in Barcelona, there lies a one-of-a-kind restaurant called Disfrutar. It is a place of constant innovation and passion, with a unique culinary story.
As a world-famous French-inspired Japanese restaurant, Narisawa remains in the list of the World's 50 Best for the last consecutive 14 years. It was crowned No. 1 in the Asia's 50 Best 2013 and became the first Japanese restaurant to enter the World's 50 Best in 2015. As the soul of the restaurant, Chef Yoshihiro Narisawa has dedicated all his time and energy to the growth of Narisawa.
In Norwegian, "under" has the dual meaning of "below" and "wonder". It is also the name of a restaurant located at the southernmost point of the Lindesnes coastline in Norway, a restaurant five and a half meters below the surface of the water, exposing you to the wonders beneath the sea in a unique dining experience that goes way beyond expectations.
Following the closure of the three-starred St. Hubertus restaurant in March this year, the world has had its eyes on Norbert Niederkofler's next move. He has revealed his latest project, which promises to redefine his culinary philosophy. This July 12, he will take the next step in his culinary development by opening Atelier Moessmer Norbert Niederkofler, the new restaurant supported by one of the oldest cloth factories in the world. Set in a historic villa and open all year round, the restaurant is a new explorational field for creativity, exceptional taste and inspiration.
Iris, nestled inside the Salmon Eye in the Hardanger fjord, offers an exclusive dining experience. Each night, a limited group of 24 guests embarks on an unforgettable journey, beginning with an electric boat tour of the fjord and culminating in an extraordinary 18-course dinner with panoramic views.
Central, the flagship Lima restaurant of chefs Virgilio Martinez and Pía León, is crowned in the No.1 position, followed by Disfrutar (No.2) in Barcelona and Diverxo (No.3) in Madrid.
