Best Nouvelle cuisine Restaurants in the Best Cities

The restaurant was born from a return home, from the desire of Anna Maria and Giuseppe Sculli to look to the future by starting again from that sea they had left years before as emigrants. The new chapter written by Riccardo and Francesco, sons who grew up in the warmth of a passion whose roots still sink into the land and sea of Calabria, expresses deep respect for the gastronomic tradition and local products, but also the indispensable synergy with local producers and suppliers. Gambero Rosso's dishes are a sensory narration of this land ruffled by the wind and scented by the sea, green with woods and rigorous, humble and capable of surprising. To rediscover the pure, authentic taste of the land and the sea. The gastronomic vision of the modern Gambero Rosso led by Riccardo and Francesco explores the fields of lightness and balance, extrapolating cultural dictates from traditional cuisine and reworking them on always innovative tasting occasions.

Michelin-starred Frog by Adam Handling is a place to immerse yourself in a theatrical show. You’re facing the kitchen, the chefs come to your table, and you can interact with every team member. Frog is luxury in an atmosphere where you feel comfortable being whoever you are and where all elements in the restaurant are bound to offer a truly unforgettable experience. The dishes are very inspirational, and they all mean something to Adam. Each one of the dishes has a story behind it, whether it’s a memory from Adam’s childhood or something that has inspired him or the team.

The Five Fields, located in the heart of Chelsea, is a stylish, intimate and modern British restaurant serving the finest seasonal ingredients while celebrating the abundance of home-grown produce. Since opening in 2013, Chef Patron Taylor Bonnyman and his team have received numerous awards, including one Michelin star, four AA Rosettes, Squaremeal' Restaurant of the Year, Sunday Times top 100 Restaurants in the UK, 'Best Gastronomic Experience ' by the Harden's Guide and AA 'Wine List of the Year. A refined location frames a place where you can breathe magic and worship for food, delighting your guests with products of the highest quality.

In Chelsea, Anna Haugh's Myrtle restaurant offers Irish-influenced modern European cuisine using the finest Irish produce. A mix of flavours and tastes that refer to Mediterranean and non-Mediterranean scents, framing a minimal location, elegant but simple at the same time. Anna opened Myrtle restaurant in 2019. A proud mother and fierce leader. She encourages the team to realize their potential. She turns to them to help generate new ideas to ensure Myrtle Restaurant always delivers a memorable customer experience.

“Per Me” is the summary of professional and personal experiences by Chef Giulio Terrinoni, dedicated to a new concept entirely created for the guest. In the heart of Rome, between Via Giulia and Via Dei Banchi Vecchi, comes to life a cuisine that reflects the philosophy of Chef Terrinoni: focused on finding excellent raw materials, on the enhancement of catch of a daily and expressed culinary attitude. A new format, “material” from the location, was studied and designed to look sober but elegant without losing the home comfort. “Per Me” gives a dynamic offer as a great European Capital: Fish and Meat dishes at Lunch and for Dinner. A full-of-energy Restaurant aimed at the guest's tastes, preserving informal but evident professionalism. “Per Me” is the cuisine of Giulio Terrinoni modulated only “Per Voi”.

Entering Imàgo, Hassler’s 6th-floor panoramic Michelin-starred restaurant in Rome, with its unique view over the city, is to be greeted by a beautiful life-size painting that fills each window of this spectacular location loved by the Roman locals and international guests alike. Imàgo is a whole experience of fine dining in Rome. Dishes are each carefully prepared and presented; his menus vary according to the season. The variety of what he presents is thought for each type of palate, an explosion of flavours that include the most refined combinations and traditional Italian cuisine, characterized by the ingredients and fragrances embedded within Italy’s rich history and culture.

The All'Oro Restaurant has always stood out for its philosophy of traditional-contemporary cuisine, therefore a creative cuisine rooted in the flavours of the tradition, where Chef Riccardo Di Giacinto interprets the great classics of Italian cuisine in a contemporary key. So much, so that Chef's motto par excellence is "To move forward, I always take a step back", therefore a step back in tradition. Everything is rigorously homemade, from the bread to the breadsticks, to the many kinds of pasta and puff pastry, to the desserts, playing with modern techniques but respecting the "true" flavours of the Italian tradition. Flavour and taste are the fulcra of All'Oro's cuisine.

Kaleja is a Sephardic word: alley, right where our house is. A hidden alley in the heart of the Jewish quarter, Marquesa de Moya, where Dani cooks time in the form of embers and candles, deeply rooted in the earth, its matter and its roots. Kaleja is a place where the weather is humid. The service lasts about two and a half hours. From the reception in the living room and kitchen to the last dessert, the team works on your experience. Punctuality upon your arrival at the restaurant is essential.

A magical place in a historic building embellished with iconic black and white prints, which bring back to life the creations of one of the greatest geniuses of Italian cinema. A journey that stimulates all the senses, just like Fellini's cinema. Start with the look and continue at the table. An environment in which to dream, discuss, and meet again. An Oscar-worthy restaurant, pizzeria, and lounge bar. The restaurant is characterized by service with attention to the smallest details and an attentive and scrupulous cuisine supported by the passion for this work, making it a reason for living. The fields of lightness and balance are explored, extrapolating cultural dictates from traditional cuisine, reworking them on always innovative tasting occasions, with a research cuisine that maintains solid relationships with the surrounding area through the dialogue between man and nature.

Sparrow Italia is a modern Italian restaurant from Noble 33, with an expansive menu by chef AJ McCloud made up of soothing Italian and Mediterranean classics with creative twists. We offer a selection of fresh homemade pasta daily and other wood-fired outcomes oozing with bold flavours and high-quality, sustainable, organic components. The cuisine is complemented by adventurous mixology that uses fresh, seasonal ingredients and the finest liqueurs to create vibrant cocktails, all rooted in the flavours of Italy.

The Abbruzzino restaurant, Michelin star 2023, changes its face in 2016. Access through a small garden, dominated by the green lawn, leads to a room where six tables find space in a modern, minimal environment characterized by grey-clay tones and almond-white. The chef gives you the opportunity to enter his world, visit his kitchen and leave your mark. A refined, elegant place that makes you understand the weight of its name and the star that it proudly wears on every chef's apron. A modern, theatrical cuisine that enchants anyone who sits at the table to try this out-of-the-ordinary experience.

The Hyle concept combines two paths, the personal one of Antonio Biafora and the territorial one, represented by the rediscovery of the "via della pece". Pitch Bruzia is a precious raw material with a thousand uses: medicine, naval engineering, handicrafts, and conservation. The woodcutters extracted it from the trunk of the larch pine by carving herringbone channels. Thus, rediscovering an ancient and noble custom, we came across a path of our own, more singular than ever, the path of the pitch. Biafora intends to retrace this path, which starts from the hills overlooking the sea and reaches the top of the mountains, a short route which, however, includes a fertile territory rich in different and exciting raw materials, from which we start to build a kitchen that , enriched by the chef's experience and past, draws a map of territorial excellence, identifying farmers, breeders and small producers and activates a chain of economic and social sustainability.

On the Costa degli Dei, this small liaison with the sea is born, which tends to renew itself every time between its landscape and dishes. Respect, creativity and enhancement of the raw material. At the San Domenico restaurant, you breathe tradition, innovation, quality and spontaneity. The culture of food, its history, and everything behind the preparation, thanks to Chef Bruno Tassone, comes to the surface. Each dish tells a different story, which he passes on thanks to his wisdom and diligent hands. The freshest products on the market, the best, to guarantee the best experience for its diners.

Sit around the Qafiz kitchen to share the bond with the territory, the love for the landscape and the desire to be protagonists of evolving traditions. A research cuisine that maintains solid relationships with the surrounding area through the dialogue between man and nature. The full interaction between the customer and the chef is the symbol of the breaking down of distances, whether conceptual, linguistic or cultural. Just sit at the counter to decipher the flavours from a wild setting like Aspromonte with its wild herbs, traditions, and colours.

The Eduardo Restaurant, located on the ground floor of the romantic Hotel Parco delle Fontane in Syracuse, offers fresh fish dishes of the day, land, and vegetarian dishes. Only local products are used, of which Chef Aicha Karim knows the origin, history and social and cultural value; meats, vegetables, fruit, cured meats and cheeses from small and fine artisanal productions.

Tucked away in the serene town of Orta San Giulio, overlooking the mystical waters of Lake Orta, Ristorante Villa Crespi is not just a dining establishment; it is a destination, an experience, a journey into the heart of Italian haute cuisine. Housed within the enchanting Villa Crespi, a Moorish-style architectural gem built in the 19th century, the restaurant beckons gourmands worldwide. Stepping inside, guests are immediately transported to luxury and elegance. Glistening chandeliers, intricately carved woodwork, and plush furnishings pay homage to the villa's storied past, while the attentive staff offers a modern touch of impeccable service. At the helm of this culinary temple is Chef Antonino Cannavacciulo. Chef Antonino, a celebrated figure in the world of gastronomy, has masterfully crafted a menu that marries his southern Italian roots with Piemonte's rich flavours and traditions. Each dish is a symphony of textures, colours, and tastes—showcasing his deep respect for ingredients and innovative culinary techniques. Seasonal, locally sourced ingredients are the stars of his creations. Think delicate agnolotti filled with a burst of Piemontese cheese, drizzled with a fragrant truffle sauce, or a perfectly seared seabass, its crispy skin juxtaposed against a bed of saffron-infused risotto. And, of course, his signature desserts, which are as much a visual delight as they are a treat for the palate.

Le Baudelaire, situated within the luxurious confines of the Hôtel Burgundy Paris in the prestigious 1st arrondissement, is a Michelin-starred restaurant that epitomizes the elegance and refinement of Parisian fine dining. This exquisite establishment, named after the renowned French poet Charles Baudelaire, offers guests an unforgettable culinary experience that marries the art of French cuisine with an ambience of sophisticated charm. The interior of Le Baudelaire is a testament to understated luxury, featuring a harmonious blend of classic and contemporary design elements. The dining room exudes warmth and elegance with its rich colour palette, plush seating, and beautiful artworks that pay homage to Paris's literary and artistic heritage. Large windows afford views of a serene courtyard, adding a tranquil backdrop to the dining experience. Under a talented chef's direction, Le Baudelaire's menu showcases the finesse of French gastronomy, with each dish crafted from the finest seasonal ingredients. The cuisine celebrates tradition and innovation, offering a selection of beautifully presented dishes that delight the senses with their complexity and depth of flavour. Signature creations reflect a commitment to excellence and creativity, with each plate telling a story of culinary artistry.

Restaurant L'Amuse-Bouche, nestled in the heart of Strasbourg, France, is a culinary gem that offers a delightful exploration of modern French cuisine. This charming restaurant is named after the French term for "mouth amuser," a small, bite-sized appetizer that is intended to tantalize the taste buds and hint at the chef's culinary style. True to its name, L'Amuse-Bouche specializes in creating dishes that are not only visually stunning but also packed with complex flavours and textures designed to stimulate and satisfy the palate. The menu at L'Amuse-Bouche is a testament to the chef's creativity and skill, featuring various innovative dishes rooted in traditional French cooking techniques while incorporating contemporary twists. Each dish is thoughtfully prepared using the freshest local ingredients, ensuring that every bite conveys the richness and diversity of France's culinary landscape. The menu caters to various tastes and dietary preferences, from succulent meats and fresh seafood to inventive vegetarian options. The ambience of L'Amuse-Bouche is both elegant and cosy, with a décor that combines rustic charm with modern sophistication.

A La Table Des Lys, located in the lively city of Saint-Étienne, France, is a refined restaurant that offers a memorable dining experience with its exquisite French cuisine and elegant atmosphere. This restaurant stands out for its commitment to showcasing the finesse of French gastronomy through a menu that emphasizes fresh, high-quality ingredients and creative culinary techniques. A La Table Des Lys is a celebration of the rich culinary traditions of France, presented with a modern twist. The menu at A La Table Des Lys is a testament to the chef's expertise and passion for French cooking, featuring various dishes catering to sophisticated palates. Diners can indulge in beautifully plated starters, main courses that highlight the best of French culinary craftsmanship, and decadent desserts that perfectly round off the meal. The restaurant takes pride in its selection of wines, offering an array of choices that complement the flavours of the cuisine and enhance the dining experience. The decor of A La Table Des Lys creates an understated elegance, with tasteful furnishings, soft lighting, and a warm colour palette that invites diners to relax and enjoy their meal in comfort. The dining space is designed to provide an intimate setting ideal for a romantic dinner, a business lunch, or a special celebration with loved ones.