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The 28 Best Restaurants in New York City

By Devra Ferst

Nearly three years after COVID forced the city that never sleeps to dim its lights, New York’s restaurant scene feels like it’s back to its old self. Many of the beloved classics on this list, like Italian charmer Via Carota, Michelin-starred Le Bernardin, and pizza destination Lucali, can now say they made it to the other side. And with the addition of outdoor dining, some now have even more seats to welcome guests. There are also new genres of restaurants—like Contento, which works to be truly accessible to all, and the wildly spicy Dhamaka that opened during the pandemic and persevered—establishing themselves as important contenders among the best restaurants in New York City.

With tourism numbers back up, the best tables in the city have once again become highly coveted commodities. Be sure to book them in advance, swing by early, or try your luck at the end of the evening for an open seat at the bar.

Read our complete New York City travel guide here .

This gallery has been updated with new information since its original publish date.

Dhamaka Arrow

Restaurateur Roni Mazumdar and chef/partner Chintan Pandya have taken the city’s dining scene by storm in the past few years with a string of openings that, without question, match their company’s name: Unapologetic Indian. Their West Village spot Semma, which recently received a Michelin star, is often rightfully in the spotlight, but Dhamaka is the cool older sibling that has their own thing going on. Dhamaka is not a restaurant of restraint, it’s one of abundance and exuberance. Pandya and his team’s cooking looks deep into regional cuisines of India to share dishes we rarely see on menus in the U.S like the restaurant’s acclaimed rabbit dish from Rajasthan, which must be ordered in advance. It’s marinated for 48 hours in spiced yogurt and then slow cooked for hours. There is also doh khleh, a chili-laced pork salad with cilantro and ginger from Meghalaya near Bangladesh and chenna poda, a baked cheese dessert from a state in eastern India below Kolkata. Some dishes like the exceptional goat neck dum biryani, which is served in a pot that’s sealed with a thin flatbread, are larger, so check in with your server about the number of items to order. 

Teranga Arrow

Teranga is run by the acclaimed Senegal-born chef and cookbook author Pierre Thiam. Offering a culinary lens into Africa through African-grown ingredients and flavors that date back to before colonization, the restaurant is as much a place to dine as it is an integral part of The Africa Center. The name Teranga translates to "good hospitality" in Senegalese, and although this is a fast-casual spot—bowls and all—the team here is indeed warm and welcoming.

Buvette Arrow

You're back in that one Paris café you particularly loved, right down to the tiny tables and soft lighting. Your most important move is to order the anchovies on warm toast slicked with cold butter. After that go for hearty mains like cassoulet or one of the croque monsieurs , and maybe skip the buzzed-about chocolate mousse—we found it not worth the hype—in favor of sweet tarte tatin. Also, in case it wasn't clear from the jump: you’re drinking wine. Chef-owner Jody Williams takes a lot of pride in her list. Go for rosé with friends over brunch or open a well-priced bottle of something from the Loire Valley to sip with charcuterie in the evening.

Head 10 blocks south of New York’s Koreatown (see an itinerary of the neighborhood here ), and you'll find Cote, one of the city’s best and buzziest Korean restaurants. There’s no shortage of a la carte options, but the prix-fixe Butcher’s Feast is where diners should start. For $65 a person, you're treated to seasonal ban-chan, savory egg soufflé, two stews (including spicy kimchi stew), and the house selection of beef, including USDA Prime and Wagyu, cooked on the table with smokeless grills. 

Jessica Puckett

Alex Erdekian

Cervo's Arrow

Cervo’s has been around since long before Dimes Square's new dining buzz, and it continues to be one of the area's best restaurants. The kitchen looks toward the coasts of the Iberian Peninsula—but the vivacious, tightly-packed space and the seasonal outdoor seating on Canal Street feels distinctly New York. The regularly changing menu always leans heavily into seafood and vegetables with lots of bright and briny touches like bottarga shaved atop heirloom tomatoes, watercress salads soused with vinegar, and those little Manila clams cooked in vinho verde. While there are larger plate options like a fried skate wing and a lamb burger, the best meals at Cervo’s are the ones made up of many small plates you can leisurely work your way through. Like the food menu, the wine offerings are inspired by Spain and Portugal, with a number of orange bottles and other natural options. There’s also vermouth service with seven vermouths on offer, and an excellent spritz.

Mercado Little Spain Arrow

Mercado Little Spain is New York’s most ambitious ode to Spain, and most recent entrant to the NYC food hall wars. It comes courtesy of founders Jose Andres and brothers Albert and Ferran Adria. While there are only a couple spots open to dine in—La Barra, Spanish Diner (tortilla de patata or croquetas de del día anyone), and Leña & Mar—the well curated pantry is available to take away including an ocean's-worth of tinned seafood, olive oil, and oh so much meat. Andres worked to bring specialists from Spain, meaning the churros are crisp, the paella is properly cooked, and the jamon is sliced by an expert hand.

What started as a pop-up is now a hit British-leaning seafood restaurant for golden-brown fish and chips plus broiled oysters with green chartreuse hollandaise, elegant squid and scallion skewers, blowfish tales with chili butter, and a creative wine list divided into two sections: “What Austin Powers is Drinking” and “What James Bond is Drinking.” Patricia Howard and Ed Szymanski's tight menu looks to his British roots for inspiration with dishes like kedgeree rice with curried crab, “proper English chips,” as the team calls them, and desserts like sticky toffee pudding, but the Englishness of it all isn’t so overt that you feel you’re dining in the British countryside. There are also elegant raw scallops with preserved lemon and nardello peppers, and tuna tartare on toast that’s topped with bottarga. Tables at Dame are coveted, so while the restaurant can seat parties as large as six, if you can't snag a reservation then it’s best to plan an evening with just one dining companion, or dine by yourself at the bar that looks into the kitchen.

Wildair Arrow

Peer into this narrow space, with tall stools, high tables and be forgiven for thinking, “All this excitement…for a wine bar?” It is, in a sense, but before visions of big bills and dreadful food dance in your head, know that this food is some of the best in a city with some of the best food in the world . As is true of a famous album, several singles on this menu have their fans. There’s one man eating the little gem–pistachio salad and raving about it. A few stools down, a woman goes wild for clams with XO in an almond broth. And they'll bar the doors if you try to leave without trying the tartare.

Atoboy Arrow

Inspired by banchan , but more voluptuous and satisfying in delivery, the refined food at this Korean eatery (not to be confused with LES food-free cocktail temple Attaboy ) is made by a hotshot, Michelin-starred chef. Think: beet and smoked yogurt, octopus with chimichurri and potato, pork belly and enoki, or duck with chanterelle and quince. Desserts tend to be bright, floral eye-openers for the night ahead. Wine is the focus of the drink menu here, with a tightly curated list that leaves room for experimentation alongside the classic Californian and French numbers.

Adda Indian Canteen Arrow

New York’s neighborhoods are dotted with Indian takeout spots that serve a rotation of standards like chicken tikka masala and paneer. Adda, in Long Island City, Queens is not part of this club. Run by Roni Mazumdar of Rahi and executive chef Chintan Pandya, Adda offers, as they say, “‘unapologetically’ authentic Indian food.” That includes the housemade paneer. There’s also junglee maas, or goat curry, and snacks that come with a fair warning on the menu: “highly addictive.”

Raoul's Arrow

At this old-school SoHo institution, the white tablecloths, pressed tin ceilings, and $58 steak au poivre belie a long history of button-pushing and rule-flouting. The top-secret item? The burger au poivre. Burger hounds obsess over it and its drippy, creamy St.-André cheese topping. For desserts, the banana coconut bread pudding has its devotees. Come here when you’re curious about old, bad New York—when the SNL cast would roll out for dinner at 1 a.m., and people might end up dancing on the tables—and to see a slightly more sedate version today.

Olmsted Arrow

Here are passionate eaters delighted that the chef once cooked at Alinea and a bevy of Instagram-loving locals and tourists, all at the ready with their cameras. Chef Greg Baxtrom understands vegetables, but his skills are diverse, and extend to fish and game. And if you skip the chocolate mousse dessert—or the autumnal option of make-your-own s’mores in the garden—you're a damn fool.

Don Angie Arrow

Italian-American food may seem a dime a dozen in New York City —but this is the sort of place you'll need to return to at least four or five times to eat everything on the menu you want to order. The husband-and-wife chefs, Scott Tacinelli and Angie Rito, have been cooking together for nearly a decade—before this they were at Quality Italian in midtown—and they're not just whipping up chicken parm with a side of ziti. This is some next-level Italian-American: Think a stuffed garlic flatbread starter, with cheese oozing out of every tear; a take on Chrysanthemum salad generous with grated cheese; and a garganelli giganti pasta, cooked in a salty, delicious guanciale and pecorino ragù that's basically the spaghetti and meatballs of your dreams. Drinks stand up, too: a Nonna's Little Nip, a blend of grapefruit, Campari, and prosecco, or a Pinky Ring, a swirl of bourbon, Carpano Antica, Galliano, and Campari, are just what you need to take the edge off.

Gage & Tollner Arrow

Gage & Tollner is more than 100 years old, but somehow manages to feel exactly like a Brooklyn restaurant of today should: inviting, thoughtful, and bustling—with a dose of history mixed in for good measure. It’s the type of restaurant that reminds guests why New York is a great city to dine in. The landmarked interior at Gage & Tollner is lined with mirrors and cherry wood arches and lit by brass chandeliers. It’s precisely the type of place to order a classic cocktail, like one of the seven martinis on offer or a Manhattan. The menu leans into steakhouse classics like New York strip steak and shrimp cocktail, but there are more modern touches here too like clams kimsino, made with bacon-kimchi butter, and crispy hen of the woods mushrooms with black garlic aioli and house Sriracha. No matter your dinner order, make sure you save room for the baked Alaska by Caroline Schiff, who was recently named a Best New Chef by Food & Wine. Under a large singed meringue coat sits layers of fresh mint, dark chocolate, and amarena cherry ice cream and chocolate cookie crunch.

Le Bernardin Arrow

Long known as one of the best restaurants in New York City and the world, Le Bernardin has graced New Yorkers with its presence for decades. What you want to do here is go all in for superstar Eric Ripert's tasting menu. The fish that dominates his prix fixe is largely untouched, save for the best flourishes, so you put yourself in the very capable hands of his sauciers. And don’t skip dessert—not at a restaurant the New York Times has awarded four-stars consistently since it opened in 1986. The service is also what you'd expect from a restaurant of this reputation: Everyone is so attentive it can almost be daunting (in a good way, in a good way).

Charlie Bird Arrow

Seafood, pastas, and a famous farro salad are the main draws at this buzzy, energetic spot that comes with a definite Milano café vibe . Wellfleet oysters with tomato or apple vinaigrettes tend to be super-fresh and high-end, and might come with a tomato water mignonette. Take some time with the wine list: It’s rather famous and quite satisfying, with lots of half bottles for those on a budget. (If not, no worries: There’s a $250 bottle of Krug Grande Cuvée with your name on it.) 

Lilia Arrow

This Williamsburg paean to pasta is in a former garage with exposed-beam wooden ceilings. Chef-owner Missy Robbins is one of New York’s finest pasta chefs. People come here for all sorts of carby stuff: rigatoni diavola, gnocchi, and ravioli. Start, though, with some cacio e pepe fritelle, gorgeous fried balls decked out with salty cheese and pepper, and move on to seafood, another Robbins strong suit. Maybe today’s the day for grilled clams flecked with Calabrian chilies? Cured sardines with capers? It’s all good. But, the absolute must-order dish is the mafaldini, a rippled noodle spiked with pink peppercorns. Reservations are hard to come by (you may need to book a month in advance) but snagging one is well worth the constant refreshes of Resy.

Duck down Macdougal Street on the western edge of SoHo and look for a small white square sign with artfully drawn Japanese characters and Raku spelled out in small Roman letters below. If you elect to dine inside, you’ll be greeted by a calming and transportive dining room and some of the city’s best udon (The latter you'll have your fill of outside, of course). The lengthy menu at Raku can be a touch overwhelming for a first-time visitor, so first decide if you want your udon warm or cold, then concentrate your efforts on that section. Raku is one of those rare New York restaurants that’s impressive, transportive, consistently excellent—and (most importantly and surprisingly) easy to get a reservation at.

Los Tacos No. 1 Arrow

A reality check: New York City doesn't have the taco cred of a city like Los Angeles or San Diego . That said, it's not without its standouts. The menu at Los Tacos No. 1 in Chelsea Market is short, but hits all the high points with a tight selection of tacos made on corn or flour tortillas laced with lard. There are also quesadillas and mulas filled with proteins like pollo asada and adobada, or marinated pork topped with a pineapple. Fresh chips, salsa, and guacamole round out a meal. The lack of seating makes Los Tacos No. 1 ideal for a snack or light meal while you’re exploring the area.

Sushi Nakazawa Arrow

Daisuke Nakazawa—the apprentice from Jiro Dreams of Sushi —cooks here, and in an ideal world, you’re sitting right at his counter. You’ll pay a little extra to do so, but oh, what he can do with fish. The man must daydream in texture and temperature, because whether mackerel, smoked skipjack, or shrimp are on his menu, they are seasoned lightly, brought to a very precise warmth, and served to transcendent effect. People who have heard the four-star raves are here, whether they have sushi cravings and have their saved their pennies or just have money to burn.

Frenchette Arrow

Frenchette, from Keith McNally veterans Riad Nasr and Lee Hanson, isn’t quite a mirror of France; rather, it’s their take on what a French restaurant in New York City should be. Diners well acquainted with the French culinary canon will find many familiar friends on the menu here, including foie gras, poulet roti, and cote de boeuf, but the menu isn’t limited to these items. Nasr and Hanson have also worked in their own interpretive dishes such as smoked trout beignets with ranch’ette, apples, and spaetzle.

Lucali Arrow

Henry Street in Carroll Gardens Brooklyn is home to Italian families who have lived here for generations, the stroller set that moved in more recently, and Lucali, one of the city’s best pizzerias . Dining here takes patience and planning. Every afternoon a line forms outside of Lucali for “the list.” The team’s website explains it simply and best: “Show up before 5. Put your name on the list. Go have a drink. We'll call you when your table is ready.” It might be an hour, it might be three: Lucali is worth surrendering an evening for.

The Four Horsemen Arrow

A chirpy staff helps it feel cozy—as does the knowledge that James Murphy (of LCD Soundsystem) runs the joint. This is the sort of place, though, where you may consider inverting your drinking and dining budgets. Maybe you throw down 70 bucks for wine and 14 on butter beans in ham broth, deciding to listen to both sides of whatever album they're spinning, drink the whole bottle, and grab a slice of pizza later. The place is co-owned by four wine geeks and you see it all over the ludicrously long menu: There’s a whole page of orange wines, for example. The list shifts pretty much day to day, and the staff will alert to you to what’s just in and what’s almost gone—a real oenophile’s dream. The Champagne section of the menu is simply extraordinary.

Via Carota Arrow

Sparsely decorated yet warm and inviting, with plenty of wood and exposed brick, Via Carota is the kind of place where you might run into celebrities, but where you’ll feel totally comfortable sitting next to them in jeans and a T-shirt. But they don't take reservations here, so the flip side of all that cool is that waits at peak times can push three hours. The menu is full of supremely delicious creations from Rita Sodi and Jody Williams, who between them run Buvette in NYC and Paris , I Sodi a couple blocks away, and Bar Pisellino across the street. Even the relatively straightforward vegetable dishes, like the pear and gorgonzola bruschetta with walnuts, are remarkable in their fresh simplicity.

Cafe Kashkar Arrow

At the end of the B and Q subway lines sits Brighton Beach, one of the city’s most overlooked dining neighbors (its position at the very edge of the city is responsible for this unfortunate reality). When visitors do make it down here though, they can find their way to plates of perfect sour cherry vareniki at Varenichnaya, baklava shipped from Istanbul at Brighton Güllüoglu Baklava Cafe, and an endless array of prepared foods, including rich blintzes, at Brighton Bazaar. The first stop though should be Kashkar Café, serving Uzbeki-Uyghur food rich in cumin, lamb, beef, and noodles.

Contento Arrow

The five partners at Contento are deeply committed to hospitality for all:  Contento was given Bon Appetit’s prestigious Heads of the Table Award —for those working to make the food space more inclusive—for its wheelchair-accessible bar seating, menu QR codes to a spoken version of the menu for diners with low-vision, and a Wines of Impact list of offerings from Indigenous-, Black-owned, and mission-minded wineries. Executive chef Oscar Lorenzzi, who was born in Lima, leans into Peruvian flavors with dishes like classic ceviche, Peruvian barley with roasted mushrooms and winter truffles, arroz con pato with pickled fennel and onion, and roasted scallops with pumpkin stew and Peruvian corn. Whether you come to Contento for its accessibility, a thoughtful wine list, or Peruvian-inspired cooking, you’ll enjoy your evening. There’s space for everyone here.

Win Son Arrow

There’s a lot on the menu at Taiwanese Win Son, and little of it disappoints. Start with marinated cucumbers and clams & basil. Then move onto fried eggplant with black vinegar; pan-griddled pork buns; tofu stir-fried with garlic chives and yunlin black beans; and sesame noodles made with black sesame, mushrooms, snow pea leaves, and peanuts. For dessert, there’s just one option: tian miantuan, which is a fried doughnut with vanilla ice cream and condensed milk.

Katz's Delicatessen Arrow

Tourist destinations in New York rarely make it into regular rotation with locals. Katz’s is an exception. What started as a deli called Iceland Brothers has been slicing exceptional pastrami, corned beef, and loaves of rye bread on the Lower East Side since 1888 (and made the famous “I'll have what she's having” cameo in When Harry Met Sally ). While the menu offers tuna fish, burgers, and even a cheesesteak, stuck to the deli classics like pastrami, corned beef, and beef tongue sandwiches. Round out your order with a knish, a bowl of matzo ball soup, or cheese blintzes.

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WA Restaurant of the Year | Gourmet Traveller 2022 Restaurant Guide

Millbrook Winery’s momentum shows no signs of slowing down, with the restaurant awarded WA Restaurant of the Year in the 2022 Gourmet Traveller Restaurant Guide.

The annual guide celebrates the most exciting and exceptional dining experiences to be found across Australia in the year ahead, showcasing the diversity of fine-dining in Australia:

‘While Millbrook epitomises farm-to-table, lunch is priced so everyone can play. Easy-going staff, snappily priced estate wines and widescreen forest vistas remain hallmarks of one of WA’s most vital food experiences.’

Jamie Hembrow, Head Chef, highlights the incredible team effort of Millbrook Winery:

‘It is such an honour to accept the Gourmet Traveller WA Restaurant of the Year Award. Thank you to my Millbrook family for believing in what we do, as without your hard work and determination none of this would be possible.’

This sentiment is echoed by Guy Jeffreys, Executive Chef (and ex-Head Gardener!):

‘I am very proud of the Millbrook crew for their hard work, camaraderie and making Millbrook what it is. When I was an apprentice chef, one of the first things I learned was to surround myself with great people in a good restaurant. This way I could gain the skills, knowledge and good things that would happen. All these years later it is even more important to me than before.’

To make a booking, please click here .

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Brisbane claims Gourmet Traveller’s restaurant of the year for first time since 1997

Fire-fuelled venue Agnes wins top spot at the annual awards while a Byron Bay head chef is recognised as Australia’s best new talent

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Brisbane’s Agnes has been named Australia’s restaurant of the year at Gourmet Traveller’s annual awards, becoming only the second Queensland establishment to claim the title in the awards’ 44-year history.

The Fortitude Valley warehouse venue, led by head chef and co-owner Ben Williamson, is known for its open kitchen with multiple woodfire pits, and a menu that features innovative use of fire and smoke. There is no gas or electricity in the restaurant’s cooking process.

At the Sydney awards ceremony on Monday night, Williamson described the win as “unbelievable”.

“Brisbane, I mean, it’s not just a place that you come to on the way to Noosa and beyond, I guess,” he told the crowd to cheers and laughs.

Williamson told Guardian Australia that it was “incredible to fill the shoes that Phil Johnson filled many years ago”, referring to Johnson’s 1997 win as the head of E’cco bistro – the last Brisbane restaurant to claim the top gong.

He said the return to the “very primal base” of cooking with fire was in part inspired by the building’s age. “What we wanted to do was … harness that old feeling that the building has and take the cooking right back to what it would have been hundreds of years ago.

“What I love about cooking this way is, you can write a recipe, but you really need to teach it because managing the fire is probably 50% of the cooking process.”

Gourmet Traveller editor Joanna Hunkin said Agnes was, in some ways, “not what many would expect from a restaurant in Brisbane. But Agnes proves that old dining tropes can change.”

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Williamson was hopeful that it was “the beginning of some great things” for Brisbane.

“For a long time, Brisbane [was seen as] a bit of a gateway to the rest of north Queensland and the state, and I think lately… it’s really becoming a destination of its own.”

Ollie Wong-Hee of Byron Bay restaurant Bar Heather was named best new talent, with the head chef telling Guardian Australia he was “somewhat baffled by it all, to be honest”.

Wong-Hee’s menu incorporates culinary influences from east and south-east Asia, a nod to the richness of Australia’s food scene. “If it wasn’t for cultural diversity in this country, our food would never have evolved. So all I’m doing in my place is honouring different cultures that belong in this country with their food identity.”

Wong-Hee said he did not frequent fine dining establishments, and preferred “to eat where the people eat”. Despite the complexity of the dining landscape, he said non-European cuisines in Australia had yet to receive the respect – and pricing – they deserved.

“I really dislike how we can go to any restaurant in Sydney and pay $40 for 100g of pasta, and we fucking question $18 for a bowl of brilliant noodles from a mother-and-pop shop. That’s what does my head in. I want that disparity to narrow.”

Regional Victorian restaurant Brae received the readers’ choice “icon” award, a new category for this year’s ceremony, while Hugh Allen of Melbourne’s Vue de Monde was named chef of the year.

Hunkin said she hoped the Gourmet Traveller restaurant guide, to be released next week, would “set an agenda for the year ahead” for diners.

“I definitely think we are entering an era of more accessible dining,” Hunkin said of this year’s winners, with many venues offering more “casual entry points to great dining experiences”.

“The quality is there, but it is at a lower price point. I think that’s the reality, that the industry is responding to the cost-of-living crisis”

The Gourmet Traveller 2023 restaurant award winners

Restaurant of the year Agnes, Brisbane, Queensland

State winners Onzieme, Canberra, ACT Aalia, Sydney, NSW Agnes, Brisbane, Queensland Restaurant Botanic, Adelaide, SA Peppina, Hobart, TAS Etta, Melbourne, VIC Millbrook, Jarrahdale, WA

Readers’ choice icon award Brae, Birregurra, VIC

Chef of the year Hugh Allen - Vue de Monde, Melbourne, VIC

Best new restaurant Serai, Melbourne, VIC

Best new talent Ollie Wong-Hee – Bar Heather, Byron Bay, NSW

Best destination dining Glenarty Road, Karridale, WA

Wine bar of the year Good Gilbert, Adelaide, SA

Restaurant personality of the year Louise Radman – Institut Polaire, Hobart, Tasmania

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Top Montréal restaurants for the gourmet traveller

Mayssam Samaha

Mayssam Samaha is a food and travel writer and blogger and the founder behind the blog Will Travel for Food. She travels the world in search of the next culinary discovery. From Iceland to South Africa, she’s already visited over 30 countries and there’s nothing she enjoys more than wandering around a farmers’ market in a foreign city. She is also the founder of the SAISONS intimate dinner series highlighting Québec products and chefs.

This article was updated on April 5, 2024.

Some people eat to live and some live to eat. This list is for the latter: those who are driven by the decadent pleasure of discovering new gourmand destinations and enjoying delectable gastronomic experiences.

Restaurant Toqué!

900 Pl. Jean-Paul-Riopelle | Website

For fine dining  par excellence :  Restaurant Toqué!   Chef Normand Laprise’s cuisine – the very one that started the Montréal food revolution – will leave you speechless and wanting more. 

La Chronique

104 Laurier Avenue West | Website

For the  foie gras  enthusiasts:  La Chronique . This is where you go for the best  foie gras  in Montréal, and keep returning for the flawless French-inspired menu.

Maison Boulud

1228 Sherbrooke Street West | Website

For a Michelin-star type experience:  Maison Boulud . Chef Daniel Boulud’s extensive expertise shines through in this magnificent establishment and the exquisite service that reigns within the sumptuous dining room.

2491 Notre-Dame Street West | Website

For the quintessential Montréal night out:  Joe Beef . You’ll be treated to the greatest Montréal has to offer, paired with a glass of natural wine (or 5) from one of the best curated lists in town.

275 Notre-Dame Street West | Website

Chez Delmo is an restaurant located in the historic district of Old Montréal, which was originally opened in 1934. The owners have recently updated the venue with a contemporary flair while still maintaining the long-standing tradition of gastronomy in the area. The menu offers a variety of revisited dishes that showcase fish and seafood, including novelties such as lobster rolls and salmon tartare.

219 Mont-Royal Avenue West | Website

For the fish and seafood aficionados:  Le Filet . The delicate ocean-based dishes have become the toast of the town. And speaking of toasts, do try the one with sea urchin and seaweed butter.

Le St-Urbain

96 Fleury West | Website

For those willing to travel for food:  Le St-Urbain . One of the city’s best tables, it’s located a tad out of the way, but is very much worth the trip. You’ll enjoy the elegant cuisine inspired by the seasons and the exceptional wine list.

257 Prince Street | Website

For the design lovers:  Le Serpent . The industrial chic restaurant design will wow you just as much as the Italian-inspired menu.

Estiatorio Milos

5357 Parc Avenue | Website

For those in search of exotic flavours:  Estiatorio   Milos . You’ll savour the vast array of delicate Mediterranean dishes, fresh seafood and scrumptious desserts in a décor reminiscent of a Greek holiday. 

Bouillon Bilk

1595 Saint-Laurent Boulevard | Website

For those who want to feel like a local:  Bouillon Bilk . This restaurant is so inconspicuous, that it’s easy to miss, but it would be such a shame because the cuisine here is sophisticated yet unpretentious, set against a minimal décor that lets the dishes shine.

1025 Ontario Street East | Website

For the art lover:  Le Mousso . Chef Antonin Rivard-Mousseau comes from a long lineage of artists, and it shows! Just because this artist has chosen food as his medium doesn’t mean his work is less impressive since every dish here is a veritable  chef d’œuvre .

Le Club Chasse et pêche

423 Saint-Claude Street | Website

For the Québécois traditionalist:  Le Club Chasse et Pêche .   Savour a modern and fine dining twist on Québécois traditional cuisine in an elegant and sophisticated décor reminiscent of a hunting and fishing lodge.

Primo & Secondo

7023 Saint-Dominique | Website

For those looking for  la bella vita :  Primo & Secondo . Opened in Little Italy since 2001, Primo & Secondo is the place to be for simple Italian cuisine prepared in an elegant ambiance with impeccable service.

156A Laurier Avenue West | Website

For the sushi devotee:  Jun I . Chef Junichi Ikematsu is a master of his craft. His cuisine elegantly walks the fine line between Japanese tradition and a more modern approach.

Marcus Restaurant + Terrace

1440 De La Montagne Street | Website

For the celebrity chef spotters:  Marcus Restaurant + Terrace . New York-based star chef Marcus Samuelsson’s stunning restaurant is conceived by Montréal designer extraordinaire Zebulon Perron, while the cuisine focuses on seafood and a raw bar offering.

Vin mon lapin

150 Saint-Zotique Street East | Website

For an award winning experience: Small sharing plates featuring some of the finest local ingredients are the stars at much beloved neighbourhood restaurant  Vin mon lapin (voted Best Restaurant in Canada in 2023). Wine enthusiast will be happy to dig into one of the best natural and biodynamic wine list in the city with rare bottles often finding their way here.

Restaurant Candide

551 Saint-Martin Street | Website

For the admirers of regional cuisine: No one adheres to a more strict policy of only serving a regional-driven menu than  Restaurant Candide . The reasonably priced, 4-course tasting menu is a joyous celebration of local ingredients (or those preserved at their peak). The impeccable service, exquisite wine list and elegant ambiance of this cozy establishment located in a former rectory all contribute to a memorable dining experience.

Hoogan et Beaufort

4095 Molson Street | Website

For lovers of open-fire cooking:  Hoogan et Beaufort 's soaring ceilings and light-filled dining room are centred around its open kitchen where the wood burning oven reigns supreme and where local ingredients are prepared with love.

1201 Van Horne Avenue | Website

For an enticing culinary voyage: Let  Damas  transport you into a world of alluring flavours and scents, where luscious dips, toothsome meats and exotic spices dance together in a thousand and one night-inspired décor.

Sushi by Scratch

640 Saint-Paul Street West | Website

For a luxurious and mysterious experience: Sushi by Scratch is a 10-seat, 17-course high-end omakase suhsi restaurant that operates in the manner of a speakeasy, making this extravagant experience unforgettable.

3900 Éthel Street | Website

For a unique cuisine: The intimate and cozy dining room at Beba is a pleasure to experience and so is the cuisine that combines Italian, Spanish and Argentinian influences with the chef-owner’s Jewish culinary heritage for an unparalleled dining experience.

1879 Bélanger Street | Website

For the best neighbourhood restaurant: Mastard serves a daring and unique, locally sourced 5-course tasting menu inspired by the seasons. The plating is gorgeous and the service impeccable at this lovely neighbourhood restaurant.

1001 du Square-Victoria Street | Website

Moishes is a well-known restaurant in Montréal that has earned a reputation for serving aged meat. It is one of the only restaurants in town to offer USDA Prime beef. The restaurant boasts two distinct dining rooms, including an enclosed area, and features pewter ceiling tiles, offering a unique dining experience that is a must-visit in Montreal. Additionally, there is a bar area where you can enjoy a drink before or after your meal.

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Gourmet Traveller is a trusted source and authority for the best in food, wine and travel. It delivers unique content, escapism and exclusive access to enrich, entertain and inspire the consumer, the Gourmet Traveller.

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Australian Gourmet Traveller is one of the country’s most iconic voices in food and travel, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. Our readers rely on us to entertain, inspire and inform them with the best in cooking, dining, travelling and shopping.

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*Print & Cross Platform - Source: Roy Morgan Single Source Australia, December 2023 *Digital - Source: Ipsos iris Online Audience Measurement Service, December 2023 *Social Connections - Source: Facebook, Instagram, Twitter and Pinterest, February 2024

Reader Dinner Partnership

In 2022, the team at Gourmet Traveller welcome the opportunity to partner with your brand and develop a custom Reader Dinner for your customer set.

UNDERSTANDING THE GOURMET TRAVELLER READER

A food saviour.

With an average age of 52, she (80% of buyers are women) is most likely living in a home with her partner and no children (they’ve left home, or are soon to). From street food to fine dining, she reads Gourmet to stay ahead of the trends in food, travel and dining.

SHE IS A SERENDIPITOUS TRAVELER

Whether for business or leisure, in real life or online, she is a traveller. She enjoys weekends away, and is a trusted adviser to others in regards to holidays and hotels, often booking for her friends and family too. She prefers a holiday that leaves her room for serendipity and exploration – she wants to explore, experience and live like a local where ever she goes.

SHE IS WINING AND DINING

She is the first to try the latest new restaurants and dines out at least weekly. She is a lover of wine with her meals and enjoys going to the theatre, opera and ballet, followed or preceded, naturally, by a dining experience.

SHE IS PROVIDENCE MATTERS

She loves grocery shopping. She shops from a range of retailers and multiple times a week. She is the first to try new flavours, tends not to buy the same food products each week and loves to have a well stocked pantry. Brands and ingredients are an essential part of the provenance story and when she orders a drink at a bar she is significantly more likely than the average person to order her drink by brand.

SHE IS SUCCESSFUL

With one in two Gourmet readers having a university degree (idx 150), success is important to her, and she considers herself an intellectual. She reads the business section of newspapers and is more likely to be on Linkedin. All of which is reflected in her higher than average income, strong AB profile and status as a ‘big spender’ of discretionary income.

SHE IS SOCIALLY MINDED

With a highly metro based audience (77% of readers compared to 65% of population), she places a high degree of value on education, charity and indigenous culture. The reader is twice as likely to be classified as ‘Socially Aware’ – someone with a keen interest in new ideas and information, idealistic and with a strong sense of social responsibility.

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Gourmet Cuisine: An Insider’s Guide to the World of Fine Dining

Gourmet cuisine, a term often associated with the finest and most exquisite dishes, transcends the realm of ordinary dining experiences. It is a culinary adventure that tantalizes the taste buds, engages the senses, and reflects the artistry of food preparation.

Gourmet cuisine is not just about eating; it’s about indulging in a symphony of flavors carefully orchestrated by skilled chefs. Its roots can be traced back through the annals of culinary history, evolving from traditional recipes to sophisticated dishes that redefine the boundaries of taste and presentation.

In this blog post, we will delve into the world of gourmet cuisine, exploring its key characteristics, global influences, popular ingredients, and much more.

The History of Gourmet Cuisine

Gourmet cuisine has a long and rich history that dates back to ancient civilizations. The Greeks and Romans were known for their lavish feasts and banquets, which featured exotic ingredients and elaborate presentations.

In the Middle Ages, the nobility of Europe continued this tradition, hosting elaborate dinners that showcased their wealth and power. During the Renaissance, Italian cuisine became popular, and dishes such as pasta and risotto were introduced. In the 19th century, French cuisine became the standard for gourmet cooking, with dishes such as foie gras and escargot becoming popular.

The Characteristics of Gourmet Cuisine

Quality Ingredients

At the heart of gourmet cuisine lies the emphasis on using only the finest and freshest ingredients. From locally sourced produce to rare international delicacies, chefs spare no effort in ensuring the highest quality components for their creations.

Culinary Techniques

Gourmet chefs are masters of their craft, employing advanced culinary techniques to elevate their dishes. From sous vide cooking to molecular gastronomy, these techniques contribute to the unique and exquisite nature of gourmet cuisine.

Presentation

Gourmet dishes are a feast for the palate and a visual delight. Presentation is an art form, with meticulous attention to detail given to the arrangement of each element on the plate.

Global Influences on Gourmet Cuisine

French influence.

The French have long been synonymous with gourmet cuisine. Their culinary prowess has shaped the essence of gourmet cooking, influencing chefs worldwide with techniques such as sous-vide and sauces like béarnaise.

Fusion Trends

Gourmet cuisine is ever-evolving, with chefs embracing fusion trends that blend diverse culinary traditions. This fusion results in innovative dishes that reflect a global gastronomic tapestry.

Popular Gourmet Ingredients

Known as the “diamonds of the kitchen,” truffles impart a distinctive earthy flavor to dishes. Their rarity and intense aroma make them a coveted ingredient in gourmet kitchens.

A delicacy made from duck or goose liver, foie gras is prized for its rich buttery texture. It adds a luxurious touch to gourmet dishes and is often featured in fine dining menus.

Derived from the roe of sturgeon, caviar is synonymous with opulence. Its delicate, briny taste elevates dishes to gourmet status, making it a sought-after ingredient in high-end cuisine.

Read also: What Is Caviar? Exploring The World’s Finest And Costliest Culinary Delight!

Gourmet Dining Experience

Fine dining etiquette.

Gourmet dining is not just about the food; it’s a holistic experience that includes fine dining etiquette. From the proper use of cutlery to understanding wine pairings, every aspect contributes to the overall experience.

Ambiance and Setting

The ambiance of a gourmet restaurant plays a crucial role in enhancing the dining experience. Dim lighting, elegant decor, and attentive service create an atmosphere that complements the sophistication of the cuisine.

Famous Gourmet Dishes

This classic French dish features chicken braised in red wine, mushrooms, and bacon. Its complex flavors and tender texture exemplify the essence of gourmet cuisine.

Lobster Thermidor

Lobster Thermidor, a French delicacy, showcases lobster meat in a rich, creamy, brandy-infused sauce. Its decadent preparation makes it a staple in gourmet dining.

Beef Wellington

A British classic, Beef Wellington consists of beef fillet coated with mushroom duxelles, wrapped in puff pastry, and baked to perfection. Its intricate preparation reflects the artistry of gourmet cooking.

Gourmet Cuisine and Health

Balancing indulgence and nutrition.

While gourmet cuisine is often associated with indulgence, chefs are increasingly mindful of health considerations. Balancing flavors and nutrition ensures that even gourmet dishes can be part of a well-rounded diet.

Portion Control

Portion control is a key aspect of enjoying gourmet cuisine responsibly. Smaller portions allow diners to savor the richness of flavors without overindulging.

Gourmet Cooking at Home

Tips for Home Chefs

Gourmet cooking is not reserved for professional chefs. With the right tips and techniques, home chefs can elevate their culinary skills and create gourmet-worthy dishes in their own kitchens.

Gourmet Recipes for Amateurs

From simple yet sophisticated appetizers to delectable desserts, there are plenty of gourmet recipes that aspiring home chefs can explore. Experimenting with new flavors and techniques opens up a world of culinary possibilities.

Trends in Gourmet Cuisine

Molecular gastronomy.

The avant-garde molecular gastronomy approach involves using scientific principles to create innovative dishes. Gourmet chefs push boundaries with techniques like spherification and foaming to offer diners a unique sensory experience.

Sustainable Gourmet

As environmental awareness grows, there is a rising trend toward sustainable gourmet cuisine. Chefs are sourcing ingredients responsibly, minimizing food waste, and adopting eco-friendly practices to create a more sustainable dining experience.

Challenges in Gourmet Cooking

Cost and accessibility.

One of the challenges of gourmet cooking is the cost and accessibility of premium ingredients. However, creative chefs find ways to work with locally available ingredients without compromising quality.

Mastering Techniques

Gourmet cooking requires mastery of advanced techniques, which can be intimidating for aspiring chefs. Overcoming this challenge involves practicing, learning from experienced chefs, and being willing to experiment in the kitchen.

Gourmet Cuisine Around the World

Asian gourmet.

Asian cuisines contribute significantly to the world of gourmet dining. From delicate sushi to complex curry dishes, the diverse flavors and techniques of Asian gourmet cuisine continue to captivate global audiences.

Latin American Influences

Latin American influences on gourmet cuisine are gaining recognition. Bold flavors, unique spices, and innovative cooking methods characterize the gourmet offerings from this region.

Impact of Technology on Gourmet Cooking

Online cooking classes.

Technology has democratized gourmet cooking education. Online cooking classes and tutorials allow aspiring chefs to learn from experts, enhancing their culinary skills from the comfort of their homes.

Food Blogs and Social Media

The digital age has transformed the way we discover and appreciate gourmet cuisine. Food blogs, social media platforms, and online reviews provide a virtual feast for food enthusiasts, influencing dining choices and culinary trends.

Celebrity Chefs in Gourmet Cuisine

Their influence.

Celebrity chefs wield significant influence in shaping gourmet trends. Their unique styles, signature dishes, and charismatic personalities contribute to the popularity of gourmet cuisine worldwide.

Signature Dishes

Many celebrity chefs are known for their signature gourmet dishes. These dishes often become iconic representations of their culinary expertise and creativity.

Future of Gourmet Cuisine

Innovations in flavors.

The future of gourmet cuisine holds exciting possibilities with continuous innovations in flavors. Chefs will likely explore new ingredients, techniques, and cultural fusions to push the boundaries of culinary artistry.

Changing Consumer Preferences

As consumers become more adventurous in their culinary choices, the demand for diverse and gourmet offerings is expected to rise. Chefs must adapt to changing preferences, creating a dynamic landscape for gourmet cuisine.

The Importance of Presentation in Gourmet Cuisine

Presentation is a crucial element of gourmet cuisine. The appearance of a dish can significantly affect its perceived taste and quality. Gourmet chefs often use various culinary techniques to create visually stunning dishes that are as beautiful as they are delicious.

The presentation of a dish can involve a range of elements, such as the placement and arrangement of ingredients, the use of garnishes, and the choice of serving dish.

The goal of presentation in gourmet cuisine is to create an aesthetically pleasing dish that is as visually appealing as it is delicious.

The Role of Creativity in Gourmet Cuisine

Creativity is a critical element of gourmet cuisine. Gourmet chefs constantly experiment with new ingredients, flavor combinations, and cooking techniques to create unique and memorable dishes.

Creativity in gourmet cuisine is not restricted to the ingredients or flavors used but also encompasses the presentation, textures, and overall dining experience.

To create innovative and delicious dishes, gourmet chefs often take inspiration from various sources, such as their cultural heritage, travel experiences, and the natural world.

The Evolving Nature of Gourmet Cuisine

Gourmet cuisine constantly evolves and changes as chefs push the boundaries of traditional cooking techniques and flavors. As the world becomes more connected, chefs increasingly draw inspiration from various cultural and culinary traditions, resulting in a fusion of flavors and techniques.

Additionally, there is a growing emphasis on sustainability and ethical sourcing of ingredients, influencing how gourmet cuisine is prepared and presented. This evolution of gourmet cooking is exciting and dynamic and ensures there is always something new and innovative to discover.

Top Gourmet Restaurants Around the World

Many exceptional gourmet restaurants around the world offer a range of culinary experiences. Some of the top gourmet restaurants include:

– Eleven Madison Park, New York City, USA

– osteria francescana, modena, italy, – mirazur, menton, france, – the fat duck, bray, uk, – noma, copenhagen, denmark, – gaggan, bangkok, thailand, – azurmendi, larrabetzu, spain, – geranium, copenhagen, denmark, – quintonil, mexico city, mexico, – arpège, paris, france.

Each restaurant offers a unique dining experience with exceptional cuisine, service, and atmosphere.

Read also: Top 10 Luxury Restaurants In New York City

Frequently Asked Questions:

What is gourmet cuisine.

Gourmet cuisine is a type of fine dining characterized by high-quality ingredients, creativity in food preparation, and attention to detail.

What sets gourmet cuisine apart from other types of food?

Gourmet cuisine strongly emphasizes the overall dining experience, which includes exceptional service, ambiance, and attention to detail.

What is the history of gourmet cuisine?

Gourmet cuisine has its roots in France, where it was developed in the 18th century as a way to showcase the culinary skills of French chefs.

What types of dishes are typically served in gourmet cuisine?

Gourmet cuisine often features complex dishes in flavor and presentation, focusing on high-quality ingredients and creative food preparation techniques.

What are some examples of gourmet cuisine dishes?

Examples of gourmet cuisine dishes include foie gras, lobster bisque, truffle risotto, and beef Wellington.

What is the atmosphere like in a gourmet cuisine restaurant?

Gourmet cuisine restaurants typically have an upscale and refined ambiance, with attention to details such as lighting, music, and decor.

How is service different in a gourmet cuisine restaurant?

Service in a gourmet cuisine restaurant is typically more formal and attentive, emphasizing providing a high-quality dining experience.

How can I find an excellent gourmet cuisine restaurant?

You can find good gourmet cuisine restaurants by researching online, reading reviews, and asking for recommendations from friends and family.

How can I best enjoy a gourmet cuisine dining experience?

To best enjoy a gourmet cuisine dining experience, take your time to savor each dish, ask your server for recommendations, and be open to trying new and unique flavors.

Is gourmet cuisine worth the price?

Gourmet cuisine can be higher than other types of food, but it can be well worth the investment for those who appreciate high-quality ingredients, creative dishes, and exceptional service.

What defines gourmet cuisine?

Gourmet cuisine is characterized by high-quality ingredients, advanced culinary techniques, and meticulous presentation, creating an exquisite dining experience.

How can one try gourmet cooking at home?

Aspiring home chefs can explore gourmet cooking by learning essential techniques, experimenting with unique ingredients, and following gourmet recipes tailored for amateurs.

Are there health considerations in gourmet cuisine?

Gourmet chefs increasingly focus on balancing indulgence and nutrition, offering smaller portions and incorporating healthier cooking methods.

What are the challenges in gourmet cooking?

Challenges include the cost and accessibility of premium ingredients and the need to master advanced culinary techniques.

How do celebrity chefs influence gourmet trends?

Celebrity chefs shape gourmet trends through their unique styles, signature dishes, and charismatic personalities, influencing both the industry and consumer preferences.

Read also: Indulge In Culinary Excellence At Michelin-starred Restaurants.

Conclusion:

Gourmet cuisine is the epitome of fine dining, characterized by its high quality, creativity, and attention to detail. The history of gourmet cuisine is long and rich, and the cuisine continues to evolve as chefs push the boundaries of traditional techniques and flavors. Presentation and creativity are crucial elements of gourmet cuisine, and the evolving nature of the cuisine ensures that there is always something new and exciting to discover.

When choosing a gourmet restaurant, it’s essential to consider your taste, budget, and dining preferences. Researching the restaurant beforehand and reading reviews can help you make an informed decision. Remember that gourmet cuisine can be expensive, so planning and budgeting are essential.

In conclusion, gourmet cuisine is a celebration of culinary artistry, where flavors, techniques, and presentations converge to create an unparalleled dining experience. Whether enjoyed in a fine dining establishment or recreated at home, the essence of gourmet cuisine lies in the passion and creativity that chefs bring to the table.

Featured image source: Midjourney.com @ kakramah

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