Beefbar was conceived to break the traditional codes of rigid & high end cuisine.
Combination of wild nature and a permaculture farm with the luxury of eating a beautiful meal made from the best and freshest ingredients possible, and a simple but comfortable place to rest by the lake.
An interiors project by Jaime Hayon that explores the balance of an aesthetic link between past and future using his very personal style that connects harmoniously with the imaginative and innovative kitchen of the outstanding chef: Paco Roncero.
Considered the heart of Blue Mountain School, Mãos is a kitchen, table and wine room under the helm of Nuno Mendes.
Kafeteria, at the Statens Museum for Kunst, is a place to meet and spark ideas, to share a meal from a seasonal menu and to reflect on the cultural offerings at SMK.
Hide is a restaurant and bar by Hedonism Wines and Ollie Dabbous.
A 44th floor rooftop restaurant and bar, featuring panoramic views of the city from Toronto’s BISHA Hotel.
In partnership with Boka Restaurant Group, Bellemore aims to define the category of "Artistic American" in both cuisine and decor.
KANTINI, Europe’s first Design Food Court.
The first restaurant from Leandro Carreira will observe the flavours, traditions and ingredients from Leandro’s native Portugal.
Vietnamese barbecue restaurant from the team behind Salvation in Noodles.
At the doorstep of one of the world’s top sculpture parks in the south of Sweden.
The restaurant’s name is translated as ‘under the spell of meat’, and the style of food offered is ‘premium yakiniku’ or premium grilled meat cuisine.
Featured inside is an 88-foot long coffee bar, a ceiling constructed from 10,000 handmade wooden tiles, and the location even utilizes augmented reality.
Auction house Wright taking bids for furniture from the incredibly-decorated Copenhagen restaurant Noma.
A tasting menu restaurant in Culver City where chef Jordan Kahn delivers a fully staged dining experience in an out-of-this-world building.
Under will provide an under-water experience inspiring a sense of awe and delight, activating all the senses – both physical and intellectual.
Serves delicious, plant-based food. Everything on their menu is 100% meat, dairy, gluten and refined sugar free.
Limited edition, 11,000 copies, signed two volume set from the "World's Best Restaurant".
Jean-Georges at The Connaught Hotel, a 5 Star Luxury Hotel In Mayfair, London.
Aska is the two Michelin star Brooklyn restaurant run by Swedish chef Fredrik.
A restaurant by Valencia’s own Michelin-starred chef and restaurateur Ricard Camarena has recently opened in an industrial heritage building in Valencia, Spain.