restau­rants in the world for 2017 have plenty to of­fer; get­ting a ta­ble, how­ever, is the hard part. Here's how

Taste & Flavors - - CONTENT - For more in­for­ma­tion on the restau­rants them­selves, visit the­world­

Will fly for food and tips on how to re­serve


Co-own­ers Will Guidara and Daniel Humm have given their lives to break­ing down the walls be­tween din­ing room and kitchen, mak­ing sure the cus­tomer ex­pe­ri­ence is har­mo­nious from start to fin­ish, while serv­ing a New York twist on modern Euro­pean cui­sine.

Reser­va­tions The restau­rant is closed for sum­mer ren­o­va­tions and will re­open in the fall. In the mean­time, go to the more ca­sual pop-up, EMP Sum­mer House, with reser­va­tions exclusive to Amer­i­can Ex­press Card Mem­bers only and booked two months in ad­vance. Typ­i­cal spend: $225 per per­son for Eve­lyn Madi­son Park


A poet, sto­ry­teller and artist as much as a cook, Chef Mas­simo Bot­tura weaves nar­ra­tives through his con­tem­po­rary Ital­ian dishes, play­ing with tra­di­tions and ex­per­i­ment­ing with in­gre­di­ents.

Reser­va­tions In case of late can­cel­la­tions or a no-show, a fee of €250 per per­son will be charged. You’ll have to book three months in ad­vance, when the dates be­come avail­able. Typ­i­cal spend: $200 per per­son


El Celler is a free-style restau­rant, com­mit­ted to the avant-garde and ded­i­cated to feed­ing people, but still faith­ful to the mem­ory of dif­fer­ent gen­er­a­tions of the fam­ily's an­ces­tors. It also has an im­pres­sive wine cel­lar and fa­bled wine pair­ings, which more than live up to its rep­u­ta­tion for va­ri­ety, orig­i­nal­ity and qual­ity.

Reser­va­tions Book up to 11 months in ad­vance with a new month be­com­ing avail­able at mid­night on the 1st day of ev­ery month. In or­der to guar­an­tee your reser­va­tion, a credit or a debit card needs to be pro­vided. Typ­i­cal spend: $190 per per­son


In a stun­ning lo­ca­tion on the French side of the Riviera, just min­utes from the Ital­ian bor­der, Mirazur is an idyl­lic spot to en­joy the food of the skilled chef Mauro Co­la­greco, which takes in­spi­ra­tion from his Ar­gen­tine-ital­ian her­itage as well as the lo­cal French re­gion.

Reser­va­tions To get a ta­ble you’ll have to book up to a year in ad­vance, ei­ther on­line or by phone. You can also check for open­ings by email­ing them at reser­va­ Typ­i­cal spend: $240 per per­son


An ex­plo­ration of its coun­try’s bio­di­ver­sity, Cen­tral takes din­ers on a jour­ney through ev­ery al­ti­tude, from 20 me­ters below sea level to 4,100 me­ters above it, in 17+ cour­ses. The tast­ing menu is a re­flec­tion of Chef Vir­gilio Martínez and his sis­ter’s re­search into in­gre­di­ents in the An­des, the Ama­zon and the sea.

Reser­va­tions Cen­tral ad­vises book­ing at least 60 days in ad­vance, and this is best done on­line. The cal­en­dar ap­pears to be fully booked through the end of Au­gust; reser­va­tions for Septem­ber through De­cem­ber will open up Au­gust 1. Typ­i­cal spend: $150 per per­son

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