The trend in culinary experiences keeps evolving and improving as new restaurants join the scene or existing restaurants reopen, delivering remarkable cultural phenomena and gastronomic fulfillment of the highest tier. In this journal, we explore 5 of the hottest restaurants from across the planet, illuminating the evolving landscape of luxury gastronomy.
AngloThai, London
London has long been recognised as a global culinary destination, so it is unsurprising that AngloThai chose the beloved capital as its home; perfectly fusing British terroir with Southeast Asian soul. AngloThat offers à la carte and chef’s selection menus that move with the seasons, delivering complex flavours synonymous with Thai cuisine – salty, sweet, spicy and sour.
A big part of the restaurant’s ethos is the massive representation of British produce in its kitchens. Signature dishes like ‘Ryall Farm Hogget Massaman & Black Fig’ showcase black-faced Hebridean sheep from Ryall Farm in Dorset. At AngloThat, you are likely to find the most delectable charcoal cooking, coconut smoking, and wok-hei gourmet meals in the country.
19 Saint Roch, Paris
Pierre Touitou, the chef behind cherished restaurant Vivant is delivering neo-bistro perfection in the heart of the First Arrondissement, Paris. The restaurant’s "See and Be Seen" mission sets the scene for the new generation of Parisian dining, where traditional bistro culture meets contemporary culinary innovation.
Situated in one of Paris's most historically rich neighborhoods, 19 Saint Roch offers an intimate setting where culinary artistry meets the sophisticated charm of the First Arrondissement. The neo-bistro concept allows for creative freedom while maintaining the warmth and accessibility that define French dining culture at its finest. The restaurant, which has appeared in the 2025 Michelin Guide France, offers dishes such as cuttlefish, veal tartare layered in a green mayo, brill served with chard spaghetti in béchamel sauce and an assortment of the flamboyant desserts that one would expect of Parisian cuisine. Meals are served with the option of some fine wine selections–a total gastronomic marvel.
Bungalow, New York City
Michelin-starred Chef Vikas Khanna extends “an invitation to experience the rich history, culture and exceptional cuisine of India" with time-honoured recipes and reimagined classics.
Take a thrilling culinary journey through india’s 28 states, beginning with the vibrant and welcoming space that is enlivened by the distinct warmth of Indian hospitality. Dishes like Smoked Sweet Potato Chaat, Alleppey Shrimp Curry and Malwani Fish Tikka bring a one-of-a-kind experience featuring the enticing aromas of authentic Indian spices and giving guests the best taste of India. Bungalow affords guests sophisticated escapism in the heart of Manhattan
Bar Vitrine, Copenhagen
What do you get when you cross a design agency with the best restaurateurs and chefs in Denmark? You have Creative gastronomy at its finest. Wine, Informal dining, architecture, lighting, and the iconic Nordic beautiful minimalist design put guests right at ease as they step into Bar Vitrine.
Enjoy an aesthete’s paradise in the heart of Copenhagen with an authentic stylish experience that prioritises a passion for food, wine, and visual excellence. With its dynamic and experimental interior design and weekly changing menu, no two adventures at Bar Virine are the same. The restaurant embodies the Nordic approach to dining: clean and focused, and its meals are inspired by flavours and spices from around the world. The wine programme is highly curated to the highest level of sophistication and sustainability.
Dōgon, Washington DC
Dōgon by Kwame Onwuachi is a culinary wonder along the revitalized Southwest waterfront in Salamander, Washington D.C. Billed as an Afro-Caribbean restaurant with techniques and flavors drawn from Creole, West African, and Caribbean cuisines, the long-awaited restaurant is a delicious paradox of Nigerian, Jamaican, Trinidadian and Creole palates against a lively D.C backdrop, pushing boundaries American style, and honouring the Afro-Carribean cooking traditions.
Representing the democratisation of fine dining, Dōgon gives African and Caribbean culinary traditions the same reverence and technical precision typically reserved for European cuisines, presenting deliciously complex meals such as hoe crab served in a shell with shredded crab and shito alongside plantain cakes with aji verde sauce, braised cabbage paired with a coconut vinegar sauce, and rum cake with charred gooseberries. The drink menu features inspired cocktails and an extensive wine list.
These discerning restaurants reveal that the future of hospitality lies not in rigid traditions but in the intelligent synthesis of influences, techniques, and stories, promoting exciting dining experiences that combine technical excellence with cultural authenticity and personal vision.
JOURNAL
