With the opening of the Four Seasons Hotel The Westcliff comes Flames. The Johannesburg hotel restaurant offers South African braai (barbecue), with specialties like boerewors, sosaties and prime rib (pictured).
Flames, Four Seasons Hotel The Westcliff (Johannesburg) —
With the opening of the Four Seasons Hotel The Westcliff comes Flames. The Johannesburg hotel restaurant offers South African braai (barbecue), with specialties like boerewors, sosaties and prime rib (pictured).
Courtesy Four Seasons
Dutch maestro Richard Ekkebus throws classic French techniques and execution together with global flavors to deliver innovative dishes, such as kinki fish (pictured).
Amber, The Landmark Mandarin Oriental (Hong Kong) —
Dutch maestro Richard Ekkebus throws classic French techniques and execution together with global flavors to deliver innovative dishes, such as kinki fish (pictured).
Chris Dwyer/CNN
Recently opened near the Highline in Manhattan, Santina focuses on seafood and Italian cuisine, such as sambuca-cured salmon and radishes (pictured).
Santina (New York) —
Recently opened near the Highline in Manhattan, Santina focuses on seafood and Italian cuisine, such as sambuca-cured salmon and radishes (pictured).
Courtesy Santina
Zazu's sleek dining room has a laid-back international feel with the clientele to match. Its colorful tuna dish (pictured) is worth a few photos before digging in.
Zazu (Quito, Ecuador) —
Zazu's sleek dining room has a laid-back international feel with the clientele to match. Its colorful tuna dish (pictured) is worth a few photos before digging in.
Courtesy Zazu
Opening in May within the Temple House hotel in Chengdu, China, Tivano will bring high-end Italian cuisine to the gastronome city.
Tivano, Temple House (Chengdu, China) —
Opening in May within the Temple House hotel in Chengdu, China, Tivano will bring high-end Italian cuisine to the gastronome city.
Courtesy The Temple House
Copenhagen restaurant NOMA is setting up at the Mandarin Oriental Tokyo for six weeks. Reindeer moss with cep mushrooms and sea urchin with duck are among menu treasures.
Noma, Mandarin Oriental Tokyo —
Copenhagen restaurant NOMA is setting up at the Mandarin Oriental Tokyo for six weeks. Reindeer moss with cep mushrooms and sea urchin with duck are among menu treasures.
Courtesy Mandarin Oriental
Within days of opening, Chiltern Firehouse was the most talked about restaurant in London, drawing out the likes of David Beckham and Cara Delevingne. Surely, it's the steak tartare (pictured) that keeps them coming back.
Chiltern Firehouse (London) —
Within days of opening, Chiltern Firehouse was the most talked about restaurant in London, drawing out the likes of David Beckham and Cara Delevingne. Surely, it's the steak tartare (pictured) that keeps them coming back.
Courtesy Chiltern Firehouse
Chef Jordy Navarra, schooled at Fat Duck in the UK, has taken Heston Blumenthal's model of clever deconstruction of dishes and melded it with Filipino produce and cuisine.
Black Sheep (Manila, Philippines) —
Chef Jordy Navarra, schooled at Fat Duck in the UK, has taken Heston Blumenthal's model of clever deconstruction of dishes and melded it with Filipino produce and cuisine.
Courtesy black sheep
David Toutain's restaurant quickly won critical and customer acclaim for inventive and unusual creations, such as the fish skin (pictured).
Restaurant David Toutain (Paris) —
David Toutain's restaurant quickly won critical and customer acclaim for inventive and unusual creations, such as the fish skin (pictured).
Courtesy David Toutain restaurant
Set in the Singapore Botanic Gardens, Corner House delivers chef Jason Tan's reinterpretations of local favorites, including kaya toast (pictured).
Corner House (Singapore) —
Set in the Singapore Botanic Gardens, Corner House delivers chef Jason Tan's reinterpretations of local favorites, including kaya toast (pictured).
Courtesy Corner House
Chef Rafael Costa e Silva's familiarity with modernist cuisine and fine plating is reflected in two tasting menus that feature the restaurant's garden veggies and Brazil's famed meats.
Lasai (Rio de Janeiro) —
Chef Rafael Costa e Silva's familiarity with modernist cuisine and fine plating is reflected in two tasting menus that feature the restaurant's garden veggies and Brazil's famed meats.
Courtesy Lasai
The dining room at Statholdergaarden has beautifully constructed dishes to match the elegant decor. Former holder of the Bocuse d'Or, chef Bent Stiansen often uses seafood and shellfish at the forefront of his Michelin-starred menu.
Statholdergaarden (Oslo, Norway) —
The dining room at Statholdergaarden has beautifully constructed dishes to match the elegant decor. Former holder of the Bocuse d'Or, chef Bent Stiansen often uses seafood and shellfish at the forefront of his Michelin-starred menu.
Chris Dwyer/CNN
The charming Waterside Inn on the banks of the Thames is a temple to French gastronomy. If your stomach has space for only one entree, you can't go wrong with the lamb (pictured).
Waterside Inn (Bray, UK) —
The charming Waterside Inn on the banks of the Thames is a temple to French gastronomy. If your stomach has space for only one entree, you can't go wrong with the lamb (pictured).
Chris Dwyer/CNN
Heston Blumenthal's groundbreaking Fat Duck is temporarily relocating (for six months) to Melbourne, Australia. It will feature the same three-Michelin-star menu and dining experience as his UK original.
The Fat Duck (Melbourne, Australia) —
Heston Blumenthal's groundbreaking Fat Duck is temporarily relocating (for six months) to Melbourne, Australia. It will feature the same three-Michelin-star menu and dining experience as his UK original.
Courtesy Karon Photography/Crown Resorts
Chez Panisse opened in 1971 with a philosophy that has become mainstream -- eating seasonal and local produce. The homey restaurant has impeccable service and a menu that changes daily.
Chez Panisse (Berkeley, California) —
Chez Panisse opened in 1971 with a philosophy that has become mainstream -- eating seasonal and local produce. The homey restaurant has impeccable service and a menu that changes daily.
Joanne Wan/CC-by-nc-nd2.0