<strong>Jiquitaia, Brazil (Sao Paulo): </strong>Despite its simplicity, Jiquitaia serves elaborate Brazilian fare at affordable prices. This is Jiquitaia's seafood moqueca (a fish stew from Bahia with coconut milk).
Jiquitaia, Brazil (Sao Paulo): Despite its simplicity, Jiquitaia serves elaborate Brazilian fare at affordable prices. This is Jiquitaia's seafood moqueca (a fish stew from Bahia with coconut milk).
courtesy Jiquitaia
<strong>Döllerer, Austria (Salzburg): </strong>Alpine restaurant Döllerer gets almost all of its ingredients from suppliers in the Salzburg Alps. Dishes include fennel baked in a dough made from finely ground glacial polish from the ancient rock of Austria's highest mountain, the Grossglockner, topped with fish eggs from Austria's first caviar producer, Walter Grüll.
Döllerer, Austria (Salzburg): Alpine restaurant Döllerer gets almost all of its ingredients from suppliers in the Salzburg Alps. Dishes include fennel baked in a dough made from finely ground glacial polish from the ancient rock of Austria's highest mountain, the Grossglockner, topped with fish eggs from Austria's first caviar producer, Walter Grüll.
courtesy Doellerer
<strong>Moregrill, Russia (Moscow): </strong>The menu here has a focus on raw and grilled food. Diners can discover a wealth of Russian seafood like scallops from Murmansk (pictured here).
Moregrill, Russia (Moscow): The menu here has a focus on raw and grilled food. Diners can discover a wealth of Russian seafood like scallops from Murmansk (pictured here).
courtesy Moregrill
<strong>Atoboy, USA (New York): </strong>Helmed by the former chef of two Michelin-starred Jungsik (NYC) Junghyun Park, Atoboy is loved for its sophisticated food, urbane design, lovely service and reasonable prices.
Atoboy, USA (New York): Helmed by the former chef of two Michelin-starred Jungsik (NYC) Junghyun Park, Atoboy is loved for its sophisticated food, urbane design, lovely service and reasonable prices.
courtesy Atoboy
<strong>Terakoya, Japan (Tokyo): </strong>Opened more than 60 years ago, Terakoya is known for its smoked salmon dishes from its own smokehouse on the premises. The venue also has a Japanese garden and tea room.
Terakoya, Japan (Tokyo): Opened more than 60 years ago, Terakoya is known for its smoked salmon dishes from its own smokehouse on the premises. The venue also has a Japanese garden and tea room.
courtesy Terakoya
<strong>PELIKAN, China (Shanghai): </strong>PELIKAN's quirky spot-lit tropical interior is a contrast to the cool Nordic menu of Danish chef Kasper Elmholdt Pedersen, who worked at one-star Henne Kirkeby Kro and Geist restaurant in Copenhagen.
PELIKAN, China (Shanghai): PELIKAN's quirky spot-lit tropical interior is a contrast to the cool Nordic menu of Danish chef Kasper Elmholdt Pedersen, who worked at one-star Henne Kirkeby Kro and Geist restaurant in Copenhagen.
courtesy PELIKAN
<strong>Bunker, Thailand (Bangkok): </strong>This casual fine diner on Sathorn Road dishes out straightforward and scrumptious New American food with an emphasis on local organic produce.
Bunker, Thailand (Bangkok): This casual fine diner on Sathorn Road dishes out straightforward and scrumptious New American food with an emphasis on local organic produce.
courtesy Bunker
<strong>Crizia, Argentina: </strong>In a country famous for its love of meat,<strong> </strong>Crizia is the place to savor local seafood with a Mediterranean taste.
Crizia, Argentina: In a country famous for its love of meat, Crizia is the place to savor local seafood with a Mediterranean taste.
courtesy Crizia
<strong>Igni, Australia (Melbourne): </strong>Igni strikes a perfect balance between fanciness and casualness in its food and its service. One of the must-haves is the crisp chicken skin with whipped cod roe.
Igni, Australia (Melbourne): Igni strikes a perfect balance between fanciness and casualness in its food and its service. One of the must-haves is the crisp chicken skin with whipped cod roe.
courtesy Igni
<strong>Enigma, Spain (Barcelona): </strong>As a fledgling cutting-edge project which takes diners on a journey through different gastronomic experiences, it's probably only a matter of time before Albert Adria's four-month-old Enigma makes it onto major culinary lists.
Enigma, Spain (Barcelona): As a fledgling cutting-edge project which takes diners on a journey through different gastronomic experiences, it's probably only a matter of time before Albert Adria's four-month-old Enigma makes it onto major culinary lists.
courtesy Pepo Segura
<strong>Neighborhood, Hong Kong: </strong>Chef-owner David Lai's casual French restaurant has a simple menu of about 20 savory items, including a fricassee of chicken livers, cockscombs and rooster testicles with morel mushrooms.
Neighborhood, Hong Kong: Chef-owner David Lai's casual French restaurant has a simple menu of about 20 savory items, including a fricassee of chicken livers, cockscombs and rooster testicles with morel mushrooms.
courtesy Neighborhood
<strong>Råkultur, Sweden (Stockholm): </strong>Rakultur is the casual sibling of chef Sayan Isaksson's celebrated fine-dining restaurant Esperanto. Diners can expect radically innovative sushi and sashimi -- its sashimi plate is made up of seafood you've probably never heard of.
Råkultur, Sweden (Stockholm): Rakultur is the casual sibling of chef Sayan Isaksson's celebrated fine-dining restaurant Esperanto. Diners can expect radically innovative sushi and sashimi -- its sashimi plate is made up of seafood you've probably never heard of.
courtesy Rakultur
<strong>Restaurant Giglio, Italy (Tuscany): </strong>The three young chefs Lorenzo Stefanini, Stefano Terigi and Benedetto Rullo have transformed Restaurant Giglio into a boundary-pushing gastronomy destination.
Restaurant Giglio, Italy (Tuscany): The three young chefs Lorenzo Stefanini, Stefano Terigi and Benedetto Rullo have transformed Restaurant Giglio into a boundary-pushing gastronomy destination.
courtesy Restaurant Giglio
<strong>WeinAmRhein, Germany (Cologne): </strong>At WeinAmRhein, chef Sebastian Mattis and sommelier Melanie Panitzke work closely to create the perfect pairings of dishes and wines.
WeinAmRhein, Germany (Cologne): At WeinAmRhein, chef Sebastian Mattis and sommelier Melanie Panitzke work closely to create the perfect pairings of dishes and wines.
courtesy Wein am Rhein
<strong>Bread & Wines Vineyard Restaurant, South Africa (Cape Town): </strong>This butter-roasted kingklip with chicken-wing confit and pickled mushrooms is the champion dish at Bread & Wines.
Bread & Wines Vineyard Restaurant, South Africa (Cape Town): This butter-roasted kingklip with chicken-wing confit and pickled mushrooms is the champion dish at Bread & Wines.
courtesy Bread & Wines Vineyard Restaurant
<strong>Wilsons, UK (Bristol): </strong>Jan Ostle shows off elegant cooking at this restaurant in a Bristol suburb. The weekly changing menu has just three starters, three main courses and two puddings plus cheese.
Wilsons, UK (Bristol): Jan Ostle shows off elegant cooking at this restaurant in a Bristol suburb. The weekly changing menu has just three starters, three main courses and two puddings plus cheese.
courtesy Jude Taylor
<strong>Lula Café, USA (Chicago): </strong>Both the six-course vegetarian tasting menu (only $50) and the three-course Monday farm dinner are recommended if you're visiting Lula Café for dinner.
Lula Café, USA (Chicago): Both the six-course vegetarian tasting menu (only $50) and the three-course Monday farm dinner are recommended if you're visiting Lula Café for dinner.
courtesy Lula Cafe
<strong>Burgundy, Beirut: </strong>Chef Youssef Akiki's <a href="index.php?page=&url=http%3A%2F%2Fburgundybeirut.com" target="_blank" target="_blank">Burgundy</a> challenges rigid dining habits by introducing Lebanese dishes done his way, and often experimenting with local produce.
Burgundy, Beirut: Chef Youssef Akiki's Burgundy challenges rigid dining habits by introducing Lebanese dishes done his way, and often experimenting with local produce.
courtesy Burgundy
<strong>Al Toke Pez, Peru (Lima): </strong>The hole-in-the-wall, eight-seat cevicheria serves a menu of six types of offbeat fish and seafood, as well as a secret stash of items available only to friends and regulars.
Al Toke Pez, Peru (Lima): The hole-in-the-wall, eight-seat cevicheria serves a menu of six types of offbeat fish and seafood, as well as a secret stash of items available only to friends and regulars.
courtesy Federico Romero