By definition, tasting menus allow individuals to savor food through a thoughtful culinary experience. This guide to some of the best-tasting menus worldwide offers a glimpse into the redefinition of fine dining through the lenses of innovation, tradition and respect for ingredients. From sushi creations in Hong Kong, to modern takes on cultural dishes in Italy and Spain, to tasting a modern essence in Iceland, embark on these tasting journeys and more recommendations below.
ABYSSE | JAPAN
Abysse strives to bring diners thoughtful cuisine that, due to its plethora of fresh ingredients and vibrant seafood culture, ties together Japan's varied seasons. Under the direction of chef Kotaro Meguro, a refined, omakase-style menu is delivered. Often plated in Edomae sushi style or reimagined in innovative ways, this menu demonstrates the craftsmanship of the fish and the purity of flavors at the forefront. Both a personal and private dining environment, each course reflects chef Meguro’s profound appreciation for the ocean and the art of Japanese culinary traditions.
ANDŌ | HONG KONG
Helmed by chef Agustin Balbi, Andō presents an eclectic menu that fuses Japanese and Argentinian cuisines. Andō is unique because it unites premium ingredients with novel approaches to cooking. Their menu incorporates seafood, meats and seasonal dishes — providing a superb restaurant experience while keeping pace with Hong Kong's dynamic gourmet scene.
ARPÈGE | PARIS
Under the direction of chef Alain Passard, the menu at Arpège is an ode to farm-to-table eating, concentrated predominantly on vegetables. Dedicated to serving seasonal and organic vegetables straight from the restaurant's gardens, Arpège is known to offer creative dishes in an ordered manner that displays chef Passard's ability to craft mouthwatering flavors with minimal ingredients.
BERTON | MILAN
At Berton, you can enjoy a menu centered on classic Italian delicacies done in an unexpected yet polished way. Driven by chef Andrea Berton, Berton depicts a collection of masterfully crafted meals developed with a premium selection of recurring ingredients. It is a delicious affair that recognizes forward-thinking concepts while retaining its Italian culinary legacy.
COCINA HERMANOS TORRES | BARCELONA
Chefs Sergio and Javier Torres founded Cocina Hermanos Torres, where they meld modern cooking techniques with a deep love for traditional Spanish fare. The restaurant's menu features creative and skillfully made meals that highlight seasonal and local ingredients, often with whimsical plating. With their deep respect for Spain's rich culinary tradition, the Torres brothers provide diners a dynamic culinary journey.
COSTES | BUDAPEST
Costes links European dishes with a hint of Hungarian style. Under the guidance of chef Eszter Palágyi, the menu selections include carefully made meals that accentuate goods that have been sourced in Hungary as well as abroad. Anticipate a concatenation of sleek and avant-garde delicacies that acknowledge traditional Hungarian qualities while celebrating culinary ingenuity.
DILL | REYKJAVÍK, ICELAND
Dill captures the essence of modern Icelandic cooking under the control of chef Ragnar Eiríksson, highlighting the quality of collected products harvested or gathered from neighboring farms and waters. A series of artistically prepared dishes showcase the season’s harvest, each having a distinct flavor, texture and appearance inspired by the natural surroundings. The menu offers a take on blending the freshest ingredients with a priority on sustainability.
EKSTEDT AT THE YARD | LONDON
Scandinavian influences are integrated at chef Niklas Ekstedt's Ekstedt at The Yard, which specializes in wood-fired cooking using innovative methods to highlight the natural flavors of seasonal delicacies. Dining here hosts the meeting of thoughtfully prepared food that combines current and traditional Nordic plates, emphasizing flavor purity, fire and brevity to create distinctive flavors.
L'ATELIER DE JOËL ROBUCHON | NUMEROUS LOCATIONS GLOBALLY
A remarkable tasting menu that marries French gourmet fare with a trendy culinary specialization is offered at L'Atelier de Joël Robuchon's locations in Dubai; Geneva; Hong Kong; Las Vegas; London; Miami; Rabat, Morocco; and Taipei, Taiwan. Initially established by chef Joël Robuchon, L'Atelier de Joël Robuchon is renowned for its ingenuity, elegance and thorough attention to detail.
NOMA | COPENHAGEN
Chef René Redzepi's Noma is recognized for its inventive and dynamic menu, featuring "new Nordic" preparation highlighting foods from local farmers, hunters and artisans. A variety of carefully chosen dishes that demonstrate the flavors, textures and pure qualities of Scandinavian food are served. Noma consistently has an extensive array of tastes, including creative mixes of seafood, vegetables, wild herbs and meats. The menu is known for its thoroughness and commitment to environmental sustainability. Offering an outstanding gastronomic adventure, Noma perfectly captures the essence of Nordic geography and culinary heritage.
ODO | NEW YORK
New York's Flatiron District is home to chef Hiroki Odo's Odo, which serves traditional Japanese kaiseki food with a contemporary twist. This menu showcases punctiliously prepared meals that highlight in-season ingredients and frequently include omakase-style components.
SEVEN SWANS | FRANKFURT
In the center of Frankfurt, Seven Swans spotlights chef Sören Herzig's inventive cooking and meticulous attention to detail, typically showcasing seasonal ingredients that provide guests a refined experience. Paying homage to traditional German ingredients alongside worldwide flavors, Seven Swans' menu seamlessly merges tradition and bold European dining with creative presentation.