Fine dining
Page 2
Plate expectations
We make for the shoreline of the Baltic in Stockholm, where Tommy Myllymäki opened Aira earlier this year. In a berth in a boathouse-style structure, this restaurant serves haute cuisine without starchy service.
C’est chic
Overlooked for decades, ‘bouillons’ are enjoying a revival in Paris. We discover what is so special about these bustling restaurants that serve simple, homely food and pull up a chair to take a bite.
In pursuit of perfection
Think that all the best work is done in cities? A chef hitting the heights in a remote Swiss village is proving otherwise.
Right track
Train station fare is often rushed and unreliable. Not so at this golden-age stop-off at Gare de Lyon.
Height of taste
Japan’s capital is home to a new restaurant from the team behind Noma. We tested the flavour of its aesthetic fusion.
Taste test
Today everyone thinks that they’re a food critic but being the real deal is a delicious thing to savour.
What’s cooking?
We join the Emerald City’s brightest culinary lights to discover why there is more to food here than smashed avo’ on toast.
Go wild: Hobart
David Moyle’s innovative fare is transforming Tasmania into a new food frontier.
Basque in the glory
What next when you run a successful Basque restaurant? Open another one next door. We meet the team.
