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4.6

Modern Malaysian

Kuala Lumpur, Malaysia

Two-Michelin-star tasting menu built on indigenous Malaysian plants and produce.

4.6

Modern Northern Irish

Belfast, Northern Ireland

Belfast city-centre kitchen with a serious vegetarian and vegan menu running alongside its omnivore one.

4.6

Mediterranean fine dining

Monte-Carlo, Monaco

Ducasse's three-star Riviera temple, where the vegetable garden runs the menu.

4.6

Nordic zero-waste

Helsinki, Finland

Helsinki's zero-waste pioneer where vegetables, fermentation and foraging set the rhythm.

4.6

Modern Nordic, surplus-led

Oslo, Norway

Michelin-starred Oslo kitchen built almost entirely from surplus produce.

4.6

Welsh seasonal café

Carmarthen, Wales

A long-running Carmarthen café where Welsh growers and a tight vegetarian-leaning menu set the rhythm.

4.6

Modern Filipino

Manila, Philippines

Manila kitchen reframing Filipino cooking around heirloom vegetables and rice.

4.6

Brazilian Atlantic-forest cooking

São Paulo, Brazil

A São Paulo tasting menu drawn almost entirely from the restaurant's own urban garden.