12 Most Amazing Fine Dining Dishes

Looking for a fine dining experience you’ll never forget, complete with vibrant colours, bold flavors and only the finest ingredients? We’ve picked out the 12 most amazing fine dining dishes, which are guaranteed to leave your mouth watering.

René Redzepi at NOMA, Copenhagen, Denmark

Credit: Noma

Credit: Noma. “Pickled Vegetables with Pork and Smoked Marrow”

 

Chef René Redzepi’s Copenhagen-based Noma is the epitome of Nordic cuisine. Ranked ninth in The Elite Traveler & Laurent-Perrier Top 100 Restaurants in the World list, it features a menu of Icelandic delicacies, berries, game and fish. The restaurant is all about keeping things local, and this beautiful plate of pickled vegetables with pork and smoked marrow starts as it means to go on with locally sources pickles and vegetables.

JONNIE BOER AT DE LIBRIJE, ZWOLLE, NetherlandS (RELAIS & CHATEAUX)

Credit: De Lubrije.

Credit: De Librije. “Goose liver with North Sea crab, almond, black olive and juice of fermented red cabbage leaves”

Located in Zwolle, the Netherlands, De Librije is run by husband and wife Jonnie and Thérèse Boer, who took over the restaurant in 1993. Since then, they have achieved three Michelin stars with their modern and innovative dishes, which are created using regional products.

Eric Ripert at Le Bernardin, New York, USA

Credit: Shimon & Tammar

Credit: Shimon & Tammar. “Albacore Confit En Salade”

 

Executive Chef Eric Ripert creates innovative seafood cuisine at three Michelin star restaurant Le Bernardin, which he co-owns with Maguy Le Coze. The award-winning eatery, which ranked 12th in The Elite Traveler & Laurent-Perrier Top 100 Restaurants in the World list, is known for its immaculately presented dishes, which are complemented by high-quality art that line the walls. Created by Ripert, “Albacore Confit En Salade” features bibb lettuce, deviled quail egg, liquid black olive, preserved tomato and pepper. 

Tom Aikens Restaurant, London, England

Credit:

Credit: David Griffen Photography. “Candied Beetroot Dessert with Yogurt Parfait, Sweetened Beets and Port Syrup”

The menu at Tom Aikens Restaurant in Chelsea displays exciting and distinctive flavor combinations, reflecting Aikens’ creativity and attention to detail with visually enticing dishes presented on handmade bespoke potter’s china sourced exclusively for the restaurant. Each dish, including the candied beetroot dessert with yogurt parfait, sweetened beets and Port syrup, showcases the finest ingredients from the British Isles, provided by Tom’s long-standing suppliers.

Sergio Herman at Oud Sluis, Sluis, Netherlands 

Credit:

Credit: Tony le Duc. “Tatoetje”

Considered to be one of the most inspiring chefs in the industry, Sergio Herman creates extraordinary dishes, which focus on creativity and excellence. Since inheriting the restaurant from his father in 1970, he has gained three Michelin stars and was listed in the top 20 of The Elite Traveler & Laurent-Perrier Top 100 Restaurants in the World. Working together with tattoo artist Henk Schiffmacher, Herman created ‘Tatoetje’, a dessert consisting of chocolate mousse, ice cream and cream, finished with mango jelly.  Oud Sluis will close on December 2013, but Herman has said he “can’t wait to start from scratch”. 

Daniel Humm at Eleven Madison Park, New York, USA (RELAIS & CHATEAUX)

Suckling Pig 4

Credit: Francesco Tonelli. “Marjoram Roasted Rack with Morel Panna Cotta and Fava Beans”

The contemporary French cuisine at Eleven Madison Park offers simplicity combined with seasonal flavors, while the historic views over Madison Square are not to be missed. Prepared by Executive Chef Daniel Humm, the Marjoram Roasted Rack with Morel Panna Cotta and Fava Beans shows just why the restaurant holds three Michelin stars. It ranks 13th in The Elite Traveler & Laurent-Perrier Top 100 Restaurants in the World list.

Raymond Blanc at le manoir aux quat’saisons, OxFORD, England (RELAIS & CHATEAUX)  

 

Credit:

Credit: Le Manor aux Quat’Saisons. “Lobster with Red Pepper & Cardamom Jus”

 

Created by legendary chef Raymond Blanc, Le Manor aux Quat’Saisons holds two Michelin stars and is renowned for being modern French cuisine at its best. Situated in the picturesque Oxfordshire village of Great Milton, the manor house dates back to the 15th century. This lobster with red pepper and cardamom jus dish is one of Blanc’s beautiful creations.

Andoni Luis Aduriz at Mugaritz, Errenteria, Spain 

 

Credit: José Luis López de Zubiria / Mugaritz

Credit: José Luis López de Zubiria / Mugaritz. “Le Yema Helada y las Flores Blancas”

Head chef Andoni Luis Aduriz set up Mugaritz in 1996 and impresses with his high-tech cuisine, which reinvents itself each season. The restaurant gained a second Michelin star in 2005 and was ranked in the top 15 in The Elite Traveler & Laurent-Perrier Top 100 Restaurants in the World list. Inventive dish ‘la yema helada y las flores blancas’ – translated as ‘the broken egg, the frozen yolk and the white flowers’ – will certainly leave fine diners in awe of Aduriz’s talents. 

The Roca Brothers at El Celler de Can Roca, Girona, Spain

Sole a la meuniere

Credit: David Ruano / Josep Oliva. “Sole a la meuniere”

 

 

Catalan restaurant El Celler de Can Roca is run by the three Roca brothers – Joan, head chef, Jordi, pastry chef, and Josep, head sommelier. Together, they use highly innovative techniques to reinvent Catalan cuisine and create elaborate and original dishes. In the last decade, the award-winning restaurant – which ranked seventh in The Elite Traveler & Laurent-Perrier Top 100 Restaurants in the World list – has helped to put Girona on Spain’s gastronomic map.

Mark Best at Marque Restaurant, SYDNEY, Australia

mark best

Credit: Marque Restaurant. “Mushrooms, Leaves & Sticks”

 

Award-winning Marque Restaurant is owned by Australian celebrity chef Mark Best. The seasonal menu changes daily and is complemented by expertly chosen wine. Titled ‘Mushrooms, Leaves & Sticks’, this dish – which has been created by Best – is made up of fermented field mushrooms, dried lettuces, sherry vinegar powder, Jerusalem artichoke purée and crispy skins. Visually arresting, the dish evokes a scene from nature, is textually interesting to eat and, of course, delicious.

Clare Smyth at Restaurant Gordon Ramsay, London, England

Credit: Restaurant Gordon Ramsay. "Poached Scottish lobster tail with lardo di colonnata, vegetables à la grecque and coral vinaigrette"

Credit: Restaurant Gordon Ramsay. “Poached Scottish lobster tail”

Established in 1998, Restaurant Gordon Ramsay provides elegant modern French cuisine. Led by chef patron Clare Smyth MBE, the restaurant holds three Michelin stars. The Poached Scottish Lobster Tail, served with lardo di colonnata, vegetables à la grecque and coral vinaigrette, was created by Smyth, who says: “The courchamps sauce makes this dish very special.”  

Grant Achatz at Alinea, Chicago, USA

 

Alinea

Credit: Alinea. “Pheasant, served with shallot, cider gel and burning oak leaves”

Named the best restaurant in the world in The Elite Traveler & Laurent-Perrier Top 100 Restaurants in the World list, Alinea is respected all over the world for being a cut above the rest. Chef/owner Grant Achatz produces forward-thinking dishes with his menu of seafood, lamb and black truffles. Based in Chicago, Alinea holds three Michelin stars.

 

This feature was put together with help from our restaurant critic Andy Hayler.

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