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Regularly recognized as one of the best seafood restaurants in the world, Le Bernardin serves fresh and simple cuisine, celebrating the refined elegance of Gilbert Le Coze’s self-taught techniques.
Head Chef Eric Ripert’s menu is divided into ‘almost raw’, ‘barely touched’ and ‘lightly cooked’ and includes delicate dishes such as wild striped bass tartare and lobster ‘lasagna’ with celeriac and truffle butter.
Following the redesign of the restaurant in 2011, the restaurant also features a lounge with a small plates menu, providing a more relaxed yet equally elegant way to enjoy this New York gem.
(Image Credit: Nigel Parry and Daniel Krieger)
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