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A fish for celebration.
Sea bream, Tai, sakura-dai
Yorkshireman John Pawson is an architect and designer who has lived in Japan and is known for his stripped-back designs. For his last meal he chooses a seven-course meal at a Japanese restaurant in London’s Piccadilly.
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Bouchon is a welcome addition to the Monaco restaurant scene, serving French classics often prepared at the table in front of diners.
Zum Schwarzen Kameel has been hosting Vienna’s great and good for hundreds of years with an ever-evolving menu.
Tadich Grill is a San Francisco institution, serving traditional seafood dishes and a large helping of nostalgia.
A trio of surfer buddies are making waves dishing up fresh, tasty fare near Bronte beach. Meet the Three Blue Ducks.
The Sea Horse warms hearts with its simple Finnish comfort food. Here’s how to cook a cosy feast.
It is a country renowned for its neutrality, but there is nothing hands-off about Swiss Army life where their in-demand food is concerned.
Most restaurants boast of using only fresh ingredients but they don’t come much fresher than at De Kas.
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