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A fish for celebration.
Sea bream, Tai, sakura-dai
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.
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Zum Schwarzen Kameel has been hosting Vienna’s great and good for hundreds of years with an ever-evolving menu.
Bouchon is a welcome addition to the Monaco restaurant scene, serving French classics often prepared at the table in front of diners.
Tadich Grill is a San Francisco institution, serving traditional seafood dishes and a large helping of nostalgia.
Most restaurants boast of using only fresh ingredients but they don’t come much fresher than at De Kas.
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.
The Sea Horse warms hearts with its simple Finnish comfort food. Here’s how to cook a cosy feast.
A trio of surfer buddies are making waves dishing up fresh, tasty fare near Bronte beach. Meet the Three Blue Ducks.
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