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A fish for celebration.
Sea bream, Tai, sakura-dai
Most restaurants boast of using only fresh ingredients but they don’t come much fresher than at De Kas.
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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.
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.
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.
Bouchon is a welcome addition to the Monaco restaurant scene, serving French classics often prepared at the table in front of diners.
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