01Edmund de Waal with his ‘last meal’
02Bocca di Lupo in Soho
03Chef and co-owner Jacob Kenedy
04Tapas-stye eating counter
05Radish, celeriac and pecorino salad
06Crab, blood orange and lamb’s lettuce
Renowned ceramic artist Edmund de Waal chooses an Italian restaurant in London’s Soho neighbourhood for his ‘last meal’. He’s fascinated by the visual experience of eating and at his alloted restaurant the food comes tapas-style – so he gets to use his hands as well.
Issue 45
Food is an entire philosophy for Alice Waters, founder of restaurant Chez Panisse in Berkeley, California. She would choose to dine with family for her hypothetical last meal, and on the menu would be fresh produce bought…
Issue 43
Monocle samples the Belgian city’s top food and drink haunts with a renowned local wine expert.
Issue 51
Roberto Panizza took over an old trattoria in the Ligurian capital last year and brought it back to its former glory. Here, he shares his passion (and recipes) for the regional speciality, pesto and gnocchi.
Issue 40
Influential art collectors Don and Mera Rubell have always dared to sample untested artists – and they have the same fearless attitude to food. But there’s only one dish they could possibly put on the menu for their final…
Issue 61
Renowned curator Klaus Biesenbach used to live on chocolate bars; thankfully he has something more refined in mind for his ‘last meal’.
Issue 12
The centre of Germany’s second-largest city used to be known for its drugs and sex shops. Now, with ongoing gentrification, comes a retail concept that combines local organic produce with slick design.
Issue 41
Master of dark comedies and tales of the absurd, Andrey Kurkov is the Ukrainian author of ‘Death And The Penguin’ and ‘A Matter of Death and Life’. For his last meal, he takes us to his local haunt, Jungle Cat, for some…
Issue 34
When he’s covering the world’s most dangerous conflict zones, from Afghanistan to Iraq and back again, celebrated war correspondent and author John Simpson frequently daydreams about fish and chips. He chooses London’s J…
Issue 27
With wild sturgeon disappearing from the Caspian Sea, sustainable caviar production from farms is taking over. At Desietra in Germany even the much sought-after Beluga caviar can now be produced. And it’s winning over the…
Issue 60
An update on all things food-related, such as a kitchen garden in Melbourne and a sushi taxi in Japan.
Issue 23
Panimo Bar is a secret bolthole for locals wanting to escape the harsh, Lappish weather. If you don’t have the hard cash for drinks or accommodation, you can pay in pieces of gold or gold dust, to be found in the rivers in…
Issue 33
Guido Martinetti is one half of the chilled duo behind Grom ice cream (and one of our ‘new heroes’ featured in issue 29). When he is not on the road checking on suppliers, he can be found around Piazza Carlo Felice in his…
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