Tadich Grill is a San Francisco institution, serving traditional seafood dishes and a large helping of nostalgia.

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.

The Sea Horse warms hearts with its simple Finnish comfort food. Here’s how to cook a cosy feast.

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.

Bouchon is a welcome addition to the Monaco restaurant scene, serving French classics often prepared at the table in front of diners.

A fish for celebration.

Zum Schwarzen Kameel has been hosting Vienna’s great and good for hundreds of years with an ever-evolving menu.

A trio of surfer buddies are making waves dishing up fresh, tasty fare near Bronte beach. Meet the Three Blue Ducks.

Rye bread with a simple topping might not sound like culinary fireworks. However, at Aamanns it is sparking taste buds.

Quick-witted adman George Lois shares his philosophy on advertising, creative sustenance and the perfect last meal.

The bistro Vivant Table is testament to the owner’s cosmopolitan upbringing, with its organic, fuss-free Italian and French food.

TV chef Kentaro Kobayashi is known for no-nonsense dishes and his show teaching men how to cook. Over a meal at his favourite Italian restaurant, he talks about his accidental route into becoming a chef.

Joël Robuchon’s 17 restaurants hold 26 Michelin stars. He chooses his venue Yoshi for his ‘last meal’ of green tea, salmon carpaccio, sushi and kudamono fruit salad. He finds inspiration in Japanese cuisine and believes the…

Smile To Go’s healthy but tasty breakfasts and lunches with a Mediterranean influence are a big hit. Here’s how you can make them too.