Food & Drink
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Meet the restaurant fixers: Three hospitality specialists helping get branding, uniforms and lighting just right
It takes more than a menu to make a restaurant successful. From dapper workwear to perfect ambiance, there’s plenty to prepare before the first order arrives. Here are three top global talents to call.
Two new restaurants to have on your radar: Adam Albin in Stockholm and Odo East Village in New York
Tickling your taste buds with dishes on offer at new openings in Stockholm and New York.
New approaches, old foundations: How Kyoto is establishing a fresh creative voice
Kyoto is undergoing a renaissance, as new fashion brands, restaurants, galleries and hotels open their doors. We meet the people weaving history and innovation into a new vision of the city’s future.
Back to the basics: Salira brings Indonesian comfort food to Jakarta’s top table
After focusing on Western-inspired hospitality spots, Indonesia’s The Union Group is pivoting to more local dishes. Monocle takes a seat to sample Salira’s well-researched menu.
Former food scout Richard Kägi opens up his Zürich home kitchen to share a career’s worth of culinary discovery
Drawing on decades of world travel in search of exceptional food products, the renowned tastemaker brings his expansive knowledge to the city’s table through private supper clubs. Plus: recipes for a three-course meal.
Filling up
We’ve all heard tell of Basque cuisine but what about the growers, producers and chefs plying their trade in neighbouring regions? We take a roadtrip to find out.
Food & drink
Poms in Australia, Zürich's Japanese chicken mascot and the UK wine industry.
