The Spanish Butcher, Glasgow, Scotland
There is already an award winning venue to their name (James and Louise Rusk, who are the owners of this restaurant), with more than 1,000 people booking into this New York-loft style restaurant within the first two weeks of opening. It seems their stellar run set to keep the pace and maintain it.
Just as suggested by its name, top-quality Spanish meats including Grade 9 Galacian steak or 30-month salt-cured Jamon Iberico is all served in this restaurant.
Extensive grill options include seafood such as turbot and octopus.
The Spanish Butcher, 80 Miller Street, Glasgow, Scotland; +44 141 406 9880
Avecita, Kimpton Seafire, Grand Cayman
Avecita is a 10-seat chef’s bar that offers a “tasting experience” of around 15 small plates created in front of you at the Kimpton Seafire Resort + Spa on the Grand Cayman.
Chef Remy Lefebvre, who is French, has spent years in Barcelona which shows in his tapas cooked on the plancha, this also include slow-braised and well-cooked octopus.
There are also Handcrafted cocktails made with local Caribbean bitters and fruit.
Avecita, 60 Tanager Way, Seven Mile Beach, Grand Cayman; +1-888-226-4412
IGNIV, St Moritz, Switzerland
The IGNIV kitchen is headed by the Swiss Chef Andreas Caminada.
A luxury hotel in the swish Swiss resort of St Moritz (Badrutt’s Palace), is now with a restaurant to match. This is in partnership with a chef with three Michelin stars to his name, Andreas Caminada.
In Switzerland’s fourth language of Rhaeto-Romance, “IGNIV” means “nest”.
The restaurant invites those who love cooking and want to prepare food with a difference where platters of food are passed around the table the family style.
Badrutt’s Palace Hotel, Via Serlas 27, 7500 St. Moritz, Switzerland; +41 81 837 10 00
Cocina de Autor, Grand Velas Los Cabos, Mexico
This restaurant is led by two-Michelin-star Dutch chef Sidney Schutte, who has worked under some of the best restaurants in the business, including Richard Ekkebus who is at Honkong’s Amber.
Offering the an opportunity for Schutte to build his desirable resume is just the opened $150 million resort on the Mexico’s Baja Peninsula.
He can already claim SVH Meesterkok (Master cook) title, the highest a chef can achieve in the Netherlands.
Also his menu promises unique cooking with reputable flavors that are tantalizing.
Grand Velas Los Cabos, Carretera Transpeninsular Km. 17.3, Cabo San Lucas — San José del Cabo, Baja California Sur, Mexico; +52 322 226 7923
12,000 Francs, Hong Kong
This rare name joint city’s Soho district is inspired by Napoleon Bonaparte’s bounty offered for anyone with the knowledge of preserving food for his troops.
Chef Conor Beach reveals the art of preserving with universal influences across the menu through Picked + Potted, Smoked + Salted, Vacuum + Fire and Sugar + Sweet.
Japanese bonito fish comes with preserved grilled eggplant, fried onion, smoked alonds and an almond aioli for smoothness and flavor master class, while desserts are not to be missed.
12,000 FRANCS, 43 A Elgin Street, Soho, Hong Kong; +852 2529 3100