A Wonka-inspired 90-seat tapas ‘fun-house’ run by Feran Adria’s younger brother, Albert.

Located above an unassuming clothes shop, chef Michael O’Hare’s pretty nouvelle cuisine plates steal the show.

First built in 1868 among woods, mountains and rivers, legend has it that this is where Ernest Hemingway wrote A Farewell to Arms

A field-to-table gem inside a beautiful barn on a working farm in upstate New York, where chef Dan Barber offers a 30-part ‘grazing, pecking and rooting’ experience that evolves with the seasons.

Mugaritz’s creative spirit follows the same path as Noma and El Bulli, with edible stones, candy caviar and snails in ceviche all menu drawcards.

Chef Christopher Kostow’s farm-to-table food is described as “elevated to an art form” so you can bet on the attention to detail and provenance being second to none.

A grand warehouse with an open kitchen means diners have full view of chef Joshua Skenes in action.

Rodolfo Guzmán is keen to shake up the world’s view of his native cuisine by spotlighting little known native ingredients

Run by Bertrand Grebaut, a graduate of Alain Passard’s legendary Arpège, Septime is arguably one of the coolest restaurants in Paris (the people, the interiors, the food) with one of the most hard-won tables for weekend lunches.

Celeb chef Alain Ducasse is working with sustainable, wild and predominantly organic ingredients at his legendary Paris restaurant, which focuses on fish, vegetable and cereal dishes.

Australian Thai cuisine expert David Thompson may no have parted ways with the Como Hotel group (which houses Nahm), but it’s impossible not to make mention of him when naming the Bangkok fine diner.

Chef Zaiyu Hasegawa’s mother was once a geisha, which inspired him to focus as much attention on hospitality as food as Den

Home to the famous iPAD dish (that is, a dish served on an iPAD), Quince is as bold as it is inventive, creating whimsical plates such as the aforementioned ‘A Dog in Search of Gold’: a chestnut crisp and a celeriac, porcini and ricotta truffle dusted with porcini powder, served atop the Apple gadget.

Chef Ryan Ratino’s restaurant is memorable for a number of reasons, the main being his duck: dry-aged for a month, it’s initially presented whole, then returned to the kitchen to be sliced and brought back with duck roulade, a bowl of charred wild onions and a seasonal salad.

Nestled deep in the forested, snowbound province of Jämtland, you’ll need to board an hour’s flight from Stockholm to Östersund, then take a 75-minute drive north-west to enjoy Chef Magnus Nilsson’s 32-course tasting menu, served in the stunning 19th-century Faviken estate.