The taste and color: the most beautiful restaurants in the world
From fine restaurants on the West Coast of the USA to lovely pastry shops in the Far East, Vogue UA talks about the most beautiful places in different parts of the world.
In the heart of San Francisco’s financial district, between skyscrapers and glass offices, on the streets where the air is soaked with business and the craziness of everyday life, you will find Leo’s Oyster Bar – hello from the 1960s, a local oasis in the middle of concrete desert. This is a place of insanely tasty dinners made from oysters, clams, shrimps and lobster rolls. However, the restaurant is famous not only for its exquisite menu. Designer wallpapers, shining onyx bar and rattan furniture also play a role in attracting crowds from around the city. Leo’s secret weapon is a tiki bar where you can order a giant banana daiquiri bowl. In this retro retreat, you certainly want to indulge your desires, so you do not even have time to notice how one cocktail of rum and amaretto quickly turns into four.
El Portalon is located in the 600-year-old Palazzo in Dalt Vila. This is the first restaurant of the American farmer Ann Sidzhmonsberzhen, which 13 years ago made a revolution in the world of cooking in Ibiza. This small restaurant on the mountainside is worth a visit at sunset, when it is bathed in an unusually pink light. Choose a table on the vine-covered terrace and order Catalan roasted zucchini with honey from a Sidjmonsbergen farm or squid stuffed with spinach and harvested fruit.
Beirut was once known as the Paris of the Middle East. His beauty is still there, although not so obvious now. Undoubtedly, the pearl of the city is the palace Bustros, a luxurious townhouse of the XIX century. On the ground floor there is a restaurant Liza Beirut. Its intricate interiors respect the past without getting stuck in it. The menu is classic Lebanese and flawlessly executed. Located in the slightly stuffy Ashrafiyah district, Liza Beirut is an outstanding example of the growing confidence with which the city embraces its cosmopolitan history, creating a new one, with style and sense of humor.
Can a cafe lift the mood of the city? Parolio Design Studio believes their latest project, Wanda, does just that. The Spanish capital has suffered greatly from the financial crisis, but, fortunately, the fun and optimism returned to the city. Nowhere is the positive felt as strongly as in Wanda Café Optimista: the walls are painted in shades of ice cream, fluorescent colors in ikat motifs and on pillows under photos of the California summer. The West Coast feel also extends to the menu: sea bass carpaccio and lentil burgers and tofu with beet hummus. And with the onset of darkness, it becomes even more fun here when people come to escape from the heat with melon daiquiri.
Once the best thing you could eat after visiting a museum or gallery was a set of a cup of coffee and a piece of cake. But the game went on the rise. Now, art centers offer you to visit their restaurants, with an equally creative menu, as well as exhibits. Such achievements can boast institution Otium, located in the Museum of Contemporary Art The Broad. Chef Tim Hollingsworth has a very sophisticated vegetable menu that covers everything from hamachi with nori to spinach paste.
For the first time, restaurants specializing in puddings have become popular in Melbourne. Then this trend reached Bangkok, where SHUGAA cafe appeared. Located in the Wattana district, its interior was created by the Thai party / space / design studio and became a kind of ode to sweets, with mint-green walls, candy-pink stools, bronze chandeliers and a spiral staircase made of transparent acrylic blocks. In the assortment of the café there are honey and passion fruit tarts, dark chocolate, mint brownies, Red Velvet cake and Matcha ice cream. From drinks it is worth trying tea made from strawberries and lychee or chocolate milk with marshmallows.
The famous island chef Andre Chiang, whose restaurants in Singapore and Paris always surprise new visitors, created a new benchmark for the capital of Taiwan in the form of Raw. This restaurant is reminiscent of a gallery where the undulating wood hanging from the ceiling is just as striking as the chef’s views on national food. The menu here is a series of surprises: an abundance of ingredients turns into fancy creations, formed by the Asian roots of Chiang and the classical French school. First of all, the food here is an entertaining business, ranging from cutlery that comes from a small box of its own under the table to dessert: a local delicacy – pineapple cake.
