ATOMIX

ATOMIX

ATOMIX

Atomix is a destination where Chef Park’s cuisine – rooted in Korean traditions, evolved through a global yet personal perspective – reimagines what Korean cuisine can be. Atomix (2 Michelin, #8 World’s 50 Best) was recognized with Gin Mare Art of Hospitality Award 2022 and James Beard Foundation Outstanding Design 2019. Chef JP & Atomix was awarded James Beard Foundation Best Chef: NY State 2023.

INFORMATIONS

Weekly closure
Monday

CONTACT

104 e 30th Street
NY NY 10016, United States
info@atomixnyc.com
www.atomixnyc.com

JAN

JAN

JAN

Restaurant JAN is Jan Hartwig’s lifelong dream. It was awarded with 3 Michelin stars only a little more than five months after its opening. A contemporary cuisine is served by combining classic techniques with avant-garde creativity and top-class ingredients. Jan Hartwig loves to reinterpret the German culinary DNA and to creatively translate it into new worlds of taste. This gives him a high level of individuality, while focusing on regionality and sustainability.

CHEF JAN HARTWIG

INFORMATIONS

Weekly closure
Saturday, Sunday and Monday

CONTACT

luisenstrasse 27,
80333 München, Allemagne
T. : +49 89 23 70 86 58
anfrage@jan-hartwig.com
www.jan-hartwig.com

SÖL’RING HOF

SÖL’RING HOF

SÖL’RING HOF

Le Söl’ring Hof est un joyau niché au cœur des dunes de Rantum à Sylt. Ici, la cuisine nordique se marie à la fraîcheur et à l’élégance pour offrir une expérience incomparable. Sous la direction de Jan-Philipp Berner, le restaurant brille par son exceptionnel art culinaire. Avec la sommelière Bärbel Ring, l’équipe allie hospitalité et précision. C’est un lieu qui envoûte et promet des délices culinaires d’une qualité irréprochable.

BÄRBEL RING & JAN-PHILIPP BERNER

INFORMATIONS

Fermetures hebdomadaires
Dimanche et lundi

CONTACT

Am Sandwall 1
25980 Rantum / Sylt, Allemagne
T. : +49 4651  836200
info.soelringhof@hommage-hotels.com
www.soelring-hof.de

ZILTE

ZILTE

ZILTE

The cuisine of Viki Geunes, engineer-turned-chef, characterized by contemporary, intense flavors and a playful signature. His restaurant Zilte, opened with his wife Viviane Plaquet in 1996, earns his first Michelin star in 2004, followed by numerous awards. In 2020, his daughter Gitte joins the team. In 2021, Zilte received the highest honor of three Michelin stars. Today, Geunes continues to explore culinary horizons while cherishing family moments during holidays.

VIKI, VIVIANE & GITTE GEUNES

INFORMATIONS

Weekly closure
Saturday and Sunday

CONTACT

Hanzestedenplaats 5
2000 Antwerpen, Belgique
T. : +32 3283 40 40
info@zilte.be
www.zilte.be

ARNOLFO

ARNOLFO

ARNOLFO

Arnolfo Restaurant, born in 1982 in Tuscany, embodies the Trovato brother’s philosophy: seasonal, artisanal, and a continuous pursuit of taste. Celebrating its 40th year, Arnolfo moves from Colle di Val d’Elsa’s historic center to a modern space designed by the Trovato family. The new Arnolfo embraces the territory with Yellow Siena, Travertine from Creet Senesi that enhance the magnificent view of this medieval town.

INFORMATIONS

Weekly closures
Tuesday and Wenesday 

CONTACT

Viale della Rimembranza 24,
Colle di Val d’Elsa Siena 53034 , Italie
T. :
+39 0577920549
booking@arnolfo.com
www.arnolfo.com

SAINT PIERRE

SAINT PIERRE

SAINT PIERRE

Helmed by Chef-Owner Emmanuel Stroobant, Saint Pierre is a Two Michelin-starred contemporary French restaurant in Singapore. It offers discerning diners a unique gastronomic and sensory experience with warm hospitality, elegant interiors, breath-taking views of the Marina Bay waterfront and award-winning modern French cuisine with an Asian accent crafted from the best seasonal ingredients.

CHEF EMMANUEL STROOBANT

INFORMATIONS

Weekly closures
Sunday and Monday

CONTACT

1 Fullerton Road #02-02B
One Fullerton
Singapore 049213
T. : + (65) 6438 0887
info@saintpierre.com.sg

www.saintpierre.com.sg

QUATTRO PASSI

QUATTRO PASSI

QUATTRO PASSI

Le restaurant Quattro Passi est née en 1983, grâce à l’audace d’Antonio Mellino et Rita Vinaccia, fondateurs et propriétaires. Aujourd’hui, le restaurant rassemble les quatre membres de la famille, avec Fabrizio et Raffaele leurs fils. La cuisine est principalement basée sur des produits de saison régionaux dont beaucoup sont cultivés sur place. Le style culinaire du chef Fabrizio s’inspire de ses expériences internationales, sans jamais néanmoins oublier son territoire ; une cuisine méditerranéenne dans laquelle on retrouve les saveurs et le raffinement de la Côte.

FAMILLE MELLINO

INFORMATIONS

Fermetures hebdomadaires
Mardi et mercredi

CONTACT

Via Amerigo Vespucci 13
N 80061 Massa Lubrense, NAPOLI, Italie
info@ristorantequattropassi.it
www.ristorantequattropassi.it

BLUE BAY

BLUE BAY

LE BLUE BAY

Marcel Ravin, two-star chef of the Blue Bay in the Monte-Carlo Bay Hotel & Resort, is a true humanist. Born in Martinique and drawing inspiration from both his family’s cooking and the Mediterranean gastronomy, his cuisine is a celebration of life based on the five elements. His bold and sincere creations are crafted by a daring brigade for an unforgettable immersive experience.

CHEF MARCEL RAVIN

INFORMATIONS

Weekly closures
Monday and Tuesday

CONTACT

Monte-Carlo Bay Hotel & Resort
40 avenue Princesse Grace
98000 Monaco
T. : +377 98 06 03 60
www.montecarlobay.com 

D’EUGÉNIE À ÉMILIE

D’EUGÉNIE À ÉMILIE

D’EUGÉNIE À ÉMILIE

Opened in 2008, D’Eugénie à Émilie is THE gastronomic milestone in my career as a chef. Just a stone’s throw from the French border, I champion a traditional cuisine that meets the challenges of our time. As a cook, everything I do is based on the simplicity of my grandmother’s cooking. My cuisine was then inspired by the simple, gourmet techniques I learned at the hands of France’s greatest chefs from the 1980s onwards. A cuisine in which beautiful produce and true taste are respected and enhanced.

CHEF ÉRIC FERNEZ

INFORMATIONS

Weekly closures
Monday, Tuesday, Wenesday

CONTACT

Place de la Résistance 1
7331 Baudour, Belgique
T. : +32 65 61 31 70
info@fernez.com
www.eugenie-emilie.be

ATELIER MOESSMER NORBERT NIEDERKOFLER

ATELIER MOESSMER NORBERT NIEDERKOFLER

ATELIER MOESSMER
NORBERT NIEDERKOFLER

Atelier Moessmer Norbert Niederkofler offre une expérience gastronomique itinérante. Il ne s’agit pas simplement d’un restaurant exclusif, mais de la dimension dans laquelle la philosophie durable de Niederkofler « Cook the Mountain » est pleinement réalisée. Comme un hymne à ses racines et à une nature en perpétuelle évolution, la philosophie suit le cycle des saisons. Les clients vivent une expérience unique et inoubliable, qui fait appel à différents sens, saveurs et espaces et qui leur permettent de se sentir chez eux.

CHEF NORBERT NIEDERKOFLER

INFORMATIONS

Fermetures hebdomadaires
Lundi et mardi

CONTACT

Via Walther-von-der-Vogelweide 17
39031 Brunico (BZ), Italie
T. : +39 0474646629
info@ateliernorbertniederkofler.com
www.ateliernorbertniederkofler.com