Fine Dining & Nightlife

No cars and 126 islands: why the water taxi matters as much as the table, from Grand Canal rooms to cicchetti bars

Salt cod, riverside lunches, and three two-star kitchens: choosing between a long lunch and a late dinner in Lisbon

Sushi counters, kaiseki rooms, and doors that open only with an introduction: how Tokyo’s best tables really work

One three-star kitchen, four with two stars, and the West Loop at the centre: how to choose a starred evening in Chicago

From Sobrino de Botín to three-star DiverXO: Madrid’s old taverns, modern kitchens, and the late hour it dines

Bistecca, ribollita, and a legendary three-star wine cellar: where Tuscan simplicity is done best in Florence

Dinner at 9:30 pm is normal here: Eixample tasting menus, old-town tapas, and long seafood lunches by the sea

A city with no dining centre: pick the neighbourhood first, from Hollywood classics to three-star Providence

The Plaza, the Carlyle, and the Pierre compared by setting, plus the real difference between afternoon and high tea