Chef Geert Burema’s French spin on local ingredients—he transforms marinated, slow-cooked rabbit into an amazing terrine—made this place a hit when it opened last fall in Frankendael Park.
Berlin: MA Tim Raue
Provocative chef Tim Raue opened this modern Chinese spot in the Hotel Adlon. His Asian-ish dishes are ridiculously light (he uses no white sugar or white flour) and showcase the region’s best produce.
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Josean Martinez Alija’s aggressively seasonal, purist dishes at Frank Gehry’s famed museum remain a real insider’s secret, even though he’s been there since 1998. He may well be Europe’s most thrilling young chef.