News The World's Most Beautiful Restaurant Dishes in 2015 Feast your eyes on some of the most beautiful dishes from restaurants around the globe in 2015 —from California to Tokyo and everywhere in between. These eye-pleasing creations prove that the kitchen leaders in these restaurants were amazing artists. By Ratha Tep Ratha Tep Ratha Tep is a freelance journalist based in Dublin, Ireland, who has covered travel, food, art, design, and culture for print and digital publications such as Afar, Travel + Leisure, The Wall Street Journal, and The New York Times Style Magazine. She was an editor at Food & Wine for seven years where she wrote and edited features. Ratha is a frequent contributor to The New York Times. Food & Wine's Editorial Guidelines Updated on March 31, 2015 Share Tweet Pin Email San Francisco: Coi © Maren Caruso Dish: Inverted Cherry Tomato Tart At Coi, visionary chef Daniel Patterson (a 1997 F&W Best New Chef) idolized produce in dishes like this upside-down tomatoes tart, in which quickly charred, peeled cherry tomatoes sat on a bed of pesto and were topped with a tomato puree (made in a whipped-cream dispenser) and a crispy olive tart shell. Errenteria, Spain: Mugaritz Photo courtesy of Mugaritz. Dish: Red Fruits From the Garden A year's worth of experimentation went into Andoni Luis Aduriz's voluminous edible bubbles, made with sun-ripened berries and beetroot. The two-Michelin-starred Mugaritz was destroyed by a kitchen fire in February 2010, but Aduriz reopened it. Paris: Pierre Gagnaire © Jacques Gavard Dish: Les Cristaux de Vent ("Wind Crystals") Legendary French chef Pierre Gagnaire gave the meringue a divine twist. He added water to the classic egg white and sugar mixture to make them ethereally light — a discovery by molecular gastronomist Hervé This — and shapes them into gorgeous-looking sticks. Laguiole, France: Bras Photo courtesy of Bras. Dish: Gargouillou This beautifully composed salad by the super-cerebral Michel Bras would feature up to 60 individually prepared vegetables, leaves, flowers, and seeds, which vary depending on the day. New York City: Le Bernardin Photo © Michael Turek © Michael Turek Dish: White Tuna Poached in Olive Oil Seafood genius Eric Ripert juxtaposes the high and low in this playful dish of white tuna poached in olive oil, topped with delicate sea beans, crispy potato chips and a light red-wine béarnaise sauce. Chicago: Alinea Photography by Lara Kastner, Courtesy of Alineabook.com Photography by Lara Kastner, Courtesy of Alineabook.com Dish: Heart of Palm At Alinea in Chicago, the always-forward-thinking Grant Achatz (a 2002 F&W Best New Chef) served hearts of palm stuffed with five fillings — from vanilla pudding to truffle-pumpernickel puree — on five separate pedestals. Recipes by Grant Achatz Yountville, California: French Laundry © Deborah Jones Dish: Confit of Moulard Duck "Foie Gras" This dish by chef de cuisine Timonthy Hollingsworth at the renowned French Laundry combined carefully shaved frozen foie gras with pickled huckleberries and blossoms from the restaurant's garden. New York City: Jean-Georges Photo courtesy of Jean Georges Management Dish: Eggs Caviar Jean-Georges Vongerichten's elegant Eggs Caviar offered buttery, soft-scrambled eggs served in the shell, topped with whipped cream and a spoonful of caviar. Paris: Alain Ducasse au Plaza Athénée © Aimery Chemin Dish: Sea bream, citrus fruit/peppers, caramelized ventrèche Among the haute dishes at French megachef Alain Ducasse's grand restaurant is this fish-and-citrus creation in which sea bream is prepared two ways and dotted with colorful cubes of lemon, yuzu and bergamot-flavored jelly. New York City: Eleven Madison Park Photo courtesy of Eleven Madison Park Dish: Royal Sterling Caviar "Vichyssoise" of Caraquet Oysters Daniel Humm (a 2005 F&W Best New Chef) of Eleven Madison Park juxtaposed extravagance (caviar pearls, oyster gelée) with classic French comfort food (a vichyssoise of potatoes and leeks) — all inside an oyster. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit