Be it travelling or eating out, today we really do not want only an opulent experience. We look at 5 premium restaurants across the world that blend sustainable practices with a magnificent epicurean experience.

Kai, Galway
Set on Galway’s Sea Road, its welcoming shopfront unbolts up into an atmospheric cosmos packed with bare stone, diverse pieces of wood and wacky niceties like jam pots over well-lit bulbs, outlined cans of Minerva mackerel, or an ancient Salter domestic scale. The pastoral, boho tone makes you feel at once thrilled and at comfort. Kai in Kai Cafe accurately reads, into ‘food’ in Maori.

An indigenous New Zealander, the chef, Jess Murphy, has established cheer for this unique eating spot. The menu differs each day, bestowing Celtic Kiwi dishes. Yes, Kai is resuming Irish stick on, but with a completely contemporary take. Recommendations go all out for the devilled eggs, smoked mackerel, and remoulade…. humbly fabulous!

Gimlet Cavendish House, Melbourne
A mindfulness of keenness and unalloyed happiness; an insightful carnival that the 2020’s can bring something so brightly and glitzily 1920’s. Walk into the desirably revised Art Deco beauty Cavendish House on the bend of Russell and Exhibition and you’re taken to another era, when people donned for dinner and seafood appeared on silver platters. Go for melting slices of saucisson scattered with green Sicilian olives. Or perhaps velvet-textured swatches of cured kingfish, skewered so you can eat them like lollipops with their piquant orange-and-caper dressing.

Parkhuus, Zurich

The Chef at this restaurant at the Park Hyatt offers Simplicity made elegant: the quintessence of Swiss cuisine. The best part about the menu is the balance of flavour and texture, the beauty of simplicity, and the understated sensuality. Small treats herald great ones; here the word ‘cuisine’ evokes rather unusual associations, innovative tastes. Most of Parkhuus’s dishes carriage an enjoyable simple palate on the key level, with their myriad earthy tones, and a dash of invention on the second with their beautiful symmetry of textures and flavours, and reinvented use of striking ingredients.

Essence Restaurant, Koh Samui

Set in the distant southwest coast of Koh Samui, Avani Plus Samui lies on a silent expanse along Phangka Beach, which is best known for its untouched and continuous seaside views. Essence, the beachfront restaurant, focusses in fusion fare stirred up from homegrown ingredients. Pixie tales can also take place on a table when the mystic clouts of a chef make seasonal ingredients tell a tale of savours and shades.

This outcomes in flawless equilibrium of flavour and quality, the exquisiteness of minimalism, and the minimalist sensuality in each course. Recommended dishes include the seared seabass served with spiced coconut soup, the Thai curry with duck and the massaman curry. Pair your gorgeous meal with a Samui-enthused cocktail from the nearby Comby Van Bar.

Nobelhart & Schmutzig, Berlin
The makings compliment the palate buds, while the presentation is as attractive to the eye as it is to the taste and behind the aromata are the brightest ingredients possible in Berlin which is not that a stressfree task but owner sommelier Billy and Chef Micha do it fairly well. The kitchen crew is clever and spend the summer and autumn for conserving things for winter to make sure they could zest up the menu. The ingredients are sourced from local farms and are nearly all organic which also decreases carbon foot print for carrying crops from far off places. The menu cabinets modern Berlin cuisine and is intended to deliver a sanctuary in which to respite the sense, food is given a pride of place.

— Rupali Dean is a food & travel writer based out of Delhi