The indulgent Knickerbocker Glory, served from a dedicated cart at Dovetale, 1 Hotel Mayfair, in London

Shattered windows next to the dining tables at Elevato restaurant in Kyiv, struck by a fragment from a Russian kamikaze drone. Yet the restaurant has not closed; it continues to serve its meals and, above all, to offer its customers a few hours of happiness. This is Ukrainian hospitality in wartime: a desperate effort to survive

The costoletta of Cotoletta, restaurant opened in October 2024 in Miami, that is redefining the parameters of Italian cuisine in the Florida metropolis

Alexandre Mazzia, three-Michelin-starred chef in Marseille, closes one of his multi-course sequences with: Smoked and seared blue lobster tail and claw, watercress, herbaceous shells, head and claw jus; then Marinated scallop, smoked cress, beetroot, scallop milk and granité; finally Razor clams, puffed barley, salty and seaweed condiment, egg nog. Photo by David Girard

Joe Cicala, Italian-American, founded two establishments in Philly with his wife Angela, a pastry chef: Cicala and Sorellina

Willem Hiele and the shrimps. The chef is a flagbearer of the gastronomic culture of the Ostend coast in Belgium