Four restaurants that turn dishes into works of art

Sühring in Bangkok is like a traditional German mini-break – only in an elegant villa overlooking a tropical garden. Twin brothers Mathias and Thomas Sühring produce a virtuoso culinary performance, with classics such as Bismarck herring, spaetzle (egg noodle dumplings), and pork knuckle, modern and mischievous reinterpretationts that are so artfully arranged that even the best chefs in Germany – and their mothers and fathers – would be amazed. Each plate is a piece of home in design form: sometimes delicate, sometimes tongue-in-cheek, always seasonal and with a loving attention to detail. And when the famous chicken salad arrives in the form of a small cake, it’s not just a taste experience – it’s proof that food design can also make tradition look incredibly chic and original. 

At Quintonil in Mexico City, Alejandra Flores and Jorge Vallejo don’t just serve food – they present Mexican flavours like works of art. The two-Michelin-starred restaurant, currently ranked third best in the world, transforms traditional techniques and regional ingredients into spectacular, often surprising dishes that inspire both the imagination and the palate. Colours, textures, and shapes invite you to marvel, while producers from all over Mexico work quietly in the background to ensure perfect product quality. Those who dine here don’t just eat – they discover, dream, and let their gaze wander over their plates again and again, because there is simply too much to discover and marvel at. Tip: Make sure your mobile phone is charged and your camera lens is clean, because if you don’t take photos of these dishes, you only have yourself to blame.

Atomix in New York is one of those restaurants that really make flying to the city worth your while – even if dining there is all you do. Junghyun and Ellia Park’s small, elegant restaurant serves up world-class modern Korean cuisine – creative, intense in flavour, and a visual dream. Every course is perfectly staged: artfully arranged, full of exciting textures and colours, and served at a long chef’s counter where you can watch the chefs at work. The menu is as well thought out as a good screenplay – you don’t want to miss a single scene. Once you’ve eaten here, you’ll understand why Atomix is considered one of the best restaurants in the world.

Don Julio is more than a restaurant – it is a declaration of love for Argentina’s flavours, terroirs, and hospitality. For 25 years, Pablo Rivero has been serving the best Aberdeen Angus and Hereford steaks in his corner restaurant in the Palermo district (note: not the Palermo in Italy!). The steaks are bred on his own farm using sustainable pracitces, before being butchered in-house, perfectly matured, and finished over an open fire. Culinary works of art are created here amid sizzling flames, fragrant white quebracho wood, and a wine list featuring 60,000 bottles from all regions of the country. Those who can’t get a table are treated to sparkling wine and hot mini empanadas while they wait – warm Argentinean hospitality included.

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