Rachel Dube

Let's be honest: London does not lack for ways to spend a summer. While the city overflows with social events, navigating its defining food and drink moments can feel chaotic.

Sant Ambroeus, the Milanese pasticceria founded in 1936, has expanded to seven cities across two continents while intentionally preserving its core identity. Managing Partner Gaetano Guarducci states the brand adds "rooms to the same house" rather than building new ones, emphasizing consistent discipline over literal change. While the recipe may evolve, the underlying philosophy of "complex simplicity" and high standards, overseen by Culinary Director Iacopo Falai, ensures a consistent experience from Milan to Aspen. The brand adapts to local sensibilities and sources ingredients locally, yet always maintains a core menu of Italian staples. This balanced approach, extending to the bar program and aperitivo service, allows Sant Ambroeus to grow without diluting its authentic Milanese essence.

Morocco's best dishes were built in domestic kitchens, passed down rather than taught, and the chef at Dar Saliha represents the former.

Avant Mar, a member of Leading Hotels of The World, has created an unlikely dining trio that operates under one roof.

Since teasing it's opening on social media, Yo-Chi has gone completely viral.

At just over 2,000 square feet across two floors, with capacity for more than 120 guests, the Notting Hill venue is the largest Yo-Chi has built anywhere.

Drake has eaten there. So have the Beckhams, Naomi Campbell, Idris Elba and Formula 1's Charles Leclerc.

Peruvian chefs and sushi masters reinterpret Nikkei dishes using seafood and seasonal ingredients pulled from Mallorca rather than Lima at this Spanish Nikkei restaurant.

Hôtel Barrière Le Majestic Cannes opened a Beefbar on its terrace overlooking the pool.

For its newest Signature Experience, its two hotels, Bvlgari Hotel Rome and Bvlgari Hotel Milan, chose to create experiences around Italy’s two most popular cities.