Bruno Cirino doesn’t seek out the limelight but remains one of the most respected chefs in the profession. After working with great names like Roger Vergé, Alain Ducasse, and Jacques Maximin, Bruno Cirino has also trained a generation of young talents, the best known of whom is perhaps Christophe Pelé (Le Clarence, Paris). Since 1999, Bruno Cirino has been at the helm of Hostellerie Jérôme, a fine dining restaurant and hotel in the town of La Turbie in the hills above Monaco. The chef is known for being a fervent champion of local produce as well as commanding huge respect for his technique. Bruno and his wife Marion offer guests a warm welcome and a breathtaking view of the Lerins Islands from their terrace. On the menu you’ll find roast lobster with wild plums, brandy, and brioche, red mullet filet with saffron jus, breaded pigeon with a black olive and Bandol wine reduction, prawns with Bellini and verbena, as well as langoustines with lemon, lemongrass, and jasmine.

Chef Rocco Iannone's Tenuta Nannina is a must-visit restaurant in the picturesque town of Penta di Fisciano, east of Pompei. The family business includes his wife as front of house, grandmother ‘Nannina’, who inspired Rocco’s love of cooking, and his parents, who farm the land Tenuta Nannina stands. The restaurant is a bespoke modern building surrounded by green trees and vegetable gardens. The menu is strictly seasonal with an emphasis on fresh fish that varies from day to day, and a daily specials board. The simple but elegant dishes are all rooted in tradition but with a Rocco twist. Start with something fresh from the garden, like corn on the cob, followed by sea bass carpaccio with porcini mushrooms, octopus with green beans, or a simple spaghetti in anchovy sauce.

Dar el Jeld is a culinary gem hidden in the historic old town of Tunis. Housed in an unassuming building, this elegant restaurant has a traditional old-world feel, and a hearty welcome as soon as you walk through the heavy wooden doors. The restaurant is known for its heritage dishes, prepared from regional produce with Dar El Jeld’s more than three decades of experience and expertise. Among the most popular specialties are couscous, tagine, and brik, pies made with very fine, filo-like pastry. There is also a wide selection of Tunisian wines to complement the food. Dar el Jeld is also an elegant hotel with a rooftop bar - an unmissable stop on any trip to Tunis.