Basque-born Najat Kaanache’s winning formula is a combination of Mexican techniques and Moroccan ingredients and inspiration. Expect pigeon in a North African mole or beef in harissa. A free interpretation of Moroccan cuisine, served by a student of Thomas Keller and Redzepi at Noma. Kaanache is also the presenter of AMC Networks’ culinary series "Moroccan Cooking" on Spain’s Canal Cocina and the El Gourmet channel in 20 Latin American countries.

Laëtitia Visse is known for having recently broken the omerta on harassment in the kitchen. But first and foremost she’s a chef who serves beautiful French bistro cuisine from what used to be a butcher's shop. Meat reigns supreme here with dishes such as pâté with shrimps and wild arugula, saddle of lamb stuffed with andouillette and confit beef with red wine, braised cabbage, and mashed potato. A stunning selection of local produce and a library of terrines, all excellent value for money in the heart of Marseille.

Creativity can emerge from constraint, and this restaurant on the Faroe Islands might be symbolic of the self-imposed and virtuous constraints of times to come. Chef Poul Andrias Ziska elevates local produce such as rhubarb, turnips, cabbage, potatoes, garlic, lettuce, carrots, dried fish, and fermented lamb, magnifying this limited repertoire into a culinary identity for the Faroe Islands. There has been a farm in this spot since 1740, an idyllic place where green roofs covered with grass blend into the landscape. Unmissable.

Langouste has long been the meeting point for all Belgrade: a beautiful view of the Danube, tables draped in white, a cocktail bar on the terrace and cooking which had always focused on fish and seafood now elevated in precision and finesse thanks to Guillaume Iskandar, former chef of Garance in Paris, as well as Passard, Passedat and Banzo.

The art of simplicity in Galicia. Self-taught chef Marisol Dominguez chooses the best fish and seafood and prepares them as naturally as possible. Raw, boiled, fried or grilled. There’s a whole world within this perfect cooking and superlative produce, and it’s all so good. There are langoustines as long as a forearm and sea bream with peas and shallots. The taste of the sea, served with rare perfection.

Perhaps the truest embodiment of a destination restaurant, The Willows Inn ensures every guest feels as rooted in its blustery Pacific Northwest location as the 100-year-old inn itself. After time at Noma, chef Blaine Wetzel took on the Lummi Island property a decade ago, at 25, and serves up to 20 courses of foraged or home-grown produce and seafood, from beet and rhubarb nigiri to smoked mussels and ling cod ceviche.

A small restaurant in Guangdong province where Xu Jingye serves Cantonese cuisine in its purest form. On the menu you’ll find well-known classics, such as sweet and sour pork, alongside unusual dishes like the soup of twice-boiled frogs with lychee and lily, or sunflower chicken, for which prep starts with the farmer and a diet of sunflower seeds. Cantonese ingredients are given a new dimension on this culinary journey.

With its twisting staircase, balcony, and high ceilings, this café is one of those places everyone wants in their neighbourhood. Marie Robert, 31, has had a stellar career since her apprenticeship at Beau-Rivage Palace thanks to her cheerful and playful cuisine. Her menus focus on creation, novelty and sometimes trickery, even in substantial dishes such as the filet mignon of veal stuffed with white truffles, and there’s a good selection of Swiss wines.