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Seven Stars and Stripes® Award Cuisine
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The intermezzo was served in the form of a refreshing, light Cantaloupe Soup. Our main course, A Steamed Pike Perch with Pumpkin Risotto, was a sensuously delicious fine food, again, well paired with a classic Blanc Faiveley Mercurey Clos Rochette 2002…
 		 Margus Sarev - Ammende Restaurant - Pärnu - Estonia :
The intermezzo was served in the form of a refreshing, light Cantaloupe Soup. Our main course, A Steamed Pike Perch with Pumpkin Risotto, was a sensuously delicious fine food, again, well paired with a classic Blanc Faiveley Mercurey Clos Rochette 2002…
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Those who choose to eat within the confines of the restaurant are afforded a spectacular view of the sky, and the garden through the restaurant's floor to ceiling glass windows…
 		 Fabrizio Bottero - Annona - New York - USA :
Those who choose to eat within the confines of the restaurant are afforded a spectacular view of the sky, and the garden through the restaurant's floor to ceiling glass windows…
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VAU has consistently attracted the cuisine aficionado to its hallowed grounds for Internationally recognized food and affectionate hospitality. The impetus behind the simple philosophy of fresh, seasonal products - where possible from the Berlin area coupled with the feeling of “eating with friends” is…
 		 Kolja Kleeberg - VAU Restaurant - Berlin - Germany :
VAU has consistently attracted the cuisine aficionado to its hallowed grounds for Internationally recognized food and affectionate hospitality. The impetus behind the simple philosophy of fresh, seasonal products - where possible from the Berlin area coupled with the feeling of “eating with friends” is…
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The tasting menu created by Chef Robert Murray began with an Amuse Bouche of a very tender Steamed Shrimp Hargau paired with a lime accented Neil Ellis Sauvignon Blanc, South Africa. This was then followed by a mini tasting menu of Asian starters including Sushi & Sashimi Platter…
 		 Robert Murray - Oriental Restaurant - Dar Es Salaam - Africa :
The tasting menu created by Chef Robert Murray began with an Amuse Bouche of a very tender Steamed Shrimp Hargau paired with a lime accented Neil Ellis Sauvignon Blanc, South Africa. This was then followed by a mini tasting menu of Asian starters including Sushi & Sashimi Platter…
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Mirabelle has continued to grow and prosper over the years, and Chef Reuge’s fame has spread throughout New York as he has upgraded the menu and wine list. The chef offers a nightly tasting menu that changes on a weekly basis and is accompanied by a selection of wines chosen from…
 		 Guy Reuge - Mirabelle Restaurant - USA - New York :
Mirabelle has continued to grow and prosper over the years, and Chef Reuge’s fame has spread throughout New York as he has upgraded the menu and wine list. The chef offers a nightly tasting menu that changes on a weekly basis and is accompanied by a selection of wines chosen from…
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With a king-sized persona, Alfons Schuhbeck is literally a household word in Germany as he appears in cooking shows frequently on national Television and has written over 20 books. It was under Alfons's tutelage that Executive Chef Patrick Raass…
 		 Alfons Schuhbeck - Suedtiroler Stuben - Munich - Germany :
With a king-sized persona, Alfons Schuhbeck is literally a household word in Germany as he appears in cooking shows frequently on national Television and has written over 20 books. It was under Alfons's tutelage that Executive Chef Patrick Raass…
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It amazes us to see such cultural richness and luxury in the restaurant since we are told that each item, food and otherwise, must be flown in from the outside. As you can probably imagine this must take an awful lot of pre-planning…
 		 Iain Joyce - Lac Assal - Djibouti - Africa :
It amazes us to see such cultural richness and luxury in the restaurant since we are told that each item, food and otherwise, must be flown in from the outside. As you can probably imagine this must take an awful lot of pre-planning…
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“21” is more than a place to eat; its décor and ambiance always had the unique ability to make its guests feel that they were at a very exclusive place of their own, with all the trappings of wealth and elegance. There is something deliciously wicked about…
 		 John Greeley - 21 Club - New York - USA :
“21” is more than a place to eat; its décor and ambiance always had the unique ability to make its guests feel that they were at a very exclusive place of their own, with all the trappings of wealth and elegance. There is something deliciously wicked about…
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We tore ourselves away from the penetrating vision in the heavens before us and took our places within the confines of the comfortable and well-designed restaurant. We immediately received an assortment of warm house-made breads…
 		 Luigi Antonio Piu - Mezzaluna - Abu Dhabi - UAE :
We tore ourselves away from the penetrating vision in the heavens before us and took our places within the confines of the comfortable and well-designed restaurant. We immediately received an assortment of warm house-made breads…
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At Toku, first time diners can create their own “tasting menu” with an assortment of delicious appetizers, or a full three course meal. Our own tasting menu included Toro Tartar, with caviar, and a beautifully presented and delectable assortment of Sushi and Sashimi, in glorious hues of pinks, yellows, blue, and red…
 		 Tomoyuki Kobayashi - TOKU - New York - USA :
At Toku, first time diners can create their own “tasting menu” with an assortment of delicious appetizers, or a full three course meal. Our own tasting menu included Toro Tartar, with caviar, and a beautifully presented and delectable assortment of Sushi and Sashimi, in glorious hues of pinks, yellows, blue, and red…
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