As the world’s leading luxury food magazine, FOUR has revealed the Top Ten Restaurant list as a reflection of the essence of fine dining:

“This list is synonymous with what is wonderful about fine dining: great tasting, beautiful food, with locally sourced, sustainable ingredients, served in a flawless environment”, FOUR’s co-founders Antioco Piras and Jakob Siegeris stated.

Drawn up by a world-class panel of food critics, journalists and devoted foodies, a repertoire of the finest international restaurants was researched and whittled down to ten. The FOUR team and its researchers are proud to present this food-centric list, defined by each restaurants’ culinary philosophy, menu and dishes.

FOUR‘s acclaimed list includes dining venues that are located across the continents. Featuring restaurants in North America, Europe and Asia:

#1 | Eleven Madison Park | Daniel Humm

Detail of the dining room of Eleven Madison Park in New York, NY.


#2 | André | André Chiang


#3 | Hof Van Cleve Restaurant | Peter Goossens


#4 | Chef’s Table at Brooklyn Fare | César Ramirez


#5 | Il Mosaico | Nino di Costanzo


#6 | Fäviken | Magnus Nilsson


#7 | La Vie Restaurant | Thomas Bühner 

Tag: Magnus Nilsson | Style & Design |


#8 | Sushi Shikon | Yoshiharu Kakinuma

Sushi Shikon - Japanese Sushi/Sashimi in Sheung Wan Hong Kong ...

#9 | Steirereck Restaurant | Heinz Reitbauer


#10 | Per Se | Thomas Keller


Published by Sloane Trading International, FOUR is available in four editions: Germany, Italy, UK and International. 2014 has seen the launch of FOUR USA and soon will see the launch of an Asia edition. The international edition is published quarterly, along with a luxury supplement. Antioco Piras, co – founder of FOUR, says: “FOUR was created to fill a niche in the marketplace and for the past two years we have secured a phenomenal distribution through the world’s best restaurants and hotels. FOUR can also be found on board British Airways & Qatar Airlines First/Business class flights and 750 private jets. The success of the title is down to the quality of the product and the fact that we reach an affluent foodie audience.”

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