Whether it’s traveling or eating out, today we really don’t just want a great experience. We look at 5 premium restaurants around the world that combine sustainable practices with a wonderfully epicurean experience.

Kai, Galway

Located on Galway’s Sea Road, its welcoming shopfront is set on bare stone, various pieces of wood and well-lit bulbs in an atmospheric universe filled with wacky details like jam pots, outlined cans of Minerva mackerel, or an antique Salter household scale Opens. The rustic, boho tone makes you feel at once edgy and relaxed. Kai in Kai Cafe accurately reads ‘food’ in Māori.

Chef, Jess Murphy, an indigenous New Zealander, has set the tone for this unique eating spot. The menu varies each day, offers Celtic Kiwi Utensil. Yes, Kai is reinventing Irish steak, but in a totally contemporary way. All kinds of recommendations are given for deviled eggs, smoked mackerel and remoulade. Humbly Fabulous!

Auger Cavendish HouseMelbourne

the memory of eagerness and pure delight; An insightful carnival that 2020 may bring some bright and shiny 1920s. Walk into Cavendish House, a desirable revamped Art Deco beauty at the turn of Russell and Exhibition and you’re transported to another era, when people donned dons for dinner and seafood appeared on silver platters. Go for the melting slices of saucisson scattered with green Sicilian olives. Or perhaps velvety-textured swatches of cured kingfish, skewered so you can eat them like lollipops with their tangy orange-and-caper dressing.

Parkhus, Zurich

The chef at this restaurant at the Park Hyatt offers the quintessence of Swiss cuisine: elegant made simply. The best part about the menu is the balance of flavors and textures, the beauty of simplicity and the understated sensuality. Small behavior is the forerunner of great ones; Here the word ‘cuisine’ evokes unusual associations, novel tastes. Most of Parkhus’s dishes carry a pleasantly simple palate on the major level with their myriad earthy tones, and a dash of invention on the other with their beautiful symmetry of textures and flavors, and the reuse of striking ingredients.

Saar Restaurant, koh samui

Located on the remote southwest coast of Koh Samui, Avani Plus Samui is situated on a serene expanse along Phangka Beach, known for its unspoiled and uninterrupted seaside views. Essence, the beachfront restaurant, focuses on fusion fare, stirred with homegrown ingredients. Pixie stories can happen at a table, too, when the chef’s mystical machinations create seasonal ingredients that tell a story of flavors and colors.

This results in the impeccable balance of taste and quality, the exclusivity of minimalism and the minimal sensuality in each course. Recommended dishes include sea bass served with spicy coconut soup, Thai curry with duck, and Massaman curry. Enjoy your sumptuous meal with a Samui-spirited cocktail from the nearby Combi Van Bar.

Nobelhart & Dirty, Berlin

The makings compliment the palate buds, while the presentation is as appealing to the eye as it is to the taste and behind Aromata gathering the brightest ingredients possible in Berlin is not a stress free task, but owners sommeliers Billy and Chef Micah does it fairly well. The kitchen crew are crafty and spend the summer and autumn preserving things for the winter to ensure they can whip up the menu enthusiastically. The ingredients are sourced from local farms and almost all are organic which also reduces the carbon foot print of having to transport crops from distant locations. The menu features modern Berlin cuisine and aims to provide a sanctuary in which food is given pride of place in order to relive the spirit.

– Rupali Dean is a food and travel writer based in Delhi