Most Expensive Restaurants In the World

The Most Expensive Restaurants In the World

 

1. Restaurant Le Meurice | Paris, France: 228 Rue de Rivoli, Paris is an address that would bring a hint of recognition to most Parisian faces, for such is the place. Established by French-born Monégasque chef Alain Ducasse Restaurant Le Meurice is a slice of heaven for French haute cuisine connoisseurs. ‘Delectable cuisines of great subtlety are created, with simple produce. The culinary team carefully calculates every gesture, with extreme attention to detail. The technique is matured to concentrate on flavours, disappearing to draw full attention to the ingredients. Tastes and scents can thus fully express their strength.’ The menu offers a range of cuisines, including the Ducasee special, the Découverte Menu. An order off the Découverte menu with wine on the side will cost in the range of $560. 

 

2. Restaurant De L’Hôtel De Ville | Crissier, Switzerland: Run by chef Franck Giovannini, Restaurant De L’Hôtel De Ville offers a cornucopia  of Franco-Swiss cuisine. Ambrosial cuisines to choose from include ‘mussels with saffron, "Scarlet" tomato, pulp, and pip consommé with Imperial Ossetra caviar, as well as "Salers" beef grilled with wild pepper, cristallines de charlotte and young fresh salad leaves’. If Michelin-star cuisine is your pick, then offerings like Somme Bay scallops marinated and made in orange tarocco are a must-try. An order off the menu with wine on the side will cost in the range of $190–$420. 

 

3. Per Se | New York, United States: Coupled with breathing views of the Upper East Side skyline, Chef Thomas Keller’s Per Se offers a menu, with no single element of the cuisine repeating itself throughout the rest of the meal. Crafting classic French cuisine with the finest quality ingredients, Per Se offers two nine-course tasting menus for $355 and a five-course menu for $245. If you’re a wine epicure, Per Se has an enticing range of wines to choose from. 

 

4. Guy Savoy | Paris, France: The Guy Savoy restaurant is home to its legendary namesake chef, Guy Savoy. Another French cuisine specialist, but crafting with a touch of sophistication. Cuisines on offer include a Brochette of crispy and tender veal sweetbreads, garden and forest garnish, 'Raw/cooked' lobster with coral, with a carrot-lobster crisp, Red mullet ‘swimming in the sea’, with mullet liver jus and 'Scale-on’ roasted sea bass, with a summer accompaniment among others. An order off the menu with wine on the side will cost in the range of $500. 

 

5. Masa | New York, United States: A sushi haven, it was established by Japanese chef Chef Masa Takayama. The restaurant’s menu is a carefully curated assortment of Japanese cuisine, with most of the seafood being flown in from Japan. Presenting a measured mix of Japanese traditional and contemporary fare, an order of the menu will cost in the range of $1,000. 

 

6. Kyoto Kitcho Arashiyama | Kyoto, Japan: Established in 1948, Kyoto Kitcho Arashiyama has come to be known for its artisanal Japanese cuisine, which transports you into a traditional Japanese realm. Chefs here deploy benign cooking methods and techniques to retain the original flavours and textures of the ingredients, a standout among Japanese restaurants. Kyoto Kitcho Arashiyama offers a ten-course menu that comprises the finest possible ingredients available. An order off the menu will cost in the range of US$ 359 for lunch and US$ 449 for dinner. 

 

7. Ithaa Undersea Restaurant| Maldives: Perched on the ocean floor, underneath millions of gallons worth of salty sea water is the wondrous Ithaa Undersea restaurant. Alongside side dazzling snapshots of the multi-hued coral gardens, is a specially curated Maldivian menu. Largely composed of Western cuisines, touched up with the Maldivian flavours. Cuisines on offer include miso and truffle marinated black cod and Maldivian crisp lobster tortellini. An order off the menu will cost in the range of US$ 238 for lunch and US$ 390 for dinner. 

 

8. Bob Bob Ricard| London:  A classic upmarket British restaurant, it was established by Russian-British Leonid Shutov in 2008. Done up in the Art Deco flourish, offers scrumptious cuisines like dishes such as Turbot Coulibiac and Beef Wellington among others. 

The restaurant is a specialist in the art of serving champagne. In fact, Bob Bob Ricard is the only restaurant in the world authorized by Château d’Yquem to serve their wine by the glass. Bob Bob Ricard also sells 25,000 bottles of Champagne each year.  An order off the menu will cost in the range of US$ 144. 

 

9. The French Laundry| Napa Valley: Taken over by Michelin star Chef Thomas Keller in 1994, the restaurant is based in the Californian Wine Country of Napa Valley. It receives its name from the steam laundry that previously occupied the old-world stone architecture that it today sits within.  Crafted with Californian seasonal ingredients, the restaurant has been a pioneer in the farm-to-table movement. Its menu offers a unique culinary experience, ‘the entree could be an Oysters and Pearls Sabyoan of Pearl Tapioca with Island Creek Oysters and Regiis Ova Caviar, and the main course could be a Snake River Farms Calotte de Boeuf.’ 

 

10. Eleven Madison Park| New York: A brainchild of renowned Chef Daniel Humm, it offers a snapshot of the Art Deco movement. Previously, the menu was crafted to reflect the city’s culture but after the 2020 Covid pandemic, the restaurant has shifted to a plant-based menu with no animal products. Each dish is made from vegetables, fruits, grains, legumes or fungi.’ An order off the menu will cost in the range of US$ 365. 

Maison Pic| Valence: Established in 1889 by sisters Eugene and Sophie Pic, the restaurant’s legacy was carried forth by their notable culinary descendant, chef Anne-Sophie– the first female French chef to hold three Michelin stars. The cuisine on offer includes a delicately crafted pie of vegetables topped with parmesan cream and Veal blanquette among others. ‘To understand Anne-Sophie Pic’s cuisine, one must understand Anne-Sophie Pic the woman…She learns technique through practice, which affords her the immense freedom to associate tastes, create her own style, and seek balance and precision in all things. She is perpetually seeking new, complex flavour associations. She loves finding non-consensual flavours such as the bitter, the acidic, the salty, the roasted, and the smoked… to tame them. She incorporates often-overlooked produce [as well].’