Lindsey Tramuta

1 month ago | cntraveller.com | Matt Ortile |Lindsey Tramuta

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. When talking about the most quintessential luxury travel destinations, the French Riviera quickly comes to mind. Also known as the Côte d'Azur (literally azure coast), the area is a resorty strip of land along the Mediterranean Sea to which the aristocracy and well-heeled celebrities have flocked since the 18th century.

1 month ago | cntravellerme.com | Lindsey Tramuta |Sara Lieberman

While the best restaurants in Paris compose the undisputed pantheon of traditional French gastronomy, today's culinary scene tells a far more dynamic story. The city's food identity has transformed into a vibrant tapestry where classic techniques meet global influences and innovative concepts. That might mean slurping beef Phố for lunch, then dining on seasonal small plates at a chef's counter by evening.

1 month ago | bonappetit.com | Lindsey Tramuta

Juicy fried chicken isn’t the dish one might associate with the vast repertoire of Italian cooking, and yet it’s a signature at one of the most talked about casual dining establishments in Italy: A roadside restaurant called ALT, created by one of the country’s most decorated chefs.

1 month ago | theinfatuation.com | Lindsey Tramuta

Tell a Parisian you went to a restaurant with a concept, and they'll assume the experiential elements came at the expense of the food. Not so at Atica, an immersive restaurant housed in an old cinema that spotlights different cultures. Dinner here is both delicious and inventive. The meal, which is based on a particular region and cuisine and changes every six months (Basque Country first, followed by Corsica), unfolds in a series of acts downstairs, in what is essentially a large black box.

1 month ago | theinfatuation.com | Lindsey Tramuta

Is it the space that makes the food more enjoyable or vice versa? It’s a bit of both at this casual bistro in the industrial courtyard of a former sneaker factory from the 1930s. The restaurant is spread across two floors with an antique ceramic stove that greets you when you walk in and plenty of wrought iron, wooden beams, and 1940s-style bistro chairs and tables.