After spending five days in Copenhagen and dining at nine different restaurants, one stood out above all the rest: Jordnær.

Located in the quiet northern suburb of Gentofte, approximately 25 minutes from Copenhagen’s city centre, Jordnær occupies an unassuming hotel in an upscale residential neighbourhood. From this modest setting, it has become one of Europe’s great culinary destinations, earning three Michelin stars through its combination of exceptional ingredients, meticulous technique and deeply genuine hospitality.

The restaurant is the creation of husband and wife team Eric Vildgaard and Tina Kragh Vildgaard. Tina oversees the dining room with remarkable warmth and precision, creating a level of hospitality that is every bit as memorable as the food. She greeted us personally at the door and continued to check on us throughout the evening. She was gracious, engaging and so genuinely welcoming that we immediately felt at home.

Chef Eric Vildgaard discovered cooking later in life and went on to train in some of Denmark’s finest kitchens. He ultimately transformed his talent, determination and passion into one of the world’s most acclaimed restaurants.

The dining room reflects understated Scandinavian elegance. Intimate and serene, it is decorated in a soft palette of whites and greys, with crisp white linen tablecloths, solid dark wood floors and comfortable chairs spaced generously enough to create a sense of privacy and calm. Delicate floral arrangements, low lighting and individual lamps suspended above the tables bring warmth to the restrained design.

There is no theatrical decor competing for your attention. Everything is refined, sophisticated and beautifully understated, allowing the extraordinary food to take centre stage. And believe me, it certainly did.

The cuisine is contemporary Nordic with subtle Japanese influences, built around pristine seafood sourced from Denmark, Norway and beyond. Each dish celebrates the natural flavours of exceptional ingredients, including langoustines, scallops, caviar, lobster and seasonal vegetables.

The snacks were technically executed perfectly and absolutely delicious, setting the stage beautifully for what was to come.

I found the food to be flawless, elegant and beautifully balanced. Chef Vildgaard works closely with local producers, fishermen and farmers, and the extraordinary quality of the ingredients was evident in every bite.

The name “Jordnær” translates to “down to earth,” but the food is anything but ordinary. It represents gastronomy at its absolute highest level.

I do not usually gush like this, but I would be hard pressed to choose a favourite dish. Everything was exceptional, from the lobster with yuzu and sansho pepper to the king crab, the delicate rosette waffle with fjord shrimp and the scallops with gooseberries and rose.

The lobster and langoustine were cooked to tender perfection, while the accompanying sauces were delicate, nuanced and intensely flavourful. Even the Shizuoka Crown melon with milk ice cream and lavender has remained in my thoughts. It was superb, as was the ethereal pavlova that followed.

Wine is an equally important part of the Jordnær experience. The cellar is considered one of Scandinavia’s finest, with an extraordinary collection of Champagne, Burgundy, German Riesling and wines from the Loire Valley. Alongside legendary producers, the list features smaller artisan growers committed to sustainable farming.

Guests may choose from thoughtful wine pairings, a dedicated Champagne pairing or a carefully selected range of individual glasses.

My evening at Jordnær was truly extraordinary. The exemplary food, remarkable wines and deeply genuine hospitality came together to create not only my most memorable meal in Copenhagen, but one of the most memorable dining experiences I have had anywhere.

Highly recommended.

Happy dining,
Shanea
8/31/2026

Geranium was the first restaurant in Denmark to earn three Michelin stars, achieving this distinction in 2016. I had tried to book it twice in the past, but COVID had other plans. I finally had the opportunity to experience it during my summer trip to Copenhagen in 2026.

It was not easy for our taxi driver to find. Geranium is perched on the eighth floor of Parken Stadium, home of Denmark’s national football team. It is certainly an unusual and unconventional location for one of the world’s most celebrated restaurants. Yet the moment you step inside, the stadium seems to disappear.

The dining room is serene and beautiful, with floor to ceiling windows overlooking the treetops of Fælledparken. The understated Scandinavian decor features blond woods, soft textures and calming neutral tones. With only 13 tables and a small lounge, dining here feels like a special privilege.

The restaurant occupies a much larger space than the dining room suggests, with a laboratory, test kitchen, bakery and several preparation areas. Guests are taken through these spaces during an extensive behind the scenes tour, which provides a fascinating look at the precision and organization required to produce a meal of this calibre.

Geranium was founded in 2007 by Chef Rasmus Kofoed and his longtime business partner, Søren Ledet. It relocated to its current home in 2010 and steadily climbed the ranks of the culinary world.

Kofoed is one of the most accomplished chefs on the planet. He won bronze, silver and finally gold at the prestigious Bocuse d’Or competition, becoming the first chef to achieve all three distinctions. Geranium received its third Michelin star in 2016 and was named the World’s Best Restaurant by the World’s 50 Best Restaurants in 2022.

To say that I highly anticipated visiting Geranium would be an understatement. It had been on my bucket list for years, which made my ultimate reaction all the more disappointing.

After experiencing the multicourse tasting menu, I simply was not that impressed.

Perhaps Geranium has lost some of its edge, or perhaps the world of fine dining has evolved and there are now restaurants offering more original, exciting and emotionally engaging experiences. There was nothing technically wrong with the meal. Everything was beautifully prepared and impeccably executed. It simply did not excite me in the way I had expected.

Several years ago, Kofoed removed meat from the menu, believing that a lighter and more sustainable style of cooking better reflected both his personal direction and his vision for fine dining. This focus on seafood and vegetables was something we encountered at many of the restaurants we visited in Copenhagen. In fact, I can hardly remember being served meat anywhere during the trip.

At Geranium, the menu celebrates pristine seafood and shellfish, biodynamic vegetables, wild herbs and foraged ingredients. The flavours were clean, delicate and pure, but I did not find them particularly bold or memorable. The dishes were pretty, but many lacked the creativity and artistry I had experienced at several of Copenhagen’s other gastronomic restaurants.

Our summer menu began with five appetizers. The first was beautifully presented, with oysters and razor clams served in an edible vessel resembling a razor clam shell. It was clever, delicious and one of my favourite bites of the evening.

I also enjoyed the creamy egg yolk with tarragon, liquid cheese and potatoes. The five opening bites were followed by six savoury servings and five desserts, all presented as part of a carefully choreographed performance.

Geranium’s wine cellar is among Scandinavia’s finest, and its nonalcoholic juice pairing is equally worthy of praise. Unfortunately, the service did not impress me as much as it did at several of the other restaurants we visited. Considering Geranium’s three Michelin stars, I expected a more intuitive level of attention. Our every need was not anticipated, although the staff still offered a relaxed warmth and gracious hospitality.

The crowd at Geranium was probably the dressiest of all the restaurants we visited, although only a handful of men wore jackets. Copenhagen is an extremely casual city, and I was shocked to see one couple arrive in the lounge wearing shorts and open sandals.

It is also an extraordinarily expensive dining destination. Many of our high-end tasting menu experiences approached $1,000 per person and would have cost considerably more if we had been serious wine drinkers. Dining at this level in Copenhagen is an extravagant experience intended for those who truly appreciate ambitious gastronomy.

Geranium had been on my bucket list for years, and I am glad I finally experienced it. However, I do not feel the need to return. It did not deliver the excitement, creativity or emotional connection that I found at several other restaurants, and it was certainly not one of the defining meals of my trip.

Still, the setting is beautiful, the craftsmanship is undeniable and the restaurant’s place in culinary history is well deserved. For those reasons, I will give it a recommended rating.

Recommended.

Happy dining,
Shanea
09/04/2026

I was fortunate enough to secure a reservation at Alchemist in Copenhagen. I did not know exactly what to expect, but from everything I had heard from those who had experienced it before me, I knew we were about to witness one of the world’s most extraordinary culinary and theatrical performances.

Chef Rasmus Munk has completely redefined fine dining through what he calls “holistic cuisine,” bringing together food, art, theatre, science, music and technology to tell a story. Located outside Copenhagen’s city centre in the industrial district of Refshaleøen, Alchemist seems almost hidden among a collection of warehouses. Behind its imposing entrance lies an enormous 22,000 square foot space spread across several levels.

The experience lasts approximately six hours and consists of as many as 50 “impressions” rather than traditional courses. There are approximately 115 staff members serving only 52 guests. When my husband heard how long the evening would be, his immediate response was, “Kill me now.” Being the good sport that he is, however, he agreed to come along.

We were dropped off in front of two enormous, ornate brass doors, which immediately suggested that we were about to enter another world. After waiting to be called inside, we were welcomed into the foyer with a drink before being ushered into a dimly lit and sophisticated lounge.

There, we enjoyed a glass of champagne to celebrate our anniversary, accompanied by a series of fabulous snacks. Each one was technically perfect, beautifully presented and delicious, creating a sense of excitement for everything that was still to come.

We were looked after by a wonderful server, Jogile Bulavaite, and concierge who remained with us throughout the evening. She carefully explained every impression and the meaning behind it, helping us understand that almost nothing at Alchemist is presented without a purpose. From the lounge, we could also look into the test kitchen and laboratory where our snacks were being prepared.

We then entered the extraordinary main dining room beneath Alchemist’s breathtaking dome. Throughout the evening, spectacular projections transformed the ceiling into deep oceans, abstract artistic landscapes and other mesmerizing scenes. Together with the music, lighting and constantly changing imagery, the dome created a completely immersive environment. It reminded me of being inside the Sphere in Las Vegas.

The majority of the impressions were served beneath the dome. Munk’s cuisine is among the most technically accomplished I have ever encountered, but the dishes are not designed solely for pleasure. They are also intended to provoke thought, emotion and conversation.

Themes such as sustainability, overfishing, climate change, food waste, animal welfare, child labour and modern technology are explored throughout the experience. Some presentations are playful, while others are surprising, shocking or even unsettling. Almost every impression carries a deeper message.

Not all of the impressions are edible, and some of those that are can be so realistic that eating them becomes a matter of mind over matter. “Bugs on a Windshield” and lamb brains served inside a replica of a human brain were certainly among those.

Expect impeccable seafood and shellfish, vegetables, unusual ingredients, fermentation, molecular gastronomy and remarkable technical precision. Every creation is visually arresting and often resembles a work of art, or even a part of the human body, rather than something you would normally expect to eat.

The restaurant prioritizes local and organic sourcing, avoids endangered seafood and works to minimize food waste. Even the staff wear muted shades of grey so that the food, projected images and overall experience remain the focus.

The beverage program is equally impressive. Guests may choose from extensive wine pairings featuring many of Europe’s greatest producers. Alchemist also has an exceptional cellar filled with rare wines, many of which can be seen on display in the lounge.

There are imaginative cocktails as well as some of the finest nonalcoholic drinks I have ever tasted, created with the same level of originality and attention to detail as the food.

Throughout the evening, we continued our journey through several other rooms, visited the main kitchen and eventually made our way to the restaurant’s upper level, where we enjoyed additional desserts. Each transition introduced something new and helped maintain the sense of anticipation throughout the six hour experience.

Reservations are among the most difficult to obtain in Europe and should be secured months in advance. Alchemist currently holds two Michelin stars and is ranked No. 5 on The World’s 50 Best Restaurants list.

Alchemist is unlike anything I have ever experienced. Chef Rasmus Munk brings together art, storytelling and gastronomy while encouraging his guests to reflect on important social and environmental issues.

It is important to understand that you may not leave believing you have eaten the finest or most delicious food of your life. You will, however, probably leave feeling that you have experienced one of your most memorable meals. At Alchemist, the food is only one part of a much larger and far more ambitious production.

Despite the length of the evening, we never felt tired or experienced the dreaded food coma. Instead, we left feeling satisfied, captivated and inspired. Just ask my husband, who had been dreading the thought of spending six hours at dinner but became completely absorbed in the experience.

Alchemist is a one of a kind dining adventure that should be experienced at least once in a lifetime. It is highly creative, complex and provocative, filled with startling visuals and unforgettable moments that remain with you long after the evening has ended.

Just be warned that the prices are as stratospheric as the experience.

Highly recommended.

Happy dining,
Shanea
09/01/2026

Susie’s Rise and Dine opened in early 2025 at 539 College Street in the heart of Toronto’s Little Italy. Created by four friends, the restaurant offers a playful, contemporary interpretation of the classic American diner, combining familiar comfort food with Asian flavours and influences.

Although Susie’s has become known as a popular brunch destination, it is much more than an all day breakfast restaurant. It is open Wednesday through Sunday for breakfast, lunch and dinner, with a menu that goes well beyond pancakes and eggs.

I thought they did an excellent job of capturing the retro diner aesthetic. The restaurant has a cute, nostalgic quality and feels like a polished, modern interpretation of a traditional greasy spoon, except considerably cleaner and more stylish. The dining room is decorated in shades of grey, white, green and black, with plenty of thoughtful details. It is obvious that just as much consideration went into creating the décor as into developing the food.

The staff were extremely welcoming and helpful, particularly when we were trying to decide what to order from the rather extensive menu. Portions are generous, making many of the dishes ideal for sharing.

Let me begin with the absolute must order: the pancakes. They were quite simply the best pancakes I have had in my life to date, and I do not say that lightly. They were beautifully crisp on the outside, remarkably fluffy on the inside and wonderfully buttery and flavourful. Whatever else you decide to order, do not miss them.

The breakfast rice was another winner. The portion was so generous that we took the leftovers home and enjoyed them for breakfast the following morning. I also loved the aromatic Kung Pao fish, featuring roasted black cod covered in a delectable sauce.

I did not love everything we tried. The Tokyo Caesar was far too salty for my taste, and I was not particularly fond of the Bangkok fritto misto. To the restaurant’s credit, the fritto misto was removed from our bill, which I thought was both thoughtful and admirable.

There are still several dishes I would like to return to try, including the Filet O Shrimp patty, General Tso’s buffalo wings and the Cheeseburger Royale.

Dessert continued the restaurant’s playful take on nostalgic comfort food. The banana pudding reminded me of the famous version at Magnolia Bakery in New York, and that is most definitely a compliment. We also enjoyed warm chocolate chip cookies accompanied by a melted vanilla milkshake for dipping, an indulgent and rather fun combination.

Susie’s also offers a selection of low proof cocktails that are particularly well suited to the brunch crowd. I loved my refreshing drink made with gin, elderflower liqueur and muddled blueberries.

The most memorable example of the hospitality came when we asked for chamomile tea. They did not have any in the restaurant, so someone actually went out and bought it for us. Now that is what I call customer service.

Susie’s Rise and Dine is a great casual choice for a date, a meal with friends or a family outing. The atmosphere is lively and nostalgic, the menu is creative, the portions are generous and the hospitality is exceptional. I will certainly be returning to try more of the menu.

And once again, make sure you order those pancakes.

Recommended.

Happy dining,
Shanea
09/08/2026

Levi opened in central Copenhagen in 2022 under the direction of wine experts Jesper Boelskifte and Peter Trauboth. Between them, they bring an impressive pedigree, having worked at acclaimed restaurants including Alchemist and the three Michelin starred Geranium.

The concept is an imaginative wine bar and restaurant that seamlessly brings together Italian and Japanese cuisine using the finest seasonal ingredients. The striking interior combines the glamour of 1930s Milan and Art Deco with the clean simplicity of Japanese minimalism. Green marble, chrome, terrazzo floors, natural wood and deep moss green seating create a stylish yet inviting space. High ceilings, large picture windows and a lively bar at the front add to the atmosphere. It feels informal yet fashionably chic, with music that is completely on point.

Levi is neither a conventional fusion restaurant nor a traditional sushi restaurant. Instead, Japanese ingredients and techniques are thoughtfully incorporated into Italian dishes, while Italian flavours find their way into Japanese preparations. The combinations are creative, unexpected and, most importantly, delicious.

One standout was the Wagyu filet draped over a perfectly crisp arancino and finished with a dollop of wasabi. It was absolute perfection and one of the best bites of our entire trip. We also loved the delicate tempura shiso leaf with shrimp and tentsuyu.

The linguine with Norwegian lobster and saffron was beautifully prepared, but the pièce de résistance was the spaghetti tossed in miso butter and crowned with a generous portion of caviar. Rich, savoury and completely indulgent, it was a dish I will not soon forget.

Other intriguing combinations included risotto with cockles, razor clams and kombu, as well as a Japanese wonton with king crab and dashi. The menu changes weekly according to the availability of seasonal ingredients, and guests can order à la carte or choose an omakase style dinner. Sharing is encouraged, making it easy to experience a wide variety of dishes.

Wine is a major part of the Levi experience. The impressive cellar is particularly strong in Italian wines, while also featuring noteworthy bottles from other important wine regions. Three levels of wine pairings are available, along with an extensive and creative cocktail selection.

For dessert, we chose the pistachio gelato finished with olive oil and salt. Simple, luscious and perfectly balanced, it was an ideal ending to the meal.

Levi was one of my favourite restaurants in Copenhagen. Casual, unpretentious and effortlessly cool, it brings together the best of Italian and Japanese food cultures in a way that feels original, exciting and incredibly delicious. It was a truly unique dining experience.

Recommended.

Happy dining,
Shanea
09/03/2026

Casa Rubia has only been open for about a week, and judging by the crowd on the night we visited, they already have an audience. The restaurant was absolutely packed, with a very young, energetic crowd who seemed to be having a great time.

Located next door to Bar Raval in the former Martine’s space, Casa Rubia comes from Grant van Gameren, Hailey Burke, and chef partner Zach Smith, formerly chef de cuisine at Bar Raval. The inspiration is Galicia and northern Spain, with a menu that still feels very much like a tapas restaurant, although there is a greater emphasis on seafood, meats and steak.

The room hasn’t changed dramatically from its previous incarnation, although the addition of white tablecloths gives it a slightly more polished feel. Tables are small and very close together. We were seated upstairs in a particularly tight corner, so “cozy” would probably be the kindest way to describe it.

The energy is definitely lively. In fact, the noise level was extremely high, making conversation difficult. There was also quite a bit of smoke from the wood fired cooking, and by the end of dinner our eyes were tearing. A skylight upstairs was opened, presumably to help with ventilation, but unfortunately that also left us quite cold. Hopefully these are some of the early growing pains that can be addressed as the restaurant settles in.

The menu leans heavily Spanish, as does the wine list, along with a small selection of cocktails. I was surprised not to find the classic tomato rubbed bread that I always enjoy. Their version uses sweet peppers with a garlicky cream, but unfortunately the peppers tasted more sour than sweet to me. I also found several of the dishes heavier on salt than I prefer.

There were definitely highlights. We really enjoyed the fideo with squid and clams, a take on paella that replaces the traditional rice with noodles. It had all the comforting, savoury qualities you expect from paella and was one of the better dishes of the evening. The sweet potatoes were also very good, and our Galician steak was simply prepared and cooked a beautiful medium rare. Although quite fatty, it was tender and full of flavour.

What impressed me most was the hospitality. The servers, hostesses and management could not have been nicer. When they noticed that we had left portions of a couple of dishes, they genuinely wanted to know why. We answered honestly, and without our asking, they removed those dishes from the bill. They certainly didn’t have to do that, and I thought it said a lot about a new restaurant that is listening to its customers and clearly wants to get things right.

Casa Rubia is only a week old, and every new restaurant needs time to find its rhythm. Based on how packed it already is, I suspect it will have no trouble finding its audience. It’s young, buzzy, crowded and energetic, and for diners who enjoy that kind of atmosphere, there is plenty of appeal.

It wasn’t entirely my kind of dining experience, but I appreciated the warmth of the team and their willingness to listen. I wish them every success as they settle in and evolve.

Happy Dining,
Shanea
10/03/2026

The iconic Delano Miami Beach closed its doors for six years to undergo a reported $100 million renovation, although some say the final cost was considerably higher. When the legendary hotel finally reopened, it introduced two new restaurants: a private, members-only sushi restaurant and Gigi Rigolatto, an Italian concept that has quickly become one of Miami’s most fashionable dining destinations.

Originally launched in Paris, Gigi Rigolatto became an instant success for its combination of stylish surroundings, lively atmosphere and refined Italian cuisine. The brand later expanded to Saint Tropez, Dubai, Rome and Bodrum, with Miami selected as its first American location.

The restaurant brings the glamour and carefree spirit of the Italian Riviera to South Beach. The soaring ceilings and abundant natural light create an airy atmosphere during the day, while dim lighting transforms the room into a more dramatic and seductive setting at night. A magnificent olive tree serves as the focal point of the dining room, surrounded by woven rattan panels, stone floors and a soothing palette of creams and earthy tones. Curved banquettes upholstered in rusty burnt orange velvet add warmth and color, while tablecloths embroidered with delicate flowers provide a charming finishing touch. There is also a beautiful backlit bar that glows dramatically in the evening.

The overall design is refined yet unfussy, glamorous without feeling overly formal. A large outdoor terrace can nearly double the restaurant’s capacity, although Miami’s summer heat made dining outside far less appealing during our visit.

As the evening progresses, the room becomes increasingly busy and noisy, fueled by upbeat music and the energy of its well dressed guests. This is unquestionably a place to see and be seen.

The menu celebrates classic Italian cuisine prepared with premium ingredients and a contemporary touch. Breadsticks and warm, fluffy focaccia arrived at the table, setting the stage for what followed.

Not every dish was a winner. The yellowtail crudo had an unpleasant fishy taste, but the stuffed zucchini flowers were delicate and enjoyable. The burrata pizza, a wood fired Neapolitan rendition with a blistered crust, was tasty, and the kitchen did an admirable job with the spaghetti alla Nerano. It certainly helps when the chef hails from Nerano, the coastal Italian village where this celebrated zucchini pasta originated.

Fresh fish are displayed on a platter and presented tableside so guests can select their preferred catch. A word of caution: these fish are enormous. Our grilled branzino could easily have fed six people. It would have been helpful for the server to explain its approximate size and how many guests it would serve before we ordered it. When it comes to whole fish sold by weight, it is always better to discuss both the portion and the price rather than leave the decision entirely in the server’s hands.

The extensive menu offers an enticing assortment of pastas, fresh fish, crudo, burrata and antipasti, along with veal Milanese and a selection of aged steaks. The contorni were also quite good and complemented the larger dishes nicely.

I had a few relatively small complaints. Some of the food could have arrived at the table hotter, and serving spoons and forks should have been provided for dishes designed to be shared. These may seem like minor details, but they are personal pet peeves of mine, especially at a restaurant operating at this level.

Desserts continued with the Italian theme, including familiar favorites such as tiramisu, panna cotta and the now almost requisite pistachio soft serve gelato. Unfortunately, the gelato was not the best execution I have tasted. It was icy rather than smooth and lacked the rich creaminess I was expecting.

The bar offers an appealing cocktail program. We enjoyed both the Negroni and Bellini, and the restaurant also has a well curated selection of wines.

Since opening in May 2026, Gigi Rigolatto has already become one of Miami’s most talked about restaurants, attracting locals, celebrities and visitors alike. It is undoubtedly one of the city’s premier destinations for seeing and being seen.

If you are looking for a glamorous restaurant that combines exceptional design, a vibrant social scene and decent Italian cooking, Gigi Rigolatto may be for you. The food was somewhat inconsistent, but the restaurant succeeds in creating a memorable experience. It captures the joie de vivre of the Mediterranean while feeling perfectly at home in Miami.

Happy dining,
Shanea
08/08/2026

Located at 3067 NE 163rd Street in North Miami Beach, just minutes from Aventura, Maestro Italian Bakery is one of Miami’s newest Italian bakeries, bringing a taste of Italy to South Florida. Opened by an Italian team passionate about traditional baking, the bakery specializes in artisanal breads, pastries, focaccia, Roman-style pizza, panini, espresso, and an impressive selection of classic Italian desserts.

From the moment you walk in, you are greeted by the irresistible aroma of freshly baked bread and butter. The bakery is bright, modern and inviting, with shelves lined with rustic loaves and an elegant pastry case filled with colorful fruit tarts, bomboloni, cannoli, maritozzi, croissants, éclairs and countless other temptations. Watching the bakers preparing pizzas and sandwiches behind the counter only adds to the experience.

The quality of the ingredients is immediately apparent. The focaccia is light, airy and beautifully crisp around the edges, making an excellent base for their generously filled sandwiches. The Roman-style pizza is offered in several varieties, with a crisp, well-fermented crust and fresh toppings that taste as though they came straight from an Italian market. The bomboloni are light and pillowy, filled with silky pastry cream, pistachio cream or chocolate, while the laminated pastries display the delicate, buttery layers you hope to find in an authentic Italian bakery.

Coffee lovers will also be happy here. A properly made Italian espresso or cappuccino is the perfect companion to the bakery’s sweet offerings and completes the experience.

What impressed me most was the consistency. Whether it was the pastries, sandwiches, pizza or desserts, everything looked carefully prepared with pride and attention to detail. This is the kind of neighborhood bakery where you stop in for a coffee and pastry, then inevitably leave with a loaf of bread, a sandwich and a box of desserts for later.

Miami has no shortage of bakeries, but Maestro stands out by delivering a genuine Italian experience without unnecessary gimmicks. It feels authentic, welcoming and refreshingly focused on quality.

Highly recommended.

Happy dining,

Shanea
8/10/2026

I visited the original GAIA restaurant in Dubai several years ago and remember a delicious meal, so I was excited when I heard the celebrated Greek Mediterranean concept was coming to Miami. Fast forward to April 2026, GAIA opened its first American outpost at 801 South Pointe Drive in Miami Beach’s South of Fifth neighbourhood.

The brand has built an international following with locations in Dubai, London, Marbella, Monaco and Doha. GAIA clearly follows affluent markets, making Miami a natural U.S. debut. It is slightly surprising that it opened so close to Estiatorio Milos, one of its main competitors, but Miami’s high-spending diners seem more than willing to support both.

GAIA Miami is far more visually striking than the Dubai original I visited. Reportedly costing millions to build, the 9,000-square-foot space is undeniably glamorous. The Mediterranean-inspired design features whitewashed walls, natural stone, carved marble, warm wood, dark oak, sea foam green leather banquettes with green and white fabric trim, lush greenery, some areas have mosaic floors and black-and-white photographs of Greece. Oil paintings from Opera Gallery add another layer of polish.

The bar sits beneath cascading faux bougainvillea, while sculptural lighting resembling grape clusters hangs overhead. Even the ceiling has been fitted with sound-absorbing panels, a thoughtful touch in such a large space. There is also a small private lounge near the entrance, an outdoor terrace, and several private and semi-private dining areas.

At the centre of the restaurant is GAIA’s signature Ice Market, displaying a pristine daily selection of fish and seafood alongside fresh vegetables and preserved goods. Guests can choose their fish and how it is prepared. The open kitchen adds theatre, with chefs preparing raw dishes and cooking over an open flame.

The main dining room seats about 130 guests, and with the terrace and private areas, capacity reaches around 220. Despite its size, the space feels refined and intimate. This is very much a white-tablecloth restaurant, and the prices reflect it.

GAIA may be one of Miami’s most expensive restaurants. Prices are extremely high, especially for market-price seafood. If you see “MP” on the menu, proceed with caution. While the costs reflect imported seafood, a large team, and lavish design, some prices are still hard to justify.

The menu honours Greek tradition while presenting it in a modern way, guided by Chef Izu Ani’s philosophy of simplicity, seasonality and premium ingredients. Chef Izu has an impressive background, having worked at Arzak and Mugaritz in San Sebastián.

Seafood dominates the menu, with raw preparations among the highlights. The sea bream carpaccio is very expensive but large enough to share between two or three people. Both presentation and flavour were excellent. Other raw options include tuna tartare, yellowtail and sea bass carpaccio.

The meal begins with a complimentary plate of marinated eggplant, tomatoes, olives and cheese, served with high-quality bread. Guests can then choose from traditional Greek spreads, watermelon and feta salad, or a classic Greek salad.

We tried the moussaka, a nontraditional version that was still very good. The squid, however, was slightly chewy and disappointing given its price. At over $60, it should be perfectly executed. The lamb cutlets were a highlight—substantial, well-seasoned lamb chops that were tender, flavourful and perfectly cooked.

Other menu items include lobster pasta, whole fish and a chicken dish. As with many modern restaurants, everything is designed for sharing.

We finished with GAIA’s signature soft-serve Greek yogurt, topped with honey and candied walnuts. At $40, it is expensive, but it easily serves four to six people and makes for a light, satisfying end to the meal.

The restaurant also offers an in-house sommelier to guide guests through the wine list. We opted for the Santorini Spritz, an artisanal cocktail with vodka, lychee, hibiscus, rose, citrus and sparkling wine. It was beautifully presented and very enjoyable.

GAIA is a sophisticated and elegant addition to Miami’s dining scene, offering refined Greek Mediterranean cuisine rooted in seasonality, simplicity and quality ingredients. The service is excellent, the setting is stunning, and several dishes stand out. Just be prepared for a very expensive experience.

Recommended.

Happy dining,
Shanea
8/7/2026

I’d been hearing about Mano Libera ever since it opened in 2025, and I finally made the hour-long drive to Coral Gables to see if it lived up to the buzz. Located at 7201 SW 59th Street, it isn’t close to home, so I usually wait until a restaurant has earned a strong reputation before making the trip.

Mano Libera is Michelin Recommended, and Chef Marco Giugliano arrived from Doma in Wynwood, a restaurant I have enjoyed many times over the years. Most reviews were quite positive, although The Infatuation gave it a modest 6.1 rating, saying the restaurant “grabs your attention with everything but the food.” I was curious to find out which opinion was closer to the truth.

The name Mano Libera translates to “free hand,” and the hand motif appears throughout the restaurant. You’ll notice it on the logo, the plates, napkins, serving pieces, decorative sculptures and the hand sculptures displayed on the shelves. It is certainly a memorable design element.

Chef Marco, who was born in Naples, Italy, has cooked in restaurants throughout London, Greece and the United States before settling in Miami. His menu is rooted in traditional Italian cuisine while giving many classic dishes a contemporary interpretation.

The dining room is intimate, seating about 50 guests between the indoor and outdoor spaces. An open kitchen allows diners to watch the chefs at work, contemporary pop art decorates the walls, hand sculptures line the shelves, and a curated playlist provides a pleasant backdrop to the meal. The service was warm, attentive and genuinely welcoming.

Unfortunately, this is where my enthusiasm began to fade.

There is a great deal of emphasis placed on theatrical presentation, but not nearly enough attention given to the execution of the food itself. The house-made focaccia with whipped ricotta was pleasant enough, but hardly memorable. The fish carpaccio was beautifully presented, yet lacked any real flavour. The texture was unusual, and the fish tasted slightly fishy, never a quality you want in a raw preparation.

The stuffed zucchini blossoms arrived on a porcelain hand, continuing the restaurant’s theme, but the batter was so thick that it overwhelmed the delicate zucchini flower inside. The salmon was overcooked, while the Spaghetti alla Nerano was the biggest disappointment of the evening. Having enjoyed this classic dish many times, including in Nerano itself, I can confidently say this was the poorest version I have ever been served. It was excessively salty, overcooked to the point of being mushy, and ultimately inedible.

The one standout was dessert. The pistachio soft-serve ice cream was creamy, balanced and absolutely delicious, ending the meal on its only high note.

In the end, I found myself agreeing with The Infatuation’s observation that “Mano Libera does dinner theater better than it does dinner.” The creativity, branding and presentation are all there, but for me, the cooking simply did not deliver.

This was a disappointing experience, especially given the restaurant’s Michelin recommendation and the chef’s impressive résumé. I left wishing as much attention had been devoted to the food as to the performance surrounding it.

Not recommended.

Happy dining,
Shanea
08/06/2026