Chef’s nine lives: Bruno Verjus, Table’s 63-year-old chef, doesn’t only look a little like the grinning cat from Alice in Wonderland, but also had many lives before opening his restaurant at the age of 54: medical student, entrepreneur in China, photographer, author, radio commentator, even food critic. His motto? “Our food choices shape our world.”
Look and feel: Table (pronounced in the French way) features a long counter designed like a wave that creates private nooks, plus an open kitchen. You can follow every gesture, see every plating including the Colours of the Day (a daily changing dish of the most seasonal herbs and vegetables), and witness how Verjus gently cooks abalone or prepares lobster (just coated with temperate ghee). Every dish has a story: mostly human and always caring.
Chocolate, capers and caviar: Here, it’s not a strange combination but an already iconic dessert. Imagine a tartlet topped with melted dark chocolate from Peru mixed with caper-infused cream. Add some Ossetra caviar on top… et voila! And make sure to devour the mellow homemade madeleine, which is even better dipped in Kardamili olive oil, as suggested.
Talking point: The undeniably warm and accessible atmosphere is the product of Verjus and his personable team, who speak flawless English and are always happy to chat about suppliers, any of their stunning wines and, of course, the food. It’s a combination that sees the restaurant achieve the rare feat of entering the top 10 on its first appearance in The World’s 50 Best Restaurants list, earning it the Highest New Entry Award, sponsored by Aspire Lifestyles.
Discover more about the previous award winners