Auckland, New Zealand
Those with allergies or dietary restrictions (including vegetarians, pescatarians and vegans) need not apply at this uncompromising and brilliant six-seat counter restaurant. Ed Verner, whose CV reads like a roll call of Scandinavia’s most acclaimed kitchens, revives ancient techniques such as fermenting, curing and wood-fire cooking to create surprising set menus that unfurl over the course of three hours. The bread alone takes three days to make, while seared muttonbird is served unadorned and without cutlery, forcing guests into an almost primal encounter with the meat. The non-alcoholic drinks pairings are particularly innovative.
235 Parnell Road, Parnell, Auckland, 1052