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Vancouver, Canada

Glamorous fine dining in the heart of the city

Why visit? Part of the Rosewood Hotel Georgia, chef David Hawksworth's restaurant allies seriously sexy interior design with inventive contemporary fine dining. It's a winning formula that ensures a glamorous, buzzy atmosphere.

What to eat: The menu references a multitude of influences – Canadian, French, Italian, Japanese and Mexican – in elegant and refined dishes. Think seared Japanese squid with peanut, nashi pear and crispy pork or grilled sturgeon with roasted garlic nage (broth) and puffed grains.

The space: Hawksworth is spread across four very different rooms. The Pearl Room is a sparkling Art Deco space with a huge chandelier and sculptured ceiling, while the minimalist Art Room features a brightly coloured contemporary art installation. There's also a cosy leather-panelled bar and lounge, and an elegant 1920s private dining room.

Chef background: The chef worked in the UK throughout the 1990s at restaurants including Le Manoir aux Quat’ Saisons, L’Escargot and The Square.

What else? Each year the Hawksworth Young Chef Scholarship Foundation awards $10,000 and an international stage to boost the career of a young professional chef. Applicants compete in a culinary 'cook off', which is judged by Hawksworth and guest chefs.

On the pass

  • David Hawksworth

Style of food

  • Modern eclectic

Standout dish

  • Slow-cooked Nova Scotia lobster