Bon Vivant Communications

26/12/2025

A carrot juice so concentrated it tastes like a statement. Paired with “green chocolate” made from dehydrated carrot tops (yes, the parts everyone throws away). Then comes yogurt for the clean cut, ginger for the spark, Piemontese hazelnuts for the crunch, and finger lime to make it all pop.

Non-conformist fine dining, the CODA way. And yes: one of our favourite plates of the year.

What are yours?



frank.coda

21/12/2025

High above Zurich, where keeps watch over the city and the Alps like a silent sentinel, Mikuriya unfolds its own Japanese narrative.

The name already sets the tone — Mikuriya, “the kitchen where food is prepared for special guests.” And that’s exactly what it feels like: a hidden room, a warm counter, and the calm glow of wood.

At the centre, sushi master Atsushi Hiraoka orchestrates a ritual of precision. This isn’t omakase as trend — it’s omakase as ceremony. Pure flavours. Zero noise. Seasonality approached with the reverence of a temple rite.

Tokyo discipline meets Swiss stillness. Dalí and Murakami glance on from the walls. And just when you think you’ve tried it all, Mikuriya delivers something quietly unforgettable — bite by exacting bite.

17/12/2025

Art isn’t only what hangs on a wall. It’s a way of seeing, and a way of choosing what stays and what gets erased.

Gastronomy works the same way. A tasting menu is a manifesto made of invisible decisions: timing, heat, silence, restraint, craft. A dish doesn’t tell a story because it has a speech. It tells a story because it makes you feel something specific, right here, right now.

That’s why it hits differently when an artist steps into the room. Not to decorate the night, but to sharpen it. To turn the table into a canvas and the menu into something you don’t just taste, but read.

On 20 December at 9PM, will be at ‘s .dubai for a curated tasting experience, an evening where art, flavour, and craft share the same pulse.

15/12/2025

A six Michelin-starred dinner in Barcelona just before Christmas!

On 20 December, Barcelona will borrow a slice of the Adriatic. will be landing at to cook alongside , bringing together two three-star worlds.

The story began in Lasarte-Oria kitchen over two decades ago. Since then, ideas, people and plates have moved back and forth between San Sebastián, Barcelona and Senigallia, building a friendship out of respect, admiration and a shared belief that cooking is an act of generosity.

From Senigallia: wafer of hazelnut and foie gras, ossobuco alla marinara.

From Barcelona: Lasarte signatures such as carabinero with tomato and kalamansi, plus Il Milione’s ‘Seda en el Paladar’, which is as smooth as silk.

This one last big dinner to end the year is a perfectly timed prelude to Lasarte’s 20th anniversary in 2026.

Reservations: https://www.restaurantlasarte.com/en/reserve

13/12/2025

Chef steps into the world of LA COLLECTION RABANNE and translates it — not into words, but into flavour.

Drawing from the bold, metallic accords of the fragrances, he reimagines his gastronomic language with a brutalist edge: sharp contrasts, elemental materials, and dishes that echo metal, intensity and memory.

This isn’t plating. It’s a sensory crossover with a pulse—where fragrance becomes flavour, and the table turns into a stage you can taste.

09/12/2025

Head Chef riffs on one of the stars of the newly announced 7-course menu at : fried monkfish, sauce américaine, and trout roe — a dish that swings between depth and brightness like a perfect jazz progression.

New Year’s Eve at Epicurus isn’t just a dinner, it’s a live performance. Think flavour as melody, plating as improvisation, and each course landing right on the beat.

One night only — food, music and joy in tight harmony.

02/12/2025

From Sydney to San Francisco, Amarante to Antwerp - welcome to the 12th edition of “10 Coolest Places To Eat At” - in 2026, by Forbes, from around the world.

Three professional diners shaire their favorite discoveries, from Sydney to San Francisco. Their picks are poised to become the world’s next fine dining destinations.

29/11/2025

In a rare spotlight on the patron rather than the chef, Lars Seier Christensen was given the inaugural Falstaff Nordics’ “Restaurant Personality of the Year” award in Copenhagen today, an honour that recognises a man whose influence on Denmark’s gastronomic landscape has been profound.

Falstaff honours Lars Seier Christensen as Restaurant Personality of the Year, recognising his influence on Copenhagen’s dining culture.

08/10/2025

Congratulations to Simone Caporale for winning the World’s 50 Best Bars Industry Icon Award 2025 this evening in Hong Kong, and to him and Marc Alvarez for once again having their SIPS awarded as the “Best Bar in Europe”, and again ranked as 3rd in the world.

Simone Caporale is named Industry Icon 2025 at The World’s 50 Best Bars, where his Barcelona bar Sips ranks No. 3 and earns Best Bar in Europe.

28/08/2025

After decades of crossing borders, telling stories, and raising glasses in the name of flavour, we are pleased to unveil FEAST, Bon Vivant's very own editorial platform, and a free journal that celebrates the people, places, and plates that define today’s golden age of gastronomy.

Welcome to The Bon Vivant Journal, a global publication on food, wine and culture — an editorial platform to share creativity, flavour and vision.

18/07/2025

Today is THE day 🔥

When the fire travels north. From the embers of Madrid’s most whispered-about counter, Smoked Room, comes an ephemeral affair beneath the gardens of Tivoli’s Japanese Pagoda.

From 18/07 to 20/08 only!

Chef Dani García’s most intimate expression lands in Copenhagen for a rare rendezvous—flames dancing in the temple of dreams. Are you going to miss this opportunity?