Mil is Peruvian wunderkind Virgilio Martínez’s high-wire, high-altitude new endeavour

The top of the city | Mikla, Istanbul

David J Constable on chef Mehmet Gürs and a restaurant with a unique perspective

Hot meets cool | London’s new Indian flavours

"I'm from Glasgow and my playmate is from Bradford so Punjabi food, and in his case Pakistani, are, er, meat and chapatis to us both"

What we talk about when we talk about menus | George Reynolds on Diana Henry's How To Eat a Peach

George Reynolds on Diana Henry's How To Eat a Peach

"It’s almost wakame-like. Am I that pretentious? Can I help it that I’ve put everything in the world in my mouth already? But I think they’ve ceviche-d this, or something. It’s got a citrusy thing"

What’s wrong with Babylonstoren?

"It is clear much more thought has gone into how it looks than how it eats"

Björn Frantzén is back | One of Stockholm’s smallest restaurants is epic at heart

"A Star Trek-style sliding door reveals a hallway, at the end of which is a lightless lift. I enter and wait to ascend (or descend, it's not clear which), then a ceiling light blasts on and music begins... "

Where I eat (a lot of) dim sum in London

"These small pleasures have arrived: brightly coloured novelty shapes for millennials"

Hakkasan Mayfair, relatively little Razzle left

"It’s 8PM on a Friday night at Hakkasan Mayfair and a urinal is leaking piss"

Borderlines | Review: Mirazur, Menton, France

"Then bread arrives. Outlandish and spectacular bread. In shapes and colours I don't recognise …"