Dos Perros
A wonderful place to get great, gourmet, Mexican fare at decent prices. We shared an order of guacamole, which was prepared well and was delicious, and each ordered their fish of the day: A seared salmon on a bed of black bean puree with plantains and avocado chutney. The salmon was cooked perfectly and the flavors of the black beans, plantains and avocado worked well. I would return and try other dishes from their menu. The service was friendly (but not overly so) and professional.

Joe Beef
Joe beef is simply the best restaurant in Montreal paying homage to a philanthropist from the 1800’s who opened a canteen for trade workers from all walks of life – a message of inclusion that would serve our world well today. Many vegetables and greens are grown behind the restaurant, where you can find the best outdoor tables. Meat and fish are smoked in their homemade, backyard smoker while the menu and wine list are all chalk-board. Every dish is perfectly executed. Pictured here is bone marrow with uni and fresh garden herbs, Joe Beef is a national treasure.

Gartine
Set in a 16th-century building down an alleyway just off Amsterdam’s main shopping street, it’s easy to miss this cozy, antique-filled café. Gartine’s tables are set with charmingly mismatched tableware, while the chefs create dishes for breakfast, lunch and tea using vegetables, fruits and herbs from Gartine’s own kitchen garden. It’s the perfect retreat for a quiet, delicious breakfast with family or friends. Try the French toast with maple syrup or the sourdough bread with scrambled organic eggs and fresh herbs. If you are craving sweets, sample one of the homemade cakes or pastries. Pro tip: Reservations are highly recommended, as the place is small and always packed.

Restaurant Lastage
This small, cozy one-Michelin star restaurant sits in the oldest and most historic part of Amsterdam at the edge of the Red Light District. But there is nothing old about Chef Rogier van Dam’s ever-changing menu. Meals might start with veal and Lardo di Colonnata, pictured, or veal cheek confit with lobster, continue with cod with smoked eel and potato gnocchi, and end with dark-chocolate and blueberry lava cake. It's all beautifully presented, with an elegant wine list and stellar service to match.

Fa. Speijkervet
Brothers Matthias and Lennard van der Nagel opened their restaurant in 2012 to showcase the “Nose to Tail” principle. They use every part of an animal (sometimes a locally sourced, free range, organic pig for example) in their dishes. This can mean organs and offal appear on the ever-changing menu, challenging diners to try something new. While the spacious dining room is done out in warm fabrics, curved wooden chairs, white tablecloths, an open kitchen and comfortable lounge area, in fair weather the terrace with picnic tables is the perfect place to socialize. And don’t miss the signature dessert: their famous white chocolate cheesecake.

BAK Restaurant
Started as a pop-up, BAK moved to a permanent venue overlooking the water on the top floor of a converted warehouse. A great choice for a low-key celebration, a new menu each day offers six or seven set courses focused on local, seasonal and organic ingredients. For example, a poached duck egg paired with baby potatoes, poached cauliflower florets and purée, radishes and watercress. In the picture: a celebration of carrots in all their seasonal glory.

Pizzarova Cfrate
Street food trader Pizzarova serves up a selection of pizzas from an old shipping container converted into a kitchen. Start with a base Margherita, and wither choose their choice of toppings or your own. Pizzas cost no more than £10 so they are well worth the money. The sourdough base is light, airy and chewy, the toppings are plentiful and there's even space to sit outside with a river view.

Eetbar Wilde Zwijnen
Eetbar Wilde Zwijnen, Dutch for “wild boar,” is the epitome of new Dutch cuisine: local, seasonal, unpretentious dishes inspired by the Dutch, French, Spanish and Italian kitchen. Unlike its sister restaurant (the regular Wilde Zwijnen, next door), Eetbar serves smaller sharing plates – taking the casualness up a notch. Go with a group of friends and try everything on the menu. Creative, but unfussy dishes are based on what’s in season. Examples: radish and watercress salad, pictured, and belly of lamb with white asparagus and peas.

Choux
Run by the same people who ran pop-ups extraordinaire Repéré and Foyer, they’re back at a permanent location on de Ruyterkade behind central station. The menu is short, with dishes appearing as ingredient lists rather than florid descriptions. The three-course menu is €31, and you get to choose between three starters, three mains and three desserts. If you take the four- or seven-course menu, you get less choice – but who needs it when the food is this good? The menu changes seasonally. A recent starter, pictured, comprised black rice, tiny pieces of pork, and squid sliced so thin it resembled tagliatelle or flat rice noodles. It was delicate and delicious and topped with a few salty-sweet clams for good measure. Hyper-organic, every dish looks like an oil painting.

Chef's podium
The motto here is simple: three ingredients, three courses and one chef. The staff knows and invites the upcoming talent of the city, who are given a single night to shine. Much like “Iron Chef,” each chef uses his or her culinary vision and what is available at the market to create a new, three-course menu each night. Before the meal, the chef de jour describes the ingredients in each dish. From forest mushrooms to edible weeds, ingredients are always a surprise at Chef’s Podium.