Francoforte Spaghetti Bar
A bar dedicated to spaghetti? Yes, it's as good as it sounds! While many of the dishes change here, the house favorite is easily the Guanciale Carbonara, which has gloriously fatty and crisp cured pig cheek and slivers of spring onion. The pasta isn't made in-house which is a shame, but it is cooked al dente and makes for a truly tasty dish.

Swallow Bar
Swallow Bar are well known as a hole-in-the-wall bar at night, but their new brunch offering is fantastic. Sit outside in the open, intimate courtyard to soak up the sunshine while enjoying their peppery Bloody Mary cocktails rimmed with rosemary salt. The pancakes are the star of the brunch menu. Fluffy and well balanced between sweet and savory, they hit the spot. The pancakes with almond filling are garnished with maple syrup and fresh strawberries.

Petition Kitchen
The centerpiece of the historic Cathedral Square precinct, Petition Kitchen is a space for drinking and dining with a fierce passion for representing Western Australia's culture and heritage. The organic beef tartare with harissa and sesame, sour cream and grilled bread on the side is a phenomenal dish at day or night. The combination of spices and seasoning lifts the flavor and rounds out the dish perfectly.

Nomstar Ramen
Places that treat diners to handmade ramen are always worth checking out - and Nomstar Ramen is quite new to the scene in Perth. The shoyu ramen has a lovely soy flavor combined with the porkiness of the broth. The accompaniments of cabbage, melt-in-your-mouth pork, gooey egg and seaweed make for a tasty, soul-warming meal.

Sauma
Sauma brings traditional Indian dishes to Perth with finesse and just the slightest fusion twist. While the curries are delicious, there's something quite special about the other dishes on the menu - particularly the lamb ribs. The twice-cooked lamb ribs are served with sweet tamarind, chilli, coriander and radish. They're ridiculously tender and sticky, falling apart before you even take your first bite. Be warned. After trying these, you'll be hooked.

D.O.C Bar Restaurant
Lobster Roll con Langosta de Los Roques at DOC Bar Restaurant is the first lobster roll made in Caracas. Similar to a New England lobster roll, live lobsters from Los Roques archipelago and the Los Testigos islands in the Caribbean are flown in to Caracas and their taste is unique. Chef Difrines works with homemade mayonnaise enriched with bacon fat and shallots, and mixes it into the meat from the lobster tail and claws. Piled into a house-made bun, the dish is served with thin, crunchy potato chips.

Leal Restaurante
People don’t usually eat tamales in Caracas. But the traditional Mesoamerican dish made of masa at Leal Restaurant is a must. It´s made with sweet corn dough, but instead of appearing yellow, it is black because it's mixed with calamari ink. Wrapped in a plantain leaf, it is filled with tasty seafood and boiled, then uncovered and served with a delicious cream full of calamari and prawns on top. Flavors of black calamari, yellow corn dough, green parsley, red sweet pepper and a unique ají dulce from Venezuela make this a colorful, delicious and unforgettable feast.

Claro
Claro, a Mediterranean kitchen with a mixture of influences from Spain, France, Italy, Turkey, Greece, Lebanon and Israel, is housed in a huge original Templar building meticulously restored to preserve its unique history. Claro is owned and operated by Chef Ran Shmueli, one of Israel’s most respected veteran chefs. Shmueli began his career 25 years ago with “Catering Shmueli,” and hosted “Krav Sakinim,” the first reality cooking show in Israel. His menu, taking the “Farm to Table” approach, is rich in fruits and vegetables, featuring seasonal products from the best local produce, as well as meat, fish and olive oil. It is highly recommended for dinner or the Friday and Saturday brunch. But those in the know head there on Wednesday and Thursday evenings, when Claro’s Lemata (downstairs) space transforms into an intimate lounge and bar.

Mingo
There are many Venezuelan traditional desserts made with tropical fruits, but the only one mainly made with tubers is Juan Sabroso. Traditional recipes call for yams, shredded coconut, sugar or papelón (unrefined sugar) and salt. At Mingo, a new restaurant in El Hatillo, Juan Sabroso becomes a soft puree shaped with a spoon onto the plate, then finished with diced juicy sweet pineapple and a surprising nice cinnamon touch.

El Café del Establo
Diced cachapas, small plantain dough balls and little arepas with different textures and flavors can be dipped in a unique Criollo fondue at El Café del Establo. They use three types of fresh cow milk cheese: guayanés, telita and llanero, mixing favorite flavors and textures. It´s nice and fun to have a Swiss experience with Venezuelan flavors. El Café del Establo is a cozy place inside a horse riding club at La Unión, a rural neighborhood.