Amber

Chef Richard Ekkebus has led Amber since 2005, and a few years back he did something almost unheard of at this level: he stripped dairy out of a French kitchen entirely, then gluten, refined sugar and salt, chasing food that's lighter and more healthful without giving up an ounce of finesse. The set menus lean on first-rate produce treated with real care, run vegetarian versions in parallel, and thread sustainability through everything — the restaurant carries a Michelin Green Star alongside its stars. After sixteen straight years at two Michelin stars it was raised to three in 2025, and it's been a regular on the World's 50 Best for years. The room, redone in warm champagne tones, feels like a hush after the noise of Central. One of the most distinctive tables in the city.