Luxury restaurants in Chicago

This is the embodiment of Scandinavian minimalism and American coziness. The Poss couple created a place where you can enjoy exquisite cuisine in a relaxed atmosphere. They use pickling, curing, and smoking techniques typical of Northern Europe, but with local ingredients.

This is a unique case in the Michelin world: a Filipino bakery and café that earned a star. During the day, it’s a laid-back spot with lines for ube croissants and meat sandwiches, and at night it turns into an exclusive restaurant with a tasting menu. The chefs, a husband-and-wife team, blend traditional Filipino recipes with modern techniques and local ingredients.

This is the embodiment of elegance and a journey through flavors. Noah Sandoval, known for his love of details, creates dishes that take guests to different corners of the world: from Japanese markets to French bistros. His cuisine is the perfect balance of textures, temperatures, and tastes.

The married couple Shields and Yu created Smyth as an ode to the nature of the Midwest. They grow their own greens, vegetables, and microgreens on the restaurant's rooftop, and also work with small farmers in Illinois. In their kitchen, they actively use fermentation, pickling, smoking, and sous-vide to bring out the depth of flavor in simple ingredients.

A restaurant where classic techniques are combined with ultra-modern ingredients and presentation. The wine list is considered one of the best in the U.S., with over 2,000 labels, including rare Burgundy and California wines.

This is the only brewpub in the world to have a Michelin star. Chef Wentworth creates dishes specifically designed to pair with craft beer brewed right here at Moody Tongue Brewing Company. Instead of wine, each dish is served with beer — from light lagers to robust imperial stouts.

This is an intimate restaurant where every dinner turns into a journey through the seasons of Illinois. Chef Bolla, who is Hungarian, brings European thoroughness to American ingredients. There are only 20 seats here, and the chef personally comes out to talk to guests about the dishes.

The legendary rebel restaurant, famous for its boldness and exclusivity. There's no phone here (reservations are only by email), heavy music plays in the kitchen, and Chef Karlson might come out to greet guests in a T-shirt. But behind this informality lies brilliant cuisine: molecular experiments, unexpected combinations, and impeccable taste.

This is a classic omakase in a cozy, unpretentious spot. Chef Akimoto, who’s Japanese, personally slices fish flown in from Japan and makes the rice following a traditional recipe with red vinegar. There are just 8 seats at the counter, so every guest gets to watch the whole culinary show.

A place where food turns into art, and every meal becomes a performance. Here, the lines between dishes and food blur: plates are served on edible cushions, sauces are painted right on the table, and aromas are delivered using special diffusers.