From a former monastery deep in the hinterlands of Italy’s lesser-known Abruzzo region to a flower-like structure perched on a plateau 1,500 metres above Lake Lugano, these remote restaurants have earned an almost mythical status.

Well-placed for only the best ingredients – and even better views – they belong on every gastronomes’ bucket list.


remote restaurants
Claes Bech-Poulsen

Koks

Faroe Islands

Koks is something of the holy grail when it comes to remote restaurants. Only serious foodies would consider making the journey to the Faroe Islands, a rugged archipelago between Iceland and Norway in the North Atlantic Ocean, to find little more than a cluster of grass-roofed cabins and an old farmhouse beyond. But then anything more ostentatious would seem an anomaly in this epic, elemental landscape, which sends photographers weak-kneed.

remote restaurants
Borderless Co

The 17-course tasting menu is a showcase of smoked, soured and fermented ingredients, as well as foraged treasures like sea purslane and wild sorrel, plucked from terrain that appears barren to anything but the native eye. Under the direction of chef Poul Andrias Ziska, it was the first restaurant in the Faroe Islands to be awarded a Michelin star – now it’s got two. koks.fo


remote restaurants
Kylesku Hotel

Kylesku Hotel

Scotland

Before the Kylesku Bridge over Loch a’ Chàirn Bhàin was completed in 1984, traversing this stretch of Scotland’s west coast involved boarding a ferry or strapping in for a 100-mile round trip via Lairg. For more than a century before the bridge’s arrival, travellers would find respite at an inn on the area’s south side. Now a boutique hotel and restaurant, it offers sweeping views of the loch and munros.

remote restaurants
Kylesku Hotel

This is the Highlands at its wild and windswept best, and only the finest will do here – think croft-reared meat and king scallops with crispy foraged seaweed, as well as seafood platters piled high with the local catch. The wood-burning stove is particularly welcome in winter, but the terrace is the spot to see grey seals lounging on the rocks and the odd stag wandering past. kyleskuhotel.co.uk


remote restaurants
Monte Generoso

Fiore di Petra

Switzerland

Carving a striking line along the border of Switzerland and Italy, Monte Generoso rises between the blue of Lake Lugano and Lake Como. A cogwheel railway delivers travellers to a plateau near its peak, over 1,500 metres above sea level, where once stood a tired turn-of-the-century hotel.

remote restaurants
Enrico Cano

Four years ago, its dazzling replacement arrived: the Fiore di Pietra, designed by Swiss architect Mario Botta and constructed with stone hauled up by cable car. An octagonal structure with individual ‘petals’– it translates from Italian as the ‘stone flower’ – it offers vistas across Lake Lugano and the Alps beyond. On the top floor is a restaurant headed up by chef Luca Bassan, who draws on the bounty of both Italy and Switzerland for his plates of saffron risotto, salmon tartare and beetroot gnocchi. montegeneroso.ch


remote restaurants
Andrea Straccini

Reale

Italy

Once a monastery, this 16th-century whitewashed building in mountainous Abruzzo is now a temple to Italian cooking – and specifically that of Niko Romito. The lauded self-taught chef felt the irresistible pull of its long-abandoned shell when looking for a new site for his restaurant, Reale. With his sister Cristiana Romito’s help, it has evolved into Casadonna Reale and offers nine chic bedrooms and a cookery school alongside the dining room.

remote restaurants
Francesco Fioramonti

Nestled between the Adriatic sea and the Apennine mountains, the Romitos’s homeland is something of an enigma, without the culinary kudos of Tuscany or Puglia. No one knows it like Niko, who prides himself on apparent simplicity, but whose artful tasting menus have earned Reale three Michelin stars. You suspect there is plenty going on behind the scenes. nikoromito.com/reale


remote restaurants
Kenneth Oeksnebjerg

Kadeau Bornholm

Denmark

The Danish island of Bornholm is little known to British travellers. To Danes, however, it’s a byword for expansive beaches, red-roofed fishing villages and sunshine hours superior to anywhere else in the country. Those in the know will tip you off that its artisanal producers supply Copenhagen’s top restaurants, though visitors to Kadeau will be thankful that the natives have kept some for themselves.

remote restaurants
Kenneth Oeksnebjerg

You’ll find this refurbished beach pavilion on the southernmost tip of the island, with a simple Scandinavian interior and wraparound windows that frame shifting scenes of the Baltic Sea. Island-born chef Nicolai Nørregaard’s brand of delicate new Nordic cooking has since arrived at a sister restaurant in Copenhagen, but epicurean Bornholm seems just the right setting. kadeau.dk/bornholm