The world's tables, verified.
Twelve writers across nine cities. Anonymous reviews are paid for by the publication.
Margaux has spent fifteen years covering the world's dining rooms, from Lyon's bouchons to Tokyo's counters. She leads Table & Fare's criticism and its methodology.
Beat: Dining rooms and French gastronomy
Jonas is a former guide editor who now runs Table & Fare's rankings and data. He built the methodology behind the Provenance 100.
Beat: Nordic food culture and Index methodology
Sofia writes about the people behind the pass: how kitchens are run, who runs them, and what the work costs.
Beat: Chef profiles and kitchen culture
Daniel covers dining rooms across Europe's capitals. His reviews are anonymous, paid for, and specific.
Beat: Restaurant criticism and city surveys
Yuki reports on Japan's food culture, from Kyoto's historic counters to the artisans supplying them.
Beat: Counters, craft, and Kyoto's foodways
Elena covers the tables and markets of Spain and Latin America, with a standing brief on producer culture.
Beat: Asadores, markets, and producer culture
Marcus runs Table & Fare's data desk: menu-price tracking, industry surveys, and the annual State of the Table report.
Beat: Rankings, surveys, and the numbers behind the table
Ingrid covers the craftspeople behind the plate: knife makers, ceramicists, smokehouses, and workshops.
Beat: Makers, materials, and craft
Camille follows ingredients backward, from the dining room to the farm, the boat, and the mill.
Beat: Farms, fisheries, and the supply chain
James curates the Objects section: tableware, kitchen craft, and provisions worth a place on the table.
Beat: Tableware, kitchen craft, and provisions
Amara writes Table & Fare's city guides: built to be used, with addresses, honesty, and no filler.
Beat: City guides and traveling to eat
Henrik reviews anonymously. Every visit is paid for by the publication, and every judgment is his own.
Beat: Anonymous restaurant reviews
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