The best places in the world where you can taste the most delicious tartare - A Global Ode to the Art of Raw Elegance

From Parisian brasseries perfecting steak tartare with capers and cornichons to Tokyo’s sushi masters crafting delicate tuna tataki, tartare represents culinary daring at its finest. This category showcases virtuosos of raw cuisine—Copenhagen’s New Nordic kitchens aging beef with fermented juniper, Bangkok’s street food stalls serving spicy larb with minced duck, and New York’s avant-garde restaurants presenting scallop tartare with yuzu pearls. Discover how the world’s best chefs balance texture, acidity and umami in uncooked masterpieces. We spotlight establishments that redefine tartare traditions—Lima’s cevicherias blending tiger’s milk with Amazonian herbs, Sydney’s seafood temples pairing salmon tartare with finger lime, and Marrakech’s rooftop bars serving lamb tartare with harissa and preserved lemon. Whether you crave the classic French bistro preparation hand-chopped tableside, Korean yukhoe with Asian pear, or innovative vegetable tartares showcasing heirloom produce, these venues prove raw dishes can be both primal and sophisticated. From the beef markets of Brussels to the tuna auctions of Tsukiji, embark on a global tour of tartare’s endless reinventions—where knife skills and seasoning alchemy transform premium ingredients into vibrant, visceral dining experiences.