Restaurants are a notoriously popular place to celebrate Valentine’s Day—but why are restaurants, especially coveted reservations at MICHELIN Guide restaurants, considered romantic? And how do such restaurants ensure they’re curating the epitomized romantic vibe? What’s too corny? What can couples expect?
According to Gert De Mangeleer, chef at Two MICHELIN Star Hertog Jan at Botanic: “A restaurant is made romantic by several things together. First of all, the overall atmosphere: the setting (preferably not too far apart), the lighting and the right music. On the other hand, the service also has an important function in sensing what attention a couple wants or does not want.”
We asked 13 other MICHELIN Guide restaurants for their input on romance and intimacy; here’s what they had to say below:
What makes a restaurant romantic?
"Booth seating has always been my preference when going out with my wife and more importantly sitting next to one another.”
— Lordfer Lalicon, Chef and owner, Kaya
“The romantic ambiance is seen through the attentive and personalized service, coupled with the exclusive setting that ensures that each moment is tailored to create a sense of intimacy.”
— Neal Testoni, general manager, One MICHELIN Star Al Muntaha at Burj Al Arab Jumeirah
“Ideally the service and staff give you the space and privacy to have a conversation but there's also enough going on in the dining room that there's plenty to talk about. I also love trying new things with my partner, so a restaurant with some adventurous menu items is a plus.”
— Andrea Morris, beverage director, One MICHELIN Star Essential by Christophe
“The music should be smooth and easy to listen to, but nothing too loud or fast. The music we play at MONO is curated from my personal record collection, which was started from the collection I inherited from my father. Over the past few years, I’ve been expanding my collection with vinyl records I’ve found in local neighborhoods here in Hong Kong, like Sheung Wan and Sham Shui Po.”
— Chef Ricardo Chaneton, co-founder and executive chef of One MICHELIN Star MONO
What’s something your restaurant does especially for Valentine’s Day to amplify the romance?
“At 7132 Silver, the “Once in a Lifetime” offers an eight-course dinner and a champagne aperitif, hosted on a private glacier. In addition, guests are given private access for 90 minutes to the area’s famous thermal baths, complete with candles and red roses.”
— Marcel Koolen, head chef, Two MICHELIN Star 7132 Silver
“We pamper them with an extra box of chocolates and the restaurant is made even more cozy with extra candlelight. The chocolates are Chef Gert's creations that are made for each guest by Chocolatier M. It is milk chocolate with a filling of yuzu (Japanese citrus fruit).”
— Joachim Boudens, restaurant manager, Two MICHELIN Star Hertog Jan at Botanic
“Chef Saverio Sbaragli is set to elevate Valentine's Day with a special menu inspired by love and moments to share indulgent ingredients together, such as caviar and truffles. Guests can anticipate a culinary journey that transcends the ordinary.”
— Neal Testoni, general manager, One MICHELIN Star Al Muntaha at Burj Al Arab Jumeirah
“We focus on interactive eating with one another, like maybe a course where you feed one another, as well as serving aphrodisiac-specific ingredients like oysters, shellfish, clams and chocolate. Valentine's is a special once a year event so you should eat things that are luscious, decadent and sexy.”
— Lordfer Lalicon, Chef and owner, Kaya
“To set the tone, we will offer Valentine’s Day-inspired cocktails at our cozy odo lounge (behind the chef’s counter, and the design of this intimate space is rooted in a modern Japanese concept), and we also decorate the space with candles, to further add to the romantic mood. We will also offer house-made chocolates on Valentine’s Day, so that guests can enjoy it with our rare collection of Japanese whisky or cocktails to continue their romantic Valentine’s night.”
— Chef Hiroki Odo, owner and head chef, Two MICHELIN Star odo + odo lounge
“There’s nothing more delicate and romantic than Champagne and caviar while being tucked away in a cozy corner to forget the world outside. Taking the experience up-a-notch, we create more than a meal but a memory with a very special Valentine's Day tasting menu, lots of flower decorations and most importantly—only holding one seating, so guests are not rushed and can enjoy and live in the moment.”
— Eddy Panchernikov, director of marketing, Caviar Russe
“This year, we’ll be presenting all women dining with a Hawaiian Lei. Our dining room here at Paradisaea is embossed with fresh flowers and plants and has a tropical “bird of paradise” theme, hence the name. We wanted to play off of our unique brand and share the love and magic with our guests this Valentine’s Day.”
— Patrick Cabido, director of operations, Paradisaea
“We have a very exclusive table, which we call the Naughty Table, where guests can benefit from intimacy and something more private with floor-to-ceiling velvet curtains that enclose around the oversized booth.”
— Sofian Msetfi, executive chef, Ormer Mayfair
“Our Valentine’s Day menu is rafted to the theme of romance, featuring floral and refreshing elements. We also provide a special keepsake by offering a customized message on the menu. We try to avoid excessive dramatic gestures and avoid excessive use of decoration, keeping it elegant but tasteful.”
— Vicky Lau, chef, Two MICHELIN Star TATE
What’s a romantic gesture that you consider too corny or cliché?
“Definitely proposing in a restaurant. Once I saw six proposals happen in one night and it just ruined it for me. After the third one, the rest of the dining room didn't know whether to applaud or laugh. I think proposing first in a more private, intimate setting and then going out to a nice dinner together is much more personal.”
— Andrea Morris, beverage director, One MICHELIN Star Essential by Christophe
“In order not to appear banal on Valentine's Day, I think it is sufficient to avoid stereotyped gestures, such as the gift of a bouquet of red roses.”
— Chef Raffaele Lenzi, corporate chef of the Sereno Hotels Group (Il Sereno)
“Romantic gestures that are overwhelming tend to be music choices. Music is incredibly important for the mood. When it’s far too on the nose, the subtlety and nuances are lost.”
— Chef Hiroki Odo, owner and head chef, Two MICHELIN Star odo + odo lounge
“Valentine’s Day can easily feel like a cliché with theatrical gestures with forced serenades and a giant teddy bear. I think romance is about stolen glances and a love note being tucked discreetly in the bread basket. It’s more about the little things and the genuine moments.”
— Eddy Panchernikov, director of marketing, One MICHELIN Star Caviar Russe
“Heart-shaped desserts.”
— Sofian Msetfi, executive chef, Ormer Mayfair
“Proposing on Valentine’s Day by hiding the ring in a Champagne glass or in a dessert.”
— Andrea Buschini, Maîte D’, Gildo’s Ristorante at Gstaad Palace
“It's essential to consider your partner's preferences and your own unique connection when planning a romantic gesture. What matters most is authenticity and a thoughtful approach tailored to your relationship.”
— Chef Eric Frechon, executive chef at Three MICHELIN Star Épicure
“In matters of love, the notion of clichés often gets a bad rap, but in reality, clichés in romance can be quite charming. From candlelit dinners to handwritten love notes, these seemingly overused gestures are timeless for a reason. Love is a deeply personal and subjective experience, and what may be considered cliché to some can be incredibly meaningful to others.”
— Neal Testoni, general manager, One MICHELIN Star Al Muntaha at Burj Al Arab Jumeirah
Hero image: Ormer Mayfair
