When small plates meet small spaces, magic happens.
Once, dining out was all about grand spaces and bigger tables—the more velvet banquettes and Michelin stars, the better. But in recent years, a counter-movement has taken hold: tiny restaurants with no more than a dozen seats, often fewer. These are places where chefs double as hosts, the atmosphere hums with intimacy, and the meal feels like a dinner party at the home of someone with exquisite taste—and serious culinary skills.
Why Tiny is the New Luxury
The appeal lies in the rare sense of access and attention that only a minuscule dining room can offer. In a 6- or 10-seat restaurant, the chef is cooking for you, not just a crowd. There’s no endless sea of tables to turn, no juggling multiple seatings. Every dish, every detail, feels intentional—and often, the only way to get in is to wait patiently for your turn at the table.
Exclusivity? Yes. But the payoff is a culinary experience so personal, it’s almost impossible to recreate a...