Hotel Bel-Air in Beverly Hills is one of the most iconic hotels in LA and it’s 5 star luxury all the way. Wolfgang Puck, the hotel’s signature restaurant overseen by legend of the food world, Austrian-American chef Wolfgang Puck, mixes Mediterranean influences with California style. Tables feel well spaced out so you’re not elbow to elbow or accidentally involved in your neighbours’ conversation. The food here is great, cooked with flair and presented beautifully. Marcho Farms veal ‘wiener schnitzel’ with marinated fingerling potatoes, marinated beets and styrian pumpkin seed oil is a swirl of textures; Jidori Half Chicken is soft and succulent, served alongside both green and yellow romano beans, chanterelle mushrooms and warm natural jus. Desserts are worth the visit alone and the butterscotch banana parfait with chocolate-coated almonds (these are seriously addictive), sea-salted wafer and milk chocolate ice cream is something else. Expect super friendly, impeccable service and excellent food. It’s spenny, but this is LA baby.