A flurry of restaurant openings

Taste the latest chef's specials

There has been a flurry of openings with more on the way the global restaurant scene is as vibrant and interesting as ever.

Comforting dishes at the sleek, monochrome Fifi and Ally, 80 Wellington Street, Glasgow (0141-226 2286; fifi-and-ally.com) include French onion soup with Gruyre croutons and coq au Riesling.

The floor-to-ceiling windows at upmarket Italian restaurant Davvero, at The Charles Hotel, Sophienstrasse 28, Munich (0800 988 4040; roccofortecollection.com), offer views of the city's beautiful Botanical Gardens.

Alain Ducasse will be hoping to add to his collection of 15 Michelin stars when Adour opens at the St Regis Hotel, 2 East 55th Street, New York (001 212 753 4500; starwoodhotels. com) in January. Expect the menu to include his signature dessert of rum baba with chantilly cream.

Renowned Australian chef Peter Doyle is offering New York-style grills at Mad Cow, one of nine restaurants and bars opening in the 65m Ivy development at 330 George Street, Sydney (00 61 2 9240 3000; merivale.com).

Treat yourself to the ultimate blow-out at the recently re-launched Al Khayam, Jeddah Hilton Hotel, North Corniche Road, Jeddah, (00 966 2 6590000; hilton.com), where a "medley" of Iranian Beluga, Sevruga and Osestra caviar is served tableside from a silver trolley in the exotic Persian tent decor.