A gourmet restaurant website has one job before the guest ever sits down: to make a stranger want a particular table on a particular evening, then get out of the way of the booking. These eight gourmet restaurant website examples show how it is done, from a château hotel in the French Alps to dining rooms in New York, London, Barcelona, Chicago, Modena, Menton and La Rochelle.
Each one is shown the way a visitor sees it, with the page scrolling on a desktop screen and on a phone. One is a project of Hotel Web Design, the restaurant of the Villa Morelia hotel in Jausiers. The other seven are sites we did not build, picked for how they show the room and the cooking and for how they handle the hardest step of all: getting a table when tables are scarce. Nothing is ranked. After the examples you will find a phone test of the eight first screens, the ways guests book, what changes when a restaurant holds Michelin stars, and a checklist for phone and desktop.
What a gourmet restaurant website has to do
A fine dining restaurant sells something nobody can taste in advance: a room, a pace, a kitchen. The site has to make that tangible, then hand the guest to the booking without friction. Put side by side, the eight sites keep doing the same eight things.
- Show the room or the plate on the first screen. A guest decides on a feeling before reading a word. Villa Morelia opens on its dining room and Alinea on a close-up of a plated dish. Osteria Francescana shows a table laid in front of a large painting, Eleven Madison Park large photos of its kitchen and its plates, and Mirazur a full-screen view of the Mediterranean with its name across it.
- Put the way to book in view. Osteria Francescana keeps a red Book button in its header bar, Disfrutar puts Bookings and Gift buttons in its header, and Core by Clare Smyth sets Reservations in an outlined box at the end of its header. Mirazur lays three buttons over its opening photo: Book your table, New booking dates and Visit the e-shop.
- Name each booking for what it is. A house that sells a table, a bistro table and a room has three bookings, not one. Christopher Coutanceau opens a full-screen Book & Offer panel with three cards, Gastronomic table, Bistro table and Break, and repeats them as separate links in its footer, and Villa Morelia keeps BOOK NOW, which opens the hotel’s booking page, apart from Reserve restaurant.
- State the rules and the dates before the booking. The Core reservations page prints its cancellation, dress code and child policies in full, right under its booking button. Disfrutar says how far ahead tables can be booked and that a reservation guarantees a table, not a particular seat. Mirazur and Osteria Francescana publish the dates on which new tables are released.
- Show the menu, and say when it changes. Disfrutar lists its two tasting menus and its wine pairing, each with a note of how long its price is valid. Villa Morelia shows three set menus and says the menu changes every day with the market. Core links its seasonal and classic tasting menus and its à la carte offer from the home page.
- Sell more than dinner. Disfrutar has a Gift button next to Bookings in its header, Core has Gifts, Alinea has Gift Cards and Osteria Francescana has Gift in its menu. Mirazur runs an e-shop and a Gift a meal entry, and Christopher Coutanceau puts Offer and Shop buttons in its header.
- Speak the guests’ languages. Villa Morelia is published in six languages and Disfrutar in four. Mirazur, Christopher Coutanceau and Osteria Francescana offer two, and the other three sites were in English only in our test.
- Work on a phone. Google indexes and ranks the mobile version of a page, so a restaurant website that is comfortable only on a laptop is judged on its weaker version. The phone test and the checklist below go through it.
8 gourmet restaurant website examples, analyzed
Each card shows the home page on a desktop screen and on a phone, what we noticed on the live site in October 2026, and what to take from it. Prices that appear on the pages are blurred in our screenshots and never quoted.
Villa Morelia
Château hotel restaurant · Jausiers, France
Villa Morelia is a four-star château hotel in Jausiers, in the Alpes-de-Haute-Provence, and its restaurant has a page of its own on the hotel site, published in six languages. The site is one of our projects. The page opens on the dining room, with a BOOK NOW button just under the header. The text says the kitchen works from fresh, mostly local ingredients chosen by its chef, and it quotes the 2022 Michelin Guide, which the site says recommends the restaurant.
The set menus come next: a seven-course tasting menu and two shorter menus, each with its price (blurred in our screenshots), and a line saying the menu changes every day with the market. Further down, the page covers the dining rooms and the garden terrace, then private events such as weddings and seminars. A Reserve restaurant button leads to the contact page, and the text says tables are taken by phone, while BOOK NOW opens the booking page of the hotel.
Key takeaways
- A restaurant on a hotel site needs two plainly different buttons: BOOK NOW for the rooms and Reserve restaurant for the tables.
- The set menus and the dining rooms are on the page itself, so a visitor can judge the meal before calling.
- Type
- Restaurant of a château hotel, our project
- Location
- Jausiers, Alpes-de-Haute-Provence (France)
- Booking
- Tables by phone or contact page; rooms on the hotel booking page
- Languages
- English, French, German, Italian, Spanish, Russian
Christopher Coutanceau
Restaurant, bistro and hotel · La Rochelle, France
Christopher Coutanceau’s site presents three places that share one name in La Rochelle: the gourmet restaurant, facing the beach of La Concurrence; next door, a bistro with a terrace, La Yole de Chris; and La Villa Grand Voile, a hotel with eleven rooms and suites in a shipowner’s mansion from the 1700s. The home page opens on a large photo, with BOOK, OFFER and SHOP in the header, and the site is in English and French. BOOK opens a full-screen panel with three cards, Gastronomic table, Bistro table and Break, each leading to its own online booking and phone number.
Each place gets a section with photos and a short text, and the footer gives each its own phone number, with booking links for a table at the restaurant, a table at the bistro and a break at the hotel. The Offer and Shop buttons lead to an online gift shop on another domain. The restaurant section ties the cooking to the ocean and mentions its Relais & Châteaux membership.
Key takeaways
- When one house sells a table, a bistro table and a room, give each its own card or button and name them plainly.
- The three places are presented in turn on the home page and listed again in the footer, each with its own phone number.
- Type
- Gourmet restaurant, bistro and hotel on one site
- Location
- La Rochelle, Charente-Maritime (France)
- Booking
- Separate online bookings for the restaurant, the bistro and the hotel
- Languages
- English, French
Mirazur
Garden-led restaurant · Menton, France
Mirazur opens on a full-screen view of the Mediterranean with its name across it and three buttons: Book your table, New booking dates and Visit the e-shop. The site calls the restaurant three-Michelin-star and says it was voted World’s Best Restaurant. It presents the cooking through its gardens, with a page for the gardens, one for the restaurant and a menu entry for a hotel marked Coming soon, and a section on the chef’s environmental commitments.
Because tables are hard to get, the home page publishes when bookings open: it lists the next months to be released, each with a date and an hour in Central European Time, and invites visitors to join the newsletter for early access. The reservation page, on the site itself, describes the menus and a few dated special evenings, and holds the booking module, which lets a guest join a waiting list when no table is left; the page says that joining it is not a booking.
Key takeaways
- When demand is higher than the number of tables, the opening dates are content: Mirazur gives them a button of their own and a list on the home page.
- A newsletter with early access and a waiting list give the guest something to do while waiting for the next release.
- Type
- Gourmet restaurant with gardens and an e-shop
- Location
- Menton, Alpes-Maritimes (France)
- Booking
- Booking module on the site, with release dates published
- Languages
- English, French
Eleven Madison Park
Fine dining on one short page · New York, United States
The Eleven Madison Park site is a single short page. Under the restaurant’s logo and a menu with Reservations, About, Events, Stories and Shop, large photos of its kitchen and its plates rotate, and a Book on Resy button sits beneath them. The address, the phone number and a newsletter sign-up follow, then a footer that links the wine list, the FAQs, gift cards, a bar called Clemente Bar, press and accolades, careers, a wine club and an accessibility statement.
The booking itself happens on Resy, the booking platform, where a guest picks the number of seats, the date and a time. The site does not try to explain the restaurant at length: it gives a first impression, one clear button and the practical information, and keeps the rest in its footer links.
Key takeaways
- A short page can be enough for a restaurant with a strong name, if the booking button is impossible to miss.
- The footer carries an accessibility statement, a link worth copying.
- Type
- Gourmet restaurant
- Location
- New York, New York (United States)
- Booking
- Book on Resy, a booking platform
- Languages
- English
Core by Clare Smyth
Fine dining with its rules in full · London, United Kingdom
Core by Clare Smyth opens on its logo, drawn with fine decorative lines on a white page, then a short welcome that speaks of natural, sustainable food and British produce. The header lists About, Menus, Chef’s Table, Team, Whiskey & Seaweed and Gifts, then a Reservations button in an outlined box. Two buttons, Reserve a table and See the menus, follow the welcome text. The footer gives the lunch and dinner days and hours, the address and a phone number.
The Reservations page opens on a Make a reservation button that leads to OpenTable, with a phone number as the alternative, and prints the rules in full right under it: the cancellation policy, the dress code, a separate cancellation policy for the Chef’s Table and the child policy.
Key takeaways
- Printing the cancellation, dress code and child policies in full on the booking page itself, under the button, lets a guest read the rules on the restaurant’s own page, in its own words.
- An outlined box is enough to make one header item read as the button.
- Type
- Gourmet restaurant
- Location
- London (United Kingdom)
- Booking
- A reservations page with the policies, and a button to OpenTable
- Languages
- English
Disfrutar
Tasting menus and a booking calendar · Barcelona, Spain
Disfrutar is a tasting-menu restaurant in Barcelona, and its site is built around a short header: Bookings and Gift buttons, then the languages, Catalan, Spanish and French beside the English default. The home page tells how the three chefs met and trained at elBulli, describes the room and the Mediterranean cooking, lists the distinctions one by one, presents the two tasting menus, the wine pairing and a table in the restaurant’s development kitchen, and ends with the people who work there. Each menu carries a note of how long its price is valid; the prices are blurred in our screenshots.
The Bookings page is a model for scarce tables. It reminds guests that the official way to book is the restaurant’s own website, with a phone line as a second option, and that reservations open up to twelve months ahead. A calendar marks each day as closed, fully booked or available, and a booking module is embedded on the same page. The rules come first: a reservation guarantees a table, not a particular seat, and the number of guests cannot be changed afterward.
Key takeaways
- A calendar with three states, closed, fully booked and available, tells a guest at a glance whether it is worth trying.
- The reservation rules are written on the booking page itself, in short lines, so nobody discovers them afterward.
- Type
- Gourmet restaurant
- Location
- Barcelona, Catalonia (Spain)
- Booking
- Booking module with a calendar of open and full days
- Languages
- English, Catalan, Spanish, French
Alinea
Three experiences, one notice at the top · Chicago, United States
In October 2026, Alinea opens with a notice bar across the top: the restaurant is moving its reservations from Tock to OpenTable, with Tock to be used through October 31 and OpenTable from November 1. Below it, a close-up of a plated dish fills the screen with two buttons, one for each system, and a Reserve button in the header opens the same two choices. The text then describes three experiences in the house, Kitchen Table, Gallery and Salon, and lists the distinctions the restaurant says it has won.
The site is short: About, Careers, Gift Cards and Reserve in the header, a mailing list for ticket releases and special events, and a careers section. It is a good example of how to announce a change of booking system: the change is stated with dates, in plain words, at the very top of the page, and each button says which period it covers.
Key takeaways
- When the booking system changes, say so at the top with the dates and give each period its own button.
- Remove the notice, and the old button, as soon as the change is done.
- Type
- Gourmet restaurant
- Location
- Chicago, Illinois (United States)
- Booking
- Tock through October, then OpenTable
- Languages
- English
Osteria Francescana
Contemporary art and a release calendar · Modena, Italy
Osteria Francescana opens on a photo of a table laid in front of a large painting, with a red Book button in the header bar next to the language switch, English and Italian. The menu opens from an icon and lists the menu, the wine list, reservations, the other places of the Francescana family, gifts, the FAQ, careers and contacts. The text on the home page is brief and speaks of a place where ideas and contemporary art meet. A tab fixed to the screen, Web booking release calendar, stays in view as the visitor scrolls, on a desktop screen and on a phone.
The Book button leads to a booking site of its own, on a separate address, where the guest first chooses an experience: the contemporary menu at the restaurant in Modena, or the classic menu at Francescana at Maria Luigia, in San Damaso. A booking module is embedded on that page.
Key takeaways
- One fixed tab keeps the release calendar a tap away at every scroll position.
- Offering two experiences at the very start of the booking path lets the guest choose the menu before choosing a date.
- Type
- Gourmet restaurant
- Location
- Modena, Emilia-Romagna (Italy)
- Booking
- A booking site of its own, with a release calendar
- Languages
- English, Italian
The eight gourmet restaurant websites at a glance
A château hotel, a three-venue house, a restaurant on one short page: the structure of the site changes, the principle does not. The Booking column shows what happens when a guest decides to book.
| Website | Location | Type | Booking | Languages |
|---|---|---|---|---|
| Villa Morelia | Jausiers, Alpes-de-Haute-Provence (France) | Restaurant of a château hotel, our project | Tables by phone or contact page; rooms on the hotel booking page | English, French, German, Italian, Spanish, Russian |
| Christopher Coutanceau | La Rochelle, Charente-Maritime (France) | Gourmet restaurant, bistro and hotel on one site | Separate online bookings for the restaurant, the bistro and the hotel | English, French |
| Mirazur | Menton, Alpes-Maritimes (France) | Gourmet restaurant with gardens and an e-shop | Booking module on the site, with release dates published | English, French |
| Eleven Madison Park | New York, New York (United States) | Gourmet restaurant | Book on Resy, a booking platform | English |
| Core by Clare Smyth | London (United Kingdom) | Gourmet restaurant | A reservations page with the policies, and a button to OpenTable | English |
| Disfrutar | Barcelona, Catalonia (Spain) | Gourmet restaurant | Booking module with a calendar of open and full days | English, Catalan, Spanish, French |
| Alinea | Chicago, Illinois (United States) | Gourmet restaurant | Tock through October, then OpenTable | English |
| Osteria Francescana | Modena, Emilia-Romagna (Italy) | Gourmet restaurant | A booking site of its own, with a release calendar | English, Italian |
Gourmet restaurant website on a phone: the first screen of each example
The first screen is what a visitor sees before any scrolling. We opened each home page in a browser window 390 pixels wide, a common phone width, in October 2026, and noted whether a way to book was already in view.
| Restaurant website | Way to book in view | Also in view |
|---|---|---|
| Villa Morelia | Yes: BOOK NOW, in a bar under the header | The dining room photo. A cookie notice covers the lower part of the screen. |
| Christopher Coutanceau | Yes: BOOK, OFFER and SHOP, in a bar across the top | A large photo, then a line about the three places. A cookie notice covers the lower part of the screen. |
| Mirazur | Yes: Book your table and New booking dates, over the opening photo | A third button, Visit the e-shop, and the restaurant’s name over a view of the sea. A cookie panel covers the lower half of the screen. |
| Eleven Madison Park | Yes: a red Book on Resy button | The logo and a large photo, one of several that rotate. In our test the page was a little wider than the window. |
| Core by Clare Smyth | No: Reserve a table sits just below the first screen | The logo and a short welcome text, with the menu in an icon in the corner. |
| Disfrutar | Partly: Bookings and Gift are in the header, but a pop-up and a cookie notice cover the screen on arrival | A pop-up that presents a book and a sister restaurant. |
| Alinea | Yes: two buttons over the photo, one for each booking system | A notice bar above the header that explains the change of system, with dates. |
| Osteria Francescana | Yes: a red BOOK button in the header bar | A Web booking release calendar tab fixed to the screen, and a cookie notice. |
Six of the eight put a booking button in view before any scrolling, and they do it in four ways: a bar across the top, a button in the header, buttons over the opening photo or a button right under it. Disfrutar has one behind a pop-up, and Core one just below the first screen. A visitor on a phone should never have to hunt for it, and nothing should cover it on arrival. In our test five of the eight also opened with a cookie notice over the lower part of the screen, so a booking button in the upper half stays reachable while the notice is still there.
Which example is closest to your restaurant?
- A restaurant with rooms, on one site. Villa Morelia gives the restaurant a page on the hotel site, and Christopher Coutanceau presents a restaurant, a bistro and a hotel as three places of one house.
- A chef’s name and a calm page. Eleven Madison Park keeps its site to one short page with a strong image, one booking button and the practical information, and Core by Clare Smyth gives its home page a logo, a short welcome and a few quiet sections.
- Tables that are hard to get. Mirazur and Osteria Francescana publish release dates, and Disfrutar shows a calendar of open and full days.
- Several experiences or addresses in one house. Alinea offers three experiences, Kitchen Table, Gallery and Salon, Osteria Francescana asks the guest to choose between two menus before choosing a date, Disfrutar adds a table in its development kitchen, and Mirazur lists five addresses in Menton on a map, the restaurant first.
Gourmet restaurant web design: how guests book a table
After the photos, the biggest design choice is the road from “I would love to eat there” to “it is booked”. The eight sites use three of them, often side by side.
Book inside the restaurant’s own page
Mirazur, Disfrutar and Osteria Francescana each load a booking module from the same provider, CoverManager, inside a page of their own site. The guest stays with the restaurant’s name, photos and language from the first screen to the end of the booking. Disfrutar adds a calendar that marks each day closed, fully booked or available, and Osteria Francescana adds a step in front: a choice between two experiences, one in Modena and one at Francescana at Maria Luigia, in San Damaso.
Hand the guest to a booking platform
Eleven Madison Park sends guests to Resy, Core to OpenTable, and Alinea to Tock and then to OpenTable. Christopher Coutanceau uses one booking service for its two tables and a hotel booking system for the rooms. A platform brings a booking flow that already exists. The cost is that the guest changes site at the last step, so the page should say plainly which button leads where, and the platform page should carry the same name and photos. Alinea’s notice shows what a change of platform looks like when it is handled openly: a bar on the home page, the dates of the switch and one button for each period.
Publish the release dates
When tables are scarce, the day a month opens is information guests plan around. Mirazur gives it a button, New booking dates, and lists the next openings on its home page with a date and an hour in Central European Time. Osteria Francescana keeps a Web booking release calendar tab fixed to the corner of the screen. Disfrutar says tables can be booked up to twelve months ahead. Mirazur’s newsletter promises early access, and its booking page lets a guest join a waiting list when no table is left, while saying that joining it is not a booking. Alinea’s mailing list announces ticket releases. Both give a guest something to do while waiting for the next release.
Keep the phone beside the form
Villa Morelia says that tables are taken by phone, and its Reserve restaurant button leads to the contact page. Core and Disfrutar each keep a phone number beside their online booking. For a small château restaurant a call is a legitimate route; for any restaurant it stays useful for a guest with a question or a large group.
Booky, for the rooms of a restaurant with rooms
Two of the eight sell rooms next to the table: Villa Morelia and Christopher Coutanceau. For the accommodation side of a small hotel or inn, the booking engine we build is Booky. Bookings taken with Booky carry no commission, and it handles seasonal rates, stay-length rules, online payment with a deposit and a balance, and scheduled messages before and after arrival. Tables are a different kind of booking, with covers, sittings and the pace of a kitchen, so they usually run on a system built for restaurants, like the ones above. The job of the website is to put the right button in front of each guest and to look like the same place at every step.
Google Hotels, with a caveat
Hotel Web Design is listed in the official Google Hotels connectivity partner directory. Google Hotels is about the rooms of a hotel, not about tables, so it only matters to a restaurant that also has rooms.
Website design for a Michelin-star restaurant: what changes
According to its own history, the MICHELIN Guide, whose inspectors visit restaurants anonymously, began to award stars in 1926, with a single star at first, and introduced its hierarchy of one, two and three stars five years later, in 1931. A star does not change what the website must do: a guest still has to feel the room, understand the offer and book. What changes is the pressure around it, and the examples show five consequences for the design.
- Demand comes in waves. Treat the booking dates as content, with a button and a list on the home page, as Mirazur does, or a tab that follows the visitor, as Osteria Francescana does. A guest who cannot book today should still know when to come back.
- Distinctions need a source and a year. Disfrutar lists each distinction on its home page with the guide or the list that gave it and, for most, the year. Alinea gives a paragraph of what it has won, and Mirazur states its claims in its own words. A distinction belongs to an edition, so write who gave it and when, and update it when the next one comes out.
- The rules belong on the page, with their reason. Core prints its dress code and its child policy under the booking button, and Mirazur’s booking page says that a booking can be cancelled free of charge up to fifteen days before the visit. Disfrutar explains that, because of the length of the meal, it does not recommend children under eight. A guest who reads the reason accepts the rule more easily than one who meets it at the door.
- Nothing should cover the booking button. On a phone, the pop-up on the Disfrutar home page covers most of the first screen, and cookie notices cover the lower part of the screen at Mirazur, Osteria Francescana and Christopher Coutanceau. Show one message at a time, give each time-limited message an end date and remove it when the date has passed.
- One house, several places. Mirazur lists five addresses in Menton on a map, and Christopher Coutanceau presents three places. A visitor looking for the starred table should find it first, with the other places one level down.
If you are looking for a website designer for a Michelin-star restaurant, these five points are the brief. They apply just as well to a restaurant that holds no star but wants guests to book with confidence.
Gourmet restaurant website checklist: phone and desktop
On a phone
- The booking button is visible without scrolling. Osteria Francescana keeps BOOK in its header bar, Mirazur lays three buttons over its photo, Alinea puts one button for each booking system over its photo, and Eleven Madison Park puts a Book on Resy button right under its photo. Core is the exception among the eight: its Reserve a table button sits just below the first screen.
- Nothing covers it on arrival. Disfrutar’s pop-up hides its header buttons, and a cookie notice should take as little of the screen as it can.
- Opening hours, the address, the phone number and the rules can be read without zooming. Core keeps its lunch and dinner days and hours in the footer of the home page.
- Text and buttons are large enough to tap, and the page never scrolls sideways. Eleven Madison Park’s page was a little wider than the window in our test (417 pixels in a 390-pixel window), which forces a sideways scroll and is worth looking for on your own site.
- You have run the booking path yourself, from the first screen to the confirmation, on a real phone.
On a desktop screen
- The opening image is large and carries one clear action: a dish, the room or the sea, as at Alinea, Osteria Francescana and Mirazur.
- The menu, the wine list, the gift offer and the booking are reachable from the header or from one menu, as at Osteria Francescana and Disfrutar.
- Photos show the room, the plate and the people who cook and serve, one picture each, not a single collage. Core puts its chef beside a quote, and Disfrutar presents its team at the end of the page.
- The booking dates, the calendar and the rules are one click from the home page.
On both
- The phone and desktop versions hold the same content. Google uses the mobile version to index and rank, so text, headings and image descriptions that exist only on the desktop version do not count.
- The pages are fast. The Core Web Vitals targets are a largest contentful paint within 2.5 seconds, an interaction to next paint of 200 milliseconds or less and a layout shift of 0.1 or less, measured at the 75th percentile of visits and reported for mobile and desktop separately. Large dish photos and videos are the usual cause of a slow restaurant home page.
- Every photo has a description and fixed dimensions, so the text does not jump when it loads.
- Hours, address, phone, menus and rules are written as text on the page, not only inside an image or a downloadable file.
- Anything time-limited carries a date and is removed when the date passes, as Alinea’s notice shows.
- A language switch stays in the header, and gifts have their own entry.
Other websites for hotels and tourism
A restaurant is often part of a larger property. For the same exercise on other kinds of business, see our guides to spa and hotel spa websites, designing a hotel, bed and breakfast websites, villa websites and resort websites. The French article Site web de restaurant gastronomique covers French restaurants, and the page Création de site pour restaurant explains how we build such a site.
Questions about gourmet restaurant websites
What should a gourmet restaurant website include?
The room and the plate in large photos on the first screen, the menus and the wine list, the opening hours and the address, the rules (dress code, children, cancellation), a clear booking button with the dates when tables open, gift offers, the languages of your guests and a phone number for questions. The eight examples above each cover most of these in a different way.
How do gourmet restaurants take bookings online?
In three ways, often combined: a booking module inside the restaurant’s own page, as at Mirazur, Disfrutar and Osteria Francescana; a hand-off to a booking platform, as at Eleven Madison Park, Core and Alinea; or a phone call, as at Villa Morelia. A restaurant with rooms adds a hotel booking for the rooms. Choose the route that matches how your tables sell: by the evening, by the month or by the experience.
Which booking systems do fine dining restaurants use?
The eight examples use several. CoverManager runs a booking module inside the restaurant’s own page at Mirazur, Disfrutar and Osteria Francescana. Resy takes the bookings of Eleven Madison Park, OpenTable those of Core, and Alinea uses Tock through October 31 and OpenTable from November 1. Christopher Coutanceau uses one booking service for its two tables and a hotel booking system for its rooms, and Villa Morelia takes tables by phone. Pick the one that fits how your tables sell, and make sure the page tells the guest where each button leads.
How do you design a website for a Michelin-star restaurant?
Start from what any restaurant site needs: the room and the plate on the first screen, a booking button in view on a phone, the rules and the menu on the page, and fast pages. Then add what a star brings: the booking dates as content, each distinction with its source and its year, the rules with their reason, no pop-up over the booking button, and a clear path to the starred table in a house with several places. The section above develops each point.
Should a fine dining website publish its menu?
Most of the eight examples do, in some form: Disfrutar lists its tasting menus and its wine pairing, Core links its seasonal and classic tasting menus, and Villa Morelia shows its set menus. If you publish prices, say until when they are valid, as Disfrutar does, and write the menu as text on the page so that guests and search engines can read it.
What photos does a gourmet restaurant website need?
One strong picture each of the room, the plate, the kitchen and the people who cook and serve, taken in good light, in sizes that load quickly on a phone. Give every photo a description and fixed dimensions so the page does not jump while it loads.
How should a restaurant website work on a phone?
The first screen should already show a way to book: six of the eight examples above do, with a bar across the top, a button in the header, buttons over the opening photo or a button right under it. Nothing should cover it on arrival, the rules and the hours should be readable without zooming, buttons should be large enough to tap, and the page should never scroll sideways.
Where can I find fine dining website inspiration?
Start with the eight in this article: one project of ours and seven sites we did not build, from five countries, each with a different booking route. Nothing is ranked. Open them on a phone as well, and judge each on four points: how fast you feel the place, how easy it is to book, how clear the rules and dates are, and how well the site works on a small screen.
