Fine dining restaurants are full-service restaurants with specific dedicated meal courses. The interior of such restaurants features higher-quality materials, with establishments having strict rules of dining which visitors are generally expected to follow, sometimes including a dress code.

Fine dining establishments are sometimes called white-tablecloth restaurants, because they traditionally featured table service by servers, at tables covered by white tablecloths. The tablecloths came to symbolize this extraordinary experience for all senses.

Each fine dining restaurant is unique, but all share a few common characteristics. With precise attention to detail, perfect execution, and exceptional service, every fine dining restaurant aims for a top-notch experience.

We can say fine dining has evolved into an eclectic blend of cuisines and concepts with an exceptional atmosphere which satisfies the highest needs of enjoyment.

Attention to Small Details

Creating a fine dining atmosphere is all about the details. This goes well beyond music, lighting, and art on the walls.

Every tiny detail is meant to tie together. Nothing should be too loud, too bright, or too much. The perfect harmony that is visible in all fields from food through the interior, to the manners and details that each restaurant expresses through its concept.

The Servers Are Exceptional

No matter what the restaurant’s concept, servers will be at their best. A good fine dining server will be able to explain the entire menu without notes, often while hitting emotional cues with the guest. They know appropriate jokes, are there when you need help, and pleasantly absent when you don’t. Many servers have extensive knowledge of the bar menu, from the newest wines to the most creative craft cocktails.

Guest Experience Is Paramount

As a guest in a fine dining restaurant, you’re paying for more than the food. You’re seeking a wholly different experience. Some typical services in a fine dining restaurant include: holding the chair for women, escorting patrons to the restrooms if needed, crumbing the table between courses, and replacing linen napkins if a patron leaves the table. New wine is never poured in the same glass, and silverware is replaced entirely between courses. Everything must be kept in perfect order.

Top-Shelf Wine and Spirits

Restaurants at this level will have a well-trained bar staff and at least one sommelier offering diners information about the wines and their ideal food pairings.

Some tips and tricks about pairing food & wines

The right wine can really bring out the flavors in your food. Often, pairing wine and food has a lot to do with experimentation. Think about it this way: wine and food are partners at your table. The wine and food pairings must be complementary and balanced—one must not be stronger or weaker than the other so you can enjoy your dining experience even more.

Wines affect your meal in different ways, so here’s a cheat sheet with some of the popular wine types and what dishes served tend to match best:

• Sauvignon Blanc for food with citrus profiles (clams and white meats)

• Chardonnay for most dishes with fatty fish and pasta with rich sauces

• Merlot for chocolate, stews, aged cheese

• Pinot Noir for earthy flavors (root crops, mushroom, chicken)

• Pinot Grigio for light fish dishes (raw seafood, citrus and fruit flavors)

• Cabernet Sauvignon for grilled meats or strong peppery flavors

• Shiraz (or Syrah) for dishes with strong flavors of spice blends, curry, game meats (lamb, venison)

• Sparkling for salty foods