The Main House Dining Room at Blackberry Farm, Walland, TN The Restaurant at Meadowood, St. Helena, CA | ABaC Restaurant, Barcelona Tucked in the foothills of the Smoky Mountains, The Main Dining Room at Blackberry Farm (1) isn’t just blowing smoke when it boasts about farm-fresh ingredients–just a few hundred yards from your table you’ll find produce and herb gardens, cheese-makers, beehives, bakeries, and preserve kitchens, plus a wine cellar storing 155,000 bottles to back up its 8,500 selections. We’re partial to the signature dish on executive chef Joseph Lenn’s menu: Anson mills grits with ramps, Benton’s country ham, sorghum, and hollandaise, paired with a Peter Jakob Kuhn St. Nikolaus riesling. Chef Christopher Kostow creates an innovative, seasonal New American menu at the Restaurant at Meadowood (2), his 45-seat restaurant in the Napa Valley’s boutique Meadowood resort. We’re impressed by the nine- and ten-course experiences that combine opulence with intelligence in preparations like a green tomato, clam, lovage, and sea lettuce dish that also incorporates geoducks, surf clams, littlenecks, and whelks. As you might expect in Napa, there’s a pretty epic wine list–1,200 options, to be precise–and there’s plenty of attention to detail in presentation, too: the restaurant works in collaboration with local artists to design custom plateware that often inspires the chef’s creations, rather than the other way around. You can fit more people into ABaC Restaurant (3) in Barcelona than you can into the hotel where it’s located: The restaurant has 56 seats, while the eponymous hotel upstairs offers just 15 rooms. Located in Barcelona’s Sarriá-Sant Gervasi neighborhood, the restaurant is helmed by chef Jordi Cruz, who works in a dramatic, black-and-steel open kitchen, crafting an equally dramatic menu of experimental fare like a roasted pig’s feet cylinder with sea cucumbers and vanilla chickpea cream. The all-white dining room boasts views into the garden.