Guides
Non-alcoholic pairing
A non-alcoholic pairing offers drinks alongside a meal. The restaurants below have published claims explicitly documenting a non-alcoholic pairing relationship with a bottle or producer. A general listing or service relationship is not enough; these records do not establish a current menu or recommend a particular dish.
AinTimiste
- Nivers: Chef Jérôme Busset and his team chose Nivers for their alcohol-free pairings at AinTimiste. Source and attribution
- Nivers N°11 — Grillée et Cuirée: Nivers N°11 is paired at AinTimiste with meat dishes and signature cheese creations. Source and attribution
Au 14 Février
- Nivers: The gastronomic restaurant Au 14 février in Vieux Lyon continues to offer Nivers's alcohol-free blends to guests for food-drink pairings. Source and attribution
Bang Melbourne
- NON5 Lemon Marmalade & Hibiscus: NON5 Lemon Marmalade & Hibiscus is paired with Lemongrass Chicken Skewers at Bang Melbourne. Source and attribution
Bar Le Côte
- NON2 Caramelised Pear & Kombu: NON2 is paired at Bar Le Côte with Chef Brad Mathews' 'Day Boat Scallop Crudo' recipe. Source and attribution
Bell's Los Alamos
- NON: NON's THE COLLECTION is offered as a pairing option during lunch and dinner service at Bell's, a Michelin-starred restaurant in Los Alamos, California. Source and attribution
Circle
- Nivers N°02 — Herbacée et Poudrée: Nivers N°02 is served in a pairing menu at Circle restaurant in Lyon with low-temperature cooked arctic char, barbecue-cooked leaf-by-leaf Brussels sprouts, kohlrabi cream, and a meadowsweet sauce made from a fish stock reduction. Source and attribution
- Nivers N°05 — Florale et Hespéridée: Nivers N°05 is served as a non-alcoholic food pairing at Circle in Lyon with a dish by chef Bastian Ruga consisting of confit yellow beetroot, horseradish, red onion pickles, and smoked-herring-infused whey. Source and attribution
- Nivers N°11 — Grillée et Cuirée: Nivers N°11 is featured in a non-alcoholic pairing at Circle restaurant in Lyon, accompanying a slow-cooked lamb dish with pea pod ketchup, confit garlic condiment, and pea stew created by chef Bastien Ruga. Source and attribution
Cookies Cream
- BOUCHE: BOUCHE kombucha is part of the non-alcoholic pairing for the menus at Cookies Cream, a Berlin restaurant, as part of a collaboration. Source and attribution
Counter 71
- Saicho Jasmine: Saicho Jasmine sparkling tea is paired with a barbecued langoustine with yuzu and lemon drop chilli buerre blanc at Counter 71. Source and attribution
Da Terra
- Saicho Darjeeling: Saicho's Darjeeling sparkling tea is paired with a smoked pigeon breast dish, accompanied by beetroot purée and cocoa nibs, at London's two-Michelin-starred Da Terra. Source and attribution
- Saicho Hojicha: Saicho's Hojicha is featured in Da Terra's dedicated non-alcoholic pairing menu. Source and attribution
Dominique Bouchet Kyoto Le RESTAURANT
- Royal Blue Tea: Royal Blue Tea hosted a French tea pairing dinner at Dominique Bouchet Kyoto's Le Restaurant (The Westin Miyako Kyoto), pairing seven kinds of Royal Blue Tea plus susuri-cha with a seven-course meal featuring Kameoka wagyu beef. Source and attribution
Eleven Madison Park
- NON: NON hosted a fine dining experience at Eleven Madison Park featuring food pairings with their non-alcoholic beverages. Source and attribution
- NON1 Salted Raspberry & Chamomile: In an article published May 15, 2023, NON described a media dinner it hosted at Eleven Madison Park where NON1 Salted Raspberry & Chamomile was paired with an Apple Doughnut. Source and attribution
- NON2 Caramelised Pear & Kombu: In an article published May 15, 2023, NON described a media dinner it hosted at Eleven Madison Park where NON2 Caramelised Pear & Kombu was paired with Braised Collard Greens with Silken Tofu, Caramelized Onion and Cilantro. Source and attribution
- NON3 Toasted Cinnamon & Yuzu: In an article published May 15, 2023, NON described a media dinner it hosted at Eleven Madison Park where NON3 Toasted Cinnamon & Yuzu was paired with Bitter Greens with Poached Pear, Shiso, Sesame and Yuzu Vinaigrette. Source and attribution
- NON5 Lemon Marmalade & Hibiscus: In an article published May 15, 2023, NON described a media dinner it hosted at Eleven Madison Park where NON5 Lemon Marmalade & Hibiscus was paired with Fried Kabocha Squash with Habanada Peppers and Shiso. Source and attribution
- NON7 Stewed Cherry & Coffee: In an article published May 15, 2023, NON described a media dinner it hosted at Eleven Madison Park where NON7 Stewed Cherry & Coffee was paired with Grilled Maitake Mushroom with Matsutake Rice Porridge. Source and attribution
Elwood Bathers
- NON3 Toasted Cinnamon & Yuzu: NON3 Toasted Cinnamon & Yuzu is paired with oysters at Elwood Bathers in Melbourne. Source and attribution
Embla
- NON1 Salted Raspberry & Chamomile: NON1 Salted Raspberry & Chamomile is paired at Embla Melbourne with Head Chef Harvey Noy's Tasmanian raw bluefin tuna. Source and attribution
Essa
- NON1 Salted Raspberry & Chamomile: NON1 Salted Raspberry & Chamomile is paired with zucchini & basil risotto, with black lemon & lardo, at Essa restaurant in Brisbane. Source and attribution
ESSE
- Fade To Black: ESSE pairs MURI's Fade to Black with chewy and charred beetroot. Source and attribution
- MURI × ESSE: The Beginning: MURI × ESSE: The Beginning was designed for the start of ESSE's non-alcoholic pairing menu as an alternative to Champagne, with equal lift, texture, and sense of occasion. Source and attribution
- MURI × ESSE: The Finale: MURI × ESSE: The Finale was created for ESSE's pairing menu, first paired with venison and also served alongside desserts. Source and attribution
- MURI × ESSE: The Middle: MURI's Pairing #2 is paired with the main course at ESSE restaurant in Copenhagen. Source and attribution
Freddy's
- NON: NON is offered as a complimentary pairing at Freddy's with the Crocchette, Calamari Fritti, or Tiramisu dishes. Source and attribution
From Here by Mike
- NON: NON's alcohol-free wine alternatives were paired with a menu from Chef Josh at From Here by Mike as part of the Upstairs Pour event. Source and attribution
Gaia Retreat
- NON: NON is paired with Gaia's garden produce as part of Gaia Retreat's culinary events. Source and attribution
Garden Restaurant Tokugawaen
- Royal Blue Tea: Royal Blue Tea held its first-ever evening tea ceremony in the Tokai region at Tokugawa-en Garden Restaurant in Nagoya on September 27-28, 2019, featuring non-alcoholic tea paired with food. Source and attribution
GILT Brasserie
- NON3 Toasted Cinnamon & Yuzu: NON3 Toasted Cinnamon & Yuzu is paired at Gilt Brasserie in Auckland, NZ with a Sicilian crudo of tuna, salmon, kingfish, salted caper, lemon & olive oil. Source and attribution
- NON7 Stewed Cherry & Coffee: NON7 Stewed Cherry & Coffee is paired at GILT Brasserie with their Roast Duck Frites and sauce l'Orange. Source and attribution
Gion Ichido
- Royal Blue Tea: Royal Blue Tea hosted a tea pairing event featuring five varieties of Royal Blue Tea paired with a teppanyaki dinner at Gion Ichido restaurant in Kyoto's Gion district. Source and attribution
Gion Yamaguchi
- IRIKA Ruby: Royal Blue Tea's IRIKA Ruby (Kamairi black tea) was served as part of a food pairing at the Gion restaurant Yamaguchi. Source and attribution
- IRIKA Sapphire: Royal Blue Tea's IRIKA Sapphire (Kamairi blue-green tea) was served as part of a food pairing at the Gion restaurant Yamaguchi. Source and attribution
- Jewel of Flowers HANA: Royal Blue Tea's Jewel of Flowers HANA was served as part of a food pairing at the Gion restaurant Yamaguchi. Source and attribution
- Kyoto Uji Ten-Cha The Uji: Royal Blue Tea's Kyoto Uji Ten-Cha The Uji was served as part of a food pairing at the Gion restaurant Yamaguchi. Source and attribution
- Queen of Blue Imperial: Royal Blue Tea's Queen of Blue Imperial was served as part of a food pairing at the Gion restaurant Yamaguchi. Source and attribution
- The Japanese Green Tea IRIKA Kamairi Ryokucha: Royal Blue Tea's IRIKA Kamairi Ryokucha (釜炒り緑茶 IRIKA 炒香) was served as part of a food pairing menu at Gion Yamaguchi. Source and attribution
Hog Island Oyster Co.
- NON3 Toasted Cinnamon & Yuzu: NON3 Toasted Cinnamon & Yuzu was paired with a round of oysters at Hog Island Oyster Co. on Tomales Bay in Marshall, CA. Source and attribution
In Secreto
- Nivers: Nivers is featured in a food and drink pairing partnership with the restaurant In Secreto, where its botanical beverages are paired with the chef's dishes. Source and attribution
Joy Restaurant
- NON: NON collaborated with Chef Sarah Baldwin who developed a special pairing menu designed for each NON expression at Joy Restaurant in Brisbane. Source and attribution
Kioku
- Saicho Hojicha: Saicho's Hojicha sparkling tea is offered with miso-marinated black cod and pickled daikon at Kioku by Endo at Raffles London. Source and attribution
Koan
- Koji Rice Series 2: At Koan, the Koji Rice Series blend is paired with their signature milky oolong soufflé, kelp ice cream, and oscietra caviar. Source and attribution
KOL
- NON: NON paired six expressions of its beverages with six courses of KOL's seasonal Mexican-inspired menu. Source and attribution
La Ferme du Bien-Être
- Nivers N°05 — Florale et Hespéridée: Nivers N°05 is paired with a beetroot tartlet, smoked trout, trout roe, and goat cheese dish created by La Ferme Bienêtre. Source and attribution
La Taola
- N°5 Pét-Nat Rosé: Feral N°5 Pét-Nat Rosé is served as a caviar pairing with a trout entrée at La Taola. Source and attribution
Le Chantecler
- Nivers N°05 — Florale et Hespéridée: Nivers N°05 accompanied a dessert with citrus and honey notes, created by Chef Virginie Basselot, at Le Chantecler restaurant. Source and attribution
LENRI
- Fall in Love Grand: Fall in Love grand oolong tea (Taiwan/Alishan) was paired with the LENRI course menu during the Hamamatsu Tea Banquet event. Source and attribution
- Royal Darjeeling Rajah Grand: Royal Darjeeling Rajah grand black tea (India/Darjeeling) was paired with the LENRI course menu during the Hamamatsu Tea Banquet event. Source and attribution
Lona Misa
- NON: NON's beverages are featured in a vegan set menu pairing at Lonamisa in South Yarra, Melbourne. Source and attribution
- NON1 Salted Raspberry & Chamomile: NON1 Salted Raspberry & Chamomile was paired with Chargrilled Broccoli in Salsa Romesco with Seaweed Almonds as part of Lona Misa's 'PURELY NON' menu. Source and attribution
Materia Antwerp
- FERAL: Feral's beverage made from olives was featured as part of a lunchtime pairing at Materia Antwerp. Source and attribution
Maude
- NON: Maude restaurant in Beverly Hills features NON beverages as part of a non-alcoholic pairing every night of the year. Source and attribution
Moonlight
- NON3 Toasted Cinnamon & Yuzu: NON3 is recommended paired with scallops on the hibachi at Moonlight in Byron Bay. Source and attribution
Mugaritz
- AMA Brewery: Mugaritz included Ama pét-nat tea in the pairing of its tasting menu during the 2020 season. Source and attribution
O.My
- NON1 Salted Raspberry & Chamomile: NON1 Salted Raspberry & Chamomile is paired with the Jerusalem artichoke dish at O.MY restaurant. Source and attribution
- NON3 Toasted Cinnamon & Yuzu: NON3 Toasted Cinnamon & Yuzu is paired with a pumpkin and mussel chilli sambal dish at Omy restaurant. Source and attribution
Odd Culture Fitzroy
- NON8 Torched Apple & Oolong: NON8 Torched Apple & Oolong was paired with a special flatbread menu at Odd Culture in Fitzroy, Melbourne. Source and attribution
Palay
- NON2 Caramelised Pear & Kombu: NON2 Caramelised Pear & Kombu is paired at Palay with Pork Sisig. Source and attribution
Pic
- Uzume: Uzumé is paired at Pic (Valence) with the 'Bitter rice' dessert featuring rice and strawberries. Source and attribution
Pipis Kiosk
- NON3 Toasted Cinnamon & Yuzu: NON3 Toasted Cinnamon & Yuzu is paired with Snapper Crudo with mandarin dressing at Pipis Kiosk. Source and attribution
Redbird LA
- NON3 Toasted Cinnamon & Yuzu: NON3 Toasted Cinnamon & Yuzu was paired with dishes at Redbird LA for their Mentor x Mentee Guest Chef Dinner series. Source and attribution
- NON5 Lemon Marmalade & Hibiscus: NON5 Lemon Marmalade & Hibiscus was paired with dishes at Redbird LA for their Mentor x Mentee Guest Chef Dinner series. Source and attribution
Restaurant Twenty-Two
- MURI: MURI's bottles are featured on pairing menus at Restaurant 22 in Cambridge. Source and attribution
Ristorante Le Midi Hiramatsu
- Royal Blue Tea: Royal Blue Tea partnered with Ristorante Le Midi Hiramatsu for a winter tea pairing event (Fuyu no Chaen) featuring a dish of roasted Shimanto beer beef and French white asparagus with black truffle and Kyoto sakura sauce. Source and attribution
Sune
- Fade To Black: MURI's Fade to Black was paired with by sommelier Honey Spencer, co-founder of Sune restaurant in London. Source and attribution
Têtedoie
- Nivers: Nivers hosted a discovery tasting of its non-alcoholic pairing signatures at Tétedoie, presented by chef sommelier Florian Magand and executive chef Christophe Carlier, ahead of the restaurant offering new food-drink pairings to guests. Source and attribution
Thai Tide
- NON7 Stewed Cherry & Coffee: NON7 Stewed Cherry & Coffee is paired at Thai Tide with the 'Kaeng Rawang' Stewed Beef Cheek, Cumin Curry Spice, Coconut Milk dish. Source and attribution
The Bread & Barmy
- NON2 Caramelised Pear & Kombu: NON2 Caramelised Pear & Kombu is paired with Mushroom Pesto Pappardelle at The Bread & Barmy in Kuala Lumpur, Malaysia. Source and attribution
The Walled Garden Cobham
- NON1 Salted Raspberry & Chamomile: NON1 Salted Raspberry & Chamomile was offered as a non-alcoholic pairing with a Wild Strawberry dessert course at The Walled Garden Cobham's Spring–Summer 2026 menu launch. Source and attribution
- NON3 Toasted Cinnamon & Yuzu: NON3 Toasted Cinnamon & Yuzu was offered as a non-alcoholic pairing with South Coast Lobster at The Walled Garden Cobham's Spring–Summer 2026 menu launch. Source and attribution
- NON9 Oaked Blackberry & Plum: NON9 Oaked Blackberry & Plum was offered as a non-alcoholic pairing with Fillet of Beef at The Walled Garden Cobham's Spring–Summer 2026 menu launch. Source and attribution