From London to Singapore we have chosen for U the world's 'top' rooftop restaurants...in more ways then one!

Juvia, Miami

Owned and run by Jonas and Alexandra Millan (of Bonito restaurant in St. Barth), this romantic rooftop destination is one for the 'scenesters'. Juvia's dining room features a stunning vertical garden (designed by internationally acclaimed botanist Patrick Blanc), drawing inspiration from the beauty of the Amazon rainforest - as well as an indoor/outdoor restaurant and a lounge on the penthouse level - with a contemporary designed interior, highlighted with pops of purple. Heading up the kitchen is Laurent Cantineaux, (a protege of Daniel Boulud), Sunny Oh (formerly of Nobu South Beach) and top pastry Chef Gregory Gourreau, (who has previously worked with the likes of legendary Alain Ducasse and Francois Payard). The talented trio serve a blend of regional cuisines from Asia (with strong Japanese influence), the vibrant flavors of South America (mainly Peruvian) and classic French techniques, in the form of ceviches, tiraditos, fresh seafood and prime meats. Expect dishes such as, 'Causa croquettes with tuna, cilantro, red onion and ají amarillo aioli' and 'Prawn and sugarcane skewers with tostones and yuzu vinigerette'. There is also Binchotan Charcoal Grill with various meat options to choose from.

White Rabbit, Moscow

The unique setting of this 'Alice in Wonderland' themed Russian restaurant, located under a glass dome on a 16th floor of Smolenskiy Passage makes this one of the best beautiful rooftop restaurants around, with a dining room that could have easily been taken out of a Lewis Carroll fairytale (think quirky paintings of rabbits and Rococo furniture) alongside 360-degree views of the historic city of Moscow. Winning 23d place in the top 50 best restaurants of the world, it is the first joint venture of restaurateur Boris Zarkov and Chef Vladimir Mukhin who creates a menu in which Russian cuisine is in unison with the latest culinary trends, whilst remaining loyal to it's Russian root - holding a 'special respect for traditions'. Seasonal local products, original recipes and finely-designed combinations are the distinctive features of Vladimir's creations (opening every season with a tasting menu based on 'new products, ideas and combinations of flavours' - with dishes from past seasons including, 'black sea oysters, rapa whelk from Yalta, Crimean truffle'). From the menu expect dishes such as, 'Borsch soup with fried crucians, baked beans and turnip crisps' and 'Veal tongue, cooked in a shape of famous Russian “Lakomka” ice cream, cooked into a bird cherry dough with morel sauce'. There are also unique gastronomical performances, which are played in the gastrobar by Vladimir and head-bartender Oleg Reshetnyakov - showcasing a story about a combination of food and cocktails, proving that gastronomy is as much art as literature or painting.

At Mosphere, Burj Khalifa, Dubai

Occupying an enviable position at the top of the world’s tallest tower (at 442 metres above the city) on the 123rd floor of the Burj Khalifa, this 'must-see' gives awe-inspiring panoramic views of Downtown Dubai and the Arabian Gulf. To access this exclusive restaurant you will be led through the lobby of the Armani Hotel, then into an express and ear-popping lift, which will take you high into the sky. For the interior, expect mahogany walls and 'cafe au lait' limestone floors with furnishings from Adam Tihany (who previously designed Mandarin Oriental Las Vegas and the Shangri-la Hotel in Singapore). Choose to relax in the lounge or to dine at the restaurant, where Head Chef, Jerome Lagarde (previously Executive Chef at China's first 3 Michelin-starred restaurant Sens & Buns, Shanghai), creates a menu of tender prime cuts and fresh seafood paired with exclusive wines from their cellar. Expect dishes such as 'Foie Gras raviloli with articoke purée and poulette sauce' and 'organic Blue Guinea Fowl with 'pommes chateaux', carrots and aparagus'. For a little more privacy, the private room accomodates up to 14 guests.

SUSHISAMBA, London

On the 39th floor of the Heron Tower with views of the Gherkin, you will find yourself in the restaurant famed for its blend of Japanese, Brazilian and Peruvian cuisine, featuring the highest outdoor dining terraces in Europe and offering full, 360-degree views of the London skyline. Keeping in theme with the restaurants more exotic roots, the ceiling is made from bamboo pipes,  and large tree sculpture and fire pit creates an outdoor feel. Executive Chef Claudio Cardoso (previously at the Ritz- Carlton and the Armani hotel in Dubai) creates classic dishes including 'black cod and fresh nigiri and sashimi rolls'. Many original cocktails are on offer as well, including the ‘Kobe cocktail’ with Kobe beef fat served with maple and salted caramel over a block of ice and the ‘Tom Yam’ with 'coriander, ginger, lime leaf and chilli served with Reyka vodka'.

Kong, Paris

Directly in-front of Pont Neuf, with a view of the river Seine, Kong is situated on the top two floors of the LVMH building. Designed by Phillippe Starck, expect a bright, bold and brash interior wirth fluorescent staircases and a carpet leading to the bar made of pebbles, as well as iconic printed chairs and an overall resemblance of a glass conservatory. Kong is 'halfway between Paris and Tokyo' with a dining area and bar offering you a chance to enjoy the views of Paris whilst Head Chef Vincent Ressell creates a menu including dishes such as the 'Kong plate' featuring 'shrimp and beef dim sum, chicken satay and black harumaki king fish'. There is also a range of classic cocktails on offer (as well as specialist ones) including the ‘glam-glam’ made with 'rum, Krupnik, pineapple & banana juice' and the 'Belle & Zen' with 'champagne, cognac, cucumber & kiwi syrup'.

Cé La Vi, Singapore

Cé La Vi (previously known as Ku De Ta) is perched on top of the stunning Marina Bay Sands Resort offering panoramic views of the city skyline. As well as a restaurant, Ce La Vi is also a bar, lounge and club that hosts regular music events as well as guest DJ’s. The skybar is where you can go after dining to enjoy the simplistic yet modern design of the bar, nightly DJ sets and classic and contemporary cocktails such as the ‘Storm Cooler’ with 'vodka, passionfruit and honey and raw liquorice powder' or the 'Honey Rose Daiquiri' with 'house blend rum, fresh lime, honey and roses'. Executive Chef, Frederic Faucheux (previously at Nobu and Tank Restaurant in Cape Town) serves up dishes including such as 'pan seared scallops with edamame, cauliflower puree and soy' and 'steamed halibut served with Yamagobo, kombu and bok choy'.

Rainbow Room, New York

Since opening in 1934 (and with its recent renovation) Rainbow Room has become one of the most elegant spaces in the New York. Look over the city’s dazzling skyline (including the Empire State Building) while you’re taken in by the restaurants famous features, such as its giant crystal chandelier and revolving dance floor. Executive Chef Jonathan Wright (formerly of Le Manoir aux Quat'Saisons and The Setai) heads up the kitchen, cooking a menu of contemporary American cuisine including his signature Oysters Rockefeller. For Sunday brunch the dance floor is transformed into a culinary stage, with stations helmed by chefs of various specialities (including a raw bar, roasted meat station, and an array of Asian dishes). Throughout the meal treats such as cinnamon apple cider doughnuts are delivered directly to the table from the kitchen. There’s also an outdoor terrace bar (SixtyFive) serving a menu of classic and contemporary cocktails, including the classic 'Rose’s Dirty Gibson' 'Rose’s Dirty Gibson' with 'gin and house pickled onion', and the contemporary 'Blackberry Daly' with 'Absolut Elyx Vodka, Il Gusto della costa limoncello, G.E.Messenez crème de mûre, tea syrup and iced tea'.

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