Everyone’s got their favourite restaurant – the one that makes them feel better the moment they step in the door. Sometimes it’s a perennially busy spot. Other times, you find yourself wondering why more people don’t recognise how good your ride-or-die is. We asked seven top chefs about the latter. Here’s what they said.

March, next to Ides. It’s a beautiful spot with a fantastic steak night, great wines and a super friendly team. – Victor Liong, Lee Ho Fook, Silk Spoon and Bossa Nova Sushi

People should be queuing up for Keat Lee’s food at Lagoon Dining, a very important place in Melbourne’s culinary scene. The honesty of the food is genius, the detailed house-made sauces and stocks build perfect bites and make some of the most satisfying eats in Melbourne. My favourite dishes there are chrysanthemum salad with tofu and pine nuts, spicy potato salad, octopus skewers, anything Keat is cooking in the wok (which rotates seasonally) and a delicious glass of wine picked by [co-owner] Chris [Lerch]. – Helly Raichura, Enter Via Laundry

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Philippe Mouchel’s restaurant Philippe. It’s easy for people to forget what a master he is! – Brigitte Hafner, Tedesca Osteria

Sushi Bar Kakizaki on Malvern Road. I don’t often hear people talk about them, but it’s worth a visit. It’s a quaint little omakase sushi bar that never fails to surprise and delight. I’ve loved the intimate dining experience and fresh selections of sushi every time I’ve gone to visit. Kay-Lene Tan, Yugen, Omnia and YTB

I really love going to Public Wine Shop. I think the food is delicious, but I also love that I always get to try a super interesting wine. And the staff are all very nice and so passionate. – Eun Hee An, Moon Mart

Kenzan. It’s not underrated but under frequented. I like to sit at the sushi bar to share a Suntory Premium Malt’s beer and grilled salted kingfish collar. Audrey Shaw, Carnation Canteen

There’s a little spot in Brighton called Bottarga on Martin Street. The culurgiones [stuffed pasta] are a surprising addition to the menu, but they say so much about the heart and thoughtfulness behind the team. Clinton McIver, Amaru, Auterra