diff --git a/data/michelin_my_maps.csv b/data/michelin_my_maps.csv
index af2dfc8..cd098e6 100644
--- a/data/michelin_my_maps.csv
+++ b/data/michelin_my_maps.csv
@@ -1,243 +1,187 @@
 Name,Address,Location,Price,Cuisine,Longitude,Latitude,PhoneNumber,Url,WebsiteUrl,Award,GreenStar,FacilitiesAndServices,Description
 "Frantzén","Klara Norra Kyrkogata 26, Stockholm, 111 22, Sweden","Stockholm, Sweden","€€€€","Modern Cuisine",18.0597575,59.3341673,+468208580,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/frantzen,https://www.restaurantfrantzen.com/,"3 Stars",0,"Air conditioning,Counter dining,Interesting wine list","World-renowned Chef Björn Frantzén provides a truly immersive experience that you won't forget in a hurry at his uber-stylish restaurant. Ring the bell to enter, before enjoying an aperitif in the top-floor lounge while the day's ingredients are explained, then head to the dining room with its beautiful counter seating to witness the exceptionally talented chefs at work as they craft creative, perfectly executed dishes. The service works like clockwork to enhance the experience."
-noma,"Refshalevej 96, Copenhagen, 1432 K, Denmark","Copenhagen, Denmark","€€€€",Creative,12.6106175,55.6833118,+4532963297,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/noma,https://noma.dk,"3 Stars",1,"Garden or park,Great view,Wheelchair access","This elegant yet relaxed waterside restaurant offers a unique experience, from the greenhouses at the entrance to the ingredients on the plate. The test kitchen is one of the most advanced in the world and offers a tasting menu of creative, complex dishes with vivid natural flavours. Professional, informal service puts guests at ease. Book well in advance."
-"Jordnær","Gentoftegade 29, Gentofte, 2800, Denmark","Gentofte, Denmark","€€€€",Creative,12.5412347,55.7481416,+4522408020,https://guide.michelin.com/en/capital-region/gentofte_1373269/restaurant/jordnaer,http://www.restaurantjordnaer.dk/,"3 Stars",0,"Car park,Interesting wine list","Chef-Owner Eric Kragh Vildgaard is the driving force behind this remarkable dining experience, demonstrating enormous technical skill across his procession of bold and creative dishes, all founded on seafood and vegetable produce of the utmost quality. The cooking varies between the wisely restrained (the pure, precise hamachi, ponzu and wasabi) and the hyper-detailed (the stunningly plated, multi-layered chawanmushi). Tina oversees the charming service in this stylish and sophisticated oasis, which is expertly run at every turn."
-Geranium,"Per Henrik Lings Allé, Parken National Stadium, Copenhagen, 2100 Ø, Denmark","Copenhagen, Denmark","€€€€","Creative, Contemporary",12.5725289,55.7040847,+4569960020,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/geranium,https://www.geranium.dk/,"3 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Located on the 8th floor of the National Football Stadium, this luxurious restaurant boasts panoramic park views and provides a truly singular dining experience. The surprise, meat-free tasting menu comprises many beautifully presented dishes, each one as highly creative and impeccably precise as the last. First-rate ingredients and exceptional technique combine to create layers of flavour in every mouthful, and the poised, disarmingly hospitable service team are equally impressive."
-RE-NAA,"Nordbøgata 8, Stavanger, 4006, Norway","Stavanger, Norway","€€€€","Creative, Seafood",5.7308447,58.9739705,+4751551111,https://guide.michelin.com/en/rogaland/stavanger/restaurant/re-naa,https://www.restaurantrenaa.no/,"3 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","The kitchen quite literally takes centre stage at this impeccable restaurant, sitting in the middle of the stylish room and providing a stage for the chefs to prepare intricate, superbly crafted dishes. Top-notch local fish and shellfish underpins the cooking, with supreme skill evident in the refined balance between the delicate seafood flavours and some stronger components – the grilled scallop with sea buckthorn and pumpkin sauce is a perfect example. The menu has around 20 servings and every aspect unfolds masterfully thanks to the exceptional kitchen and service teams."
-Maaemo,"Dronning Eufemias gate 23, Oslo, 0194, Norway","Oslo, Norway","€€€€","Modern Cuisine, Creative",10.7586363,59.9075293,+4722179969,https://guide.michelin.com/en/oslo-region/oslo/restaurant/maaemo-1194933,http://www.maaemo.no,"3 Stars",1,"Air conditioning","Time seems to stand still when you dine at this truly exceptional restaurant, such is its overwhelming quality. The unique dining experience begins with a drink in the cosy lounge before moving into a dramatic, high-ceilinged dining room with a theatrically lit open kitchen. A surprise seasonal tasting menu comprises a succession of expertly crafted, consistently memorable dishes that deliver sublime flavours and textures in superbly conceived combinations."
-Taian,"1-21-2 Shimanouchi, Chuo-ku, Osaka, 542-0082, Japan","Osaka, Japan","¥¥¥",Japanese,135.507205,34.673353,+81661200790,https://guide.michelin.com/en/osaka-region/osaka/restaurant/taian,"","3 Stars",0,"Air conditioning,Counter dining","Cuisine that does not change does not improve. To advance the craft he learned at a ryotei, Hitoshi Takahata has brought it to a counter-style kappo. His omakase menu, for example, bends standard practice by letting guests choose grilled items. Grilled spareribs are prepared with soy sauce, honey and red wine, elevating this Japanese favourite. The calligraphed tablet is written by Takahata’s father; artwork is the handiwork of his daughter; the proprietress handles customer service. A restaurant supported by a family’s love."
-Hyotei,"35 Nanzenji Kusagawacho, Sakyo-ku, Kyoto, 606-8437, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.786742,35.011355,+81757714116,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/hyotei,http://hyotei.co.jp/,"3 Stars",0,"Air conditioning,Car park,Shoes must be removed","This traditional restaurant began its 450-year history as a teahouse on the approach to Nanzen-ji Temple. The premises have retained much of their character while accruing features from each passing era, and the same is true of the fare. Two generations have combined fluidity with constancy, layering gradual innovation on top of unchanging Hyotei tradition. Soup made with dried tuna instead of dried bonito was the innovation of Eiichi Takahashi, while tomato soy sauce with decorative sashimi of Akashi sea bream of current owner-chef Yoshihiro Takahashi."
-HAJIME,"1-9-11 Edobori, Nishi-ku, Osaka, 550-0002, Japan","Osaka, Japan","¥¥¥¥",Innovative,135.496084,34.688612,+81664476688,https://guide.michelin.com/en/osaka-region/osaka/restaurant/hajime,http://www.hajime-artistes.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","An artwork resembling a planet dominates the dining room. Look closely and the ‘planet’ contains overlapping images of cuisine, which gather together to form a picture of the Earth. ‘Dialogue with the Earth’ is, indeed, the theme of this restaurant. The experience of growing up amid the beauty of nature shaped the bold world view of Hajime Yoneda. The digitised recipes and detailed cuisine attest to his experience as a system engineer. Cuisine that draws inspiration from all Creation is imbued with love and respect for nature."
-"Kikunoi Honten","459 Shimokawaracho, Higashiyama-ku, Kyoto, 605-0825, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.782079,35.001535,+81755610015,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kikunoi-honten,https://kikunoi.jp/,"3 Stars",0,"Air conditioning,Car park,Shoes must be removed","The elegant garden and well-appointed ceremonial space speak of a gracious atmosphere born of unbroken tradition. The fare presented encapsulates the creed of ‘kirei sabi’, or cheerful beauty within a classic form. That which does not change, changes continually. Innovation that gives birth to tradition is the human science of Chef Yoshihiro Murata. ‘The traditional Japanese restaurant is the art gallery of the Japanese aesthetic’, Murata observes, and the aesthetic of Kyoto is elegant simplicity."
-"Isshisoden Nakamura","136 Matsushitacho, Nakagyo-ku, Kyoto, 604-8093, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.765083,35.010397,+81752215511,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/isshisoden-nakamura,http://www.kyoryori-nakamura.com/,"3 Stars",0,"Air conditioning,Shoes must be removed","Isshisoden Nakamura started out as a business hauling fish from the Wakasa region to Kyoto. For Motokazu Nakamura, the sixth-generation owner-chef, his restaurant’s name does not refer to a secret cooking technique passed down to a single heir, but rather to the spirit of treasuring every meeting. For the shiromiso zoni, the miso is dissolved in water alone.  The remains of the sweet-grilled tilefish are turned into soup, not letting any flavour escape. The water bubbling up from the tiny inner garden is behind this restaurant’s best-known dishes."
-Mizai,"613 Maruyamacho, Higashiyama-ku, Kyoto, 605-0071, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.782364,35.002993,+81755513310,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mizai,https://mizai.jp/,"3 Stars",0,"Air conditioning,Cash only,Counter dining,Notable sake list","‘Mizai’ means ‘not there yet’, the creed by which owner-chef Hitoshi Ishihara lives. All guests are served at the same time under the concept of ‘building together’ to facilitate communication. Rice is served freshly steamed rice and scorched to signify thanksgiving to Japan for her bounty. The matcha is made with holy water from Yasaka Shrine. Taking to heart the counsel of 16C tea master Sen-no-Rikyu, ‘arrive before the appointed time’, Ishihara is already waiting for customers at 6:00 p.m."
-"Gion Sasaki","566-27 Komatsucho, Higashiyama-ku, Kyoto, 605-0811, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.775049,34.998881,+81755515000,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-sasaki,http://gionsasaki.com/,"3 Stars",0,"Air conditioning,Counter dining,Shoes must be removed","Gion Sasaki is tackling new challenges, where ‘everyone’s a star’. Staff members work together to propose menu items in a dialogue between younger members, who hold the future of cuisine in their hands, and Hiroshi Sasaki with his wealth of experience. The practice inspires the younger cooks while bringing everyone together. The central presence of a grill reminds staff of the origins of cooking. Sasaki continues to drive a revolution in Kyoto cuisine."
-"Kashiwaya Osaka Senriyama","2-5-18 Senriyamanishi, Suita, Osaka, 565-0851, Japan","Osaka, Japan","¥¥¥",Japanese,135.501289,34.770287,+81663862234,https://guide.michelin.com/en/osaka-region/osaka/restaurant/kashiwaya-osaka-senriyama,https://jp-kashiwaya.com/,"3 Stars",1,"Air conditioning,Interesting wine list,Notable sake list,Shoes must be removed","The interior, ceremonial space and dining-ware remind one of a tea ceremony room. The menu is based on the traditional division of the year into 24 seasons, underscoring their ephemeral nature. Owner-chef Hideaki Matsuo follows the calendar and respects historical events and lore, passing Japanese culture to the next generation. He is always creative and ready to experiment with new flavours. The auspiciously named ‘Dragon Cloud Grill’ was inspired by French soufflé. A modern sensibility is on generous display."
-ES:SENZ,"Mietenkamer Straße 65, Grassau, 83224, Germany","Grassau, Germany","€€€€","Creative, Modern Cuisine",12.4656176,47.7856302,+498641401609,https://guide.michelin.com/en/bayern/grassau/restaurant/es-senz,https://www.das-achental.com/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list","Here in the restaurant of Das Achental hotel, Edip Sigl impresses diners with his distinctive culinary style. His dishes are modern, sophisticated and packed with flavour and intense contrasts. However, they always remain wonderfully balanced. For example, the fantastic Mieral pigeon is given a nice barbecued note with a roasted finish and served with a harmonious onion and beetroot filling in a crispy baked tart and slices of intense-flavoured Périgord truffle. Diners choose from two set menus comprising six or eight courses dubbed ""Chiemgau pur"" and ""Chiemgau goes around the world"". As the names suggest, the first is dedicated entirely to premium produce from the Chiemgau region, while the second combines local and international ingredients. Be it Balfego tuna, brown trout or lamb, the quality of the produce is outstanding! The sophistication of the cuisine is matched by the courteous waitstaff, who also provide sound wine recommendations. Tip: Ask for a table by the large window front in the chic dining space for a view of the garden."
-"Waldhotel Sonnora","Auf'm Eichelfeld 1, Dreis, 54518, Germany","Dreis, Germany","€€€€","Classic French",6.8109342,49.9377323,+49657898220,https://guide.michelin.com/en/rheinland-pfalz/dreis/restaurant/waldhotel-sonnora,https://www.hotel-sonnora.de/,"3 Stars",0,"Car park,Garden or park,Interesting wine list","This legendary fine dining establishment has an exemplary pair of hosts in husband-and-wife team Magdalena and Clemens Rambichler. In the kitchen, the chef cultivates the house specialities, such as ""Kleine Torte"" of beef tenderloin tartare with N25 caviar, but also showcases his own style. Top-notch ingredients are precisely prepared, down to the last detail, without the importance of flavour ever being lost from sight. This starts with the amuse-bouches (a veritable explosion of flavours!), followed, for example, by the excellent firm-fleshed, charcoal-grilled turbot from the Vendeé – which has a wonderful smoky aroma – harmoniously combined with terrific fresh black morels, fine white asparagus and a very elegant PX sherry note in the classic beurre noisette. The set menu features two intriguing wine pairings. You can also dine à la carte. Magdalena Rambichler is always on hand, cordial and extremely competent as she heads up the service team. The decor is stylish, elegant and discreetly modern. The inviting individually designed guestrooms are equally fabulous."
-"The Table Kevin Fehling","Shanghaiallee 15, Hamburg, 20457, Germany","Hamburg, Germany","€€€€","Creative, International",10.0029635,53.5426688,+494022867422,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/the-table-kevin-fehling,https://thetable-hamburg.de/,"3 Stars",0,"Counter dining,Interesting wine list","In his set menu ""Das Tor zur Welt"" (""Gateway to the World""), Kevin Fehling makes use of various components and flavours from far-flung places such as Asia or South America, and also likes to marry these with elements of classic French cuisine. For example, the combination of unagi (eel cooked Japanese style) with smoked unstuffed foie gras, nori, wasabi, and shiso creates a unique sense of balance with pleasing contrasts. But you don't always have to go so far afield; for instance, the quail crépinette and confit leg with ratatouille cake, sardine and gremolata is equally compelling when it comes to the quality of the produce, depth of flavour and meticulous craftsmanship. And these are not the only two dishes that come as a set of variations on a theme, each of which showcases the excellent main ingredients beautifully. The setting is stylish and relaxed, and from your spot at the long and winding table after which the restaurant is named, you can watch the action in the kitchen – everything runs without a hitch!"
-Aqua,"Parkstraße 1, Wolfsburg, 38440, Germany","Wolfsburg, Germany","€€€€","Creative, Modern Cuisine",10.789999,52.4331722,+495361606056,https://guide.michelin.com/en/niedersachsen/wolfsburg/restaurant/aqua79029,http://www.restaurant-aqua.com,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","The Ritz-Carlton is located in the heart of Volkswagen's fascinating Autostadt, and here – somewhat hidden on the ground floor at the end of a corridor – is a truly worthwhile destination for any gourmet: Aqua. The decor is elegant and sleek, the front-of-house team is professional and at the same time pleasantly informal and friendly – there's no need to be intimidated by three-star cuisine here! The dishes are impressively innovative, occasionally surprising and feature remarkably bold combinations. It's not just ""Sicher char & roasted beechnut seeds, avocado & cucumber"" or "" lobster & braised pork chin, carrot, crustacean mayonnaise"" that whet the appetite. Sven Elverfeld always succeeds in presenting complex dishes with ease. To sum up: this place is all about eating, experiencing and enjoying!"
-JAN,"Luisenstraße 27, Munich, 80333, Germany","Munich, Germany","€€€€","Creative, Modern Cuisine",11.5629878,48.1447975,+498923708658,https://guide.michelin.com/en/bayern/mnchen/restaurant/jan-1204321,https://jan-hartwig.com/,"3 Stars",0,"","Quality of the highest standard is guaranteed at Jan Hartwig's own restaurant. Here, he creates a set menu comprising seven courses, expandable with ""signature dishes"". His culinary creations are precise and carefully considered down to the last detail; each has its own identity and features wonderful – occasionally surprising – combinations. The premium red mullet served in a yoghurt cream with garlic and black and green stripe of plankton is mind-blowing both in terms of flavour and appearance. An elegant crustacean foam provides the perfect finishing touch. The set menu is available for lunch and dinner – it's also possible to have a shortened version at lunchtime. The design is sleek, chic and upscale; depending on where you sit, you can look through the open door or open pass into the kitchen, dubbed the Labor der Liebe (""Laboratory of Love""). The atmosphere is harmonious, and the service team led by maître d' Kilian Skalet is dedicated and professional. The impressive wine list includes specialities such as magnums, jeroboams and special vintages."
-"Restaurant Bareiss","Hermine-Bareiss-Weg 1, Baiersbronn, 72270, Germany","Baiersbronn, Germany","€€€€","Classic French",8.3269876,48.5205845,+497442470,https://guide.michelin.com/en/baden-wurttemberg/baiersbronn/restaurant/restaurant-bareiss,https://www.bareiss.com/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Claus-Peter Lumpp is truly a master of his trade! Since March 1992, the native Swabian has been head chef at the Bareiss fine dining restaurant and is, so to speak, part of the furniture. His cuisine is still classically French in style, but he also incorporates modern elements. He combines, for example, top fresh and tender roasted langostino with pumpkin in the form of jelly, fine slices and puree as well as a crustacean sauce with tremendous strength and flavour expression, refined with a bit of ginger. The wonderful cheese trolley deserves a mention, and the trolley of sweets and chocolates is equally enticing. Then there is the refined atmosphere, which is in no small part down to the excellent service provided under the tutelage of Thomas Brandt, a maître d' of the old school. Sommelier Teoman Mezda provides excellent wine recommendations. It's a bonus that you can also enjoy this at lunchtime!"
-Rutz,"Chausseestraße 8, Berlin, 10115, Germany","Berlin, Germany","€€€€","Modern Cuisine, Creative",13.3860867,52.5283507,+493024628760,https://guide.michelin.com/en/berlin-region/berlin/restaurant/rutz,https://rutz-restaurant.de/,"3 Stars",1,"Air conditioning,Interesting wine list,Terrace","Let yourself be taken on a ""journey"" courtesy of Marco Müller's ""Inspiration"" tasting menu, over the course of which he applies his own clear culinary style to skilfully build a narrative arc. The pleasant team will explain the ideas behind the dishes in a relaxed and informal way and are happy to answer questions. The menu features terrific ingredients such as Wagyu beef from Germany, the distinctive flavour of which is in a class of its own, and squid (an invasive species from the North Sea). From rabbit tartare or dry-aged carp, some of the dishes here are sure to surprise even experienced foodies at times – in an absolutely positive way! In summer, the best place to sit is on the small but inviting terrace. If you are in Berlin, don't miss the opportunity to try this cuisine!"
-"Victor's Fine Dining by christian bau","Schlossstraße 27, Perl, 66706, Germany","Perl, Germany","€€€€",Creative,6.3872109,49.5351732,+49686679118,https://guide.michelin.com/en/saarland/perl/restaurant/victor-s-fine-dining-by-christian-bau,https://www.victors-fine-dining.de/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Notable sake list","Few chefs could bring together the flavours of French and Japanese cuisine more distinctively than Christian Bau. Elements of both styles can be found in his ""Paris-Tokyo"" set menu, a fine example being his mackerel with caviar, buttermilk, yuzu kosho and chives, served on an elaborate Japanese waffle. His meticulous craftsmanship is second to none, as is the exceptional quality of the produce. He skilfully incorporates fresh ideas while remaining true to his own unique style. His dishes are perfectly balanced and full of finesse, but most of all they are truly original. There is also a range of ""specials"" with which to supplement the set menu. Charming and professional service."
-"schanz. restaurant.","Bahnhofstraße 8a, Piesport, 54498, Germany","Piesport, Germany","€€€€","Modern French, Creative",6.9266002,49.8776003,+49650792520,https://guide.michelin.com/en/rheinland-pfalz/piesport/restaurant/schanz-restaurant,https://www.schanz-restaurant.de/de/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","You would not necessarily expect to find such a first-class restaurant in tranquil Piesport. It is thanks to Thomas Schanz that this small town on the Moselle, already known for its excellent wines, has also become a mecca for foodies. With his own distinctive style, he puts a modern spin on classic cuisine, harmoniously combining bold flavours. He is uncompromising when it comes to the quality of his ingredients. One signature dish not to be missed is the truffle egg; another tempting option is the wild turbot, garnished with rings of green apple and cream, accompanied by pralines of poached lettuce with a pistachio filling, complemented by the exquisite acidity of a wonderfully powerful blossom and hay infusion. The team are dedicated to recommending just the right wine to you – including bottles from their own winery. Thomas Schanz is not only a trained chef but a hotelier as well, and there are lovely guestrooms in the hotel he has taken over from his parents."
-Schwarzwaldstube,"Tonbachstraße 237, Baiersbronn, 72270, Germany","Baiersbronn, Germany","€€€€","Classic French, Creative",8.3582803,48.5369113,+497442492665,https://guide.michelin.com/en/baden-wurttemberg/baiersbronn/restaurant/schwarzwaldstube,https://www.traube-tonbach.de/restaurants-bar/schwarzwaldstube/,"3 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Schwarzwaldstube, the flagship restaurant of the Traube Tonbach hotel, is modern and elegant with a regional flavour; the floor-to-gable glass-paned façade affords unobstructed views of the valley. Chef Torsten Michel and his team bowl diners over with a savvy mix of dishes that draw on modern and classic influences. Made using top-notch ingredients, these are clearly structured creations brimming with finesse and flavours. Diners are offered a choice between a short and a longer tasting menu, as well as a vegetarian set menu. The ""Ikejime France"" lacquered sea bass fillet with a crispy skin, served with a pearlescent jus made from roasted perch carcasses with sea buckthorn and maple syrup, for example, is especially tempting. Piet Gliesche's wonderful desserts are the perfect ending to any meal. And then there is the extremely pleasant, perfectly organised service team led by restaurant manager Nina Mihilli and head sommelier Stéphane Gass, who is highly competent and has bags of personality."
-"La Table du Castellet","3001 route des Hauts-du-Camp, au Circuit Paul Ricard, Le Castellet, 83330, France","Le Castellet, France","€€€€",Creative,5.7838874,43.2499288,+33494983777,https://guide.michelin.com/en/provence-alpes-cote-dazur/le-castellet/restaurant/la-table-du-castellet,http://www.hotelducastellet.net/fr/restaurants/restaurant-gastronomique,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Within the walls of this well-known luxury resort, Provençal bliss reigns supreme. Grounds overlooking the Var hinterland, the Mediterranean on the horizon, ponds, lavender beds… and a superb take on the cuisine of the South of France. Former sous-chef to Christophe Bacquié, Fabien Ferré is working his magic. He has an artist's sensitivity to Mediterranean produce, calling to mind Matisse, who was captivated by the light of Provence. He cooks up a high-calibre storm with two tasting menus – one vegetable-based, the other showcasing fish/seafood, which features dishes such as prawn carabineros with Meyer lemon and coral sauce, or squid with marjoram. His refined and virtuoso cuisine elevates the natural flavour of the ingredients, bolstered by memorably full-bodied sauces, a case in point being the aloe vera-scented vinaigrette that accompanies the mackerel fillet. As for desserts, pastry chef François Luciano delivers fresh and light seasonal creations, for example grapefruit with meadowsweet and Brousse du Rove goat's cheese. It is arguably worth the trip here just for the cheese cellar. Plus a terrific selection of wines and a heavenly terrace for an aperitif and coffee."
-"Plénitude - Cheval Blanc Paris","8 quai du Louvre, Paris, 75001, France","Paris, France","€€€€",Creative,2.3421588,48.8588148,+33179355011,https://guide.michelin.com/en/ile-de-france/paris/restaurant/plenitude-cheval-blanc-paris,https://www.chevalblanc.com/fr/maison/paris/,"3 Stars",0,"Air conditioning,Great view,Interesting wine list,Valet parking,Wheelchair access","The revamped Samaritaine department store is home to the luxurious Cheval Blanc Hotel, within whose walls lies this restaurant, the haunt of low-profile chef, Arnaud Donckele, who has three stars to his name at La Vague d'Or in St Tropez. Wholly committed, he pops in and out of the kitchen to share his passion with diners. His new spin on classical cuisine takes you on a voyage between Normandy, his place of birth, and the Mediterranean, his home of adoption and the Paris region… It is impossible not to be bowled over by his work, from its delicacy and generosity to the exceptional quality of the ingredients. This virtuoso sauce maker, who can be compared with a perfume “nose” or an oenologist, lavishes phenomenal care and attention over his jus, dressings and sauces which should be tasted first to better appreciate the complex aromatic universe of each dish. When it comes to the sweet course, he can count on Maxime Frédéric, previously of the George V, to take the desserts to a whole new dimension. The absolute pinnacle of fine dining."
-"Le Petit Nice","Anse de Maldormé, Marseille, 13007, France","Marseille, France","€€€€",Seafood,5.3521929,43.2803346,+33491592592,https://guide.michelin.com/en/provence-alpes-cote-dazur/marseille/restaurant/le-petit-nice,https://www.passedat.fr,"3 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Le Petit Nice is inextricably linked to its city, Marseille, and to Gérald Passedat's personality. ""I dive into the Mediterranean, in every sense of the word,"" says the chef. ""It carries me and inspires me, as well as all the lands that surround it."" It would be an understatement to say that he has drawn inspiration from the Mediterranean terroir (fruit, vegetables, cereals, fish, spices etc) to forge his culinary identity. For example, over 65 types of fish are used in the kitchen, from sea bream, dentex and pike-perch to whiting, comber, and sometimes even moray eel. Gérald Passedat, heir to a family of artists and once a student of Alain Chapel, the Troisgros brothers and Michel Guérard, has lost none of the pleasure he takes in cooking and in surprising and thrilling diners. A taste of the Calanques..."
-Mirazur,"30 avenue Aristide-Briand, Menton, 06500, France","Menton, France","€€€€",Creative,7.5280514,43.7859304,+33492418686,https://guide.michelin.com/en/provence-alpes-cote-dazur/menton/restaurant/mirazur,https://www.mirazur.fr/,"3 Stars",1,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Born in La Plata in 1976, Argentine chef Mauro Colagreco's destiny has turned out to be nothing short of exceptional. After working alongside many of the greats, he struck out on his own… and found what he was looking for in Menton. Mirazur is the ""last house before Italy"" and looks the sky and the open sea straight in the eye: many a visitor has been hypnotised by the exceptional view of the Mediterranean. Supported by a talented team and a firm believer in the benefits of ultra-short food supply chains (his permaculture vegetable garden is proof of this), Mauro Colagreco is at the top of his game. In tune with lunar cycles, transcending the seasons and the region, his cuisine is a daily ode to aromatic plants, flowers, vegetables and citrus fruits. An unforgettable experience."
-"AM par Alexandre Mazzia","9 rue François-Rocca, Marseille, 13008, France","Marseille, France","€€€€",Creative,5.3862325,43.2701104,+33491248363,https://guide.michelin.com/en/provence-alpes-cote-dazur/marseille/restaurant/am-par-alexandre-mazzia,https://www.alexandre-mazzia.com/,"3 Stars",0,"Air conditioning","You need a raft of superlatives to describe the work of Alexandre Mazzia at AM, his restaurant located in a chic residential area not far from the Stade Vélodrome. A true artist of a chef who is in perpetual motion, he elevates the small-portion format to the realm of art; he is a virtuoso when it comes to spices, roasting and smoking; his childhood memories of the Congo flow through his cuisine. In his hands, the gastronomic mould as we know it has been broken, but, more importantly, it all makes sense! Take, for instance, his trout roe and wild salmon with smoked milk and roasted hazelnuts – in which the intensity of flavour is second to none – or the breaded langoustines with sesame seeds and bonito, a lemon-geranium condiment and seaweed popcorn – a pure wonder. At each sitting, the lucky few are whisked away on a unique adventure of taste sensations, enhanced by perfect service."
-Pic,"285 avenue Victor-Hugo, Valence, 26000, France","Valence, France","€€€€",Creative,4.8854965,44.9177848,+33475441532,https://guide.michelin.com/en/auvergne-rhone-alpes/valence/restaurant/pic,http://www.anne-sophie-pic.com,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","The first thing to mention about Maison Pic (in the Drôme département of southeast France) is its special atmosphere. An artfully lit room designed to cast light on the dishes, floral creations, a thick carpet that muffles the steps of a front-of-house team dressed in classic attire. Here, they serve food the old-fashioned way, on a porcelain plate under a cloche. The lofty culinary obsessions of a chef who has been dubbed ""the tightrope walker of flavours"" – adulation of Japan, original presentations – make themselves felt in the dishes. Anne-Sophie Pic now serves a single set menu with ten ""ports of call"". A member of the highly exclusive club of female three-starred chefs, she is now director of the foundation ""Donnons du goût à l'enfance"". Beyond her boundless talent, she is an iconic figure."
-"Pierre Gagnaire","6 rue Balzac, Paris, 75008, France","Paris, France","€€€€",Creative,2.3003862,48.8732506,+33158361250,https://guide.michelin.com/en/ile-de-france/paris/restaurant/pierre-gagnaire6112,http://pierregagnaire-lerestaurant.com,"3 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","In an interior dominated by a masterful charcoal work, an ""urban cave painting"" depicting a bestiary by the artist Adel Abdessemed, Pierre Gagnaire continues to finetune France’s culinary scene with his adventurous, wholehearted and excessive signature cuisine. This fan of jazz and contemporary art never rests on his laurels. Gagnaire's restaurant, which has had three stars since 1996, reflects his character: modern, understated and subtly sophisticated, all of which is in perfect harmony with the attentive, delicate service. The poetic dishes are constantly reinvented, like small ""satellite"" portions sent into orbit by the chef, making it impossible to cite a single emblematic dish, or even a main characteristic – other than sheer excellence!"
-"Flocons de Sel","1775 route du Leutaz, Le Leutaz, Megève, 74120, France","Megève, France","€€€€","Modern Cuisine",6.5969625,45.8302404,+33450214999,https://guide.michelin.com/en/auvergne-rhone-alpes/megve/restaurant/flocons-de-sel,https://www.floconsdesel.com,"3 Stars",0,"Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Emmanuel Renaut fell in love with Haute Savoie as a child, long before achieving his Meilleur Ouvrier de France title, and his predilection for Alpine produce is deeply ingrained (pike, char and whitefish from Lake Geneva, mushrooms and wild herbs, mountain cheeses). At times he has fun subverting the regional cooking that is expected of him – a case in point being his superb langoustines marinated in citron, caviar with zesty grapefruit and gentian roots. Plants are also given an increasingly important role in his cuisine. An enchanting high-altitude chalet at the summit of fine dining."
-"Alléno Paris au Pavillon Ledoyen","8 avenue Dutuit, Paris, 75008, France","Paris, France","€€€€",Creative,2.3164993,48.8660932,+33153051000,https://guide.michelin.com/en/ile-de-france/paris/restaurant/alleno-paris-au-pavillon-ledoyen,https://www.yannick-alleno.com,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","This prestigious Parisian institution housed in an elegant building set in the Jardins des Champs-Élysées has huge windows looking out onto the most beautiful avenue in the world. It is the very epitome of the great French restaurant: the luxurious setting, the culture of beautifully dressed tables, the seamlessly orchestrated service – it all makes for a unique backdrop, fit to showcase gastronomy in all its glory. Chef Yannick Alléno has achieved a real tour de force by stamping his hallmark on the menu from the outset. His cuisine is dazzling and technical, and his jus and sauces (what the chef calls ""the verb of French cuisine""), enhanced by skilful extractions, deserve a special mention. This is what happens when the avant-garde puts itself at the service of the great French culinary tradition."
-"L'Ambroisie","9 place des Vosges, Paris, 75004, France","Paris, France","€€€€","Classic Cuisine",2.3645215,48.855494,+33142785145,https://guide.michelin.com/en/ile-de-france/paris/restaurant/l-ambroisie,https://www.ambroisie-paris.com/,"3 Stars",0,"Air conditioning,Restaurant offering vegetarian menus","What to say of the creations of Bernard Pacaud, the quality of which is matched only by his modesty? He doesn't give much away, preferring to let his cooking do the talking. His restaurant occupies an almost Florentine residence on the Place des Vosges, decorated with antique mirrors, huge tapestries, black and white marble floors and stunning contemporary wall panels lit by red LEDs. Unaffected by fads, uncompromising about the excellence of his ingredients, he pursues his path – that of a meticulous artisan. His dishes may appear to be simple, but each element is placed with absolute conviction. Just let yourself be swept along: lobster fricassee with civet sauce and Saint-Germain mousseline; Grenoble-style sweetbreads, green asparagus, caper sabayon; tarte fine sablée with bitter cocoa and vanilla ice cream."
-"Le Pré Catelan","Route de Suresnes - bois de Boulogne, Paris, 75016, France","Paris, France","€€€€","Creative, Contemporary",2.2507182,48.8639374,+33144144114,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-pre-catelan,https://www.leprecatelan.com/,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Valet parking,Wheelchair access","Pierre-Yves Rochon is credited with revolutionising this Napoleon III lodge nestled in the Bois de Boulogne, with its designer furniture and palette of green, white and silver tones. At the helm of this illustrious house is a Meilleur Ouvrier de France with an undiminished passion: Frédéric Anton. From his mentors (who include Joël Robuchon), the chef has inherited precision and rigour, to which he has added his own distinct taste for original combinations of flavours. Often centred on an ingredient of choice (red mullet, morel, squab, langoustine), the dishes combine balance, harmony and generosity: each one is a gem, down to its design on the plate. Let's not forget, of course, the prestigious wine cellar and perfect service."
-"Le Cinq","Four Seasons Hotel George V, 31 avenue George-V, Paris, 75008, France","Paris, France","€€€€","Modern Cuisine",2.3008612,48.8687604,+33149527154,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-cinq6102,https://www.fourseasons.com,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Unadulterated style and opulence - lofty columns, ornate mouldings and bouquets of fresh flowers, all bathed in soft light pouring in from the interior garden... It is here, in one of the most prestigious luxury hotels of Paris, that chef Christian Le Squer works his magic year after year, earning our greatest respect. His timeless cuisine, ever at the service of outstanding produce, unveils his virtuoso technique and phenomenal delicacy, illustrated by a foaming vin jaune-flavoured butter sauce served with lobster or the delicate cream of cauliflower that flanks sea urchin roe. This lad from Morbihan never ceases to pay tribute to his native Brittany in the heart of Paris, celebrating the region with ingredients like soured milk served with caviar and seabass or salted butter with lobster. On the dessert side, pastry wizard Michael Bartocetti composes a high-flying score inspired by nature, forgoing sugar in favour of fruit and honey. Finally, the service under the auspices of Eric Beaumard (also an outstanding sommelier) is a model of empathy and style that is close to perfection."
-"Maison Lameloise","36 place d'Armes, Chagny, 71150, France","Chagny, France","€€€€","Modern Cuisine",4.7529917,46.9078385,+33385876565,https://guide.michelin.com/en/bourgogne-franche-comte/chagny/restaurant/maison-lameloise,https://www.lameloise.fr/,"3 Stars",0,"Air conditioning,Interesting wine list","Ah, Lameloise! Just saying the name makes the connoisseurs of Burgundy and beyond quiver with pleasure. It is impossible to summarise in a few lines the history of this institution which began its star-studded career in… hold on to your hats… 1926! But make no mistake: despite its advanced age, Lameloise does not deal in nostalgia. Eric Pras, who arrived to head up the establishment in 2009, sums it up in one sentence, which is almost a mantra: ""Tradition is the future."" Suffice to say, he has no intention of resting on his laurels. Faithful to the spirit of the place, as inspired as he is meticulous, the chef serenely turns out dishes that will knock your socks off, paying homage to the land (snails, Bresse poultry, Charolais beef, Morvan cazette), while remaining tuned into the zeitgeist. Very good selection of wines, especially by the glass. Expertly done."
-"Le Gabriel - La Réserve Paris","La Réserve Paris, 42 avenue Gabriel, Paris, 75008, France","Paris, France","€€€€",Creative,2.3132078,48.8697309,+33158366066,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-gabriel476630,https://www.lareserve-paris.com/,"3 Stars",0,"Air conditioning,Brunch,Interesting wine list,Valet parking,Wheelchair access","Just a block from the Champs-Élysées, this restaurant is set in the elegant and luxurious La Réserve. Refinement is the name of the game in this 19C Napoleon III-style mansion done out in magnificent materials, such as gilt Spanish leather and featuring Versailles parquet flooring, as per Jacques Garcia's redesign. Jérôme Banctel is no stranger to prestigious Parisian restaurants (thanks to stints with Bernard Pacaud and Alain Senderens). He asserts his unique culinary personality with two tasting menus: ""Virée"", a tribute to his native Brittany, and ""Périple"", an invitation to travel the world – taking in Japan, as well as Turkey, where the chef discovered the incomparable textures produced by cooking with lime water; there is also a game menu in season. These high-calibre menus conjure up a vast range of sensations and flavours – whether tart or sweet and sour, or drawing on spices or seafood. And his talent as a cosmopolitan alchemist enables him to draw everything together harmoniously. The full-bodied, concentrated sauces are the best way to understand this cuisine, which may be highly technical but it keeps that under wraps. The sand carrot with peppery ginger, and the artichoke heart with cherry blossom vinegar deserve a special mention. An exceptional mealtime."
-"Épicure","Le Bristol, 112 rue du Faubourg-Saint-Honoré, Paris, 75008, France","Paris, France","€€€€","Modern Cuisine",2.3145978,48.8717223,+33153434340,https://guide.michelin.com/en/ile-de-france/paris/restaurant/epicure,https://www.oetkercollection.com/fr/hotels/le-bristol-paris/restaurants-et-bar/epicure/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","Le Bristol is a world of absolute luxury, from its suites to its spa, from the superb formal garden to the rooftop pool and the dining area with Louis XVI furnishings, mirrors, and tall French windows opening onto the greenery outside. This palace hotel has chosen to name its restaurant after Epicurus: the Greek philosopher who believed in pleasure in temperance, a motto that suits this top-flight cuisine, sometimes tinged with classicism. Superb ingredients, impeccable technique, bread made on the premises from heirloom varieties of wheat: nothing is left to chance."
-"Arpège","84 rue de Varenne, Paris, 75007, France","Paris, France","€€€€",Creative,2.3170127,48.8557538,+33147050906,https://guide.michelin.com/en/ile-de-france/paris/restaurant/arpege,https://www.alain-passard.com/,"3 Stars",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","""The best cookbook ever written was by Mother Nature herself,"" according to Alain Passard. His name is associated with vegetables – and, for those in the know, a certain beetroot in a salt crust. He called it before anyone else with his 100% vegetable-based menu, initially considered radical. Nowadays, his green philosophy is de rigueur at every restaurant. Despite his success, the chef who fetes fruit and flowers never feels more at home than when in one of his three kitchen gardens in the west of France, where his twin vocations of cook and gardener meet. He heads there for inspiration, exploring the culinary possibilities of vegetables in a bid to elevate this ordinary ingredient so often relegated to the status of a side dish. A bucolic fresco references this environment in the restaurant's dining room."
-"Le Louis XV - Alain Ducasse à l'Hôtel de Paris","Place du Casino, Monaco, 98000, France","Monaco, France","€€€€","Mediterranean Cuisine, Modern Cuisine",7.4271047,43.7391839,+37798068864,https://guide.michelin.com/en/monaco-region/monaco/restaurant/le-louis-xv-alain-ducasse-a-l-hotel-de-paris,https://www.ducasse-paris.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","It is difficult to present the Louis XV without mentioning Alain Ducasse. You need a raft of superlatives to describe his impact. This native of Orthez (in southwest France) with an enduring love for the Mediterranean is a brilliant chef and businessman. Now a citizen of Monaco, he also heads up an empire of over 30 establishments with a presence on every continent. He was just 33 years old when he was awarded three stars at the Louis XV after reaching an astonishing standard. His famous vegetable-based ""Jardins de Provence"" set menu, which launched here in Monaco on 27 May 1987, has been one of the touchstones of French gastronomy for the last 30 years. Here, Alain Ducasse's signature style is brought to life by his loyal right-hand man, Emmanuel Pilon, in cuisine that masterfully celebrates the essence of the ingredients and the Mediterranean."
-"Restaurant Marcon","Larsiallas, Saint-Bonnet-le-Froid, 43290, France","Saint-Bonnet-le-Froid, France","€€€€",Creative,4.4342679,45.1386734,+33471599372,https://guide.michelin.com/en/auvergne-rhone-alpes/saint-bonnet-le-froid/restaurant/restaurant-marcon,https://www.lesmaisonsmarcon.fr/,"3 Stars",1,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","The Marcons are a family team: Marcon senior, a self-proclaimed Auvergnat-Italian, an exceptional cook, an entrepreneur and a culinary authority, works with his sons, Jacques and Paul. Jacques is confidently playing an increasingly decisive role, while Paul has just joined the team. Here, one thing is clear: the market and the harvest dictate the menu. There is something for everyone: meat from the plateau, Le Puy green lentils, asparagus, broad beans, citrus fruits and, above all, mushrooms – the family's speciality, which they pick in autumn. This is food with strong roots – think farinade (pancake) of fresh herbs and woodruff stock, or veal feuilleton with walnuts, escorted by red cabbage and cauliflower mushroom. Last but not least, the cheeseboard with Salers, Fourme and Saint-Nectaire is irresistible!"
-Kei,"5 rue du Coq-Héron, Paris, 75001, France","Paris, France","€€€€","Modern Cuisine, Creative",2.3422847,48.8643947,+33142331474,https://guide.michelin.com/en/ile-de-france/paris/restaurant/kei,https://www.restaurant-kei.fr/,"3 Stars",0,"Air conditioning,Interesting wine list","Kei for Kei Kobayashi, a chef born in Nagano, Japan, who trained with the likes of Gilles Goujon and Alain Ducasse. His father was a cook in a traditional kaiseki restaurant (where high-flying meals are served in small courses – akin to Western haute cuisine), but it was while watching a documentary on French cuisine that he found his vocation. Today, his work verges on perfection: a virtuoso blend of flavours and exquisite plating, he allows high-quality ingredients to shout their name simply and stunningly. For example, binchotan smoked royal langoustine sweet pepper seasoning or Vendée pigeon lacquered in red miso. Each dish is flawlessly crafted and supremely legible. The desserts also attain head-spinning heights of culinary excellence."
-"Les Prés d'Eugénie - Michel Guérard","Place de l'Impératrice, Eugénie-les-Bains, 40320, France","Eugénie-les-Bains, France","€€€€","Classic Cuisine",-0.3797229,43.696604,+33558050607,https://guide.michelin.com/en/nouvelle-aquitaine/eugnie-les-bains/restaurant/les-pres-d-eugenie-michel-guerard,https://lespresdeugenie.com/,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace","Some chefs owe their reputation as much to what they produce in the kitchen as to their human qualities, and Michel Guérard is among them. Considered one of the founding fathers of Nouvelle Cuisine, admired by his peers the world over, he still puts the same passion and dedication into his work. At Les Prés d'Eugénie, you get the full experience: the enchanting setting of a gorgeous mansion in verdant grounds, a front-of-house team with laser-like attention to the smallest detail and, above all, cuisine that is exceptional in every way. In the dishes, we find all the DNA of Chef Guérard: the workings of cuisine naturaliste, of course, an omnipresent lightness, and the ability to successfully marry the most diverse flavours, like a conductor guiding an orchestra. The restaurant is set up in the wood-panelled apartments of the Empress, which are steeped in the history of the building."
-"Auberge du Vieux Puits","5 avenue Saint-Victor, Fontjoncouse, 11360, France","Fontjoncouse, France","€€€€",Creative,2.7893292,43.0481728,+33468440737,https://guide.michelin.com/en/occitanie/fontjoncouse/restaurant/auberge-du-vieux-puits,https://www.aubergeduvieuxpuits.fr/fr/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Gilles Goujon, sometimes dubbed the innkeeper of the Corbières, is credited with putting the tiny village of Fontjoncouse (in the Aude département) on the map of French high-end gastronomy. His trademark? Sincerity and expertise. As his regulars know, he puts his heart and soul into every dish. Goujon has no equal when it comes to taking a back seat to the ingredient and letting it do the talking in all its simplicity – the mark of the greats. We will just mention one creation that is not to be missed: his egg filled with melanosporum truffle and served with mushroom purée, foamy truffle emulsion, warm brioche bun and velouté. This is the superstar dish of the house, and rightly so! The rest of the meal is in the same vein, namely precise and confident, meticulous and generous, never showy: culinary excellence, quite simply."
-"L'Oustau de Baumanière","Mas de Baumanière, Les Baux-de-Provence, 13520, France","Les Baux-de-Provence, France","€€€€",Creative,4.7873628,43.7402659,+33490543307,https://guide.michelin.com/en/provence-alpes-cote-dazur/les-baux-de-provence/restaurant/l-oustau-de-baumaniere,http://www.baumaniere.com,"3 Stars",1,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","A tremendous ambassador of the Mediterranean art de vivre, the Provençal country estate of Baumanière promises a uniquely tranquil, bucolic and elegant experience – this location has captivated artists and celebrities for decades. Within these centuries-old walls, chef Glenn Viel (now a judge on French TV's Top Chef) is clearly enjoying an increasing sense of freedom in his cooking. He draws inspiration for his Mediterranean fare from the wealth of local produce (olive oil from the Vallée des Baux, organic vegetables from the estate's own garden, chicken and pork) but also remains true to the food culture of his native Brittany. The chef's cuisine (often served in ceramic tableware created on site) demonstrates his continual efforts to revive all the traditional methods of cooking over an open fire, expanding on the concept of thermal inertia, or ""carryover cooking"". The success of this approach is brilliantly illustrated by the incomparable textures of the fresh razor clams and the Costières squab in a hay and rosemary crust. Glenn Viel is a master saucier, enhancing his dishes with robust jus and intensely flavoured reductions – the ideal seasoning. His pursuit of authentic flavours is reflected in the original and decadent desserts of patissier Brandon Dehan; indeed, the pair share a strong bond. The remarkable service embraces the establishment's long-standing traditions. A 3 000-label-strong wine cellar."
-"La Vague d'Or - Cheval Blanc St-Tropez","Plage de la Bouillabaisse, Saint-Tropez, 83990, France","Saint-Tropez, France","€€€€",Creative,6.6261535,43.2665849,+33494559100,https://guide.michelin.com/en/provence-alpes-cote-dazur/saint-tropez/restaurant/la-vague-d-or-cheval-blanc-st-tropez,https://www.chevalblanc.com/fr/maison/st-tropez/,"3 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","Originally from Normandy, Arnaud Donckele has hit upon an enchanting setting in St Tropez – a hotel framed by pine trees and looking out to sea. La Vague d'Or promises its patrons an exceptional experience every day. First and foremost, the food invites many a superlative. With the best ingredients (vegetables from local market gardeners, fish and shellfish), Donckele pays a heartfelt tribute to the Mediterranean. Intoxicating marriages of flavours, perfect jus and sauces, meticulous attention to textures – it's impossible to remain unmoved in the face of such inspired work and exacting standards. Take the now-classic tourton (a filled beignet) of Provence vegetables and Mediterranean crayfish, one of the chef's favourite dishes, in which the essence of his philosophy as a cook finds free expression. Ride the ""Golden Wave""!"
-"Assiette Champenoise","40 avenue Paul-Vaillant-Couturier, à Tinqueux, Reims, 51430, France","Reims, France","€€€€",Creative,4.0032666,49.2478347,+33326846464,https://guide.michelin.com/en/grand-est/reims/restaurant/assiette-champenoise,https://www.assiettechampenoise.com/,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","You might say that Arnaud Lallement grew up at Assiette Champenoise, which was originally opened by his parents. Now at the helm himself, he shows that he has been trained by the best in the business (Vergé, Guérard, Chapel). He cooks high-calibre cuisine – classic, generous and above all very tasty – and lets his Breton roots (on his mother's side) shine through. A larger-than-life presence on the restaurant floor, Lallement loves to engage with guests and certainly doesn't stand on ceremony. The dishes are accessible and enhanced by memorable sauces; ingredients are treated with loving care, as in the blue lobster dubbed ""a tribute to my dad"", and the farm-reared Onjon squab. A fabulous culinary experience!"
-"Troisgros - Le Bois sans Feuilles","728 route de Villerest, Ouches, 42155, France","Ouches, France","€€€€",Creative,3.99236,46.01033,+33477716697,https://guide.michelin.com/en/auvergne-rhone-alpes/ouches/restaurant/troisgros-le-bois-sans-feuilles,https://www.troisgros.fr/,"3 Stars",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","In this nature-inspired interior designed by architect Patrick Bouchain, the glass-paned dining areas are arranged around an imposing century-old oak tree. In this setting, César carries on the family tradition with aplomb, with cuisine that bears the Troisgros hallmark more indelibly than ever. The dishes are original, punctuated with flashes of vegetable-based ingenuity and subtle hints of acidity and bitterness. Beautifully elevated ingredients; refined and adventurous dishes; a permaculture kitchen garden and lake – an exceptional restaurant in a setting that will take your breath away."
-"Georges Blanc","Place du Marché, Vonnas, 01540, France","Vonnas, France","€€€€","Classic Cuisine",4.9894987,46.2201083,+33474509090,https://guide.michelin.com/en/auvergne-rhone-alpes/vonnas/restaurant/georges-blanc,https://www.georgesblanc.com/fr/,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list","This Bourg-en-Bresse native whose ancestors used to make lemonade and sell coal has come a long way! That said, Georges Blanc's grandmother was once named best cook in the world by food writer Curnonsky. Nowadays the chef is at the head of a small empire in Vonnas. Out of a 100m2 house, he has built an estate of several hectares: the illuminated village gardens and houses are a magical sight at night. But the show also takes place at your table, where the Bresse province is represented by its emblematic poularde AOP, and deep-flavoured sauces and skilful cooking techniques come into their own. Georges Blanc is the oldest Michelin-starred establishment in the world, having received its first star in 1929. It will also delight fans of fine wines, with a wine list to make Bacchus blush."
-"Le 1947 à Cheval Blanc","Le Jardin Alpin, Courchevel 1850, Courchevel, 73120, France","Courchevel, France","€€€€",Creative,6.6338696,45.4094877,+33479005050,https://guide.michelin.com/en/auvergne-rhone-alpes/courchevel/restaurant/le-1947,https://www.chevalblanc.com/fr/maison/courchevel/,"3 Stars",0,"Great view,Interesting wine list,Valet parking,Wheelchair access","Yannick Alléno has trodden a remarkable path! At one great restaurant after another, the chef from the Paris region has always been adept at channelling his passion into fulfilling his ambition. Within the Hôtel Cheval Blanc, he regales a few lucky diners (just five tables) with a striking repertoire of contemporary cuisine, in which creativity and audacity are entirely guided by the quest for flavours. The Savoie region is shown in its best light through his use of superb ingredients, each of these edible treasures being prepared with the greatest care. This chef's true passion are his sauces, which are truly unforgettable – they are the fruit of a long-term labour of love revolving around extraction and fermentation, as well as consummate technical skill: a master class in haute cuisine."
-"La Marine","3 rue Marie-Lemonnier, L'Herbaudière, 85330, France","L'Herbaudière, France","€€€€","Creative, Seafood",-2.2999341,47.0237104,+33251392309,https://guide.michelin.com/en/pays-de-la-loire/l-herbaudire/restaurant/la-marine3780,https://www.alexandrecouillon.com/fr/,"3 Stars",1,"Air conditioning,Interesting wine list,Wheelchair access","Alexandre Couillon rises at dawn to go to Noirmoutier fish auction, which sells the best Atlantic fish, before stopping by his own vegetable garden, just a few minutes from the restaurant. The tasting menu, which religiously keeps pace with the seasons and availability, exalts and celebrates fine ingredients, allowing them to shout their name with a simplicity that only the world’s top chefs can attain. Knowing what and where to strip back and pare down to release the flavours and tantalise the eater’s imagination is a fine art. The quality of the fish, seafood and vegetables is exceptional. Alexandre’s other talents include cooking over a fire, harvesting coastal plants, fruit coulis and vegetable pickles, broth and gutsy jus, without forgetting cooking fish to absolute perfection! Memories shine bright of both the mackerel cooked over hot embers and accompanied by confit beetroot or an incredible lettuce grilled over a flame, blueberries in elderflower vinegar and the dessert of buckwheat, caramel mousse, confit citrus fruits and sea lettuce (seaweed) sorbet. The interior has been revamped in natural materials and soft colours, while the grocery shop, Le Petit Couillon, sells produce from the artisans and farmer partners."
-"La Villa Madie","Avenue de Revestel, Cassis, 13260, France","Cassis, France","€€€€","Creative, Mediterranean Cuisine",5.544944,43.2110889,+33496180000,https://guide.michelin.com/en/provence-alpes-cote-dazur/cassis/restaurant/la-villa-madie,http://www.lavillamadie.com,"3 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","La Villa Madie is a beautiful contemporary building complete with a terrace. Nestled in the Anse de Corton, a natural, unspoilt cove opposite Cap Canaille, it boasts a dream location above the blue waves of the Mediterranean. Hailing from Normandy, chef Dimitri Droisneau has a CV to be reckoned with (La Tour d'Argent, Lucas Carton, Ambroisie); he fell in love with Provence, which for him is a constant source of inspiration. From one dish to another, it makes its presence felt – light, subtle, tasty, fresh and aromatic, punchy when necessary, and always surprising and original. All the magic of the South of France – produce from land and sea, its fish and herbs, wild and otherwise – is channelled to great effect in this cuisine. A case in point: the Carabineros prawn, red berry tartlet, in which the marriage of the iodine and saline of the shellfish with the fruit is in the realm of the celestial. Meanwhile, the charismatic sommelier has no shortage of savvy wine proposals and the chef's wife deftly illustrates the art of carving at table."
-"Le Clos des Sens","13 rue Jean-Mermoz - à Annecy-le-Vieux, Annecy, 74940, France","Annecy, France","€€€€",Creative,6.1445765,45.9176317,+33450230790,https://guide.michelin.com/en/auvergne-rhone-alpes/annecy/restaurant/le-clos-des-sens,https://www.closdessens.com/,"3 Stars",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","This spruce establishment in the upper reaches of Annecy is home to Franck Derouet and his associate Thomas Lorival. Together they craft a culinary repertory whose veggie and lake-focused slant is clearly founded on a locavore philosophy as everything comes from their own garden or within a 100km radius. Each dish is sprinkled with seasonal fruit, vegetables, flowers and herbs, adding a poetic and modern art flourish. Their work with fish from the lake involves in-depth reflection about texture and cooking methods, resulting in dishes like raw fera (lake fish) enhanced by a powerful garum, fermented over several weeks, or aged pike grilled like red meat. In a bid to respect the seasons, the chef may introduce the odd carnivorous note into his menu, particularly during the angling close season. As well as a wine list exclusively from local wineries, the establishment offers “food and jus” pairings of vegetable stocks, broths and herbal teas with different dishes that explore new tasting and aromatic horizons, while celebrating the manifest camaraderie and common ethos that motivate the kitchen and front of house teams. A genuine banquet for the senses."
-"Ta Vie","2F, The Pottinger Hotel, 21 Stanley Street, Central, Hong Kong","Hong Kong",$$$$,Innovative,114.15529,22.282766,+85226686488,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/ta-vie,https://www.tavie.com.hk,"3 Stars",0,"Air conditioning,Wheelchair access","The mantra of chef Hideaki Sato is “pure, simple and seasonal”. His passion for cooking and his experimental approach on food combinations are evidenced by his original and extraordinary creations made with top-notch ingredients mostly from his native Japan. The tasting menu is highly season-driven; sourdough and cultured butter made daily in-house are simply addictive. The wine list features interesting Asian vintages as well as sake and adds to the memorable experience."
-Caprice,"6F, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong","Hong Kong",$$$$,"French Contemporary",114.1566097,22.2866489,+85231968860,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/caprice,https://www.fourseasons.com/hongkong,"3 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking,Wheelchair access","One of Hong Kong's most glamorous and elegant restaurants, Caprice also boasts impressive harbour views and always delivers an amazing experience. The harmonious, high-calibre French cuisine features premium ingredients, demonstrates superb techniques and shows a mastery of flavours. Only prix-fixe menus are served: four or five courses at lunch, and two seven-course options at dinner. Check out the stunning wine list and dazzling selection of cheeses."
-"8 1/2 Otto e Mezzo - Bombana","Shop 202, 2F, Alexandra House, 18 Chater Road, Central, Hong Kong","Hong Kong",$$$$,Italian,114.15867,22.2814635,+85225378859,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/8%C2%BD-otto-e-mezzo-bombana,https://www.ottoemezzobombana.com,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","Owner-chef Umberto Bombana’s restaurant oozes Italian charm and passion on every level and is named after the Fellini film – one of his favourites. The Italian classics are made with the best ingredients and the cooking showcases their true flavours. Don’t miss the house-made pasta and ask about the seasonal offerings. The buonissimo food, along with personable and professional service, makes for an unforgettable experience."
-"Jade Dragon","2F, The Shops at the Boulevard, City of Dreams, Estrada do Istmo, Cotai, Macau",Macau,$$$,Cantonese,113.56715,22.149137,+85388682822,https://guide.michelin.com/en/macau-region/macau/restaurant/jade-dragon,https://www.cityofdreamsmacau.com,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","This lavish room is a destination in itself – Chinese art, ebony, crystal, jade, gold and silver are all used to great effect but they don’t outshine the food. The head chef has a passion for recipes deeply rooted in Cantonese traditions, but jazzed up with modern techniques and exotic ingredients from around the world. Besides the double-boiled tonic soups with herbal medicine, seasonal offerings such as roasted prime rib with chilli are also a delight."
-Forum,"1F, Sino Plaza, 255-257 Gloucester Road, Causeway Bay, Hong Kong","Hong Kong",$$$$,Cantonese,114.1821905,22.2813972,+85228698282,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/forum,http://www.forumrestaurant1977.com,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus","Co-founder and chef of this upmarket spot, the late Yeung Koon-yat – aka the ""abalone king"" – created the iconic Ah Yat braised abalone decades ago. To this day, it remains the speciality that attracts food-loving crowds from near and far. As well as the tender and flavourful abalone, classics such as pan-seared leopard coral grouper fillet and baked stuffed crab shell are nicely made. The extensive wine list showcases boutique wineries."
-"Robuchon au Dôme","43F, Grand Lisboa Hotel, Avenida de Lisboa, Macau, Macau",Macau,$$$$,"French Contemporary",113.54395,22.189949,+85388037878,https://guide.michelin.com/en/macau-region/macau/restaurant/robuchon-au-dome,https://www.grandlisboahotels.com/en/dining/robuchon-au-dome,"3 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking,Wheelchair access","Its lofty position atop the Grand Lisboa hotel lets diners take in breathtaking views and is a great setting for the renowned contemporary French cuisine. Choose the 7- or 10-course degustation menu at dinner; or one of the sets at lunch. Dishes are intricate, beautifully plated and pack an array of intense flavours, with the stunning dessert trolley providing a fitting finale. The restaurant boasts one of the best wine lists in Asia."
-"L'Atelier de Joël Robuchon","Shop 401, 4F, Landmark Atrium, 15 Queen's Road Central, Hong Kong, Hong Kong SAR China","Hong Kong",$$$$,"French Contemporary",114.15816,22.281199,+85221669000,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/l-atelier-de-joel-robuchon,https://www.robuchon.hk,"3 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","With his ""ateliers"" around the world, Joël Robuchon is now a brand synonymous with modern French fine dining. The emblematic red and black colour scheme and long counter with an intimate view of the kitchen are as much of a signature as the cooking, which embodies refinement, astuteness and finesse. From the bread basket to the petit fours, the focus is always on top-notch globally sourced produce and solid classic skills."
-"T'ang Court","1-2F, The Langham Hotel, 8 Peking Road, Tsim Sha Tsui, Hong Kong","Hong Kong",$$$,Cantonese,114.1698,22.296572,+85221327898,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/t-ang-court,https://www.langhamhotels.com/en/the-langham/hong-kong/dine/tang-court/,"3 Stars",0,"Air conditioning,Car park,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","It’s easy to see why this restaurant remains so popular after opening its doors 30-plus years ago. Comfort and luxury are factors, thanks to the plush fabrics, beautifully dressed tables and Chinese art. But the ability and experience of the head chef and his kitchen play an even bigger part. Their soups made with top notch ingredients win the hearts of countless connoisseurs. Other specialities include Peking duck, and baked stuffed crab shell."
-"Sushi Shikon","7F, The Landmark Mandarin Oriental Hotel, 15 Queen's Road Central, Central, Hong Kong","Hong Kong",$$$$,Sushi,114.1577893,22.2806103,+85226436800,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/sushi-shikon,https://sushi-shikon.com,"3 Stars",0,"Air conditioning,Car park,Counter dining,Notable sake list,Valet parking,Wheelchair access","Hailing from Tokyo, the head chef Kakinuma is a master in ageing raw fish for deeper and fuller flavours. Some are aged together with pickled fish entrails that add exceptional umami. He takes meticulous care to keep flavours of each piece pristine without interfering with the next. Apart from sushi, Shimane abalone steamed in sake is also a highlight. The elegant interior design and artisan dinnerware befit the sophisticated food."
-Zilte,"Hanzestedenplaats 5, Antwerpen, 2000, Belgium","Antwerpen, Belgium","€€€€",Creative,4.4047543,51.228828,+3232834040,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/t-zilte,https://www.zilte.be/,"3 Stars",0,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Zilte strives to offer a global emotional experience, starting with the view of the city skyline from the top floor of the Museum aan de Stroom. The understated designer interior is elegant and cosy, offset by the chef’s old record player which adds a nostalgic jazzy note. Everything is spot on from the gracious welcome and the wine waiter’s savvy tips to the sweet treats served with coffee. Viki Geunes has stripped his restaurant of everything but the essentials, starting with outstanding quality ingredients as he harnesses his creative flair to make each dish a masterpiece of excellence. For example, Geunes may add a tempura of sea urchin, thinly sliced hearts of palm, cream of celery and an unusual mandarin-flavoured miso to immaculately cooked langoustine. He may then also craft a second dish with the same ingredients, surprising us with a whole new repertory of textures. This fastidiously meticulous chef delicately plays with each texture and flavour, conjuring up food that is complex and gutsy, yet free of fussy frills. Now add sauces to die for and exotic side dishes with a surprising, yet mild spicy note and the portrait of Herr Geunes’ consummate skill and talent is complete."
-Boury,"Rumbeeksesteenweg 300, Roeselare, 8800, Belgium","Roeselare, Belgium","€€€€","Creative French",3.1403981,50.9374466,+3251626462,https://guide.michelin.com/en/west-vlaanderen/roeselare/restaurant/boury,https://www.restaurantboury.be/,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","The brick villa of Tim Boury and Inge Waeles sets the scene for a splendid example of modern gastronomy from the attentive service and felicitous wine-food pairings by sommelier Mathieu Vanneste to the fashionably stylish interior and the gorgeous patio and bar. Every detail has clearly been meticulously masterminded, but with an eye on maintaining a casual vibe, proving that perfection is not necessarily starched and stuffy. Chef Boury’s painstaking recipes mingle classicism with creative peps and he cannot be equalled for his ability to enhance exceptional ingredients. His cuisine attains a pinnacle of high-flying virtuosity, whether by the complexity of flavours and textures or by a prodigious sauce that hits the spot every time. To give you an example, we sampled a partridge dish, the memory of which lingers with us still. The succulent breast was first served on a bed of creamy Jerusalem artichoke risotto, buttery cèpe mushrooms and a stunning sauce made from partridge gravy with a hint of liquorice. The second dish featured a crusty pastry case of confit partridge thighs, sweet onions and fresh almonds, all of which coated in white Alba truffle shavings. A unique fine dining experience from start to finish, depicted by striking flavours, raw ingredients, velvety and crunchy textures and divine seasonings, all of which underpinned by wholesome Flemish earthiness. Tim Boury is definitely at the apex of international haute cuisine."
-Mosu,"45 Itaewon-ro 55ga-gil, Yongsan-gu, Seoul, 04348, South Korea","Seoul, South Korea","₩₩₩₩",Innovative,126.99935,37.53644,+8227935995,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/mosu,http://mosuseoul.com,"3 Stars",0,"Air conditioning,Interesting wine list,Valet parking","[Temporarily closed due to restaurant moving issue.]When Chef Sung Anh moved his Mosu San Francisco to Seoul, he wanted to bring a different kind of diversity to the table. Different as the food may be, Anh continues to do what he does best, highlighting the subtle nuances of seasonal produce on a plate. Burdock bark, the signature dish, features a single burdock chip prepared by coating a thinly shaved sheet of burdock root with syrup, dehydrating it, and repeating the process several times to render it supremely crisp. Enhance your dining experience with the wine pairings."
-"L'Enclume","Cavendish Street, Cartmel, LA11 6QA, United Kingdom","Cartmel, United Kingdom","££££","Creative British",-2.9538681,54.2017708,+441539536362,https://guide.michelin.com/en/cumbria/cartmel/restaurant/l-enclume,https://www.lenclume.co.uk/,"3 Stars",1,"Air conditioning,Garden or park,Interesting wine list,Restaurant offering vegetarian menus","Exceptional produce is the bedrock of everything they do at L’Enclume. Their farm up the road provides hyper-seasonal ingredients that Simon Rogan and his team combine with the likes of Herdwick lamb to help achieve Simon’s special brand of culinary alchemy. Every element is prepared with one eye on sustainability and another on maximum flavour, like the Orkney scallop dusted with a powder of its own roe. The enthusiasm and pride of the service team further enhance the experience, and you can complete your visit with a stay in one of the bedrooms spread about the village."
-"Hélène Darroze at The Connaught","Carlos Place, Mayfair, London, W1K 2AL, United Kingdom","London, United Kingdom","££££","Modern Cuisine",-0.1492905,51.510188,+442031477200,https://guide.michelin.com/en/greater-london/london/restaurant/helene-darroze-at-the-connaught,https://www.the-connaught.co.uk/restaurants-bars/helene-darroze-at-the-connaught/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","A wood-panelled dining room within the historic Connaught Hotel might suggest an overly formal environment for Hélène Darroze’s London restaurant, but the knowledgeable and sunny service team ensure the atmosphere is as bright and comfortable as the room itself. A set menu allows the talented kitchen to provide a balanced experience focused on the best seasonal produce, while some of the accompanying flavours are informed by Hélène’s international travels, like Isle of Mull lobster with tandoori spices. For dessert, the signature 'Baba' with a choice of Armagnacs from Hélène's brother Marc is a must."
-"Alain Ducasse at The Dorchester","Park Lane, Mayfair, London, W1K 1QA, United Kingdom","London, United Kingdom","££££",French,-0.152575,51.5073381,+442076298866,https://guide.michelin.com/en/greater-london/london/restaurant/alain-ducasse-at-the-dorchester,https://www.alainducasse-dorchester.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Executive Chef Jean-Philippe Blondet is bringing his own spin to the classical Francophone cooking of world-renowned chef Alain Ducasse. There's a newfound adventurousness to some of the dishes, like the regular injection of citrus, but what remains is the supreme technical skill and exceptional quality of the produce – some of which, like lobster and turbot, is from the luxury end of the scale. Some Ducasse signatures still shine through, like the peerless rum baba for dessert – if it isn't on the menu, be sure to ask for it."
-"Fat Duck","High Street, Bray, SL6 2AQ, United Kingdom","Bray, United Kingdom","££££",Creative,-0.7017529,51.5078582,+441628580333,https://guide.michelin.com/en/windsor-and-maidenhead/bray/restaurant/fat-duck,https://thefatduck.co.uk/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list","The menu at this iconic restaurant is titled 'Sensorium' and is a 'journey through the mind' which explores how we gather sensory impressions as we eat and turn them into memories. The dishes bear all of Heston Blumenthal’s hallmarks: innovative, playful and multi-sensory – epitomised by the signature ‘picnic’ dessert that comes complete with an edible blanket and a ‘spam sandwich’ made of almond sponge and strawberry ice cream. Crucially, the cooking also showcases harmonious flavours and textures alongside the theatricality. Charming, interactive service heightens the experience."
-"Sketch, The Lecture Room and Library","9 Conduit Street, Mayfair, London, W1S 2XG, United Kingdom","London, United Kingdom","££££","Modern French",-0.1415369,51.5126775,+442076594500,https://guide.michelin.com/en/greater-london/london/restaurant/sketch-the-lecture-room-library,https://sketch.london/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","There are few more joyously colourful and lavishly decorated restaurants than Mourad Mazouz and Pierre Gagnaire’s 18th Century house of fun. Everything comes with a sense of theatre, from the unfailingly attentive service to Gagnaire’s signature multi-dish cooking. Here, an expertly poached fillet of Cornish sea bass will not suffice; it must be beautifully complemented by a sea bass sahimi, a mussel bavaroise with parmesan tuile, and a tema artichoke with Oscietra caviar. Each element is always exceptionally composed and the original combinations brilliantly conceived."
-"Restaurant Gordon Ramsay","68-69 Royal Hospital Road, Chelsea, London, SW3 4HP, United Kingdom","London, United Kingdom","££££",French,-0.1621766,51.4854381,+442073524441,https://guide.michelin.com/en/greater-london/london/restaurant/restaurant-gordon-ramsay,https://www.gordonramsayrestaurants.com/restaurant-gordon-ramsay/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","He may be one of the most famous chefs on the planet, but Gordon Ramsay still remains fiercely committed to maintaining the highest standards at his elegant yet relaxed flagship restaurant. Head Chef and Co-Owner Matt Abé interprets Ramsay’s style impeccably, with signature dishes like the lobster, langoustine and salmon ravioli proving as exquisitely executed as ever. As an embodiment of the chefs' perfectly judged contrasts of flavour and texture, and their lightness of touch, you can't go wrong with the roast veal sweetbread."
-"The Ledbury","127 Ledbury Road, North Kensington, London, W11 2AQ, United Kingdom","London, United Kingdom","££££","Modern Cuisine",-0.2000731,51.516681,+442077929090,https://guide.michelin.com/en/greater-london/london/restaurant/the-ledbury,http://www.theledbury.com,"3 Stars",0,"Air conditioning,Interesting wine list","As one of the capital's finest restaurants, among The Ledbury's great strengths has always been Brett Graham's close relationship with his suppliers. In some cases that supplier is himself, with deer raised on their own small estate and the restaurant housing its own mushroom cabinet. These stunning ingredients are amplified by the chefs with beautifully balanced and harmonious combinations, like wild turbot paired with rich smoked eel, salty N25 caviar and the slight acidity of nashi pear. The service team are refreshingly approachable and have an impressive knack for putting everyone at ease."
-"CORE by Clare Smyth","92 Kensington Park Road, North Kensington, London, W11 2PN, United Kingdom","London, United Kingdom","££££","Modern British",-0.2030649,51.5126689,+442039375086,https://guide.michelin.com/en/greater-london/london/restaurant/core-by-clare-smyth,https://www.corebyclaresmyth.com/,"3 Stars",0,"Air conditioning,Interesting wine list","A warm welcome and charming, knowledgeable service are guaranteed at Clare Smyth’s elegant Notting Hill restaurant. The detailed construction and eye-catching presentation of dishes like ‘Smoked Fowey mussels’ or ‘Rhug Estate venison’ are matched by wonderful flavours and textures. Go for one of the 7 course tasting menus; one is made up of her classics (like ‘Potato and roe’ and the ‘Core-teser’ dessert), the other is informed by the current season. A 2023 redecoration has made the room softer and warmer, while the bar is a delightful spot."
-"Waterside Inn","Ferry Road, Bray, SL6 2AT, United Kingdom","Bray, United Kingdom","££££","Classic French",-0.6994376,51.5091092,+441628620691,https://guide.michelin.com/en/windsor-and-maidenhead/bray/restaurant/waterside-inn,https://www.waterside-inn.co.uk/,"3 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus","Set in a picture perfect spot on a bank of the Thames, this long-standing bastion of culinary excellence continues to go from strength to strength. Luxury is at every turn, from the finest crockery to indulgent ingredients and this, combined with the effortless service, creates a truly memorable dining experience. The menu lists newer creations alongside the French classics, with each dish full of flavour and the intense sauces in particular showing the kitchen’s exceptional craft – be it a rich and glossy Armagnac sauce with the rabbit, or a textbook red wine reduction with the monkfish."
-"L'OSIER","7-5-5 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.761203,35.669667,+81335716050,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-osier,https://losier.shiseido.co.jp/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list","In 2023 L’OSIER celebrated the 50th anniversary of its foundation. Beyond the front door with its camellia motif lies a world of elegance. Works by Dalí and Cocteau adorn the graceful interior; silverware by Puiforcat completes luxurious French dining. Renowned for weaving tradition with innovation, chef Olivier Chaignon is one of the architects of modern French cuisine. His mission is and will always be the pursuit of beauty."
-"Azabu Kadowaki","2-7-2 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.733551,35.655993,+81357722553,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/azabu-kadowaki,"","3 Stars",0,"Air conditioning,Counter dining","Toshiya Kadowaki’s aim is to serve up “unforgettable cuisine”. By this he means that the spirit of the ingredients lives on in the diner. Seasonal foodstuffs such as pepper flowers, abalone, matsutake mushrooms and crab are freely combined with Western elements such as caviar and foie gras to concoct dishes of delightful originality – truffle rice is a prime example. Compelling fare conjures memories and feelings with each passing season."
-Kohaku,"3-5-5 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.740832,35.700825,+815031385225,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kohaku,http://kagurazaka-kohaku.jp/,"3 Stars",0,"Air conditioning,Counter dining,Interesting wine list","Koji Koizumi creates a cuisine all his own as he delves deeply into the interplay between technique and flavour. His creativity comes to the fore in creative combinations of ingredients. A fusion of Japanese and Western approaches is the essence of Kohaku: snow crab with caviar, puffer fish milt with truffles, warabimochi (bracken-starch dumpling) with coconut. Determined to create fare found nowhere else, Koizumi invents new flavours not found in existing concepts."
-Harutaka,"6F, 8-3-1 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥",Sushi,139.759203,35.669269,+81335731144,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/harutaka,"","3 Stars",0,"Air conditioning,Counter dining","Sometimes our connections intervene to change our lives. Harutaka Takahashi’s mischievous youth in Asahikawa took a turn for the better when, through a tempura master who was a close friend of his potter uncle, he landed a job at Sukiyabashi Jiro. Like Ravel’s Bolero, sushi here is presented with a particular rhythm, building toward a crescendo of sweetness, sourness and temperature in harmony. Destiny is in the taste and texture of every piece of sushi at Harutaka."
-Kanda,"1F, Toranomon Hills Residential Tower, 1-1-1 Atago, Minato-ku, Tokyo, 105-0002, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.748,35.6658,+81364590176,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kanda,http://www.nihonryori-kanda.com/,"3 Stars",0,"Air conditioning,Counter dining,Interesting wine list","Hiroyuki Kanda understands the essence of Japanese cuisine and incorporates his innovative ideas into the menu. For example, goma-dofu is topped with fugu flesh and skin then garnished with caviar. While respecting the natural flavours of the ingredients, Kanda puts his own unique touch on his dishes. To convey the attractions of his homeland, he sources seafood from Tokushima in season, serving poached hamo (pike conger), awabi (abalone) with somen and tai as tsukuri."
-Makimura,"3-11-5 Minamioi, Shinagawa-ku, Tokyo, 140-0013, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.735449,35.590865,+81337686388,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/makimura,"","3 Stars",0,"Air conditioning,Counter dining","Chef Akio Makimura prizes tradition over showiness. His emphasis is on bringing out intrinsic flavours and he spares no effort in extending hospitality to his guests. The soup is the centrepiece of the menu and includes ingredients such as hairy crab, prawn and scallop shinjo – all of which the delicate broth goes well with. From time to time, he will come up with rare combinations such as beef and truffles to create new tastes based on his original ideas."
-Quintessence,"1F, Garden City Shinagawa Gotenyama, 6-7-29 Kitashinagawa, Shinagawa-ku, Tokyo, 141-0001, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.732977,35.624038,+81362770090,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/quintessence-1193907,https://www.quintessence.jp/,"3 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","The abundantly creative Shuzo Kishida never tires of exploring the possibilities of cuisine. ‘Carte Blanche’, his crisp white menu, speaks to his spirit of perpetual inquiry. With the themes of ‘ingredients, flame, seasoning’, Kishida delves deep into the soul of French cooking to create novel dishes. Goat’s-milk bavarois and meringue ice cream are specialities that spring from Kishida’s philosophy."
-RyuGin,"7F, Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-ku, Tokyo, 100-0006, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.759193,35.673583,+81366300007,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ryugin-1194232,https://www.nihonryori-ryugin.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Notable sake list","Seiji Yamamoto sums up his considerable experience simply and humbly: “I’m a chef because I love to cook”. That approach is reflected in his entertaining cooking, which resonates with all five senses. His focus on serving each dish at the apex of its flavour is single-minded: he switches knife techniques to vary the flavour of decorative sashimi and pike conger, manipulates blazing charcoal to tease out the flavour of eel. With skill as well as respect for the spirituality of Japan, he preaches Japanese cuisine as food culture."
-"L'Effervescence","2-26-4 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.719454,35.660299,+81357669500,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-effervescence,http://www.leffervescence.jp/,"3 Stars",1,"Air conditioning,Interesting wine list","Chef Shinobu Namae refers to the foodstuff producers who support L’Effervescence as “artisans” out of respect for their finely honed skills. The ingredients list, passed out by hand, is a chronicle of the producing regions Namae visits in his travels. Artisanal Vegetables, a dish that changes its appearance with each passing season, is one speciality. The love for nature that wells up from his pairings of umami from land and sea is the tale told through the cuisine here."
-"Joël Robuchon","Yebisu Garden Place, 1-13-1 Mita, Meguro-ku, Tokyo, 153-0062, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.714528,35.641903,+81354241347,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/joel-robuchon-1193981,https://www.robuchon.jp/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","Kenichiro Sekiya, recipient of the prestigious appellation Meilleur Ouvrier de France, is opening new horizons for the esprit of Joël Robuchon. For Sekiya, studying the classics gives rise to the future, as exemplified by Caviar Impérial, an edible work of art. Robuchon’s heritage is one of constant innovation; we can’t wait to find out what flavours the 21st century holds in store."
-"Kagurazaka Ishikawa","5-37 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.739466,35.701212,+815031385225,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kagurazaka-ishikawa,http://www.kagurazaka-ishikawa.co.jp/,"3 Stars",0,"Air conditioning,Counter dining,Interesting wine list","In Japanese cooking we speak of kakushiaji, subtle seasoning that brings out the flavour. At Kagurazaka Ishikawa, the charm is in the parts that are hidden. For example, the Daitokuji natto accompanying the steamed black rockfish is served in a kombu-and-shellfish dashi with reduced salt for an elegant taste. Slices of finest awabi and shabu-shabu somen of wagyu impart a sense of delicacy. Cooking makes the man, and the fare here attests to the character of owner-chef Hideki Ishikawa."
-Sazenka,"4-7-5 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan","Tokyo, Japan","¥¥¥¥",Chinese,139.728395,35.649578,+815031888819,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sazenka,https://sazenka.com/,"3 Stars",0,"Air conditioning,Interesting wine list","Chef Tomoya Kawada is a student of the ‘water’ of Japanese cuisine and the ‘fire’ of Chinese cooking; he conveys Japanese spirit through Chinese technique. Soup of green pheasant is fortified with the richness of Jinhua ham, bringing out a flavour reminiscent of Japanese soup dishes. In a classic Japanese approach, pigeon breast is smoked over straw, then grilled over charcoal, while Chinese technique takes the stage with the thigh pungently fried on the skin side. This is ‘wakon-kansai’, Japanese spirit imbued with Chinese learning, taking the food of China to a new level."
-Aponiente,"Francisco Cossi Ochoa, El Puerto de Santa María, 11500, Spain","El Puerto de Santa María, Spain","€€€€","Creative, Innovative",-6.2164435,36.6033273,+34606225859,https://guide.michelin.com/en/andalucia/el-puerto-de-santa-maria/restaurant/aponiente,https://www.aponiente.com/,"3 Stars",1,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Ángel León, whose restaurant is housed in a tide mill dating back two centuries, is known as “the chef of the sea” and any mention of him means wading into unchartered gastronomic waters! As he says himself, at Aponiente “the aim is to raise awareness, open people's minds and introduce them to new concepts that are impossible to find anywhere else”. Totally committed to sustainability, this is a chef who seeks to surprise diners with new techniques and ingredients (such as seafood sausages, plankton, bioluminescence, cooking with seawater etc), always honing a philosophy which revolves around recycling, making the most of what the natural estuaries have to offer and championing the salvaging of discarded fish. His contemporary cuisine, based around resources from both the Mediterranean and the Atlantic, provides further surprises on the dessert menu, on which dishes somehow manage to combine the maritime world with sweeter textures, hence unusual combinations such as moray eel mochi and tuna and chocolate."
-"El Celler de Can Roca","Can Sunyer 48, Girona, 17007, Spain","Girona, Spain","€€€€",Creative,2.807927,41.9932026,+34972222157,https://guide.michelin.com/en/catalunya/girona/restaurant/el-celler-de-can-roca,http://www.cellercanroca.com,"3 Stars",1,"Air conditioning,Car park,Interesting wine list,Wheelchair access","The Roca brothers like to say that their success is down to the balance struck in a metaphorical ""three-player game"", with Joan in charge of the savoury dishes, Josep as the sommelier and Jordi on dessert duty.But little matter how they go about winning diners over, their ultimate goal is to create a feast for the eyes, the palate and all of the senses. This is an exceptionally high-calibre restaurant that celebrates contrasts, memories, journeys... It is also characterised by a penchant for working with local produce, a focus on sustainability and the aim to ""raise awareness"" of the challenges posed by climate change. The spectacular appetisers are a tribute to the evolution of this establishment and its emblematic dishes!"
-Azurmendi,"Legina Auzoa, Larrabetzu, 48195, Spain","Larrabetzu, Spain","€€€€",Creative,-2.81454,43.26065,+34944558359,https://guide.michelin.com/en/pais-vasco/larrabetzu/restaurant/azurmendi,http://www.azurmendi.restaurant,"3 Stars",1,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","A flagship of the Biscayan fine dining scene and a leading light in the field of sustainability, Azurmendi is a shining example of how to work with the environment. It has adapted its architecture and produce, and integrated new technologies in its quest to become a responsible restaurant business that sets out to cook for a better future.Chef Eneko Atxa nurtures a sapling of the Tree of Gernika at the entrance of the restaurant in a manifestation of his desire to preserve the area's indigenous flora and fauna and safeguard the values of Basque culture. He proposes a creative and informative culinary experience that is dedicated to the conservation of endemic species. The ""Adarrak"" set menu comprises a fascinating overview (courses dubbed ""Welcome Picnic"", ""The Kitchen Table"", ""The Greenhouse"") and ends with a gift in the form of a complimentary bar of recycled soap!"
-"Cenador de Amós","Plaza del Sol, Villaverde de Pontones, 39793, Spain","Villaverde de Pontones, Spain","€€€€","Modern Cuisine",-3.6988243,43.4124884,+34942508243,https://guide.michelin.com/en/cantabria/villaverde-de-pontones/restaurant/cenador-de-amos,https://www.cenadordeamos.com/,"3 Stars",1,"Air conditioning,Car park,Interesting wine list","Discover the secrets hidden in the Casa-Palacio Mazarrasa (1756), a thrilling mecca for foodies that certainly makes an impression! The culinary experience begins with welcome drinks and appetisers in the glass-paned pavilion or on the terrace, and culminates in elegant dining spaces with a rustic yet modern feel. Always sporting his trademark cap, chef Jesús Sánchez runs the restaurant with the invaluable support of wife Marián Martínez, who is charge of the front of house. He remains consistently loyal to local ingredients, seasonality and to a firm commitment to sustainability via his “30 Temporada” menu, which is a heartfelt tribute to his natural surroundings, his Cantabrian identity and its history, and all the painstaking research that has gone into every bite. The sourdough bread baked on the premises always receives fulsome praise!"
-"Martín Berasategui","Loidi 4, Lasarte - Oria, 20160, Spain","Lasarte - Oria, Spain","€€€€",Creative,-2.0157211,43.2669352,+34943366471,https://guide.michelin.com/en/pais-vasco/lasarte-oria/restaurant/martin-berasategui,http://www.martinberasategui.com/es/inicio,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace","As a subtle tribute to his father, Martín Berasategui has based the logo of his restaurant on his own handwritten signature, but he could well have his name up in gold lettering! This humble and jovial chef considers himself to be merely a “conveyor of happiness” who owes his success to the passion and effort that he always puts into his work, the unwavering support of his wife (Oneka Arregui) and, as he says himself, his incredible team. In this elegant space with no shortage of relaxing views of the surrounding countryside, diners can experience a hedonistic approach to cuisine. The à la carte and spectacular tasting menu combine the restaurant's signature dishes (caramelised millefeuille with smoked eel, foie gras, spring onion and green apple, first created in 1993) with entirely new creations (suckling lamb chop, liquid fritter, spicy carrots and fried bread), all of which are teeming with delicious nuances and always accompanied by artisan breads and delicious butters."
-Atrio,"Plaza San Mateo 1, Cáceres, 10003, Spain","Cáceres, Spain","€€€€",Creative,-6.3713456,39.4730183,+34927242928,https://guide.michelin.com/en/extremadura/cceres/restaurant/atrio,https://atriocaceres.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","A temple of Spanish gastronomy that should be on the bucket list of every food-lover. Atrio exudes elegance, enthusiasm and sincerity, matched by impeccable service to enhance the experience to the full. Cáceres-born chef Toño Pérez is at the helm, conjuring up creative cuisine of the highest technical level on a single yet extensive tasting menu inspired by the Iberian pig and the natural bounty of Extremadura. He pays full respect to the DNA of local traditions by showcasing the myriad nuances of his native land (the courses inspired by his famous""happy pig"" tend to have highly evocative names). Make sure you take time to visit Atrio’s spectacular wine cellar, featuring labels and historic vintages that are almost impossible to come across anywhere else."
-"Quique Dacosta","Rascassa 1, Dénia, 03700, Spain","Dénia, Spain","€€€€",Creative,0.0852209,38.8537884,+34965784179,https://guide.michelin.com/en/comunidad-valenciana/dnia/restaurant/quique-dacosta,https://www.quiquedacosta.es/,"3 Stars",0,"Air conditioning,Interesting wine list","This restaurant reflects the personality of the eponymous chef, who was awarded the Gold Medal for Merit in the Fine Arts in 2020.""Can a flavour be beautiful?"" was the subject of a debate between artists in the documentary Cocinar Belleza (""Cooking Beauty""). Here, it has been thrust to the fore in an aesthetically enchanting tasting menu of the same name. Based on the iconic signature dishes of the house, it also includes other lesser-known creations, which, in the hands of this chef, are the source of unexpected details and harmonies of flavour. His philosophy is to champion nature and showcase the produce of the Mediterranean, always maintaining a clear commitment to the circular economy and even delivering the odd deliberately provocative dish as food for thought."
-Arzak,"Avenida Alcalde José Elosegi 273, Donostia / San Sebastián, 20015, Spain","Donostia / San Sebastián, Spain","€€€€","Creative, Traditional Cuisine",-1.9490932,43.3214016,+34943278465,https://guide.michelin.com/en/pais-vasco/es-donostia-san-sebastian/restaurant/arzak,http://www.arzak.es,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","This restaurant is a real institution in San Sebastián, having been MICHELIN-starred since 1974.Hospitality, history and modernity converge in the century-old family mansion in Alto de Miracruz. This culinary mecca is run by Juan Mari Arzak and his daughter Elena, an adroit chef, to whom he is in the process of handing the baton. Together, they have succeeded in perfectly combining the most surprising innovations with expertise rooted in Basque tradition. The creativity, presentation and intense flavours of the dishes are the result of experiments conducted in the ""the lab"", in the same building, where they work with a ""flavour workbench"" of more than 1 000 ingredients. Diners can opt for a complete tasting menu or a set menu with a choice of dishes."
-Lasarte,"Mallorca 259, Barcelona, 08008, Spain","Barcelona, Spain","€€€€",Creative,2.1622018,41.3936278,+34934453242,https://guide.michelin.com/en/catalunya/barcelona/restaurant/lasarte,https://www.restaurantlasarte.com/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Still unfamiliar with the gastronomic world of Martín Berasategui? It's unusual to find spin-offs that manage to live up to the standards set by the original, but that is exactly what has happened in this incredible restaurant, named after the town in which this chef has built his culinary empire. Here, Paolo Casagrande, the protégé of this San Sebastián culinary maestro, puts his own spin on exquisite dishes first conceived by his mentor, showcasing them in a more avant-garde setting (undulating ceilings that mimic waves, ethereal lamps that resemble jellyfish, golden tones etc). Whether you order from the à la carte or opt for one of several tasting menus, your experience is taken to the next level if you sit at the Chef's Table, an exclusive space where you can watch the chefs in action through a large window. One of our favourite dishes was the roasted virrey fish with clams pil-pil, velvet crab and champagne with a fine hazelnut cream and caviar."
-Disfrutar,"Villarroel 163, Barcelona, 08036, Spain","Barcelona, Spain","€€€€",Creative,2.1530369,41.3879756,+34933486896,https://guide.michelin.com/en/catalunya/barcelona/restaurant/disfrutar,https://www.disfrutarbarcelona.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","This restaurant is characterised by the inventive spirit of the three chefs at the helm (Eduard Xatruch, Oriol Castro and Mateu Casañas), who have made creativity their watchword – clearly their time working alongside Ferran Adrià at El Bulli made a real impression! What's so special about this place? Firstly, the food itself is highly innovative, with the chefs playing with shapes, textures and flavours and exhibiting indisputable craftsmanship. In addition, a constant stream of innovations emerges from their laboratory, such as their “solid bubbles” or, even more remarkably, a “living table” that changes as the meal progresses (the latter experience is by prior reservation only). It could be said that, despite the superb ingredients on display, you probably come here more to enjoy the extraordinary overall experience and to admire the incredible expertise of Disfrutar’s chefs. Choose between two tasting menus: Classic, featuring the restaurant’s signature dishes (such as the multi-spherical pesto with smoked eel and pistachios); and Festival, which showcases its latest seasonal creations. One of the drinks pairing options is alcohol-free."
-"Akelaŕe","Paseo del Padre Orcolaga 56, Donostia / San Sebastián, 20008, Spain","Donostia / San Sebastián, Spain","€€€€","Creative, Traditional Cuisine",-2.0731493,43.3027805,+34943311209,https://guide.michelin.com/en/pais-vasco/es-donostia-san-sebastian/restaurant/akelare,https://akelarre.net/,"3 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","With his impressive CV and distinctive moustache, chef Pedro Subijana is an icon of the restaurant scene and as such commands the utmost respect. As one of the founding fathers of the New Basque Cuisine movement, he believes in constant evolution, and even if the focus here is squarely on creativity and technique his approach is rooted in tradition. Located inside the spectacular hotel of the same name on Mt Igueldo, Akelaré has already celebrated its golden jubilee, and continues to impress with its interior design, views of the Bay of Biscay and meticulous cuisine. Its versatile tasting options (Aranori and Bekarki), which enable guests to mix and match dishes between the two menus, are based on well-established house specialities and innovative new recipes, all of which demonstrate an impressive gastronomic flair. One of its latest innovations is a new plated version of its famous Gin & Tonic, which now comes in the form of a Gin & Tonic tartlet."
-ABaC,"Avenida del Tibidabo 1, Barcelona, 08022, Spain","Barcelona, Spain","€€€€",Creative,2.1367664,41.4103822,+34933196600,https://guide.michelin.com/en/catalunya/barcelona/restaurant/abac,https://abacrestaurant.com/es,"3 Stars",0,"Air conditioning,Interesting wine list,Terrace","Tradition, cutting-edge, flavour, attitude and passion, along with a consistent approach, define to perfection the cooking of Jordi Cruz, a chef who conjures up flavours from what he refers to as his “mental palate”. In his elegant restaurant overlooking a tranquil garden he offers diners a unique gastronomic experience that constantly evolves in line with ingredients from the changing seasons. These are always combined with his technical ability as he revisits Mediterranean flavours with a nod to influences from elsewhere around the globe. The experience here, which begins with appetisers in the kitchen, is centred around a single tasting menu featuring new recipes alongside the restaurant’s renowned signature dishes (such as his “dried garland tomatoes with herb bread and parmesan textures”). One complex dish that took us completely by surprise was the “scorched roots, seeds and bark, with chervil ice-cream, smoked scamorza cheese and preserved truffles”, which is inspired by woodland ravaged by fire."
-"Cocina Hermanos Torres","Taquígraf Serra 20, Barcelona, 08029, Spain","Barcelona, Spain","€€€€",Creative,2.1400168,41.3865273,+34934100020,https://guide.michelin.com/en/catalunya/barcelona/restaurant/cocina-hermanos-torres,http://www.cocinahermanostorres.com,"3 Stars",1,"Air conditioning,Interesting wine list,Wheelchair access","Once over the threshold, a fascinating experience awaits at Cocina Hermanos Torres – one that transports guests to a world where time has stood still thanks to the magical setting and highly delicate Mediterranean cuisine that takes us away from our everyday day lives. The Torres twins (Sergio and Javier) dreamt of incorporating their culinary microcosmos into the heart of the dining room, transforming the culinary experience into a true spectacle, hence the three cooking stations that dominate the centre of the room, around which tables are arranged beneath romantic “clouds” of light. The cuisine here is centred on a superb tasting menu that invites guests on a gourmet journey extolling the very best seasonal and local ingredients, using them in such a way to extract maximum impact and flavour with a minimum of intervention. The menu features stunning dishes that will delight guests, such as the classic Sea and Mountains, eel pil-pil on a bed of Cristal piquillo peppers and black garlic, and the Iberian suckling pig with apricot and tamarind."
-Noor,"Pablo Ruiz Picasso 8, Córdoba, 14014, Spain","Córdoba, Spain","€€€€",Creative,-4.7585272,37.8899393,+34957964055,https://guide.michelin.com/en/andalucia/cordoba/restaurant/noor,https://noorrestaurant.es/,"3 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Meaning “light” in Arabic, Noor is so much more than a fine-dining restaurant. Behind every detail there is a multi-faceted team that contributes its knowledge to bring to the fore the essence of the cultured and magical city of Córdoba, which has been a beacon of light since the reign of Caliph Abd al-Rahman III. In the restaurant's bright interior, with its open kitchen and incredible interior design, chef Paco Morales (ably supported by second in command Paola Gualandi) revives the spirit of Andalusian cuisine using modern ideas and techniques. Every season, the restaurant explores a different historical period, currently the “Golden Age”, as part of which three menus (Mudéjar, Morisco and Al-Yazira) reinterpret the splendour of the 16C and 17C. Standout dishes here include the durum wheat with smoked butter and chicken and calamari broth (a reinterpretation of the Abbasiya recipe) and the locally grown oranges with orange blossom, fried almonds and extra virgin olive oil for dessert."
-DiverXO,"Padre Damián 23, Madrid, 28036, Spain","Madrid, Spain","€€€€",Creative,-3.6856715,40.4582913,+34915700766,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/diverxo,https://diverxo.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","With dishes such as Galician lobster “waking up on the beaches of Goa”, freshwater crab from the mouth of the Guadalquivir River with XO kimchi, nigiri matured for 45 days, and toasted butter risotto with tuber aestivum, Dabiz Muñoz’s fun, hedonistic and often irreverent cuisine breaks the mould of cutting-edge gastronomic cuisine by entering his highly personal and dream-like world. As a result, he ensures a rollercoaster of emotions that constantly challenge the palate. In this striking setting, decorated with flying pigs and huge chrome ants, the single tasting menu invites his guests on a spectacular journey across the world’s different cuisines. And through the predominant use of Spanish ingredients, Muñoz is able to create more recognisable flavours than in the past. Highlighting themes such as invasive species and the Pyrenean ecosystem, the chef works without limits, combining local ingredients with exotic condiments to create intense dishes that are full of contrasts."
-"Taian Table","101-102, Building No. 1, Garden Office, No.161, Lane 465, Zhenning Road, Changning, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥¥",Innovative,121.474049,31.221807,+8617301605350,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/taian-table,https://taian-table.cn/,"3 Stars",1,"Air conditioning,Car park,Counter dining,Interesting wine list,Restaurant offering vegetarian menus","A fixture on the city’s dining scene since 2016, this brainchild of Chef Stefan Stiller is familiar to all local foodies. With counter seats enclosing an island where the chefs cook, guest gets to witness the birth of each course up close. The 10- or 12-course menu features 8 dishes that change entirely every 6-8 weeks. Diners then choose the rest from the classics or specials menu. The food is well-executed, sophisticated and original."
-"Ultraviolet by Paul Pairet","'somewhere in Shanghai' - meet at Mr & Mrs Bund restaurant - 6F, Bund 18, 18 Zhongshan Dong Yi Road, Huangpu, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥¥",Innovative,121.48509,31.240358,"",https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/ultraviolet-by-paul-pairet,https://uvbypp.cc/,"3 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","This multi-sensory experience at a secret location that combines innovative and surprising dishes with lights, sounds and scents will give you quite an adrenaline rush. After the success of Mr & Mrs Bund, chef Paul Pairet created this clever concept where 10 lucky diners are taken on an interactive culinary journey beyond their wildest dreams. Be dazzled by the creative mix of tastes, unconventional presentations and enthusiastic service, all enhanced by imagination."
-"Enoteca Pinchiorri","via Ghibellina 87, Florence, 50122, Italy","Florence, Italy","€€€€","Italian Contemporary",11.2621974,43.770066,+3905526311,https://guide.michelin.com/en/toscana/firenze/restaurant/enoteca-pinchiorri,http://www.enotecapinchiorri.com,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace","The cuisine at Pinchiorri is striking for its opulent and grandiose style which impresses without becoming overly fussy or excessive, so that the main focus in every dish is the flavour of its ingredients. The magnificent feast of courses resembles a firework display, with each course more impressive than the last in a growing crescendo of delights. It’s worth coming here simply to experience the service, an impeccable waltz directed by Alessandro Tomberli, one of the best maître-d’s in Italy. Annie Féolde, one of the restaurant’s icons, left the reins to the highly talented chef Riccardo Monco, who continues to nurture and satisfy the Italian appetite for fine cuisine. Credit must also go to Giorgio Pinchiorri, who has developed a wine list that is renowned across the globe."
-Uliassi,"banchina di Levante 6, Senigallia, 60019, Italy","Senigallia, Italy","€€€€","Creative, Seafood",13.2206503,43.7194609,+3907165463,https://guide.michelin.com/en/marche/senigallia/restaurant/uliassi,http://www.uliassi.com,"3 Stars",0,"Air conditioning,Great view,Interesting wine list,Terrace","The Adriatic Riviera, a picture-postcard summer holiday destination, is the setting for this fine restaurant run by chef Mauro Uliassi. Hidden among the private beach clubs that crowd Senigallia’s seafront, this three-Michelin-starred restaurant comes as a surprise, surrounded as it is by beach parasols and the sound of the sea lapping on the shore. The strength and originality of Uliassi’s cuisine lies in his ability to make good use of local ingredients, taking inspiration from the culinary traditions that have been so familiar and successful along this coastline over the past few decades and giving them a personal, creative twist. Fish and seafood obviously take pride of place, although there’s also room on the menu for meat, inspired by the Marche’s traditional game dishes, so that the sea and the mountains come together in a perfect reflection of the region’s soul. The dining experience here is enhanced by the owners’ warm welcome: Mauro’s sister Catia and his son Filippo work alongside the chef. It’s also worth mentioning that the restaurant is doing its bit for the local environment by banning the use of plastic and doing its utmost to persuade its fish suppliers not to use polystyrene to transport their fish."
-"Villa Crespi","via Fava 18, Orta San Giulio, 28016, Italy","Orta San Giulio, Italy","€€€€","Creative, Mediterranean Cuisine",8.4159486,45.7964778,+390322911902,https://guide.michelin.com/en/piemonte/orta-san-giulio/restaurant/villa-crespi,http://www.villacrespi.it,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","Just a stone’s throw from the enchanting village of Orta San Guilio with its picture-postcard views of the lake and San Giulio island, this three-Michelin-starred restaurant boasts a stunning location within a late-19C Moorish-style villa. Impressive both inside and out, this aristocratic residence was once the home of the Crespi family. Today, the villa’s leading light is Antonino Cannavacciuolo, who is now at the helm of a number of Michelin-starred restaurants, of which the Villa Crespi, the most famous and celebrated of them all, is the flagship. Although this chef originally from Vico Equense in Campania takes inspiration from all over Italy and further afield, it is the passion, colour and intense flavours of his native region that shine through in all his dishes. A truly extraordinary experience, with the lake and the villa’s beautiful garden as a backdrop."
-Reale,"contrada Santa Liberata, località Casadonna, Castel di Sangro, 67031, Italy","Castel di Sangro, Italy","€€€€","Modern Cuisine, Creative",14.094554,41.7800349,+39086469382,https://guide.michelin.com/en/abruzzo/castel-di-sangro/restaurant/reale,http://www.nikoromito.com/reale,"3 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus","Housed in a 16C monastery amid gardens and vineyards in the foothills surrounding Castel di Sangro, this restaurant boasts a simple, minimalist style which is echoed in its cuisine, created by one of the most easily identified and recognisable chefs in Italy. For years, Niko Romito has been renowned for his minimalist-style dishes which are prepared from just a few ingredients, featuring sauces with an Italian rather than classically French flavour, and this remarkable chef continues to research and evolve. He focuses on ingredients and recipes from his native Abruzzo, paying particular attention to vegetables and creating dishes that are striking for their intense flavours. As ever, his dishes are apparently simple yet often the result of complex preparation that leaves his guests full of spellbound admiration."
-"Le Calandre","via Liguria 1, località Sarmeola, Rubano, 35030, Italy","Rubano, Italy","€€€€","Creative, Contemporary",11.8096633,45.4215425,+39049630303,https://guide.michelin.com/en/veneto/rubano/restaurant/le-calandre,http://alajmo.it,"3 Stars",0,"Air conditioning,Car park,Interesting wine list","Situated away from the main road and the main shopping centre, the fabulous Le Calandre is run by the Alajmo family. The soft lighting (even during the day) perfectly complements the decor in the minimalist-style dining room designed by brothers Massimiliano and Raffaele (as is most of the tableware used in the restaurant). The cuisine is presented on three tasting menus (Classico, Max and Raf), with the option of reducing the number of courses and choosing dishes from different menus, almost à la carte style. With its combination of familiar flavours and imaginative twists, Max’s cuisine celebrates the restaurant’s signature dishes such as the “passi d’oro” 2.0 risotto and the famous cuttlefish cappuccino in black ink, as well as creative dishes inspired by the passing seasons. The restaurant also has its own delicatessen for anyone keen to purchase a gourmet souvenir."
-"Enrico Bartolini al Mudec","via Tortona 56, Milan, 20144, Italy","Milan, Italy","€€€€",Creative,9.161865,45.4516,+390284293701,https://guide.michelin.com/en/lombardia/milano/restaurant/enrico-bartolini-al-mudec,http://www.enricobartolini.net,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Enrico Bartolini, who has been awarded more Michelin stars for his restaurants around Italy than any other chef, continues to impress and surprise his guests. Having achieved three stars for this restaurant (his flagship address in Milan), Bartolini has no intention of resting on his laurels. Instead, he continues to create new, skilfully prepared dishes full of intense flavours which take guests on a sophisticated culinary adventure. Situated on the third floor of Milan’s Museo delle Culture (Mudec), the restaurant has an elegant and contemporary lounge-style vibe."
-"La Pergola","via Cadlolo 101, Rome, 00136, Italy","Rome, Italy","€€€€","Mediterranean Cuisine, Contemporary",12.4461151,41.9187946,+390635092152,https://guide.michelin.com/en/lazio/roma/restaurant/la-pergola69016,https://romecavalieri.com/it/la-pergola-it/,"3 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access","Closed for refurbishment works until April 2024. Rome’s most famous roof garden, as well as the most international restaurant in Italy. From the terrace at La Pergola, Rome appears eternal and imperturbable, as it is so often described. The ambience here is hushed and elegant, with carpets and armchairs, silverware and fresh flowers, paintings and refined furniture all providing a magnificent setting for the superb views. Heinz Beck’s cuisine is classic and timeless, featuring much-loved favourites such as “fagottelle” filled with carbonara alongside more seasonal dishes such as broad bean and pea buttons with asparagus and nduja-flavoured baby squid, and turbot served with asparagus, seasonal mushrooms and wild garlic sauce. The cheese trolley and the desserts, including the delicious chocolate soufflé, are not to be missed. Choose between two separate wine lists: one dedicated to Italian labels, the other to wines from around the world, both featuring some excellent rare vintages (including classic labels from Tuscany and Bordeaux, some of which date from the beginning of the last century), as well as lesser-known labels selected by talented sommelier Marco Reitano."
-"Atelier Moessmer Norbert Niederkofler","via Walther Von der Vogelweide 17, Brunico, 39031, Italy","Brunico, Italy","€€€€","Creative, Alpine",11.949283,46.7927709,+390474646629,https://guide.michelin.com/en/trentino-alto-adige/brunico/restaurant/atelier-moessmer-norbert-niederkofler,https://ateliernorbertniederkofler.com/moessmer/,"3 Stars",1,"Car park,Counter dining,Garden or park,Interesting wine list","Situated in a vast historic park near the centre of Brunico, this restaurant occupies a villa that was once part of the Moessmer textile factory – to illustrate the fact, an interesting fabric book dating from the early 20C is displayed on a large central table in the dining room. Here, the chef’s “Cook the Mountain” philosophy takes centre stage with a focus on top-quality produce sourced from the surrounding mountains, and a seasonal approach which ensures that flavours and ingredients are always at their best. Dinner starts with delicious appetisers served in the small lounge, perhaps accompanied by an aperitif. Having enjoyed this delicious prelude, you then move to the dining room or to the counter with its stools facing the kitchen. Wherever you choose to sit, you continue with the chef’s single tasting menu – a series of superb dishes that confirm this chef from the Ahrntal valley as one of the masters of contemporary Italian cuisine."
-"Piazza Duomo","vicolo dell'Arco 1, angolo piazza Risorgimento 4, Alba, 12051, Italy","Alba, Italy","€€€€","Creative, Seasonal Cuisine",8.0359341,44.7005555,+390173366167,https://guide.michelin.com/en/piemonte/alba/restaurant/piazza-duomo,http://www.piazzaduomoalba.it,"3 Stars",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","A distinctive red door marks the entrance to this temple of Italian cuisine. Once inside, make your way to the first floor, where you’re greeted by pink walls and a fresco by Francesco Clemente, as well as the restaurant’s friendly front-of-house staff. Here, the individual cuisine of chef Enrico Crippa takes centre stage on three tasting menus, with a fourth shorter menu available at lunchtime. One of the menus is inspired by the vegetable gardens and the seasons, another by the region, while the third takes guests on a culinary journey through Italy and further afield. What is obvious in every single, delicious bite is the chef’s passion for plants, with vegetables, flowers, wild and cultivated herbs harvested daily all featuring in memorable, beautifully presented dishes. The iconic appetisers featuring countless delicious ingredients are a feast for the eyes and the tastebuds alike and were particularly enjoyed by our inspectors. It hardly needs mentioning that this region is passionate about wine, so it’s not entirely surprising that the restaurant offers three different wine lists: Solopiemonte pays superb homage to the region, while Tuttoilresto (divided into two options, white and red) is a celebration of French wines. The efficient and enthusiastic serving staff succeed in taking good care of guests without being excessively formal, so that three hours (roughly the amount of time you need to allow for your meal) pass almost without noticing. The chef adds the finishing touch by bidding a discreet and friendly farewell at the end of the meal."
-"Quattro Passi","via Vespucci 13/n, Marina del Cantone, 80061, Italy","Marina del Cantone, Italy","€€€€","Mediterranean Cuisine, Contemporary",14.3537561,40.5857091,+390818081271,https://guide.michelin.com/en/campania/marina-del-cantone/restaurant/quattro-passi,https://www.ristorantequattropassi.it/it/quattro-passi/,"3 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace","This restaurant’s 40-year history began with present owner-chef Fabrizio Mellino’s grandfather, who ran a small business selling eggs from his own hens. From this, he decided to branch out and open a pizzeria “four steps from the sea” (hence the name Quattro Passi), which over the years his son Antonio and now his grandson Fabrizio have transformed into a temple to Mediterranean cuisine. Flavours, strong technique and quality ingredients combine to create an exciting feast for the tastebuds which finishes with a selection of small chocolate eggs with unusual flavours such as roquefort, rocket, chilli pepper and lemon. A host of different influences (the sea, the Sannio region, France, Japan) and ingredients (San Marzano tomatoes, Amalfi lemons) come together in Fabrizio’s cuisine, resulting in dishes that are simple, delicious and full of flavour. It’s not an easy journey to Marina del Cantone, but once here you’ll be warmly welcomed by Raffaele and his team, after which you can sit back and enjoy a truly memorable dining experience."
-"Osteria Francescana","via Stella 22, Modena, 41121, Italy","Modena, Italy","€€€€",Creative,10.9215518,44.6448099,+39059223912,https://guide.michelin.com/en/emilia-romagna/modena/restaurant/osteria-francescana,http://osteriafrancescana.it,"3 Stars",1,"Air conditioning,Interesting wine list,Wheelchair access","Situated in Via Stella, this restaurant eschews an overly ornate decor in favour of a simpler, more contemporary and elegant style which is enhanced by striking works of art (Massimo Bottura is a passionate art enthusiast). This understated style is echoed in the cuisine, where grandiose gestures are replaced by a balanced approach which pays careful attention to every detail. The menu has a broad reach, including specialities from Modena and Emilia (ingredients such as Parmesan cheese, balsamic vinegar and tagliatelle and tortellini pasta), as well as classic international dishes, which the chef reinterprets with a light and playful touch, reminding us that food should not be a boring ritual but instead an enjoyable experience influenced by memory and culture. The impressive wine list includes lesser-known labels from small-scale producers with interesting stories, as well as top-quality options from established wineries."
-"Dal Pescatore","località Runate 15, Runate, 46013, Italy","Runate, Italy","€€€€","Italian Contemporary",10.3565788,45.1712728,+390376723001,https://guide.michelin.com/en/lombardia/runate/restaurant/dal-pescatore,http://www.dalpescatore.com,"3 Stars",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Having held three Michelin stars since 1996 (an Italian record), this restaurant is situated in the village of Runate which lies between Cremona and Mantova and has just a few dozen inhabitants. Now close to celebrating half a century in business, Dal Pescatore is run by an extraordinary couple who have transformed what was an old family inn into a temple of elegance and hospitality. Antonio Santini oversees the front of house, while his wife Nadia is at the helm in the kitchen, aided by sons Giovanni and Alberto. In a setting boasting an elegant mix of old and new, where space, light and colours combine to create an enchanting ambience, enjoy memorable dishes that have evolved over the decades, improving year after year without ever succumbing to modern trends so that the focus is always on flavour and the joy of good food. Dal Pescatore boasts a fairy-tale setting, occupying a delightful country house in the Parco dell’Oglio."
-"Da Vittorio","via Cantalupa 17, Brusaporto, 24060, Italy","Brusaporto, Italy","€€€€","Italian Contemporary",9.7692511,45.6756778,+39035681024,https://guide.michelin.com/en/lombardia/brusaporto/restaurant/da-vittorio,http://www.davittorio.com,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","Although there’s an à la carte at this welcoming, family-run restaurant, the four tasting menus served here are the highlight: “Gli esordi di papà Vittorio” (traditionally inspired meat dishes); “Dalla nostra campagna” (vegetables grown in the restaurant’s own kitchen garden and at Planet Farm); “Carta Bianca” (16 courses showcasing the chef’s creative skills to the full); and “Nella tradizione di Vittorio"" (8 fish and seafood courses prepared with fresh produce from the market, including the famous “pacchero” or mantis shrimp). All the dishes are prepared using carefully chosen, top-quality ingredients and are striking for their beautiful presentation and rich, intense and traditional flavours. At Vittorio, guests are carefully looked after from start to finish, with the extraordinary cheese and dessert trolleys providing a fitting finale."
-"The Inn at Little Washington","309 Middle St., Washington, 22747, USA","Washington, USA",$$$$,"American, French",-78.1595348,38.7134767,+15406753800,https://guide.michelin.com/en/district-of-columbia/washington-dc/restaurant/the-inn-at-little-washington,https://www.theinnatlittlewashington.com/,"3 Stars",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking","Chef Patrick O’Connell has long been the steward of this idyllic restaurant just outside Washington. In a town whose very existence seems tied to his success, dinner here recalls another era. The dining room is embellished to the very last inch, with fringe and fabric all over, patterned carpets, and lush wallpaper. The menu is divided between classics and vegetables, most of which are sourced locally and from the team’s own garden. Dinner always begins with pimento cheese packed into a crisp chip and ends with a playful pear dessert. In between, courses like lobster with caviar beurre blanc show the kitchen at its very best. And all throughout, roaming bread and cheese carts are a reminder of a luxury that’s less and less common."
-"Per Se","10 Columbus Circle, New York, 10019, USA","New York, USA",$$$$,"Contemporary, French",-73.9825882,40.7680545,+12128239335,https://guide.michelin.com/en/new-york-state/new-york/restaurant/per-se,https://www.thomaskeller.com/perseny,"3 Stars",0,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","An experience at Thomas Keller’s Per Se is one to be savored, recounted and remembered. Despite stellar views and a clever design allowing each table a view, your attention won’t stray from the plate. Such is the appeal of the place.There are two menus, one of which is vegetarian and may highlight a playful twist on borscht, with red beet agnolotti and crème fraîche. Both menus end in a grand dessert finale, like seasonal confections as well as such classics as a cappuccino semifreddo served with brioche donuts. They do offer supplements using lavish ingredients, but unless you’re richer than Croesus, you needn’t consider them. Just put yourself in the chef's hands and relish a meal that is balanced, varied and as seasonal as it gets."
-"Le Bernardin","155 W. 51st St., New York, 10019, USA","New York, USA",$$$$,Seafood,-73.98223,40.76177,+12125541515,https://guide.michelin.com/en/new-york-state/new-york/restaurant/le-bernardin,https://www.le-bernardin.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Maguy Le Coze and Eric Ripert’s icon has been entertaining the city’s movers and shakers for close to 30 years and its popularity remains undimmed. Seafood restaurants have no hiding place when it comes to cooking fish or crustaceans and this kitchen always hits its marks—whether that’s lusciously sweet, seared langoustine in a truffled broth or golden-brown fluke with a bouillabaisse enriched with sea urchin. While seafood remains Ripert's passion, his vegetarian tasting menu makes waves with dishes like the Himalayan morel, spring pea and fava bean casserole or the warm artichoke panaché with vegetable risotto and Périgord black truffle vinaigrette. Finish with purple sweet potato baba au whisky cloaked with caramelized pecan whipped cream."
-"Eleven Madison Park","11 Madison Ave., New York, 10010, USA","New York, USA",$$$$,"Vegan, Innovative",-73.9872414,40.7415543,+12128890905,https://guide.michelin.com/en/new-york-state/new-york/restaurant/eleven-madison-park,https://www.elevenmadisonpark.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Chef Daniel Humm presides over this temple of modern elegance with a zealous dedication to masterful precision. Nothing is out of place and everything is custom made, from the staff’s suits to the handblown water vases.The plant-based menu is a bold vision of luxury dining and elevates the concept to unparalleled heights. The freshly baked, delicately crisped vegan roll presented with faux butter is a magical creation. A quenelle of tonburi, mimicking caviar, plated with horseradish cream and accompanied by a radish tostada with a swipe of pumpkin seed butter is simply stunning. Toothsome braised seitan, wrapped in spinach and dressed with morels, is amplified with luscious sauce work.Desserts, perhaps a frozen cherry blossom and rose confection dressed with strawberries, are equally accomplished."
-Masa,"10 Columbus Circle, New York, 10019, USA","New York, USA",$$$$,"Japanese, Sushi",-73.98234,40.76819,+12128239800,https://guide.michelin.com/en/new-york-state/new-york/restaurant/masa,https://www.masanyc.com/,"3 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Notable sake list,Wheelchair access","There is nothing like an omakase in the care of Chef Masa Takayama. The commotion of Columbus Circle gives way to the calm, collected ceremony of a room anchored by a strikingly smooth hinoki counter. Everything is in place, as chefs and servers work with a kind of harmony that recalls ballet. Every decision, every move, is in the service of his distinctive style, which many have copied but none have mastered. Fragrant white and black truffles, pearly beads of Osetra caviar, and vibrant garnishes make for brilliant touches that straddle the line between luxury and excess. Few have both the imagination and the know-how to make foie gras nigiri, and few serve abalone so meltingly tender. It is a captivating experience that is singularly memorable."
-Smyth,"177 N. Ada St., Chicago, 60607, USA","Chicago, USA",$$$$,"Contemporary, Creative",-87.6606324,41.8850485,+17739133773,https://guide.michelin.com/en/illinois/chicago/restaurant/smyth,https://www.smythandtheloyalist.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","The very chic Smyth with its lounge styling and open kitchen is helmed by Chefs John Shields and Karen Urie-Shields. Their cooking is bold and often pushes boundaries, all the while impressing. Sheer creativity is applied to seasonal produce, some of which comes from their garden. A quail egg, gently smoked and topped with caviar, is given a twist with barley caramel. Resting inside its shell, plump Maine uni, amplified with a divine peach gel and wasabi cream, is both stunning and memorable. The chef's creativity is on full display in an utterly unique Dungeness crab dish, while wagyu sided by a truffle-flavored doughnut with marrow glaze is yet another hit. Savory sweets, like new potato ice cream, a corn macaron with peppery nasturtium, or the dark chocolate tartlet studded with kombu, raise the bar."
-Alinea,"1723 N. Halsted St., Chicago, 60614, USA","Chicago, USA",$$$$,"Creative, Modern Cuisine",-87.648174,41.9132737,+13128670110,https://guide.michelin.com/en/illinois/chicago/restaurant/alinea,https://www.alinearestaurant.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Terrace,Valet parking,Wheelchair access","Chef Grant Achatz continues to burst with novel ideas at this ingenious, substantive, and festive temple. Dining here is part theater and pure pleasure; and meals are an olfactory experience by dint of scented vapors, tricks, and tableside fun.Executive Chef Douglas Alley is firmly in play, turning out whimsical items that are at times experimental. For starters, a custom resin dish bearing cured Arctic char, crowned by crisped skin glazed with maple syrup. The dish is then flipped to reveal roe suspended in smoke gel. The flavors of Thailand follow in salt-baked kohlrabi shaved tableside. The meal meets its dramatic end with a ""Paint"" dessert—think of a Pollock-esque creation with blueberries and a liquid N2-frozen block of chocolate mousse smashed to bits."
-"Chao Shang Chao (Chaoyang)","L406B, 4F, CP Center, 20 Jinhe East Road, Chaoyang, Beijing, China Mainland","Beijing, China Mainland","¥¥¥¥","Chao Zhou",116.461892,39.910992,+861085962666,https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/chao-shang-chao,"","3 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","Upon arrival at this upmarket restaurant, diners step into a hallway lined with steeply priced dried fish maws. With years of experience in Hong Kong and Shanghai, Chef Cheung has revamped the menu with his new takes on Chaozhou classics – dishes such as braised eel wrapped in lotus leaf with dried tangerine peel and plum sauce show precision and finesse. Besides the vast wine list, the tea menu also brims with options that will tickle your fancy."
-"Xin Rong Ji (Xinyuan South Road)","1F, East Tower, Genesis Beijing, 8 Xinyuan South Road, Chaoyang, Beijing, China Mainland","Beijing, China Mainland","¥¥¥¥",Taizhou,116.450148,39.94638,+861065015501,https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/xin-rong-ji-xinyuan-south-road,"","3 Stars",0,"Air conditioning,Car park,Counter dining,Interesting wine list","This flagship of the chain has an elegant but relaxed dining space done out in modern Chinese style. The menu is essentially the same as at other branches, focusing on Taizhou cooking and fish from the East China Sea. But the 28-day-old baby Peking duck, which you have to pre-order, is available exclusively at this location. Try also the duck stew with fish maw and taro – the taro is so starchy and tender that it melts in your mouth."
-"King's Joy","2 Wudaoying Hutong, Dongcheng, Beijing, China Mainland","Beijing, China Mainland","¥¥¥¥",Vegetarian,116.410004,39.946681,+861084049191,https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/king-s-joy,"","3 Stars",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","Just a stone’s throw from Yonghe Temple, this serene restaurant is remodelled from a courtyard house and features a glass-roofed dining room. The chef honed his skills at his grandparents’ restaurant of the same name. Only set menus are available; try the classic menu to sample their specialities all at once. Regulars may opt for the solar-term menu that changes every 15 days. Live harp performance befits the restaurant’s classy elegance."
-Memories,"Bernhard-Simon-Strasse 2, Bad Ragaz, 7310, Switzerland","Bad Ragaz, Switzerland","€€€€","Creative, Farm to table",9.5037741,47.0002941,+41813033036,https://guide.michelin.com/en/sankt-gallen-region/bad-ragaz/restaurant/memories,https://memories.ch/,"3 Stars",1,"Air conditioning,Car park,Counter dining,Garden or park,Interesting wine list,Wheelchair access","Unique cuisine that has no need for showy gimmicks. The top-notch ingredients reflect a close affinity with Switzerland. Bold and full of contrasts, honest and accessible – this is the kind of food you wish you came across more often! The same goes for the restaurant as a whole: a chic and casually elegant setting, and perfectly coordinated, professional service provided by a relaxed and charming front-of-house team."
-"Restaurant de l'Hôtel de Ville","Rue d'Yverdon 1, Crissier, 1023, Switzerland","Crissier, Switzerland","€€€€","Classic French, Seasonal Cuisine",6.5767178,46.5539842,+41216340505,https://guide.michelin.com/en/vaud/crissier/restaurant/restaurant-de-l-hotel-de-ville,https://www.restaurantcrissier.com/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Just a short distance from Lausanne, this restaurant, referred to simply as ""Crissier"" by its regular patrons, has a long and illustrious history. Since Frédy Girardet was first awarded three MICHELIN stars in 1975, the Restaurant de l'Hôtel de Ville has showcased the talents of a series of great chefs, including Philippe Rochat, Benoît Violier… and now Franck Giovannini, who was second-in-command here for many years. At the head of a sizable kitchen team, he crafts high-quality dishes, always taking care to pay homage to culinary tradition, in keeping with his predecessors. Beautifully balanced and skilfully executed dishes to be savoured in elegant dining rooms (one of which is reserved for smokers). Expert wine recommendations."
-"Cheval Blanc by Peter Knogl","Blumenrain 8, Basel, 4001, Switzerland","Basel, Switzerland","€€€€","Classic French",7.5875706,47.5604261,+41612605007,https://guide.michelin.com/en/basel-stadt/basel/restaurant/cheval-blanc-by-peter-knogl,https://www.chevalblancbasel.com/en,"3 Stars",0,"Great view,Interesting wine list,Wheelchair access","In a stylish high-ceilinged room, diners sit at tables set with top-drawer tableware to enjoy classic cuisine that impresses with its sense of finesse and perfect craftsmanship. The well-defined flavours and fantastic contrasts also incorporate the odd Asian influence. Top-quality produce is of course the order of the day. The well-organised and professional service team also provides expert wine recommendations."
-"Schloss Schauenstein","Schlossgass 77, Fürstenau, 7414, Switzerland","Fürstenau, Switzerland","€€€€","Creative, Country cooking",9.4462648,46.7211969,+41816321080,https://guide.michelin.com/en/graubunden/frstenau/restaurant/schloss-schauenstein,https://schauenstein.ch/,"3 Stars",1,"Car park,Garden or park,Interesting wine list","Could there be a more fascinating backdrop for Andreas Caminada's culinary magic than a magnificent manor house that harmoniously combines history and modern design? In all its creativity and finesse, the cuisine draws almost exclusively on what the Graubünden region has to offer – some ingredients are produced on site. The standards, style and sense of individuality also extend to the guestrooms."
-"Hiša Franko","Staro selo 1, Kobarid, 5222, Slovenia","Kobarid, Slovenia","€€€€","Creative, Regional Cuisine",13.5382362,46.2472961,+38653894120,https://guide.michelin.com/en/gorizia/kobarid/restaurant/hisa-franko,https://www.hisafranko.com/,"3 Stars",1,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Situated in the lush Soča valley with magnificent mountains as a backdrop, “Franko’s house” boasts a beautiful, welcoming, simple yet elegant ambience from the moment you enter the small room near the entrance where guests can enjoy an aperitif before their meal. Very few cuisines reflect the personality of the chef like that of Ana Roš Stojan. Her strong, determined, extrovert and contagiously friendly character is perfectly mirrored on a long tasting menu, on which dishes have intensive and decisive flavours with no half measures. Each course is a true discovery, in which local and Slovenian ingredients and traditions are skilfully combined with influences from elsewhere in the world with grace, good taste and the chef’s own inimitable style. Following on from the “50 shades of Life” menu (dedicated to the chef’s age), this year’s menu is entitled “50 shades of Red”, a colour which symbolises all the hard work at Hiša Franko, from the red of passion to the cuisine and the service of the brilliant and well-trained young staff. The wine-pairing choices are excellent, with three different options: one based on more classic wines, another which allows guests to explore natural wines and highly individual labels, and a third non-alcoholic option featuring home-made drinks. Among the house specialities which are nearly always present on the menu, don’t miss the corn beignet with fermented cottage cheese and smoked trout roe, and the hay-baked potatoes with fenugreek and roasted yeast-infused sour cream – the latter is a very simple dish that offers an interesting take on a childhood favourite. Should you decide to spend the night here, the copious and highly colourful breakfast is equally recommended."
-"Le Palais","17F, Palais de Chine Hotel, 3, Section 1, Chengde Road, Datong District, Taipei, 103, Taiwan","Taipei, Taiwan",$$$$,Cantonese,121.51696,25.049071,+886221819985,https://guide.michelin.com/en/taipei-region/taipei/restaurant/le-palais,https://www.palaisdechinehotel.com/pdc-en/pages/26/0/66,"3 Stars",0,"Air conditioning,Car park,Wheelchair access","After the departure of the Macanese chef, the kitchen is now helmed by the Hongkonger well-versed in Cantonese cooking. Rest assured that signature dishes like crispy Cantonese-style roast duck, Peking duck and white gourd stuffed with shrimp and crabmeat still taste as good as ever. Pre-order these items to avoid missing out. For dim sum, try Chinese spinach and salted egg dumplings with a colourful filling enrobed in a translucent skin."
-"Taïrroir","6F, 299 Lequn 3rd Road, Zhongshan District, Taipei, 104, Taiwan","Taipei, Taiwan",$$$$,"Taiwanese contemporary",121.559303,25.082896,+886285015500,https://guide.michelin.com/en/taipei-region/taipei/restaurant/tairroir,https://www.tairroir.com/,"3 Stars",0,"Air conditioning,Wheelchair access","A portmanteau of Taiwan and terroir, Taïrroir is Chef Kai's love letter to his home island. Informed by his two decades of experience in Taiwanese and French cuisines, the menu captures local food culture in ingenious forms, underscored by Western techniques. Dishes that are wittily named to rhyme with idioms feature highly seasonal items from local producers; desserts made with local teas and fruit shine with unmistakably Taiwanese flavours."
-"JL Studio","2F, 689, Section 4, Yifeng Road, Nantun District, Taichung, 408, Taiwan","Taichung, Taiwan",$$$$,"Singaporean, Contemporary",120.6285199,24.1504863,+886423803570,https://guide.michelin.com/en/taichung-region/taichung/restaurant/jl-studio,https://jlstudiotw.com,"3 Stars",0,"Air conditioning,Car park,Wheelchair access","JL stands for Jimmy Lim, a Singaporean chef who honed his skills in world-famous kitchens. His single evening set menu, Experience, pays tribute to his roots with original creations that strike a fine balance of flavours. The dishes are complex, sophisticated and understated with an element of surprise. Singaporean staples like satay and chilli crab are re-imagined in ingenious forms and textures that playfully subvert expectations."
-"Atelier Crenn","3127 Fillmore St., San Francisco, 94123, USA","San Francisco, USA",$$$$,"Contemporary, French",-122.43586,37.79835,+14154400460,https://guide.michelin.com/en/california/san-francisco/restaurant/atelier-crenn,https://www.ateliercrenn.com/,"3 Stars",1,"Air conditioning,Interesting wine list,Wheelchair access","At the hands of accomplished Chef Dominique Crenn, guests have rightly come to expect a thrilling meal inside her singular atelier. An exclusive hallmark of dining here is the deeply hospitable and exemplary staff. Originality is the name of this culinary game, enhanced by evolution. Chef Crenn’s full embrace of Californian inspiration is evident now more than ever; the dairy-free, pescatarian menu is built around produce sourced from a partner farm in Sonoma.Trompe l'oeil canapes set the scene for a meal composed of unique bites, like a pairing of celtuce and caviar, and Monterey Bay abalone dressed with mustard seeds and braised cabbage. Pastry Chef/partner Juan Contreras’ desserts conclude the meal as it began, with a procession of creative morsels."
-Addison,"5200 Grand Del Mar Way, San Diego, 92130, USA","San Diego, USA",$$$$,"Contemporary, Californian",-117.1988908,32.9412972,+18583141900,https://guide.michelin.com/en/california/us-san-diego/restaurant/addison,https://www.addisondelmar.com/,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Valet parking,Wheelchair access","Chef William Bradley has helmed the stoves at Addison since 2006, transforming this Southern Californian oasis into a world-class dining destination. Global inspiration and Californian sentimentality are at the heart of his approach, and no dish captures this better than sesame-seasoned Koshihikari rice finished with applewood-smoked sabayon and crowned with Regiis Ova reserve caviar. From chicken liver churros to a riff on chips and dip, dishes are playful yet polished. Opening bites, such as Kumamoto oysters with pickled green strawberry or Iberian ham folded over a gloriously golden potato, display finely tuned flavors. Shellfish-studded chawanmushi exemplifies masterful control over technique, flavors and textures. Meals conclude with a selection of stunning small bites."
-Quince,"470 Pacific Ave., San Francisco, 94133, USA","San Francisco, USA",$$$$,"Contemporary, Californian",-122.4032607,37.7975054,+14157758500,https://guide.michelin.com/en/california/san-francisco/restaurant/quince,http://www.quincerestaurant.com,"3 Stars",1,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","To mark its 20th anniversary, Chef Michael and Lindsay Tusk have given their restaurant a luxe refresh that has reinvigorated the early 1900's Jackson Square setting. The commitment to seasonality and locality is striking, with much of the produce sourced from their partner farm. Dinner here celebrates the season with an array of elegant presentations. A small bowlful of gently cooked first-of-the-season peas are served in a silky broth brimming with flavor from guanciale and Tomales Bay clam. Pasta has always been a highlight here, and the agnolotti filled with white asparagus is no exception. Local lamb cooked in the fireplace is arranged with a springtime melange of fava beans, green garlic, and edible blossoms, and accompanied by freshly baked bread tinted by vegetable ash."
-SingleThread,"131 North St., Healdsburg, 95448, USA","Healdsburg, USA",$$$$,"Contemporary, Californian",-122.8697229,38.6122599,+17077234646,https://guide.michelin.com/en/california/healdsburg/restaurant/singlethread,https://www.singlethreadfarms.com/,"3 Stars",1,"Air conditioning,Interesting wine list,Wheelchair access","Here, in the bucolic loveliness at the heart of Sonoma Wine Country, sense of place combines exquisitely with the deeply personal vision of owners Chef Kyle Connaughton and head farmer Katina Connaughton. The nearby 24-acre farm provides much of the bounty prepared in the kitchen, and the couple’s time in Japan informs the restaurant’s ethos, from the kaiseki-influenced cuisine to the practice of omotenashi, a spirit of wholehearted hospitality. The menu begins, unforgettably, with a botanical landscape interspersed with impeccable first bites, serving to introduce the meal’s central themes: impeccable ingredients, precise, artistic presentation and pure, harmonious flavors. The expert use of the donabe (Japanese claypot) is a signature, transforming seafood and vegetables alike."
-Benu,"22 Hawthorne St., San Francisco, 94105, USA","San Francisco, USA",$$$$,"Asian, Contemporary",-122.3990601,37.7853763,+14156854860,https://guide.michelin.com/en/california/san-francisco/restaurant/benu,https://www.benusf.com/,"3 Stars",0,"Air conditioning,Valet parking,Wheelchair access","Benu is an oasis in the center of the city. Patience seems to define this kitchen in its relentless pursuit of excellence, whether that may be perfecting technique or waiting for just the right moment to serve an ingredient at its peak. Meals begin with a series of highly technical small bites. While these delicacies alone may rival some of the country's most ambitious tasting menus, there's more. Faux-shark's fin and xiao long bao are a delightful classic, but Chef Corey Lee continues to reimagine and redefine his nightly offerings. Dishes like barbecued quail with house-made XO sauce and an elevated take on traditional Korean beef barbecue convey a distinct personality and reflect a singular marriage between contemporary Asian influences."
-"The French Laundry","6640 Washington St., Yountville, 94599, USA","Yountville, USA",$$$$,"Contemporary, French",-122.36474,38.40443,+17079442380,https://guide.michelin.com/en/california/yountville/restaurant/the-french-laundry,https://www.thomaskeller.com/tfl,"3 Stars",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Thomas Keller’s legendary destination still doesn’t miss a beat. In fact this may be known as the greatest cooking space in America, as every aspect is carefully determined—from the counter height to the flowing lines of the ceiling. Chef Keller continues to pair classic French techniques with wildly fresh ingredients in a setting that is a perfect storm of restaurant greatness—we should all be so lucky to score a reservation here.Dinner may bring signature oysters with white sturgeon caviar in a warm sabayon studded with tapioca pearls, or Pacific shima aji tartare composed with puffed grains and a vibrant tomato and jalapeño ""chiffon"". Wolf Ranch quail is then presented with white asparagus and dark cherries, while ""Coffee and Donuts"" is a perfect finish."
-"Zén","41 Bukit Pasoh Road, 089855, Singapore",Singapore,$$$$,"European Contemporary",103.84042,1.2796271,+6592366368,https://guide.michelin.com/en/singapore-region/singapore/restaurant/zen,http://www.restaurantzen.com,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking","The celebrity chef of Frantzén fame opened his third Asian venture in a shophouse circa 1926. Diners here are offered an aperitif and amuse-bouche on the first floor, before the neo-Nordic, eight-course, seafood-heavy tasting menu with Japanese influences unfolds above—on the second floor. Petit fours and coffee are served in the lounge area on the top level. Premium ingredients from Europe and Japan infuse the dishes with unique character. Reservations are mandatory."
-"Les Amis","Shaw Centre, #01-16, 1 Scotts Road, 228208, Singapore",Singapore,$$$$,French,103.83204,1.30626,+6567332225,https://guide.michelin.com/en/singapore-region/singapore/restaurant/les-amis,https://www.lesamis.com.sg/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Les Amis is as good-looking today as it was when it opened in 1994. This singularly sophisticated and world-renowned restaurant is spread over two floors and run with impeccable attention to detail. The set menus offer French classics with the occasional Asian influence; signature dishes include blue lobster and potato salad. Round out the meal with the unmissable silky-soft baba au rhum. The stunning wine list is one of the best in Asia."
-Odette,"National Gallery, #01-04, 1 St. Andrew's Road (entrance via Supreme Court wing's foyer), 178957, Singapore",Singapore,$$$$,"French Contemporary",103.8516,1.2896459,+6563850498,https://guide.michelin.com/en/singapore-region/singapore/restaurant/odette,http://www.odetterestaurant.com,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Where better to find a priceless jewel of the Singapore dining scene than in The National Gallery? Chef Julien Royer and his highly accomplished kitchen make wonderful use of luxury ingredients of unimpeachable quality. Creative combinations, impeccable techniques and exquisite plating result in dishes that are as elegant as they are memorable. The understated and graceful room, overseen by a highly polished service team, provides the perfect backdrop."
-"De Librije","Spinhuisplein 1, Zwolle, 8011 ZZ, Netherlands","Zwolle, Netherlands","€€€€","Modern Cuisine",6.0980183,52.5153644,+31388530000,https://guide.michelin.com/en/overijssel/zwolle/restaurant/de-librije,https://www.librije.com/,"3 Stars",1,"Interesting wine list,Restaurant offering vegetarian menus,Valet parking","Housed in a former prison, this restaurant has an inner courtyard with a lounge - style dining room crowned by a glass roof. The chef focuses on high quality ingredients, which he uses to create imaginative dishes that are full of flavour."
-Amador,"Grinzinger Straße 86, Vienna, 1190, Austria","Vienna, Austria","€€€€","Creative, Contemporary",16.3586534,48.2539745,+436609070500,https://guide.michelin.com/en/vienna/wien/restaurant/amador,https://www.restaurant-amador.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Terrace","A culinary highlight for the city and for Austria. This restaurant's location on the outskirts of the city in the Hajszan Neumann wine estate is something special in itself. Here, a wonderful brick vaulted ceiling and stylish interior design make for a distinctive look. Juan Amador's cuisine more than lives up to the setting: the finest ingredients are used to create a modern and sophisticated set menu comprising dishes that are finely balanced and consistently harmonious. The creative mastermind of this operation is supported by a highly motivated and pleasingly cordial team. Impressive wine list."
 "Taian Table","2F, LN Garden Hotel, 368 Huanshi East Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥¥¥","European Contemporary",113.280695,23.138026,+8618565238265,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/taian-table-1195975,https://gz.taian-table.cn/,"2 Stars",0,"Air conditioning,Car park,Counter dining,Interesting wine list,Valet parking","If creative, refined dining with a modern twist is your thing, you should feel right at home in Taian Table. This kitchen team turns the best ingredients from around the world into sophisticated works of art in the display kitchen with their well-honed European techniques. There is only one 8-course degustation menu that changes bimonthly, but diners also have the option of ordering other seasonal and signature offerings."
+noma,"Refshalevej 96, Copenhagen, 1432 K, Denmark","Copenhagen, Denmark","€€€€",Creative,12.6106175,55.6833118,+4532963297,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/noma,https://noma.dk,"3 Stars",1,"Garden or park,Great view,Wheelchair access","This elegant yet relaxed waterside restaurant offers a unique experience, from the greenhouses at the entrance to the ingredients on the plate. The test kitchen is one of the most advanced in the world and offers a tasting menu of creative, complex dishes with vivid natural flavours. Professional, informal service puts guests at ease. Book well in advance."
 "Jiang by Chef Fei","3F, Mandarin Oriental Hotel, 389 Tianhe Road, Tianhe, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥¥",Cantonese,113.327867,23.137134,+862038088885,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/jiang-by-chef-fei,https://www.mandarinoriental.com/en/guangzhou/tianhe/dine/jiang-by-chef-fei,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","The elegant, relaxing interior, which showcases a happy marriage between East and West, has recently been refurbished to suit the tastes of a younger generation. Its Cantonese fare strikes a balance between tradition and creativity, with timeless classics sitting comfortably next to novel seasonal offerings. The techniques are varied, but always impeccable. The dim sum lunch features exquisite gems; roasted Wenchang Chicken with flaxseeds is also a must-try."
+"Jordnær","Gentoftegade 29, Gentofte, 2800, Denmark","Gentofte, Denmark","€€€€",Creative,12.5412347,55.7481416,+4522408020,https://guide.michelin.com/en/capital-region/gentofte_1373269/restaurant/jordnaer,http://www.restaurantjordnaer.dk/,"3 Stars",0,"Car park,Interesting wine list","Chef-Owner Eric Kragh Vildgaard is the driving force behind this remarkable dining experience, demonstrating enormous technical skill across his procession of bold and creative dishes, all founded on seafood and vegetable produce of the utmost quality. The cooking varies between the wisely restrained (the pure, precise hamachi, ponzu and wasabi) and the hyper-detailed (the stunningly plated, multi-layered chawanmushi). Tina oversees the charming service in this stylish and sophisticated oasis, which is expertly run at every turn."
 "Imperial Treasure Fine Chinese Cuisine","L514B, 5F, IGC Mall, 222 Xingmin Road, Tianhe, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥¥",Cantonese,113.326514,23.118473,+862038856382,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/imperial-treasure-fine-chinese-cuisine-559150,https://www.imperialtreasure.com.cn/china/,"2 Stars",0,"Air conditioning,Car park,Wheelchair access","As in other branches of this Singapore-based chain, the kitchen team never fails to deliver quality dishes thanks to inspired insights and honed skills. The must-try black pepper mud crab exudes an intoxicating aroma and seafood flavour, while double-boiled fish maw soup with shark bones warms the heart and soul. Their dim sum lunch is to die for – deftly crafted translucent rice noodle rolls and tofu skin rolls stuffed with shrimps and chives."
+Geranium,"Per Henrik Lings Allé, Parken National Stadium, Copenhagen, 2100 Ø, Denmark","Copenhagen, Denmark","€€€€","Creative, Contemporary",12.5725289,55.7040847,+4569960020,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/geranium,https://www.geranium.dk/,"3 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Located on the 8th floor of the National Football Stadium, this luxurious restaurant boasts panoramic park views and provides a truly singular dining experience. The surprise, meat-free tasting menu comprises many beautifully presented dishes, each one as highly creative and impeccably precise as the last. First-rate ingredients and exceptional technique combine to create layers of flavour in every mouthful, and the poised, disarmingly hospitable service team are equally impressive."
 "Frederikshøj","Oddervej 19-21, Aarhus, 8000, Denmark","Aarhus, Denmark","€€€€",Creative,10.2089264,56.124947,+4586142280,https://guide.michelin.com/en/central-denmark/aarhus/restaurant/frederikshoj,https://frederikshoj.com/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list","A luxurious, contemporary restaurant set in the former staff lodge to the Royal Palace; ask for a table by the floor to ceiling windows for a view over the gardens and out to sea. The chef has a bold, daring style, and his elaborate, creative, modern dishes have French influences and a playful edge."
 "Kadeau Copenhagen","Wildersgade 10B, Copenhagen, 1408, Denmark","Copenhagen, Denmark","€€€€","Creative, Modern Cuisine",12.5888136,55.6722948,+4533252223,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/kadeau-copenhagen,https://kadeau.dk/,"2 Stars",1,"Interesting wine list","This beautiful restaurant offers a memorable, multi-course dining experience; the chefs are on display in the open kitchen and often serve and explain dishes themselves. The owner hails from Bornholm and he and his team are passionate about the island’s ingredients, which are dried, cured, preserved, smoked and pickled to maximum effect in complex, skilfully crafted dishes. Serene, well-paced service and a warm atmosphere help to make this an occasion to remember."
+RE-NAA,"Nordbøgata 8, Stavanger, 4006, Norway","Stavanger, Norway","€€€€","Creative, Seafood",5.7308447,58.9739705,+4751551111,https://guide.michelin.com/en/rogaland/stavanger/restaurant/re-naa,https://www.restaurantrenaa.no/,"3 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","The kitchen quite literally takes centre stage at this impeccable restaurant, sitting in the middle of the stylish room and providing a stage for the chefs to prepare intricate, superbly crafted dishes. Top-notch local fish and shellfish underpins the cooking, with supreme skill evident in the refined balance between the delicate seafood flavours and some stronger components – the grilled scallop with sea buckthorn and pumpkin sauce is a perfect example. The menu has around 20 servings and every aspect unfolds masterfully thanks to the exceptional kitchen and service teams."
 AIRA,"Biskopsvägen 9, Stockholm, 115 21, Sweden","Stockholm, Sweden","€€€€","Modern Cuisine, Swedish",18.1237288,59.3207155,+46848004900,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/aira,http://www.aira.se,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","Away from the bright lights of the city centre sits this strikingly designed restaurant near the beautiful Royal Djurgården. Start with drinks on the waterside terrace, before walking through the open kitchen and seeing the chefs at work on the exceptional menu. Beautifully composed dishes use quality Nordic ingredients, delivering well-judged flavours and fine textural details. It's worth opting for a wine pairing or creative non-alcoholic option featuring ingredients from their garden."
+Maaemo,"Dronning Eufemias gate 23, Oslo, 0194, Norway","Oslo, Norway","€€€€","Modern Cuisine, Creative",10.7586363,59.9075293,+4722179969,https://guide.michelin.com/en/oslo-region/oslo/restaurant/maaemo-1194933,http://www.maaemo.no,"3 Stars",1,"Air conditioning","Time seems to stand still when you dine at this truly exceptional restaurant, such is its overwhelming quality. The unique dining experience begins with a drink in the cosy lounge before moving into a dramatic, high-ceilinged dining room with a theatrically lit open kitchen. A surprise seasonal tasting menu comprises a succession of expertly crafted, consistently memorable dishes that deliver sublime flavours and textures in superbly conceived combinations."
 "Kong Hans Kælder","Vingaardsstræde 6, Copenhagen, 1070 K, Denmark","Copenhagen, Denmark","€€€€","Modern French, Seasonal Cuisine",12.5839958,55.6787423,+4533116868,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/kong-hans-kaelder,https://konghans.dk/,"2 Stars",0,"Interesting wine list","This elegant restaurant is set in an intimate, historic and wonderfully atmospheric cellar, where a charming team attend to your every need. Cooking is rooted in French gastronomy, with its luxury ingredients and rich flavours, but the chef also stamps his own mark on the accomplished, imaginative dishes, with some subtle modernisation and lighter touches."
+Taian,"1-21-2 Shimanouchi, Chuo-ku, Osaka, 542-0082, Japan","Osaka, Japan","¥¥¥",Japanese,135.507205,34.673353,+81661200790,https://guide.michelin.com/en/osaka-region/osaka/restaurant/taian,"","3 Stars",0,"Air conditioning,Counter dining","Cuisine that does not change does not improve. To advance the craft he learned at a ryotei, Hitoshi Takahata has brought it to a counter-style kappo. His omakase menu, for example, bends standard practice by letting guests choose grilled items. Grilled spareribs are prepared with soy sauce, honey and red wine, elevating this Japanese favourite. The calligraphed tablet is written by Takahata’s father; artwork is the handiwork of his daughter; the proprietress handles customer service. A restaurant supported by a family’s love."
 Vollmers,"Tegelgårdsgatan 5, Malmo, 211 33, Sweden","Malmo, Sweden","€€€€",Contemporary,12.9966201,55.6046461,+4640579750,https://guide.michelin.com/en/skane/malmo/restaurant/vollmers,http://www.vollmers.nu/,"2 Stars",0,"Air conditioning","The young team provide cheerful service at this intimate restaurant on a cobbled street in the Old Town. The surprise menu comes with numerous extra courses, including some inspired by the owners’ childhood memories, and texture and acidity are used to good effect in the creative, sophisticated dishes."
 Kontrast,"Maridalsveien 15, Oslo, 0175, Norway","Oslo, Norway","€€€€",Scandinavian,10.7511251,59.922727,+4721600101,https://guide.michelin.com/en/oslo-region/oslo/restaurant/kontrast,https://www.restaurant-kontrast.no/,"2 Stars",1,"Air conditioning,Interesting wine list,Wheelchair access","‘Kontrast’ is not just a name at this sleek, fittingly stark restaurant in the city’s former industrial district; the concept informs everything they do, from the make-up of the international team to the smart combinations of ingredients in the dishes. A rich stew of superb langoustine claw meat, for example, is balanced by the fresh crunch and perfectly judged acidity of pickled carrot. While the dining area benefits from a softly lit intimacy, the open kitchen is brighter so that your eye is drawn to the supremely talented chefs."
+Hyotei,"35 Nanzenji Kusagawacho, Sakyo-ku, Kyoto, 606-8437, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.786742,35.011355,+81757714116,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/hyotei,http://hyotei.co.jp/,"3 Stars",0,"Air conditioning,Car park,Shoes must be removed","This traditional restaurant began its 450-year history as a teahouse on the approach to Nanzen-ji Temple. The premises have retained much of their character while accruing features from each passing era, and the same is true of the fare. Two generations have combined fluidity with constancy, layering gradual innovation on top of unchanging Hyotei tradition. Soup made with dried tuna instead of dried bonito was the innovation of Eiichi Takahashi, while tomato soy sauce with decorative sashimi of Akashi sea bream of current owner-chef Yoshihiro Takahashi."
 Palace,"Eteläranta 10, Helsinki, 00130, Finland","Helsinki, Finland","€€€€","Modern Cuisine",24.9523857,60.1653036,+358505020718,https://guide.michelin.com/en/uusimaa/helsinki/restaurant/palace,https://palacerestaurant.fi/,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Wheelchair access","Take in magical views over the harbour from the 10th floor of this modernist building, constructed in 1952 for the Olympic Games. Beautifully delicate modern dishes feature on a multi-course tasting menu packed with well-balanced flavours. These are presented both by the chefs and the top-notch serving team."
+HAJIME,"1-9-11 Edobori, Nishi-ku, Osaka, 550-0002, Japan","Osaka, Japan","¥¥¥¥",Innovative,135.496084,34.688612,+81664476688,https://guide.michelin.com/en/osaka-region/osaka/restaurant/hajime,http://www.hajime-artistes.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","An artwork resembling a planet dominates the dining room. Look closely and the ‘planet’ contains overlapping images of cuisine, which gather together to form a picture of the Earth. ‘Dialogue with the Earth’ is, indeed, the theme of this restaurant. The experience of growing up amid the beauty of nature shaped the bold world view of Hajime Yoneda. The digitised recipes and detailed cuisine attest to his experience as a system engineer. Cuisine that draws inspiration from all Creation is imbued with love and respect for nature."
 "Henne Kirkeby Kro","Strandvejen 234, Henne, 6854, Denmark","Henne, Denmark","€€€€","Classic Cuisine",8.2423144,55.7270112,+4575255400,https://guide.michelin.com/en/southern-denmark/henne/restaurant/henne-kirkeby-kro,https://www.hennekirkebykro.dk/,"2 Stars",1,"Car park,Garden or park,Interesting wine list,Wheelchair access","This traditional-looking 18C thatched inn has a contrastingly modern interior and comes complete with a bespoke chef's table as well as some sumptuously stylish bedrooms. A well-chosen wine list accompanies original, well-balanced and technically accomplished dishes. Lunch sees a lighter menu."
+"Kikunoi Honten","459 Shimokawaracho, Higashiyama-ku, Kyoto, 605-0825, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.782079,35.001535,+81755610015,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kikunoi-honten,https://kikunoi.jp/,"3 Stars",0,"Air conditioning,Car park,Shoes must be removed","The elegant garden and well-appointed ceremonial space speak of a gracious atmosphere born of unbroken tradition. The fare presented encapsulates the creed of ‘kirei sabi’, or cheerful beauty within a classic form. That which does not change, changes continually. Innovation that gives birth to tradition is the human science of Chef Yoshihiro Murata. ‘The traditional Japanese restaurant is the art gallery of the Japanese aesthetic’, Murata observes, and the aesthetic of Kyoto is elegant simplicity."
+"Isshisoden Nakamura","136 Matsushitacho, Nakagyo-ku, Kyoto, 604-8093, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.765083,35.010397,+81752215511,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/isshisoden-nakamura,http://www.kyoryori-nakamura.com/,"3 Stars",0,"Air conditioning,Shoes must be removed","Isshisoden Nakamura started out as a business hauling fish from the Wakasa region to Kyoto. For Motokazu Nakamura, the sixth-generation owner-chef, his restaurant’s name does not refer to a secret cooking technique passed down to a single heir, but rather to the spirit of treasuring every meeting. For the shiromiso zoni, the miso is dissolved in water alone.  The remains of the sweet-grilled tilefish are turned into soup, not letting any flavour escape. The water bubbling up from the tiny inner garden is behind this restaurant’s best-known dishes."
 Koan,"Langeliniekaj 5, Copenhagen, 2100, Denmark","Copenhagen, Denmark","€€€€",Creative,12.6001611,55.6954973,+4528747840,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/koan,https://www.koancph.dk/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","This elegant restaurant provides a hugely engaging experience from start to finish, with its technically accomplished and completely original cooking. The heritage of Korean-born chef-owner Kristian Baumann influences the flavours and techniques across the 17 course tasting menu. He leads the team in an open kitchen, delivering creative, refined dishes built around superb ingredients. Service is professional yet relaxed, and the whole event is perfectly choreographed."
+Mizai,"613 Maruyamacho, Higashiyama-ku, Kyoto, 605-0071, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.782364,35.002993,+81755513310,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mizai,https://mizai.jp/,"3 Stars",0,"Air conditioning,Cash only,Counter dining,Notable sake list","‘Mizai’ means ‘not there yet’, the creed by which owner-chef Hitoshi Ishihara lives. All guests are served at the same time under the concept of ‘building together’ to facilitate communication. Rice is served freshly steamed rice and scorched to signify thanksgiving to Japan for her bounty. The matcha is made with holy water from Yasaka Shrine. Taking to heart the counsel of 16C tea master Sen-no-Rikyu, ‘arrive before the appointed time’, Ishihara is already waiting for customers at 6:00 p.m."
 "Aloë","Svartlösavägen 52, Stockholm, 125 33, Sweden","Stockholm, Sweden","€€€€",Creative,17.9857179,59.2843177,+46731544151,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/aloe,https://www.aloerestaurant.se/,"2 Stars",0,"Counter dining,Interesting wine list","Two talented chefs run this welcoming restaurant in the suburbs. Start with snacks in the lounge before taking a seat at either a table or the counter, to enjoy the procession of memorable dishes. The surprise menu features the finest European ingredients cooked with global influences, showcasing intense flavours and some original combinations. Finish the evening with tea or coffee and an impressive array of mignardises that are a real event. Engaging and attentive service is pitched just right."
+"Gion Sasaki","566-27 Komatsucho, Higashiyama-ku, Kyoto, 605-0811, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.775049,34.998881,+81755515000,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-sasaki,http://gionsasaki.com/,"3 Stars",0,"Air conditioning,Counter dining,Shoes must be removed","Gion Sasaki is tackling new challenges, where ‘everyone’s a star’. Staff members work together to propose menu items in a dialogue between younger members, who hold the future of cuisine in their hands, and Hiroshi Sasaki with his wealth of experience. The practice inspires the younger cooks while bringing everyone together. The central presence of a grill reminds staff of the origins of cooking. Sasaki continues to drive a revolution in Kyoto cuisine."
 Alchemist,"Refshalevej 173C, Copenhagen, 1432 K, Denmark","Copenhagen, Denmark","€€€€",Innovative,12.6137461,55.6940951,+4531716161,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/alchemist,https://www.alchemist.dk/,"2 Stars",1,"Air conditioning,Car park,Counter dining,Interesting wine list,Wheelchair access","An immersive and perfectly choreographed experience, eating here is a highly theatrical affair at the pinnacle of destination dining. Dinner is divided into acts and set across several locations, including a balcony, a play area and a spectacular planetarium-like dome with images projected onto the ceiling. Dishes are technically complex and highly creative with dramatic contrasts. Chef-owner Rasmus Munk believes food is a great way to communicate with people, so accompanies his cooking with statements and ideas about the world."
+"Kashiwaya Osaka Senriyama","2-5-18 Senriyamanishi, Suita, Osaka, 565-0851, Japan","Osaka, Japan","¥¥¥",Japanese,135.501289,34.770287,+81663862234,https://guide.michelin.com/en/osaka-region/osaka/restaurant/kashiwaya-osaka-senriyama,https://jp-kashiwaya.com/,"3 Stars",1,"Air conditioning,Interesting wine list,Notable sake list,Shoes must be removed","The interior, ceremonial space and dining-ware remind one of a tea ceremony room. The menu is based on the traditional division of the year into 24 seasons, underscoring their ephemeral nature. Owner-chef Hideaki Matsuo follows the calendar and respects historical events and lore, passing Japanese culture to the next generation. He is always creative and ready to experiment with new flavours. The auspiciously named ‘Dragon Cloud Grill’ was inspired by French soufflé. A modern sensibility is on generous display."
 a|o|c,"Dronningens Tværgade 2, Copenhagen, 1302 K, Denmark","Copenhagen, Denmark","€€€€","Modern Cuisine",12.5889875,55.6831927,+4533111145,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/a%E2%80%9Ao%E2%80%9Ac,https://restaurantaoc.dk,"2 Stars",0,"Interesting wine list","This spacious, bright and simply decorated restaurant is set within the vaulted basement of a delightful 17C building close to Nyhavn harbour and is filled with huge, well-spaced tables. The set tasting menu uses ingredients of exceptional quality in confidently cooked, harmonious dishes which showcase finesse, depth and sublime, clearly defined flavours. It comes as little surprise that the wine list is excellent too."
+ES:SENZ,"Mietenkamer Straße 65, Grassau, 83224, Germany","Grassau, Germany","€€€€","Creative, Modern Cuisine",12.4656176,47.7856302,+498641401609,https://guide.michelin.com/en/bayern/grassau/restaurant/es-senz,https://www.das-achental.com/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list","Here in the restaurant of Das Achental hotel, Edip Sigl impresses diners with his distinctive culinary style. His dishes are modern, sophisticated and packed with flavour and intense contrasts. However, they always remain wonderfully balanced. For example, the fantastic Mieral pigeon is given a nice barbecued note with a roasted finish and served with a harmonious onion and beetroot filling in a crispy baked tart and slices of intense-flavoured Périgord truffle. Diners choose from two set menus comprising six or eight courses dubbed ""Chiemgau pur"" and ""Chiemgau goes around the world"". As the names suggest, the first is dedicated entirely to premium produce from the Chiemgau region, while the second combines local and international ingredients. Be it Balfego tuna, brown trout or lamb, the quality of the produce is outstanding! The sophistication of the cuisine is matched by the courteous waitstaff, who also provide sound wine recommendations. Tip: Ask for a table by the large window front in the chic dining space for a view of the garden."
 VYN,"Höga vägen 72, Simrishamn, 272 92, Sweden","Simrishamn, Sweden","€€€€",Creative,14.321923,55.5045412,"",https://guide.michelin.com/en/skane/simrishamn_2683288/restaurant/vyn,https://vynrestaurant.se,"2 Stars",0,"Car park,Garden or park,Great view,Interesting wine list,Wheelchair access","On the southern tip of Sweden, Chef-Owner Daniel Berlin has taken a former farmhouse and turned it into the latest platform for his thrillingly impressive cooking. A dish of milk-fed lamb encapsulates so many of VYN’s strengths: the produce is superb; the cooking over fire is precise and technically accomplished; and the accompanying brunoise of lamb heart, neck and sweetbreads underlines how using the whole animal bolsters both flavour and sustainability. The full operation also includes 15 hotel rooms and the more relaxed Food and Wine bar."
+"Waldhotel Sonnora","Auf'm Eichelfeld 1, Dreis, 54518, Germany","Dreis, Germany","€€€€","Classic French",6.8109342,49.9377323,+49657898220,https://guide.michelin.com/en/rheinland-pfalz/dreis/restaurant/waldhotel-sonnora,https://www.hotel-sonnora.de/,"3 Stars",0,"Car park,Garden or park,Interesting wine list","This legendary fine dining establishment has an exemplary pair of hosts in husband-and-wife team Magdalena and Clemens Rambichler. In the kitchen, the chef cultivates the house specialities, such as ""Kleine Torte"" of beef tenderloin tartare with N25 caviar, but also showcases his own style. Top-notch ingredients are precisely prepared, down to the last detail, without the importance of flavour ever being lost from sight. This starts with the amuse-bouches (a veritable explosion of flavours!), followed, for example, by the excellent firm-fleshed, charcoal-grilled turbot from the Vendeé – which has a wonderful smoky aroma – harmoniously combined with terrific fresh black morels, fine white asparagus and a very elegant PX sherry note in the classic beurre noisette. The set menu features two intriguing wine pairings. You can also dine à la carte. Magdalena Rambichler is always on hand, cordial and extremely competent as she heads up the service team. The decor is stylish, elegant and discreetly modern. The inviting individually designed guestrooms are equally fabulous."
 "180° by Matthias Diether","Staapli 4, Port Noblessner, Tallinn, 10415, Estonia","Tallinn, Estonia","€€€€","Creative, Contemporary",24.7280509,59.4517084,+3726610180,https://guide.michelin.com/en/harju/tallinn/restaurant/180%C2%B0-by-matthias-diether,http://www.180degrees.ee,"2 Stars",0,"Air conditioning,Counter dining,Great view,Restaurant offering vegetarian menus,Wheelchair access","A modern harbour development just outside the city plays host to this stylish restaurant and its futuristic bar. The name refers to the 180° view from its U-shaped kitchen; sit here to watch the chefs preparing the 4 and 6 course tasting menus, or at a more intimate table looking out over the harbour. Ambitious, visually impressive dishes are the experienced German chef’s hallmark, and his detailed, modern creations show an array of flavour and texture contrasts. Warm, engaging service helps to create a relaxed atmosphere."
+"The Table Kevin Fehling","Shanghaiallee 15, Hamburg, 20457, Germany","Hamburg, Germany","€€€€","Creative, International",10.0029635,53.5426688,+494022867422,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/the-table-kevin-fehling,https://thetable-hamburg.de/,"3 Stars",0,"Counter dining,Interesting wine list","In his set menu ""Das Tor zur Welt"" (""Gateway to the World""), Kevin Fehling makes use of various components and flavours from far-flung places such as Asia or South America, and also likes to marry these with elements of classic French cuisine. For example, the combination of unagi (eel cooked Japanese style) with smoked unstuffed foie gras, nori, wasabi, and shiso creates a unique sense of balance with pleasing contrasts. But you don't always have to go so far afield; for instance, the quail crépinette and confit leg with ratatouille cake, sardine and gremolata is equally compelling when it comes to the quality of the produce, depth of flavour and meticulous craftsmanship. And these are not the only two dishes that come as a set of variations on a theme, each of which showcases the excellent main ingredients beautifully. The setting is stylish and relaxed, and from your spot at the long and winding table after which the restaurant is named, you can watch the action in the kitchen – everything runs without a hitch!"
 Oro,"Avenida General San Martin 889, Rio de Janeiro, 22441-015, Brazil","Rio de Janeiro, Brazil",$$$$,Creative,-43.22471,-22.98601,+552138416859,https://guide.michelin.com/en/rio-de-janeiro-region/rio-de-janeiro/restaurant/oro,http://ororestaurante.com.br/,"2 Stars",0,"Air conditioning,Valet parking","One of those restaurants that every food-lover should get to know! The rapport formed between chef Felipe Bronze and sommelier Cecilia Aldaz works wonderfully well, with large doses of friendliness, in this charming and elegant restaurant one block from Leblon beach, where the cuisine is a fusion of Brazilian roots and cutting-edge technique. This is reflected in the Afetividade and Criatividade menus (with two and four main courses, respectively) which pay homage to the different regions of Brazil. The kitchen is situated upstairs, hence the almost constant and careful movement of trays up and down the stairs. What impressed us first and foremost was the creativity of the starters, including the superb oysters with jabuticaba, and the selection of appetisers to eat with your hands, some of which are crunchy, some Brazilian, and others inspired by Japanese cuisine."
+Aqua,"Parkstraße 1, Wolfsburg, 38440, Germany","Wolfsburg, Germany","€€€€","Creative, Modern Cuisine",10.789999,52.4331722,+495361606056,https://guide.michelin.com/en/niedersachsen/wolfsburg/restaurant/aqua79029,http://www.restaurant-aqua.com,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","The Ritz-Carlton is located in the heart of Volkswagen's fascinating Autostadt, and here – somewhat hidden on the ground floor at the end of a corridor – is a truly worthwhile destination for any gourmet: Aqua. The decor is elegant and sleek, the front-of-house team is professional and at the same time pleasantly informal and friendly – there's no need to be intimidated by three-star cuisine here! The dishes are impressively innovative, occasionally surprising and feature remarkably bold combinations. It's not just ""Sicher char & roasted beechnut seeds, avocado & cucumber"" or "" lobster & braised pork chin, carrot, crustacean mayonnaise"" that whet the appetite. Sven Elverfeld always succeeds in presenting complex dishes with ease. To sum up: this place is all about eating, experiencing and enjoying!"
 D.O.M.,"Rua Barão de Capanema 549, São Paulo, 01411-011, Brazil","São Paulo, Brazil",$$$$,Creative,-46.667572,-23.5661451,+5511969189947,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/d-o-m,http://www.domrestaurante.com.br/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking","For a unique dining experience, Alex Atala, Brazil’s most internationally renowned chef, excites guests with every dish and demonstrates that, despite being involved in various projects, he always has something new to share. The tasting menu (there’s also a vegetarian option) is a journey across the flavours of the Amazon region, exploring river communities and almost-unknown ingredients (priprioca root, palmetto heart of palm, ants, açai, jambu, tucupi etc) sourced from small-scale local producers, as well as offering surprising textures and flavours that will delight the tastebuds – all of which are creatively prepared and based, occasionally, around European-inspired combinations. In this modern, elegant restaurant decorated with indigenous decorative objects, try dishes such as ant with pineapple and tucupi hollandaise, and “pirarucu with moqueca” (a traditional Amazonian fish soup). A place to open up your mind, so prepare yourself for surprises galore!"
+JAN,"Luisenstraße 27, Munich, 80333, Germany","Munich, Germany","€€€€","Creative, Modern Cuisine",11.5629878,48.1447975,+498923708658,https://guide.michelin.com/en/bayern/mnchen/restaurant/jan-1204321,https://jan-hartwig.com/,"3 Stars",0,"","Quality of the highest standard is guaranteed at Jan Hartwig's own restaurant. Here, he creates a set menu comprising seven courses, expandable with ""signature dishes"". His culinary creations are precise and carefully considered down to the last detail; each has its own identity and features wonderful – occasionally surprising – combinations. The premium red mullet served in a yoghurt cream with garlic and black and green stripe of plankton is mind-blowing both in terms of flavour and appearance. An elegant crustacean foam provides the perfect finishing touch. The set menu is available for lunch and dinner – it's also possible to have a shortened version at lunchtime. The design is sleek, chic and upscale; depending on where you sit, you can look through the open door or open pass into the kitchen, dubbed the Labor der Liebe (""Laboratory of Love""). The atmosphere is harmonious, and the service team led by maître d' Kilian Skalet is dedicated and professional. The impressive wine list includes specialities such as magnums, jeroboams and special vintages."
 Evvai,"Rua Joaquim Antunes 108, São Paulo, 05415-000, Brazil","São Paulo, Brazil",$$$$,"Modern Cuisine, Brazilian",-46.6790725,-23.5670869,+551130621160,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/evvai,https://www.evvai.com.br/,"2 Stars",0,"Air conditioning,Bring your own bottle,Valet parking,Wheelchair access","It is not always a given to find a restaurant that is fully able to express a chef’s desire and passion for food, life, art and nature, but this is definitely the case at Evvai, where Luiz Filipe Souza has created a unique space where his true essence shines through both in the ambience and his cuisine. His innovative cooking, a fusion of Brazilian and Italian influences, results in dishes that are not only visually attractive, but teeming with skill, knowledge and balance. This is showcased on a single tasting menu, Oriundi (symbolising the interchange between cultures), featuring delicate appetisers that fly the flag of both Brazil and Italy. These are followed by the scallops sautéed in duck fat - an impressive, and surprisingly prepared dish that has been on the menu at Evvai since it first opened. Another recipe that stands out here is the highly complex Melipona honey dessert, prepared using a variety of different techniques."
+"Restaurant Bareiss","Hermine-Bareiss-Weg 1, Baiersbronn, 72270, Germany","Baiersbronn, Germany","€€€€","Classic French",8.3269876,48.5205845,+497442470,https://guide.michelin.com/en/baden-wurttemberg/baiersbronn/restaurant/restaurant-bareiss,https://www.bareiss.com/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Claus-Peter Lumpp is truly a master of his trade! Since March 1992, the native Swabian has been head chef at the Bareiss fine dining restaurant and is, so to speak, part of the furniture. His cuisine is still classically French in style, but he also incorporates modern elements. He combines, for example, top fresh and tender roasted langostino with pumpkin in the form of jelly, fine slices and puree as well as a crustacean sauce with tremendous strength and flavour expression, refined with a bit of ginger. The wonderful cheese trolley deserves a mention, and the trolley of sweets and chocolates is equally enticing. Then there is the refined atmosphere, which is in no small part down to the excellent service provided under the tutelage of Thomas Brandt, a maître d' of the old school. Sommelier Teoman Mezda provides excellent wine recommendations. It's a bonus that you can also enjoy this at lunchtime!"
 Tuju,"Rua Frei Galvão, 135, São Paulo, 01454-060, Brazil","São Paulo, Brazil",$$$$,Creative,-46.6855567,-23.5805339,+5511918990002,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/tuju,http://www.tuju.com.br,"2 Stars",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","If a great dining experience appeals to you, the new Tuju has opened its doors in this elegant three-storey building that lives and breathes food just a few metres from the Museu da Casa Brasileira (MCB), in a quiet street in the Jardim Paulistano district. The experience begins at the entrance on the ground floor, which is also home to both the wine cellar and an internal garden. The restaurant itself is on the second floor with a large open kitchen surrounded by tables, while the third floor is the setting for a large bar with a view. Chef Ivan Ralston, well supported by a great team of cooks, is fully committed to gastronomy in a profound way, using his knowledge to combine seasonal Brazilian products and flavours (especially from São Paulo) with the most contemporary European techniques, and always with a focus on creativity and research. The weather conditions of each individual season determine the composition of his tasting menu."
+Rutz,"Chausseestraße 8, Berlin, 10115, Germany","Berlin, Germany","€€€€","Modern Cuisine, Creative",13.3860867,52.5283507,+493024628760,https://guide.michelin.com/en/berlin-region/berlin/restaurant/rutz,https://rutz-restaurant.de/,"3 Stars",1,"Air conditioning,Interesting wine list,Terrace","Let yourself be taken on a ""journey"" courtesy of Marco Müller's ""Inspiration"" tasting menu, over the course of which he applies his own clear culinary style to skilfully build a narrative arc. The pleasant team will explain the ideas behind the dishes in a relaxed and informal way and are happy to answer questions. The menu features terrific ingredients such as Wagyu beef from Germany, the distinctive flavour of which is in a class of its own, and squid (an invasive species from the North Sea). From rabbit tartare or dry-aged carp, some of the dishes here are sure to surprise even experienced foodies at times – in an absolutely positive way! It is remarkable how the best products are showcased here while retaining their authenticity - everything looks so effortless and yet is full of complexity. In summer, the best place to sit is on the small but inviting terrace. If you are in Berlin, don't miss the opportunity to try this cuisine!"
 Oteque,"Rua Conde de Irajá 581, Rio de Janeiro, 22271-020, Brazil","Rio de Janeiro, Brazil",$$$$,"Modern Cuisine",-43.194424,-22.95747,+552134865758,https://guide.michelin.com/en/rio-de-janeiro-region/rio-de-janeiro/restaurant/oteque,https://www.oteque.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking","A temple of gastronomy in the city. Once you’ve passed over the threshold of the discreet façade you can leave the hustle and bustle of daily life behind you in this high-ceilinged restaurant where old and highly contemporary exist alongside each other. The main dining room has an industrial feel about it with its bare, open-brick walls and six large round tables plus a dining counter at one end in front of the open kitchen. Famous chef Alberto Landgraf, who is nowadays involved in several international projects, offers a single surprise tasting menu that varies according to the seasons with some dishes substituted daily in line with the availability of the best and freshest ingredients. His trademarks are simplicity and naturalness, qualities that are visible in his championing of Brazilian breeds and the transparency of every single flavour. A good example of this is the spectacular bluefin tuna with fish mayonnaise and Ossetra caviar."
+"Victor's Fine Dining by christian bau","Schlossstraße 27, Perl, 66706, Germany","Perl, Germany","€€€€",Creative,6.3872109,49.5351732,+49686679118,https://guide.michelin.com/en/saarland/perl/restaurant/victor-s-fine-dining-by-christian-bau,https://www.victors-fine-dining.de/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Notable sake list","Few chefs could bring together the flavours of French and Japanese cuisine more distinctively than Christian Bau. Elements of both styles can be found in his ""Paris-Tokyo"" set menu, a fine example being his mackerel with caviar, buttermilk, yuzu kosho and chives, served on an elaborate Japanese waffle. His meticulous craftsmanship is second to none, as is the exceptional quality of the produce. He skilfully incorporates fresh ideas while remaining true to his own unique style. His dishes are perfectly balanced and full of finesse, but most of all they are truly original. There is also a range of ""specials"" with which to supplement the set menu. Charming and professional service."
 Lasai,"Largo dos Leões 35, Humaitá, Rio de Janeiro, 22260-210, Brazil","Rio de Janeiro, Brazil",$$$$,"Modern Cuisine, Innovative",-43.1964089,-22.9532398,+552134491834,https://guide.michelin.com/en/rio-de-janeiro-region/rio-de-janeiro/restaurant/lasai,https://lasai.com.br/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Valet parking","Dining at this restaurant with just 10 seats is like attending a show, but with the best seats in the house! Although it starts out quietly, the kitchen comes to life as the chefs embark on the task in hand, with interesting interaction between chef Rafa Costa e Silva and his guests. The surprise tasting menu, modern in style, begins with a variety of appetisers, and includes outstanding vegetarian dishes (cooked to perfection and based around seasonal organic ingredients from his gardens in Itanhangá and Vale das Videiras), with the option of superb wine pairings. “Lasai” translates as “tranquil” in Basque – the restaurant takes its name from the time the chef spent refining his skills in the award-winning Mugaritz (in Errentería, in Spain’s Basque country). You’ll need to book ahead and be punctual, as the experience starts at the same time for every guest."
+"schanz. restaurant.","Bahnhofstraße 8a, Piesport, 54498, Germany","Piesport, Germany","€€€€","Modern French, Creative",6.9266002,49.8776003,+49650792520,https://guide.michelin.com/en/rheinland-pfalz/piesport/restaurant/schanz-restaurant,https://www.schanz-restaurant.de/de/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","You would not necessarily expect to find such a first-class restaurant in tranquil Piesport. It is thanks to Thomas Schanz that this small town on the Moselle, already known for its excellent wines, has also become a mecca for foodies. With his own distinctive style, he puts a modern spin on classic cuisine, harmoniously combining bold flavours. He is uncompromising when it comes to the quality of his ingredients. One signature dish not to be missed is the truffle egg; another tempting option is the wild turbot, garnished with rings of green apple and cream, accompanied by pralines of poached lettuce with a pistachio filling, complemented by the exquisite acidity of a wonderfully powerful blossom and hay infusion. The team are dedicated to recommending just the right wine to you – including bottles from their own winery. Thomas Schanz is not only a trained chef but a hotelier as well, and there are lovely guestrooms in the hotel he has taken over from his parents."
 Pujol,"Tennyson 133, Polanco, Miguel Hidalgo, 11550, Mexico","Miguel Hidalgo, Mexico",$$$$,"Mexican, Modern Cuisine",-99.1947841,19.4324232,+525555454111,https://guide.michelin.com/en/ciudad-de-mexico/miguel-hidalgo_1999281/restaurant/pujol,https://pujol.com.mx/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Chef-owner Enrique Olvera’s seminal dining room has long stood as one of the country’s most famous addresses. This breezy, contemporary space is a constant hive of activity, thanks to servers dressed in sharp, black suits and a crowd eager to dine here. Some come for the taco omakase, but the culinary heart of this restaurant lies in the seasonal tasting menu. Tradition and invention go hand-in-hand in the likes of scallop ceviche with egg salad or grilled Baja coast rockfish with butternut squash puree and sherry foam. The savory progression culminates with mole madre, an effort like no other that celebrates Mexican history and cuisine in the most profound way. The wine list features an impressive number of regional vintners, some of whom bottle exclusively for the restaurant."
+Schwarzwaldstube,"Tonbachstraße 237, Baiersbronn, 72270, Germany","Baiersbronn, Germany","€€€€","Classic French, Creative",8.3582803,48.5369113,+497442492665,https://guide.michelin.com/en/baden-wurttemberg/baiersbronn/restaurant/schwarzwaldstube,https://www.traube-tonbach.de/restaurants-bar/schwarzwaldstube/,"3 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Schwarzwaldstube, the flagship restaurant of the Traube Tonbach hotel, is modern and elegant with a regional flavour; the floor-to-gable glass-paned façade affords unobstructed views of the valley. Chef Torsten Michel and his team bowl diners over with a savvy mix of dishes that draw on modern and classic influences. Made using top-notch ingredients, these are clearly structured creations brimming with finesse and flavours. Diners are offered a choice between a short and a longer tasting menu, as well as a vegetarian set menu. The ""Ikejime France"" lacquered sea bass fillet with a crispy skin, served with a pearlescent jus made from roasted perch carcasses with sea buckthorn and maple syrup, for example, is especially tempting. Piet Gliesche's wonderful desserts are the perfect ending to any meal. And then there is the extremely pleasant, perfectly organised service team led by restaurant manager Nina Mihilli and head sommelier Stéphane Gass, who is highly competent and has bags of personality."
 Quintonil,"Isaac Newton, 55, Polanco, Miguel Hidalgo, 11560, Mexico","Miguel Hidalgo, Mexico",$$$$,"Contemporary, Mexican",-99.1916968,19.4310167,+525552802680,https://guide.michelin.com/en/ciudad-de-mexico/miguel-hidalgo_1999281/restaurant/quintonil,https://quintonil.com/,"2 Stars",0,"Air conditioning,Counter dining","This captivating dining room from Chef Jorge Vallejo and his wife Alejandra Flores is named for an herb native to Oaxaca. It bears a discreet facade which belies the stunning experience within. The look is chic; more cool than luxurious and far from stuffy. The elegant cuisine is an enticing melding of excellent local product, impressive execution, and great creativity to produce refined compositions. The tasting menu is constantly evolving but may reveal delights such as crab and shards of blue corn tostada arranged with a vivid pipian verde enhanced with untraditional elements like galangal, lemongrass, and makrut lime. The chef's command of balance is evident in a stunning finale of crème fraîche sorbet, caviar, and Melipona honey."
+"La Table du Castellet","3001 route des Hauts-du-Camp, au Circuit Paul Ricard, Le Castellet, 83330, France","Le Castellet, France","€€€€",Creative,5.7838874,43.2499288,+33494983777,https://guide.michelin.com/en/provence-alpes-cote-dazur/le-castellet/restaurant/la-table-du-castellet,http://www.hotelducastellet.net/fr/restaurants/restaurant-gastronomique,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Within the walls of this well-known luxury resort, Provençal bliss reigns supreme. Grounds overlooking the Var hinterland, the Mediterranean on the horizon, ponds, lavender beds… and a superb take on the cuisine of the South of France. Former sous-chef to Christophe Bacquié, Fabien Ferré is working his magic. He has an artist's sensitivity to Mediterranean produce, calling to mind Matisse, who was captivated by the light of Provence. He cooks up a high-calibre storm with two tasting menus – one vegetable-based, the other showcasing fish/seafood, which features dishes such as prawn carabineros with Meyer lemon and coral sauce, or squid with marjoram. His refined and virtuoso cuisine elevates the natural flavour of the ingredients, bolstered by memorably full-bodied sauces, a case in point being the aloe vera-scented vinaigrette that accompanies the mackerel fillet. As for desserts, pastry chef François Luciano delivers fresh and light seasonal creations, for example grapefruit with meadowsweet and Brousse du Rove goat's cheese. It is arguably worth the trip here just for the cheese cellar. Plus a terrific selection of wines and a heavenly terrace for an aperitif and coffee."
 "Oryori Hanagaki","2-13-2 Gakuen Minami, Nara, Nara, 631-0034, Japan","Nara, Japan","¥¥¥",Japanese,135.753435,34.692643,+81742451288,https://guide.michelin.com/en/nara-region/nara/restaurant/oryori-hanagaki,https://www.hanagaki2611.com/,"2 Stars",0,"Air conditioning,Cash only,Shoes must be removed","Chef Toshihiko Furuta’s style is to welcome just one party per service and offer a unique menu. Guests are asked for their preferences when they book; Furuta then procures ingredients from different regions. Special attention is paid to wagyu beef, which is placed on the grill the moment the guests enter the restaurant. An expert in old artworks, Furuta is passionate about his love of period serving vessels, including vintage lacquerware and Western antiques. Considerate service enhances the feeling of a special occasion."
+"Plénitude - Cheval Blanc Paris","8 quai du Louvre, Paris, 75001, France","Paris, France","€€€€",Creative,2.3421588,48.8588148,+33179355011,https://guide.michelin.com/en/ile-de-france/paris/restaurant/plenitude-cheval-blanc-paris,https://www.chevalblanc.com/fr/maison/paris/,"3 Stars",0,"Air conditioning,Great view,Interesting wine list,Valet parking,Wheelchair access","The revamped Samaritaine department store is home to the luxurious Cheval Blanc Hotel, within whose walls lies this restaurant, the haunt of low-profile chef, Arnaud Donckele, who has three stars to his name at La Vague d'Or in St Tropez. Wholly committed, he pops in and out of the kitchen to share his passion with diners. His new spin on classical cuisine takes you on a voyage between Normandy, his place of birth, and the Mediterranean, his home of adoption and the Paris region… It is impossible not to be bowled over by his work, from its delicacy and generosity to the exceptional quality of the ingredients. This virtuoso sauce maker, who can be compared with a perfume “nose” or an oenologist, lavishes phenomenal care and attention over his jus, dressings and sauces which should be tasted first to better appreciate the complex aromatic universe of each dish. When it comes to the sweet course, he can count on Maxime Frédéric, previously of the George V, to take the desserts to a whole new dimension. The absolute pinnacle of fine dining."
 Tsukumo,"968 Kideracho, Nara, Nara, 630-8306, Japan","Nara, Japan","¥¥¥",Japanese,135.834095,34.675974,+81742229707,https://guide.michelin.com/en/nara-region/nara/restaurant/tsukumo,http://tsukumonara.com/,"2 Stars",0,"Air conditioning,Counter dining","Masato Nishihara is intrigued by the beauty of the incomplete; art that stops just short of perfection. Subtracting one line from a hundred makes the character for ‘tsukumo’ an old-timey word for ‘ninety-nine’, but it also denotes ‘white’, the starting-point akin to a ‘tabula rasa’, as it is one short of one hundred, or completion. Nishihara unravels the culture of Nara, where Japan’s history began. Seeking a deeper understanding of Japanese cuisine, he weaves his menu from local ingredients and his innate ingenuity. Originality flows like tales from the old capital."
+"Le Petit Nice","Anse de Maldormé, Marseille, 13007, France","Marseille, France","€€€€",Seafood,5.3521929,43.2803346,+33491592592,https://guide.michelin.com/en/provence-alpes-cote-dazur/marseille/restaurant/le-petit-nice,https://www.passedat.fr,"3 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Le Petit Nice is inextricably linked to its city, Marseille, and to Gérald Passedat's personality. ""I dive into the Mediterranean, in every sense of the word,"" says the chef. ""It carries me and inspires me, as well as all the lands that surround it."" It would be an understatement to say that he has drawn inspiration from the Mediterranean terroir (fruit, vegetables, cereals, fish, spices etc) to forge his culinary identity. For example, over 65 types of fish are used in the kitchen, from sea bream, dentex and pike-perch to whiting, comber, and sometimes even moray eel. Gérald Passedat, heir to a family of artists and once a student of Alain Chapel, the Troisgros brothers and Michel Guérard, has lost none of the pleasure he takes in cooking and in surprising and thrilling diners. A taste of the Calanques..."
 "NARA NIKON","3 Nabeyacho, Nara, Nara, 630-8264, Japan","Nara, Japan","¥¥¥",Japanese,135.829383,34.686899,+81742314276,https://guide.michelin.com/en/nara-region/nara/restaurant/nara-nikon,http://naranikon.com/,"2 Stars",0,"Air conditioning,Cash only - lunch,Counter dining","Shojiro Shimizu is dedicated to showcasing Japanese cuisine to the world. Centuries-old cooking techniques are on full display here, including grilling over a charcoal brazier and cooking rice in a kamado (traditional stove). Appetisers are indispensable here, as they express a sense of season. The restaurant’s name refers to a Zen chant intoned by the Zen master Dogen Zenji (1200–1253). Shimizu’s serious attitude to cooking is encapsulated in the Zen proverb, ‘Do what must be done in this moment in what you must achieve in this moment’."
 akordu,"70-1-3-1 Suimoncho, Nara, Nara, 630-8208, Japan","Nara, Japan","¥¥¥",Innovative,135.835467,34.68575,+81742772525,https://guide.michelin.com/en/nara-region/nara/restaurant/akordu,https://akordu.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list","‘Akordu’ is Basque for ‘memories’. Chef Hiroshi Kawashima weaves his prix fixe menus out of the history of Nara, the back story to his ingredients, and from memories of his own boyhood days. A small box sits on the table; inside it are several cards, each inscribed with a menu whose poetic style stirs the imagination. Kawashima’s gastronomy is deeply rooted in the land and character of Nara, while modern Spanish cuisine inspires his freewheeling imagination and technique."
+Mirazur,"30 avenue Aristide-Briand, Menton, 06500, France","Menton, France","€€€€",Creative,7.5280514,43.7859304,+33492418686,https://guide.michelin.com/en/provence-alpes-cote-dazur/menton/restaurant/mirazur,https://www.mirazur.fr/,"3 Stars",1,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Born in La Plata in 1976, Argentine chef Mauro Colagreco's destiny has turned out to be nothing short of exceptional. After working alongside many of the greats, he struck out on his own… and found what he was looking for in Menton. Mirazur is the ""last house before Italy"" and looks the sky and the open sea straight in the eye: many a visitor has been hypnotised by the exceptional view of the Mediterranean. Supported by a talented team and a firm believer in the benefits of ultra-short food supply chains (his permaculture vegetable garden is proof of this), Mauro Colagreco is at the top of his game. In tune with lunar cycles, transcending the seasons and the region, his cuisine is a daily ode to aromatic plants, flowers, vegetables and citrus fruits. An unforgettable experience."
 "L'Atelier de Joël Robuchon Miami","151 NE. 41st St., Miami, 33137, USA","Miami, USA",$$$$,"French, Contemporary",-80.1921438,25.814444,+13054029070,https://guide.michelin.com/en/florida/miami/restaurant/l-atelier-de-joel-robuchon-miami,https://latelier-miami.com/,"2 Stars",0,"Air conditioning,Counter dining,Terrace","Miami has joined the ranks of Paris, New York and Tokyo with its own on-brand and elegant L'Atelier de Joël Robuchon. The Design District setting bears all the beloved hallmarks with a counter and open kitchen plus rosewood walls and leather chairs.The menu offers both tasting portions and large plates; but go with the seasonal prix fixe. The bread basket is a lovely opener, arriving in advance of such thrilling bites as seared scallops in a vibrant cilantro broth with coconut foam and a piece of crispy calamari. Wild caught halibut is topped with wasabi lime in a champagne emulsion, while artichokes housed underneath a glass dome in a chickpea and turmeric ""cappuccino"" are delightful. The aptly named le chocolat sensation is a thrill."
+"AM par Alexandre Mazzia","9 rue François-Rocca, Marseille, 13008, France","Marseille, France","€€€€",Creative,5.3862325,43.2701104,+33491248363,https://guide.michelin.com/en/provence-alpes-cote-dazur/marseille/restaurant/am-par-alexandre-mazzia,https://www.alexandre-mazzia.com/,"3 Stars",0,"Air conditioning","You need a raft of superlatives to describe the work of Alexandre Mazzia at AM, his restaurant located in a chic residential area not far from the Stade Vélodrome. A true artist of a chef who is in perpetual motion, he elevates the small-portion format to the realm of art; he is a virtuoso when it comes to spices, roasting and smoking; his childhood memories of the Congo flow through his cuisine. In his hands, the gastronomic mould as we know it has been broken, but, more importantly, it all makes sense! Take, for instance, his trout roe and wild salmon with smoked milk and roasted hazelnuts – in which the intensity of flavour is second to none – or the breaded langoustines with sesame seeds and bonito, a lemon-geranium condiment and seaweed popcorn – a pure wonder. At each sitting, the lucky few are whisked away on a unique adventure of taste sensations, enhanced by perfect service."
 Koryu,"3-3-3 Uchiawajimachi, Chuo-ku, Osaka, 540-0038, Japan","Osaka, Japan","¥¥¥¥",Japanese,135.510132,34.686929,+815031723474,https://guide.michelin.com/en/osaka-region/osaka/restaurant/koryu,https://www.koryu.net/,"2 Stars",0,"Air conditioning,Counter dining","The name means a willow tree bending to describe an arc. Like the willow, Shintaro Matsuo is flexible yet firmly rooted, in this case to the foundations of Naniwa (Osaka) kappo. What catches the eye is the decorative sashimi, laden with a colourful range of fish in season. Matsuo devises ingenious touches, such as seawater or egg yolk soy sauce, to modulate flavours depending on the fish. The menu lists the serving vessels used and the names of the potters who crafted them, bequeathing a Japanese cultural heritage to the future."
+Pic,"285 avenue Victor-Hugo, Valence, 26000, France","Valence, France","€€€€",Creative,4.8854965,44.9177848,+33475441532,https://guide.michelin.com/en/auvergne-rhone-alpes/valence/restaurant/pic,http://www.anne-sophie-pic.com,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","The first thing to mention about Maison Pic (in the Drôme département of southeast France) is its special atmosphere. An artfully lit room designed to cast light on the dishes, floral creations, a thick carpet that muffles the steps of a front-of-house team dressed in classic attire. Here, they serve food the old-fashioned way, on a porcelain plate under a cloche. The lofty culinary obsessions of a chef who has been dubbed ""the tightrope walker of flavours"" – adulation of Japan, original presentations – make themselves felt in the dishes. Anne-Sophie Pic now serves a single set menu with ten ""ports of call"". A member of the highly exclusive club of female three-starred chefs, she is now director of the foundation ""Donnons du goût à l'enfance"". Beyond her boundless talent, she is an iconic figure."
 "Tenjimbashi Aoki","7-12-14 Tenjimbashi, Kita-ku, Osaka, 531-0041, Japan","Osaka, Japan","¥¥¥¥",Japanese,135.511084,34.71394,+81669400403,https://guide.michelin.com/en/osaka-region/osaka/restaurant/tenjimbashi-aoki,"","2 Stars",0,"Air conditioning,Counter dining","From the leaders of the Japanese culinary world, the chef learned to pay attention to every aspect of his restaurant, including the furnishings, cuisine, crockery and seasonal motifs. His cuisine is the product of efforts to refine his craft and reach for the heights. In homage to the classics, he pours great effort into appetisers, garnishing them with leaves he gathers in the mountains. Rice cooked in earthenware pots is often paired with marinated fish. Bracken-starch dumplings and tea bring the evening to a close."
+"Pierre Gagnaire","6 rue Balzac, Paris, 75008, France","Paris, France","€€€€",Creative,2.3003862,48.8732506,+33158361250,https://guide.michelin.com/en/ile-de-france/paris/restaurant/pierre-gagnaire6112,http://pierregagnaire-lerestaurant.com,"3 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","In an interior dominated by a masterful charcoal work, an ""urban cave painting"" depicting a bestiary by the artist Adel Abdessemed, Pierre Gagnaire continues to finetune France’s culinary scene with his adventurous, wholehearted and excessive signature cuisine. This fan of jazz and contemporary art never rests on his laurels. Gagnaire's restaurant, which has had three stars since 1996, reflects his character: modern, understated and subtly sophisticated, all of which is in perfect harmony with the attentive, delicate service. The poetic dishes are constantly reinvented, like small ""satellite"" portions sent into orbit by the chef, making it impossible to cite a single emblematic dish, or even a main characteristic – other than sheer excellence!"
 "Gion Maruyama","570-171 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.776068,35.002587,+81755250009,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-maruyama,https://gionmaruyama.com/,"2 Stars",0,"Air conditioning,Counter dining,Shoes must be removed","A traditional Japanese restaurant in Gion, suffused with the air of old Kyoto. Owner-chef Yoshio Maruyama decorates his sukiya-style establishment with ikebana flower arrangements to welcome guests in the spirit of the tea ceremony. The menu reads like an anthology of Kyoto customs, reflecting traditional events such as the Gion Festival and Gozan Okuribi. ‘Flavour over seasoning’ is the motto here, and great attention is paid to eliciting maximum flavour."
+"Flocons de Sel","1775 route du Leutaz, Le Leutaz, Megève, 74120, France","Megève, France","€€€€","Modern Cuisine",6.5969625,45.8302404,+33450214999,https://guide.michelin.com/en/auvergne-rhone-alpes/megve/restaurant/flocons-de-sel,https://www.floconsdesel.com,"3 Stars",0,"Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Emmanuel Renaut fell in love with Haute Savoie as a child, long before achieving his Meilleur Ouvrier de France title, and his predilection for Alpine produce is deeply ingrained (pike, char and whitefish from Lake Geneva, mushrooms and wild herbs, mountain cheeses). At times he has fun subverting the regional cooking that is expected of him – a case in point being his superb langoustines marinated in citron, caviar with zesty grapefruit and gentian roots. Plants are also given an increasingly important role in his cuisine. An enchanting high-altitude chalet at the summit of fine dining."
 Miyamoto,"2-10-28 Higashitemma, Kita-ku, Osaka, 530-0044, Japan","Osaka, Japan","¥¥¥",Japanese,135.513189,34.698372,+81668096990,https://guide.michelin.com/en/osaka-region/osaka/restaurant/miyamoto,"","2 Stars",0,"Air conditioning,Counter dining,Shoes must be removed","The owner-chef’s relaxed stance toward cooking welcomes guests in the form of his idiosyncratic menu, which is rooted in the idea of being ‘a place that serves good things’. Guests are plied with drinking snacks; crumbed shrimp and crumbed mincemeat patties accompany rice. The owner-chef never forgets the spirituality and techniques he learned in Hōzenji Yokochō Alley, but his dishes are all his own. Miyamoto’s cuisine is something to be tasted."
+"Alléno Paris au Pavillon Ledoyen","8 avenue Dutuit, Paris, 75008, France","Paris, France","€€€€",Creative,2.3164993,48.8660932,+33153051000,https://guide.michelin.com/en/ile-de-france/paris/restaurant/alleno-paris-au-pavillon-ledoyen,https://www.yannick-alleno.com,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","This prestigious Parisian institution housed in an elegant building set in the Jardins des Champs-Élysées has huge windows looking out onto the most beautiful avenue in the world. It is the very epitome of the great French restaurant: the luxurious setting, the culture of beautifully dressed tables, the seamlessly orchestrated service – it all makes for a unique backdrop, fit to showcase gastronomy in all its glory. Chef Yannick Alléno has achieved a real tour de force by stamping his hallmark on the menu from the outset. His cuisine is dazzling and technical, and his jus and sauces (what the chef calls ""the verb of French cuisine""), enhanced by skilful extractions, deserve a special mention. This is what happens when the avant-garde puts itself at the service of the great French culinary tradition."
 "Sojiki Nakahigashi","32-3 Jodoji Ishibashicho, Sakyo-ku, Kyoto, 606-8406, Japan","Kyoto, Japan","¥¥¥",Japanese,135.792708,35.027601,+81757523500,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sojiki-nakahigashi,https://www.soujiki-nakahigashi.co.jp/,"2 Stars",1,"Air conditioning,Counter dining","The charm of rustic simplicity evokes longing for hometown roots. Sojiki means ‘herbivorous cuisine’, a gift from the bounty of nature. As if weaving a story, the menu overflows with natural flavours. Like a storyteller, the chef mesmerises as he talks about each dish, charming guests with his playful way with words. The stars are the rice cooked in an old-style okudo stove and the roasted dried sardines. No-nonsense cooking eloquently conveys the chef’s gratitude for his ingredients."
+"L'Ambroisie","9 place des Vosges, Paris, 75004, France","Paris, France","€€€€","Classic Cuisine",2.3645215,48.855494,+33142785145,https://guide.michelin.com/en/ile-de-france/paris/restaurant/l-ambroisie,https://www.ambroisie-paris.com/,"3 Stars",0,"Air conditioning,Restaurant offering vegetarian menus","What to say of the creations of Bernard Pacaud, the quality of which is matched only by his modesty? He doesn't give much away, preferring to let his cooking do the talking. His restaurant occupies an almost Florentine residence on the Place des Vosges, decorated with antique mirrors, huge tapestries, black and white marble floors and stunning contemporary wall panels lit by red LEDs. Unaffected by fads, uncompromising about the excellence of his ingredients, he pursues his path – that of a meticulous artisan. His dishes may appear to be simple, but each element is placed with absolute conviction. Just let yourself be swept along: lobster fricassee with civet sauce and Saint-Germain mousseline; Grenoble-style sweetbreads, green asparagus, caper sabayon; tarte fine sablée with bitter cocoa and vanilla ice cream."
 "La Cime","3-2-15 Kawaramachi, Chuo-ku, Osaka, 541-0048, Japan","Osaka, Japan","¥¥¥¥","French, Contemporary",135.503519,34.685818,+81662222010,https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-cime,http://www.la-cime.com/,"2 Stars",0,"Air conditioning,Interesting wine list","Yusuke Takada unravels the mysteries of the classics while pursuing the modern. Takada is the author of a new French cuisine, one imbued with the essence of Japan. Takada’s aim in using traditional ingredients such as kudzu vine, tofu skin, miso and wasabi is to proclaim the goodness of foodstuffs grown and raised in Japan. Cultural elements from Osaka and his native Amami Ōshima weave together into a story that is unique and fascinating."
+"Le Pré Catelan","Route de Suresnes - bois de Boulogne, Paris, 75016, France","Paris, France","€€€€","Creative, Contemporary",2.2507182,48.8639374,+33144144114,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-pre-catelan,https://www.leprecatelan.com/,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Valet parking,Wheelchair access","Pierre-Yves Rochon is credited with revolutionising this Napoleon III lodge nestled in the Bois de Boulogne, with its designer furniture and palette of green, white and silver tones. At the helm of this illustrious house is a Meilleur Ouvrier de France with an undiminished passion: Frédéric Anton. From his mentors (who include Joël Robuchon), the chef has inherited precision and rigour, to which he has added his own distinct taste for original combinations of flavours. Often centred on an ingredient of choice (red mullet, morel, squab, langoustine), the dishes combine balance, harmony and generosity: each one is a gem, down to its design on the plate. Let's not forget, of course, the prestigious wine cellar and perfect service."
 "Fujiya 1935","2-4-14 Yariyamachi, Chuo-ku, Osaka, 540-0027, Japan","Osaka, Japan","¥¥¥¥",Innovative,135.511871,34.683037,+81669412483,https://guide.michelin.com/en/osaka-region/osaka/restaurant/fujiya-1935,http://fujiya1935.com/,"2 Stars",0,"Air conditioning","Tetsuya Fujiwara, fourth generation of a line of chefs, honed his sensibilities on Western cuisine. Now independent, he continues to polish his craft day by day. His theme is ‘a dining table of seasons and memories’. The culinary sense he expresses is unique, born of memories of childhood and nostalgia for Japan’s traditional landscapes. In autumn, for example, he projects onto his cuisine the aromatic fragrances of ears of rice and burning leaves, evoking scenes of the Japanese countryside."
 "Ryō-shō","570-166 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.775871,35.00237,+81755413557,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ryo-sho,http://ryo-sho.jp/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","Makoto Fujiwara colours within the lines of Japanese fare while moving with the changing times. Soup dishes and sashimi, for example, are an inherited tradition, but other items borrow a page or two from encounters with French cuisine. Spiny lobster is glazed with egg-yolk sauce; beef sukiyaki is enhanced with black truffles. Like Gion-minami, Kyoto’s geiko quarter, the old is interlaced with the new. Wine pairings denote a modern sensibility."
+"Le Cinq","Four Seasons Hotel George V, 31 avenue George-V, Paris, 75008, France","Paris, France","€€€€","Modern Cuisine",2.3008612,48.8687604,+33149527154,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-cinq6102,https://www.fourseasons.com,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Unadulterated style and opulence - lofty columns, ornate mouldings and bouquets of fresh flowers, all bathed in soft light pouring in from the interior garden... It is here, in one of the most prestigious luxury hotels of Paris, that chef Christian Le Squer works his magic year after year, earning our greatest respect. His timeless cuisine, ever at the service of outstanding produce, unveils his virtuoso technique and phenomenal delicacy, illustrated by a foaming vin jaune-flavoured butter sauce served with lobster or the delicate cream of cauliflower that flanks sea urchin roe. This lad from Morbihan never ceases to pay tribute to his native Brittany in the heart of Paris, celebrating the region with ingredients like soured milk served with caviar and seabass or salted butter with lobster. On the dessert side, pastry wizard Michael Bartocetti composes a high-flying score inspired by nature, forgoing sugar in favour of fruit and honey. Finally, the service under the auspices of Eric Beaumard (also an outstanding sommelier) is a model of empathy and style that is close to perfection."
+"Maison Lameloise","36 place d'Armes, Chagny, 71150, France","Chagny, France","€€€€","Modern Cuisine",4.7529917,46.9078385,+33385876565,https://guide.michelin.com/en/bourgogne-franche-comte/chagny/restaurant/maison-lameloise,https://www.lameloise.fr/,"3 Stars",0,"Air conditioning,Interesting wine list","Ah, Lameloise! Just saying the name makes the connoisseurs of Burgundy and beyond quiver with pleasure. It is impossible to summarise in a few lines the history of this institution which began its star-studded career in… hold on to your hats… 1926! But make no mistake: despite its advanced age, Lameloise does not deal in nostalgia. Eric Pras, who arrived to head up the establishment in 2009, sums it up in one sentence, which is almost a mantra: ""Tradition is the future."" Suffice to say, he has no intention of resting on his laurels. Faithful to the spirit of the place, as inspired as he is meticulous, the chef serenely turns out dishes that will knock your socks off, paying homage to the land (snails, Bresse poultry, Charolais beef, Morvan cazette), while remaining tuned into the zeitgeist. Very good selection of wines, especially by the glass. Expertly done."
 "Wagokoro Izumi","634-3 Nioitenjincho, Shimogyo-ku, Kyoto, 600-8414, Japan","Kyoto, Japan","¥¥¥",Japanese,135.76047,35.000922,+81753513917,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/wagokoro-izumi,"","2 Stars",0,"Air conditioning,Counter dining,Notable sake list","Masaki Izumi’s goal is to offer enduringly memorable Kyoto cuisine. Through his culinary stylings, he hopes you will feel the four seasons of the ancient capital. Appetiser platters symbolise this quest. Festivals and ceremonies of each season are woven into the food, which is impressively complemented with beautiful arrangements. Namasu and honenmushi preserve the culinary craftsmanship of old, so that the skills of today’s artisans can be passed on to the future. Kimono-clad service staff display the same respect for traditional culture."
 "Gion Matayoshi","570-123 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.774545,35.003349,+81755510117,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-matayoshi,http://www.gion-matayoshi.com/,"2 Stars",0,"Air conditioning,Counter dining,Notable sake list","The spirit of chakaiseki suffuses the menu of Gion Matayoshi. Deep-fried sesame tofu is served between courses as a palate cleanser. Tofu is wrapped in whole wheat flour from Okinawa, in homage to the chef’s native region. Attention is paid above all to the hassun appetisers. In keeping with the elegance of Gion, these appetisers are the chef’s masterpiece, presenting old-school cooking methods through cooked and vinegared classics. Kyoto ceramic dinnerware is painted with seasonal images such as cherry blossoms in spring and scarlet leaves in autumn."
+"Le Gabriel - La Réserve Paris","La Réserve Paris, 42 avenue Gabriel, Paris, 75008, France","Paris, France","€€€€",Creative,2.3132078,48.8697309,+33158366066,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-gabriel476630,https://www.lareserve-paris.com/,"3 Stars",0,"Air conditioning,Brunch,Interesting wine list,Valet parking,Wheelchair access","Just a block from the Champs-Élysées, this restaurant is set in the elegant and luxurious La Réserve. Refinement is the name of the game in this 19C Napoleon III-style mansion done out in magnificent materials, such as gilt Spanish leather and featuring Versailles parquet flooring, as per Jacques Garcia's redesign. Jérôme Banctel is no stranger to prestigious Parisian restaurants (thanks to stints with Bernard Pacaud and Alain Senderens). He asserts his unique culinary personality with two tasting menus: ""Virée"", a tribute to his native Brittany, and ""Périple"", an invitation to travel the world – taking in Japan, as well as Turkey, where the chef discovered the incomparable textures produced by cooking with lime water; there is also a game menu in season. These high-calibre menus conjure up a vast range of sensations and flavours – whether tart or sweet and sour, or drawing on spices or seafood. And his talent as a cosmopolitan alchemist enables him to draw everything together harmoniously. The full-bodied, concentrated sauces are the best way to understand this cuisine, which may be highly technical but it keeps that under wraps. The sand carrot with peppery ginger, and the artichoke heart with cherry blossom vinegar deserve a special mention. An exceptional mealtime."
+"Épicure","Le Bristol, 112 rue du Faubourg-Saint-Honoré, Paris, 75008, France","Paris, France","€€€€","Modern Cuisine",2.3145978,48.8717223,+33153434340,https://guide.michelin.com/en/ile-de-france/paris/restaurant/epicure,https://www.oetkercollection.com/fr/hotels/le-bristol-paris/restaurants-et-bar/epicure/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","Le Bristol is a world of absolute luxury, from its suites to its spa, from the superb formal garden to the rooftop pool and the dining area with Louis XVI furnishings, mirrors, and tall French windows opening onto the greenery outside. This palace hotel has chosen to name its restaurant after Epicurus: the Greek philosopher who believed in pleasure in temperance, a motto that suits this top-flight cuisine, sometimes tinged with classicism. Superb ingredients, impeccable technique, bread made on the premises from heirloom varieties of wheat: nothing is left to chance."
 "Yusokuryori Mankamero","387 Ebisucho, Kamigyo-ku, Kyoto, 602-8118, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.750507,35.022114,+81754415020,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/yusokuryori-mankamero,https://www.mankamerou.com/,"2 Stars",0,"Air conditioning,Shoes must be removed","This traditional Japanese restaurant is in Nishijin, a district that flourished thanks to weaving. The owner-chef pores over every detail, pruning the garden and tending the ceremonial spaces. Nor does he spare any effort in cuisine. The menu includes yusoku cuisine, served in imperial court ceremonies, and kaiseki multi-course meals, prepared in the spirit of the tea ceremony. Using painstakingly selected ingredients, the fare is a feast for the eye and the palate. This is devotion to ‘sound, sensible, humble’ dishes, handed down through generations."
 VELROSIER,"2F, Good Nature Station, 318-6 Inaricho, Shimogyo-ku, Kyoto, 600-8022, Japan","Kyoto, Japan","¥¥¥",Chinese,135.769152,35.002538,+81757446984,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/velrosier,https://www.vel-rosier.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Yuji Iwasaki’s theme is ‘synergy’. With artful combinations of ingredients, he blazes a new trail in Chinese cuisine. Dishes such as foie gras-filled monaka wafer cakes redolent with Shaoxing wine or pan-fried gyoza dusted with powdered chives burst with creativity. While layering flavours, VELROSIER still respects the basics of traditional technique and seasoning, standing firmly in the Chinese culinary camp. A contemporary sensibility adds a vibrant touch."
+"Arpège","84 rue de Varenne, Paris, 75007, France","Paris, France","€€€€",Creative,2.3170127,48.8557538,+33147050906,https://guide.michelin.com/en/ile-de-france/paris/restaurant/arpege,https://www.alain-passard.com/,"3 Stars",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","""The best cookbook ever written was by Mother Nature herself,"" according to Alain Passard. His name is associated with vegetables – and, for those in the know, a certain beetroot in a salt crust. He called it before anyone else with his 100% vegetable-based menu, initially considered radical. Nowadays, his green philosophy is de rigueur at every restaurant. Despite his success, the chef who fetes fruit and flowers never feels more at home than when in one of his three kitchen gardens in the west of France, where his twin vocations of cook and gardener meet. He heads there for inspiration, exploring the culinary possibilities of vegetables in a bid to elevate this ordinary ingredient so often relegated to the status of a side dish. A bucolic fresco references this environment in the restaurant's dining room."
 Ogata,"726 Shinkamanzacho, Shimogyo-ku, Kyoto, 600-8471, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.755967,35.003191,+81753448000,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ogata,"","2 Stars",0,"Air conditioning,Counter dining,Notable sake list","The soup in a jet-black bowl consists only of onion in a seasoned broth. The dish’s composition is striking, suggesting moonlight dancing on the water’s surface. Flavours shift ephemerally, at times like a carving by Michelangelo where every last vestige of the unwanted is removed to achieve perfection, and at others presenting the beauty of the unfinished. The cuisine of Ogata draws out the flavours inherent in the ingredients, boldly yet delicately and at times ruggedly honestly."
 "Sushi Harasho","3-30 Uenomiyacho, Tennoji-ku, Osaka, 543-0037, Japan","Osaka, Japan","¥¥¥",Sushi,135.51986,34.662195,+81667735518,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-harasho,https://sushi-harasho.jp/,"2 Stars",0,"Air conditioning,Counter dining","Japanese aesthetics pervade the interior, styled as a tea-ceremony room. Ko Ishikawa and his fellow chef man their respective stations, a dynamic duo of sushi preparation. For full appreciation of the flavours of each fish, omakase menus include a generous range of items. Nigiri are formed small so guests can sample a wide range of flavours. Tuna is marinated in soy sauce, but briefly; soy syrup for conger eel is restrained in sweetness. Snacks showcase Ishikawa’s experience with Japanese cuisine."
+"Le Louis XV - Alain Ducasse à l'Hôtel de Paris","Place du Casino, Monaco, 98000, France","Monaco, France","€€€€","Mediterranean Cuisine, Modern Cuisine",7.4271047,43.7391839,+37798068864,https://guide.michelin.com/en/monaco-region/monaco/restaurant/le-louis-xv-alain-ducasse-a-l-hotel-de-paris,https://www.ducasse-paris.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","It is difficult to present the Louis XV without mentioning Alain Ducasse. You need a raft of superlatives to describe his impact. This native of Orthez (in southwest France) with an enduring love for the Mediterranean is a brilliant chef and businessman. Now a citizen of Monaco, he also heads up an empire of over 30 establishments with a presence on every continent. He was just 33 years old when he was awarded three stars at the Louis XV after reaching an astonishing standard. His famous vegetable-based ""Jardins de Provence"" set menu, which launched here in Monaco on 27 May 1987, has been one of the touchstones of French gastronomy for the last 30 years. Here, Alain Ducasse's signature style is brought to life by his loyal right-hand man, Emmanuel Pilon, in cuisine that masterfully celebrates the essence of the ingredients and the Mediterranean."
 "Gion Nishikawa","473 Shimokawaracho, Higashiyama-ku, Kyoto, 605-0825, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.778857,34.999797,+81755251776,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-nishikawa,https://gion-nishikawa.co.jp,"2 Stars",0,"Air conditioning,Counter dining,Notable sake list","Born and raised in Kyoto, Masayoshi Nishikawa has been refining his beloved Kyoto cuisine since he was a boy. The meal starts with a cup of yuzu liqueur, setting the mood of gracious hospitality. In the decorative sashimi, rather than soy sauce, Nishikawa seasons sea bream with boiled condensed sake, and shellfish with mustard-vinegared miso. He goes to Yasaka Shrine to draw water for his soup stock. For the final palate cleanser, he personally makes and serves tea, forming a bond with his guests through conversation."
+"Restaurant Marcon","Larsiallas, Saint-Bonnet-le-Froid, 43290, France","Saint-Bonnet-le-Froid, France","€€€€",Creative,4.4342679,45.1386734,+33471599372,https://guide.michelin.com/en/auvergne-rhone-alpes/saint-bonnet-le-froid/restaurant/restaurant-marcon,https://www.lesmaisonsmarcon.fr/,"3 Stars",1,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","The Marcons are a family team: Marcon senior, a self-proclaimed Auvergnat-Italian, an exceptional cook, an entrepreneur and a culinary authority, works with his sons, Jacques and Paul. Jacques is confidently playing an increasingly decisive role, while Paul has just joined the team. Here, one thing is clear: the market and the harvest dictate the menu. There is something for everyone: meat from the plateau, Le Puy green lentils, asparagus, broad beans, citrus fruits and, above all, mushrooms – the family's speciality, which they pick in autumn. This is food with strong roots – think farinade (pancake) of fresh herbs and woodruff stock, or veal feuilleton with walnuts, escorted by red cabbage and cauliflower mushroom. Last but not least, the cheeseboard with Salers, Fourme and Saint-Nectaire is irresistible!"
 "Shimmonzen Yonemura","255 Umemotocho, Higashiyama-ku, Kyoto, 605-0064, Japan","Kyoto, Japan","¥¥¥",Innovative,135.776646,35.006215,+81755336699,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/shimmonzen-yonemura,https://r-yonemura.jp/,"2 Stars",0,"Air conditioning,Counter dining","Masayasu Yonemura is a highly creative chef who continues to hone his aesthetic faculties. Putting his experience to work, he conjures cuisine that defies genre. Japanese elements merge with Western, as seen in the millefeuille of turnip and puffer fish or the bourguignon of Orient clam. He also uses a variety of gorgeous serving dishes: some crafted by modern artists, some that are antiques, and some made in Europe. The Yonemura touch can be sensed in everything from the interior to the dishes."
+Kei,"5 rue du Coq-Héron, Paris, 75001, France","Paris, France","€€€€","Modern Cuisine, Creative",2.3422847,48.8643947,+33142331474,https://guide.michelin.com/en/ile-de-france/paris/restaurant/kei,https://www.restaurant-kei.fr/,"3 Stars",0,"Air conditioning,Interesting wine list","Kei for Kei Kobayashi, a chef born in Nagano, Japan, who trained with the likes of Gilles Goujon and Alain Ducasse. His father was a cook in a traditional kaiseki restaurant (where high-flying meals are served in small courses – akin to Western haute cuisine), but it was while watching a documentary on French cuisine that he found his vocation. Today, his work verges on perfection: a virtuoso blend of flavours and exquisite plating, he allows high-quality ingredients to shout their name simply and stunningly. For example, binchotan smoked royal langoustine sweet pepper seasoning or Vendée pigeon lacquered in red miso. Each dish is flawlessly crafted and supremely legible. The desserts also attain head-spinning heights of culinary excellence."
 "Kyokaiseki Kichisen","5 Shimogamo Morimotocho, Sakyo-ku, Kyoto, 606-0805, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.771236,35.035717,+81757116121,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kyokaiseki-kichisen,https://www.kichisen-kyoto.com/,"2 Stars",0,"Air conditioning,Counter dining,Shoes must be removed","Kyoto cuisine, chaste and elegant, is the Japanese aesthetic, cultivated through tea ceremony, flower arrangement, incense appreciation, calligraphy and poetry and expressed through food. The menu weaves together ideas both classic and modern. Appetisers are garnished with leaves, reminders of their evanescent beauty. Soup dishes are orthodox to express the true character of the dishes. Sashimi of fatty tuna is arranged as if floating on a sea of clouds; fruit is set off against a bowl of moss. Sharpening all five senses, each dish tells a tale."
+"Les Prés d'Eugénie - Michel Guérard","Place de l'Impératrice, Eugénie-les-Bains, 40320, France","Eugénie-les-Bains, France","€€€€","Classic Cuisine",-0.3797229,43.696604,+33558050607,https://guide.michelin.com/en/nouvelle-aquitaine/eugnie-les-bains/restaurant/les-pres-d-eugenie-michel-guerard,https://lespresdeugenie.com/,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace","Some chefs owe their reputation as much to what they produce in the kitchen as to their human qualities, and Michel Guérard is among them. Considered one of the founding fathers of Nouvelle Cuisine, admired by his peers the world over, he still puts the same passion and dedication into his work. At Les Prés d'Eugénie, you get the full experience: the enchanting setting of a gorgeous mansion in verdant grounds, a front-of-house team with laser-like attention to the smallest detail and, above all, cuisine that is exceptional in every way. In the dishes, we find all the DNA of Chef Guérard: the workings of cuisine naturaliste, of course, an omnipresent lightness, and the ability to successfully marry the most diverse flavours, like a conductor guiding an orchestra. The restaurant is set up in the wood-panelled apartments of the Empress, which are steeped in the history of the building."
 Yugen,"14-14 Ishigatsujicho, Tennoji-ku, Osaka, 543-0031, Japan","Osaka, Japan","¥¥¥",Japanese,135.521663,34.664773,+815036284385,https://guide.michelin.com/en/osaka-region/osaka/restaurant/yugen-1193266,"","2 Stars",0,"Air conditioning,Counter dining","Keisuke Mifune sums up the profundity of Japanese cuisine and its beauty in words in the expression ‘yugen’, which means ‘quiet beauty’ or ‘subtle yet profound’. Mifune dives deep into the beauty woven together by the arrangement of ceremonial spaces, cuisine and implements. His bowls of stewed items express that spirit. Into lacquer bowls Mifune pours dashi soup stock rich with the umami of kombu kelp. The harmony and satisfying finish of the stewed items create a deeply wholesome flavour. The chef’s attention to detail that guests don’t see is his mark of pride."
+"Auberge du Vieux Puits","5 avenue Saint-Victor, Fontjoncouse, 11360, France","Fontjoncouse, France","€€€€",Creative,2.7893292,43.0481728,+33468440737,https://guide.michelin.com/en/occitanie/fontjoncouse/restaurant/auberge-du-vieux-puits,https://www.aubergeduvieuxpuits.fr/fr/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Gilles Goujon, sometimes dubbed the innkeeper of the Corbières, is credited with putting the tiny village of Fontjoncouse (in the Aude département) on the map of French high-end gastronomy. His trademark? Sincerity and expertise. As his regulars know, he puts his heart and soul into every dish. Goujon has no equal when it comes to taking a back seat to the ingredient and letting it do the talking in all its simplicity – the mark of the greats. We will just mention one creation that is not to be missed: his egg filled with melanosporum truffle and served with mushroom purée, foamy truffle emulsion, warm brioche bun and velouté. This is the superstar dish of the house, and rightly so! The rest of the meal is in the same vein, namely precise and confident, meticulous and generous, never showy: culinary excellence, quite simply."
 Otagi,"18 Takagamine Tsuchitenjocho, Kita-ku, Kyoto, 603-8465, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.73416,35.050744,+81754921771,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/otagi,https://otagi-kyoto.jp/,"2 Stars",0,"Air conditioning,Car park,Counter dining","The characters on the chopstick band read ‘Otagi’, the old name for the region. Out of devotion to his hometown, Kazuaki Baba built his restaurant on his grandmother’s land. He offers generous amounts of vegetables, grown by childhood friends living nearby. His creed is to take some liberties with tradition without exceeding the bounds of Japanese cuisine. The meal wraps up with hashed beef with rice; though many would regard this dish as Western, the dried bonito dashi soup stock, sake, sugar, miso and other ingredients used to make it are strictly Japanese."
+"L'Oustau de Baumanière","Mas de Baumanière, Les Baux-de-Provence, 13520, France","Les Baux-de-Provence, France","€€€€",Creative,4.7873628,43.7402659,+33490543307,https://guide.michelin.com/en/provence-alpes-cote-dazur/les-baux-de-provence/restaurant/l-oustau-de-baumaniere,http://www.baumaniere.com,"3 Stars",1,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","A tremendous ambassador of the Mediterranean art de vivre, the Provençal country estate of Baumanière promises a uniquely tranquil, bucolic and elegant experience – this location has captivated artists and celebrities for decades. Within these centuries-old walls, chef Glenn Viel (now a judge on French TV's Top Chef) is clearly enjoying an increasing sense of freedom in his cooking. He draws inspiration for his Mediterranean fare from the wealth of local produce (olive oil from the Vallée des Baux, organic vegetables from the estate's own garden, chicken and pork) but also remains true to the food culture of his native Brittany. The chef's cuisine (often served in ceramic tableware created on site) demonstrates his continual efforts to revive all the traditional methods of cooking over an open fire, expanding on the concept of thermal inertia, or ""carryover cooking"". The success of this approach is brilliantly illustrated by the incomparable textures of the fresh razor clams and the Costières squab in a hay and rosemary crust. Glenn Viel is a master saucier, enhancing his dishes with robust jus and intensely flavoured reductions – the ideal seasoning. His pursuit of authentic flavours is reflected in the original and decadent desserts of patissier Brandon Dehan; indeed, the pair share a strong bond. The remarkable service embraces the establishment's long-standing traditions. A 3 000-label-strong wine cellar."
 "Shunsaiten Tsuchiya","41-4 Toyotsucho, Suita, Osaka, 564-0051, Japan","Osaka, Japan","¥¥¥","Tempura, Japanese",135.490966,34.760534,+81663382288,https://guide.michelin.com/en/osaka-region/osaka/restaurant/shunsaiten-tsuchiya,https://www.shunsaiten-tsuchiya.com/,"2 Stars",0,"Air conditioning,Car park,Counter dining","The menu is tempura kaiseki and the tempura of Yukihiko Tsuchisaka is the product of training in Japanese cuisine. Steamed abalone is ripple-cut to add texture, then fried in thin batter and served with dipping sauce made from its liver. Oil-and-coating combinations and frying methods are products of extensive research. Tsuchisaka makes conversation as he serves customers, an attentive practice he learned at a counter kappo. His motto is ‘true devotion’, and his sincerity permeates both service and cuisine."
 Miyamaso,"375 Hanase Harachicho, Sakyo-ku, Kyoto, 601-1102, Japan","Kyoto, Japan","¥¥¥",Japanese,135.793011,35.233154,+81757460231,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/miyamaso,https://miyamasou.jp/,"2 Stars",1,"Air conditioning,Car park,Counter dining,Shoes must be removed,Valet parking","Miyamaso styles itself a ‘hut of the unique flavours of wild grasses’, declaring the restaurant’s role. Hisato Nakahigashi gives thanks to the life growing in the mountains, expressing the natural beauty of Hanase through tsumikusa cuisine. Though woven from mountain ingredients, the menu incorporates seafood such as tilefish and mackerel, honouring the history of the Saba Highway, the fish shipping route that links Wakasa with Kyoto. The majesty of nature and the graceful service of the proprietress heal the soul."
+"La Vague d'Or - Cheval Blanc St-Tropez","Plage de la Bouillabaisse, Saint-Tropez, 83990, France","Saint-Tropez, France","€€€€",Creative,6.6261535,43.2665849,+33494559100,https://guide.michelin.com/en/provence-alpes-cote-dazur/saint-tropez/restaurant/la-vague-d-or-cheval-blanc-st-tropez,https://www.chevalblanc.com/fr/maison/st-tropez/,"3 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","Originally from Normandy, Arnaud Donckele has hit upon an enchanting setting in St Tropez – a hotel framed by pine trees and looking out to sea. La Vague d'Or promises its patrons an exceptional experience every day. First and foremost, the food invites many a superlative. With the best ingredients (vegetables from local market gardeners, fish and shellfish), Donckele pays a heartfelt tribute to the Mediterranean. Intoxicating marriages of flavours, perfect jus and sauces, meticulous attention to textures – it's impossible to remain unmoved in the face of such inspired work and exacting standards. Take the now-classic tourton (a filled beignet) of Provence vegetables and Mediterranean crayfish, one of the chef's favourite dishes, in which the essence of his philosophy as a cook finds free expression. Ride the ""Golden Wave""!"
 "Kikunoi Roan","118 Saitocho, Shimogyo-ku, Kyoto, 600-8012, Japan","Kyoto, Japan","¥¥¥",Japanese,135.770647,35.003449,+81753615580,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kikunoi-roan,https://kikunoi.jp/,"2 Stars",0,"Air conditioning,Counter dining","‘Food has no borders’, declares the creed of Kikunoi. Carrying on the spirit of his brother, who runs Kikunoi Roan’s parent restaurant, Yoshiharu Murata seeks out new flavours using Western ingredients such as truffles and olive oil. In Kyoto restaurants, inclusion of a tea room is considered de rigueur, so while Kikunoi Roan sports a new style of counter and kitchen, the upper floor is equipped with a tea room, called Roan."
+"Assiette Champenoise","40 avenue Paul-Vaillant-Couturier, à Tinqueux, Reims, 51430, France","Reims, France","€€€€",Creative,4.0032666,49.2478347,+33326846464,https://guide.michelin.com/en/grand-est/reims/restaurant/assiette-champenoise,https://www.assiettechampenoise.com/,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","You might say that Arnaud Lallement grew up at Assiette Champenoise, which was originally opened by his parents. Now at the helm himself, he shows that he has been trained by the best in the business (Vergé, Guérard, Chapel). He cooks high-calibre cuisine – classic, generous and above all very tasty – and lets his Breton roots (on his mother's side) shine through. A larger-than-life presence on the restaurant floor, Lallement loves to engage with guests and certainly doesn't stand on ceremony. The dishes are accessible and enhanced by memorable sauces; ingredients are treated with loving care, as in the blue lobster dubbed ""a tribute to my dad"", and the farm-reared Onjon squab. A fabulous culinary experience!"
 KAHALA,"2F, 1-9-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan","Osaka, Japan","¥¥¥¥",Innovative,135.499685,34.697522,+81663456778,https://guide.michelin.com/en/osaka-region/osaka/restaurant/kahala,"","2 Stars",0,"Air conditioning,Counter dining","KAHALA opened the year after the 1970 Osaka Expo. Owner-chef Yoshifumi Mori was one of the first to discover and popularise ingredients used by many of today’s chefs. His hobby is lacquerware, and serves cuisine with a philosophical bent, delicious flavours harbouring a personal attitude to life, on lacquerware he made himself. With his elite team, he creates a small but top-notch dining emporium. The cooks toiling silently in the kitchen at the back, the dishwashing crew and the service staff all deserve a round of applause."
+"Troisgros - Le Bois sans Feuilles","728 route de Villerest, Ouches, 42155, France","Ouches, France","€€€€",Creative,3.99236,46.01033,+33477716697,https://guide.michelin.com/en/auvergne-rhone-alpes/ouches/restaurant/troisgros-le-bois-sans-feuilles,https://www.troisgros.fr/,"3 Stars",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","In this nature-inspired interior designed by architect Patrick Bouchain, the glass-paned dining areas are arranged around an imposing century-old oak tree. In this setting, César carries on the family tradition with aplomb, with cuisine that bears the Troisgros hallmark more indelibly than ever. The dishes are original, punctuated with flashes of vegetable-based ingenuity and subtle hints of acidity and bitterness. Beautifully elevated ingredients; refined and adventurous dishes; a permaculture kitchen garden and lake – an exceptional restaurant in a setting that will take your breath away."
+"Georges Blanc","Place du Marché, Vonnas, 01540, France","Vonnas, France","€€€€","Classic Cuisine",4.9894987,46.2201083,+33474509090,https://guide.michelin.com/en/auvergne-rhone-alpes/vonnas/restaurant/georges-blanc,https://www.georgesblanc.com/fr/,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list","This Bourg-en-Bresse native whose ancestors used to make lemonade and sell coal has come a long way! That said, Georges Blanc's grandmother was once named best cook in the world by food writer Curnonsky. Nowadays the chef is at the head of a small empire in Vonnas. Out of a 100m2 house, he has built an estate of several hectares: the illuminated village gardens and houses are a magical sight at night. But the show also takes place at your table, where the Bresse province is represented by its emblematic poularde AOP, and deep-flavoured sauces and skilful cooking techniques come into their own. Georges Blanc is the oldest Michelin-starred establishment in the world, having received its first star in 1929. It will also delight fans of fine wines, with a wine list to make Bacchus blush."
 "Kenninji Gion Maruyama","566-15 Komatsucho, Higashiyama-ku, Kyoto, 605-0811, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.774574,34.998809,+81755619990,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kenninji-gion-maruyama,https://gionmaruyama.com/,"2 Stars",0,"Air conditioning,Shoes must be removed","Yoshio Maruyama is a tea-ceremony master. In his view, Japanese cuisine is a comprehensive art form, incorporating everything from ceremonial spaces to the construction of the premises. The famed tea master Sen no Rikyu once counselled that preparation should never be compromised: ‘Set the charcoal so that the water will boil’. The waiting room is cooled with an icicle in summer, in winter warmed with a charcoal brazier. Ikebana are crafted to suggest flowers in a field."
+"Le 1947 à Cheval Blanc","Le Jardin Alpin, Courchevel 1850, Courchevel, 73120, France","Courchevel, France","€€€€",Creative,6.6338696,45.4094877,+33479005050,https://guide.michelin.com/en/auvergne-rhone-alpes/courchevel/restaurant/le-1947,https://www.chevalblanc.com/fr/maison/courchevel/,"3 Stars",0,"Great view,Interesting wine list,Valet parking,Wheelchair access","Yannick Alléno has trodden a remarkable path! At one great restaurant after another, the chef from the Paris region has always been adept at channelling his passion into fulfilling his ambition. Within the Hôtel Cheval Blanc, he regales a few lucky diners (just five tables) with a striking repertoire of contemporary cuisine, in which creativity and audacity are entirely guided by the quest for flavours. The Savoie region is shown in its best light through his use of superb ingredients, each of these edible treasures being prepared with the greatest care. This chef's true passion are his sauces, which are truly unforgettable – they are the fruit of a long-term labour of love revolving around extraction and fermentation, as well as consummate technical skill: a master class in haute cuisine."
 Numata,"7F, 1-10-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan","Osaka, Japan","¥¥¥¥",Tempura,135.497901,34.697954,+81663470707,https://guide.michelin.com/en/osaka-region/osaka/restaurant/numata,https://www.tenpura-tenboshi.com/tenboshi/numata.html,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","The chef surveyed the tempura of Japan from east to west to teach himself this culinary art. The menu begins with iimushi (mochi rice steamed with toppings) and pureed vegetable soup. Attesting to the chef’s training in Japanese cuisine, tempura items mix the first of the new season with the last of the old season. To achieve a light batter, air is folded in as the batter is mixed. Shrimp is served in pairs: the first for aroma; the second half-cooked to elicit sweetness. In a unique serving pattern, seafood alternates with vegetables."
+"La Marine","3 rue Marie-Lemonnier, L'Herbaudière, 85330, France","L'Herbaudière, France","€€€€","Creative, Seafood",-2.2999341,47.0237104,+33251392309,https://guide.michelin.com/en/pays-de-la-loire/l-herbaudire/restaurant/la-marine3780,https://www.alexandrecouillon.com/fr/,"3 Stars",1,"Air conditioning,Interesting wine list,Wheelchair access","Alexandre Couillon rises at dawn to go to Noirmoutier fish auction, which sells the best Atlantic fish, before stopping by his own vegetable garden, just a few minutes from the restaurant. The tasting menu, which religiously keeps pace with the seasons and availability, exalts and celebrates fine ingredients, allowing them to shout their name with a simplicity that only the world’s top chefs can attain. Knowing what and where to strip back and pare down to release the flavours and tantalise the eater’s imagination is a fine art. The quality of the fish, seafood and vegetables is exceptional. Alexandre’s other talents include cooking over a fire, harvesting coastal plants, fruit coulis and vegetable pickles, broth and gutsy jus, without forgetting cooking fish to absolute perfection! Memories shine bright of both the mackerel cooked over hot embers and accompanied by confit beetroot or an incredible lettuce grilled over a flame, blueberries in elderflower vinegar and the dessert of buckwheat, caramel mousse, confit citrus fruits and sea lettuce (seaweed) sorbet. The interior has been revamped in natural materials and soft colours, while the grocery shop, Le Petit Couillon, sells produce from the artisans and farmer partners."
 "Sumibi Kappo Ifuki","570-8 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.775255,35.002345,+81755256665,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sumibi-kappo-ifuki,https://gion-ifuki.com/,"2 Stars",0,"Air conditioning,Counter dining,Shoes must be removed","In the culinary world, Norio Yamamoto treads his own path, which he calls sumibi-kappo, ‘charcoal-fired kappo’. What he prizes is fragrance, and the menu is replete with charcoal-grilled aromas. Soup dishes contain grilled items whose smoky flavour transfers to the dashi soup stock. For grilled items, guests can choose from tilefish, eel, wagyu beef and much else. From the primitive technique of char-grilling springs the breath, the ‘ifuki’, of the ingredients, hence the name of the restaurant."
+"La Villa Madie","Avenue de Revestel, Cassis, 13260, France","Cassis, France","€€€€","Creative, Mediterranean Cuisine",5.544944,43.2110889,+33496180000,https://guide.michelin.com/en/provence-alpes-cote-dazur/cassis/restaurant/la-villa-madie,http://www.lavillamadie.com,"3 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","La Villa Madie is a beautiful contemporary building complete with a terrace. Nestled in the Anse de Corton, a natural, unspoilt cove opposite Cap Canaille, it boasts a dream location above the blue waves of the Mediterranean. Hailing from Normandy, chef Dimitri Droisneau has a CV to be reckoned with (La Tour d'Argent, Lucas Carton, Ambroisie); he fell in love with Provence, which for him is a constant source of inspiration. From one dish to another, it makes its presence felt – light, subtle, tasty, fresh and aromatic, punchy when necessary, and always surprising and original. All the magic of the South of France – produce from land and sea, its fish and herbs, wild and otherwise – is channelled to great effect in this cuisine. A case in point: the Carabineros prawn, red berry tartlet, in which the marriage of the iodine and saline of the shellfish with the fruit is in the realm of the celestial. Meanwhile, the charismatic sommelier has no shortage of savvy wine proposals and the chef's wife deftly illustrates the art of carving at table."
 "Kodaiji Wakuden","512 Washiocho, Higashiyama-ku, Kyoto, 605-0072, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.779734,35.001635,+81755333100,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kodaiji-wakuden,https://www.wakuden.jp/,"2 Stars",1,"Air conditioning,Counter dining,Restaurant offering vegetarian menus,Shoes must be removed","This ryotei brings a fresh breeze to Japanese cuisine, bringing forth young and talented chefs. The fare overflows with rustic beauty. Bold yet refined, the dishes are served on both antique and modern plates. Seasonal ingredients such as Taiza crab and Japanese egg cockle are sourced from the Tango area, northern Kyoto prefecture, where Wakuden was founded. The premises are inspired by tea-ceremony arbours, the hostess gracious, the experience one of unbroken harmony."
+"Le Clos des Sens","13 rue Jean-Mermoz - à Annecy-le-Vieux, Annecy, 74940, France","Annecy, France","€€€€",Creative,6.1445765,45.9176317,+33450230790,https://guide.michelin.com/en/auvergne-rhone-alpes/annecy/restaurant/le-clos-des-sens,https://www.closdessens.com/,"3 Stars",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","This spruce establishment in the upper reaches of Annecy is home to Franck Derouet and his associate Thomas Lorival. Together they craft a culinary repertory whose veggie and lake-focused slant is clearly founded on a locavore philosophy as everything comes from their own garden or within a 100km radius. Each dish is sprinkled with seasonal fruit, vegetables, flowers and herbs, adding a poetic and modern art flourish. Their work with fish from the lake involves in-depth reflection about texture and cooking methods, resulting in dishes like raw fera (lake fish) enhanced by a powerful garum, fermented over several weeks, or aged pike grilled like red meat. In a bid to respect the seasons, the chef may introduce the odd carnivorous note into his menu, particularly during the angling close season. As well as a wine list exclusively from local wineries, the establishment offers “food and jus” pairings of vegetable stocks, broths and herbal teas with different dishes that explore new tasting and aromatic horizons, while celebrating the manifest camaraderie and common ethos that motivate the kitchen and front of house teams. A genuine banquet for the senses."
 "ION Harbour by Simon Rogan","11 St. Barbara Bastion, Valletta, VLT 1961, Malta","Valletta, Malta","€€€€","Mediterranean Cuisine",14.5141768,35.8962481,+35699110166,https://guide.michelin.com/en/malta-south-eastern-region/valletta/restaurant/ion-the-harbour,http://ionharbour.com,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Terrace,Wheelchair access","You’ll find impeccable service, a great view and truly special cuisine at ION Harbour. The kitchen is led by chef Simon Rogan, who holds Three Michelin Stars for his Lake District restaurant, L’Enclume, in the UK. Resident chef Oli Marlow offers complex, dishes crafted from local vegetables, and Mediterranean fish to deliver a very sophisticated journey – highlights include the raw red prawns and the tartare of lampuki fish with berries. The view over the Grand Harbour is stunning and provides an amazing backdrop for your meal, while the professional service adds to the experience. When it comes to the wine, ask for some Maltese producers and you will discover excellent choices such as the 2020 Chardonnay from the Ta’ Betta Wine Estate, which is an intense and opulent option."
+"Ta Vie","2F, The Pottinger Hotel, 21 Stanley Street, Central, Hong Kong, Hong Kong SAR China","Hong Kong",$$$$,Innovative,114.15529,22.282766,+85226686488,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/ta-vie,https://www.tavie.com.hk,"3 Stars",0,"Air conditioning,Wheelchair access","The mantra of chef Hideaki Sato is “pure, simple and seasonal”. His passion for cooking and his experimental approach on food combinations are evidenced by his original and extraordinary creations made with top-notch ingredients mostly from his native Japan. The tasting menu is highly season-driven; sourdough and cultured butter made daily in-house are simply addictive. The wine list features interesting Asian vintages as well as sake and adds to the memorable experience."
 Lafleur,"Palmengartenstraße 11, Frankfurt on the Main, 60325, Germany","Frankfurt on the Main, Germany","€€€€","Modern French, Creative",8.6565825,50.1214911,+496990029100,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/lafleur,https://www.restaurant-lafleur.de/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Chef Andreas Krolik is synonymous with extraordinary dedication and continuous development. His style is modern, yet rooted in classic culinary tradition. For example, in the grilled original Japanese Wagyu beef with panko crust, shiso jus, oven-roasted leeks, confit Wetterau potato, Tardivo di Treviso and mushroom ragout, he combines excellent ingredients to create an intense and perfectly balanced flavour profile. Two menus are available: ""Grands Produits"", which comprises classic dishes made with top-quality meat, and ""Ethical Vegan Cuisine"", a testament to the chef's passion for plant-based cuisine. The service comes courtesy of a self-assured, very friendly and exceptionally well-trained front-of-house team led by restaurant manager Boris Häbel and sommelier Alexandra Himmel. Premium-quality wine pairings. The glass annexe of the Gesellschaftshaus Palmengarten makes for a stylish modern setting."
+Caprice,"6F, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong","Hong Kong",$$$$,"French Contemporary",114.1566097,22.2866489,+85231968860,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/caprice,https://www.fourseasons.com/hongkong,"3 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking,Wheelchair access","One of Hong Kong's most glamorous and elegant restaurants, Caprice also boasts impressive harbour views and always delivers an amazing experience. The harmonious, high-calibre French cuisine features premium ingredients, demonstrates superb techniques and shows a mastery of flavours. Only prix-fixe menus are served: four or five courses at lunch, and two seven-course options at dinner. Check out the stunning wine list and dazzling selection of cheeses."
 IKIGAI,"Elmau 2, Krün, 82493, Germany","Krün, Germany","€€€€","Modern Cuisine, Creative",11.1869112,47.4620032,+498823180,https://guide.michelin.com/en/bayern/krn/restaurant/luce-d-oro,https://www.schloss-elmau.de/,"2 Stars",0,"Car park,Interesting wine list","Everything the unique hideaway of Schloss Elmau offers in terms of luxury in the hotel and spa finds its culinary equivalent in this restaurant. Christoph Rainer, who made a name for himself at Villa Rothschild and Frankfurt's Tiger-Gourmetrestaurant (both holding two MICHELIN stars), delivers exciting dishes here in his creative Franco-Japanese style. The international ingredients are first rate. The wine selection is outstanding, with astute recommendations to match. Fantastic service comes courtesy of an attentive, charming and adept front-of-house team. Clean lines and warm wood set the tone in this upscale and sophisticated establishment. A beautiful blend of comfort and elegance!"
+"8 1/2 Otto e Mezzo - Bombana","Shop 202, 2F, Alexandra House, 18 Chater Road, Central, Hong Kong","Hong Kong",$$$$,Italian,114.15867,22.2814635,+85225378859,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/8%C2%BD-otto-e-mezzo-bombana,https://www.ottoemezzobombana.com,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","Owner-chef Umberto Bombana’s restaurant oozes Italian charm and passion on every level and is named after the Fellini film – one of his favourites. The Italian classics are made with the best ingredients and the cooking showcases their true flavours. Don’t miss the house-made pasta and ask about the seasonal offerings. The buonissimo food, along with personable and professional service, makes for an unforgettable experience."
+"Jade Dragon","2F, The Shops at the Boulevard, City of Dreams, Estrada do Istmo, Cotai, Macau",Macau,$$$,Cantonese,113.56715,22.149137,+85388682822,https://guide.michelin.com/en/macau-region/macau/restaurant/jade-dragon,https://www.cityofdreamsmacau.com,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","This lavish room is a destination in itself – Chinese art, ebony, crystal, jade, gold and silver are all used to great effect but they don’t outshine the food. The head chef has a passion for recipes deeply rooted in Cantonese traditions, but jazzed up with modern techniques and exotic ingredients from around the world. Besides the double-boiled tonic soups with herbal medicine, seasonal offerings such as roasted prime rib with chilli are also a delight."
+Forum,"1F, Sino Plaza, 255-257 Gloucester Road, Causeway Bay, Hong Kong","Hong Kong",$$$$,Cantonese,114.1821905,22.2813972,+85228698282,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/forum,http://www.forumrestaurant1977.com,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus","Co-founder and chef of this upmarket spot, the late Yeung Koon-yat – aka the ""abalone king"" – created the iconic Ah Yat braised abalone decades ago. To this day, it remains the speciality that attracts food-loving crowds from near and far. As well as the tender and flavourful abalone, classics such as pan-seared leopard coral grouper fillet and baked stuffed crab shell are nicely made. The extensive wine list showcases boutique wineries."
 Lakeside,"Fontenay 10, Hamburg, 20354, Germany","Hamburg, Germany","€€€€","Modern Cuisine",9.9980345,53.565225,+494060566050,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/lakeside,https://www.thefontenay.com/restaurants-bar/lakeside-restaurant/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list","Step out of the lift on the seventh floor of the imposing The Fontenay hotel and you will find yourself in an airy, light-filled space that bowls diners over with its bold design in elegant white, as well as its frankly sensational views over the city and the Outer Alster. The modern cuisine conjured up by Julian Stowasser is complex but never overcomplicated, showcasing premium ingredients and meticulous craftsmanship. There is a seven-course set menu comprising dishes such as Breton lobster, pineapple, coriander and lemongrass broth or Challans duck breast, black salsify, mandarin and ginger. Michel Buder heads up a beautifully trained front-of-house team: relaxed yet professional, efficient and experienced – including astute wine recommendations from sommelier Stefanie Hehn. If you have an aperitif in the chic bar on the sixth floor before your meal, you reach the restaurant via a curved staircase."
+"Robuchon au Dôme","43F, Grand Lisboa Hotel, Avenida de Lisboa, Macau, Macau",Macau,$$$$,"French Contemporary",113.54395,22.189949,+85388037878,https://guide.michelin.com/en/macau-region/macau/restaurant/robuchon-au-dome,https://www.grandlisboahotels.com/en/dining/robuchon-au-dome,"3 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking,Wheelchair access","Its lofty position atop the Grand Lisboa hotel lets diners take in breathtaking views and is a great setting for the renowned contemporary French cuisine. Choose the 7- or 10-course degustation menu at dinner; or one of the sets at lunch. Dishes are intricate, beautifully plated and pack an array of intense flavours, with the stunning dessert trolley providing a fitting finale. The restaurant boasts one of the best wine lists in Asia."
 "Ox & Klee","Im Zollhafen 18, Cologne, 50678, Germany","Cologne, Germany","€€€€","Modern Cuisine, Creative",6.9657432,50.9274173,+4922116956603,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/ox-klee,https://oxundklee.de/,"2 Stars",0,"Air conditioning,Restaurant offering vegetarian menus","Daniel Gottschlich creatively incorporates his ""Experience Taste"" slogan into his two set menus, from the appetisers to the chocolates, in the form of the six basic tastes – sweet, sour, bitter, salty, fatty and umami. These are prepared using the finest ingredients and with a penchant for plants: ""Ox"" includes fish and meat; ""Klee"" is vegetarian. In each case, you can choose eight or 12 ""acts"". This is imaginative and intensely flavoursome cuisine that draws on regional specialities such as the Brezel (pretzel) orHalve Hahn (a traditional Rhenish sandwich). Fans of industrial architecture will appreciate the location in the middle building of the Kranhaus trio. There is also a view of the harbour and fabulous interior design."
 "Ösch Noir","Golfplatz 1, Donaueschingen, 78166, Germany","Donaueschingen, Germany","€€€€","Modern Cuisine, Classic Cuisine",8.5471151,47.9655184,+49771840,https://guide.michelin.com/en/baden-wurttemberg/donaueschingen/restaurant/osch-noir,https://www.oeschberghof.com/restaurants-bars/oesch-noir,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Your curiosity will be piqued before you even get to your table: you pass by the open kitchen and catch a glimpse into the pots and pans – guaranteed to whet your appetite! Manuel Ulrich is in charge of the kitchen at the stylish and elegant fine dining restaurant of the upscale and spacious Der Öschberghof hotel. The young chef, who hails from the town, skilfully incorporates a judicious dash of modern innovation into the classic French-based cuisine. Every dish is a masterpiece of precision, harmony and depth of flavour. The set menus, ""Noir"" and ""Vert"" (vegetarian,) feature mouthwatering courses such as the cod, sea urchin, cucumber, yuzu and coriander or paprika, almond and garganelli. You can count on first-rate service from sommelier Michael Häni's front-of-house team."
 Courtier,"Parkallee 1, Weissenhaus, 23758, Germany","Weissenhaus, Germany","€€€€","Creative, Classic Cuisine",10.7656888,54.3025337,+49438292620,https://guide.michelin.com/en/schleswig-holstein/weissenhaus/restaurant/courtier,https://www.weissenhaus.de/,"2 Stars",0,"Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","This stately home estate dating back to 1896 makes for a wonderfully idyllic setting with its romantic grounds dotted with old trees, its pond and its tantalising glimpses of the Baltic Sea – the terrace is to die for, especially at sunset! Using excellent ingredients, chef Christian Scharrer creates an extremely flavoursome fusion of classic cuisine and modern accents. And as you might expect from a stately home, diners are seated in sumptuous surroundings boasting stylish details such as chandeliers, mouldings and huge wall paintings by the French artist Jacques Courtier, after whom this restaurant is named. Then there is the attentive and smooth service provided by your cordial hostess, Nathalie Scharrer, and her professional front-of-house team."
 "AURA by Alexander Herrmann & Tobias Bätz","Marktplatz 11, Wirsberg, 95339, Germany","Wirsberg, Germany","€€€€","Creative, Modern Cuisine",11.6069241,50.1073707,+4992272080,https://guide.michelin.com/en/bayern/wirsberg/restaurant/alexander-herrmann-by-tobias-batz,https://www.herrmanns-posthotel.de,"2 Stars",0,"Air conditioning,Car park,Restaurant offering vegetarian menus","Alexander Herrmann is a MICHELIN-starred chef, a restaurateur, a cookbook author, and a famous face on account of his appearances on various TV cooking shows. Located in Wirsberg, his family-run Posthotel is steeped in tradition. He and head chef Tobias Bätz form a well-oiled machine in this chic, modern and elegant fine dining restaurant. Their set menu (either with meat or vegetarian) proposes a culinary adventure showcasing the finest Franconian ingredients, including some real rarities. These are creatively and occasionally very elaborately prepared to go into dishes such as pickled and fried forest mushrooms with forest mushroom broth, larch oil, cassis berries and spruce extract. Accompanied by Franconian wines. The set menu starts at 6pm. Friendly service is provided with aplomb – even the chefs get in on the act and talk you through the dishes. The small cards with information about the ingredients which have been prepared and preserved in Future Lab ANIMA are a nice touch."
+"L'Atelier de Joël Robuchon","Shop 401, 4F, Landmark Atrium, 15 Queen's Road Central, Hong Kong","Hong Kong",$$$$,"French Contemporary",114.15816,22.281199,+85221669000,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/l-atelier-de-joel-robuchon,https://www.robuchon.hk,"3 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","With his ""ateliers"" around the world, Joël Robuchon is now a brand synonymous with modern French fine dining. The emblematic red and black colour scheme and long counter with an intimate view of the kitchen are as much of a signature as the cooking, which embodies refinement, astuteness and finesse. From the bread basket to the petit fours, the focus is always on top-notch globally sourced produce and solid classic skills."
 "Mühle","Unterer Mühlenweg 13, Schluchsee, 79859, Germany","Schluchsee, Germany","€€€€","Modern French, Creative",8.1905051,47.8213714,+497656209,https://guide.michelin.com/en/baden-wurttemberg/schluchsee/restaurant/muhle-1195341,https://www.muehle-schluchsee.de/,"2 Stars",0,"Air conditioning,Car park","This fine dining restaurant is housed within the small boutique hotel of the same name, which boasts a pleasant location slightly off the beaten track. At the helm is chef Niclas Nussbaumer, whose style could be described as classic French-based cuisine incorporating modern, innovative elements. He skilfully showcases first-rate seasonal ingredients, which he is keen to source from the region. If you wish, you can add the optional cheese course to the end of the set menu. Harmonious beverage pairings. The pleasingly personal service comes courtesy of a front-of-house team led by the charming Lea Rupp – the chefs, too, bring out and explain the dishes. Tip: For an overnight stay, there are very tasteful guestrooms in the smart house dating back to 1603."
+"T'ang Court","1-2F, The Langham Hotel, 8 Peking Road, Tsim Sha Tsui, Hong Kong","Hong Kong",$$$,Cantonese,114.1698,22.296572,+85221327898,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/t-ang-court,https://www.langhamhotels.com/en/the-langham/hong-kong/dine/tang-court/,"3 Stars",0,"Air conditioning,Car park,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","It’s easy to see why this restaurant remains so popular after opening its doors 30-plus years ago. Comfort and luxury are factors, thanks to the plush fabrics, beautifully dressed tables and Chinese art. But the ability and experience of the head chef and his kitchen play an even bigger part. Their soups made with top notch ingredients win the hearts of countless connoisseurs. Other specialities include Peking duck, and baked stuffed crab shell."
 PUR,"Hintereck 1, Berchtesgaden, 83471, Germany","Berchtesgaden, Germany","€€€€","Modern Cuisine, Contemporary",13.0468265,47.6340765,+49865297550,https://guide.michelin.com/en/bayern/berchtesgaden/restaurant/pur-1187942,https://www.kempinski.com/berchtesgaden,"2 Stars",0,"Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","The picturesque location on the Obersalzberg affords a fantastic mountain panorama for diners to take in. But the fine dining restaurant of the luxurious Kempinski Hotel Berchtesgaden has plenty more to offer than the view. First, the chic interior with its elegantly pared-down and modern design draws on a colour palette of soothing dark tones. Then there are the culinary creations of Ulrich Heimann, who proposes a harmoniously balanced tasting menu comprising five or seven courses. His dishes are cleverly structured, never cluttered, and they showcase impressively high-quality ingredients. The sauces are the crowning glory – a shining example is the extremely flavoursome jus that elevates the Challens duck breast with celery, truffle and quince to new heights. Not only is the food excellent, but the service is very friendly and obliging. On warm summer days, you can make the most of the wonderful terrace."
+"Sushi Shikon","7F, The Landmark Mandarin Oriental Hotel, 15 Queen's Road Central, Central, Hong Kong","Hong Kong",$$$$,Sushi,114.1577893,22.2806103,+85226436800,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/sushi-shikon,https://sushi-shikon.com,"3 Stars",0,"Air conditioning,Car park,Counter dining,Notable sake list,Valet parking,Wheelchair access","Hailing from Tokyo, the head chef Kakinuma is a master in ageing raw fish for deeper and fuller flavours. Some are aged together with pickled fish entrails that add exceptional umami. He takes meticulous care to keep flavours of each piece pristine without interfering with the next. Apart from sushi, Shimane abalone steamed in sake is also a highlight. The elegant interior design and artisan dinnerware befit the sophisticated food."
 "Meierei Dirk Luther","Uferstraße 1, Glücksburg, 24960, Germany","Glücksburg, Germany","€€€€","Classic Cuisine, Modern Cuisine",9.4999203,54.8225486,+4946316199411,https://guide.michelin.com/en/schleswig-holstein/glcksburg/restaurant/meierei-dirk-luther,https://www.alter-meierhof.de/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","An elegant setting of gorgeous wooden tables and floor-to-ceiling windows – some seats afford a particularly good view of Flensburg Fjord. Beautiful vistas aside, it is Dirk Luther's cuisine that will really impress. The Hamburg native does a fantastic job of bringing together classic and modern styles of cooking, and even the odd moment of sheer brilliance is in evidence here. It is also worth mentioning the exceptional quality of the ingredients – particularly when it comes to fish and shellfish. The cordial front-of-house team is agreeably relaxed and discreet, while remaining attentive and professional. Those wishing to stay longer and enjoy the fantastic location on the Baltic Sea will find stylish, high-quality guestrooms and a tasteful spa at Vitalhotel Alter Meierhof."
+Zilte,"Hanzestedenplaats 5, Antwerpen, 2000, Belgium","Antwerpen, Belgium","€€€€",Creative,4.4047543,51.228828,+3232834040,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/t-zilte,https://www.zilte.be/,"3 Stars",0,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Zilte strives to offer a global emotional experience, starting with the view of the city skyline from the top floor of the Museum aan de Stroom. The understated designer interior is elegant and cosy, offset by the chef’s old record player which adds a nostalgic jazzy note. Everything is spot on from the gracious welcome and the wine waiter’s savvy tips to the sweet treats served with coffee. Viki Geunes has stripped his restaurant of everything but the essentials, starting with outstanding quality ingredients as he harnesses his creative flair to make each dish a masterpiece of excellence. For example, Geunes may add a tempura of sea urchin, thinly sliced hearts of palm, cream of celery and an unusual mandarin-flavoured miso to immaculately cooked langoustine. He may then also craft a second dish with the same ingredients, surprising us with a whole new repertory of textures. This fastidiously meticulous chef delicately plays with each texture and flavour, conjuring up food that is complex and gutsy, yet free of fussy frills. Now add sauces to die for and exotic side dishes with a surprising, yet mild spicy note and the portrait of Herr Geunes’ consummate skill and talent is complete."
 Ophelia,"Seestraße 25, Constance, 78464, Germany","Constance, Germany","€€€€","Creative French, International",9.1874594,47.6671426,+497531363090,https://guide.michelin.com/en/baden-wurttemberg/konstanz/restaurant/ophelia,https://www.restaurant-ophelia.de/,"2 Stars",0,"Air conditioning,Car park,Great view,Terrace","A place in which to simply sit back and drink in the experience, and not only out on the fabulous terrace with its views of Lake Constance. The Riva Hotel and its fine dining restaurant may bowl visitors over with its location directly on the lakeside promenade, but it is above all Dirk Hoberg's meticulous cuisine that captures hearts. This gorgeous Art Nouveau villa dating from 1909 provides a stylish, modern and elegant setting in which to sample a tasting menu composed of a series of refined dishes, complete with sauces inspired by the classics of French cuisine. - the Château Chalon sauce, for example, is delicious! The excellent wine list is international in its scope. Look out for the chef - from time to time he brings out dishes himself. Tip: Book the ""kitchen table"" directly at the pass to the open kitchen."
+Boury,"Rumbeeksesteenweg 300, Roeselare, 8800, Belgium","Roeselare, Belgium","€€€€","Creative French",3.1403981,50.9374466,+3251626462,https://guide.michelin.com/en/west-vlaanderen/roeselare/restaurant/boury,https://www.restaurantboury.be/,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","The brick villa of Tim Boury and Inge Waeles sets the scene for a splendid example of modern gastronomy from the attentive service and felicitous wine-food pairings by sommelier Mathieu Vanneste to the fashionably stylish interior and the gorgeous patio and bar. Every detail has clearly been meticulously masterminded, but with an eye on maintaining a casual vibe, proving that perfection is not necessarily starched and stuffy. Chef Boury’s painstaking recipes mingle classicism with creative peps and he cannot be equalled for his ability to enhance exceptional ingredients. His cuisine attains a pinnacle of high-flying virtuosity, whether by the complexity of flavours and textures or by a prodigious sauce that hits the spot every time. To give you an example, we sampled a partridge dish, the memory of which lingers with us still. The succulent breast was first served on a bed of creamy Jerusalem artichoke risotto, buttery cèpe mushrooms and a stunning sauce made from partridge gravy with a hint of liquorice. The second dish featured a crusty pastry case of confit partridge thighs, sweet onions and fresh almonds, all of which coated in white Alba truffle shavings. A unique fine dining experience from start to finish, depicted by striking flavours, raw ingredients, velvety and crunchy textures and divine seasonings, all of which underpinned by wholesome Flemish earthiness. Tim Boury is definitely at the apex of international haute cuisine."
 Haerlin,"Neuer Jungfernstieg 9, Hamburg, 20354, Germany","Hamburg, Germany","€€€€","Creative French, Classic Cuisine",9.9914638,53.5554424,+494034943310,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/haerlin,https://restaurant-haerlin.de/de/,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Wheelchair access","Visitors to Hamburg hoping for a combination of history, opulence and first-rate cuisine should look no further than this elegant fine dining restaurant housed in the legendary Fairmont Hotel Vier Jahreszeiten, which also affords beautiful views of the Binnenalster. For many years now, head chef Christoph Rüffer has been the guarantor of continuity and constant evolution with his seasonal set menus prepared using top-notch ingredients – this is something of an institution within the city's fine dining scene. The dishes on the menu are characterised by their precise preparation and wonderfully bold flavours: spiced duck (sourced from Odefey & Töchter poultry farm), elderberry jus, blood sausage muffin and red cabbage. You will be pampered by a well-drilled classic front-of-house team in this stylish and luxurious setting. The wine list is outstanding. We recommend opting for the prescribed wine pairings."
+Mosu,"45 Itaewon-ro 55ga-gil, Yongsan-gu, Seoul, 04348, South Korea","Seoul, South Korea","₩₩₩₩",Innovative,126.99935,37.53644,+8227935995,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/mosu,http://mosuseoul.com,"3 Stars",0,"Air conditioning,Interesting wine list,Valet parking","[Temporarily closed due to restaurant moving issue.]When Chef Sung Anh moved his Mosu San Francisco to Seoul, he wanted to bring a different kind of diversity to the table. Different as the food may be, Anh continues to do what he does best, highlighting the subtle nuances of seasonal produce on a plate. Burdock bark, the signature dish, features a single burdock chip prepared by coating a thinly shaved sheet of burdock root with syrup, dehydrating it, and repeating the process several times to render it supremely crisp. Enhance your dining experience with the wine pairings."
 etz,"Wiesentalstraße 40, Nuremberg, 90419, Germany","Nuremberg, Germany","€€€€","Creative, Regional Cuisine",11.0536916,49.4575467,+4991147712809,https://guide.michelin.com/en/bayern/nurnberg/restaurant/etz,https://etzrestaurant.de/,"2 Stars",1,"Restaurant offering vegetarian menus","Felix Schneider and his team invite you to explore their culinary universe. They are committed to sustainability, and they bring it to your table in the form of a fixed seasonal menu that showcases their creativity. They grow their own fruit and vegetables, and everything they serve is made from scratch, from ham and butter to miso and vinegar. A short tour of the testing kitchen starts at 6pm. Following that, you'll enjoy a four- to five-hour meal of 12 to 16 creative courses, either with fish and meat or vegetarian. The rooster breast fried in hay butter, for example, is beautifully aromatic! The meal is accompanied by a dynamic beverage pairing, which includes wines and alcohol-free creations. The open kitchen makes for a welcoming and relaxed atmosphere. The staff work together seamlessly to provide a first-rate dining experience. The chefs are involved in the serving and talk you through the dishes. NB: The restaurant is somewhat hidden away in a rear courtyard, accessible via Kirschgartenstr. 6."
+"L'Enclume","Cavendish Street, Cartmel, LA11 6QA, United Kingdom","Cartmel, United Kingdom","££££","Creative British",-2.9538681,54.2017708,+441539536362,https://guide.michelin.com/en/cumbria/cartmel/restaurant/l-enclume,https://www.lenclume.co.uk/,"3 Stars",1,"Air conditioning,Garden or park,Interesting wine list,Restaurant offering vegetarian menus","Exceptional produce is the bedrock of everything they do at L’Enclume. Their farm up the road provides hyper-seasonal ingredients that Simon Rogan and his team combine with the likes of Herdwick lamb to help achieve Simon’s special brand of culinary alchemy. Every element is prepared with one eye on sustainability and another on maximum flavour, like the Orkney scallop dusted with a powder of its own roe. The enthusiasm and pride of the service team further enhance the experience, and you can complete your visit with a stay in one of the bedrooms spread about the village."
 "Tim Raue","Rudi-Dutschke-Straße 26, Berlin, 10969, Germany","Berlin, Germany","€€€€","Asian, Creative",13.3933841,52.5070342,+493025937930,https://guide.michelin.com/en/berlin-region/berlin/restaurant/tim-raue,https://tim-raue.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","European cuisine that draws on Asia for inspiration – Tim Raue pulls off this modern and refreshing feat in truly original fashion. This Berlin-born chef has a style that is all his own and certainly unique in Germany. He works with a highly skilled team to turn out his flavourful creations. Diners have a choice of set menus dubbed ""Kolibri x Berlin"" (a tribute to Berlin) and ""Koi"", with his signature dishes of ""Wasabi Langoustine"" and ""Duck 'Anne-Marie'"" available in each. There is also the option of a vegan set menu. The restaurant is also open for lunch on Saturdays: The lunch menu offers a choice of four to seven courses - including vegan option. The appeal of this place lies in its daring to be different, with the lively urban ambience in no way detracting from the high standard of the cuisine. Marie-Anne Wild and her charming front-of-house team will make you feel at home in this sleek and elegant restaurant. Wine lovers will delight in the fantastic selection of open wines."
+"Hélène Darroze at The Connaught","Carlos Place, Mayfair, London, W1K 2AL, United Kingdom","London, United Kingdom","££££","Modern Cuisine",-0.1492905,51.510188,+442031477200,https://guide.michelin.com/en/greater-london/london/restaurant/helene-darroze-at-the-connaught,https://www.the-connaught.co.uk/restaurants-bars/helene-darroze-at-the-connaught/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","A wood-panelled dining room within the historic Connaught Hotel might suggest an overly formal environment for Hélène Darroze’s London restaurant, but the knowledgeable and sunny service team ensure the atmosphere is as bright and comfortable as the room itself. A set menu allows the talented kitchen to provide a balanced experience focused on the best seasonal produce, while some of the accompanying flavours are informed by Hélène’s international travels, like Isle of Mull lobster with tandoori spices. For dessert, the signature 'Baba' with a choice of Armagnacs from Hélène's brother Marc is a must."
 "Lorenz Adlon Esszimmer","Unter den Linden 77, Berlin, 10117, Germany","Berlin, Germany","€€€€",Creative,13.380011,52.5159333,+493022611960,https://guide.michelin.com/en/berlin-region/berlin/restaurant/lorenz-adlon-esszimmer,https://www.lorenzadlon-esszimmer.de/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","As you enter the exclusive Hotel Adlon Kempinski, the lobby sets the tone for the refined feel of the restaurant on the first floor. With a little luck, you will get a table with a view of the Brandenburg Gate. The sophisticated, classically opulent interior meets its match in Reto Brändli's wonderfully refined and creative French cuisine. Consistently top-notch ingredients are used to create elaborate and exquisitely balanced compositions that showcase superb technical precision – the sauces are extraordinary with their flawless consistency and aromas! The service team led by Oliver Kraft and sommelier Hans-Martin Konrad is also outstanding: from the outset, diners are treated in an extremely courteous and professional manner. Judicious wine suggestions plucked from a comprehensive wine list."
+"Alain Ducasse at The Dorchester","Park Lane, Mayfair, London, W1K 1QA, United Kingdom","London, United Kingdom","££££",French,-0.152575,51.5073381,+442076298866,https://guide.michelin.com/en/greater-london/london/restaurant/alain-ducasse-at-the-dorchester,https://www.alainducasse-dorchester.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Executive Chef Jean-Philippe Blondet is bringing his own spin to the classical Francophone cooking of world-renowned chef Alain Ducasse. There's a newfound adventurousness to some of the dishes, like the regular injection of citrus, but what remains is the supreme technical skill and exceptional quality of the produce – some of which, like lobster and turbot, is from the luxury end of the scale. Some Ducasse signatures still shine through, like the peerless rum baba for dessert – if it isn't on the menu, be sure to ask for it."
 "CODA Dessert Dining","Friedelstraße 47, Berlin, 12047, Germany","Berlin, Germany","€€€€","Creative, Innovative",13.4274391,52.4900681,+493091496396,https://guide.michelin.com/en/berlin-region/berlin/restaurant/coda-dessert-dining,https://www.coda-berlin.com/,"2 Stars",0,"Air conditioning","Don't be fooled by the unassuming-looking exterior of this Neukölln eatery – a very special take on fine dining awaits you inside. The atmosphere in the dimly lit interior is lively and laid back. Dine either at the counter, with a view into the kitchen, or at one of the surrounding tables. If you're lucky, you'll be given a sneak peek into how one ingredient or another is prepared in the kitchen. Chef René Frank cooks in his own style, which is certainly unique: he and his team apply patisserie techniques to prepare innovative dishes such as aubergine, pecan nut, apple balsamic vinegar, liquorice salt or sweet potato, sour cream, apple, shiitake. The food is by no means limited to sweet treats. You are invited to embark on a culinary adventure in 15 servings – be sure to allow plenty of time! The service is relaxed and very friendly. In addition to the drinks that are paired with the tasting menu, there is also an optional wine flight available. German Riesling labels dominate the well-curated wine list."
+"Fat Duck","High Street, Bray, SL6 2AQ, United Kingdom","Bray, United Kingdom","££££",Creative,-0.7017529,51.5078582,+441628580333,https://guide.michelin.com/en/windsor-and-maidenhead/bray/restaurant/fat-duck,https://thefatduck.co.uk/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list","The menu at this iconic restaurant is titled 'Sensorium' and is a 'journey through the mind' which explores how we gather sensory impressions as we eat and turn them into memories. The dishes bear all of Heston Blumenthal’s hallmarks: innovative, playful and multi-sensory – epitomised by the signature ‘picnic’ dessert that comes complete with an edible blanket and a ‘spam sandwich’ made of almond sponge and strawberry ice cream. Crucially, the cooking also showcases harmonious flavours and textures alongside the theatricality. Charming, interactive service heightens the experience."
 Gustav,"Reuterweg 57, Frankfurt on the Main, 60323, Germany","Frankfurt on the Main, Germany","€€€€","Creative, Farm to table",8.6704255,50.1207676,+496974745252,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/gustav464093,https://www.restaurant-gustav.de/,"2 Stars",1,Terrace,"Over the last few years, maître d' Milica Trajkovska Scheiber and head chef Jochim Busch have established a restaurant where diners can feel at home. In this outwardly rather unassuming building in Westend, you can expect food with plenty of character! This is modern cuisine that stands out for its individuality. Jochim Busch has the chutzpah to drastically pare down his dishes, which feature a beautiful interplay of contrasts and textures. A responsible approach to resources is really important to him, which is why selected regional and seasonal produce is the name of the game - ""Taunus deer grilled over coniferous wood, pointed cabbage, parsley and wild garlic fruits"" is a good example. The stylish, sleek and modern interior is of an equally high standard. Pleasantly unpretentious atmosphere; friendly, courteous and professional service. Insider tip: Some tables afford a good view of the kitchen pass!"
+"Sketch, The Lecture Room and Library","9 Conduit Street, Mayfair, London, W1S 2XG, United Kingdom","London, United Kingdom","££££","Modern French",-0.1415369,51.5126775,+442076594500,https://guide.michelin.com/en/greater-london/london/restaurant/sketch-the-lecture-room-library,https://sketch.london/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","There are few more joyously colourful and lavishly decorated restaurants than Mourad Mazouz and Pierre Gagnaire’s 18th Century house of fun. Everything comes with a sense of theatre, from the unfailingly attentive service to Gagnaire’s signature multi-dish cooking. Here, an expertly poached fillet of Cornish sea bass will not suffice; it must be beautifully complemented by a sea bass sahimi, a mussel bavaroise with parmesan tuile, and a tema artichoke with Oscietra caviar. Each element is always exceptionally composed and the original combinations brilliantly conceived."
 Jante,"Marienstraße 116, Hanover, 30171, Germany","Hanover, Germany","€€€€","Creative, Modern Cuisine",9.7607489,52.3701441,+4951154555606,https://guide.michelin.com/en/niedersachsen/hannover/restaurant/jante,https://www.jante-restaurant.de/,"2 Stars",0,"Restaurant offering vegetarian menus,Terrace","Tony Hohlefeld and his kitchen team steer clear of showmanship and unnecessary frills in their bid to bring technical excellence and original ideas to the table. The dishes here are sophisticated but not overly elaborate, complex but appealingly light, full of contrasts and yet wonderfully balanced, as in the char with dock and sour asparagus, or the venison with beetroot and greengage. A set menu is proposed with the option to upgrade. When making a reservation, you can also state your preference for a vegetarian/vegan menu. The easy style of the food reflects the atmosphere in this semi-circular building with floor-to-ceiling windows. The sleek Scandinavian-style interior contributes to the overall experience, as does the excellent service provided by pleasingly laid-back maître d' and sommelier Mona Schrader – the charming front-of-house team positively radiates cordiality and professional competence."
 "Le Cerf","Kärcherstraße 11, Zweiflingen, 74639, Germany","Zweiflingen, Germany","€€€€","Classic French",9.5258355,49.2436455,+49794160870,https://guide.michelin.com/en/baden-wurttemberg/zweiflingen/restaurant/le-cerf83229,https://schlosshotel-friedrichsruhe.de/gourmet-restaurant-le-cerf/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","The culinary centrepiece of the Wald & Schlosshotel Friedrichsruhe has a classic, elegant style that is the very definition of opulence. Exquisite touches such as fine fabrics, fancy wallpaper and crystal chandeliers are perfectly in keeping with the historical castle. The cuisine is similarly classical but subject to modern interpretation by Boris Rommel and his team. The meticulous technical skill involved and the outstanding quality of the ingredients is plain to see, with individual components of dishes precisely worked out down to the last detail. There are two set menus (one vegetarian), from which you can also order à la carte. Friendly and professional front-of-house team; the head chef also likes to come out and chat to guests. Treat yourself to an aperitif at the hotel bar."
+"Restaurant Gordon Ramsay","68-69 Royal Hospital Road, Chelsea, London, SW3 4HP, United Kingdom","London, United Kingdom","££££",French,-0.1621766,51.4854381,+442073524441,https://guide.michelin.com/en/greater-london/london/restaurant/restaurant-gordon-ramsay,https://www.gordonramsayrestaurants.com/restaurant-gordon-ramsay/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","He may be one of the most famous chefs on the planet, but Gordon Ramsay still remains fiercely committed to maintaining the highest standards at his elegant yet relaxed flagship restaurant. Head Chef and Co-Owner Matt Abé interprets Ramsay’s style impeccably, with signature dishes like the lobster, langoustine and salmon ravioli proving as exquisitely executed as ever. As an embodiment of the chefs' perfectly judged contrasts of flavour and texture, and their lightness of touch, you can't go wrong with the roast veal sweetbread."
 bianc,"Am Sandtorkai 50, Hamburg, 20457, Germany","Hamburg, Germany","€€€€","Mediterranean Cuisine, Creative",9.9943521,53.5430154,+494018119797,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/bianc,https://www.bianc.de/en,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","Here, a native Italian brings the flavours of the South to Hamburg. Matteo Ferrantino, who, together with Dieter Koschina, previously ran the kitchen of the two-star Vila Joya restaurant in the Portuguese city of Albufeira, presents a modern and creative take on Mediterranean cuisine in the form of two set menus named ""Emotion"" and ""Garten"" (vegetarian). Each begins with an array of amuse-bouches and is rounded off with a series of equally delicate petits fours. In between you might opt for Loup de Mer, Porcini, Spinach or Sot-l`y-laisse, Carbonara Ravioli, Black Summer Truffels. With his great taste and considerable technical prowess he prepares premium ingredients, creating exceptionally interesting flavour combinations. Architect Julia Erdmann has designed a chic interior that has all the flair of an Italian piazza – plus a view of the kitchen."
+"The Ledbury","127 Ledbury Road, North Kensington, London, W11 2AQ, United Kingdom","London, United Kingdom","££££","Modern Cuisine",-0.2000731,51.516681,+442077929090,https://guide.michelin.com/en/greater-london/london/restaurant/the-ledbury,http://www.theledbury.com,"3 Stars",0,"Air conditioning,Interesting wine list","As one of the capital's finest restaurants, among The Ledbury's great strengths has always been Brett Graham's close relationship with his suppliers. In some cases that supplier is himself, with deer raised on their own small estate and the restaurant housing its own mushroom cabinet. These stunning ingredients are amplified by the chefs with beautifully balanced and harmonious combinations, like wild turbot paired with rich smoked eel, salty N25 caviar and the slight acidity of nashi pear. The service team are refreshingly approachable and have an impressive knack for putting everyone at ease."
 "100/200 Kitchen","Brandshofer Deich 68, Hamburg, 20539, Germany","Hamburg, Germany","€€€€","Creative, Modern Cuisine",10.0285764,53.5374323,+494030925191,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/100-200,https://100200.kitchen/,"2 Stars",1,"Air conditioning,Car park,Counter dining,Great view,Wheelchair access","What an experience! Here on the third floor of an unassuming factory building, in a loft-style space with an industrial chic design, the open kitchen takes centre stage. Working at a fantastic Molteni stove, set to either 100°C or 200°C – hence the name – the chefs deliver a creative surprise menu that is aligned with the seasons. With a passion and style that is all his own, Thomas Imbusch brings out the seasonal flavours through fermentation and smoking, for example, and turns out honest dishes that remain close to nature. Respect for the produce is the ethos here, with the emphasis on sustainability and small-scale producers who they know personally. To be enjoyed with organic wines or alcohol-free beverages. The ""Carte Blanche Tasting Menu"" is available in a slimmed-down version at Der Stundentisch. Head to Die Empore to dine à la carte (no reservation necessary). NB: Booking is via an online ticket-purchasing system."
+"CORE by Clare Smyth","92 Kensington Park Road, North Kensington, London, W11 2PN, United Kingdom","London, United Kingdom","££££","Modern British",-0.2030649,51.5126689,+442039375086,https://guide.michelin.com/en/greater-london/london/restaurant/core-by-clare-smyth,https://www.corebyclaresmyth.com/,"3 Stars",0,"Air conditioning,Interesting wine list","A warm welcome and charming, knowledgeable service are guaranteed at Clare Smyth’s elegant Notting Hill restaurant. The detailed construction and eye-catching presentation of dishes like ‘Smoked Fowey mussels’ or ‘Rhug Estate venison’ are matched by wonderful flavours and textures. Go for one of the 7 course tasting menus; one is made up of her classics (like ‘Potato and roe’ and the ‘Core-teser’ dessert), the other is informed by the current season. A 2023 redecoration has made the room softer and warmer, while the bar is a delightful spot."
+"Waterside Inn","Ferry Road, Bray, SL6 2AT, United Kingdom","Bray, United Kingdom","££££","Classic French",-0.6994376,51.5091092,+441628620691,https://guide.michelin.com/en/windsor-and-maidenhead/bray/restaurant/waterside-inn,https://www.waterside-inn.co.uk/,"3 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus","Set in a picture perfect spot on a bank of the Thames, this long-standing bastion of culinary excellence continues to go from strength to strength. Luxury is at every turn, from the finest crockery to indulgent ingredients and this, combined with the effortless service, creates a truly memorable dining experience. The menu lists newer creations alongside the French classics, with each dish full of flavour and the intense sauces in particular showing the kitchen’s exceptional craft – be it a rich and glossy Armagnac sauce with the rabbit, or a textbook red wine reduction with the monkfish."
 FACIL,"Potsdamer Straße 3, Berlin, 10785, Germany","Berlin, Germany","€€€€","Creative, Contemporary",13.3737404,52.5090625,+4930590051234,https://guide.michelin.com/en/berlin-region/berlin/restaurant/facil,https://facil.de/de/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","A real oasis of calm in the middle of Berlin! Up here on the fifth floor of The Mandala Hotel, diners can sit on the pleasant little terrace amid the chestnut trees and fountain. It belongs to this elegant, light and airy rooftop garden restaurant, where even inside you almost feel like you're outdoors thanks to the all-round floor-to-ceiling windows. Beautiful bamboo plants give a nod to Asia. As well as the great location, Facil also boasts incredible food courtesy of Michael Kempf (culinary director) and Joachim Gerner (chef de cuisine). Rooted in classical cooking, it also skilfully integrates Asian and Mediterranean influences. Creative dishes brimming with flavours and aromas. All this is rounded off by the smart, professional service."
+"L'OSIER","7-5-5 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.761203,35.669667,+81335716050,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-osier,https://losier.shiseido.co.jp/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list","In 2023 L’OSIER celebrated the 50th anniversary of its foundation. Beyond the front door with its camellia motif lies a world of elegance. Works by Dalí and Cocteau adorn the graceful interior; silverware by Puiforcat completes luxurious French dining. Renowned for weaving tradition with innovation, chef Olivier Chaignon is one of the architects of modern French cuisine. His mission is and will always be the pursuit of beauty."
+"Azabu Kadowaki","2-7-2 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.733551,35.655993,+81357722553,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/azabu-kadowaki,"","3 Stars",0,"Air conditioning,Counter dining","Toshiya Kadowaki’s aim is to serve up “unforgettable cuisine”. By this he means that the spirit of the ingredients lives on in the diner. Seasonal foodstuffs such as pepper flowers, abalone, matsutake mushrooms and crab are freely combined with Western elements such as caviar and foie gras to concoct dishes of delightful originality – truffle rice is a prime example. Compelling fare conjures memories and feelings with each passing season."
 "Tohru in der Schreiberei","Burgstraße 5, Munich, 80331, Germany","Munich, Germany","€€€€","Modern Cuisine, Japanese Contemporary",11.577475,48.137597,+498921529172,https://guide.michelin.com/en/bayern/mnchen/restaurant/tohru-in-der-schreiberei,https://schreiberei-muc.de/,"2 Stars",0,"Notable sake list","It was here in Munich's oldest town house that the city's history began to be recorded in 1552 – today, a very different story is being told. Tohru Nakamura, a Munich native of German-Japanese descent, thrillingly introduces the influences of both cultures into a space that is steeped in history. His ""NANBANZUKE"", for example, comprising red mullet, green asparagus and Balfegó tuna, pulls off a terrific fusion of flavours, with the red mullet being prepared in the style of Brathering (marinated fried herring) – an interesting touch that brings to mind traditional German home cooking. The 11-course set menu is served on the upper floor, which is accessed via a steep staircase. The tasteful, high-end interior has been designed with an eye for detail. Always on hand to provide expert guidance and elucidate the chef's culinary concept, the waitstaff are attentive and professional. A nice touch: Diners are even greeted with a tour of the kitchen!"
+Kohaku,"3-5-5 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.740832,35.700825,+815031385225,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kohaku,http://kagurazaka-kohaku.jp/,"3 Stars",0,"Air conditioning,Counter dining,Interesting wine list","Koji Koizumi creates a cuisine all his own as he delves deeply into the interplay between technique and flavour. His creativity comes to the fore in creative combinations of ingredients. A fusion of Japanese and Western approaches is the essence of Kohaku: snow crab with caviar, puffer fish milt with truffles, warabimochi (bracken-starch dumpling) with coconut. Determined to create fare found nowhere else, Koizumi invents new flavours not found in existing concepts."
 Tantris,"Johann-Fichte-Straße 7, Munich, 80805, Germany","Munich, Germany","€€€€","French Contemporary, Classic Cuisine",11.588259,48.1697565,+49893619590,https://guide.michelin.com/en/bayern/mnchen/restaurant/tantris-75719,https://tantris.de/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking","Tantris boasts an undeniably distinctive look, showcasing a bold orange and black design that runs through both the exterior and interior. A few modern touches have recently been added, such as a striking walk-in glass wine cabinet. All the originality of the restaurant's legendary 1970s style has nevertheless been preserved. Benjamin Chmura and his kitchen team conjure up bold dishes that present interesting contrasts in their exploration of sharp and tangy flavours. A shining example is their ""Petit Bateau"" (turbot, mussels, saffron) with its full-bodied seafood aromas. ""Fin d'été"" (plum, shiso, rice) pays tribute to the stint of chef patissier Maxime Rebmann in a Japanese restaurant. The lunchtime set menu comprises four or six courses, while in the evening diners opt for either a six- or eight-course set menu. The charming waitstaff impress with their efficiency and knowledge. The wine list is a delight for connoisseurs – the recommendations made by the sommelier team are spot-on!"
+Harutaka,"6F, 8-3-1 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥",Sushi,139.759203,35.669269,+81335731144,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/harutaka,"","3 Stars",0,"Air conditioning,Counter dining","Sometimes our connections intervene to change our lives. Harutaka Takahashi’s mischievous youth in Asahikawa took a turn for the better when, through a tempura master who was a close friend of his potter uncle, he landed a job at Sukiyabashi Jiro. Like Ravel’s Bolero, sushi here is presented with a particular rhythm, building toward a crescendo of sweetness, sourness and temperature in harmony. Destiny is in the taste and texture of every piece of sushi at Harutaka."
 "L.A. Jordan","Ketschauerhofstraße 1, Deidesheim, 67146, Germany","Deidesheim, Germany","€€€€","Creative, Modern Cuisine",8.1853374,49.4078848,+49632670000,https://guide.michelin.com/en/rheinland-pfalz/deidesheim/restaurant/l-a-jordan,https://www.ketschauer-hof.com/restaurants/la-jordan,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","L.A. Jordan is housed in the beautifully restored historical estate of Ketschauer Hof. The chef de cuisine in this fine dining restaurant is Daniel Schimkowitsch. His style is creative and pleasantly pared down. Steering clear of any gimmickry and relying instead on distinctly intense flavours, he whisks diners off on a culinary adventure courtesy of his set menu – he even incorporates some Japanese influences that work a treat. Whatever the dish, the quality of the ingredients is of the utmost importance. The desserts are sure to impress with their sophistication and originality. Interesting wine pairings complement the set menu. The service team is all you could wish for: charming, accomplished and always on hand. Both dining rooms – one elegant, the other more on the trendy side – are chic and modern, and there is a wonderful terrace in the courtyard."
+Kanda,"1F, Toranomon Hills Residential Tower, 1-1-1 Atago, Minato-ku, Tokyo, 105-0002, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.748,35.6658,+81364590176,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kanda,http://www.nihonryori-kanda.com/,"3 Stars",0,"Air conditioning,Counter dining,Interesting wine list","Hiroyuki Kanda understands the essence of Japanese cuisine and incorporates his innovative ideas into the menu. For example, goma-dofu is topped with fugu flesh and skin then garnished with caviar. While respecting the natural flavours of the ingredients, Kanda puts his own unique touch on his dishes. To convey the attractions of his homeland, he sources seafood from Tokushima in season, serving poached hamo (pike conger), awabi (abalone) with somen and tai as tsukuri."
 "Horváth","Paul-Lincke-Ufer 44a, Berlin, 10999, Germany","Berlin, Germany","€€€€",Creative,13.420793,52.4963922,+493061289992,https://guide.michelin.com/en/berlin-region/berlin/restaurant/horvath,https://www.restaurant-horvath.de/,"2 Stars",1,"Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","The location on the Landwehrkanal in lively Kreuzberg, among other restaurants and shops, is indeed special and a draw in itself. Out front is a lovely terrace shielded from the street by a fence covered in plants. Inside, a blend of old and new makes for an attractive setting: old wooden panelling meets chic modern design – the mural by Jim Avignon is a focal point, as is the glass-fronted kitchen. Here, Sebastian Frank conjures up dishes rooted in the culinary traditions of his Austrian homeland with plenty of creativity and an emphasis on sustainability. He uses high-quality ingredients – sourced from the Berlin-Brandenburg region where possible – to produce pared-down dishes, often giving pride of place to vegetables. The almost unspectacular manner in which he sometimes does this is perhaps what makes it so remarkable. With great skill, he finds a way to incorporate his favourite flavours, caraway and celery, again and again. Diners can also look forward to friendly, competent service and interesting wine recommendations."
 Votum,"Hannah-Arendt-Platz 1, Hanover, 30159, Germany","Hanover, Germany","€€€€","Creative, Modern Cuisine",9.7338212,52.3700128,+4951130302412,https://guide.michelin.com/en/niedersachsen/hannover/restaurant/votum,https://vo-tum.de/,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Benjamin Gallein is no stranger to the region. His creative cuisine is one of the fine dining options available in the Leineschloss, which is the seat of Lower Saxony's state parliament. The restaurant is housed in the modern extension of this historic building situated on the Platz der Göttinger Sieben, close to the Leine River. The name Votum is a reference to the choices to be made within the set menu: diners decide on the order of the courses, on potential ""upgrades"", as well as the wine pairings (alcohol-free alternatives also available). The dishes are named e.g. ""cauliflower, parsley, egg, breadcrumbs"" or ""mularde from Odefey & Töchter, fermented plum, trumpet mushroom, hay"". The glass-walled dining area makes for an elegant setting, as does the beautiful terrace overlooking the river. Attentive and well-drilled service, with the chefs occasionally delivering the dishes themselves. Schorse and Casino Royale also belong to the hotel."
+Makimura,"3-11-5 Minamioi, Shinagawa-ku, Tokyo, 140-0013, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.735449,35.590865,+81337686388,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/makimura,"","3 Stars",0,"Air conditioning,Counter dining","Chef Akio Makimura prizes tradition over showiness. His emphasis is on bringing out intrinsic flavours and he spares no effort in extending hospitality to his guests. The soup is the centrepiece of the menu and includes ingredients such as hairy crab, prawn and scallop shinjo – all of which the delicate broth goes well with. From time to time, he will come up with rare combinations such as beef and truffles to create new tastes based on his original ideas."
+Quintessence,"1F, Garden City Shinagawa Gotenyama, 6-7-29 Kitashinagawa, Shinagawa-ku, Tokyo, 141-0001, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.732977,35.624038,+81362770090,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/quintessence-1193907,https://www.quintessence.jp/,"3 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","The abundantly creative Shuzo Kishida never tires of exploring the possibilities of cuisine. ‘Carte Blanche’, his crisp white menu, speaks to his spirit of perpetual inquiry. With the themes of ‘ingredients, flame, seasoning’, Kishida delves deep into the soul of French cooking to create novel dishes. Goat’s-milk bavarois and meringue ice cream are specialities that spring from Kishida’s philosophy."
 "Coeur D'Artichaut","Alter Fischmarkt 11A, Münster, 48143, Germany","Münster, Germany","€€€€","Modern French, Creative",7.6294251,51.9638925,+4925139582823,https://guide.michelin.com/en/nordrhein-westfalen/munster/restaurant/coeur-d-artichaut,https://www.coeur-dartichaut.de/,"2 Stars",0,"Air conditioning,Terrace","Slightly tucked away in an inner courtyard (pleasant terrace in summer) and only a few minutes' walk from the cathedral, this appealing ""casual fine dining"" restaurant awaits. In cosy surroundings, diners can gaze into the open kitchen – it is almost like being at the theatre. Here, French-born Frédéric Morel combines his Breton roots with influences from his adopted home in North Germany before adding the touch of modern creativity that is the hallmark of his cuisine. His stocks and sauces are outstanding! When selecting his high-quality ingredients, he is mindful of the seasons and the region in which they are sourced. The ""Morel's Tasting"" set menu, which changes every month, is composed of six or eight courses. A 4-course option is only available on Sundays (except on public holidays and during Advent). Instead of wine, you can also opt for alcohol-free pairings."
+RyuGin,"7F, Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-ku, Tokyo, 100-0006, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.759193,35.673583,+81366300007,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ryugin-1194232,https://www.nihonryori-ryugin.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Notable sake list","Seiji Yamamoto sums up his considerable experience simply and humbly: “I’m a chef because I love to cook”. That approach is reflected in his entertaining cooking, which resonates with all five senses. His focus on serving each dish at the apex of its flavour is single-minded: he switches knife techniques to vary the flavour of decorative sashimi and pike conger, manipulates blazing charcoal to tease out the flavour of eel. With skill as well as respect for the spirituality of Japan, he preaches Japanese cuisine as food culture."
 Atelier,"Promenadeplatz 2, Munich, 80331, Germany","Munich, Germany","€€€€","Creative French",11.5735681,48.1402487,+498921200,https://guide.michelin.com/en/bayern/mnchen/restaurant/atelier-1198719,https://www.bayerischerhof.de/de/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","The restaurant of the Bayerischer Hof hotel is as remarkable as ever. With its predominance of chic grey tones, it is reminiscent of an artist's studio, and the decor is highly tasteful down to the last detail. A charming front-of-house team operates in Axel Vervoordt's discreetly luxurious interior: young, upbeat and anything but stuffy, they really pull out all the stops and are always on hand! The cuisine is conjured up by head chef Anton Gschwendtner and his team. A modern blend of Asian influences, it draws on Mediterranean and regional ingredients of outstanding quality. Notable examples include the exquisite Japanese hamachi with its extremely thin miso-ponzu coating or the succulent, tender saddle of venison from Gutshof Polting, roasted to the perfect shade of pink and served with aromatic chanterelles and a buttery celeriac puree, a bold chervil beurre blanc and a glorious venison jus made with Chartreuse. The wine list is wonderful and extensive – the wines served by the glass complement the set menus beautifully."
+"L'Effervescence","2-26-4 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.719454,35.660299,+81357669500,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-effervescence,http://www.leffervescence.jp/,"3 Stars",1,"Air conditioning,Interesting wine list","Chef Shinobu Namae refers to the foodstuff producers who support L’Effervescence as “artisans” out of respect for their finely honed skills. The ingredients list, passed out by hand, is a chronicle of the producing regions Namae visits in his travels. Artisanal Vegetables, a dish that changes its appearance with each passing season, is one speciality. The love for nature that wells up from his pairings of umami from land and sea is the tale told through the cuisine here."
 "ammolite - The Lighthouse Restaurant","Peter-Thumb-Straße 6, Rust, 77977, Germany","Rust, Germany","€€€€","Modern Cuisine, Classic French",7.7251226,48.259724,+497822776699,https://guide.michelin.com/en/baden-wurttemberg/rust/restaurant/ammolite-the-lighthouse-restaurant,https://www.ammolite-restaurant.de/,"2 Stars",0,"Air conditioning,Car park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Just head for the eye-catching lighthouse if you want to find this exclusive restaurant in the Europa Park. The interior is timelessly chic and elegant, with its slightly transparent drapes bathing the round dining space in a warm golden hue and lending it a sense of intimacy and tranquillity. Seated on elegant velvet armchairs at tables decked with high-quality tablecloths, you are attentively and competently looked after by a well-coordinated front-of-house team. Head chef Peter Hagen-Wiest presents two fabulous set menus composed of seven courses: ""Around the World"" and vegetarian alternative ""Green Forest"". Here you can read ""Pigeon, Raspberry, Beetroot, Albufera Sauce"" or ""Eggplant, Celery, Pak Choi"", for example. His cooking has classical roots but is open to modern influences, which he incorporates with a fine sense of balance. Then there are the outstanding wine recommendations, which are expertly explained."
+"Joël Robuchon","Yebisu Garden Place, 1-13-1 Mita, Meguro-ku, Tokyo, 153-0062, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.714528,35.641903,+81354241347,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/joel-robuchon-1193981,https://www.robuchon.jp/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","Kenichiro Sekiya, recipient of the prestigious appellation Meilleur Ouvrier de France, is opening new horizons for the esprit of Joël Robuchon. For Sekiya, studying the classics gives rise to the future, as exemplified by Caviar Impérial, an edible work of art. Robuchon’s heritage is one of constant innovation; we can’t wait to find out what flavours the 21st century holds in store."
 "GästeHaus Klaus Erfort","Mainzer Straße 95, Saarbrücken, 66121, Germany","Saarbrücken, Germany","€€€€","Classic French",7.0076258,49.2295502,+496819582682,https://guide.michelin.com/en/saarland/saarbrucken/restaurant/gastehaus-klaus-erfort,https://www.gaestehaus-erfort.de/,"2 Stars",0,"Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","Klaus Erfort's restaurant in this stylish white villa remains a beacon of French cuisine – a place to indulge in the great classics! Uncompromising in his choice of ingredients, he creates dishes that are harmoniously balanced, the flavours teased out with finesse. Behind deceptively simple-sounding names such as ""lamb, aubergine, jus"", elaborate details are abundant. The excellent quality Limousin lamb is shown off to its best advantage in a trio of dishes: fillet of loin gratinated with herbs and cooked until pink in the middle; juicy, intensely flavoured pork chops; and aromatic, braised and crispy gratinated belly – accompanied by a fantastic lamb jus with a lovely sheen, deep colour and full flavour, as well as a finely spiced aubergine caviar. This scene of sophistication is completed by the attractive interior done out in a classical, historical style highlighted by sleek modern elements. Then there is the charming, attentive service courtesy of a team who present the high-calibre wine list and also have interesting recommendations by the glass."
+"Kagurazaka Ishikawa","5-37 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.739466,35.701212,+815031385225,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kagurazaka-ishikawa,http://www.kagurazaka-ishikawa.co.jp/,"3 Stars",0,"Air conditioning,Counter dining,Interesting wine list","In Japanese cooking we speak of kakushiaji, subtle seasoning that brings out the flavour. At Kagurazaka Ishikawa, the charm is in the parts that are hidden. For example, the Daitokuji natto accompanying the steamed black rockfish is served in a kombu-and-shellfish dashi with reduced salt for an elegant taste. Slices of finest awabi and shabu-shabu somen of wagyu impart a sense of delicacy. Cooking makes the man, and the fare here attests to the character of owner-chef Hideki Ishikawa."
 Esplanade,"Nauwieserstraße 5, Saarbrücken, 66111, Germany","Saarbrücken, Germany","€€€€","Classic Cuisine, Creative",6.9996028,49.2349097,+4968184499125,https://guide.michelin.com/en/saarland/saarbrucken/restaurant/esplanade539722,https://www.esplanade-sb.de/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list","Once a school, this exceptionally refined building in the centre of Saarbrücken now houses a spruce little boutique hotel. At its heart is the chic, modern restaurant, where chef Silio Del Fabro combines classic and modern Mediterranean influences in his cuisine. His creations are extremely accurate and detailed, and the ingredients are top-notch. For example, there is a fantastic dish of veal sweetbreads done in two ways – a whole piece baked until crispy yet wonderfully creamy and tender in the centre, and finely seasoned; secondly, as a timbale made from a precisely soured, delicately aromatic veal farce with diced sweetbreads. Take the ""Signature"" set menu (five, six or eight courses) or order à la carte; at lunchtime, the ""plat du jour"" is interesting. Last but not least, experienced and charming service from a team led by Jérôme Pourchère – this passionate host and sommelier, always manages to strike the perfect balance between pleasant, friendly informality and the right distance. The wine list revolving around France and Germany is a delight."
 "Essigbrätlein","Weinmarkt 3, Nuremberg, 90403, Germany","Nuremberg, Germany","€€€€","Innovative, Farm to table",11.0748188,49.455062,+49911225131,https://guide.michelin.com/en/bayern/nurnberg/restaurant/essigbratlein,https://essigbraetlein.de/,"2 Stars",1,"Air conditioning,Restaurant offering vegetarian menus","You have to ring the bell to be admitted to this small restaurant in the middle of Nuremberg's old town. A lovely intimate setting for a meal, with its cosy and inviting atmosphere and charming and attentive front-of-house team. In the kitchen, the focus is on innovative cuisine that takes advantage of the seasons and selected producers. Dishes such as ""Onion with Rose"" are unique and well thought-out in their combination. In line with their sustainable approach, the ""leaf to root"" philosophy is rigorously adhered to. Chef-patron Andree Köthe and co-head chef Yves Ollech – who have formed a well-oiled machine in the kitchen for years – have a penchant for using herbs, spices and vegetables, even fermenting and preserving them for later use. The creative natural cuisine is accompanied by astute wine pairings. Insider tip: request the vegetarian lunch menu when making your reservation."
+Sazenka,"4-7-5 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan","Tokyo, Japan","¥¥¥¥",Chinese,139.728395,35.649578,+815031888819,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sazenka,https://sazenka.com/,"3 Stars",0,"Air conditioning,Interesting wine list","Chef Tomoya Kawada is a student of the ‘water’ of Japanese cuisine and the ‘fire’ of Chinese cooking; he conveys Japanese spirit through Chinese technique. Soup of green pheasant is fortified with the richness of Jinhua ham, bringing out a flavour reminiscent of Japanese soup dishes. In a classic Japanese approach, pigeon breast is smoked over straw, then grilled over charcoal, while Chinese technique takes the stage with the thigh pungently fried on the skin side. This is ‘wakon-kansai’, Japanese spirit imbued with Chinese learning, taking the food of China to a new level."
 KOMU,"Hackenstraße 4, Munich, 80331, Germany","Munich, Germany","€€€€","Classic Cuisine, Modern Cuisine",11.5704952,48.1360691,+491731560415,https://guide.michelin.com/en/bayern/mnchen/restaurant/komu,https://komu-restaurant.de/,"2 Stars",0,"Air conditioning","Right in the city centre, just a few minutes' walk from Marienplatz, chef-patron Christoph Kunz (who has already made a name for himself at Munich's Alois) delivers wonderfully intense flavours by stripping his cuisine back to the essentials. The four-course lunchtime set menu is extended to eight courses in the evening. His modern cooking style and bold sense of expression can be seen in the fantastic bonito tuna steak, for example - only briefly seared, which brings out the butter-tender fish to its best advantage - served with an elegant mussel sauce rounded off with vermouth and coastal herbs, à part as a fresh addition a  salad of finely sliced and finely marinated fennel. The gorgeous interior is characterised by pale wood, fresh hues and sleek design; a small chef's table has views into the kitchen. The professional and charming waitstaff add to the convivial atmosphere."
+Aponiente,"Francisco Cossi Ochoa, El Puerto de Santa María, 11500, Spain","El Puerto de Santa María, Spain","€€€€","Creative, Innovative",-6.2164435,36.6033273,+34606225859,https://guide.michelin.com/en/andalucia/el-puerto-de-santa-maria/restaurant/aponiente,https://www.aponiente.com/,"3 Stars",1,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Ángel León, whose restaurant is housed in a tide mill dating back two centuries, is known as “the chef of the sea” and any mention of him means wading into unchartered gastronomic waters! As he says himself, at Aponiente “the aim is to raise awareness, open people's minds and introduce them to new concepts that are impossible to find anywhere else”. Totally committed to sustainability, this is a chef who seeks to surprise diners with new techniques and ingredients (such as seafood sausages, plankton, bioluminescence, cooking with seawater etc), always honing a philosophy which revolves around recycling, making the most of what the natural estuaries have to offer and championing the salvaging of discarded fish. His contemporary cuisine, based around resources from both the Mediterranean and the Atlantic, provides further surprises on the dessert menu, on which dishes somehow manage to combine the maritime world with sweeter textures, hence unusual combinations such as moray eel mochi and tuna and chocolate."
+"El Celler de Can Roca","Can Sunyer 48, Girona, 17007, Spain","Girona, Spain","€€€€",Creative,2.807927,41.9932026,+34972222157,https://guide.michelin.com/en/catalunya/girona/restaurant/el-celler-de-can-roca,http://www.cellercanroca.com,"3 Stars",1,"Air conditioning,Car park,Interesting wine list,Wheelchair access","The Roca brothers like to say that their success is down to the balance struck in a metaphorical ""three-player game"", with Joan in charge of the savoury dishes, Josep as the sommelier and Jordi on dessert duty.But little matter how they go about winning diners over, their ultimate goal is to create a feast for the eyes, the palate and all of the senses. This is an exceptionally high-calibre restaurant that celebrates contrasts, memories, journeys... It is also characterised by a penchant for working with local produce, a focus on sustainability and the aim to ""raise awareness"" of the challenges posed by climate change. The spectacular appetisers are a tribute to the evolution of this establishment and its emblematic dishes!"
 "Obendorfers Eisvogel","Hofenstetten 43, Neunburg vorm Wald, 92431, Germany","Neunburg vorm Wald, Germany","€€€€","Creative, Contemporary",12.2619376,49.3383934,+4994399500,https://guide.michelin.com/en/bayern/neunburg-vorm-wald/restaurant/obendorfer-s-eisvogel,https://www.der-birkenhof.de/,"2 Stars",0,"Car park,Great view,Wheelchair access","Sebastian Obendorfer truly has a talent for bringing excellent products to the plate with finesse and expression. His unique tasting menu gives the classical repertoire a creative twist and draws inspiration from international cuisines. The fabulous cheese trolley is curated by famous Alsace affineur Antony! Decent wine pairings, with non-alcoholic alternatives available. The interior is modern, elegant and comfortable; the oval-shaped wine cabinet in the middle of the room is bound to catch your eye. The hilltop location and large windows mean diners can enjoy unobstructed views of the undulating landscape of the Upper Palatinate – magnificent sunsets included! Cordial and highly experienced waitstaff. Tip: Stay overnight at Der Birkenhof hotel."
+Azurmendi,"Legina Auzoa, Larrabetzu, 48195, Spain","Larrabetzu, Spain","€€€€",Creative,-2.81454,43.26065,+34944558359,https://guide.michelin.com/en/pais-vasco/larrabetzu/restaurant/azurmendi,http://www.azurmendi.restaurant,"3 Stars",1,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","A flagship of the Biscayan fine dining scene and a leading light in the field of sustainability, Azurmendi is a shining example of how to work with the environment. It has adapted its architecture and produce, and integrated new technologies in its quest to become a responsible restaurant business that sets out to cook for a better future.Chef Eneko Atxa nurtures a sapling of the Tree of Gernika at the entrance of the restaurant in a manifestation of his desire to preserve the area's indigenous flora and fauna and safeguard the values of Basque culture. He proposes a creative and informative culinary experience that is dedicated to the conservation of endemic species. The ""Adarrak"" set menu comprises a fascinating overview (courses dubbed ""Welcome Picnic"", ""The Kitchen Table"", ""The Greenhouse"") and ends with a gift in the form of a complimentary bar of recycled soap!"
 "Vendôme","Kadettenstraße, Bergisch Gladbach, 51429, Germany","Bergisch Gladbach, Germany","€€€€","Creative, Classic French",7.1604778,50.9665691,+492204421940,https://guide.michelin.com/en/nordrhein-westfalen/bergisch-gladbach/restaurant/vendome,https://www.althoffcollection.com/de/althoff-grandhotel-schloss-bensberg,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Joachim Wissler has been running the kitchen at the elegant fine dining restaurant of the luxurious Althoff Grandhotel Schloss Bensberg since 2000. The classical French-based cuisine of this Swabian-born chef focuses on creative flavour combinations, which he serves up in the form of intricate and technically sophisticated dishes using ingredients that are consistently of the highest quality. There is a choice of two set menus (one vegetarian) composed of six or eight courses – you are also welcome to mix and match. First rate service comes courtesy of a competent front-of-house team that is always on hand and yet pleasantly unobtrusive. More delights are to be found on the wine list, with lovers of German Riesling particularly well catered for."
 "OPUS V","O5, 9-12, Mannheim, 68161, Germany","Mannheim, Germany","€€€€","Modern Cuisine, Creative",8.4699546,49.4858598,+496211671199,https://guide.michelin.com/en/baden-wurttemberg/mannheim/restaurant/opus-v,https://www.restaurant-opus-v.de/,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Terrace,Wheelchair access","Shopping and culinary delights under one roof? Head to the top of fashion retailer Modehaus Engelhorn Mode im Quadrat to investigate. A team headed up by Dominik Paul cooks modern and creative cuisine. The dishes making up the six-course set menu bowl over diners with flavours that range from bold and robust to low-key, subtle and highly elegant. It is all nicely pared down and wonderfully balanced, prepared using excellent produce. The dishes are called, for example, ""salmon, lovage, horseradish"" or ""venison, aubergine, mustard seeds"". Opt for the savvy wine pairings, which occasion the odd revelation. At lunchtime (on Saturdays) the set menu is one course shorter. The sleek, contemporary surroundings have a Nordic feel, and there is the open kitchen. The highlight is of course the roof terrace with its view over the city! N.B. the restaurant also has its own entrance."
 Speisemeisterei,"Schloss Hohenheim 1B, Stuttgart, 70599, Germany","Stuttgart, Germany","€€€€","Creative, Innovative",9.2137792,48.712699,+4971134217979,https://guide.michelin.com/en/baden-wurttemberg/stuttgart/restaurant/speisemeisterei,https://www.speisemeisterei.de/,"2 Stars",0,"Car park,Terrace,Wheelchair access","The Kavaliersbau (squire's lodge) of Hohenheim Castle, in a quiet location outside the city, is a haven for the discerning foodie. This is thanks in no small part to Stefan Gschwendtner, who has been working at Speisemeisterei since 2008 and has been head chef since 2016. Over the years, he has developed and refined his own culinary style, which is very much ingredient-led and characterised by intelligently designed and masterfully crafted dishes that pack a punch. Asian influences are also thrown into the mix. Think Hamachi Ikejime from Denmark, Golden Queen caviar, avocado, coriander. A set menu comprising six or seven courses is proposed. First-rate service comes courtesy of a friendly and charming front-of-house team armed with astute wine recommendations. This chic restaurant is complemented in the summer by the addition of a wonderful terrace."
@@ -280,1797 +224,1121 @@ Py-r,"19 descente de la Halle-aux-Poissons, Toulouse, 31000, France","Toulouse,
 "Le Puits Saint Jacques","57 avenue Victor-Capoul, Pujaudran, 32600, France","Pujaudran, France","€€€€","Modern Cuisine",1.149996,43.5907291,+33562074111,https://guide.michelin.com/en/occitanie/pujaudran/restaurant/le-puits-st-jacques,http://www.lepuitssaintjacques.fr,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Once a coaching stop on the Camino de Santiago, this typical Gers building resounds with the lilting accents of the South-West of France! Chef William Candelon is keeping the identity of this institution alive and well, as he continues to delve into the treasures of this region's terroir to conjure up a delicious and indulgent culinary offering. Serving up dishes such as roasted scallops, broth and fresh truffles, or supreme of whole-roasted duck, black walnut sauce and duck leg pie, he has no difficulty drawing us into his culinary world."
 "Auberge de l'Ill","2 rue de Collonges-au-Mont-d'Or, Illhaeusern, 68970, France","Illhaeusern, France","€€€€","Classic Cuisine",7.433043,48.1844003,+33389718900,https://guide.michelin.com/en/grand-est/illhaeusern/restaurant/auberge-de-l-ill,https://www.auberge-de-l-ill.com/fr/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus","The Auberge de l'Ill is much more than just a restaurant. It embodies the Alsatian inn in all its glory – an inviting and friendly place, untouched by the passage of time, where every customer is welcomed like a member of the family… It is an institution in the region, but also renowned throughout France and beyond! Since it was established in 1882 (between Sélestat and Riquewihr), the restaurant has made a name for itself thanks to its matelote with riesling and dishes based on local game. Marc Haeberlin, grandson of the founders, now serves the classical repertoire (foie gras terrine served by the spoonful, frog’s leg mousseline, salmon soufflé) alongside more modern creations. The legend lives on."
 "La Table d'Olivier Nasti","9-13 rue du Général-de-Gaulle, Kaysersberg, 68240, France","Kaysersberg, France","€€€€",Creative,7.265581,48.1386233,+33389471017,https://guide.michelin.com/en/grand-est/kaysersberg/restaurant/la-table-d-olivier-nasti,https://www.lechambard.fr/fr/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Ah, Kaysersberg! This small village on the Alsace wine route comes into view between two valleys – you can't miss the iconic red façade of Hotel Le Chambard, which houses La Table d'Olivier Nasti, Meilleur Ouvrier de France 2007. The chef's objective is to showcase the terroir and restore tradition in a series of creative, visually arresting, even playful dishes. To this end, no ingredients are off limits: game, morels from the Vosges, foie gras, eels from the Rhine, truffles and even Arctic char. He has created a personal menu that takes the seasons into account and pays particular attention to sauces and decoctions. As for the wine, talented and enthusiastic sommelier Jean-Baptiste Klein is a mine of information. The Chambard's guestrooms are decorated in a chic, refined style, and let's not forget the gorgeous spa."
+"Martín Berasategui","Loidi 4, Lasarte - Oria, 20160, Spain","Lasarte - Oria, Spain","€€€€",Creative,-2.0157211,43.2669352,+34943366471,https://guide.michelin.com/en/pais-vasco/lasarte-oria/restaurant/martin-berasategui,http://www.martinberasategui.com/es/inicio,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace","As a subtle tribute to his father, Martín Berasategui has based the logo of his restaurant on his own handwritten signature, but he could well have his name up in gold lettering! This humble and jovial chef considers himself to be merely a “conveyor of happiness” who owes his success to the passion and effort that he always puts into his work, the unwavering support of his wife (Oneka Arregui) and, as he says himself, his incredible team. In this elegant space with no shortage of relaxing views of the surrounding countryside, diners can experience a hedonistic approach to cuisine. The à la carte and spectacular tasting menu combine the restaurant's signature dishes (caramelised millefeuille with smoked eel, foie gras, spring onion and green apple, first created in 1993) with entirely new creations (suckling lamb chop, liquid fritter, spicy carrots and fried bread), all of which are teeming with delicious nuances and always accompanied by artisan breads and delicious butters."
+Atrio,"Plaza San Mateo 1, Cáceres, 10003, Spain","Cáceres, Spain","€€€€",Creative,-6.3713456,39.4730183,+34927242928,https://guide.michelin.com/en/extremadura/cceres/restaurant/atrio,https://atriocaceres.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","A temple of Spanish gastronomy that should be on the bucket list of every food-lover. Atrio exudes elegance, enthusiasm and sincerity, matched by impeccable service to enhance the experience to the full. Cáceres-born chef Toño Pérez is at the helm, conjuring up creative cuisine of the highest technical level on a single yet extensive tasting menu inspired by the Iberian pig and the natural bounty of Extremadura. He pays full respect to the DNA of local traditions by showcasing the myriad nuances of his native land (the courses inspired by his famous""happy pig"" tend to have highly evocative names). Make sure you take time to visit Atrio’s spectacular wine cellar, featuring labels and historic vintages that are almost impossible to come across anywhere else."
 "JY'S","3 allée du Champ-de-Mars, Colmar, 68000, France","Colmar, France","€€€€",Creative,7.3533263,48.0755636,+33389215360,https://guide.michelin.com/en/grand-est/colmar/restaurant/jy-s,https://www.jean-yves-schillinger.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Schillinger is a name that resonates particularly strongly in Alsace. First there was Jean, then there was his son Jean-Yves, who, after a period on the New York City restaurant scene (Destinée, Olica), returned home in 2002. Here in this restaurant bordering the Champ-de-Mars Park, he is full of bright ideas. His cuisine embraces one tradition after another with disconcerting ease – Alsace, the United States, Brittany and Japan. Confident in his strengths, he deploys a no-holds-barred approach – as in, for example, his Breton lobster cooked in a Cona coffee maker and served with the claw in a spring roll and fresh herb agnolotti, or a medley of green apple textures flanked by a seafood lemon and caviar sorbet..., not to mention the trolley laden with exquisite bite-sized desserts. A unique experience and exceptional flavours."
+"Quique Dacosta","Rascassa 1, Dénia, 03700, Spain","Dénia, Spain","€€€€",Creative,0.0852209,38.8537884,+34965784179,https://guide.michelin.com/en/comunidad-valenciana/dnia/restaurant/quique-dacosta,https://www.quiquedacosta.es/,"3 Stars",0,"Air conditioning,Interesting wine list","This restaurant reflects the personality of the eponymous chef, who was awarded the Gold Medal for Merit in the Fine Arts in 2020.""Can a flavour be beautiful?"" was the subject of a debate between artists in the documentary Cocinar Belleza (""Cooking Beauty""). Here, it has been thrust to the fore in an aesthetically enchanting tasting menu of the same name. Based on the iconic signature dishes of the house, it also includes other lesser-known creations, which, in the hands of this chef, are the source of unexpected details and harmonies of flavour. His philosophy is to champion nature and showcase the produce of the Mediterranean, always maintaining a clear commitment to the circular economy and even delivering the odd deliberately provocative dish as food for thought."
 "Serge Vieira","Le Couffour, Chaudes-Aigues, 15110, France","Chaudes-Aigues, France","€€€€",Creative,3.0019613,44.8442761,+33471207385,https://guide.michelin.com/en/auvergne-rhone-alpes/chaudes-aigues/restaurant/serge-vieira,https://www.sergevieira.com/,"2 Stars",1,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Imagine a contemporary vessel built out of stone, iron and glass set in a medieval fortress with a 360° view of the countryside. Serge, whose warm personality and talent were legendary, and Marie-Aude Vieira turned this out-of-the-ordinary venue into an establishment whose reputation extends far beyond the borders of Auvergne. Serge has bequeathed his substantial culinary heritage to Marie-Aude and her staff, all of whom are committed to upholding Serge’s enthusiastic and sensitive approach to cuisine and to continuing to enhance the outstanding produce of Auvergne."
+Arzak,"Avenida Alcalde José Elosegi 273, Donostia / San Sebastián, 20015, Spain","Donostia / San Sebastián, Spain","€€€€","Creative, Traditional Cuisine",-1.9490932,43.3214016,+34943278465,https://guide.michelin.com/en/pais-vasco/es-donostia-san-sebastian/restaurant/arzak,http://www.arzak.es,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","This restaurant is a real institution in San Sebastián, having been MICHELIN-starred since 1974.Hospitality, history and modernity converge in the century-old family mansion in Alto de Miracruz. This culinary mecca is run by Juan Mari Arzak and his daughter Elena, an adroit chef, to whom he is in the process of handing the baton. Together, they have succeeded in perfectly combining the most surprising innovations with expertise rooted in Basque tradition. The creativity, presentation and intense flavours of the dishes are the result of experiments conducted in the ""the lab"", in the same building, where they work with a ""flavour workbench"" of more than 1 000 ingredients. Diners can opt for a complete tasting menu or a set menu with a choice of dishes."
 "Le Pressoir d'Argent - Gordon Ramsay","InterContinental Bordeaux - Le Grand Hôtel, 2-5 place de la Comédie, Bordeaux, 33000, France","Bordeaux, France","€€€€","Modern Cuisine",-0.5747973,44.8424463,+33557304444,https://guide.michelin.com/en/nouvelle-aquitaine/bordeaux/restaurant/le-pressoir-d-argent-gordon-ramsay,https://bordeaux.intercontinental.com/le-pressoir-dargent-gordon-ramsay/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","British chef Gordon Ramsay (born in Scotland) is a true culinary talent who has already been awarded three Michelin stars in England. He signs off on Le Pressoir d'Argent's menu who breathes a touch of modernity into the classic cuisine. It all comes together to enhance that French art de vivre – the opulent and refined decor and ultra competent service, the celebration of the finest ingredients from the abundant Bordeaux and Aquitaine region (foie gras, truffles, caviar, fish)… and the solid silver Christofle lobster press that is moved from table to table. The competence of the three sommeliers is remarkable, as they advise you on the 1 000-bottle selection, two thirds of which are from Bordeaux, naturally!"
+Lasarte,"Mallorca 259, Barcelona, 08008, Spain","Barcelona, Spain","€€€€",Creative,2.1622018,41.3936278,+34934453242,https://guide.michelin.com/en/catalunya/barcelona/restaurant/lasarte,https://www.restaurantlasarte.com/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Still unfamiliar with the gastronomic world of Martín Berasategui? It's unusual to find spin-offs that manage to live up to the standards set by the original, but that is exactly what has happened in this incredible restaurant, named after the town in which this chef has built his culinary empire. Here, Paolo Casagrande, the protégé of this San Sebastián culinary maestro, puts his own spin on exquisite dishes first conceived by his mentor, showcasing them in a more avant-garde setting (undulating ceilings that mimic waves, ethereal lamps that resemble jellyfish, golden tones etc). Whether you order from the à la carte or opt for one of several tasting menus, your experience is taken to the next level if you sit at the Chef's Table, an exclusive space where you can watch the chefs in action through a large window. One of our favourite dishes was the roasted virrey fish with clams pil-pil, velvet crab and champagne with a fine hazelnut cream and caviar."
 "Château de Beaulieu - Christophe Dufossé","1098 route de Lillers, Busnes, 62350, France","Busnes, France","€€€€","Modern Cuisine",2.5070873,50.581874,+33321688888,https://guide.michelin.com/en/hauts-de-france/busnes/restaurant/meurin,https://www.lechateaudebeaulieu.com,"2 Stars",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","Since going back to his roots in the region of his birth, Christophe Dufossé has been flourishing. This pretty château set in verdant grounds now has a light-filled contemporary extension. The chef champions organic, self-sufficient and sustainable surf and turf cooking centred on vegetables and produce from the region – and not only its fish. Every dish is delicately prepared – which does not mean it is not generous – and enhanced by intensely flavoured, classic sauces. A standout dish would be the Boulogne scallops with endives and black truffle, a remarkably harmonious composition. Lastly, let us take time to acknowledge the bread and the sweets, including the extraordinary and enticing dessert trolley."
+Disfrutar,"Villarroel 163, Barcelona, 08036, Spain","Barcelona, Spain","€€€€",Creative,2.1530369,41.3879756,+34933486896,https://guide.michelin.com/en/catalunya/barcelona/restaurant/disfrutar,https://www.disfrutarbarcelona.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","This restaurant is characterised by the inventive spirit of the three chefs at the helm (Eduard Xatruch, Oriol Castro and Mateu Casañas), who have made creativity their watchword – clearly their time working alongside Ferran Adrià at El Bulli made a real impression! What's so special about this place? Firstly, the food itself is highly innovative, with the chefs playing with shapes, textures and flavours and exhibiting indisputable craftsmanship. In addition, a constant stream of innovations emerges from their laboratory, such as their “solid bubbles” or, even more remarkably, a “living table” that changes as the meal progresses (the latter experience is by prior reservation only). It could be said that, despite the superb ingredients on display, you probably come here more to enjoy the extraordinary overall experience and to admire the incredible expertise of Disfrutar’s chefs. Choose between two tasting menus: Classic, featuring the restaurant’s signature dishes (such as the multi-spherical pesto with smoked eel and pistachios); and Festival, which showcases its latest seasonal creations. One of the drinks pairing options is alcohol-free."
 "Le Grand Restaurant - Jean-François Piège","7 rue d'Aguesseau, Paris, 75008, France","Paris, France","€€€€",Creative,2.3193146,48.8701983,+33153050000,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-grand-restaurant-jean-francois-piege,http://jeanfrancoispiege.com/le-grand-restaurant,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Welcome to Jean-François Piège's ""laboratory of great cuisine"", a tiny dining area beneath a sculptural ceiling made up of panes of glass that catch and reflect the light. The chef gives full expression to the scope and breadth of his experience and know-how, executing timeless signature cuisine that finds its source in the annals of French gastronomy (the chef is said to own one of the finest cookery libraries of Paris). There is no carte but a tasting menu that tours the regions of France and revolves around Piège’s ""mijotés modernes"". This consummate chef demonstrates his creative talent and ability to provoke culinary emotion and taste without falling foul of the temptation to flaunt his skill. He invariably surprises us with dishes that are the epitome of simplicity and flavour, such as his succulent veal sweetbread cooked on walnut shells, served with whelks and a spicy stock emulsified by spring lettuce."
+"Akelaŕe","Paseo del Padre Orcolaga 56, Donostia / San Sebastián, 20008, Spain","Donostia / San Sebastián, Spain","€€€€","Creative, Traditional Cuisine",-2.0731493,43.3027805,+34943311209,https://guide.michelin.com/en/pais-vasco/es-donostia-san-sebastian/restaurant/akelare,https://akelarre.net/,"3 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","With his impressive CV and distinctive moustache, chef Pedro Subijana is an icon of the restaurant scene and as such commands the utmost respect. As one of the founding fathers of the New Basque Cuisine movement, he believes in constant evolution, and even if the focus here is squarely on creativity and technique his approach is rooted in tradition. Located inside the spectacular hotel of the same name on Mt Igueldo, Akelaré has already celebrated its golden jubilee, and continues to impress with its interior design, views of the Bay of Biscay and meticulous cuisine. Its versatile tasting options (Aranori and Bekarki), which enable guests to mix and match dishes between the two menus, are based on well-established house specialities and innovative new recipes, all of which demonstrate an impressive gastronomic flair. One of its latest innovations is a new plated version of its famous Gin & Tonic, which now comes in the form of a Gin & Tonic tartlet."
 "La Côte Saint-Jacques","14 faubourg de Paris, Joigny, 89300, France","Joigny, France","€€€€","Modern Cuisine",3.3853151,47.9833796,+33386620970,https://guide.michelin.com/en/bourgogne-franche-comte/joigny/restaurant/la-cote-saint-jacques,https://www.cotesaintjacques.com/,"2 Stars",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","This edifice on the banks of the Yonne is truly superlative! Founded by Marie Lorain in 1945, the establishment rose to fame in the hands of her son, Michel, and then her modest, dedicated grandson, Jean-Michel. The latter has passed the baton to his nephew, Alexandre Bondoux. Regulars can rest assured that the establishment’s signature dishes remain (lobster stew; calf sweetbread in ginger), now flanked by culinary flashes of inspiration (free-range squab cooked in pink grapefruit; lightly smoked fillet of pollock in white wine sauce). A symphony of flavours, high-flying craftsmanship and spot-on seasoning in an exquisite gourmet repertory, underscored by slick attentive service."
+ABaC,"Avenida del Tibidabo 1, Barcelona, 08022, Spain","Barcelona, Spain","€€€€",Creative,2.1367664,41.4103822,+34933196600,https://guide.michelin.com/en/catalunya/barcelona/restaurant/abac,https://abacrestaurant.com/es,"3 Stars",0,"Air conditioning,Interesting wine list,Terrace","Tradition, cutting-edge, flavour, attitude and passion, along with a consistent approach, define to perfection the cooking of Jordi Cruz, a chef who conjures up flavours from what he refers to as his “mental palate”. In his elegant restaurant overlooking a tranquil garden he offers diners a unique gastronomic experience that constantly evolves in line with ingredients from the changing seasons. These are always combined with his technical ability as he revisits Mediterranean flavours with a nod to influences from elsewhere around the globe. The experience here, which begins with appetisers in the kitchen, is centred around a single tasting menu featuring new recipes alongside the restaurant’s renowned signature dishes (such as his “dried garland tomatoes with herb bread and parmesan textures”). One complex dish that took us completely by surprise was the “scorched roots, seeds and bark, with chervil ice-cream, smoked scamorza cheese and preserved truffles”, which is inspired by woodland ravaged by fire."
 "Guy Savoy","11 quai de Conti, Paris, 75006, France","Paris, France","€€€€","Modern Cuisine",2.3391955,48.8566248,+33143804061,https://guide.michelin.com/en/ile-de-france/paris/restaurant/guy-savoy,https://www.guysavoy.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","In the exceptional setting of the Hôtel de la Monnaie, Guy Savoy is continuing the story he began a few decades ago – back when, as a young boy, he would peek into the pans in the kitchen of his family's restaurant, La Buvette de l'Esplanade, in Bourgoin-Jallieu. Here, he has taken things to another level, with six dining rooms adorned with contemporary paintings and sculptures (many lent by François Pinault) and with old-fashioned windows overlooking the Seine. The splendour of the backdrop in no way distracts the chef from his mission, which is to pay tribute to French cuisine every day. It is a joy to rediscover his emblematic artichoke soup with truffle, to be relished with a brioche spread with truffle butter."
+"Cocina Hermanos Torres","Taquígraf Serra 20, Barcelona, 08029, Spain","Barcelona, Spain","€€€€",Creative,2.1400168,41.3865273,+34934100020,https://guide.michelin.com/en/catalunya/barcelona/restaurant/cocina-hermanos-torres,http://www.cocinahermanostorres.com,"3 Stars",1,"Air conditioning,Interesting wine list,Wheelchair access","Once over the threshold, a fascinating experience awaits at Cocina Hermanos Torres – one that transports guests to a world where time has stood still thanks to the magical setting and highly delicate Mediterranean cuisine that takes us away from our everyday day lives. The Torres twins (Sergio and Javier) dreamt of incorporating their culinary microcosmos into the heart of the dining room, transforming the culinary experience into a true spectacle, hence the three cooking stations that dominate the centre of the room, around which tables are arranged beneath romantic “clouds” of light. The cuisine here is centred on a superb tasting menu that invites guests on a gourmet journey extolling the very best seasonal and local ingredients, using them in such a way to extract maximum impact and flavour with a minimum of intervention. The menu features stunning dishes that will delight guests, such as the classic Sea and Mountains, eel pil-pil on a bed of Cristal piquillo peppers and black garlic, and the Iberian suckling pig with apricot and tamarind."
 "L'Orangerie","Four Seasons George V, 31 avenue George-V, Paris, 75008, France","Paris, France","€€€€","Modern Cuisine",2.3008263,48.8687851,+33149527224,https://guide.michelin.com/en/ile-de-france/paris/restaurant/l-orangerie505878,https://www.fourseasons.com/fr/paris/dining/restaurants/l-orangerie/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","In this charming glass-paned extension in the courtyard of the George V hotel, the menu is the work of chef Alan Taudon, a talented disciple of Christian Le Squer. His cooking, which is unabashedly healthy, with a focus on vegetables, dairy produce and seafood, has voluntarily eschewed meat. The ingredients are superb, the cooking is precise, as is the balance struck between the flavours, and the food is knockout (the potato, Comté cheese and truffle pie is addictive!). As for the sauces, they are remarkably light, subtly combining iodine and vegetable notes (sometimes with smoky, spicy or peppery undertones); they manage to bring an element of surprise to each dish, while maintaining a leitmotif that creates structure. There's never a dull moment, and the elegant, discreet service plays the supporting role perfectly."
 "Table - Bruno Verjus","3 rue de Prague, Paris, 75012, France","Paris, France","€€€€","Modern Cuisine",2.3759654,48.8486151,+33143431226,https://guide.michelin.com/en/ile-de-france/paris/restaurant/table-bruno-verjus,http://www.table.paris,"2 Stars",1,"Interesting wine list,Restaurant offering vegetarian menus","Bruno Verjus's credo is to select the finest ingredients and cook them with humility and the utmost respect. This remarkable character was previously an entrepreneur, blogger and food critic. Behind the counter (where you sit on bar stools) that demarcates the open kitchen, he waxes lyrical about his suppliers and his desire to take a back seat to the artisans who produce what he then cooks – on that note, when it comes to either the recipes or the ingredients, the chef considers himself to be a ""middle man"". Everything is made to order, with garnishes and sauces designed with just one thing in mind: to elevate produce without distorting it. Let yourself be transported by the wide-ranging set menu (poetically named ""Colour of the Day"") and prepared daily according to what's available: half-cooked lobster from the Île d'Yeu, white asparagus from Alsace, wild salmon from the Adour and olive oil sabayon, milk-fed veal sweetbreads and a full-bodied lobster jus... Exceptional premium ingredients."
 "Jean Sulpice","303 route du Port, Talloires-Montmin, 74290, France","Talloires-Montmin, France","€€€€",Creative,6.210543,45.8393308,+33450607201,https://guide.michelin.com/en/auvergne-rhone-alpes/talloires-montmin/restaurant/jean-sulpice,https://www.perebise.com/,"2 Stars",1,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","The Auberge du Père Bise is more full of life than ever in the capable hands of Jean Sulpice and Magali, his wife! An avid sportsman, the chef serves fine cuisine that is also healthy and light. Herbs, flowers and wild plants bring contrasts and colours to his creative and incisive dishes, which are a delicious roll call of fish from the lake. The wine list includes a separate booklet entirely dedicated to the wines located within the limits of the former duchy of Savoy. This poetic experience unfolds in an elegant contemporary dining space that opens out onto the terrace and takes in the silvery shores of Lake Annecy, the cleanest lake in Europe. An exceptional foil for this slick and bold gastronomy."
 "La Grand'Vigne - Les Sources de Caudalie","Chemin de Smith-Haut-Lafitte, Martillac, 33650, France","Martillac, France","€€€€","Modern Cuisine",-0.5571095,44.7310086,+33557838383,https://guide.michelin.com/en/nouvelle-aquitaine/martillac/restaurant/la-grand-vigne,https://www.sources-caudalie.com/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","Only a few kilometres from Bordeaux, this place is a true corner of paradise nestled in the vineyards. It has been given a completely new look, in harmony with its natural surroundings. Nicolas Masse is the chef behind La Grand'Vigne, the hotel's fine dining restaurant. He is squarely focused on one goal: to showcase the Aquitaine terroir (and its vegetable cornucopia) and wines, especially those of Pessac Léognan. The white wine brings out the pearliness of the line-caught hake cooked with courgette flowers, drenched in a fish stock with white wine infused with nasturtium; the red wine beautifully accompanies the Pyrenean suckling lamb cooked rare and garnished with small Médoc chanterelles and a bugne (fritter) stuffed with confit shoulder."
+Noor,"Pablo Ruiz Picasso 8, Córdoba, 14014, Spain","Córdoba, Spain","€€€€",Creative,-4.7585272,37.8899393,+34957964055,https://guide.michelin.com/en/andalucia/cordoba/restaurant/noor,https://noorrestaurant.es/,"3 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Meaning “light” in Arabic, Noor is so much more than a fine-dining restaurant. Behind every detail there is a multi-faceted team that contributes its knowledge to bring to the fore the essence of the cultured and magical city of Córdoba, which has been a beacon of light since the reign of Caliph Abd al-Rahman III. In the restaurant's bright interior, with its open kitchen and incredible interior design, chef Paco Morales (ably supported by second in command Paola Gualandi) revives the spirit of Andalusian cuisine using modern ideas and techniques. Every season, the restaurant explores a different historical period, currently the “Golden Age”, as part of which three menus (Mudéjar, Morisco and Al-Yazira) reinterpret the splendour of the 16C and 17C. Standout dishes here include the durum wheat with smoked butter and chicken and calamari broth (a reinterpretation of the Abbasiya recipe) and the locally grown oranges with orange blossom, fried almonds and extra virgin olive oil for dessert."
 "Le Pré - Xavier Beaudiment","Route de la Baraque, Clermont-Ferrand, 63000, France","Clermont-Ferrand, France","€€€€",Creative,3.0519431,45.7886787,+33473192500,https://guide.michelin.com/en/auvergne-rhone-alpes/clermont-ferrand/restaurant/le-pre-xavier-beaudiment,https://www.restaurant-lepre.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","""The Auvergne I want to present to you is the one we harvest every morning in our mountains, meadows and forests."" The proclamations of Xavier Beaudiment, who comes from the region, are no empty words. Le Pré is the epitome of simplicity – the chef's recipes use pork, eggs or peas, which may not be ingredients that make your mouth water, but he lovingly crafts them to draw out their flavour. Let yourself be swept along by this instinctive cuisine that is moulded into poetic-sounding set menus that pay homage to his terroir. His dishes also involve the 200 plants and wild herbs that grow in the shelter of the volcanoes. A superb wine list accompanies you on this culinary adventure."
+DiverXO,"Padre Damián 23, Madrid, 28036, Spain","Madrid, Spain","€€€€",Creative,-3.6856715,40.4582913,+34915700766,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/diverxo,https://diverxo.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","With dishes such as Galician lobster “waking up on the beaches of Goa”, freshwater crab from the mouth of the Guadalquivir River with XO kimchi, nigiri matured for 45 days, and toasted butter risotto with tuber aestivum, Dabiz Muñoz’s fun, hedonistic and often irreverent cuisine breaks the mould of cutting-edge gastronomic cuisine by entering his highly personal and dream-like world. As a result, he ensures a rollercoaster of emotions that constantly challenge the palate. In this striking setting, decorated with flying pigs and huge chrome ants, the single tasting menu invites his guests on a spectacular journey across the world’s different cuisines. And through the predominant use of Spanish ingredients, Muñoz is able to create more recognisable flavours than in the past. Highlighting themes such as invasive species and the Pyrenean ecosystem, the chef works without limits, combining local ingredients with exotic condiments to create intense dishes that are full of contrasts."
 Bras,"Route de l'Aubrac, Laguiole, 12210, France","Laguiole, France","€€€€",Creative,2.8938527,44.6807175,+33565511820,https://guide.michelin.com/en/occitanie/laguiole/restaurant/bras,http://www.bras.fr/fr/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","""My family, friendship, Aubrac and cooking"" are, in Sébastien Bras's own words, the four cornerstones of his life. Faithful to his father's heritage, but armed with a sensibility all of his own, the chef draws ingredients (flowers, herbs, vegetables) from his natural surroundings and his own gardens, before showcasing them on the plate. The flavours come thick and fast; the emotion often sneaks up on you, and you can almost hear the earth sing as you tuck into certain dishes. If you would like to stay over, lovely guestrooms with bay windows looking out onto the Aveyron countryside await you. From one generation to the next, Le Suquet continues on its exceptional and appealing path..."
+"Taian Table","101-102, Building No. 1, Garden Office, No.161, Lane 465, Zhenning Road, Changning, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥¥",Innovative,121.474049,31.221807,+8617301605350,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/taian-table,https://taian-table.cn/,"3 Stars",1,"Air conditioning,Car park,Counter dining,Interesting wine list,Restaurant offering vegetarian menus","A fixture on the city’s dining scene since 2016, this brainchild of Chef Stefan Stiller is familiar to all local foodies. With counter seats enclosing an island where the chefs cook, guest gets to witness the birth of each course up close. The 10- or 12-course menu features 8 dishes that change entirely every 6-8 weeks. Diners then choose the rest from the classics or specials menu. The food is well-executed, sophisticated and original."
 "L'Auberge de Montmin","1983 route de Talloires, Col de la Forclaz, Talloires-Montmin, 74210, France","Talloires-Montmin, France","€€€€","Creative, Mediterranean Cuisine",6.2486842,45.8072811,+33450638540,https://guide.michelin.com/en/auvergne-rhone-alpes/talloires-montmin/restaurant/l-auberge-de-montmin,http://www.aubergedemontmin.com,"2 Stars",1,"Car park,Great view,Interesting wine list","Forclaz Pass (1 147m) is not just a paradise for paragliders, but also for fine food lovers, thanks to this restaurant, which has been refurbished and extended without losing its snug Alpine appeal. Chef Florian Favario adds an increasingly creative spin to cuisine based on the best of local produce (eg lamb and piglets, home-grown vegetables, seasonal fruit). He masterfully combines wildflowers, plants and herbs, such as thyme, sage, oregano, agastache, hyssop, mint flower etc. The resulting feast of extraordinary scents elevates dishes that are already at the apex of culinary technique and know-how. These detailed dishes, presented in walnut tableware designed by the chef himself, are brought out of the kitchen by a crack team led by an attentive Sandrine, the chef's wife. A drink before dinner on the terrace is the perfect opportunity to take in the view of the mountain pastures."
 "Le Taillevent","15 rue Lamennais, Paris, 75008, France","Paris, France","€€€€","Classic Cuisine",2.3024829,48.874195,+33144951501,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-taillevent,http://www.letaillevent.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","A legendary establishment if ever there was, Le Taillevent, which belongs to the Gardinier family that also owns Les Crayères in Reims, is the epitome of French classicism. This genuine institution, once the private mansion of the Duke of Morny (19C), is depicted by a hushed and intimate interior, dripping in special occasion indulgence. Dishes include scallops, butternut, grapefruit and almonds, ""Taillevent tradition"" scampi black pudding or sole melba in herbs, cauliflower and caviar. The desserts are heavenly, especially the crêpes Suzette, flambéed first with Grand Marnier and then with Cognac – a classic. Finally, we must extol the superb wine list that reads like a compendium of vintage tipples…"
+"Ultraviolet by Paul Pairet","'somewhere in Shanghai' - meet at Mr & Mrs Bund restaurant - 6F, Bund 18, 18 Zhongshan Dong Yi Road, Huangpu, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥¥",Innovative,121.48509,31.240358,"",https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/ultraviolet-by-paul-pairet,https://uvbypp.cc/,"3 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","This multi-sensory experience at a secret location that combines innovative and surprising dishes with lights, sounds and scents will give you quite an adrenaline rush. After the success of Mr & Mrs Bund, chef Paul Pairet created this clever concept where 10 lucky diners are taken on an interactive culinary journey beyond their wildest dreams. Be dazzled by the creative mix of tastes, unconventional presentations and enthusiastic service, all enhanced by imagination."
 "La Merise","7 rue d'Eschbach, Laubach, 67580, France","Laubach, France","€€€€","Modern Cuisine",7.7223664,48.8798622,+33388900261,https://guide.michelin.com/en/grand-est/laubach/restaurant/la-merise,https://www.lamerise.alsace/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","This traditional Alsace house near Haguenau is a remarkable new construction built out of old materials so as to seamlessly blend in with its rural setting overlooking the hills and orchards. It is the haunt of Christelle and Cédric Deckert. Using high-quality ingredients, the chef concocts his own intriguing take on classical, yet never boring recipes, enhanced by subtle and skilfully prepared jus and sauces. The brilliant sommelier Joël Brendel is a treasure trove of insightful tips."
+"Enoteca Pinchiorri","via Ghibellina 87, Florence, 50122, Italy","Florence, Italy","€€€€","Italian Contemporary",11.2621974,43.770066,+3905526311,https://guide.michelin.com/en/toscana/firenze/restaurant/enoteca-pinchiorri,http://www.enotecapinchiorri.com,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace","The cuisine at Pinchiorri is striking for its opulent and grandiose style which impresses without becoming overly fussy or excessive, so that the main focus in every dish is the flavour of its ingredients. The magnificent feast of courses resembles a firework display, with each course more impressive than the last in a growing crescendo of delights. It’s worth coming here simply to experience the service, an impeccable waltz directed by Alessandro Tomberli, one of the best maître-d’s in Italy. Annie Féolde, one of the restaurant’s icons, left the reins to the highly talented chef Riccardo Monco, who continues to nurture and satisfy the Italian appetite for fine cuisine. Credit must also go to Giorgio Pinchiorri, who has developed a wine list that is renowned across the globe."
+Uliassi,"banchina di Levante 6, Senigallia, 60019, Italy","Senigallia, Italy","€€€€","Creative, Seafood",13.2206503,43.7194609,+3907165463,https://guide.michelin.com/en/marche/senigallia/restaurant/uliassi,http://www.uliassi.com,"3 Stars",0,"Air conditioning,Great view,Interesting wine list,Terrace","The Adriatic Riviera, a picture-postcard summer holiday destination, is the setting for this fine restaurant run by chef Mauro Uliassi. Hidden among the private beach clubs that crowd Senigallia’s seafront, this three-Michelin-starred restaurant comes as a surprise, surrounded as it is by beach parasols and the sound of the sea lapping on the shore. The strength and originality of Uliassi’s cuisine lies in his ability to make good use of local ingredients, taking inspiration from the culinary traditions that have been so familiar and successful along this coastline over the past few decades and giving them a personal, creative twist. Fish and seafood obviously take pride of place, although there’s also room on the menu for meat, inspired by the Marche’s traditional game dishes, so that the sea and the mountains come together in a perfect reflection of the region’s soul. The dining experience here is enhanced by the owners’ warm welcome: Mauro’s sister Catia and his son Filippo work alongside the chef. It’s also worth mentioning that the restaurant is doing its bit for the local environment by banning the use of plastic and doing its utmost to persuade its fish suppliers not to use polystyrene to transport their fish."
 "Palais Royal Restaurant","110 Galerie de Valois, Paris, 75001, France","Paris, France","€€€€","Creative, Modern Cuisine",2.3391432,48.8658943,+33140200027,https://guide.michelin.com/en/ile-de-france/paris/restaurant/restaurant-du-palais-royal,https://palaisroyalrestaurant.com/,"2 Stars",0,"Air conditioning,Terrace,Valet parking,Wheelchair access","This elegant restaurant boasts an idyllic setting in the gardens of the Palais Royal, a stone's throw from the Ministry for Culture. Greek chef Philip Chronopoulos officiates, after working at Joël Robuchon's Atelier (its Étoile location) and with Alain Passard. Using superb ingredients, he cooks up creative and striking cuisine, designing invigorating and remarkably mature recipes: fine mezze as an amuse-bouche, green bean salad with caviar and Isigny cream; or the fig, vanilla and elderflower millefeuille – a simply remarkable dessert. In summer, the terrace under the arcades offers you a setting of a standard to match your meal. ""Royal"" is indeed the word."
+"Villa Crespi","via Fava 18, Orta San Giulio, 28016, Italy","Orta San Giulio, Italy","€€€€","Creative, Mediterranean Cuisine",8.4159486,45.7964778,+390322911902,https://guide.michelin.com/en/piemonte/orta-san-giulio/restaurant/villa-crespi,http://www.villacrespi.it,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","Just a stone’s throw from the enchanting village of Orta San Guilio with its picture-postcard views of the lake and San Giulio island, this three-Michelin-starred restaurant boasts a stunning location within a late-19C Moorish-style villa. Impressive both inside and out, this aristocratic residence was once the home of the Crespi family. Today, the villa’s leading light is Antonino Cannavacciuolo, who is now at the helm of a number of Michelin-starred restaurants, of which the Villa Crespi, the most famous and celebrated of them all, is the flagship. Although this chef originally from Vico Equense in Campania takes inspiration from all over Italy and further afield, it is the passion, colour and intense flavours of his native region that shine through in all his dishes. A truly extraordinary experience, with the lake and the villa’s beautiful garden as a backdrop."
 "Les Morainières","1400 route de Marétel, Jongieux, 73170, France","Jongieux, France","€€€€","Creative, Modern Cuisine",5.7982975,45.7449451,+33479440939,https://guide.michelin.com/en/auvergne-rhone-alpes/jongieux/restaurant/les-morainieres,https://www.les-morainieres.com/fr/,"2 Stars",0,"Air conditioning,Car park,Great view,Restaurant offering vegetarian menus,Wheelchair access","Michaël Arnoult, who was sous-chef to Emmanuel Renaut, has transformed this place overlooking the hilly vineyards and the Rhone Valley into a veritable corner of paradise. His modus operandi: using fresh ingredients and respecting those who cultivated them. Choosing local producers, getting to know them and collaborating with them is a matter of priority. Game, green asparagus, suckling lamb, trout or Arctic char... you get a sense of his exacting standards in the dishes. If we had to pick a representative dish, it might be the superbly fresh crayfish tartar, enhanced by its subtle carcass jus, coriander flowers and sweet marigold: pure excellence! The refined interior reflects the chef's cuisine and looks out onto the valley. There are six comfortable guestrooms a few kilometres from the restaurant. More than ever, Les Morainières is worth the detour."
+Reale,"contrada Santa Liberata, località Casadonna, Castel di Sangro, 67031, Italy","Castel di Sangro, Italy","€€€€","Modern Cuisine, Creative",14.094554,41.7800349,+39086469382,https://guide.michelin.com/en/abruzzo/castel-di-sangro/restaurant/reale,http://www.nikoromito.com/reale,"3 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus","Housed in a 16C monastery amid gardens and vineyards in the foothills surrounding Castel di Sangro, this restaurant boasts a simple, minimalist style which is echoed in its cuisine, created by one of the most easily identified and recognisable chefs in Italy. For years, Niko Romito has been renowned for his minimalist-style dishes which are prepared from just a few ingredients, featuring sauces with an Italian rather than classically French flavour, and this remarkable chef continues to research and evolve. He focuses on ingredients and recipes from his native Abruzzo, paying particular attention to vegetables and creating dishes that are striking for their intense flavours. As ever, his dishes are apparently simple yet often the result of complex preparation that leaves his guests full of spellbound admiration."
 "L'Amaryllis","Chemin de Martorez, Saint-Rémy, 71100, France","Saint-Rémy, France","€€€€","Creative, Modern Cuisine",4.8200267,46.7567708,+33385481298,https://guide.michelin.com/en/bourgogne-franche-comte/saint-rmy/restaurant/l-amaryllis1896,https://www.lamaryllis.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Welcome to this tranquil 19C watermill, by a millstream. It is flanked by a cottage garden, whose sole purpose is to supply the restaurant’s kitchen. After growing up in the Charolais countryside, chef Cédric Burtin did stints in Lyon restaurants operated by world-class chefs of the ilk of Paul Bocuse and Pierre Orsi. Today, his own restaurant enjoys a fine reputation in the region amongst the locals and a clientele from further afield. This subtle chef’s inventive hallmark and his flair for allowing fresh ingredients to shout their name, thanks to virtuoso technique and mouth-watering plating, are second to none."
+"Le Calandre","via Liguria 1, località Sarmeola, Rubano, 35030, Italy","Rubano, Italy","€€€€","Creative, Contemporary",11.8096633,45.4215425,+39049630303,https://guide.michelin.com/en/veneto/rubano/restaurant/le-calandre,http://alajmo.it,"3 Stars",0,"Air conditioning,Car park,Interesting wine list","Situated away from the main road and the main shopping centre, the fabulous Le Calandre is run by the Alajmo family. The soft lighting (even during the day) perfectly complements the decor in the minimalist-style dining room designed by brothers Massimiliano and Raffaele (as is most of the tableware used in the restaurant). The cuisine is presented on three tasting menus (Classico, Max and Raf), with the option of reducing the number of courses and choosing dishes from different menus, almost à la carte style. With its combination of familiar flavours and imaginative twists, Max’s cuisine celebrates the restaurant’s signature dishes such as the “passi d’oro” 2.0 risotto and the famous cuttlefish cappuccino in black ink, as well as creative dishes inspired by the passing seasons. The restaurant also has its own delicatessen for anyone keen to purchase a gourmet souvenir."
 "Villa René Lalique","18 rue Bellevue, Wingen-sur-Moder, 67290, France","Wingen-sur-Moder, France","€€€€","Creative, Modern Cuisine",7.365027,48.9185,+33388719898,https://guide.michelin.com/en/grand-est/wingen-sur-moder/restaurant/villa-rene-lalique,http://www.villarenelalique.com,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","René Lalique was the most prominent jeweller of the turn of the 20C and the Art nouveau movement. His legacy lives on in Wingen-sur-Moder with a museum, a luxury hotel... and the hundred-year-old Villa René Lalique. At the helm of the latter is Paul Stradner, a chef influenced by stints in Austria and Germany. Emulsion of potatoes and truffles (one of the establishment’s signature dishes); goose liver terrine, lemon crème and button mushrooms; seabass, cabernet sauce, shellfish and celery: the epitome of delicate, intelligent, creative food, down to the desserts by Nicolas Multon. This pastry chef, who wanted to study fine art, now conjures up sweet-toothed masterpieces. The wine cellar is quite simply out of this world…"
+"Enrico Bartolini al Mudec","via Tortona 56, Milan, 20144, Italy","Milan, Italy","€€€€",Creative,9.161865,45.4516,+390284293701,https://guide.michelin.com/en/lombardia/milano/restaurant/enrico-bartolini-al-mudec,http://www.enricobartolini.net,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Enrico Bartolini, who has been awarded more Michelin stars for his restaurants around Italy than any other chef, continues to impress and surprise his guests. Having achieved three stars for this restaurant (his flagship address in Milan), Bartolini has no intention of resting on his laurels. Instead, he continues to create new, skilfully prepared dishes full of intense flavours which take guests on a sophisticated culinary adventure. Situated on the third floor of Milan’s Museo delle Culture (Mudec), the restaurant has an elegant and contemporary lounge-style vibe."
 "Le Sarkara","Le K2 Palace, 238 rue des Clarines, Courchevel 1850, Courchevel, 73120, France","Courchevel, France","€€€€",Creative,6.638871,45.4122032,+33479400880,https://guide.michelin.com/en/auvergne-rhone-alpes/courchevel/restaurant/sarkara,https://www.lek2palace.com/fr/deguster/le-sarkara.html,"2 Stars",0,"Great view,Valet parking,Wheelchair access","Gifted pastry chef Sébastien Vauxion takes you on a sweet-toothed escapade, the likes of which you won't have experienced before! His creations, based on fruit and vegetables (combined with dairy produce, chocolate and coffee), are genuinely mind blowing and infinitely tantalising. Take, for example, the potato flanked by Buddha’s hand and parsley, or celeriac with black truffle and mildly spicy citrus fruit pickles. And while the overall effect is undeniably sweet, rest assured, the coherence of each course is fully in keeping with traditional culinary codes thus ensuring that the palate remains fresh and eager for more. One leaves thrilled by the sheer originality and unabashed modernity of this culinary adventure."
+"La Pergola","via Cadlolo 101, Rome, 00136, Italy","Rome, Italy","€€€€","Mediterranean Cuisine, Contemporary",12.4461151,41.9187946,+390635092152,https://guide.michelin.com/en/lazio/roma/restaurant/la-pergola69016,https://romecavalieri.com/it/la-pergola-it/,"3 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access","Closed for refurbishment works until April 2024. Rome’s most famous roof garden, as well as the most international restaurant in Italy. From the terrace at La Pergola, Rome appears eternal and imperturbable, as it is so often described. The ambience here is hushed and elegant, with carpets and armchairs, silverware and fresh flowers, paintings and refined furniture all providing a magnificent setting for the superb views. Heinz Beck’s cuisine is classic and timeless, featuring much-loved favourites such as “fagottelle” filled with carbonara alongside more seasonal dishes such as broad bean and pea buttons with asparagus and nduja-flavoured baby squid, and turbot served with asparagus, seasonal mushrooms and wild garlic sauce. The cheese trolley and the desserts, including the delicious chocolate soufflé, are not to be missed. Choose between two separate wine lists: one dedicated to Italian labels, the other to wines from around the world, both featuring some excellent rare vintages (including classic labels from Tuscany and Bordeaux, some of which date from the beginning of the last century), as well as lesser-known labels selected by talented sommelier Marco Reitano."
 "René et Maxime Meilleur","Hameau de Saint-Marcel, Saint-Martin-de-Belleville, 73440, France","Saint-Martin-de-Belleville, France","€€€€","Creative, Regional Cuisine",6.5133065,45.3690463,+33479089677,https://guide.michelin.com/en/auvergne-rhone-alpes/saint-martin-de-belleville/restaurant/rene-et-maxime-meilleur,https://www.la-bouitte.com/fr/,"2 Stars",0,"Car park,Great view,Interesting wine list","Father René and son Maxime shine the spotlight on their mountain terroir as they lovingly craft each ingredient, while seeking inspired new ways of preparing regional delicacies. Cheese, fish from the lake as well as herbs and berries that René picks daily are at the core of their “intelligent”, legible cuisine. An entirely family affair, mum, daughter, daughter- and son-in-law all play a role too, waiting on tables or in the back office. Finally, should you wish to spend the night, book yourself into the chalet next-door and snuggle up in the exquisitely chic alpine-styled rooms and suites."
+"Atelier Moessmer Norbert Niederkofler","via Walther Von der Vogelweide 17, Brunico, 39031, Italy","Brunico, Italy","€€€€","Creative, Alpine",11.949283,46.7927709,+390474646629,https://guide.michelin.com/en/trentino-alto-adige/brunico/restaurant/atelier-moessmer-norbert-niederkofler,https://ateliernorbertniederkofler.com/moessmer/,"3 Stars",1,"Car park,Counter dining,Garden or park,Interesting wine list","Situated in a vast historic park near the centre of Brunico, this restaurant occupies a villa that was once part of the Moessmer textile factory – to illustrate the fact, an interesting fabric book dating from the early 20C is displayed on a large central table in the dining room. Here, the chef’s “Cook the Mountain” philosophy takes centre stage with a focus on top-quality produce sourced from the surrounding mountains, and a seasonal approach which ensures that flavours and ingredients are always at their best. Dinner starts with delicious appetisers served in the small lounge, perhaps accompanied by an aperitif. Having enjoyed this delicious prelude, you then move to the dining room or to the counter with its stools facing the kitchen. Wherever you choose to sit, you continue with the chef’s single tasting menu – a series of superb dishes that confirm this chef from the Ahrntal valley as one of the masters of contemporary Italian cuisine."
 "Le Parc Les Crayères","64 boulevard Henry-Vasnier, Reims, 51100, France","Reims, France","€€€€","Modern Cuisine",4.0517461,49.2410909,+33326249000,https://guide.michelin.com/en/grand-est/reims/restaurant/le-parc-les-crayeres,http://www.lescrayeres.com,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking","In this mansion standing in superb grounds that used to belong to Louise Pommery, what could you expect but a memorable meal? Following in Philippe Mille's footsteps, Christophe Moret is poised to deploy his talents to bring to life this establishment characterised by classicism and elegance. Be sure to delve into the astounding champagne list, which boasts almost 900 carefully selected labels, designed to complement the food perfectly. Last but not least, for the full experience, why not book one of the superb guestrooms or suites?"
+"Piazza Duomo","vicolo dell'Arco 1, angolo piazza Risorgimento 4, Alba, 12051, Italy","Alba, Italy","€€€€","Creative, Seasonal Cuisine",8.0359341,44.7005555,+390173366167,https://guide.michelin.com/en/piemonte/alba/restaurant/piazza-duomo,http://www.piazzaduomoalba.it,"3 Stars",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","A distinctive red door marks the entrance to this temple of Italian cuisine. Once inside, make your way to the first floor, where you’re greeted by pink walls and a fresco by Francesco Clemente, as well as the restaurant’s friendly front-of-house staff. Here, the individual cuisine of chef Enrico Crippa takes centre stage on three tasting menus, with a fourth shorter menu available at lunchtime. One of the menus is inspired by the vegetable gardens and the seasons, another by the region, while the third takes guests on a culinary journey through Italy and further afield. What is obvious in every single, delicious bite is the chef’s passion for plants, with vegetables, flowers, wild and cultivated herbs harvested daily all featuring in memorable, beautifully presented dishes. The iconic appetisers featuring countless delicious ingredients are a feast for the eyes and the tastebuds alike and were particularly enjoyed by our inspectors. It hardly needs mentioning that this region is passionate about wine, so it’s not entirely surprising that the restaurant offers three different wine lists: Solopiemonte pays superb homage to the region, while Tuttoilresto (divided into two options, white and red) is a celebration of French wines. The efficient and enthusiastic serving staff succeed in taking good care of guests without being excessively formal, so that three hours (roughly the amount of time you need to allow for your meal) pass almost without noticing. The chef adds the finishing touch by bidding a discreet and friendly farewell at the end of the meal."
 "Le Skiff Club","1 avenue Louis-Gaume, Pyla-sur-Mer, 33115, France","Pyla-sur-Mer, France","€€€€","Modern Cuisine",-1.20669,44.606014,+33556220606,https://guide.michelin.com/en/nouvelle-aquitaine/pyla-sur-mer/restaurant/le-skiff-club,http://www.haaitza.com,"2 Stars",1,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","In this 1930s Basque hotel nestled in a pine forest and redesigned by Philippe Starck, Le Skiff Club restaurant is a veritable haven with its cosy little dining area decorated in the style of a yacht club. Stéphane Carrade is a talented and skilled captain, cooking up delightful ""progressive terroir"" cuisine, in a superb celebration of the Aquitaine region of southwest France. This is a chef who combines generosity and finesse in dishes such as courgette flower stuffed with duxelles and spider crab, green crab soup with pain d'épice, and blue lobster grilled over wood from Bordeaux wine barriques, aubergine with chanterelles and bone marrow, Ha(a)ïtza sauce. Finally, Alexandre Blay's desserts keep all the promises this restaurant makes: his work with chocolate – cf. his confit of barbecued prunes and Biscarrosse black garlic with port, warm ganache and ice cream with hints of liquorice – combines finesse and originality."
 "Blue Bay Marcel Ravin","40 avenue Princesse-Grace, Monaco, 98000, France","Monaco, France","€€€€",Creative,7.4379746,43.7488966,+37798060360,https://guide.michelin.com/en/monaco-region/monaco/restaurant/le-blue-bay,https://www.montecarlosbm.com/fr/restaurant-monaco/le-blue-bay,"2 Stars",0,"Car park,Terrace,Valet parking,Wheelchair access","After moving from Martinique to Monaco and from Alsace to Belgium, Marcel Ravin, who exhibits a distinct culinary personality, signs off on creative cuisine that transports us to the West Indies. With flawless technical prowess (superb sauces), he recounts his personal history, including his happy youth spent in Martinique. He references the dishes cooked by his grandmother (calalou, blaff, ""next day's bread""), which he reinterprets with panache, incorporating the fine ingredients of these parts: poultry and veal from Piedmont, fish from the Mediterranean, vegetables and aromatic herbs from the kitchen garden. An appealing cuisine bursting with West Indian flavours, nicely rounded off by the fruity and spicy creations of pastry chef Floriane Grand. Sit back and enjoy this culinary experience in the lavish setting of the Monte Carlo Bay Hotel and Resort, on the edge of the Larvotto Peninsula, with a superb terrace opening out onto the sea."
+"Quattro Passi","via Vespucci 13/n, Marina del Cantone, 80061, Italy","Marina del Cantone, Italy","€€€€","Mediterranean Cuisine, Contemporary",14.3537561,40.5857091,+390818081271,https://guide.michelin.com/en/campania/marina-del-cantone/restaurant/quattro-passi,https://www.ristorantequattropassi.it/it/quattro-passi/,"3 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace","This restaurant’s 40-year history began with present owner-chef Fabrizio Mellino’s grandfather, who ran a small business selling eggs from his own hens. From this, he decided to branch out and open a pizzeria “four steps from the sea” (hence the name Quattro Passi), which over the years his son Antonio and now his grandson Fabrizio have transformed into a temple to Mediterranean cuisine. Flavours, strong technique and quality ingredients combine to create an exciting feast for the tastebuds which finishes with a selection of small chocolate eggs with unusual flavours such as roquefort, rocket, chilli pepper and lemon. A host of different influences (the sea, the Sannio region, France, Japan) and ingredients (San Marzano tomatoes, Amalfi lemons) come together in Fabrizio’s cuisine, resulting in dishes that are simple, delicious and full of flavour. It’s not an easy journey to Marina del Cantone, but once here you’ll be warmly welcomed by Raffaele and his team, after which you can sit back and enjoy a truly memorable dining experience."
+"Osteria Francescana","via Stella 22, Modena, 41121, Italy","Modena, Italy","€€€€",Creative,10.9215518,44.6448099,+39059223912,https://guide.michelin.com/en/emilia-romagna/modena/restaurant/osteria-francescana,http://osteriafrancescana.it,"3 Stars",1,"Air conditioning,Interesting wine list,Wheelchair access","Situated in Via Stella, this restaurant eschews an overly ornate decor in favour of a simpler, more contemporary and elegant style which is enhanced by striking works of art (Massimo Bottura is a passionate art enthusiast). This understated style is echoed in the cuisine, where grandiose gestures are replaced by a balanced approach which pays careful attention to every detail. The menu has a broad reach, including specialities from Modena and Emilia (ingredients such as Parmesan cheese, balsamic vinegar and tagliatelle and tortellini pasta), as well as classic international dishes, which the chef reinterprets with a light and playful touch, reminding us that food should not be a boring ritual but instead an enjoyable experience influenced by memory and culture. The impressive wine list includes lesser-known labels from small-scale producers with interesting stories, as well as top-quality options from established wineries."
+"Dal Pescatore","località Runate 15, Runate, 46013, Italy","Runate, Italy","€€€€","Italian Contemporary",10.3565788,45.1712728,+390376723001,https://guide.michelin.com/en/lombardia/runate/restaurant/dal-pescatore,http://www.dalpescatore.com,"3 Stars",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Having held three Michelin stars since 1996 (an Italian record), this restaurant is situated in the village of Runate which lies between Cremona and Mantova and has just a few dozen inhabitants. Now close to celebrating half a century in business, Dal Pescatore is run by an extraordinary couple who have transformed what was an old family inn into a temple of elegance and hospitality. Antonio Santini oversees the front of house, while his wife Nadia is at the helm in the kitchen, aided by sons Giovanni and Alberto. In a setting boasting an elegant mix of old and new, where space, light and colours combine to create an enchanting ambience, enjoy memorable dishes that have evolved over the decades, improving year after year without ever succumbing to modern trends so that the focus is always on flavour and the joy of good food. Dal Pescatore boasts a fairy-tale setting, occupying a delightful country house in the Parco dell’Oglio."
 "Takao Takano","33 rue Malesherbes, Lyon, 69006, France","Lyon, France","€€€€",Creative,4.842588,45.7704797,+33482314339,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/takao-takano,https://www.takaotakano.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","One cannot help but be impressed by the trajectory of Takao Takano's career. Originally from Yamanashi Prefecture, Japan, he quickly dropped his law studies to devote himself body and soul to his real passion: cooking. Since 2013, he has been plying his trade in this elegant, pared-back restaurant located in the 6th district of Lyon. It has been a hit with diners since day one thanks to original, deftly crafted dishes, which delight and surprise at the same time. They certainly fulfil the chef’s pledge to himself: ""Keep it simple – keep it good"". Let's linger for a moment over the quickly seared Breton langoustine, melt-in-the-mouth turnip greens and smoked eel or Bresse squab paired with green asparagus, guanciale and Vaucluse truffle... Intelligently devised recipes and deliciously balanced flavours: that's Takao Takano down to a T."
+"Da Vittorio","via Cantalupa 17, Brusaporto, 24060, Italy","Brusaporto, Italy","€€€€","Italian Contemporary",9.7692511,45.6756778,+39035681024,https://guide.michelin.com/en/lombardia/brusaporto/restaurant/da-vittorio,http://www.davittorio.com,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","Although there’s an à la carte at this welcoming, family-run restaurant, the four tasting menus served here are the highlight: “Gli esordi di papà Vittorio” (traditionally inspired meat dishes); “Dalla nostra campagna” (vegetables grown in the restaurant’s own kitchen garden and at Planet Farm); “Carta Bianca” (16 courses showcasing the chef’s creative skills to the full); and “Nella tradizione di Vittorio"" (8 fish and seafood courses prepared with fresh produce from the market, including the famous “pacchero” or mantis shrimp). All the dishes are prepared using carefully chosen, top-quality ingredients and are striking for their beautiful presentation and rich, intense and traditional flavours. At Vittorio, guests are carefully looked after from start to finish, with the extraordinary cheese and dessert trolleys providing a fitting finale."
 "La Table de Pavie","5 place du Clocher, Saint-Emilion, 33330, France","Saint-Emilion, France","€€€€",Creative,-0.1566263,44.8934495,+33557550755,https://guide.michelin.com/en/nouvelle-aquitaine/saint-milion/restaurant/la-table-de-pavie,http://www.hoteldepavie.com,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Yannick Alléno supervises this local institution that used to be a convent, whose nuns offered protection to pilgrims and travellers. This chef from the Paris region has recruited a trusted team, who turn out finely tuned dishes that lean towards the terroir of France's South-West, albeit still with the sauces and reductions that are his trademark and his signature. Don't miss the spectacular and delicious ""pigeon soufflé et rôti au feu de l'enfer"". Needless to say, the dishes are accompanied by the superb wines of Saint-Émilion, making for a memorable experience."
+"The Inn at Little Washington","309 Middle St., Washington, 22747, USA","Washington, USA",$$$$,"American, French",-78.1595348,38.7134767,+15406753800,https://guide.michelin.com/en/district-of-columbia/washington-dc/restaurant/the-inn-at-little-washington,https://www.theinnatlittlewashington.com/,"3 Stars",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking","Chef Patrick O’Connell has long been the steward of this idyllic restaurant just outside Washington. In a town whose very existence seems tied to his success, dinner here recalls another era. The dining room is embellished to the very last inch, with fringe and fabric all over, patterned carpets, and lush wallpaper. The menu is divided between classics and vegetables, most of which are sourced locally and from the team’s own garden. Dinner always begins with pimento cheese packed into a crisp chip and ends with a playful pear dessert. In between, courses like lobster with caviar beurre blanc show the kitchen at its very best. And all throughout, roaming bread and cheese carts are a reminder of a luxury that’s less and less common."
 "Maison Ronan Kervarrec","1 impasse du Vieux-Bourg, Saint-Grégoire, 35760, France","Saint-Grégoire, France","€€€€","Modern Cuisine",-1.6805561,48.1533015,+33299687935,https://guide.michelin.com/en/bretagne/saint-grgoire/restaurant/le-saison,http://www.le-saison.com/fr,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","A vibrant, indulgent homage to the Brittany he knows and loves! Thriving in his native region, Ronan Kervarrec eschews trends in a bid to tell his personal and professional story through food. The culinary tale he conjures up here features buckwheat, buttermilk, fish, shellfish, butter, seaweed, gavotte (a thin, crispy pancake), chouchen (a local form of mead) and sablé breton. In tribute to his father, who was a saucier at the George V, the chef expertly executes a range of jus and sauces, which vary from intense to subtly flavoured. Floor to ceiling windows give onto a terrace overlooking the pretty garden. Very professional welcome and service from the chef's wife and her team. Guestrooms for overnight stays and a small delicatessen where you can purchase gourmet souvenirs."
+"Per Se","10 Columbus Circle, New York, 10019, USA","New York, USA",$$$$,"Contemporary, French",-73.9825882,40.7680545,+12128239335,https://guide.michelin.com/en/new-york-state/new-york/restaurant/per-se,https://www.thomaskeller.com/perseny,"3 Stars",0,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","An experience at Thomas Keller’s Per Se is one to be savored, recounted and remembered. Despite stellar views and a clever design allowing each table a view, your attention won’t stray from the plate. Such is the appeal of the place.There are two menus, one of which is vegetarian and may highlight a playful twist on borscht, with red beet agnolotti and crème fraîche. Both menus end in a grand dessert finale, like seasonal confections as well as such classics as a cappuccino semifreddo served with brioche donuts. They do offer supplements using lavish ingredients, but unless you’re richer than Croesus, you needn’t consider them. Just put yourself in the chef's hands and relish a meal that is balanced, varied and as seasonal as it gets."
 "Paul Bocuse","40 quai de la Plage, Collonges-au-Mont-d'Or, 69660, France","Collonges-au-Mont-d'Or, France","€€€€","Classic Cuisine",4.8475623,45.8156437,+33472429090,https://guide.michelin.com/en/auvergne-rhone-alpes/collonges-au-mont-d-or/restaurant/paul-bocuse,http://www.bocuse.fr,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","No nickname can sum up the impact of the ""pope of gastronomy"", Paul Bocuse. This outstanding chef, as talented in the kitchen as in business, was and remains a hero and a model for many master chefs today. Bocuse was responsible for bringing the kitchen teams and their chefs out of their anonymity and into the spotlight and was probably the world’s first celebrity chef. Since his passing, the high-flying team of his namesake establishment (two Meilleur Ouvrier de France chefs and a pastry chef who is a world champion of iced desserts) upholds his legacy: crayfish tail gratin; VGE truffle soup, seabass in a puff pastry crust, Bresse poultry “en vessie”; and a wickedly decadent dessert trolley. The story is by no means over."
+"Le Bernardin","155 W. 51st St., New York, 10019, USA","New York, USA",$$$$,Seafood,-73.98223,40.76177,+12125541515,https://guide.michelin.com/en/new-york-state/new-york/restaurant/le-bernardin,https://www.le-bernardin.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Maguy Le Coze and Eric Ripert’s icon has been entertaining the city’s movers and shakers for close to 30 years and its popularity remains undimmed. Seafood restaurants have no hiding place when it comes to cooking fish or crustaceans and this kitchen always hits its marks—whether that’s lusciously sweet, seared langoustine in a truffled broth or golden-brown fluke with a bouillabaisse enriched with sea urchin. While seafood remains Ripert's passion, his vegetarian tasting menu makes waves with dishes like the Himalayan morel, spring pea and fava bean casserole or the warm artichoke panaché with vegetable risotto and Périgord black truffle vinaigrette. Finish with purple sweet potato baba au whisky cloaked with caramelized pecan whipped cream."
 "La Chèvre d'Or","Rue du Barri, Èze, 06360, France","Èze, France","€€€€",Creative,7.3620885,43.727378,+33492106661,https://guide.michelin.com/en/provence-alpes-cote-dazur/ze/restaurant/la-chevre-d-or,https://www.chevredor.com/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Valet parking","What strikes the visitor most on arriving at the Château de la Chèvre d'Or is its exceptional location that affords a truly jaw-dropping view. Perched high up on the flank of a rocky hillside in a medieval village, it commands drop-dead views of the Riviera hinterland to the rear and of the sparkling Mediterranean Sea to the fore. The food is more than equal to this superlative setting. Drawing on delicious produce sourced in the area (fish, meat, vegetables, olive oil and herbs), the culinary score is a festival of harmonious, precise flavours."
 "Relais de la Poste","24 avenue de Maremne, Magescq, 40140, France","Magescq, France","€€€€","Classic Cuisine",-1.2179647,43.7787343,+33558477025,https://guide.michelin.com/en/nouvelle-aquitaine/magescq/restaurant/relais-de-la-poste11709,https://www.relaisposte.com,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list","The Coussau family are champions of classicism. Chef, Jean, and his niece, Clémentine, conjure up heart-warming food that pays tribute to the splendid produce of les Landes: foie gras, poultry, Chalosse beef, salmon from the Adour River and fish from Capbreton. A closeknit network of local suppliers enable them to rustle up signature dishes that the regulars come here in droves to sample: scrambled eggs with black truffles, warm duck foie gras with raisins and sole with cèpes. In autumn, you may sample roast woodpigeon or hare à la royale, without forgetting a superbly airy and creamy Grand Marnier soufflé, filled with a refreshing sorbet of bloody orange. Fine French dining at its best in a knockout location between the Atlantic Ocean and pine forests."
 "Mère Brazier","12 rue Royale, Lyon, 69001, France","Lyon, France","€€€€","Classic Cuisine",4.8372034,45.7714309,+33478231720,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/mere-brazier,http://www.lamerebrazier.fr,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking","Eugénie Brazier (1895-1977), an exceptional chef who inspired an entire branch of French cuisine, obtained three stars in two different establishments. It is in her Lyon restaurant, on rue Royale, that Mathieu Viannay gives his take on the Brazier ""legend"". In a magnificent hybrid decor, 1930s stained glass windows and mouldings are blended with Saarinen Tulip chairs (a bold design move!) and the chef pays a vibrant tribute to the iconic dishes once served on the premises (Bresse chicken with truffles, crispy pike bread, a stunning Grand Marnier soufflé), infusing them with his talent and novel ideas. Be sure to try the lunch menu, which represents the best value for money. When it comes to dessert, pastry chef Rodolphe Tronc, who has worked for Pierre Gagnaire among others, takes no prisoners with his remarkable technique and his eye for detail, especially when it comes to his delightfully old-fashioned Norwegian omelette."
+"Eleven Madison Park","11 Madison Ave., New York, 10010, USA","New York, USA",$$$$,"Vegan, Innovative",-73.9872414,40.7415543,+12128890905,https://guide.michelin.com/en/new-york-state/new-york/restaurant/eleven-madison-park,https://www.elevenmadisonpark.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Chef Daniel Humm presides over this temple of modern elegance with a zealous dedication to masterful precision. Nothing is out of place and everything is custom made, from the staff’s suits to the handblown water vases.The plant-based menu is a bold vision of luxury dining and elevates the concept to unparalleled heights. The freshly baked, delicately crisped vegan roll presented with faux butter is a magical creation. A quenelle of tonburi, mimicking caviar, plated with horseradish cream and accompanied by a radish tostada with a swipe of pumpkin seed butter is simply stunning. Toothsome braised seitan, wrapped in spinach and dressed with morels, is amplified with luscious sauce work.Desserts, perhaps a frozen cherry blossom and rose confection dressed with strawberries, are equally accomplished."
+Masa,"10 Columbus Circle, New York, 10019, USA","New York, USA",$$$$,"Japanese, Sushi",-73.98234,40.76819,+12128239800,https://guide.michelin.com/en/new-york-state/new-york/restaurant/masa,https://www.masanyc.com/,"3 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Notable sake list,Wheelchair access","There is nothing like an omakase in the care of Chef Masa Takayama. The commotion of Columbus Circle gives way to the calm, collected ceremony of a room anchored by a strikingly smooth hinoki counter. Everything is in place, as chefs and servers work with a kind of harmony that recalls ballet. Every decision, every move, is in the service of his distinctive style, which many have copied but none have mastered. Fragrant white and black truffles, pearly beads of Osetra caviar, and vibrant garnishes make for brilliant touches that straddle the line between luxury and excess. Few have both the imagination and the know-how to make foie gras nigiri, and few serve abalone so meltingly tender. It is a captivating experience that is singularly memorable."
 "Christopher Coutanceau","Plage de la Concurrence, La Rochelle, 17000, France","La Rochelle, France","€€€€","Seafood, Modern Cuisine",-1.1599181,46.1553629,+33546414819,https://guide.michelin.com/en/nouvelle-aquitaine/la-rochelle/restaurant/christopher-coutanceau,http://www.christophercoutanceau.com/fr/,"2 Stars",1,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","On the Plage de la Concurrence, the sign on the front of the restaurant leaves you in no doubt as to what to expect: ""Christopher Coutanceau, cook and fisherman"". Fishing is a passion that has long been passed down through the family – his grandfather, then his father Richard, were devotees of seafood ingredients. Christopher takes it one step further: in addition to being an experienced fisherman, he is an advocate for sustainable fishing and a campaigner against waste. His cuisine is true to his convictions – a bouquet of marine scents, an ode to the ocean. Premium fish and seafood, such as turbot, sole and sea urchins, are prepared with the same tenderness and imagination as modest young mackerel and sardines, which the chef elevates with the same devotion."
+Smyth,"177 N. Ada St., Chicago, 60607, USA","Chicago, USA",$$$$,"Contemporary, Creative",-87.6606324,41.8850485,+17739133773,https://guide.michelin.com/en/illinois/chicago/restaurant/smyth,https://www.smythandtheloyalist.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","The very chic Smyth with its lounge styling and open kitchen is helmed by Chefs John Shields and Karen Urie-Shields. Their cooking is bold and often pushes boundaries, all the while impressing. Sheer creativity is applied to seasonal produce, some of which comes from their garden. A quail egg, gently smoked and topped with caviar, is given a twist with barley caramel. Resting inside its shell, plump Maine uni, amplified with a divine peach gel and wasabi cream, is both stunning and memorable. The chef's creativity is on full display in an utterly unique Dungeness crab dish, while wagyu sided by a truffle-flavored doughnut with marrow glaze is yet another hit. Savory sweets, like new potato ice cream, a corn macaron with peppery nasturtium, or the dark chocolate tartlet studded with kombu, raise the bar."
 "Maison Rostang","20 rue Rennequin, Paris, 75017, France","Paris, France","€€€€","Classic Cuisine",2.2985363,48.881407,+33147634077,https://guide.michelin.com/en/ile-de-france/paris/restaurant/maison-rostang,https://www.maisonrostang.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking","Chef Nicolas Beaumann enthusiastically perpetuates the tradition of delicious food that has always been synonymous with this emblematic establishment. His menu features a combination of ""Rostang classics"" and more personal dishes. Diners can still enjoy the oven-baked pike-perch quenelle, but also lobster glazed on the barbecue, or pressed duckling prepared in time-honoured tradition in the restaurant room with a silver press. The decor, at once luxurious and unusual, works its magic on newcomers and regulars alike: Art Nouveau Room, Lalique Room, Chef's Room with a window into the kitchen, artwork collection."
 "Le Neuvième Art","173 rue Cuvier, Lyon, 69006, France","Lyon, France","€€€€","Creative, Modern Cuisine",4.8564194,45.767953,+33472741274,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/le-neuvieme-art,http://www.leneuviemeart.com,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","It was in the kitchens of Paul Bocuse and Régis Marcon, among others, that Christophe Roure learned the ropes. He holds three professional qualifications (in cookery, charcuterie and pastry-making, no less!) and was named Meilleur Ouvrier de France in 2007. Based in Lyon since 2014, he showcases his qualities as a chef day in, day out: subtle inventiveness, precision in his marriages of flavours, and of course an impeccable choice of ingredients. For example, his shellfish and miller mushroom ragoût is a marvel of balance and finesse, in which the lemongrass-scented hollandaise sauce teases out the seafood flavours and undergrowth notes of the mushroom. To be savoured with all of one's senses."
+Alinea,"1723 N. Halsted St., Chicago, 60614, USA","Chicago, USA",$$$$,"Creative, Modern Cuisine",-87.648174,41.9132737,+13128670110,https://guide.michelin.com/en/illinois/chicago/restaurant/alinea,https://www.alinearestaurant.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Terrace,Valet parking,Wheelchair access","Chef Grant Achatz continues to burst with novel ideas at this ingenious, substantive, and festive temple. Dining here is part theater and pure pleasure; and meals are an olfactory experience by dint of scented vapors, tricks, and tableside fun.Executive Chef Douglas Alley is firmly in play, turning out whimsical items that are at times experimental. For starters, a custom resin dish bearing cured Arctic char, crowned by crisped skin glazed with maple syrup. The dish is then flipped to reveal roe suspended in smoke gel. The flavors of Thailand follow in salt-baked kohlrabi shaved tableside. The meal meets its dramatic end with a ""Paint"" dessert—think of a Pollock-esque creation with blueberries and a liquid N2-frozen block of chocolate mousse smashed to bits."
 "William Frachot","Hostellerie du Chapeau Rouge, 5 rue Michelet, Dijon, 21000, France","Dijon, France","€€€€","Creative, Modern Cuisine",5.0356396,47.3212722,+33380508888,https://guide.michelin.com/en/bourgogne-franche-comte/dijon/restaurant/william-frachot,https://www.chapeau-rouge.fr/fr/restaurant-gastronomique-dijon,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","This 19C former coaching inn bang in the heart of historic Dijon is the HQ of one of Burgundy’s most talented chefs. A local lad and son of restaurateurs, William Frachot, who is something of a globetrotter (England, Quebec), devises stripped-back dishes in his own image: serious and applied, juggling international flavours and regional produce. He adds just the right dose of inventiveness and energy, illustrated by his new take on eggs meurette and his steadfast commitment to freshwater fish (perch, black bass, pike, zander) depicted by brook trout, zander and river fish soup. Meals are served in a distinctive interior featuring light wood cladding, grape vine motifs and mustard yellow swivel Shark chairs - each design choice is a nod to Burgundy's heritage. Inspired and accomplished cuisine peppered with influences from near and far."
+"Chao Shang Chao (Chaoyang)","L406B, 4F, CP Center, 20 Jinhe East Road, Chaoyang, Beijing, China Mainland","Beijing, China Mainland","¥¥¥¥","Chao Zhou",116.461892,39.910992,+861085962666,https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/chao-shang-chao,"","3 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","Upon arrival at this upmarket restaurant, diners step into a hallway lined with steeply priced dried fish maws. With years of experience in Hong Kong and Shanghai, Chef Cheung has revamped the menu with his new takes on Chaozhou classics – dishes such as braised eel wrapped in lotus leaf with dried tangerine peel and plum sauce show precision and finesse. Besides the vast wine list, the tea menu also brims with options that will tickle your fancy."
 "Cyril Attrazic","10 route du Languedoc, Aumont-Aubrac, 48130, France","Aumont-Aubrac, France","€€€€","Creative, Modern Cuisine",3.2877885,44.7169426,+33466428614,https://guide.michelin.com/en/occitanie/aumont-aubrac/restaurant/cyril-attrazic,http://cyrilattrazic.fr,"2 Stars",1,"Air conditioning,Car park,Interesting wine list,Wheelchair access","To quote Cyril Attrazic: “I was in love with the Maison, even before I fell for cooking”. To explain, the Maison is the family hotel restaurant business founded by his grandmother in the heart of Aubrac, a high-altitude plateau that could be mistaken for the Mongolian Steppes. By virtue of farming traditions and the harsh climate, the restaurant doesn’t mess about with hospitality, albeit in a modern vein. The chef scrupulously applies the advice of his mentor, Michel Bras: only cook local ingredients (…) with an identity. He does just this, showcasing a giant cèpe picked in the next-door woods or the legendary Aubrac beef rich in the flavour of a thousand flowers, all of which is served in “his ecosystem”. It would be difficult to find anywhere better to taste and smell Lozère."
+"Xin Rong Ji (Xinyuan South Road)","1F, East Tower, Genesis Beijing, 8 Xinyuan South Road, Chaoyang, Beijing, China Mainland","Beijing, China Mainland","¥¥¥¥",Taizhou,116.450148,39.94638,+861065015501,https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/xin-rong-ji-xinyuan-south-road,"","3 Stars",0,"Air conditioning,Car park,Counter dining,Interesting wine list","This flagship of the chain has an elegant but relaxed dining space done out in modern Chinese style. The menu is essentially the same as at other branches, focusing on Taizhou cooking and fish from the East China Sea. But the 28-day-old baby Peking duck, which you have to pre-order, is available exclusively at this location. Try also the duck stew with fish maw and taro – the taro is so starchy and tender that it melts in your mouth."
 "Le Chabichou by Stéphane Buron","90 rue des Chenus, Courchevel 1850, Courchevel, 73120, France","Courchevel, France","€€€€","Modern Cuisine",6.629984,45.41616,+33479080055,https://guide.michelin.com/en/auvergne-rhone-alpes/courchevel/restaurant/le-chabichou-by-stephane-buron,https://www.chabichou-courchevel.com/,"2 Stars",0,"Great view,Interesting wine list,Valet parking,Wheelchair access","Stéphane Buron, a well-established chef and Meilleur Ouvrier de France in 2004, faithfully perpetuates the heritage of this institution: premium ingredients prepared in time-honoured tradition, a repertoire full of finesse and welcome variations on the classics... fine work! Nowadays they serve a single set menu of five to nine courses that highlights the ingredients of the region, down to the trolley decked with fine mountain cheeses. As for the decor, the interior exudes a hushed elegance: carpeting, coffered ceiling, comfortable immaculate-white designer chairs, modern tables with smoked glass tops. On top of that, charming service and a great wine list."
+"King's Joy","2 Wudaoying Hutong, Dongcheng, Beijing, China Mainland","Beijing, China Mainland","¥¥¥¥",Vegetarian,116.410004,39.946681,+861084049191,https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/king-s-joy,"","3 Stars",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","Just a stone’s throw from Yonghe Temple, this serene restaurant is remodelled from a courtyard house and features a glass-roofed dining room. The chef honed his skills at his grandparents’ restaurant of the same name. Only set menus are available; try the classic menu to sample their specialities all at once. Regulars may opt for the solar-term menu that changes every 15 days. Live harp performance befits the restaurant’s classy elegance."
+Memories,"Bernhard-Simon-Strasse 2, Bad Ragaz, 7310, Switzerland","Bad Ragaz, Switzerland","€€€€","Creative, Farm to table",9.5037741,47.0002941,+41813033036,https://guide.michelin.com/en/sankt-gallen-region/bad-ragaz/restaurant/memories,https://memories.ch/,"3 Stars",1,"Air conditioning,Car park,Counter dining,Garden or park,Interesting wine list,Wheelchair access","Unique cuisine that has no need for showy gimmicks. The top-notch ingredients reflect a close affinity with Switzerland. Bold and full of contrasts, honest and accessible – this is the kind of food you wish you came across more often! The same goes for the restaurant as a whole: a chic and casually elegant setting, and perfectly coordinated, professional service provided by a relaxed and charming front-of-house team."
 "La Table de Franck Putelat","80 chemin des Anglais, au Sud de la Cité, Carcassonne, 11000, France","Carcassonne, France","€€€€","Modern Cuisine, Creative",2.3603104,43.2013363,+33468718080,https://guide.michelin.com/en/occitanie/carcassonne/restaurant/la-table-de-franck-putelat,https://www.franckputelat.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","The fortified Cité Médiévale is part of the time-honoured heritage of Carcassonne and its region… and the same could almost be said of Franck Putelat. In his place at the foot of the ramparts of the medieval town, this native of the Jura, who has made the Aude département his home, cooks the produce from his large (one hectare) vegetable garden, in line with his culinary concept of ""classic-fiction"". This translates into a clever rendering of the old gourmet hits, which the chef revisits according to what inspires him on that day. Three examples that have become iconic are his parmentier with sea fig, cassoulet with pigeon supreme and pigeon leg sausage, and bouillabaisse with duck foie gras. Appetising visuals, flavour and finesse, to be savoured in a lively atmosphere, in the company of a very diverse clientele. Pastry chef Alexis Pocinho crafts a particularly balanced selection of sweets. There are seven rooms available for overnight guests."
+"Restaurant de l'Hôtel de Ville","Rue d'Yverdon 1, Crissier, 1023, Switzerland","Crissier, Switzerland","€€€€","Classic French, Seasonal Cuisine",6.5767178,46.5539842,+41216340505,https://guide.michelin.com/en/vaud/crissier/restaurant/restaurant-de-l-hotel-de-ville,https://www.restaurantcrissier.com/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Just a short distance from Lausanne, this restaurant, referred to simply as ""Crissier"" by its regular patrons, has a long and illustrious history. Since Frédy Girardet was first awarded three MICHELIN stars in 1975, the Restaurant de l'Hôtel de Ville has showcased the talents of a series of great chefs, including Philippe Rochat, Benoît Violier… and now Franck Giovannini, who was second-in-command here for many years. At the head of a sizable kitchen team, he crafts high-quality dishes, always taking care to pay homage to culinary tradition, in keeping with his predecessors. Beautifully balanced and skilfully executed dishes to be savoured in elegant dining rooms (one of which is reserved for smokers). Expert wine recommendations."
 "Christophe Hay - Fleur de Loire","26 quai Villebois-Mareuil, Blois, 41000, France","Blois, France","€€€€","Modern Cuisine, Creative",1.3378048,47.5823386,+33246680181,https://guide.michelin.com/en/centre-val-de-loire/blois/restaurant/christophe-hay-fleur-de-loire,http://www.fleurdeloire.com,"2 Stars",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Chef Christophe Hay is now installed in a grandiose 17C hospice on the banks of the Loire. The centuries-old stone edifice overlooks the river, from which the chef draws all his inspiration. Caroline Tissier, interior designer, was entrusted with recreating his universe in this splendid hotel, that also boasts a brasserie, a pastry shop and a spa. In a modern room decked in premium materials, the chef rolls out his creative fine dining skills and iconic dishes, which are remarkable not only for their lightness, but also flavour and texture. He is determined to highlight the best ingredients from the Loire Valley, fish (exclusively) from the Loire, caught by his “appointed” fisherman, veg from his own kitchen garden as well as from local market gardeners, meat from his Wagyu farm, Ossetra caviar from Sologne…"
+"Cheval Blanc by Peter Knogl","Blumenrain 8, Basel, 4001, Switzerland","Basel, Switzerland","€€€€","Classic French",7.5875706,47.5604261,+41612605007,https://guide.michelin.com/en/basel-stadt/basel/restaurant/cheval-blanc-by-peter-knogl,https://www.chevalblancbasel.com/en,"3 Stars",0,"Great view,Interesting wine list,Wheelchair access","In a stylish high-ceilinged room, diners sit at tables set with top-drawer tableware to enjoy classic cuisine that impresses with its sense of finesse and perfect craftsmanship. The well-defined flavours and fantastic contrasts also incorporate the odd Asian influence. Top-quality produce is of course the order of the day. The well-organised and professional service team also provides expert wine recommendations."
 "Le Coquillage","Lieu-dit Le Buot, Saint-Méloir-des-Ondes, 35350, France","Saint-Méloir-des-Ondes, France","€€€€","Seafood, Creative",-1.8711232,48.6430654,+33299896476,https://guide.michelin.com/en/bretagne/saint-mloir-des-ondes/restaurant/le-coquillage,https://www.roellinger-bricourt.com,"2 Stars",1,"Car park,Garden or park,Great view,Interesting wine list","Hugo Roellinger began his career as an officer in the Merchant Navy, before returning to dry land in France… and to cooking, a passion that he has nurtured since childhood. He trained with the crème de la crème of the chef world, patiently refining his art. Today his dishes are a testament to the forging of a true culinary personality. He is now at the helm of the family ship (a château magnificently perched over the Bay of Mont Saint Michel), where he demonstrates astounding conviction and a deep-rooted sense of modesty. In the dishes, home-grown aromatic herbs and vegetables as well as fish (and shellfish) caught in the Bay of Mont Saint Michel mingle with numerous spices from further afield, in the greatest Saint-Malo tradition. The emotion rises to a crescendo over the course of the meal, thanks to a bewitching interplay of flavours and masterful creativity."
+"Schloss Schauenstein","Schlossgass 77, Fürstenau, 7414, Switzerland","Fürstenau, Switzerland","€€€€","Creative, Country cooking",9.4462648,46.7211969,+41816321080,https://guide.michelin.com/en/graubunden/frstenau/restaurant/schloss-schauenstein,https://schauenstein.ch/,"3 Stars",1,"Car park,Garden or park,Interesting wine list","Could there be a more fascinating backdrop for Andreas Caminada's culinary magic than a magnificent manor house that harmoniously combines history and modern design? In all its creativity and finesse, the cuisine draws almost exclusively on what the Graubünden region has to offer – some ingredients are produced on site. The standards, style and sense of individuality also extend to the guestrooms."
 "La Table de Yoann Conte","13 vieille route des Pensières, Veyrier-du-Lac, 74290, France","Veyrier-du-Lac, France","€€€€",Creative,6.1721868,45.8889235,+33450099749,https://guide.michelin.com/en/auvergne-rhone-alpes/veyrier-du-lac/restaurant/yoann-conte,https://www.yoann-conte.com/,"2 Stars",1,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Valet parking,Wheelchair access","Breton chef Yoann Conte discovered the meaning of brotherhood and the importance of food on the high seas. He champions the art of mixing unpolished, straightforward dishes with the exclusive world of fine dining. An extreme hiker in his spare time, his lakeside garden benefits from his herbalist know-how. His cooking is in his likeness: physical, down-to-earth, adventurous and wryly humorous. Supported by a highly motivated team and often to be found doing the rounds in the dining room, he creates menus that combine his farming roots, globetrotting career and Breton heritage, culminating in the “Ultimate Synthesis” menu! The food and wine pairings, intelligently chosen by the chef and his sommelier, are emblematic of the establishment’s sustainable ethos. Eleven lovely guestrooms overlooking the lake."
+"Hiša Franko","Staro selo 1, Kobarid, 5222, Slovenia","Kobarid, Slovenia","€€€€","Creative, Regional Cuisine",13.5382362,46.2472961,+38653894120,https://guide.michelin.com/en/gorizia/kobarid/restaurant/hisa-franko,https://www.hisafranko.com/,"3 Stars",1,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Situated in the lush Soča valley with magnificent mountains as a backdrop, “Franko’s house” boasts a beautiful, welcoming, simple yet elegant ambience from the moment you enter the small room near the entrance where guests can enjoy an aperitif before their meal. Very few cuisines reflect the personality of the chef like that of Ana Roš Stojan. Her strong, determined, extrovert and contagiously friendly character is perfectly mirrored on a long tasting menu, on which dishes have intensive and decisive flavours with no half measures. Each course is a true discovery, in which local and Slovenian ingredients and traditions are skilfully combined with influences from elsewhere in the world with grace, good taste and the chef’s own inimitable style. Following on from the “50 shades of Life” menu (dedicated to the chef’s age), this year’s menu is entitled “50 shades of Red”, a colour which symbolises all the hard work at Hiša Franko, from the red of passion to the cuisine and the service of the brilliant and well-trained young staff. The wine-pairing choices are excellent, with three different options: one based on more classic wines, another which allows guests to explore natural wines and highly individual labels, and a third non-alcoholic option featuring home-made drinks. Among the house specialities which are nearly always present on the menu, don’t miss the corn beignet with fermented cottage cheese and smoked trout roe, and the hay-baked potatoes with fenugreek and roasted yeast-infused sour cream – the latter is a very simple dish that offers an interesting take on a childhood favourite. Should you decide to spend the night here, the copious and highly colourful breakfast is equally recommended."
 "Maison Benoît Vidal","Sur-les-Bois, 79 route de Thônes, Annecy, 74940, France","Annecy, France","€€€€",Creative,6.171891,45.9226978,+33450887318,https://guide.michelin.com/en/auvergne-rhone-alpes/annecy/restaurant/maison-benoit-vidal,https://www.maison-benoit-vidal.com,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Having come down to Annecy from Val d'Isère, Benoît Vidal has set up shop in this restaurant with a slick contemporary decor. The Catalan chef, who hails from Perpignan and has worked with Michel Trama and Michel Guérard, has created a light, poetic brand of cuisine that is rooted in the culinary traditions of Savoie, his adopted home. He brings a sense of precision and his own personal style to bear on the rigorously sourced ingredients, elevating them with sound technical skill and elaborate presentations. The strength of this chef may well lie in his pared-down, apparently simple creations: a crayfish starter cleverly combining a slightly bitter coffee and pine bud sabayon with a powerful, concentrated jus made from the crayfish heads; semi-smoked pigeon seasoned with citrus and hazelnut – an understated and elegant dish. Appealing vegetarian set menu (""Sentier à fleur d'eau"") and attractively priced lunch menu. There is also bistronomy-style fare at Côté Bistrot (lunchtime only)."
+"Le Palais","17F, Palais de Chine Hotel, 3, Section 1, Chengde Road, Datong District, Taipei, 103, Taiwan","Taipei, Taiwan",$$$$,Cantonese,121.51696,25.049071,+886221819985,https://guide.michelin.com/en/taipei-region/taipei/restaurant/le-palais,https://www.palaisdechinehotel.com/pdc-en/pages/26/0/66,"3 Stars",0,"Air conditioning,Car park,Wheelchair access","After the departure of the Macanese chef, the kitchen is now helmed by the Hongkonger well-versed in Cantonese cooking. Rest assured that signature dishes like crispy Cantonese-style roast duck, Peking duck and white gourd stuffed with shrimp and crabmeat still taste as good as ever. Pre-order these items to avoid missing out. For dim sum, try Chinese spinach and salted egg dumplings with a colourful filling enrobed in a translucent skin."
 Casadelmar,"route de Palombaggia, Porto-Vecchio, 20137, France","Porto-Vecchio, France","€€€€","Modern Cuisine",9.3099771,41.5948102,+33495723434,https://guide.michelin.com/en/corse/porto-vecchio/restaurant/casadelmar,https://www.casadelmar.fr,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","Here in Porto Vecchio, everything revolves around the sea. The ancient Genoese city resisted every barbarian invasion and is a symbol of pride for Corsicans. Another source of pride is the Casadelmar restaurant: a mecca for lovers of seafood. Don't be distracted by the enchanting view of the bay, nor by the location of this superb hotel – it is on the plate that the most amazing things happen! Chef Fabio Bragagnolo is inspired by both Corsica and Italy, a case in point being the starter simply entitled ""fish, crustaceans and caviar"", which is breathtaking in its presentation in the form of a chequerboard of slices of raw fish on a bed of cauliflower and broad beans, bound with Cremona mustard and topped with a small scoop of beluga caviar: a mouthful of incredible freshness. Meticulous work from start to finish, culminating in delicate desserts that are low in sugar."
+"Taïrroir","6F, 299 Lequn 3rd Road, Zhongshan District, Taipei, 104, Taiwan","Taipei, Taiwan",$$$$,"Taiwanese contemporary",121.559303,25.082896,+886285015500,https://guide.michelin.com/en/taipei-region/taipei/restaurant/tairroir,https://www.tairroir.com/,"3 Stars",0,"Air conditioning,Wheelchair access","A portmanteau of Taiwan and terroir, Taïrroir is Chef Kai's love letter to his home island. Informed by his two decades of experience in Taiwanese and French cuisines, the menu captures local food culture in ingenious forms, underscored by Western techniques. Dishes that are wittily named to rhyme with idioms feature highly seasonal items from local producers; desserts made with local teas and fruit shine with unmistakably Taiwanese flavours."
 "La Villa Archange","Rue de l'Ouest, Le Cannet, 06110, France","Le Cannet, France","€€€€","Modern Cuisine",7.014556,43.5716556,+33492181828,https://guide.michelin.com/en/provence-alpes-cote-dazur/le-cannet/restaurant/villa-archange,http://www.bruno-oger.com,"2 Stars",0,"Air conditioning,Car park,Terrace,Wheelchair access","A cosy little venue with old wooden floorboards and big comfy armchairs – the ideal setting to sample chef Bruno Oger's cuisine. Breton by birth, he has adopted the Mediterranean as his home, and now concocts inspired seafood dishes drawn from Brittany and the French Riviera… Abalone from the island of Groix seared with artichokes rubs shoulders with Brittany lobster, followed by a lemon dessert of citrus fruits, bloody orange sorbet and olive oil. A table d'hôte in the kitchen provides the opportunity to glean insights into the culinary process. Also the official chef of the Cannes Film Festival, Bruno Oger has cooked for many an A-lister: Uma Thurman, Robert De Niro and Audrey Tautou... Confirmation, if any were needed, of his credentials."
+"JL Studio","2F, 689, Section 4, Yifeng Road, Nantun District, Taichung, 408, Taiwan","Taichung, Taiwan",$$$$,"Singaporean, Contemporary",120.6285199,24.1504863,+886423803570,https://guide.michelin.com/en/taichung-region/taichung/restaurant/jl-studio,https://jlstudiotw.com,"3 Stars",0,"Air conditioning,Car park,Wheelchair access","JL stands for Jimmy Lim, a Singaporean chef who honed his skills in world-famous kitchens. His single evening set menu, Experience, pays tribute to his roots with original creations that strike a fine balance of flavours. The dishes are complex, sophisticated and understated with an element of surprise. Singaporean staples like satay and chilli crab are re-imagined in ingenious forms and textures that playfully subvert expectations."
+"Atelier Crenn","3127 Fillmore St., San Francisco, 94123, USA","San Francisco, USA",$$$$,"Contemporary, French",-122.43586,37.79835,+14154400460,https://guide.michelin.com/en/california/san-francisco/restaurant/atelier-crenn,https://www.ateliercrenn.com/,"3 Stars",1,"Air conditioning,Interesting wine list,Wheelchair access","At the hands of accomplished Chef Dominique Crenn, guests have rightly come to expect a thrilling meal inside her singular atelier. An exclusive hallmark of dining here is the deeply hospitable and exemplary staff. Originality is the name of this culinary game, enhanced by evolution. Chef Crenn’s full embrace of Californian inspiration is evident now more than ever; the dairy-free, pescatarian menu is built around produce sourced from a partner farm in Sonoma.Trompe l'oeil canapes set the scene for a meal composed of unique bites, like a pairing of celtuce and caviar, and Monterey Bay abalone dressed with mustard seeds and braised cabbage. Pastry Chef/partner Juan Contreras’ desserts conclude the meal as it began, with a procession of creative morsels."
 "La Pyramide - Maison Henriroux","14 boulevard Fernand-Point, Vienne, 38200, France","Vienne, France","€€€€","Modern Cuisine",4.8668625,45.5166376,+33474530196,https://guide.michelin.com/en/auvergne-rhone-alpes/vienne/restaurant/la-pyramide-patrick-henriroux,http://www.lapyramide.com/fr,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace","Originally a modest inn opened in 1822, this Vienne institution was made famous by the emblematic couple of Mado and Fernand Point in the early 20C. It was taken over by Patrick Henriroux in 1989 and has since continued to evolve: a designer decor depicts the dining room, a second restaurant (PH3) has been added, together with a charming hotel and a cocktail bar... As for the food, classical recipes are given a contemporary twist, with high-precision sobriety: crisp and soft green and white asparagus, bottarga and Maltese sauce; juicy tender Aubrac beef, millefeuille of potatoes and beef cheeks, jus of Côte-rôtie wine; a chocolate piano flanked by coffee-flavoured egg custard. The lunchtime menu is a real bargain, while the slick, polished service upholds the impeccable traditions of France’s grand old establishments."
+Addison,"5200 Grand Del Mar Way, San Diego, 92130, USA","San Diego, USA",$$$$,"Contemporary, Californian",-117.1988908,32.9412972,+18583141900,https://guide.michelin.com/en/california/us-san-diego/restaurant/addison,https://www.addisondelmar.com/,"3 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Valet parking,Wheelchair access","Chef William Bradley has helmed the stoves at Addison since 2006, transforming this Southern Californian oasis into a world-class dining destination. Global inspiration and Californian sentimentality are at the heart of his approach, and no dish captures this better than sesame-seasoned Koshihikari rice finished with applewood-smoked sabayon and crowned with Regiis Ova reserve caviar. From chicken liver churros to a riff on chips and dip, dishes are playful yet polished. Opening bites, such as Kumamoto oysters with pickled green strawberry or Iberian ham folded over a gloriously golden potato, display finely tuned flavors. Shellfish-studded chawanmushi exemplifies masterful control over technique, flavors and textures. Meals conclude with a selection of stunning small bites."
 "Rùn","2F, The St. Regis Hotel, 1 Harbour Drive, Wan Chai, Hong Kong","Hong Kong",$$$,Cantonese,114.175716,22.2801399,+85221386808,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/run,https://run-restaurant.stregishongkong.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Chef Hung has worked in many 5-star hotels and values food quality and shrewd techniques more than anything else. Seasonal ingredients from around the world are painstakingly prepared the traditional way and then plated with modern refinement. Wok-fried crab claw with dried shrimps, spring onion and layered bean curd sheet is exquisitely presented and loaded with umami. The wine and tea sommeliers, as well as the professional service team, make for a pleasant experience."
+Quince,"470 Pacific Ave., San Francisco, 94133, USA","San Francisco, USA",$$$$,"Contemporary, Californian",-122.4032607,37.7975054,+14157758500,https://guide.michelin.com/en/california/san-francisco/restaurant/quince,http://www.quincerestaurant.com,"3 Stars",1,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","To mark its 20th anniversary, Chef Michael and Lindsay Tusk have given their restaurant a luxe refresh that has reinvigorated the early 1900's Jackson Square setting. The commitment to seasonality and locality is striking, with much of the produce sourced from their partner farm. Dinner here celebrates the season with an array of elegant presentations. A small bowlful of gently cooked first-of-the-season peas are served in a silky broth brimming with flavor from guanciale and Tomales Bay clam. Pasta has always been a highlight here, and the agnolotti filled with white asparagus is no exception. Local lamb cooked in the fireplace is arranged with a springtime melange of fava beans, green garlic, and edible blossoms, and accompanied by freshly baked bread tinted by vegetable ash."
+SingleThread,"131 North St., Healdsburg, 95448, USA","Healdsburg, USA",$$$$,"Contemporary, Californian",-122.8697229,38.6122599,+17077234646,https://guide.michelin.com/en/california/healdsburg/restaurant/singlethread,https://www.singlethreadfarms.com/,"3 Stars",1,"Air conditioning,Interesting wine list,Wheelchair access","Here, in the bucolic loveliness at the heart of Sonoma Wine Country, sense of place combines exquisitely with the deeply personal vision of owners Chef Kyle Connaughton and head farmer Katina Connaughton. The nearby 24-acre farm provides much of the bounty prepared in the kitchen, and the couple’s time in Japan informs the restaurant’s ethos, from the kaiseki-influenced cuisine to the practice of omotenashi, a spirit of wholehearted hospitality. The menu begins, unforgettably, with a botanical landscape interspersed with impeccable first bites, serving to introduce the meal’s central themes: impeccable ingredients, precise, artistic presentation and pure, harmonious flavors. The expert use of the donabe (Japanese claypot) is a signature, transforming seafood and vegetables alike."
 "The Eight","2F, Grand Lisboa Hotel, Avenida de Lisboa, Macau, Macau",Macau,$$$$,Cantonese,113.54341,22.190475,+85388037788,https://guide.michelin.com/en/macau-region/macau/restaurant/the-eight,https://www.grandlisboahotels.com/en/dining/the-8,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking","The lavish interior sports goldfish motifs and the number eight to wish diners good fortune. The menu is traditional Cantonese starring intelligently and crisply crafted quality ingredients. The head chef adds a new spin to familiar dishes with imported produce like Japanese chillies, carabineros from Argentina, and lobster from Australia – try the Cantonese-style sautéed lobster. The lunchtime menu offers over 40 kinds of dim sum."
+Benu,"22 Hawthorne St., San Francisco, 94105, USA","San Francisco, USA",$$$$,"Asian, Contemporary",-122.3990601,37.7853763,+14156854860,https://guide.michelin.com/en/california/san-francisco/restaurant/benu,https://www.benusf.com/,"3 Stars",0,"Air conditioning,Valet parking,Wheelchair access","Benu is an oasis in the center of the city. Patience seems to define this kitchen in its relentless pursuit of excellence, whether that may be perfecting technique or waiting for just the right moment to serve an ingredient at its peak. Meals begin with a series of highly technical small bites. While these delicacies alone may rival some of the country's most ambitious tasting menus, there's more. Faux-shark's fin and xiao long bao are a delightful classic, but Chef Corey Lee continues to reimagine and redefine his nightly offerings. Dishes like barbecued quail with house-made XO sauce and an elevated take on traditional Korean beef barbecue convey a distinct personality and reflect a singular marriage between contemporary Asian influences."
 Amber,"7F, The Landmark Mandarin Oriental Hotel, 15 Queen's Road Central, Central, Hong Kong","Hong Kong",$$$$,"French Contemporary",114.1577065,22.2805311,+85221320066,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/amber569032,https://www.mandarinoriental.com/hong-kong/the-landmark/luxury-hotel,"2 Stars",1,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Dutch-born chef Richard Ekkebus's restaurant has undergone a radical revamp. The bright space is characterised by organic curves, luxury materials and a gold and beige colour palette. As opposed to the à la carte of the past, it now serves only prix-fixe menus, one of which is vegetarian, dairy- and gluten-free with reduced salt and sugar. Top-notch ingredients are sourced globally and crafted into light and delicate creations with a modern touch."
 "L'Envol","3F, The St. Regis Hotel, 1 Harbour Drive, Wan Chai, Hong Kong","Hong Kong",$$$$,"French Contemporary",114.1761315,22.2799005,+85221386818,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/l-envol,https://lenvolhk.stregishongkong.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking","Managed by Chef Olivier Elzer, L’Envol is elegantly furnished in marble and wood. Shrewdly prepared, artfully plated dishes coupled with thoughtful service capture the quintessence of French fine dining. Only set menus are offered and they change from time to time – and usually have a seafood focus, featuring courses like Hokkaido sea urchin box, or ‘la langoustine de Loctudy’. Many wine choices are not found elsewhere and can be ordered by the glass."
 "Feng Wei Ju","5F, StarWorld Hotel, Avenida da Amizade, Macau, Macau",Macau,$$,"Hunanese, Sichuan",113.5479285,22.189952,+85382908668,https://guide.michelin.com/en/macau-region/macau/restaurant/feng-wei-ju,https://www.starworldmacau.com,"2 Stars",0,"Air conditioning,Counter dining,Valet parking,Wheelchair access","The opulent room is covered in gold and red, the festive colours for the Chinese. The menu offers Sichuan classics, such as sautéed chicken with peanuts and chilli, and Hunanese fare like steamed carp fish head with chilli. Hand-pulled noodles are also worth trying – watching the chefs pulling them in the display kitchen adds to the entertainment. Boiled mandarin fish fillets in chilli oil comes in portions generous enough for a few to share."
+"The French Laundry","6640 Washington St., Yountville, 94599, USA","Yountville, USA",$$$$,"Contemporary, French",-122.36474,38.40443,+17079442380,https://guide.michelin.com/en/california/yountville/restaurant/the-french-laundry,https://www.thomaskeller.com/tfl,"3 Stars",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Thomas Keller’s legendary destination still doesn’t miss a beat. In fact this may be known as the greatest cooking space in America, as every aspect is carefully determined—from the counter height to the flowing lines of the ceiling. Chef Keller continues to pair classic French techniques with wildly fresh ingredients in a setting that is a perfect storm of restaurant greatness—we should all be so lucky to score a reservation here.Dinner may bring signature oysters with white sturgeon caviar in a warm sabayon studded with tapioca pearls, or Pacific shima aji tartare composed with puffed grains and a vibrant tomato and jalapeño ""chiffon"". Wolf Ranch quail is then presented with white asparagus and dark cherries, while ""Coffee and Donuts"" is a perfect finish."
 "Tin Lung Heen","102F, The Ritz-Carlton, International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui, Hong Kong","Hong Kong",$$$,Cantonese,114.1598747,22.3032802,+85222632270,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/tin-lung-heen,https://www.ritzcarlton.com/en/hotels/china/hong-kong,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Valet parking,Wheelchair access","Aptly named ‘sky dragon pavilion’ in Chinese, this grand restaurant perched on the 102nd floor of a skyscraper is furnished generously in red wood veneer. The vast windows flood the room with natural light and make it a good spot to see the sunset or the city’s nightscape. Among the signature dishes are honey-glazed Iberian pork char siu (pre-ordering needed), and double-boiled chicken soup with fish maw in coconut. Private rooms are also charming."
-Tate,"210 Hollywood Road, Sheung Wan, Hong Kong, Hong Kong SAR China","Hong Kong",$$$$,Innovative,114.1477192,22.2855757,+85225552172,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/tate,http://www.tate.com.hk,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","Owner-chef Vicky Lau tells edible stories with an 8-course tasting menu that treads the boundary between French and Chinese cooking in a feminine, sophisticated way. Each dish is an ode to an ingredient, such as Spanish sea perch, local three-yellow chicken or Australian Wagyu. Wine flights are predominantly French – but also consider sake. A shorter and substantially different 6-course menu is served at lunch on Fridays and Saturdays."
-"Ying Jee Club","Shop G05, 107-108, GF & 1F, Nexxus Building, 41 Connaught Road Central, Central, Hong Kong, Hong Kong SAR China","Hong Kong",$$,Cantonese,114.156654,22.284338,+85228016882,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/ying-jee-club,https://yingjeeclub.hk,"2 Stars",0,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access","Rather than gimmicky promotions, the owner prefers to divert his energy and resources into finding quality ingredients and honing the chefs’ skills. The tasteful, modern room adorned with marble tables, velvet seats and metallic trim primes the diners for Cantonese classics re-created with finesse. Crispy salted chicken is silky and tender without being overly oily while stir-fried lobster with shallot and scallion boasts juicy meat in thin crisp crust."
+Tate,"210 Hollywood Road, Sheung Wan, Hong Kong","Hong Kong",$$$$,Innovative,114.1477192,22.2855757,+85225552172,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/tate,http://www.tate.com.hk,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","Owner-chef Vicky Lau tells edible stories with an 8-course tasting menu that treads the boundary between French and Chinese cooking in a feminine, sophisticated way. Each dish is an ode to an ingredient, such as Spanish sea perch, local three-yellow chicken or Australian Wagyu. Wine flights are predominantly French – but also consider sake. A shorter and substantially different 6-course menu is served at lunch on Fridays and Saturdays."
+"Zén","41 Bukit Pasoh Road, 089855, Singapore",Singapore,$$$$,"European Contemporary",103.84042,1.2796271,+6592366368,https://guide.michelin.com/en/singapore-region/singapore/restaurant/zen,http://www.restaurantzen.com,"3 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking","The celebrity chef of Frantzén fame opened his third Asian venture in a shophouse circa 1926. Diners here are offered an aperitif and amuse-bouche on the first floor, before the neo-Nordic, eight-course, seafood-heavy tasting menu with Japanese influences unfolds above—on the second floor. Petit fours and coffee are served in the lounge area on the top level. Premium ingredients from Europe and Japan infuse the dishes with unique character. Reservations are mandatory."
+"Ying Jee Club","Shop G05, 107-108, GF & 1F, Nexxus Building, 41 Connaught Road Central, Central, Hong Kong","Hong Kong",$$,Cantonese,114.156654,22.284338,+85228016882,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/ying-jee-club,https://yingjeeclub.hk,"2 Stars",0,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access","Rather than gimmicky promotions, the owner prefers to divert his energy and resources into finding quality ingredients and honing the chefs’ skills. The tasteful, modern room adorned with marble tables, velvet seats and metallic trim primes the diners for Cantonese classics re-created with finesse. Crispy salted chicken is silky and tender without being overly oily while stir-fried lobster with shallot and scallion boasts juicy meat in thin crisp crust."
+"Les Amis","Shaw Centre, #01-16, 1 Scotts Road, 228208, Singapore",Singapore,$$$$,French,103.83204,1.30626,+6567332225,https://guide.michelin.com/en/singapore-region/singapore/restaurant/les-amis,https://www.lesamis.com.sg/,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Les Amis is as good-looking today as it was when it opened in 1994. This singularly sophisticated and world-renowned restaurant is spread over two floors and run with impeccable attention to detail. The set menus offer French classics with the occasional Asian influence; signature dishes include blue lobster and potato salad. Round out the meal with the unmissable silky-soft baba au rhum. The stunning wine list is one of the best in Asia."
 "The Huaiyang Garden","Shop 2206a & 2208, 2F, The Londoner, Estrada do Istmo, Cotai, Macau",Macau,$$$,Huaiyang,113.5652198,22.1458883,+85381188822,https://guide.michelin.com/en/macau-region/macau/restaurant/the-huaiyang-garden,https://hk.londonermacao.com/macau-restaurants/huaiyang-garden.html,"2 Stars",0,"Air conditioning,Car park,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","The room has a Jiangnan garden theme, with perforated screens imitating patterned windows commonly seen in Suzhou architecture. Helmed by the renowned culinary master Chef Zhou, the kitchen team excels in sophisticated Huaiyang fare incorporating fresh river fish shipped from the region twice a week, such as stir-fried shrimps with roe and tomalley, or Liangxi-style crispy eel. Dingsheng cake with date filling is a great way to end your meal."
-"Lung King Heen","4F, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong, Hong Kong SAR China","Hong Kong",$$$,Cantonese,114.1580538,22.2860122,+85231968882,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/lung-king-heen,https://www.fourseasons.com/hongkong/dining/restaurants/lung_king_heen/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking,Wheelchair access","Quality produce is sourced from all over the world to make sophisticated Cantonese dishes. Dim sum lunch is a delight; so is their hearty double-boiled soups brimming with ingredients. On top of the main menu, seasonal offerings are also worth checking out. Enjoy the food with organic sparkling teas or ask the sommelier about wine pairings. The room commands panoramic harbour views and is popular among locals and seasoned travellers alike."
+Odette,"National Gallery, #01-04, 1 St. Andrew's Road (entrance via Supreme Court wing's foyer), 178957, Singapore",Singapore,$$$$,"French Contemporary",103.8516,1.2896459,+6563850498,https://guide.michelin.com/en/singapore-region/singapore/restaurant/odette,http://www.odetterestaurant.com,"3 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Where better to find a priceless jewel of the Singapore dining scene than in The National Gallery? Chef Julien Royer and his highly accomplished kitchen make wonderful use of luxury ingredients of unimpeachable quality. Creative combinations, impeccable techniques and exquisite plating result in dishes that are as elegant as they are memorable. The understated and graceful room, overseen by a highly polished service team, provides the perfect backdrop."
+"De Librije","Spinhuisplein 1, Zwolle, 8011 ZZ, Netherlands","Zwolle, Netherlands","€€€€","Modern Cuisine",6.0980183,52.5153644,+31388530000,https://guide.michelin.com/en/overijssel/zwolle/restaurant/de-librije,https://www.librije.com/,"3 Stars",1,"Interesting wine list,Restaurant offering vegetarian menus,Valet parking","Housed in a former prison, this restaurant has an inner courtyard with a lounge - style dining room crowned by a glass roof. The chef focuses on high quality ingredients, which he uses to create imaginative dishes that are full of flavour."
+"Lung King Heen","4F, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong","Hong Kong",$$$,Cantonese,114.1580538,22.2860122,+85231968882,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/lung-king-heen,https://www.fourseasons.com/hongkong/dining/restaurants/lung_king_heen/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking,Wheelchair access","Quality produce is sourced from all over the world to make sophisticated Cantonese dishes. Dim sum lunch is a delight; so is their hearty double-boiled soups brimming with ingredients. On top of the main menu, seasonal offerings are also worth checking out. Enjoy the food with organic sparkling teas or ask the sommelier about wine pairings. The room commands panoramic harbour views and is popular among locals and seasoned travellers alike."
+Amador,"Grinzinger Straße 86, Vienna, 1190, Austria","Vienna, Austria","€€€€","Creative, Contemporary",16.3586534,48.2539745,+436609070500,https://guide.michelin.com/en/vienna/wien/restaurant/amador,https://www.restaurant-amador.com/,"3 Stars",0,"Air conditioning,Interesting wine list,Terrace","A culinary highlight for the city and for Austria. This restaurant's location on the outskirts of the city in the Hajszan Neumann wine estate is something special in itself. Here, a wonderful brick vaulted ceiling and stylish interior design make for a distinctive look. Juan Amador's cuisine more than lives up to the setting: the finest ingredients are used to create a modern and sophisticated set menu comprising dishes that are finely balanced and consistently harmonious. The creative mastermind of this operation is supported by a highly motivated and pleasingly cordial team. Impressive wine list."
 "Alain Ducasse at Morpheus","3F, Morpheus, City of Dreams, Estrada do Istmo, Cotai, Macau",Macau,$$$$,"French Contemporary",113.5669767,22.1501736,+85388683432,https://guide.michelin.com/en/macau-region/macau/restaurant/alain-ducasse-at-morpheus,https://www.cityofdreamsmacau.com/tc/dine/international/alain-ducasse-at-morpheus,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","Water, glass and mood lighting are combined dramatically to create a unique space that is both stylish and intimate, as befits its striking host hotel. The 6-course signature menu can be broken down with a minimum of 3 courses. Every dish is the quintessence of flavour, balance and high-flying gourmet technique. Those familiar with other restaurants headed by renowned French chef Alain Ducasse around the world will recognise his inimitable hallmark."
 "Bo Innovation","1F, H Code, 45 Pottinger Street, Central, Hong Kong","Hong Kong",$$$$,Innovative,114.154711,22.2823708,+85228508371,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/bo-innovation,http://www.boinnovation.com/BO2/index.php,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","In 2022, owner-chef Alvin Leung moved his highly acclaimed restaurant to this new spot. Just like the art that exudes local flavours, his playful creations are a nod to the Hong Kong food culture. The only tasting menu served at dinner is also inspired by Chinese elements and famous paintings like Andy Warhol’s Campbell’s Soup Cans. Pleasant surprises, bespoke serving vessels and theatrical presentation make for a fun-filled, immersive experience."
-Noi,"5F, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong","Hong Kong",$$$$,"Italian Contemporary",114.1566761,22.286618,+85231968768,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/noi-1204599,https://restaurantnoi.hk,"2 Stars",0,"Air conditioning,Car park,Counter dining,Interesting wine list,Valet parking,Wheelchair access","Chefs Airaudo and Troiano deliver a season-driven omakase menu that changes every two to three months. The 10+ courses prominently feature seafood shipped daily from Japan, as in the signature dish of Hokkaido red uni on egg custard. Blue lobster is painstakingly prepared and chargrilled to perfection. The food nods to Italian traditions, updated with a modern aesthetic and the latest techniques. Excellent wine pairings elevate the whole experience."
-"Wing Lei","GF, Wynn Hotel, Rua Cidade de Sintra, NAPE, Macau, Macau",Macau,$$$,Cantonese,113.54578,22.188028,+85389863663,https://guide.michelin.com/en/macau-region/macau/restaurant/wing-lei,https://www.wynnmacau.com,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","Equally suited to power lunches and friendly get-togethers, this strikingly lavish restaurant dominated by a frosted crystal flying dragon offers far more than just a treat for the eye. Cantonese classics and dim sum crafted with top-notch ingredients are what keep diners coming back. Besides the main menu, ask about their seasonal dishes such as clay pot rice and Dongshan goat in winter. Thoughtful service adds to the experience."
-"Lai Ching Heen","GF, Regent, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong","Hong Kong",$$$,Cantonese,114.17395,22.293337,+85223132313,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/lai-ching-heen,"https://hongkong.regenthotels.com/dining destination/lai ching heen/","2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","Remodelled and renamed Lai Ching Heen in 2022, the main dining room can now be accessed straight from the hotel lobby. In addition to the updated décor, expansive harbour views and Hong Kong’s skyline with its electric glow remain a joy to behold. Onto the menu, all-time favourites like stuffed crab shell with crabmeat, and crispy Lung Kong chicken are still offered. Don’t miss the dim sum lunch with exquisitely crafted bite-sized morsels."
-Arbor,"25F, H Queen's, 80 Queen's Road Central, Central, Hong Kong","Hong Kong",$$$,Innovative,114.15542,22.283146,+85231858388,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/arbor,http://www.arbor-hk.com,"2 Stars",0,"Air conditioning,Brunch,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Calming Mediterranean colours make this place something of an oasis amid the bustle of Central. The experienced chef hails from Finland; his sophisticated dishes exhibit typical Nordic precision and deliver intense natural flavours. Quality ingredients, mostly from Japan, are prepared with classic French techniques. Only multicourse prix-fixe menus are offered; for a fee, you can double the portion size of your main course."
-"Mizumi (Macau)","GF, Wynn Hotel, Rua Cidade de Sintra, NAPE, Macau, Macau",Macau,$$$$,Japanese,113.5449903,22.1886966,+85389863663,https://guide.michelin.com/en/macau-region/macau/restaurant/mizumi-macau,https://www.wynnresortsmacau.com/en/wynn-macau/dining/mizumi-wm,"2 Stars",0,"Air conditioning,Car park,Counter dining,Interesting wine list,Notable sake list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","The gold-and-red colour scheme feels festive, while the oversized origami sculptures add a touch of whimsy. The room is divided into teppanyaki, sushi and keiseki sections and diners can choose where they wish to be seated. Several set menus are available. For the ultimate fine dining experience, order the kaiseki set menu – you may get to try the dashi made with Hokkaido kombu and kegani, loaded with umami. Ask the sommelier about wine pairing."
-Octavium,"8F, One Chinachem Central, 22 Des Voeux Road Central, Hong Kong","Hong Kong",$$$,Italian,114.1571177,22.2825493,+85221119395,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/octavium,https://www.octavium.com.hk,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","The smart minimalist dining room dotted in Italian furniture provides the perfect foil for elegant Italian classics, whose flawless craftsmanship showcases the head chef’s Sicilian roots and premium Japanese produce. To experience his culinary vision in all its glory, go for the 6- or 8-course tasting menu that changes regularly to reflect the seasons. The house-made pasta, like red prawn spaghetti, is simply unmissable!"
-"The Yeatman","Rua do Choupelo, Vila Nova de Gaia, 4400-088, Portugal","Vila Nova de Gaia, Portugal","€€€€",Creative,-8.6133869,41.1336845,+351220133100,https://guide.michelin.com/en/porto-region/vila-nova-de-gaia/restaurant/the-yeatman,http://www.theyeatman.com,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","Everyone knows that the city of Oporto has a timeless, almost magical charm, but not everyone is aware that one of the best places to experience this is on the opposite side of the River Douro in Vila Nova de Gaia.Here, chef Ricardo Costa conjures up his creative cuisine on a single tasting menu which starts with drinks and appetisers in the bar and kitchen and is based around two key pillars: traditional Portuguese cuisine (with a nod to the chef’s home town of Aveiro), and premium seasonal ingredients which are always treated with the greatest of delicacy. It also features several panoramic dining spaces: the main dining room with its large picture windows and, above all, the spectacular terrace, which overlooks the most beautiful parts of the city. The wine cellar is one of the best in Portugal."
-"Vila Joya","Estrada da Galé, Albufeira, 8200-416, Portugal","Albufeira, Portugal","€€€€","Modern Cuisine",-8.31367,37.08059,+351289591795,https://guide.michelin.com/en/faro-region/albufeira/restaurant/vila-joya,https://www.vilajoya.com,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Wheelchair access","Vila Joya is one of those places in the world that is close to our idea of paradise, and eating here is akin to ascending to culinary heaven!While its stunning setting and sea views are impressive in their own right, Dieter Koschina’s cuisine merits special mention, given the ability of this Austrian-born chef to combine the classic cooking of Central Europe with the flavours of ingredients from Portugal, a country he fell in love with from his first visit here over 30 years ago. The excellence of his cuisine is evident in every mouthful – the result of superb execution, and a bold, playful approach to less conventional flavours which occasionally include tropical fruits. His cooking is centred around two tasting menus, one which changes daily, the other seasonal, and features dishes such as Balfegó tuna marinated with avocado, quinoa and tiger’s milk; Carabinero prawns with Datterino tomato and jalapeño; and Miéral pigeon, banana and coconut. The delightful panoramic terrace is perfect for a romantic supper."
-Antiqvvm,"Rua de Entre Quintas 220, Porto, 4050-240, Portugal","Porto, Portugal","€€€€",Creative,-8.62831,41.14776,+351226000445,https://guide.michelin.com/en/porto-region/porto/restaurant/antiqvvm,http://www.antiqvvm.pt,"2 Stars",0,"Air conditioning,Car park,Restaurant offering vegetarian menus,Terrace","There are places in the world that, because of their location, exert a special power of attraction and this is definitely the case with Antiqvvm, situated in a leafy park in the centre of Porto, next to the Museu Romântico. This sensation is enhanced by its pleasant garden boasting idyllic views of the banks of the Douro!In its elegant dining rooms, tastefully embellished with classic and contemporary decorative detail, chef Vítor Matos has a fondness for creative seasonal cuisine that places huge emphasis on his ingredients, combining these in a way that aims to enhance the main component of each dish (we particularly enjoyed the blue lobster with Moqueca, and the Silken & Smooth Tofu Mount Fuji, with chilli, citrus fruit, mango and curry). In his own words, the chef, who finds inspiration from his surroundings, “is continually striving to promote the values of cuisine that is cultural, natural, evolving, social and artistic”. He offers just two tasting menus: Sensory Moments (the Imperial Anjou Pigeon was our favourite dish) and Organic (vegetarian)."
-Ocean,"Rua Anneliese Pohl, Porches, 8400-450, Portugal","Porches, Portugal","€€€€",Creative,-8.3792041,37.1008268,+351282310100,https://guide.michelin.com/en/faro-region/porches/restaurant/ocean216602,https://restauranteocean.com/en/home/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","A very special restaurant with all the key ingredients to ensure an experience that will live long in the memory. The entrance, embellished with striking Murano glass, provides a sense of the theatrical before heading into the dining room, which is decorated in an elegant array of golden, white and blue tones. Its impressive windows, which open out towards the coast and infinite Atlantic vistas, are equally striking. Austrian-born chef Hans Neuner delights the palate with his “Memories of Brazil” menu (which is complemented by a second vegetarian option), inspired by the initial voyage of explorer Álvares Cabral to this magical country, which he discovered in the year 1500. His well-prepared dishes of varying intensity explore the flavours of the Tropics and Copacabana beach, such as the famous Feijoada divided into three refined dishes, the Tucupi made with fermented manioc juice, and the tasty Moqueca stew, with skate, red shrimp and trout roe. It’s well worth casting a keen eye over the wine list, which is truly exceptional."
-Alma,"Rua Anchieta 15, Lisbon, 1200-023, Portugal","Lisbon, Portugal","€€€€",Creative,-9.1411358,38.7101662,+351213470650,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/alma495726,https://www.almalisboa.pt/pt,"2 Stars",0,"Air conditioning","Alma is one of those restaurants in which the fine-dining experience is one of constant pleasure – the combined result of the high level of innovative Portuguese cuisine on offer and the incredible teamwork on display, which is fully focused on the art of quality service.The decor here is contemporary but with lots of character, enhanced by its setting behind the elegant façade of an 18C building that was once the warehouse for the famous Bertrand bookshop, which opened in 1732 and is recognised as the world’s oldest. Henrique Sá Pessoa’s cuisine, which can be enjoyed on two menus (Alma, inspired by the chef’s signature dishes, and Costa a Costa, a tribute to Portuguese fish and seafood), includes dishes such as scarlet shrimp, pumpkin, harissa and black garlic; Portuguese-style baked mullet with grilled sea lettuce and sour pepper; and lamb, red cabbage “migas” and smoked aubergine. The chef himself is a frequent visitor to the dining room, assisting with service and interacting with guests."
-Belcanto,"Rua Serpa Pinto 10A, Lisbon, 1200-445, Portugal","Lisbon, Portugal","€€€€","Creative, Portuguese",-9.1415741,38.7104102,+351213420607,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/belcanto,https://www.belcanto.pt/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Belcanto boasts a superb location in the Bairro Alto (Chiado) district popular with tourists, on a corner close to a former convent damaged by the large earthquake that devastated the city in 1755.In his culinary empire’s showcase restaurant, chef José Avillez offers a modern à la carte and two extensive set menus (Evolução and Belcanto) offering a journey of gastronomic discovery in a dining room divided into different spaces, alongside a chef’s table in the kitchen. José Avillez’s dishes are influenced by Lisbon’s different light, its maritime shoreline and its distinct districts: in the words of this celebrated chef, “cooking is our very own fado, and our own form of expression”. Interestingly, the napkin provided for dessert is in the shape of a sleeve, recalling the way the chef once wiped his mouth on his sleeve as a child!"
-"Casa de Chá da Boa Nova","Avenida da Liberdade, Leça da Palmeira, 4450-705, Portugal","Leça da Palmeira, Portugal","€€€€",Seafood,-8.7147233,41.2027411,+351229940066,https://guide.michelin.com/en/porto-region/lea-da-palmeira/restaurant/casa-de-cha-da-boa-nova,https://www.casadechadaboanova.pt/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace","Rarely is the concept of “bringing the sea to your table” more apt or authentic than at this restaurant where the waves almost break in the dining room! In this unique and spectacular building (an officially listed national monument) standing on the rocks above the Praia da Boa Nova, chef Rui Paula presents cuisine inspired by a verse (“Hitherto unchartered waters”) by famous Portuguese poet Luís Vaz de Camões in his most celebrated work, The Lusiads. This is showcased on a concise, impressive and well-structured tasting menu entitled Cantos, which can be ordered with 6, 12 or 21 dishes. His cuisine, which is centred around the maritime world and which always makes full use of truly exceptional ingredients (Sea bass in its habitat; Sea urchin brûlée; Scarlet shrimp/Pineapple; Lobster/Olive Oil/Olive etc), has a strong focus on presentation, texture and flavour, as well as contemporary techniques that extract the maximum from the extraordinary fish and seafood from the Atlantic. When time allows, the chef also enjoys mixing with his guests in the dining room."
-"Il Gallo d'Oro","Estrada Monumental 147, Funchal, 9004-532, Portugal","Funchal, Portugal","€€€€","Modern Cuisine",-16.9266478,32.6382988,+351291707700,https://guide.michelin.com/en/ilha-da-madeira/funchal/restaurant/il-gallo-d-oro,https://www.portobay.com/en/restaurants/restaurants-madeira/il-gallo-doro,"2 Stars",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","Madeira is often called “paradise on Earth” and the “pearl of the Atlantic”, apt descriptions which are enhanced by a meal at Il Gallo d’Oro, the island’s very own culinary Eden. Here, French chef Benoît Sinthon conjures up fresh, delicious and creative cuisine that showcases the full flavours of the Atlantic, both from the island and its surrounding waters (Atlantic Inspiration, From Our Sea, Mackerel by Benoît Sinthon, From Valley to Mountain etc), reviving old recipes and reinterpreting them through the use of contemporary techniques and ingredients that support his quest for sustainability (many of which are sourced from the PortoBay organic garden). Two tasting menus are available here: Terroir Experience (which champions ingredients from the island itself) and Il Gallo d’Oro Top Experience (that showcases ingredients from different regions around Europe).To make your experience even more special, why not book the chef’s table or dine on the terrace with its idyllic views?"
-"Ma Langue Sourit","1 rue Remich, Oetrange, 5331, Luxembourg","Oetrange, Luxembourg","€€€€","Modern Cuisine",6.2493973,49.5978074,+35226352031,https://guide.michelin.com/en/luxembourg/oetrange/restaurant/ma-langue-sourit,https://www.mls.lu/fr/,"2 Stars",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Wholehearted and dedicated, Cyril Molard aims to make the diner drool over their meal like a child with an ice cream! Every detail has been pondered and puzzled over and then fine-tuned in this cosy, trendy establishment. Creative side dishes set out to showcase the flavours of outstanding produce. The chef may add whoomph to a dish with subtle additions of tangy acidity. When he cooks asparagus, you can be certain it will be the best you have ever tasted. The fish is cooked to perfection and the succulent side dishes are paired with sauces that err towards the classical in a bid to enhance and showcase the main ingredient. Examples include exceptional duck smoked in hay served with a powerful gravy and subtle side dishes such as a ravioli of celeriac, stuffed with risotto and white truffle. Truly fascinating! Cyril and his team occasionally pop out to the dining room to see how diners our enjoying their meal and to chat with them in a casual, good-natured vibe."
-"L'Eau Vive","route de Floreffe 37, Arbre, 5170, Belgium","Arbre, Belgium","€€€€","Modern French, Modern Cuisine",4.8469885,50.3636851,+3281411151,https://guide.michelin.com/en/namur/arbre/restaurant/l-eau-vive,https://www.eau-vive.be/,"2 Stars",0,"Car park,Great view,Interesting wine list,Terrace","Imagine a romantic dinner on a lush green terrace with the soft murmur of running water in the background! The dining room and the chef’s table right in the kitchen of this former 17C mill are also steeped in character and popular. Everything revolves around the diner in this establishment which is the epitome of friendly. The talent of Pierre Résimont shines through in a lineup of familiar flavours to which he adds an inventive spin depicted by delicate craftsmanship and generosity. Examples include pie of pigeon breast and foie gras, immaculately baked to a golden crisp. Three different seasonings, among which miso and curry, underscore the depth and flavour of cauliflower. The powerful black truffle flavoured pigeon gravy is emblematic of his rich, generous cuisine. Rather than showy gimmicks, he prefers to regale diners quietly with food throbbing with flavour. Pierre is a consummate chef who knows how to pamper his guests. We recommend extending your stay in one of the establishment’s guestrooms."
-"Hertog Jan at Botanic","Leopoldstraat 24, Antwerpen, 2000, Belgium","Antwerpen, Belgium","€€€€",Creative,4.4054987,51.2145635,"",https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/hertog-jan-at-botanic,https://hertog-jan.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","A meal by Gert De Mangeleer and sommelier Joachim Bouden is in a class of its own. First the swish Botanic Sanctuary Hotel, which immerses you in a world unlike any other. Concrete and muted shades of grey set the scene in the intimate restaurant which boasts a breathtaking architectural backdrop. In a bid to maintain the element of surprise, the establishment asks guests not to post photos on social media, so we won’t dwell on the amazing chef’s table where diners are invited to admire the chef at work first hand either. Suffice it to say that chef De Mangeleer’s love affair with Asia grows more pronounced over time. Knife-edged precision and boundless creativity remain the hallmark of this chef, who painstakingly pairs daring combinations of ingredients. For example, he may flank langoustine with passion fruit, vanilla oil, cocoa and an exquisite shellfish jus. The chef’s talent shines through in his flair for culinary sophistication and unorthodox ideas that enhance the taste and flavour of each ingredient, as he reinvents textbook techniques and jazzes up pedigree recipes with his inimitable stamp. A truly unforgettable experience, whose memory will linger long in our minds."
-"Colette - De Vijvers","Judocus Pauwelslaan, Averbode, 3271, Belgium","Averbode, Belgium","€€€€","Modern French",4.9904679,51.0295141,+3213523775,https://guide.michelin.com/en/vlaams-brabant/averbode/restaurant/colette-de-vijvers,https://www.restaurantcolette.be/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Terrace","Luxurious, peaceful and a drop-dead lake view: your first (favourable) impressions get better and better as your meal progresses. Set in imposing private grounds whose natural beauty both calms and bewitches, Colette offers respite from the pressure of our daily lives. This romantic edge is further enhanced as you taste the delicate handiwork of chef Thijs Vervloet. Classically trained, he allows exceptional ingredients to shout their name. Just a taste of his high-flying craftsmanship unveils both his sensitive approach and his virtuoso technique. An example: saddle of hare (genuine game!) in a pepper sauce of infinite subtlety, or his signature dish: fresh beef tartare with caviar for added saltiness paired with a fresh, acidic cream of cauliflower. Colette, which is a young chef’s sincere tribute to tradition, offers a staggering choice on the à la carte menu which symbolises the chef’s generosity and virtuosity."
-"La Villa Lorraine by Yves Mattagne","Avenue du Vivier d'Oie 75, Brussels, 1000, Belgium","Brussels, Belgium","€€€€","Modern Cuisine, Classic Cuisine",4.3784982,50.7995831,+3223743163,https://guide.michelin.com/en/bruxelles-capitale/bruxelles/restaurant/la-villa-lorraine-by-yves-mattagne,https://www.lavillalorraine.be/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace,Valet parking,Wheelchair access","Villa Lorraine is the type of swish cosmopolitan establishment that would be quite at home in London or Paris. It features a variety of settings, including the Lounge Bar which offers a range of dishes to share in a casual vibe, many of which are Asian in inspiration, such as gyoza of lobster or a red tuna “filet américain”. It is a pleasure to watch the final touches being added to each plate on the elegant counter. A real tree catches the eye in the luxurious, urbane Restaurant, which oozes designer style. Seasoned chef, Yves Mattagne reveals his passion for noble produce like turbot and Anjou pigeon, combining his classical background with meticulous craftsmanship and a sprinkling of modern touches. For example, slow-cooked partridge presented and flambeed at the table, before being carved and plated in the kitchen. The result is an exquisite festival of wintry delights: tender, juicy meat, a meaty jus with lashings of butter, earthy girolle mushrooms, gutsy dried raisins and the final flourish of flambeed cognac. A significant proportion of the menu is prepared or finished at the table (the Sea Grill’s lobster press has found its way to the Villa), further adding to the fascinating experience, as do the attentive service and knockout wine list."
-Vrijmoed,"Vlaanderenstraat 22, Gent, 9000, Belgium","Gent, Belgium","€€€€","Creative, Modern Cuisine",3.7288256,51.0511061,+3292799977,https://guide.michelin.com/en/oost-vlaanderen/gent/restaurant/vrijmoed,https://www.vrijmoed.be/nl,"2 Stars",0,"Interesting wine list,Restaurant offering vegetarian menus","Michaël Vrijmoed, who learned the ropes with leading lights such as Guy Van Cauteren (‘t Laurierblad) and Peter Goossens (Hof van Cleve), today enjoys a stellar reputation in the world of fine dining. The chef welcomes you to this smart, contemporary town house with Art nouveau overtones. An enthusiastic team and an open kitchen set the buzzy scene. As he deploys his creative skills, the chef’s weakness for vegetables comes to the forefront in the vegetarian menu. He combines traditional fermentation techniques with exotic influences and the resulting, occasionally complex, flavours are always harmonious. For example, super fresh turbot, poached before being coated in a hollandaise sauce is subtly underscored by confit of yuzu; the latter also features in fish bone stock. The iodine-rich salty scent and tang of sea lavender, sea lettuce and seaweed add a whole new dimension to this outstanding creation. Chef Vrijmoed can definitely be relied upon to take us on an unusual culinary voyage, accompanied by the sommelier, whose inspired and informed insights will guide you in your choice of a tipple that may seem bold, but which can also be depended upon to subtly enhance your dining experience."
-"Bozar Restaurant","rue Baron Horta 3, Brussels, 1000, Belgium","Brussels, Belgium","€€€€","Modern French, Creative",4.3598443,50.8442546,+3225030000,https://guide.michelin.com/en/bruxelles-capitale/bruxelles/restaurant/bozar-restaurant,https://bozarrestaurant.be/,"2 Stars",0,"Terrace,Valet parking","Karen Torosyan is a genuine craftsman and an enthusiastic chef who, whilst respecting tradition, has developed his own culinary signature. In the company of his executive cheffe, Cassandre Ercolini, he raises ancestral culinary techniques to the rank of art. It is impossible not to be enthralled by his calm, high-precision gestures as he appropriates the mythical pâté en croûte and pithiviers recipe (by reservation only). This perfectionist seeks to communicate his emotions with each dish.His puff pastry creations are presented to the diner before going into the oven in this inclusive experience. Each bite is a moment of sheer bliss from the rich, crunchy pastry to the unctuous filling (for example, sweetbread, foie gras, Corrèze veal, cabbage and black trumpet mushrooms), further underscored by a harmonious jus. Searingly good food! Subtle interpretations that revive the classics of French and Belgian cuisine. Chef Torosyan aims for delicacy and reaches dizzying heights of intensity.Each dish is a masterpiece of artistry, with no detail left to chance, which is also the case of the interior. This magnificent restaurant is emblematic of Victor Horta’s Art nouveau architecture. Karen Torosyan has found his place at Bozar."
-Slagmolen,"Molenweg 177, Opglabbeek, 3660, Belgium","Opglabbeek, Belgium","€€€€","Traditional Cuisine",5.6159232,51.0431658,+3289854888,https://guide.michelin.com/en/be-limburg/opglabbeek/restaurant/slagmolen,https://slagmolen.be/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace","The charm of this authentic watermill, whose machinery is visible inside, is flanked by a modern “barn”, which sports immense windows overlooking the stunning natural countryside. In addition to a peaceful terrace, the establishment boasts four deluxe rooms to prolong the evening in style. A marriage of old and new also characterises the food. The styles of dad, Bert, and Giel, his son, have been merged and are gathering momentum. Family favourites such as lobster and a dame blanche dessert (with vanilla ice cream prepared on the spot) remain firm fixtures on the menu, complete with traditional techniques and lashings of generosity. However, the younger generation is adding a distinctive whiff of modernity to the plating and through subtle details that underscore and highlight contrasting flavours, whilst losing none of the establishment’s hallmark delicacy or generosity. Heaven for discerning foodies with healthy appetites."
-"L'Air du Temps","rue de la Croix Monet 2, Liernu, 5310, Belgium","Liernu, Belgium","€€€€","Creative, Modern Cuisine",4.8329862,50.5927328,+3281813048,https://guide.michelin.com/en/namur/liernu/restaurant/l-air-du-temps371956,https://airdutemps.be/,"2 Stars",1,"Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","L'Air du Temps is a universe all of its own and the square farmstead tucked away in the Namur countryside is a picture of present-day elegance. The stripped-back edifice blends in perfectly with the surrounding landscape and Sang Hoon Degeimbre’s immense cottage garden, where he finds much of his inspiration. A champion of the natural world, his culinary repertory is rich in novelty and coloured by his Korean roots. Fermentation and acidity are a common theme of his intricate recipes, as is his habit of serving each course in several small plates. For example, he may underscore courgette with salty anchovy and dashi, further pairing it with kimchi and a subtle lacto-fermented sauce. Each mouthful reveals a fascinating creative quest driven by chef Degeimbre’s philosophy, as the water menu so aptly illustrates. In this restaurant, the zeitgeist is expressed in its purest form. For an entirely global experience, treat yourself to a night in one of the tastefully appointed elegant guestrooms."
-Nuance,"Kiliaanstraat 8, Duffel, 2570, Belgium","Duffel, Belgium","€€€€",Creative,4.505835,51.0957136,+3215634265,https://guide.michelin.com/en/antwerpen/duffel/restaurant/nuance,https://resto-nuance.be/,"2 Stars",0,"Air conditioning,Interesting wine list","Thierry Theys’ cuisine is the pinnacle of “nuanced”. Despite his youth, he has already made a name for himself on the Belgian gastronomic scene and owes his reputation to his highly individual recipes. Right from the very first bite, he unveils his high-flying precision and technical craftsmanship. Not afraid of challenges, each dish is rich in emotion. For example, he may prepare langoustine with a pop-corn crust, served with red beetroot, sumac and a beurre blanc. He adds a new dimension to a perfectly pink loin of hare served with a champagne beurre blanc. This chef knows how to nurture and draw out the distinctive character of outstanding ingredients, down to the tiniest detail. Suave, delicate food that suits our modern tastebuds. The mind-blowing experience is further enhanced by a fantastic selection of wines, available by the glass, a decadent range of sweet titbits served with coffee and super slick service. The stylish interior, a masterclass in good taste, provides the perfect foil to this exceptional establishment."
-"Le Chalet de la Forêt","drêve de Lorraine 43, Uccle, 1180, Belgium","Uccle, Belgium","€€€€","Creative, Modern French",4.3868414,50.7842411,+3223745416,https://guide.michelin.com/en/bruxelles-capitale/uccle/restaurant/le-chalet-de-la-foret,https://www.lechaletdelaforet.be/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace,Valet parking","Pascal Devalkeneer’s chalet is magnificently set on the edge of the Sonian Forest and the chalet’s terrace makes the most of this fantastic natural environment. The restaurant overlooking the chef’s cottage garden oozes with luxurious elegance to which you should add well-oiled, slick service and, above all, Chef Devalkeneer’s personal stamp on each dish. His blend of classicism and creativity reveals surgical precision, as well as a quest for subtlety and generosity. He scours the countryside of Belgium and France for the best ingredients from Aveyron lamb to abalone from the Brittany coast and honey from his own beehives, further enhancing these exceptional ingredients with intriguing side dishes. For example, green asparagus, morel mushrooms cooked in white wine and a frothy mousseline of fresh herbs exquisitely underscore foie gras, unveiling the chef’s talent. His deep-seated understanding of the role and impact of each ingredient enables him to create combinations that intelligently enrich and exalt the original flavour. This chalet is a temple of high-flying culinary art that never fails to surprise."
-"Hof van Cleve - Floris Van Der Veken","Riemegemstraat 1, Kruishoutem, 9770, Belgium","Kruishoutem, Belgium","€€€€",Creative,3.5098648,50.9039501,+3293835848,https://guide.michelin.com/en/oost-vlaanderen/kruishoutem/restaurant/hof-van-cleve,https://www.hofvancleve.com/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Floris Van Der Veken is following in the footsteps of his mentor, Peter Goossens. He has taken over this elegant welcoming farmstead and culinary landmark, whose codes he continues to uphold. As attentive as ever, Serge Sierens seamlessly supervises the front of house. A quick glance at the menus reveals the importance given to the ingredient. Corrèze lamb rules supreme in raviolis or in a medium rare saddle of lamb coated in a powerful meaty jus. This last-minute approach to dining demands painstaking attention, phenomenal knowhow and a scattering of international notes. The kitchen team attaches equal importance to a lowly leek or a noble turbot. Save room for afters, because the dessert trolley remains a highlight of this venerable establishment. It is also a pleasure to witness chef Van Der Veken’s quest for his own culinary identity."
-"La Table de Maxime","Our 23, Our, 6852, Belgium","Our, Belgium","€€€€","Modern Cuisine",5.122613,49.959957,+3261239510,https://guide.michelin.com/en/be-luxembourg/our/restaurant/la-table-de-maxime,https://www.maximecollard.be/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace","Welcome to Our, a characteristic Ardennes village nestling in peaceful countryside, that has become a beacon for discerning gourmets thanks to Maxime Collard. After a stint as deputy at Karmeliet, he has forged his own style in his homeland. An old farmstead has been restored and turned into an elegant modern restaurant, whose many windows and mirrors seem to invite the countryside indoors. Chef Collard invariably avoids showing off his extensive technical background, preferring to unveil the essence of a few premium ingredients, local whenever possible. Examples include tail of blue lobster, poached in the plate, paired with cherries, almond cream, Neufchâteau mozzarella, cherry jelly and an exquisite beurre blanc. Modern, highly aromatic cuisine, overflowing in subtle nuances and generosity, depicts the handiwork of this high-flying artisan. The à la carte pigeon is a whole pigeon, cooked on the bone. When you sit down to a meal at Maxime’s, your tastebuds are in for a moment of pure bliss!"
-"Ralf Berendsen","Paalsteenlaan 90, Neerharen, 3620, Belgium","Neerharen, Belgium","€€€€",Creative,5.6676398,50.9152264,+3289739770,https://guide.michelin.com/en/be-limburg/neerharen/restaurant/ralf-berendsen,https://www.ralfberendsen.be,"2 Stars",0,"Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","The Butte aux Bois luxury hotel is exquisitely located in the grandiose countryside of Hoge Kempen National Park. From the tree-lined terrace to the dark parquet flooring and bright airy dining room, everything about this restaurant oozes character and class, bewitching the diner even before the first bite. Perfectionist chef Ralf Berendsen now takes centre stage. He spices up familiar flavours with delicate nuances and subtle international ingredients. His cooking is complex but never overly complicated or fussy. He may combine North Sea crab and foie gras in two dishes, in which the fresh crab meat is offset by briny seaweed notes, hot jalapeno, a subtle green apple vinaigrette and dashi underscored by almonds – to die for! We would queue to eat here just for Berendsen’s knockout sauces! Discerning foodies will be even more delighted to learn that Ralf was a baker-pastry chef in a former life, hence the irresistible bread and the wickedly tempting miniature dessert trolley."
-Bartholomeus,"Zeedijk 267, Heist, 8301, Belgium","Heist, Belgium","€€€€","Modern Cuisine",3.2436215,51.341769,+3250517576,https://guide.michelin.com/en/west-vlaanderen/heist/restaurant/bartholomeus,https://www.restaurantbartholomeus.be/,"2 Stars",0,"Air conditioning,Counter dining,Great view,Interesting wine list","Bart Desmidt, with his right-hand man Philip and the gracious Sandra, take you on a whirlwind tour of flavours in Bartholomeus, a swanky restaurant with Japanese overtones. Admire the cheerful chefs seamlessly working together in the theatrically visible kitchen. The seats (only 18) around the counter are reserved for amateurs of high-flying cuisine. There is a single set menu and Sandra can be relied upon for judicious wine-food pairings, delving into a splendid cellar which boasts a knock-out selection of wines by the glass. The cast of exceptional ingredients features stars such as wagyu beef, turbot, langoustine, all of which are crafted with awe-inspiring know-how. Creative, bang-on recipes designed to showcase the produce: oysters, wagyu and lemon explode in a festival of flavour or textbook-perfect fluffy soufflé of langoustines, subtly flanked by caviar. The chefs’ consummate technique and boundless creativity left us reeling – you won’t be disappointed by their carte blanche menu…"
-"Sir Kwinten","Markt 9a, Sint-Kwintens-Lennik, 1750, Belgium","Sint-Kwintens-Lennik, Belgium","€€€","Modern Cuisine",4.1554453,50.8056605,+3225828992,https://guide.michelin.com/en/vlaams-brabant/sint-kwintens-lennik/restaurant/sir-kwinten,https://www.sirkwinten.be/,"2 Stars",0,"Interesting wine list,Restaurant offering vegetarian menus,Terrace","Wine is central to Sir Kwinten, as you cannot fail but notice as soon as you cross the threshold of this imposing mansion. Flacons of wine are showcased in a display case and Gueuze beer bottles escort you on your way to the restroom. Yannick Dehandschutter is a consummate sommelier, who gets as much pleasure out of suggesting local beers and wine from the Dappeersveld estate as the production of a few daring winegrowers.Now make your way upstairs to the elegant dining room, where wine also takes centre stage, thanks to matches made in heaven courtesy of a classical lineup and unencumbered recipes crafted by chef Glenn Verhasselt. His sauces illustrate his immense knowhow and sensitivity by their fascinating subtlety. A textbook game sauce underscores the big-boned character of saddle of hare, while delicate blue lobster is enhanced with cannelloni stuffed with lobster meat and Flandrien Grand Cru cheese in an exquisite blend of generosity and delicacy. Whenever possible, the chef highlights ingredients from his native Pajottenland in a highly personal tribute."
-Castor,"Kortrijkseweg 164, Beveren-Leie, 8791, Belgium","Beveren-Leie, Belgium","€€€€","Modern French",3.3430165,50.8720569,+3256190121,https://guide.michelin.com/en/west-vlaanderen/beveren-leie/restaurant/castor,https://www.cas-tor.be/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Purity is the name of the game at Castor. The elegant yet austere cube on Kortrijkseweg is home to a modern interior of wood, glass and concrete. Stefanie embodies the restaurant’s classy front of house, while Maarten Bouckaert surprises the diner right from the appetisers, as he rolls out his superlative talent for combining flawless textbook technique (think velvety vichyssoise or crisp Anna potatoes) with a delicate neoteric spin. The sauces are to die for! Nothing leaves the chef’s kitchen that hasn’t been endlessly puzzled over and preened. Medium rare local lamb, served with confit of neck and rillettes, is enhanced by a perfectly balanced blend of ras el hanout, aubergine chermoula, anchovies and black garlic, while a creamy rosemary sauce adds a final flourish. The insightful tips of the eclectic sommelier ensure that there is a wine to suit all palates and all wallets. A young chef who cooks like a seasoned veteran but with the contagious enthusiasm of youth."
-"La Paix","rue Ropsy-Chaudron 49, Anderlecht, 1070, Belgium","Anderlecht, Belgium","€€€€","Asian Influences, Creative",4.3281195,50.8437035,+3225230958,https://guide.michelin.com/en/bruxelles-capitale/anderlecht/restaurant/la-paix203164,https://lapaix.eu/,"2 Stars",0,"Air conditioning,Valet parking","La Paix, a culinary landmark of Brussels dating back to 1892, was originally where the local butchers came for a bite to eat at the end of their working day. Chef David Martin has traded in the traditional brasserie score for a neoteric menu that is as impressive as the interior is lavish. La Paix now blends Brussels’ heritage with Japanese minimalism, depicted by a shimmering flock of origami birds dangling from the ceiling and soft lighting, setting an almost reverential vibe as Martin and his team add the final touch to their creations on the “altar”. You can choose between three set menus, named after the chef’s father and the parents of Nathalie, the lady of the house. The menus blend purebred Gallicism and Japanese purity, with a highly creative personal twist, often embodied by Norwegian seafood. Chef Martin is on a permanent quest for perfection. The flavours are bold, often contrasted, such as a lemon stuffed with stracciatella, fresh tartare of langoustine, yuzu, caviar and a hint of miso. Or how about a disruptive crunchy moshi stuffed with earthy chicory, velvety tuna and a creamy layer of black miso and Jerusalem artichoke? David Martin is a larger-than-life chef who is determined to chart new culinary territories."
-"d'Eugénie à Emilie","place de la Résistance 1, Baudour, 7331, Belgium","Baudour, Belgium","€€€€","Classic French, Traditional Cuisine",3.8379089,50.4833038,+3265613170,https://guide.michelin.com/en/hainaut/baudour/restaurant/d-eugenie-a-emilie,https://fernez.com/deugenie-a-emilie/,"2 Stars",0,"Air conditioning,Interesting wine list","Éric Fernez inherited his love of cooking from his grand-mother Eugénie, a passion he has passed on to his daughter, Émilie. Premium produce, generous classical cuisine and the added dimension that wine can bring to a dish are the foundations of this family’s values. Éric, a past master of old school cooking, who can rely entirely on his right-hand man, David Cataudela, crafts nostalgic food that spans the annals of French cookery. You can expect to sample classic produce such as pigeon, pig’s trotters and sole (prepared à la Fernand Point, no less!) courtesy of almost-forgotten recipes. The sauces are in a class of their own, illustrated by a fresh, fruity, tangy blackcurrant jus that enhances venison. The jaw-dropping range of timeless à la carte and seasonal set menus reveal the establishment’s desire to bend over backwards to suit its customers. This elegant restaurant is ideal for both special occasion decadence and everyday classical fare. The chef, who often pops out to greet diners and chat with them, enjoys getting first-hand feedback from his diners."
-Cuchara,"Lepelstraat 3, Lommel, 3920, Belgium","Lommel, Belgium","€€€€","Creative, Modern Cuisine",5.3097212,51.2309534,+3211757435,https://guide.michelin.com/en/be-limburg/lommel/restaurant/cuchara,https://www.cuchara.be,"2 Stars",0,"Air conditioning,Terrace","Music and nature enjoy guest-star roles at Cuchara. The former adds a relaxed lounge mood, while the latter, embodied by a mainly wood and leather interior, paints a distinctive trendy picture. A seven-metre-long tree sculpture hanging from the ceiling seems to float over the dining room! Mysterious, intimate, even quirky, Cuchara and Jan Tournier get a kick out of surprising diners. His punchy food is distinctive and individual and he manages to astound with just a few ingredients. Each bite sparks and triggers a whole range of unexpected nuances and emotions. Tournier will marinade his salmon for two days in Koji before masterfully cooking it at 41°C and pairing it with wasabi, trout roe, chives and shiso oil. However, that’s not all, because there is a final flourish of exquisite delicacy, consisting of a jus of consummate depth made up of colza, shrimp, squid ink and hollandaise sauce – to die for! Unique, expressive, fascinating cuisine that gives rise to a symphony of flavours that will knock the socks off your tastebuds!"
-"La Durée","Leenstraat 28, Izegem, 8870, Belgium","Izegem, Belgium","€€€€","Creative, Modern Cuisine",3.1957656,50.9119799,+3251310031,https://guide.michelin.com/en/west-vlaanderen/izegem/restaurant/la-duree,https://www.laduree.be/nl,"2 Stars",0,"Car park,Interesting wine list,Terrace","Ah – if only time could stand still for a moment! This wish may cross your mind as you taste Anglelo Rosseel’s subtle fare. This sensitive chef harnesses his consummate technical prowess to craft distinctive and inventive recipes that intuitively blend the flavours of carefully selected ingredients. Chef Rosseel’s cuisine, which is divinely crafted, sensual and delicate, seeks to draw out the best of each primarily seasonal ingredient, often underpinned by exquisite sauces. His weakness for fresh Mediterranean flavours shines through in recipes such as an Italian lemon shell, filled with almond biscuits, crumble, chunks of sweet lemon confit, contrasting bitter fresh lemon juice granita, a drizzling of limoncello and a scoop of velvety lemon ice cream for the final flourish, all of which in a whirlwind of flavours that will send your tastebuds spinning into heaven. The wine list cleverly offsets the subtle culinary score. A majestic villa, dripping in natural details and modern elegance, provides the setting for this one-of-a-kind dining experience."
-"The Jane","Paradeplein 1, Antwerpen, 2018, Belgium","Antwerpen, Belgium","€€€€",Creative,4.4233593,51.2023273,+3238084465,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/the-jane,https://www.thejaneantwerp.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","The Jane is unique in Benelux. This designer-inspired culinary temple is quirkily housed in a large chapel, whose façade continues to bear a crucifix! A striking light fixture and stained-glass windows catch the eye in the theatrical interior, whose former altar provides a stage for the chefs to work their magic behind a glazed screen. Nick Bril takes you on a journey from Latin America and Asia to culinary paradise with dishes that reflect his personality. Each ingredient calls upon an incredible variety of combinations and techniques, yet the coherence between the delicate side dishes and the powerful main ingredient is consummate with gutsy sauces adding a final flourish. Examples include turbot smoked in Indian spices, curry and lovage, sprinkled with grey shrimp. Nothing leaves the kitchen that hasn’t been pondered and puzzled over in the flavoursome, occasionally complex culinary score. Upstairs, Untitled serves trendy nosh and a spot-on beverage menu."
-"De Jonkman","Maalsesteenweg 438, Sint-Kruis, 8310, Belgium","Sint-Kruis, Belgium","€€€€",Creative,3.2777835,51.207236,+3250360767,https://guide.michelin.com/en/west-vlaanderen/sint-kruis/restaurant/de-jonkman,https://dejonkman.be/nl,"2 Stars",0,"Car park,Interesting wine list,Terrace","Filip Claeys is mad about fish. The grandson of a fisherman, he founded NorthSeaChefs, which endeavours to encourage consumers to eat lesser known and accidentally caught fish. Equally at home with red meat and top-drawer ingredients such as langoustine, he also wows diners with lowly dogfish, thanks to his inventive, original style. Delicate sauces showcase his classical training, whilst allowing his personality to shine through in dishes such as tartare of artichoke, underscored by hints of rhubarb and a white ajo cream with toasted almonds. Or how about oxtail flanked by tarragon cream, a sabayon of curd and confit of chard that add complexity, subtlety and depth to the whole dish? Each course is served in several plates so that the diner can better taste the individual qualities of each ingredient. The friendly, home-from-home vibe that reigns throughout the establishment adds a relaxed note to the chef’s high-flying craftsmanship. Let the sommelier guide you in choosing just the right wine for your meal. Heaven for foodies, this elegant restaurant sports a designer interior dotted with wooden fixtures and fittings."
-Kwonsooksoo,"4F, 37 Apgujeong-ro 80-gil, Gangnam-gu, Seoul, 06016, South Korea","Seoul, South Korea","₩₩₩₩",Korean,127.04355,37.52437,+8225426268,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/kwonsooksoo,http://www.kwonsooksoo.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking","Chef Kwon Woo-joong’s homage to tradition is evident in every facet of Kwonsooksoo, even in the name itself (sooksoo is an archaic term for professional cook). Inspired by time-honored methods of cooking, Kwon digs deep into his own roots. He tirelessly scours the country for rare finds that best represent each of the seasons and transforms even the most mundane ingredients into something special. What the diners get to experience is passion on a plate, coupled with a good dose of ingenuity."
-Mingles,"2F, 19 Dosan-daero 67-gil, Gangnam-gu, Seoul, 06016, South Korea","Seoul, South Korea","₩₩₩₩","Korean, Korean Contemporary",127.04426,37.52535,+8225157306,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/mingles,http://www.restaurant-mingles.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","Chef Kang Min-goo's keen eye for detail shines in Mingles, from the ceramic ware that highlights the beauty of Korean cuisine to the warm luxury of empty space apparent in the interior design. From the beginning, Kang has marched to the beat of his own drum, breaking down barriers by marrying the old with the new, but always with a deep respect for tradition. His journey and evolution continues, with dishes like Abalone and Cabbage Seon and Fish Mandu showcasing the creativity of the chef and his talented team."
-"La Yeon","23F Shilla Hotel, 249 Dongho-ro, Jung-gu, Seoul, 04605, South Korea","Seoul, South Korea","₩₩₩₩","Korean, Modern Cuisine",127.00517,37.555813,+82222303367,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/la-yeon,https://www.shilla.net/seoul/index.do,"2 Stars",0,"Air conditioning,Car park,Great view,Notable sake list,Valet parking,Wheelchair access","Time-honored traditions of Korean cuisine are given a contemporary touch at La Yeon. Located on the 23rd floor of The Shilla Hotel, this refined dining space offers stunning vistas over Namsan Park. It's the detail here that are noteworthy, from the fine tableware to the attentive service. Hansik and wine pairings elevate the dining experience to another level."
-"Soigné","#201, 2F Sinsa square, 652 Gangnam-daero, Gangnam-gu, Seoul, 06027, South Korea","Seoul, South Korea","₩₩₩₩",Innovative,127.01903,37.51933,+82234779386,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/soigne,http://soigneseoul.com,"2 Stars",0,"Air conditioning,Car park,Counter dining,Interesting wine list,Valet parking,Wheelchair access","Meaning “well-groomed” in French, Soigné lives up to its name with its elegant menu, inspired by global cuisine with distinct undertones of Korea’s culinary philosophy. Chef Lee Jun’s creations are both creative and modern, but the local ingredients he uses always take on the starring roles in his meticulously curated “episodes,” each with its own unique color and lyrical flow. Try the suggested wine pairings for the full gustatory experience."
-Kojima,"6F Boon the Shop, 21 Apgujeong-ro 60-gil, Gangnam-gu, Seoul, 06016, South Korea","Seoul, South Korea","₩₩₩₩",Sushi,127.04193,37.52559,+82220561291,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/kojima,"","2 Stars",0,"Air conditioning,Car park,Counter dining,Notable sake list,Valet parking","Kojima is an elegant dining space where you can enjoy a sushi omakase boasting an intricate harmony of firm rice and soft toppings made from aged natural ingredients of the finest quality. The newly joined Chef Kim Woo-tae offers friendly explanations about his ingredients, building good rapport with diners. The change in chefs has also brought some changes to the fare. Still, the restaurant’s culinary philosophy of selecting the choicest natural ingredients and providing their inherent flavors remains solidly intact. Kojima’s vast array of tsumami (appetizers) makes Chef Kim’s already exciting omakase even more compelling."
-Mitou,"24 Dosan-daero 70-gil, Gangnam-gu, Seoul, 06064, South Korea","Seoul, South Korea","₩₩₩₩",Japanese,127.04502,37.52206,+821072869914,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/mitou,"","2 Stars",0,"Air conditioning,Car park,Counter dining,Notable sake list,Valet parking","At Mitou, the prowess and ingenuity of the chef duo Kwon Young-woon and Kim Bo-mi are showcased through authentic Japanese cuisine prepared with fresh seasonal ingredients. Indeed, their relentless struggle to incorporate seasonality into the menu starts with a careful selection of quality ingredients. In particular, chicken, eggs, rice and vegetables used at this establishment are sourced from Chef Kwon’s family farm. A culmination of such painstaking effort, the fare at Mitou genuinely reflects a sense of earnestness, modesty and dedication harbored by the two chefs as eternal students of culinary art. It thus comes as no surprise that customers eagerly anticipate Mitou’s new offerings every season."
-"alla Prima","13 Hakdong-ro 17-gil, Gangnam-gu, Seoul, 06045, South Korea","Seoul, South Korea","₩₩₩₩",Innovative,127.02602,37.51346,+8225112555,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/alla-prima,https://www.allaprima.co.kr/,"2 Stars",0,"Air conditioning,Counter dining,Valet parking","Chef Kim Jin-hyuk continues to attract discerning gourmets with his whimsically creative and modern offerings. His reverence for seasonal ingredients, his attention to balance, and his delicate yet assertive sauces come together like a symphony that pairs well with both wine and sake. The L-shaped counter with ample seating, the gleaming open kitchen, the spacious dining hall, and the private dining room each do their part to make the diners feel comfortable. Be sure to reserve ahead."
-"Restaurant Allen","2F Center field EAST E205, 231 Teheran-ro, Gangnam-gu, Seoul, 06142, South Korea","Seoul, South Korea","₩₩₩₩","Contemporary, Seasonal Cuisine",127.0418,37.5036,+82269857214,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/restaurant-allen,http://www.restaurantallen.com,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Restaurant Allen is where Chef Allen Suh's meticulous culinary craft and dedication translate into a contemporary cuisine with a refined flair. Chef Suh’s dishes embody his expertise in local seasonal ingredients and their application. Their alluring flavors are not complex; rather, they are straightforward and true to the ingredients. Such attention to the basics makes Allen stand out from the rest. Plus, the exceptional teamwork of the efficient kitchen and service staff allows customers to enjoy dining amidst a relaxed atmosphere. Allen’s distinctive means of hinting at the time of year through its cuisine is a truly exclusive delight."
-"Hand and Flowers","126 West Street, Marlow, SL7 2BP, United Kingdom","Marlow, United Kingdom","££££","Modern British",-0.7836567,51.5696616,+441628482277,https://guide.michelin.com/en/buckinghamshire/marlow/restaurant/hand-and-flowers,https://www.thehandandflowers.co.uk/,"2 Stars",0,"Car park,Restaurant offering vegetarian menus","Tom Kerridge’s flagship specialises in dishes which are based around pub classics, but elevated to new heights. The menu is not overly long but it still proves hard to choose, as every dish sounds so appealing. The ingredients are exemplary, presentation is first-rate, and the bold, natural flavours are given room to shine, resulting in dishes that are rich, rewarding and memorable. The beams add character to the room, while the friendly staff cope well with busy times and keep the atmosphere light and convivial."
-Gymkhana,"42 Albemarle Street, Mayfair, London, W1S 4JH, United Kingdom","London, United Kingdom","££££",Indian,-0.141547,51.5085431,+442030115900,https://guide.michelin.com/en/greater-london/london/restaurant/gymkhana,https://gymkhanalondon.com/,"2 Stars",0,"Air conditioning,Restaurant offering vegetarian menus","The clubs of colonial India are the inspiration for this impeccably run restaurant. It's spread across two levels: the ground floor booths are perfect for lunch, while the vivid red basement has a more intimate feel. The extensive menus are predominantly Northern Indian in style, featuring superbly executed, traditionally based dishes. Balance, sophistication and depth are all present in the cooking, with options like tandoori masala lamb chops and kid goat methi keema standing out."
-"Midsummer House","Midsummer Common, Cambridge, CB4 1HA, United Kingdom","Cambridge, United Kingdom","££££",Creative,0.1284006,52.2120545,+441223369299,https://guide.michelin.com/en/cambridgeshire/cambridge/restaurant/midsummer-house,https://midsummerhouse.co.uk,"2 Stars",0,"Air conditioning,Garden or park,Interesting wine list","This stylish restaurant is found in a beautiful Victorian house, which is a match made in heaven with its idyllic location overlooking Midsummer Common. It may have been running for over 20 years, but the team here are not the sort to rest on their laurels. Dishes continually evolve and, while having a classic base, are packed full of personality and originality; this is a kitchen which is not afraid to push the boundaries. Luxury ingredients are generously used, flavours are measured and there’s an appealing range of different textures."
-"The Glenturret Lalique","The Glenturret Distillery, The Hosh, Torreglen, Crieff, PH7 4HA, United Kingdom","Crieff, United Kingdom","££££","Modern Cuisine",-3.8527163,56.3890265,+441764656565,https://guide.michelin.com/en/perth-and-kinross/crieff/restaurant/the-glenturret-lalique,https://www.theglenturretrestaurant.com,"2 Stars",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","This intimate restaurant mixes the luxury with the familiar, in both its décor and its dishes. The likes of tattie scones are served alongside Highland Wagyu and caviar, in a room that features both a rustic beamed ceiling and maple leaf Lalique chandeliers. Chef Mark Donald adeptly balances local and global influences in sophisticated, precisely crafted dishes with superb depth of flavour. Set inside The Glenturret Distillery, the restaurant boasts some truly unique aged malts, and they even offer a whisky tasting selection as well as a top-class wine list."
-Ynyshir,"Eglwysfach, Machynlleth, SY20 8TA, United Kingdom","Machynlleth, United Kingdom","££££",Creative,-3.9439501,52.5445284,+441654781209,https://guide.michelin.com/en/ceredigion/machynlleth/restaurant/ynyshir,http://www.ynyshir.co.uk,"2 Stars",0,"Car park,Counter dining,Garden or park,Wheelchair access","For a truly unique experience head for rural Wales and this matt black, part-Georgian house with luxurious bedrooms. Dinner starts early, which gives chef-owner Gareth Ward over 4 hours to take diners on an immersive culinary journey. The playful surprise menu of around 30 servings blends ingredients from Wales with those from around the globe – and comes with an array of vibrant, contrasting flavours and textures. Regional sheepskins and tweezers made by a nearby blacksmith create a local theme, while a DJ matches the music to the mood."
-"Restaurant Sat Bains","Lenton Lane, Nottingham, NG7 2SA, United Kingdom","Nottingham, United Kingdom","££££",Creative,-1.1676041,52.9251069,+441159866566,https://guide.michelin.com/en/nottingham-region/nottingham/restaurant/restaurant-sat-bains,https://www.restaurantsatbains.com/,"2 Stars",1,"Air conditioning,Car park,Garden or park,Restaurant offering vegetarian menus","This restaurant has become quite the operation over the years, what with their main dining room, Tasting Room, Kitchen Bench, bedrooms, garden and even their own bees. Sat Bains’ commitment to sustainability informs his cooking, which makes great use of the garden and greenhouse, as well as superb, carefully sourced produce from the British Isles – whether that be beautifully cooked Orkney scallops, or fabulously complex roasted grouse. Whatever the dish, it will be as punchy as it is good looking. Genial, professional service comes from a well-versed team."
-"Restaurant Andrew Fairlie","Auchterarder, PH3 1NF, United Kingdom","Auchterarder, United Kingdom","££££","Modern French",-3.7517344,56.2832316,+441764694267,https://guide.michelin.com/en/perth-and-kinross/auchterarder/restaurant/andrew-fairlie-at-gleneagles,https://www.andrewfairlie.co.uk/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Restaurant offering vegetarian menus,Wheelchair access","Hidden away in the depths of the world-famous Gleneagles resort, this intimate restaurant has an appealing classical elegance, courtesy of dark wood walls, clever lighting and colourful food-themed art. The philosophy and spirit of the late Andrew Fairlie lives on in refined cooking with a French heart and a Scottish soul. Techniques are rooted in the classics and superb quality produce guides the menu, with 95% of the vegetables coming from their walled Victorian garden. Service is formal but comes with plenty of personality."
-Opheem,"48 Summer Row, Birmingham, B3 1JJ, United Kingdom","Birmingham, United Kingdom","££££",Indian,-1.9079211,52.481614,+441212013377,https://guide.michelin.com/en/west-midlands/birmingham/restaurant/opheem,https://opheem.com/,"2 Stars",0,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access","Locally born and bred chef-owner Aktar Islam has fashioned a wonderful dining experience at this ever-developing restaurant. A spacious bar and sitting room are cleverly used as a space in which to enjoy snacks and a drink before heading to the dining room and its open kitchen. The series of flavoursome, excellently spiced and carefully balanced dishes are creative, modern takes on Indian recipes. Well-chosen wines from the excellent sommelier are on-hand to accompany."
-"Le Manoir aux Quat' Saisons, a Belmond Hotel","Church Road, Great Milton, OX44 7PD, United Kingdom","Great Milton, United Kingdom","££££",French,-1.0915663,51.7169058,+441844278881,https://guide.michelin.com/en/oxfordshire/great-milton/restaurant/belmond-le-manoir-aux-quat-saisons,https://www.belmond.com/hotels/europe/uk/oxfordshire/belmond-le-manoir-aux-quat-saisons/dining,"2 Stars",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","You cannot help but fall in love with this iconic country house restaurant. As its name suggests, the seasons lead the way: wander the grounds and you’ll discover an amazing array of plants, as well as a 2,500 strong orchard. Raymond Blanc's protégé, Luke Selby, now heads up the kitchen and, while the skilfully executed cooking has a classic French base, it also comes with a light, modern touch. The multi-course set menus are exquisitely balanced; flavours are intense, combinations are sophisticated, and the presentation shows an eye for detail."
-"A. Wong","70 Wilton Road, Victoria, London, SW1V 1DE, United Kingdom","London, United Kingdom","££££",Chinese,-0.1406558,51.4930091,+442078288931,https://guide.michelin.com/en/greater-london/london/restaurant/a-wong,https://www.awong.co.uk/,"2 Stars",0,"Air conditioning","Andrew Wong’s inspiration comes from across all of the Chinese provinces; join him for a 3-hour culinary voyage around the country with the ‘Collections of China’ evening menu, where he presents his own unique interpretations of regional dishes, which demonstrate extraordinary sophistication, creativity and depth of flavour.  Start with a drink downstairs in the Forbidden City, or come at lunch for some great dim sum – they even have a dim sum tasting menu. Clued-up service adds to the overall experience and dishes are explained with obvious pride."
-"Alex Dilling at Hotel Café Royal","68 Regent Street, Soho, London, W1B 4DY, United Kingdom","London, United Kingdom","££££","Modern French",-0.1359557,51.5100201,+442074594022,https://guide.michelin.com/en/greater-london/london/restaurant/alex-dilling-at-hotel-cafe-royal,http://www.alexdilling.com,"2 Stars",0,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access","The eponymous chef has been given a discreet, intimate environment at the Hotel Café Royal in which to showcase his impressive and accomplished cuisine. His dishes are exquisite in appearance and, like a seasoned orchestra, everything on the plate adds its own note of flavour to produce something harmonious and exhilarating. Whether Cornish sardines, Yorkshire rhubarb or Herdwick lamb, the kitchen knows how to bring out the best in its ingredients. The smart team offer service that is formal but free from stuffiness."
-"Chapter One by Mickael Viljanen","18-19 Parnell Square North, Rotunda, Dublin City, D01 T3V8, Ireland","Dublin City, Ireland",$$$$,"Modern Cuisine",-6.2639708,53.354379,+35318732266,https://guide.michelin.com/en/dublin/dublin/restaurant/chapter-one-by-mickael-viljanen,https://chapteronerestaurant.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","Mickael Viljanen’s basement restaurant is a stylish, elegant spot decorated with eye-catching art. Superb service complements cooking that focuses on prime luxury ingredients and sees classic French techniques combined with subtle modern touches. Mickael’s creativity and personality shine through in perfectly balanced, immaculately executed dishes with sublime natural flavours and beautiful presentation. The 'Irish Coffee' is made in the dining room and is, like everything else, an experience to remember."
-Story,"199 Tooley Street, Southwark, London, SE1 2JX, United Kingdom","London, United Kingdom","££££","Modern Cuisine",-0.077787,51.5028085,+442071832117,https://guide.michelin.com/en/greater-london/london/restaurant/story,https://restaurantstory.co.uk/,"2 Stars",0,"Air conditioning,Wheelchair access","Story is a restaurant that continues to evolve rather than merely reinvent itself and its latest chapter saw the addition of a second storey which hosts a handsome private dining room. In the bright, open main restaurant, Tom Sellers’ talented kitchen team serve a surprise set menu, where luxurious ingredients – from langoustines to turbot – make up dishes that are as succulent as they are visually arresting; you can also expect updated versions of his signature constructions. The charming service team ensure the atmosphere is always warm and welcoming."
-Liath,"Blackrock Market, 19a Main Street, Blackrock, A94 C8Y1, Ireland","Blackrock, Ireland",$$$$,Creative,-6.1778934,53.3013566,+35312123676,https://guide.michelin.com/en/dun-laoghaire-rathdown/blackrock/restaurant/Liath,https://www.liathrestaurant.com/,"2 Stars",0,"Air conditioning","There's a slightly magical feel to this stylish, cosy restaurant. With just a handful of tables, it makes for a personal dining experience, with Damien Grey and his small team explaining the dishes personally. The surprise tasting menu showcases bold, original dishes centred around the five tastes – salty, savoury, sweet, bitter and sour – which come together in perfect harmony. First-class ingredients are present throughout, treated with precision and strong modern technique by the chefs. Excellent wine pairings further enhance the experience."
-"La Dame de Pic London","10 Trinity Square, City of London, London, EC3N 4AJ, United Kingdom","London, United Kingdom","££££","Modern French, French Contemporary",-0.0779535,51.5101629,+442032979228,https://guide.michelin.com/en/greater-london/london/restaurant/la-dame-de-pic,https://www.ladamedepiclondon.co.uk/,"2 Stars",0,"Air conditioning,Valet parking,Wheelchair access","Anne-Sophie Pic’s London outpost is a charmingly run place situated in the impressive Beaux-Arts style Four Seasons Hotel. An airy, high-ceilinged room with attractive modern art is the stage for cooking rooted in classic French techniques where excellent quality ingredients combine in delicate combinations, with a range of spices judiciously used to add extra complexity and depth of flavour. Keep an eye out for Anne-Sophie's signature dishes, like the Les Berlingots pasta parcels or the striking 'White Millefeuille' for dessert."
-"The Clove Club","Shoreditch Town Hall, 380 Old Street, Shoreditch, London, EC1V 9LT, United Kingdom","London, United Kingdom","££££",Creative,-0.0793371,51.5271054,+442077296496,https://guide.michelin.com/en/greater-london/london/restaurant/the-clove-club,https://www.thecloveclub.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","It's the balance and variety of the set menu at The Clove Club that really demonstrates how much this restaurant has developed. The ingredients, like Wiltshire trout and Aynhoe Park venison, are of exceptional quality, and Chef Isaac McHale and his highly driven kitchen team have all the skills to compose and construct stunning dishes where every element on the plate has a purpose and is given the room to shine. The historic Shoreditch Town Hall provides the perfect backdrop, with the open-plan kitchen adding a little theatre to proceedings."
-"Kitchen Table","70 Charlotte Street, Bloomsbury, London, W1T 4QG, United Kingdom","London, United Kingdom","££££","Modern Cuisine",-0.13647,51.5203616,+442076377770,https://guide.michelin.com/en/greater-london/london/restaurant/kitchen-table-at-bubbledogs,https://kitchentablelondon.co.uk/,"2 Stars",0,"Air conditioning,Restaurant offering vegetarian menus","Five hours might seem like a long time for dinner, but you'll be glad you came after around 20 superb servings from James Knappett's creative surprise menu. You’ll start in the lounge with drinks and accomplished canapés that set the tone for the evening, before being guided to your seat at the beautiful kitchen counter – where you can watch the chefs finish dishes close-up. Outstanding British produce is at the heart of the experience, with the seafood often proving a highlight, whether it's soft and smoky eel or fresh squid enhanced by a creamy lobster sauce."
-"Claude Bosi at Bibendum","Michelin House, 81 Fulham Road, Chelsea, London, SW3 6RD, United Kingdom","London, United Kingdom","££££",French,-0.1688013,51.4933623,+442075815817,https://guide.michelin.com/en/greater-london/london/restaurant/claude-bosi-at-bibendum,https://claudebosi.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","Bibendum sits on the first floor of the historic art deco building which was built as Michelin’s London HQ in 1911; its handsome interior cannot fail to impress, with the iconic stained glass windows allowing light to flood in – a fact best appreciated at lunch. Claude Bosi’s cooking shows a man proud of his French heritage and confident of his abilities. His dishes are poised and well-balanced with bold, assured flavours and some creative combinations. If you spot a soufflé on the menu, get excited, particularly if it’s of the chocolate variety."
-Terre,"Manor House, Castlemartyr Resort, Castlemartyr, P25 X300, Ireland","Castlemartyr, Ireland",$$$$,"Modern Cuisine",-8.0596578,51.9117525,+353214219053,https://guide.michelin.com/en/cork/castlemartyr/restaurant/terre-1203607,http://terre.ie/,"2 Stars",0,"Car park,Garden or park,Wheelchair access","Inside the Manor House of this breathtaking resort, you’ll find this equally glorious restaurant. The kitchen team provide a warm welcome before regaling you with a procession of original and elaborate snacks which more than hint at the supreme quality of the tasting menu to come. The striking and sophisticated dishes showcase the best of the local larder alongside more international flavours which highlight the chef’s time in Asia; the sauces are superlative. Dishes are finished off at your table in the elegant dining room – a fitting touch for an experience to remember."
-dede,"Customs House, Baltimore, P81  K291, Ireland","Baltimore, Ireland",$$$$,"Turkish, Creative",-9.3725309,51.4835036,+3532848248,https://guide.michelin.com/en/cork/ie-baltimore/restaurant/dede,https://customshousebaltimore.com/,"2 Stars",0,"Terrace,Wheelchair access","Chef Ahmet Dede’s Turkish heritage underpins his beautifully composed and exquisite cuisine. Skilful, judicious spicing hits all the right notes so never comes close to overpowering the fine local ingredients; purity and balance are never at the expense of flavour. The whole brigade of nine in the kitchen are all from Turkey, and Ahmet’s personality imbues every creative yet authentic dish. The room is always alive with atmosphere and contentment, with service coming from charming co-owner Maria and her delightful team."
-"Patrick Guilbaud","21 Upper Merrion Street, Dublin City, D02 KF79, Ireland","Dublin City, Ireland",$$$$,"Modern French",-6.2529969,53.338452,+35316764192,https://guide.michelin.com/en/dublin/dublin/restaurant/patrick-guilbaud,https://www.restaurantpatrickguilbaud.ie/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","This iconic restaurant has been thriving since 1981, thanks to both the eponymous chef and the exceptional team he has around him. It sits hidden away within a Georgian townhouse and oozes sumptuousness and sophistication thanks to features such as a gilt barrel ceiling and hand-crafted marquetry. The accomplished cooking isn’t to be upstaged, however: it is French at heart yet has a restrained modernity and showcases some bold yet superbly balanced flavours. The Irish ingredients are certainly luxurious, and both the wine cellar and the wine list are works of art."
-Ikoyi,"180 Strand, Strand and Covent Garden, London, WC2R 1EA, United Kingdom","London, United Kingdom","££££",Creative,-0.1144589,51.5127392,+442035834660,https://guide.michelin.com/en/greater-london/london/restaurant/ikoyi,https://ikoyilondon.com/,"2 Stars",0,"Air conditioning,Wheelchair access","Late 2022 saw Ikoyi move to new premises on the Strand; it now occupies an elegant, cool and stylishly understated space, with the sound of St Clement Danes Church in the background. Chef and founder Jeremy Chan is a constant presence at the pass, checking each dish as it’s sent forth from the open kitchen. His surprise tasting menu uses top quality organic produce from the British Isles, married with the spices of West Africa, to create dishes that are as unique and creative as they are bold and balanced."
-"Dinner by Heston Blumenthal","66 Knightsbridge, Hyde Park and Knightsbridge, London, SW1X 7LA, United Kingdom","London, United Kingdom","££££","Traditional British",-0.1599147,51.5021106,+442072013833,https://guide.michelin.com/en/greater-london/london/restaurant/dinner-by-heston-blumenthal,https://www.dinnerbyheston.co.uk/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","The menu may take inspiration from one of England's oldest recipe books, The Forme of Cury, but there is still something decidedly 'Heston' about the modern and creative dishes on show at this restaurant housed inside The Mandarin Oriental Hotel. You need only take one look at dishes like the signature illusory 'Meat Fruit' to see the eponymous chef's playful influence. Crucially, the flavours of the creations are sublime too, with the aforementioned dish providing a smooth, utterly delicious chicken liver parfait, regardless of its fun, fruity form."
-Trivet,"36 Snowsfields, Southwark, London, SE1 3SU, United Kingdom","London, United Kingdom","££££","Modern Cuisine",-0.084674,51.502205,+442031418670,https://guide.michelin.com/en/greater-london/london/restaurant/trivet,https://trivetrestaurant.co.uk/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Notable sake list,Terrace,Wheelchair access","Here is a restaurant that just seems to get everything right. The chefs in the open kitchen craft expertly prepared, fuss-free dishes using prime produce; the combinations are perfectly balanced, flavours are assured and the execution is superb. It’s a pleasure eating food of such clarity and confidence, like the simple yet delicious baba which changes flavour with the seasons. Personable wine service adds to the experience, as does the thoughtfully curated list that includes hitherto unexplored regions. The charming service team also help to make dining here such a joyous occasion."
-"Moor Hall","Prescot Road, Aughton, L39 6RT, United Kingdom","Aughton, United Kingdom","££££","Modern British",-2.8919183,53.5423365,+441695572511,https://guide.michelin.com/en/lancashire/aughton/restaurant/moor-hall,https://moorhall.com/,"2 Stars",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Charming grounds lead up to this beautifully restored 16C country house, where you’ll be warmly welcomed by one of the slickest teams around. The Scandic-style restaurant is a truly striking space, with its blond wood tables, floor-to-ceiling windows and tempting cheese room. Your meal commences with an array of snacks, the last served in the kitchen where you can chat with Head Chef Mark Birchall. His refined, highly original dishes feature some terrific English produce. Luxury woodland lodges are among the accommodation on offer."
-"Da Terra","8 Patriot Square, Tower Hamlets, London, E2 9NF, United Kingdom","London, United Kingdom","££££",Creative,-0.05607,51.530411,+442070622052,https://guide.michelin.com/en/greater-london/london/restaurant/da-terra,https://daterra.co.uk/,"2 Stars",0,"Air conditioning,Restaurant offering vegetarian menus","In contrast to the grandeur of its location inside the Town Hall Hotel, there's an understated, modern look to Da Terra. Chef Rafael Cagali hails from Brazil and his great grandfather was from Italy, and these influences, along with time spent working in Spain, come together in skilfully crafted, highly original cooking founded on Brazilian traditions. The strikingly presented dishes are bursting with colour, and the surprise menu builds beautifully as you move from course to course. Wine pairings are thoughtfully chosen, with admirable originality."
-Brooklands,"1 Grosvenor Place, Belgravia, London, SW1X 7HJ, United Kingdom","London, United Kingdom","££££","Modern Cuisine",-0.1518849,51.5017267,+442081386888,https://guide.michelin.com/en/greater-london/london/restaurant/brooklands,https://www.peninsula.com/en/london/hotel-fine-dining/brooklands,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","The Peninsula’s rooftop restaurant is a celebration of the world of speed; it’s named after the famous Surrey racetrack and a scale model of Concorde hangs from its ceiling. When it comes to the kitchen brigade, it’s clear there’s a high level of skill on board, as the team was assembled under the aegis of Claude Bosi. Expect finely detailed, exquisite cooking that showcases the best British ingredients, like Lake District lamb and Cornish squid, in delicate yet rewarding dishes. The floor-to-ceiling windows look out onto a fantastic terrace."
-"Baan Tepa","561 Ramkhamhaeng Road, Hua Mak, Bang Kapi, Bangkok, 10240, Thailand","Bangkok, Thailand","฿฿฿฿","Thai contemporary",100.60551,13.75155,+66986969074,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/baan-tepa,http://www.baantepabkk.com,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list","Chef Chudaree 'Tam' Debhakam brings the farm-to-table concept to life with her detailed, contemporary Thai tasting menu. Seasonal and sustainable ingredients, some sourced from her own backyard, highlight a culinary journey through Thailand. The dishes present bold flavours and delicate spices, crafted by a charming team within an elegant villa setting."
-"Chef's Table","61F, Tower Club at Lebua, 1055 Silom Road, Si Lom, Bang Rak, Bangkok, 10500, Thailand","Bangkok, Thailand","฿฿฿฿","French Contemporary",100.5171696,13.7215006,+6626249555,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/chef-s-table1184372,http://www.lebua.com/restaurants/chefs-table,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking,Wheelchair access","Start with champagne or a cocktail in the Pink Bar before taking your seat in this visually stunning restaurant housed inside the Lebua at State Tower hotel. Originally from the Loire Valley, chef Vincent Thierry spearheads the detailed and sophisticated modern French cooking. Dishes deliver well-judged, balanced flavours with the help of contemporary techniques and a global outlook. Top quality ingredients are to the fore and sauces are a highlight."
-"Sühring","10 Soi Yen Akat 3, Chong Nonsi, Yan Nawa, Bangkok, 10120, Thailand","Bangkok, Thailand","฿฿฿฿","European Contemporary",100.5457264,13.7108084,+6621072777,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/suhring,http://www.restaurantsuhring.com,"2 Stars",0,"Air conditioning,Car park,Counter dining,Garden or park,Interesting wine list,Valet parking","At Sühring, twin chefs Matthias and Thomas present a modern German tasting menu influenced by family recipes, childhood memories, and travels. Each dish showcases expertly prepared seasonal ingredients using traditional German techniques such as fermenting, pickling, and curing. The restaurant, located in a restored 1970s villa, offers an exceptional dining experience, especially when seated at the kitchen counter."
-Sorn,"56 Soi Sukhumvit 26, Khlong Tan, Khlong Toei, Bangkok, 10110, Thailand","Bangkok, Thailand","฿฿฿฿","Southern Thai",100.56989,13.72654,+66990811119,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/sorn,http://www.sornfinesouthern.com,"2 Stars",0,"Air conditioning,Car park","In this restored two-storey mansion, a team of chefs, all having learned from their grandmothers, create a marvellous tasting menu that exemplifies detailed and refined cooking. Thai classics are elevated to another level through near-faultless execution and meticulously sourced, top-notch produce—especially notable are the seafood dishes and curries. To conclude a superb dining experience, the street food-inspired petits fours leave a memorable and delightful final impression."
-Gaa,"46/1 Sukhumvit 53, Khlong Tan Nuea, Vadhana, Bangkok, 10110, Thailand","Bangkok, Thailand","฿฿฿฿","Indian, Contemporary",100.57828,13.72725,+66639874747,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/gaa-1194845,https://www.gaabkk.com,"2 Stars",0,"Car park,Interesting wine list","Gaa's setting reflects Chef Garima Arora's culinary style: blending tradition with modern techniques. Garima personally serves a tasting menu inspired by her Indian heritage, featuring inventive street food reinterpretations. Her assured and skilful cooking showcases precisely balanced spicing, remarkable flavour combinations, and delightful texture and temperature contrasts."
-Mezzaluna,"65F, Tower Club at Lebua, 1055 Silom Road, Si Lom, Bang Rak, Bangkok, 10500, Thailand","Bangkok, Thailand","฿฿฿฿","French Contemporary",100.51691,13.722148,+6626249555,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/mezzaluna,http://www.lebua.com/restaurants/mezzaluna,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Notable sake list,Valet parking,Wheelchair access","Perched on the 65th floor of the Lebua Hotel, Mezzaluna offers sky-high and breathtaking views. Toast to the high life at Sky Bar before settling in for a gastronomic journey. The accomplished chef and his team deliver European delights with Japanese precision in a seven-course set menu, along with some surprises. The flavours are balanced and sophisticated, and the food is creative and technically precise. A wine list of substantial proportions and prices accompanies."
-R-Haan,"131 Soi Sukhumvit 53, Khlong Tan Nuea, Vadhana, Bangkok, 10110, Thailand","Bangkok, Thailand","฿฿฿฿",Thai,100.57972,13.731805,+66951415524,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/r-haan,https://www.r-haan.com,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking","Inspired by an old Thai poem “Nai Nam Mi Pla Nai Na Mi Khao” (In the river, there are fish; In the rice field, there is rice), R-Haan aims to reflect the way in which food has influenced Thai people and culture. Relax in the lounge with a cocktail before entering the main dining room, or book the private room for up to 20 guests. Food is authentically Thai, offering both regional and royal cuisine, using ingredients from all over the country."
-"Tempura Ginya","B1F, 5-17-9 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan","Tokyo, Japan","¥¥¥",Tempura,139.723162,35.637444,+81354227612,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-ginya,"","2 Stars",0,"Air conditioning,Counter dining","Diners can fully enjoy the seasoned proficiency of Katsuji Ginya, a tempura master for over 30 years. Watching his pots intently, listening keenly to the sound of the oil, Ginya moves with the natural ease of a man whose craft pervades his every sinew. If you ask, he replies, “I don’t think about it; my body just knows the moves”. Ginya’s handling of oil, batter, seafood and vegetables is long past the theoretical stage; he is at one with his craft, body and soul."
-Crony,"1-20-3 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.743334,35.655769,+81367125085,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/crony-1194937,http://www.fft-crony.jp/,"2 Stars",1,"Air conditioning,Interesting wine list","The menu lists the ingredients, their producing regions and the names of their producers, attesting to chef Michihiro Haruta’s gratitude to them. To make his ingredients stand out, Haruta’s presentations are kept simple. Each dish is an interplay between the sensibilities he acquired in France and northern Europe and his own approach. The service team, led by Kazutaka Ozawa along with the chefs, creates a fun atmosphere with the customers."
-ESqUISSE,"9F, 5-4-6 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.763347,35.671688,+81355375580,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/esquisse,https://www.esquissetokyo.com/,"2 Stars",0,"Air conditioning,Interesting wine list","It is now over a decade since Lionel Beccat left his native France to take to a new stage in Japan. He travelled extensively in Japan, feeling the earth, breathing its natural world through his skin, to know its foodstuffs and culture intimately. Two cultures coexist inside his soul, stirring a new terroir in his imagination. The cuisine that inspiration creates is as subtle and beautiful as a work of art."
-Seisoka,"4-2-34 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.724008,35.64751,+81334733103,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/seisoka,https://seisoka.com/,"2 Stars",0,"Air conditioning,Counter dining,Restaurant offering vegetarian menus","The name of the restaurant means ‘space surrounded by green plants’, and indeed Seisoka exudes a serene atmosphere, surrounded by the trees and shrubs of the Tengenji temple precincts. The name was inspired by a calligraphed tablet by Rosanjin Kitaoji (1883–1959) that adorns the wall. The cuisine is redolent with the spirit of chakaiseki (tea ceremony cuisine), while always evolving; for example, in summer tomato surinagashi appears in cocktails."
-"Kioicho Fukudaya","1-13 Kioicho, Chiyoda-ku, Tokyo, 102-0094, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.735892,35.680327,+81332618577,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kioicho-fukudaya,https://www.kioicho-fukudaya.jp/,"2 Stars",0,"Air conditioning,Shoes must be removed","Inspired by the original owner-chef’s close friendship with Kitaoji Rosanjin, the current chef is the proud owner of numerous wooden signs, calligraphy and crockery. Striving for harmony of beauty and flavour, he moves with the times, such as incorporating Western ingredients. Entering the dining room to greet his guests, the chef distributes takikomi-gohan (rice seasoned with soy sauce and boiled with various ingredients) himself. The courteous hostess offers gracious service in the tatami-mat rooms."
-"Ginza Fukuju","5F, 8-8-19 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.761573,35.668529,+81335718596,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-fukuju,"","2 Stars",0,"Air conditioning,Counter dining","The simplicity of the cuisine makes it unforgettable. Katsuhiro Onodera uses lashings of carefully selected ingredients such as abalone, matsutake mushroom and spiny lobster. Garnishing is minimal to place the flavours of the ingredients front and centre. Sometimes Japanese and Western items are juxtaposed to explore original taste sensations: Mineoka milk tofu is paired with caviar, sukiyaki with truffles. Cuisine with both pedigree and modern refinement seems quintessentially Ginza."
-"Florilège","2F,  Azabudai Hills Garden Plaza D, 5-10-7 Toranomon, Minato-ku, Tokyo, 105-0001, Japan","Tokyo, Japan","¥¥¥",French,139.743562,35.661598,+81364358018,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/florilege,https://www.aoyama-florilege.jp/,"2 Stars",1,"Air conditioning,Interesting wine list,Wheelchair access","After a debut in Minamiaoyama and an engagement in Gaiemmae, Florilège has taken a new stage in Azabudai. In his latest foray, Chef Hiroyasu Kawate enters the world of table d’hôte: guests are seated around a single large table to share the joy of good food and conversation. Another change is a switch to plant-based cuisine, with the accent on vegetables. With his eye on the future, Kawate is promoting the cause of sustainability."
-"Ginza Kojyu","4F, 5-4-8 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.763089,35.671381,+81362159544,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-koju,http://www.kojyu.jp/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","Toru Okuda’s credo is “investigate daily”. Never one to do the same thing over and over, he’s constantly on the hunt for new preparation methods and presentations. Sashimi rejects rigid preoccupation with soy sauce and wasabi, nor is takikomi-gohan served at the end of the meal; the rice instead is served as inari-zushi, gomoku or okowa. Okuda marshals his finely honed techniques to bring forth a lively, exuberant cuisine. His unflagging curiosity leads him to treasure each day."
-Den,"2-3-18 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan","Tokyo, Japan","¥¥¥",Japanese,139.712697,35.67321,+81364555433,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/den,https://www.jimbochoden.com/,"2 Stars",1,"Air conditioning,Notable sake list","With soy sauce, mirin and katsuo-bushi (dried bonito flakes) in hand, Zaiyu Hasegawa is spreading Japanese cuisine to the world. Generally eschewing the use of kombu, he is skilled in generating flavours through combinations of ingredients and the umami of the meat. The “Dentucky” chicken wings stuffed with steamed mochi rice are like a snack between mains. The Den team and customers come together as one to create a fun atmosphere."
-"Sukiyabashi Jiro Roppongiten","3F, Roppongi Hills Residence B, 6-12-2 Roppongi, Minato-ku, Tokyo, 106-0032, Japan","Tokyo, Japan","¥¥¥¥",Sushi,139.729049,35.658713,+81354136626,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sukiyabashi-jiro-roppongiten,"","2 Stars",0,"Air conditioning,Counter dining","A typical meal might begin with the subtle flavour of white fish, followed by red fish, then chu-toro. After gizzard shad for the sourness come richer flavours such as horse mackerel or shrimp, then mackerel marinated in vinegar to cleanse the palate; uni and anago follow. The changes in flavour are carefully calibrated for the aftertaste that lingers in between. Underneath chef Takashi Ono’s strict demeanour toward his apprentices lies a gentle affection."
-"SÉZANNE","7F, Four Seasons Hotel Tokyo at Marunouchi, 1-11-1 Marunouchi, Chiyoda-ku, Tokyo, 100-6277, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.767155,35.678083,+81352225810,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sezanne,https://www.sezanne.tokyo/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Prix fixe menus trace the steps of Daniel Calvert’s culinary journey. His experiences in each city—London, New York, Paris, Hong Kong—interweaves and elevates the culinary cultures of their respective countries. A borderless sensibility joins French ingredients such as foie gras and vin jaune with Japanese influences such as soy sauce and sake lees. ‘The key to success is consistency’, says Calvert, who fine-tunes his craft with each dish."
-PRISMA,"6-4-6 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan","Tokyo, Japan","¥¥¥",Italian,139.716582,35.661579,+81334063050,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/prisma-1194160,"","2 Stars",0,"Air conditioning,Interesting wine list","Tomofumi Saito is a culinary artist who is always setting his sights on higher goals. Tagliolini with caviar and red wine sauce is his speciality. He prepares the caviar himself to ensure just the right degree of saltiness. The combinations of ingredients and sauces change over time, as he tinkers in search of the ideal, and thinks up his menu only after personally checking the quality of ingredients at the market. His wife, Noriko, writes up the menu daily, conveying the chef’s passion."
-"PIERRE GAGNAIRE","36F, ANA InterContinental Tokyo, 1-12-33 Akasaka, Minato-ku, Tokyo, 107-0052, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.741089,35.668231,+81335051185,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/pierre-gagnaire-1194140,https://anaintercontinental-tokyo.jp/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","The brainchild of Pierre Gagnaire, whose nickname is ‘the Picasso of the kitchen’. Of all Gagnaire’s eponymous restaurants worldwide, the Tokyo iteration on a high floor of a high-rise is perhaps the closest to heaven. With striking views of Tokyo Tower, the big-city ambience is unmistakeable. The chef expresses Gagnaire’s culinary vision through the prism of Japan’s seasons. On a canvas of white dishes, the chef draws in bright colours."
-MAZ,"3F, Tokyo Garden Terrace Kioicho, 1-3 Kioicho, Chiyoda-ku, Tokyo, 102-0094, Japan","Tokyo, Japan","¥¥¥¥",Innovative,139.737003,35.679726,+81362728513,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/maz,https://maztokyo.jp/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","MAZ operates under the supervision of Virgilio Martínez Véliz, chef of Central Restaurante in Lima, Peru. Through gastronomy, MAZ interprets the abundant natural environment of Peru from the vertical perspective of altitude. Directing the kitchen here is Santiago Fernández Saim. The menu, organised into themes for each of Peru’s environments—the Pacific coast, the Amazon rainforest and the Andes—is an encounter between diverse ecosystems and the seasons of Japan."
-Myojaku,"B1F, 3-2-34 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.726652,35.659411,+815031013945,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/myojaku,http://myoujyaku.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","The name contains the character for sabi, the aesthetic of elegant simplicity. In a sukiya-style space, the subtle interplay of shadow suggests the feeling of daybreak. As for the cuisine, the effects Hidetoshi Nakamura aims for are “harmonious, simple and pure”. Rather than lean on kombu and dried-bonito flakes, Nakamura expresses the ingredients themselves, along with one of Japan’s treasures: water. ‘Mizuni’, vegetables boiled in nothing but water and salt, epitomises this approach."
-HOMMAGE,"4-10-5 Asakusa, Taito-ku, Tokyo, 111-0032, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.79699,35.718485,+81338741552,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hommage,http://www.hommage-arai.com/,"2 Stars",0,"Air conditioning,Interesting wine list","Noboru Arai motivates his team with his boundless curiosity. His wife Mayuka’s hospitality and his fellow artisans’ service are a consummate match. The fare here is the product of deep inquiries into a variety of food cultures. Ningyo-yaki (sponge cakes filled with red bean paste) and kaminari-okoshi rice crackers are Asakusa favourites, while chickpea hummus is a Middle Eastern tradition. Mixing in a little local culture sends French cuisine in intriguing directions."
-"LA TABLE de Joël Robuchon","Yebisu Garden Place, 1-13-1 Mita, Meguro-ku, Tokyo, 153-0062, Japan","Tokyo, Japan","¥¥¥","French, Contemporary",139.714544,35.641907,+81354241338,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/la-table-de-joel-robuchon,https://www.robuchon.jp/,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace","The restaurant’s name simply means “Joël Robuchon’s dining table”. The informal service melts into the elegant lavender-schemed dining room. True to Robuchon’s conviction that “cooking is an art form that begins with love”, the spirit of gourmet food is everywhere on display. The menu consists of simple, modern dishes and a series of specialities. A place to let time slip through your fingers."
-Nabeno-Ism,"2-1-17 Komagata, Taito-ku, Tokyo, 111-0043, Japan","Tokyo, Japan","¥¥¥¥",French,139.795384,35.706847,+81352464056,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nabeno-ism,http://www.nabeno-ism.tokyo/,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Terrace","Chef Yuichiro Watanabe styles his approach ‘Watanabe-ism’ – a fusion of local food culture with French cuisine. Sobagaki (buckwheat flour mash) in kombu broth gelée and topped with caviar is inspired by a recipe from Joël Robuchon, the chef’s mentor. Watanabe analyses the way history and cuisine evolved, creating dishes that are all his own. Foreshadowing the future of French cuisine, with a bow to the terroir of Japan."
-Seizan,"B1F, 2-17-29 Mita, Minato-ku, Tokyo, 108-0073, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.739938,35.647433,+81334518320,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/seizan,https://seizan-mita.com/,"2 Stars",0,"Air conditioning,Counter dining","Walk through the door and the buzz of activity in the kitchen leaps out at you. A chef must also be able to provide customer service, says Haruhiko Yamamoto – and sure enough, the whole team works together to serve customers. Piled high on every plate is seasonality and creativity. Inaniwa udon noodles combining clams with abalone and bamboo shoots wrapped in beef are exquisite tastes. At the counter, regular customers enjoy priority seating; first-time patrons are seated at tables."
-"Tempura Kondo","9F, 5-5-13 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥",Tempura,139.763104,35.671184,+81355680923,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-kondo,https://tempura-kondo.com/,"2 Stars",0,"Air conditioning,Counter dining","For half a century, this culinary artisan has spread the word of tempura around the world. By introducing vegetables, Tempura Kondo sought to establish tempura as a cuisine not only of Japan but of the world. Tempura, the chef explains, may technically be a fried food but its true nature is a steamed food. The flavour of each tempura piece is elicited by enrobing it in batter and using hot oil to draw out the moisture. The chef’s tempura of sweet potato, created to surpass the flavour of baked potato, is typical of this."
-"BEIGE Alain Ducasse","10F, 3-5-3 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥",French,139.766511,35.67308,+81351595500,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/beige-alain-ducasse,http://beige-tokyo.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list","A restaurant produced by an international giant of the culinary world. In an astute reading of the times, he was among the first to include generous amounts of vegetables and cereals in his creations, dialing back the fats and sugars. As a result, both flavour and postprandial feeling are light. BEIGE Alain Ducasse preaches l’art de vivre through gastronomy in an emporium that exudes elegance, from the beige interior to the Jacquard fabrics and the design inspired by Coco Chanel."
-"ASAHINA Gastronome","1-4 Nihombashikabutocho, Chuo-ku, Tokyo, 103-0026, Japan","Tokyo, Japan","¥¥¥¥",French,139.779323,35.68274,+81358479600,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/asahina-gastronome,https://asahinagastronome.com/,"2 Stars",0,"Air conditioning","Décor is chic in white and silver – like the cuisine, classic yet modern. Chef Satoru Asahina’s theme is ‘traditional heritage with modern innovation’. Classic recipes are read with a modern interpretation: for example, poulet en vessie – chicken wrapped in pig’s bladder. The name ‘Gastronome’ reflects Asahina’s desire that his restaurant become a gathering-place for gourmets. Elegant cuisine as beautiful as a painting."
-"Kobikicho Tomoki","4-12-2 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥",Sushi,139.768149,35.670064,+81355503401,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kobikicho-tomoki,http://www.sushi-tomoki.jp/,"2 Stars",0,"Air conditioning,Counter dining","Most customers visit this sushi restaurant for Tomoki Kobayashi’s sushi technique and his wife Juri’s graceful service. Drinking snacks, sushi and omakase set menus with generous servings of fish are to be enjoyed with condiments. Veteran sushi epicures know that the gizzard shad, conger eel and eggs are the true test of a sushi restaurant. The consummate skill applied to the humble tamagoyaki rolled omelette makes it a masterpiece. The devotion of the Kobayashis to their craft is palpable."
-"Jingumae Higuchi","2-19-12 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.710124,35.673471,+81334027038,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/higuchi,"","2 Stars",0,"Air conditioning,Counter dining","Kazuhito Higuchi reveres Japanese cooking and schooled himself on traditional culinary skills to find his own approach. Decoratively arranged sashimi of horse mackerel is straw-smoked; eel is grilled in Kansai style, without steaming. The ingredients for each dish are kept to a minimum in order to accentuate their flavours. This means the menu is surprisingly extensive; wondering what to be served next accentuates the excitement. Both originality and a passion for the old days shine through."
-ZURRIOLA,"4F, Kojun Bldg, 6-8-7 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥","Spanish, Contemporary",139.762822,35.670064,+81332895331,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/zurriola,http://zurriola.jp/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","Around the dawn of the 21st century, Seiichi Honda was travelling in Basque country. Profoundly impressed by the depth and richness of Spanish cooking, which had by then captured the world’s attention, he switched his focus as a chef from French cuisine to Spanish. Using a local char-grilling technique called asado, Honda created his masterpiece: ravioli of smoked caviar. Honda moves forward by interpreting traditions and finding his own approach."
-Ryuzu,"B1F, 4-2-35 Roppongi, Minato-ku, Tokyo, 106-0032, Japan","Tokyo, Japan","¥¥¥","French, Contemporary",139.733371,35.664729,+81357704236,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ryuzu,http://www.restaurant-ryuzu.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Wheelchair access","A stone statue of a dragon’s head watches over the restaurant entrance like a guardian spirit. Chef Ryuta Iizuka leads a kitchen team that incorporates Japanese elements into French cooking. As a native of Niigata, he supports his home region’s producers, sourcing shiitake mushrooms from Minamiuonuma and pork from Tsumari. Even the knives from Tsubamesanjo display Iizuka’s hometown pride. The restaurant’s name refers to the Japanese word for a watch crown; thinking about his guests leaving with a smile is what keeps him ticking."
-NARISAWA,"2-6-15 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan","Tokyo, Japan","¥¥¥¥",Innovative,139.722147,35.671585,+81357850799,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/narisawa,http://www.narisawa-yoshihiro.com/,"2 Stars",1,"Air conditioning,Interesting wine list,Notable sake list,Restaurant offering vegetarian menus,Wheelchair access","Yoshihiro Narisawa draws out the charm of Japanese ingredients by paying homage to satoyama culture, a product of harmony between forest and people, and to food producers. Narisawa calls his culinary approach “innovative satoyama cuisine”. Dishes such as ‘Bread of the Forest 2010’, with natural yeast working its magic before your eyes, and ‘Satoyama Scenery and Essence of the Forest’, the essential landscape of Japan expressed through food, are fomenting a revolution in the culinary world."
-"Sushi Yoshitake","9F, 7-8-13 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥",Sushi,139.761942,35.668923,+81362537331,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-yoshitake,http://sushi-yoshitake.com/,"2 Stars",0,"Air conditioning,Counter dining","Masahiro Yoshitake has a special place in his heart for Ginza, as this is where he began his journey as a sushi artisan. He applies his own ideas, further developing the traditional techniques of sushi artisans of the past. Fish is not wrapped in kombu kelp but steeped in kombu water. The nikiri soy sauce is prepared separately according to the characteristics of red-, white-fleshed or blue-backed fish. Sparing neither effort nor imagination, he joins past with future to tread a unique path."
-"Ginza Shinohara","B1F, 2-8-17 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.767805,35.673039,+81362630345,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-shinohara,"","2 Stars",0,"Air conditioning,Counter dining","The evening begins as Takemasa Shinohara, with the voice of a storyteller, explains the menu. The appetisers weave in festivals and occasions, conveying Japan’s culture and customs. Just before the appetiser, the lights are dimmed, in a fairy-tale-like staging reminiscent of an evening tea party. The white walls with their hemp leaf patterns shimmer with the flames from candles. Koka rice cooked in a Shigaraki earthenware pot expresses Shinohara’s love for his roots. Shinohara’s personality and cuisine are equally enchanting."
-"Sushi Kanesaka","B1F, 8-10-3 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥",Sushi,139.762691,35.667938,+81355684411,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-kanesaka,https://www.sushi-kanesaka.com/,"2 Stars",0,"Air conditioning,Counter dining","Owner-chef Shinji Kanesaka is devoted to sushi. He charms his customers as he trains his small army of apprentices. Through the sushi he shapes, Kanesaka conveys his thoughts and understanding of the sea, the fish market, and the work of the artisan. The key to great sushi, he says, is the three-way interplay between topping, vinegared rice, and wasabi. Fixing a keen eye on the condition of the seafood, Kanesaka deftly executes his techniques, harmonising the vinegared rice with each topping."
-Kutan,"2-5-5 Shintomi, Chuo-ku, Tokyo, 104-0041, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.774073,35.671572,+81355430335,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kutan,"","2 Stars",0,"Air conditioning,Counter dining","Kotaro Nakashima’s twin obsessions are creativity and change. Fried items are served first, deftly paired with companionable beverages. Thin rolls of tuna are interspersed, putting his experience as a sushi chef to good use. Hot pots are filled with seasonal flavours such as pepper flowers and matsutake mushrooms, to the delight of guests. He pays close attention to temperature, aroma and texture, avoiding being a slave to convention. With a versatile and creative imagination, he is broadening the horizons of Japanese cuisine."
-"Akasaka Kikunoi","6-13-8 Akasaka, Minato-ku, Tokyo, 107-0052, Japan","Tokyo, Japan","¥¥¥",Japanese,139.734126,35.669635,+81335686055,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/akasaka-kikunoi,https://kikunoi.jp/kikunoiweb/Top/index,"2 Stars",0,"Air conditioning,Counter dining","‘Kirei-sabi’ describes the sentiments of third owner-chef Yoshihiro Murata: dishes that are beautiful and elegant, yet mature and stout of heart. For Kikunoi, successive innovation, rather than passing on a tradition unchanged, is tradition itself. The handling of ingredients knows no national boundaries here. Innovation at Kikunoi includes being the first in the Japanese gastronomic world to adopt the latest culinary implements."
-Bardal,"José Aparicio 1, Ronda, 29400, Spain","Ronda, Spain","€€€€",Creative,-5.16655,36.74161,+34951489828,https://guide.michelin.com/en/andalucia/ronda/restaurant/bardal,https://restaurantebardal.com/,"2 Stars",0,"Air conditioning,Wheelchair access","Some call Ronda the ""city of dreams"". But without drifting off into reverie, we are indeed talking about one of the most beautiful towns in Andalusia, where Bardal, not far from the impressive bridge over El Tajo de Ronda, is now a flagship of the local restaurant scene.Chef Benito Gómez, a Catalan by birth who has made Andalusia his home, cooks up creative cuisine, steering clear of gimmickry and labels. Recognisable flavours that have a connection to local tradition undergo a transformation in a subtle interplay of contrasts and textures. Diners are given a choice of two tasting menus, one with 16 and the other with 19 courses. Both come with wine pairing options and a trolley with a large selection of cheeses before dessert."
-"Amelia by Paulo Airaudo","Zubieta 26, Donostia / San Sebastián, 20007, Spain","Donostia / San Sebastián, Spain","€€€€",Creative,-1.9859469,43.3168594,+34943845647,https://guide.michelin.com/en/pais-vasco/es-donostia-san-sebastian/restaurant/amelia-1191398,https://www.ameliarestaurant.com/,"2 Stars",0,"Air conditioning,Counter dining,Garden or park,Wheelchair access","In terms of technical excellence and personality, this place is constantly striving to be different, to win over diners and be the benchmark restaurant of the La Concha Bay.Housed in the Villa Favorita hotel, this restaurant is presided over by chef Paulo Airaudo, who hails from Córdoba (Argentina). He concocts creative cuisine that stands out for its excellent fish and seafood, combining the essence of Basque culinary tradition with subtle Italian and Asian influences. The decor strikes an aesthetic balance between classic and modern. There are three large tables and a bar where you can eat while watching the chefs at work – they also serve the dishes themselves. A single tasting menu based on select produce from around the world is proposed, with the option to order pairings and wines by the glass."
-"El Rincón de Juan Carlos","Avenida Virgen de Guadalupe 21, La Caleta, Adeje, 38679, Spain","Adeje, Spain","€€€€",Creative,-16.7535126,28.1018325,+34922868040,https://guide.michelin.com/en/canarias/adeje/restaurant/el-rincon-de-juan-carlos-1194880,https://web.elrincondejuancarlos.com,"2 Stars",0,"Air conditioning,Great view","If you’re on the lookout for an authentic gourmet experience and you’re not familiar with the elaborate cooking of the Padrón brothers (Juan Carlos and Jonathan) at the Royal Hideaway Corales Beach resort, it’s high time to book a table! Located on the fifth floor of this innovatively designed hotel, the restaurant delights guests with the ocean and sunset views from several of its tables and the high level of service and cuisine, with many of its dishes eliciting a strong emotional response. In keeping with its philosophy, the focus here is on traditional Canary Island recipes (albeit from a creative perspective) and a high level of refinement in its presentation. There’s just a single yet extensive tasting menu along with several wine pairing options (we were particularly impressed and surprised by the pigeon with seasonal cep mushrooms, as well as the intense flavour of the neck of lamb with mint escabeche). One dish that is a mainstay on the menu due to its popularity is the delicious Turrón of Canary Island morcilla and almond praline."
-"El Poblet","Correos 8-1º, Valencia, 46002, Spain","Valencia, Spain","€€€€",Creative,-0.3745175,39.469784,+34961111106,https://guide.michelin.com/en/comunidad-valenciana/valencia/restaurant/el-poblet,http://www.elpobletrestaurante.com,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","El Poblet was the original name of Quique Dacosta's famous restaurant in Dénia, which now bears his own name. This place was founded by the culinary maestro as a tribute to his own history. Dedicated to cooking with produce from the region, especially his beloved Albufera, Luís Valls is now at the helm here. His cooking is centred around a fusion of innovation and modern Valencian cuisine that is deeply rooted in tradition and teeming with personality. This is showcased via exquisite textures, bold flavours, top-quality local produce and even a reinvented take on cold cuts that will definitely leave an impression. Choose between several menus (one à la carte and two tasting menus entitled Ciutat Vella and Territori). There is no shortage of great labels in the wine cellar, plus an incredible collection of single malt whiskies!"
-"El Molino de Urdániz","Carretera N 135, Urdaitz, 31698, Spain","Urdaitz, Spain","€€€€",Creative,-1.533913,42.909132,+34948304109,https://guide.michelin.com/en/comunidad-foral-de-navarra/urdaitz/restaurant/el-molino-de-urdaniz,http://www.elmolinourdaniz.com,"2 Stars",1,"Air conditioning,Car park","The last thing you expect in a mansion such as this, the stone façade of which has, over the centuries, witnessed the passing of pilgrims heading to Santiago de Compostela along the Way of St James, is innovative cuisine that is well worth a break in your journey.Its interior is both rustic and contemporary in style, with three separate sections: the dining area at the entrance; the fine-dining room upstairs; plus an exclusive space (with just three tables) where you can eat while watching the chefs at work. Chef David Yárnoz prepares sincere, creative cuisine that is captivating in terms of both its aesthetics and its flavour, and always showcases the outstanding produce of the Navarra region. This is demonstrated on a single surprise menu (Clásicos y Evolución) featuring the restaurant’s signature dishes alongside its more recent creations."
-"Ramón Freixa Madrid","Claudio Coello 67, Madrid, 28001, Spain","Madrid, Spain","€€€€",Creative,-3.6861735,40.4284323,+34917818262,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/ramon-freixa-madrid,http://www.ramonfreixamadrid.com,"2 Stars",0,"Air conditioning,Interesting wine list","Full of enthusiasm, a perfectionist, approachable and fun, chef Ramón Freixa learnt the ropes as a child, pitching in at his family's restaurant in Barcelona (El Racó d'en Freixa). At his eponymous eatery, he advocates a style of behaviour rather than a culinary doctrine: “the whole philosophy behind my cooking, just as in art and in life, revolves around the pursuit of happiness”. This elegant restaurant, part of the Hotel Único Madrid, boasts strikingly beautiful flooring, a main dining room, a private dining space, plus a glass-fronted terrace resembling a veranda, all of which combine to create a truly luxurious setting in the Salamanca district. Working with complex flavours, the meticulous cuisine is centred around several tasting menus (“Temporalidad RFM”, “Descubriendo RFM” and “Universo Freixa”; plus the “Petit Menú”, available for lunch from Tuesday to Friday) which might seem rather eccentric at first, but it soon becomes clear that they strike the perfect balance between traditional and cutting-edge cuisine."
-"Smoked Room","Paseo de la Castellana 57, Madrid, 28046, Spain","Madrid, Spain","€€€€",Contemporary,-3.691358,40.4385556,+34911086277,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/smoked-room,https://grupodanigarcia.com/es/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","This place is somewhat reminiscent of a speakeasy, and a meal here is quite the experience. They play ingeniously with smoky flavours and aromas without ever overwhelming the palate. Located in the Hyatt Regency Hesperia Madrid, Smoked Room has its own entrance and, positioning itself as an exclusive alternative, shares its space with the restaurant Leña Madrid. The aesthetically pleasing dining area has an intimate feel and features a Japanese-style bar facing the kitchen as well as just two tables. Sophisticated cuisine is showcased here in a single tasting menu (""Todo es humo"" – or ""Everything is smoke""), which is based on lightly smoked and charcoal-grilled dishes and always features exquisite combinations of the finest seasonal produce, matured fish and meats, seaweed etc. Reservations are taken from the 15th of each month."
-"Culler de Pau","Reboredo 73, O Grove, 36980, Spain","O Grove, Spain","€€€€",Creative,-8.8957637,42.4752854,+34986732275,https://guide.michelin.com/en/galicia/o-grove/restaurant/culler-de-pau,https://www.cullerdepau.com/es/,"2 Stars",1,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","O Grove, a peninsula with stunning coves of fine white sand, is the location of Culler de Pau, a restaurant separated from the sea by a valley full of cornfields and small orchards; it is also where chef Javier Olleros has his family home and where he runs this business with his wife, Amaranta Rodríguez, and Japanese chef Takahide Tamaka. The ethos behind this restaurant is underpinned by a concern about issues such as obesity, the climate crisis and fast food culture. In the minimalist-style dining area with large windows and spectacular views of the estuary, discover “zero-mile” cooking on a “symbolic” à la carte and three set menus (Ronsel, Marexada and Descuberta) that reflect a commitment to the environment and to the Atlantic. Culler de Pau has its own vegetable garden, hence its desire for guests to share in the immediate pleasure of tasting herbs and other produce that has just been harvested and which form the basis of its aromatic soups. Make sure you take a stroll through the garden before eating and enjoy a coffee in the stylish winter greenhouse!"
-"Cabaña Buenavista","Urbanización Buenavista, El Palmar, 30120, Spain","El Palmar, Spain","€€€€",Creative,-1.163767,37.92464,+34968889006,https://guide.michelin.com/en/region-de-murcia/region-de-murcia-el-palmar/restaurant/cabana-buenavista,https://restaurantelacabana.com/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","A culinary experience in every sense! From the moment you enter, you are guided through a surprising sequence of flavours and sensations, starting with appetisers (served in the grounds, in the kitchen garden, and on the terrace etc) and ending with main dishes (we particularly enjoyed the venison and braised chard) served in a spectacular thatched hut. Chef Pablo González's cuisine is creative and teeming with frequent nods to Murcia’s culinary traditions. The presentation is equally impressive, with finishing touches to many of his unusual dishes added at your table. The cuisine, based around a limited à la carte and two tasting menus (Olivo and Experience), takes on a new dimension when it comes to desserts, as guests have to choose between different coloured pills on a tray (a reference to the legendary scene in the film Matrix). Their choice will result in the re-creation (on a plate) of other cult movies (The Silence of the Lambs, Charlie and the Chocolate Factory, Clockwork Orange etc)!"
-"Les Cols","Carretera de la Canya, Olot, 17800, Spain","Olot, Spain","€€€€",Creative,2.5009,42.1946503,+34972269209,https://guide.michelin.com/en/catalunya/olot/restaurant/les-cols,https://www.lescols.com/,"2 Stars",1,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Ably assisted by her three daughters (Clara, Martina and Carlota) and her husband Manuel Puigvert, chef Fina Puigdevall builds her creativity around seasonality, sustainability (the family has its own vegetable garden which can be visited at the Casa Horitzó R&D centre in the Vall de Bianya) and the use of produce from the volcanic region of La Garrotxa – they are also staunch advocates of the “food that hasn't travelled” concept. Today, the old family farm is a building with a remarkably cutting-edge interior design that revolves around a relationship between the dining spaces and nature. This is especially noticeable in the events pavilion, which is visually ethereal and where hens roam freely! Two tasting menus are available here: Naturaleza Viva & Mística (Living and Mystical Nature) and Horizonte Verde & Sostenible (Green & Sustainable Horizon)."
-"Paco Roncero","Alcalá 15, Madrid, 28014, Spain","Madrid, Spain","€€€€",Creative,-3.7002477,40.4176733,+34915321275,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/la-terraza-del-casino,https://www.pacoroncerorestaurante.com,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace","In this elegant avant-garde space on the top floor of a 19C building, this restaurant is run by Paco Roncero, a chef who is constantly on the move and constantly pursuing new goals, which includes reinventing his cuisine from one year to the next. In this splendid setting, you can look forward to a comprehensive and highly interactive dining experience that is centred on two highly interesting menus: “Esencia” (lunchtime from Tuesday to Friday only) and “Afirmación”. The chef, who has an unwavering enthusiasm for olive oil, demonstrates his full creativity and imagination in his starters (his signature Filipino of foie gras with white chocolate and cardamom is a prime example), before moving on to delicious, traditionally inspired mains in which seasonal ingredients are to the fore, before surprising guests with desserts that combine sweet and savoury flavours (such as the highly original beetroot with black garlic). The spectacular terrace is an added bonus!"
-Miramar,"Passeig Marítim 7, Llançà, 17490, Spain","Llançà, Spain","€€€€","Creative, Catalan",3.1601265,42.3710822,+34972380132,https://guide.michelin.com/en/catalunya/llan/restaurant/miramar,http://www.restaurantmiramar.com,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Terrace,Wheelchair access","This wonderful restaurant is the professional epicentre of chef Paco Pérez, who has proved unstoppable in taking his culinary concept from this small town out into the demanding international arena. His wife, Montse Serra, has played a key role in his career, working with him to take over this family inn overlooking the beach and marina. After a major overhaul, it has become a renowned fine dining hotspot and the perfect place to discover 21C Mediterranean cuisine. The concise à la carte features innovative dishes that showcase his famous “sea and mountains” concept alongside two superb tasting menus: MAЯ 2023, dedicated to locally sourced ingredients, alongside a handful of Galician products; and “Memoria, Territorio y Cultura”, which is more focused on the cooking of the Empordà region. The best tables are by the window, while the guestrooms are an added bonus."
-"Ricard Camarena","Avenida Burjassot 54, Valencia, 46009, Spain","Valencia, Spain","€€€€",Creative,-0.3852003,39.48512,+34963355418,https://guide.michelin.com/en/comunidad-valenciana/valencia/restaurant/ricard-camarena,https://www.ricardcamarena.com/,"2 Stars",1,"Air conditioning,Interesting wine list,Wheelchair access","This magnificent place is part of the refurbished Bombas Gens factory, which also houses an arts and culture centre. Here, there is a large foyer with a contemporary feel, a private bar where hors d'oeuvres are served, and the modern dining room at the back, with an open-plan kitchen where you can enjoy a final aperitif.Along with seven other chefs, Ricard Camarena was distinguished/commended with the Cocinero del Año award (Madrid Fusión, 2021) for his ""green activism"". His is a coherent signature cuisine solidly grounded in homegrown vegetables and a painstaking process of research. His set menus convey a clear commitment to sustainability, as he uses every last leaf of the vegetables to make his sauces or even the occasional beverage."
-Skina,"Aduar 12, Marbella, 29601, Spain","Marbella, Spain","€€€€","Modern Cuisine",-4.8857086,36.5114458,+34952765277,https://guide.michelin.com/en/andalucia/marbella/restaurant/skina,https://www.restauranteskina.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace","(Temporarily closed for relocation) Real gems are often hidden in unusual and rather obscure places, but rarely in such a tiny venue as this! Tucked away in one the narrow streets of Marbella's old town, this restaurant has only four tables. Marcos Granda, its famous owner and sommelier, justifies the small size of the place perfectly, saying, ""What Skina has to offer is huge.""The young chef from Toledo, Mario Cachinero, proposes creative and sincere cuisine that strives to put a new spin on traditional Andalusian recipes and that he describes as being ""all about harmonies and contrasts"". However, to achieve this, the raw ingredients (wild Galician fish caught by traditional methods, premium oils from Jaén produced in mountain olive groves, select cuts of meat etc) are meticulously and skilfully put to work in order to bring out even more of their flavour."
-DSTAgE,"Regueros 8, Madrid, 28004, Spain","Madrid, Spain","€€€€",Creative,-3.6962925,40.4246847,+34917021586,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/dstage,https://dstageconcept.com,"2 Stars",0,"Air conditioning","The most striking thing about this restaurant housed in an industrial loft in the Salesas district of the city is how it embodies Vitoria-born chef Diego Guerrero's determination to be free to create, to surprise and to break down the barriers around our personal comfort zones. The high-ceilinged interior has a relaxed feel with its exposed brick walls, retro design features, internal patio and an open-view kitchen that maximises the connection between the chefs and their customers. There’s also an annexe (DSPOT Studio & Events) dedicated to creativity, research and event planning. Thanks to his different approach, the chef showcases the evolution of cuisine, through set menus (Dtaste, Dstage and Denjoy) that offer a fun culinary journey around the world, fusing all kinds of ingredients and creating incredible trompe l’oeil effects. For the complete dining experience, choose the wine pairing option."
-Coque,"Marqués de Riscal 11, Madrid, 28010, Spain","Madrid, Spain","€€€€",Creative,-3.690676,40.430643,+34916040202,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/coque,https://www.restaurantecoque.com/,"2 Stars",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","The Sandoval brothers (Mario in the kitchen, Diego front of house, and Rafael in his role as sommelier) are considered three of the biggest stars in Spain’s hospitality industry. This magnificent restaurant, occupying around 1 100m² of space, offers various experiences that take place in stages (in the bar, wine cellar, “sacristy”, kitchen etc) as part of a culinary journey through its elegant facilities, and one which has been designed in a visual way to enhance every sensation to the full. Head chef Mario Sandoval is fully conscious of the need for greater knowledge about ingredients. As such, his “Roots” menu (along with a vegan-vegetarian option) showcases creative cooking which demonstrates the true personal essence of a chef who pays full homage to the very best seasonal ingredients (teardrop peas from Guetaria, shrimp from Motril, wild Galician clams, Toro Bravo beef etc). His cooking also brings to light the research that he carries out in his “agrolab” at the Jaral de la Mira farm-estate."
-BonAmb,"Carretera de Benitachell 100, Xàbia, 03730, Spain","Xàbia, Spain","€€€€",Creative,0.148496,38.7701412,+34965084440,https://guide.michelin.com/en/comunidad-valenciana/xbia/restaurant/bonamb,https://bonamb.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace","A unique restaurant, where each season finds inspiration in a different theme. Occupying a restored country house in beautifully landscaped surroundings, the setting is as appealing as the menu. The latter comes courtesy of Alberto Ferruz, who also runs the Michelin-starred Casa Pepa in Ondara. This is a chef who always turns to the Mediterranean and Alicante's Marina Alta for his magnificent fish and seafood, which take centre stage alongside produce from his bountiful vegetable gardens, and herbs from the Montgó mountains. Here, three creative tasting menus (“Encesa”, “Pesquera” and “Fustal”) perpetuate the memory of the “Encesers” – farmers who, in ancient times, would risk their lives by fishing along the cliffs at dusk – using a light source to attract fish (a technique called “Encesa”). These menus are offered as part of the restaurant’s “Fustes” season, the latter a reference to the personalised wooden object that these men would leave at a crossroads as proof that they were safe."
-Deessa,"Plaza de la Lealtad 5, Madrid, 28014, Spain","Madrid, Spain","€€€€",Creative,-3.6928119,40.4158561,+34917016820,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/deessa,https://www.mandarinoriental.es/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Deessa is a restaurant like no other and is the gourmet standard-bearer of the Mandarin Oriental Ritz in Madrid. The incomparable dining room, exquisitely laid out in the Alfonso XIII salon overlooking the garden, is the perfect setting in which to savour the intrinsic beauty of the great Quique Dacosta’s exquisite culinary vision. This celebrated chef keeps a watchful eye on everything here, closely following the cuisine created by resident head chef Domenico Vildacci. Their elegant dishes exploring the flavours of the Mediterranean and the Extremadura region are showcased on two tasting menus: one entitled “Histórico Quique Dacosta”, featuring the chef’s signature dishes from his three-Michelin-starred restaurant in Dénia, and “Contemporáneo QDRITZ”. A reduced version of both menus, enticingly called “Esencia”, is also available at lunchtime midweek."
-M.B,"Maria Zambrano 2, Carretera TF 47, Guía de Isora, 38687, Spain","Guía de Isora, Spain","€€€€",Creative,-16.799017,28.171041,+34922126000,https://guide.michelin.com/en/canarias/gua-de-isora/restaurant/m-b,https://www.mb-tenerife.com/es/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access","In keeping with the Ritz-Carlton Abama, a spectacular resort boasting attractive gardens, palm trees and a whole host of leisure options and one that fully deserves its myriad plaudits, the M.B restaurant exudes the same essence of luxury and exclusivity that is reserved for the chosen few. It features a room used for welcome drinks and after-dinner coffee (including innovatively presented petits-fours), a contemporary-style main dining room with a dominant white decor, and two glass-fronted galleries that are used as terraces in the summer months. On his meticulously prepared à la carte and two tasting menus, chef Erlantz Gorostiza faithfully recreates the amazing dishes devised by culinary maestro Martín Berasategui through dishes bursting with passion, technique and flavour that are based around the island’s best ingredients."
-"Pepe Vieira","Camiño da Serpe, Raxó, 36992, Spain","Raxó, Spain","€€€€",Creative,-8.75447,42.40942,+34986741378,https://guide.michelin.com/en/galicia/raxo-%28san-gregorio%29_1412090/restaurant/pepe-vieira,https://pepevieira.com/,"2 Stars",1,"Air conditioning,Car park,Great view,Interesting wine list","It is a miracle to find a restaurant of this standard in the middle of the countryside, but Pepe Vieira bucks this trend! In this spectacular restaurant surrounded by woods, gardens and pleasant terraces, chef Xosé T. Cannas takes a bold approach to everything, exploring new recipes and ingredients from elsewhere which he combines with superb local ingredients (particularly from the sea) on tasting menus (Romasanta, O Señor de Andrade and A Santa Elección) that take guests on a journey back to the roots of Galician cuisine which is described here as the “la última cociña do mundo”! Sustainability is the backbone of the experience, which begins with aperitifs in the garden before exploring the building’s different spaces and then moving to the dining room, which opens out onto nature via huge picture windows. The splendid wine list is based around the theme of the Camino de Santiago. Guests have the additional option of 14 individual cube-style bedrooms with an unexpected cutting-edge design that enables guests to experience their natural surroundings to the full."
-Voro,"Urbanización Atalaya de Canyamel, Canyamel, 07589, Spain","Canyamel, Spain","€€€€","Modern Cuisine",3.4395565,39.6690394,+34871811350,https://guide.michelin.com/en/islas-baleares/canyamel/restaurant/voro,http://www.vororestaurant.com,"2 Stars",0,"Air conditioning,Car park,Terrace,Wheelchair access","Located in a separate building belonging to the Cap Vermell Grand Hotel, this restaurant sets the tone with its name (from the Latin “to devour”) and a keen desire to explore global cuisine. In its attractive dining spaces crowned by high ceilings, discover the culinary philosophy of chef Álvaro Salazar, a man whose efforts revolve around a single idea: to create cuisine without constraints, with a commitment to the environment and to his Mediterranean roots. Choose between two modern and creative tasting menus (“Voro” and “Devoro”) that stand out for their attention to detail and meticulous presentation and the fact that each dish tells a story, with each referencing the chef's professional achievements, his native Linares (Jaén), the island of Mallorca, the Mediterranean Sea – the list goes on. The menus mix seasonal dishes with some of Voro’s iconic signature classics and are separated into sections that follow the sun’s journey through the day (Dawn, Zenith and Sunset)."
-"Enoteca Paco Pérez","Marina 19, Barcelona, 08005, Spain","Barcelona, Spain","€€€€","Modern Cuisine",2.1969283,41.3867832,+34934838108,https://guide.michelin.com/en/catalunya/barcelona/restaurant/enoteca204150,https://enotecapacoperez.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace","Located in the luxurious Hotel Arts and overseen by award-winning chef Paco Pérez, this restaurant serves highly nuanced Mediterranean cuisine that is enriched with international influences and the occasional nod to Asian fusion cooking. The governing principles in the kitchen are underpinned by an utmost respect for seasonal ingredients and a clear goal to elevate traditional dining concepts such as “sea and mountains”. To highlight this, the chef particularly enjoys cooking with sea cucumbers from the Mar d'Amunt and produce from vegetable gardens close to it, hence their special hint of salinity. If we were to attempt to find a concept or premise to help us define this restaurant we would have to focus on its bright interior, its meticulous design dominated by different white tones and, above all, its obsession with local ingredients to help tell a story. One standout dish that we particularly enjoyed was the “The sea remembering Gaudí” (two different varieties of shrimp, tuna belly, scallops, and poached egg yolk)."
-Maralba,"Violeta Parra 5, Almansa, 02640, Spain","Almansa, Spain","€€€","Creative, Castilian",-1.0910555,38.8696375,+34967312326,https://guide.michelin.com/en/castilla-la-mancha/almansa/restaurant/maralba,https://www.maralbarestaurante.es/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","A family business that sums up what it has set out to do here in one punchy phrase: ""Manchego cuisine with glimpses of the Mediterranean"".In the elegant dining area with a glass-walled wine cellar, Albacete-born chef Fran Martínez really knows how to showcase the region's cuisine and its produce; he gives his creations those modern touches that make all the difference – and at value for money that is hard to beat when it comes to signature dishes. The inclusion in the set menus of all kinds of fresh fish, even discarded fish (supplied daily by the fish market in La Vila Joiosa), and the option to add a wine pairing with labels from La Mancha or the east coast of Spain, are particularly noteworthy. The bread is, of course, also unique because they make it themselves."
-"El Portal de Echaurren","Padre José García 19, Ezcaray, 26280, Spain","Ezcaray, Spain","€€€€","Creative, Modern Cuisine",-3.0144146,42.3257846,+34941354047,https://guide.michelin.com/en/la-rioja/ezcaray/restaurant/el-portal,http://www.echaurren.com,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Francis Paniego exudes honesty, sincerity, passion and a love for his profession and his family (his brother Chefe is the maître d' and sommelier). He is proud of the legacy he has inherited: his mother, the late Marisa Sánchez, was the winner of the Premio Nacional de Gastronomía (National Gastronomy Award) in 1987.El Portal, the cornerstone of the chef's various projects, is a creative new take on his culinary roots, for which he brings his exceptional technical skill to bear on ingredients such as offal to produce veritable taste sensations. These dishes, served in the guise of tasting menus, are presented alongside a selection of starters to be enjoyed out on the terrace or beside the hotel's fireplace. The aim is to showcase the flavours of this beautiful region."
-"Casa Marcial","La Salgar, Arriondas, 33549, Spain","Arriondas, Spain","€€€€",Creative,-5.1931556,43.4184082,+34985840991,https://guide.michelin.com/en/principado-de-asturias/arriondas/restaurant/casa-marcial,http://www.casamarcial.com,"2 Stars",1,"Air conditioning,Car park,Interesting wine list","Ably assisted by two of his sisters (Esther often helps out in the kitchen while Sandra works front of house), Nacho Manzano invites you on a creative culinary voyage back to his origins, his roots, the land of his birth, as he draws on the flavours of Asturias.In a stunning, remote location surrounded by mountains, Casa Marcial is much more than a restaurant; it bears witness to the close bond the chef forged with his environment during his childhood. Passion, respect, love and a dedication to hospitality all make their presence felt in the à la carte selection (signature dishes of the house) and the tasting menus (""Pienzu"" and ""Vega""), both of which focus on exquisite produce sourced in the Cantabrian Sea and in the immediate vicinity in a bid to support rural development. The fish is cooked to perfection!"
-"Cinc Sentits","Entença 60, Barcelona, 08015, Spain","Barcelona, Spain","€€€€",Creative,2.1521767,41.3784999,+34933239490,https://guide.michelin.com/en/catalunya/barcelona/restaurant/cinc-sentits,http://www.cincsentits.com,"2 Stars",0,"Air conditioning,Wheelchair access","This captivating restaurant has been designed to enhance the dining experience through different spaces that reflect both the roots and the culinary influences of chef Jordi Artal: the landscapes of La Torre de l'Espanyol (Tarragona), where his family used to produce wine and olive oil; the spirit of Barcelona, as captured in the minimalist design of the dining room; and the private room with its single chef's table overlooking the kitchen, from where diners can enjoy the spectacle of the chefs hard at work. The self-taught chef works only with small, tried-and-tested local suppliers to create his own highly personal take on modern Catalan cuisine which showcases raw ingredients with a strong Catalan DNA (“floreta” peas grown in the Maresme area, prawns from Palamós, onions from Figueres, pork from Sagàs etc). The two tasting menus feature small dishes that are full of exquisite flavours and delicacy, combined with astute textures and a constant focus on flavour."
-Mugaritz,"Aldura Aldea 20 - Otzazulueta Baserria, Errenteria, 20100, Spain","Errenteria, Spain","€€€€",Innovative,-1.9171152,43.2722067,+34943522455,https://guide.michelin.com/en/pais-vasco/errenteria/restaurant/mugaritz,https://www.mugaritz.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Mugaritz is much more than a restaurant, offering food-enthusiasts a very different dining experience. Here, absolutely everything is questioned, hence the focus on both individual and general tastes to the extent that, in the words of the chef, “the experience here is as much playful as it is gastronomic”. The intentions of Andoni Luis Aduriz, who likes nothing more than breaking the rules, can be seen in a small glossary placed on your table, detailing terms defined by the chef, his staff and even his customers in a cooperative endeavour to add meaning to the dining experience. Dishes do not follow a classic order and constantly aim to transcend borders, both in terms of flavour and the flow of the single tasting menu. One particularly outstanding dish is called “De frente: la piel que habito (“Front on: the skin I inhabit”) – a conceptual creation in which a false skin of cider gelatine is added to a face, accompanied by pieces of fried bread with a pepper emulsion."
-"Iván Cerdeño","Cigarral del Ángel, Toledo, 45004, Spain","Toledo, Spain","€€€€","Modern Cuisine",-4.0462052,39.8619154,+34925223674,https://guide.michelin.com/en/castilla-la-mancha/es-toledo/restaurant/ivan-cerdeno,https://xn--ivancerdeo-19a.com/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","At the historic Cigarral del Ángel (a “cigarral” is a typical Toledo-style country house), set in lush gardens on the banks of the Tagus, guests can savour the unusual cuisine of chef Iván Cerdeño, who creates dishes based on memories from the past and seasonality. In them, he showcases the finest ingredients from La Mancha, the distinctive flavours of game from the Montes de Toledo, and colourful produce from bountiful local vegetable gardens. He also takes inspiration from the different cultures that have left their legacy here, as well as from the distant seas around the Iberian Peninsula. Pickles, sauces, escabeches and marinades all feature strongly, as part of cuisine that combines the culinary roots of La Mancha with a contemporary slant. This is evidenced on four tasting menus (the seasonal Temporada, Monte y Ribera, Toledo Olvidado (Forgotten Toledo) and Memorias de un Cigarral) that usually start with “atisbos”, small traditional appetisers with a modern touch. Make sure you try the flan-like “leche asada”, a version of a dessert that appeared in a 16C book by Ruperto de Nola."
-Moments,"Passeig de Gràcia 38-40, Barcelona, 08007, Spain","Barcelona, Spain","€€€€",Creative,2.1664829,41.3911693,+34931518781,https://guide.michelin.com/en/catalunya/barcelona/restaurant/moments,https://www.mandarinoriental.com/es-es/barcelona/passeig-de-gracia/dine/moments,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","The fine dining restaurant at the Mandarin Oriental Barcelona hotel is run by Raül Balam, son of the famous chef Carme Ruscalleda. In addition to his own undeniable individual talent, you’ll note several culinary traits he has inherited from his mother. Dominated by amber and gold tones, the modern dining space has a special table from which you can watch the kitchen team at work, although their labours are also visible from other tables nearby. The cuisine here showcases the underlying creativity of Catalan tradition, healthy Mediterranean produce, and the intrinsic distinctiveness of each flavour... all brought together in a themed menu (“La Vuelta” Gastronómica) that takes guests on a journey across the Iberian Peninsula following the route of the “La Vuelta” cycling race, with interesting stops along the way (Barcelona, Murcia, Granada, Cáceres, Madrid, La Coruña, San Sebastián etc), each of which explores the culinary heritage of their city or region from a more contemporary viewpoint."
-"Venta Moncalvillo","Carretera de Medrano 6, Daroca de Rioja, 26373, Spain","Daroca de Rioja, Spain","€€€€","Modern Cuisine",-2.5805894,42.3715602,+34941444832,https://guide.michelin.com/en/la-rioja/daroca-de-rioja/restaurant/venta-moncalvillo,https://ventamoncalvillo.com/web/,"2 Stars",1,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Chef Ignacio Echapresto’s personal story shows that everything is possible in life, as one day he decided to change professions, swapping his blacksmith’s workshop for a restaurant kitchen. Here, in this tiny hamlet with a population of just 50 inhabitants, the chef and his brother Carlos (who is in charge of the restaurant and the wine cellar) have restructured the cuisine with much more of an emphasis on sustainability. Enjoy aperitifs and appetisers around the old well (when the weather allows) and dine in comfortable outbuildings that overlook attractive verdant surroundings. Choose between three tasting menus (Raíces, Hojas-Flores (vegetarian) and Frutos) that change with the seasons and explore the biodynamics of every ingredient. Ignacio Echapresto’s dishes are deliberately low on complexity, hence his desire to combine just two or three ingredients (artichokes, broad beans, quince, cod, venison etc) that allow their flavours to shine through. The splendid wine cellar also includes gourmet mead produced on the property."
-"L'Escaleta","Pujada Estació del Nord 205, Cocentaina, 03824, Spain","Cocentaina, Spain","€€€€","Creative, Mediterranean Cuisine",-0.4451945,38.7570756,+34965592100,https://guide.michelin.com/en/comunidad-valenciana/cocentaina/restaurant/l-escaleta,https://www.lescaleta.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access","In this attractive villa on the slopes of Montcabrer (the “magic mountain”), diners get a real sense of the evolution of a family restaurant that has been in business for over 40 years. Here, the culinary memories that shape this restaurant are drawn upon to convey concepts, emotions and stories through its dishes. Eschewing unnecessary frills, chef Kiko Moya complements his à la carte with two tasting menus (Sabor and Saboer) which celebrate the terroir by using the best local and seasonal produce and by drawing on tradition – but this does not mean his cuisine is in any way lacking in creativity. Famous for its “arroces al cuadrado”, a rice speciality served in a rectangular iron tray and then finished in the oven, the painstakingly curated menu is complemented by an excellent wine list. Dishes we particularly enjoyed included the freshwater rice with blue crab and eel, along with the delicious home-made Potrota dessert with baked pear – the latter a rural-rustic recipe that has been superbly brought up to date."
-Bo.TiC,"Avenida Costa brava 6, Corçà, 17121, Spain","Corçà, Spain","€€€€","Creative, Mediterranean Cuisine",3.0160537,41.9877609,+34972630869,https://guide.michelin.com/en/catalunya/corca/restaurant/bo-tic,https://www.bo-tic.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","This restaurant is remarkable both in terms of its location in an old carriage factory and its ongoing quest to delight diners with its flavoursome cuisine and enthusiasm.Beyond the attractive garden are two minimalist-style dining areas, one overlooking the kitchen, the other, which is cosier, laid out within the stone walls of what used to be the carpentry workshop. Chef Albert Sastregener proposes two set menus and a few of the dishes can also be ordered à la carte. These abound with imaginative and technically sophisticated creations and are respectful of Catalan tradition without excluding international influences. One of his local growers (Hidenori Futami) supplies him with vegetables and shoots native to Japan. There is also the option of booking the Chef's Table with its Chef's Menu for up to four diners."
-Aramburu,"Vicente López 1661, Buenos Aires, C1018ABA, Argentina","Buenos Aires, Argentina",$$$$,Creative,-58.3891732,-34.5916443,+541148111414,https://guide.michelin.com/en/ciudad-autonoma-de-buenos-aires/buenos-aires_777009/restaurant/aramburu,https://www.arambururesto.com.ar,"2 Stars",0,"Air conditioning","Unusual snacks hanging from a tree, maritime-inspired light bites teeming with flavour and delicacy, and delicious seasonal dishes such as courgette flower tempura and Patagonian prawns on volcanic rock all feature on the menu at this restaurant located in the heart of the Recoleta district, with access via the pleasant Pasaje del Correo. This is one of those places that everyone is talking about thanks to its high levels of cuisine and the friendliness and professionalism of all its staff. Here, chef Gonzalo Aramburu, who works the stoves alongside his team in a kitchen that overlooks the dining room, focuses on a single innovative tasting menu (around 18 courses) that aims to combine innovation, technique and aesthetics through the use of the best Argentinian ingredients. For dessert, coffee and a post-dinner cocktail, guests need to head up to the first floor, where a private room is also available. Haute cuisine with an Argentinian soul!"
-Dewakan,"48F, Skyviews, Naza Tower, Platinum Park, 10 Persiaran KLCC, Kuala Lumpur, 50088, Malaysia","Kuala Lumpur, Malaysia",$$$,"Malaysian, Creative",101.7185414,3.1546497,+60127896720,https://guide.michelin.com/en/kuala-lumpur-region/kuala-lumpur/restaurant/dewakan,https://www.dewakan.my,"2 Stars",0,"Air conditioning,Car park,Great view","Dewakan means “food from God”, and the chef crafts a heavenly dining experience that is Malaysian down to its very core. Every ingredient is sustainably and locally sourced; even the dinnerware is handmade by local artists. The set tasting menu features many items that are fermented or dry-aged in-house, alongside seasonal fruits and herbs. Stunningly located on the 48th floor, diners enjoy jaw-dropping city views."
-"Ji Pin Court","3F, 55 South Wulumuqi Road, Xuhui, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥",Cantonese,121.448654,31.206108,+862164699969,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/ji-pin-court,"","2 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking","This oasis in the bustling city centre serves traditional Cantonese cooking and its chef is particular about every detail. The signature fried chicken with sand ginger in claypot smells and tastes divine, and every piece of meat and every condiment are diced in uniform sizes. Other specialities include barbecued supreme pork in honey sauce, and steamed minced pork with salted fish and shrimp. Ask the sommelier to pair your food with their well-curated choices from the wine cellar."
-"The House of Rong","170 Nanyang Road, Jingan, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥¥",Taizhou,121.45071,31.22789,+862162891717,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/the-house-of-rong,http://www.xinrongji.cc,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking","A historical mansion once belonging to architect IM Pei's family is now home to the Shanghai flagship of this upmarket dining group. Adorned by Pei's original drawings and traditional architectural motifs in the Suzhou style, the space befits the class of the brand. The seafood-focused menu can be customised to your party's liking, delivering an array of flavours with top-notch ingredients mostly from Taizhou, such as wild-caught yellow croaker."
-"Da Vittorio","3F, N3 Building, The Bund Finance Centre, 600 Zhongshan Dong Er Road, Huangpu, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥¥",Italian,121.492954,31.229464,+862163302198,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/da-vittorio-570570,https://www.davittorio.com/zh/%E9%A4%90%E5%8E%85/%E4%B8%8A%E6%B5%B7-shanghai.html,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","The Da Vittorio family have been serving seafood in Brusaporto in Italy for over 50 years and now they have brought that dining experience to Shanghai by relocating some team members and equipment here. Signature dishes on the à la carte menu include warm steamed fish salad and the curiously named Egg 'à la egg' with caviar; meat dishes like pigeon and lamb loin are also recommended. Be sure you save room for their tiramisu."
-"Bao Li Xuan","3F, Chamber of Commerce Shanghai, Lane 108, North Shanxi Road, Jingan, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥¥",Cantonese,121.482315,31.242798,+862136067788,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/bao-li-xuan,https://www.bulgarihotels.com/en_US/shanghai/dining/chinese-fine-dining-restaurant,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","The Bvlgari Hotel's Chinese restaurant is nestled in an adjacent century-old building, complete with six private rooms inspired by Bvlgari jewellery. Solid skills and precision mark dishes such as soy-marinated chicken with silky flesh and a hint of Chinese rose wine aromas. Hand-crafted dim sum are the main event – the flaky, airy puff pastry is particularly well done. Try the whole abalone or char siu pork pastry for a full-flavoured bite."
-"8 ½ Otto e Mezzo Bombana","6-7F, Associate Mission Building, 169 Yuanmingyuan Road, Huangpu, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥¥",Italian,121.48346,31.244394,+862160872890,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/8-%C2%BD-otto-e-mezzo-bombana,https://www.ottoemezzobombana.com,"2 Stars",0,"Air conditioning,Great view,Interesting wine list","The third restaurant under the aegis of chef Umberto Bombana comes with a glitzy cocktail bar and a balcony with jaw-dropping views. But the glass-clad wine cellar with amazing selections – both by the glass and by the bottle – also catches the eye. The kitchen excels at well-judged Italian classics, complemented by a seafood-heavy tasting menu that showcases the ocean's finest flavours alongside handmade pasta and bread that are simply unmissable."
-"102 House","5F, The House of Roosevelt, Bund 27, 27 Zhongshan Dong Yi Road, Huangpu, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥¥",Cantonese,121.4854918,31.2423721,+862163733122,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/102-house,"","2 Stars",0,"Air conditioning","The story of 102 House started in a residential home in Foshan, Guangdong. The kitchen is helmed by a chef with around 20 years of experience. For diners to experience the quintessence of traditional Cantonese banquets, various set menus are offered. Items change seasonally, but his signature sweet and sour pork is always available, featuring the cut between loin and belly for the perfect texture, alongside house-made fruit vinegar."
-"Imperial Treasure Fine Chinese Cuisine (Huangpu)","L402-403, 4F, Yi Feng Galleria, 99 East Beijing Road, Huangpu, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥",Cantonese,121.4844198,31.2425862,+862153081188,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/imperial-treasure-fine-chinese-cuisine-huangpu,https://www.imperialtreasure.com/,"2 Stars",0,"Air conditioning,Car park","This restaurant from the Singaporean group is furnished in a black colour scheme and generously decorated with crystals, which befits the well-crafted dim sum, barbecued meat and seafood it serves. Specialities like scrambled ‘osmanthus’ egg with crabmeat, roasted chicken stuffed with glutinous rice, and diced chicken with tofu and salted fish in claypot all exhibit finesse and refinement. Double-boiled soups are also highly sought-after."
-"Canton 8 (Runan Street)","63 Runan Street, Huangpu, Shanghai, China Mainland","Shanghai, China Mainland","¥¥",Cantonese,121.47799,31.204708,+862167337123,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/canton-8-runan-street,"","2 Stars",0,"Air conditioning,Car park,Wheelchair access","This is the place to go for quality dim sum and classic Cantonese fare at affordable prices. Under the experienced Chef Mak from Hong Kong, the menu has been slightly revamped. Rest assured that quintessential all-time favourites such as double-boiled soups, stir-fries and seafood dishes are still served. The signature char siu pork entices with its appetising colour, springy texture and robust flavours. Save room for the exquisite desserts."
-"Castel fine dining","vicolo dei Castagni 18, Tirol, 39019, Italy","Tirol, Italy","€€€€","Creative, International",11.1568653,46.6862223,+390473923693,https://guide.michelin.com/en/trentino-alto-adige/tirolo/restaurant/castel-fine-dining,https://www.hotel-castel.com/it/ristoranti-e-bar/castel-fine-dining,"2 Stars",0,"Air conditioning,Garden or park,Great view,Wheelchair access","Situated within the exclusive Castel hotel, this restaurant occupies a curve-shaped, contemporary-style dining room with just a few tables arranged in front of floor-to-ceiling windows. Through these, guests can enjoy stunning views of Merano, the valley and the Alpine peaks in the distance, as well as Val Venosta stretching out between the mountains to the right. The dishes served here are restricted in number and are presented on just one tasting menu which is also available in a shorter version. The attention to detail that chef Gerhard Wieser brings to his cuisine is almost fanatical: his dishes are precise, technical, sophisticated and beautifully presented, featuring local ingredients such as char and trout from nearby fish farms, as well as Wagyu beef from the Alto Adige. Top-quality ingredients from further afield are also included, such as foie gras (which always make an appearance even if only as an appetiser), scampi and caviar, while the best wine option is to go for the pairing recommended by the excellent female sommelier. Professional service completes the picture, adding to what is sure to be a fine dining experience."
-"Madonnina del Pescatore","via Lungomare Italia 11, Marzocca, 60019, Italy","Marzocca, Italy","€€€€","Creative, Contemporary",13.2821211,43.6806944,+39071698267,https://guide.michelin.com/en/marche/marzocca/restaurant/madonnina-del-pescatore,https://www.morenocedroni.it/,"2 Stars",0,"Air conditioning,Great view,Interesting wine list","It’s almost forty years since the Madonnina opened in 1984, yet chef Moreno Cedroni has not lost the creative touch that has resulted in him becoming one of the most influential chefs of his generation. Year after year, eating at La Madonnina remains a novelty: the menu succeeds like no other in reflecting past traditions and future culinary trends, especially in its fish and seafood dishes. The chef’s wife Mariella oversees the excellent service front of house, while this wonderful couple’s commitment to their cuisine is also demonstrated by their vegetable garden situated almost right on the beach, which provides vegetables infused with the salty sea air – a brilliant idea that represents their strong connection to the land. The wine list features a popular selection of French sparkling wines."
-"Casa Perbellini 12 Apostoli","vicolo Corticella San Marco 3, Verona, 37121, Italy","Verona, Italy","€€€€","Creative, Contemporary",10.9961161,45.4426941,+390458780860,https://guide.michelin.com/en/veneto/verona/restaurant/casa-perbellini,http://www.casaperbellini.com,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Giancarlo Perbellini returns to his roots in this historic restaurant in his native city, where every chef from Verona (and possibly beyond) would like to work. The updated decor gives the restaurant even more appeal, as does the culinary style and philosophy showcased on three tasting menus – “Io e Silva”, which includes decidedly imaginative dishes and is dedicated to his wife; “Io e Giorgio”, dedicated to his mentor and former restaurant owner, which features more classic recipes; and, last but not least, the completely vegetarian “L'Essenza”. Special mention must be made of the wine list, which includes an extensive selection of French labels, of which both the sommelier and Giancarlo are huge fans. As a final attraction, make sure you find time to visit the Roman ruins in the basement."
-"daní maison","via Montetignuso 4, Ischia, 80077, Italy","Ischia, Italy","€€€€","Creative, Contemporary",13.9487527,40.7302578,+39081993190,https://guide.michelin.com/en/campania/ischia/restaurant/dani-maison,https://danimaison.it,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus","“Home, family, tradition” is the motto of daní maison, the restaurant opened by Nino Di Costanzo in his old family house surrounded by the fertile vegetable gardens of Ischia. A small, romantic dining room surrounded by beautiful herb-scented Mediterranean maquis acts as the backdrop for the delicious cuisine which has made this chef famous, thanks to his creativity and technical expertise. For many years, Di Costanzo has experimented with combinations that showcase every single ingredient in a dish, which are intended to be instantly recognisable however complex the recipe. Although there are no sea views here, it is fish (from around the island and neighbouring Procida) that takes pride of place on the menu in dishes that are memorable for their stunning presentation. Book the chef’s table where you’ll have the best view of the chef at work, although you can also catch glimpses of the activity in the kitchen from elsewhere in the dining room. The recently opened Salumeria bistro at the garden entrance serves traditional dishes from Campania in a small dining room, as well as outdoors on its shady terrace. Be careful as the access road to the restaurant is particularly narrow."
-Caino,"via della Chiesa 4, Montemerano, 58014, Italy","Montemerano, Italy","€€€€","Country cooking, Contemporary",11.4906283,42.6220221,+390564602817,https://guide.michelin.com/en/toscana/montemerano/restaurant/caino,https://www.dacaino.com/,"2 Stars",0,"Air conditioning,Interesting wine list","Standing in the centre of a charming Tuscan village, Caino is the gravitational centre of the cuisine of the Maremma, where Valeria Piccini is its proudest ambassador. This skilful chef sources the best ingredients from the region and then extracts every ounce of flavour from them, transforming typical “peasant” recipes and traditions into an extraordinary gastronomic experience on two tasting menus: “Piatti Storici” and “Idee in Movimento”, the latter inspired by an imaginary voyage around the world. Front of house, Valeria is ably assisted by son Andrea, who oversees the well-stocked wine cellar. In summer, the bistro-style Il Giardino di Caino opens on the terrace, serving dishes inspired by old family traditions."
-Duomo,"via Cap. Bocchieri 31, Ragusa, 97100, Italy","Ragusa, Italy","€€€€","Contemporary, Creative",14.7408182,36.9267762,+390932651265,https://guide.michelin.com/en/sicilia/ragusa/restaurant/duomo160079,https://www.cicciosultano.it/,"2 Stars",0,"Air conditioning,Interesting wine list","Chef Ciccio Sultano provides an intimate portrait of Sicily at this restaurant situated just a stone’s throw from the Duomo di San Giorgio in the heart of Ibla, one of the most charming historic centres in Sicily. Drawing on his deep knowledge of the region, he creates some of the island’s most spectacular cuisine, which is served in comfortable, intimate dining rooms. There are two tasting menus, from which dishes can also be chosen à la carte."
-"La Rei Natura by Michelangelo Mammoliti","via Roddino 21, Serralunga d'Alba, 12050, Italy","Serralunga d'Alba, Italy","€€€€","Creative, Contemporary",8.0002065,44.5942745,+390173613042,https://guide.michelin.com/en/piemonte/serralunga-d-alba/restaurant/la-rei-natura-by-michelangelo-mammoliti,https://www.ilboscaretoresort.it/ristorante/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","It was with great pleasure that we returned to this restaurant to sample chef Michelangelo Mammoliti’s cuisine after a gap of almost two years. Following extensive renovation work, the Boscareto Resort has reopened along with its gourmet restaurant, which now has a new menu and this new young executive chef from Piedmont who offers three tasting menus. Dishes are also available à la carte style on two of these – Emozioni (which features creative dishes full of the memories and flavours of childhood and youth) and Voyage (ingredients, recipes and influences from the chef’s experience working around the world, including a delicious mango and coconut dessert). The third, Mad100% Natura, is a blind tasting menu on which the chef demonstrates his love and passion for ingredients with real creativity. Guests are greeted with a welcome dish served in a small lounge with its own kitchen, a sign of the extraordinary experience to come, while the evening concludes with dessert served in a similarly delightful space. The high quality of the cuisine is equalled by the impressive selection of carefully selected wines including interesting pairing options."
-"Verso Capitaneo","piazza del Duomo 21, Milan, 20121, Italy","Milan, Italy","€€€€","Creative, Mediterranean Cuisine",9.189585,45.4648103,+390289750929,https://guide.michelin.com/en/lombardia/milano/restaurant/verso-capitaneo,http://www.ristoranteverso.com,"2 Stars",0,"Air conditioning,Counter dining","The two Capitaneo brothers, united by their passion for cuisine yet with very different characters, have opened this restaurant in Piazza Duomo following years of experience working in Michelin-starred restaurants. In this informal ambience, guests have the option of dining either at black glass tables or at large benches arranged around the kitchen, from where they can observe the entertaining sight of the chef at work in the kitchen. The cuisine focuses on extremely fresh, top-quality ingredients showcased using unfussy techniques that put flavour centre stage. Exciting dishes include the blue lobster with yellow courgettes and the house “welcome” snack – an intriguing rose of beetroot petals and caviar, the latter one of the restaurant’s most featured posts on Instagram."
-"Gourmetstube Einhorn","Campo di Trens, Mules, 39040, Italy","Mules, Italy","€€€€","Creative, International",11.5204481,46.8511074,+390472771136,https://guide.michelin.com/en/trentino-alto-adige/mauls/restaurant/gourmetstube-einhorn,https://www.stafler.com/it/hotel-gourmet-alto-adige.html,"2 Stars",0,"Car park,Garden or park,Interesting wine list","Occupying a 13C post house, this restaurant is part of the elegant Stafler hotel, which means that there are guestrooms available for those not wanting to drive home after dinner. This intimate gourmet restaurant has just five tables laid out in a romantic Stube decorated with wood that dates back to medieval times. Chef Peter Girtler offers guests just one tasting menu (from which they can choose four, five or six courses) which features an array of creative dishes full of different ingredients and colours and a combination of meat, fish and vegetables."
-"Enoteca La Torre","lungotevere delle Armi 22/23, Rome, 00195, Italy","Rome, Italy","€€€€","Mediterranean Cuisine, Creative",12.4693268,41.916491,+390645668304,https://guide.michelin.com/en/lazio/roma/restaurant/enoteca-la-torre,https://villalaetitia.enotecalatorre.group/ristorante/,"2 Stars",0,"Air conditioning,Garden or park,Interesting wine list","Situated within the aristocratic Hotel Villa Laetitia with its fine architecture dating from 1911, this restaurant occupies a magnificent dining room adorned with stucco and columns, with splendid windows overlooking the exclusive garden – the perfect setting for a special occasion. Chef Domenico Stile has not forgotten his native Campania, which features in many of his dishes (from the Tarallo crackers to the baba dessert), alongside more creative influences from Italy and further afield."
-"Piccolo Lago","via Turati 87, al lago di Mergozzo, Fondotoce, 28924, Italy","Fondotoce, Italy","€€€€",Creative,8.4722614,45.9579164,+390323586792,https://guide.michelin.com/en/piemonte/fondotoce/restaurant/piccolo-lago,https://www.piccololago.it/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list","Marco Sacco is the owner-chef of this charming restaurant with a timeless feel. Leaving busy Lake Maggiore behind, you arrive at tranquil Lake Mergozzo where this restaurant offers picture-postcard views of the water from its terrace. The chef’s technical and creative cuisine is showcased in iconic dishes and new options on the reinstated à la carte, while the 7-course “Una piccola Spirale” tasting menu is inspired by the lake yet features ingredients and traditions from around the world. Our inspector highly recommends the Carbonara Au Koque."
-"Seta by Antonio Guida","via Andegari 9, Milan, 20121, Italy","Milan, Italy","€€€€","International, Contemporary",9.1910082,45.4694121,+390287318897,https://guide.michelin.com/en/lombardia/milano/restaurant/seta-by-antonio-guida,https://www.mandarinoriental.com/it/milan/la-scala/dine/seta,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Situated within the Mandarin Oriental hotel, a popular choice for international travellers, this restaurant serves cuisine that reflects the cosmopolitan flavours of Milan. Three tasting menus are available: the first showcases chef Antonio Guida’s classic specialities, the second has a seasonal focus, and the third chooses one particular ingredient as its theme. In spring, different species of oily fish take centre stage including anchovies, spatula fish and bonito served with whelks, kidneys and samphire, all of which are truly delicious! The extensive wine selection features a choice of wines by the glass as well as some excellent magnum options, including a few fine vintages."
-"La Madia","corso Filippo Re Capriata 22, Licata, 92027, Italy","Licata, Italy","€€€€","Creative, Sicilian",13.9338055,37.1070131,+390922771443,https://guide.michelin.com/en/sicilia/licata/restaurant/la-madia,https://www.ristorantelamadia.it/,"2 Stars",0,"Air conditioning,Wheelchair access","The name Licata has become synonymous with this restaurant popular with visitors from elsewhere in Sicily and beyond. The chef’s style highlights his ingredients in a simple and unfussy way, a sense highlighted by the plain descriptions on the menu and the minimalist-style decor in the two dining rooms. Chef Pino Cuttaia is demonstrably in love with Sicily and his dishes will take you on a gastronomic journey through his memories of this magnificent island."
-"Andrea Aprea","corso Venezia 52, Milan, 20122, Italy","Milan, Italy","€€€€","Italian Contemporary, Creative",9.2042705,45.4734602,+390238273030,https://guide.michelin.com/en/lombardia/milano/restaurant/andrea-aprea,http://www.andreaaprea.com,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","On the top floor of the Fondazione Luigi Rovati (housed in a magnificent historic building that is home to the Foundation’s Art Museum), talented chef Andrea Aprea has achieved his life-long dream with his eponymous restaurant. The setting is visually impressive, with a superb panoramic window boasting views of Porta Venezia park and Milan’s urban skyline. The large central dining room is dominated by a sparkling circular chandelier made from Murano glass and gold leaf, while the walls clad in black “bucchero” ceramics (from which the Etruscans used to make vases) lean slightly, directing the gaze towards the open-view kitchen. Here, guests can admire the chef and his team at work as they prepare the different dishes for the three tasting menus: Contemporaneità, a 5-course menu which explores the relationship between memory and innovation; Partenope, a 6-course menu focusing on specialities from Campania; and Signature, an extraordinary 8-course experience which expresses the chef’s culinary philosophy. Lastly, the palazzo’s hidden green courtyard at 52, Corso Venezia is home to the Caffè Bistrot where Andrea redefines family-style cuisine via a selection of classic favourites."
-"Glam Enrico Bartolini","calle Tron, sestiere Santa Croce 1961, Venice, 30135, Italy","Venice, Italy","€€€€","Creative, Contemporary",12.3298209,45.4413057,+390415235676,https://guide.michelin.com/en/veneto/venezia/restaurant/glam-enrico-bartolini,https://www.enricobartolini.net/ristorante-glam-venezia,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","The discreet, partially hidden entrance to Palazzo Venart opens into what is a rarity in Venice – a small but charming garden with beautiful furniture in what is a genuine orangery. A second garden overlooks the Grand Canal and offers tables where, in summer, guests can enjoy a coffee or liqueur after their meal. Nestled between these two gardens, a magnificent hotel is home to the restaurant itself, where Michelin-starred chef Enrico Bartolini and the highly talented resident chef Donato Ascani offer guests a fine-dining experience. There are two tasting menus: “Arte, orti e laguna” which features dishes that pay tribute to Venice and its culinary traditions, and “I Classici del Glam”, showcasing iconic dishes from the chef’s long career. Every course is prepared with the chef’s natural instinct for care and passion and is full of intense and harmonious flavours. The option of arriving here by boat makes this restaurant even more exclusive."
-"Harry's Piccolo","piazza Unità d'Italia 2, Trieste, 34121, Italy","Trieste, Italy","€€€€",Creative,13.7675069,45.6497242,+39040660606,https://guide.michelin.com/en/friuli-venezia-giulia/trieste/restaurant/harry-s-piccolo,https://www.harrystrieste.it/it/,"2 Stars",0,"Air conditioning","Closed for renovation works until April 2024.Thanks to its hushed ambience, Harry’s Piccolo is an ideal choice for a romantic dinner or a business meal, with fine cuisine prepared by chefs Matteo Metullio and Davide De Pra. Despite their youth, these two chefs demonstrate plenty of ability and creativity, serving dishes that showcase local meat, fish and seafood, and seasonal vegetables, as well as hints of the Orient, in this elegant setting. One of their signature dishes is the Harrysotto - risotto cooked with tomato water, plankton and garnished with basil cream and capers. The wine list focuses particularly on the region, while also featuring some top-quality labels from outside Italy including a good selection of sparkling wines such as the renowned Krug champagne. Added bonuses are the friendly service, and an outdoor space for an aperitif or after-dinner drink with views of one of Italy’s most beautiful squares."
-"Agli Amici","via Liguria 252, Godia, 33100, Italy","Godia, Italy","€€€€","Country cooking, Modern Cuisine",13.2661162,46.1021988,+390432565411,https://guide.michelin.com/en/friuli-venezia-giulia/godia/restaurant/agli-amici,https://www.agliamici.it/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Serving signature cuisine, Agli Amici is one of the leading restaurants in Friuli-Venezia Giulia, a border region of diverse cultural influences that is bursting with top-quality ingredients. Many of these ingredients are showcased on the three tasting menus (one vegetarian) served here, from which guests can also choose individual dishes à la carte. Chef Emanuele Scarello makes full use of the region’s abundant produce, an inexhaustible array of ingredients from pastureland, mountains and vegetable gardens, which he transforms into culinary works of art. His vegetables are grown by local gardeners, while his fresh fish is nearly always sourced from Grado market. Front of house, Michela is responsible for a young and harmonious professional team of staff. Following recent refurbishment, the restaurant is now even more attractive than before."
-"Torre del Saracino","via Torretta 9, Vico Equense, 80069, Italy","Vico Equense, Italy","€€€€",Creative,14.419559,40.6606947,+390818028555,https://guide.michelin.com/en/campania/vico-equense/restaurant/torre-del-saracino,http://www.torredelsaracino.it/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace","From the coast road you take a series of hairpin bends down to Marina di Equa, the beach at Vico, where you will see this old fortified tower standing just a few metres from the sea. In the tower itself, with music playing in the background, guests can savour an aperitif accompanied by an extraordinary selection of imaginative antipasti that offer an introduction to the excellent cuisine that awaits. From here, you move into one of two dining elegant dining rooms decorated in vintage 1970s style which look out at Vesuvius and the Bay of Naples – the setting for a meal that will linger long in the memory. Gennaro Esposito is one of the best chefs in Campania, creating beautifully presented dishes of meat and fish (often in the same dish) that are not only delicious but also full of the colour and vitality of his region."
-"St. George by Heinz Beck","viale San Pancrazio 46, Taormina, 98039, Italy","Taormina, Italy","€€€€","Creative, Contemporary",15.2900353,37.8554565,+39094223537,https://guide.michelin.com/en/sicilia/taormina/restaurant/st-george-by-heinz-beck,https://www.theashbeehotel.it/menu-st-george-restaurant-by-heinz-beck/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace","One of the most desirable and exclusive locations in Taormina, the St. George is situated in the Hashbee Hotel, an early-20C villa on the edge of Taormina’s historic centre which has retained all the charm of a private house with its elegant lounge and breathtaking terrace adorned with palm trees that frame the Straits of Messina. The cuisine comes courtesy of a partnership between Heinz Beck and resident chef Salvatore Iuliano. The three-starred Michelin chef’s instinctive elegance and gastronomic intuition combine with Calabrian-born Salvatore’s passionate and colourful take on Mediterranean cuisine. Together, the cuisine and setting guarantee an unforgettable dining experience."
-"Villa Feltrinelli","via Rimembranza 38/40, Gargnano, 25084, Italy","Gargnano, Italy","€€€€","Creative, Contemporary",10.669477,45.693253,+390365798000,https://guide.michelin.com/en/lombardia/gargnano/restaurant/villa-feltrinelli,https://www.ristorantevillafeltrinelli.com/it/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Terrace","Villa Feltrinelli was the lakeside holiday home of the Milanese family of the same name, who chose this beautiful location on Lake Garda for its scenery of rugged mountains and its relaxing ambience. Today, over a century later, this beautiful setting is home to a luxury hotel and restaurant. Sip an aperitif on the lakeside, then move to the beautiful terrace or elegant dining room to enjoy Stefano Baiocco’s surprise tasting menu which features freshwater fish, seafood and the finest cuts of Italian meat, all expertly prepared and skilfully flavoured with different aromatic herbs. In short, this restaurant has it all – timeless appeal, striking architecture and breathtaking beauty."
-"Piazzetta Milù","corso Alcide De Gasperi 23, Castellammare di Stabia, 80053, Italy","Castellammare di Stabia, Italy","€€€€",Creative,14.4829218,40.7018717,+390818715779,https://guide.michelin.com/en/campania/castellammare-di-stabia/restaurant/piazzetta-milu,https://piazzettamilu.it/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Champagne enthusiasts will be in their element here, thanks to a wine list (presented on a tablet) that features almost 5 000 labels. Emanuele oversees the wine selection with great enthusiasm, introducing guests to his world of small-scale wineries with a real ability to find something to suit every palate. Your dining experience begins in the wine cellar, where the first part of your meal is served in an enchanting setting surrounded by some of the world’s best wines. The whole family is involved in running this restaurant, which started out as a pizzeria and has since become one of the region’s best addresses thanks to the passion and dedication of the latest generation. Chef Maicol creates dishes from Campania as well as exotic fare from much further afield, ably assisted by his brothers Valerio and Emanuele front of house."
-"George Restaurant","corso Vittorio Emanuele 135, Naples, 80121, Italy","Naples, Italy","€€€€",Contemporary,14.2300686,40.8372677,+390817612474,https://guide.michelin.com/en/campania/napoli/restaurant/george-restaurant,https://www.georgerestaurant.it/,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Terrace","This roof-garden restaurant in one of Naples’ most luxurious hotels (Grand Hotel Parker’s) boasts an open-view kitchen facing a breathtaking panorama that takes in Vesuvius, the Bay of Naples and the city itself, which extends below the hotel in an evocative display of sparkling lights. It’s a challenge for the cuisine to compete with so much beauty but young chef Domenico Candela is more than equal to the task. His cuisine showcases the culinary specialities of the city and further afield with extraordinary skill, combining superb produce and recipes from Campania with techniques learnt in France to produce truly remarkable reinterpretations of regional dishes."
-"Terra The Magic Place","località Prati 21, Sarentino, 39058, Italy","Sarentino, Italy","€€€€","Creative, Regional Cuisine",11.3221975,46.6521107,+390471623055,https://guide.michelin.com/en/trentino-alto-adige/sarentino/restaurant/terra151934,https://www.terra.place/,"2 Stars",1,"Car park,Garden or park,Interesting wine list","At the end of the long uphill road through the woods, there is Terra, a magical place in a fairy-tale landscape, where you can enjoy a romantic and refined atmosphere combining the tradition of wood with modern elements, such as the wine cellar suspended over the room. The patron Heinrich Schneider has become a great chef starting out from being self taught. Study and application, together with a great love for and attachment to the mountains, did the rest. The gastronomic experience is offered through a single organized tasting menu in which, with a good pace, you can enjoy little masterpieces of aesthetics and taste. The locally sourced beef is splendid: a double tasting based on braised meat with a glaze of garbanzo beans, stellaria and liquid gnocchi, potatoes and charcoal-grilled tenderloin with a glaze of spices, pimpernel oil and scorzonera. For the wines, you need only trust in the completeness of the list (alcohol-free wines too) and the enthusiastic expertise of Gisela, the chef's sister. Being in a rather isolated position, you may like to take advantage of the exclusive private resort that completes a truly unique experience."
-Magnolia,"via Pelliciano 35, loc. Montilgallo, Longiano, 47020, Italy","Longiano, Italy","€€€€","Creative, Contemporary",12.3498464,44.0731058,+39054781598,https://guide.michelin.com/en/emilia-romagna/longiano/restaurant/magnolia,https://www.magnoliaristorante.it/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","Situated in the elegant Relais Villa Margherita, an 18C villa converted into a stylish residence with just six guestrooms, verdant grounds, and a swimming pool, Magnolia is the two-Michelin-starred gourmet restaurant run by Alberto Faccani. There are two tasting menus here (dishes can also be chosen à la carte): one dedicated to Faccani’s classic favourites; the other featuring new dishes created by a chef who is constantly experimenting and evolving. Faccani’s cuisine is complex and sophisticated, combining different approaches and ingredients which result in full, satisfying and enticing flavours."
-"Krèsios","via San Giovanni 59, Telese, 82037, Italy","Telese, Italy","€€€€","Creative, Contemporary",14.5000207,41.2045624,+390824940723,https://guide.michelin.com/en/campania/telese/restaurant/kresios,https://www.kresios.com/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","This old country house is the setting for some of the region’s most innovative cuisine. There’s no choice here, just one long surprise tasting menu with many courses that takes guests on a fast-paced and exciting culinary voyage. Although some of the dishes are inspired by Campanian traditions, the menu features flavours from around the world, recreating often little-known Italian and international recipes with a personalised twist. Chef Giuseppe Iannotti always succeeds in surprising his guests, thanks to his ingredients, cooking techniques and stunning presentations. A selection of wines from small-scale producers completes the picture – after all, Krèsios is simply another name for Bacchus."
-"Taverna Estia","via Guido De Ruggiero 108, Brusciano, 80031, Italy","Brusciano, Italy","€€€€","Contemporary, Creative",14.4232938,40.9083323,+390815199633,https://guide.michelin.com/en/campania/brusciano/restaurant/taverna-estia,http://www.tavernaestia.it/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace","An aromatic herb garden greets visitors to this restaurant, followed by jasmine-covered alcoves that provide the perfect setting for a romantic dinner in fine weather or, if you prefer to eat indoors, an elegant dining room with a wine cellar and open-view kitchen. The restaurant is run by brothers Mario and Francesco Sposito (the former front of house, the latter in the kitchen), who together keep alive the soul of the restaurant that they inherited from their parents. They have also improved the quality so that the restaurant’s reputation now extends well beyond the region. Choose from different tasting menus (from which dishes can be chosen à la carte if you prefer) featuring remarkable and exciting dishes influenced by the flavours of Campania. More than a thousand wines, including an impressive choice of French labels, complete the picture."
-"San Domenico","via Sacchi 1, Imola, 40026, Italy","Imola, Italy","€€€€","Classic Cuisine",11.7124431,44.3557172,+39054229000,https://guide.michelin.com/en/emilia-romagna/imola/restaurant/san-domenico,https://www.sandomenico.it/,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace","Although the kitchens have been recently updated with the latest equipment and a chef's table (“Saletta 22”) which allows guests to admire the chefs at work, San Domenico has retained its timeless charm – from the almost English-style ambience of its dining rooms to the outdoor tables overlooking an attractive square with public gardens in the historic centre. This setting provides the perfect backdrop for Massimiliano Mascia’s cuisine, which includes a selection of local and Italian dishes, all prepared simply, without excessive frills and with a focus on flavour and guest satisfaction that avoids modern trends. The extensive wine list offers an array of excellent labels, including a section dedicated exclusively to rare bottles produced before 1985!"
-Arnolfo,"viale della Rimembranza 24, Colle di Val d'Elsa, 53030, Italy","Colle di Val d'Elsa, Italy","€€€€","Creative, Country cooking",11.1165,43.4221,+390577920549,https://guide.michelin.com/en/toscana/colle-di-val-d-elsa/restaurant/arnolfo,https://www.arnolfo.com/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Moved to Viale della Rimembranza 24, Colle di Val d’Elsa Situated in Italy’s capital of crystal, this restaurant takes its name from the 14C architect Arnolfo di Cambio, whose birthplace is just a few hundred metres from here. Arnolfo is first and foremost a family business, which gives it a friendly, welcoming ambience. Guests are served delicious seasonal specialities that are typical of the region, on a menu that showcases a wide variety of ingredients with a range of flavours (sweet, bitter, sharp and crunchy). Chef Gaetano Trovato travels all over the region in search of the best producers to ensure that his ingredients are of the highest quality. From these carefully selected ingredients, he creates cuisine that is respectful of Tuscan traditions while also adding his own touch of creativity and personality. Although some dishes are influenced by Sicilian culinary traditions, the chef’s favourite dish is pigeon, for which he will always find space on the menu!"
-"Miramonti l'Altro","via Crosette 34, località Costorio, Concesio, 25062, Italy","Concesio, Italy","€€€€","Italian Contemporary, French",10.2043986,45.6135819,+390302751063,https://guide.michelin.com/en/lombardia/concesio/restaurant/miramonti-l-altro,https://www.miramontilaltro.it/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace","A French-Italian couple is at the helm in this attractive classic-style villa on the outskirts of Brescia, where a few tables have been laid out in the bay windows overlooking the garden. The friendly, experienced wife oversees the front of house, while her Breton husband is in the kitchen, where he recreates memories of his childhood in France through his use of French ingredients and culinary techniques. The menu also features more obviously Italian and Mediterranean dishes, all of which showcase the delicious, generous flavours that are the hallmark of the cuisine here. There is also an unforgettable cheese trolley with an excellent selection of cheeses in which Italy has the upper hand!"
-"Tre Olivi","via Poseidonia 41, Paestum, 84047, Italy","Paestum, Italy","€€€€","Creative, Campanian",14.98659,40.42511,+390828720023,https://guide.michelin.com/en/campania/paestum/restaurant/tre-olivi,http://www.treolivi.com,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","Temporarily closed.Giovanni Solofra is the brains behind the fine gastronomic cuisine served at the Tre Olivi, the gourmet restaurant at the Savoy Beach Hotel, one of the best hotels in Paestum. Originally from Torre Annunziata, not far from Paestum, this chef is constantly striving to make his cuisine even better. He started in this profession later than most of his colleagues, having initially gone to university, but then fell in love with cooking and has made lightning progress ever since, having worked for top chefs at some of Italy’s best restaurants, such as Heinz Beck at La Pergola. Here, he uses the techniques and extraordinary precision learned over the years to showcase the region’s local produce, along with the occasional addition (only if necessary!) of ingredients from further afield. Such is the case with the “fior d'acqua”, which combines local lobster with the delicate flavour of caviar. Particular mention should be made of Roberta Merolli, the chef’s partner and pastry chef, who is responsible for the excellent bread and desserts. Her artistic talents can be admired on the restaurant menu, which she designed herself."
-"Locanda Sant'Uffizio Enrico Bartolini","strada Sant'Uffizio 1, Cioccaro, 14030, Italy","Cioccaro, Italy","€€€€","Piedmontese, Modern Cuisine",8.2778294,45.0271679,+3901411710098,https://guide.michelin.com/en/piemonte/cioccaro/restaurant/locanda-del-sant-uffizio-enrico-bartolini,https://www.enricobartolini.net/ristorante-sant-uffizio,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Wheelchair access","Nestled amid the picturesque hills of the Monferrato region, this restaurant overseen by multi-Michelin-starred Enrico Bartolini sees Gabriele Boffa at the helm in the kitchen, a chef who is young in years but already a real connoisseur of Piedmontese cuisine. With experience in some of the world’s best restaurants behind him, Boffa has accumulated expert knowledge and remarkable technical skills. His cuisine ranges from classic regional dishes interpreted in their purest form – such as his extraordinary agnolotti del plin – to more creative options, which demonstrate a connection with the region, whether in their ingredients or recipes. The setting here is that of an old monastery converted into a smart hotel, with meals served either in an elegant dining room or in the old limonaia (where lemon trees were once stored). The dishes on offer will linger long in the memory, from the generous amuses-bouches to the delicious bread and incredible focaccia, the top-quality meat and much more besides!"
-"Il Piccolo Principe","piazza Giacomo Puccini 1, Viareggio, 55049, Italy","Viareggio, Italy","€€€€",Creative,10.2355866,43.8809756,+3905844011,https://guide.michelin.com/en/toscana/viareggio/restaurant/il-piccolo-principe,https://www.ristoranteilpiccoloprincipe.it/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Situated on the ground floor of the Grand Hotel Principe di Piemonte, an iconic hotel in Viareggio which recently celebrated its centenary, this restaurant boasts a long, elegant dining room and attentive, professional service. Chef Giuseppe Mancino offers various tasting menus, including a vegetarian option, from which dishes can also be chosen à la carte. With beautiful presentation that seems to have come straight out of a painting, his dishes combine local and international traditions with a hearty dose of creativity. The excellent wine list includes an impressive choice by the glass and a fine array of French labels."
-"Il Pagliaccio","via dei Banchi Vecchi 129/a, Rome, 00186, Italy","Rome, Italy","€€€€","Creative, Innovative",12.4673729,41.89793,+390668809595,https://guide.michelin.com/en/lazio/roma/restaurant/il-pagliaccio,https://www.ristoranteilpagliaccio.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","From its location in the heart of Rome, this restaurant takes guests on a culinary journey across the globe, with a focus on Asia and Japan in particular. Anthony Genovese blends influences from his experiences and travels to astonishing effect on two tasting menus – one dedicated to recipes that have become his signature dishes over the years, the other featuring new creations, all served in a quiet, elegant setting where excellent service is the order of the day. When the restaurant is open at lunchtime (on Saturdays), there’s also a shorter tasting menu, while if you want a longer and more private experience, you can book the Parallelsmenu served in a small room for a maximum of six guests."
-"La Peca","via Alberto Giovanelli 2, Lonigo, 36045, Italy","Lonigo, Italy","€€€€","Contemporary, Modern Cuisine",11.3990641,45.3848934,+390444830214,https://guide.michelin.com/en/veneto/lonigo/restaurant/la-peca,https://lapeca.it/,"2 Stars",1,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","When you arrive in the upper part of Lonigo and park near the private villa that is home to La Peca, you know that you’ve arrived at one of Italy’s great fine-dining restaurants, where the Portinari family fly the flag for professional, serious cuisine. Once through the large hall on the ground floor (where you’ll find an elegant small lounge for smokers), you make your way to the elegant, warm and contemporary-style dining room on the first floor. In the kitchen, Nicola Portinari transforms seasonal ingredients into creative dishes with influences from the Veneto, proving himself equally skilful with meat and fish alike. The dessert menu deserves a special mention, thanks to its extensive choice (the restaurant has received Michelin’s “Passion dessert” award in 2024) and the combination of imagination and classic techniques. This is showcased in dishes such as the dark chocolate soufflé served with coffee ice cream, apricot and peat whisky. There’s also an interesting wine list overseen by talented sommelier Matteo Bressan."
-Acquolina,"via del Vantaggio 14, Rome, 00186, Italy","Rome, Italy","€€€€","Creative, Mediterranean Cuisine",12.4753719,41.9086474,+39063201590,https://guide.michelin.com/en/lazio/roma/restaurant/acquolina,https://www.acquolinaristorante.it/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Located on the ground floor of the centrally located luxury The First Roma hotel, with its elegant atmosphere and decor of original artwork, paintings and sculptures, Acquolina serves fish-based dishes with a Mediterranean flavour and an added twist of creativity. The perfectly balanced recipes include delicious options such as “mullet, duck heart, juniper and cherry” and “mushroom, snail and parsley”. The service is of the same high standard as the food, with staff offering efficient and discreet assistance throughout the meal. An excellent wine selection completes the picture."
-"D'O","piazza della Chiesa 14, loc. San Pietro all'Olmo, Cornaredo, 20007, Italy","Cornaredo, Italy","€€€€","Creative, Italian Contemporary",9.01175,45.48711,+39029362209,https://guide.michelin.com/en/lombardia/cornaredo/restaurant/d-o,https://www.cucinapop.do/,"2 Stars",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Two of the three dining rooms at this restaurant overlook a charming square with an elm tree and 17C church. After two decades of hard, painstaking work on his own, combined with years of experience elsewhere (including early spells with top chefs such as Marchesi and Ducasse), chef Davide Oldani has by now developed his own precise, recognisable style and is an established personality in the world of Italian cuisine. His creative dishes are rooted in Italian traditions and showcase superlative technique, beautiful presentation and convincing flavours. Year after year, this chef fine-tunes his “pop” cuisine with a real focus on detail, as demonstrated by the workshop he has created for his flour and yeast products. Our inspector particularly praised the warm and cold Grana Padano served with caramelised onions – an exciting interpretation of an iconic dish!"
-"L'Olivo","via Capodimonte 14, Anacapri, 80071, Italy","Anacapri, Italy","€€€€","Italian Contemporary, Creative",14.2220085,40.5559154,+390819780111,https://guide.michelin.com/en/campania/anacapri/restaurant/l-olivo,https://www.jumeirah.com/en/dine/italy/l-olivo,"2 Stars",0,"Air conditioning,Terrace","This two-Michelin-starred restaurant is situated far from the crowded alleyways of Capri, in the greener and more residential Anacapri, where its backdrop is the semi-hidden Capri Palace, one of the island’s most luxurious hotels. Here, a large, elegant drawing room is the setting for Italian cuisine with a particular focus on Campania, with dishes which are occasionally reinterpreted with a modern twist and always brightly coloured and full of flavour. A real pleasure for the palate, with primi that are truly exploding with flavour (such as the eliche pasta with rock fish and the risotto with a Neapolitan ragu), chef Andrea Migliaccio’s cuisine is accompanied by impeccable and professional service."
-"Antica Osteria Cera","via Marghera 24, Lughetto, 30010, Italy","Lughetto, Italy","€€€€","Seafood, Modern Cuisine",12.1302222,45.3881476,+390415185009,https://guide.michelin.com/en/veneto/lughetto/restaurant/antica-osteria-cera,https://www.osteriacera.it/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus","One of Italy’s most famous addresses for fish and seafood, this restaurant offers an extensive menu featuring classic house favourites alongside a growing list of more modern options. In this elegant, modern and minimalist-style setting (despite the name, don’t expect a trattoria-style ambience here!) enjoy raw fish dishes and grilled options alongside more traditional, often Venetian, specialities such as the Venetian-style spider crab, and classic Italian dishes such as the warm steamed fish salad and the fritto misto (mixed fried fish). In all dishes, the excellent quality of the ingredients shines through. There’s also an excellent wine list, with a particular focus on white wines."
-"Santa Elisabetta","piazza Santa Elisabetta 3, Florence, 50122, Italy","Florence, Italy","€€€€","Creative, Mediterranean Cuisine",11.2558883,43.7717322,+390552737673,https://guide.michelin.com/en/toscana/firenze/restaurant/santa-elisabetta,https://www.ristorantesantaelisabetta.it/,"2 Stars",0,"Air conditioning,Interesting wine list","Thought to date back to Byzantine times, the Torre della Pagliazza has had many uses over the centuries, including housing a women’s prison in the 12C. Today it is home to one of the most interesting gourmet restaurants in Florence, where chef Rocco De Santis creates imaginative Mediterranean cuisine which is precise and full of flavour, with influences from his native Campania and an emphasis on fish and seafood. At lunchtime, a tasting menu of just three courses (“Carte Blanche”) is also available. As there are just a few tables here, guests are advised to book well in advance."
-"Antica Corona Reale","via Fossano 13, Cervere, 12040, Italy","Cervere, Italy","€€€€","Piedmontese, Modern Cuisine",7.788635,44.63505,+390172474132,https://guide.michelin.com/en/piemonte/cervere/restaurant/antica-corona-reale,https://anticacoronareale.it/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access","Situated between the Langhe and Monviso, this long-established restaurant celebrated its 200th anniversary a few years ago. Run by the Vivalda family for five generations, the restaurant was first established as a dairy farm before gaining a well-earned reputation for its cuisine. Owner-chef Gian Piero creates top-quality menus featuring expertly prepared, colourful and aromatic dishes. Popular with food-lovers from Italy and abroad, Cervere is also a point of reference for many local businesses who supply the restaurant with capon, guinea fowl, veal, Carmagnola peppers, porcini mushrooms and much more besides. In summer, dine alfresco in the shade of a beautiful pergola among colourful flowers and a small fountain. Two small private rooms are available for intimate dinners, one of which is in the wine cellar surrounded by legendary bottles of wine."
-"TURK FATİH TUTAK","Bomonti, Cumhuriyet Hacıahmet Silahşör Caddesi, Yeniyol Sokak No:2, Şişli, Istanbul, 34440, Türkiye","Istanbul, Türkiye","₺₺₺₺","Modern Cuisine, Turkish",28.977656,41.058398,+902127095679,https://guide.michelin.com/en/istanbul-province/istanbul/restaurant/turk-fatih-tutak,https://www.turkft.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Here, Fatih Tutak expresses his love for his Turkish terroir, showcasing ingredients from the region and produce from local traders on a daily basis. This is a chef who cooks with respect for tradition and what nature has to offer. His predilection for sustainability is reflected, among other ways, in his zero-waste approach and his use of preservation techniques such as fermentation and dry-ageing.Familiar flavours take on an extra dimension at Turk. Age-old traditions are adapted here to the spirit of the times.Part of his originality lies in his nuanced use of delicate acidity and smoky flavours. Think grilled lamb with a sumptuous fermented vegetable jus or confit mackerel with the tang of kaffir lime. He makes his börek with thin slices of poached artichoke, an onion cream, salty cheese and caviar. This extraordinary symphony is enhanced by a coulis of pulses, the finest olive oil and an intense balsamic vinegar. The exuberance of bold flavours is this chef's trademark.When it's time for dessert, he invites you into the open kitchen of this chic, contemporary establishment. Here, in the thick of the action, you can admire the cooks working their magic! It is the perfect ending to the inspiring story Fatih Tutak tells with his cuisine."
-"Jônt","1904 14th St. NW, Washington, 20009, USA","Washington, USA",$$$$,Contemporary,-77.0321498,38.9158847,+12027739989,https://guide.michelin.com/en/district-of-columbia/washington-dc/restaurant/jont,https://www.jontdc.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","Chef Ryan Ratino's ambitious counter is an experience like nothing else in the city. Sitting just above Bresca, the room is a constant hive of activity with sharp-suited servers gliding about and laser-focused chefs working in perfect tandem. From the cutlery to the cooking, expect beauty and boldness. Top-rate seafood and meat from Japan and beautiful sauces form the core of this menu. Think delicate tarts with wagyu tartare, grilled sawara with beet and pomegranate sauce, and a particularly striking king crab rice cooked in a donabe. Dessert is its own counter that ends with a treasure box of mignardises. All throughout, a high-energy playlist matches a high-performing team who want nothing more than for guests to enjoy themselves."
-minibar,"855 E St. NW, Washington, 20004, USA","Washington, USA",$$$$,Contemporary,-77.02386,38.896294,+12023930812,https://guide.michelin.com/en/district-of-columbia/washington-dc/restaurant/minibar,https://www.minibarbyjoseandres.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Valet parking,Wheelchair access","A single door, with a host to match, marks the entrance to this culinary oasis that goes far beyond its tiny name. The lounge is ideal for a glass of champagne, after which guests can settle at the counter built around the chefs' stainless steel workspace that makes their world a stage. The team is passionate, skilled and full of technical expertise, creating a menu that is bursting with whimsy. ""Ramen en papillote"" shows just how much fun they are having, but look to the chalkboard for specialties like soy chicharrón with wakasabi (guacamole with wasabi) or wagyu with caviar pearls and sunflower petals. Desserts like a fried hojicha donut and a cherry pie on miso sablé make for an unorthodox finish."
-"Pineapple and Pearls","715 8th St. SE, Washington, 20003, USA","Washington, USA",$$$$,Contemporary,-76.99514,38.880707,+12025957375,https://guide.michelin.com/en/district-of-columbia/washington-dc/restaurant/pineapple-and-pearls,https://www.pineappleandpearls.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Wheelchair access","With oversized Champagne bottles, velvet dinner jackets, and balloons galore, Chef Aaron Silverman’s seminal restaurant returns with a whole new groove. Inspired by the Studio 54 nightclub, the mood now rings closer to a New Year’s Eve party, as guests are encouraged to dress to impress. Dinner is a noticeably condensed affair, punctuated with potent surprises like tableside absinthe cocktails and truffle-infused amaretto warmed over candlelight. Everything comes with a story, and the genial staff is happy to tell these tales. All the while, Silverman cooks with inspiration. Highlights include squab encrusted in cacao nibs, agnolotti buried under a white chocolate and parmesan foam, and a pineapple dessert inspired by Los Angeles taco trucks."
-odo,"17 W. 20th St., New York, 10011, USA","New York, USA",$$$$,"Japanese, Contemporary",-73.9929904,40.7407048,"",https://guide.michelin.com/en/new-york-state/new-york/restaurant/odo,https://www.odo.nyc/,"2 Stars",0,"Air conditioning,Counter dining,Terrace","A serene atmosphere awaits in-the-know diners at this secluded counter, closed off from the cocktail bar in front to foster a mood of intimacy. The service, like the ambience, is warm but unobtrusive, allowing focus to fall on the singular kaiseki menu on offer. Under the assured hand of namesake Chef Hiroki Odo, the cuisine skillfully blends tradition and creative personal touches for a meal that is anything but stuffy. Flavors are both vibrant and precise, with a depth and purity that attests to superbly sourced ingredients and careful preparation. From a savory broth with impeccably cooked tilefish, lifted with locally grown yuzu, to springy house-made soba noodles with indulgently rich salmon roe, this is cooking that will linger in the memory."
-"Blue Hill at Stone Barns","630 Bedford Rd., Tarrytown, 10591, USA","Tarrytown, USA",$$$$,"American, Contemporary",-73.8292966,41.1007146,+19143669600,https://guide.michelin.com/en/new-york-state/tarrytown/restaurant/blue-hill-at-stone-barns,https://www.bluehillfarm.com/,"2 Stars",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Valet parking,Wheelchair access","The passion of Chef Dan Barber is at the core of everything here, where a meal is a true experience that uniquely knits together his vision of improving our foodways, the grit of utilizing the land to provide sustenance, and luxurious touches like crisped linens and fine crystal.A procession of dramatically presented, farm-fresh seasonal produce kicks off the meal and may include freshly plucked radishes with browned butter, Hakurei turnips dressed with poppy seeds, and morsels of dried honeypatch squash. While the focus is plant-based, heartier compositions may reveal roasted, retired dairy cow plated with root-to-leaf celeriac. The meal may end celebrating how this operation began; as a dairy, with a tower of milk crumbs, milk jam, panna cotta and ice cream to dress poached quince."
-Saga,"70 Pine St., New York, 10005, USA","New York, USA",$$$$,Contemporary,-74.0078519,40.706144,+12123393963,https://guide.michelin.com/en/new-york-state/new-york/restaurant/saga,https://www.saga-nyc.com/,"2 Stars",0,"Air conditioning,Great view,Interesting wine list","Saga is the crown of 70 Pine Street, a landmark tower that rises over 60 stories. The space is unique and features an open-air balcony where an aperitif can be enjoyed alongside the stunning views. The elegant dining rooms are set with furnishings upholstered in peach and emerald velvet, green marble tables and carved stone accents.Chef James Kent never allows his cuisine to be overshadowed by the setting, however. Along with his talented team, he presents diners with compositions that embrace luxury and urbane inspiration. Caviar and foie gras are on tap, as is seafood with laksa sauce or a dry-aged duck influenced by the chef's Moroccan background that comes complete with griddled flatbread, whipped yogurt flavored with preserved lemon, carrot hummus and harissa."
-"The Modern","9 W. 53rd St., New York, 10019, USA","New York, USA",$$$$,Contemporary,-73.97628,40.76106,+12123331220,https://guide.michelin.com/en/new-york-state/new-york/restaurant/the-modern,https://www.themodernnyc.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","The Modern is designed to capture the iconic feel of the MoMA in which it is housed. Art enthusiasts can't help ogling at its glorious surrounds; while excellent acoustics facilitating quiet conversations ensure a steady stream of couples and globe-trotters. The kitchen is state of the art, so for a truly special experience book the chef's table inside. The staff perform a veritable ballet as they present diners with such appealingly nuanced dishes as a seed cracker with aged cheddar and butternut squash butter; or eggs on eggs, starring none other than soft-boiled eggs with sturgeon caviar. Turbot roasted on the bone may then arrive alongside rich parmesan cream.Nurse a digestif—and marvel at the timeless sculpture garden view —for serenity embodied."
-"Sushi Noz","181 E. 78th St., New York, 10075, USA","New York, USA",$$$$,"Japanese, Sushi",-73.958275,40.77384,+19173381792,https://guide.michelin.com/en/new-york-state/new-york/restaurant/sushi-noz,https://www.sushinoz.com/,"2 Stars",0,"Air conditioning,Notable sake list","There is a certain energy that courses through this sacred space, where every detail recreates an intimate Japanese refuge. Some of the tools alone are marvels, and Chef Nozomu Abe is a meticulous and engaging craftsman. When booking, keep an eye out for his dates and time slots.  Commence with cooked dishes like pearly sea perch with fresh ponzu dipping sauce and slender pieces of meltingly tender ice fish. Miso soup is the perfect backdrop for silky-soft eel “noodles” with salted egg yolk cream and crispy tofu pieces, while sushi is jewel-like. True to Japanese hospitality, kimono-dressed staff and the chef himself see guests off with a spirit of gratitude."
-Atomix,"104 E. 30th St., New York, 10016, USA","New York, USA",$$$$,"Korean, Contemporary",-73.9826751,40.7443058,"",https://guide.michelin.com/en/new-york-state/new-york/restaurant/atomix,https://www.atomixnyc.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","Atomix is one of Manhattan's most desired dining rooms. Secreted away in a Murray Hill brownstone, the room unfolds into a chic bar and a subterranean dining counter sporting dark stone, soothing earth tones and views of the kitchen's inner works.Chef Junghyun Park and his wife Ellia head a team that continues to push the boundaries of modern Korean cooking.  Dishes are delicate, yet satisfying and display extraordinary finesse. Mastery of technique and depth of flavor are seen in the likes of three-day salt-and-nuruk-cured kohlrabi, and rich Japanese butterfish dabbed with XO sauce and served in a froth of white kimchi sauce. The finale perfectly suits the meal, as in rice ice cream set atop Japanese castella and dressed with malted barley syrup and crushed honeycomb candy."
-Daniel,"60 E. 65th St., New York, 10065, USA","New York, USA",$$$$,French,-73.9675039,40.7667521,+12122880033,https://guide.michelin.com/en/new-york-state/new-york/restaurant/daniel,https://www.danielnyc.com/,"2 Stars",0,"Interesting wine list,Terrace","When times call for a celebratory feel, there will always be Daniel. In honor of its three decade-long reign, this iconic Manhattan dining room has a refreshed look with artwork by American James Rosenquist that complements the coffered ceilings and signature Bernardaud porcelain chandeliers.Executive Chef Eddy Leroux skillfully executes the four-course seasonal prix-fixe or multicourse tasting menus. East coast crab duo, pairing a tempura soft-shell crab with peekytoe crab meat, and frog legs fricassé with mushrooms and puff pastry, are just two standout dishes. Desserts are works of art, as in the Champagne mango baba, with a mango brandy-moistened sponge cake, green peppercorn custard and peaks of vanilla chantilly. The wine list has an impressive collection of French wines."
-"Gabriel Kreuther","41 W. 42nd St., New York, 10036, USA","New York, USA",$$$$,"Contemporary, Alsatian",-73.982025,40.75397,+12122575826,https://guide.michelin.com/en/new-york-state/new-york/restaurant/gabriel-kreuther,https://www.gknyc.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Distinctively housed at the base of the Grace building, this modern dining room happens to be perfect for celebrating special occasions. Dishes reflect global sensibilities with a strong creative edge, as in the langoustine tartare topped with a crispy tuile and enriched with cauliflower cream. Foie gras arrives in myriad guises, perhaps as a seared lobe as rich as custard, surrounded by roasted quince, chestnuts and vanilla gastrique. Old-school luxuries extend right through to the cheese trolley. The cocktail list is dedicated to the history of Bryant Park across the street, while as an homage to the eponymous chef’s Alsatian heritage, the wine selection prominently features rieslings, pinot blancs and gewürztraminers."
-Jean-Georges,"1 Central Park West, New York, 10023, USA","New York, USA",$$$$,"Contemporary, French Contemporary",-73.98155,40.76907,+12122993900,https://guide.michelin.com/en/new-york-state/new-york/restaurant/jean-georges,https://www.jean-georgesrestaurant.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","The longevity of Chef Jean-Georges Vongerichten’s flagship is due to many factors—a sumptuous setting, a discreet aura and superior French cuisine. Dishes showcase everything from attention to detail and impeccable products to thoughtful garnishes and nuanced flavors. The omnivore menu is appealingly versatile thanks to contemporary accents and classic techniques. A supple day-boat scallop over crispy ""sushi"" rice a light opener, while roasted cauliflower tea is delicate, warm and frothy with a pop of citrus from Santa Teresa lemons. Smoked potato pierogi has an earthy flavor, and a generous dollop of caviar ups the luxe quotient. From sea bass to venison loin, main dishes are satisfying, but the desserts are dazzling works of art and are an elegant conclusion to a sophisticated meal."
-Atera,"77 Worth St., New York, 10013, USA","New York, USA",$$$$,Contemporary,-74.0055912,40.7168498,+12122261444,https://guide.michelin.com/en/new-york-state/new-york/restaurant/atera,http://ateranyc.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","Counter dining can sometimes be a cramped affair, but fortunately, this one is spacious enough to leave plenty of elbow room, allowing guests to enjoy the immersive experience in comfort. The kitchen, led by Danish chef Ronny Emborg, runs with a quiet tranquility that forms a sharp contrast to the boisterous playlist, which helps keep the room from feeling stuffy. The menu comprises numerous beguiling courses with global accents, featuring subtle flavors and deftly weaving together both delicacy and richness. A dish of minute, briny shigoku oysters strikes an intriguing balance between vegetal and fruit notes when matched with kiwi and cucumber, while a perfectly cooked morsel of halibut is bolstered with an impeccable buttery shrimp bisque."
-Aska,"47 S. 5th St., New York, 11249, USA","New York, USA",$$$$,"Scandinavian, Contemporary",-73.9669769,40.7125069,+19293376792,https://guide.michelin.com/en/new-york-state/new-york/restaurant/aska,https://askanyc.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Eating here is serious business, but happily the place isn’t blighted by a monastic atmosphere—a contented buzz fills the room, helped along by the chefs who deliver the dishes themselves.Chef Fredrik Berselius and his ace team delight diners with their highly accomplished Nordic cuisine. Local products are woven into the seasonal tasting, and items like prawn shells and venison bones are transformed into luscious sauces that enhance each plating. Creme royale with claw of lobster, trout roe and essence of elderflower is a dish to dream about, while venison from New York is perfectly minimalist with morel mushroom, wild leek and a delicate jus."
-Aquavit,"65 E. 55th St., New York, 10022, USA","New York, USA",$$$$,"Scandinavian, Contemporary",-73.97214,40.76078,+12123077311,https://guide.michelin.com/en/new-york-state/new-york/restaurant/aquavit,https://www.aquavit.org/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","No detail goes unnoticed at this contemporary Swedish beauty, sporting a sleek bar and open kitchen with Chef Emma Bengtsson at the helm. Enjoy the eponymous infused spirit along with bites from one of two dinner tasting menus. Expect glazed earthenware, slate platters and wooden boxes cradling the likes of a medallion of North Sea cod, torched ever so slightly, and accompanied by a light-textured mussel foam and petite wedges of roasted red endive. Lean and tender duck breast sided by a petite block of compressed leg meat is dressed tableside with a beet sauce enriched with duck jus. The meal may end with a composition of green apple and fennel featuring rye cake, apple ice, bitter caramel and whipped, smoked crème fraîche."
-Jungsik,"2 Harrison St., New York, 10013, USA","New York, USA",$$$$,"Korean, Contemporary",-74.00911,40.718685,+12122190900,https://guide.michelin.com/en/new-york-state/new-york/restaurant/jungsik,https://www.jungsik.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Jungsik's ""New Korean"" cuisine leans westwards. Indeed, some of this kitchen's wonderful sauces wouldn’t be out of place at a grand French table, but what is most impressive here is that the Korean elements of the dishes seem to raise them to another level. Bibimbap composed with gochujang, crispy quinoa and tender Wagyu beef tartare will live long in the memory; while the branzino served simply with white kimchi shows that this is also a kitchen with the utmost confidence in the quality of its ingredients.This is cooking that is original, impeccably executed and enormously satisfying. It’s the sort of food that makes you involuntarily nod to yourself while you’re eating. The space is cool, crisp and elegant; the service team sharp, keen and organized."
-Oriole,"661 W. Walnut St., Chicago, 60661, USA","Chicago, USA",$$$$,"Contemporary, American Contemporary",-87.6453022,41.8862095,+13128775339,https://guide.michelin.com/en/illinois/chicago/restaurant/oriole,https://www.oriolechicago.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Oriole is as graceful and luxurious as ever, with a bespoke elegance evidenced by imposing ceilings and an impressive bar. The beautifully appointed kitchen is in full view.Chef Noah Sandoval and team are deeply committed to and passionate about their unbridled creations. Your meal may start with an aperitif and bites, like raw hiramasa in apple broth. New Zealand langoustine is elevated to luscious heights thanks to tapioca, melon, and a warm coconut broth; while sablefish nestled into koshihikari rice is enhanced tableside with amazake."
-"Moody Tongue","2515 S. Wabash Ave., Chicago, 60616, USA","Chicago, USA",$$$$,"Contemporary, American Contemporary",-87.6252282,41.8469648,+13126005111,https://guide.michelin.com/en/illinois/chicago/restaurant/moody-tongue,https://www.moodytongue.com/,"2 Stars",0,"Air conditioning,Wheelchair access","Chef Jared Wentworth and Brewmaster, Jared Rouben, have envisioned a unique showcase, whereby a hyper-seasonal and creative menu is brilliantly matched with a virtuosic array of house-crafted brews. Discreetly perched atop the working brewery, this is a contemporary if at times austere dining room. Unsurprisingly, the word ""moody"" befits the intimate yet masculine vibe.Beverages are an equal partner to the food and even woven into the fabric of the elevated cuisine. Indulge in such innovative creations as gently poached Maine lobster in spiced tomato water, followed by seared Hudson Valley foie gras with burnt peach dashi. A dark chocolate cake with toasted rye ice cream will lift your spirits and have you returning for more—perhaps as soon as tomorrow."
-Ever,"1340 W. Fulton Street, Chicago, 60607, USA","Chicago, USA",$$$$,"Creative, Modern Cuisine",-87.6604258,41.8868389,"",https://guide.michelin.com/en/illinois/chicago/restaurant/ever,https://www.ever-restaurant.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","This stylish, gray-hued room, set off the beaten path in Fulton Market, has a peaceful and meditative mood. Fitted out with velvet-smooth leather seats and plush carpeting, there is an inviting sense of intimacy and diners are all the more ecstatic for it. The meal is first and foremost a visual thrill: inventive presentations that entice at every turn.A penchant for sweet and herbaceous notes winds through each elegant composition, like green apple and nasturtium with a frozen celery root cream that balances briny flavors with earthiness. You'll also find notes of whimsy, evidenced by sweet bay scallops, presented under a sugar shell. Speaking of, desserts show substance and subtlety, like a combination of stout, sweet potato, and chocolate."
-Delta,"364 Syggrou Avenue, Athens, 17674, Greece","Athens, Greece","€€€€","Creative, Greek",23.6920295,37.9388218,+306986657553,https://guide.michelin.com/en/attica/athens/restaurant/delta,http://www.deltarestaurant.gr,"2 Stars",1,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Delta is located inside the Stavros Niarchos Foundation Cultural Centre (SNFCC), an avant-garde complex that also houses the National Library of Greece and the Greek National Opera. This restaurant, on the fifth floor of the building (accessed by a panoramic lift), came as a pleasant surprise thanks to the design of its dining spaces as well as other details such as the exclusively designed bronze bar, the dreamlike trees suspended from the ceiling, and the impressive sea views. Here, chefs George Papazacharias and Thanos Feskos, both of whom have been trained in some of Europe’s best restaurants, showcase their creative cuisine, which places sustainability at the heart of everything, hence the continual focus on the provenance of ingredients (from their own kitchen garden, locally sourced, responsible fishing etc). The striking cuisine here is focused on a single 12-course tasting menu (vegetarian and vegan options are also available but need to be requested in advance)."
-Jingji,"2F, The Ritz-Carlton Hotel, 83A Jianguo Road, Chaoyang, Beijing, China Mainland","Beijing, China Mainland","¥¥¥¥","Beijing Cuisine",116.4856,39.910623,+861059695698,https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/jingji,"","2 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Jingji is a portmanteau of ‘Beijing’ and ‘Yueji’, the official flower of the city. It specialises in royal cuisine that not only pays homage to the nation’s culinary traditions, but also captures the essence of regional recipes. The seasonally driven menu focuses mainly on seafood and vegetables – pre-order your favourite seafood. The must-try crabmeat and crab roe on crispy fish maw impresses by deep umami and contrasting textures."
-"Shanghai Cuisine","South side of Pacific Century Place, 2A Gongrentiyuchang North Road, Chaoyang, Beijing, China Mainland","Beijing, China Mainland","¥¥¥",Shanghainese,116.453254,39.930881,+861065398660,https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/shanghai-cuisine,"","2 Stars",0,"Air conditioning,Car park","This cosy, understated dining room is adorned in neutral greys with teal green accents. The Shanghainese head chef and the mostly Shanghainese kitchen team reinterpret the classics with modern twists. Check out the chef’s recommendations that feature rare seasonal ingredients. Deep-fried pork thigh with garlic and red fermented tofu boasts a crispy crust and irresistible aromas. Attentive, but unfawning service makes for a total experience."
-"The Restaurant","Kurhausstrasse 65, Zurich, 8000, Switzerland","Zurich, Switzerland","€€€€","Creative, Modern Cuisine",8.5731534,47.3726725,+41444566000,https://guide.michelin.com/en/zurich-region/zurich/restaurant/the-restaurant196194,https://www.thedoldergrand.com/,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","The Dolder Grand luxury hotel (a former ""Kurhaus"" or health resort, built in 1899) boasts a truly fantastic location above Zurich – even the driveway to the garage is impressive! If possible, book a window seat in the hotel's chic fine dining restaurant so you can savour the magnificent view of the city while you eat. The huge glass wine cabinet also draws the eye. Chef Heiko Nieder's elaborate and detail-oriented cooking is modern and creative but equally classical. This Schleswig-Holstein native always puts the (top-notch) produce centre stage and cooks up fantastically harmonious compositions. His vegetarian alternatives are no less impressive. Tip: the five-course ""amuse-bouche menu"", served at lunchtime, allows you to sample a good cross-section of the food."
-"7132 Silver","Poststrasse 560, Vals, 7132, Switzerland","Vals, Switzerland","€€€€","Creative, Innovative",9.181299,46.6226102,+41587132000,https://guide.michelin.com/en/graubunden/vals/restaurant/7132-silver,https://7132.com/en/7132-diverse-dining-vals/,"2 Stars",0,"Car park,Interesting wine list,Terrace","At this stylishly urban restaurant (housed in 7132 Hotel, a heritage building that is a magnet for design and architecture fans), Dutchman Marcel Koolen has taken charge of the kitchen. With the support of his international team and executive chef Matthias Schmidberger, he proposes highly creative cuisine with a strong vegetable component. For example, when he combines artichoke pieces cooked in salt dough with artichoke and potato crisps and pickled Vals vegetables and arranges them on a tomato, pepper and basil cream, the result is packed with incredible flavours. The chef is also a dab hand at preparing meat, fish and shellfish. The surprise menu, also available in a fully vegetarian form, can be accompanied by wine pairings or home-made alcohol-free pairings. As for the service, the team led by Franziska Wölfle is professional, charming and always on hand. The chefs, too, join in with serving and talk you through the dishes. The aperitif is taken in the kitchen, complete with a sneak peek behind the scenes."
-roots,"Mühlhauserstrasse 17, Basel, 4056, Switzerland","Basel, Switzerland","€€€€","Modern Cuisine, Seasonal Cuisine",7.5830618,47.5697547,+41613221056,https://guide.michelin.com/en/basel-stadt/basel/restaurant/roots568552,https://roots-basel.ch/,"2 Stars",0,"Car park,Restaurant offering vegetarian menus,Terrace","It might come as a surprise to find such an outstanding fine dining restaurant in an event venue. The location of the Rhypark congress centre next to the Dreirosenbrücke, by the Rhine, is superb, the interior is chic and modern, and the terrace is wonderful. Then there is the creative cuisine of Pascal Steffen and his team, who serve a surprise menu comprising six, seven, nine or 10 courses, showcasing excellent produce, predominantly from the region – scan the barcode to reveal the ingredients. The food is primarily plant-based (eg the exceptional signature dish ""roots garten""), but fish and meat also feature. The chefs take an appealingly pared-down approach, which in no way detracts from the depth of flavour and sophistication of their dishes! Harmonious pairings of fine wines or alcohol-free beverages are available by the glass. Delightfully attentive service courtesy of an adept front-of-house team."
-Mammertsberg,"Bahnhofstrasse 28, Freidorf, 9306, Switzerland","Freidorf, Switzerland","€€€€","Creative, Modern Cuisine",9.3920453,47.4860199,+41714552828,https://guide.michelin.com/en/thurgau/freidorf/restaurant/mammertsberg-1200885,https://www.mammertsberg.ch/,"2 Stars",0,"Car park,Great view,Interesting wine list,Terrace,Wheelchair access","The exclusive boutique hotel is only one side of this beautiful old establishment with a fabulous view that reaches all the way to Lake Constance. Another is the restaurant run by the duo of MICHELIN-starred chefs, Andreas Caminada and Silvio Germann: here, the latter, as head chef, uses the best ingredients to cook up creative dishes – elaborate but not fussy, reduced yet with real depth of flavour. The whole service team is truly outstanding! The decor is an elegant blend of traditional and modern, and the terrace is wonderful."
-"IGNIV Zürich by Andreas Caminada","Marktgasse 17, Zurich, 8001, Switzerland","Zurich, Switzerland","€€€€","Sharing, Modern Cuisine",8.5437311,47.3719489,+41442661010,https://guide.michelin.com/en/zurich-region/zurich/restaurant/igniv-zurich-by-andreas-caminada,https://www.marktgassehotel.ch/,"2 Stars",0,"Air conditioning,Interesting wine list","Andreas Caminada is the man behind this fabulous venture in the Marktgasse Hotel. In a high-ceilinged space with small glass-topped tables and striking blue curtains, diners are served a set menu designed for sharing. A superb selection of wines is available. Then there is the first-class service provided by the charming and accomplished front-of-house team. Our tip: Try an espresso from the house roastery in Fürstenau."
-"Widder Restaurant","Rennweg 7, Zurich, 8001, Switzerland","Zurich, Switzerland","€€€€","Modern French, Contemporary",8.5398173,47.3722176,+41442242412,https://guide.michelin.com/en/zurich-region/zurich/restaurant/widder-restaurant,https://www.widderhotel.com/en/home,"2 Stars",0,"Air conditioning,Restaurant offering vegetarian menus","In the chic fine dining restaurant of the luxurious boutique hotel of the same name, chef Stefan Heilemann and his team skilfully bridge the gap between classic and modern cuisine. The set menu – vegetarian version also available – is complemented by a ""Supplements"" menu of classic dishes. The expert service team impress with their pleasingly relaxed approach. Tip: Reserve the Chef's Table and steal glances into the kitchen."
-"La Brezza","Tschuggentorweg 1, Arosa, 7050, Switzerland","Arosa, Switzerland","€€€€","Modern Cuisine, Creative",9.6690121,46.7775083,+41813789999,https://guide.michelin.com/en/graubunden/arosa/restaurant/la-brezza-1191835,https://tschuggen.ch/de/restaurants/la-brezza,"2 Stars",0,"Car park,Wheelchair access","This elegant place dedicated to modern cuisine is part of the impressive Tschuggen Grand Hotel, which is perched at 1 800m above sea level. Marco Campanella and his team bowl diners over with considered, subtle combinations and bold flavours. The young chef's dishes are sophisticated but never ostentatious; rather, they are light and accessible. Take, for example, the meticulously crafted and pleasingly al dente ravioli filled with an intensely flavoured venison farce that has a surprising, pleasantly spicy aftertaste. This is accompanied by a venison sauce with cranberries and Valle Maggia pepper – its wonderful interplay of sweetness and acidity beautifully complements the taste of game. Of the two set menus, dubbed ""Inspiration"" and ""Moving Mountains"", the latter is completely plant-based and reflects the latest research in the field of nutrition. The service is always friendly and professional; excellent wine list. During the summer season, Marco Campanella also cooks at the restaurant of the same name in Ascona."
-"focus ATELIER","Seestrasse 18, Vitznau, 6354, Switzerland","Vitznau, Switzerland","€€€€","Creative, International",8.4775489,47.0151885,+41413996060,https://guide.michelin.com/en/luzern-region/vitznau/restaurant/focus,http://www.parkhotel-vitznau.ch,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access","The prestigious nature of the Park Hotel Vitznau extends to its restaurant. Led by head chef Patrick Mahler, the kitchen crew cooks up a thrillingly creative set menu that showcases the well-thought-out, detailed preparation and strong sense of finesse. There is no room for cheap showmanship, each dish concentrating instead on excellent ingredients. The wine list verges on overwhelming with its choice of around 35 000 bottles, including first-rate labels in numerous vintages. The service is also excellent: courteous and professional from start to finish, but by no means stiff. The restaurant itself has a chic, upscale design and transparent, light-filled architecture; for the entirely glass-paned pavilion, the name ""Atelier"" (or workshop) is spot on. On account of its picture-postcard location on Lake Lucerne, complete with panoramic view, the terrace is naturally tempting! Tip: Verlinde Bar."
-"Taverne zum Schäfli","Oberdorfstrasse 8, Wigoltingen, 8556, Switzerland","Wigoltingen, Switzerland","€€€€","Classic French, Farm to table",9.0325819,47.5957416,+41527631172,https://guide.michelin.com/en/thurgau/wigoltingen/restaurant/taverne-zum-schafli,https://schaefli-wigoltingen.ch/,"2 Stars",0,"Car park,Interesting wine list,Terrace","Even the gorgeous exterior of the 300-year-old Riegelhaus does not prepare you for the level of sophistication of the cuisine that awaits you here. Chef-patron Christian Kuchler is a master of the classics, as is borne out by his dishes, which are prepared from excellent ingredients that focus on taste rather than gimmickry – and that includes the excellent sauces! In addition, there is a wine list that leaves hardly anything to be desired: wonderful German Rieslings, great regional wines, red wines from France and Italy with an impressive range of vintages... It is delightful to sit in the tasteful and cosy dining rooms or out on the charming terrace. First-class service rounds off the experience perfectly. And should you wish to stay overnight, they have some lovely guestrooms."
-"Ecco St. Moritz","Via Maistra 3, Saint Moritz, 7512, Switzerland","Saint Moritz, Switzerland","€€€€","Creative, Modern Cuisine",9.8109132,46.4776485,+41818366300,https://guide.michelin.com/en/graubunden/sankt-moritz/restaurant/ecco-st-moritz,https://giardinohotels.ch/,"2 Stars",0,"Car park","Ascona in summer, St Moritz in winter? This is how top chef Rolf Fliegauf and his team do it, changing locations according to the seasons. In the warm season they cook at Ecco on Lake Maggiore and as the snow settles on the ground they migrate to the Engadine valley, to the fine dining restaurant of the Giardino Mountain hotel. You can sense the energy and expertise of this Swabian-born chef – this is cuisine you can rely on! He wins over diners with the light and playful touch he brings to his modern dishes. Throughout the four to seven courses of the set menu, the focus is on the top-notch ingredients. Your highly committed and charming host, Jenifer Fliegauf, is the driving force behind the extremely friendly front-of-house team, ensuring her guests receive attentive and unflappable service."
-Ecco,"via del Segnale 10, Ascona, 6612, Switzerland","Ascona, Switzerland","€€€€","Creative, Seasonal Cuisine",8.7904459,46.1502453,+41917858888,https://guide.michelin.com/en/ticino/ascona/restaurant/ecco,https://giardinohotels.ch/ascona/restaurants/restaurant-ecco-ascona/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Situated in the Giardino hotel, the first dining room at this restaurant boasts an open-view kitchen and a wall adorned with more than eleven thousand rose petals, so beautiful that they seem real. From here, you pass into a second dining space comprising a veranda overlooking a splendid garden with a small lake, which transforms into a unique outdoor dining venue in summer. Wherever you choose to eat, the setting is idyllic! Chef Rolf Fliegauf’s cuisine focuses on modern dishes with classic roots, including iconic, unmissable and utterly delicious dishes such as the “Rickenbacher” veal cutlet with praline, parsley and fregola sarda. The tasting menu offers a choice of four or seven courses, while the wine list features a number of refined labels to satisfy the most discerning of wine-lovers. The excellent service is overseen by Rolf’s delightful wife Jenifer."
-"Stucki - Tanja Grandits","Bruderholzallee 42, Basel, 4059, Switzerland","Basel, Switzerland","€€€€","Creative, Modern Cuisine",7.5869107,47.5336861,+41613618222,https://guide.michelin.com/en/basel-stadt/basel/restaurant/stucki-tanja-grandits,https://www.tanjagrandits.ch/,"2 Stars",0,"Interesting wine list,Terrace","The name ""Stucki"" is a tribute to Tanja Grandits's legendary predecessor, Hans Stucki. A chic ambience prevails in this historical villa; the stylish, relaxed and professional service comes courtesy of an experienced and ever-present front-of-house team that is headed up by Grégory Rohmer. As for the food, you will be able to experience Tanja Grandits's inimitable culinary style, characterised by her penchant for subtly incorporating flowers, leaves and colours. She conjures up fresh and elegant dishes that are bursting with skilfully combined flavours. Diners never feel overwhelmed – her creations never tip into overkill. Nine-course evening set menu (vegetarian possible); at lunchtime a shorter menu is also available. In summer, the garden terrace is a true oasis! Tip: the small shop sells tea, spices, condiments etc."
-Magdalena,"Rickenbachstrasse 127, Schwyz, 6432, Switzerland","Schwyz, Switzerland","€€€€","Modern Cuisine, Seasonal Cuisine",8.6659803,47.0169188,+41418100606,https://guide.michelin.com/en/schwyz/schwyz/restaurant/magdalena,https://www.restaurant-magdalena.ch/,"2 Stars",1,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus","The motto here is ""raw, rough, regional."" Chef Dominik Hartmann (whose CV includes a stint with Andreas Caminada) and his team win diners over with modern, seasonal cuisine that is aromatic and brimming with robust flavours. They certainly don't do things by halves here! Ingredients are sourced as locally as possible with a preference for working with small producers. There is a 100% vegetarian surprise menu comprising five to seven courses – five or six at lunchtime (Sat-Sun). The home-made bread is extremely morish! Great selection of Swiss wines. The sleek, upscale interior has floor-to-ceiling windows that afford an impressive view of the valley!"
-"Skin's - the restaurant","Dammweg 15b, Lenzburg, 5600, Switzerland","Lenzburg, Switzerland","€€€€","Modern Cuisine",8.172959,47.3908096,+41625116005,https://guide.michelin.com/en/aargau-region/lenzburg/restaurant/skin-s-the-restaurant,https://skins-restaurant.ch/,"2 Stars",0,"Air conditioning,Car park","This restaurant is to be found on the upper floor of a former factory in a rather unlikely location not far from the railway station. The interior is chic and sophisticated; the open kitchen turns out modern dishes inspired by cuisines from around the world, but also by produce from Switzerland. The patisserie is a highlight! Professional and charming service. Tip: the clever alcohol-free drink pairings."
-"Einstein Gourmet","Berneggstrasse 2, Sankt Gallen, 9000, Switzerland","Sankt Gallen, Switzerland","€€€€","Creative, Modern Cuisine",9.375374,47.4215599,+41712275555,https://guide.michelin.com/en/sankt-gallen-region/sankt-gallen/restaurant/einstein-gourmet,https://www.einstein.ch/de/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","On the fifth floor of the renowned Hotel Einstein, chefs Sebastian Zier and Richard Schmidtkonz present an international set menu, showcasing exceptional precision and culinary artistry. Over four to six courses, diners are treated to meticulously crafted compositions of impeccably sourced, top-notch ingredients. A prime example is the exquisite French duck breast – bursting with flavour and finesse, cooked to a perfect rosy hue, it offers a delightful contrast of tenderness and texture, complemented by harmonious roast aromas. If you would like a vegetarian alternative, it's best to mention it when you book. In the stylish dining space, the exceptional front-of-house team will attend to you with charm and a laid-back demeanour. When it comes to wine, you are in good hands with sommelier Loris Lenzo, who engages with diners in a relaxed yet professional manner. With 3 000 labels stored in an impressive vaulted wine cellar made of white Bordeaux limestone, he presents the big names as well as the odd hidden gem from Switzerland."
-"Maison Wenger","Rue de la Gare 2, Le Noirmont, 2340, Switzerland","Le Noirmont, Switzerland","€€€€","Modern French, French",6.9572319,47.2238496,+41329576633,https://guide.michelin.com/en/jura/le-noirmont/restaurant/maison-wenger,https://www.maisonwenger.ch/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Take a drive through the picturesque landscape to this elegant restaurant in a small town in the canton of Jura. Jérémy Desbraux's classical cuisine is impressive – its depth of flavour packs a punch to the palate. There is a coherence to the dishes, with nothing feeling over-egged or contrived. Very pleasant and competent service; the wine recommendations are excellent. There are also guestrooms for an overnight stay."
-"Da Vittorio","Via Johannes Badrutt 11, Saint Moritz, 7500, Switzerland","Saint Moritz, Switzerland","€€€€",Italian,9.8468053,46.4998838,+41818367000,https://guide.michelin.com/en/graubunden/sankt-moritz/restaurant/da-vittorio384903,https://carlton-stmoritz.ch/en/restaurants/da-vittorio-st-moritz,"2 Stars",0,"Air conditioning,Car park,Interesting wine list","If you happen to be in St Moritz in the winter season, then take advantage of the opportunity to dine at the stylish yet cosy restaurant of the Carlton Hotel, in its serene location overlooking the lake. During the winter months, a fantastic kitchen team serves up precise and light Italian cuisine that steers clear of fuss and frills. The focus lies squarely on the produce that goes into the dishes. Some of the brilliantly prepared specialties from the parent restaurant in Brusaporto, Lombardy, make an appearance, including, of course, the signature pasta dish, paccheri alla Vittorio, but also many fish dishes, such as crudo d'Amare, raw fish and shellfish. Plus, an excellent front-of-house team: confident, charming and classy!"
-"La Brezza","via Albarelle 16, Ascona, 6612, Switzerland","Ascona, Switzerland","€€€€","Mediterranean Cuisine, Seasonal Cuisine",8.7728734,46.1507302,+41917857171,https://guide.michelin.com/en/ticino/ascona/restaurant/la-brezza,https://edenroc.ch/en,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","Sitting on a terrace with stunning views amid the lush gardens of the Eden Roc hotel, enjoy skilled chef Marco Campanella’s expressive, intense and yet delicate cuisine which appeals to the eye and the palate alike. Prepared using carefully selected ingredients (many sourced locally), the menus are well-balanced and well-structured, while the wine list will more than satisfy connoisseurs."
-"IGNIV by Andreas Caminada","Bernhard-Simon-Strasse 2, Bad Ragaz, 7310, Switzerland","Bad Ragaz, Switzerland","€€€€",Creative,9.5022986,47.0003991,+41813033021,https://guide.michelin.com/en/sankt-gallen-region/bad-ragaz/restaurant/igniv-by-andreas-caminada,https://igniv.com/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","This stylish restaurant in a historical vaulted room inside the Grand Resort Bad Ragaz showcases a concept that was devised by none other than celebrated chef Andreas Caminada: an elaborate, creative ""fine dining sharing experience"". In keeping with the name (igniv is a Romansh word meaning ""nest""), the focus is on the well-being of guests and the pleasure of communal dining. First-rate ingredients are used to create a very special set menu, each course of which is made up of several small dishes – all designed for sharing. Shored up by a competent sommelier, the charming service team is second to none. The outstanding wine list features top-notch wines, often regional, that are available by the glass. Last but not least, the impressive Candy Store awaits you."
-"The Japanese Restaurant","Gotthardstrasse 4, Andermatt, 6490, Switzerland","Andermatt, Switzerland","€€€€","Japanese Contemporary, Fusion",8.5947275,46.6363781,+41418887488,https://guide.michelin.com/en/uri/andermatt/restaurant/the-japanese-restaurant,https://www.thechediandermatt.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Notable sake list,Wheelchair access","In the sleek and stylish restaurant of luxury hotel The Chedi, at nearly 1 500m above sea level, Fabio Toffolon and his twin brother Dominik Sato are at the helm. Working with first-rate ingredients, they serve up an intriguing blend of Japanese cuisine and classic European influences – combining, for example, a classic beurre blanc with Asian flavours and premium-quality king crab. The highlight is the omakase menu, which has four to six courses. The focal point in the restaurant is the open kitchen – take some time to watch the chefs at work!"
-"La Table du Lausanne Palace","Rue du Grand Chêne 7, Lausanne, 1002, Switzerland","Lausanne, Switzerland","€€€€","Modern French",6.6314453,46.5195779,+41213313215,https://guide.michelin.com/en/vaud/lausanne/restaurant/la-table-du-lausanne-palace,http://www.lausanne-palace.ch/restaurants-bars/la-table-du-lausanne-palace/le-restaurant/,"2 Stars",0,"Great view","The restaurant of this lavish and long-standing luxury hotel is run by husband-and-wife team Franck Pelux and Sarah Benahmed. The chef's cuisine is expressive and intense: petits pois à la française meet melt-in-the-mouth gnocchi with caviar; ""spring delight"" of roast turbot meunière; pistachio soufflé. The silky smooth service, both charming and laid back, underscores this luxurious setting and magnificent views over the lake."
-"L'Atelier Robuchon","Quai Wilson 37, Geneva, 1201, Switzerland","Geneva, Switzerland","€€€€","French Contemporary",6.152408,46.2121299,+41229013770,https://guide.michelin.com/en/geneve-region/geneve/restaurant/l-atelier-robuchon,http://www.oetkercollection.com,"2 Stars",0,"Air conditioning,Car park,Counter dining,Interesting wine list,Restaurant offering vegetarian menus","On the shores of Lake Geneva, luxury hotel The Woodward boasts a fine dining restaurant that is the epitome of elegance. In a space done out in warm dark wood and vivid reds, diners take their seats at high tables or at the counter affording interesting views into the open kitchen. Opt for the tasting menu (there is also a vegetarian set menu) or choose from the à la carte dishes. Service courtesy of a charming and highly attentive team!"
-"La Table du Valrose","Place de la Gare 2, Rougemont, 1659, Switzerland","Rougemont, Switzerland","€€€€","Modern French, Farm to table",7.2085597,46.4886078,+41269237777,https://guide.michelin.com/en/vaud/rougemont/restaurant/la-table-du-valrose,https://www.valrose.ch/,"2 Stars",0,"Interesting wine list,Wheelchair access","At an altitude of some 1 000m, in the triangle formed by the cantons of Fribourg, Bern and Waad, this restaurant takes you to new heights of culinary enjoyment and refinement. Surrounded by a magnificent mountain landscape, the chic decor is an artful blend of Alpine wood, contemporary furnishings and designer lamps. Chef Benoît Carcenat creates modern and seasonal French cuisine that embraces both tradition and innovation. The menu features produce from the Pays d'Enhaut, Saanenland and Intyamon regions – a host of ingredients that have benefitted from the mountain air! List of 700 different wines for you to choose from. Modern guestrooms, exceptional service and a delicious breakfast round off this delightful experience."
-"Sushi Masaki Saito","88 Avenue Rd., Toronto, M5R 2H2, Canada","Toronto, Canada",$$$$,Japanese,-79.3958233,43.6723401,+14169240888,https://guide.michelin.com/en/ontario/toronto/restaurant/sushi-masaki-saito,https://www.masakisaito.ca/,"2 Stars",0,"Air conditioning,Counter dining","Even if you lived next door, omakase with Chef Masaki Saito would still feel like a faraway adventure. The foyer's marble staircase, a 200-year-old hinoki counter and traditional Japanese paneling and woodwork set the stage as he slices, scores and sauces the greatest treasures of the sea. Only here will you find shirako boldly skewered and grilled over binchotan, and only here will you eat melting slabs of chutoro buried under a blizzard of white truffles. Fish comes exclusively from Japan, and for the nigiri, assistants are quick to bring him his prized rice from Niigata prefecture, warm and tinged with his special blend of vinegars, after every round. Laughter fills the air, thanks to Saito and his jovial team, and for a few blissful hours, the world outside melts away."
-Milka,"Vršiška cesta 45, Kranjska Gora, 4280, Slovenia","Kranjska Gora, Slovenia","€€€€","Creative, Regional Cuisine",13.7845892,46.4755987,+38659779590,https://guide.michelin.com/en/upper-carniola/kranjska-gora/restaurant/milka,http://www.hotelmilka.si/restaurant,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access","Situated near the Austrian and Italian borders, Milka boasts a superb location overlooking a crystal-clear lake surrounded by mountains. The restaurant offers a fine gastronomic synthesis of its region, skilfully interpreted and prepared by chef David Žefran, who makes full use of local ingredients. The surprise menu flows naturally and features ingredients that follow the seasons. The chefs themselves bring their dishes to the dining room, providing detailed and enthusiastic descriptions of each course. Although dishes are prepared with a modern touch, the character of the region shines through, especially in the choice of ingredients. Dishes include delicious salmon from the Danube accompanied by black radish and elderflower, a glazed brioche with fermented butter, and venison served with the perfect accompaniment of a dark beer sauce – every detail is carefully thought out. The wine list will delight connoisseurs: many of the wineries featured have a close relationship with the restaurant. Stylish guestrooms complete the picture."
-Stand,"Székely Mihály utca 2, Budapest, 1061, Hungary","Budapest, Hungary","€€€€","Modern Cuisine, Hungarian",19.0596687,47.5001729,+36307859139,https://guide.michelin.com/en/central-hungary/budapest/restaurant/stand,https://standrestaurant.hu,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","A central glass-walled kitchen is the focal point of this eye-catching modern restaurant; a dining room sits either side, and there’s a chatty buzz to the room – helped along by the personable service team. The two experienced chef-owners are proud of their Hungarian roots and skilfully reinvent and modernise classic Hungarian dishes using a wide range of techniques. Wonderful flavours and textures abound, and build steadily throughout the meal. When it comes to wine, look to the Hungarian options – there are some great sweet Tokajis on the list."
-"Platán Gourmet","Kastély tér 6, Tata, 2890, Hungary","Tata, Hungary","€€€€","Creative, Hungarian",18.3183168,47.6478063,+36205486876,https://guide.michelin.com/en/komarom-esztergom/tata/restaurant/platan-gourmet,https://platangourmet.com/,"2 Stars",0,"Air conditioning,Car park,Garden or park","Your evening starts with an aperitif and snacks on the terrace beneath the castle, before you are shown through to a barrel-vaulted cellar with an open kitchen. Here, the team work with calm efficiency and meticulous precision to create a 12 course tasting menu composed of highly sophisticated dishes packed with deep, well-balanced flavours and bags of personality. For the full experience, stay the night in one of the nearby bedrooms and make the most of their spa."
-"Yu Zhi Lan","24-1 Changfa Street, Qingyang, Chengdu, China Mainland","Chengdu, China Mainland","¥¥¥¥",Sichuan,104.055887,30.669182,+862862491966,https://guide.michelin.com/en/chengdu-municipality/chengdu/restaurant/yu-zhi-lan-1196150,"","2 Stars",0,"Air conditioning,Car park,Cash only","This low-key dining concept doesn’t need a sign. The owner-chef Lan Guijun is a local legend who took Sichuanese to the level of haute cuisine so gourmands will always find their way here. The rooms exude rustic charm, dotted by ceramic art and pottery made by the chef himself. Before you can taste his elegant, elaborate multi-course meal that brings out the ingredients’ natural flavours, you need to book a table with a deposit."
-"Xin Rong Ji","No. 501, 5F, Chinese Financial Center, 33 Jiaozi Avenue, Wuhou, Chengdu, China Mainland","Chengdu, China Mainland","¥¥¥¥",Taizhou,104.060602,30.5833001,+862868102828,https://guide.michelin.com/en/chengdu-municipality/chengdu/restaurant/xin-rong-ji-1207940,http://www.xinrongji.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access","On the eve of the upmarket restaurant chain's 30th anniversary, it opened its first Chengdu outpost in 2023. The large space is furnished in a lavish but understated manner, and has lovely views of the Twin Towers. You can find the brand's signature luxury seafood on the menu, but it's the Taizhou recipes jazzed with by local touches that truly shine. Try the sea anemone glass noodles with pickled chillies, or mapo tofu with cod milt."
-"Molino de Urdániz","GF, Hotel MVSA, 61, Section 1, Jianguo North Road, Zhongshan District, Taipei, 10491, Taiwan","Taipei, Taiwan",$$$$,"Spanish Contemporary",121.5372068,25.0507432,+886225006832,https://guide.michelin.com/en/taipei-region/taipei/restaurant/molino-de-urdaniz,https://hotelmvsa.com/dining/molino-de-urdaniz/,"2 Stars",0,"Air conditioning,Car park,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Spanish-themed paintings hang in the dining area, which boasts a stunning glazed wine cellar. The two chefs take diners on a poetic culinary journey to the Pyrenees of the Basque Country with a seafood-heavy tasting menu. Produce from Taiwan and Japan is woven into edible works of art that embody Spanish traditions, Asian influences and natural beauty. The clever use of colours and seasonal ingredients makes the experience a real delight."
-Mudan,"17, Lane 52, Siwei Road, Da'an District, Taipei, 106, Taiwan","Taipei, Taiwan",$$$$,Tempura,121.54723,25.035223,+886227068699,https://guide.michelin.com/en/taipei-region/taipei/restaurant/mudan,https://mudantempura.com,"2 Stars",0,"Air conditioning,Counter dining","When it comes to tempura, precision is the name of the game. With decades of experience in Japanese cooking, the head chef brings out the best in every ingredient with his keen sense for oil blend, oil temperature and batter consistency, sealing in the umami with an incredibly thin, crisp and light batter. The simple, cosy room is decorated with Japanese garden details. Reservations are mandatory, with only two sittings, at 12.30pm and 6.30pm."
-logy,"6, Lane 109, Section 1, Anhe Road, Da'an District, Taipei, 106, Taiwan","Taipei, Taiwan",$$$,"Asian Contemporary",121.5532054,25.0356024,"",https://guide.michelin.com/en/taipei-region/taipei/restaurant/logy,https://logy.tw/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","logy, a sibling of the Florilège in Tokyo, is helmed by a Japanese chef hailing from Hokkaido. Using local produce and the freshest catch from his home prefecture, he melds Japanese and European techniques to create contemporary recipes, underscored by strong Asian influences. The omakase menu changes every two months, but a variation of the Japanese-Taiwanese fusion chawanmushi is a firm fixture. Plan far in advance and book online."
-"L'Atelier de Joël Robuchon","5F, Bellavita, 28 Songren Road, Xinyi District, Taipei, 110, Taiwan","Taipei, Taiwan",$$$$,"French Contemporary",121.56814,25.039609,+886287292628,https://guide.michelin.com/en/taipei-region/taipei/restaurant/l-atelier-de-joel-robuchon550759,https://www.bellavita.com.tw/dining/Latelierdejoelrobuchontaipei.php,"2 Stars",0,"Air conditioning,Car park,Counter dining,Interesting wine list","The moody interior uses the same iconic black and red colour scheme as the other members of the group – sit at the counter to appreciate the atmosphere to the fullest. French classics are re-invented with care and a great deal of aplomb; service is engaging and thoughtful. The kitchen is helmed by a Japanese head chef with 20+ years of experience who imbues the distinctive cooking, especially seafood courses, with Japanese twists."
-RAW,"301, Lequn 3rd Road, Zhongshan District, Taipei, 104, Taiwan","Taipei, Taiwan",$$$$,Innovative,121.5594375,25.0827948,+886285015800,https://guide.michelin.com/en/taipei-region/taipei/restaurant/raw,https://www.raw.com.tw/,"2 Stars",0,"Air conditioning,Wheelchair access","André Chiang’s dining concept in his hometown features a futuristic interior with gigantic organic wood forms that contrast with the faux industrial setting. Inspired by the chef’s journey around the world, the 10-course menu changes with the seasons, reinventing Taiwanese cuisine with sleek plating and a stimulating blend of flavours, textures and temperatures. It’s notoriously hard to get a table so stay tuned for when the online system opens for booking and act fast."
-Hayato,"1320 E. 7th St., Ste. 126, Los Angeles, 90021, USA","Los Angeles, USA",$$$$,"Japanese, Seafood",-118.2418788,34.0338072,"",https://guide.michelin.com/en/california/us-los-angeles/restaurant/hayato,https://hayatorestaurant.com/,"2 Stars",0,"Air conditioning,Car park,Counter dining,Notable sake list","With only one seating per night, this is the kind of destination where a handful of lucky diners are privy to an exemplary culinary spectacle. Many of the courses begin with ingredients that are attractively arranged, then finished before your eyes, and presented by Chef Brandon Hayato Go with detailed explanations. To kick off the kaiseki, the chef serves a small bite, or sakizuke, like chilled, charred eggplant with ginger and dashi. From there, it's a seasonal celebration artistically arranged on vintage Japanese pottery and porcelain collected by the chef. Local corn and sea scallops is transformed into kakiage; bonito is lightly smoked over rice bran straw; and miso-glazed black cod is folded into a luscious rice pot to conclude the meal."
-Commis,"3859 Piedmont Ave., Oakland, 94611, USA","Oakland, USA",$$$$,Contemporary,-122.254846,37.8246825,+15106533902,https://guide.michelin.com/en/california/oakland/restaurant/commis,http://www.commisrestaurant.com/,"2 Stars",0,"Air conditioning,Counter dining,Wheelchair access","This serene elder from Chef/owner James Syhabout is packed every night. Tucked into colorful Piedmont Avenue, the space is long and neat, while soft music and a vibrant staff set the mood. It's cool and relaxed but never casual.Chef Syhabout pairs local ingredients with precise technique; he also pulls from his Thai and Chinese heritage to deliver an elegant menu full of familiar flavors that taste as wonderful as they look. Dinner might unveil slices of raw Japanese sea bream dressed with aged soy sauce, fermented plum, and mustard. That signature slow-poached egg yolk sitting in a bed of onion- and malt-infused cream is a consistent thrill; while donabe-baked scallion rice is topped with chanterelles dressed with miso from a small-batch, local producer."
-n/naka,"3455 S. Overland Ave., Los Angeles, 90034, USA","Los Angeles, USA",$$$$,"Japanese, Contemporary",-118.41206,34.02526,+13108366252,https://guide.michelin.com/en/california/us-los-angeles/restaurant/n-naka,http://www.n-naka.com,"2 Stars",0,"Air conditioning,Notable sake list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Wrapped in neutral tones, this serenely understated room offers one of LA’s most warm and graceful dining experiences. Chef Niki Nakayama presents her interpretation of a modern Kaiseki meal, drawing upon Japanese tradition while at the same time following her own path, offering an intricate procession of seasonally inspired courses that show a uniquely Californian influence. The menu begins with a sip of house-infused sake and small bites, winding through delicate aromatic broths, sashimi courses and heartier fare like grilled fish accented with sansho pepper. The only dish to never leave the menu, an artful twirl of al dente spaghetti dressed with tender abalone, pickled cod roe and black truffle, exemplifies Chef Nakayama’s unconventional approach."
-Acquerello,"1722 Sacramento St., San Francisco, 94109, USA","San Francisco, USA",$$$$,"Italian, Contemporary",-122.42131,37.79167,+14155675432,https://guide.michelin.com/en/california/san-francisco/restaurant/acquerello,http://www.acquerellosf.com,"2 Stars",0,"Air conditioning,Interesting wine list","With its signature A-frame ceiling and luxuriously warm furnishings, this dining room has been Chef Suzette Gresham’s home since 1989. The cooking remains top rate, promising finesse and bold flavors in equal measure. Handmade pastas combine classic technique with a touch of personal style, and mimicking the art on the walls, some dishes like carrot and ginger terrine or the must-order cheese plate arrive as visual masterpieces. Sweets are a notable strength, down to the very last few bites when one of the best mignardises carts in town rolls up stacked with chocolates, pâtes de fruits, and caramels rolls. Speaking of bests, friendly sommeliers are essential guides for navigating one of the deepest Italian wine and Champagne cellars in the country."
-Providence,"5955 Melrose Ave., Hollywood, 90038, USA","Hollywood, USA",$$$$,Seafood,-118.3301829,34.083576,+13234604170,https://guide.michelin.com/en/california/hollywood/restaurant/providence,https://providencela.com/,"2 Stars",1,"Air conditioning,Valet parking,Wheelchair access","Purity and precision are the underpinnings of Chef Michael Cimarusti's California cooking, inspired by flavors from Asia and the Mediterranean. The tasting menu blends classic technique with a modern sensibility, and sources the freshest and most sustainable seafood, often wild-caught from American waters. At no point during the meal will you doubt its impeccable quality, especially while savoring dishes such as seared Alaskan halibut with green beans and geoduck in a bouillabaisse sauce, or the hiramasa sashimi, plated in the shape of a flower, and treated to a tableside pour of basil-infused fumet sauce. The soft-poached egg topped with Santa Barbara uni, breadcrumbs, and Champagne sauce is a Providence signature."
-Birdsong,"1085 Mission St., San Francisco, 94103, USA","San Francisco, USA",$$$$,"Contemporary, American",-122.4103298,37.7795083,+14153699161,https://guide.michelin.com/en/california/san-francisco/restaurant/birdsong,https://www.birdsongsf.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Wheelchair access","Live fire is of the essence at this high-ceilinged and elegantly appointed dining room. Chef Christopher Bleidorn's skill lies in his ability to combine the rugged appeal of flame-kissed meats with a delicate touch and palpable sense of whimsy. Look no further than the lacquered quail with grilled Parker House rolls and crunchy pickles to be assembled à la Peking duck. His team's impressive variety of techniques wring out every fleck of flavor from such pristine ingredients as creek trout, presented as roe with kelp kombucha sabayon; or ""tail end"" lox served on crispy skin.The playful and spontaneous spirit carries on until the end—with the possible arrival of tart blueberries and crème fraîche hidden beneath lemon mochi bites and a bee pollen-dusted tuile."
-"Sushi Ginza Onodera","609 N. La Cienega Blvd., West Hollywood, 90069, USA","West Hollywood, USA",$$$$,"Japanese, Sushi",-118.3766888,34.082251,+13237927776,https://guide.michelin.com/en/california/west-hollywood/restaurant/sushi-ginza-onodera-559850,https://www.sushionodera.com/sushi-ginza-onodera-la,"2 Stars",0,"Air conditioning,Notable sake list","Sushi Ginza Onodera has several outposts in Asia and the U.S. This West Hollywood outpost is a hive of activity; one that comes with a hefty price tag, though their strictly enforced no-tipping policy helps. The pacing can feel quick allowing little time to revel in the experience of this omakase.Delights abound in the array of courses, starting with morsels of braised octopus soaked in soy sauce and dressed with yuzu kosho; or an earthenware cup of chawanmushi topped with caviar and uni. The nigiri are a clear highlight here, revealing excellent quality product such as pen shell calm, cherry blossom salmon, and Hokkaido uni. The signature matcha and coconut panna cotta is a delectable finale."
-Saison,"178 Townsend St., San Francisco, 94107, USA","San Francisco, USA",$$$$,"Californian, Contemporary",-122.41543,37.76327,+14158287990,https://guide.michelin.com/en/california/san-francisco/restaurant/saison,https://www.saisonsf.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","At once playful and profoundly earnest, this privileged playpen is adored by the Bay Area's elite. The studied cool of the kitchen extends to its crowd; and the striking warehouse setting, blends rusticity with refinement. Everything revolves around the roaring hearth.The kitchen is in steady hands and proffers an immersive experience. First, caviar cured with salt ""barbecued"" by the team, is wrapped in a seaweed bundle, then presented tableside before being set in a bowl of wilted, silken spinach and a seaweed-and-butter broth. Then, 18-day dry-aged antelope saddle medallion is an intriguing delight with jus made from bones and dried cherry leaf, thinly sliced preserved kumquat and a cup of bone broth to wash it all down."
-"Lazy Bear","3416 19th St., San Francisco, 94110, USA","San Francisco, USA",$$$$,"Contemporary, Modern Cuisine",-122.4196716,37.7602404,+14158749921,https://guide.michelin.com/en/california/san-francisco/restaurant/lazy-bear,http://www.lazybearsf.com,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","This dining spot is firmly rooted as part of San Franciso's dining landscape. The nightly tasting menu is served in a swanky, bi-level warehouse decked out like a mogul's hunting lodge. The menu has a sweeping creative scope, drawing on both nostalgia and current culinary trends with a confident swagger.Highlights include a trio of oysters, each gussied up in a different fashion: raw with pickled ramp foam and rhubarb; broiled à la Rockefeller, in a creamy green garlic glaçage; or fried with a spicy XO chili oil and tangy ranch. Bold flavors presented with flair are a common thread, like in a buttery A5 Wagyu ribeye paired with a sweet-and-savory oxtail and sour cherry tart, perfect lattice crust, and all."
-Californios,"355 11th St., San Francisco, 94103, USA","San Francisco, USA",$$$$,"Mexican, Contemporary",-122.4131414,37.7712406,+14157570994,https://guide.michelin.com/en/california/san-francisco/restaurant/californios,http://www.californiossf.com,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Chef Val M. Cantú's Californios is a divine dining temple where a passionate focus on heritage is applied with masterful technique. The foundational elements of Mexican cuisine are elevated here through the team's ingenuity and the utilization of the finest products. Familiar dishes are turned complex and deliciously unique. Lime cured cold-smoked hamachi is presented with a sweet lime aguachile with pickled buddha's hand and cold pressed cilantro, then beer- and mezcal-battered black cod in a sour cherry tamarind salsa makes a nice addition to a tortilla. The attractive space, with its dark walls, colorful artwork and lively playlist, keeps things more festive than hallowed. The patio area is especially pleasant."
-"Mélisse","1104 Wilshire Blvd., Santa Monica, 90401, USA","Santa Monica, USA",$$$$,"Modern French",-118.4915829,34.0245412,+13103950881,https://guide.michelin.com/en/california/santa-monica/restaurant/melisse,https://www.citrinandmelisse.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","Chef Josiah Citrin's flagship celebrates a certain kind of fine dining experience that will never go out of style. Slip in through a discreet side entrance to enter the enclosed space within Citrin, a private room that combines a vibe-y underground feel with classic luxury. The kitchen employs bold flavors and decadent sauces, blending French traditions with a bit of contemporary whimsy. The results are both eye-catching and indulgent, from intricate canapés to a knockout dish of duck “Rouennaise,” featuring a decadent sauce made with the help of an antique silver press; on the side, “ducks in a duvet” is a swanky take on pigs in a blanket. Service is engaging and full of charm, down to a wine program offering surprising rarities at a reasonable expense."
-"Harbor House","5600 CA-1, Elk, 95432, USA","Elk, USA",$$$$,"Californian, Creative",-123.7190639,39.1355655,+18007207474,https://guide.michelin.com/en/california/elk/restaurant/harbor-house,https://www.theharborhouseinn.com/,"2 Stars",1,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access","Veering off into the wilds of Mendocino County is certainly a most delightful detour—one that culminates in the dining room of the Harbor House Inn.Driven by impeccable technique and devotion to sustainability, the cooking is highly original. Chef Matthew Kammerer is devout when it comes to hyper-local and foraged ingredients, elevating not only delicacies like sea urchin, but also more humble items like seaweed harvested from the nearby coastline, or lace lichen plucked from overhanging trees. Compelling, Japanese-accented creations have included a sake-poached abalone paired with a luscious sauce made from its liver. Fantastic sourdough is flecked with sea lettuce, and kombu flavors a silky ice cream with coffee, lavender and honey—an ingenious union of sweet and savory tastes."
-"Waku Ghin","The Shoppes at Marina Bay Sands, Level 2 Dining, L2-03, 10 Bayfront Avenue, 018956, Singapore",Singapore,$$$$,"Japanese Contemporary",103.8598,1.283175,+6566888507,https://guide.michelin.com/en/singapore-region/singapore/restaurant/waku-ghin,https://www.marinabaysands.com/restaurants/waku-ghin.html,"2 Stars",0,"Air conditioning,Car park,Counter dining,Interesting wine list,Valet parking,Wheelchair access","The contemporary room is divided into three sections: a counter with seats, private rooms and the chef’s table. To stay close to the action, opt for the latter. Dinner features one sitting only with a choice between traditional and seasonal menus. Ingredients are top-notch and the food is impeccably crafted. In addition to typical Japanese fare, some dishes are underscored by Western techniques with a pronounced Italian accent at times."
-Cloudstreet,"84 Amoy Street, 069903, Singapore",Singapore,$$$$,Innovative,103.8470099,1.280977,+6565137868,https://guide.michelin.com/en/singapore-region/singapore/restaurant/cloudstreet,https://cloudstreet.com.sg/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","The enchanting Cloudstreet is named after the Tim Winton book, which is fitting as Australia is where Sri Lankan chef Rishi Naleendra learnt his trade and developed his considerable skills. Diners at his restaurant are taken on a thrilling culinary journey, courtesy of his impressive creativity and artistry. He has also gathered together a service team who clearly share his pride and passion. When it comes to dessert, diners move to a room upstairs."
-Thevar,"9 Keong Saik Road, 089117, Singapore",Singapore,$$$$,Innovative,103.841385,1.279414,+6597508275,https://guide.michelin.com/en/singapore-region/singapore/restaurant/thevar,http://thevar.sg,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Wheelchair access","Chef Mano Thevar serves a creative multi-course menu rooted in Indian traditions and crafted with European techniques. Signatures such as Chettinad chicken roti or Brittany lobster in curry beurre blanc pack a ton of oomph, all the while maintaining a fine balance with mindful touches. Amuse-bouches and snacks between courses are especially fun and a vegetarian version of the menu is also available. The bustling and lively vibe makes for a great experience."
-"Jaan by Kirk Westaway","Swissôtel The Stamford, Equinox Complex, Level 70, 2 Stamford Road, 178882, Singapore",Singapore,$$$,"British Contemporary",103.85314,1.293387,+6591999008,https://guide.michelin.com/en/singapore-region/singapore/restaurant/jaan-by-kirk-westaway,https://www.jaan.sg/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Embodying the quintessence of fine dining, this romantic restaurant has it all – food, service, ambiance and spectacular views. Chef Westaway makes good use of top-notch British produce and inspirations, such as scallops from Scotland and turbot from Cornwall, to turn out modern culinary creations that never fail to impress. Some British classics also got a makeover – “hen’s egg” is a refined take on the breakfast favourite dippy eggs with soldiers."
-Shoukouwa,"One Fullerton, #02-02A, 1 Fullerton Road, 049213, Singapore",Singapore,$$$$,Sushi,103.854,1.2863698,+6564239939,https://guide.michelin.com/en/singapore-region/singapore/restaurant/shoukouwa,http://www.shoukouwa.com.sg,"2 Stars",0,"Air conditioning,Car park,Counter dining,Wheelchair access","Hailing from Nagoya, but having done time in China and Thailand, this Japanese head chef champions a refined and elegant take on sushi. Two omakase menus emphasise freshness, featuring white fish alongside other luxury dishes. Ingredients are shipped from Japan four times a week; and sushi rice from Yamagata and Ishikawa prefectures are mixed in a specific ratio to the best effect. Sushi is served with two sauces to accentuate the umami of the fish."
-"Saint Pierre","One Fullerton, #02-02B, 1 Fullerton Road, 049213, Singapore",Singapore,$$$$,"French Contemporary",103.854219,1.2862377,+6564380887,https://guide.michelin.com/en/singapore-region/singapore/restaurant/saint-pierre,http://www.saintpierre.com.sg,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Notable sake list,Restaurant offering vegetarian menus,Wheelchair access","The unobstructed views of the Marina Bay, smart décor and discreet service don’t outshine Chef Emmanuel’s modern French cuisine, underpinned by solid skills and characterised by Asian overtones. His unique ability to accentuate the natural flavours of premium produce is what keeps diners returning. The seafood heavy tasting menu showcases the breadth and depth of his repertoire. It’s closed on some public holidays, so call ahead to check."
-"Trèsind Studio","St. Regis Gardens, The Palm Jumeirah, Dubai",Dubai,$$$$,Indian,55.1391176,25.114932,+971588951272,https://guide.michelin.com/en/dubai-emirate/dubai/restaurant/tresind-studio,https://tresindstudio.com/,"2 Stars",0,"Air conditioning,Valet parking","The surprise multi-course tasting menu is a masterpiece of originality, intrigue and precision, featuring flavours and tastes from all four compass points of India. While the chefs work away with quiet diligence and focus in the open kitchen, the service team provide detailed explanations of each elegant creation. A little theatre here and there with certain courses adds to an unforgettable experience. There’s something magical happening here – and with just 20 seats and a rooftop location – you’ll feel you’re in on the secret."
-"Il Ristorante-Niko Romito","Bulgari Resort Dubai Hotel, Jumeirah Bay Island, Jumeirah 2, Dubai",Dubai,$$$$,Italian,55.2348847,25.2104546,+97147775433,https://guide.michelin.com/en/dubai-emirate/dubai/restaurant/il-ristorante-niko-romito-1196980,https://www.bulgarihotels.com/en_US/dubai/bars-and-restaurants/il-ristorante-niko-romito,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","This uber-cool and stylish restaurant is located within the Bulgari Resort Hotel, and diners are cossetted from the moment they step through the door by the charming Italian team. The sleek, design-led interior boasts an impressive cocktail bar, and the atmosphere is intimate and romantic. The terrace overlooking the marina is the place to be, weather permitting. Experienced Italian chef Giacomo Amicucci cooks assured, sophisticated modern Italian dishes with precision. Many of the top-quality ingredients are flown in from Italy; fish dishes are a highlight, as is the pasta. For the full experience, plump for the ‘Degustazione’ menu."
-"STAY by Yannick Alléno","One&Only The Palm Hotel, West Crescent Road, The Palm Jumeirah, Dubai",Dubai,$$$$,French,55.1326916,25.0992961,+97144401010,https://guide.michelin.com/en/dubai-emirate/dubai/restaurant/stay-by-yannick-alleno,https://www.oneandonlyresorts.com/the-palm/dining/stay-by-yannick-alleno,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Valet parking,Wheelchair access","This elegant, high-ceilinged restaurant is exclusively set at the end of the Palm in a colonial-style property, which is breathtakingly opulent in design, with magical tropical gardens and a private dock. Inside, it’s luxurious without being stuffy, and service follows suit, with a team that are attentive and professional yet relaxed and personable. The cuisine is innovative, creative and intriguing, combining French tradition with modern culinary advances to create à la carte dishes and exclusive menus. The combination of flavours is harmonious, and dishes are cohesive, creating an unforgettable experience."
-"De Nieuwe Winkel","Gebroeders Van Limburgplein 7, Nijmegen, 6511 BW, Netherlands","Nijmegen, Netherlands","€€€€","Organic, Vegan",5.8595982,51.8473893,+31243225093,https://guide.michelin.com/en/gelderland/nijmegen/restaurant/de-nieuwe-winkel,https://www.denieuwewinkel.com/,"2 Stars",1,"Interesting wine list,Restaurant offering vegetarian menus,Terrace","Emile van der Staak is an enthusiastic champion of botanical gastronomy, in which plants take centre stage. This city restaurant with a theatrically visible kitchen in the heart of Nimegen tells a story in each dish. The chef’s boundless creativity is inexhaustible and De Nieuwe Winkel leaves no one indifferent!"
-"De Kromme Watergang","Slijkplaat 6, Hoofdplaat, 4513 KK, Netherlands","Hoofdplaat, Netherlands","€€€€","Country cooking, Modern Cuisine",3.6028432,51.3773498,+31117348696,https://guide.michelin.com/en/zeeland/hoofdplaat/restaurant/de-kromme-watergang,https://www.krommewatergang.nl/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access","Edwin Vinke is an ambassador for Zeelandic Flanders. The Eastern Scheldt and the North Sea are key sources of produce for this upscale restaurant. Fish and seafood are supplied by his father-in-law. Vegetables and fruits he grows himself. Chef Vinke works as much as possible from fin and head to tail. He now works side by side with his son Tom, who is increasingly making his mark.This is ingredient-led cuisine, enhanced by exotic spices and modern culinary techniques. The chefs want to surprise you and take inspiration from the surrounding artworks, among other things. Dining at De Kromme Watergang is something of a show. Dishes such as exceptionally fine smoked eel served with different textures of polder potatoes demonstrate an appealing sense of invention. Smoky, briny, crisp, exotic, unctuous… A tribute to the ingredients!Fabulous suites are available for overnight stays – you are bound to fall in love with the beautiful surroundings, just as both of the chefs here did."
-Flore,"Nieuwe Doelenstraat 2, Amsterdam, 1012 CP, Netherlands","Amsterdam, Netherlands","€€€€","Contemporary, Creative French",4.8942749,52.3676602,+31205311619,https://guide.michelin.com/en/noord-holland/amsterdam/restaurant/flore,https://restaurantflore.com/,"2 Stars",1,"Air conditioning,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Bas van Kranen has transformed Bord'Eau into Flore, a restaurant entirely devoted to his philosophy of ""conscious fine dining"". The many natural features lend individuality to the contemporary comfort of the decor. And that is no accident. His fascinating and original approach to nature emphasises vegetables, local produce and sustainability. Biodynamic growers have become regular suppliers and the chef has also banished all dairy products from his kitchen. His search for solutions feeds his creativity and has resulted in a very pure style of cooking.Each dish has surprises in store. The small plates keep you on your toes up to the very last bite. Chef Van Kranen gives oysters from the Eastern Scheldt a twist by combining them with seaweed and a deeply aromatic dashi bouillon. Quail is boned and all its meat cut out. The bird is then stuffed again before being cooked to perfection. It is juicy, having been slowly roasted in butter, ready to be served with fine seasonal vegetables and a powerful, subtly sweetened sauce. Bas van Kranen's cuisine has personality, and he clearly takes pride in working with Dutch produce. He also has the confidence to cook just the way he wants to."
-Julemont,"Wittemer Allee 3, Wittem, 6286 AA, Netherlands","Wittem, Netherlands","€€€€","Modern French",5.9094623,50.8144424,+31434501208,https://guide.michelin.com/en/limburg/wittem/restaurant/chateau-wittem-restaurant-julemont,https://www.chateauwittem.com/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Terrace","The domain of Château Wittem is one of those places that gives you a special feeling as soon as you cross its threshold. A charming national monument dating back to the 11C, the château exudes Classical elegance from the outside (the terrace in the greenery is magnificent); inside, you are immersed in a world of modern luxury. But it is chef Guido Braeken's talent that takes the experience to the next level. This is a chef who knows how to get the best out of extraordinary produce. From the moment the amuse-bouches arrive at your table, you will appreciate the spectacular presentation and attention to detail. Norwegian langoustines, for example, are presented at the table before being roasted, combined with an exotic tandoori masala cream, coconut, a yellow curry foam and an intense jus made from the main ingredient with tomato, tandoori and honey. What a sophisticated and modern tribute to the produce! Chef Braeken's talent lies in the delicacy of his dishes. Technique and instinct go hand in hand, along with a battery of intense flavours from around the globe. The precise balance of each ingredient feeds into expressive, lively flavours. German and Austrian labels dominate the excellent wine list. At Julemont, you will experience bespoke cuisine injected with youthful exuberance."
-"De Bokkedoorns","Zeeweg 53, Overveen, 2051 EB, Netherlands","Overveen, Netherlands","€€€€","Modern Cuisine",4.57934,52.39688,+31235263600,https://guide.michelin.com/en/noord-holland/overveen/restaurant/de-bokkedoorns,https://www.bokkedoorns.nl/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace","A veritable culinary institution, De Bokkedoorns was established in 1961 and has been the recipient of two Michelin stars for the past 30 years. A ceremonious welcome awaits from owner Pascal Beeren, the third generation to run the restaurant. Guests feel immediately at home in this plush setting, surrounded by modern luxury and spoilt by stunning views of the surrounding countryside.Chef Roy Eijkelkamp is also a veteran of the restaurant, having worked here under Lucas Rive who taught him the art of adding intensity and depth to sauces – remember to keep some bread to soak them up! This chef has mastered the art of omission, creating unfussy dishes from top-quality products prepared to the highest standards and occasionally adding exciting and original touches. The excellent wine list ensures that this elegant story is successful in every detail."
-"De Groene Lantaarn","Gemeenteweg 364, Staphorst, 7951 PG, Netherlands","Staphorst, Netherlands","€€€€","Creative, Seasonal Cuisine",6.2466765,52.6601173,+31522463116,https://guide.michelin.com/en/overijssel/staphorst/restaurant/de-groene-lantaarn,https://www.degroenelantaarn.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","The magnificent De Groene Lantaarn occupies a stately property with lots of personality – you’ll even find the chef’s own skateboards as part of the decor here! The terrace overlooking the vegetable garden and the windmill is exquisite, and local ingredients are given exotic depth thanks to influences from further afield. The end result is surprising and challenging but always harmonious. An exhilarating culinary adventure!"
-"De Lindenhof","Beulakerweg 77, Giethoorn, 8355 AC, Netherlands","Giethoorn, Netherlands","€€€€",Creative,6.08019,52.74574,+31521361444,https://guide.michelin.com/en/overijssel/giethoorn/restaurant/de-lindenhof,https://restaurantdelindenhof.nl/,"2 Stars",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","De Lindenhof offers a unique experience that starts with the location: a splendid farmhouse with a thatched roof that exudes character and elegance. The English garden is magnificent. Out back is the chef's little sailing boat, in which he likes to cruise the canals (sometimes taking guests with him!). There are also luxurious guestrooms for a relaxing stay. But the main draws are the enthusiastic service provided by hostess Marjan and the ingredient-led cuisine of Martin Kruithof, a traditional chef who has moved with the times. When he incorporates international influences and creative ideas, he never loses his sense of control and tends to stick to classic flavours. The quality of the produce is impressively showcased, and his dishes are presented in such a way that you can see exactly what you're eating. The sweet/salty flavour of exceptionally delicious crab, for instance, is subtly emphasised by the addition of mayonnaise and an iceberg lettuce granita for a sharper finish. A fine julienne of lettuce is mixed with a Japanese vinaigrette and dots of ponzu and grapefruit gel to add depth and exotic nuances. This is a wonderfully simple take on refined cuisine! What a pleasure it is to be spoiled by Martin Kruithof."
-Tribeca,"Jan Deckersstraat 7, Heeze, 5591 HN, Netherlands","Heeze, Netherlands","€€€€",Creative,5.577939,51.3793,+31402263232,https://guide.michelin.com/en/noord-brabant/heeze/restaurant/tribeca502881,https://restaurant-tribeca.com/,"2 Stars",0,"Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","The talented Jan Sobecki puts his ambition into practice in chic, elegant Tribeca. The refinement of his cooking, the balance of his dishes and the many wonderful flavours in every mouthful, are impressive. The chef knows how to translate his ideas to the plate, and this makes Tribeca a top restaurant. Chapeau!"
-"'t Nonnetje","Vischmarkt 38, Harderwijk, 3841 BG, Netherlands","Harderwijk, Netherlands","€€€€","Creative, Modern French",5.6202128,52.3509952,+31341415848,https://guide.michelin.com/en/gelderland/harderwijk/restaurant/t-nonnetje,https://www.hetnonnetje.nl/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Having been given free rein to do his own thing by owner Robert-Jan Nijland, chef Michel van der Kroft has come up with a unique culinary style that puts great emphasis on vegetables and incorporates Portuguese influences. He can carry off the classic Escoffier recipes just as well as any chef; his tournedos Rossini is absolutely sublime! But his dishes also showcase innovative ideas and technically sophisticated garnishes. Whether you opt for a traditional terrine or one of the creative vegetarian dishes, it will be generous and delicious. This cuisine is all about exuberance and indulgence.When it's time for coffee, the chef comes to your table with a pot of chocolate mousse and gives you a wooden spoon. It's a heartwarming gesture that works so well in this intimate restaurant. Cosy fine dining par excellence!"
-"De Lindehof","Beekstraat 1, Nuenen, 5671 CS, Netherlands","Nuenen, Netherlands","€€€€",Creative,5.5547065,51.4765594,+31402837336,https://guide.michelin.com/en/noord-brabant/nuenen/restaurant/de-lindehof,https://restaurant-delindehof.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","De Lindehof is fashionable, as the designer lighting and modern art prove, but it also has pep! The Surinamese roots of the chef bring spiciness to his bold creative cooking style – the tastes are intense but always well balanced. You will be taken on a delicious, exotic journey."
-"De Treeswijkhoeve","Valkenswaardseweg 14, Waalre, 5582 VB, Netherlands","Waalre, Netherlands","€€€€",Creative,5.4693081,51.3780193,+31402215593,https://guide.michelin.com/en/noord-brabant/waalre/restaurant/de-treeswijkhoeve,https://www.treeswijkhoeve.nl/nl,"2 Stars",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Take a seat on the terrace of this beautiful little farmhouse and enjoy the green surroundings. The experience is further intensified by the chef's creativity as he ventures contrasting combinations, always retaining a balance of flavours. Be sure to try his game dishes."
-Fred,"Boompjes 41, Rotterdam, 3011 XB, Netherlands","Rotterdam, Netherlands","€€€€","Creative French",4.4894221,51.9162456,+31102120110,https://guide.michelin.com/en/zuid-holland/rotterdam/restaurant/fred,https://www.restaurantfred.nl/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Everything revolves around luxury and opulence at this restaurant. On the way to your table, for example, you step past the cheese store (the cheese trolley is excellent!), champagne is presented on a special cart. The vibrant decor is complemented by finishings made of the finest materials, as innovative design meets modern elegance. Chef Mustert's cuisine is equally tasteful. For example, he elevates langoustines of exceptional quality in a combination with various types of melon, subtle hints of celery and both a foamy butter sauce and curry oil. The results are pared down, intense and incredibly rich! Fred Mustert's creations are exciting and everything is precisely balanced. You will want to mop up every last drop of the sauces with your bread. With a sure hand, he gives classic flavour combinations an original twist. Chef Mustert delivers culinary perfection, curated in a very appealing menu. Less really is more with Fred!"
-"Aan de Poel","Handweg 1, Amstelveen, 1185 TS, Netherlands","Amstelveen, Netherlands","€€€€","Creative, Modern French",4.8447563,52.2997964,+31203451763,https://guide.michelin.com/en/noord-holland/amstelveen/restaurant/aan-de-poel,https://aandepoel.nl/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Valet parking","A successful marriage of technical skill and brilliant produce ensures that every dish is a feast for the senses. Here, contemporary cuisine can be savoured in one of its most beautiful and tasteful forms. What’s more, this restaurant benefits from a superb lakeside setting, a chic and sophisticated designer interior and a skilled sommelier."
-"Ciel Bleu","Ferdinand Bolstraat 333, Amsterdam, 1072 LH, Netherlands","Amsterdam, Netherlands","€€€€",Creative,4.8928264,52.3486359,+31206787450,https://guide.michelin.com/en/noord-holland/amsterdam/restaurant/ciel-bleu,https://www.cielbleu.nl/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking","Ciel Bleu immediately lives up to its name. Here, you dine on the top floor of the luxurious Okura Hotel with a spectacular view of the blue sky and the Amsterdam skyline as a backdrop. The modern elegance of the restaurant and the superlative presentation of the dishes are equally pleasing to the eye.Arjan Speelman's cuisine is technically accomplished, creative and laced with international influences and seasonings. This chef effortlessly combines a classic beurre blanc with exotic spices and ingredients from around the globe. Every detail is precise, every bite a surprise. A nice touch: with each course, a herb in its original form is brought to the table – this herb will be featured in the next dish.Dining at Ciel Bleu is intriguing. You will be served by one of the best front-of-house teams in the country, starring sommelier Noël Vanwittenbergh and maître d' Francesco Simonelli. The sky really is the limit here!"
-"Restaurant 212","Amstel 212, Amsterdam, 1017 AH, Netherlands","Amsterdam, Netherlands","€€€€",Creative,4.900326,52.365853,+31203348685,https://guide.michelin.com/en/noord-holland/amsterdam/restaurant/restaurant-212,https://212.amsterdam/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","As soon as you step into this quintessential canal house in the centre of Amsterdam, Richard van Oostenbrugge and Thomas Groot draw you into their world. There is something theatrical about the sight of the chefs working meticulously in their open kitchen. There is an enchanting intimacy and luxurious comfort about Restaurant 212. Nothing is left to chance here, and that goes for the attentive service, too. Fun fact: On the ceiling, you can still see marks from the champagne that was uncorked when this place was awarded its first MICHELIN star. With their inventiveness and classical know-how (those sauces!), both chefs put their own stamp on their creations. An ingredient will undergo the most surprising of transformations, and it all seems to happen with such ease – therein lies the chefs' originality. Breton lobster, for example, is poached in zolderspek (aged smoky bacon) jelly, combined with a fine vin jaune sauce, a very reduced bisque caramel, lobster coral gnocchi and aromatic black truffle. The simplicity of this cuisine is what makes it so ingenious! Nothing is overdone, and nothing is lacking. The real stars of this show are the extraordinary produce and the talent of two friends."
-Spectrum,"Herengracht 542, Amsterdam, 1017 CG, Netherlands","Amsterdam, Netherlands","€€€€",Creative,4.89701,52.36478,+31207184635,https://guide.michelin.com/en/noord-holland/amsterdam/restaurant/spectrum437663,https://www.restaurantspectrum.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking","Sidney Schutte's spectrum of flavours is astonishing. At De Librije, he developed his own inventive culinary style, and at Amber (Hong Kong) he mastered the sophisticated techniques particular to Asian cuisine. His food looks as spectacular as it tastes – exciting and colourful with a unique interplay of textures.First-class Dutch produce and international seasonings come together here in complex dishes. The technically gifted chef does not shy away from contrasts, and he is certainly an innovator rather than an imitator! This applies to his vegetarian set menu as well as to his fish and meat creations. His combination of crispy duck tongue, blue lobster and foie gras with liquorice and green apple is simply amazing. At Spectrum, every bite creates a new impression that increases the desire for more.This typical canal house enchants visitors with its understated class and beautiful elegance. The extremely attentive service comes courtesy of the highly accomplished front-of-house team. A real fine dining experience!"
-Vinkeles,"Keizersgracht 384, Amsterdam, 1016 GB, Netherlands","Amsterdam, Netherlands","€€€€","Creative, Classic Cuisine",4.8839959,52.3692878,+31205302010,https://guide.michelin.com/en/noord-holland/amsterdam/restaurant/vinkeles,https://www.vinkeles.com/,"2 Stars",0,"Air conditioning,Restaurant offering vegetarian menus","Jurgen van der Zalm has made the kitchen at Vinkeles his own. For years, he was the right-hand man of Dennis Kuipers, who gave him a grounding in classic culinary techniques. Today he is doing things his way, without breaking with the house style: premium-quality ingredients and rich sauces are still the name of the game.For example, he fills morels with a delicate farce fine made with poulet noir, but what really raises the bar is his vin jaune sauce with subtle notes of tarragon – the intensity and depth of flavour are second to none! We should also mention the amazing carcass sauce he serves with his plump langoustine combined with Nashi pear and mint for a burst of freshness. Chef Van der Zalm is a master saucier who clearly has an eye for detail. In his highly personal creations, he combines a playful approach to international influences, an exciting sense of creativity and a respect for tradition. Whether cooking with premium produce or conjuring up vegetarian delights, his dishes make an impact.A unique experience awaits you in the former bakery of this 18C Roman Catholic almshouse, where the original wood and stone have been incorporated into a modern interior."
-Parkheuvel,"Heuvellaan 21, Rotterdam, 3016 GL, Netherlands","Rotterdam, Netherlands","€€€€","Modern Cuisine",4.4715943,51.903823,+31104360766,https://guide.michelin.com/en/zuid-holland/rotterdam/restaurant/parkheuvel,https://www.parkheuvel.nl/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Located in Het Park and boasting a spectacular view of the Meuse River – best enjoyed from the terrace – this elegant pavilion is the ideal setting in which to indulge in a wonderful fine dining experience. Erik van Loo is a chef with a feel for classic finesse. This comes through, for example, in the lobster cream sauce, full bodied and rich, which takes his well-known combination of bream chicken and langoustine ravioli to the next level. At Parkheuvel, it is the sauces that really blow diners away. His son Juliën's input adds detail and diversity in the preparation of the dishes as he brings his youthful energy to the table. For instance, he combines foie gras with sweet-and-sour pickled beetroot, a Pinot Grigio and dark chocolate jelly, as well as apple and sesame garnishes for added playfulness. The sommelier's astute recommendations and amazing collection are definitely the icing on the cake. Parkheuvel's tradition of excellence in fine dining is being perpetuated with passion."
-Brut172,"Reijmerstokkerdorpsstraat 143, Reijmerstok, 6274 NK, Netherlands","Reijmerstok, Netherlands","€€€€",Creative,5.836146,50.7967588,"",https://guide.michelin.com/en/limburg/reijmerstok/restaurant/brut172,https://www.brut172.com/,"2 Stars",0,"Air conditioning,Car park,Counter dining,Interesting wine list","Hans van Wolde has reinvented himself. For years the face of Beluga, he is making a fresh start at Brut172. He has set up shop in the heart of the quiet Limburg countryside, having transformed a farmstead into an architectural gem. Diners are led through the different spaces, from the aperitif lounge to the cosy salon to the kitchen itself. The upscale modern design is extraordinary. This is art rather than architecture! Hans van Wolde takes you into his world, where you momentarily lose track of time. Ingredients of exceptional quality and intensely flavoured sauces characterise the dishes. Diners cannot fail to be impressed by the way a fillet of pickled sea bass is taken to a whole new level by the addition of a langoustine broth, Spanish spring onion, leek oil and fried shrimp. This restaurant is a celebration of both culinary expertise and the local terroir. And rather than resting on his laurels, chef Van Wolde combines his talent with a sense of adventure, putting his own intensely aromatic and technically precise spin on a classic apple pie, for example, or adding a dash of Asian flair to scallops. Then there is the selection of wines from around the globe as well as a range of delicious juices for alcohol-free pairings… Brut172 makes for a first-class dining experience!"
-"FG - François Geurds","Katshoek 37B, Rotterdam, 3032 AE, Netherlands","Rotterdam, Netherlands","€€€€",Creative,4.4795369,51.9265521,+31104250520,https://guide.michelin.com/en/zuid-holland/rotterdam/restaurant/fg-francois-geurds,https://www.fgrestaurant.nl/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking","François Geurds has a clear vision and he brings it to life in this restaurant, which is urban, trendy and original. The chef adopts a style that is very detailed, sometimes even playful, but always keeps his focus on the flavours of his high quality ingredients and sauces. FG could easily stand for Fantastically Good!"
-"Mraz & Sohn","Wallensteinstraße 59, Vienna, 1200, Austria","Vienna, Austria","€€€€",Creative,16.3762794,48.2313246,+4313304594,https://guide.michelin.com/en/vienna/wien/restaurant/mraz-sohn,https://www.mrazundsohn.at/,"2 Stars",0,"Car park,Interesting wine list","This establishment run by Markus Mraz and his sons Lukas and Manuel is a real institution on Vienna's gourmet scene. They serve a surprise set menu comprising a whole series of small courses. They like to concentrate on one main ingredient, which forms the basis of the menu. This approach results in dishes such as their Korean-style chanterelle goulash: a true taste explosion of roasted notes, mild spiciness and full-bodied mushroom flavour. The place has a chic, modern feel and the atmosphere is totally relaxed – they don't stand on ceremony or formality here. In one of the three rooms there is a clear view of the open kitchen. Charming service comes courtesy of attentive and very well-trained staff, not least the sommelier, who maintains a terrific wine cellar and guarantees perfectly balanced wine pairings teeming with interesting ideas."
-Ikarus,"Wilhelm-Spazier-Straße 7a, Salzburg, 5020, Austria","Salzburg, Austria","€€€€","Creative, Modern Cuisine",13.0078642,47.7935688,+4366221970,https://guide.michelin.com/en/salzburg-region/salzburg/restaurant/ikarus,https://www.hangar-7.com/de/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","An unusual concept, the architecturally impressive Hangar-7 is both a Red Bull exhibition space and a fine dining restaurant. Diners are given a choice of three set menus featuring a winning combination of international and domestic dishes: the guest chef menu, the ""Ikarus menu"" and a vegetarian alternative – all available in six or eight courses. The decor is stylish and elegant and the attentive front-of-house team includes a highly accomplished sommelier who is on hand to provide astute wine recommendations. Tip for motorists: you can park directly opposite."
-"Steirereck im Stadtpark","Am Heumarkt 2a, Vienna, 1030, Austria","Vienna, Austria","€€€€","Creative, Contemporary",16.3815669,48.2043967,+4317133168,https://guide.michelin.com/en/vienna/wien/restaurant/steirereck-im-stadtpark,https://www.steirereck.at/,"2 Stars",0,"Air conditioning,Garden or park,Interesting wine list,Terrace,Wheelchair access","This fine dining restaurant in the spacious Stadtpark is very modern, with its chic design and clean lines and the creative cuisine of Heinz Reitbauer, who cooks regional produce with great precision and refinement. Excellent, professional service. Be sure to take advantage of the bread and cheese trolley – the selection is impressive!"
-"Silvio Nickol Gourmet Restaurant","Coburgbastei 4, Vienna, 1010, Austria","Vienna, Austria","€€€€","Modern Cuisine",16.3770073,48.2058003,+43151818130,https://guide.michelin.com/en/vienna/wien/restaurant/silvio-nickol-gourmet-restaurant,https://www.palais-coburg.com/kulinarik/silvio-nickol/,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Silvio Nickol has a style all of his own that you won't quickly forget! In the exclusive Palais Coburg, he serves up extremely imaginative cuisine featuring very sophisticated combinations based on excellent seasonal produce. His creations also showcase the specialties of various regions. The professional front-of-house team will expertly talk you through the menu and competently guide you through the truly impressive wine list. Elegant interior with a striking vaulted ceiling and eye-catching decorative crystal."
-"Konstantin Filippou","Dominikanerbastei 17, Vienna, 1010, Austria","Vienna, Austria","€€€€","Modern Cuisine",16.3797942,48.2107279,+4315122229,https://guide.michelin.com/en/vienna/wien/restaurant/konstantin-filippou,https://konstantinfilippou.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Konstantin Filippou presents an extensive tasting menu in which fish and seafood are given top billing; meat is largely dispensed with or plays more of a supporting role. The ingredients for the very modern and contrasting small plates that make up his menu come mainly from Brittany or Scandinavia – for example, the outstanding langostino from Norway, which he serves with cabbage, grapefruit and the wild seaweed cochayuyo. As a native Styrian with Greek roots, the chef-patron discreetly incorporates influences from both his home province and Greek heritage. The minimalist interior is done out in a palette dominated by black and grey. The waitstaff are attentive and competent, including when it comes to recommending just the right wine – you will also find one or two international treasures on the wine list."
-SENNS.Restaurant,"Söllheimerstrasse 16, Salzburg, 5020, Austria","Salzburg, Austria","€€€€",Creative,13.063525,47.8361594,+436644540232,https://guide.michelin.com/en/salzburg-region/salzburg/restaurant/senns-restaurant,https://www.senns.restaurant/de,"2 Stars",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Gusswerk – once a bell foundry – is an impressive location for a restaurant. Details of the old industrial architecture have been skilfully combined with chic, stylish modern furnishings. The centrepiece is the open kitchen, where Andreas Senn and chef Christian Geisler cook up a creative set menu, the finesse of which is really memorable! Great care is taken to incorporate the five flavour elements into the dishes. The service is top-notch, very good wine recommendations."
-Jungsik,"11 Seolleung-ro 158-gil, Gangnam-gu, Seoul, 06014, South Korea","Seoul, South Korea","₩₩₩₩",Contemporary,127.041069,37.525584,+8225174654,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/jungsik511965,https://www.jungsik.kr/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","Touted as a pioneer of modern Korean fine dining, Chef Yim Jung-sik — with his Seoul and New York restaurants - is credited for introducing Korean cuisine to the world with an innovative flair that is entirely his own. What Yim does best is drawing inspiration from the familiar — gimbap, bibimbap, platter of nine delicacies and napa wraps with pork — and creating something unexpected yet surprisingly evocative and authentic. Whimsical desserts, a good wine list and attentive service — Jungsik has it all."
-"Bottiglieria 1881","ul. Bocheńska 5, Krakow, 31 061, Poland","Krakow, Poland","€€€€",Creative,19.9460552,50.0486603,+48660661756,https://guide.michelin.com/en/lesser-poland/krakow/restaurant/bottiglieria-1881,https://www.1881.com.pl/,"2 Stars",0,"Interesting wine list","Sophistication, depth and a wonderful purity of flavour can all be found in the cooking at this marble-floored restaurant. Choose from two tasting menus, the ‘Introduction’ or the ‘Full Experience’, both of which feature creative, well-balanced dishes. The best of the Polish larder is used throughout, while each finely crafted course is finished with an artistic flourish. Sit in the century old cellar for an intimate dining experience, or ask for a table opposite the open kitchen to see the talented team at work as they produce such stunning cooking."
 "Suyab Courtyard・Pickmoon Gourmet","348 Yingbin Road, Panyu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥¥¥","Chao Zhou",113.483335,22.83158,+8613802945901,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/suyab-courtyard%E3%83%BBpickmoon-gourmet,"","1 Star",0,"Air conditioning,Car park,Foreign credit cards not accepted,Valet parking,Wheelchair access","This building houses a furniture store, a restaurant and a Japanese tea saloon. The restaurant has nine private rooms and a banquet venue which seats over 30 guests. Helmed by the experienced Chef Fai, the kitchen delivers refined Chao Zhou dishes. Menus are tailor-made according to availability of ingredients, as well as guests’ budget and preferences after reservations are made via the texting app. Ingredients are top-notch and the food is impeccably made."
+Noi,"5F, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong, Hong Kong SAR China","Hong Kong",$$$$,"Italian Contemporary",114.1566761,22.286618,+85231968768,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/noi-1204599,https://restaurantnoi.hk,"2 Stars",0,"Air conditioning,Car park,Counter dining,Interesting wine list,Valet parking,Wheelchair access","Chefs Airaudo and Troiano deliver a season-driven omakase menu that changes every two to three months. The 10+ courses prominently feature seafood shipped daily from Japan, as in the signature dish of Hokkaido red uni on egg custard. Blue lobster is painstakingly prepared and chargrilled to perfection. The food nods to Italian traditions, updated with a modern aesthetic and the latest techniques. Excellent wine pairings elevate the whole experience."
+"Wing Lei","GF, Wynn Hotel, Rua Cidade de Sintra, NAPE, Macau, Macau",Macau,$$$,Cantonese,113.54578,22.188028,+85389863663,https://guide.michelin.com/en/macau-region/macau/restaurant/wing-lei,https://www.wynnmacau.com,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","Equally suited to power lunches and friendly get-togethers, this strikingly lavish restaurant dominated by a frosted crystal flying dragon offers far more than just a treat for the eye. Cantonese classics and dim sum crafted with top-notch ingredients are what keep diners coming back. Besides the main menu, ask about their seasonal dishes such as clay pot rice and Dongshan goat in winter. Thoughtful service adds to the experience."
 Stiller,"2F, LN Garden Hotel, 368 Huanshi East Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥¥",European,113.280695,23.138026,+8618565238274,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/stiller,https://gz.stiller.cn/,"1 Star",0,"Air conditioning,Brunch,Car park,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Named after the owner-chef who also runs Taian Table, Stiller is a different dining concept altogether. Start the meal with a personalised cocktail at the bar or the lounge area by the floor-to-ceiling windows. Then head to the colourful dining room with comfy couch seating. The menu features seasonal offerings alongside some German-inspired dishes which are rare to find in the town. Also ask servers for recommendations."
 "Lai Heen","3F, The Ritz-Carlton Hotel, 3 Xing An Road, Zhujiang New Town, Tianhe, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥¥",Cantonese,113.321816,23.11883,+862038136688,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/lai-heen-559155,https://www.ritzcarlton.com/en/hotels/canrz-the-ritz-carlton-guangzhou/dining/,"1 Star",0,"Air conditioning,Car park,Valet parking,Wheelchair access","Lai Heen champions modern Cantonese cooking deeply rooted in tradition and only the best ingredients make it to the table. Its signature steamed sunflower seed-fed chicken needs pre-ordering, while Australian lobster on egg-white custard wins the hearts of many diners. Dishes with Chao Zhou touches also fare well – try boiled, then chilled lime-scented yellow croaker with bean paste, or lemon-infused yellow croaker and thick fish maw soup."
+"Lai Ching Heen","GF, Regent, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong","Hong Kong",$$$,Cantonese,114.17395,22.293337,+85223132313,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/lai-ching-heen,"https://hongkong.regenthotels.com/dining destination/lai ching heen/","2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","Remodelled and renamed Lai Ching Heen in 2022, the main dining room can now be accessed straight from the hotel lobby. In addition to the updated décor, expansive harbour views and Hong Kong’s skyline with its electric glow remain a joy to behold. Onto the menu, all-time favourites like stuffed crab shell with crabmeat, and crispy Lung Kong chicken are still offered. Don’t miss the dim sum lunch with exquisitely crafted bite-sized morsels."
 "Yu Yue Heen","71F, Four Seasons Hotel, 5 Zhujiang West Road, Zhujiang New Town, Tianhe, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥¥¥",Cantonese,113.317995,23.119916,+862088833371,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/yu-yue-heen,https://www.fourseasons.com/guangzhou/dining/restaurants/yu_yue_heen,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","The head chef, who hails from Guangdong, has been cooking professionally since the age of 15 and has extensive experience at hotels in Shanghai and Nanjing. Each dish embodies the utmost finesse and attention to detail. The range of dim sum at lunch is dazzling – especially the deep-fried taro dumplings with shrimp and chicken filling. His signature crispy-skin chicken, made with birds from Qingyuan, boasts robust flavours and a velvety texture."
+Arbor,"25F, H Queen's, 80 Queen's Road Central, Central, Hong Kong","Hong Kong",$$$,Innovative,114.15542,22.283146,+85231858388,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/arbor,http://www.arbor-hk.com,"2 Stars",0,"Air conditioning,Brunch,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Calming Mediterranean colours make this place something of an oasis amid the bustle of Central. The experienced chef hails from Finland; his sophisticated dishes exhibit typical Nordic precision and deliver intense natural flavours. Quality ingredients, mostly from Japan, are prepared with classic French techniques. Only multicourse prix-fixe menus are offered; for a fee, you can double the portion size of your main course."
 "Rêver","5F, North Tower, Guangzhou Media Centre, 370 Yuejiang West Road, Haizhu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥¥¥","French Contemporary",113.331346,23.109474,+862083628786,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/rever,https://www.restaurantrever.com,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","With stunning river views and a calming ambience, Rêver lives up to its name. The culinary team has an all-star lineup as most chefs have worked in prestigious establishments. Only one tasting menu is offered at dinner and diners may choose between 6 or 8 courses, all underpinned by solid French techniques and infused with subtle Cantonese overtones. The menu changes every few months to reflect seasonality and most ingredients are sourced locally."
+"Mizumi (Macau)","GF, Wynn Hotel, Rua Cidade de Sintra, NAPE, Macau, Macau",Macau,$$$$,Japanese,113.5449903,22.1886966,+85389863663,https://guide.michelin.com/en/macau-region/macau/restaurant/mizumi-macau,https://www.wynnresortsmacau.com/en/wynn-macau/dining/mizumi-wm,"2 Stars",0,"Air conditioning,Car park,Counter dining,Interesting wine list,Notable sake list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","The gold-and-red colour scheme feels festive, while the oversized origami sculptures add a touch of whimsy. The room is divided into teppanyaki, sushi and keiseki sections and diners can choose where they wish to be seated. Several set menus are available. For the ultimate fine dining experience, order the kaiseki set menu – you may get to try the dashi made with Hokkaido kombu and kegani, loaded with umami. Ask the sommelier about wine pairing."
 "BingSheng Private Kitchen (Tianhe East Road)","178 Tianhe East Road, Tianhe, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥¥",Cantonese,113.328901,23.137287,+862087575699,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/bingsheng-private-kitchen,http://www.bingsheng.com,"1 Star",0,"Air conditioning,Car park,Terrace,Valet parking","This décor re-creates the old-time charm of luxury mansions in the Xiguan district, while the artwork and floral accents add an updated touch. The menu focuses on healthy cooking with seasonal, organic ingredients. Signature dishes include braised Doumen mud crab with hairy squash that imparts robust seafood flavour, roast lemongrass-scented squab that bursts with juices, and velvety ginger milk custard with bird’s nest. Reserve a table 2 or 3 days ahead."
+Octavium,"8F, One Chinachem Central, 22 Des Voeux Road Central, Hong Kong","Hong Kong",$$$,Italian,114.1571177,22.2825493,+85221119395,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/octavium,https://www.octavium.com.hk,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","The smart minimalist dining room dotted in Italian furniture provides the perfect foil for elegant Italian classics, whose flawless craftsmanship showcases the head chef’s Sicilian roots and premium Japanese produce. To experience his culinary vision in all its glory, go for the 6- or 8-course tasting menu that changes regularly to reflect the seasons. The house-made pasta, like red prawn spaghetti, is simply unmissable!"
 "Xin Ji","270 Changdi Damalu, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Cantonese,113.25478,23.114612,+862083320833,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/xin-ji,"","1 Star",0,"Air conditioning,Cash only","This street was once known for the sheer number of seafood restaurants on it. Though most of its competitors were shuttered for good, Xin Ji is still going strong after over 30 years of service. And of course, picking live critters from the fish tank at the door is part of the ritual. If you have no idea what to pick, try their signature eel dishes – freshwater eel braised with roast pork and swamp eel rice, both boasting fatty, firm flesh."
 "Jade River","3F, White Swan Hotel, 1 Shamian South Street, Liwan, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥¥",Cantonese,113.237649,23.108321,+862081886968,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/jade-river,https://www.whiteswanhotel.com/en/dining/jade-river,"1 Star",0,"Air conditioning,Car park,Valet parking,Wheelchair access","Diners here unwind with a cup of tea freshly brewed by tea masters. The traditional garden, water features, exquisite woodwork and artisan Manchurian windows give it a serene feel. The food is, of course, no less impressive. Steamed sunflower seed-fed chicken is delivered straight from the farm daily. Baked pigeon with lemongrass and salt is another proud creation of the team. Also try various poultry and meats in white marinade."
+"The Yeatman","Rua do Choupelo, Vila Nova de Gaia, 4400-088, Portugal","Vila Nova de Gaia, Portugal","€€€€",Creative,-8.6133869,41.1336845,+351220133100,https://guide.michelin.com/en/porto-region/vila-nova-de-gaia/restaurant/the-yeatman,http://www.theyeatman.com,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","Everyone knows that the city of Oporto has a timeless, almost magical charm, but not everyone is aware that one of the best places to experience this is on the opposite side of the River Douro in Vila Nova de Gaia.Here, chef Ricardo Costa conjures up his creative cuisine on a single tasting menu which starts with drinks and appetisers in the bar and kitchen and is based around two key pillars: traditional Portuguese cuisine (with a nod to the chef’s home town of Aveiro), and premium seasonal ingredients which are always treated with the greatest of delicacy. It also features several panoramic dining spaces: the main dining room with its large picture windows and, above all, the spectacular terrace, which overlooks the most beautiful parts of the city. The wine cellar is one of the best in Portugal."
 "BingSheng Mansion (Xiancun Road)","5F, Shoufu Mansion, 2 Xiancun Road, Zhujiang New Town, Tianhe, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥¥",Cantonese,113.322958,23.117404,+862038035000,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/bingsheng-mansion,http://www.bingsheng.com,"1 Star",0,"Air conditioning,Car park,Great view,Terrace","In a main dining room and 32 private rooms, all exuding understated glamour, this place champions innovative and refined Cantonese fare. It serves hand-crafted dim sum, a rare thing these days. The menu has an array of double-boiled tonics, such as fish maw and ginseng soup. Pre-order to avoid disappointment. Round off the meal with black sesame sweet soup over milk custard for double indulgence. Other signatures include stir-fried flat rice noodles with beef, and juicy roasted goose."
 "Lingnan House","5F, Rosewood Hotel, 6 Zhujiang East Road, Tianhe, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥¥",Cantonese,113.320629,23.119891,+862088528888,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/lingnan-house,https://www.rosewoodhotels.com/en/guangzhou/dining/lingnan-house,"1 Star",0,"Air conditioning,Car park,Counter dining,Wheelchair access","Perforated windows, ceiling fans and chandeliers impart retro Lingnan flair. Chef Feng also bases his recipes on Lingnan traditions and seasonal local produce, but slightly tweaked to the local palate and spruced up with unique creativity. His Shunde minced fish soup perfumed by makrut lime leaves, and roast goose that takes 45 minutes to cook in the oversized grill, tend to sell out fast. End the meal with silky ginger milk curd in Shawan style."
+"Vila Joya","Estrada da Galé, Albufeira, 8200-416, Portugal","Albufeira, Portugal","€€€€","Modern Cuisine",-8.31367,37.08059,+351289591795,https://guide.michelin.com/en/faro-region/albufeira/restaurant/vila-joya,https://www.vilajoya.com,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Wheelchair access","Vila Joya is one of those places in the world that is close to our idea of paradise, and eating here is akin to ascending to culinary heaven!While its stunning setting and sea views are impressive in their own right, Dieter Koschina’s cuisine merits special mention, given the ability of this Austrian-born chef to combine the classic cooking of Central Europe with the flavours of ingredients from Portugal, a country he fell in love with from his first visit here over 30 years ago. The excellence of his cuisine is evident in every mouthful – the result of superb execution, and a bold, playful approach to less conventional flavours which occasionally include tropical fruits. His cooking is centred around two tasting menus, one which changes daily, the other seasonal, and features dishes such as Balfegó tuna marinated with avocado, quinoa and tiger’s milk; Carabinero prawns with Datterino tomato and jalapeño; and Miéral pigeon, banana and coconut. The delightful panoramic terrace is perfect for a romantic supper."
 "Hongtu Hall","2F, White Swan Hotel, 1 Shamian South Street, Liwan, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥","Dim Sum",113.237649,23.108321,+862081886968,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/hongtu-hall,https://www.whiteswanhotel.com/,"1 Star",0,"Air conditioning,Car park,Great view,Valet parking,Wheelchair access","Besides river views and stunning murals, Hongtu Hall is prized for its exquisitely crafted dim sum ranging from the classics to novel creations, as well as velvety congee and juicy roast meats. Make sure to try their shrimp dumplings and shrimp shaomai. Tableside tea service is also a nice touch. The restaurant is always busy during opening hours and reservations are accepted for guests staying in the hotel only. Other customers have to simply join the queue."
+Antiqvvm,"Rua de Entre Quintas 220, Porto, 4050-240, Portugal","Porto, Portugal","€€€€",Creative,-8.62831,41.14776,+351226000445,https://guide.michelin.com/en/porto-region/porto/restaurant/antiqvvm,http://www.antiqvvm.pt,"2 Stars",0,"Air conditioning,Car park,Restaurant offering vegetarian menus,Terrace","There are places in the world that, because of their location, exert a special power of attraction and this is definitely the case with Antiqvvm, situated in a leafy park in the centre of Porto, next to the Museu Romântico. This sensation is enhanced by its pleasant garden boasting idyllic views of the banks of the Douro!In its elegant dining rooms, tastefully embellished with classic and contemporary decorative detail, chef Vítor Matos has a fondness for creative seasonal cuisine that places huge emphasis on his ingredients, combining these in a way that aims to enhance the main component of each dish (we particularly enjoyed the blue lobster with Moqueca, and the Silken & Smooth Tofu Mount Fuji, with chilli, citrus fruit, mango and curry). In his own words, the chef, who finds inspiration from his surroundings, “is continually striving to promote the values of cuisine that is cultural, natural, evolving, social and artistic”. He offers just two tasting menus: Sensory Moments (the Imperial Anjou Pigeon was our favourite dish) and Organic (vegetarian)."
 "Imperial Treasure Fine Teochew Cuisine","L307, 3F, Taikoo Hui, 383 Tianhe Road, Tianhe, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥¥","Chao Zhou",113.327751,23.137162,+862038682388,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/imperial-treasure-fine-teochew-cuisine-1190416,https://www.imperialtreasure.com.cn/china/LG-en/,"1 Star",0,"Air conditioning,Car park,Terrace,Wheelchair access","The Singapore-based chain opened its first outpost here in 2019, specialising in Chao Zhou food. The head chef from Hong Kong makes sure traditions are respected in the kitchen, while adding a refined touch to his repertoire. Classics, such as steamed then chilled swimmer crab and grey mullet, boast natural umami and firm flesh. Marinated dishes are also a big hit – apart from goose meat, goose liver and cuttlefish, also try pork intestines and hock."
+Ocean,"Rua Anneliese Pohl, Porches, 8400-450, Portugal","Porches, Portugal","€€€€",Creative,-8.3792041,37.1008268,+351282310100,https://guide.michelin.com/en/faro-region/porches/restaurant/ocean216602,https://restauranteocean.com/en/home/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","A very special restaurant with all the key ingredients to ensure an experience that will live long in the memory. The entrance, embellished with striking Murano glass, provides a sense of the theatrical before heading into the dining room, which is decorated in an elegant array of golden, white and blue tones. Its impressive windows, which open out towards the coast and infinite Atlantic vistas, are equally striking. Austrian-born chef Hans Neuner delights the palate with his “Memories of Brazil” menu (which is complemented by a second vegetarian option), inspired by the initial voyage of explorer Álvares Cabral to this magical country, which he discovered in the year 1500. His well-prepared dishes of varying intensity explore the flavours of the Tropics and Copacabana beach, such as the famous Feijoada divided into three refined dishes, the Tucupi made with fermented manioc juice, and the tasty Moqueca stew, with skate, red shrimp and trout roe. It’s well worth casting a keen eye over the wine list, which is truly exceptional."
 "Lei Garden (Yuexiu)","4F, Yi An Plaza, 33 Jianshe Sixth Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Cantonese,113.279568,23.136923,+862083633268,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/lei-garden-yuexiu,https://leigarden.hk/,"1 Star",0,"Air conditioning,Car park,Wheelchair access","This outpost of the Hong Kong-based chain is well known among locals and tourists for its nicely made traditional Cantonese fare, such as crispy roast pork belly, and slow-boiled or double-boiled soups. Kick off your meal with chilled jellyfish salad; the mildly tangy black vinegar accentuates the lovely crunch. Save room for the grand finale – a double dessert whammy of sweet almond milk and steamed sticky rice jujube cake."
+Alma,"Rua Anchieta 15, Lisbon, 1200-023, Portugal","Lisbon, Portugal","€€€€",Creative,-9.1411358,38.7101662,+351213470650,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/alma495726,https://www.almalisboa.pt/pt,"2 Stars",0,"Air conditioning","Alma is one of those restaurants in which the fine-dining experience is one of constant pleasure – the combined result of the high level of innovative Portuguese cuisine on offer and the incredible teamwork on display, which is fully focused on the art of quality service.The decor here is contemporary but with lots of character, enhanced by its setting behind the elegant façade of an 18C building that was once the warehouse for the famous Bertrand bookshop, which opened in 1732 and is recognised as the world’s oldest. Henrique Sá Pessoa’s cuisine, which can be enjoyed on two menus (Alma, inspired by the chef’s signature dishes, and Costa a Costa, a tribute to Portuguese fish and seafood), includes dishes such as scarlet shrimp, pumpkin, harissa and black garlic; Portuguese-style baked mullet with grilled sea lettuce and sour pepper; and lamb, red cabbage “migas” and smoked aubergine. The chef himself is a frequent visitor to the dining room, assisting with service and interacting with guests."
 Song,"Shop 417, 4F, G.T. Land Plaza Winter, 16 Zhujiang East Road, Zhujiang New Town, Tianhe, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Sichuan,113.321903,23.12226,+862087412345,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/song,"","1 Star",0,"Air conditioning,Car park","Christened after the dynasty and the owner’s last name, this award-winning space boasts pillars covered with dramatically lit, stainless steel bricks. Gigantic glass-feathered wings are hung from the mirrored ceiling and thereby lend an eerie sense of space. Most items on the menu are Sichuanese, with occasional offerings from other provinces. Signatures include spicy boiled tiger grouper, jujube wood-roasted 42-day Peking duck and spicy crab."
+Belcanto,"Rua Serpa Pinto 10A, Lisbon, 1200-445, Portugal","Lisbon, Portugal","€€€€","Creative, Portuguese",-9.1415741,38.7104102,+351213420607,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/belcanto,https://www.belcanto.pt/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Belcanto boasts a superb location in the Bairro Alto (Chiado) district popular with tourists, on a corner close to a former convent damaged by the large earthquake that devastated the city in 1755.In his culinary empire’s showcase restaurant, chef José Avillez offers a modern à la carte and two extensive set menus (Evolução and Belcanto) offering a journey of gastronomic discovery in a dining room divided into different spaces, alongside a chef’s table in the kitchen. José Avillez’s dishes are influenced by Lisbon’s different light, its maritime shoreline and its distinct districts: in the words of this celebrated chef, “cooking is our very own fado, and our own form of expression”. Interestingly, the napkin provided for dessert is in the shape of a sleeve, recalling the way the chef once wiped his mouth on his sleeve as a child!"
 "Wisca (Haizhu)","172 Binjiang West Road, Haizhu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Cantonese,113.254258,23.110752,+862034381188,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/wisca-haizhu,http://www.wisca.cn/,"1 Star",0,"Air conditioning","The chain started life as a stall and opened this post in 1996. Here, the veteran crew follows ancient recipes to prepare reasonably priced Cantonese fare. The signature Ze Ze eels are sizzling swamp varieties served in a claypot; fried mantis shrimp in spiced salt burst with sweetness; and house-made ice cream is not to be missed. While waiting for a seat, admire the Kwon-glazed porcelain on display. Only private room reservations are accepted."
 "Yu Garden","6 Tianshun Road, Huangpu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Fujian,113.4142336,23.179545,+8615815899758,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/yu-garden,"","1 Star",0,"Air conditioning,Car park,Foreign credit cards not accepted","As an art lover, Chef May chose to open her place away from the city, in an airy space adorned by artworks on loan from the gallery nearby. Tables are well spaced out, but consider booking a private room for special occasions. Fujian cuisine prevails on the menu and most ingredients are shipped straight from the province. Specialities such as the umami-loaded sea worm jelly and the aromatic Xiamen ginger duck stew are well executed."
+"Casa de Chá da Boa Nova","Avenida da Liberdade, Leça da Palmeira, 4450-705, Portugal","Leça da Palmeira, Portugal","€€€€",Seafood,-8.7147233,41.2027411,+351229940066,https://guide.michelin.com/en/porto-region/lea-da-palmeira/restaurant/casa-de-cha-da-boa-nova,https://www.casadechadaboanova.pt/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace","Rarely is the concept of “bringing the sea to your table” more apt or authentic than at this restaurant where the waves almost break in the dining room! In this unique and spectacular building (an officially listed national monument) standing on the rocks above the Praia da Boa Nova, chef Rui Paula presents cuisine inspired by a verse (“Hitherto unchartered waters”) by famous Portuguese poet Luís Vaz de Camões in his most celebrated work, The Lusiads. This is showcased on a concise, impressive and well-structured tasting menu entitled Cantos, which can be ordered with 6, 12 or 21 dishes. His cuisine, which is centred around the maritime world and which always makes full use of truly exceptional ingredients (Sea bass in its habitat; Sea urchin brûlée; Scarlet shrimp/Pineapple; Lobster/Olive Oil/Olive etc), has a strong focus on presentation, texture and flavour, as well as contemporary techniques that extract the maximum from the extraordinary fish and seafood from the Atlantic. When time allows, the chef also enjoys mixing with his guests in the dining room."
 Yong,"Xi'an Garden, 18 Xuguyuan Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥¥¥",Sichuan,113.2911037,23.1214657,+8618127989805,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/yong,"","1 Star",1,"Air conditioning,Garden or park,Wheelchair access","In a heritage building, this dining concept supervised by celebrity chef Lan Guijun hits the spot every time thanks to its multifaceted Sichuanese menu, quality ingredients, deft execution and thoughtful service. The line-up of small plates, such as five-colour noodles with lobster or chilli chicken feet, show great delicacy. House-made pickles, such as salted lemon, add Cantonese twists to conventional Sichuan cooking. Fixed price menus only; booking necessary."
+"Il Gallo d'Oro","Estrada Monumental 147, Funchal, 9004-532, Portugal","Funchal, Portugal","€€€€","Modern Cuisine",-16.9266478,32.6382988,+351291707700,https://guide.michelin.com/en/ilha-da-madeira/funchal/restaurant/il-gallo-d-oro,https://www.portobay.com/en/restaurants/restaurants-madeira/il-gallo-doro,"2 Stars",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","Madeira is often called “paradise on Earth” and the “pearl of the Atlantic”, apt descriptions which are enhanced by a meal at Il Gallo d’Oro, the island’s very own culinary Eden. Here, French chef Benoît Sinthon conjures up fresh, delicious and creative cuisine that showcases the full flavours of the Atlantic, both from the island and its surrounding waters (Atlantic Inspiration, From Our Sea, Mackerel by Benoît Sinthon, From Valley to Mountain etc), reviving old recipes and reinterpreting them through the use of contemporary techniques and ingredients that support his quest for sustainability (many of which are sourced from the PortoBay organic garden). Two tasting menus are available here: Terroir Experience (which champions ingredients from the island itself) and Il Gallo d’Oro Top Experience (that showcases ingredients from different regions around Europe).To make your experience even more special, why not book the chef’s table or dine on the terrace with its idyllic views?"
 Tapio,"Rukatunturintie 9, Ruka, 93830, Finland","Ruka, Finland","€€€€","Modern Cuisine",29.1386013,66.1665646,+358442431631,https://guide.michelin.com/en/north-ostrobothnia/ruka_1700338/restaurant/tapio,https://tapio.restaurant/,"1 Star",0,"","Located just a stone’s throw from the slopes in the ski resort of Ruka, this endearing little restaurant is run by British Chef Connor and his Finnish partner Johanna. They serve around 20 guests in a warm, relaxed setting with vintage skiing posters on the walls. Excellent produce, be it hand-dived Norwegian scallop or local trout, is the basis for each skilful dish. The accompaniments appear simple, but add real depth of flavour to the cooking, like a rich foraged cep sauce with the scallop."
+"Ma Langue Sourit","1 rue Remich, Oetrange, 5331, Luxembourg","Oetrange, Luxembourg","€€€€","Modern Cuisine",6.2493973,49.5978074,+35226352031,https://guide.michelin.com/en/luxembourg/oetrange/restaurant/ma-langue-sourit,https://www.mls.lu/fr/,"2 Stars",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Wholehearted and dedicated, Cyril Molard aims to make the diner drool over their meal like a child with an ice cream! Every detail has been pondered and puzzled over and then fine-tuned in this cosy, trendy establishment. Creative side dishes set out to showcase the flavours of outstanding produce. The chef may add whoomph to a dish with subtle additions of tangy acidity. When he cooks asparagus, you can be certain it will be the best you have ever tasted. The fish is cooked to perfection and the succulent side dishes are paired with sauces that err towards the classical in a bid to enhance and showcase the main ingredient. Examples include exceptional duck smoked in hay served with a powerful gravy and subtle side dishes such as a ravioli of celeriac, stuffed with risotto and white truffle. Truly fascinating! Cyril and his team occasionally pop out to the dining room to see how diners our enjoying their meal and to chat with them in a casual, good-natured vibe."
 Hermetikken,"Niels Juels Gate 50, Stavanger, 4008, Norway","Stavanger, Norway","€€€","Modern Cuisine",5.7221458,58.9675776,"",https://guide.michelin.com/en/rogaland/stavanger/restaurant/hermetikken,https://hermetikken-restaurant.no/,"1 Star",0,"Counter dining,Interesting wine list,Terrace","One of the few restaurants around that is owned by its sommeliers, Hermetikken is unsurprisingly characterised by its superb wine selection, with an impressive array of producers on the list. It’s not all about the wine though, as the cooking proves to be a fitting counterpart. The chefs’ skills lie in finding well-judged contrasts and mining depth of flavour from just a few ingredients; duck served in three ways (succulent breast, rich ragout and full-flavoured sausage) is the perfect encapsulation of these considerable talents."
+"L'Eau Vive","route de Floreffe 37, Arbre, 5170, Belgium","Arbre, Belgium","€€€€","Modern French, Modern Cuisine",4.8469885,50.3636851,+3281411151,https://guide.michelin.com/en/namur/arbre/restaurant/l-eau-vive,https://www.eau-vive.be/,"2 Stars",0,"Car park,Great view,Interesting wine list,Terrace","Imagine a romantic dinner on a lush green terrace with the soft murmur of running water in the background! The dining room and the chef’s table right in the kitchen of this former 17C mill are also steeped in character and popular. Everything revolves around the diner in this establishment which is the epitome of friendly. The talent of Pierre Résimont shines through in a lineup of familiar flavours to which he adds an inventive spin depicted by delicate craftsmanship and generosity. Examples include pie of pigeon breast and foie gras, immaculately baked to a golden crisp. Three different seasonings, among which miso and curry, underscore the depth and flavour of cauliflower. The powerful black truffle flavoured pigeon gravy is emblematic of his rich, generous cuisine. Rather than showy gimmicks, he prefers to regale diners quietly with food throbbing with flavour. Pierre is a consummate chef who knows how to pamper his guests. We recommend extending your stay in one of the establishment’s guestrooms."
 "Restaurant Aure","Krudtløbsvej 8, Copenhagen, 1439, Denmark","Copenhagen, Denmark","€€€€",Creative,12.6103972,55.6841662,+4531686568,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/restaurant-aure,http://www.restaurantaure.dk,"1 Star",0,"","An 18th Century gunpowder store is the home for this restaurant in the semi-wild waterside area of Margretheholm. Its unassuming exterior and pared-back dish presentation belie the supreme skill and enormous amount of flavour in each course. Exceptional produce is given the space to shine thanks to refined, thoughtful combinations; just-cooked monkfish, for example, is enhanced by smooth pumpkin purée and a classic beurre blanc spiked with just the right quantity of red kosho. The service team run the show with charm and ease."
+"Hertog Jan at Botanic","Leopoldstraat 24, Antwerpen, 2000, Belgium","Antwerpen, Belgium","€€€€",Creative,4.4054987,51.2145635,"",https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/hertog-jan-at-botanic,https://hertog-jan.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","A meal by Gert De Mangeleer and sommelier Joachim Bouden is in a class of its own. First the swish Botanic Sanctuary Hotel, which immerses you in a world unlike any other. Concrete and muted shades of grey set the scene in the intimate restaurant which boasts a breathtaking architectural backdrop. In a bid to maintain the element of surprise, the establishment asks guests not to post photos on social media, so we won’t dwell on the amazing chef’s table where diners are invited to admire the chef at work first hand either. Suffice it to say that chef De Mangeleer’s love affair with Asia grows more pronounced over time. Knife-edged precision and boundless creativity remain the hallmark of this chef, who painstakingly pairs daring combinations of ingredients. For example, he may flank langoustine with passion fruit, vanilla oil, cocoa and an exquisite shellfish jus. The chef’s talent shines through in his flair for culinary sophistication and unorthodox ideas that enhance the taste and flavour of each ingredient, as he reinvents textbook techniques and jazzes up pedigree recipes with his inimitable stamp. A truly unforgettable experience, whose memory will linger long in our minds."
+"Colette - De Vijvers","Judocus Pauwelslaan, Averbode, 3271, Belgium","Averbode, Belgium","€€€€","Modern French",4.9904679,51.0295141,+3213523775,https://guide.michelin.com/en/vlaams-brabant/averbode/restaurant/colette-de-vijvers,https://www.restaurantcolette.be/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Terrace","Luxurious, peaceful and a drop-dead lake view: your first (favourable) impressions get better and better as your meal progresses. Set in imposing private grounds whose natural beauty both calms and bewitches, Colette offers respite from the pressure of our daily lives. This romantic edge is further enhanced as you taste the delicate handiwork of chef Thijs Vervloet. Classically trained, he allows exceptional ingredients to shout their name. Just a taste of his high-flying craftsmanship unveils both his sensitive approach and his virtuoso technique. An example: saddle of hare (genuine game!) in a pepper sauce of infinite subtlety, or his signature dish: fresh beef tartare with caviar for added saltiness paired with a fresh, acidic cream of cauliflower. Colette, which is a young chef’s sincere tribute to tradition, offers a staggering choice on the à la carte menu which symbolises the chef’s generosity and virtuosity."
+"La Villa Lorraine by Yves Mattagne","Avenue du Vivier d'Oie 75, Brussels, 1000, Belgium","Brussels, Belgium","€€€€","Modern Cuisine, Classic Cuisine",4.3784982,50.7995831,+3223743163,https://guide.michelin.com/en/bruxelles-capitale/bruxelles/restaurant/la-villa-lorraine-by-yves-mattagne,https://www.lavillalorraine.be/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace,Valet parking,Wheelchair access","Villa Lorraine is the type of swish cosmopolitan establishment that would be quite at home in London or Paris. It features a variety of settings, including the Lounge Bar which offers a range of dishes to share in a casual vibe, many of which are Asian in inspiration, such as gyoza of lobster or a red tuna “filet américain”. It is a pleasure to watch the final touches being added to each plate on the elegant counter. A real tree catches the eye in the luxurious, urbane Restaurant, which oozes designer style. Seasoned chef, Yves Mattagne reveals his passion for noble produce like turbot and Anjou pigeon, combining his classical background with meticulous craftsmanship and a sprinkling of modern touches. For example, slow-cooked partridge presented and flambeed at the table, before being carved and plated in the kitchen. The result is an exquisite festival of wintry delights: tender, juicy meat, a meaty jus with lashings of butter, earthy girolle mushrooms, gutsy dried raisins and the final flourish of flambeed cognac. A significant proportion of the menu is prepared or finished at the table (the Sea Grill’s lobster press has found its way to the Villa), further adding to the fascinating experience, as do the attentive service and knockout wine list."
 "The ROOM by Kozeen Shiwan","Pohjoisesplanadi 17, Helsinki, 00170, Finland","Helsinki, Finland","€€€",Creative,24.9512373,60.1679906,"",https://guide.michelin.com/en/uusimaa/helsinki/restaurant/the-room-by-kozeen-shiwan,https://www.kozeenshiwan.com,"1 Star",0,"Counter dining","The charismatic, gold-toothed Kozeen Shiwan proves to be quite the showman at this theatrical restaurant centred around a 14-seat marble counter. Kozeen and his team work away in full-view, on a menu inspired by his life, with dish names like ‘Made in Suleymaniah’, ‘Safe in Turkiye’ and ‘Coming to Finland’. The cooking has a creative streak and demonstrates great finesse across dishes that push plant produce – from beetroot to potato – to the fore; a vegan menu is also available. The thoughtful drinks pairing enhances the unique experience."
+Vrijmoed,"Vlaanderenstraat 22, Gent, 9000, Belgium","Gent, Belgium","€€€€","Creative, Modern Cuisine",3.7288256,51.0511061,+3292799977,https://guide.michelin.com/en/oost-vlaanderen/gent/restaurant/vrijmoed,https://www.vrijmoed.be/nl,"2 Stars",0,"Interesting wine list,Restaurant offering vegetarian menus","Michaël Vrijmoed, who learned the ropes with leading lights such as Guy Van Cauteren (‘t Laurierblad) and Peter Goossens (Hof van Cleve), today enjoys a stellar reputation in the world of fine dining. The chef welcomes you to this smart, contemporary town house with Art nouveau overtones. An enthusiastic team and an open kitchen set the buzzy scene. As he deploys his creative skills, the chef’s weakness for vegetables comes to the forefront in the vegetarian menu. He combines traditional fermentation techniques with exotic influences and the resulting, occasionally complex, flavours are always harmonious. For example, super fresh turbot, poached before being coated in a hollandaise sauce is subtly underscored by confit of yuzu; the latter also features in fish bone stock. The iodine-rich salty scent and tang of sea lavender, sea lettuce and seaweed add a whole new dimension to this outstanding creation. Chef Vrijmoed can definitely be relied upon to take us on an unusual culinary voyage, accompanied by the sommelier, whose inspired and informed insights will guide you in your choice of a tipple that may seem bold, but which can also be depended upon to subtly enhance your dining experience."
 Frederiksminde,"Klosternakken 8, Præstø, 4720, Denmark","Præstø, Denmark","€€€€","Modern Cuisine",12.049009,55.12424,+4555909030,https://guide.michelin.com/en/zealand/praesto/restaurant/frederiksminde,https://frederiksminde.com/,"1 Star",1,"Car park,Garden or park,Great view,Interesting wine list,Terrace","A delightful destination for a romantic weekend, this 19th Century pavilion is located in a park that was historically the garden of a monastery. Today, the building houses both a classically decorated country house hotel and this charming restaurant. Head Chef Jonas Mikkelsen and his team are passionate about sustainably sourced produce, which is invariably of excellent quality and enhanced by the kitchen’s precise technique and harmonious combinations – organic Lolland chicken with fabulous morels, asparagus and ramson is a prime example."
+"Bozar Restaurant","rue Baron Horta 3, Brussels, 1000, Belgium","Brussels, Belgium","€€€€","Modern French, Creative",4.3598443,50.8442546,+3225030000,https://guide.michelin.com/en/bruxelles-capitale/bruxelles/restaurant/bozar-restaurant,https://bozarrestaurant.be/,"2 Stars",0,"Terrace,Valet parking","Karen Torosyan is a genuine craftsman and an enthusiastic chef who, whilst respecting tradition, has developed his own culinary signature. In the company of his executive cheffe, Cassandre Ercolini, he raises ancestral culinary techniques to the rank of art. It is impossible not to be enthralled by his calm, high-precision gestures as he appropriates the mythical pâté en croûte and pithiviers recipe (by reservation only). This perfectionist seeks to communicate his emotions with each dish.His puff pastry creations are presented to the diner before going into the oven in this inclusive experience. Each bite is a moment of sheer bliss from the rich, crunchy pastry to the unctuous filling (for example, sweetbread, foie gras, Corrèze veal, cabbage and black trumpet mushrooms), further underscored by a harmonious jus. Searingly good food! Subtle interpretations that revive the classics of French and Belgian cuisine. Chef Torosyan aims for delicacy and reaches dizzying heights of intensity.Each dish is a masterpiece of artistry, with no detail left to chance, which is also the case of the interior. This magnificent restaurant is emblematic of Victor Horta’s Art nouveau architecture. Karen Torosyan has found his place at Bozar."
 "Gastromé","Grenåvej 127, Risskov, Aarhus, 8240, Denmark","Aarhus, Denmark","€€€€","Modern Cuisine",10.2177829,56.1870316,+4528781617,https://guide.michelin.com/en/central-denmark/aarhus/restaurant/gastrome,https://gastrome.dk/,"1 Star",0,"Interesting wine list,Wheelchair access","Gastromé is set in a smartly refurbished villa dating back to 1911, on the edge of the city centre. The focus here is on the glass-walled kitchen, where top-notch ingredients – including those from ‘The Garden’, their mini farm – are prepared using complex, modern techniques. The result is refined, elegant cooking that has a wonderful balance of both flavours and textures. Guests are also invited to spend time in the champagne and snack kitchen."
+Slagmolen,"Molenweg 177, Opglabbeek, 3660, Belgium","Opglabbeek, Belgium","€€€€","Traditional Cuisine",5.6159232,51.0431658,+3289854888,https://guide.michelin.com/en/be-limburg/opglabbeek/restaurant/slagmolen,https://slagmolen.be/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace","The charm of this authentic watermill, whose machinery is visible inside, is flanked by a modern “barn”, which sports immense windows overlooking the stunning natural countryside. In addition to a peaceful terrace, the establishment boasts four deluxe rooms to prolong the evening in style. A marriage of old and new also characterises the food. The styles of dad, Bert, and Giel, his son, have been merged and are gathering momentum. Family favourites such as lobster and a dame blanche dessert (with vanilla ice cream prepared on the spot) remain firm fixtures on the menu, complete with traditional techniques and lashings of generosity. However, the younger generation is adding a distinctive whiff of modernity to the plating and through subtle details that underscore and highlight contrasting flavours, whilst losing none of the establishment’s hallmark delicacy or generosity. Heaven for discerning foodies with healthy appetites."
+"L'Air du Temps","rue de la Croix Monet 2, Liernu, 5310, Belgium","Liernu, Belgium","€€€€","Creative, Modern Cuisine",4.8329862,50.5927328,+3281813048,https://guide.michelin.com/en/namur/liernu/restaurant/l-air-du-temps371956,https://airdutemps.be/,"2 Stars",1,"Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","L'Air du Temps is a universe all of its own and the square farmstead tucked away in the Namur countryside is a picture of present-day elegance. The stripped-back edifice blends in perfectly with the surrounding landscape and Sang Hoon Degeimbre’s immense cottage garden, where he finds much of his inspiration. A champion of the natural world, his culinary repertory is rich in novelty and coloured by his Korean roots. Fermentation and acidity are a common theme of his intricate recipes, as is his habit of serving each course in several small plates. For example, he may underscore courgette with salty anchovy and dashi, further pairing it with kimchi and a subtle lacto-fermented sauce. Each mouthful reveals a fascinating creative quest driven by chef Degeimbre’s philosophy, as the water menu so aptly illustrates. In this restaurant, the zeitgeist is expressed in its purest form. For an entirely global experience, treat yourself to a night in one of the tastefully appointed elegant guestrooms."
 Domestic,"Mejlgade 35B, Aarhus, 8000, Denmark","Aarhus, Denmark","€€€","Modern Cuisine",10.2120322,56.1590191,+4561437010,https://guide.michelin.com/en/central-denmark/aarhus/restaurant/domestic,https://restaurantdomestic.dk/,"1 Star",1,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","This restaurant sets itself the challenge of using only Danish ingredients – hence the name – so expect lots of different techniques and imagination in their dishes; naturally, fermentation plays a part, with jars neatly arranged around the dining room containing pickled produce ranging from green strawberries to chive flowers. There’s a relaxed atmosphere, with burnt oak tables, wool blankets and candles, while the period Latin quarter property has been everything from a school to a dairy."
 Lysverket,"Rasmus Meyers Allé 9, Bergen, 5015, Norway","Bergen, Norway","€€€€","Modern Cuisine",5.3289615,60.3893076,+4755603100,https://guide.michelin.com/en/hordaland/bergen/restaurant/lysverket,http://www.lysverket.no/,"1 Star",0,"Air conditioning,Wheelchair access","Set in the KODE 4 art museum, this stylish restaurant offers views over lake Lille Lungegårdsvannet. Larger than life Chef-Owner Christopher Haatuft passionately oversees the whole place, serving dishes and engaging with guests. The 10 course tasting menu is informed by fabulous Norwegian produce, always including scallops landed nearby by Christopher’s close friend. Dishes have a freshness about them and allow the main ingredient to shine."
+Nuance,"Kiliaanstraat 8, Duffel, 2570, Belgium","Duffel, Belgium","€€€€",Creative,4.505835,51.0957136,+3215634265,https://guide.michelin.com/en/antwerpen/duffel/restaurant/nuance,https://resto-nuance.be/,"2 Stars",0,"Air conditioning,Interesting wine list","Thierry Theys’ cuisine is the pinnacle of “nuanced”. Despite his youth, he has already made a name for himself on the Belgian gastronomic scene and owes his reputation to his highly individual recipes. Right from the very first bite, he unveils his high-flying precision and technical craftsmanship. Not afraid of challenges, each dish is rich in emotion. For example, he may prepare langoustine with a pop-corn crust, served with red beetroot, sumac and a beurre blanc. He adds a new dimension to a perfectly pink loin of hare served with a champagne beurre blanc. This chef knows how to nurture and draw out the distinctive character of outstanding ingredients, down to the tiniest detail. Suave, delicate food that suits our modern tastebuds. The mind-blowing experience is further enhanced by a fantastic selection of wines, available by the glass, a decadent range of sweet titbits served with coffee and super slick service. The stylish interior, a masterclass in good taste, provides the perfect foil to this exceptional establishment."
+"Le Chalet de la Forêt","drêve de Lorraine 43, Uccle, 1180, Belgium","Uccle, Belgium","€€€€","Creative, Modern French",4.3868414,50.7842411,+3223745416,https://guide.michelin.com/en/bruxelles-capitale/uccle/restaurant/le-chalet-de-la-foret,https://www.lechaletdelaforet.be/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace,Valet parking","Pascal Devalkeneer’s chalet is magnificently set on the edge of the Sonian Forest and the chalet’s terrace makes the most of this fantastic natural environment. The restaurant overlooking the chef’s cottage garden oozes with luxurious elegance to which you should add well-oiled, slick service and, above all, Chef Devalkeneer’s personal stamp on each dish. His blend of classicism and creativity reveals surgical precision, as well as a quest for subtlety and generosity. He scours the countryside of Belgium and France for the best ingredients from Aveyron lamb to abalone from the Brittany coast and honey from his own beehives, further enhancing these exceptional ingredients with intriguing side dishes. For example, green asparagus, morel mushrooms cooked in white wine and a frothy mousseline of fresh herbs exquisitely underscore foie gras, unveiling the chef’s talent. His deep-seated understanding of the role and impact of each ingredient enables him to create combinations that intelligently enrich and exalt the original flavour. This chalet is a temple of high-flying culinary art that never fails to surprise."
 "Seafood Gastro","Södra Blasieholmshamnen 8, Stockholm, 11148, Sweden","Stockholm, Sweden","€€€€",Seafood,18.0756768,59.3294565,+4686793584,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/seafood-gastro,https://mdghs.se,"1 Star",0,"Air conditioning,Interesting wine list","The magnificent, imposing Grand Hôtel is the home for this decadent restaurant, where rich flavours and impeccable Nordic seafood reign supreme. The tasting menu takes you through a roll-call of high-end fish and shellfish, whether it’s sweet langoustine, milky raw shrimp or Oscietra caviar, the ultimate premium ingredient. Each one is treated with great skill by the chefs, with Japanese influences like wasabi, yuzu and chawanmushi making an appearance. It all comes at a price, but the luxuriousness of the produce is undeniable."
+"Hof van Cleve - Floris Van Der Veken","Riemegemstraat 1, Kruishoutem, 9770, Belgium","Kruishoutem, Belgium","€€€€",Creative,3.5098648,50.9039501,+3293835848,https://guide.michelin.com/en/oost-vlaanderen/kruishoutem/restaurant/hof-van-cleve,https://www.hofvancleve.com/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Floris Van Der Veken is following in the footsteps of his mentor, Peter Goossens. He has taken over this elegant welcoming farmstead and culinary landmark, whose codes he continues to uphold. As attentive as ever, Serge Sierens seamlessly supervises the front of house. A quick glance at the menus reveals the importance given to the ingredient. Corrèze lamb rules supreme in raviolis or in a medium rare saddle of lamb coated in a powerful meaty jus. This last-minute approach to dining demands painstaking attention, phenomenal knowhow and a scattering of international notes. The kitchen team attaches equal importance to a lowly leek or a noble turbot. Save room for afters, because the dessert trolley remains a highlight of this venerable establishment. It is also a pleasure to witness chef Van Der Veken’s quest for his own culinary identity."
 Iris,"Hardangerfjorden, Rosendal, 5470, Norway","Rosendal, Norway","€€€€",Creative,5.9339194,59.9846612,+4756576000,https://guide.michelin.com/en/vestland/rosendal_2258329/restaurant/iris,https://www.restaurantiris.no/,"1 Star",0,"Great view,Interesting wine list,Wheelchair access","Providing one of the most astonishing dining settings you will find, this restaurant is housed inside a gleaming floating structure known as the ‘Salmon Eye’. Situated in Hardangerfjord, it can be accessed via a short boat ride from Rosendal and presents the opportunity to dine with an unparalleled view of the fjord. Fortunately, this is no example of style over substance, with the kitchen’s technical skill coming across in dishes that make use of foraged and sometimes unglamorous produce, like lumpsucker fish and Norwegian cuttlefish. This is a truly unique experience."
+"La Table de Maxime","Our 23, Our, 6852, Belgium","Our, Belgium","€€€€","Modern Cuisine",5.122613,49.959957,+3261239510,https://guide.michelin.com/en/be-luxembourg/our/restaurant/la-table-de-maxime,https://www.maximecollard.be/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace","Welcome to Our, a characteristic Ardennes village nestling in peaceful countryside, that has become a beacon for discerning gourmets thanks to Maxime Collard. After a stint as deputy at Karmeliet, he has forged his own style in his homeland. An old farmstead has been restored and turned into an elegant modern restaurant, whose many windows and mirrors seem to invite the countryside indoors. Chef Collard invariably avoids showing off his extensive technical background, preferring to unveil the essence of a few premium ingredients, local whenever possible. Examples include tail of blue lobster, poached in the plate, paired with cherries, almond cream, Neufchâteau mozzarella, cherry jelly and an exquisite beurre blanc. Modern, highly aromatic cuisine, overflowing in subtle nuances and generosity, depicts the handiwork of this high-flying artisan. The à la carte pigeon is a whole pigeon, cooked on the bone. When you sit down to a meal at Maxime’s, your tastebuds are in for a moment of pure bliss!"
 Moss,"Blue Lagoon, Norðurljósavegur 11, Grindavík, 240, Iceland","Grindavík, Iceland","€€€€","Modern Cuisine, Regional Cuisine",-22.450119,63.879826,+3544208700,https://guide.michelin.com/en/southern-peninsula/grindavik/restaurant/moss,https://www.bluelagoon.com/restaurant/moss,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Next to the Blue Lagoon, one of Iceland's most famous attractions, sits this modern restaurant. The tasting menu (also available in vegan form) showcases the best of Iceland’s produce in a series of exacting and visually stunning dishes. The moss-covered rocks and lava fields visible outside add to the character and atmosphere, whilst a chef's table is available if you want to watch the team in action."
 Ekstedt,"Humlegårdsgatan 17, Stockholm, 114 46, Sweden","Stockholm, Sweden","€€€€",Grills,18.0747963,59.3367688,+4686111210,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/ekstedt,https://www.ekstedt.nu/,"1 Star",0,"Counter dining,Wheelchair access","Offering one of the city’s most original dining experiences, Niklas Ekstedt uses no electricity in his cooking; instead, everything is prepared over fire. Your visit begins with a tour of the kitchen, where the culinary philosophy is explained and you can try the signature oyster snack, cooked in a cone over flames. Various smoking techniques are applied to top Scandinavian produce, with other flavours introduced to the grill to add an extra dimension, as with the seaweed-fired langoustine. Everything is enhanced by the affable and efficient service team."
 Project,"Södra Vägen 45, Gothenburg, 412 54, Sweden","Gothenburg, Sweden","€€€","Modern Cuisine",11.9825147,57.6979745,+4631181858,https://guide.michelin.com/en/vastra-gotaland/gothenburg/restaurant/project,https://www.projectgbg.com/,"1 Star",0,Terrace,"This cosy restaurant is personally run by a husband and wife team, whose balanced, seasonal tasting menu sees seafood and local game lead the way. The cooking is refined, original and intensely flavoured, while the eloquent team proudly explain the components of each dish with a smile. There are a number of Japanese influences on the menu too, like in the turbot with yuzu kosho and shiitake. The delicious bread takes five days to make."
+"Ralf Berendsen","Paalsteenlaan 90, Neerharen, 3620, Belgium","Neerharen, Belgium","€€€€",Creative,5.6676398,50.9152264,+3289739770,https://guide.michelin.com/en/be-limburg/neerharen/restaurant/ralf-berendsen,https://www.ralfberendsen.be,"2 Stars",0,"Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","The Butte aux Bois luxury hotel is exquisitely located in the grandiose countryside of Hoge Kempen National Park. From the tree-lined terrace to the dark parquet flooring and bright airy dining room, everything about this restaurant oozes character and class, bewitching the diner even before the first bite. Perfectionist chef Ralf Berendsen now takes centre stage. He spices up familiar flavours with delicate nuances and subtle international ingredients. His cooking is complex but never overly complicated or fussy. He may combine North Sea crab and foie gras in two dishes, in which the fresh crab meat is offset by briny seaweed notes, hot jalapeno, a subtle green apple vinaigrette and dashi underscored by almonds – to die for! We would queue to eat here just for Berendsen’s knockout sauces! Discerning foodies will be even more delighted to learn that Ralf was a baker-pastry chef in a former life, hence the irresistible bread and the wickedly tempting miniature dessert trolley."
 Koka,"Viktoriagatan 12, Gothenburg, 411  25, Sweden","Gothenburg, Sweden","€€€","Modern Cuisine",11.9654719,57.6986003,+46317017979,https://guide.michelin.com/en/vastra-gotaland/gothenburg/restaurant/koka,https://restaurangkoka.se/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus","Set beneath an ornate 19C glass ceiling, this warm, elegant restaurant comes with wood-panelling and bespoke furnishings. Carefully prepared dishes are light and refreshingly original. Menu KOKA is the main event, the Farmers Menu offers a slightly lighter option and an even shorter version is available at certain times. All menus are meat-free, focussed instead on quality seafood and plant-led cooking. Well-chosen wines and smooth service complete the picture."
+Bartholomeus,"Zeedijk 267, Heist, 8301, Belgium","Heist, Belgium","€€€€","Modern Cuisine",3.2436215,51.341769,+3250517576,https://guide.michelin.com/en/west-vlaanderen/heist/restaurant/bartholomeus,https://www.restaurantbartholomeus.be/,"2 Stars",0,"Air conditioning,Counter dining,Great view,Interesting wine list","Bart Desmidt, with his right-hand man Philip and the gracious Sandra, take you on a whirlwind tour of flavours in Bartholomeus, a swanky restaurant with Japanese overtones. Admire the cheerful chefs seamlessly working together in the theatrically visible kitchen. The seats (only 18) around the counter are reserved for amateurs of high-flying cuisine. There is a single set menu and Sandra can be relied upon for judicious wine-food pairings, delving into a splendid cellar which boasts a knock-out selection of wines by the glass. The cast of exceptional ingredients features stars such as wagyu beef, turbot, langoustine, all of which are crafted with awe-inspiring know-how. Creative, bang-on recipes designed to showcase the produce: oysters, wagyu and lemon explode in a festival of flavour or textbook-perfect fluffy soufflé of langoustines, subtly flanked by caviar. The chefs’ consummate technique and boundless creativity left us reeling – you won’t be disappointed by their carte blanche menu…"
 "Operakällaren","Operahuset, Karl XII's Torg, Stockholm, 111 86, Sweden","Stockholm, Sweden","€€€€","Classic Cuisine, French",18.0713226,59.3298189,+4686765801,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/operakallaren,https://www.operakallaren.se/,"1 Star",0,"Interesting wine list","If you're celebrating a special occasion, then you've come to the right place. Sweden's most opulent restaurant sits within the historic Opera House, and the stunning, high-ceilinged room comes bedecked with chandeliers, paintings and original gilded oak panelling decorated with carvings. Chef Viktor Westerlind uses superb Nordic produce in light, elegantly styled French dishes that are expertly executed."
+"Sir Kwinten","Markt 9a, Sint-Kwintens-Lennik, 1750, Belgium","Sint-Kwintens-Lennik, Belgium","€€€","Modern Cuisine",4.1554453,50.8056605,+3225828992,https://guide.michelin.com/en/vlaams-brabant/sint-kwintens-lennik/restaurant/sir-kwinten,https://www.sirkwinten.be/,"2 Stars",0,"Interesting wine list,Restaurant offering vegetarian menus,Terrace","Wine is central to Sir Kwinten, as you cannot fail but notice as soon as you cross the threshold of this imposing mansion. Flacons of wine are showcased in a display case and Gueuze beer bottles escort you on your way to the restroom. Yannick Dehandschutter is a consummate sommelier, who gets as much pleasure out of suggesting local beers and wine from the Dappeersveld estate as the production of a few daring winegrowers.Now make your way upstairs to the elegant dining room, where wine also takes centre stage, thanks to matches made in heaven courtesy of a classical lineup and unencumbered recipes crafted by chef Glenn Verhasselt. His sauces illustrate his immense knowhow and sensitivity by their fascinating subtlety. A textbook game sauce underscores the big-boned character of saddle of hare, while delicate blue lobster is enhanced with cannelloni stuffed with lobster meat and Flandrien Grand Cru cheese in an exquisite blend of generosity and delicacy. Whenever possible, the chef highlights ingredients from his native Pajottenland in a highly personal tribute."
 Marchal,"Kongens Nytorv 34, Copenhagen, 1050 K, Denmark","Copenhagen, Denmark","€€€","Modern Cuisine, French Contemporary",12.584676,55.6806399,+4533120094,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/marchal,https://www.dangleterre.com/da/dining/marchal/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Named after Hotel D’Angleterre’s 1755 founder, this stylish restaurant boasts a floor to ceiling wine cellar and views out over the Royal Square. Precisely prepared dishes are modern in their presentation but built on a classical French base. They also offer an extensive caviar collection."
+Castor,"Kortrijkseweg 164, Beveren-Leie, 8791, Belgium","Beveren-Leie, Belgium","€€€€","Modern French",3.3430165,50.8720569,+3256190121,https://guide.michelin.com/en/west-vlaanderen/beveren-leie/restaurant/castor,https://www.cas-tor.be/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Purity is the name of the game at Castor. The elegant yet austere cube on Kortrijkseweg is home to a modern interior of wood, glass and concrete. Stefanie embodies the restaurant’s classy front of house, while Maarten Bouckaert surprises the diner right from the appetisers, as he rolls out his superlative talent for combining flawless textbook technique (think velvety vichyssoise or crisp Anna potatoes) with a delicate neoteric spin. The sauces are to die for! Nothing leaves the chef’s kitchen that hasn’t been endlessly puzzled over and preened. Medium rare local lamb, served with confit of neck and rillettes, is enhanced by a perfectly balanced blend of ras el hanout, aubergine chermoula, anchovies and black garlic, while a creamy rosemary sauce adds a final flourish. The insightful tips of the eclectic sommelier ensure that there is a wine to suit all palates and all wallets. A young chef who cooks like a seasoned veteran but with the contagious enthusiasm of youth."
 ARO,"Østerbro 32, Odense, 5000, Denmark","Odense, Denmark","€€€","Modern Cuisine",10.4081362,55.4022012,+4542832315,https://guide.michelin.com/en/southern-denmark/odense/restaurant/aro,http://restaurant-aro.dk/,"1 Star",0,"Car park,Interesting wine list","Unusually set in an old factory on the edge of town, this contemporary restaurant upholds the theme of having 'craftsmen in its workshop'. The concise menu showcases wonderfully fresh, seasonal produce and dishes mix the rustic with the refined. Choose between a 5 or 7 course set menu with drinks pairings or create your own meal from the 7 small plates listed."
 Substans,"Marianne Thomsens Gade 2F, Aarhus, 8000, Denmark","Aarhus, Denmark","€€€",Creative,10.2266839,56.1655264,+4586230401,https://guide.michelin.com/en/central-denmark/aarhus/restaurant/substans,https://restaurantsubstans.dk/,"1 Star",0,"Air conditioning,Great view","Sat on top of a residential building, this light-filled restaurant offers great views over the port; the stylish, pared-back interior uses natural materials and has a subtle 1960s feel. A no-choice menu features the best of local ingredients, carefully prepared to reveal their natural flavours. Sophisticated dishes have creative, contrasting combinations and are presented by the chefs at the central counter."
+"La Paix","rue Ropsy-Chaudron 49, Anderlecht, 1070, Belgium","Anderlecht, Belgium","€€€€","Asian Influences, Creative",4.3281195,50.8437035,+3225230958,https://guide.michelin.com/en/bruxelles-capitale/anderlecht/restaurant/la-paix203164,https://lapaix.eu/,"2 Stars",0,"Air conditioning,Valet parking","La Paix, a culinary landmark of Brussels dating back to 1892, was originally where the local butchers came for a bite to eat at the end of their working day. Chef David Martin has traded in the traditional brasserie score for a neoteric menu that is as impressive as the interior is lavish. La Paix now blends Brussels’ heritage with Japanese minimalism, depicted by a shimmering flock of origami birds dangling from the ceiling and soft lighting, setting an almost reverential vibe as Martin and his team add the final touch to their creations on the “altar”. You can choose between three set menus, named after the chef’s father and the parents of Nathalie, the lady of the house. The menus blend purebred Gallicism and Japanese purity, with a highly creative personal twist, often embodied by Norwegian seafood. Chef Martin is on a permanent quest for perfection. The flavours are bold, often contrasted, such as a lemon stuffed with stracciatella, fresh tartare of langoustine, yuzu, caviar and a hint of miso. Or how about a disruptive crunchy moshi stuffed with earthy chicory, velvety tuna and a creamy layer of black miso and Jerusalem artichoke? David Martin is a larger-than-life chef who is determined to chart new culinary territories."
 "Ti Trin Ned","Toldkammeret 9, Fredericia, 7000, Denmark","Fredericia, Denmark","€€€","Modern Cuisine",9.7548686,55.5597311,+4575933355,https://guide.michelin.com/en/southern-denmark/fredericia/restaurant/ti-trin-ned,http://www.titrinned.dk,"1 Star",0,"Air conditioning,Car park,Great view","The elegant Ti Trin Ned affords beautiful sea views – and it is the sea, the kitchen garden and the surrounding land that inspires the ‘Our World’ menu. Sourcing is central to their ethos and the Chef-Owner spends much time on the farm both planting and harvesting produce. The quality of the ingredients provides an excellent base for the original, understated dishes, which showcase strong classical technique and real depth of flavour. As well as the usual wine flights, you can also accompany the cooking with juice or beer pairings."
+"d'Eugénie à Emilie","place de la Résistance 1, Baudour, 7331, Belgium","Baudour, Belgium","€€€€","Classic French, Traditional Cuisine",3.8379089,50.4833038,+3265613170,https://guide.michelin.com/en/hainaut/baudour/restaurant/d-eugenie-a-emilie,https://fernez.com/deugenie-a-emilie/,"2 Stars",0,"Air conditioning,Interesting wine list","Éric Fernez inherited his love of cooking from his grand-mother Eugénie, a passion he has passed on to his daughter, Émilie. Premium produce, generous classical cuisine and the added dimension that wine can bring to a dish are the foundations of this family’s values. Éric, a past master of old school cooking, who can rely entirely on his right-hand man, David Cataudela, crafts nostalgic food that spans the annals of French cookery. You can expect to sample classic produce such as pigeon, pig’s trotters and sole (prepared à la Fernand Point, no less!) courtesy of almost-forgotten recipes. The sauces are in a class of their own, illustrated by a fresh, fruity, tangy blackcurrant jus that enhances venison. The jaw-dropping range of timeless à la carte and seasonal set menus reveal the establishment’s desire to bend over backwards to suit its customers. This elegant restaurant is ideal for both special occasion decadence and everyday classical fare. The chef, who often pops out to greet diners and chat with them, enjoys getting first-hand feedback from his diners."
 Stallen,"Underhaugsveien 28, Oslo, 0354, Norway","Oslo, Norway","€€€",Norwegian,10.7263103,59.9238866,+4745841755,https://guide.michelin.com/en/oslo-region/oslo/restaurant/stallen,https://www.restaurantstallen.no/,"1 Star",1,"","As you enter this tiny restaurant inside a former stable block, you find yourself in the kitchen being greeted by the chefs; you can then eat in the same space whilst watching them at work, or request a table upstairs for a little more intimacy. The surprise menu evolves daily and has a playful touch, with the well-balanced dishes making great use of vegetables, herbs, flowers and fruits from their own garden."
+Cuchara,"Lepelstraat 3, Lommel, 3920, Belgium","Lommel, Belgium","€€€€","Creative, Modern Cuisine",5.3097212,51.2309534,+3211757435,https://guide.michelin.com/en/be-limburg/lommel/restaurant/cuchara,https://www.cuchara.be,"2 Stars",0,"Air conditioning,Terrace","Music and nature enjoy guest-star roles at Cuchara. The former adds a relaxed lounge mood, while the latter, embodied by a mainly wood and leather interior, paints a distinctive trendy picture. A seven-metre-long tree sculpture hanging from the ceiling seems to float over the dining room! Mysterious, intimate, even quirky, Cuchara and Jan Tournier get a kick out of surprising diners. His punchy food is distinctive and individual and he manages to astound with just a few ingredients. Each bite sparks and triggers a whole range of unexpected nuances and emotions. Tournier will marinade his salmon for two days in Koji before masterfully cooking it at 41°C and pairing it with wasabi, trout roe, chives and shiso oil. However, that’s not all, because there is a final flourish of exquisite delicacy, consisting of a jus of consummate depth made up of colza, shrimp, squid ink and hollandaise sauce – to die for! Unique, expressive, fascinating cuisine that gives rise to a symphony of flavours that will knock the socks off your tastebuds!"
 "ÄNG","Ästad Vingård, Ästad 10, Tvååker, 432 77, Sweden","Tvååker, Sweden","€€€€",Creative,12.5594919,57.0649323,+4634046061,https://guide.michelin.com/en/hallands/tvaaker/restaurant/ang,http://www.restaurangang.se,"1 Star",1,"Air conditioning,Car park,Great view,Interesting wine list","This stunningly designed, greenhouse-inspired restaurant is set over two levels and sports a pared-back look. Your visit starts with finely crafted snacks at the chef’s counter, then leads into a no-waste surprise tasting menu that uses fantastic seasonal produce from the surrounding Halland region. Skilfully prepared dishes are delicate, balanced and full of flavour, and the cheese course is taken in a magnificent wine cellar. The Ästad Vingård estate also houses vineyards and a luxury hotel."
+"La Durée","Leenstraat 28, Izegem, 8870, Belgium","Izegem, Belgium","€€€€","Creative, Modern Cuisine",3.1957656,50.9119799,+3251310031,https://guide.michelin.com/en/west-vlaanderen/izegem/restaurant/la-duree,https://www.laduree.be/nl,"2 Stars",0,"Car park,Interesting wine list,Terrace","Ah – if only time could stand still for a moment! This wish may cross your mind as you taste Anglelo Rosseel’s subtle fare. This sensitive chef harnesses his consummate technical prowess to craft distinctive and inventive recipes that intuitively blend the flavours of carefully selected ingredients. Chef Rosseel’s cuisine, which is divinely crafted, sensual and delicate, seeks to draw out the best of each primarily seasonal ingredient, often underpinned by exquisite sauces. His weakness for fresh Mediterranean flavours shines through in recipes such as an Italian lemon shell, filled with almond biscuits, crumble, chunks of sweet lemon confit, contrasting bitter fresh lemon juice granita, a drizzling of limoncello and a scoop of velvety lemon ice cream for the final flourish, all of which in a whirlwind of flavours that will send your tastebuds spinning into heaven. The wine list cleverly offsets the subtle culinary score. A majestic villa, dripping in natural details and modern elegance, provides the setting for this one-of-a-kind dining experience."
 LYST,"Havneøen 1, Vejle, 7100, Denmark","Vejle, Denmark","€€€€",Creative,9.5548961,55.7060238,+4575738500,https://guide.michelin.com/en/southern-denmark/vejle/restaurant/lyst,http://www.restaurantlyst.com,"1 Star",1,"Great view,Interesting wine list","This extraordinary building stands directly in the fjord and its unique interior is equally striking. Dinner is an engaging, multi-course affair that begins with snacks served at the gorgeous glass-topped bar. Then it’s through to the aptly named ‘Sail Room’ for the main event, though you may be taken to other areas of the building for some courses. The creative, sophisticated dishes showcase exceptional produce, including Limfjord mussels and wonderful local trout. The passionate service team help to make this a truly special destination."
+"The Jane","Paradeplein 1, Antwerpen, 2018, Belgium","Antwerpen, Belgium","€€€€",Creative,4.4233593,51.2023273,+3238084465,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/the-jane,https://www.thejaneantwerp.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","The Jane is unique in Benelux. This designer-inspired culinary temple is quirkily housed in a large chapel, whose façade continues to bear a crucifix! A striking light fixture and stained-glass windows catch the eye in the theatrical interior, whose former altar provides a stage for the chefs to work their magic behind a glazed screen. Nick Bril takes you on a journey from Latin America and Asia to culinary paradise with dishes that reflect his personality. Each ingredient calls upon an incredible variety of combinations and techniques, yet the coherence between the delicate side dishes and the powerful main ingredient is consummate with gutsy sauces adding a final flourish. Examples include turbot smoked in Indian spices, curry and lovage, sprinkled with grey shrimp. Nothing leaves the kitchen that hasn’t been pondered and puzzled over in the flavoursome, occasionally complex culinary score. Upstairs, Untitled serves trendy nosh and a spot-on beverage menu."
+"De Jonkman","Maalsesteenweg 438, Sint-Kruis, 8310, Belgium","Sint-Kruis, Belgium","€€€€",Creative,3.2777835,51.207236,+3250360767,https://guide.michelin.com/en/west-vlaanderen/sint-kruis/restaurant/de-jonkman,https://dejonkman.be/nl,"2 Stars",0,"Car park,Interesting wine list,Terrace","Filip Claeys is mad about fish. The grandson of a fisherman, he founded NorthSeaChefs, which endeavours to encourage consumers to eat lesser known and accidentally caught fish. Equally at home with red meat and top-drawer ingredients such as langoustine, he also wows diners with lowly dogfish, thanks to his inventive, original style. Delicate sauces showcase his classical training, whilst allowing his personality to shine through in dishes such as tartare of artichoke, underscored by hints of rhubarb and a white ajo cream with toasted almonds. Or how about oxtail flanked by tarragon cream, a sabayon of curd and confit of chard that add complexity, subtlety and depth to the whole dish? Each course is served in several plates so that the diner can better taste the individual qualities of each ingredient. The friendly, home-from-home vibe that reigns throughout the establishment adds a relaxed note to the chef’s high-flying craftsmanship. Let the sommelier guide you in choosing just the right wine for your meal. Heaven for foodies, this elegant restaurant sports a designer interior dotted with wooden fixtures and fittings."
 "Mon Oncle","Universitetsgata 9, Oslo, 0164, Norway","Oslo, Norway","€€€",French,10.7389457,59.917166,+4723898631,https://guide.michelin.com/en/oslo-region/oslo/restaurant/mon-oncle,http://www.mononcle.no,"1 Star",0,"Air conditioning,Interesting wine list","Named after a classic Jacques Tati comedy, this intimate restaurant harks back to the founding era of French cuisine. The chefs wear toques and their classical training comes through in dishes like duck à l'orange with glazed turnips, carrots and kumquat confit. There is a pleasing level of refinement in the sauces – like a superb sauce marinière with razor clams royale – and everything is beautifully presented. An impressive French wine list accompanies the food."
+Kwonsooksoo,"4F, 37 Apgujeong-ro 80-gil, Gangnam-gu, Seoul, 06016, South Korea","Seoul, South Korea","₩₩₩₩",Korean,127.04355,37.52437,+8225426268,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/kwonsooksoo,http://www.kwonsooksoo.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking","Chef Kwon Woo-joong’s homage to tradition is evident in every facet of Kwonsooksoo, even in the name itself (sooksoo is an archaic term for professional cook). Inspired by time-honored methods of cooking, Kwon digs deep into his own roots. He tirelessly scours the country for rare finds that best represent each of the seasons and transforms even the most mundane ingredients into something special. What the diners get to experience is passion on a plate, coupled with a good dose of ingenuity."
+Mingles,"2F, 19 Dosan-daero 67-gil, Gangnam-gu, Seoul, 06016, South Korea","Seoul, South Korea","₩₩₩₩","Korean, Korean Contemporary",127.04426,37.52535,+8225157306,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/mingles,http://www.restaurant-mingles.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","Chef Kang Min-goo's keen eye for detail shines in Mingles, from the ceramic ware that highlights the beauty of Korean cuisine to the warm luxury of empty space apparent in the interior design. From the beginning, Kang has marched to the beat of his own drum, breaking down barriers by marrying the old with the new, but always with a deep respect for tradition. His journey and evolution continues, with dishes like Abalone and Cabbage Seon and Fish Mandu showcasing the creativity of the chef and his talented team."
 Knystaforsen,"Rydöforsvägen 4, Rydöbruk, 31442, Sweden","Rydöbruk, Sweden","€€€€","Modern Cuisine",13.1400487,56.958207,+46728834115,https://guide.michelin.com/en/hallands/rydobruk/restaurant/knystaforsen,https://knystaforsen.se,"1 Star",1,"Car park","This old sawmill sits in a delightful spot by the river and woodland, with its panoramic windows meaning you can dine with a view. The restaurant offers something quirky and unique to its diners, with nature at every turn. Not only is there the secluded setting, but the superb ingredients are all from the local area – and traditional wood-fired cooking adds a smoky edge to ingredients like juicy fallow deer. One course is even served outside around the campfire. Their guestrooms will help you make a real occasion of your visit."
+"La Yeon","23F Shilla Hotel, 249 Dongho-ro, Jung-gu, Seoul, 04605, South Korea","Seoul, South Korea","₩₩₩₩","Korean, Modern Cuisine",127.00517,37.555813,+82222303367,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/la-yeon,https://www.shilla.net/seoul/index.do,"2 Stars",0,"Air conditioning,Car park,Great view,Notable sake list,Valet parking,Wheelchair access","Time-honored traditions of Korean cuisine are given a contemporary touch at La Yeon. Located on the 23rd floor of The Shilla Hotel, this refined dining space offers stunning vistas over Namsan Park. It's the detail here that are noteworthy, from the fine tableware to the attentive service. Hansik and wine pairings elevate the dining experience to another level."
 Syttende,"Nørre Havnegade 23, Sønderborg, 6400, Denmark","Sønderborg, Denmark","€€€€","Modern Cuisine, Danish",9.7833821,54.9139503,+4574203000,https://guide.michelin.com/en/southern-denmark/sonderborg/restaurant/syttende,http://www.syttende.dk,"1 Star",0,"Air conditioning,Great view,Interesting wine list","This restaurant is situated on the 17th floor of the ultra-modern Alsik hotel and boasts views over Flensburg Fjord. The set, multi-course menu offers innovative, beautifully crafted dishes inspired by the local South Jutland region and featuring top quality ingredients from around the globe. Accompanying wine flights are available."
+"Soigné","#201, 2F Sinsa square, 652 Gangnam-daero, Gangnam-gu, Seoul, 06027, South Korea","Seoul, South Korea","₩₩₩₩",Innovative,127.01903,37.51933,+82234779386,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/soigne,http://soigneseoul.com,"2 Stars",0,"Air conditioning,Car park,Counter dining,Interesting wine list,Valet parking,Wheelchair access","Meaning “well-groomed” in French, Soigné lives up to its name with its elegant menu, inspired by global cuisine with distinct undertones of Korea’s culinary philosophy. Chef Lee Jun’s creations are both creative and modern, but the local ingredients he uses always take on the starring roles in his meticulously curated “episodes,” each with its own unique color and lyrical flow. Try the suggested wine pairings for the full gustatory experience."
 "Sushi Sho","Upplandsgatan 45, Stockholm, 113 28, Sweden","Stockholm, Sweden","€€€€",Japanese,18.0498009,59.3411916,+468303030,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/sushi-sho,https://www.sushisho.se/,"1 Star",0,"Air conditioning,Notable sake list","With its white tiled walls and compact counter seating, this restaurant couldn't look simpler, but it is not a place to be underestimated. Classic Japanese sushi preparations soar to a high level thanks to the exceptional quality of the local seafood ingredients. Diners are all served at the same time, omakase style, with the signature soy-cured egg and the sake tasting menu proving the highlights."
+Kojima,"6F Boon the Shop, 21 Apgujeong-ro 60-gil, Gangnam-gu, Seoul, 06016, South Korea","Seoul, South Korea","₩₩₩₩",Sushi,127.04193,37.52559,+82220561291,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/kojima,"","2 Stars",0,"Air conditioning,Car park,Counter dining,Notable sake list,Valet parking","Kojima is an elegant dining space where you can enjoy a sushi omakase boasting an intricate harmony of firm rice and soft toppings made from aged natural ingredients of the finest quality. The newly joined Chef Kim Woo-tae offers friendly explanations about his ingredients, building good rapport with diners. The change in chefs has also brought some changes to the fare. Still, the restaurant’s culinary philosophy of selecting the choicest natural ingredients and providing their inherent flavors remains solidly intact. Kojima’s vast array of tsumami (appetizers) makes Chef Kim’s already exciting omakase even more compelling."
 Kaskis,"Kaskenkatu 6A, Turku, 20700, Finland","Turku, Finland","€€€€","Modern Cuisine",22.2724407,60.4467293,+358447230200,https://guide.michelin.com/en/southwest-finland/turku/restaurant/kaskis,https://www.kaskis.fi/,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","Kaskis is a place of contrasts. It’s run by a team with colourful hair and bold tattoos, yet the atmosphere is serene – and the cooking comes with powerful colours and flavours yet a delicate, detailed touch. The skilfully prepared 7 course set menu is accompanied by either wine or non-alcoholic pairings."
+Mitou,"24 Dosan-daero 70-gil, Gangnam-gu, Seoul, 06064, South Korea","Seoul, South Korea","₩₩₩₩",Japanese,127.04502,37.52206,+821072869914,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/mitou,"","2 Stars",0,"Air conditioning,Car park,Counter dining,Notable sake list,Valet parking","At Mitou, the prowess and ingenuity of the chef duo Kwon Young-woon and Kim Bo-mi are showcased through authentic Japanese cuisine prepared with fresh seasonal ingredients. Indeed, their relentless struggle to incorporate seasonality into the menu starts with a careful selection of quality ingredients. In particular, chicken, eggs, rice and vegetables used at this establishment are sourced from Chef Kwon’s family farm. A culmination of such painstaking effort, the fare at Mitou genuinely reflects a sense of earnestness, modesty and dedication harbored by the two chefs as eternal students of culinary art. It thus comes as no surprise that customers eagerly anticipate Mitou’s new offerings every season."
 "À L'aise","Essendrops gate 6, Oslo, 0368, Norway","Oslo, Norway","€€€€","Modern Cuisine",10.7096768,59.9290387,+4721055700,https://guide.michelin.com/en/oslo-region/oslo/restaurant/a-l-aise,https://www.alaise.no/,"1 Star",0,"Air conditioning,Interesting wine list","This sumptuous restaurant provides something a little different: the ingredients might be from Norway but the well-crafted dishes have a strong French base. Alongside two tasting menus, they also offer French classic canard à la presse, which must be ordered in advance; sauces are another highlight."
+"alla Prima","13 Hakdong-ro 17-gil, Gangnam-gu, Seoul, 06045, South Korea","Seoul, South Korea","₩₩₩₩",Innovative,127.02602,37.51346,+8225112555,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/alla-prima,https://www.allaprima.co.kr/,"2 Stars",0,"Air conditioning,Counter dining,Valet parking","Chef Kim Jin-hyuk continues to attract discerning gourmets with his whimsically creative and modern offerings. His reverence for seasonal ingredients, his attention to balance, and his delicate yet assertive sauces come together like a symphony that pairs well with both wine and sake. The L-shaped counter with ample seating, the gleaming open kitchen, the spacious dining hall, and the private dining room each do their part to make the diners feel comfortable. Be sure to reserve ahead."
 FAGN,"Ørjaveita 4, Trondheim, 7010, Norway","Trondheim, Norway","€€€","Modern Cuisine, Creative",10.3962931,63.4339936,+4745844996,https://guide.michelin.com/en/trondelag/trondheim/restaurant/fagn,https://fagn.no/,"1 Star",0,"","The word 'Fagn' refers to the welcome, food and lodgings given to travellers at rural farmhouses in days gone by – and the team here want their guests to experience the same warmth at this intimate restaurant. Each of the beautiful surprise dishes comes with a story, which is enthusiastically explained."
+"Restaurant Allen","2F Center field EAST E205, 231 Teheran-ro, Gangnam-gu, Seoul, 06142, South Korea","Seoul, South Korea","₩₩₩₩","Contemporary, Seasonal Cuisine",127.0418,37.5036,+82269857214,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/restaurant-allen,http://www.restaurantallen.com,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Restaurant Allen is where Chef Allen Suh's meticulous culinary craft and dedication translate into a contemporary cuisine with a refined flair. Chef Suh’s dishes embody his expertise in local seasonal ingredients and their application. Their alluring flavors are not complex; rather, they are straightforward and true to the ingredients. Such attention to the basics makes Allen stand out from the rest. Plus, the exceptional teamwork of the efficient kitchen and service staff allows customers to enjoy dining amidst a relaxed atmosphere. Allen’s distinctive means of hinting at the time of year through its cuisine is a truly exclusive delight."
 Demo,"Uudenmaankatu 9-11, Helsinki, 00120, Finland","Helsinki, Finland","€€€€","Modern Cuisine",24.9415804,60.1648421,+358922890840,https://guide.michelin.com/en/uusimaa/helsinki/restaurant/demo,https://www.restaurantdemo.fi/,"1 Star",0,"","An unassuming-looking building hides this intimate room with oversized cotton pendant lights, striking red chairs and candlelit tables. The surprise set menu comes in a choice of either 6 or 7 courses, with Finnish and European ingredients featuring in modern dishes with a classic heart and a creative blend of textures and flavours. The 400-strong wine list features a range of top producers from the Old World, and can be sampled through well-chosen wine pairings."
+"Hand and Flowers","126 West Street, Marlow, SL7 2BP, United Kingdom","Marlow, United Kingdom","££££","Modern British",-0.7836567,51.5696616,+441628482277,https://guide.michelin.com/en/buckinghamshire/marlow/restaurant/hand-and-flowers,https://www.thehandandflowers.co.uk/,"2 Stars",0,"Car park,Restaurant offering vegetarian menus","Tom Kerridge’s flagship specialises in dishes which are based around pub classics, but elevated to new heights. The menu is not overly long but it still proves hard to choose, as every dish sounds so appealing. The ingredients are exemplary, presentation is first-rate, and the bold, natural flavours are given room to shine, resulting in dishes that are rich, rewarding and memorable. The beams add character to the room, while the friendly staff cope well with busy times and keep the atmosphere light and convivial."
 Olo,"Pohjoisesplanadi 5, Helsinki, 00170, Finland","Helsinki, Finland","€€€€","Modern Cuisine",24.9548241,60.1680792,+358103206250,https://guide.michelin.com/en/uusimaa/helsinki/restaurant/olo,https://www.olo-ravintola.fi/,"1 Star",0,"Air conditioning,Wheelchair access","An attractive harbourside townhouse plays host to this cool, minimalist restaurant, whose four rooms have a delightfully understated feel. Choose from the seasonal 6 or 9 course menus; local meats such as moose and elk feature in exciting, innovative dishes which are packed with flavour; these are often proudly delivered and explained by the passionate chefs."
+Gymkhana,"42 Albemarle Street, Mayfair, London, W1S 4JH, United Kingdom","London, United Kingdom","££££",Indian,-0.141547,51.5085431,+442030115900,https://guide.michelin.com/en/greater-london/london/restaurant/gymkhana,https://gymkhanalondon.com/,"2 Stars",0,"Air conditioning,Restaurant offering vegetarian menus","The clubs of colonial India are the inspiration for this impeccably run restaurant. It's spread across two levels: the ground floor booths are perfect for lunch, while the vivid red basement has a more intimate feel. The extensive menus are predominantly Northern Indian in style, featuring superbly executed, traditionally based dishes. Balance, sophistication and depth are all present in the cooking, with options like tandoori masala lamb chops and kid goat methi keema standing out."
 Alouette,"Kronprinsessegade 8, Copenhagen, 1306, Denmark","Copenhagen, Denmark","€€€","Modern Cuisine, Creative",12.581085,55.6830625,+4531676606,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/alouette,https://www.restaurantalouette.dk/,"1 Star",1,"Restaurant offering vegetarian menus","At Alouette, experienced Chef-Owner Nick Curtin works closely with local farmers to ensure quality ingredients are used at their peak, in dishes that are pared-back, well-balanced and sublimely flavoured. The sauces are a highlight, showcasing beautiful depth of flavour and complete harmony with the central components. The open fire is used to great effect and the impeccable service team make sure the entire experience is as enjoyable as possible.This restaurant will open in its new location at the end of June."
 Under,"Bålyveien50, Lindesnes, 4521, Norway","Lindesnes, Norway","€€€€","Modern Cuisine",7.1543665,58.040731,"",https://guide.michelin.com/en/agder/lindesnes/restaurant/under,https://www.under.no/,"1 Star",0,"Air conditioning,Car park,Great view,Wheelchair access","This breathtakingly stunning building half-submerged in the sea provides a singular and spectacular setting in which to dine. The sense of anticipation grows as you descend the beautifully crafted oak-and-steel staircase to the dining room 5m under the sea, where panoramic windows afford an underwater view. It's no surprise to find plenty of seafood on the seasonal tasting menu, where superb produce, like sweet and juicy langoustine tail, is treated with a light touch and welcome restraint to bring out its natural flavours."
+"Midsummer House","Midsummer Common, Cambridge, CB4 1HA, United Kingdom","Cambridge, United Kingdom","££££",Creative,0.1284006,52.2120545,+441223369299,https://guide.michelin.com/en/cambridgeshire/cambridge/restaurant/midsummer-house,https://midsummerhouse.co.uk,"2 Stars",0,"Air conditioning,Garden or park,Interesting wine list","This stylish restaurant is found in a beautiful Victorian house, which is a match made in heaven with its idyllic location overlooking Midsummer Common. It may have been running for over 20 years, but the team here are not the sort to rest on their laurels. Dishes continually evolve and, while having a classic base, are packed full of personality and originality; this is a kitchen which is not afraid to push the boundaries. Luxury ingredients are generously used, flavours are measured and there’s an appealing range of different textures."
 DILL,"Laugavegur 59, Reykjavík, 101, Iceland","Reykjavík, Iceland","€€€€",Creative,-21.922443,64.1443654,+3545521522,https://guide.michelin.com/en/capital-region-iceland/reykjavik/restaurant/dill1186101,https://www.dillrestaurant.is/,"1 Star",1,"Air conditioning,Wheelchair access","Palpable enthusiasm emanates from the chefs as they serve the dishes at this first-floor restaurant which overlooks the city's main pedestrianised shopping street. You enter via an unassuming door, before ascending a spiral staircase and being greeted by the chefs in their open kitchen. Sustainability drives everything they do and the team's pride in this is clear. The cooking is not showy or overcomplicated, but soars thanks to clever combinations and an ability to elevate seemingly simple ingredients like the humble potato to something truly special."
+"The Glenturret Lalique","The Glenturret Distillery, The Hosh, Torreglen, Crieff, PH7 4HA, United Kingdom","Crieff, United Kingdom","££££","Modern Cuisine",-3.8527163,56.3890265,+441764656565,https://guide.michelin.com/en/perth-and-kinross/crieff/restaurant/the-glenturret-lalique,https://www.theglenturretrestaurant.com,"2 Stars",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","This intimate restaurant mixes the luxury with the familiar, in both its décor and its dishes. The likes of tattie scones are served alongside Highland Wagyu and caviar, in a room that features both a rustic beamed ceiling and maple leaf Lalique chandeliers. Chef Mark Donald adeptly balances local and global influences in sophisticated, precisely crafted dishes with superb depth of flavour. Set inside The Glenturret Distillery, the restaurant boasts some truly unique aged malts, and they even offer a whisky tasting selection as well as a top-class wine list."
 Nour,"Norrlandsgatan 24, Stockholm, 111 43, Sweden","Stockholm, Sweden","€€€€",Creative,18.071196,59.3357675,+46850338971,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/nour,http://www.restaurantnour.se,"1 Star",0,"","Up on the third floor of a beautiful city centre townhouse, you’ll find this sedate restaurant with a discreet, intimate feel. In a nod to Chef Sayan Isaksson’s heritage and experience, the menu seamlessly fuses Swedish produce with Japanese influences – such as in the okonomiyaki, which uses black truffle from the island of Gotland. Original, well-composed dishes are spread across a tasting menu of 5 or 9 courses."
+Ynyshir,"Eglwysfach, Machynlleth, SY20 8TA, United Kingdom","Machynlleth, United Kingdom","££££",Creative,-3.9439501,52.5445284,+441654781209,https://guide.michelin.com/en/ceredigion/machynlleth/restaurant/ynyshir,http://www.ynyshir.co.uk,"2 Stars",0,"Car park,Counter dining,Garden or park,Wheelchair access","For a truly unique experience head for rural Wales and this matt black, part-Georgian house with luxurious bedrooms. Dinner starts early, which gives chef-owner Gareth Ward over 4 hours to take diners on an immersive culinary journey. The playful surprise menu of around 30 servings blends ingredients from Wales with those from around the globe – and comes with an array of vibrant, contrasting flavours and textures. Regional sheepskins and tweezers made by a nearby blacksmith create a local theme, while a DJ matches the music to the mood."
 "Bar Amour","Waldemar Thranes gate 70, Oslo, 0173, Norway","Oslo, Norway","€€€",Creative,10.7492884,59.928181,"",https://guide.michelin.com/en/oslo-region/oslo/restaurant/bar-amour,https://www.baramour.com/,"1 Star",0,"Air conditioning,Interesting wine list","With its low-ceilinged intimacy and bright red décor, the cheekily named Bar Amour contains subtle throwbacks to the brothel that once occupied this space. In these unusual surroundings, an impressively well-run dining experience unfolds. The tasting menu blends superb, recognisably Norwegian produce, like skrei cod and reindeer, with influences from Chef Carlos De Medeiros’ native Portugal. Every dish arrives showcasing refined craft and a harmonious balancing of flavours. It's not that easy to find, hidden away on the first floor of the Tranen pizzeria and café."
+"Restaurant Sat Bains","Lenton Lane, Nottingham, NG7 2SA, United Kingdom","Nottingham, United Kingdom","££££",Creative,-1.1676041,52.9251069,+441159866566,https://guide.michelin.com/en/nottingham-region/nottingham/restaurant/restaurant-sat-bains,https://www.restaurantsatbains.com/,"2 Stars",1,"Air conditioning,Car park,Garden or park,Restaurant offering vegetarian menus","This restaurant has become quite the operation over the years, what with their main dining room, Tasting Room, Kitchen Bench, bedrooms, garden and even their own bees. Sat Bains’ commitment to sustainability informs his cooking, which makes great use of the garden and greenhouse, as well as superb, carefully sourced produce from the British Isles – whether that be beautifully cooked Orkney scallops, or fabulously complex roasted grouse. Whatever the dish, it will be as punchy as it is good looking. Genial, professional service comes from a well-versed team."
 "ÓX","Laugavegur 55, Reykjavík, 101, Iceland","Reykjavík, Iceland","€€€€","Modern Cuisine",-21.9234607,64.1446561,+3547790399,https://guide.michelin.com/en/capital-region-iceland/reykjavik/restaurant/ox,https://ox.restaurant/,"1 Star",0,"Counter dining","Ring the buzzer labelled 'Amma Don' on the door outside, and around 4 hours later you will leave having had a truly immersive experience. This begins in Amma Don itself, a slightly retro cocktail bar where an aperitif and snacks are served, before a bookcase on the wall opens up and you move through to a 17-seat kitchen counter. The cooking itself is rich and hearty, eschewing unnecessary adornment in favour of deriving maximum intensity of flavour, but with a gentle touch when needed – as with the excellent use of Icelandic-grown wasabi."
+"Restaurant Andrew Fairlie","Auchterarder, PH3 1NF, United Kingdom","Auchterarder, United Kingdom","££££","Modern French",-3.7517344,56.2832316,+441764694267,https://guide.michelin.com/en/perth-and-kinross/auchterarder/restaurant/andrew-fairlie-at-gleneagles,https://www.andrewfairlie.co.uk/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Restaurant offering vegetarian menus,Wheelchair access","Hidden away in the depths of the world-famous Gleneagles resort, this intimate restaurant has an appealing classical elegance, courtesy of dark wood walls, clever lighting and colourful food-themed art. The philosophy and spirit of the late Andrew Fairlie lives on in refined cooking with a French heart and a Scottish soul. Techniques are rooted in the classics and superb quality produce guides the menu, with 95% of the vegetables coming from their walled Victorian garden. Service is formal but comes with plenty of personality."
 Speilsalen,"Dronningens gate 5, Trondheim, 7011, Norway","Trondheim, Norway","€€€€","Contemporary, Seafood",10.3990388,63.4318148,+4773800800,https://guide.michelin.com/en/trondelag/trondheim/restaurant/speilsalen,https://britannia.no/en/dine-with-us/speilsalen,"1 Star",0,"Air conditioning,Counter dining,Interesting wine list","This grand dining room in the Britannia hotel comes complete with mirrors, sparkling chandeliers and even a Caviar Bar. Choose one of the large tables or, if you want to interact with the chefs, opt to sit at the counter, where you’re served at the same time as your fellow guests. The intricate and technically accomplished dishes have a classical base and make great use of the best Norwegian ingredients, with the exceptional snacks a brilliant way to kick things off."
+Opheem,"48 Summer Row, Birmingham, B3 1JJ, United Kingdom","Birmingham, United Kingdom","££££",Indian,-1.9079211,52.481614,+441212013377,https://guide.michelin.com/en/west-midlands/birmingham/restaurant/opheem,https://opheem.com/,"2 Stars",0,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access","Locally born and bred chef-owner Aktar Islam has fashioned a wonderful dining experience at this ever-developing restaurant. A spacious bar and sitting room are cleverly used as a space in which to enjoy snacks and a drink before heading to the dining room and its open kitchen. The series of flavoursome, excellently spiced and carefully balanced dishes are creative, modern takes on Indian recipes. Well-chosen wines from the excellent sommelier are on-hand to accompany."
 "formel B","Vesterbrogade 182-184, Frederiksberg, Copenhagen, 1800 C, Denmark","Copenhagen, Denmark","€€€","Modern Cuisine",12.5355099,55.6706842,+4533251066,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/formel-b,http://www.formelfamily.dk/formelb,"1 Star",0,"Air conditioning,Interesting wine list","This friendly, neighbourhood-style restaurant is located in Frederiksberg, the birthplace of designer Finn Juhl, and the seductively lit dining room is graced with examples of his mid-century furniture. In a refreshing take on the tasting menu format, diners choose five courses from around a dozen offered by the kitchen. Each one is beautifully presented with flavours to match, like juicy, sweet langoustine tails with textures of carrot. The wine list offers plenty of fine burgundy and bordeaux, while artisan kombuchas lead the non-alcoholic options."
+"Le Manoir aux Quat' Saisons, a Belmond Hotel","Church Road, Great Milton, OX44 7PD, United Kingdom","Great Milton, United Kingdom","££££",French,-1.0915663,51.7169058,+441844278881,https://guide.michelin.com/en/oxfordshire/great-milton/restaurant/belmond-le-manoir-aux-quat-saisons,https://www.belmond.com/hotels/europe/uk/oxfordshire/belmond-le-manoir-aux-quat-saisons/dining,"2 Stars",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","You cannot help but fall in love with this iconic country house restaurant. As its name suggests, the seasons lead the way: wander the grounds and you’ll discover an amazing array of plants, as well as a 2,500 strong orchard. Raymond Blanc's protégé, Luke Selby, now heads up the kitchen and, while the skilfully executed cooking has a classic French base, it also comes with a light, modern touch. The multi-course set menus are exquisitely balanced; flavours are intense, combinations are sophisticated, and the presentation shows an eye for detail."
 Tri,"Vesterhavsvej 5A, Agger, 7770, Denmark","Agger, Denmark","€€€",Creative,8.2331898,56.7820975,+4522707999,https://guide.michelin.com/en/north-denmark/agger/restaurant/tri-1203718,https://www.restaurant-tri.com/,"1 Star",1,"","In a small coastal town by the North Sea you'll find this contemporary greenhouse-like building. Made from wood and glass, it is a bright and airy space that is filled with customers enjoying quality cooking. Chef Nicolas Min Jørgensen has created a menu themed around seasonal and local produce, which is used with a nose-to-tail, low waste ethos. Dishes provide pure, natural flavours and are prepared with care and precision."
+"A. Wong","70 Wilton Road, Victoria, London, SW1V 1DE, United Kingdom","London, United Kingdom","££££",Chinese,-0.1406558,51.4930091,+442078288931,https://guide.michelin.com/en/greater-london/london/restaurant/a-wong,https://www.awong.co.uk/,"2 Stars",0,"Air conditioning","Andrew Wong’s inspiration comes from across all of the Chinese provinces; join him for a 3-hour culinary voyage around the country with the ‘Collections of China’ evening menu, where he presents his own unique interpretations of regional dishes, which demonstrate extraordinary sophistication, creativity and depth of flavour.  Start with a drink downstairs in the Forbidden City, or come at lunch for some great dim sum – they even have a dim sum tasting menu. Clued-up service adds to the overall experience and dishes are explained with obvious pride."
 "Domæne","Gødstrupvej 60, Gødstrup, Herning, 7400, Denmark","Herning, Denmark","€€€",Creative,8.8969789,56.1565646,+4570252326,https://guide.michelin.com/en/central-denmark/herning/restaurant/domaene,https://www.restaurantdomaene.dk/,"1 Star",0,"Car park,Interesting wine list","On the outskirts of town lies this intimate restaurant housed inside an eye-catching wooden dome. There is a certain romance to the interior, which also features plants and artificial grass for a nature-inspired theme. The smooth, professional team serve creative Nordic dishes that vary in style but consistently display an excellent level of skill and refinement."
+"Alex Dilling at Hotel Café Royal","68 Regent Street, Soho, London, W1B 4DY, United Kingdom","London, United Kingdom","££££","Modern French",-0.1359557,51.5100201,+442074594022,https://guide.michelin.com/en/greater-london/london/restaurant/alex-dilling-at-hotel-cafe-royal,http://www.alexdilling.com,"2 Stars",0,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access","The eponymous chef has been given a discreet, intimate environment at the Hotel Café Royal in which to showcase his impressive and accomplished cuisine. His dishes are exquisite in appearance and, like a seasoned orchestra, everything on the plate adds its own note of flavour to produce something harmonious and exhilarating. Whether Cornish sardines, Yorkshire rhubarb or Herdwick lamb, the kitchen knows how to bring out the best in its ingredients. The smart team offer service that is formal but free from stuffiness."
 Dashi,"Rådmansgatan 23, Stockholm, 114 25, Sweden","Stockholm, Sweden","€€€",Japanese,18.0657669,59.3426722,+46739764283,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/dashi,https://dashisthlm.se/,"1 Star",0,"Notable sake list","Two chefs, one Swedish and one Australian, are behind this homage to Japanese cuisine which sports the uncluttered, pared-back décor common to both Nordic and Japanese restaurants. Prime Swedish produce powers dishes that come from an ‘osusume’ menu and have a meticulous, delicate construction. Expect the eponymous broth to make several appearances – like as a marinade for amberjack – while desserts such as their take on a classic Mont Blanc are a highlight. Completing the Japanese culinary experience is a varied sake list that includes some rare selections."
+"Chapter One by Mickael Viljanen","18-19 Parnell Square North, Rotunda, Dublin City, D01 T3V8, Ireland","Dublin City, Ireland",$$$$,"Modern Cuisine",-6.2639708,53.354379,+35318732266,https://guide.michelin.com/en/dublin/dublin/restaurant/chapter-one-by-mickael-viljanen,https://chapteronerestaurant.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","Mickael Viljanen’s basement restaurant is a stylish, elegant spot decorated with eye-catching art. Superb service complements cooking that focuses on prime luxury ingredients and sees classic French techniques combined with subtle modern touches. Mickael’s creativity and personality shine through in perfectly balanced, immaculately executed dishes with sublime natural flavours and beautiful presentation. The 'Irish Coffee' is made in the dining room and is, like everything else, an experience to remember."
 "Sabi Omakase Oslo","Ruseløkkveien 3, Oslo, 0251, Norway","Oslo, Norway","€€€€",Sushi,10.7289794,59.9141305,+4745685022,https://guide.michelin.com/en/oslo-region/oslo/restaurant/sabi-omakase-oslo,https://www.omakaseoslo.no/,"1 Star",0,"Counter dining,Notable sake list","Young chef Airis Zapašnikas pours his skill and knowledge of Japanese cuisine into an impressive omakase menu at this intimate restaurant. Just 10 guests sit at a counter whilst the chef works and explains his methods, serving dishes that combine traditional sushi techniques with quality Norwegian fish. At over three hours, this is a extended and enchanting experience, enhanced by wine, sake or juice pairings."
+Story,"199 Tooley Street, Southwark, London, SE1 2JX, United Kingdom","London, United Kingdom","££££","Modern Cuisine",-0.077787,51.5028085,+442071832117,https://guide.michelin.com/en/greater-london/london/restaurant/story,https://restaurantstory.co.uk/,"2 Stars",0,"Air conditioning,Wheelchair access","Story is a restaurant that continues to evolve rather than merely reinvent itself and its latest chapter saw the addition of a second storey which hosts a handsome private dining room. In the bright, open main restaurant, Tom Sellers’ talented kitchen team serve a surprise set menu, where luxurious ingredients – from langoustines to turbot – make up dishes that are as succulent as they are visually arresting; you can also expect updated versions of his signature constructions. The charming service team ensure the atmosphere is always warm and welcoming."
+Liath,"Blackrock Market, 19a Main Street, Blackrock, A94 C8Y1, Ireland","Blackrock, Ireland",$$$$,Creative,-6.1778934,53.3013566,+35312123676,https://guide.michelin.com/en/dun-laoghaire-rathdown/blackrock/restaurant/Liath,https://www.liathrestaurant.com/,"2 Stars",0,"Air conditioning","There's a slightly magical feel to this stylish, cosy restaurant. With just a handful of tables, it makes for a personal dining experience, with Damien Grey and his small team explaining the dishes personally. The surprise tasting menu showcases bold, original dishes centred around the five tastes – salty, savoury, sweet, bitter and sour – which come together in perfect harmony. First-class ingredients are present throughout, treated with precision and strong modern technique by the chefs. Excellent wine pairings further enhance the experience."
 "Adam / Albin","Rådmansgatan 16, Stockholm, 114 25, Sweden","Stockholm, Sweden","€€€€",Creative,18.0662575,59.3430072,+4684115535,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/adam-albin,https://www.adamalbin.se/,"1 Star",0,"Air conditioning,Counter dining,Restaurant offering vegetarian menus,Wheelchair access","The eponymous Chef-Owners offer an exciting all-round experience at this intimate restaurant, where they finish dishes at the table while they explain the make-up of these original, intricate creations. Luxury Nordic produce is to the fore in the boldly flavoured dishes, but the influences are global, from Provençal (artichoke barigoule) to Japanese (mushroom chawanmushi). Service is personable and the room has a lovely moody-chic feel."
+"La Dame de Pic London","10 Trinity Square, City of London, London, EC3N 4AJ, United Kingdom","London, United Kingdom","££££","Modern French, French Contemporary",-0.0779535,51.5101629,+442032979228,https://guide.michelin.com/en/greater-london/london/restaurant/la-dame-de-pic,https://www.ladamedepiclondon.co.uk/,"2 Stars",0,"Air conditioning,Valet parking,Wheelchair access","Anne-Sophie Pic’s London outpost is a charmingly run place situated in the impressive Beaux-Arts style Four Seasons Hotel. An airy, high-ceilinged room with attractive modern art is the stage for cooking rooted in classic French techniques where excellent quality ingredients combine in delicate combinations, with a range of spices judiciously used to add extra complexity and depth of flavour. Keep an eye out for Anne-Sophie's signature dishes, like the Les Berlingots pasta parcels or the striking 'White Millefeuille' for dessert."
+"The Clove Club","Shoreditch Town Hall, 380 Old Street, Shoreditch, London, EC1V 9LT, United Kingdom","London, United Kingdom","££££",Creative,-0.0793371,51.5271054,+442077296496,https://guide.michelin.com/en/greater-london/london/restaurant/the-clove-club,https://www.thecloveclub.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","It's the balance and variety of the set menu at The Clove Club that really demonstrates how much this restaurant has developed. The ingredients, like Wiltshire trout and Aynhoe Park venison, are of exceptional quality, and Chef Isaac McHale and his highly driven kitchen team have all the skills to compose and construct stunning dishes where every element on the plate has a purpose and is given the room to shine. The historic Shoreditch Town Hall provides the perfect backdrop, with the open-plan kitchen adding a little theatre to proceedings."
 "Søllerød Kro","Søllerødvej 35, Copenhagen, 2840, Denmark","Copenhagen, Denmark","€€€","Modern Cuisine",12.4951512,55.8134465,+4545802505,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/sollerod-kro,https://www.soelleroed-kro.dk/,"1 Star",0,"Car park,Interesting wine list,Terrace","A characterful 17C thatched inn by a pond in a picturesque village, with a delightful courtyard terrace and three elegant, intimate rooms. In keeping with the surroundings, cooking has a classical heart but is presented in a modern style. Dishes have deceptive depth and the wine list is a tome of beauty."
+"Kitchen Table","70 Charlotte Street, Bloomsbury, London, W1T 4QG, United Kingdom","London, United Kingdom","££££","Modern Cuisine",-0.13647,51.5203616,+442076377770,https://guide.michelin.com/en/greater-london/london/restaurant/kitchen-table-at-bubbledogs,https://kitchentablelondon.co.uk/,"2 Stars",0,"Air conditioning,Restaurant offering vegetarian menus","Five hours might seem like a long time for dinner, but you'll be glad you came after around 20 superb servings from James Knappett's creative surprise menu. You’ll start in the lounge with drinks and accomplished canapés that set the tone for the evening, before being guided to your seat at the beautiful kitchen counter – where you can watch the chefs finish dishes close-up. Outstanding British produce is at the heart of the experience, with the seafood often proving a highlight, whether it's soft and smoky eel or fresh squid enhanced by a creamy lobster sauce."
 Celeste,"Torkel Knutssonsgatan 24, Stockholm, 11849, Sweden","Stockholm, Sweden","€€€€","Modern Cuisine",18.0571676,59.3164219,+46850276961,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/celeste-1209889,https://www.celesterestaurant.se/,"1 Star",0,"Great view,Terrace","Arrive at the entrance to the multi-purpose Batteriet building and you will be led into an inner courtyard; here, the chefs greet you with welcome snacks, before showing you to your table in front of the open kitchen. Their cooking (and the décor) changes with the seasons and there is precision, balance and superb produce in each dish – epitomised by an immaculate, super fine tartlet filled with a tartare of Swedish beef. In a twist on the drinks pairing format, diners can choose between a wine, cocktail or soft drink at each course."
 Jatak,"Rantzausgade 39, Copenhagen, 2200 N, Denmark","Copenhagen, Denmark","€€€","Modern Cuisine",12.547932,55.6870523,+4531314899,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/jatak,http://www.jatakcph.com,"1 Star",0,"Air conditioning,Counter dining","Experienced chef Jonathan Tam’s first restaurant is an intimate spot hidden away in the suburbs; sit at the counter to watch the team hard at work. The set menu offers exciting, modern dishes with strong Asian flavours, expertly crafted from top quality Danish ingredients."
+"Claude Bosi at Bibendum","Michelin House, 81 Fulham Road, Chelsea, London, SW3 6RD, United Kingdom","London, United Kingdom","££££",French,-0.1688013,51.4933623,+442075815817,https://guide.michelin.com/en/greater-london/london/restaurant/claude-bosi-at-bibendum,https://claudebosi.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","Bibendum sits on the first floor of the historic art deco building which was built as Michelin’s London HQ in 1911; its handsome interior cannot fail to impress, with the iconic stained glass windows allowing light to flood in – a fact best appreciated at lunch. Claude Bosi’s cooking shows a man proud of his French heritage and confident of his abilities. His dishes are poised and well-balanced with bold, assured flavours and some creative combinations. If you spot a soufflé on the menu, get excited, particularly if it’s of the chocolate variety."
+Terre,"Manor House, Castlemartyr Resort, Castlemartyr, P25 X300, Ireland","Castlemartyr, Ireland",$$$$,"Modern Cuisine",-8.0596578,51.9117525,+353214219053,https://guide.michelin.com/en/cork/castlemartyr/restaurant/terre-1203607,http://terre.ie/,"2 Stars",0,"Car park,Garden or park,Wheelchair access","Inside the Manor House of this breathtaking resort, you’ll find this equally glorious restaurant. The kitchen team provide a warm welcome before regaling you with a procession of original and elaborate snacks which more than hint at the supreme quality of the tasting menu to come. The striking and sophisticated dishes showcase the best of the local larder alongside more international flavours which highlight the chef’s time in Asia; the sauces are superlative. Dishes are finished off at your table in the elegant dining room – a fitting touch for an experience to remember."
 "Sabi Omakase Stavanger","Pedersgata 38, Stavanger, 4013, Norway","Stavanger, Norway","€€€€",Sushi,5.7432527,58.9699926,+4792543781,https://guide.michelin.com/en/rogaland/stavanger/restaurant/sabi-omakase,https://www.omakase.no,"1 Star",0,"Air conditioning,Counter dining","A 10-seat counter is the stage for this multi-course sushi experience, where each element is introduced and explained to diners by the light-hearted and engaging team. Watch the chefs' deft hands at work as they craft dishes founded on superlative, mostly Norwegian ingredients. The skilful preparations include traditional nigiri as well as more playful, internationally tinged creations like a fish ‘taco’ where nori replaces the usual tortilla."
+dede,"Customs House, Baltimore, P81  K291, Ireland","Baltimore, Ireland",$$$$,"Turkish, Creative",-9.3725309,51.4835036,+3532848248,https://guide.michelin.com/en/cork/ie-baltimore/restaurant/dede,https://customshousebaltimore.com/,"2 Stars",0,"Terrace,Wheelchair access","Chef Ahmet Dede’s Turkish heritage underpins his beautifully composed and exquisite cuisine. Skilful, judicious spicing hits all the right notes so never comes close to overpowering the fine local ingredients; purity and balance are never at the expense of flavour. The whole brigade of nine in the kitchen are all from Turkey, and Ahmet’s personality imbues every creative yet authentic dish. The room is always alive with atmosphere and contentment, with service coming from charming co-owner Maria and her delightful team."
 "SK Mat & Människor","Johannebergsgatan 24, Gothenburg, 412 55, Sweden","Gothenburg, Sweden","€€€","Modern Cuisine",11.9828127,57.6972648,+4631812580,https://guide.michelin.com/en/vastra-gotaland/gothenburg/restaurant/sk-mat-manniskor,https://skmat.se/,"1 Star",0,"Air conditioning,Wheelchair access","There’s a chic, relaxed vibe to this elegant restaurant where you can watch the chefs at work in the open kitchen. They deliver your dishes too, which are attractively presented and a model of self-restraint, utilising well-thought-through combinations. Quality Swedish and Danish produce helps to achieve good depth of flavour, with a beautiful balance of richness and acidity running through the cooking."
+"Patrick Guilbaud","21 Upper Merrion Street, Dublin City, D02 KF79, Ireland","Dublin City, Ireland",$$$$,"Modern French",-6.2529969,53.338452,+35316764192,https://guide.michelin.com/en/dublin/dublin/restaurant/patrick-guilbaud,https://www.restaurantpatrickguilbaud.ie/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","This iconic restaurant has been thriving since 1981, thanks to both the eponymous chef and the exceptional team he has around him. It sits hidden away within a Georgian townhouse and oozes sumptuousness and sophistication thanks to features such as a gilt barrel ceiling and hand-crafted marquetry. The accomplished cooking isn’t to be upstaged, however: it is French at heart yet has a restrained modernity and showcases some bold yet superbly balanced flavours. The Irish ingredients are certainly luxurious, and both the wine cellar and the wine list are works of art."
 28+,"Götabergsgatan 28, Gothenburg, 411 34, Sweden","Gothenburg, Sweden","€€€","Modern Cuisine, Classic French",11.9738899,57.6981746,+4631202161,https://guide.michelin.com/en/vastra-gotaland/gothenburg/restaurant/28,https://28plus.se/,"1 Star",0,"Air conditioning,Interesting wine list","This atmospheric, passionately run basement restaurant has been a Gothenburg institution for over 30 years. Carefully judged, classically based cooking showcases prime seasonal ingredients, skilfully blending French and Swedish influences to create intricate, precise, boldly flavoured dishes. There's an exceptional cheese selection and an outstanding wine list."
+Ikoyi,"180 Strand, Strand and Covent Garden, London, WC2R 1EA, United Kingdom","London, United Kingdom","££££",Creative,-0.1144589,51.5127392,+442035834660,https://guide.michelin.com/en/greater-london/london/restaurant/ikoyi,https://ikoyilondon.com/,"2 Stars",0,"Air conditioning,Wheelchair access","Late 2022 saw Ikoyi move to new premises on the Strand; it now occupies an elegant, cool and stylishly understated space, with the sound of St Clement Danes Church in the background. Chef and founder Jeremy Chan is a constant presence at the pass, checking each dish as it’s sent forth from the open kitchen. His surprise tasting menu uses top quality organic produce from the British Isles, married with the spices of West Africa, to create dishes that are as unique and creative as they are bold and balanced."
 "Grön","Albertinkatu 36, Helsinki, 00180, Finland","Helsinki, Finland","€€€€",Creative,24.9326985,60.1646073,+358503289181,https://guide.michelin.com/en/uusimaa/helsinki/restaurant/gron,https://www.restaurantgron.com/,"1 Star",1,"Interesting wine list,Restaurant offering vegetarian menus","A seasonal and sustainable ethos runs throughout this cosy, passionately run restaurant – neatly demonstrated by its shelves filled with jars of fermenting foodstuffs. The all-Scandinavian ingredients – like glistening Norwegian cod – are at the heart of the cooking, with a real purity to the best of the dishes. Vegetables get a chance to shine too, and there’s a vegan menu available if you want to experience this to the full. Dishes are brought to the table by the chefs, and the natural wine flights are well-chosen."
 "Kadeau Bornholm","Baunevej 18, Vestre Sømark Pedersker, Åkirkeby, Åkirkeby, 3720, Denmark","Åkirkeby, Denmark","€€€€",Creative,14.9690273,55.0045738,+4556978250,https://guide.michelin.com/en/capital-region/kirkeby/restaurant/kadeau-bornholm,https://kadeau.dk/,"1 Star",1,"Car park,Great view,Terrace","A remote beachside eatery with a relaxed atmosphere, an open kitchen and a superb sea panorama; this is best enjoyed from the terrace, although all tables have a view. Tasting menus showcase the finest island produce and the accomplished, original, highly seasonal cooking offers superbly balanced, contrasting flavours."
+"Dinner by Heston Blumenthal","66 Knightsbridge, Hyde Park and Knightsbridge, London, SW1X 7LA, United Kingdom","London, United Kingdom","££££","Traditional British",-0.1599147,51.5021106,+442072013833,https://guide.michelin.com/en/greater-london/london/restaurant/dinner-by-heston-blumenthal,https://www.dinnerbyheston.co.uk/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","The menu may take inspiration from one of England's oldest recipe books, The Forme of Cury, but there is still something decidedly 'Heston' about the modern and creative dishes on show at this restaurant housed inside The Mandarin Oriental Hotel. You need only take one look at dishes like the signature illusory 'Meat Fruit' to see the eponymous chef's playful influence. Crucially, the flavours of the creations are sublime too, with the aforementioned dish providing a smooth, utterly delicious chicken liver parfait, regardless of its fun, fruity form."
 "Dragsholm Slot Gourmet","Dragsholm Allé, Hørve, 4534, Denmark","Hørve, Denmark","€€€€",Creative,11.390805,55.771236,+4559653300,https://guide.michelin.com/en/zealand/horve/restaurant/dragsholm-slot-gourmet,https://www.dragsholm-slot.dk/,"1 Star",0,"Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus","An atmospheric cellar restaurant set in the former kitchens of Denmark’s oldest castle. The multi-course menu is called ‘Time and Place’ and offers carefully crafted, innovative and intensely flavoured dishes which showcase local, foraged, seasonal and preserved produce. An impressive wine list accompanies."
+Trivet,"36 Snowsfields, Southwark, London, SE1 3SU, United Kingdom","London, United Kingdom","££££","Modern Cuisine",-0.084674,51.502205,+442031418670,https://guide.michelin.com/en/greater-london/london/restaurant/trivet,https://trivetrestaurant.co.uk/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Notable sake list,Terrace,Wheelchair access","Here is a restaurant that just seems to get everything right. The chefs in the open kitchen craft expertly prepared, fuss-free dishes using prime produce; the combinations are perfectly balanced, flavours are assured and the execution is superb. It’s a pleasure eating food of such clarity and confidence, like the simple yet delicious baba which changes flavour with the seasons. Personable wine service adds to the experience, as does the thoughtfully curated list that includes hitherto unexplored regions. The charming service team also help to make dining here such a joyous occasion."
 Statholdergaarden,"Rådhusgate 11, Oslo, 0151, Norway","Oslo, Norway","€€€","Classic Cuisine",10.7431174,59.9094664,+4722418800,https://guide.michelin.com/en/oslo-region/oslo/restaurant/statholdergaarden,https://www.statholdergaarden.no/,"1 Star",0,"Interesting wine list","A charming 17C house in the city’s heart. Three elegant rooms feature an array of antiques and curios, and have wonderfully ornate stucco ceilings hung with chandeliers. Expertly rendered classical cooking uses seasonal Norwegian ingredients in familiar combinations. Service is well-versed and willing."
+"Moor Hall","Prescot Road, Aughton, L39 6RT, United Kingdom","Aughton, United Kingdom","££££","Modern British",-2.8919183,53.5423365,+441695572511,https://guide.michelin.com/en/lancashire/aughton/restaurant/moor-hall,https://moorhall.com/,"2 Stars",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Charming grounds lead up to this beautifully restored 16C country house, where you’ll be warmly welcomed by one of the slickest teams around. The Scandic-style restaurant is a truly striking space, with its blond wood tables, floor-to-ceiling windows and tempting cheese room. Your meal commences with an array of snacks, the last served in the kitchen where you can chat with Head Chef Mark Birchall. His refined, highly original dishes feature some terrific English produce. Luxury woodland lodges are among the accommodation on offer."
 K2,"Pedersgata 69, Stavanger, 4013, Norway","Stavanger, Norway","€€€","Modern Cuisine",5.7461623,58.9697479,+4797956120,https://guide.michelin.com/en/rogaland/stavanger/restaurant/k2-1192264,https://restaurantk2.no,"1 Star",1,"Air conditioning,Restaurant offering vegetarian menus","Ola Klepp and Elisabeth Kress (the two Ks) have created an extremely likeable restaurant, where their heartfelt and earnest beliefs in sustainability underpin every element. But that’s not to say Ola’s kitchen ever loses sight of the most important element: serving delicious food. The best local, seasonal ingredients make up the set menu’s 10 courses; his food has depth without over-complication and is creative without being gimmicky."
+"Da Terra","8 Patriot Square, Tower Hamlets, London, E2 9NF, United Kingdom","London, United Kingdom","££££",Creative,-0.05607,51.530411,+442070622052,https://guide.michelin.com/en/greater-london/london/restaurant/da-terra,https://daterra.co.uk/,"2 Stars",0,"Air conditioning,Restaurant offering vegetarian menus","In contrast to the grandeur of its location inside the Town Hall Hotel, there's an understated, modern look to Da Terra. Chef Rafael Cagali hails from Brazil and his great grandfather was from Italy, and these influences, along with time spent working in Spain, come together in skilfully crafted, highly original cooking founded on Brazilian traditions. The strikingly presented dishes are bursting with colour, and the surprise menu builds beautifully as you move from course to course. Wine pairings are thoughtfully chosen, with admirable originality."
 HYDE,"Rosteds Gate 15b, Oslo, 0178, Norway","Oslo, Norway","€€€","Modern Cuisine",10.7490285,59.9195698,+4790218012,https://guide.michelin.com/en/oslo-region/oslo/restaurant/hyde,http://www.restauranthyde.no,"1 Star",0,"","HYDE keeps the lights down low but cranks the music up high – and the laid-back, lively atmosphere makes for a fun evening out. Top quality ingredients are skilfully cooked to create delicate dishes with bold, punchy flavours. Well-chosen natural wines and super-friendly service add to the experience."
+Brooklands,"1 Grosvenor Place, Belgravia, London, SW1X 7HJ, United Kingdom","London, United Kingdom","££££","Modern Cuisine",-0.1518849,51.5017267,+442081386888,https://guide.michelin.com/en/greater-london/london/restaurant/brooklands,https://www.peninsula.com/en/london/hotel-fine-dining/brooklands,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","The Peninsula’s rooftop restaurant is a celebration of the world of speed; it’s named after the famous Surrey racetrack and a scale model of Concorde hangs from its ceiling. When it comes to the kitchen brigade, it’s clear there’s a high level of skill on board, as the team was assembled under the aegis of Claude Bosi. Expect finely detailed, exquisite cooking that showcases the best British ingredients, like Lake District lamb and Cornish squid, in delicate yet rewarding dishes. The floor-to-ceiling windows look out onto a fantastic terrace."
 Etoile,"Norra Stationsgatan 51, Stockholm, 113 44, Sweden","Stockholm, Sweden","€€€€","Creative, International",18.0437729,59.3495123,+468101070,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/etoile,https://www.restaurantetoile.se/,"1 Star",1,"Air conditioning","After travelling the world, two friends opened this restaurant to showcase their experiences through food, yet with a decidedly imaginative streak. The cooking is characterised by bold, surprising flavours and creativity – what appears to be savoury may in fact be sweet, and vice versa. The chefs delight in subverting expectations with their playfully named dishes that reference global food traditions, like 'Surf and Turf' and 'Afternoon Tea Party'."
+"Baan Tepa","561 Ramkhamhaeng Road, Hua Mak, Bang Kapi, Bangkok, 10240, Thailand","Bangkok, Thailand","฿฿฿฿","Thai contemporary",100.60551,13.75155,+66986969074,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/baan-tepa,http://www.baantepabkk.com,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list","Chef Chudaree 'Tam' Debhakam brings the farm-to-table concept to life with her detailed, contemporary Thai tasting menu. Seasonal and sustainable ingredients, some sourced from her own backyard, highlight a culinary journey through Thailand. The dishes present bold flavours and delicate spices, crafted by a charming team within an elegant villa setting."
 "The Samuel","Hellerupvej 40, Copenhagen, 2900, Denmark","Copenhagen, Denmark","€€€","Modern Cuisine",12.5685039,55.7324289,+4553620299,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/the-samuel,http://www.thesamuel.dk,"1 Star",0,"Interesting wine list","An extensive renovation has given a pristine shine to this over 100-year-old restaurant inside a red-brick villa. A ring-shaped, marble-topped bar sits in front of a gleaming open kitchen, where the chefs craft boldly flavoured dishes from superb produce – such as Jutland beef tenderloin glazed in cognac, truffle and green Madagascan peppercorns. There’s a sense of classic luxury throughout, typified by the collection of prestige champagnes housed inside an impressive wine cellar."
+"Chef's Table","61F, Tower Club at Lebua, 1055 Silom Road, Si Lom, Bang Rak, Bangkok, 10500, Thailand","Bangkok, Thailand","฿฿฿฿","French Contemporary",100.5171696,13.7215006,+6626249555,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/chef-s-table1184372,http://www.lebua.com/restaurants/chefs-table,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking,Wheelchair access","Start with champagne or a cocktail in the Pink Bar before taking your seat in this visually stunning restaurant housed inside the Lebua at State Tower hotel. Originally from the Loire Valley, chef Vincent Thierry spearheads the detailed and sophisticated modern French cooking. Dishes deliver well-judged, balanced flavours with the help of contemporary techniques and a global outlook. Top quality ingredients are to the fore and sauces are a highlight."
 "Finnjävel Salonki","Ainonkatu 3, Helsinki, 00100, Finland","Helsinki, Finland","€€€€",Contemporary,24.9314505,60.1719135,+358300472340,https://guide.michelin.com/en/uusimaa/helsinki/restaurant/finnjavel-salonki,http://www.finnjavel.fi,"1 Star",0,"","An intimate, elegant and professionally run restaurant with just ten tables – everything from the cutlery to the decanters is made by Finnish craftspeople. Set menus feature modern interpretations of traditional Finnish dishes, with first class ingredients used in detailed, technically skilled combinations."
+"Sühring","10 Soi Yen Akat 3, Chong Nonsi, Yan Nawa, Bangkok, 10120, Thailand","Bangkok, Thailand","฿฿฿฿","European Contemporary",100.5457264,13.7108084,+6621072777,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/suhring,http://www.restaurantsuhring.com,"2 Stars",0,"Air conditioning,Car park,Counter dining,Garden or park,Interesting wine list,Valet parking","At Sühring, twin chefs Matthias and Thomas present a modern German tasting menu influenced by family recipes, childhood memories, and travels. Each dish showcases expertly prepared seasonal ingredients using traditional German techniques such as fermenting, pickling, and curing. The restaurant, located in a restored 1970s villa, offers an exceptional dining experience, especially when seated at the kitchen counter."
 "VÅR","Papinkatu 17, Porvoo, 06100, Finland","Porvoo, Finland","€€€€","Modern Cuisine",25.6640296,60.396319,+358413198252,https://guide.michelin.com/en/uusimaa/porvoo_1627402/restaurant/var-1198201,https://restaurantvar.fi/,"1 Star",1,"Air conditioning","In the city’s Old Town, you will find this 1920s former chocolate factory whose historic exterior is in contrast to the sleek and stylish restaurant within. Dried flowers on the walls impart a ‘back to nature’ feel perfect for their all-encompassing sustainable ethos. The menu's heart is firmly in Porvoo, using seasonal local produce in immaculately presented dishes that are detailed, complex and composed of subtle, beautifully judged flavours."
+Sorn,"56 Soi Sukhumvit 26, Khlong Tan, Khlong Toei, Bangkok, 10110, Thailand","Bangkok, Thailand","฿฿฿฿","Southern Thai",100.56989,13.72654,+66990811119,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/sorn,http://www.sornfinesouthern.com,"2 Stars",0,"Air conditioning,Car park","In this restored two-storey mansion, a team of chefs, all having learned from their grandmothers, create a marvellous tasting menu that exemplifies detailed and refined cooking. Thai classics are elevated to another level through near-faultless execution and meticulously sourced, top-notch produce—especially notable are the seafood dishes and curries. To conclude a superb dining experience, the street food-inspired petits fours leave a memorable and delightful final impression."
 "Villa Vest","Strandvejen 138, Lønstrup, 9800, Denmark","Lønstrup, Denmark","€€",Creative,9.7962815,57.4766654,+4598960566,https://guide.michelin.com/en/north-denmark/lonstrup/restaurant/villa-vest,http://www.villavest.dk,"1 Star",0,"Great view,Interesting wine list","Incredible North Sea views wow diners at this beautifully situated first floor restaurant, built on a cliffside and overlooking the waves lashing underneath. Chef Anders Holm is from the area, and his menu gives pride of place to local seafood. This quality produce is enhanced by strong modern techniques, in dishes that are precisely cooked and highly creative. The meat has often been bred by the owner himself, who also owns the nearby Villa Vest Badehotel."
+Gaa,"46/1 Sukhumvit 53, Khlong Tan Nuea, Vadhana, Bangkok, 10110, Thailand","Bangkok, Thailand","฿฿฿฿","Indian, Contemporary",100.57828,13.72725,+66639874747,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/gaa-1194845,https://www.gaabkk.com,"2 Stars",0,"Car park,Interesting wine list","Gaa's setting reflects Chef Garima Arora's culinary style: blending tradition with modern techniques. Garima personally serves a tasting menu inspired by her Indian heritage, featuring inventive street food reinterpretations. Her assured and skilful cooking showcases precisely balanced spicing, remarkable flavour combinations, and delightful texture and temperature contrasts."
 Signum,"Hällsnäs Hotell,  Långenäsvägen 150, Mölnlycke, 435 35, Sweden","Mölnlycke, Sweden","€€€€","Modern Cuisine",12.1786546,57.675447,+4631881803,https://guide.michelin.com/en/vastra-gotaland/molnlycke_2675596/restaurant/signum-1205585,https://restaurantsignum.com/,"1 Star",0,"Car park,Great view,Interesting wine list","The shores of Landvettersjön lake provide a beautiful setting for this excellent showcase of Scandinavian seafood. The likes of oysters, langoustines and top-notch turbot come from the on-view kitchen and are often cooked over an open fire. Skill is evident across an extended tasting menu which features bold flavours and original combinations. The service team ensure the whole evening runs like clockwork."
+Mezzaluna,"65F, Tower Club at Lebua, 1055 Silom Road, Si Lom, Bang Rak, Bangkok, 10500, Thailand","Bangkok, Thailand","฿฿฿฿","French Contemporary",100.51691,13.722148,+6626249555,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/mezzaluna,http://www.lebua.com/restaurants/mezzaluna,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Notable sake list,Valet parking,Wheelchair access","Perched on the 65th floor of the Lebua Hotel, Mezzaluna offers sky-high and breathtaking views. Toast to the high life at Sky Bar before settling in for a gastronomic journey. The accomplished chef and his team deliver European delights with Japanese precision in a seven-course set menu, along with some surprises. The flavours are balanced and sophisticated, and the food is creative and technically precise. A wine list of substantial proportions and prices accompanies."
 MOTA,"Annebergparken 50, Nykøbing Sjælland, 4500, Denmark","Nykøbing Sjælland, Denmark","€€€",Creative,11.6594175,55.9097107,+4560436300,https://guide.michelin.com/en/zealand/nykobing-sjaelland/restaurant/mota,https://www.restaurant-mota.com/,"1 Star",0,"Car park","Claus Henriksen's restaurant is set in a listed, early 20th Century red-brick house in the Annebergparken. The area is something of a haven for artisan creatives, with studios for carpenters and glass blowers adjacent to the restaurant; Claus himself even makes the plates that his dishes are served on. Excellent seasonal Danish ingredients are the bedrock and – while there's an inventive streak to some of the cooking – the chefs know the power of simplicity, allowing central components like beautiful grilled squid to really shine."
+R-Haan,"131 Soi Sukhumvit 53, Khlong Tan Nuea, Vadhana, Bangkok, 10110, Thailand","Bangkok, Thailand","฿฿฿฿",Thai,100.57972,13.731805,+66951415524,https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/r-haan,https://www.r-haan.com,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking","Inspired by an old Thai poem “Nai Nam Mi Pla Nai Na Mi Khao” (In the river, there are fish; In the rice field, there is rice), R-Haan aims to reflect the way in which food has influenced Thai people and culture. Relax in the lounge with a cocktail before entering the main dining room, or book the private room for up to 20 guests. Food is authentically Thai, offering both regional and royal cuisine, using ingredients from all over the country."
+"Tempura Ginya","B1F, 5-17-9 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan","Tokyo, Japan","¥¥¥",Tempura,139.723162,35.637444,+81354227612,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-ginya,"","2 Stars",0,"Air conditioning,Counter dining","Diners can fully enjoy the seasoned proficiency of Katsuji Ginya, a tempura master for over 30 years. Watching his pots intently, listening keenly to the sound of the oil, Ginya moves with the natural ease of a man whose craft pervades his every sinew. If you ask, he replies, “I don’t think about it; my body just knows the moves”. Ginya’s handling of oil, batter, seafood and vegetables is long past the theoretical stage; he is at one with his craft, body and soul."
 "Hot Shop","Københavngata 18, Oslo, 0566, Norway","Oslo, Norway","€€€","Modern Cuisine",10.7685963,59.9281988,+4746673718,https://guide.michelin.com/en/oslo-region/oslo/restaurant/hot-shop,http://www.restauranthotshop.no,"1 Star",0,"Air conditioning,Counter dining,Interesting wine list,Terrace","This friendly, canteen-style neighbourhood bistro was formerly a sex shop, whose name they have kept. The surprise tasting menu is based on the best seasonal, local ingredients available, and the rich, modern dishes are elegant, vibrant and technically adept, with delicate touches and real depth of flavour."
+Crony,"1-20-3 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.743334,35.655769,+81367125085,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/crony-1194937,http://www.fft-crony.jp/,"2 Stars",1,"Air conditioning,Interesting wine list","The menu lists the ingredients, their producing regions and the names of their producers, attesting to chef Michihiro Haruta’s gratitude to them. To make his ingredients stand out, Haruta’s presentations are kept simple. Each dish is an interplay between the sensibilities he acquired in France and northern Europe and his own approach. The service team, led by Kazutaka Ozawa along with the chefs, creates a fun atmosphere with the customers."
 "PM & Vänner","Storgatan 22, Växjö, 352 31, Sweden","Växjö, Sweden","€€€€",Creative,14.8043573,56.8789279,+46470759710,https://guide.michelin.com/en/kronoberg/vaxjo/restaurant/pm-vanner,https://pmrestauranger.se/,"1 Star",1,"Air conditioning,Interesting wine list,Wheelchair access","Their philosophy is based on ‘forest, lake and meadow’, with much of the produce coming from their own garden and bakery. The tasting menu is explained with infectious passion, and cooking is ambitious, elaborate and sophisticated. An extraordinary wine list offers a huge array of vintages from top producers."
+ESqUISSE,"9F, 5-4-6 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.763347,35.671688,+81355375580,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/esquisse,https://www.esquissetokyo.com/,"2 Stars",0,"Air conditioning,Interesting wine list","It is now over a decade since Lionel Beccat left his native France to take to a new stage in Japan. He travelled extensively in Japan, feeling the earth, breathing its natural world through his skin, to know its foodstuffs and culture intimately. Two cultures coexist inside his soul, stirring a new terroir in his imagination. The cuisine that inspiration creates is as subtle and beautiful as a work of art."
 SAVAGE,"Nedre Slottsgate 2, Oslo, 0153, Norway","Oslo, Norway","€€€",Creative,10.7401093,59.9093941,+4790488440,https://guide.michelin.com/en/oslo-region/oslo/restaurant/savage-1205580,https://www.restaurantsavage.no/,"1 Star",0,"Air conditioning","Your experience here will be far more pleasant than the name suggests, with a range of global influences resulting in fabulously original dishes. The restaurant is tucked inside the Revier hotel and is enlivened by a bold mural dominating one wall. Counter seats are available to enjoy the beautifully presented and technically impressive dishes which meld flavours, textures and combinations from around the world."
+Seisoka,"4-2-34 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.724008,35.64751,+81334733103,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/seisoka,https://seisoka.com/,"2 Stars",0,"Air conditioning,Counter dining,Restaurant offering vegetarian menus","The name of the restaurant means ‘space surrounded by green plants’, and indeed Seisoka exudes a serene atmosphere, surrounded by the trees and shrubs of the Tengenji temple precincts. The name was inspired by a calligraphed tablet by Rosanjin Kitaoji (1883–1959) that adorns the wall. The cuisine is redolent with the spirit of chakaiseki (tea ceremony cuisine), while always evolving; for example, in summer tomato surinagashi appears in cocktails."
 "NOA Chef’s Hall","Ranna tee 3, Tallinn, 12112, Estonia","Tallinn, Estonia","€€€€",Creative,24.8263897,59.4951028,+37258535881,https://guide.michelin.com/en/harju/tallinn/restaurant/noa-chef%E2%80%99s-hall,https://nch.ee,"1 Star",0,"Car park,Counter dining,Great view,Interesting wine list,Wheelchair access","Set within the same striking building as restaurant NOA is the stylish NOA Chef’s Hall, where you start your evening with an aperitif in the romantic lounge overlooking Tallinn Bay. The on-view kitchen is the heart of the restaurant – with the open fire is used to great effect – and luxury ingredients are to the fore, be that Canadian lobster or preserved, locally foraged produce. The creative 7 course menu keeps you engaged from start to finish, with complex, highly original dishes packed full of complementary flavours and layers of texture."
+"Kioicho Fukudaya","1-13 Kioicho, Chiyoda-ku, Tokyo, 102-0094, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.735892,35.680327,+81332618577,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kioicho-fukudaya,https://www.kioicho-fukudaya.jp/,"2 Stars",0,"Air conditioning,Shoes must be removed","Inspired by the original owner-chef’s close friendship with Kitaoji Rosanjin, the current chef is the proud owner of numerous wooden signs, calligraphy and crockery. Striving for harmony of beauty and flavour, he moves with the times, such as incorporating Western ingredients. Entering the dining room to greet his guests, the chef distributes takikomi-gohan (rice seasoned with soy sauce and boiled with various ingredients) himself. The courteous hostess offers gracious service in the tatami-mat rooms."
 "Oizumi Sushi","Rua Califórnia 785, São Paulo, 04566-061, Brazil","São Paulo, Brazil",$$$,"Japanese, Sushi",-46.6837962,-23.6115894,+5511942239866,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/oizumi-sushi,https://www.oizumisushi.com.br/,"1 Star",0,"Air conditioning,Counter dining","Toro nigiri with smoked salmon roe, sea bass sushi, bluefin akami served on a shiso leaf, and a superb combination of sea urchin with salmon roe and rice all feature on the menu in this modest eatery that takes its names from the Japanese town of Ōizumi, in Gunma province, home to the biggest concentration of Brazilian immigrants in the country. Here, the only option is a single 16-course Omakase menu that is meticulously prepared with fresh fish of the day, as well as a selection of other species that chef Danilo Maciel matures in a special cabinet in the restaurant to ensure maximum flavour. Highly attentive and extremely gifted in his slicing techniques, the chef explains the preparation process for each dish, the maturing time (particularly for tuna, his star ingredient) and the provenance of each fish from around the world. Guests can choose between the sushi bar or one of the small private dining rooms set aside for groups of diners."
+"Ginza Fukuju","5F, 8-8-19 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.761573,35.668529,+81335718596,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-fukuju,"","2 Stars",0,"Air conditioning,Counter dining","The simplicity of the cuisine makes it unforgettable. Katsuhiro Onodera uses lashings of carefully selected ingredients such as abalone, matsutake mushroom and spiny lobster. Garnishing is minimal to place the flavours of the ingredients front and centre. Sometimes Japanese and Western items are juxtaposed to explore original taste sensations: Mineoka milk tofu is paired with caviar, sukiyaki with truffles. Cuisine with both pedigree and modern refinement seems quintessentially Ginza."
 Kinoshita,"Rua Jacques Félix 405, São Paulo, 04509-000, Brazil","São Paulo, Brazil",$$$$,Japanese,-46.6712197,-23.5918216,+551138496940,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/kinoshita,https://www.restaurantekinoshita.com.br/,"1 Star",0,"Air conditioning,Counter dining,Notable sake list,Valet parking","Located in the quieter Vila Nova Conceição neighbourhood, next to the extensive Parque do Ibirapuera, Kinoshita is one of the most prestigious restaurants in São Paulo as it was a trail-blazer in bringing authentic “kappo” cuisine (“kappo” simply means “to cut and to cook” and is one of the purest forms of Japanese cuisine, to the extent that its chefs are considered true artisans requiring a minimum of 15 years of training) to the city. This attractive eatery, with its exotic feel and lots of greenery on display, features several dining rooms that lead to the main room with a counter around the open kitchen, which is the best place to eat while watching the chef in full flow. The à la carte has plenty of options, including a number of special dishes (Kinoshita uses exclusive ingredients such as scallops from Picinguaba and Yamaguishi organic eggs), although we can recommend the Omakase experience. We particularly enjoyed the squid with sea urchin."
+"Florilège","2F,  Azabudai Hills Garden Plaza D, 5-10-7 Toranomon, Minato-ku, Tokyo, 105-0001, Japan","Tokyo, Japan","¥¥¥",French,139.743562,35.661598,+81364358018,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/florilege,https://www.aoyama-florilege.jp/,"2 Stars",1,"Air conditioning,Interesting wine list,Wheelchair access","After a debut in Minamiaoyama and an engagement in Gaiemmae, Florilège has taken a new stage in Azabudai. In his latest foray, Chef Hiroyasu Kawate enters the world of table d’hôte: guests are seated around a single large table to share the joy of good food and conversation. Another change is a switch to plant-based cuisine, with the accent on vegetables. With his eye on the future, Kawate is promoting the cause of sustainability."
 Kuro,"Rua Padre João Manuel 706, São Paulo, 01411-000, Brazil","São Paulo, Brazil",$$$,Japanese,-46.664232,-23.5636791,+551130625241,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/kuro,"","1 Star",0,"Air conditioning,Counter dining,Notable sake list","The stars of the show in this Japanese restaurant in the centre of the city close to the Museu de Arte de São Paulo Assis Chateaubriand are the grilled sushi and the grill itself. Here, dishes are cooked using the famous binchotan charcoal, an extremely pure charcoal (high density, high heat yield, very little smoke etc) that endows a very special flavour to dishes cooked on it. Chef Henry Miyamo offers a single Omakase menu at the counter around the kitchen for a maximum of ten guests per sitting (you need to be punctual as service starts even if not everyone has taken their seats). This menu is based around seasonal fish of the best-possible quality with the option of adding extra dishes (we particularly enjoyed the tuna tataki prepared with lightly smoked tuna belly and served with a perfectly cooked poached egg). A Japanese bar serving traditional drinks is located on the first floor."
+"Ginza Kojyu","4F, 5-4-8 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.763089,35.671381,+81362159544,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-koju,http://www.kojyu.jp/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","Toru Okuda’s credo is “investigate daily”. Never one to do the same thing over and over, he’s constantly on the hunt for new preparation methods and presentations. Sashimi rejects rigid preoccupation with soy sauce and wasabi, nor is takikomi-gohan served at the end of the meal; the rice instead is served as inari-zushi, gomoku or okowa. Okuda marshals his finely honed techniques to bring forth a lively, exuberant cuisine. His unflagging curiosity leads him to treasure each day."
 "Tangará Jean-Georges","Rua Deputado Laércio Corte 1501, São Paulo, 05706-290, Brazil","São Paulo, Brazil",$$$$,Contemporary,-46.7228448,-23.6319967,+551140944040,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/tangara-jean-georges,https://www.oetkercollection.com/hotels/palacio-tangara/,"1 Star",0,"Air conditioning,Car park,Valet parking,Wheelchair access","There are some occasions when we all want to enjoy a special meal and this restaurant within the confines of the luxury Palácio Tangará hotel, an urban oasis surrounded by tropical vegetation in the heart of the Parque Burle Marx, would be the perfect setting. It is overseen by French chef Jean-Georges Vongerichten who reigns over a culinary empire made up of over forty businesses. Resident chefs Filipe Rizzato and Neusi Machado offer serious international cuisine featuring contemporary dishes that focus first and foremost on delicacy and pure flavours. The menu, with specific sections dedicated to caviar, raw dishes and vegetarian and vegan options (asparagus risotto, Puy lentils etc) is complemented by two tasting menus (one of which is vegetarian). There’s also an exclusive Chef’s Table in the kitchen, plus live music in the hotel lobby each evening, making it a pleasant option for a drink."
 "Maní","Rua Joaquim Antunes 210, São Paulo, 05415-000, Brazil","São Paulo, Brazil",$$$,Creative,-46.6797249,-23.5663215,+551130854148,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/mani,https://restaurantemani.com.br/,"1 Star",0,"Air conditioning,Interesting wine list,Valet parking","Occupying a small house in the heart of the Jardim Paulistano district, Maní comes as something of a surprise with its three inter-connecting rooms featuring a contemporary Mediterranean decor of different white tones and simple furniture. Here, renowned chef Helena Rizzo, who is currently working as part of a successful collaboration with Belgian counterpart Willem Vendeven, aims to offer guests a pleasurable gastronomic experience based around consistency. To do this, she focuses on Brazilian ingredients (they state that 90% of these are organic) which are transformed through cutting-edge techniques and creativity. Options here are reasonably flexible (for example, guests can order individual dishes) and are presented on an extensive à la carte and hugely interesting tasting menu featuring 12 courses (some of which are small and served as appetisers). One standout dish that we particularly enjoyed for its sophistication was the purple sweet potato with bacuri fruit and roses dessert. Be warned, there’s usually a queue outside the front door!"
 Murakami,"Alameda Lorena 1186, São Paulo, 01424-001, Brazil","São Paulo, Brazil",$$$$,"Japanese Contemporary",-46.6635601,-23.565931,+5511971031186,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/murakami,https://www.murakami.net.br/,"1 Star",0,"Air conditioning,Counter dining,Valet parking,Wheelchair access","A Japanese restaurant with a unique feel thanks to its designer decor and its large, elongated dining counter which is divided into three spaces where guests can observe the chefs in action. Here, everything revolves around the figure of chef Tsuyoshi Murakami, originally from Hokkaido in Japan, who emigrated to Brazil as a child (years later he returned to Japan to study its cuisine). This extrovert character who runs his eponymous restaurant successfully and has a charming ability to take his guests on a gastronomic voyage of discovery, concentrates his focus on two menus (you’ll need to specify which one you want when you book): the “Experiência Sushi”, which he curates personally; and the “Experiência Murakami”, featuring a mix of appetisers, sushi, sashimi, tempura etc, plus a Wagyu main course. We were particularly impressed by the quality of the Hokkaido Hotate, a scallop dish with lots of powerful flavours. Dessert comes in the shape of delicate mochis that his son prepares daily in the Motchimu."
+Den,"2-3-18 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan","Tokyo, Japan","¥¥¥",Japanese,139.712697,35.67321,+81364555433,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/den,https://www.jimbochoden.com/,"2 Stars",1,"Air conditioning,Notable sake list","With soy sauce, mirin and katsuo-bushi (dried bonito flakes) in hand, Zaiyu Hasegawa is spreading Japanese cuisine to the world. Generally eschewing the use of kombu, he is skilled in generating flavours through combinations of ingredients and the umami of the meat. The “Dentucky” chicken wings stuffed with steamed mochi rice are like a snack between mains. The Den team and customers come together as one to create a fun atmosphere."
 Picchi,"Rua Oscar Freire 533, São Paulo, 01426-001, Brazil","São Paulo, Brazil",$$$$,Italian,-46.6666262,-23.5653892,+551130655560,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/picchi,https://restaurantepicchi.com.br/,"1 Star",0,"Air conditioning,Bring your own bottle,Interesting wine list,Valet parking,Wheelchair access","If you have a craving for a good bowl of pasta, book a table at Picchi, an Italian restaurant located on the ground floor of the Regent Park hotel (a space that also doubles as the hotel’s breakfast room) in the Jardins district with its upscale boutiques and art galleries. Here, chef Pier Paolo Picchi looks back to his childhood memories to create highly interesting cuisine that is showcased in enticing dishes based around classic Italian recipes and, in some cases, a more innovative approach that makes full use of the best seasonal Brazilian ingredients. The à la carte, which includes the traditional gnocchi, spaghetti, tortelli, pappardelle etc, is complemented by three set menus: one specially created for aficionados of Italian pasta called Tutto Pasta; a second called Tradizione; and a third (Picchi) which has more of a gastronomic feel. These are all accompanied by an extensive selection of Italian and French wines."
+"Sukiyabashi Jiro Roppongiten","3F, Roppongi Hills Residence B, 6-12-2 Roppongi, Minato-ku, Tokyo, 106-0032, Japan","Tokyo, Japan","¥¥¥¥",Sushi,139.729049,35.658713,+81354136626,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sukiyabashi-jiro-roppongiten,"","2 Stars",0,"Air conditioning,Counter dining","A typical meal might begin with the subtle flavour of white fish, followed by red fish, then chu-toro. After gizzard shad for the sourness come richer flavours such as horse mackerel or shrimp, then mackerel marinated in vinegar to cleanse the palate; uni and anago follow. The changes in flavour are carefully calibrated for the aftertaste that lingers in between. Underneath chef Takashi Ono’s strict demeanour toward his apprentices lies a gentle affection."
 "Kan Suke","Rua Manoel da Nóbrega 76, São Paulo, 01401-000, Brazil","São Paulo, Brazil",$$$,Japanese,-46.64936,-23.5684,+551132663819,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/kan-suke,"","1 Star",0,"Air conditioning,Counter dining","A small Japanese restaurant that attracts customers from around the world. Discreet and simple in appearance, it also has a somewhat surprising location in an unpretentious shopping mall. It is slightly reminiscent of some of Tokyo’s most authentic restaurants (a chef, a counter, a rice cooker and a chopping board) and one that could almost pass unnoticed if you don’t look out for it. Working alone, chef Keisuke Egashira bases the dining experience on the quality of the ingredients (grouper, tuna belly, squid, red snapper, Japanese amberjack etc), preparing sushi and sashimi with impressive speed and technical skill. Here, every cut is precise and without showmanship or great spectacle, just the time-honoured skill of a true artist of Japanese cuisine. Menus to suit all budgets are available, although it’s not easy to book a table, so we recommend doing so well in advance."
+"SÉZANNE","7F, Four Seasons Hotel Tokyo at Marunouchi, 1-11-1 Marunouchi, Chiyoda-ku, Tokyo, 100-6277, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.767155,35.678083,+81352225810,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sezanne,https://www.sezanne.tokyo/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Prix fixe menus trace the steps of Daniel Calvert’s culinary journey. His experiences in each city—London, New York, Paris, Hong Kong—interweaves and elevates the culinary cultures of their respective countries. A borderless sensibility joins French ingredients such as foie gras and vin jaune with Japanese influences such as soy sauce and sake lees. ‘The key to success is consistency’, says Calvert, who fine-tunes his craft with each dish."
 "Jun Sakamoto","Rua Lisboa 55, São Paulo, 05413-000, Brazil","São Paulo, Brazil",$$$,Japanese,-46.6771879,-23.563121,+551130886019,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/jun-sakamoto,http://www.junsakamoto.com.br,"1 Star",0,"Air conditioning,Valet parking","A highly unusual restaurant that could almost pass unnoticed as it has no external signage to show that it exists! Here, everything revolves around owner-chef Sakamoto, a man with lots of personality who is said to make the best nigiri in São Paulo. If you have the opportunity, we recommend sitting at the sushi bar, where the focus is on two Omakase tasting menus – one prepared by Jun Sakamoto himself, the other by his right-hand man, chef Ryuzo Nishimura (the price of the menu will depend on which of them does the cooking). For those sitting at the bar, the nigiris (such as yellowfin tuna, salmon from Rio de Janeiro with a light citrus glaze, yellowtail from Argentina with confit lemon, sea bass with a shiso glaze, red snapper with a dash of plum preserve and sesame seeds etc) are served individually as soon as they are ready, while at the table they are served plated and presented two at a time."
+PRISMA,"6-4-6 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan","Tokyo, Japan","¥¥¥",Italian,139.716582,35.661579,+81334063050,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/prisma-1194160,"","2 Stars",0,"Air conditioning,Interesting wine list","Tomofumi Saito is a culinary artist who is always setting his sights on higher goals. Tagliolini with caviar and red wine sauce is his speciality. He prepares the caviar himself to ensure just the right degree of saltiness. The combinations of ingredients and sauces change over time, as he tinkers in search of the ideal, and thinks up his menu only after personally checking the quality of ingredients at the market. His wife, Noriko, writes up the menu daily, conveying the chef’s passion."
 Mee,"Avenida Atlântica 1702, Rio de Janeiro, 22021-001, Brazil","Rio de Janeiro, Brazil",$$$$,"Asian Influences",-43.179147,-22.9671007,+552125487070,https://guide.michelin.com/en/rio-de-janeiro-region/rio-de-janeiro/restaurant/mee,https://www.belmond.com/pt-br/hotels/south-america/brazil/rio-de-janeiro/belmond-copacabana-palace/,"1 Star",0,"Air conditioning,Notable sake list,Restaurant offering vegetarian menus,Valet parking","If you’re looking for an Asian dining experience close to Copacabana beach, make sure you book a table at Mee, an excellent option within the walls of the “Copa” (Copacabana Palace hotel). In this elegant restaurant where modernity and exoticism combine together harmoniously, the focus is on pan-Asian fusion cuisine that takes the tastebuds on a gastronomic journey to discover the flavours of Thailand, Malaysia, Cambodia, Japan, Singapore etc. Chef Alberto Morisawa was born in São Paulo but his family origins are in Madara Shima (Nagasaki, Japan), hence the dominant influence of Japanese cooking in his highly sophisticated dishes, many of which are served raw. The à la carte, teeming with nigiris, temakis, sashimi and dumplings, is complemented by interesting tasting menus (these include an Omakase option as well as a vegetarian menu). The paintings on the walls by Belgian artist Christian Develter, inspired by the tattooed faces of women from the Chin ethnic group in Myanmar, are truly spectacular!"
+"PIERRE GAGNAIRE","36F, ANA InterContinental Tokyo, 1-12-33 Akasaka, Minato-ku, Tokyo, 107-0052, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.741089,35.668231,+81335051185,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/pierre-gagnaire-1194140,https://anaintercontinental-tokyo.jp/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","The brainchild of Pierre Gagnaire, whose nickname is ‘the Picasso of the kitchen’. Of all Gagnaire’s eponymous restaurants worldwide, the Tokyo iteration on a high floor of a high-rise is perhaps the closest to heaven. With striking views of Tokyo Tower, the big-city ambience is unmistakeable. The chef expresses Gagnaire’s culinary vision through the prism of Japan’s seasons. On a canvas of white dishes, the chef draws in bright colours."
 "Fame Osteria","Rua Oscar Freire 216, São Paulo, 01426-001, Brazil","São Paulo, Brazil",$$$$,"Italian Contemporary",-46.6641133,-23.5673009,+5511993644442,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/fame-osteria,"","1 Star",0,"Air conditioning,Bring your own bottle,Counter dining","This modest and discreetly located restaurant has a fascinating history as it started out as an illegal bar before quickly becoming a place of pilgrimage for food-lovers. The small iron door nestled between a gym and ice-cream shop leads to a steep staircase and then a simple space with pure lines and an open kitchen that takes centre stage. If you manage to book one of the four seats at the counter, you can watch chef Marco Renzetti at close quarters as he demonstrates his culinary skill without the need to resort to too much technology. The focus of his single tasting menu is on classic Italian cuisine, albeit with the grill as the mainstay, although vegetarian options are also available. The pasta (cappeletti, cannelloni, tonnarelli etc) is made in-house and the risotto is an ever-popular choice with his customers."
+MAZ,"3F, Tokyo Garden Terrace Kioicho, 1-3 Kioicho, Chiyoda-ku, Tokyo, 102-0094, Japan","Tokyo, Japan","¥¥¥¥",Innovative,139.737003,35.679726,+81362728513,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/maz,https://maztokyo.jp/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","MAZ operates under the supervision of Virgilio Martínez Véliz, chef of Central Restaurante in Lima, Peru. Through gastronomy, MAZ interprets the abundant natural environment of Peru from the vertical perspective of altitude. Directing the kitchen here is Santiago Fernández Saim. The menu, organised into themes for each of Peru’s environments—the Pacific coast, the Amazon rainforest and the Andes—is an encounter between diverse ecosystems and the seasons of Japan."
 Cipriani,"Avenida Atlântica 1702, Rio de Janeiro, 22021-001, Brazil","Rio de Janeiro, Brazil",$$$$,Italian,-43.1794682,-22.9670428,+552125487070,https://guide.michelin.com/en/rio-de-janeiro-region/rio-de-janeiro/restaurant/cipriani,https://www.belmond.com/pt-br/hotels/south-america/brazil/rio-de-janeiro/belmond-copacabana-palace/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Valet parking","Part of the “Copa” (Copacabana Palace), the city’s most famous hotel thanks to its setting on the world’s most famous beach, the luxurious Cipriani restaurant combines the best of Italy and Brazil. Here, to a backdrop of highly attentive service, you are spoilt by the choice of two tasting menus (there’s also a vegan option) created by Italian chef Nello Cassese, who bases his dishes on Italian ingredients and expertly combines them with others sourced more locally. The end results are classic Neopolitan and Piedmontese specialities (such as fried pizza and vitello tonnato) with a contemporary feel alongside other more creative dishes (we were pleasantly surprised by the organic egg served with artichoke, 36-month-aged Parmigiano Reggiano and truffle). Enjoy views of the splendid swimming pool, discreetly illuminated at night, through the restaurant’s windows."
+Myojaku,"B1F, 3-2-34 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.726652,35.659411,+815031013945,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/myojaku,http://myoujyaku.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","The name contains the character for sabi, the aesthetic of elegant simplicity. In a sukiya-style space, the subtle interplay of shadow suggests the feeling of daybreak. As for the cuisine, the effects Hidetoshi Nakamura aims for are “harmonious, simple and pure”. Rather than lean on kombu and dried-bonito flakes, Nakamura expresses the ingredients themselves, along with one of Japan’s treasures: water. ‘Mizuni’, vegetables boiled in nothing but water and salt, epitomises this approach."
 Huto,"Avenida Jandira 677, São Paulo, 04080-004, Brazil","São Paulo, Brazil",$$$,Japanese,-46.6590851,-23.6094195,+551150526804,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/huto,https://grupohuto.com.br/,"1 Star",0,"Air conditioning,Counter dining,Notable sake list,Valet parking","This dark and intimate Japanese restaurant, somewhat hidden between the Moema and Indianópolis districts of the city, is definitely worth a visit. As soon as you enter, you’ll be invited to sit at the sushi bar at the centre of proceedings to choose one of Huto’s menus (one features lots of different options, while the two Omakase menus take you on a journey into the chef’s culinary world). Options include brioche with wagyu tartare and Macadamia nuts, oysters with ponzu, and a superb array of sushi – through the latter the chef demonstrates his undeniable skill in front of our eyes (although some diners are happy to order just a single type of sushi). But one dish that we particularly enjoyed was the hot tuna sashimi with tahini: a delicious morsel of red tuna which is very lightly seared and served with a smooth and silky sesame-flavoured sauce."
+HOMMAGE,"4-10-5 Asakusa, Taito-ku, Tokyo, 111-0032, Japan","Tokyo, Japan","¥¥¥¥","French, Contemporary",139.79699,35.718485,+81338741552,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hommage,http://www.hommage-arai.com/,"2 Stars",0,"Air conditioning,Interesting wine list","Noboru Arai motivates his team with his boundless curiosity. His wife Mayuka’s hospitality and his fellow artisans’ service are a consummate match. The fare here is the product of deep inquiries into a variety of food cultures. Ningyo-yaki (sponge cakes filled with red bean paste) and kaminari-okoshi rice crackers are Asakusa favourites, while chickpea hummus is a Middle Eastern tradition. Mixing in a little local culture sends French cuisine in intriguing directions."
+"LA TABLE de Joël Robuchon","Yebisu Garden Place, 1-13-1 Mita, Meguro-ku, Tokyo, 153-0062, Japan","Tokyo, Japan","¥¥¥","French, Contemporary",139.714544,35.641907,+81354241338,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/la-table-de-joel-robuchon,https://www.robuchon.jp/,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace","The restaurant’s name simply means “Joël Robuchon’s dining table”. The informal service melts into the elegant lavender-schemed dining room. True to Robuchon’s conviction that “cooking is an art form that begins with love”, the spirit of gourmet food is everywhere on display. The menu consists of simple, modern dishes and a series of specialities. A place to let time slip through your fingers."
 Kazuo,"Rua Prudente Correia 432, São Paulo, 01450-030, Brazil","São Paulo, Brazil",$$$,"Asian Influences",-46.6863632,-23.5768649,+5511966407596,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/kazuo,https://kazuorestaurante.com.br/,"1 Star",0,"Air conditioning,Counter dining,Valet parking,Wheelchair access","This restaurant is easy to find in the Plaza Iguatemi, a luxury office building in the heart of the Avenida Faria Lima. Via its name, a reference to his first-born son, chef Kazuo Harada pays a small homage to his roots (he has a Japanese father and Brazilian mother) by embarking on a culinary journey that takes us to Japan, of course, but also China, Malaysia, Thailand, Korea and even India. One of the features that sets it apart from other Asian restaurants in the city is its ability to create a common thread in dishes that aim to introduce us to the unique attributes of Pan-Asian cuisine, through the use of interesting techniques and elaborately prepared recipes. The à la carte, with its numerous sushi, sashimi, nigiri, maki, temaki and main course options (Peking Duck, crispy prawns, yellow curry with seafood and salmon roe etc), is complemented by an Omakase menu that is only available at the sushi bar. A terrace with a bar and private spaces is located on the first floor."
+Nabeno-Ism,"2-1-17 Komagata, Taito-ku, Tokyo, 111-0043, Japan","Tokyo, Japan","¥¥¥¥",French,139.795384,35.706847,+81352464056,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nabeno-ism,http://www.nabeno-ism.tokyo/,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Terrace","Chef Yuichiro Watanabe styles his approach ‘Watanabe-ism’ – a fusion of local food culture with French cuisine. Sobagaki (buckwheat flour mash) in kombu broth gelée and topped with caviar is inspired by a recipe from Joël Robuchon, the chef’s mentor. Watanabe analyses the way history and cuisine evolved, creating dishes that are all his own. Foreshadowing the future of French cuisine, with a bow to the terroir of Japan."
 "San Omakase Room","Rua Conde de Bernadotte, 26 - Loja 103, Rio de Janeiro, 22430-200, Brazil","Rio de Janeiro, Brazil",$$$$,Japanese,-43.22252,-22.98085,+552121125199,https://guide.michelin.com/en/rio-de-janeiro-region/rio-de-janeiro/restaurant/san-omakase-room,http://sanomakase.com,"1 Star",0,"Air conditioning,Counter dining","The specific feature of this small (just eight seats at the counter) but elegant restaurant on the first floor of a shopping centre in the heart of Leblon is its honest homage to Japanese cuisine, which goes beyond culinary concepts in order to teach us more about the country’s culture. Here, good hospitality is a key tenet, so you’ll be welcomed at the door with a glass of sake, while those with little experience of Japanese dining will be given explanations on the preparation process and the special characteristics of the Omakase menu. Chef André Nobuyuki Kawai, who spent several decades working in Japan and was the founder of, and worked as a teacher at, the Nagoya Sushi School, creates an extensive array of nigiri with different sauces in front of your eyes, all of which are perfectly sliced and use fresh fish of an exceptional quality. He also prepares sashimi, the typical Tamago omelette and the ever-popular Chawanmushi among other dishes and is happy to share anecdotes to enhance the overall dining experience."
+Seizan,"B1F, 2-17-29 Mita, Minato-ku, Tokyo, 108-0073, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.739938,35.647433,+81334518320,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/seizan,https://seizan-mita.com/,"2 Stars",0,"Air conditioning,Counter dining","Walk through the door and the buzz of activity in the kitchen leaps out at you. A chef must also be able to provide customer service, says Haruhiko Yamamoto – and sure enough, the whole team works together to serve customers. Piled high on every plate is seasonality and creativity. Inaniwa udon noodles combining clams with abalone and bamboo shoots wrapped in beef are exquisite tastes. At the counter, regular customers enjoy priority seating; first-time patrons are seated at tables."
 "Taquería El Califa de León","Av. Ribera De San Cosme 56, San Rafael, Cuauhtémoc, 06470, Mexico","Cuauhtémoc, Mexico",$,Mexican,-99.1592407,19.4411427,+5271584852,https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/taqueria-el-califa-de-leon,"","1 Star",0,"Cash only","There is a reason why El Califa de León has endured for more than half a century. This taqueria may be bare bones with just enough room for a handful of diners to stand at the counter but its creation, the Gaonera taco, is exceptional. Thinly sliced beef filet is expertly cooked to order, seasoned with only salt and a squeeze of lime. At the same time, a second cook prepares the excellent corn tortillas alongside. The resulting combination is elemental and pure. Other options are few but excellent, and include bistec (beef steak), chuleta (pork chop), and costilla (beef rib). With meat and tortillas of this caliber, the duo of house-made salsas is hardly even necessary."
+"Tempura Kondo","9F, 5-5-13 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥",Tempura,139.763104,35.671184,+81355680923,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-kondo,https://tempura-kondo.com/,"2 Stars",0,"Air conditioning,Counter dining","For half a century, this culinary artisan has spread the word of tempura around the world. By introducing vegetables, Tempura Kondo sought to establish tempura as a cuisine not only of Japan but of the world. Tempura, the chef explains, may technically be a fried food but its true nature is a steamed food. The flavour of each tempura piece is elicited by enrobing it in batter and using hot oil to draw out the moisture. The chef’s tempura of sweet potato, created to surpass the flavour of baked potato, is typical of this."
+"BEIGE Alain Ducasse","10F, 3-5-3 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥",French,139.766511,35.67308,+81351595500,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/beige-alain-ducasse,http://beige-tokyo.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list","A restaurant produced by an international giant of the culinary world. In an astute reading of the times, he was among the first to include generous amounts of vegetables and cereals in his creations, dialing back the fats and sugars. As a result, both flavour and postprandial feeling are light. BEIGE Alain Ducasse preaches l’art de vivre through gastronomy in an emporium that exudes elegance, from the beige interior to the Jacquard fabrics and the design inspired by Coco Chanel."
 Em,"Tonalá 133, Roma Norte, Cuauhtémoc, 06700, Mexico","Cuauhtémoc, Mexico",$$$,"Mexican, Contemporary",-99.1619808,19.4152941,+525535433275,https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/em,https://itsemilia.rest/,"1 Star",0,"Air conditioning,Terrace,Valet parking","A pre-dinner cocktail at the moody 686 Bar upstairs is a smart way to start an evening in the capable hands of Chef Lucho Martinez. Named for his daughter Emilia, the intimate restaurant on the ground floor suits couples well, while the handsome kitchen takes a contemporary look at Mexican ingredients, many of which are seafood. Think a savory, crispy, carrot buñuelo covered in roe or an expertly grilled wedge of corvina with spinach set in a fragrant garlic foam. The signature dessert celebrates all things mamey, arriving as a thin, delicate tart, a light tiramisu, and a refreshing ice cream. Both the a la carte and the tasting menus overlap well enough, so no need to fret. Refined, bold flavors come through clearly in both."
+"ASAHINA Gastronome","1-4 Nihombashikabutocho, Chuo-ku, Tokyo, 103-0026, Japan","Tokyo, Japan","¥¥¥¥",French,139.779323,35.68274,+81358479600,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/asahina-gastronome,https://asahinagastronome.com/,"2 Stars",0,"Air conditioning","Décor is chic in white and silver – like the cuisine, classic yet modern. Chef Satoru Asahina’s theme is ‘traditional heritage with modern innovation’. Classic recipes are read with a modern interpretation: for example, poulet en vessie – chicken wrapped in pig’s bladder. The name ‘Gastronome’ reflects Asahina’s desire that his restaurant become a gathering-place for gourmets. Elegant cuisine as beautiful as a painting."
 "Sud 777","Blvd. De La Luz, 777, Jardines del Pedregal , Álvaro Obregón, 01900, Mexico","Álvaro Obregón, Mexico",$$,"Creative, Vegetarian",-99.2093593,19.3091352,+525555684777,https://guide.michelin.com/en/ciudad-de-mexico/alvaro-obregon_2003790/restaurant/sud-777,https://www.sud777.com.mx/,"1 Star",0,"Restaurant offering vegetarian menus","Sud 777 enjoys an enviable location in Mexico City's ritzy Pedregal neighborhood. The space is modern and sprawling, with lofted ceilings, dark wood, and earthy colors.Chef Edgar Núñez presides over a multicourse tasting menu as well as a large a la carte comprising starters like kampachi tostada with fermented tomatoes and Oaxacan tamal soup with beans and black mole to main dishes like red snapper al pastor and local turkey with ""mole amarillito."" Vegetables figure prominently on the tasting menu, and diners may be treated to the likes of beet tartare, avocado with foie gras, and a simple but spectacular spinach, sauteed in sherry and set in a pool of lush almond and garlic puree."
+"Kobikicho Tomoki","4-12-2 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥",Sushi,139.768149,35.670064,+81355503401,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kobikicho-tomoki,http://www.sushi-tomoki.jp/,"2 Stars",0,"Air conditioning,Counter dining","Most customers visit this sushi restaurant for Tomoki Kobayashi’s sushi technique and his wife Juri’s graceful service. Drinking snacks, sushi and omakase set menus with generous servings of fish are to be enjoyed with condiments. Veteran sushi epicures know that the gizzard shad, conger eel and eggs are the true test of a sushi restaurant. The consummate skill applied to the humble tamagoyaki rolled omelette makes it a masterpiece. The devotion of the Kobayashis to their craft is palpable."
 "Levadura de Olla Restaurante","Calle de Manuel García Vigil #304, Oaxaca, 68000, Mexico","Oaxaca, Mexico",$$,"Mexican, Traditional Cuisine",-96.7249541,17.064329,+529512699068,https://guide.michelin.com/en/oaxaca/oaxaca-de-juarez_2056768/restaurant/levadura-de-olla-restaurante,http://www.levaduradeolla.mx,"1 Star",0,"","One could spend an entire afternoon in the shaded, breezy courtyard of the young talent, Chef Thalía Barrios Garcia. Colorful and creative, she channels traditional Oaxacan recipes as well as memories from her hometown of San Mateo Yucutindoo. Vegetables take priority over meat, evident in starters like the salad of local tomatoes dressed in a fruit vinaigrette and set on beet puree. The meatless tamales, which she learned from her grandmother, are peerless. A recent version featured delicate, full-flavored masa enrobed in a duo of moles and finished with squash blossoms. Heartfelt, comforting cooking can further be found in her machucados, a childhood favorite that blends tortillas and pipian salsa. A selection of ancestral beverages rounds out the experience."
+"Jingumae Higuchi","2-19-12 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.710124,35.673471,+81334027038,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/higuchi,"","2 Stars",0,"Air conditioning,Counter dining","Kazuhito Higuchi reveres Japanese cooking and schooled himself on traditional culinary skills to find his own approach. Decoratively arranged sashimi of horse mackerel is straw-smoked; eel is grilled in Kansai style, without steaming. The ingredients for each dish are kept to a minimum in order to accentuate their flavours. This means the menu is surprisingly extensive; wondering what to be served next accentuates the excitement. Both originality and a passion for the old days shine through."
 "Esquina Común","Fernando Montes De Oca, 86, Condesa, Cuauhtémoc, 06140, Mexico","Cuauhtémoc, Mexico",$$,"Mexican, Creative",-99.1767786,19.4138958,"",https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/esquina-comun,"","1 Star",0,Terrace,"The address may no longer be a secret, but reservations at this hot spot are closely guarded (and only available by direct messaging on Instagram). The covered rooftop setting is enhanced with bountiful greenery and a lovely, relaxed vibe.Chef Ana Dolores González and a young, talented team cook with plenty of personality and a solid foundation of strong technique and good ingredients. Styled like a tasting menu and portioned for two, these dishes are impressive. Items of note include the pescado del dia, which may be grilled cod set in a luscious green mole with crushed ripe plantain, fava beans, and pumpkin seeds. Staying on theme, the masa and plantain tamal de pescado is filled with chile red-tinted fish with a flavorful salsa macha."
+ZURRIOLA,"4F, Kojun Bldg, 6-8-7 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥","Spanish, Contemporary",139.762822,35.670064,+81332895331,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/zurriola,http://zurriola.jp/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","Around the dawn of the 21st century, Seiichi Honda was travelling in Basque country. Profoundly impressed by the depth and richness of Spanish cooking, which had by then captured the world’s attention, he switched his focus as a chef from French cuisine to Spanish. Using a local char-grilling technique called asado, Honda created his masterpiece: ravioli of smoked caviar. Honda moves forward by interpreting traditions and finding his own approach."
 Rosetta,"Colima, 166, Roma Norte, Cuauhtémoc, 06700, Mexico","Cuauhtémoc, Mexico",$$,"Creative, Mexican",-99.1597893,19.4198433,+525555337804,https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/rosetta,http://www.rosetta.com,"1 Star",0,Terrace,"Chef Elena Reygadas's Rosetta is a perennial favorite, packed with a crowd that comes here for creative cooking that is decidedly Mexican but is inflected with global influences. Dishes are designed for sharing, ideal for those who want to sample more of her ingenious creations like the cabbage tacos with two small rounds of Savoy cabbage, served warm with pistachio puree and romeritos. Blending interesting flavors and textures, this dish is a great play on expectations and its different shades of green are visually arresting. A sweet potato tamal over toasted pumpkin seeds with a buttermilk sauce and salsa macha is equal parts sweet and savory. Honey jelly, cut into perfect cubes and served with a quenelle of brown butter ice cream and vanilla sauce, is an exquisite ending."
+Ryuzu,"B1F, 4-2-35 Roppongi, Minato-ku, Tokyo, 106-0032, Japan","Tokyo, Japan","¥¥¥","French, Contemporary",139.733371,35.664729,+81357704236,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ryuzu,http://www.restaurant-ryuzu.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Wheelchair access","A stone statue of a dragon’s head watches over the restaurant entrance like a guardian spirit. Chef Ryuta Iizuka leads a kitchen team that incorporates Japanese elements into French cooking. As a native of Niigata, he supports his home region’s producers, sourcing shiitake mushrooms from Minamiuonuma and pork from Tsumari. Even the knives from Tsubamesanjo display Iizuka’s hometown pride. The restaurant’s name refers to the Japanese word for a watch crown; thinking about his guests leaving with a smile is what keeps him ticking."
 "Animalón","Carretera Federal #3 Km. 83, Valle de Guadalupe, 22750, Mexico","Valle de Guadalupe, Mexico",$$$$,"Mexican, Contemporary",-116.6002861,32.0674475,+526643752658,https://guide.michelin.com/en/baja-california/valle-de-guadalupe_7770290/restaurant/animalon,https://www.animalonbaja.com/,"1 Star",0,"Car park,Interesting wine list,Terrace","Many restaurants claim to be transporting, but how many deliver on the promise? Animalón certainly does. In season, this spot shines with an al fresco dining space under a centuries-old oak tree (during colder months, they move to a pop-up space). It's the very definition of tranquility, yet with owner Javier Plascencia at the helm, it's equally thrilling.The contemporary Mexican cuisine pulls influences from all over the country. The kitchen's vision is apparent in dishes like beer-braised barbacoa wrapped in a banana leaf, steamed and smoked in a pig's bladder, then served tableside for a dramatic presentation. Ceviche is ubiquitous, but here a custom molcajete with a blue corn tostada dusted with frozen avocado is lifted to reveal diced kampachi for a dish that truly impresses."
+NARISAWA,"2-6-15 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan","Tokyo, Japan","¥¥¥¥",Innovative,139.722147,35.671585,+81357850799,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/narisawa,http://www.narisawa-yoshihiro.com/,"2 Stars",1,"Air conditioning,Interesting wine list,Notable sake list,Restaurant offering vegetarian menus,Wheelchair access","Yoshihiro Narisawa draws out the charm of Japanese ingredients by paying homage to satoyama culture, a product of harmony between forest and people, and to food producers. Narisawa calls his culinary approach “innovative satoyama cuisine”. Dishes such as ‘Bread of the Forest 2010’, with natural yeast working its magic before your eyes, and ‘Satoyama Scenery and Essence of the Forest’, the essential landscape of Japan expressed through food, are fomenting a revolution in the culinary world."
 "HA'","Carretera Chetumal - Puerto Juárez Kilometro 282, Solidaridad, Playa del Carmen, 77710, Mexico","Playa del Carmen, Mexico",$$$$,"Mexican, Contemporary",-87.1114426,20.5893883,+529841591635,https://guide.michelin.com/en/quintana-roo/playa-del-carmen_2068368/restaurant/ha-1208266,https://www.hotelxcaretmexico.com/en/ha-restaurant/,"1 Star",0,"Air conditioning,Car park,Interesting wine list","If you’re not staying at the Hotel Xcaret, be sure to devote extra time to arrive at this restaurant, as it involves some navigation. However, once you’ve found it, you’re in for a treat. The cuisine has a definite French bent, which is perhaps no surprise given Chef Carlos Gaytán’s training, but there is nonetheless a confident use of distinctly Mexican flavors and ingredients. This is cooking with a clear sense of identity and strong technique, and noteworthy for bold, creative flavor combinations. The mushroom beignet decorated with a frilly crisp of cauliflower in a creamy truffle and mint sauce is a standout, as is the seared filet mignon with crispy potato mille-feuille garnished with house-cured ikura. Choose the wine pairing to learn more about Mexican wines."
+"Sushi Yoshitake","9F, 7-8-13 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥",Sushi,139.761942,35.668923,+81362537331,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-yoshitake,http://sushi-yoshitake.com/,"2 Stars",0,"Air conditioning,Counter dining","Masahiro Yoshitake has a special place in his heart for Ginza, as this is where he began his journey as a sushi artisan. He applies his own ideas, further developing the traditional techniques of sushi artisans of the past. Fish is not wrapped in kombu kelp but steeped in kombu water. The nikiri soy sauce is prepared separately according to the characteristics of red-, white-fleshed or blue-backed fish. Sparing neither effort nor imagination, he joins past with future to tread a unique path."
 Damiana,"Federal Ensenada-Tecate Km. 71, Valle de Guadalupe, 22034, Mexico","Valle de Guadalupe, Mexico",$$$$,"Mexican, Fusion",-116.5288726,32.1384068,+522224745559,https://guide.michelin.com/en/baja-california/valle-de-guadalupe_7770290/restaurant/damiana,"","1 Star",0,"Car park,Terrace","Damiana boasts a stunning setting, nestled on the Viñedos de la Reina property. Two rows of trees provide shade for the tables lined up on the patio for those who want to dine outdoors. Chef Esteban Lluis celebrates the local valley's products in his multicourse tasting menu that is contemporary Mexican at its core. The kitchen plays with presentation and expectations in fun and creative ways. The dishes are bold and brilliantly executed, as in the perfectly cooked, crispy duck served over pickled cabbage and sided by carrot purée and duck confit wrapped in Swiss chard. Desserts make a lasting impression, especially the pumpkin crème brûlée on a mandarin dacquoise cake or the guava flan with crispy phyllo sheets."
 "Cocina de Autor Riviera Maya","Carr. Cancún - Tulum Km 62, Playa del Carmen, Playa del Carmen, 77710, Mexico","Playa del Carmen, Mexico",$$$$,"Creative, Mexican",-87.023315,20.6742921,+523221760237,https://guide.michelin.com/en/quintana-roo/playa-del-carmen_2068368/restaurant/cocina-de-autor-riviera-maya,https://rivieramaya.grandvelas.com.mx/gastronomia/cocina-de-autor,"1 Star",0,"Air conditioning,Interesting wine list","Once inside the opulence of the Grand Velas resort, guests are treated to an indulgent, immersive experience from beginning to end, encompassing live music, assiduous service, and, of course, singular cuisine. As its name indicates, the cooking here is driven by the creative vision of Chef Nahúm Velasco, in the guise of a sophisticated modern tasting menu that emphasizes novel flavor combinations and compelling textures. A meal might progress from spider crab paired with silky jackfruit, to roasted pork with black garlic, cleverly decorated with leaves made from beet and butternut squash, and end with textures of honey from the property's own Melipona beehives. The menu changes regularly, so there’s always an element of surprise alongside the culinary artistry."
+"Ginza Shinohara","B1F, 2-8-17 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.767805,35.673039,+81362630345,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-shinohara,"","2 Stars",0,"Air conditioning,Counter dining","The evening begins as Takemasa Shinohara, with the voice of a storyteller, explains the menu. The appetisers weave in festivals and occasions, conveying Japan’s culture and customs. Just before the appetiser, the lights are dimmed, in a fairy-tale-like staging reminiscent of an evening tea party. The white walls with their hemp leaf patterns shimmer with the flames from candles. Koka rice cooked in a Shigaraki earthenware pot expresses Shinohara’s love for his roots. Shinohara’s personality and cuisine are equally enchanting."
 "Conchas de Piedra","Carretera Tecate Km. 93.5, Valle de Guadalupe, 22761, Mexico","Valle de Guadalupe, Mexico",$$$,"Seafood, Mexican",-116.6530788,31.9802589,+526461883960,https://guide.michelin.com/en/baja-california/valle-de-guadalupe_7770290/restaurant/conchas-de-piedra,https://www.conchasdepiedra.com/,"1 Star",1,"Car park,Restaurant offering vegetarian menus,Terrace","This rustic-chic collaboration from the people behind Deckman’s and Casa de Piedra, one of the many wineries in the valley, brings together what both places do best—seafood and sparkling wine. The outdoor dining area is warm and inviting thanks to communal tables, café lights strung overhead and a jaunty instrumental playlist. It's a compact, seafood-focused menu offering aguachiles, ceviches, and warm dishes like seared abalone. Every dish is stunning, with balanced flavors and bright colors. Clam ceviche, served in two petite clam shells balanced on small pebbles, is just one example. For a heartier dish, consider the crispy oyster taco. A single scoop of cucumber sorbet served in an abalone shell is clever and fresh."
+"Sushi Kanesaka","B1F, 8-10-3 Ginza, Chuo-ku, Tokyo, 104-0061, Japan","Tokyo, Japan","¥¥¥¥",Sushi,139.762691,35.667938,+81355684411,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-kanesaka,https://www.sushi-kanesaka.com/,"2 Stars",0,"Air conditioning,Counter dining","Owner-chef Shinji Kanesaka is devoted to sushi. He charms his customers as he trains his small army of apprentices. Through the sushi he shapes, Kanesaka conveys his thoughts and understanding of the sea, the fish market, and the work of the artisan. The key to great sushi, he says, is the three-way interplay between topping, vinegared rice, and wasabi. Fixing a keen eye on the condition of the seafood, Kanesaka deftly executes his techniques, harmonising the vinegared rice with each topping."
 "Los Danzantes Oaxaca","Macedonio Alcalá 403, Interior 4, Colonia Centro, Oaxaca, 68000, Mexico","Oaxaca, Mexico",$$$,"Mexican, Traditional Cuisine",-96.7239336,17.0651301,+529515011184,https://guide.michelin.com/en/oaxaca/oaxaca-de-juarez_2056768/restaurant/los-danzantes-oaxaca,https://losdanzantesoaxaca.com.mx/,"1 Star",1,Terrace,"This Oaxaca favorite can count more than 20 years of history to its name, but that’s not stopping them from forging ahead with their own ideas and sense of refinement. Set in a dazzling, open-air courtyard, the memorable space buzzes as personable servers guide locals and visitors alike. Start with hoja santa filled with local goat cheese and served in a warm tomatillo sauce before moving to the mole sampler, which is a masterclass in sauce work. Salsa borracha is another can’t-miss sauce that shines with tender pork ribs. Getting full? There is always room for the guava cheesecake, which is lighter than expected and crowned with mamey cream. The restaurant even makes its own mezcal, which is used in their finely made cocktails."
+Kutan,"2-5-5 Shintomi, Chuo-ku, Tokyo, 104-0041, Japan","Tokyo, Japan","¥¥¥¥",Japanese,139.774073,35.671572,+81355430335,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kutan,"","2 Stars",0,"Air conditioning,Counter dining","Kotaro Nakashima’s twin obsessions are creativity and change. Fried items are served first, deftly paired with companionable beverages. Thin rolls of tuna are interspersed, putting his experience as a sushi chef to good use. Hot pots are filled with seasonal flavours such as pepper flowers and matsutake mushrooms, to the delight of guests. He pays close attention to temperature, aroma and texture, avoiding being a slave to convention. With a versatile and creative imagination, he is broadening the horizons of Japanese cuisine."
 Pangea,"Av. del Roble 660, Valle del Campestre, San Pedro Garza García, 66266, Mexico","San Pedro Garza García, Mexico",$$$,"Contemporary, Mexican",-100.3563642,25.6496038,+528181146601,https://guide.michelin.com/en/nuevo-leon/san-pedro-garza-garcia_2042888/restaurant/pangea,https://restaurantepangea.com/,"1 Star",0,Terrace,"After 25 years of operation, Chef Guillermo González Beristáin’s flagship remains a standard bearer for Monterrey’s fine dining scene, offering skillful cooking that combines Mexican cuisine with accents from Asia and France. The stylish space offers diners a choice between an ample à la carte offering and a tasting menu that best highlights the kitchen’s talents. Flavorful dishes, characterized by a sense of balance and astute seasoning, range from a sweet tamal of winter squash paired with crème fraîche and caviar, to a dish of crisp-skinned quail with foie gras mousseline, pistachios, and cherries. Desserts end the meal on an elegant note, like a Pavlova filled with raspberry compote and a sorbet of lychee and white tea."
+"Akasaka Kikunoi","6-13-8 Akasaka, Minato-ku, Tokyo, 107-0052, Japan","Tokyo, Japan","¥¥¥",Japanese,139.734126,35.669635,+81335686055,https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/akasaka-kikunoi,https://kikunoi.jp/kikunoiweb/Top/index,"2 Stars",0,"Air conditioning,Counter dining","‘Kirei-sabi’ describes the sentiments of third owner-chef Yoshihiro Murata: dishes that are beautiful and elegant, yet mature and stout of heart. For Kikunoi, successive innovation, rather than passing on a tradition unchanged, is tradition itself. The handling of ingredients knows no national boundaries here. Innovation at Kikunoi includes being the first in the Japanese gastronomic world to adopt the latest culinary implements."
 "Le Chique","Bahía Petempich, Carretera Federal Km. 27.5, Puerto Morelos, 77580, Mexico","Puerto Morelos, Mexico",$$$$,"Contemporary, Mexican",-86.8572293,20.8958649,+529988728450,https://guide.michelin.com/en/quintana-roo/puerto-morelos_2068420/restaurant/le-chique,http://lechiquerestaurant.com/,"1 Star",0,"Air conditioning,Car park","Nestled inside the Azul Beach Resort, Le Chique presents a thoroughly charming experience in a swanky setting. The space, service, and presentation all display a high polish, and there is a distinct theatrical sense that lends an air of special occasion to this spot. The tasting menu spans Mexico's regions, showing a clear sense of style and personality while consistently impressing with creativity, excellent ingredients, strong technique, and impactful flavors. Green passionfruit filled with foie gras parfait and vibrant maax ik or brûléed marrowbone with escamoles are just two of the first bites that set the meal off on a luxurious start. Seafood-based bites are then presented with a flourish, followed by heartier compositions. Finally, the sweets course is as tempting as the very first bite."
+Bardal,"José Aparicio 1, Ronda, 29400, Spain","Ronda, Spain","€€€€",Creative,-5.16655,36.74161,+34951489828,https://guide.michelin.com/en/andalucia/ronda/restaurant/bardal,https://restaurantebardal.com/,"2 Stars",0,"Air conditioning,Wheelchair access","Some call Ronda the ""city of dreams"". But without drifting off into reverie, we are indeed talking about one of the most beautiful towns in Andalusia, where Bardal, not far from the impressive bridge over El Tajo de Ronda, is now a flagship of the local restaurant scene.Chef Benito Gómez, a Catalan by birth who has made Andalusia his home, cooks up creative cuisine, steering clear of gimmickry and labels. Recognisable flavours that have a connection to local tradition undergo a transformation in a subtle interplay of contrasts and textures. Diners are given a choice of two tasting menus, one with 16 and the other with 19 courses. Both come with wine pairing options and a trolley with a large selection of cheeses before dessert."
 "KOLI Cocina de Origen","Río Amazonas 225 ote, Colonia Del Valle, Monterrey, 66220, Mexico","Monterrey, Mexico",$$$$,"Mexican, Creative",-100.3630254,25.6599666,+528196887333,https://guide.michelin.com/en/nuevo-leon/monterrey_2041973/restaurant/koli-cocina-de-origen,https://www.koli.mx/,"1 Star",0,"","The three Rivera-Río brothers (Rodrigo, Daniel, and Patricio) combine their talents here, overseeing the culinary, pastry, and front-of-house efforts for this singular establishment. More than perhaps any other, this restaurant embodies the new face of Norteño cuisine, celebrating local ingredients and traditional dishes with a menu that is simultaneously inventive, playful, and bold. A sense of pride in local traditions and ingredients is apparent throughout their immersive tasting menu, whether it’s a suckling pig paired with a distinctive mole neolonés, or an exceptionally tender, reimagined take on cabrito, paired with plum and foie gras. Cocktail pairings, whether with or without alcohol, are both thoughtful and memorable."
 "Cocina de Autor Los Cabos","Transpeninsular Cabo San Lucas Km. 17.3, Cabo San Lucas, 23405, Mexico","Cabo San Lucas, Mexico",$$$$,Mexican,-109.7917985,22.9683133,+523221760227,https://guide.michelin.com/en/baja-california-sur/cabo-san-lucas_2059129/restaurant/cocina-de-autor-los-cabos,https://loscabos.grandvelas.com/dining/cocina-de-autor,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Valet parking","Located in the bougainvillea-strewn Grand Velas hotel, this plush oceanfront restaurant is sophisticated, amplified by the resort-formal dress code. The terrace is a nice spot for bites and cocktails, and a few choice tables overlook a koi pond.The multicourse tasting menu is Mexican at its heart, with global elements and inspirations woven throughout. This is a kitchen unafraid of taking risks, especially when it comes to flavor combinations. A farm-raised sea scallop served under a miso butter with tom yum and a tempura-fried shiso leaf is delicious. Then, in a triumph of flavors, beef tenderloin is plated with celery root purée, poached beets, and maitake mushrooms. Shaved Comté with a quenelle of honey ice cream is a playful take on the cheese course."
+"Amelia by Paulo Airaudo","Zubieta 26, Donostia / San Sebastián, 20007, Spain","Donostia / San Sebastián, Spain","€€€€",Creative,-1.9859469,43.3168594,+34943845647,https://guide.michelin.com/en/pais-vasco/es-donostia-san-sebastian/restaurant/amelia-1191398,https://www.ameliarestaurant.com/,"2 Stars",0,"Air conditioning,Counter dining,Garden or park,Wheelchair access","In terms of technical excellence and personality, this place is constantly striving to be different, to win over diners and be the benchmark restaurant of the La Concha Bay.Housed in the Villa Favorita hotel, this restaurant is presided over by chef Paulo Airaudo, who hails from Córdoba (Argentina). He concocts creative cuisine that stands out for its excellent fish and seafood, combining the essence of Basque culinary tradition with subtle Italian and Asian influences. The decor strikes an aesthetic balance between classic and modern. There are three large tables and a bar where you can eat while watching the chefs at work – they also serve the dishes themselves. A single tasting menu based on select produce from around the world is proposed, with the option to order pairings and wines by the glass."
 "La Terrasse irisée","1-34-7 Ayameike Kita, Nara, Nara, 631-0032, Japan","Nara, Japan","¥¥¥",French,135.760581,34.698843,+81742400066,https://guide.michelin.com/en/nara-region/nara/restaurant/la-terrasse-irisee,https://laterrasse.jp/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list","There is a particularly beautiful sunset view from the elegant dining room overlooking Ayameike pond. Susumu Sasaki puts to work his many years of training in Switzerland and France, creating harmony between what he learnt there and the Japanese ingredients. He introduces the local vegetables prior to the meal out of respect for the producers. The name means ‘iridescent’, invoking a rainbowand his desire to span Nara and Europe in his approach."
+"El Rincón de Juan Carlos","Avenida Virgen de Guadalupe 21, La Caleta, Adeje, 38679, Spain","Adeje, Spain","€€€€",Creative,-16.7535126,28.1018325,+34922868040,https://guide.michelin.com/en/canarias/adeje/restaurant/el-rincon-de-juan-carlos-1194880,https://web.elrincondejuancarlos.com,"2 Stars",0,"Air conditioning,Great view","If you’re on the lookout for an authentic gourmet experience and you’re not familiar with the elaborate cooking of the Padrón brothers (Juan Carlos and Jonathan) at the Royal Hideaway Corales Beach resort, it’s high time to book a table! Located on the fifth floor of this innovatively designed hotel, the restaurant delights guests with the ocean and sunset views from several of its tables and the high level of service and cuisine, with many of its dishes eliciting a strong emotional response. In keeping with its philosophy, the focus here is on traditional Canary Island recipes (albeit from a creative perspective) and a high level of refinement in its presentation. There’s just a single yet extensive tasting menu along with several wine pairing options (we were particularly impressed and surprised by the pigeon with seasonal cep mushrooms, as well as the intense flavour of the neck of lamb with mint escabeche). One dish that is a mainstay on the menu due to its popularity is the delicious Turrón of Canary Island morcilla and almond praline."
+"El Poblet","Correos 8-1º, Valencia, 46002, Spain","Valencia, Spain","€€€€",Creative,-0.3745175,39.469784,+34961111106,https://guide.michelin.com/en/comunidad-valenciana/valencia/restaurant/el-poblet,http://www.elpobletrestaurante.com,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","El Poblet was the original name of Quique Dacosta's famous restaurant in Dénia, which now bears his own name. This place was founded by the culinary maestro as a tribute to his own history. Dedicated to cooking with produce from the region, especially his beloved Albufera, Luís Valls is now at the helm here. His cooking is centred around a fusion of innovation and modern Valencian cuisine that is deeply rooted in tradition and teeming with personality. This is showcased via exquisite textures, bold flavours, top-quality local produce and even a reinvented take on cold cuts that will definitely leave an impression. Choose between several menus (one à la carte and two tasting menus entitled Ciutat Vella and Territori). There is no shortage of great labels in the wine cellar, plus an incredible collection of single malt whiskies!"
 "Oryori Hirooka","1-7-1 Hommachi, Gojo, Nara, 637-0041, Japan","Nara, Japan","¥¥¥",Japanese,135.693949,34.351673,+81747224935,https://guide.michelin.com/en/nara-region/nara/restaurant/oryori-hirooka,"","1 Star",0,"Air conditioning,Car park,Counter dining","Nobuyuki Hirooka was raised locally and brings the bounty of Gojo to his customers. The menu always includes Gojo vegetables picked that morning and paired with fish or meat. His speciality is the oshizushi, for tiding you over. He combines the sushi cultures of Nara and Osaka, wrapping cherry anthias in persimmon leaves in the spring and awabi in the summer. He also creates stories, such as depicting the Milky Way with kudzu somen and Altair with star snapper."
 "Koikiryori Aji Manso","2F, 2-26 Tsurumai Higashimachi, Nara, Nara, 631-0021, Japan","Nara, Japan","¥¥¥",Japanese,135.752588,34.708834,+81742474966,https://guide.michelin.com/en/nara-region/nara/restaurant/koikiryori-aji-manso,"","1 Star",0,"Air conditioning,Car park,Counter dining","For drinkers, a surfeit of bar snacks; for diners, dishes of generous proportions. Koji Nagata, one of Nara’s most accomplished chefs, assembles his omakase set menus with each diner’s preferences in mind. From early summer the house specialises in pike conger; many diners come especially for the pike conger sukiyaki hotpot. Cheerful service adds to the fun. And food isn’t the only draw: works by painters and potters adorn the chic interior."
+"El Molino de Urdániz","Carretera N 135, Urdaitz, 31698, Spain","Urdaitz, Spain","€€€€",Creative,-1.533913,42.909132,+34948304109,https://guide.michelin.com/en/comunidad-foral-de-navarra/urdaitz/restaurant/el-molino-de-urdaniz,http://www.elmolinourdaniz.com,"2 Stars",1,"Air conditioning,Car park","The last thing you expect in a mansion such as this, the stone façade of which has, over the centuries, witnessed the passing of pilgrims heading to Santiago de Compostela along the Way of St James, is innovative cuisine that is well worth a break in your journey.Its interior is both rustic and contemporary in style, with three separate sections: the dining area at the entrance; the fine-dining room upstairs; plus an exclusive space (with just three tables) where you can eat while watching the chefs at work. Chef David Yárnoz prepares sincere, creative cuisine that is captivating in terms of both its aesthetics and its flavour, and always showcases the outstanding produce of the Navarra region. This is demonstrated on a single surprise menu (Clásicos y Evolución) featuring the restaurant’s signature dishes alongside its more recent creations."
 "Sushi Kawashima","291-1 Ishikawacho, Kashihara, Nara, 634-0045, Japan","Nara, Japan","¥¥¥",Sushi,135.798021,34.483144,+81744351665,https://guide.michelin.com/en/nara-region/nara/restaurant/sushi-kawashima,"","1 Star",0,"Air conditioning,Car park,Counter dining","The meal starts with seasonal clear soup, which is followed by a piece of nigiri and then seafood tsukuri. Grilled items are decorated with seasonal leaves. Hiroyuki Kawashima trained in Japanese cuisine and his preparation of the sushi toppings and seasoning of the rice with akazu is all from studying it himself. The tamago-yaki at the end is the farewell dish, and he stamps his name on it with a branding iron, imprinting the name on the customer’s mind at the same time."
 "GOKAN UOGIN","6-4-13 Omiyacho, Nara, Nara, 630-8115, Japan","Nara, Japan","¥¥¥",Japanese,135.807029,34.684906,+81742366668,https://guide.michelin.com/en/nara-region/nara/restaurant/gokan-uogin,https://gokan-uogin.jp/,"1 Star",0,"Air conditioning,Counter dining","‘Gokan’ means ‘five senses’, and the menu engages all five. You’ll notice the energy and passion in the kitchen as items are patiently grilled over charcoal and rice is cooked in a wood-fuelled stove. Look closely – there’s remarkable creativity concealed in the cuisine. For example, sashimi of amberjack is garnished with grated daikon radish and thick starchy sauce of bonito soup stock, an idea inspired directly by ‘buri-daikon’, which is amberjack and daikon radish simmered in soy sauce. Meals wrap up with rice, lovingly served in homemade bowls; each dish has a tale to tell. Tuck in with all five senses."
+"Ramón Freixa Madrid","Claudio Coello 67, Madrid, 28001, Spain","Madrid, Spain","€€€€",Creative,-3.6861735,40.4284323,+34917818262,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/ramon-freixa-madrid,http://www.ramonfreixamadrid.com,"2 Stars",0,"Air conditioning,Interesting wine list","Full of enthusiasm, a perfectionist, approachable and fun, chef Ramón Freixa learnt the ropes as a child, pitching in at his family's restaurant in Barcelona (El Racó d'en Freixa). At his eponymous eatery, he advocates a style of behaviour rather than a culinary doctrine: “the whole philosophy behind my cooking, just as in art and in life, revolves around the pursuit of happiness”. This elegant restaurant, part of the Hotel Único Madrid, boasts strikingly beautiful flooring, a main dining room, a private dining space, plus a glass-fronted terrace resembling a veranda, all of which combine to create a truly luxurious setting in the Salamanca district. Working with complex flavours, the meticulous cuisine is centred around several tasting menus (“Temporalidad RFM”, “Descubriendo RFM” and “Universo Freixa”; plus the “Petit Menú”, available for lunch from Tuesday to Friday) which might seem rather eccentric at first, but it soon becomes clear that they strike the perfect balance between traditional and cutting-edge cuisine."
+"Smoked Room","Paseo de la Castellana 57, Madrid, 28046, Spain","Madrid, Spain","€€€€",Contemporary,-3.691358,40.4385556,+34911086277,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/smoked-room,https://grupodanigarcia.com/es/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","This place is somewhat reminiscent of a speakeasy, and a meal here is quite the experience. They play ingeniously with smoky flavours and aromas without ever overwhelming the palate. Located in the Hyatt Regency Hesperia Madrid, Smoked Room has its own entrance and, positioning itself as an exclusive alternative, shares its space with the restaurant Leña Madrid. The aesthetically pleasing dining area has an intimate feel and features a Japanese-style bar facing the kitchen as well as just two tables. Sophisticated cuisine is showcased here in a single tasting menu (""Todo es humo"" – or ""Everything is smoke""), which is based on lightly smoked and charcoal-grilled dishes and always features exquisite combinations of the finest seasonal produce, matured fish and meats, seaweed etc. Reservations are taken from the 15th of each month."
+"Culler de Pau","Reboredo 73, O Grove, 36980, Spain","O Grove, Spain","€€€€",Creative,-8.8957637,42.4752854,+34986732275,https://guide.michelin.com/en/galicia/o-grove/restaurant/culler-de-pau,https://www.cullerdepau.com/es/,"2 Stars",1,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","O Grove, a peninsula with stunning coves of fine white sand, is the location of Culler de Pau, a restaurant separated from the sea by a valley full of cornfields and small orchards; it is also where chef Javier Olleros has his family home and where he runs this business with his wife, Amaranta Rodríguez, and Japanese chef Takahide Tamaka. The ethos behind this restaurant is underpinned by a concern about issues such as obesity, the climate crisis and fast food culture. In the minimalist-style dining area with large windows and spectacular views of the estuary, discover “zero-mile” cooking on a “symbolic” à la carte and three set menus (Ronsel, Marexada and Descuberta) that reflect a commitment to the environment and to the Atlantic. Culler de Pau has its own vegetable garden, hence its desire for guests to share in the immediate pleasure of tasting herbs and other produce that has just been harvested and which form the basis of its aromatic soups. Make sure you take a stroll through the garden before eating and enjoy a coffee in the stylish winter greenhouse!"
 Inada,"1-10-16 Hikarigaoka, Ikoma, Nara, 630-0141, Japan","Nara, Japan","¥¥¥",Japanese,135.714823,34.74072,+81743780231,https://guide.michelin.com/en/nara-region/nara/restaurant/inada,https://nihonryouri-inada.com/,"1 Star",0,"Air conditioning,Car park,Cash only - lunch,Counter dining","Masayuki Inada and his brother breathed new life into a shop passed down from their grandfather. Masayuki is in charge of the preparations and takes great pains with the menu, incorporating the seasons based on his fondness for tea ceremony. Serving the guests are his older brother and mother, drawing on skills they picked up in retail. Ingredients come from a market in Osaka where relationships have been built over generations."
+"Cabaña Buenavista","Urbanización Buenavista, El Palmar, 30120, Spain","El Palmar, Spain","€€€€",Creative,-1.163767,37.92464,+34968889006,https://guide.michelin.com/en/region-de-murcia/region-de-murcia-el-palmar/restaurant/cabana-buenavista,https://restaurantelacabana.com/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","A culinary experience in every sense! From the moment you enter, you are guided through a surprising sequence of flavours and sensations, starting with appetisers (served in the grounds, in the kitchen garden, and on the terrace etc) and ending with main dishes (we particularly enjoyed the venison and braised chard) served in a spectacular thatched hut. Chef Pablo González's cuisine is creative and teeming with frequent nods to Murcia’s culinary traditions. The presentation is equally impressive, with finishing touches to many of his unusual dishes added at your table. The cuisine, based around a limited à la carte and two tasting menus (Olivo and Experience), takes on a new dimension when it comes to desserts, as guests have to choose between different coloured pills on a tray (a reference to the legendary scene in the film Matrix). Their choice will result in the re-creation (on a plate) of other cult movies (The Silence of the Lambs, Charlie and the Chocolate Factory, Clockwork Orange etc)!"
 "L'AUBERGE DE PLAISANCE SAKURAI","2217 Taie, Sakurai, Nara, 633-0044, Japan","Nara, Japan","¥¥¥",French,135.839542,34.489565,+81744490880,https://guide.michelin.com/en/nara-region/nara/restaurant/l-auberge-de-plaisance-sakurai,http://www.hiramatsuhotels.com/plaisance-sakurai/,"1 Star",0,"Air conditioning,Car park,Great view,Wheelchair access","This auberge overlooks the magnificent Yamato Plains. What the chef says is characteristic of the Nara approach, which is to pursue local production for local consumption—to which end he uses local vegetables, Yamato beef and duck, and deer and boar from Gojo. Prix fixe offerings, intertwined with the history and culinary culture of the old capital, flow as if weaving a tale. The chef also serves Miwa somen, a very Sakurai-style dish. The service will put you at ease."
+"Les Cols","Carretera de la Canya, Olot, 17800, Spain","Olot, Spain","€€€€",Creative,2.5009,42.1946503,+34972269209,https://guide.michelin.com/en/catalunya/olot/restaurant/les-cols,https://www.lescols.com/,"2 Stars",1,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Ably assisted by her three daughters (Clara, Martina and Carlota) and her husband Manuel Puigvert, chef Fina Puigdevall builds her creativity around seasonality, sustainability (the family has its own vegetable garden which can be visited at the Casa Horitzó R&D centre in the Vall de Bianya) and the use of produce from the volcanic region of La Garrotxa – they are also staunch advocates of the “food that hasn't travelled” concept. Today, the old family farm is a building with a remarkably cutting-edge interior design that revolves around a relationship between the dining spaces and nature. This is especially noticeable in the events pavilion, which is visually ethereal and where hens roam freely! Two tasting menus are available here: Naturaleza Viva & Mística (Living and Mystical Nature) and Horizonte Verde & Sostenible (Green & Sustainable Horizon)."
 Musoan,"70-7-1-2 Suimoncho, Nara, Nara, 630-8208, Japan","Nara, Japan","¥¥¥",Japanese,135.835217,34.68574,+81742230131,https://guide.michelin.com/en/nara-region/nara/restaurant/musoan,https://naramusouan.com/,"1 Star",0,"Air conditioning,Car park,Shoes must be removed","This restaurant is named after the Rinzai Buddhist monk said to be the founder of the Muso school. The modern space has an open feel, and the garden is tended by the proprietress, who is a landscape gardener. The chef seeks to convey the intrinsic flavours of ingredients, so does not take the ‘creative’ approach. Soups are made according to tradition, and rice is cooked in an earthenware pot. He grows wild grapes to make wine to complement the dishes."
+"Paco Roncero","Alcalá 15, Madrid, 28014, Spain","Madrid, Spain","€€€€",Creative,-3.7002477,40.4176733,+34915321275,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/la-terraza-del-casino,https://www.pacoroncerorestaurante.com,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace","In this elegant avant-garde space on the top floor of a 19C building, this restaurant is run by Paco Roncero, a chef who is constantly on the move and constantly pursuing new goals, which includes reinventing his cuisine from one year to the next. In this splendid setting, you can look forward to a comprehensive and highly interactive dining experience that is centred on two highly interesting menus: “Esencia” (lunchtime from Tuesday to Friday only) and “Afirmación”. The chef, who has an unwavering enthusiasm for olive oil, demonstrates his full creativity and imagination in his starters (his signature Filipino of foie gras with white chocolate and cardamom is a prime example), before moving on to delicious, traditionally inspired mains in which seasonal ingredients are to the fore, before surprising guests with desserts that combine sweet and savoury flavours (such as the highly original beetroot with black garlic). The spectacular terrace is an added bonus!"
+Miramar,"Passeig Marítim 7, Llançà, 17490, Spain","Llançà, Spain","€€€€","Creative, Catalan",3.1601265,42.3710822,+34972380132,https://guide.michelin.com/en/catalunya/llan/restaurant/miramar,http://www.restaurantmiramar.com,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Terrace,Wheelchair access","This wonderful restaurant is the professional epicentre of chef Paco Pérez, who has proved unstoppable in taking his culinary concept from this small town out into the demanding international arena. His wife, Montse Serra, has played a key role in his career, working with him to take over this family inn overlooking the beach and marina. After a major overhaul, it has become a renowned fine dining hotspot and the perfect place to discover 21C Mediterranean cuisine. The concise à la carte features innovative dishes that showcase his famous “sea and mountains” concept alongside two superb tasting menus: MAЯ 2023, dedicated to locally sourced ingredients, alongside a handful of Galician products; and “Memoria, Territorio y Cultura”, which is more focused on the cooking of the Empordà region. The best tables are by the window, while the guestrooms are an added bonus."
 "Ajinokaze Nishimura","1023-3 Odono, Sakurai, Nara, 633-0062, Japan","Nara, Japan","¥¥¥",Japanese,135.844418,34.518038,+81744427773,https://guide.michelin.com/en/nara-region/nara/restaurant/ajinokaze-nishimura,"","1 Star",0,"Air conditioning,Car park,Cash only,Counter dining","Norihisa Nishimura was born and raised in Sakurai. His aim is to create simple dishes with a sense of warmth. The dishes may look simple but their appeal is in the creative preparation that went into them. In the spring, he deep-fries bamboo shoots from Asuka without breading or batter and then grills them with soy sauce. In the summer, he dresses silken tofu with dashi made from tomato juice. With his creativity, he brings a new perspective to the tastes of Japanese cuisine."
 "Chugokusai Naramachi Kuko","913-2 Kideracho, Nara, Nara, 630-8306, Japan","Nara, Japan","¥¥¥",Chinese,135.8345922,34.6745317,"",https://guide.michelin.com/en/nara-region/nara/restaurant/chugokusai-naramachi-kuko,https://kuko-nara.jp/,"1 Star",1,"Air conditioning,Counter dining,Shoes must be removed","Kazuyuki Miyamoto abides by the concept of a balanced diet leading to a healthy body, a fundamental of Chinese food culture. He has experience with Cantonese and Sichuan cuisine and also studied yakuzen with his wife, who is in charge of service. He selects quality Nara ingredients and grows Chinese and traditional Japanese vegetables himself. Various fermented seasonings and spices are used, including greens stir-fried with fermented tofu and mapo tofu made with native soybeans."
+"Ricard Camarena","Avenida Burjassot 54, Valencia, 46009, Spain","Valencia, Spain","€€€€",Creative,-0.3852003,39.48512,+34963355418,https://guide.michelin.com/en/comunidad-valenciana/valencia/restaurant/ricard-camarena,https://www.ricardcamarena.com/,"2 Stars",1,"Air conditioning,Interesting wine list,Wheelchair access","This magnificent place is part of the refurbished Bombas Gens factory, which also houses an arts and culture centre. Here, there is a large foyer with a contemporary feel, a private bar where hors d'oeuvres are served, and the modern dining room at the back, with an open-plan kitchen where you can enjoy a final aperitif.Along with seven other chefs, Ricard Camarena was distinguished/commended with the Cocinero del Año award (Madrid Fusión, 2021) for his ""green activism"". His is a coherent signature cuisine solidly grounded in homegrown vegetables and a painstaking process of research. His set menus convey a clear commitment to sustainability, as he uses every last leaf of the vegetables to make his sauces or even the occasional beverage."
+Skina,"Aduar 12, Marbella, 29601, Spain","Marbella, Spain","€€€€","Modern Cuisine",-4.8857086,36.5114458,+34952765277,https://guide.michelin.com/en/andalucia/marbella/restaurant/skina,https://www.restauranteskina.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace","(Temporarily closed for relocation) Real gems are often hidden in unusual and rather obscure places, but rarely in such a tiny venue as this! Tucked away in one the narrow streets of Marbella's old town, this restaurant has only four tables. Marcos Granda, its famous owner and sommelier, justifies the small size of the place perfectly, saying, ""What Skina has to offer is huge.""The young chef from Toledo, Mario Cachinero, proposes creative and sincere cuisine that strives to put a new spin on traditional Andalusian recipes and that he describes as being ""all about harmonies and contrasts"". However, to achieve this, the raw ingredients (wild Galician fish caught by traditional methods, premium oils from Jaén produced in mountain olive groves, select cuts of meat etc) are meticulously and skilfully put to work in order to bring out even more of their flavour."
 "LA TRACE","2-1-5 Omiyacho, Nara, Nara, 630-8115, Japan","Nara, Japan","¥¥¥",French,135.817159,34.68209,+81742334000,https://guide.michelin.com/en/nara-region/nara/restaurant/la-trace,http://latrace.jp/,"1 Star",0,"Air conditioning,Counter dining","‘La Trace’ means ‘footprints’ and Chef Ryo Sato traces the roots of the foodstuffs he uses, building strong relationships with the farmers of Nara. In gratitude to those who grow the vegetables and raise the chicken and pork he serves, he incorporates their stories into his cuisine so they can get an idea of the landscapes he saw there, the personalities of his producers, and what they felt as they nurtured his ingredient. This leaves the footprints of French cuisine in the food culture of the ancient capital."
 "Da terra","884 Kawahara, Asukamura, Takaichi-gun, Nara, 634-0141, Japan","Nara, Japan","¥¥¥",Italian,135.816499,34.472669,+81744419072,https://guide.michelin.com/en/nara-region/nara/restaurant/da-terra-1197086,http://da-terra.jp/,"1 Star",1,"Air conditioning,Car park,Shoes must be removed","Chef Hirokazu Nakai’s culinary process begins when he ploughs and sows his land. His family grows over 100 different crops, which Nakai incorporates into his menu according to their harvest season. The ‘Da Terra (‘from the land’) salad’ brings the fragrance and warmth of the season to the table, capturing the scenery of the fields. He uses a stone mill to grind whole-wheat flour for his handmade pasta. His creativity and the bounty of the land of Asuka become as one."
+DSTAgE,"Regueros 8, Madrid, 28004, Spain","Madrid, Spain","€€€€",Creative,-3.6962925,40.4246847,+34917021586,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/dstage,https://dstageconcept.com,"2 Stars",0,"Air conditioning","The most striking thing about this restaurant housed in an industrial loft in the Salesas district of the city is how it embodies Vitoria-born chef Diego Guerrero's determination to be free to create, to surprise and to break down the barriers around our personal comfort zones. The high-ceilinged interior has a relaxed feel with its exposed brick walls, retro design features, internal patio and an open-view kitchen that maximises the connection between the chefs and their customers. There’s also an annexe (DSPOT Studio & Events) dedicated to creativity, research and event planning. Thanks to his different approach, the chef showcases the evolution of cuisine, through set menus (Dtaste, Dstage and Denjoy) that offer a fun culinary journey around the world, fusing all kinds of ingredients and creating incredible trompe l’oeil effects. For the complete dining experience, choose the wine pairing option."
 "Lega'","133 Hachigawa, Katsuragi, Nara, 639-2163, Japan","Nara, Japan","¥¥",Italian,135.717264,34.508241,+81745482322,https://guide.michelin.com/en/nara-region/nara/restaurant/lega,https://www.lega-nara.com/,"1 Star",0,"Air conditioning,Cash only - lunch","True to the name of his restaurant, which means ‘to link’ or ‘to tie’, Chef Shogo Sugawara joins Nara ingredients and Italian cuisine. Persimmon-leaf sushi is topped with dry-cured ham; hand-made pasta combines with local Nara vegetables. A northern Italian dish of stewed pork, which Sugawara learned in Piedmont, is made with Yamato pork. Regaling his guests with anecdotes about regional products and producers, Sugawara links both them and Nara."
+Coque,"Marqués de Riscal 11, Madrid, 28010, Spain","Madrid, Spain","€€€€",Creative,-3.690676,40.430643,+34916040202,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/coque,https://www.restaurantecoque.com/,"2 Stars",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","The Sandoval brothers (Mario in the kitchen, Diego front of house, and Rafael in his role as sommelier) are considered three of the biggest stars in Spain’s hospitality industry. This magnificent restaurant, occupying around 1 100m² of space, offers various experiences that take place in stages (in the bar, wine cellar, “sacristy”, kitchen etc) as part of a culinary journey through its elegant facilities, and one which has been designed in a visual way to enhance every sensation to the full. Head chef Mario Sandoval is fully conscious of the need for greater knowledge about ingredients. As such, his “Roots” menu (along with a vegan-vegetarian option) showcases creative cooking which demonstrates the true personal essence of a chef who pays full homage to the very best seasonal ingredients (teardrop peas from Guetaria, shrimp from Motril, wild Galician clams, Toro Bravo beef etc). His cooking also brings to light the research that he carries out in his “agrolab” at the Jaral de la Mira farm-estate."
 Okada,"26-2 Imamikadocho, Nara, Nara, 630-8374, Japan","Nara, Japan","¥¥¥",Japanese,135.830455,34.680423,+81742938119,https://guide.michelin.com/en/nara-region/nara/restaurant/okada,https://www.okada-nara.com/,"1 Star",0,"Air conditioning,Counter dining","A counter kappo located close to Sarusawa Pond. The chef has never forgotten the importance of interacting with customers – something he learned during his Osaka apprenticeship. His young team move freely about as well, engaging alongside the chef in amiable conversation with customers. Okada uses kaiseki to convey the richness of Nara food. Hassun appetisers are served on large platters, the better to showcase the beauty of Japanese cuisine. The meal ends with a cup of thin tea, poured by the chef himself to convey his gratitude."
 Matsuki,"16-1 Higashijodocho, Nara, Nara, 630-8344, Japan","Nara, Japan","¥¥¥",Japanese,135.827548,34.678633,+81742936222,https://guide.michelin.com/en/nara-region/nara/restaurant/matsuki,http://kappou-matsuki.com/,"1 Star",0,"Air conditioning,Counter dining,Shoes must be removed","Katsuya Matsumuro serves dishes steeped in the traditions of kaiseki and the breath of the seasons; and he prizes the ‘Naniwa taste’ he learned in Osaka. Highlights include soup made from freshly prepared ichiban-dashi and an appetiser plate that depicts seasonal scenery. Sesame tofu and sushi wrapped in persimmon leaves convey the culinary culture of Nara. The menu is crafted from rice and vegetables grown in the restaurant’s garden. Gratitude for the bounty of nature shines as Matsumuro displays his gastronomic talents."
+BonAmb,"Carretera de Benitachell 100, Xàbia, 03730, Spain","Xàbia, Spain","€€€€",Creative,0.148496,38.7701412,+34965084440,https://guide.michelin.com/en/comunidad-valenciana/xbia/restaurant/bonamb,https://bonamb.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace","A unique restaurant, where each season finds inspiration in a different theme. Occupying a restored country house in beautifully landscaped surroundings, the setting is as appealing as the menu. The latter comes courtesy of Alberto Ferruz, who also runs the Michelin-starred Casa Pepa in Ondara. This is a chef who always turns to the Mediterranean and Alicante's Marina Alta for his magnificent fish and seafood, which take centre stage alongside produce from his bountiful vegetable gardens, and herbs from the Montgó mountains. Here, three creative tasting menus (“Encesa”, “Pesquera” and “Fustal”) perpetuate the memory of the “Encesers” – farmers who, in ancient times, would risk their lives by fishing along the cliffs at dusk – using a light source to attract fish (a technique called “Encesa”). These menus are offered as part of the restaurant’s “Fustes” season, the latter a reference to the personalised wooden object that these men would leave at a crossroads as proof that they were safe."
+Deessa,"Plaza de la Lealtad 5, Madrid, 28014, Spain","Madrid, Spain","€€€€",Creative,-3.6928119,40.4158561,+34917016820,https://guide.michelin.com/en/comunidad-de-madrid/madrid/restaurant/deessa,https://www.mandarinoriental.es/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Deessa is a restaurant like no other and is the gourmet standard-bearer of the Mandarin Oriental Ritz in Madrid. The incomparable dining room, exquisitely laid out in the Alfonso XIII salon overlooking the garden, is the perfect setting in which to savour the intrinsic beauty of the great Quique Dacosta’s exquisite culinary vision. This celebrated chef keeps a watchful eye on everything here, closely following the cuisine created by resident head chef Domenico Vildacci. Their elegant dishes exploring the flavours of the Mediterranean and the Extremadura region are showcased on two tasting menus: one entitled “Histórico Quique Dacosta”, featuring the chef’s signature dishes from his three-Michelin-starred restaurant in Dénia, and “Contemporáneo QDRITZ”. A reduced version of both menus, enticingly called “Esencia”, is also available at lunchtime midweek."
 "Wa Yamamura","2-11-15 Shibatsujicho, Nara, Nara, 630-8114, Japan","Nara, Japan","¥¥¥",Japanese,135.812879,34.685875,+81742330102,https://guide.michelin.com/en/nara-region/nara/restaurant/wa-yamamura,http://www15-yamamura.sakura.ne.jp/index.html,"1 Star",0,"Air conditioning,Car park,Counter dining","Japanese cuisine made with colourful ingredients, served on brightly decorated dishes. The owner-chef, who learned his art in the traditional Japanese restaurant world, devotes great efforts to conjure the most elegant cuisine. Highlights include decoratively arranged sashimi served in a bowl of ice and the appetiser plate, which features plenty of drinking snacks. You can choose from several kinds of rice at dinner, and second helpings are topped with chirimen sansho (dried baby fish seasoned with soy and pepper). The hospitality provided by the chef and his wife is heartwarming."
+M.B,"Maria Zambrano 2, Carretera TF 47, Guía de Isora, 38687, Spain","Guía de Isora, Spain","€€€€",Creative,-16.799017,28.171041,+34922126000,https://guide.michelin.com/en/canarias/gua-de-isora/restaurant/m-b,https://www.mb-tenerife.com/es/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access","In keeping with the Ritz-Carlton Abama, a spectacular resort boasting attractive gardens, palm trees and a whole host of leisure options and one that fully deserves its myriad plaudits, the M.B restaurant exudes the same essence of luxury and exclusivity that is reserved for the chosen few. It features a room used for welcome drinks and after-dinner coffee (including innovatively presented petits-fours), a contemporary-style main dining room with a dominant white decor, and two glass-fronted galleries that are used as terraces in the summer months. On his meticulously prepared à la carte and two tasting menus, chef Erlantz Gorostiza faithfully recreates the amazing dishes devised by culinary maestro Martín Berasategui through dishes bursting with passion, technique and flavour that are based around the island’s best ingredients."
 "Kaiseki Morimoto","1-4-8 Yagicho, Kashihara, Nara, 634-0078, Japan","Nara, Japan","¥¥¥",Japanese,135.793285,34.509299,+81744223082,https://guide.michelin.com/en/nara-region/nara/restaurant/kaiseki-morimoto,"","1 Star",0,"Air conditioning,Car park,Cash only - lunch,Counter dining","The chef attends to his cooking with the steadfast spirit of a craftsman. He draws encouragement from his father, who cultivates rice and vegetables, and his mother, who helps with the service. ‘Straight from kitchen to table’ is his credo; no-nonsense cooking that brings out the natural goodness of the ingredients. In his soup dishes, he prepares broth with neither salt nor soy sauce, favouring instead the natural saltiness of the ingredients to create harmony. Each item on the extensive menu is prepared with attention to detail and simple arrangements demonstrate his sincere approach."
+"Pepe Vieira","Camiño da Serpe, Raxó, 36992, Spain","Raxó, Spain","€€€€",Creative,-8.75447,42.40942,+34986741378,https://guide.michelin.com/en/galicia/raxo-%28san-gregorio%29_1412090/restaurant/pepe-vieira,https://pepevieira.com/,"2 Stars",1,"Air conditioning,Car park,Great view,Interesting wine list","It is a miracle to find a restaurant of this standard in the middle of the countryside, but Pepe Vieira bucks this trend! In this spectacular restaurant surrounded by woods, gardens and pleasant terraces, chef Xosé T. Cannas takes a bold approach to everything, exploring new recipes and ingredients from elsewhere which he combines with superb local ingredients (particularly from the sea) on tasting menus (Romasanta, O Señor de Andrade and A Santa Elección) that take guests on a journey back to the roots of Galician cuisine which is described here as the “la última cociña do mundo”! Sustainability is the backbone of the experience, which begins with aperitifs in the garden before exploring the building’s different spaces and then moving to the dining room, which opens out onto nature via huge picture windows. The splendid wine list is based around the theme of the Camino de Santiago. Guests have the additional option of 14 individual cube-style bedrooms with an unexpected cutting-edge design that enables guests to experience their natural surroundings to the full."
 "Ajinotabibito Roman","2F, VIV Bldg, 2-13 Tsurumai Higashimachi, Nara, Nara, 631-0021, Japan","Nara, Japan","¥¥¥",Japanese,135.750369,34.708276,+81742476534,https://guide.michelin.com/en/nara-region/nara/restaurant/ajinotabibito-roman,"","1 Star",0,"Air conditioning,Cash only,Counter dining","The owner-chef ’s journey as a chef began at a general eatery. He sought out old cookbooks and honed his skills on his own. Calling himself a taste traveller, Tomio Onda spends all his time cooking. The monthly menu has real character. For example, in June there’s chargrilled ayu, in July curry and in August cold miso soup. He creates a fusion of traditional dishes and home cooking under the theme of a summertime adventure. His daughters work in the kitchen too."
+Voro,"Urbanización Atalaya de Canyamel, Canyamel, 07589, Spain","Canyamel, Spain","€€€€","Modern Cuisine",3.4395565,39.6690394,+34871811350,https://guide.michelin.com/en/islas-baleares/canyamel/restaurant/voro,http://www.vororestaurant.com,"2 Stars",0,"Air conditioning,Car park,Terrace,Wheelchair access","Located in a separate building belonging to the Cap Vermell Grand Hotel, this restaurant sets the tone with its name (from the Latin “to devour”) and a keen desire to explore global cuisine. In its attractive dining spaces crowned by high ceilings, discover the culinary philosophy of chef Álvaro Salazar, a man whose efforts revolve around a single idea: to create cuisine without constraints, with a commitment to the environment and to his Mediterranean roots. Choose between two modern and creative tasting menus (“Voro” and “Devoro”) that stand out for their attention to detail and meticulous presentation and the fact that each dish tells a story, with each referencing the chef's professional achievements, his native Linares (Jaén), the island of Mallorca, the Mediterranean Sea – the list goes on. The menus mix seasonal dishes with some of Voro’s iconic signature classics and are separated into sections that follow the sun’s journey through the day (Dawn, Zenith and Sunset)."
 "Jie Xiang Lou","Seven Villas, 1 Bapanling Road, Xihu, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥¥",Zhejiang,120.13323,30.22914,+8657188867888,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/jie-xiang-lou,http://www.sevenvillas.cn,"1 Star",0,"Air conditioning,Car park,Interesting wine list","This restaurant in a bamboo forest exudes otherworldly serenity. The menu is dominated by Jiangnan dishes, which are given a new lease of life by modern Western techniques. Sample all of the signature dishes courtesy of the appetiser platter – veggie beggar’s purse, pork jowl with caviar, marinated goose liver and smoked fish terrine. Their version of Mrs Song’s fish soup uses baby yellow croakers from the East China Sea for their delicate, sweet flesh."
+"Enoteca Paco Pérez","Marina 19, Barcelona, 08005, Spain","Barcelona, Spain","€€€€","Modern Cuisine",2.1969283,41.3867832,+34934838108,https://guide.michelin.com/en/catalunya/barcelona/restaurant/enoteca204150,https://enotecapacoperez.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace","Located in the luxurious Hotel Arts and overseen by award-winning chef Paco Pérez, this restaurant serves highly nuanced Mediterranean cuisine that is enriched with international influences and the occasional nod to Asian fusion cooking. The governing principles in the kitchen are underpinned by an utmost respect for seasonal ingredients and a clear goal to elevate traditional dining concepts such as “sea and mountains”. To highlight this, the chef particularly enjoys cooking with sea cucumbers from the Mar d'Amunt and produce from vegetable gardens close to it, hence their special hint of salinity. If we were to attempt to find a concept or premise to help us define this restaurant we would have to focus on its bright interior, its meticulous design dominated by different white tones and, above all, its obsession with local ingredients to help tell a story. One standout dish that we particularly enjoyed was the “The sea remembering Gaudí” (two different varieties of shrimp, tuna belly, scallops, and poached egg yolk)."
 "Guiyu (Xihu)","2-1 Manjuelong Road, Xihu, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥¥",Zhejiang,120.12294,30.21818,+8657187977677,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/guiyu,"","1 Star",0,"Air conditioning,Car park,Great view,Terrace","The sleek, elegant room stands in an osmanthus forest, the sweet scent of which lingers in the air in autumn. Once you set foot inside, the earthy smell of black tea takes over – tea-smoked dishes such as crispy skin chicken exude intoxicating aromas. The menu is dominated by Zhejiang classics made with seasonal ingredients from across the country. Try the river fish cooked with dried bamboo shoot, too. The tea ceremony at each table is quite a spectacle."
+Maralba,"Violeta Parra 5, Almansa, 02640, Spain","Almansa, Spain","€€€","Creative, Castilian",-1.0910555,38.8696375,+34967312326,https://guide.michelin.com/en/castilla-la-mancha/almansa/restaurant/maralba,https://www.maralbarestaurante.es/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","A family business that sums up what it has set out to do here in one punchy phrase: ""Manchego cuisine with glimpses of the Mediterranean"".In the elegant dining area with a glass-walled wine cellar, Albacete-born chef Fran Martínez really knows how to showcase the region's cuisine and its produce; he gives his creations those modern touches that make all the difference – and at value for money that is hard to beat when it comes to signature dishes. The inclusion in the set menus of all kinds of fresh fish, even discarded fish (supplied daily by the fish market in La Vila Joiosa), and the option to add a wine pairing with labels from La Mancha or the east coast of Spain, are particularly noteworthy. The bread is, of course, also unique because they make it themselves."
 "Jin Sha","1F, Four Seasons Hotel at West Lake, 5 Lingyin Road, Xihu, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥¥",Zhejiang,120.1248861,30.2541799,+8657181135188,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/jin-sha,https://www.fourseasons.com/hangzhou/dining/restaurants/jin_sha/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","In a luxury lakeside hotel, stands this handsome restaurant furnished in classical Chinese style amid ponds and manicured gardens. The kitchen team uses seasonal ingredients sourced all over China to create Zhejiang neo-classics with modern twists. Try braised pork belly with abalone which tastes rich, but not greasy. Crème brûlée with Longjing tea ends a meal the perfect way. Besides the array of teas and wines, also check out the range of Huangjiu on offer."
+"El Portal de Echaurren","Padre José García 19, Ezcaray, 26280, Spain","Ezcaray, Spain","€€€€","Creative, Modern Cuisine",-3.0144146,42.3257846,+34941354047,https://guide.michelin.com/en/la-rioja/ezcaray/restaurant/el-portal,http://www.echaurren.com,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Francis Paniego exudes honesty, sincerity, passion and a love for his profession and his family (his brother Chefe is the maître d' and sommelier). He is proud of the legacy he has inherited: his mother, the late Marisa Sánchez, was the winner of the Premio Nacional de Gastronomía (National Gastronomy Award) in 1987.El Portal, the cornerstone of the chef's various projects, is a creative new take on his culinary roots, for which he brings his exceptional technical skill to bear on ingredients such as offal to produce veritable taste sensations. These dishes, served in the guise of tasting menus, are presented alongside a selection of starters to be enjoyed out on the terrace or beside the hotel's fireplace. The aim is to showcase the flavours of this beautiful region."
 "Longjing Manor","399 Longjing Road, Xihu, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥¥",Zhejiang,120.1112474,30.2272347,+8657187888777,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/longjing-manor,"","1 Star",0,"Air conditioning,Car park","Tucked away in a quiet alley, this restaurant is surprisingly spacious. As the host walks you to one of the eight traditionally furnished private rooms, you pass an extensive manicured garden with stone bridges and ponds. The experienced head chef prepares poetically named Jiangnan dishes that hark back to the old days – local Zhejiang classics stand out in particular. Without à la carte options, menus are tailored to guests’ liking in advance."
+"Casa Marcial","La Salgar, Arriondas, 33549, Spain","Arriondas, Spain","€€€€",Creative,-5.1931556,43.4184082,+34985840991,https://guide.michelin.com/en/principado-de-asturias/arriondas/restaurant/casa-marcial,http://www.casamarcial.com,"2 Stars",1,"Air conditioning,Car park,Interesting wine list","Ably assisted by two of his sisters (Esther often helps out in the kitchen while Sandra works front of house), Nacho Manzano invites you on a creative culinary voyage back to his origins, his roots, the land of his birth, as he draws on the flavours of Asturias.In a stunning, remote location surrounded by mountains, Casa Marcial is much more than a restaurant; it bears witness to the close bond the chef forged with his environment during his childhood. Passion, respect, love and a dedication to hospitality all make their presence felt in the à la carte selection (signature dishes of the house) and the tasting menus (""Pienzu"" and ""Vega""), both of which focus on exquisite produce sourced in the Cantabrian Sea and in the immediate vicinity in a bid to support rural development. The fish is cooked to perfection!"
 "Ambré Ciel","1F, Meifan Plaza Proya, 588 Xixi Road, Xihu, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥¥¥",Innovative,120.0985672,30.2653563,+8619357558063,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/ambre-ciel,"","1 Star",0,"Air conditioning,Car park,Interesting wine list","After honing his skills in a number of prestigious kitchens, chef Alan Yu took on this atmospheric restaurant in 2022. The six tables are enclosed by heavily textured stone walls that afford much privacy. There is one private room for ten diners, with multimedia projections for an immersive experience. They serve a single prix-fixe menu at lunch and dinner, with courses rooted in French tradition and boosted by subtle Chinese twists."
+"Cinc Sentits","Entença 60, Barcelona, 08015, Spain","Barcelona, Spain","€€€€",Creative,2.1521767,41.3784999,+34933239490,https://guide.michelin.com/en/catalunya/barcelona/restaurant/cinc-sentits,http://www.cincsentits.com,"2 Stars",0,"Air conditioning,Wheelchair access","This captivating restaurant has been designed to enhance the dining experience through different spaces that reflect both the roots and the culinary influences of chef Jordi Artal: the landscapes of La Torre de l'Espanyol (Tarragona), where his family used to produce wine and olive oil; the spirit of Barcelona, as captured in the minimalist design of the dining room; and the private room with its single chef's table overlooking the kitchen, from where diners can enjoy the spectacle of the chefs hard at work. The self-taught chef works only with small, tried-and-tested local suppliers to create his own highly personal take on modern Catalan cuisine which showcases raw ingredients with a strong Catalan DNA (“floreta” peas grown in the Maresme area, prawns from Palamós, onions from Figueres, pork from Sagàs etc). The two tasting menus feature small dishes that are full of exquisite flavours and delicacy, combined with astute textures and a constant focus on flavour."
 "Xin Rong Ji","No. 5, Dazhongxiuqi Village, west area of Xixi National Wetland Park, Tianmushan Road, Yuhang, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥¥",Taizhou,120.0971693,30.2636133,+8657188863777,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/xin-rong-ji-1199323,http://www.xinrongji.cc,"1 Star",0,"Air conditioning,Car park,Wheelchair access","The restaurant’s location outside the city centre – in the Xixi National Wetland Park – doesn’t deter diners! The lush surroundings, charming garden, understated decor and quality Taizhou cooking all make the trip worthwhile. The deep-fried hairtail is crispy and juicy; the deep-fried squab has succulent and tender flesh. You can also ask servers about the river fish on offer that day and the best way to cook them."
+Mugaritz,"Aldura Aldea 20 - Otzazulueta Baserria, Errenteria, 20100, Spain","Errenteria, Spain","€€€€",Innovative,-1.9171152,43.2722067,+34943522455,https://guide.michelin.com/en/pais-vasco/errenteria/restaurant/mugaritz,https://www.mugaritz.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Mugaritz is much more than a restaurant, offering food-enthusiasts a very different dining experience. Here, absolutely everything is questioned, hence the focus on both individual and general tastes to the extent that, in the words of the chef, “the experience here is as much playful as it is gastronomic”. The intentions of Andoni Luis Aduriz, who likes nothing more than breaking the rules, can be seen in a small glossary placed on your table, detailing terms defined by the chef, his staff and even his customers in a cooperative endeavour to add meaning to the dining experience. Dishes do not follow a classic order and constantly aim to transcend borders, both in terms of flavour and the flow of the single tasting menu. One particularly outstanding dish is called “De frente: la piel que habito (“Front on: the skin I inhabit”) – a conceptual creation in which a false skin of cider gelatine is added to a face, accompanied by pieces of fried bread with a pepper emulsion."
+"Iván Cerdeño","Cigarral del Ángel, Toledo, 45004, Spain","Toledo, Spain","€€€€","Modern Cuisine",-4.0462052,39.8619154,+34925223674,https://guide.michelin.com/en/castilla-la-mancha/es-toledo/restaurant/ivan-cerdeno,https://xn--ivancerdeo-19a.com/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","At the historic Cigarral del Ángel (a “cigarral” is a typical Toledo-style country house), set in lush gardens on the banks of the Tagus, guests can savour the unusual cuisine of chef Iván Cerdeño, who creates dishes based on memories from the past and seasonality. In them, he showcases the finest ingredients from La Mancha, the distinctive flavours of game from the Montes de Toledo, and colourful produce from bountiful local vegetable gardens. He also takes inspiration from the different cultures that have left their legacy here, as well as from the distant seas around the Iberian Peninsula. Pickles, sauces, escabeches and marinades all feature strongly, as part of cuisine that combines the culinary roots of La Mancha with a contemporary slant. This is evidenced on four tasting menus (the seasonal Temporada, Monte y Ribera, Toledo Olvidado (Forgotten Toledo) and Memorias de un Cigarral) that usually start with “atisbos”, small traditional appetisers with a modern touch. Make sure you try the flan-like “leche asada”, a version of a dessert that appeared in a 16C book by Ruperto de Nola."
 "Ru Yuan","11 Yuquan Road, Xihu, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥¥¥",Zhejiang,120.1174357,30.2556553,+8657187079088,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/ru-yuan,"","1 Star",0,"Car park","Ru Yuan stands amid lush vegetation. The menu mostly comprises traditional Zhejiang dishes with refined touches. The mud crab marinated in Xiangxue Shaoxing wine, served with rich, buttery roe, exudes intoxicating fragrances. The river shrimps sautéed with Longjing tea leaves and braised pork belly are not to be missed. The hand-crafted dim sum are also worth trying, as is the floral fruit tea."
+Moments,"Passeig de Gràcia 38-40, Barcelona, 08007, Spain","Barcelona, Spain","€€€€",Creative,2.1664829,41.3911693,+34931518781,https://guide.michelin.com/en/catalunya/barcelona/restaurant/moments,https://www.mandarinoriental.com/es-es/barcelona/passeig-de-gracia/dine/moments,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","The fine dining restaurant at the Mandarin Oriental Barcelona hotel is run by Raül Balam, son of the famous chef Carme Ruscalleda. In addition to his own undeniable individual talent, you’ll note several culinary traits he has inherited from his mother. Dominated by amber and gold tones, the modern dining space has a special table from which you can watch the kitchen team at work, although their labours are also visible from other tables nearby. The cuisine here showcases the underlying creativity of Catalan tradition, healthy Mediterranean produce, and the intrinsic distinctiveness of each flavour... all brought together in a themed menu (“La Vuelta” Gastronómica) that takes guests on a journey across the Iberian Peninsula following the route of the “La Vuelta” cycling race, with interesting stops along the way (Barcelona, Murcia, Granada, Cáceres, Madrid, La Coruña, San Sebastián etc), each of which explores the culinary heritage of their city or region from a more contemporary viewpoint."
+"Venta Moncalvillo","Carretera de Medrano 6, Daroca de Rioja, 26373, Spain","Daroca de Rioja, Spain","€€€€","Modern Cuisine",-2.5805894,42.3715602,+34941444832,https://guide.michelin.com/en/la-rioja/daroca-de-rioja/restaurant/venta-moncalvillo,https://ventamoncalvillo.com/web/,"2 Stars",1,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Chef Ignacio Echapresto’s personal story shows that everything is possible in life, as one day he decided to change professions, swapping his blacksmith’s workshop for a restaurant kitchen. Here, in this tiny hamlet with a population of just 50 inhabitants, the chef and his brother Carlos (who is in charge of the restaurant and the wine cellar) have restructured the cuisine with much more of an emphasis on sustainability. Enjoy aperitifs and appetisers around the old well (when the weather allows) and dine in comfortable outbuildings that overlook attractive verdant surroundings. Choose between three tasting menus (Raíces, Hojas-Flores (vegetarian) and Frutos) that change with the seasons and explore the biodynamics of every ingredient. Ignacio Echapresto’s dishes are deliberately low on complexity, hence his desire to combine just two or three ingredients (artichokes, broad beans, quince, cod, venison etc) that allow their flavours to shine through. The splendid wine cellar also includes gourmet mead produced on the property."
 "Wild Yeast","304-305, 3F, Zonia Tide Ginza, 2077 Binsheng Road, Binjiang, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥¥¥","Chinese Contemporary",120.1932354,30.2064017,+8617799836669,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/wild-yeast,"","1 Star",0,"Car park,Interesting wine list,Wheelchair access","A discreet sign and a dedicated lift lead to this eatery. Every table in the softly lit room commands a view of the open kitchen. The head chef hailing from Taizhou designed the set and á la carte menus to highlight the natural flavours of the best seafood shipped from his hometown. Home-style braised yellow croaker in fish stock bursts with umami, while the chef’s signature dish is duck soup with taro and ginger juice, melding classical Chinese culinary arts with Western technique."
+"L'Escaleta","Pujada Estació del Nord 205, Cocentaina, 03824, Spain","Cocentaina, Spain","€€€€","Creative, Mediterranean Cuisine",-0.4451945,38.7570756,+34965592100,https://guide.michelin.com/en/comunidad-valenciana/cocentaina/restaurant/l-escaleta,https://www.lescaleta.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access","In this attractive villa on the slopes of Montcabrer (the “magic mountain”), diners get a real sense of the evolution of a family restaurant that has been in business for over 40 years. Here, the culinary memories that shape this restaurant are drawn upon to convey concepts, emotions and stories through its dishes. Eschewing unnecessary frills, chef Kiko Moya complements his à la carte with two tasting menus (Sabor and Saboer) which celebrate the terroir by using the best local and seasonal produce and by drawing on tradition – but this does not mean his cuisine is in any way lacking in creativity. Famous for its “arroces al cuadrado”, a rice speciality served in a rectangular iron tray and then finished in the oven, the painstakingly curated menu is complemented by an excellent wine list. Dishes we particularly enjoyed included the freshwater rice with blue crab and eel, along with the delicious home-made Potrota dessert with baked pear – the latter a rural-rustic recipe that has been superbly brought up to date."
 Hiden,"313 NW. 25th St., Miami, 33127, USA","Miami, USA",$$$$,"Japanese, Sushi",-80.2012828,25.8008242,+16192882853,https://guide.michelin.com/en/florida/miami/restaurant/hiden,http://hidenmiami.com/,"1 Star",0,"Air conditioning,Counter dining","True to its name, this favored counter is indeed hidden in the thick of busy Wynwood. The front door is not easy to find and slides open only with a time-sensitive passcode. But beyond the hustle and bustle, Chef Seijun Okano offers a mature, finely tuned omakase for the fortunate few seated at his counter. Fish flown in multiple times a week from Japan are handled with precision, sliced carefully and pressed into lush, vinegar-tinged rice that he makes at the start. Everyone is encouraged to ask questions and drink freely. All the while, the team works in perfect tandem, delivering a well-paced sushi experience to the tune of an upbeat playlist. In the end, diners emerge from the secret room wondering if those around them know what they’ve missed."
+Bo.TiC,"Avenida Costa brava 6, Corçà, 17121, Spain","Corçà, Spain","€€€€","Creative, Mediterranean Cuisine",3.0160537,41.9877609,+34972630869,https://guide.michelin.com/en/catalunya/corca/restaurant/bo-tic,https://www.bo-tic.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","This restaurant is remarkable both in terms of its location in an old carriage factory and its ongoing quest to delight diners with its flavoursome cuisine and enthusiasm.Beyond the attractive garden are two minimalist-style dining areas, one overlooking the kitchen, the other, which is cosier, laid out within the stone walls of what used to be the carpentry workshop. Chef Albert Sastregener proposes two set menus and a few of the dishes can also be ordered à la carte. These abound with imaginative and technically sophisticated creations and are respectful of Catalan tradition without excluding international influences. One of his local growers (Hidenori Futami) supplies him with vegetables and shoots native to Japan. There is also the option of booking the Chef's Table with its Chef's Menu for up to four diners."
+Aramburu,"Vicente López 1661, Buenos Aires, C1018ABA, Argentina","Buenos Aires, Argentina",$$$$,Creative,-58.3891732,-34.5916443,+541148111414,https://guide.michelin.com/en/ciudad-autonoma-de-buenos-aires/buenos-aires_777009/restaurant/aramburu,https://www.arambururesto.com.ar,"2 Stars",0,"Air conditioning","Unusual snacks hanging from a tree, maritime-inspired light bites teeming with flavour and delicacy, and delicious seasonal dishes such as courgette flower tempura and Patagonian prawns on volcanic rock all feature on the menu at this restaurant located in the heart of the Recoleta district, with access via the pleasant Pasaje del Correo. This is one of those places that everyone is talking about thanks to its high levels of cuisine and the friendliness and professionalism of all its staff. Here, chef Gonzalo Aramburu, who works the stoves alongside his team in a kitchen that overlooks the dining room, focuses on a single innovative tasting menu (around 18 courses) that aims to combine innovation, technique and aesthetics through the use of the best Argentinian ingredients. For dessert, coffee and a post-dinner cocktail, guests need to head up to the first floor, where a private room is also available. Haute cuisine with an Argentinian soul!"
 Ebbe,"1202 N. Franklin St., Tampa, 33602, USA","Tampa, USA",$$$$,Contemporary,-82.4602915,27.9536143,"",https://guide.michelin.com/en/florida/tampa/restaurant/ebbe,https://www.chefebbe.com/,"1 Star",0,"Air conditioning,Wheelchair access","Chef Ebbe Vollmer's eponymous downtown dweller isn't your typical Tampa restaurant. Sleek and contemporary with a space dominated by a U-shaped marble bar, it's hyper-focused with just one tasting menu. Scandinavian elements make their way onto the dishes here, hinting at the chef's Swedish background, and the cooking is both clever and confident without superfluous fuss. Artful plating takes center stage in dishes like the beet roulade with a brown butter and black cherry sauce. Fermented white asparagus beurre monté and sautéed spinach make a beautiful base for tender turbot that comes alive with a quenelle of sturgeon caviar. Braised oxtail with seared foie gras and a brunoise of sunchoke is equally rich and tender."
 Ogawa,"7223 NW. 2nd Ave., Miami, 33150, USA","Miami, USA",$$$$,"Japanese, Sushi",-80.2006503,25.8414428,"",https://guide.michelin.com/en/florida/miami/restaurant/ogawa-1204468,https://www.ogawamiami.com/,"1 Star",0,"Air conditioning,Car park,Counter dining","In a nod to the Little River neighborhood that it calls home, Ogawa translates to ""small river."" Chef/co-owner Masayuki Komatsu commands a presence with an omakase that stuns with a series of enticing cooked dishes and a procession of focused and skillful nigiri. From baby sea eels with a soy-cured quail egg and bigfin reef squid in a shiso-miso sauce to baby snow crab and Japanese-style herring roe, this appetizer of four bites is the first sign that this isn't your typical sushi counter. Then, lotus root, wild yam and langoustine tempura is sided by a thick sauce made from roasted langoustine shells. After the cooked dishes, nigiri comes next with bright and balanced kisu, creamy ebodai, squid topped with osetra caviar and anago dusted with sansho pepper exemplifying the chef's skill."
+Dewakan,"48F, Skyviews, Naza Tower, Platinum Park, 10 Persiaran KLCC, Kuala Lumpur, 50088, Malaysia","Kuala Lumpur, Malaysia",$$$,"Malaysian, Creative",101.7185414,3.1546497,+60127896720,https://guide.michelin.com/en/kuala-lumpur-region/kuala-lumpur/restaurant/dewakan,https://www.dewakan.my,"2 Stars",0,"Air conditioning,Car park,Great view","Dewakan means “food from God”, and the chef crafts a heavenly dining experience that is Malaysian down to its very core. Every ingredient is sustainably and locally sourced; even the dinnerware is handmade by local artists. The set tasting menu features many items that are fermented or dry-aged in-house, alongside seasonal fruits and herbs. Stunningly located on the 48th floor, diners enjoy jaw-dropping city views."
+"Ji Pin Court","3F, 55 South Wulumuqi Road, Xuhui, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥",Cantonese,121.448654,31.206108,+862164699969,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/ji-pin-court,"","2 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking","This oasis in the bustling city centre serves traditional Cantonese cooking and its chef is particular about every detail. The signature fried chicken with sand ginger in claypot smells and tastes divine, and every piece of meat and every condiment are diced in uniform sizes. Other specialities include barbecued supreme pork in honey sauce, and steamed minced pork with salted fish and shrimp. Ask the sommelier to pair your food with their well-curated choices from the wine cellar."
 "Papa Llama","2840 Curry Ford Rd., Orlando, 32806, USA","Orlando, USA",$$$$,"Peruvian, Contemporary",-81.3464706,28.5239631,+13212475480,https://guide.michelin.com/en/florida/orlando/restaurant/papa-llama,https://www.papallamaorl.com,"1 Star",0,"Air conditioning,Car park","Don't be fooled by its modest surrounds, as the interior is modern and cool. Leather chairs are especially inviting, and tables offer a view of the gleaming kitchen.Husband-and-wife duo Kevin and Maria Ruiz prepare modern Peruvian cuisine full of bright ingredients with a bit of polish, and the multicourse tasting menu is an approachable (and affordable) way to sample their sincere cooking. Nigiri kicks off the meal with a smart nod to the Peruvian tradition of Japanese fusion, delivering dialed-in flavors with confidence. Bok choy is elevated with bold, contrasting textures, while chicken thigh roulade with aji amarillo aioli is simply spectacular. For dessert, sweet potato donuts over a blueberry compote seal the deal. The natural wine program is impressive."
 Camille,"4962 New Broad St., Orlando, 32814, USA","Orlando, USA",$$$$,"Vietnamese, French",-81.3259894,28.5683554,+13219721822,https://guide.michelin.com/en/florida/orlando/restaurant/camille,https://camilleorlando.com/,"1 Star",0,"Counter dining","Chef Tung Phan has taken the pop-up and given it permanence at this space just off Lake Baldwin. It's boldly sleek with elegant touches (think wood accents and beautiful lighting). Seats at the counter feature the ten-course Vietnamese-French tasting menu, while booths offer an abbreviated version. Rooted in French techniques, Vietnamese flavors are given a refined twist here. The Dungeness crab curry arrives with a tartlet shell, filled with crab meat and mixed with lime, served atop the lid, which when removed, reveals a deliciously hearty curry. Salmon over king trumpet noodles in a tamarind and pineapple sauce is creative, but the best may be saved for last. The sweet potato brioche topped with a ""gold"" chocolate ice cream and Vietnamese coffee sauce is an elegant finale."
+"The House of Rong","170 Nanyang Road, Jingan, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥¥",Taizhou,121.45071,31.22789,+862162891717,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/the-house-of-rong,http://www.xinrongji.cc,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Valet parking","A historical mansion once belonging to architect IM Pei's family is now home to the Shanghai flagship of this upmarket dining group. Adorned by Pei's original drawings and traditional architectural motifs in the Suzhou style, the space befits the class of the brand. The seafood-focused menu can be customised to your party's liking, delivering an array of flavours with top-notch ingredients mostly from Taizhou, such as wild-caught yellow croaker."
 Rocca,"323 W. Palm Ave., Tampa, 33602, USA","Tampa, USA",$$,"Italian, Contemporary",-82.4646,27.96251,+18139065445,https://guide.michelin.com/en/florida/tampa/restaurant/rocca,https://roccatampa.com/,"1 Star",0,"Air conditioning,Wheelchair access","Chef Bryce Bonsack blends his New York know-how with Italian training to great effect in this of-the-moment eatery. Naturally, there's an assortment of pastas, skillfully made in house and showcasing classic flavors and scrupulous technique, as in spaghetti al limone, tossed with knobs of blue crab and lemon, shaved garlic and zucchini. Guests gush over mozzarella hand pulled to order in a tableside cart, but the flavor outshines the show. Perhaps most exciting of all are the displays of originality, as in a vibrant hiramasa carpaccio with green apple, capers and horseradish; and dessert is a delightful bookend to an impressive meal. Basil custard topped with an elegant brunoise of fresh apples and a layer of streusel is spot on in every way."
 "Boia De","5205 NE. 2nd Ave., Miami, 33137, USA","Miami, USA",$$$,"Contemporary, Italian",-80.1914519,25.8239451,+13059678866,https://guide.michelin.com/en/florida/miami/restaurant/boia-de,https://www.boiaderestaurant.com/,"1 Star",0,"Air conditioning,Terrace","Sandwiched between a laundromat and a medical center in a Buena Vista shopping center, the neon-pink exclamation mark that glows above the front door is impossible to miss. Surprising is certainly an apt descriptor for Chefs Luciana Giangrandi and Alex Meyer’s destination. Servers say the food is Italian, but is it really? Fried potato skins cradling stracciatella arrive crowned with caviar; while beef tartare is embellished with a tonnato-style sauce and garlic-shallot crumble. There is plenty of pasta, like the tagliolini nero tossed with king crab and vin jaune that's served unexpectedly chilled.The staff seem to be having just as much fun as the chefs in this charming, forest-green nook that fills up as soon as the doors open."
+"Da Vittorio","3F, N3 Building, The Bund Finance Centre, 600 Zhongshan Dong Er Road, Huangpu, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥¥",Italian,121.492954,31.229464,+862163302198,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/da-vittorio-570570,https://www.davittorio.com/zh/%E9%A4%90%E5%8E%85/%E4%B8%8A%E6%B5%B7-shanghai.html,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","The Da Vittorio family have been serving seafood in Brusaporto in Italy for over 50 years and now they have brought that dining experience to Shanghai by relocating some team members and equipment here. Signature dishes on the à la carte menu include warm steamed fish salad and the curiously named Egg 'à la egg' with caviar; meat dishes like pigeon and lamb loin are also recommended. Be sure you save room for their tiramisu."
 Koya,"807 W. Platt St., Tampa, 33606, USA","Tampa, USA",$$$$,"Japanese, Sushi",-82.46831,27.94191,+18132847423,https://guide.michelin.com/en/florida/tampa/restaurant/koya,https://www.koyatampa.com,"1 Star",0,"Car park","There is a watchful eye over the experience at this intimate eight-seat counter, where a multicourse contemporary tasting menu shares a singular interpretation of Japanese cuisine. The dishes are often unexpected yet always thoughtful. Spectacular seafood is a given: staple luxuries like bluefin tuna and uni are flown in weekly from Toyosu Market. Instead of the typical parade of nigiri, dishes offer unique combinations of Eastern and Western culinary sensibilities, as in the beet- and vodka-smoked salmon macaron or a chutoro hand roll with wasabi guacamole. The meal ends memorably with desserts like yuzu ice cream topped with Hokkaido uni and a sprinkling of caviar with lime zest."
+"Bao Li Xuan","3F, Chamber of Commerce Shanghai, Lane 108, North Shanxi Road, Jingan, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥¥",Cantonese,121.482315,31.242798,+862136067788,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/bao-li-xuan,https://www.bulgarihotels.com/en_US/shanghai/dining/chinese-fine-dining-restaurant,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","The Bvlgari Hotel's Chinese restaurant is nestled in an adjacent century-old building, complete with six private rooms inspired by Bvlgari jewellery. Solid skills and precision mark dishes such as soy-marinated chicken with silky flesh and a hint of Chinese rose wine aromas. Hand-crafted dim sum are the main event – the flaky, airy puff pastry is particularly well done. Try the whole abalone or char siu pork pastry for a full-flavoured bite."
 "Tambourine Room by Tristan Brandt","6801 Collins Ave., Miami Beach, 33141, USA","Miami Beach, USA",$$$$,"Contemporary, Asian",-80.1200819,25.8525031,+13058766555,https://guide.michelin.com/en/florida/miami-beach/restaurant/tambourine-room-by-tristan-brandt,https://www.carillonhotel.com/en/dining/tambourine-room-by-tristan-brandt/,"1 Star",0,"Air conditioning,Valet parking","Inside the Carillon Miami Wellness Resort on a rather calm stretch of Collins Avenue, find this ambitious dining bijou helmed by Chef Tristan Brandt and his trusted lieutenant Timo Steubing. The duo delivers a colorful, multicourse tasting grounded in French cuisine with notable Asian inspiration. The results are anything but timid: Expect rich, bold sauces and foams made with the likes of parmesan, lobster and saffron, and ginger turbocharging everything from tomatoes to scallops to wagyu. By contrast, the space itself is fairly Spartan, sequestered off to the side of the main hotel bar and defined mostly by oversized oak tables, blue leather chairs and modern light fixtures. Swing for the second seating of the evening for a longer menu."
+"8 ½ Otto e Mezzo Bombana","6-7F, Associate Mission Building, 169 Yuanmingyuan Road, Huangpu, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥¥",Italian,121.48346,31.244394,+862160872890,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/8-%C2%BD-otto-e-mezzo-bombana,https://www.ottoemezzobombana.com,"2 Stars",0,"Air conditioning,Great view,Interesting wine list","The third restaurant under the aegis of chef Umberto Bombana comes with a glitzy cocktail bar and a balcony with jaw-dropping views. But the glass-clad wine cellar with amazing selections – both by the glass and by the bottle – also catches the eye. The kitchen excels at well-judged Italian classics, complemented by a seafood-heavy tasting menu that showcases the ocean's finest flavours alongside handmade pasta and bread that are simply unmissable."
 "Elcielo Miami","31 SE. 5th St., Miami, 33131, USA","Miami, USA",$$$$,"Colombian, Latin American",-80.1915242,25.7695211,+13057558840,https://guide.michelin.com/en/florida/miami/restaurant/elcielo-miami,https://elcielomiami.com,"1 Star",0,"Air conditioning","Colombian-born Chef Juan Manuel Barrientos' culinary artistry has garnered international fame, and his burgeoning empire has this Miami location has been going strong since 2015. An open kitchen and backlit bar welcome patrons to the space, outfitted with stone floors and well-sized wood tables. Warm lighting and greenery complement the sleek appeal.Come to experience elevated Colombian food and dramatic presentations, from the tableside ""chocotherapy"" to the ""Tree of Life"" bread service. Expect a variety of small bites leading up to the main courses, including an activated charcoal buñuelo with a porcini and black truffle filling, and a fritter made with fresh cheese, corn, and tapioca pearls. Cleanse the palate with a green mango popsicle with a spicy powder coating and a shot of aguardiente."
+"102 House","5F, The House of Roosevelt, Bund 27, 27 Zhongshan Dong Yi Road, Huangpu, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥¥",Cantonese,121.4854918,31.2423721,+862163733122,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/102-house,"","2 Stars",0,"Air conditioning","The story of 102 House started in a residential home in Foshan, Guangdong. The kitchen is helmed by a chef with around 20 years of experience. For diners to experience the quintessence of traditional Cantonese banquets, various set menus are offered. Items change seasonally, but his signature sweet and sour pork is always available, featuring the cut between loin and belly for the perfect texture, alongside house-made fruit vinegar."
 Lilac,"500 Channelside Dr., Tampa, 33602, USA","Tampa, USA",$$$$,"Mediterranean Cuisine, Contemporary",-82.45109,27.94373,+18132214600,https://guide.michelin.com/en/florida/tampa/restaurant/lilac-1205642,https://www.lilacrestauranttampa.com/,"1 Star",0,"Air conditioning,Valet parking,Wheelchair access","Situated in the sleek and oh-so-stylish Edition hotel, this concept from John Fraser is a popular spot with in-demand reservations. The small space has a sexy vibe, albeit not a stitch of lilac in sight. Peruse the contemporary four-course prix-fixe with Mediterranean influences, Florida-focused ingredients and French techniques. A meal might include luxe bites like a Diver scallop infused with rosemary smoke and dramatically served under a cloche to well-executed and flavorful lobster feuillantine. Main dishes include Ora King salmon with a Florida stone crab salad or Colorado lamb chop with tender leeks and house-made lamb sausage.Cocktails and wine are on offer, but Lilac has upped the ante when it comes to tableside service with a champagne cocktail cart (yes, please!). -"
+"Imperial Treasure Fine Chinese Cuisine (Huangpu)","L402-403, 4F, Yi Feng Galleria, 99 East Beijing Road, Huangpu, Shanghai, China Mainland","Shanghai, China Mainland","¥¥¥",Cantonese,121.4844198,31.2425862,+862153081188,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/imperial-treasure-fine-chinese-cuisine-huangpu,https://www.imperialtreasure.com/,"2 Stars",0,"Air conditioning,Car park","This restaurant from the Singaporean group is furnished in a black colour scheme and generously decorated with crystals, which befits the well-crafted dim sum, barbecued meat and seafood it serves. Specialities like scrambled ‘osmanthus’ egg with crabmeat, roasted chicken stuffed with glutinous rice, and diced chicken with tofu and salted fish in claypot all exhibit finesse and refinement. Double-boiled soups are also highly sought-after."
 Kadence,"1809 Winter Park Rd., Orlando, 32803, USA","Orlando, USA",$$$$,"Japanese, Sushi",-81.3458703,28.5687259,+13212034448,https://guide.michelin.com/en/florida/orlando/restaurant/kadence,https://kadenceorlando.com/,"1 Star",0,"Air conditioning,Counter dining,Notable sake list","Husband and wife team Mark Berdin and Jennifer Bañagale are the drivers behind this light-hearted operation that began as a mini counter in a market. Impressed? We are too. With limited seats, the mood is anything but solemn: Chef Berdin is a boisterous character whose colorful commentary and fastidious cooking style make for fun foils. To the tune of Frank Sinatra, Eminem, and nightclub beats, expect a progression of dishes that highlight exceptional product, classic methods, and bold flavors. Recent highlights include blue crab fritters, plump oysters with yuzu vinegar, and a beautiful sashimi platter. To be clear, this omakase yields a great deal of food – and that’s before it’s time for nigiri. Hojicha ice cream makes for a sweet ending."
+"Canton 8 (Runan Street)","63 Runan Street, Huangpu, Shanghai, China Mainland","Shanghai, China Mainland","¥¥",Cantonese,121.47799,31.204708,+862167337123,https://guide.michelin.com/en/shanghai-municipality/shanghai/restaurant/canton-8-runan-street,"","2 Stars",0,"Air conditioning,Car park,Wheelchair access","This is the place to go for quality dim sum and classic Cantonese fare at affordable prices. Under the experienced Chef Mak from Hong Kong, the menu has been slightly revamped. Rest assured that quintessential all-time favourites such as double-boiled soups, stir-fries and seafood dishes are still served. The signature char siu pork entices with its appetising colour, springy texture and robust flavours. Save room for the exquisite desserts."
 Shingo,"112 Alhambra Cir., Miami, 33134, USA","Miami, USA",$$$$,"Japanese, Sushi",-80.2567998,25.7529994,"",https://guide.michelin.com/en/florida/miami/restaurant/shingo,https://www.shingomiami.com/,"1 Star",0,"Air conditioning,Counter dining","Chef Shingo Akikuni, ever gracious and welcoming, has returned, now back in action behind a spacious, 14-seat counter in Coral Gables. Most premium sushi omakases work with half as many seats, but there’s no cause for concern here: Chef Akikuni and his second-in-command handle the crowd without breaking a sweat and even switch sides midway through the meal. Once the room fills with the sharp smell of vinegar to mix into the sushi rice, it’s off to the races. Fish is sourced almost entirely from Japan, sliced in uniform fashion, and, dressed with little more than a swipe of nikiri. They keep a close eye on the seasons too, evidenced by a recent special of high-grade tuna from Aomori prefecture and an indulgent chawanmushi with matsutake."
+"Castel fine dining","vicolo dei Castagni 18, Tirol, 39019, Italy","Tirol, Italy","€€€€","Creative, International",11.1568653,46.6862223,+390473923693,https://guide.michelin.com/en/trentino-alto-adige/tirolo/restaurant/castel-fine-dining,https://www.hotel-castel.com/it/ristoranti-e-bar/castel-fine-dining,"2 Stars",0,"Air conditioning,Garden or park,Great view,Wheelchair access","Situated within the exclusive Castel hotel, this restaurant occupies a curve-shaped, contemporary-style dining room with just a few tables arranged in front of floor-to-ceiling windows. Through these, guests can enjoy stunning views of Merano, the valley and the Alpine peaks in the distance, as well as Val Venosta stretching out between the mountains to the right. The dishes served here are restricted in number and are presented on just one tasting menu which is also available in a shorter version. The attention to detail that chef Gerhard Wieser brings to his cuisine is almost fanatical: his dishes are precise, technical, sophisticated and beautifully presented, featuring local ingredients such as char and trout from nearby fish farms, as well as Wagyu beef from the Alto Adige. Top-quality ingredients from further afield are also included, such as foie gras (which always make an appearance even if only as an appetiser), scampi and caviar, while the best wine option is to go for the pairing recommended by the excellent female sommelier. Professional service completes the picture, adding to what is sure to be a fine dining experience."
 Capa,"10100 Dream Tree Blvd., Orlando, 32836, USA","Orlando, USA",$$$$,"Steakhouse, Spanish",-81.5438057,28.4030152,+14073137777,https://guide.michelin.com/en/florida/orlando/restaurant/capa,https://www.fourseasons.com/orlando/dining/restaurants/capa/,"1 Star",0,"Air conditioning,Valet parking","Calling Capa a steakhouse is like saying flamenco is just a dance. This stunning spot, reigning from the 17th floor of the Four Seasons Orlando, is big on drama -- and that's before the unrivaled views of the nightly Disney World fireworks show. From the subtle design nods to the menu, the Spanish influence is clear. Expect a distinctive experience defined by a hickory-grill that smokes and chars steaks and lamb sourced from Kansas City to New Zealand to Japan. One particular standout is the Iberico pluma served with an almond romesco. Tapas range from familiar (pan con tomate) to creative (octopus with pimenton black pepper glaze). For dessert, consider going classic with a spot-on dulce de leche lava cake paired with silky banana ice cream."
+"Madonnina del Pescatore","via Lungomare Italia 11, Marzocca, 60019, Italy","Marzocca, Italy","€€€€","Creative, Contemporary",13.2821211,43.6806944,+39071698267,https://guide.michelin.com/en/marche/marzocca/restaurant/madonnina-del-pescatore,https://www.morenocedroni.it/,"2 Stars",0,"Air conditioning,Great view,Interesting wine list","It’s almost forty years since the Madonnina opened in 1984, yet chef Moreno Cedroni has not lost the creative touch that has resulted in him becoming one of the most influential chefs of his generation. Year after year, eating at La Madonnina remains a novelty: the menu succeeds like no other in reflecting past traditions and future culinary trends, especially in its fish and seafood dishes. The chef’s wife Mariella oversees the excellent service front of house, while this wonderful couple’s commitment to their cuisine is also demonstrated by their vegetable garden situated almost right on the beach, which provides vegetables infused with the salty sea air – a brilliant idea that represents their strong connection to the land. The wine list features a popular selection of French sparkling wines."
 "Cote Miami","3900 NE. 2nd Ave., Miami, 33137, USA","Miami, USA",$$$,"Korean, Steakhouse",-80.1914524,25.812906,+13054344668,https://guide.michelin.com/en/florida/miami/restaurant/cote-miami,https://cotemiami.com/,"1 Star",0,"Air conditioning,Interesting wine list","When staring down the long, neon-lit entrance hallway that booms overhead with a subwoofer and ends with a giant mirror, rest assured that this is a serious operation. Owner Simon Kim and his team know what they're doing in this highly stylized Korean steakhouse, which almost feels like a temple to beautifully marbled and aged beef, much of it on display in a nearby room.Just as you would find at the original location in New York City, top-quality ingredients, astutely seasoned dishes and engaging servers make for a seamless experience. First-timers should start with the butcher’s feast, a generous tasting that includes an assortment of banchan, multiple cuts of beef and two kinds of stews. Round it off with the kimchi Wagyu paella—a marvel on its own."
+"Casa Perbellini 12 Apostoli","vicolo Corticella San Marco 3, Verona, 37121, Italy","Verona, Italy","€€€€","Creative, Contemporary",10.9961161,45.4426941,+390458780860,https://guide.michelin.com/en/veneto/verona/restaurant/casa-perbellini,http://www.casaperbellini.com,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Giancarlo Perbellini returns to his roots in this historic restaurant in his native city, where every chef from Verona (and possibly beyond) would like to work. The updated decor gives the restaurant even more appeal, as does the culinary style and philosophy showcased on three tasting menus – “Io e Silva”, which includes decidedly imaginative dishes and is dedicated to his wife; “Io e Giorgio”, dedicated to his mentor and former restaurant owner, which features more classic recipes; and, last but not least, the completely vegetarian “L'Essenza”. Special mention must be made of the wine list, which includes an extensive selection of French labels, of which both the sommelier and Giancarlo are huge fans. As a final attraction, make sure you find time to visit the Roman ruins in the basement."
 Ariete,"3540 Main Hwy., Miami, 33133, USA","Miami, USA",$$$$,Contemporary,-80.2452564,25.7250911,+17866153747,https://guide.michelin.com/en/florida/miami/restaurant/ariete,https://arietecoconutgrove.com/,"1 Star",0,"Air conditioning,Terrace,Valet parking","You could sport a blazer in the dining room or flip-flops on the patio and eat just as well in both. So goes the charm of Chef Michael Beltran’s Coconut Grove mainstay. Lush with greenery, this dimly lit restaurant immediately welcomes with a menu that weaves together new American and classic French influences to dazzling effect.First-timers should aim for the tasting menu, as it's the surest way to experience the chef’s talent for creative combinations and excellent sauce work. Highlights include fluke topped with conch escabeche and sided by fish chorizo and an earthy tomato ragout with beans and pickled chanterelles; or venison tartare and pickled mushrooms with a bone marrow sabayon. The seeded country bread served alongside the tartare is ideal for scooping up every last bite."
+"daní maison","via Montetignuso 4, Ischia, 80077, Italy","Ischia, Italy","€€€€","Creative, Contemporary",13.9487527,40.7302578,+39081993190,https://guide.michelin.com/en/campania/ischia/restaurant/dani-maison,https://danimaison.it,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus","“Home, family, tradition” is the motto of daní maison, the restaurant opened by Nino Di Costanzo in his old family house surrounded by the fertile vegetable gardens of Ischia. A small, romantic dining room surrounded by beautiful herb-scented Mediterranean maquis acts as the backdrop for the delicious cuisine which has made this chef famous, thanks to his creativity and technical expertise. For many years, Di Costanzo has experimented with combinations that showcase every single ingredient in a dish, which are intended to be instantly recognisable however complex the recipe. Although there are no sea views here, it is fish (from around the island and neighbouring Procida) that takes pride of place on the menu in dishes that are memorable for their stunning presentation. Book the chef’s table where you’ll have the best view of the chef at work, although you can also catch glimpses of the activity in the kitchen from elsewhere in the dining room. The recently opened Salumeria bistro at the garden entrance serves traditional dishes from Campania in a small dining room, as well as outdoors on its shady terrace. Be careful as the access road to the restaurant is particularly narrow."
 Soseki,"955 W. Fairbanks Ave., Winter Park, 32789, USA","Winter Park, USA",$$$$,"Fusion, Sushi",-81.361526,28.5931796,+14078532791,https://guide.michelin.com/en/florida/winter-park/restaurant/soseki,https://www.sosekifl.com/,"1 Star",0,"Air conditioning,Car park,Counter dining,Notable sake list","This intimate operation by Chef Mike Collantes is a prime example of an omakase that blends traditional and contemporary elements seamlessly. The counter is lit like a stage, with bright spotlights, dark walls, sleek wood floors, and ten plush seats. The smaller courses are ever-evolving thanks, in part, to a genuine commitment to local Florida produce. Previous highlights include Scandinavian-style sashimi, pan-seared scallop with cauliflower and caviar, and corn chawanmushi. As for sushi, expect a faultless progression of warm, vinegared rice paired with a wonderful selection of fish, each one scored, sauced, and garnished to exacting standards. Dessert is just as serious, and a recent foie gras and miso flan with churros made for a superb finale."
+Caino,"via della Chiesa 4, Montemerano, 58014, Italy","Montemerano, Italy","€€€€","Country cooking, Contemporary",11.4906283,42.6220221,+390564602817,https://guide.michelin.com/en/toscana/montemerano/restaurant/caino,https://www.dacaino.com/,"2 Stars",0,"Air conditioning,Interesting wine list","Standing in the centre of a charming Tuscan village, Caino is the gravitational centre of the cuisine of the Maremma, where Valeria Piccini is its proudest ambassador. This skilful chef sources the best ingredients from the region and then extracts every ounce of flavour from them, transforming typical “peasant” recipes and traditions into an extraordinary gastronomic experience on two tasting menus: “Piatti Storici” and “Idee in Movimento”, the latter inspired by an imaginary voyage around the world. Front of house, Valeria is ably assisted by son Andrea, who oversees the well-stocked wine cellar. In summer, the bistro-style Il Giardino di Caino opens on the terrace, serving dishes inspired by old family traditions."
 "Kōsen","307 W. Palm Ave., Tampa, 33602, USA","Tampa, USA",$$$$,"Japanese, Sushi",-82.4638787,27.9623377,+18139991720,https://guide.michelin.com/en/florida/tampa/restaurant/kosen,https://www.kosentampa.com/,"1 Star",0,"Air conditioning,Car park,Counter dining","This elegant restaurant takes a minimalist approach to its design, employing a dark color palette instead of the typical blonde wood. Though a two-concept spot (Kō is a separate space for kaiseki), all eyes should be on the omakase, which Chef Wei Chen runs with skill and precision. Delicate sea bream wrapped around sprouts with shaved black truffle delivers dialed-in flavors, while tempura-fried kamasu, served with myoga and chilled, roasted sweet eggplant, is smart and spot on. After a handful of dishes from the kitchen, they progress into the nigiri. There’s plenty of showmanship and style, but the sushi leans traditional without a lot of fuss, as in the kinmedai, seared, then hit with a squeeze of lime."
+Duomo,"via Cap. Bocchieri 31, Ragusa, 97100, Italy","Ragusa, Italy","€€€€","Contemporary, Creative",14.7408182,36.9267762,+390932651265,https://guide.michelin.com/en/sicilia/ragusa/restaurant/duomo160079,https://www.cicciosultano.it/,"2 Stars",0,"Air conditioning,Interesting wine list","Chef Ciccio Sultano provides an intimate portrait of Sicily at this restaurant situated just a stone’s throw from the Duomo di San Giorgio in the heart of Ibla, one of the most charming historic centres in Sicily. Drawing on his deep knowledge of the region, he creates some of the island’s most spectacular cuisine, which is served in comfortable, intimate dining rooms. There are two tasting menus, from which dishes can also be chosen à la carte."
 "Le Jardinier Miami","151 NE. 41st St., Miami, 33137, USA","Miami, USA",$$$$,"French, Contemporary",-80.192481,25.814538,+13054029060,https://guide.michelin.com/en/florida/miami/restaurant/le-jardinier-miami,https://lejardinier-miami.com/,"1 Star",0,"Air conditioning,Terrace","When it comes to running serious, highly accomplished restaurants in multiple cities, Chef Alain Verzeroli learned from the best. After two decades under the late Chef Joël Robuchon, Verzeroli has stepped out with his own brand of culinary excellence. Stylish from head to toe and with locations in both Houston and New York City, this dining room is a celebration of the seasons. With neighbors like Gucci and Christian Louboutin, this gorgeous Design District lair feels right at home. The menu is a study of vibrant tastes and smart compositions that pack big flavor minus the heaviness. Highlights include a wonderfully smooth summer gazpacho with avocado; butternut squash ravioli with a brown butter emulsion; as well as seared Hudson Valley foie gras with cherry. Plant-based ice creams and sorbets are impossibly creamy."
+"La Rei Natura by Michelangelo Mammoliti","via Roddino 21, Serralunga d'Alba, 12050, Italy","Serralunga d'Alba, Italy","€€€€","Creative, Contemporary",8.0002065,44.5942745,+390173613042,https://guide.michelin.com/en/piemonte/serralunga-d-alba/restaurant/la-rei-natura-by-michelangelo-mammoliti,https://www.ilboscaretoresort.it/ristorante/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","It was with great pleasure that we returned to this restaurant to sample chef Michelangelo Mammoliti’s cuisine after a gap of almost two years. Following extensive renovation work, the Boscareto Resort has reopened along with its gourmet restaurant, which now has a new menu and this new young executive chef from Piedmont who offers three tasting menus. Dishes are also available à la carte style on two of these – Emozioni (which features creative dishes full of the memories and flavours of childhood and youth) and Voyage (ingredients, recipes and influences from the chef’s experience working around the world, including a delicious mango and coconut dessert). The third, Mad100% Natura, is a blind tasting menu on which the chef demonstrates his love and passion for ingredients with real creativity. Guests are greeted with a welcome dish served in a small lounge with its own kitchen, a sign of the extraordinary experience to come, while the evening concludes with dessert served in a similarly delightful space. The high quality of the cuisine is equalled by the impressive selection of carefully selected wines including interesting pairing options."
+"Verso Capitaneo","piazza del Duomo 21, Milan, 20121, Italy","Milan, Italy","€€€€","Creative, Mediterranean Cuisine",9.189585,45.4648103,+390289750929,https://guide.michelin.com/en/lombardia/milano/restaurant/verso-capitaneo,http://www.ristoranteverso.com,"2 Stars",0,"Air conditioning,Counter dining","The two Capitaneo brothers, united by their passion for cuisine yet with very different characters, have opened this restaurant in Piazza Duomo following years of experience working in Michelin-starred restaurants. In this informal ambience, guests have the option of dining either at black glass tables or at large benches arranged around the kitchen, from where they can observe the entertaining sight of the chef at work in the kitchen. The cuisine focuses on extremely fresh, top-quality ingredients showcased using unfussy techniques that put flavour centre stage. Exciting dishes include the blue lobster with yellow courgettes and the house “welcome” snack – an intriguing rose of beetroot petals and caviar, the latter one of the restaurant’s most featured posts on Instagram."
 "Stubborn Seed","101 Washington Ave., Miami Beach, 33139, USA","Miami Beach, USA",$$$$,"Contemporary, American",-80.135047,25.770023,+17863225211,https://guide.michelin.com/en/florida/miami-beach/restaurant/stubborn-seed,https://stubbornseed.com/,"1 Star",0,"Air conditioning","Standing sentry on a busy corner, Stubborn Seed is sexy and sleek with an industrial chic décor and glass-fronted display kitchen. Sit at the bar for a cocktail (perhaps a Purple Haze?) and order à la carte (truffle chicken is a must), but Chef Jeremy Ford brings the heat, and his ambitious and brashly creative cooking is best enjoyed by way of the tasting menu. Begin with the tender-delicious, Japanese-style milk bread, with its sticky-sweet honey glaze and sesame seeds, then savor small bites, like a deep-fried alligator bite with fermented habanero hot sauce and hondashi furikake spice, or the beef tartare cannelloni topped with winter truffle. Finish the tasting menu with venison tenderloin with an activated charcoal crust."
+"Gourmetstube Einhorn","Campo di Trens, Mules, 39040, Italy","Mules, Italy","€€€€","Creative, International",11.5204481,46.8511074,+390472771136,https://guide.michelin.com/en/trentino-alto-adige/mauls/restaurant/gourmetstube-einhorn,https://www.stafler.com/it/hotel-gourmet-alto-adige.html,"2 Stars",0,"Car park,Garden or park,Interesting wine list","Occupying a 13C post house, this restaurant is part of the elegant Stafler hotel, which means that there are guestrooms available for those not wanting to drive home after dinner. This intimate gourmet restaurant has just five tables laid out in a romantic Stube decorated with wood that dates back to medieval times. Chef Peter Girtler offers guests just one tasting menu (from which they can choose four, five or six courses) which features an array of creative dishes full of different ingredients and colours and a combination of meat, fish and vegetables."
+"Enoteca La Torre","lungotevere delle Armi 22/23, Rome, 00195, Italy","Rome, Italy","€€€€","Mediterranean Cuisine, Creative",12.4693268,41.916491,+390645668304,https://guide.michelin.com/en/lazio/roma/restaurant/enoteca-la-torre,https://villalaetitia.enotecalatorre.group/ristorante/,"2 Stars",0,"Air conditioning,Garden or park,Interesting wine list","Situated within the aristocratic Hotel Villa Laetitia with its fine architecture dating from 1911, this restaurant occupies a magnificent dining room adorned with stucco and columns, with splendid windows overlooking the exclusive garden – the perfect setting for a special occasion. Chef Domenico Stile has not forgotten his native Campania, which features in many of his dishes (from the Tarallo crackers to the baba dessert), alongside more creative influences from Italy and further afield."
 "The Surf Club Restaurant","9011 Collins Ave., Surfside, 33154, USA","Surfside, USA",$$$$,American,-80.1216265,25.878331,+13057689440,https://guide.michelin.com/en/florida/surfside/restaurant/the-surf-club-restaurant,https://www.surfclubrestaurant.com/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Valet parking","Located within the elegantly restored landmark, now in league with the Four Seasons, The Surf Club is a prime location for Thomas Keller's first Florida venture. The restaurant boasts all of the style and elegance of a private, members-only hangout with a handsome vintage bar, plush banquettes and dim, amber-hued lighting. Don't rush—you'll want to soak up all of its Art Deco glamour.Sharp-suited servers exude a certain effortless professionalism—not unlike the impressive Continental cooking. Perfectly seared crab cake with spicy mayonnaise and a thinly sliced cole slaw is at once familiar and new, though sauces are what this team does best, as in the brilliantly reimagined Maine lobster thermidor with sauce Américaine and the coconut chiffon cake with lime-flecked crème anglaise."
 "Victoria & Albert's","4401 Floridian Way, Orlando, 32830, USA","Orlando, USA",$$$$,Contemporary,-81.5872943,28.411352,+14079395277,https://guide.michelin.com/en/florida/orlando/restaurant/victoria-albert-s,https://disneyworld.disney.go.com/dining/grand-floridian-resort-and-spa/victoria-and-alberts/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","Nestled within Disney's crown jewel, the Grand Floridian Resort, this restaurant is by no means an easy reservation, but the reward is a kind of magic rarely seen these days. The setting is intimate, and the pacing is that of a leisurely, three-hour waltz orchestrated by a gracious brigade of veteran servers.Chef Matthew Sowers cooks with contemporary verve and draws on influences spanning from Asia to the Nordics. Think delicate tarts set with New Zealand langoustine, striking “sandwiches” made with venison carpaccio and red cabbage, and bold sauces like cherry-cola bordelaise. Other details like water lists, an ornate coffee and tea service, and a serious wine program further impress."
+"Piccolo Lago","via Turati 87, al lago di Mergozzo, Fondotoce, 28924, Italy","Fondotoce, Italy","€€€€",Creative,8.4722614,45.9579164,+390323586792,https://guide.michelin.com/en/piemonte/fondotoce/restaurant/piccolo-lago,https://www.piccololago.it/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list","Marco Sacco is the owner-chef of this charming restaurant with a timeless feel. Leaving busy Lake Maggiore behind, you arrive at tranquil Lake Mergozzo where this restaurant offers picture-postcard views of the water from its terrace. The chef’s technical and creative cuisine is showcased in iconic dishes and new options on the reinstated à la carte, while the 7-course “Una piccola Spirale” tasting menu is inspired by the lake yet features ingredients and traditions from around the world. Our inspector highly recommends the Carbonara Au Koque."
 EntreNos,"9840 NE. 2nd Ave., Miami, 33138, USA","Miami, USA",$$$$,Contemporary,-80.1935941,25.8656875,"",https://guide.michelin.com/en/florida/miami/restaurant/entrenos,https://www.entrenosmiami.com/,"1 Star",0,"Air conditioning,Car park,Counter dining","Chefs Evan Burgess and Osmel Gonzalez are at the helm of this original, dinner-only spot where a tightly edited à la carte menu puts the spotlight on Florida's seasons. The eclectic, inviting space may be small, but the cooking here is not to be underestimated: Just-caught seafood and beautifully grown produce from the Sunshine state take on lives of their own in the hands of this bold, creative team. Think shrimp from Cape Canaveral and soft, confit potatoes with chawanmushi or consider the dry-aged, grilled cobia served with a Moujean tea beurre blanc. It all comes to an end much too soon, and before long, you’re digging into a pumpkin flan that’s been churned into ice cream and topped with pepita granola and coffee espumita."
+"Seta by Antonio Guida","via Andegari 9, Milan, 20121, Italy","Milan, Italy","€€€€","International, Contemporary",9.1910082,45.4694121,+390287318897,https://guide.michelin.com/en/lombardia/milano/restaurant/seta-by-antonio-guida,https://www.mandarinoriental.com/it/milan/la-scala/dine/seta,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Situated within the Mandarin Oriental hotel, a popular choice for international travellers, this restaurant serves cuisine that reflects the cosmopolitan flavours of Milan. Three tasting menus are available: the first showcases chef Antonio Guida’s classic specialities, the second has a seasonal focus, and the third chooses one particular ingredient as its theme. In spring, different species of oily fish take centre stage including anchovies, spatula fish and bonito served with whelks, kidneys and samphire, all of which are truly delicious! The extensive wine selection features a choice of wines by the glass as well as some excellent magnum options, including a few fine vintages."
 Natsu,"777 N. Orange Ave., Orlando, 32801, USA","Orlando, USA",$$$$,"Japanese, Sushi",-81.3790486,28.5545626,"",https://guide.michelin.com/en/florida/orlando/restaurant/natsu,https://www.natsuomakase.com/,"1 Star",0,"Air conditioning,Car park,Counter dining","At Natsu, there are just two seatings a night at this intimate omakase, where a ten-seat counter dominates a spartan-styled room. Meals begin with four dishes from the kitchen, including chawanmushi and truffle kampachi, served with crispy potato straws and a yuzu truffle vinaigrette for an unexpected flavor combination that is especially memorable. The sushi is impressive and doesn't gild the lily, as in skin-on barracuda with a dynamic char or soy-marinated salmon that finishes ever-so-sweetly. Supremely buttery toro needs no flourish and is melt-in-your-mouth tender. It all rounds out with a hand roll and ice cream."
+"La Madia","corso Filippo Re Capriata 22, Licata, 92027, Italy","Licata, Italy","€€€€","Creative, Sicilian",13.9338055,37.1070131,+390922771443,https://guide.michelin.com/en/sicilia/licata/restaurant/la-madia,https://www.ristorantelamadia.it/,"2 Stars",0,"Air conditioning,Wheelchair access","The name Licata has become synonymous with this restaurant popular with visitors from elsewhere in Sicily and beyond. The chef’s style highlights his ingredients in a simple and unfussy way, a sense highlighted by the plain descriptions on the menu and the minimalist-style decor in the two dining rooms. Chef Pino Cuttaia is demonstrably in love with Sicily and his dishes will take you on a gastronomic journey through his memories of this magnificent island."
 "Los Félix","3413 Main Hwy., Miami, 33133, USA","Miami, USA",$$$,"Mexican, Regional Cuisine",-80.2428184,25.7276768,+13056405013,https://guide.michelin.com/en/florida/miami/restaurant/los-felix,https://www.losfelixmiami.com/,"1 Star",1,"Air conditioning,Brunch,Interesting wine list","Los Félix is bright and very well coiffed. Outfitted with lots of art and a spectrum of colors, its vibe is almost instantly clear—modern, organic and youthful. Natural fibers, sleek wood and a muted color palette dominate the décor, while a full bar and music to fit every mood make it a hit among all groups.This is highly creative Mexican cooking that sends guests on a gustatory trip—at the hands of servers who are armed with ample information about the provenance of each ingredient. Recent highlights have included hearty pork cheek carnitas with a myriad of salsas; snapper crudo topped with shavings of jicama and avocado aïoli; and grilled octopus with beetroot mole. Finish with the raw chocolate tart, an elevated vegan take on the classic."
+"Andrea Aprea","corso Venezia 52, Milan, 20122, Italy","Milan, Italy","€€€€","Italian Contemporary, Creative",9.2042705,45.4734602,+390238273030,https://guide.michelin.com/en/lombardia/milano/restaurant/andrea-aprea,http://www.andreaaprea.com,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","On the top floor of the Fondazione Luigi Rovati (housed in a magnificent historic building that is home to the Foundation’s Art Museum), talented chef Andrea Aprea has achieved his life-long dream with his eponymous restaurant. The setting is visually impressive, with a superb panoramic window boasting views of Porta Venezia park and Milan’s urban skyline. The large central dining room is dominated by a sparkling circular chandelier made from Murano glass and gold leaf, while the walls clad in black “bucchero” ceramics (from which the Etruscans used to make vases) lean slightly, directing the gaze towards the open-view kitchen. Here, guests can admire the chef and his team at work as they prepare the different dishes for the three tasting menus: Contemporaneità, a 5-course menu which explores the relationship between memory and innovation; Partenope, a 6-course menu focusing on specialities from Campania; and Signature, an extraordinary 8-course experience which expresses the chef’s culinary philosophy. Lastly, the palazzo’s hidden green courtyard at 52, Corso Venezia is home to the Caffè Bistrot where Andrea redefines family-style cuisine via a selection of classic favourites."
 "LURRA˚","396 Sekisenincho, Higashiyama-ku, Kyoto, 605-0021, Japan","Kyoto, Japan","¥¥¥¥",Innovative,135.780637,35.010044,+815031961433,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/lurra%C2%B0,https://lurrakyoto.com/,"1 Star",0,"Air conditioning,Counter dining","Expect cuisine full of creativity from Jacob Kear. Lurra means ‘the Earth’, ‘the Moon’ and ‘coordinates’ in the Basque language, and indeed this restaurant is a departure point for a trip around the world. Papadams remind you of India, tacos of Mexico, and so on. A chef, a sommelier and a bartender who became close friends in New Zealand form the triumvirate that runs this restaurant with unshakable solidarity."
 Chi-Fu,"4-4-8 Nishitemma, Kita-ku, Osaka, 530-0047, Japan","Osaka, Japan","¥¥¥",Chinese,135.504716,34.697434,+81669400317,https://guide.michelin.com/en/osaka-region/osaka/restaurant/chi-fu,http://chi-fu.jp/,"1 Star",0,"Air conditioning,Interesting wine list","Modern Chinese fare from a chef who studied French cuisine, so preparation methods, arrangements and wine pairings incorporate elements of French technique. Fruits are used in combination and Shaoxing wine is applied in sauces. Vegetarian Peking duck uses tofu skin in place of duck, adding vegetables in season for a more modern styling. This is a new take on Chinese cuisine, created with an independent approach."
+"Glam Enrico Bartolini","calle Tron, sestiere Santa Croce 1961, Venice, 30135, Italy","Venice, Italy","€€€€","Creative, Contemporary",12.3298209,45.4413057,+390415235676,https://guide.michelin.com/en/veneto/venezia/restaurant/glam-enrico-bartolini,https://www.enricobartolini.net/ristorante-glam-venezia,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","The discreet, partially hidden entrance to Palazzo Venart opens into what is a rarity in Venice – a small but charming garden with beautiful furniture in what is a genuine orangery. A second garden overlooks the Grand Canal and offers tables where, in summer, guests can enjoy a coffee or liqueur after their meal. Nestled between these two gardens, a magnificent hotel is home to the restaurant itself, where Michelin-starred chef Enrico Bartolini and the highly talented resident chef Donato Ascani offer guests a fine-dining experience. There are two tasting menus: “Arte, orti e laguna” which features dishes that pay tribute to Venice and its culinary traditions, and “I Classici del Glam”, showcasing iconic dishes from the chef’s long career. Every course is prepared with the chef’s natural instinct for care and passion and is full of intense and harmonious flavours. The option of arriving here by boat makes this restaurant even more exclusive."
 Pierre,"20F, InterContinental Osaka, 3-60 Ofukacho, Kita-ku, Osaka, 530-0011, Japan","Osaka, Japan","¥¥¥",French,135.494552,34.70645,+81663745700,https://guide.michelin.com/en/osaka-region/osaka/restaurant/pierre-1193242,https://www.icosaka.com/,"1 Star",0,"Air conditioning,Car park,Counter dining,Great view,Interesting wine list,Wheelchair access","The chef puts much thought into how to make French dishes with domestic ingredients. He wants to offer an element of surprise with the dishes, so the menu lists only the ingredients, not revealing the method of preparation or the concept. Emphasising the aroma with bouillon or adding sourness with citrus and other fruits, he creates unique flavour in his dishes. He has his customers enjoy the season with all five senses with seasonal arrangements of flavours and ingredients."
+"Harry's Piccolo","piazza Unità d'Italia 2, Trieste, 34121, Italy","Trieste, Italy","€€€€",Creative,13.7675069,45.6497242,+39040660606,https://guide.michelin.com/en/friuli-venezia-giulia/trieste/restaurant/harry-s-piccolo,https://www.harrystrieste.it/it/,"2 Stars",0,"Air conditioning","Closed for renovation works until April 2024.Thanks to its hushed ambience, Harry’s Piccolo is an ideal choice for a romantic dinner or a business meal, with fine cuisine prepared by chefs Matteo Metullio and Davide De Pra. Despite their youth, these two chefs demonstrate plenty of ability and creativity, serving dishes that showcase local meat, fish and seafood, and seasonal vegetables, as well as hints of the Orient, in this elegant setting. One of their signature dishes is the Harrysotto - risotto cooked with tomato water, plankton and garnished with basil cream and capers. The wine list focuses particularly on the region, while also featuring some top-quality labels from outside Italy including a good selection of sparkling wines such as the renowned Krug champagne. Added bonuses are the friendly service, and an outdoor space for an aperitif or after-dinner drink with views of one of Italy’s most beautiful squares."
 "Gion Owatari","570-265 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.777074,35.001444,+81755515252,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-owatari,"","1 Star",0,"Air conditioning,Counter dining,Shoes must be removed","Mahito Owatari’s ready smile and bold demeanour make a lasting impression. He weaves ingredients into a harmonious whole: for example, white asparagus is paired with eggs infused with the aroma of truffles. If it’s a French dish, asparagus is combined with hollandaise sauce; if Italian, Bismarck. Smoked firefly squid is complemented with young pepper leaf jelly for a Japanese treatment. Accenting with the salty tang of caviar imparts a touch of luxury."
+"Agli Amici","via Liguria 252, Godia, 33100, Italy","Godia, Italy","€€€€","Country cooking, Modern Cuisine",13.2661162,46.1021988,+390432565411,https://guide.michelin.com/en/friuli-venezia-giulia/godia/restaurant/agli-amici,https://www.agliamici.it/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Serving signature cuisine, Agli Amici is one of the leading restaurants in Friuli-Venezia Giulia, a border region of diverse cultural influences that is bursting with top-quality ingredients. Many of these ingredients are showcased on the three tasting menus (one vegetarian) served here, from which guests can also choose individual dishes à la carte. Chef Emanuele Scarello makes full use of the region’s abundant produce, an inexhaustible array of ingredients from pastureland, mountains and vegetable gardens, which he transforms into culinary works of art. His vegetables are grown by local gardeners, while his fresh fish is nearly always sourced from Grado market. Front of house, Michela is responsible for a young and harmonious professional team of staff. Following recent refurbishment, the restaurant is now even more attractive than before."
 "U Garando","4F, 1-5-18 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan","Osaka, Japan","¥¥¥",Chinese,135.497097,34.698075,+81642566604,https://guide.michelin.com/en/osaka-region/osaka/restaurant/u-garando,https://www.kuushin.com/,"1 Star",0,"Air conditioning,Counter dining","Cooking begins with ingredients piled high on a large plate for customers’ appreciation. Hiroaki Osawa creates Chinese food in sync with the Japanese seasons; drunken crab with baked apples and pears mixed with roast fillet of wagyu beef and chilli oil are good examples. Osawa makes effective use of the sweetness and sourness of fruit to imbue his menu with rhythm. ‘U’ means ‘beginning’, while ‘Garando’ means ‘a place where people meet’. A restaurant that imagines and shares a new style of Chinese cooking."
+"Torre del Saracino","via Torretta 9, Vico Equense, 80069, Italy","Vico Equense, Italy","€€€€",Creative,14.419559,40.6606947,+390818028555,https://guide.michelin.com/en/campania/vico-equense/restaurant/torre-del-saracino,http://www.torredelsaracino.it/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace","From the coast road you take a series of hairpin bends down to Marina di Equa, the beach at Vico, where you will see this old fortified tower standing just a few metres from the sea. In the tower itself, with music playing in the background, guests can savour an aperitif accompanied by an extraordinary selection of imaginative antipasti that offer an introduction to the excellent cuisine that awaits. From here, you move into one of two dining elegant dining rooms decorated in vintage 1970s style which look out at Vesuvius and the Bay of Naples – the setting for a meal that will linger long in the memory. Gennaro Esposito is one of the best chefs in Campania, creating beautifully presented dishes of meat and fish (often in the same dish) that are not only delicious but also full of the colour and vitality of his region."
 "Oryori Mitsuyasu","908-12 Koyamacho, Kamigyo-ku, Kyoto, 602-8157, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.743425,35.01947,+81753663138,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/oryori-mitsuyasu,"","1 Star",0,"Air conditioning,Cash only,Shoes must be removed","The mood of a Kyoto merchant’s townhouse pervades the interior. The chef views a visit to his restaurant as a once-in-a-lifetime experience, so admission is limited to two groups per day. Hassun appetisers of vegetables are prepared simply: steamed, fried, or whichever method best brings out the flavours. Buckwheat mash dressed in white miso is a staple final dish harking back to the chef’s days at a soba shop. Each dish uses as few ingredients as possible, so each one leaves an impression."
 "Kako Okamoto","470-4 Tokiwacho, Higashiyama-ku, Kyoto, 605-0874, Japan","Kyoto, Japan","¥¥¥",Japanese,135.77574,34.992366,+81755511055,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kako-okamoto,"","1 Star",0,"Air conditioning,Counter dining,Notable sake list","The draw of Kako Okamoto is fine sake and prized delicacies. Appetisers are served not on a platter but one by one, freshly cooked, to complement the beverage. Spicy pilchard stew with finely chopped bonito flakes keeps the drinks going down easy. The owner-chef, who loves sake above all other drinks, offers pours from an isshobin (1.8 L bottle of sake) as if introducing his own child. Sake can also be ordered by the cup for a fun sake-tasting experience."
+"St. George by Heinz Beck","viale San Pancrazio 46, Taormina, 98039, Italy","Taormina, Italy","€€€€","Creative, Contemporary",15.2900353,37.8554565,+39094223537,https://guide.michelin.com/en/sicilia/taormina/restaurant/st-george-by-heinz-beck,https://www.theashbeehotel.it/menu-st-george-restaurant-by-heinz-beck/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace","One of the most desirable and exclusive locations in Taormina, the St. George is situated in the Hashbee Hotel, an early-20C villa on the edge of Taormina’s historic centre which has retained all the charm of a private house with its elegant lounge and breathtaking terrace adorned with palm trees that frame the Straits of Messina. The cuisine comes courtesy of a partnership between Heinz Beck and resident chef Salvatore Iuliano. The three-starred Michelin chef’s instinctive elegance and gastronomic intuition combine with Calabrian-born Salvatore’s passionate and colourful take on Mediterranean cuisine. Together, the cuisine and setting guarantee an unforgettable dining experience."
 "Kodaiji Jugyuan","353 Masuyacho, Higashiyama-ku, Kyoto, 605-0826, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.781565,34.998694,+81755336060,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kodaiji-jugyuan,https://jugyuan.jp/,"1 Star",0,"Air conditioning,Car park,Counter dining,Interesting wine list,Shoes must be removed","Kodaiji Jugyuan is housed in a sukiya-style building from the Meiji period, refurbished by skilled modern artisans into a ryotei. The meticulously designed interior and manicured garden exude elegance. The restaurant offers a harmonisation of classic Japanese fare with a modern sensibility, as seen in the longtooth grouper grilled in salt and garnished with cauliflower surinagashi. Traditional flavours and aesthetics handed down and polished over the ages are this restaurant’s stock-in-trade."
+"Villa Feltrinelli","via Rimembranza 38/40, Gargnano, 25084, Italy","Gargnano, Italy","€€€€","Creative, Contemporary",10.669477,45.693253,+390365798000,https://guide.michelin.com/en/lombardia/gargnano/restaurant/villa-feltrinelli,https://www.ristorantevillafeltrinelli.com/it/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Terrace","Villa Feltrinelli was the lakeside holiday home of the Milanese family of the same name, who chose this beautiful location on Lake Garda for its scenery of rugged mountains and its relaxing ambience. Today, over a century later, this beautiful setting is home to a luxury hotel and restaurant. Sip an aperitif on the lakeside, then move to the beautiful terrace or elegant dining room to enjoy Stefano Baiocco’s surprise tasting menu which features freshwater fish, seafood and the finest cuts of Italian meat, all expertly prepared and skilfully flavoured with different aromatic herbs. In short, this restaurant has it all – timeless appeal, striking architecture and breathtaking beauty."
 "Shimogamo Saryo","62 Shimogamo Miyakawacho, Sakyo-ku, Kyoto, 606-0801, Japan","Kyoto, Japan","¥¥¥",Japanese,135.773982,35.034174,+81757015185,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/shimogamo-saryo,https://www.shimogamosaryo.co.jp/,"1 Star",0,"Air conditioning,Car park","This restaurant goes to great lengths to prepare dishes the old-fashioned way. For example, Nagaokakyo bamboo shoots are used to make wakatakeni with wakame, while the Shogoin turnips, following Kyoto tradition, are used to make steamed tilefish topped with grated turnip. It also offers ‘new food creations’, such as tsukuri and grilled items dressed with powdered soy sauce. Through developing fresh ideas by studying the past, Shimogamo Saryo transforms the familiar to delight modern tastes."
+"Piazzetta Milù","corso Alcide De Gasperi 23, Castellammare di Stabia, 80053, Italy","Castellammare di Stabia, Italy","€€€€",Creative,14.4829218,40.7018717,+390818715779,https://guide.michelin.com/en/campania/castellammare-di-stabia/restaurant/piazzetta-milu,https://piazzettamilu.it/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Champagne enthusiasts will be in their element here, thanks to a wine list (presented on a tablet) that features almost 5 000 labels. Emanuele oversees the wine selection with great enthusiasm, introducing guests to his world of small-scale wineries with a real ability to find something to suit every palate. Your dining experience begins in the wine cellar, where the first part of your meal is served in an enchanting setting surrounded by some of the world’s best wines. The whole family is involved in running this restaurant, which started out as a pizzeria and has since become one of the region’s best addresses thanks to the passion and dedication of the latest generation. Chef Maicol creates dishes from Campania as well as exotic fare from much further afield, ably assisted by his brothers Valerio and Emanuele front of house."
 SEN,"379 Shiogamacho, Shimogyo-ku, Kyoto, 600-8103, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.763986,34.996445,+81753618873,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sen,https://kyoto-sen.com/,"1 Star",0,"Air conditioning,Counter dining","The stylish arrangements catch the eye for the mood they create. In spring, for example, cherry petals floating in the aperitifs connote viewing cherry blossoms. Bamboo shoots are grilled with the skin on, recalling the pleasure of roasting them while camping in the mountains. For the final course, diners can choose from items such as takikomi-gohan, sabazushi and ramen. The owner-chef expresses the desire that everyone should be able to bask in the contentment of a full stomach."
+"George Restaurant","corso Vittorio Emanuele 135, Naples, 80121, Italy","Naples, Italy","€€€€",Contemporary,14.2300686,40.8372677,+390817612474,https://guide.michelin.com/en/campania/napoli/restaurant/george-restaurant,https://www.georgerestaurant.it/,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Terrace","This roof-garden restaurant in one of Naples’ most luxurious hotels (Grand Hotel Parker’s) boasts an open-view kitchen facing a breathtaking panorama that takes in Vesuvius, the Bay of Naples and the city itself, which extends below the hotel in an evocative display of sparkling lights. It’s a challenge for the cuisine to compete with so much beauty but young chef Domenico Candela is more than equal to the task. His cuisine showcases the culinary specialities of the city and further afield with extraordinary skill, combining superb produce and recipes from Campania with techniques learnt in France to produce truly remarkable reinterpretations of regional dishes."
 "Yunagibashi Takoyasu","1-15-5 Yunagi, Minato-ku, Osaka, 552-0004, Japan","Osaka, Japan","¥¥¥","Fugu / Pufferfish",135.453975,34.662338,+81665711525,https://guide.michelin.com/en/osaka-region/osaka/restaurant/yunagibashi-takoyasu,"","1 Star",0,"Air conditioning,Shoes must be removed","Koji Kimura is the third-generation owner-chef of Yunagibashi Takoyasu and heir to its traditional flavours. He learned in Shimonoseki how to recognize high-quality fugu and inherited from his father the family’s culinary traditions. From the beginning, Yunagibashi Takoyasu accepts only wild fugu weighing 6 kg or more, as these are the most flavoursome. The menu features thick-cut sashimi, chiri nabe flavoured with shirako, and umami-rich zosui."
+"Terra The Magic Place","località Prati 21, Sarentino, 39058, Italy","Sarentino, Italy","€€€€","Creative, Regional Cuisine",11.3221975,46.6521107,+390471623055,https://guide.michelin.com/en/trentino-alto-adige/sarentino/restaurant/terra151934,https://www.terra.place/,"2 Stars",1,"Car park,Garden or park,Interesting wine list","At the end of the long uphill road through the woods, there is Terra, a magical place in a fairy-tale landscape, where you can enjoy a romantic and refined atmosphere combining the tradition of wood with modern elements, such as the wine cellar suspended over the room. The patron Heinrich Schneider has become a great chef starting out from being self taught. Study and application, together with a great love for and attachment to the mountains, did the rest. The gastronomic experience is offered through a single organized tasting menu in which, with a good pace, you can enjoy little masterpieces of aesthetics and taste. The locally sourced beef is splendid: a double tasting based on braised meat with a glaze of garbanzo beans, stellaria and liquid gnocchi, potatoes and charcoal-grilled tenderloin with a glaze of spices, pimpernel oil and scorzonera. For the wines, you need only trust in the completeness of the list (alcohol-free wines too) and the enthusiastic expertise of Gisela, the chef's sister. Being in a rather isolated position, you may like to take advantage of the exclusive private resort that completes a truly unique experience."
 Kinobu,"416 Iwatoyamacho, Shimogyo-ku, Kyoto, 600-8445, Japan","Kyoto, Japan","¥¥¥",Japanese,135.756597,35.000953,+81753520001,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kinobu,http://www.kinobu.co.jp/,"1 Star",0,"Air conditioning,Shoes must be removed","Owner-chef Takuji Takahashi is heir to a multi-generational tradition of Kyo-ryori and one of the pioneers showing the way to its future. The ‘Kiyamachi-grilled Hamo’ is a fitting dish for Kyoto. Two layers of hamo are piled front-to-back so that the flesh between the layers of skin creates a ‘river and river’ effect. This represents the Kiyamachi district, bounded by the Kamo and Takase rivers. Both new and old dishes are conceived in the spirit of fueki-ryuko, or fluidity and immutability."
+Magnolia,"via Pelliciano 35, loc. Montilgallo, Longiano, 47020, Italy","Longiano, Italy","€€€€","Creative, Contemporary",12.3498464,44.0731058,+39054781598,https://guide.michelin.com/en/emilia-romagna/longiano/restaurant/magnolia,https://www.magnoliaristorante.it/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","Situated in the elegant Relais Villa Margherita, an 18C villa converted into a stylish residence with just six guestrooms, verdant grounds, and a swimming pool, Magnolia is the two-Michelin-starred gourmet restaurant run by Alberto Faccani. There are two tasting menus here (dishes can also be chosen à la carte): one dedicated to Faccani’s classic favourites; the other featuring new dishes created by a chef who is constantly experimenting and evolving. Faccani’s cuisine is complex and sophisticated, combining different approaches and ingredients which result in full, satisfying and enticing flavours."
+"Krèsios","via San Giovanni 59, Telese, 82037, Italy","Telese, Italy","€€€€","Creative, Contemporary",14.5000207,41.2045624,+390824940723,https://guide.michelin.com/en/campania/telese/restaurant/kresios,https://www.kresios.com/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","This old country house is the setting for some of the region’s most innovative cuisine. There’s no choice here, just one long surprise tasting menu with many courses that takes guests on a fast-paced and exciting culinary voyage. Although some of the dishes are inspired by Campanian traditions, the menu features flavours from around the world, recreating often little-known Italian and international recipes with a personalised twist. Chef Giuseppe Iannotti always succeeds in surprising his guests, thanks to his ingredients, cooking techniques and stunning presentations. A selection of wines from small-scale producers completes the picture – after all, Krèsios is simply another name for Bacchus."
 "Kanamean Nishitomiya","562 Honeyanocho, Nakagyo-ku, Kyoto, 604-6084, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.764806,35.00663,+81752112411,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kanamean-nishitomiya,https://www.kanamean.co.jp/,"1 Star",0,"Air conditioning,Interesting wine list,Notable sake list","Refined traditional multi-course meals fit for a Japanese inn. Guided by the rubric that ‘tradition is just the continuation of innovation’, this is a restaurant that is open to new ideas. The evening begins when the owner-chef guides guests to the kitchen. The head chef makes lively conversation as he prepares the ingredients. He delights in exploring combinations of flavours, such as tuna with caviar and soba with truffles. Dining in a private room in the style of a tea arbor is part of the allure here."
+"Taverna Estia","via Guido De Ruggiero 108, Brusciano, 80031, Italy","Brusciano, Italy","€€€€","Contemporary, Creative",14.4232938,40.9083323,+390815199633,https://guide.michelin.com/en/campania/brusciano/restaurant/taverna-estia,http://www.tavernaestia.it/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace","An aromatic herb garden greets visitors to this restaurant, followed by jasmine-covered alcoves that provide the perfect setting for a romantic dinner in fine weather or, if you prefer to eat indoors, an elegant dining room with a wine cellar and open-view kitchen. The restaurant is run by brothers Mario and Francesco Sposito (the former front of house, the latter in the kitchen), who together keep alive the soul of the restaurant that they inherited from their parents. They have also improved the quality so that the restaurant’s reputation now extends well beyond the region. Choose from different tasting menus (from which dishes can be chosen à la carte if you prefer) featuring remarkable and exciting dishes influenced by the flavours of Campania. More than a thousand wines, including an impressive choice of French labels, complete the picture."
 TAKAYAMA,"2F, Good Nature Station, 318-6 Inaricho, Shimogyo-ku, Kyoto, 600-8022, Japan","Kyoto, Japan","¥¥¥",Italian,135.76915,35.002526,+81757446865,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/takayama,https://takayama-kyoto.com/,"1 Star",0,"Air conditioning,Car park,Counter dining","Inside a clean, white-themed space, chef Tadashi Takayama uses the entire dining experience as his canvas on which to paint a picture with colourful ingredients. He uses the world's top three delicacies, caviar, foie gras and truffles, to put a modern touch on carpaccio, pizza and pasta. The dishes are light and delicate, born of his own inspiration."
+"San Domenico","via Sacchi 1, Imola, 40026, Italy","Imola, Italy","€€€€","Classic Cuisine",11.7124431,44.3557172,+39054229000,https://guide.michelin.com/en/emilia-romagna/imola/restaurant/san-domenico,https://www.sandomenico.it/,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace","Although the kitchens have been recently updated with the latest equipment and a chef's table (“Saletta 22”) which allows guests to admire the chefs at work, San Domenico has retained its timeless charm – from the almost English-style ambience of its dining rooms to the outdoor tables overlooking an attractive square with public gardens in the historic centre. This setting provides the perfect backdrop for Massimiliano Mascia’s cuisine, which includes a selection of local and Italian dishes, all prepared simply, without excessive frills and with a focus on flavour and guest satisfaction that avoids modern trends. The extensive wine list offers an array of excellent labels, including a section dedicated exclusively to rare bottles produced before 1985!"
+Arnolfo,"viale della Rimembranza 24, Colle di Val d'Elsa, 53030, Italy","Colle di Val d'Elsa, Italy","€€€€","Creative, Country cooking",11.1165,43.4221,+390577920549,https://guide.michelin.com/en/toscana/colle-di-val-d-elsa/restaurant/arnolfo,https://www.arnolfo.com/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Moved to Viale della Rimembranza 24, Colle di Val d’Elsa Situated in Italy’s capital of crystal, this restaurant takes its name from the 14C architect Arnolfo di Cambio, whose birthplace is just a few hundred metres from here. Arnolfo is first and foremost a family business, which gives it a friendly, welcoming ambience. Guests are served delicious seasonal specialities that are typical of the region, on a menu that showcases a wide variety of ingredients with a range of flavours (sweet, bitter, sharp and crunchy). Chef Gaetano Trovato travels all over the region in search of the best producers to ensure that his ingredients are of the highest quality. From these carefully selected ingredients, he creates cuisine that is respectful of Tuscan traditions while also adding his own touch of creativity and personality. Although some dishes are influenced by Sicilian culinary traditions, the chef’s favourite dish is pigeon, for which he will always find space on the menu!"
 Bini,"445-1 Sambongicho, Nakagyo-ku, Kyoto, 604-0871, Japan","Kyoto, Japan","¥¥¥",Italian,135.760774,35.016854,+81752036668,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/bini,https://www.restaurant-bini.com/,"1 Star",0,"Air conditioning,Counter dining","Modern Italian in a charming Kyoto merchant’s townhouse. Keisuke Nakamoto cultivates a strong rapport with farmers in Ōhara, on whose vegetables he relies. Incorporating fermentation techniques he studied in Europe, he overlays flavour with sourness. The signature dish is tagliolini of crab or truffles. Hand-made pasta gets its flavour from eggs from farms he has carefully selected. The natural bounty of farm communities finds expression in his cuisine."
+"Miramonti l'Altro","via Crosette 34, località Costorio, Concesio, 25062, Italy","Concesio, Italy","€€€€","Italian Contemporary, French",10.2043986,45.6135819,+390302751063,https://guide.michelin.com/en/lombardia/concesio/restaurant/miramonti-l-altro,https://www.miramontilaltro.it/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace","A French-Italian couple is at the helm in this attractive classic-style villa on the outskirts of Brescia, where a few tables have been laid out in the bay windows overlooking the garden. The friendly, experienced wife oversees the front of house, while her Breton husband is in the kitchen, where he recreates memories of his childhood in France through his use of French ingredients and culinary techniques. The menu also features more obviously Italian and Mediterranean dishes, all of which showcase the delicious, generous flavours that are the hallmark of the cuisine here. There is also an unforgettable cheese trolley with an excellent selection of cheeses in which Italy has the upper hand!"
 "La casa TOM Curiosa","3F, 1-2-7 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan","Osaka, Japan","¥¥¥",Italian,135.497946,34.697041,+815031886885,https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-casa-tom-curiosa,https://tomcuriosa.com/,"1 Star",0,"Air conditioning,Counter dining","The ‘Tom’ in ‘Tom Curiosa’ is owner-chef Tsutomu Asai’s nickname. ‘Curiosa’, of course, is Italian for ‘curious’. ‘Curious Tom’ seeks out the most outstanding domestic ingredients, then weaves in Japanese sensibilities. Uncured ham from Gifu Prefecture is a staple here; wrapping a handful of rice in the ham is an idea born of his curiosity. The pasta trio of chilled, ravioli and finisher all align with the Japanese love of noodles."
+"Tre Olivi","via Poseidonia 41, Paestum, 84047, Italy","Paestum, Italy","€€€€","Creative, Campanian",14.98659,40.42511,+390828720023,https://guide.michelin.com/en/campania/paestum/restaurant/tre-olivi,http://www.treolivi.com,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","Temporarily closed.Giovanni Solofra is the brains behind the fine gastronomic cuisine served at the Tre Olivi, the gourmet restaurant at the Savoy Beach Hotel, one of the best hotels in Paestum. Originally from Torre Annunziata, not far from Paestum, this chef is constantly striving to make his cuisine even better. He started in this profession later than most of his colleagues, having initially gone to university, but then fell in love with cooking and has made lightning progress ever since, having worked for top chefs at some of Italy’s best restaurants, such as Heinz Beck at La Pergola. Here, he uses the techniques and extraordinary precision learned over the years to showcase the region’s local produce, along with the occasional addition (only if necessary!) of ingredients from further afield. Such is the case with the “fior d'acqua”, which combines local lobster with the delicate flavour of caviar. Particular mention should be made of Roberta Merolli, the chef’s partner and pastry chef, who is responsible for the excellent bread and desserts. Her artistic talents can be admired on the restaurant menu, which she designed herself."
 Rakushin,"1-6-14 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan","Osaka, Japan","¥¥¥¥",Japanese,135.487691,34.695381,+81664512323,https://guide.michelin.com/en/osaka-region/osaka/restaurant/rakushin,"","1 Star",0,"Air conditioning,Counter dining","A fusion of Japanese design and Italian black walls create a modern interior. Adding splashes of novelty to received tradition is the modus operandi of Shintaro Katayama, as shown in combinations of Japan-sourced caviar with sea bream marinated in kombu kelp or soup of pureed vegetables. Food and lacquered wooden trays are both decorated with fresh flowers to convey the seasons. Katayama exercises his ingenuity to express a contemporary sensibility while respecting custom."
+"Locanda Sant'Uffizio Enrico Bartolini","strada Sant'Uffizio 1, Cioccaro, 14030, Italy","Cioccaro, Italy","€€€€","Piedmontese, Modern Cuisine",8.2778294,45.0271679,+3901411710098,https://guide.michelin.com/en/piemonte/cioccaro/restaurant/locanda-del-sant-uffizio-enrico-bartolini,https://www.enricobartolini.net/ristorante-sant-uffizio,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Wheelchair access","Nestled amid the picturesque hills of the Monferrato region, this restaurant overseen by multi-Michelin-starred Enrico Bartolini sees Gabriele Boffa at the helm in the kitchen, a chef who is young in years but already a real connoisseur of Piedmontese cuisine. With experience in some of the world’s best restaurants behind him, Boffa has accumulated expert knowledge and remarkable technical skills. His cuisine ranges from classic regional dishes interpreted in their purest form – such as his extraordinary agnolotti del plin – to more creative options, which demonstrate a connection with the region, whether in their ingredients or recipes. The setting here is that of an old monastery converted into a smart hotel, with meals served either in an elegant dining room or in the old limonaia (where lemon trees were once stored). The dishes on offer will linger long in the memory, from the generous amuses-bouches to the delicious bread and incredible focaccia, the top-quality meat and much more besides!"
 Alarde,"1-14-4 Awaza, Nishi-ku, Osaka, 550-0011, Japan","Osaka, Japan","¥¥¥",Spanish,135.494028,34.680779,+81666169825,https://guide.michelin.com/en/osaka-region/osaka/restaurant/alarde,"","1 Star",0,"Air conditioning,Counter dining","Captivating diners with his asador, or Spanish-style stone oven, owner-chef Yamamoto is in sole command of his kitchen. The focus of his labours is the traditional cuisine he studied in the Basque Country. The red, smoky flame stoked by burning kindling and charcoal together is a necessity for this cuisine. The main dish is a beef rib roast, grilled in chunks. Neither sauces nor trimmings are offered, as Yamamoto focuses on conveying the pure flavour of the meat."
+"Il Piccolo Principe","piazza Giacomo Puccini 1, Viareggio, 55049, Italy","Viareggio, Italy","€€€€",Creative,10.2355866,43.8809756,+3905844011,https://guide.michelin.com/en/toscana/viareggio/restaurant/il-piccolo-principe,https://www.ristoranteilpiccoloprincipe.it/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Situated on the ground floor of the Grand Hotel Principe di Piemonte, an iconic hotel in Viareggio which recently celebrated its centenary, this restaurant boasts a long, elegant dining room and attentive, professional service. Chef Giuseppe Mancino offers various tasting menus, including a vegetarian option, from which dishes can also be chosen à la carte. With beautiful presentation that seems to have come straight out of a painting, his dishes combine local and international traditions with a hearty dose of creativity. The excellent wine list includes an impressive choice by the glass and a fine array of French labels."
 Iroha,"5F, 1-3-19 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan","Osaka, Japan","¥¥¥",Japanese,135.495812,34.697842,+81663447355,https://guide.michelin.com/en/osaka-region/osaka/restaurant/iroha,"","1 Star",0,"Air conditioning,Counter dining","The charm here is in the wide selection of dishes. The menu consists of classic dishes and new creations, including tsukuri seared over charcoal, and beef cutlets served with sauce made from stewed beef tendon. Chef Masatoshi Kamoto uses choice ingredients without regard to the production area. He prepares the dishes as suits the occasion and the customer’s preferences. Enjoy the food for its flavour and the sense of camaraderie it is prepared with."
+"Il Pagliaccio","via dei Banchi Vecchi 129/a, Rome, 00186, Italy","Rome, Italy","€€€€","Creative, Innovative",12.4673729,41.89793,+390668809595,https://guide.michelin.com/en/lazio/roma/restaurant/il-pagliaccio,https://www.ristoranteilpagliaccio.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","From its location in the heart of Rome, this restaurant takes guests on a culinary journey across the globe, with a focus on Asia and Japan in particular. Anthony Genovese blends influences from his experiences and travels to astonishing effect on two tasting menus – one dedicated to recipes that have become his signature dishes over the years, the other featuring new creations, all served in a quiet, elegant setting where excellent service is the order of the day. When the restaurant is open at lunchtime (on Saturdays), there’s also a shorter tasting menu, while if you want a longer and more private experience, you can book the Parallelsmenu served in a small room for a maximum of six guests."
 Mokubei,"570-120 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan","Kyoto, Japan","¥¥¥",Japanese,135.774645,35.001993,+81755250115,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mokube,https://mokubei.jp/,"1 Star",0,"Air conditioning,Counter dining","Mokubei stands across from the Gion Kobu Kaburenjo, where the Miyako Odori dance festival is performed. The sukiya-style building with its attractive wood grain blends in well. Shintaro Terada, the 4th-generation owner-chef, pours his heart into Kyo-ryori that reflects the events of the year. The waka poetry that accompany the hassun are one of the highlights. Inventive combinations, such as roe-bearing ayu wreathed in smoky fragrance and lotus root cake with stewed eel, make Mokube engaging."
+"La Peca","via Alberto Giovanelli 2, Lonigo, 36045, Italy","Lonigo, Italy","€€€€","Contemporary, Modern Cuisine",11.3990641,45.3848934,+390444830214,https://guide.michelin.com/en/veneto/lonigo/restaurant/la-peca,https://lapeca.it/,"2 Stars",1,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","When you arrive in the upper part of Lonigo and park near the private villa that is home to La Peca, you know that you’ve arrived at one of Italy’s great fine-dining restaurants, where the Portinari family fly the flag for professional, serious cuisine. Once through the large hall on the ground floor (where you’ll find an elegant small lounge for smokers), you make your way to the elegant, warm and contemporary-style dining room on the first floor. In the kitchen, Nicola Portinari transforms seasonal ingredients into creative dishes with influences from the Veneto, proving himself equally skilful with meat and fish alike. The dessert menu deserves a special mention, thanks to its extensive choice (the restaurant has received Michelin’s “Passion dessert” award in 2024) and the combination of imagination and classic techniques. This is showcased in dishes such as the dark chocolate soufflé served with coffee ice cream, apricot and peat whisky. There’s also an interesting wine list overseen by talented sommelier Matteo Bressan."
 nent,"B1F, 1-5-12 Shibata, Kita-ku, Osaka, 530-0012, Japan","Osaka, Japan","¥¥¥",French,135.497725,34.706547,+81661318240,https://guide.michelin.com/en/osaka-region/osaka/restaurant/nent,https://www.nent-osaka.com/,"1 Star",0,"Air conditioning","Three elements drive cuisine: temperature, aroma and ingenuity. In the case of green asparagus, for example, the stalks are boiled but the spears left uncooked. Next, add pistachio sauce, complementing the bitterness of the asparagus with the sweetness of the sauce. The chef creates flavours using his heightened sensitivity. ‘nent’ is Latin for ‘spin’. The agreeable service of the sommelier weaves the threads spun by time, enriching patrons’ impressions of the cuisine."
 "Honke Tankuma Honten","168 Izumiyacho, Shimogyo-ku, Kyoto, 600-8014, Japan","Kyoto, Japan","¥¥¥",Japanese,135.769089,35.000327,+815036281645,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/honke-tankuma-honten,https://www.tankuma.jp/,"1 Star",0,"Air conditioning,Interesting wine list,Notable sake list,Restaurant offering vegetarian menus,Shoes must be removed","Founder Kumasaburo was a chef who made a name for himself in itamae kappo. Third-generation owner-chef Kumasaburo carries on the Tankuma tradition with his son. They serve ‘monmo’ dishes, in Kyoto dialect meaning ‘as-is’, so as to bring out the natural flavours of the ingredients. The horakuyaki dish featuring barracuda and matsutake smoked with pine needles is an autumn speciality. Enjoy the Higashiyama Sanjuroppo scenery from the premises on the Kamogawa River."
+Acquolina,"via del Vantaggio 14, Rome, 00186, Italy","Rome, Italy","€€€€","Creative, Mediterranean Cuisine",12.4753719,41.9086474,+39063201590,https://guide.michelin.com/en/lazio/roma/restaurant/acquolina,https://www.acquolinaristorante.it/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Located on the ground floor of the centrally located luxury The First Roma hotel, with its elegant atmosphere and decor of original artwork, paintings and sculptures, Acquolina serves fish-based dishes with a Mediterranean flavour and an added twist of creativity. The perfectly balanced recipes include delicious options such as “mullet, duck heart, juniper and cherry” and “mushroom, snail and parsley”. The service is of the same high standard as the food, with staff offering efficient and discreet assistance throughout the meal. An excellent wine selection completes the picture."
 "Hiramatsu Kodaiji","353 Masuyacho, Higashiyama-ku, Kyoto, 605-0826, Japan","Kyoto, Japan","¥¥¥",French,135.781565,34.998694,+81755336063,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/hiramatsu-kodaiji,https://www.hiramatsurestaurant.jp/hiramatsu-kodaiji/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list","This is elegant dining, with views of Yasaka Pagoda and the old city of Kyoto. The chef creates French cuisine perfectly attuned to this location, incorporating elements of classic French cooking with ingredients that are quintessentially Kyoto. For example, the hamo fritters are paired with a consommé soup redolent with truffles. The red bell-pepper mousse, a staple since the restaurant was founded, is an amuse-bouche that epitomises the phrase, ‘pleasure in a single bite’."
 "Kamanza Nagashima","726-5 Shimomatsuyacho, Nakagyo-ku, Kyoto, 604-0034, Japan","Kyoto, Japan","¥¥¥",Japanese,135.755809,35.011394,+81752413770,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kamanza-nagashima,"","1 Star",0,"Air conditioning,Cash only,Counter dining,Shoes must be removed","No sign points to this kappo at the end of an alley, but the kind-hearted couple who run it will be waiting there to welcome you. Food preparation is simple, to let the character of the ingredients shine. One nourishing serving follows another, from appetiser platter through iimushi (mochi rice topped with fish and steamed) to white-miso soup. Small-pot dishes vary with the seasons, but the soup stock can be savoured year-round. Each dish is modest in presentation, reflecting the unassuming demeanour of the owner-chef."
+"D'O","piazza della Chiesa 14, loc. San Pietro all'Olmo, Cornaredo, 20007, Italy","Cornaredo, Italy","€€€€","Creative, Italian Contemporary",9.01175,45.48711,+39029362209,https://guide.michelin.com/en/lombardia/cornaredo/restaurant/d-o,https://www.cucinapop.do/,"2 Stars",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Two of the three dining rooms at this restaurant overlook a charming square with an elm tree and 17C church. After two decades of hard, painstaking work on his own, combined with years of experience elsewhere (including early spells with top chefs such as Marchesi and Ducasse), chef Davide Oldani has by now developed his own precise, recognisable style and is an established personality in the world of Italian cuisine. His creative dishes are rooted in Italian traditions and showcase superlative technique, beautiful presentation and convincing flavours. Year after year, this chef fine-tunes his “pop” cuisine with a real focus on detail, as demonstrated by the workshop he has created for his flour and yeast products. Our inspector particularly praised the warm and cold Grana Padano served with caramelised onions – an exciting interpretation of an iconic dish!"
+"L'Olivo","via Capodimonte 14, Anacapri, 80071, Italy","Anacapri, Italy","€€€€","Italian Contemporary, Creative",14.2220085,40.5559154,+390819780111,https://guide.michelin.com/en/campania/anacapri/restaurant/l-olivo,https://www.jumeirah.com/en/dine/italy/l-olivo,"2 Stars",0,"Air conditioning,Terrace","This two-Michelin-starred restaurant is situated far from the crowded alleyways of Capri, in the greener and more residential Anacapri, where its backdrop is the semi-hidden Capri Palace, one of the island’s most luxurious hotels. Here, a large, elegant drawing room is the setting for Italian cuisine with a particular focus on Campania, with dishes which are occasionally reinterpreted with a modern twist and always brightly coloured and full of flavour. A real pleasure for the palate, with primi that are truly exploding with flavour (such as the eliche pasta with rock fish and the risotto with a Neapolitan ragu), chef Andrea Migliaccio’s cuisine is accompanied by impeccable and professional service."
 HANA-Kitcho,"3-2 Yamatocho, Higashiyama-ku, Kyoto, 605-0802, Japan","Kyoto, Japan","¥¥¥",Japanese,135.772945,35.003395,+81755311500,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/hana-kitcho,https://kyoto-kitcho.com/,"1 Star",0,"Air conditioning,Counter dining","The ‘Hana’ in the name comes from the restaurant’s location in Kyoto’s geiko quarter (the hanamachi or ‘flower quarter’). The interior is crafted by sculptors on the theme of a modern version of the Rinpa School of Painting. The floral pattern in the traditional washi paper decorating the ground floor corridor is also a nod to the hanamachi. The chequered pattern of moss and marble is a new experiment in décor. This is the only branch of Kyoto Kitcho that offers counter seating. Hassun appetisers are garnished with flowers in season, arranged to suggest views of Mt Arashi."
 "Enyuan Kobayashi","125-2 Tominagacho, Higashiyama-ku, Kyoto, 605-0078, Japan","Kyoto, Japan","¥¥¥","Tempura, Japanese",135.774754,35.00434,+81757467602,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/enyuan-kobayashi,https://www.enyuan-kobayashi.jp/,"1 Star",0,"Air conditioning,Counter dining","Tempura kaiseki in the style of this restaurant is a delight to the eyes and a cascade of changing flavours. The tsukuri and soup are a joy, and the interspersal of local vegetables with the tempura dishes is a true Kyoto touch. The tenbara (mixed tempura on rice) at the end is one-of-a-kind. As befits the restaurant’s name, which means a place where people open their hearts to each other, the care and attention of the couple in charge really comes across."
+"Antica Osteria Cera","via Marghera 24, Lughetto, 30010, Italy","Lughetto, Italy","€€€€","Seafood, Modern Cuisine",12.1302222,45.3881476,+390415185009,https://guide.michelin.com/en/veneto/lughetto/restaurant/antica-osteria-cera,https://www.osteriacera.it/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus","One of Italy’s most famous addresses for fish and seafood, this restaurant offers an extensive menu featuring classic house favourites alongside a growing list of more modern options. In this elegant, modern and minimalist-style setting (despite the name, don’t expect a trattoria-style ambience here!) enjoy raw fish dishes and grilled options alongside more traditional, often Venetian, specialities such as the Venetian-style spider crab, and classic Italian dishes such as the warm steamed fish salad and the fritto misto (mixed fried fish). In all dishes, the excellent quality of the ingredients shines through. There’s also an excellent wine list, with a particular focus on white wines."
 "Kamigamo Akiyama","58 Kamigamo Okamotocho, Kita-ku, Kyoto, 603-8081, Japan","Kyoto, Japan","¥¥¥",Japanese,135.762726,35.058249,+81757115136,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kamigamo-akiyama,"","1 Star",0,"Air conditioning,Cash only,Counter dining,Notable sake list","Amid the simple warmth of a converted old house, we take a brief rest in the waiting area with a relaxing cup of seasonal tea. Thanks to his friendships with nearby farmers, Naohiro Akiyama can express the seasons of Kamigamo through vegetables and wild grasses and flowers from Takagamine. His famous gruel of black rice recalls the diets of prehistory. Describing his dishes with the flair of a storyteller, the chef charms his guests, sometimes trading jokes to lighten the mood. Matcha tea served by Akiyama himself is a once-in-a-lifetime service experience."
+"Santa Elisabetta","piazza Santa Elisabetta 3, Florence, 50122, Italy","Florence, Italy","€€€€","Creative, Mediterranean Cuisine",11.2558883,43.7717322,+390552737673,https://guide.michelin.com/en/toscana/firenze/restaurant/santa-elisabetta,https://www.ristorantesantaelisabetta.it/,"2 Stars",0,"Air conditioning,Interesting wine list","Thought to date back to Byzantine times, the Torre della Pagliazza has had many uses over the centuries, including housing a women’s prison in the 12C. Today it is home to one of the most interesting gourmet restaurants in Florence, where chef Rocco De Santis creates imaginative Mediterranean cuisine which is precise and full of flavour, with influences from his native Campania and an emphasis on fish and seafood. At lunchtime, a tasting menu of just three courses (“Carte Blanche”) is also available. As there are just a few tables here, guests are advised to book well in advance."
 "Naniwaryori Yu","1-9-17 Higashitemma, Kita-ku, Osaka, 530-0044, Japan","Osaka, Japan","¥¥¥",Japanese,135.515054,34.696409,+81662328558,https://guide.michelin.com/en/osaka-region/osaka/restaurant/naniwaryori-yu,"","1 Star",0,"Air conditioning,Counter dining","Owner-chef Hideto Furuike reveres the traditions of Naniwa cuisine. He adds impromptu touches, based on his conversation with each guest, to invent items they will love. The ohitashi and miso soup are prepared with dashi of vegetable ends and mushrooms, bringing out the aroma and flavour of the season. The chawanmushi of sour pickled ume inspired by the ume trees in the Osaka Temmangu Shrine is a masterpiece born of the owner-chef’s love for Osaka."
+"Antica Corona Reale","via Fossano 13, Cervere, 12040, Italy","Cervere, Italy","€€€€","Piedmontese, Modern Cuisine",7.788635,44.63505,+390172474132,https://guide.michelin.com/en/piemonte/cervere/restaurant/antica-corona-reale,https://anticacoronareale.it/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access","Situated between the Langhe and Monviso, this long-established restaurant celebrated its 200th anniversary a few years ago. Run by the Vivalda family for five generations, the restaurant was first established as a dairy farm before gaining a well-earned reputation for its cuisine. Owner-chef Gian Piero creates top-quality menus featuring expertly prepared, colourful and aromatic dishes. Popular with food-lovers from Italy and abroad, Cervere is also a point of reference for many local businesses who supply the restaurant with capon, guinea fowl, veal, Carmagnola peppers, porcini mushrooms and much more besides. In summer, dine alfresco in the shade of a beautiful pergola among colourful flowers and a small fountain. Two small private rooms are available for intimate dinners, one of which is in the wine cellar surrounded by legendary bottles of wine."
+"TURK FATİH TUTAK","Bomonti, Cumhuriyet Hacıahmet Silahşör Caddesi, Yeniyol Sokak No:2, Şişli, Istanbul, 34440, Türkiye","Istanbul, Türkiye","₺₺₺₺","Modern Cuisine, Turkish",28.977656,41.058398,+902127095679,https://guide.michelin.com/en/istanbul-province/istanbul/restaurant/turk-fatih-tutak,https://www.turkft.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Here, Fatih Tutak expresses his love for his Turkish terroir, showcasing ingredients from the region and produce from local traders on a daily basis. This is a chef who cooks with respect for tradition and what nature has to offer. His predilection for sustainability is reflected, among other ways, in his zero-waste approach and his use of preservation techniques such as fermentation and dry-ageing.Familiar flavours take on an extra dimension at Turk. Age-old traditions are adapted here to the spirit of the times.Part of his originality lies in his nuanced use of delicate acidity and smoky flavours. Think grilled lamb with a sumptuous fermented vegetable jus or confit mackerel with the tang of kaffir lime. He makes his börek with thin slices of poached artichoke, an onion cream, salty cheese and caviar. This extraordinary symphony is enhanced by a coulis of pulses, the finest olive oil and an intense balsamic vinegar. The exuberance of bold flavours is this chef's trademark.When it's time for dessert, he invites you into the open kitchen of this chic, contemporary establishment. Here, in the thick of the action, you can admire the cooks working their magic! It is the perfect ending to the inspiring story Fatih Tutak tells with his cuisine."
 "Torisho Ishii","3-11-4 Nishitemma, Kita-ku, Osaka, 530-0047, Japan","Osaka, Japan","¥¥¥",Yakitori,135.50605,34.695655,+81677087864,https://guide.michelin.com/en/osaka-region/osaka/restaurant/torisho-ishii,"","1 Star",0,"Air conditioning,Counter dining","As the name suggests (‘torisho’ means ‘chicken artisan’), owner-chef Yoshitomo Ishii applies a range of artisanal skills to create his set pieces. He sources brand-name chicken and free-range chicken, using the meat and innards of each for different purposes. The menu intersperses other chicken dishes, such as smoked chicken and chicken hotpot. Yakitori is dressed with oroshi-ponzu or with wasabi for a refreshing taste that reflects Ishii’s kappo background. For the final dish, homemade chicken ramen with tajarin noodles is a popular choice."
+"Jônt","1904 14th St. NW, Washington, 20009, USA","Washington, USA",$$$$,Contemporary,-77.0321498,38.9158847,+12027739989,https://guide.michelin.com/en/district-of-columbia/washington-dc/restaurant/jont,https://www.jontdc.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","Chef Ryan Ratino's ambitious counter is an experience like nothing else in the city. Sitting just above Bresca, the room is a constant hive of activity with sharp-suited servers gliding about and laser-focused chefs working in perfect tandem. From the cutlery to the cooking, expect beauty and boldness. Top-rate seafood and meat from Japan and beautiful sauces form the core of this menu. Think delicate tarts with wagyu tartare, grilled sawara with beet and pomegranate sauce, and a particularly striking king crab rice cooked in a donabe. Dessert is its own counter that ends with a treasure box of mignardises. All throughout, a high-energy playlist matches a high-performing team who want nothing more than for guests to enjoy themselves."
 "Higashichaya Nakamura","1-25-8 Honjohigashi, Kita-ku, Osaka, 531-0074, Japan","Osaka, Japan","¥¥¥¥",Japanese,135.506831,34.712103,+81661473686,https://guide.michelin.com/en/osaka-region/osaka/restaurant/higashichaya-nakamura,"","1 Star",0,"Air conditioning,Counter dining,Shoes must be removed","Born in Ishikawa Prefecture and trained in Kansai, owner-chef Manabu Nakamura sources most of his ingredients from the Hokuriku region, favouring lighter flavours tinged with kombu dashi. Awabi from the Noto Peninsula, oysters from Nanao and Kano crab from Kanaiwa bring a seasonal flair. Seafood is seasoned with salt from Suzu. Koshihikari rice from his hometown of Tsubata is used. Dishes are served on Wajima lacquerware and Kutani porcelain, imparting a graceful Kanazawa ambience."
+minibar,"855 E St. NW, Washington, 20004, USA","Washington, USA",$$$$,Contemporary,-77.02386,38.896294,+12023930812,https://guide.michelin.com/en/district-of-columbia/washington-dc/restaurant/minibar,https://www.minibarbyjoseandres.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Valet parking,Wheelchair access","A single door, with a host to match, marks the entrance to this culinary oasis that goes far beyond its tiny name. The lounge is ideal for a glass of champagne, after which guests can settle at the counter built around the chefs' stainless steel workspace that makes their world a stage. The team is passionate, skilled and full of technical expertise, creating a menu that is bursting with whimsy. ""Ramen en papillote"" shows just how much fun they are having, but look to the chalkboard for specialties like soy chicharrón with wakasabi (guacamole with wasabi) or wagyu with caviar pearls and sunflower petals. Desserts like a fried hojicha donut and a cherry pie on miso sablé make for an unorthodox finish."
 "Gokomachi Tagawa","575 Matsumotocho, Nakagyo-ku, Kyoto, 604-0982, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.766373,35.015008,+81757085936,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gokomachi-tagawa,https://www.gokoumachi-tagawa.com/,"1 Star",0,"Air conditioning,Counter dining,Shoes must be removed","Keen to apply fresh techniques to Japanese cuisine, the chef did not stop at copying the classics. His strongest ambition focuses on char-grilling. Charcoal-smoking the skin side of large conger eels creates a seared sashimi; Wagyu is scorched to make the surface fragrant. The noise and aroma of the kitchen reach guests’ tables, heightening the joy of dining. Soups and appetiser platters are prepared in keeping with tradition. The delightful variety of flavours in the menu testifies to the chef’s creativity and craftsmanship."
 "Différence","1-16-12 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan","Osaka, Japan","¥¥¥",French,135.494209,34.684525,+81664791140,https://guide.michelin.com/en/osaka-region/osaka/restaurant/difference,http://difference.upper.jp/,"1 Star",0,"Air conditioning","Owner-chef Yoshiaki Fujimoto expresses the passing seasons using only ingredients from Japan. Selecting ingredients such as edible wild plants and shirako, and preparing his dashi with kombu, he permeates his menu with a Japanese sensibility. Spices and vinegar are deployed to modulate the flow of flavours. Desserts fashioned from combinations of fruits and vegetables, such as pears with turnips or strawberries with fennel, are a Fujimoto innovation. He guards tradition while refining it."
+"Pineapple and Pearls","715 8th St. SE, Washington, 20003, USA","Washington, USA",$$$$,Contemporary,-76.99514,38.880707,+12025957375,https://guide.michelin.com/en/district-of-columbia/washington-dc/restaurant/pineapple-and-pearls,https://www.pineappleandpearls.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Wheelchair access","With oversized Champagne bottles, velvet dinner jackets, and balloons galore, Chef Aaron Silverman’s seminal restaurant returns with a whole new groove. Inspired by the Studio 54 nightclub, the mood now rings closer to a New Year’s Eve party, as guests are encouraged to dress to impress. Dinner is a noticeably condensed affair, punctuated with potent surprises like tableside absinthe cocktails and truffle-infused amaretto warmed over candlelight. Everything comes with a story, and the genial staff is happy to tell these tales. All the while, Silverman cooks with inspiration. Highlights include squab encrusted in cacao nibs, agnolotti buried under a white chocolate and parmesan foam, and a pineapple dessert inspired by Los Angeles taco trucks."
 Okina,"11 Sagashakado Daimoncho, Ukyo-ku, Kyoto, 616-8422, Japan","Kyoto, Japan","¥¥¥",Japanese,135.6756,35.022746,+81758610604,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/okina,https://saga-okina.com/,"1 Star",0,"Air conditioning,Car park,Counter dining","Okina is run by a father-and-son team, creating a friendly, sociable atmosphere. Tsukuri, tempura, unagi, boiled tofu and deep-fried tofu fritters are all on offer. The charcoal-cooked fare brings out the natural flavour of the ingredients. The tilefish flesh is grilled, and the scales are fried for a pungent aroma. Due to its location in the sightseeing area of Sagano, the restaurant can be busy at lunchtime during peak season, though the pace is more relaxed in the evenings."
+odo,"17 W. 20th St., New York, 10011, USA","New York, USA",$$$$,"Japanese, Contemporary",-73.9929904,40.7407048,"",https://guide.michelin.com/en/new-york-state/new-york/restaurant/odo,https://www.odo.nyc/,"2 Stars",0,"Air conditioning,Counter dining,Terrace","A serene atmosphere awaits in-the-know diners at this secluded counter, closed off from the cocktail bar in front to foster a mood of intimacy. The service, like the ambience, is warm but unobtrusive, allowing focus to fall on the singular kaiseki menu on offer. Under the assured hand of namesake Chef Hiroki Odo, the cuisine skillfully blends tradition and creative personal touches for a meal that is anything but stuffy. Flavors are both vibrant and precise, with a depth and purity that attests to superbly sourced ingredients and careful preparation. From a savory broth with impeccably cooked tilefish, lifted with locally grown yuzu, to springy house-made soba noodles with indulgently rich salmon roe, this is cooking that will linger in the memory."
 "Gion Mamma","347-108 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan","Kyoto, Japan","¥¥¥",Japanese,135.775794,35.004949,+81755258567,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-mamma,"","1 Star",0,"Air conditioning,Counter dining","The eye settles at once on the big sunken hearth and the pothook hanging from the ceiling. Char-grilled items take pride of place, leaving no doubt as to the shop’s selling point. The owner-chef honed his craft at a traditional restaurant in Gifu, and the influence shows in offerings such as Waragawa sweetfish in summer and mallard and bear in winter. Whatever the item, his aim is to present its true flavours. The cheerful owner-chef devotes himself to gracious service."
+"Blue Hill at Stone Barns","630 Bedford Rd., Tarrytown, 10591, USA","Tarrytown, USA",$$$$,"American, Contemporary",-73.8292966,41.1007146,+19143669600,https://guide.michelin.com/en/new-york-state/tarrytown/restaurant/blue-hill-at-stone-barns,https://www.bluehillfarm.com/,"2 Stars",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Valet parking,Wheelchair access","The passion of Chef Dan Barber is at the core of everything here, where a meal is a true experience that uniquely knits together his vision of improving our foodways, the grit of utilizing the land to provide sustenance, and luxurious touches like crisped linens and fine crystal.A procession of dramatically presented, farm-fresh seasonal produce kicks off the meal and may include freshly plucked radishes with browned butter, Hakurei turnips dressed with poppy seeds, and morsels of dried honeypatch squash. While the focus is plant-based, heartier compositions may reveal roasted, retired dairy cow plated with root-to-leaf celeriac. The meal may end celebrating how this operation began; as a dairy, with a tower of milk crumbs, milk jam, panna cotta and ice cream to dress poached quince."
+Saga,"70 Pine St., New York, 10005, USA","New York, USA",$$$$,Contemporary,-74.0078519,40.706144,+12123393963,https://guide.michelin.com/en/new-york-state/new-york/restaurant/saga,https://www.saga-nyc.com/,"2 Stars",0,"Air conditioning,Great view,Interesting wine list","Saga is the crown of 70 Pine Street, a landmark tower that rises over 60 stories. The space is unique and features an open-air balcony where an aperitif can be enjoyed alongside the stunning views. The elegant dining rooms are set with furnishings upholstered in peach and emerald velvet, green marble tables and carved stone accents.Chef James Kent never allows his cuisine to be overshadowed by the setting, however. Along with his talented team, he presents diners with compositions that embrace luxury and urbane inspiration. Caviar and foie gras are on tap, as is seafood with laksa sauce or a dry-aged duck influenced by the chef's Moroccan background that comes complete with griddled flatbread, whipped yogurt flavored with preserved lemon, carrot hummus and harissa."
+"The Modern","9 W. 53rd St., New York, 10019, USA","New York, USA",$$$$,Contemporary,-73.97628,40.76106,+12123331220,https://guide.michelin.com/en/new-york-state/new-york/restaurant/the-modern,https://www.themodernnyc.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","The Modern is designed to capture the iconic feel of the MoMA in which it is housed. Art enthusiasts can't help ogling at its glorious surrounds; while excellent acoustics facilitating quiet conversations ensure a steady stream of couples and globe-trotters. The kitchen is state of the art, so for a truly special experience book the chef's table inside. The staff perform a veritable ballet as they present diners with such appealingly nuanced dishes as a seed cracker with aged cheddar and butternut squash butter; or eggs on eggs, starring none other than soft-boiled eggs with sturgeon caviar. Turbot roasted on the bone may then arrive alongside rich parmesan cream.Nurse a digestif—and marvel at the timeless sculpture garden view —for serenity embodied."
+"Sushi Noz","181 E. 78th St., New York, 10075, USA","New York, USA",$$$$,"Japanese, Sushi",-73.958275,40.77384,+19173381792,https://guide.michelin.com/en/new-york-state/new-york/restaurant/sushi-noz,https://www.sushinoz.com/,"2 Stars",0,"Air conditioning,Notable sake list","There is a certain energy that courses through this sacred space, where every detail recreates an intimate Japanese refuge. Some of the tools alone are marvels, and Chef Nozomu Abe is a meticulous and engaging craftsman. When booking, keep an eye out for his dates and time slots.  Commence with cooked dishes like pearly sea perch with fresh ponzu dipping sauce and slender pieces of meltingly tender ice fish. Miso soup is the perfect backdrop for silky-soft eel “noodles” with salted egg yolk cream and crispy tofu pieces, while sushi is jewel-like. True to Japanese hospitality, kimono-dressed staff and the chef himself see guests off with a spirit of gratitude."
 Ogawa,"515 Anenishinotoincho, Nakagyo-ku, Kyoto, 604-8273, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.755203,35.008838,+81752116005,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ogawa,"","1 Star",0,"Air conditioning,Cash only - lunch,Counter dining","Owner-chef Yosuke Ogawa visits Shugakuin to pick just enough green peas for that day’s meals. Both freshly boiled peas and cold ohitashi of pea, present the mysteries of hot and cold. There is also a wide range of side dishes that go well with white rice, as Ogawa wants everyone to taste his lustrous, freshly cooked rice to their hearts’ content. A whole go, 180 ml, is cooked for each customer, Ogawa reassures his guests. The flavours, learned from Gion Sasaki, are fun and lively."
+Atomix,"104 E. 30th St., New York, 10016, USA","New York, USA",$$$$,"Korean, Contemporary",-73.9826751,40.7443058,"",https://guide.michelin.com/en/new-york-state/new-york/restaurant/atomix,https://www.atomixnyc.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","Atomix is one of Manhattan's most desired dining rooms. Secreted away in a Murray Hill brownstone, the room unfolds into a chic bar and a subterranean dining counter sporting dark stone, soothing earth tones and views of the kitchen's inner works.Chef Junghyun Park and his wife Ellia head a team that continues to push the boundaries of modern Korean cooking.  Dishes are delicate, yet satisfying and display extraordinary finesse. Mastery of technique and depth of flavor are seen in the likes of three-day salt-and-nuruk-cured kohlrabi, and rich Japanese butterfish dabbed with XO sauce and served in a froth of white kimchi sauce. The finale perfectly suits the meal, as in rice ice cream set atop Japanese castella and dressed with malted barley syrup and crushed honeycomb candy."
 Uozuya,"8 Mibu Higashihinokicho, Nakagyo-ku, Kyoto, 604-8843, Japan","Kyoto, Japan","¥¥¥",Japanese,135.735956,34.999842,+81753122538,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/uozuya,"","1 Star",0,"Air conditioning,Cash only,Counter dining,Shoes must be removed","Over 40 years have passed since owner-chef Kazuo Komori opened his restaurant. Since that time many of his dishes have become famous, including pepper-flower hotpot and combinations of white and green asparagus. His encounters with large mushrooms inspired him to create a purely mushroom à la carte dish served with extracts from the mushroom. A visit here will leave you with lasting memories of a menu bursting with seasonal ingredients and the skill of a seasoned culinary artist."
+Daniel,"60 E. 65th St., New York, 10065, USA","New York, USA",$$$$,French,-73.9675039,40.7667521,+12122880033,https://guide.michelin.com/en/new-york-state/new-york/restaurant/daniel,https://www.danielnyc.com/,"2 Stars",0,"Interesting wine list,Terrace","When times call for a celebratory feel, there will always be Daniel. In honor of its three decade-long reign, this iconic Manhattan dining room has a refreshed look with artwork by American James Rosenquist that complements the coffered ceilings and signature Bernardaud porcelain chandeliers.Executive Chef Eddy Leroux skillfully executes the four-course seasonal prix-fixe or multicourse tasting menus. East coast crab duo, pairing a tempura soft-shell crab with peekytoe crab meat, and frog legs fricassé with mushrooms and puff pastry, are just two standout dishes. Desserts are works of art, as in the Champagne mango baba, with a mango brandy-moistened sponge cake, green peppercorn custard and peaks of vanilla chantilly. The wine list has an impressive collection of French wines."
 KOKE,"287 Takoyakushicho, Nakagyo-ku, Kyoto, 604-0021, Japan","Kyoto, Japan","¥¥¥",Innovative,135.7581,35.012512,+81752235055,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/koke,https://ido-kyoto.com/koke/,"1 Star",0,"Air conditioning,Counter dining,Interesting wine list","The theme is ‘water and fire’, as Chef Yusaku Nakamura is fascinated by these polar opposites. The prix fixe begins with soup cooked with water drawn from a well in the courtyard. Some items are grilled over wood, others over charcoal, with the approach varying based on the ingredients. The name of the restaurant is an acronym of Kobe, Okinawa, Kyoto and Español – the four regional influences from which the chef weaves his culinary story."
+"Gabriel Kreuther","41 W. 42nd St., New York, 10036, USA","New York, USA",$$$$,"Contemporary, Alsatian",-73.982025,40.75397,+12122575826,https://guide.michelin.com/en/new-york-state/new-york/restaurant/gabriel-kreuther,https://www.gknyc.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Distinctively housed at the base of the Grace building, this modern dining room happens to be perfect for celebrating special occasions. Dishes reflect global sensibilities with a strong creative edge, as in the langoustine tartare topped with a crispy tuile and enriched with cauliflower cream. Foie gras arrives in myriad guises, perhaps as a seared lobe as rich as custard, surrounded by roasted quince, chestnuts and vanilla gastrique. Old-school luxuries extend right through to the cheese trolley. The cocktail list is dedicated to the history of Bryant Park across the street, while as an homage to the eponymous chef’s Alsatian heritage, the wine selection prominently features rieslings, pinot blancs and gewürztraminers."
 "La Bécasse","3-3-9 Hiranomachi, Chuo-ku, Osaka, 541-0046, Japan","Osaka, Japan","¥¥¥",French,135.502257,34.68763,+81647070070,https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-becasse-1193280,https://www.labecasse1990.com/,"1 Star",0,"Air conditioning,Interesting wine list","Chef Yoshinori Shibuya moved to France, where he crafted his own vision of gastronomy under the tutelage of Paul Bocuse, Joël Robuchon and Alain Chapel. While honouring tradition, Shibuya also turns his attention to modern techniques, which emphasise respect for ingredients. He actively incorporates Japanese ingredients such as ayu and hamo, adding a Japanese touch to the sensibilities he honed in France. The result is a culinary approach that is truly one-of-a-kind."
 Sushiroku,"4-12-22 Nishitemma, Kita-ku, Osaka, 530-0047, Japan","Osaka, Japan","¥¥¥",Sushi,135.502972,34.697125,+81663675040,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushiroku,"","1 Star",0,"Air conditioning,Counter dining","Norihisa Horiuchi starts the omakase with a single piece of nigiri. Edomae sushi is the baseline for this owner-chef, but he respects Kansai culture too, as exemplified by the persimmon-leaf sushi. Using his ingenuity in the toppings, he varies the type of vinegared rice, white or red, according to the topping. The zuke-maguro is wrapped in nori after the rice ball is formed, like for rolled sushi. The scorched sanma with coarsely grated daikon is an idea inspired by salt-grilled sanma."
+Jean-Georges,"1 Central Park West, New York, 10023, USA","New York, USA",$$$$,"Contemporary, French Contemporary",-73.98155,40.76907,+12122993900,https://guide.michelin.com/en/new-york-state/new-york/restaurant/jean-georges,https://www.jean-georgesrestaurant.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","The longevity of Chef Jean-Georges Vongerichten’s flagship is due to many factors—a sumptuous setting, a discreet aura and superior French cuisine. Dishes showcase everything from attention to detail and impeccable products to thoughtful garnishes and nuanced flavors. The omnivore menu is appealingly versatile thanks to contemporary accents and classic techniques. A supple day-boat scallop over crispy ""sushi"" rice a light opener, while roasted cauliflower tea is delicate, warm and frothy with a pop of citrus from Santa Teresa lemons. Smoked potato pierogi has an earthy flavor, and a generous dollop of caviar ups the luxe quotient. From sea bass to venison loin, main dishes are satisfying, but the desserts are dazzling works of art and are an elegant conclusion to a sophisticated meal."
+Atera,"77 Worth St., New York, 10013, USA","New York, USA",$$$$,Contemporary,-74.0055912,40.7168498,+12122261444,https://guide.michelin.com/en/new-york-state/new-york/restaurant/atera,http://ateranyc.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","Counter dining can sometimes be a cramped affair, but fortunately, this one is spacious enough to leave plenty of elbow room, allowing guests to enjoy the immersive experience in comfort. The kitchen, led by Danish chef Ronny Emborg, runs with a quiet tranquility that forms a sharp contrast to the boisterous playlist, which helps keep the room from feeling stuffy. The menu comprises numerous beguiling courses with global accents, featuring subtle flavors and deftly weaving together both delicacy and richness. A dish of minute, briny shigoku oysters strikes an intriguing balance between vegetal and fruit notes when matched with kiwi and cucumber, while a perfectly cooked morsel of halibut is bolstered with an impeccable buttery shrimp bisque."
 "Muromachi Wakuden","679 Marukizaimokucho, Nakagyo-ku, Kyoto, 604-8106, Japan","Kyoto, Japan","¥¥¥",Japanese,135.763257,35.010146,+81752233200,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/muromachi-wakuden,https://www.wakuden.jp/,"1 Star",1,"Air conditioning,Counter dining,Notable sake list,Restaurant offering vegetarian menus","This is a counter kappo from Wakuden, which is bringing innovation to Kyoto cuisine. The counter, arrayed around the kitchen, makes guests feel part of a single group. The fare is grounded in a philosophy of ‘rustic beauty and refinement’. This principle is the inspiration for ‘Nariaiyaki’, pike conger at the end of its season, wrapped in matsutake mushrooms and grilled. Rumour has it that the dish is modelled after the view from Nariaiji Temple near Amanohashidate in Miyazu Bay."
 "Kentan Horibe","273 Tenjinyamacho, Nakagyo-ku, Kyoto, 604-8221, Japan","Kyoto, Japan","¥¥¥",Japanese,135.757018,35.004999,+81757463111,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kentan-horibe,https://www.kyoto-horibe.com/,"1 Star",0,"Air conditioning,Cash only - lunch,Counter dining","Tsutomu Horibe was drawn to his gastronomic calling by the way Kyo-ryori reflects seasonal customs. The hassun dishes contain seasonal Zen sayings on long strips of paper, reflecting his reverence for traditional culture. Elegant crockery complements an interior designed in the sukiya style, offering mute instruction on the traditional aesthetics of Japan. The spirit and technique of traditional artisans and the owner-chef’s admiration for them resonate in this space."
+Aska,"47 S. 5th St., New York, 11249, USA","New York, USA",$$$$,"Scandinavian, Contemporary",-73.9669769,40.7125069,+19293376792,https://guide.michelin.com/en/new-york-state/new-york/restaurant/aska,https://askanyc.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Eating here is serious business, but happily the place isn’t blighted by a monastic atmosphere—a contented buzz fills the room, helped along by the chefs who deliver the dishes themselves.Chef Fredrik Berselius and his ace team delight diners with their highly accomplished Nordic cuisine. Local products are woven into the seasonal tasting, and items like prawn shells and venison bones are transformed into luscious sauces that enhance each plating. Creme royale with claw of lobster, trout roe and essence of elderflower is a dish to dream about, while venison from New York is perfectly minimalist with morel mushroom, wild leek and a delicate jus."
 "Sushi Rakumi","332-6 Miyoshicho, Higashiyama-ku, Kyoto, 605-0081, Japan","Kyoto, Japan","¥¥¥¥",Sushi,135.776041,35.006712,+819045663733,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushi-rakumi,"","1 Star",0,"Air conditioning,Counter dining","The scroll, which reads ‘ikkan’ (consistency), appears behind the chef as if worn like a mantle. His experience in sushi and other Japanese cuisines shines in his omakase. Salmon roe is pureed and mixed with vinegared rice like putting a raw egg over rice. Chub mackerel pressed sushi is wrapped in dried gourd strips or perilla leaf and toasted over charcoal. Nigiri are formed with rice vinegar or red vinegar, depending on the topping—adopting the best features of sushi culture from East and West Japan."
 "Shinchi Yamamoto","1-1-13 Dojima, Kita-ku, Osaka, 530-0003, Japan","Osaka, Japan","¥¥¥¥",Japanese,135.499915,34.696009,+81661478227,https://guide.michelin.com/en/osaka-region/osaka/restaurant/shinchi-yamamoto,"","1 Star",0,"Air conditioning,Counter dining","The chef treats his guests to seasonal cuisine of unstinting luxury. The feast begins with bamboo shoots, sweetfish, matsutake mushrooms and crab, representing the four seasons. The spectacle of the kitchen from the counter captivates the heart. For soup dishes, the basic soup stock is drawn directly before the customer. Items grilled on the charcoal brazier or cooked in pots are likewise prepared in view of the customer. Arrangements are simple, to give the ingredients top billing."
+Aquavit,"65 E. 55th St., New York, 10022, USA","New York, USA",$$$$,"Scandinavian, Contemporary",-73.97214,40.76078,+12123077311,https://guide.michelin.com/en/new-york-state/new-york/restaurant/aquavit,https://www.aquavit.org/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","No detail goes unnoticed at this contemporary Swedish beauty, sporting a sleek bar and open kitchen with Chef Emma Bengtsson at the helm. Enjoy the eponymous infused spirit along with bites from one of two dinner tasting menus. Expect glazed earthenware, slate platters and wooden boxes cradling the likes of a medallion of North Sea cod, torched ever so slightly, and accompanied by a light-textured mussel foam and petite wedges of roasted red endive. Lean and tender duck breast sided by a petite block of compressed leg meat is dressed tableside with a beet sauce enriched with duck jus. The meal may end with a composition of green apple and fennel featuring rye cake, apple ice, bitter caramel and whipped, smoked crème fraîche."
 "Sushidokoro Amano","1-6-4 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan","Osaka, Japan","¥¥¥",Sushi,135.487964,34.694987,+81664547008,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushidokoro-amano,"","1 Star",0,"Air conditioning,Cash only,Counter dining","The omakase menu starts with artfully crafted snacks. Shuko such as steamed awabi, stewed octopus, sweet shrimp with uni highlight the owner-chef’s kappo background., The nigiri toppings are similarly painstakingly prepared. Squid is scored to tease out the sweetness; prawns are soaked in dashi to enhance the flavour. Nigiri of toppings and vinegared rice accented by akazu is formed in smaller portions so that each piece is well-balanced."
+Jungsik,"2 Harrison St., New York, 10013, USA","New York, USA",$$$$,"Korean, Contemporary",-74.00911,40.718685,+12122190900,https://guide.michelin.com/en/new-york-state/new-york/restaurant/jungsik,https://www.jungsik.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Jungsik's ""New Korean"" cuisine leans westwards. Indeed, some of this kitchen's wonderful sauces wouldn’t be out of place at a grand French table, but what is most impressive here is that the Korean elements of the dishes seem to raise them to another level. Bibimbap composed with gochujang, crispy quinoa and tender Wagyu beef tartare will live long in the memory; while the branzino served simply with white kimchi shows that this is also a kitchen with the utmost confidence in the quality of its ingredients.This is cooking that is original, impeccably executed and enormously satisfying. It’s the sort of food that makes you involuntarily nod to yourself while you’re eating. The space is cool, crisp and elegant; the service team sharp, keen and organized."
 Hiraishi,"3F, 1-9-6 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan","Osaka, Japan","¥¥¥",Tempura,135.499257,34.697693,+81663417172,https://guide.michelin.com/en/osaka-region/osaka/restaurant/hiraishi,"","1 Star",0,"Air conditioning,Counter dining,Interesting wine list,Shoes must be removed","When the chef made the switch from general Japanese cuisine to tempura, he set to work refining his own style. To impart flavour to the batter, he fries it in sesame oil at high heat. Vegetables are lightly battered to bring texture; conger eel is fried in thick batter to enhance fragrance. Items are served with salt and dipping sauce and, in an unusual twist, accompanied by truffle salt. Tempura of simmered chestnuts with their inner skins on is a unique touch that attests to the chef’s experience."
+Oriole,"661 W. Walnut St., Chicago, 60661, USA","Chicago, USA",$$$$,"Contemporary, American Contemporary",-87.6453022,41.8862095,+13128775339,https://guide.michelin.com/en/illinois/chicago/restaurant/oriole,https://www.oriolechicago.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","Oriole is as graceful and luxurious as ever, with a bespoke elegance evidenced by imposing ceilings and an impressive bar. The beautifully appointed kitchen is in full view.Chef Noah Sandoval and team are deeply committed to and passionate about their unbridled creations. Your meal may start with an aperitif and bites, like raw hiramasa in apple broth. New Zealand langoustine is elevated to luscious heights thanks to tapioca, melon, and a warm coconut broth; while sablefish nestled into koshihikari rice is enhanced tableside with amazake."
 "Gosho Iwasaki","660 Otsucho, Nakagyo-ku, Kyoto, 604-0885, Japan","Kyoto, Japan","¥¥¥",Japanese,135.761643,35.016879,+81757481128,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gosho-iwasaki,"","1 Star",0,"Air conditioning,Counter dining","The kaiseki embodies the maxim, ‘cooking makes the person’. Owner-chef Iwasaki’s mature techniques and unforced Kyoto sophistication reveal themselves in his cuisine. In his nabe cooking, he prepares each dish in front of his customers to ensure they don’t miss the fresh-cooked aroma. The beef and slightly bitter taste of edible wild plants in the Spring Bitter Stew put the soul at ease. The rice in an earthenware pot is prepared using Koshihikari rice from his hometown of Kyotamba."
+"Moody Tongue","2515 S. Wabash Ave., Chicago, 60616, USA","Chicago, USA",$$$$,"Contemporary, American Contemporary",-87.6252282,41.8469648,+13126005111,https://guide.michelin.com/en/illinois/chicago/restaurant/moody-tongue,https://www.moodytongue.com/,"2 Stars",0,"Air conditioning,Wheelchair access","Chef Jared Wentworth and Brewmaster, Jared Rouben, have envisioned a unique showcase, whereby a hyper-seasonal and creative menu is brilliantly matched with a virtuosic array of house-crafted brews. Discreetly perched atop the working brewery, this is a contemporary if at times austere dining room. Unsurprisingly, the word ""moody"" befits the intimate yet masculine vibe.Beverages are an equal partner to the food and even woven into the fabric of the elevated cuisine. Indulge in such innovative creations as gently poached Maine lobster in spiced tomato water, followed by seared Hudson Valley foie gras with burnt peach dashi. A dark chocolate cake with toasted rye ice cream will lift your spirits and have you returning for more—perhaps as soon as tomorrow."
 "Ichijoji Norihide","31-2 Ichijoji Sagarimatsucho, Sakyo-ku, Kyoto, 606-8152, Japan","Kyoto, Japan","¥¥¥",Japanese,135.792739,35.043833,+81757038045,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ichijoji-norihide,"","1 Star",0,"Air conditioning,Counter dining,Shoes must be removed","Hidehito Fukuhara prepares the dashi for cooking vegetables with the utmost care, going all the way to the foot of Hieizan to draw water from a well. The simple dishes are an expression of his sincerity. It was his mentor who taught him old-fashioned Kyoto cuisine. Seasonal dishes include ebi-imo with starchy sauce, steamed sushi and boar stew. What look like simple preparations speak to the skill of a dedicated artisan."
+Ever,"1340 W. Fulton Street, Chicago, 60607, USA","Chicago, USA",$$$$,"Creative, Modern Cuisine",-87.6604258,41.8868389,"",https://guide.michelin.com/en/illinois/chicago/restaurant/ever,https://www.ever-restaurant.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Wheelchair access","This stylish, gray-hued room, set off the beaten path in Fulton Market, has a peaceful and meditative mood. Fitted out with velvet-smooth leather seats and plush carpeting, there is an inviting sense of intimacy and diners are all the more ecstatic for it. The meal is first and foremost a visual thrill: inventive presentations that entice at every turn.A penchant for sweet and herbaceous notes winds through each elegant composition, like green apple and nasturtium with a frozen celery root cream that balances briny flavors with earthiness. You'll also find notes of whimsy, evidenced by sweet bay scallops, presented under a sugar shell. Speaking of, desserts show substance and subtlety, like a combination of stout, sweet potato, and chocolate."
 "Maison Tateru Yoshino","2F, ANA Crowne Plaza Osaka, 1-3-1 Dojimahama, Kita-ku, Osaka, 530-0004, Japan","Osaka, Japan","¥¥¥",French,135.498232,34.695687,+81663471128,https://guide.michelin.com/en/osaka-region/osaka/restaurant/maison-tateru-yoshino,https://www.anacrowneplaza-osaka.jp/,"1 Star",0,"Air conditioning,Car park,Interesting wine list","Tateru Yoshino’s eponymous restaurant traces his journey in ‘modern classic’ cuisine. The dining room’s décor is inspired by the flowers and coral reefs of Yoshino’s native Kikaijima. Salmon mi-cuit à la Stella Maris was conceived in Paris. Subtle flame control and the ensembles of flavour and acidity inscribed on the menu weave a tale of the age. Yoshino entrusts his kitchen to the next generation of cooks, cultivating up-and-coming talents. Cuisines new and old find voice in Yoshino’s Maison."
+Delta,"364 Syggrou Avenue, Athens, 17674, Greece","Athens, Greece","€€€€","Creative, Greek",23.6920295,37.9388218,+306986657553,https://guide.michelin.com/en/attica/athens/restaurant/delta,http://www.deltarestaurant.gr,"2 Stars",1,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Delta is located inside the Stavros Niarchos Foundation Cultural Centre (SNFCC), an avant-garde complex that also houses the National Library of Greece and the Greek National Opera. This restaurant, on the fifth floor of the building (accessed by a panoramic lift), came as a pleasant surprise thanks to the design of its dining spaces as well as other details such as the exclusively designed bronze bar, the dreamlike trees suspended from the ceiling, and the impressive sea views. Here, chefs George Papazacharias and Thanos Feskos, both of whom have been trained in some of Europe’s best restaurants, showcase their creative cuisine, which places sustainability at the heart of everything, hence the continual focus on the provenance of ingredients (from their own kitchen garden, locally sourced, responsible fishing etc). The striking cuisine here is focused on a single 12-course tasting menu (vegetarian and vegan options are also available but need to be requested in advance)."
 Terada,"2F, 2-35 Tamatsukurimotomachi, Tennoji-ku, Osaka, 543-0014, Japan","Osaka, Japan","¥¥¥",Japanese,135.532779,34.674331,+81661913237,https://guide.michelin.com/en/osaka-region/osaka/restaurant/terada,"","1 Star",1,"Air conditioning,Counter dining","‘Good old traditions and colourful, fun Japanese cuisine’ is the credo of owner-chef Shigeru Terada. He works traditional festivals or events into each of his hassun, which he serves with a ready smile. The reason he chooses contemporary plates and bowls is so diners can experience a journey through the present with the artists. Fresh vegetables arrive from his parents in Mie Prefecture, the images on the coaster are painted by his mother, and his elder brother designed the interior."
+Jingji,"2F, The Ritz-Carlton Hotel, 83A Jianguo Road, Chaoyang, Beijing, China Mainland","Beijing, China Mainland","¥¥¥¥","Beijing Cuisine",116.4856,39.910623,+861059695698,https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/jingji,"","2 Stars",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Jingji is a portmanteau of ‘Beijing’ and ‘Yueji’, the official flower of the city. It specialises in royal cuisine that not only pays homage to the nation’s culinary traditions, but also captures the essence of regional recipes. The seasonally driven menu focuses mainly on seafood and vegetables – pre-order your favourite seafood. The must-try crabmeat and crab roe on crispy fish maw impresses by deep umami and contrasting textures."
 Kiyama,"136 Kinuyacho, Nakagyo-ku, Kyoto, 604-0804, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.763078,35.01578,+81752564460,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kiyama,https://kiyama-kyoto.com/,"1 Star",0,"Air conditioning,Counter dining","To prepare dashi soup stock, that indispensable element of Japanese cuisine, the chef draws water from a well on the premises. He shaves dried bonito and tuna in front of guests, conveying the original mood of Japanese food service that is in danger of disappearing. After sampling the first draft, guests enjoy the soup stock that flavours the stewed items. With each change in flavour, its impression deepens. On the second floor, the counter seating bears the refined aspect of a tea arbour."
+"Shanghai Cuisine","South side of Pacific Century Place, 2A Gongrentiyuchang North Road, Chaoyang, Beijing, China Mainland","Beijing, China Mainland","¥¥¥",Shanghainese,116.453254,39.930881,+861065398660,https://guide.michelin.com/en/beijing-municipality/beijing/restaurant/shanghai-cuisine,"","2 Stars",0,"Air conditioning,Car park","This cosy, understated dining room is adorned in neutral greys with teal green accents. The Shanghainese head chef and the mostly Shanghainese kitchen team reinterpret the classics with modern twists. Check out the chef’s recommendations that feature rare seasonal ingredients. Deep-fried pork thigh with garlic and red fermented tofu boasts a crispy crust and irresistible aromas. Attentive, but unfawning service makes for a total experience."
 Torisaki,"292-1 Takoyakushicho, Nakagyo-ku, Kyoto, 604-0021, Japan","Kyoto, Japan","¥¥¥",Yakitori,135.758388,35.012312,+81752526789,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/torisaki,"","1 Star",0,"Air conditioning,Counter dining","Twisted headbands encircle the brows of the cooks. Owner-chef Tomoki Hata, uchiwa fan in hand, the very picture of his mentor. The dish on offer is yakitori grilled over a close, strong flame, as Hata learned in his apprenticeship. He insists on chicken from Fukushima Prefecture and Kishu-binchotan; skewers are generously sized to enhance the impact of the ingredients. He also takes care to mentor the next generation, such as by sometimes leaving his apprentice in charge of the kitchen."
+"The Restaurant","Kurhausstrasse 65, Zurich, 8000, Switzerland","Zurich, Switzerland","€€€€","Creative, Modern Cuisine",8.5731534,47.3726725,+41444566000,https://guide.michelin.com/en/zurich-region/zurich/restaurant/the-restaurant196194,https://www.thedoldergrand.com/,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","The Dolder Grand luxury hotel (a former ""Kurhaus"" or health resort, built in 1899) boasts a truly fantastic location above Zurich – even the driveway to the garage is impressive! If possible, book a window seat in the hotel's chic fine dining restaurant so you can savour the magnificent view of the city while you eat. The huge glass wine cabinet also draws the eye. Chef Heiko Nieder's elaborate and detail-oriented cooking is modern and creative but equally classical. This Schleswig-Holstein native always puts the (top-notch) produce centre stage and cooks up fantastically harmonious compositions. His vegetarian alternatives are no less impressive. Tip: the five-course ""amuse-bouche menu"", served at lunchtime, allows you to sample a good cross-section of the food."
 "Gion Kida","570-192 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.776138,35.002502,+81755513923,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-kida,"","1 Star",0,"Air conditioning,Counter dining,Interesting wine list,Notable sake list","Owner-chef Yasuo Kida puts his creativity on display with the way he applies heat and uses oils. For example, he coats white asparagus in rice flour and then deep-fries it, and stir-fries edible wild plants in a wok. For seafood tsukuri, he stays true to his principles, eschewing soy sauce in favour of condiments appropriate to each ingredient. He says that he learned from his mentor the importance of letting diners enjoy the flavours, and works hard to achieve that goal with every dish."
+"7132 Silver","Poststrasse 560, Vals, 7132, Switzerland","Vals, Switzerland","€€€€","Creative, Innovative",9.181299,46.6226102,+41587132000,https://guide.michelin.com/en/graubunden/vals/restaurant/7132-silver,https://7132.com/en/7132-diverse-dining-vals/,"2 Stars",0,"Car park,Interesting wine list,Terrace","At this stylishly urban restaurant (housed in 7132 Hotel, a heritage building that is a magnet for design and architecture fans), Dutchman Marcel Koolen has taken charge of the kitchen. With the support of his international team and executive chef Matthias Schmidberger, he proposes highly creative cuisine with a strong vegetable component. For example, when he combines artichoke pieces cooked in salt dough with artichoke and potato crisps and pickled Vals vegetables and arranges them on a tomato, pepper and basil cream, the result is packed with incredible flavours. The chef is also a dab hand at preparing meat, fish and shellfish. The surprise menu, also available in a fully vegetarian form, can be accompanied by wine pairings or home-made alcohol-free pairings. As for the service, the team led by Franziska Wölfle is professional, charming and always on hand. The chefs, too, join in with serving and talk you through the dishes. The aperitif is taken in the kitchen, complete with a sneak peek behind the scenes."
 Sawada,"4-2-50 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan","Osaka, Japan","¥¥¥",Japanese,135.482494,34.693041,+819045767699,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sawada-1210686,"","1 Star",0,"Air conditioning,Counter dining","With a spirit of gratitude, Toshimitsu Sawada explains his menu like a storyteller. Like the chef, the hostess and apprentice pour their souls into their work, creating food to satisfy hearts as well as stomachs. Appetiser platters expressing scenes of mountain villages and hotpots for sharing attest to Sawada’s schooling in the restaurants of Shiga. Rice dishes in clay pots are deliciously accompanied and come with noodles. A delight from beginning to end."
+roots,"Mühlhauserstrasse 17, Basel, 4056, Switzerland","Basel, Switzerland","€€€€","Modern Cuisine, Seasonal Cuisine",7.5830618,47.5697547,+41613221056,https://guide.michelin.com/en/basel-stadt/basel/restaurant/roots568552,https://roots-basel.ch/,"2 Stars",0,"Car park,Restaurant offering vegetarian menus,Terrace","It might come as a surprise to find such an outstanding fine dining restaurant in an event venue. The location of the Rhypark congress centre next to the Dreirosenbrücke, by the Rhine, is superb, the interior is chic and modern, and the terrace is wonderful. Then there is the creative cuisine of Pascal Steffen and his team, who serve a surprise menu comprising six, seven, nine or 10 courses, showcasing excellent produce, predominantly from the region – scan the barcode to reveal the ingredients. The food is primarily plant-based (eg the exceptional signature dish ""roots garten""), but fish and meat also feature. The chefs take an appealingly pared-down approach, which in no way detracts from the depth of flavour and sophistication of their dishes! Harmonious pairings of fine wines or alcohol-free beverages are available by the glass. Delightfully attentive service courtesy of an adept front-of-house team."
 MASHIRO,"2F, OHG Kyoto Rokkaku Bldg, 234 Donomaecho, Nakagyo-ku, Kyoto, 604-8134, Japan","Kyoto, Japan","¥¥¥¥",Contemporary,135.760822,35.007261,+815031645815,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mashiro,https://mashiro-kyoto.com/,"1 Star",0,"Air conditioning,Counter dining","After Ashiya and Gion, the new frontier for Hiroyuki Koshimo is Karasuma. The shop’s previous name, ‘Roiro’, meant ‘Black as Lacquer’, so Koshimo changed it to ‘Pure White’ to set a different tone. Though his technique is French, Koshimo is not limited by genre, incorporating Japanese elements to broaden the expressive range. Risotto in season, prepared with Yosano rice, is a perennial favourite in this lively and hospitable eatery."
+Mammertsberg,"Bahnhofstrasse 28, Freidorf, 9306, Switzerland","Freidorf, Switzerland","€€€€","Creative, Modern Cuisine",9.3920453,47.4860199,+41714552828,https://guide.michelin.com/en/thurgau/freidorf/restaurant/mammertsberg-1200885,https://www.mammertsberg.ch/,"2 Stars",0,"Car park,Great view,Interesting wine list,Terrace,Wheelchair access","The exclusive boutique hotel is only one side of this beautiful old establishment with a fabulous view that reaches all the way to Lake Constance. Another is the restaurant run by the duo of MICHELIN-starred chefs, Andreas Caminada and Silvio Germann: here, the latter, as head chef, uses the best ingredients to cook up creative dishes – elaborate but not fussy, reduced yet with real depth of flavour. The whole service team is truly outstanding! The decor is an elegant blend of traditional and modern, and the terrace is wonderful."
+"IGNIV Zürich by Andreas Caminada","Marktgasse 17, Zurich, 8001, Switzerland","Zurich, Switzerland","€€€€","Sharing, Modern Cuisine",8.5437311,47.3719489,+41442661010,https://guide.michelin.com/en/zurich-region/zurich/restaurant/igniv-zurich-by-andreas-caminada,https://www.marktgassehotel.ch/,"2 Stars",0,"Air conditioning,Interesting wine list","Andreas Caminada is the man behind this fabulous venture in the Marktgasse Hotel. In a high-ceilinged space with small glass-topped tables and striking blue curtains, diners are served a set menu designed for sharing. A superb selection of wines is available. Then there is the first-class service provided by the charming and accomplished front-of-house team. Our tip: Try an espresso from the house roastery in Fürstenau."
 "Naniwakappo NOBORU","1-3-12 Oyodominami, Kita-ku, Osaka, 531-0075, Japan","Osaka, Japan","¥¥¥",Japanese,135.490367,34.703876,+81642568473,https://guide.michelin.com/en/osaka-region/osaka/restaurant/naniwakappo-noboru,https://www.naniwa-kappou-noboru.com/,"1 Star",0,"Air conditioning,Counter dining","What owner-chef Noboru Ochiai spices his menu with is ‘fun’. He applies his experience with Naniwa-kappo cuisine and kaiseki, with its deep respect for tradition. The hassun celebrate the festivals of each season. Poultry and meat dishes such as duck and beef are also served. The soy sauce for sashimi is fortified with kombu from which the dashi has been drawn, while the final dish uses a dashi made from offcuts of fish and vegetables."
+"Widder Restaurant","Rennweg 7, Zurich, 8001, Switzerland","Zurich, Switzerland","€€€€","Modern French, Contemporary",8.5398173,47.3722176,+41442242412,https://guide.michelin.com/en/zurich-region/zurich/restaurant/widder-restaurant,https://www.widderhotel.com/en/home,"2 Stars",0,"Air conditioning,Restaurant offering vegetarian menus","In the chic fine dining restaurant of the luxurious boutique hotel of the same name, chef Stefan Heilemann and his team skilfully bridge the gap between classic and modern cuisine. The set menu – vegetarian version also available – is complemented by a ""Supplements"" menu of classic dishes. The expert service team impress with their pleasingly relaxed approach. Tip: Reserve the Chef's Table and steal glances into the kitchen."
 "Funaokayama Shimizu","20-2 Murasakino Higashifunaokacho, Kita-ku, Kyoto, 603-8228, Japan","Kyoto, Japan","¥¥¥",Japanese,135.744546,35.039073,+81752863373,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/funaokayama-shimizu,"","1 Star",0,"Air conditioning,Counter dining","Owner-chef Yuki Shimizu opened his restaurant near Daitokuji so that he could use the temple’s clear, pure water. He draws it himself to prepare the dashi and cook vegetables. Daitokuji fu dressed with sesame sauce, a favourite of tea master Sen-no-Rikyu, offers apt tribute to the temple’s shojin ryori. Could his name, Shimizu, which means ‘pure water’, be a sign of his destiny? Certainly, the painstaking effort he pours into his craft deepens the flavour of every dish."
+"La Brezza","Tschuggentorweg 1, Arosa, 7050, Switzerland","Arosa, Switzerland","€€€€","Modern Cuisine, Creative",9.6690121,46.7775083,+41813789999,https://guide.michelin.com/en/graubunden/arosa/restaurant/la-brezza-1191835,https://tschuggen.ch/de/restaurants/la-brezza,"2 Stars",0,"Car park,Wheelchair access","This elegant place dedicated to modern cuisine is part of the impressive Tschuggen Grand Hotel, which is perched at 1 800m above sea level. Marco Campanella and his team bowl diners over with considered, subtle combinations and bold flavours. The young chef's dishes are sophisticated but never ostentatious; rather, they are light and accessible. Take, for example, the meticulously crafted and pleasingly al dente ravioli filled with an intensely flavoured venison farce that has a surprising, pleasantly spicy aftertaste. This is accompanied by a venison sauce with cranberries and Valle Maggia pepper – its wonderful interplay of sweetness and acidity beautifully complements the taste of game. Of the two set menus, dubbed ""Inspiration"" and ""Moving Mountains"", the latter is completely plant-based and reflects the latest research in the field of nutrition. The service is always friendly and professional; excellent wine list. During the summer season, Marco Campanella also cooks at the restaurant of the same name in Ascona."
 "il Centrino","1-2-2 Kawarayamachi, Chuo-ku, Osaka, 542-0066, Japan","Osaka, Japan","¥¥¥",Italian,135.514213,34.672916,+81667625901,https://guide.michelin.com/en/osaka-region/osaka/restaurant/il-centrino,"","1 Star",0,"Air conditioning,Interesting wine list","During his time in Italy, the chef was struck by the pride the local people had in their agricultural produce, which is deeply rooted in the natural and spiritual features of the land. So here the chef focuses on using local ingredients, such as pork from Higashiōsaka and beef from Hannan. Having apprenticed in Piemonte and Veneto, he specialises in the techniques of northern Italy, but expresses his own creative sensibility as well. The result is simple, modern cuisine, subtle and light."
+"focus ATELIER","Seestrasse 18, Vitznau, 6354, Switzerland","Vitznau, Switzerland","€€€€","Creative, International",8.4775489,47.0151885,+41413996060,https://guide.michelin.com/en/luzern-region/vitznau/restaurant/focus,http://www.parkhotel-vitznau.ch,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access","The prestigious nature of the Park Hotel Vitznau extends to its restaurant. Led by head chef Patrick Mahler, the kitchen crew cooks up a thrillingly creative set menu that showcases the well-thought-out, detailed preparation and strong sense of finesse. There is no room for cheap showmanship, each dish concentrating instead on excellent ingredients. The wine list verges on overwhelming with its choice of around 35 000 bottles, including first-rate labels in numerous vintages. The service is also excellent: courteous and professional from start to finish, but by no means stiff. The restaurant itself has a chic, upscale design and transparent, light-filled architecture; for the entirely glass-paned pavilion, the name ""Atelier"" (or workshop) is spot on. On account of its picture-postcard location on Lake Lucerne, complete with panoramic view, the terrace is naturally tempting! Tip: Verlinde Bar."
 "Ichiju Nisai Ueno Minoten","2-5 Minokoen, Mino, Osaka, 562-0002, Japan","Osaka, Japan","¥¥¥",Japanese,135.471024,34.839017,+81727450699,https://guide.michelin.com/en/osaka-region/osaka/restaurant/ichiju-nisai-ueno-minoten,https://ichijunisai-ueno.net/,"1 Star",0,"Air conditioning,Shoes must be removed","The chef avoids the formalities of tea ceremony cuisine, as he wants diners to enjoy their meal and not feel self-conscious. He follows the principle of ‘one bowl of soup and two side dishes’. Appetiser platters are garnished with seasonal flowers and leaves, creating a bright and cheerful presentation. The tempura combo is an essential menu item. Depending on the room, the cook may fry each tempura item individually. Serenaded by the murmuring of the Minō River, dine with relish on the bounty of nature."
+"Taverne zum Schäfli","Oberdorfstrasse 8, Wigoltingen, 8556, Switzerland","Wigoltingen, Switzerland","€€€€","Classic French, Farm to table",9.0325819,47.5957416,+41527631172,https://guide.michelin.com/en/thurgau/wigoltingen/restaurant/taverne-zum-schafli,https://schaefli-wigoltingen.ch/,"2 Stars",0,"Car park,Interesting wine list,Terrace","Even the gorgeous exterior of the 300-year-old Riegelhaus does not prepare you for the level of sophistication of the cuisine that awaits you here. Chef-patron Christian Kuchler is a master of the classics, as is borne out by his dishes, which are prepared from excellent ingredients that focus on taste rather than gimmickry – and that includes the excellent sauces! In addition, there is a wine list that leaves hardly anything to be desired: wonderful German Rieslings, great regional wines, red wines from France and Italy with an impressive range of vintages... It is delightful to sit in the tasteful and cosy dining rooms or out on the charming terrace. First-class service rounds off the experience perfectly. And should you wish to stay overnight, they have some lovely guestrooms."
 SINAE,"2F, 2-4-12 Fushimimachi, Chuo-ku, Osaka, 541-0044, Japan","Osaka, Japan","¥¥¥",French,135.504679,34.689286,+81662016556,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sinae,https://sinae.jp/,"1 Star",0,"Air conditioning","‘Sinae’ is an acronym for ‘simple, natural, essence’. These principles support the cuisine of Kazuhiko Daito, who values the natural features of the region where he works. The pure white vessels express the notion of ‘French cuisine, but in a uniquely Japanese style’. Daito transforms Japan-grown ingredients using traditional techniques, as exemplified by his bisque of Japanese tiger prawn. Platters with a wide variety of root vegetables roasted or fried remind us of the warmth and bounty of the earth."
 Kenya,"28-22 Okazaki Tokuseicho, Sakyo-ku, Kyoto, 606-8351, Japan","Kyoto, Japan","¥¥¥",Japanese,135.778277,35.015957,+81754689944,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kenya,https://www.kenya-sakai.com/,"1 Star",0,"Air conditioning,Counter dining","Versed in the cuisines of Japan, China and the West, Kenya Sakai displays expertise that spans the food cultures of past and present. Pursuing a theme of ‘foods Japanese find familiar’, he has assembled a menu of dishes that make one feel at ease. Bowls of roasted pork fillet and clear soup surprise with their deft use of Chinese cooking techniques. Music piped into the dining room ranges from classical to enka ballads. Sakai and his wife keep everyone in a good mood—at Kenya, the smiles never fade."
+"Ecco St. Moritz","Via Maistra 3, Saint Moritz, 7512, Switzerland","Saint Moritz, Switzerland","€€€€","Creative, Modern Cuisine",9.8109132,46.4776485,+41818366300,https://guide.michelin.com/en/graubunden/sankt-moritz/restaurant/ecco-st-moritz,https://giardinohotels.ch/,"2 Stars",0,"Car park","Ascona in summer, St Moritz in winter? This is how top chef Rolf Fliegauf and his team do it, changing locations according to the seasons. In the warm season they cook at Ecco on Lake Maggiore and as the snow settles on the ground they migrate to the Engadine valley, to the fine dining restaurant of the Giardino Mountain hotel. You can sense the energy and expertise of this Swabian-born chef – this is cuisine you can rely on! He wins over diners with the light and playful touch he brings to his modern dishes. Throughout the four to seven courses of the set menu, the focus is on the top-notch ingredients. Your highly committed and charming host, Jenifer Fliegauf, is the driving force behind the extremely friendly front-of-house team, ensuring her guests receive attentive and unflappable service."
 "Kashiwaya Osaka Kitashinchi","5F, 1-7-4 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan","Osaka, Japan","¥¥¥¥",Japanese,135.50052,34.69685,+818061030979,https://guide.michelin.com/en/osaka-region/osaka/restaurant/kashiwaya-osaka-kitashinchi,https://jp-kashiwaya.com/,"1 Star",0,"Air conditioning,Counter dining","This restaurant is a new approach by Kashiwaya, a ryotei in Senriyama. Like the flagship restaurant, the Kitashinchi location’s menu follows the 24 traditional divisions of the lunisolar year known as nijushi sekki. Here, however, the menu is crafted so that the chef can prepare everything at the counter, a feature the ryotei lacks. Wielding his knives to prepare sashimi and arrange it on plates, dressing appetisers and so forth, the chef displays all his skill. This ‘peek behind the curtain’ of the techniques usually not shown to guests is an expression of love for the craft."
+Ecco,"via del Segnale 10, Ascona, 6612, Switzerland","Ascona, Switzerland","€€€€","Creative, Seasonal Cuisine",8.7904459,46.1502453,+41917858888,https://guide.michelin.com/en/ticino/ascona/restaurant/ecco,https://giardinohotels.ch/ascona/restaurants/restaurant-ecco-ascona/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Situated in the Giardino hotel, the first dining room at this restaurant boasts an open-view kitchen and a wall adorned with more than eleven thousand rose petals, so beautiful that they seem real. From here, you pass into a second dining space comprising a veranda overlooking a splendid garden with a small lake, which transforms into a unique outdoor dining venue in summer. Wherever you choose to eat, the setting is idyllic! Chef Rolf Fliegauf’s cuisine focuses on modern dishes with classic roots, including iconic, unmissable and utterly delicious dishes such as the “Rickenbacher” veal cutlet with praline, parsley and fregola sarda. The tasting menu offers a choice of four or seven courses, while the wine list features a number of refined labels to satisfy the most discerning of wine-lovers. The excellent service is overseen by Rolf’s delightful wife Jenifer."
 "Utsubohommachi Gaku","1-14-15 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan","Osaka, Japan","¥¥¥",Japanese,135.495405,34.68459,+81664793459,https://guide.michelin.com/en/osaka-region/osaka/restaurant/utsubohommachi-gaku,https://www.utsubo-gaku.com/,"1 Star",0,"Air conditioning,Counter dining,Interesting wine list","Owner-chef Gaku Imagawa tries to craft variety without straying too far from a framework of Japanese cuisine. His menu reflects the creativity he developed under his mentor. Fried barracuda is drizzled in black vinegar, and char-grilled sawara is dressed in apple sauce. He finds inventive ways to add the umami of dashi to the sourness or sweetness of the dish. For takikomi-gohan, he uses rice grown by a relative. To wrap up the meal, he reassures with a return to simple Japanese fare."
 "Sui Oya","2F, 3-1-2 Temma, Kita-ku, Osaka, 530-0043, Japan","Osaka, Japan","¥¥¥",Japanese,135.515563,34.692127,+81663587497,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sui-oya,"","1 Star",0,"Air conditioning,Counter dining,Notable sake list","Sui Oya respects old-school workmanship while mixing in some clever touches. Appetisers are garnished with charming flower arrangements: a ring woven from cogon grass; chrysanthemum covered with silk wadding. Grilled items come with a medley of raw seven-spice or shibazuke for a unique flavour. At dinner, side dishes such as oysters, eel or beef can be selected. Crockery, an assortment of antiques and works by modern artisans, sets off each dish. With versatile imagination and presentation, Sui Oya is a fresh breeze reinvigorating Japanese cuisine."
+"Stucki - Tanja Grandits","Bruderholzallee 42, Basel, 4059, Switzerland","Basel, Switzerland","€€€€","Creative, Modern Cuisine",7.5869107,47.5336861,+41613618222,https://guide.michelin.com/en/basel-stadt/basel/restaurant/stucki-tanja-grandits,https://www.tanjagrandits.ch/,"2 Stars",0,"Interesting wine list,Terrace","The name ""Stucki"" is a tribute to Tanja Grandits's legendary predecessor, Hans Stucki. A chic ambience prevails in this historical villa; the stylish, relaxed and professional service comes courtesy of an experienced and ever-present front-of-house team that is headed up by Grégory Rohmer. As for the food, you will be able to experience Tanja Grandits's inimitable culinary style, characterised by her penchant for subtly incorporating flowers, leaves and colours. She conjures up fresh and elegant dishes that are bursting with skilfully combined flavours. Diners never feel overwhelmed – her creations never tip into overkill. Nine-course evening set menu (vegetarian possible); at lunchtime a shorter menu is also available. In summer, the garden terrace is a true oasis! Tip: the small shop sells tea, spices, condiments etc."
 "LE PONT DE CIEL","B1F, Nihonseimei Yodoyabashi Bldg, 3-5-29 Kitahama, Chuo-ku, Osaka, 540-0031, Japan","Osaka, Japan","¥¥¥",French,135.50233,34.692109,+81662335005,https://guide.michelin.com/en/osaka-region/osaka/restaurant/le-pont-de-ciel,https://pont-de-ciel.co.jp/,"1 Star",0,"Air conditioning,Counter dining","To mark its half-century anniversary, LE PONT DE CIEL broke new ground, converting to a ‘counter French’ format. The open kitchen buzzes with activity as cooks and serving staff attend customers. The key to the fare here is cooking with firewood. Vegetables are roasted, fish smoked, meat wrapped in flame. The name means ‘bridge across the sky’, reflecting the chef’s desire to foster a culture that connects a relaxing time with delicious cuisine."
+Magdalena,"Rickenbachstrasse 127, Schwyz, 6432, Switzerland","Schwyz, Switzerland","€€€€","Modern Cuisine, Seasonal Cuisine",8.6659803,47.0169188,+41418100606,https://guide.michelin.com/en/schwyz/schwyz/restaurant/magdalena,https://www.restaurant-magdalena.ch/,"2 Stars",1,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus","The motto here is ""raw, rough, regional."" Chef Dominik Hartmann (whose CV includes a stint with Andreas Caminada) and his team win diners over with modern, seasonal cuisine that is aromatic and brimming with robust flavours. They certainly don't do things by halves here! Ingredients are sourced as locally as possible with a preference for working with small producers. There is a 100% vegetarian surprise menu comprising five to seven courses – five or six at lunchtime (Sat-Sun). The home-made bread is extremely morish! Great selection of Swiss wines. The sleek, upscale interior has floor-to-ceiling windows that afford an impressive view of the valley!"
 "Tokuha Motonari","287-5 Shingoryoguchicho, Kamigyo-ku, Kyoto, 602-0897, Japan","Kyoto, Japan","¥¥¥",Japanese,135.762995,35.036465,+81757087425,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tokuha-motonari,"","1 Star",0,"Air conditioning,Counter dining","The restaurant’s name alludes to a proverb from a Chinese Confucian text: ‘Striving is the essence of virtue’. Shinya Matsumoto felt a special connection to this passage, as two of its four characters were identical to two of the four characters of his name. Having worked as a fish wholesaler and with fishermen, he sources his fish from the Hokuriku region. The heart of his menu is char-grilling, inspired by genshiyaki (grilling over an open hearth). Charcoal and ingredients are placed in the brazier to reduce moisture and concentrate flavour and this ancient cooking method imparts a rustic beauty."
+"Skin's - the restaurant","Dammweg 15b, Lenzburg, 5600, Switzerland","Lenzburg, Switzerland","€€€€","Modern Cuisine",8.172959,47.3908096,+41625116005,https://guide.michelin.com/en/aargau-region/lenzburg/restaurant/skin-s-the-restaurant,https://skins-restaurant.ch/,"2 Stars",0,"Air conditioning,Car park","This restaurant is to be found on the upper floor of a former factory in a rather unlikely location not far from the railway station. The interior is chic and sophisticated; the open kitchen turns out modern dishes inspired by cuisines from around the world, but also by produce from Switzerland. The patisserie is a highlight! Professional and charming service. Tip: the clever alcohol-free drink pairings."
 "Gion Fukushi","570-120 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan","Kyoto, Japan","¥¥¥",Japanese,135.774388,35.002145,+81753545314,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-fukushi,"","1 Star",0,"Air conditioning,Counter dining","Elegant kaiseki from the skilled hands of an itamae kappo chef. The view of the preparation from the counter seating is as much fun as the cuisine celebrating seasonal events. Gion Fukushi observes these in flamboyant style: the Hina Doll’s Festival with standing Hina dolls and clam bowls  and the Gion Festival with dishes depicting floats. In early summer the ayu is deep-fried and, in a distinctive flourish, sprinkled with kinome vinegar using a tea whisk."
+"Einstein Gourmet","Berneggstrasse 2, Sankt Gallen, 9000, Switzerland","Sankt Gallen, Switzerland","€€€€","Creative, Modern Cuisine",9.375374,47.4215599,+41712275555,https://guide.michelin.com/en/sankt-gallen-region/sankt-gallen/restaurant/einstein-gourmet,https://www.einstein.ch/de/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","On the fifth floor of the renowned Hotel Einstein, chefs Sebastian Zier and Richard Schmidtkonz present an international set menu, showcasing exceptional precision and culinary artistry. Over four to six courses, diners are treated to meticulously crafted compositions of impeccably sourced, top-notch ingredients. A prime example is the exquisite French duck breast – bursting with flavour and finesse, cooked to a perfect rosy hue, it offers a delightful contrast of tenderness and texture, complemented by harmonious roast aromas. If you would like a vegetarian alternative, it's best to mention it when you book. In the stylish dining space, the exceptional front-of-house team will attend to you with charm and a laid-back demeanour. When it comes to wine, you are in good hands with sommelier Loris Lenzo, who engages with diners in a relaxed yet professional manner. With 3 000 labels stored in an impressive vaulted wine cellar made of white Bordeaux limestone, he presents the big names as well as the odd hidden gem from Switzerland."
 Matsuzushi,"3-13-6 Ojicho, Abeno-ku, Osaka, 545-0023, Japan","Osaka, Japan","¥¥¥",Sushi,135.510036,34.627716,+81666225723,https://guide.michelin.com/en/osaka-region/osaka/restaurant/matsuzushi,"","1 Star",0,"Air conditioning,Counter dining","Matsuzushi has been in business for over half a century. Its second and present owner-chef, Yohei Tanigawa, used the opportunity of the handover from the previous owner to study sushi in detail, embarking on an eating tour of sushi shops in Tokyo. He adds red vinegar to sushi rice to harmonise it with toppings. The first item served is seafood in season. Sushi toppings are fresh from Osaka Bay: egg cockle in spring, pilchard in summer, sea bream in autumn, and Spanish mackerel in winter."
+"Maison Wenger","Rue de la Gare 2, Le Noirmont, 2340, Switzerland","Le Noirmont, Switzerland","€€€€","Modern French, French",6.9572319,47.2238496,+41329576633,https://guide.michelin.com/en/jura/le-noirmont/restaurant/maison-wenger,https://www.maisonwenger.ch/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Take a drive through the picturesque landscape to this elegant restaurant in a small town in the canton of Jura. Jérémy Desbraux's classical cuisine is impressive – its depth of flavour packs a punch to the palate. There is a coherence to the dishes, with nothing feeling over-egged or contrived. Very pleasant and competent service; the wine recommendations are excellent. There are also guestrooms for an overnight stay."
+"Da Vittorio","Via Johannes Badrutt 11, Saint Moritz, 7500, Switzerland","Saint Moritz, Switzerland","€€€€",Italian,9.8468053,46.4998838,+41818367000,https://guide.michelin.com/en/graubunden/sankt-moritz/restaurant/da-vittorio384903,https://carlton-stmoritz.ch/en/restaurants/da-vittorio-st-moritz,"2 Stars",0,"Air conditioning,Car park,Interesting wine list","If you happen to be in St Moritz in the winter season, then take advantage of the opportunity to dine at the stylish yet cosy restaurant of the Carlton Hotel, in its serene location overlooking the lake. During the winter months, a fantastic kitchen team serves up precise and light Italian cuisine that steers clear of fuss and frills. The focus lies squarely on the produce that goes into the dishes. Some of the brilliantly prepared specialties from the parent restaurant in Brusaporto, Lombardy, make an appearance, including, of course, the signature pasta dish, paccheri alla Vittorio, but also many fish dishes, such as crudo d'Amare, raw fish and shellfish. Plus, an excellent front-of-house team: confident, charming and classy!"
 "Ajikitcho Bumbuan","B1F, Hommachi Garden City, 3-6-4 Hommachi, Chuo-ku, Osaka, 541-0053, Japan","Osaka, Japan","¥¥¥",Japanese,135.501093,34.68307,+81662451055,https://guide.michelin.com/en/osaka-region/osaka/restaurant/ajikitcho-bumbuan,https://bunbu-an.jp/,"1 Star",0,"Air conditioning","The second-generation owner-chef, Ryusuke Nakatani, added ‘Ajikitcho’ to the name as gratitude to his parents for the flavours he inherited. The centrepiece is the hassun, in which generous portions of ingredients are garnished with leaves and flowers to express each season. To finish, takikomi-gohan is prepared in a broad-brimmed rice pot called a hagama. Taking a page from his father’s cookbook, he cooks his rice on the soft side for a balance between the rice and other ingredients."
 capi,"6F, 1-10-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan","Osaka, Japan","¥¥¥",Innovative,135.497901,34.697954,+81664768180,https://guide.michelin.com/en/osaka-region/osaka/restaurant/capi,https://capi-osaka.com/,"1 Star",0,"Air conditioning,Counter dining","The concept is ‘conversations between ingredients’. Pairings of complementary ingredients include Pacific saury with tomatoes, potatoes with cheese and duck with figs. The signature dish of caviar, squid and aubergine brings out a unique flavour profile through the contrast of salt and sweet. The numbers of ingredients on each plate are kept to a minimum, so patrons retain a clear impression of what they ate."
+"La Brezza","via Albarelle 16, Ascona, 6612, Switzerland","Ascona, Switzerland","€€€€","Mediterranean Cuisine, Seasonal Cuisine",8.7728734,46.1507302,+41917857171,https://guide.michelin.com/en/ticino/ascona/restaurant/la-brezza,https://edenroc.ch/en,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","Sitting on a terrace with stunning views amid the lush gardens of the Eden Roc hotel, enjoy skilled chef Marco Campanella’s expressive, intense and yet delicate cuisine which appeals to the eye and the palate alike. Prepared using carefully selected ingredients (many sourced locally), the menus are well-balanced and well-structured, while the wine list will more than satisfy connoisseurs."
 "Oryori Horikawa","4-8-17 Temma, Kita-ku, Osaka, 530-0043, Japan","Osaka, Japan","¥¥¥",Japanese,135.514269,34.693707,+81671739388,https://guide.michelin.com/en/osaka-region/osaka/restaurant/oryori-horikawa,"","1 Star",0,"Air conditioning,Counter dining","The chef trained at a traditional restaurant, so his menu follows annual events and seasonal themes. For the key five festivals of the year, guests can dine while admiring the seasonal decorations. During the Doll Festival, dolls are displayed and strips of paper inscribed with poems from the Weaver Festival inspire serving dishes. For the Chrysanthemum Festival, fishcakes are squeezed into balls and served in soup as if they were chrysanthemums. While the chef devotes himself to the kitchen, the proprietress describes the serving vessels and customs."
+"IGNIV by Andreas Caminada","Bernhard-Simon-Strasse 2, Bad Ragaz, 7310, Switzerland","Bad Ragaz, Switzerland","€€€€",Creative,9.5022986,47.0003991,+41813033021,https://guide.michelin.com/en/sankt-gallen-region/bad-ragaz/restaurant/igniv-by-andreas-caminada,https://igniv.com/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","This stylish restaurant in a historical vaulted room inside the Grand Resort Bad Ragaz showcases a concept that was devised by none other than celebrated chef Andreas Caminada: an elaborate, creative ""fine dining sharing experience"". In keeping with the name (igniv is a Romansh word meaning ""nest""), the focus is on the well-being of guests and the pleasure of communal dining. First-rate ingredients are used to create a very special set menu, each course of which is made up of several small dishes – all designed for sharing. Shored up by a competent sommelier, the charming service team is second to none. The outstanding wine list features top-notch wines, often regional, that are available by the glass. Last but not least, the impressive Candy Store awaits you."
 "agnel d'or","2-4-4 Nishihommachi, Nishi-ku, Osaka, 550-0005, Japan","Osaka, Japan","¥¥¥",French,135.490981,34.682548,+81649811974,https://guide.michelin.com/en/osaka-region/osaka/restaurant/agnel-d-or,http://www.agneldor.com/,"1 Star",0,"Air conditioning","Cooking is the art of teasing out the pure flavour of each ingredient. For example, a main dish could be paired with clear consommé drawn from mushrooms or seafood. A delicate finish, light on fats and oils, brings out the pure flavour of each ingredient. Dishes prepared using Japanese ingredients such as Pacific saury, groundnuts and lily bulbs are arranged on vessels produced by modern artists. In France, the chef learned the importance of originality. His inquisitive mind creates uniqueness in his work."
+"The Japanese Restaurant","Gotthardstrasse 4, Andermatt, 6490, Switzerland","Andermatt, Switzerland","€€€€","Japanese Contemporary, Fusion",8.5947275,46.6363781,+41418887488,https://guide.michelin.com/en/uri/andermatt/restaurant/the-japanese-restaurant,https://www.thechediandermatt.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Notable sake list,Wheelchair access","In the sleek and stylish restaurant of luxury hotel The Chedi, at nearly 1 500m above sea level, Fabio Toffolon and his twin brother Dominik Sato are at the helm. Working with first-rate ingredients, they serve up an intriguing blend of Japanese cuisine and classic European influences – combining, for example, a classic beurre blanc with Asian flavours and premium-quality king crab. The highlight is the omakase menu, which has four to six courses. The focal point in the restaurant is the open kitchen – take some time to watch the chefs at work!"
 Yonemasu,"1-9-16 Oyodominami, Kita-ku, Osaka, 531-0075, Japan","Osaka, Japan","¥¥¥",Japanese,135.487567,34.703019,+81663451107,https://guide.michelin.com/en/osaka-region/osaka/restaurant/yonemasu,"","1 Star",0,"Air conditioning,Cash only,Counter dining","A map shows the locations from where the day’s ingredients came from. The chef wants his cooking to give guests a sense of the land and season that produced it. The riches gathered convey the bounty of Japan’s natural features. Flavours in their proper seasons, including bamboo shoots, sweetfish, mushrooms and crab, are broiled over an earthen charcoal brazier to delight all the senses. Arrangements are spare, giving the ingredients top billing. Antique vessels reflect annual events, conveying the culture of old Japan."
+"La Table du Lausanne Palace","Rue du Grand Chêne 7, Lausanne, 1002, Switzerland","Lausanne, Switzerland","€€€€","Modern French",6.6314453,46.5195779,+41213313215,https://guide.michelin.com/en/vaud/lausanne/restaurant/la-table-du-lausanne-palace,http://www.lausanne-palace.ch/restaurants-bars/la-table-du-lausanne-palace/le-restaurant/,"2 Stars",0,"Great view","The restaurant of this lavish and long-standing luxury hotel is run by husband-and-wife team Franck Pelux and Sarah Benahmed. The chef's cuisine is expressive and intense: petits pois à la française meet melt-in-the-mouth gnocchi with caviar; ""spring delight"" of roast turbot meunière; pistachio soufflé. The silky smooth service, both charming and laid back, underscores this luxurious setting and magnificent views over the lake."
 "Kaishoku Shimizu","1F, Shin Daibiru, 1-2-1 Dojimahama, Kita-ku, Osaka, 530-0004, Japan","Osaka, Japan","¥¥¥",Japanese,135.499246,34.695621,+81663433140,https://guide.michelin.com/en/osaka-region/osaka/restaurant/kaishoku-shimizu,"","1 Star",0,"Air conditioning,Cash only - lunch,Counter dining","Toshihiro Shimizu has always been passionate about his culinary research. Artistic presentation and ingenious twists are offered without fanfare. Emulating the principles of kaiseki, he uses rice in his amuse-bouche between courses. Appetisers are garnished with leaves, connoting the seasons’ constant shifting. The restaurant name expresses his desire that his customers heartily enjoy their meal. While preserving the fundamental character of Japanese cuisine, he assembles his menu with an original approach."
+"L'Atelier Robuchon","Quai Wilson 37, Geneva, 1201, Switzerland","Geneva, Switzerland","€€€€","French Contemporary",6.152408,46.2121299,+41229013770,https://guide.michelin.com/en/geneve-region/geneve/restaurant/l-atelier-robuchon,http://www.oetkercollection.com,"2 Stars",0,"Air conditioning,Car park,Counter dining,Interesting wine list,Restaurant offering vegetarian menus","On the shores of Lake Geneva, luxury hotel The Woodward boasts a fine dining restaurant that is the epitome of elegance. In a space done out in warm dark wood and vivid reds, diners take their seats at high tables or at the counter affording interesting views into the open kitchen. Opt for the tasting menu (there is also a vegetarian set menu) or choose from the à la carte dishes. Service courtesy of a charming and highly attentive team!"
 "PRESQU'ÎLE","2F, Yodoyabashi odona, 4-1-1 Imabashi, Chuo-ku, Osaka, 541-0042, Japan","Osaka, Japan","¥¥¥",French,135.500142,34.690995,+81675069147,https://guide.michelin.com/en/osaka-region/osaka/restaurant/presqu%E2%80%99ile,https://presquile.jp/,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Presqu'île is named for a district between the old and new city centres of Lyon in France – an apt metaphor for the approach of its chef, who aims to create new ideas while preserving tradition. The speciality of the house is tourte of duck and foie gras. The restaurant excels in items wrapped in pie crust. When ayu and awabi are in season, miso and fish sauce are used as sauces to add a subtle flavour."
+"La Table du Valrose","Place de la Gare 2, Rougemont, 1659, Switzerland","Rougemont, Switzerland","€€€€","Modern French, Farm to table",7.2085597,46.4886078,+41269237777,https://guide.michelin.com/en/vaud/rougemont/restaurant/la-table-du-valrose,https://www.valrose.ch/,"2 Stars",0,"Interesting wine list,Wheelchair access","At an altitude of some 1 000m, in the triangle formed by the cantons of Fribourg, Bern and Waad, this restaurant takes you to new heights of culinary enjoyment and refinement. Surrounded by a magnificent mountain landscape, the chic decor is an artful blend of Alpine wood, contemporary furnishings and designer lamps. Chef Benoît Carcenat creates modern and seasonal French cuisine that embraces both tradition and innovation. The menu features produce from the Pays d'Enhaut, Saanenland and Intyamon regions – a host of ingredients that have benefitted from the mountain air! List of 700 different wines for you to choose from. Modern guestrooms, exceptional service and a delicious breakfast round off this delightful experience."
+"Sushi Masaki Saito","88 Avenue Rd., Toronto, M5R 2H2, Canada","Toronto, Canada",$$$$,Japanese,-79.3958233,43.6723401,+14169240888,https://guide.michelin.com/en/ontario/toronto/restaurant/sushi-masaki-saito,https://www.masakisaito.ca/,"2 Stars",0,"Air conditioning,Counter dining","Even if you lived next door, omakase with Chef Masaki Saito would still feel like a faraway adventure. The foyer's marble staircase, a 200-year-old hinoki counter and traditional Japanese paneling and woodwork set the stage as he slices, scores and sauces the greatest treasures of the sea. Only here will you find shirako boldly skewered and grilled over binchotan, and only here will you eat melting slabs of chutoro buried under a blizzard of white truffles. Fish comes exclusively from Japan, and for the nigiri, assistants are quick to bring him his prized rice from Niigata prefecture, warm and tinged with his special blend of vinegars, after every round. Laughter fills the air, thanks to Saito and his jovial team, and for a few blissful hours, the world outside melts away."
+Milka,"Vršiška cesta 45, Kranjska Gora, 4280, Slovenia","Kranjska Gora, Slovenia","€€€€","Creative, Regional Cuisine",13.7845892,46.4755987,+38659779590,https://guide.michelin.com/en/upper-carniola/kranjska-gora/restaurant/milka,http://www.hotelmilka.si/restaurant,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access","Situated near the Austrian and Italian borders, Milka boasts a superb location overlooking a crystal-clear lake surrounded by mountains. The restaurant offers a fine gastronomic synthesis of its region, skilfully interpreted and prepared by chef David Žefran, who makes full use of local ingredients. The surprise menu flows naturally and features ingredients that follow the seasons. The chefs themselves bring their dishes to the dining room, providing detailed and enthusiastic descriptions of each course. Although dishes are prepared with a modern touch, the character of the region shines through, especially in the choice of ingredients. Dishes include delicious salmon from the Danube accompanied by black radish and elderflower, a glazed brioche with fermented butter, and venison served with the perfect accompaniment of a dark beer sauce – every detail is carefully thought out. The wine list will delight connoisseurs: many of the wineries featured have a close relationship with the restaurant. Stylish guestrooms complete the picture."
 Droit,"49-1 Higashisakuracho, Kamigyo-ku, Kyoto, 602-0858, Japan","Kyoto, Japan","¥¥¥",French,135.767564,35.022379,+81752560177,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/droit,https://droit-kyoto.jp/,"1 Star",0,"Air conditioning,Interesting wine list","Chef Morinaga focuses his attention on the harmony between ingredients and sauces. He applies classic techniques to bring out the appeal of the ingredients simply and honestly. For spring asparagus, Morinaga sautés the spears and braises the roots, then dresses the dish with beurre blanc sauce. He enjoys observing how different cooking methods change the flavour. Like the instruments in a chamber music ensemble, the cooking method and ingredients interweave in ways that please his senses."
+Stand,"Székely Mihály utca 2, Budapest, 1061, Hungary","Budapest, Hungary","€€€€","Modern Cuisine, Hungarian",19.0596687,47.5001729,+36307859139,https://guide.michelin.com/en/central-hungary/budapest/restaurant/stand,https://standrestaurant.hu,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","A central glass-walled kitchen is the focal point of this eye-catching modern restaurant; a dining room sits either side, and there’s a chatty buzz to the room – helped along by the personable service team. The two experienced chef-owners are proud of their Hungarian roots and skilfully reinvent and modernise classic Hungarian dishes using a wide range of techniques. Wonderful flavours and textures abound, and build steadily throughout the meal. When it comes to wine, look to the Hungarian options – there are some great sweet Tokajis on the list."
 "Sushi Kappo Nakaichi","570-196 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan","Kyoto, Japan","¥¥¥",Japanese,135.776468,35.002323,+81755312778,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushi-kappo-nakaichi,"","1 Star",0,"Air conditioning,Counter dining","The first-generation chef learned the sushi trade in Tokyo; his son apprenticed in general Japanese cuisine in Kanazawa. Today many restaurants feature both sushi and general Japanese, but this was one of the first. In Kyoto, where new endeavours take a long time to catch on, Sushi Kappo Nakaichi was an immediate hit with the city’s arbiters of taste. Come for the Kyoto cuisine served on elegant vessels collected by father and son and for fish from the Seto Inland Sea."
+"Platán Gourmet","Kastély tér 6, Tata, 2890, Hungary","Tata, Hungary","€€€€","Creative, Hungarian",18.3183168,47.6478063,+36205486876,https://guide.michelin.com/en/komarom-esztergom/tata/restaurant/platan-gourmet,https://platangourmet.com/,"2 Stars",0,"Air conditioning,Car park,Garden or park","Your evening starts with an aperitif and snacks on the terrace beneath the castle, before you are shown through to a barrel-vaulted cellar with an open kitchen. Here, the team work with calm efficiency and meticulous precision to create a 12 course tasting menu composed of highly sophisticated dishes packed with deep, well-balanced flavours and bags of personality. For the full experience, stay the night in one of the nearby bedrooms and make the most of their spa."
 "a canto","3-1-10 Uchikyuhojimachi, Chuo-ku, Osaka, 540-0013, Japan","Osaka, Japan","¥¥¥",Italian,135.515695,34.678984,+81671756383,https://guide.michelin.com/en/osaka-region/osaka/restaurant/a-canto,https://www.a-canto.com/,"1 Star",0,"Air conditioning,Counter dining","The chef’s creed is to weave seasonal elements and refinement into his cuisine. Each item is simple yet distinctive. Bavettine of dried mullet roe and lime is a signature dish using handmade pasta. Pastas showcase the assured touch of a craftsman who was in charge of that department at Enoteca Pinchiorri in Florence. The name means ‘at your side’, as the chef hopes it can be familiar presence for diners who crave the warmth of Italian cuisine."
+"Yu Zhi Lan","24-1 Changfa Street, Qingyang, Chengdu, China Mainland","Chengdu, China Mainland","¥¥¥¥",Sichuan,104.055887,30.669182,+862862491966,https://guide.michelin.com/en/chengdu-municipality/chengdu/restaurant/yu-zhi-lan-1196150,"","2 Stars",0,"Air conditioning,Car park,Cash only","This low-key dining concept doesn’t need a sign. The owner-chef Lan Guijun is a local legend who took Sichuanese to the level of haute cuisine so gourmands will always find their way here. The rooms exude rustic charm, dotted by ceramic art and pottery made by the chef himself. Before you can taste his elegant, elaborate multi-course meal that brings out the ingredients’ natural flavours, you need to book a table with a deposit."
 Konoha,"2-6-22 Minamihommachi, Chuo-ku, Osaka, 541-0054, Japan","Osaka, Japan","¥¥¥","Japanese, Tempura",135.504198,34.682634,+81662430228,https://guide.michelin.com/en/osaka-region/osaka/restaurant/konoha,"","1 Star",0,"Air conditioning,Cash only - lunch,Counter dining","Kaiseki meals puts the chef’s traditional restaurant experience to fitting use. Appetisers, soups and assorted side dishes combine with the serving vessels to paint a picture of the seasons. What really draws out the flavours is the familiar ma-kombu kelp dashi soup stock. Deep-fried items catch the eye, like tempura lightly coated and fried piece by piece. To boost flavour, extra egg yolk is used for a unique coating. Inflections in flavour and texture provide variety but the focus is always on seasonality and sense of ingredients."
+"Xin Rong Ji","No. 501, 5F, Chinese Financial Center, 33 Jiaozi Avenue, Wuhou, Chengdu, China Mainland","Chengdu, China Mainland","¥¥¥¥",Taizhou,104.060602,30.5833001,+862868102828,https://guide.michelin.com/en/chengdu-municipality/chengdu/restaurant/xin-rong-ji-1207940,http://www.xinrongji.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access","On the eve of the upmarket restaurant chain's 30th anniversary, it opened its first Chengdu outpost in 2023. The large space is furnished in a lavish but understated manner, and has lovely views of the Twin Towers. You can find the brand's signature luxury seafood on the menu, but it's the Taizhou recipes jazzed with by local touches that truly shine. Try the sea anemone glass noodles with pickled chillies, or mapo tofu with cod milt."
 cenci,"44-7 Shogoin Entomicho, Sakyo-ku, Kyoto, 606-8323, Japan","Kyoto, Japan","¥¥¥",Italian,135.78024,35.017056,+81757085307,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/cenci,https://cenci-kyoto.com/,"1 Star",0,"Air conditioning,Counter dining","Ken Sakamoto exults in expressing Italian cuisine through the bounty of Japanese produce. Putting kombu kelp, bonito stock and fermented ingredients like malted rice miso and sake lees to effective use is how he preaches the gospel of Japanese cuisine. Cured hams and cheeses arrive from producers who share the chef’s passion. Nonstandard vegetables are used in fermented form; pruned citrus fruits garnish lend a sour piquancy as garnish. Food that brings people together in every sense."
+"Molino de Urdániz","GF, Hotel MVSA, 61, Section 1, Jianguo North Road, Zhongshan District, Taipei, 10491, Taiwan","Taipei, Taiwan",$$$$,"Spanish Contemporary",121.5372068,25.0507432,+886225006832,https://guide.michelin.com/en/taipei-region/taipei/restaurant/molino-de-urdaniz,https://hotelmvsa.com/dining/molino-de-urdaniz/,"2 Stars",0,"Air conditioning,Car park,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Spanish-themed paintings hang in the dining area, which boasts a stunning glazed wine cellar. The two chefs take diners on a poetic culinary journey to the Pyrenees of the Basque Country with a seafood-heavy tasting menu. Produce from Taiwan and Japan is woven into edible works of art that embody Spanish traditions, Asian influences and natural beauty. The clever use of colours and seasonal ingredients makes the experience a real delight."
 "ad hoc","Hotarumachi, 1-1-48 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan","Osaka, Japan","¥¥¥",French,135.489021,34.694143,+81662258814,https://guide.michelin.com/en/osaka-region/osaka/restaurant/ad-hoc-1193091,http://adhoc2014.jp/,"1 Star",0,"Air conditioning","The gastronomy of Chef Tatsuhiro Takayama blends a passion for learning from nature with a modern sensibility. To attune his work to the sense of the seasons, he adds layers of texture. His spring ‘Sakuraniku, Sansai’ accents the bitterness of spring vegetables with the texture of buckwheat groats. The menu lists only the ingredients, as a mark of respect to the foodstuff producers. Natural rock tables and wooden ornamental plates eloquently convey the chef’s love of nature."
+Mudan,"17, Lane 52, Siwei Road, Da'an District, Taipei, 106, Taiwan","Taipei, Taiwan",$$$$,Tempura,121.54723,25.035223,+886227068699,https://guide.michelin.com/en/taipei-region/taipei/restaurant/mudan,https://mudantempura.com,"2 Stars",0,"Air conditioning,Counter dining","When it comes to tempura, precision is the name of the game. With decades of experience in Japanese cooking, the head chef brings out the best in every ingredient with his keen sense for oil blend, oil temperature and batter consistency, sealing in the umami with an incredibly thin, crisp and light batter. The simple, cosy room is decorated with Japanese garden details. Reservations are mandatory, with only two sittings, at 12.30pm and 6.30pm."
 "Sanso Kyoyamato","359 Masuyacho, Higashiyama-ku, Kyoto, 605-0826, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.78139,34.999252,+81755251555,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sanso-kyoyamato,https://www.kyoyamato.com/,"1 Star",0,"Air conditioning,Great view,Shoes must be removed","This historic ryotei is best known as the place where samurai loyal to the emperor met for secret talks in the last days of the shogunate. The spacious grounds accommodate the main building, a tea arbour and a garden. The chef carefully selects the ingredients and serving dishes, putting great effort into presenting food that pleases the eye. The ‘Nishiki-Kasane’, a two-tier lunch box, is the crowning jewel of the menu. The first tier is a colourful assortment of items, the second a takiawase."
 ORIGIN,"1-4-3 Tsuriganecho, Chuo-ku, Osaka, 540-0035, Japan","Osaka, Japan","¥¥¥",French,135.515598,34.688057,+81668092881,https://guide.michelin.com/en/osaka-region/osaka/restaurant/origin,https://origin-french.com/,"1 Star",0,"Air conditioning,Interesting wine list","Chef Tetsu Yoshida prizes ‘cuisine whose ingredients you can see’. Each plate and its seasonings are prepared simply, giving the ingredients top billing. The emphasis on fish in the set menus showcases the attractions of Yawatahama, Ehime Prefecture, Yoshida’s hometown. Seafood arriving fresh from Yawatahama fishing port is prepared using techniques he developed in the south of France. His signature dish is soupe de poisson with crispy grilled tilefish."
 YUNiCO,"4F, 1-5-17 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan","Osaka, Japan","¥¥¥","Italian, Italian Contemporary",135.496874,34.69807,+81662258007,https://guide.michelin.com/en/osaka-region/osaka/restaurant/yunico-1194638,https://y-unico.jp/,"1 Star",0,"Air conditioning,Counter dining","The theme is ‘Japanese Italian’: the cuisine of Italy with elements of Japan. Chef Yamamoto keeps the focus on domestic ingredients. Sea bream, conger eel and onions are sourced from Awajishima; as his roots lie in Hyogo Prefecture. Based on the idea that as long as the finished dish has an Italian flair, he will even use black seven-spice mix. The restaurant’s name is an amalgam of the first letter of Yamamoto’s name plus ‘unico’, Italian for ‘unique’. From his unique culinary sensibilities springs a cuisine like no other."
+logy,"6, Lane 109, Section 1, Anhe Road, Da'an District, Taipei, 106, Taiwan","Taipei, Taiwan",$$$,"Asian Contemporary",121.5532054,25.0356024,"",https://guide.michelin.com/en/taipei-region/taipei/restaurant/logy,https://logy.tw/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","logy, a sibling of the Florilège in Tokyo, is helmed by a Japanese chef hailing from Hokkaido. Using local produce and the freshest catch from his home prefecture, he melds Japanese and European techniques to create contemporary recipes, underscored by strong Asian influences. The omakase menu changes every two months, but a variation of the Japanese-Taiwanese fusion chawanmushi is a firm fixture. Plan far in advance and book online."
 "Muromachi Yui","459 Kimbukicho, Nakagyo-ku, Kyoto, 604-0846, Japan","Kyoto, Japan","¥¥¥",Japanese,135.758455,35.012233,+81752518877,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/muromachi-yui,https://muromachi-yui.jp/,"1 Star",0,"Air conditioning,Counter dining","‘Yui’ means ‘one and only’, and indeed the meals to be savoured in this elegant dining room are to be found nowhere else. Kazuteru Maeda’s basic soup stock is aged for two days to elicit all the umami the kombu kelp has to offer. Edible wild plants and mushrooms, picked in the mountains by the chef himself, are a treat. Maeda works alone, pouring heart and soul into his craft. His goal is a one-of-a-kind restaurant that truly conveys his culinary feelings."
+"L'Atelier de Joël Robuchon","5F, Bellavita, 28 Songren Road, Xinyi District, Taipei, 110, Taiwan","Taipei, Taiwan",$$$$,"French Contemporary",121.56814,25.039609,+886287292628,https://guide.michelin.com/en/taipei-region/taipei/restaurant/l-atelier-de-joel-robuchon550759,https://www.bellavita.com.tw/dining/Latelierdejoelrobuchontaipei.php,"2 Stars",0,"Air conditioning,Car park,Counter dining,Interesting wine list","The moody interior uses the same iconic black and red colour scheme as the other members of the group – sit at the counter to appreciate the atmosphere to the fullest. French classics are re-invented with care and a great deal of aplomb; service is engaging and thoughtful. The kitchen is helmed by a Japanese head chef with 20+ years of experience who imbues the distinctive cooking, especially seafood courses, with Japanese twists."
 "Jiki Miyazawa","553-1 Yaoyacho, Nakagyo-ku, Kyoto, 604-8123, Japan","Kyoto, Japan","¥¥¥",Japanese,135.7633929,35.0043254,+81752131326,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/jiki-miyazawa,https://jiki-miyazawa.com/,"1 Star",0,"Air conditioning,Counter dining","The true pleasure of Jiki Miyazawa is the pursuit of deep understanding of a given ingredient. For example, freshly baked sesame tofu brings together cold-kneaded sesame and pungent roasted sesame seeds. Grilled longtooth grouper and Spanish mackerel pair with starchy sauce using fish-bone dashi soup stock. Cooking with a change of perspective brings out the strong points of an ingredient. Rice is served in stages, from firm to soft, allowing diners to enjoy each flavour."
+RAW,"301, Lequn 3rd Road, Zhongshan District, Taipei, 104, Taiwan","Taipei, Taiwan",$$$$,Innovative,121.5594375,25.0827948,+886285015800,https://guide.michelin.com/en/taipei-region/taipei/restaurant/raw,https://www.raw.com.tw/,"2 Stars",0,"Air conditioning,Wheelchair access","André Chiang’s dining concept in his hometown features a futuristic interior with gigantic organic wood forms that contrast with the faux industrial setting. Inspired by the chef’s journey around the world, the 10-course menu changes with the seasons, reinventing Taiwanese cuisine with sleek plating and a stimulating blend of flavours, textures and temperatures. It’s notoriously hard to get a table so stay tuned for when the online system opens for booking and act fast."
 Mirei,"143-2 Kameyacho, Takeyamachidori Muromachihigashiiru, Nakagyo-ku, Kyoto, 604-0865, Japan","Kyoto, Japan","¥¥¥",Japanese,135.75848,35.016197,+81752512007,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mirei-1193056,"","1 Star",0,"Air conditioning,Counter dining","The French painter Jean-François Millet was the inspiration behind the restaurant's name—Western culture being a major influence in the owner-chef Yuzo Nakao's hometown of Nagasaki, an international port city for centuries. Recognising that no two people have the same tastes, he welcomes guests with a varied à la carte menu. Make a point of ordering the pureed soup of young onions, peaches, chestnuts and Kyoto yams which bursts with imagination and the colours of the seasons."
+Hayato,"1320 E. 7th St., Ste. 126, Los Angeles, 90021, USA","Los Angeles, USA",$$$$,"Japanese, Seafood",-118.2418788,34.0338072,"",https://guide.michelin.com/en/california/us-los-angeles/restaurant/hayato,https://hayatorestaurant.com/,"2 Stars",0,"Air conditioning,Car park,Counter dining,Notable sake list","With only one seating per night, this is the kind of destination where a handful of lucky diners are privy to an exemplary culinary spectacle. Many of the courses begin with ingredients that are attractively arranged, then finished before your eyes, and presented by Chef Brandon Hayato Go with detailed explanations. To kick off the kaiseki, the chef serves a small bite, or sakizuke, like chilled, charred eggplant with ginger and dashi. From there, it's a seasonal celebration artistically arranged on vintage Japanese pottery and porcelain collected by the chef. Local corn and sea scallops is transformed into kakiage; bonito is lightly smoked over rice bran straw; and miso-glazed black cod is folded into a luscious rice pot to conclude the meal."
 Iwaki,"2F, 1-6-29 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan","Osaka, Japan","¥¥¥",Japanese,135.499446,34.697482,+81663451108,https://guide.michelin.com/en/osaka-region/osaka/restaurant/iwaki,http://k-iwaki.com/,"1 Star",0,"Air conditioning,Counter dining","In Iwaki’s kitchen, owner-chef Ryoichi Endo gives free rein to the skills he cultivated in ryotei and kappo. Hassun plates decorated with seasonal flowers and leaves and nimono soup in a lacquered bowl incorporate seasonal notes for a pleasingly old-school presentation. Charcoal-grilled fish and meat creations are accompanied by sauces. The owner-chef’s skill is evident in the variety of items that offer a creative tweak while respecting tradition."
+Commis,"3859 Piedmont Ave., Oakland, 94611, USA","Oakland, USA",$$$$,Contemporary,-122.254846,37.8246825,+15106533902,https://guide.michelin.com/en/california/oakland/restaurant/commis,http://www.commisrestaurant.com/,"2 Stars",0,"Air conditioning,Counter dining,Wheelchair access","This serene elder from Chef/owner James Syhabout is packed every night. Tucked into colorful Piedmont Avenue, the space is long and neat, while soft music and a vibrant staff set the mood. It's cool and relaxed but never casual.Chef Syhabout pairs local ingredients with precise technique; he also pulls from his Thai and Chinese heritage to deliver an elegant menu full of familiar flavors that taste as wonderful as they look. Dinner might unveil slices of raw Japanese sea bream dressed with aged soy sauce, fermented plum, and mustard. That signature slow-poached egg yolk sitting in a bed of onion- and malt-infused cream is a consistent thrill; while donabe-baked scallion rice is topped with chanterelles dressed with miso from a small-batch, local producer."
 Vena,"46-3 Kagamiyacho, Nakagyo-ku, Kyoto, 604-0002, Japan","Kyoto, Japan","¥¥¥",Italian,135.758097,35.015154,+81752558757,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/vena,"","1 Star",0,"Air conditioning,Counter dining,Interesting wine list","Thrown together in an unexpected meeting, chef Hiroki Hayakawa and sommelier Yoji Ikemoto immediately hit it off. Both natives of Kyoto, they felt bound by fate through their names, which both refer to bodies of water, so when they opened their restaurant under joint management, they named it ‘Vena’, Italian for ‘waterway’. The chef’s keen eye for ingredients pairs well with the sommelier’s collection of vintage wines. An interweaving of two Kyoto boys, born and bred in the ‘city of water’."
+n/naka,"3455 S. Overland Ave., Los Angeles, 90034, USA","Los Angeles, USA",$$$$,"Japanese, Contemporary",-118.41206,34.02526,+13108366252,https://guide.michelin.com/en/california/us-los-angeles/restaurant/n-naka,http://www.n-naka.com,"2 Stars",0,"Air conditioning,Notable sake list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Wrapped in neutral tones, this serenely understated room offers one of LA’s most warm and graceful dining experiences. Chef Niki Nakayama presents her interpretation of a modern Kaiseki meal, drawing upon Japanese tradition while at the same time following her own path, offering an intricate procession of seasonally inspired courses that show a uniquely Californian influence. The menu begins with a sip of house-infused sake and small bites, winding through delicate aromatic broths, sashimi courses and heartier fare like grilled fish accented with sansho pepper. The only dish to never leave the menu, an artful twirl of al dente spaghetti dressed with tender abalone, pickled cod roe and black truffle, exemplifies Chef Nakayama’s unconventional approach."
 Kyoboshi,"347-92 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan","Kyoto, Japan","¥¥¥",Tempura,135.775649,35.005139,+81755512303,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kyoboshi,"","1 Star",0,"Air conditioning,Counter dining","Kyoboshi serves light-battered tempura unchanged from the day its doors opened in 1947. The recipe features a unique blend of oils, handed down in secret from father to just one son, as well as use of handmade crushed salt to bring out the ingredients. Uniquely, the main ingredients alternate between seafood and vegetables, interspersed with shrimp. The first shrimp is served rare, the second cooked to an intense crescendo. The chef adjusts the flame with practiced skill, modulating the flavour of the shrimp with each serving."
+Acquerello,"1722 Sacramento St., San Francisco, 94109, USA","San Francisco, USA",$$$$,"Italian, Contemporary",-122.42131,37.79167,+14155675432,https://guide.michelin.com/en/california/san-francisco/restaurant/acquerello,http://www.acquerellosf.com,"2 Stars",0,"Air conditioning,Interesting wine list","With its signature A-frame ceiling and luxuriously warm furnishings, this dining room has been Chef Suzette Gresham’s home since 1989. The cooking remains top rate, promising finesse and bold flavors in equal measure. Handmade pastas combine classic technique with a touch of personal style, and mimicking the art on the walls, some dishes like carrot and ginger terrine or the must-order cheese plate arrive as visual masterpieces. Sweets are a notable strength, down to the very last few bites when one of the best mignardises carts in town rolls up stacked with chocolates, pâtes de fruits, and caramels rolls. Speaking of bests, friendly sommeliers are essential guides for navigating one of the deepest Italian wine and Champagne cellars in the country."
 "Ryoriya Maekawa","405 Nambacho, Shimogyo-ku, Kyoto, 600-8027, Japan","Kyoto, Japan","¥¥¥",Japanese,135.767871,34.998689,+81757440808,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ryoriya-maekawa,https://ryouriya-maekawa.com/,"1 Star",0,"Air conditioning,Counter dining","Owner-chef Koichi Maekawa’s goal is to present a ‘ryoriya’ (‘cookery’) that reflects his taste and personality, unfettered by established practice. He strives for originality while leaving core tenets of Kyoto cooking intact. In a witty touch that can’t help but make you smile, fried shrimp-shaped and -patterned yam in tomato sauce is dressed with sakura shrimps. The eatery, with its triangular ceiling reminiscent of a houseboat, is wrapped in an amusing air."
+Providence,"5955 Melrose Ave., Hollywood, 90038, USA","Hollywood, USA",$$$$,Seafood,-118.3301829,34.083576,+13234604170,https://guide.michelin.com/en/california/hollywood/restaurant/providence,https://providencela.com/,"2 Stars",1,"Air conditioning,Valet parking,Wheelchair access","Purity and precision are the underpinnings of Chef Michael Cimarusti's California cooking, inspired by flavors from Asia and the Mediterranean. The tasting menu blends classic technique with a modern sensibility, and sources the freshest and most sustainable seafood, often wild-caught from American waters. At no point during the meal will you doubt its impeccable quality, especially while savoring dishes such as seared Alaskan halibut with green beans and geoduck in a bouillabaisse sauce, or the hiramasa sashimi, plated in the shape of a flower, and treated to a tableside pour of basil-infused fumet sauce. The soft-poached egg topped with Santa Barbara uni, breadcrumbs, and Champagne sauce is a Providence signature."
 Masuda,"2F, 1-3-12 Shinsaibashisuji, Chuo-ku, Osaka, 542-0085, Japan","Osaka, Japan","¥¥¥",Japanese,135.501957,34.673799,+81662515077,https://guide.michelin.com/en/osaka-region/osaka/restaurant/masuda,"","1 Star",0,"Air conditioning,Counter dining","The wooden counter is owner-chef Yoshichika Masuda’s stage. Like a skilled conjurer revealing his tricks, Masuda demonstrates the techniques and traditions of Japanese cuisine he honed during his days at a ryotei. The hassun is especially attention-grabbing. The sculptured beauty formed by ingredients from land and sea is a study in the coexistence of light and shade. The attentive service and the sight of his training his apprentice shines a light on the future of Japanese cuisine."
+Birdsong,"1085 Mission St., San Francisco, 94103, USA","San Francisco, USA",$$$$,"Contemporary, American",-122.4103298,37.7795083,+14153699161,https://guide.michelin.com/en/california/san-francisco/restaurant/birdsong,https://www.birdsongsf.com/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Wheelchair access","Live fire is of the essence at this high-ceilinged and elegantly appointed dining room. Chef Christopher Bleidorn's skill lies in his ability to combine the rugged appeal of flame-kissed meats with a delicate touch and palpable sense of whimsy. Look no further than the lacquered quail with grilled Parker House rolls and crunchy pickles to be assembled à la Peking duck. His team's impressive variety of techniques wring out every fleck of flavor from such pristine ingredients as creek trout, presented as roe with kelp kombucha sabayon; or ""tail end"" lox served on crispy skin.The playful and spontaneous spirit carries on until the end—with the possible arrival of tart blueberries and crème fraîche hidden beneath lemon mochi bites and a bee pollen-dusted tuile."
 "MUNI ALAIN DUCASSE","B1F, MUNI KYOTO, 3 Sagatenryuji Susukinobabacho, Ukyo-ku, Kyoto, 616-8385, Japan","Kyoto, Japan","¥¥¥¥",French,135.676621,35.013637,+81758737771,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/muni-alain-ducasse,https://muni-kyoto.com/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","The artistic sensibilities of Alain Ducasse find synthesis with Kyoto. The contemporary French cuisine marries French ingredients with Japanese ingredients: clams with caviar, bamboo shoots with truffles, lobster and daikon radishes cultivated in the Kyoto area. Sauce is poured at your table, completing the richly aromatic cuisine. Luxurious surroundings, exquisite cuisine and elegant service welcome you to the world of Alain Ducasse."
+"Sushi Ginza Onodera","609 N. La Cienega Blvd., West Hollywood, 90069, USA","West Hollywood, USA",$$$$,"Japanese, Sushi",-118.3766888,34.082251,+13237927776,https://guide.michelin.com/en/california/west-hollywood/restaurant/sushi-ginza-onodera-559850,https://www.sushionodera.com/sushi-ginza-onodera-la,"2 Stars",0,"Air conditioning,Notable sake list","Sushi Ginza Onodera has several outposts in Asia and the U.S. This West Hollywood outpost is a hive of activity; one that comes with a hefty price tag, though their strictly enforced no-tipping policy helps. The pacing can feel quick allowing little time to revel in the experience of this omakase.Delights abound in the array of courses, starting with morsels of braised octopus soaked in soy sauce and dressed with yuzu kosho; or an earthenware cup of chawanmushi topped with caviar and uni. The nigiri are a clear highlight here, revealing excellent quality product such as pen shell calm, cherry blossom salmon, and Hokkaido uni. The signature matcha and coconut panna cotta is a delectable finale."
+Saison,"178 Townsend St., San Francisco, 94107, USA","San Francisco, USA",$$$$,"Californian, Contemporary",-122.41543,37.76327,+14158287990,https://guide.michelin.com/en/california/san-francisco/restaurant/saison,https://www.saisonsf.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","At once playful and profoundly earnest, this privileged playpen is adored by the Bay Area's elite. The studied cool of the kitchen extends to its crowd; and the striking warehouse setting, blends rusticity with refinement. Everything revolves around the roaring hearth.The kitchen is in steady hands and proffers an immersive experience. First, caviar cured with salt ""barbecued"" by the team, is wrapped in a seaweed bundle, then presented tableside before being set in a bowl of wilted, silken spinach and a seaweed-and-butter broth. Then, 18-day dry-aged antelope saddle medallion is an intriguing delight with jus made from bones and dried cherry leaf, thinly sliced preserved kumquat and a cup of bone broth to wash it all down."
 "Kyoryori Fujimoto","72 Shimmeicho, Nakagyo-ku, Kyoto, 604-8207, Japan","Kyoto, Japan","¥¥¥",Japanese,135.756636,35.010396,+81752119105,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kyoryori-fujimoto,"","1 Star",0,"Air conditioning,Cash only,Counter dining","The wisdom of the chef’s mentor and what he learned on countless visits to markets made the restaurant what it is today. His approach is not to season but to let ingredients speak for themselves. Serving a great meal is an act of great effort: taking care of guests and serving graciously. Keen to offer a wide range of flavours, the chef incorporates an extensive list of ingredients. These efforts are rewarded when diners tell him ‘gochiso-sama deshita’ (‘thank you for all your efforts’)."
 Zeshin,"B1F, 2-9-3 Nishitemma, Kita-ku, Osaka, 530-0047, Japan","Osaka, Japan","¥¥¥",Japanese,135.502426,34.696365,+81663640118,https://guide.michelin.com/en/osaka-region/osaka/restaurant/zeshin,"","1 Star",0,"Air conditioning,Cash only,Counter dining,Notable sake list","Walk through the building’s front gate and descend the stairs to the underground level, and a space spreads out before you. To greet you are the head chef and proprietor, who together share all the joys and sorrows of running a restaurant. The kaiseki meal, which follows Japan’s old calendar, lavishly expresses the season in its flavours. The dining-ware, collected by both, brilliantly accentuates the cuisine. If you’d like to chat with the head chef as you dine, ask for a seat at the counter. Private rooms, with ceremonial décor based on the old calendar, are a treat."
+"Lazy Bear","3416 19th St., San Francisco, 94110, USA","San Francisco, USA",$$$$,"Contemporary, Modern Cuisine",-122.4196716,37.7602404,+14158749921,https://guide.michelin.com/en/california/san-francisco/restaurant/lazy-bear,http://www.lazybearsf.com,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","This dining spot is firmly rooted as part of San Franciso's dining landscape. The nightly tasting menu is served in a swanky, bi-level warehouse decked out like a mogul's hunting lodge. The menu has a sweeping creative scope, drawing on both nostalgia and current culinary trends with a confident swagger.Highlights include a trio of oysters, each gussied up in a different fashion: raw with pickled ramp foam and rhubarb; broiled à la Rockefeller, in a creamy green garlic glaçage; or fried with a spicy XO chili oil and tangy ranch. Bold flavors presented with flair are a common thread, like in a buttery A5 Wagyu ribeye paired with a sweet-and-savory oxtail and sour cherry tart, perfect lattice crust, and all."
+Californios,"355 11th St., San Francisco, 94103, USA","San Francisco, USA",$$$$,"Mexican, Contemporary",-122.4131414,37.7712406,+14157570994,https://guide.michelin.com/en/california/san-francisco/restaurant/californios,http://www.californiossf.com,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Chef Val M. Cantú's Californios is a divine dining temple where a passionate focus on heritage is applied with masterful technique. The foundational elements of Mexican cuisine are elevated here through the team's ingenuity and the utilization of the finest products. Familiar dishes are turned complex and deliciously unique. Lime cured cold-smoked hamachi is presented with a sweet lime aguachile with pickled buddha's hand and cold pressed cilantro, then beer- and mezcal-battered black cod in a sour cherry tamarind salsa makes a nice addition to a tortilla. The attractive space, with its dark walls, colorful artwork and lively playlist, keeps things more festive than hallowed. The patio area is especially pleasant."
+"Mélisse","1104 Wilshire Blvd., Santa Monica, 90401, USA","Santa Monica, USA",$$$$,"Modern French",-118.4915829,34.0245412,+13103950881,https://guide.michelin.com/en/california/santa-monica/restaurant/melisse,https://www.citrinandmelisse.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","Chef Josiah Citrin's flagship celebrates a certain kind of fine dining experience that will never go out of style. Slip in through a discreet side entrance to enter the enclosed space within Citrin, a private room that combines a vibe-y underground feel with classic luxury. The kitchen employs bold flavors and decadent sauces, blending French traditions with a bit of contemporary whimsy. The results are both eye-catching and indulgent, from intricate canapés to a knockout dish of duck “Rouennaise,” featuring a decadent sauce made with the help of an antique silver press; on the side, “ducks in a duvet” is a swanky take on pigs in a blanket. Service is engaging and full of charm, down to a wine program offering surprising rarities at a reasonable expense."
 "Sushi Hoshiyama","1-16 Sugaharacho, Kita-ku, Osaka, 530-0046, Japan","Osaka, Japan","¥¥¥¥",Sushi,135.510694,34.692732,+81663611622,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-hoshiyama,"","1 Star",0,"Air conditioning,Counter dining","The location near Tenjimbashi Kitazume offers guests views overlooking the Ōkawa River as they feast on sushi. Tadashi Hoshiyama directs his passion towards Edomae-style. The nigiri is shaped like the graceful hull of a ship, much like the craft plying the river below. Rice is seasoned with red vinegar and salt, harmonising with the sushi toppings. The marinating with kombu kelp and vinegar and the preparation of the toppings display the skills and inquisitive mind of the sushi artisan."
+"Harbor House","5600 CA-1, Elk, 95432, USA","Elk, USA",$$$$,"Californian, Creative",-123.7190639,39.1355655,+18007207474,https://guide.michelin.com/en/california/elk/restaurant/harbor-house,https://www.theharborhouseinn.com/,"2 Stars",1,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access","Veering off into the wilds of Mendocino County is certainly a most delightful detour—one that culminates in the dining room of the Harbor House Inn.Driven by impeccable technique and devotion to sustainability, the cooking is highly original. Chef Matthew Kammerer is devout when it comes to hyper-local and foraged ingredients, elevating not only delicacies like sea urchin, but also more humble items like seaweed harvested from the nearby coastline, or lace lichen plucked from overhanging trees. Compelling, Japanese-accented creations have included a sake-poached abalone paired with a luscious sauce made from its liver. Fantastic sourdough is flecked with sea lettuce, and kombu flavors a silky ice cream with coffee, lavender and honey—an ingenious union of sweet and savory tastes."
 "la bûche","400-3 Ohara Raikoincho, Sakyo-ku, Kyoto, 601-1242, Japan","Kyoto, Japan","¥¥¥",French,135.829962,35.120006,+81756009196,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/la-buche,http://www.labuche-ohara.com/,"1 Star",1,"Air conditioning,Counter dining,Interesting wine list","Recalling the pride French chefs express in their country’s regions, Shohei Mori opened a restaurant in his hometown. The stars of his gustatory show are vegetables, both farmed and wild, river fish, game, and more of the bounty of Ohara. The shop’s name means ‘firewood’, and ingredients here are wreathed in primordial flame. By showcasing the appeal of the region through cooking, Mori repays a debt to the land where he was born and raised."
+"Waku Ghin","The Shoppes at Marina Bay Sands, Level 2 Dining, L2-03, 10 Bayfront Avenue, 018956, Singapore",Singapore,$$$$,"Japanese Contemporary",103.8598,1.283175,+6566888507,https://guide.michelin.com/en/singapore-region/singapore/restaurant/waku-ghin,https://www.marinabaysands.com/restaurants/waku-ghin.html,"2 Stars",0,"Air conditioning,Car park,Counter dining,Interesting wine list,Valet parking,Wheelchair access","The contemporary room is divided into three sections: a counter with seats, private rooms and the chef’s table. To stay close to the action, opt for the latter. Dinner features one sitting only with a choice between traditional and seasonal menus. Ingredients are top-notch and the food is impeccably crafted. In addition to typical Japanese fare, some dishes are underscored by Western techniques with a pronounced Italian accent at times."
 MOKO,"235-2 Tamauecho, Nakagyo-ku, Kyoto, 604-0005, Japan","Kyoto, Japan","¥¥¥",French,135.757149,35.016851,+81752521523,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/moko,"","1 Star",0,"Air conditioning,Counter dining","Alexis Moko was born in Versailles and travelled often from his country of birth to London. Though connections brought him to reside in Kyoto, his native language, culture and ingredients are all foreign to the area. It all began when, feeling disheartened, he cycled through Ōhara and encountered food producers who reignited his ambition. Vegetables and game from Ōhara are prepared in traditional fashion. Preserving classical tradition, Moko never forgets to dress his dishes with sauces."
+Cloudstreet,"84 Amoy Street, 069903, Singapore",Singapore,$$$$,Innovative,103.8470099,1.280977,+6565137868,https://guide.michelin.com/en/singapore-region/singapore/restaurant/cloudstreet,https://cloudstreet.com.sg/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","The enchanting Cloudstreet is named after the Tim Winton book, which is fitting as Australia is where Sri Lankan chef Rishi Naleendra learnt his trade and developed his considerable skills. Diners at his restaurant are taken on a thrilling culinary journey, courtesy of his impressive creativity and artistry. He has also gathered together a service team who clearly share his pride and passion. When it comes to dessert, diners move to a room upstairs."
+Thevar,"9 Keong Saik Road, 089117, Singapore",Singapore,$$$$,Innovative,103.841385,1.279414,+6597508275,https://guide.michelin.com/en/singapore-region/singapore/restaurant/thevar,http://thevar.sg,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list,Wheelchair access","Chef Mano Thevar serves a creative multi-course menu rooted in Indian traditions and crafted with European techniques. Signatures such as Chettinad chicken roti or Brittany lobster in curry beurre blanc pack a ton of oomph, all the while maintaining a fine balance with mindful touches. Amuse-bouches and snacks between courses are especially fun and a vegetarian version of the menu is also available. The bustling and lively vibe makes for a great experience."
 "Nijo Minami","92-12 Enokicho, Nakagyo-ku, Kyoto, 604-0931, Japan","Kyoto, Japan","¥¥¥",Japanese,135.768119,35.013142,+81752215025,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nijo-minami,"","1 Star",0,"Air conditioning,Counter dining","The chef honed his craft at a kappo in Gion for a quarter of a century. “I’m grateful to my mentor, who was a man of culture as well as a chef”, he explains. Appetiser platters, soup dishes and takiawase are all part of a lineup that pays homage to old-school cooking. The chef’s first job in the culinary world was to wring out the hot cloths for guests, and he squeezed them with all his might. His favourite saying, passed down to him from that time, is “kindness, freshness, feeling”."
+"Jaan by Kirk Westaway","Swissôtel The Stamford, Equinox Complex, Level 70, 2 Stamford Road, 178882, Singapore",Singapore,$$$,"British Contemporary",103.85314,1.293387,+6591999008,https://guide.michelin.com/en/singapore-region/singapore/restaurant/jaan-by-kirk-westaway,https://www.jaan.sg/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Embodying the quintessence of fine dining, this romantic restaurant has it all – food, service, ambiance and spectacular views. Chef Westaway makes good use of top-notch British produce and inspirations, such as scallops from Scotland and turbot from Cornwall, to turn out modern culinary creations that never fail to impress. Some British classics also got a makeover – “hen’s egg” is a refined take on the breakfast favourite dippy eggs with soldiers."
 "Gion Okada","570-6 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan","Kyoto, Japan","¥¥¥",Japanese,135.77544,35.002419,+81755513200,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-okada,"","1 Star",0,"Air conditioning,Counter dining","There’s something uninhibited in the way Koji Okada and the cooks move around the kitchen – but in harmony, out of which emerges their kappo cuisine. The menu must include a hundred items, so the appeal here is that you can choose freely. Standard items include mackerel oshizushi and nodoguro nitsuke. Ginkgo croquettes are an autumn speciality. Try some nigiri to end. The focus is the ingredients themselves and the food is all about conveying flavours without affectation."
+Shoukouwa,"One Fullerton, #02-02A, 1 Fullerton Road, 049213, Singapore",Singapore,$$$$,Sushi,103.854,1.2863698,+6564239939,https://guide.michelin.com/en/singapore-region/singapore/restaurant/shoukouwa,http://www.shoukouwa.com.sg,"2 Stars",0,"Air conditioning,Car park,Counter dining,Wheelchair access","Hailing from Nagoya, but having done time in China and Thailand, this Japanese head chef champions a refined and elegant take on sushi. Two omakase menus emphasise freshness, featuring white fish alongside other luxury dishes. Ingredients are shipped from Japan four times a week; and sushi rice from Yamagata and Ishikawa prefectures are mixed in a specific ratio to the best effect. Sushi is served with two sauces to accentuate the umami of the fish."
 "Nishishinsaibashi Yuno","1-10-35 Nishishinsaibashi, Chuo-ku, Osaka, 542-0086, Japan","Osaka, Japan","¥¥¥",Japanese,135.498633,34.674225,+81662813690,https://guide.michelin.com/en/osaka-region/osaka/restaurant/nishishinsaibashi-yuno,"","1 Star",0,"Air conditioning,Counter dining","The aim of owner-chef Katsuyuki Yuno, who apprenticed at a Naniwa kappo, is to serve ‘the taste of Osaka’. While firmly putting ingredients first, he adds inventive twists, with use of kombu for umami. Out of love for his hometown, he is an evangelist for traditional vegetables. Having watched his father, also a chef, at work since boyhood, he never wavered in choosing the path of Japanese cooking. As he shows how much fun food can be, he lightens the atmosphere through chatting with diners."
 anpeiji,"56 Nakajima Hinokamicho, Fushimi-ku, Kyoto, 612-8465, Japan","Kyoto, Japan","¥¥¥",French,135.74508,34.944128,+81756212288,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/anpeiji,https://www.anpeiji.com/,"1 Star",0,"Air conditioning,Car park","Masashi Ampeiji opened his eponymous eatery on the site of a Western restaurant his parents used to run. The shop’s logo, reminiscent of a single hieroglyphic, represents Chef Anpeiji’s filter. Anpeiji expresses the techniques and sensibilities he studied in France in unique dishes. His use of herbs and olive oil to enhance fragrance derives from his experience in the south of France. He turns vegetables grown by his father into purées and garnishes. The bond between father and son is close."
 "P greco","4-1-20 Nishitemma, Kita-ku, Osaka, 530-0047, Japan","Osaka, Japan","¥¥¥",Italian,135.505946,34.696173,+81668091800,https://guide.michelin.com/en/osaka-region/osaka/restaurant/p-greco,https://www.pgreco.jp/,"1 Star",0,"Air conditioning","‘P Greco’ refers to the irrational number pi, whose solution has no end, signifying Chef Shunsuke Fukumoto’s boundless curiosity about all things culinary. To ensure that every detail is complete, he offers only one set menu. He takes Japanese ingredients and refines them based on techniques he acquired in Italy. His seasonal vegetables are cultivated with love. Caviar and truffles are incorporated in key areas in his pursuit of unique and delicious flavours."
+"Saint Pierre","One Fullerton, #02-02B, 1 Fullerton Road, 049213, Singapore",Singapore,$$$$,"French Contemporary",103.854219,1.2862377,+6564380887,https://guide.michelin.com/en/singapore-region/singapore/restaurant/saint-pierre,http://www.saintpierre.com.sg,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Notable sake list,Restaurant offering vegetarian menus,Wheelchair access","The unobstructed views of the Marina Bay, smart décor and discreet service don’t outshine Chef Emmanuel’s modern French cuisine, underpinned by solid skills and characterised by Asian overtones. His unique ability to accentuate the natural flavours of premium produce is what keeps diners returning. The seafood heavy tasting menu showcases the breadth and depth of his repertoire. It’s closed on some public holidays, so call ahead to check."
 "Oryori Yamada","4F, 4-7-7 Nishitemma, Kita-ku, Osaka, 530-0047, Japan","Osaka, Japan","¥¥¥",Japanese,135.503816,34.696722,+818040139336,https://guide.michelin.com/en/osaka-region/osaka/restaurant/oryori-yamada,"","1 Star",0,"Air conditioning,Counter dining","Owner-chef Akihiro Yamada is third in a line of chefs that began with his grandfather – and he is now blazing new trails in Osaka cuisine with his creative approaches. To draw out the flavour of the Ma-kombu, he uses only the famous mineral water of Mino. For tsukuri, he has created an ingenious dressing of shirako and konoko (dried sea-cucumber ovaries). In fried foods, items such as croquettes testify to his expertise with Western-inspired dishes."
+"Trèsind Studio","St. Regis Gardens, The Palm Jumeirah, Dubai",Dubai,$$$$,Indian,55.1391176,25.114932,+971588951272,https://guide.michelin.com/en/dubai-emirate/dubai/restaurant/tresind-studio,https://tresindstudio.com/,"2 Stars",0,"Air conditioning,Valet parking","The surprise multi-course tasting menu is a masterpiece of originality, intrigue and precision, featuring flavours and tastes from all four compass points of India. While the chefs work away with quiet diligence and focus in the open kitchen, the service team provide detailed explanations of each elegant creation. A little theatre here and there with certain courses adds to an unforgettable experience. There’s something magical happening here – and with just 20 seats and a rooftop location – you’ll feel you’re in on the secret."
 "Ryoriya Inaya","7F, 1-10-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan","Osaka, Japan","¥¥¥¥",Japanese,135.497901,34.697954,+81663413177,https://guide.michelin.com/en/osaka-region/osaka/restaurant/ryoriya-inaya,https://ryouriya-inaya.com/,"1 Star",0,"Air conditioning,Counter dining","Hiroki Inaya is the son of a Japanese cuisine chef. He followed in his father’s footsteps out of awe for the magnificent sashimi and funamori (sashimi arranged on a model boat) he fashioned. He stays within the bounds of Japanese cuisine but never forgets to add a playfulness of spirit, delighting customers with crab spawn rolled into balls to resemble crab foam, for example. Two earthenware pots draw the eye: one contains white rice served at the perfect point, the other takikomi gohan, rice cooked and seasoned with a variety of ingredients in season."
+"Il Ristorante-Niko Romito","Bulgari Resort Dubai Hotel, Jumeirah Bay Island, Jumeirah 2, Dubai",Dubai,$$$$,Italian,55.2348847,25.2104546,+97147775433,https://guide.michelin.com/en/dubai-emirate/dubai/restaurant/il-ristorante-niko-romito-1196980,https://www.bulgarihotels.com/en_US/dubai/bars-and-restaurants/il-ristorante-niko-romito,"2 Stars",0,"Air conditioning,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","This uber-cool and stylish restaurant is located within the Bulgari Resort Hotel, and diners are cossetted from the moment they step through the door by the charming Italian team. The sleek, design-led interior boasts an impressive cocktail bar, and the atmosphere is intimate and romantic. The terrace overlooking the marina is the place to be, weather permitting. Experienced Italian chef Giacomo Amicucci cooks assured, sophisticated modern Italian dishes with precision. Many of the top-quality ingredients are flown in from Italy; fish dishes are a highlight, as is the pasta. For the full experience, plump for the ‘Degustazione’ menu."
 "Reine des prés","537-1 Komanocho, Kamigyo-ku, Kyoto, 602-0872, Japan","Kyoto, Japan","¥¥¥",French,135.769857,35.017249,+81752232337,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/reine-des-pres,http://reine-des-pres.com/,"1 Star",0,"Air conditioning","Owner-chef Fumitaka Nakahara received his training from none other than Alain Passard, once known as ‘the wizard of meat’ but who is today famed for his vegetable cuisine. Calculating how long the meat will take to cook, he serves it together with the all-important vegetables. Focusing on just a few ingredients on a single plate is Nakahara’s trademark. Assembled ingredients bring out the best in each other, leaving guests with clear impressions of the foods they enjoyed."
+"STAY by Yannick Alléno","One&Only The Palm Hotel, West Crescent Road, The Palm Jumeirah, Dubai",Dubai,$$$$,French,55.1326916,25.0992961,+97144401010,https://guide.michelin.com/en/dubai-emirate/dubai/restaurant/stay-by-yannick-alleno,https://www.oneandonlyresorts.com/the-palm/dining/stay-by-yannick-alleno,"2 Stars",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Valet parking,Wheelchair access","This elegant, high-ceilinged restaurant is exclusively set at the end of the Palm in a colonial-style property, which is breathtakingly opulent in design, with magical tropical gardens and a private dock. Inside, it’s luxurious without being stuffy, and service follows suit, with a team that are attentive and professional yet relaxed and personable. The cuisine is innovative, creative and intriguing, combining French tradition with modern culinary advances to create à la carte dishes and exclusive menus. The combination of flavours is harmonious, and dishes are cohesive, creating an unforgettable experience."
 "Ñ","1-6-3 Azuchimachi, Chuo-ku, Osaka, 541-0052, Japan","Osaka, Japan","¥¥¥",Spanish,135.508376,34.684008,+81662651420,https://guide.michelin.com/en/osaka-region/osaka/restaurant/n,https://www.enye.jp/,"1 Star",0,"Air conditioning,Counter dining","Applying Spanish culinary techniques to ingredients sourced in Japan, Chef Sunada has created a cuisine with a character all its own. He studied modern Spanish cuisine in Madrid and in the Basque Country. Both of these experiences are reflected in the monthly set menu expressing the seasons through the choice of seafood and vegetables. The procession of tapas, followed by the main dish and finally a rice dish, creatively interweaves Sunada’s unfettered imagination."
+"De Nieuwe Winkel","Gebroeders Van Limburgplein 7, Nijmegen, 6511 BW, Netherlands","Nijmegen, Netherlands","€€€€","Organic, Vegan",5.8595982,51.8473893,+31243225093,https://guide.michelin.com/en/gelderland/nijmegen/restaurant/de-nieuwe-winkel,https://www.denieuwewinkel.com/,"2 Stars",1,"Interesting wine list,Restaurant offering vegetarian menus,Terrace","Emile van der Staak is an enthusiastic champion of botanical gastronomy, in which plants take centre stage. This city restaurant with a theatrically visible kitchen in the heart of Nimegen tells a story in each dish. The chef’s boundless creativity is inexhaustible and De Nieuwe Winkel leaves no one indifferent!"
 Point,"2-17-47 Uenohigashi, Toyonaka, Osaka, 560-0013, Japan","Osaka, Japan","¥¥¥",French,135.476328,34.793027,+81661528989,https://guide.michelin.com/en/osaka-region/osaka/restaurant/point,http://point-accueillir.com/,"1 Star",0,"Air conditioning,Car park,Counter dining,Interesting wine list","The restaurant stands in a residential neighbourhood of Toyonaka, the chef’s hometown. It has an open kitchen with counter seating, so diners can enjoy flavours fresh from grill and oven. The fare is squarely based on the classics on which he apprenticed in Paris. Seafood and consommé jelly and beef wrapped in a pastry shell offer a modern styling with the accent on lightness. The focus at Point is the trinity of guests, producers and ingredients – converging these three on the single point of ‘cuisine’ is the inspiration behind the name."
+"De Kromme Watergang","Slijkplaat 6, Hoofdplaat, 4513 KK, Netherlands","Hoofdplaat, Netherlands","€€€€","Country cooking, Modern Cuisine",3.6028432,51.3773498,+31117348696,https://guide.michelin.com/en/zeeland/hoofdplaat/restaurant/de-kromme-watergang,https://www.krommewatergang.nl/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access","Edwin Vinke is an ambassador for Zeelandic Flanders. The Eastern Scheldt and the North Sea are key sources of produce for this upscale restaurant. Fish and seafood are supplied by his father-in-law. Vegetables and fruits he grows himself. Chef Vinke works as much as possible from fin and head to tail. He now works side by side with his son Tom, who is increasingly making his mark.This is ingredient-led cuisine, enhanced by exotic spices and modern culinary techniques. The chefs want to surprise you and take inspiration from the surrounding artworks, among other things. Dining at De Kromme Watergang is something of a show. Dishes such as exceptionally fine smoked eel served with different textures of polder potatoes demonstrate an appealing sense of invention. Smoky, briny, crisp, exotic, unctuous… A tribute to the ingredients!Fabulous suites are available for overnight stays – you are bound to fall in love with the beautiful surroundings, just as both of the chefs here did."
 Ono,"6F, 1-2-22 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan","Osaka, Japan","¥¥¥¥",Japanese,135.497797,34.69739,+81663418171,https://guide.michelin.com/en/osaka-region/osaka/restaurant/ono,"","1 Star",0,"Air conditioning,Counter dining","The lacquerware counter surrounds the owner-chef. Proudly displaying both foodstuffs and technique, he regales his guests with his feelings about the people and regions that produced his ingredients. In gratitude to his native Awajishima, he naturally sources his foods from there. Onions shipped straight from the farm are used in savoury egg custard. Wagyu from cattle raised by a friend is grilled over charcoal. The meal concludes with takikomi-gohan and curry of dashi soup stock and spiny lobster."
+Flore,"Nieuwe Doelenstraat 2, Amsterdam, 1012 CP, Netherlands","Amsterdam, Netherlands","€€€€","Contemporary, Creative French",4.8942749,52.3676602,+31205311619,https://guide.michelin.com/en/noord-holland/amsterdam/restaurant/flore,https://restaurantflore.com/,"2 Stars",1,"Air conditioning,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Bas van Kranen has transformed Bord'Eau into Flore, a restaurant entirely devoted to his philosophy of ""conscious fine dining"". The many natural features lend individuality to the contemporary comfort of the decor. And that is no accident. His fascinating and original approach to nature emphasises vegetables, local produce and sustainability. Biodynamic growers have become regular suppliers and the chef has also banished all dairy products from his kitchen. His search for solutions feeds his creativity and has resulted in a very pure style of cooking.Each dish has surprises in store. The small plates keep you on your toes up to the very last bite. Chef Van Kranen gives oysters from the Eastern Scheldt a twist by combining them with seaweed and a deeply aromatic dashi bouillon. Quail is boned and all its meat cut out. The bird is then stuffed again before being cooked to perfection. It is juicy, having been slowly roasted in butter, ready to be served with fine seasonal vegetables and a powerful, subtly sweetened sauce. Bas van Kranen's cuisine has personality, and he clearly takes pride in working with Dutch produce. He also has the confidence to cook just the way he wants to."
 "Fushimimachi Kakoiyama","2-4-12 Fushimimachi, Chuo-ku, Osaka, 541-0044, Japan","Osaka, Japan","¥¥¥¥",Japanese,135.504693,34.689294,+81662283007,https://guide.michelin.com/en/osaka-region/osaka/restaurant/fushimimachi-kakoiyama,https://kakoiyama.jp/,"1 Star",0,"Air conditioning,Counter dining","Owner-chef Kazuki Kakoiyama carries the spirit of the tea-master on his culinary journey. In a space built using sukiya designs, he serves customers across a counter of iron-oxide. The attentively assembled bill of fare alludes to literature, traditions and annual events. Graceful hassun and freshly cooked rice in the chakaiseki style reinforce the tea-arbour mood. The sembajiru soup of fish bones and vegetable ends incorporates gratitude for the ingredients and this land."
+Julemont,"Wittemer Allee 3, Wittem, 6286 AA, Netherlands","Wittem, Netherlands","€€€€","Modern French",5.9094623,50.8144424,+31434501208,https://guide.michelin.com/en/limburg/wittem/restaurant/chateau-wittem-restaurant-julemont,https://www.chateauwittem.com/,"2 Stars",0,"Air conditioning,Car park,Garden or park,Great view,Terrace","The domain of Château Wittem is one of those places that gives you a special feeling as soon as you cross its threshold. A charming national monument dating back to the 11C, the château exudes Classical elegance from the outside (the terrace in the greenery is magnificent); inside, you are immersed in a world of modern luxury. But it is chef Guido Braeken's talent that takes the experience to the next level. This is a chef who knows how to get the best out of extraordinary produce. From the moment the amuse-bouches arrive at your table, you will appreciate the spectacular presentation and attention to detail. Norwegian langoustines, for example, are presented at the table before being roasted, combined with an exotic tandoori masala cream, coconut, a yellow curry foam and an intense jus made from the main ingredient with tomato, tandoori and honey. What a sophisticated and modern tribute to the produce! Chef Braeken's talent lies in the delicacy of his dishes. Technique and instinct go hand in hand, along with a battery of intense flavours from around the globe. The precise balance of each ingredient feeds into expressive, lively flavours. German and Austrian labels dominate the excellent wine list. At Julemont, you will experience bespoke cuisine injected with youthful exuberance."
 Yuyu,"8 Koyama Kitakamifusacho, Kita-ku, Kyoto, 603-8142, Japan","Kyoto, Japan","¥¥¥",Japanese,135.759172,35.044835,+81754933373,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/yuyu,"","1 Star",0,"Air conditioning,Cash only - lunch,Counter dining","The desire to create, springing from curiosity, is what drives Tetsuya Shimoda. His repertoire goes beyond Japanese cuisine to include items like sashimi sandwiches made with white-fleshed and blueback fish, and beef tongue stew made with white miso. The restaurant name comes from the phrase ‘quiet, comfortable living, free of worldly cares’. In the evening, he offers à la carte dishes for maximum relaxation and enjoyment."
+"De Bokkedoorns","Zeeweg 53, Overveen, 2051 EB, Netherlands","Overveen, Netherlands","€€€€","Modern Cuisine",4.57934,52.39688,+31235263600,https://guide.michelin.com/en/noord-holland/overveen/restaurant/de-bokkedoorns,https://www.bokkedoorns.nl/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace","A veritable culinary institution, De Bokkedoorns was established in 1961 and has been the recipient of two Michelin stars for the past 30 years. A ceremonious welcome awaits from owner Pascal Beeren, the third generation to run the restaurant. Guests feel immediately at home in this plush setting, surrounded by modern luxury and spoilt by stunning views of the surrounding countryside.Chef Roy Eijkelkamp is also a veteran of the restaurant, having worked here under Lucas Rive who taught him the art of adding intensity and depth to sauces – remember to keep some bread to soak them up! This chef has mastered the art of omission, creating unfussy dishes from top-quality products prepared to the highest standards and occasionally adding exciting and original touches. The excellent wine list ensures that this elegant story is successful in every detail."
 "Nijojo Furuta","371 Furushirocho, Nakagyo-ku, Kyoto, 604-0045, Japan","Kyoto, Japan","¥¥¥",Japanese,135.753872,35.012209,+81752548377,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nijojo-furuta,"","1 Star",0,"Air conditioning,Counter dining","The chef’s menu boasts creativity and variations in tempo. Anticipating toasts with beer or champagne, fried foods are served early. Sashimi is accompanied with generous condiments, in the spirit of a salad. Fish is prepared simply – chargrilled or as sakamushi – to highlight the chef’s skill in selecting choice seafood.  As a proud Shiga Prefecture native, the chef stocks sake from that region and cooks rice grown by his uncle in Hira in clay pots from Shigaraki."
+"De Groene Lantaarn","Gemeenteweg 364, Staphorst, 7951 PG, Netherlands","Staphorst, Netherlands","€€€€","Creative, Seasonal Cuisine",6.2466765,52.6601173,+31522463116,https://guide.michelin.com/en/overijssel/staphorst/restaurant/de-groene-lantaarn,https://www.degroenelantaarn.com/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","The magnificent De Groene Lantaarn occupies a stately property with lots of personality – you’ll even find the chef’s own skateboards as part of the decor here! The terrace overlooking the vegetable garden and the windmill is exquisite, and local ingredients are given exotic depth thanks to influences from further afield. The end result is surprising and challenging but always harmonious. An exhilarating culinary adventure!"
+"De Lindenhof","Beulakerweg 77, Giethoorn, 8355 AC, Netherlands","Giethoorn, Netherlands","€€€€",Creative,6.08019,52.74574,+31521361444,https://guide.michelin.com/en/overijssel/giethoorn/restaurant/de-lindenhof,https://restaurantdelindenhof.nl/,"2 Stars",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","De Lindenhof offers a unique experience that starts with the location: a splendid farmhouse with a thatched roof that exudes character and elegance. The English garden is magnificent. Out back is the chef's little sailing boat, in which he likes to cruise the canals (sometimes taking guests with him!). There are also luxurious guestrooms for a relaxing stay. But the main draws are the enthusiastic service provided by hostess Marjan and the ingredient-led cuisine of Martin Kruithof, a traditional chef who has moved with the times. When he incorporates international influences and creative ideas, he never loses his sense of control and tends to stick to classic flavours. The quality of the produce is impressively showcased, and his dishes are presented in such a way that you can see exactly what you're eating. The sweet/salty flavour of exceptionally delicious crab, for instance, is subtly emphasised by the addition of mayonnaise and an iceberg lettuce granita for a sharper finish. A fine julienne of lettuce is mixed with a Japanese vinaigrette and dots of ponzu and grapefruit gel to add depth and exotic nuances. This is a wonderfully simple take on refined cuisine! What a pleasure it is to be spoiled by Martin Kruithof."
 "Ajikitcho Horieten","1-22-6 Kitahorie, Nishi-ku, Osaka, 550-0014, Japan","Osaka, Japan","¥¥¥",Japanese,135.494016,34.673655,+81665431741,https://guide.michelin.com/en/osaka-region/osaka/restaurant/ajikitcho-horieten,https://ajikitcho.com/,"1 Star",0,"Air conditioning,Shoes must be removed","The name plate features calligraphy by Teiichi Yuki, the visionary who elevated the status of Japanese cuisine. An old bicycle, which the owner-chef once used to gather supplies, leans against a fence. Inside the house, built in the tea ceremony room style, the decor is simple and rustic. The owner, the restaurant’s second, inherited an orthodox kaiseki traditional meal style.  Appetiser platters, garnished with seasonal leaves, delight the eye. The cuisine follows the shifting seasons, creating a beautiful spectacle."
+Tribeca,"Jan Deckersstraat 7, Heeze, 5591 HN, Netherlands","Heeze, Netherlands","€€€€",Creative,5.577939,51.3793,+31402263232,https://guide.michelin.com/en/noord-brabant/heeze/restaurant/tribeca502881,https://restaurant-tribeca.com/,"2 Stars",0,"Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","The talented Jan Sobecki puts his ambition into practice in chic, elegant Tribeca. The refinement of his cooking, the balance of his dishes and the many wonderful flavours in every mouthful, are impressive. The chef knows how to translate his ideas to the plate, and this makes Tribeca a top restaurant. Chapeau!"
 "Sushi Matsumoto","570-123 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan","Kyoto, Japan","¥¥¥¥",Sushi,135.774437,35.003377,+81755312031,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushi-matsumoto,"","1 Star",0,"Air conditioning,Counter dining","A small shop curtain hangs in an alleyway in Gion. Trained in Tokyo on the sushi techniques of old Edo, the owner-chef welcomes guests with the Edo greeting ‘Irasshaimashi!’ Scrupulously sourced toppings are formed with slightly salty red vinegar, orthodox through and through. White-fleshed fish are marinated in kombu, gizzard shad in vinegar. Other offerings include stewed clam and conger eel. To draw out the aromas of each topping, the menu progresses from light- to strong-flavoured items."
+"'t Nonnetje","Vischmarkt 38, Harderwijk, 3841 BG, Netherlands","Harderwijk, Netherlands","€€€€","Creative, Modern French",5.6202128,52.3509952,+31341415848,https://guide.michelin.com/en/gelderland/harderwijk/restaurant/t-nonnetje,https://www.hetnonnetje.nl/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Having been given free rein to do his own thing by owner Robert-Jan Nijland, chef Michel van der Kroft has come up with a unique culinary style that puts great emphasis on vegetables and incorporates Portuguese influences. He can carry off the classic Escoffier recipes just as well as any chef; his tournedos Rossini is absolutely sublime! But his dishes also showcase innovative ideas and technically sophisticated garnishes. Whether you opt for a traditional terrine or one of the creative vegetarian dishes, it will be generous and delicious. This cuisine is all about exuberance and indulgence.When it's time for coffee, the chef comes to your table with a pot of chocolate mousse and gives you a wooden spoon. It's a heartwarming gesture that works so well in this intimate restaurant. Cosy fine dining par excellence!"
 Tenjaku,"570 Botambokocho, Kamigyo-ku, Kyoto, 602-8475, Japan","Kyoto, Japan","¥¥¥","Tempura, Japanese",135.741907,35.031403,"",https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tenjaku,"","1 Star",0,"Air conditioning,Car park,Counter dining","As the second owner of Tenjaku, Ryo Nishioka never forgets the spirit of his grandfather, who always made customers smile with his cuisine. The menu begins with an appetiser plate that reflects the mood of the season and proceeds to soup, decoratively arranged sashimi, and finally to tempura. The simple, familiar flavour of the tempura tofu, deep-fried and dressed in dipping sauce, warms the soul. The eve-catching hinoki cypress counter, made from a single plank, transforms the interior into a place of quiet dignity."
+"De Lindehof","Beekstraat 1, Nuenen, 5671 CS, Netherlands","Nuenen, Netherlands","€€€€",Creative,5.5547065,51.4765594,+31402837336,https://guide.michelin.com/en/noord-brabant/nuenen/restaurant/de-lindehof,https://restaurant-delindehof.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","De Lindehof is fashionable, as the designer lighting and modern art prove, but it also has pep! The Surinamese roots of the chef bring spiciness to his bold creative cooking style – the tastes are intense but always well balanced. You will be taken on a delicious, exotic journey."
+"De Treeswijkhoeve","Valkenswaardseweg 14, Waalre, 5582 VB, Netherlands","Waalre, Netherlands","€€€€",Creative,5.4693081,51.3780193,+31402215593,https://guide.michelin.com/en/noord-brabant/waalre/restaurant/de-treeswijkhoeve,https://www.treeswijkhoeve.nl/nl,"2 Stars",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Take a seat on the terrace of this beautiful little farmhouse and enjoy the green surroundings. The experience is further intensified by the chef's creativity as he ventures contrasting combinations, always retaining a balance of flavours. Be sure to try his game dishes."
 Tozentei,"31-1 Komatsubara Minamimachi, Kita-ku, Kyoto, 603-8342, Japan","Kyoto, Japan","¥¥¥",Japanese,135.729573,35.029301,+81754617866,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tozentei,"","1 Star",0,"Air conditioning,Counter dining","At this kappo restaurant, you’ll be welcomed by the cheerful Watanabe family and put at ease by the exquisite dishes and heartfelt hospitality. The son heads the kitchen with skilful support from the father, and the mother serves the dishes. Sesame seeds and sea lettuce create harmony between the taste and fragrance of the tsukuri. The guji steamed with ume and kombu is a speciality that combines the umami of tilefish and the sourness of pickled ume."
+Fred,"Boompjes 41, Rotterdam, 3011 XB, Netherlands","Rotterdam, Netherlands","€€€€","Creative French",4.4894221,51.9162456,+31102120110,https://guide.michelin.com/en/zuid-holland/rotterdam/restaurant/fred,https://www.restaurantfred.nl/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Everything revolves around luxury and opulence at this restaurant. On the way to your table, for example, you step past the cheese store (the cheese trolley is excellent!), champagne is presented on a special cart. The vibrant decor is complemented by finishings made of the finest materials, as innovative design meets modern elegance. Chef Mustert's cuisine is equally tasteful. For example, he elevates langoustines of exceptional quality in a combination with various types of melon, subtle hints of celery and both a foamy butter sauce and curry oil. The results are pared down, intense and incredibly rich! Fred Mustert's creations are exciting and everything is precisely balanced. You will want to mop up every last drop of the sauces with your bread. With a sure hand, he gives classic flavour combinations an original twist. Chef Mustert delivers culinary perfection, curated in a very appealing menu. Less really is more with Fred!"
 "Oryori Mashita","246 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan","Kyoto, Japan","¥¥¥",Japanese,135.773737,35.003944,+81755252160,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/oryori-mashita,http://kyoto-mashita.com/,"1 Star",0,"Air conditioning,Counter dining","A small shop curtain flutters along the Gion shopping street. Walk along the cobblestones sprinkled with water to a quiet location where you soon forget the noise of the high street. Seasonal ingredients and dining-ware weave together the beauty of Japanese cuisine. The menu of items connected to Japan’s festivals and ceremonies is part and parcel of Japanese culture. The sincerity behind everything from the appetiser to the tea puts the mind at ease, allowing diners to fully enjoy the flavours."
+"Aan de Poel","Handweg 1, Amstelveen, 1185 TS, Netherlands","Amstelveen, Netherlands","€€€€","Creative, Modern French",4.8447563,52.2997964,+31203451763,https://guide.michelin.com/en/noord-holland/amstelveen/restaurant/aan-de-poel,https://aandepoel.nl/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Valet parking","A successful marriage of technical skill and brilliant produce ensures that every dish is a feast for the senses. Here, contemporary cuisine can be savoured in one of its most beautiful and tasteful forms. What’s more, this restaurant benefits from a superb lakeside setting, a chic and sophisticated designer interior and a skilled sommelier."
 "Nishitemma Nakamura","4-5-25 Nishitemma, Kita-ku, Osaka, 530-0047, Japan","Osaka, Japan","¥¥¥",Japanese,135.505243,34.697033,+81675068218,https://guide.michelin.com/en/osaka-region/osaka/restaurant/nishitemma-nakamura,"","1 Star",0,"Air conditioning,Counter dining","At a traditional Japanese restaurant, Akemi Nakamura discovered the elegance of traditional multi-course meals; at a kappo, she acquired a gift for adapting cuisine to the needs of the moment. She even devoted herself to flower arrangement to better understand the spirit of gracious service. This accumulation of experiences is encapsulated in her appetisers, beautiful presentations that highlight the flavours of each ingredient. Dishes of depth and complexity emerge one by one from the kitchen, garnished with flowers and leaves of the season."
+"Ciel Bleu","Ferdinand Bolstraat 333, Amsterdam, 1072 LH, Netherlands","Amsterdam, Netherlands","€€€€",Creative,4.8928264,52.3486359,+31206787450,https://guide.michelin.com/en/noord-holland/amsterdam/restaurant/ciel-bleu,https://www.cielbleu.nl/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking","Ciel Bleu immediately lives up to its name. Here, you dine on the top floor of the luxurious Okura Hotel with a spectacular view of the blue sky and the Amsterdam skyline as a backdrop. The modern elegance of the restaurant and the superlative presentation of the dishes are equally pleasing to the eye.Arjan Speelman's cuisine is technically accomplished, creative and laced with international influences and seasonings. This chef effortlessly combines a classic beurre blanc with exotic spices and ingredients from around the globe. Every detail is precise, every bite a surprise. A nice touch: with each course, a herb in its original form is brought to the table – this herb will be featured in the next dish.Dining at Ciel Bleu is intriguing. You will be served by one of the best front-of-house teams in the country, starring sommelier Noël Vanwittenbergh and maître d' Francesco Simonelli. The sky really is the limit here!"
 NAKATSUKA,"299 Kinoshitacho, Nakagyo-ku, Kyoto, 604-8104, Japan","Kyoto, Japan","¥¥¥",French,135.763492,35.009778,+81752230015,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nakatsuka,https://nakatsuka-kyoto.com/,"1 Star",0,"Air conditioning,Counter dining","The theme of owner-chef Takayuki Nakatsuka is “aroma”. He opted for an open kitchen so that patrons catch the aromas of the food as it is being prepared. The speciality, ‘pascade’, is a thick crepe as baked in the Auvergne region of France; he uses citrus and herbs to draw out the lightness of the dish. He spares no attention to the sauces, the life and soul of French cooking. Culinary elements such as espuma, a savoury foam, and smoked dishes attest to his experience in Spain."
+"Restaurant 212","Amstel 212, Amsterdam, 1017 AH, Netherlands","Amsterdam, Netherlands","€€€€",Creative,4.900326,52.365853,+31203348685,https://guide.michelin.com/en/noord-holland/amsterdam/restaurant/restaurant-212,https://212.amsterdam/,"2 Stars",0,"Air conditioning,Counter dining,Interesting wine list","As soon as you step into this quintessential canal house in the centre of Amsterdam, Richard van Oostenbrugge and Thomas Groot draw you into their world. There is something theatrical about the sight of the chefs working meticulously in their open kitchen. There is an enchanting intimacy and luxurious comfort about Restaurant 212. Nothing is left to chance here, and that goes for the attentive service, too. Fun fact: On the ceiling, you can still see marks from the champagne that was uncorked when this place was awarded its first MICHELIN star. With their inventiveness and classical know-how (those sauces!), both chefs put their own stamp on their creations. An ingredient will undergo the most surprising of transformations, and it all seems to happen with such ease – therein lies the chefs' originality. Breton lobster, for example, is poached in zolderspek (aged smoky bacon) jelly, combined with a fine vin jaune sauce, a very reduced bisque caramel, lobster coral gnocchi and aromatic black truffle. The simplicity of this cuisine is what makes it so ingenious! Nothing is overdone, and nothing is lacking. The real stars of this show are the extraordinary produce and the talent of two friends."
 "Higashiyama Yoshihisa","422 Myohoimmaekawacho, Higashiyama-ku, Kyoto, 605-0932, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.773901,34.992065,+81757481216,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/higashiyama-yoshihisa,"","1 Star",0,"Air conditioning,Cash only - lunch,Counter dining","The chef thrives on innovation, embracing the principle of shuhari, the three stages of mastery. First, master the basics of Japanese cuisine; next, be creative and break the mold; finally, set out on your own to blaze a new trail. Building on the popularity of meat dishe, he experiments with using beef tongue as a soup topping. Between courses, he serves smoked cheese paired with a highball. He displays his ingredients dramatically, explaining each with a passion that captivates his guests."
+Spectrum,"Herengracht 542, Amsterdam, 1017 CG, Netherlands","Amsterdam, Netherlands","€€€€",Creative,4.89701,52.36478,+31207184635,https://guide.michelin.com/en/noord-holland/amsterdam/restaurant/spectrum437663,https://www.restaurantspectrum.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking","Sidney Schutte's spectrum of flavours is astonishing. At De Librije, he developed his own inventive culinary style, and at Amber (Hong Kong) he mastered the sophisticated techniques particular to Asian cuisine. His food looks as spectacular as it tastes – exciting and colourful with a unique interplay of textures.First-class Dutch produce and international seasonings come together here in complex dishes. The technically gifted chef does not shy away from contrasts, and he is certainly an innovator rather than an imitator! This applies to his vegetarian set menu as well as to his fish and meat creations. His combination of crispy duck tongue, blue lobster and foie gras with liquorice and green apple is simply amazing. At Spectrum, every bite creates a new impression that increases the desire for more.This typical canal house enchants visitors with its understated class and beautiful elegance. The extremely attentive service comes courtesy of the highly accomplished front-of-house team. A real fine dining experience!"
 Yoshiko,"1-8-5 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan","Osaka, Japan","¥¥¥¥","Fugu / Pufferfish",135.500176,34.697385,+81663456696,https://guide.michelin.com/en/osaka-region/osaka/restaurant/yoshiko,"","1 Star",0,"Air conditioning,Shoes must be removed","In a previous life, this was a sushi shop. The second-generation owner-chef, preparing food at the counter left over from earlier days, apprenticed at a wholesaler, then at a ryotei, before hanging out his shop curtain as a fugu (puffer fish) chef. Wild-caught tora fugu arrive from Shimonoseki. Fugu sashimi arranged in a floral pattern called botan-zukuri is arrayed on celadon plates, and chirinabe hotpots followed by zosui rice gruel are prepared by the book. Patiently aged homemade ponzu sauce, appetisers of fugu skin or jellied fugu, and stone-grilled fugu show off the chef’s individuality and spirit."
 Teruya,"2-1-24 Ueshio, Chuo-ku, Osaka, 542-0064, Japan","Osaka, Japan","¥¥¥",Japanese,135.517727,34.66929,+818056387455,https://guide.michelin.com/en/osaka-region/osaka/restaurant/teruya,https://www.teruya-osaka.jp/,"1 Star",0,"Air conditioning,Counter dining","The care shown to guests by the couple who manage this kappo is heartwarming. The aroma and flavour of dashi soup stock are the focus of the fare, owing to the chef’s background in Kyoto cuisine. In the dashi of Osaka water and ma-kombu kelp, sweetness stands out. Salted and dried grey mullet roe is prepared at year’s end and served year-round, to be spread on iimushi, which is served between courses. Valuing simplicity, the chef creates impressions through combinations of ingredients."
+Vinkeles,"Keizersgracht 384, Amsterdam, 1016 GB, Netherlands","Amsterdam, Netherlands","€€€€","Creative, Classic Cuisine",4.8839959,52.3692878,+31205302010,https://guide.michelin.com/en/noord-holland/amsterdam/restaurant/vinkeles,https://www.vinkeles.com/,"2 Stars",0,"Air conditioning,Restaurant offering vegetarian menus","Jurgen van der Zalm has made the kitchen at Vinkeles his own. For years, he was the right-hand man of Dennis Kuipers, who gave him a grounding in classic culinary techniques. Today he is doing things his way, without breaking with the house style: premium-quality ingredients and rich sauces are still the name of the game.For example, he fills morels with a delicate farce fine made with poulet noir, but what really raises the bar is his vin jaune sauce with subtle notes of tarragon – the intensity and depth of flavour are second to none! We should also mention the amazing carcass sauce he serves with his plump langoustine combined with Nashi pear and mint for a burst of freshness. Chef Van der Zalm is a master saucier who clearly has an eye for detail. In his highly personal creations, he combines a playful approach to international influences, an exciting sense of creativity and a respect for tradition. Whether cooking with premium produce or conjuring up vegetarian delights, his dishes make an impact.A unique experience awaits you in the former bakery of this 18C Roman Catholic almshouse, where the original wood and stone have been incorporated into a modern interior."
 Nishino,"1-9-21 Kyomachibori, Nishi-ku, Osaka, 550-0003, Japan","Osaka, Japan","¥¥¥",Japanese,135.495663,34.687804,+81664790456,https://guide.michelin.com/en/osaka-region/osaka/restaurant/nishino,"","1 Star",0,"Air conditioning,Counter dining","The Nishinos’ creed is to take the time and effort to get the food and service right. The couple makes pleasant conversation as they serve at the counter. At Taian the chef learned to cook in front of customers, kappo-style; at Ajikitcho, he learned how food is prepared at traditional Japanese restaurants. The meal ends with takikomi-gohan and white rice, for maximum satisfaction. The proprietress’ devotion to gracious service shines as she urges customers to ask for second helpings of rice on the house."
+Parkheuvel,"Heuvellaan 21, Rotterdam, 3016 GL, Netherlands","Rotterdam, Netherlands","€€€€","Modern Cuisine",4.4715943,51.903823,+31104360766,https://guide.michelin.com/en/zuid-holland/rotterdam/restaurant/parkheuvel,https://www.parkheuvel.nl/,"2 Stars",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Located in Het Park and boasting a spectacular view of the Meuse River – best enjoyed from the terrace – this elegant pavilion is the ideal setting in which to indulge in a wonderful fine dining experience. Erik van Loo is a chef with a feel for classic finesse. This comes through, for example, in the lobster cream sauce, full bodied and rich, which takes his well-known combination of bream chicken and langoustine ravioli to the next level. At Parkheuvel, it is the sauces that really blow diners away. His son Juliën's input adds detail and diversity in the preparation of the dishes as he brings his youthful energy to the table. For instance, he combines foie gras with sweet-and-sour pickled beetroot, a Pinot Grigio and dark chocolate jelly, as well as apple and sesame garnishes for added playfulness. The sommelier's astute recommendations and amazing collection are definitely the icing on the cake. Parkheuvel's tradition of excellence in fine dining is being perpetuated with passion."
 "La Lucciola","5-7-3 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan","Osaka, Japan","¥¥¥",Italian,135.488587,34.696578,+81664580199,https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-lucciola,http://lucciola.net/,"1 Star",0,"Air conditioning,Counter dining","Chef Suzuki puts his experience to work in his set menus of seasonal fish and shellfish. In addition to apprenticing as a chef, Suzuki once worked at a fishmonger’s shop, where participating in auctions at the market made him a discerning judge of quality. Charcoal-grilled offerings and acqua pazza bring out the natural flavours of the ingredients. For the main dishes, choose from steaks or stews of Omi beef from Suzuki’s native Shiga Prefecture."
+Brut172,"Reijmerstokkerdorpsstraat 143, Reijmerstok, 6274 NK, Netherlands","Reijmerstok, Netherlands","€€€€",Creative,5.836146,50.7967588,"",https://guide.michelin.com/en/limburg/reijmerstok/restaurant/brut172,https://www.brut172.com/,"2 Stars",0,"Air conditioning,Car park,Counter dining,Interesting wine list","Hans van Wolde has reinvented himself. For years the face of Beluga, he is making a fresh start at Brut172. He has set up shop in the heart of the quiet Limburg countryside, having transformed a farmstead into an architectural gem. Diners are led through the different spaces, from the aperitif lounge to the cosy salon to the kitchen itself. The upscale modern design is extraordinary. This is art rather than architecture! Hans van Wolde takes you into his world, where you momentarily lose track of time. Ingredients of exceptional quality and intensely flavoured sauces characterise the dishes. Diners cannot fail to be impressed by the way a fillet of pickled sea bass is taken to a whole new level by the addition of a langoustine broth, Spanish spring onion, leek oil and fried shrimp. This restaurant is a celebration of both culinary expertise and the local terroir. And rather than resting on his laurels, chef Van Wolde combines his talent with a sense of adventure, putting his own intensely aromatic and technically precise spin on a classic apple pie, for example, or adding a dash of Asian flair to scallops. Then there is the selection of wines from around the globe as well as a range of delicious juices for alcohol-free pairings… Brut172 makes for a first-class dining experience!"
 LIAISON,"3-12-20 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan","Osaka, Japan","¥¥¥",French,135.48563,34.694117,+81675088585,https://guide.michelin.com/en/osaka-region/osaka/restaurant/liaison,http://liaison-osaka.com/,"1 Star",0,"Air conditioning,Interesting wine list","The sounds and aromas of cooking waft out to the tables from the open kitchen, whetting both anticipation and appetite. Chef prizes the fusion of French cuisine with Japanese ingredients. Cold hors d’oeuvres of seafood are dressed with cream of dried bonito flakes; straw-fired cooking techniques infuse meat dishes with a Japanese fragrance. His French culinary experiences are used to draw out a distinctive personality in Osaka."
+"FG - François Geurds","Katshoek 37B, Rotterdam, 3032 AE, Netherlands","Rotterdam, Netherlands","€€€€",Creative,4.4795369,51.9265521,+31104250520,https://guide.michelin.com/en/zuid-holland/rotterdam/restaurant/fg-francois-geurds,https://www.fgrestaurant.nl/,"2 Stars",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking","François Geurds has a clear vision and he brings it to life in this restaurant, which is urban, trendy and original. The chef adopts a style that is very detailed, sometimes even playful, but always keeps his focus on the flavours of his high quality ingredients and sauces. FG could easily stand for Fantastically Good!"
 "Noguchi Tsunagu","371-4 Kiyomotocho, Higashiyama-ku, Kyoto, 605-0084, Japan","Kyoto, Japan","¥¥¥",Japanese,135.77446,35.005349,+81755613003,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/noguchi-tsunagu,"","1 Star",0,"Air conditioning,Counter dining","The novel concepts and free-spirited fun here could aptly be referred to as ‘Noguchi-style kappo’. Osaka nikusui (beef soup) is a speciality, prepared with kudzu sauce and seasoned with sansho to give it a Kyoto feel. After the standard five items, you can add others of your choice. Some, like dry-cured duck ham, curry and spring rolls, feature a Western or Chinese element as a key ‘secret ingredient’. This is a restaurant that connects (tsunagu) Kyoto cuisine’s past to its future."
+"Mraz & Sohn","Wallensteinstraße 59, Vienna, 1200, Austria","Vienna, Austria","€€€€",Creative,16.3762794,48.2313246,+4313304594,https://guide.michelin.com/en/vienna/wien/restaurant/mraz-sohn,https://www.mrazundsohn.at/,"2 Stars",0,"Car park,Interesting wine list","This establishment run by Markus Mraz and his sons Lukas and Manuel is a real institution on Vienna's gourmet scene. They serve a surprise set menu comprising a whole series of small courses. They like to concentrate on one main ingredient, which forms the basis of the menu. This approach results in dishes such as their Korean-style chanterelle goulash: a true taste explosion of roasted notes, mild spiciness and full-bodied mushroom flavour. The place has a chic, modern feel and the atmosphere is totally relaxed – they don't stand on ceremony or formality here. In one of the three rooms there is a clear view of the open kitchen. Charming service comes courtesy of attentive and very well-trained staff, not least the sommelier, who maintains a terrific wine cellar and guarantees perfectly balanced wine pairings teeming with interesting ideas."
 "IDÉAL bistro","2F, 1-6-5 Tanimachi, Chuo-ku, Osaka, 540-0012, Japan","Osaka, Japan","¥¥¥",French,135.517088,34.688864,+81663604315,https://guide.michelin.com/en/osaka-region/osaka/restaurant/ideal-bistro,http://idealfoodflower.com/,"1 Star",0,"Air conditioning","The owner-chef provides the fresh ingredients in season, the proprietress the seasonal decorations of flowers. Together the couple expresses the mood of Japan’s four beautiful seasons in their restaurant. The fare combines traditional cooking methods with vegetables from their home garden. Peaches from Wakayama, grown by the owner-chef’s father, are made into compote for a summer dessert. Organic wines complement the simple preparations and rich sauces."
+Ikarus,"Wilhelm-Spazier-Straße 7a, Salzburg, 5020, Austria","Salzburg, Austria","€€€€","Creative, Modern Cuisine",13.0078642,47.7935688,+4366221970,https://guide.michelin.com/en/salzburg-region/salzburg/restaurant/ikarus,https://www.hangar-7.com/de/,"2 Stars",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","An unusual concept, the architecturally impressive Hangar-7 is both a Red Bull exhibition space and a fine dining restaurant. Diners are given a choice of three set menus featuring a winning combination of international and domestic dishes: the guest chef menu, the ""Ikarus menu"" and a vegetarian alternative – all available in six or eight courses. The decor is stylish and elegant and the attentive front-of-house team includes a highly accomplished sommelier who is on hand to provide astute wine recommendations. Tip for motorists: you can park directly opposite."
 "Sumibi Kappo Ishii","7-17-11 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan","Osaka, Japan","¥¥¥",Japanese,135.484848,34.699749,+81677084692,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sumibi-kappo-ishii,"","1 Star",0,"Air conditioning,Counter dining","Sumibi Kappo Ishii is run by the owner-chef of a yakitori restaurant called Torisho Ishii who also has experience in kaiseki cuisine. In both, charcoal flames play a leading role, so Ishii struck on the concept of sumibi kappo, a restaurant focused on charcoal-grilled dishes. Examples are beef and vegetables smoked over bincho charcoal. The dashi is drawn in front of the customer and rice is served in the earthenware pot it was cooked in, together with seasonal flavours."
 "La Baie","5F, The Ritz-Carlton, Osaka, 2-5-25 Umeda, Kita-ku, Osaka, 530-0001, Japan","Osaka, Japan","¥¥¥",French,135.492663,34.698462,+81663437020,https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-baie,https://labaie.ritzcarltonosaka.com/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","A dining room fit for a noble mansion, décor of stunning symmetry and graceful service by the waitstaff create a moment cocooned in splendour. Commanding the kitchen is Christophe Gibert, a native of Bretagne. Accustomed to life by the sea, Gibert makes extensive use of seaweed. His preparations, with their strong accent on sauces, convey his spirit of respect for classic cooking."
+"Steirereck im Stadtpark","Am Heumarkt 2a, Vienna, 1030, Austria","Vienna, Austria","€€€€","Creative, Contemporary",16.3815669,48.2043967,+4317133168,https://guide.michelin.com/en/vienna/wien/restaurant/steirereck-im-stadtpark,https://www.steirereck.at/,"2 Stars",0,"Air conditioning,Garden or park,Interesting wine list,Terrace,Wheelchair access","This fine dining restaurant in the spacious Stadtpark is very modern, with its chic design and clean lines and the creative cuisine of Heinz Reitbauer, who cooks regional produce with great precision and refinement. Excellent, professional service. Be sure to take advantage of the bread and cheese trolley – the selection is impressive!"
 "Gion Nishimura","570-160 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan","Kyoto, Japan","¥¥¥",Japanese,135.775807,35.00274,+81755252727,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-nishimura,https://www.gion-nishimura.com/,"1 Star",0,"Air conditioning,Counter dining","Enjoy the richly inventive menu and graceful service of the affable owner-chef, Motohide Nishimura. To free the flow of drinks and conversation, Nishimura serves hassun piled generously with shuko. The spring takiawase features icefish and edible wild plants bound with egg. The offering of sabazushi as an appetiser springs from his earnest desire to convey the soul of Kyoto’s culinary culture. In winter, kabura-senmaizuke is arranged to suggest snow, elegantly evoking a Yasaka snowfall."
+"Silvio Nickol Gourmet Restaurant","Coburgbastei 4, Vienna, 1010, Austria","Vienna, Austria","€€€€","Modern Cuisine",16.3770073,48.2058003,+43151818130,https://guide.michelin.com/en/vienna/wien/restaurant/silvio-nickol-gourmet-restaurant,https://www.palais-coburg.com/kulinarik/silvio-nickol/,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Silvio Nickol has a style all of his own that you won't quickly forget! In the exclusive Palais Coburg, he serves up extremely imaginative cuisine featuring very sophisticated combinations based on excellent seasonal produce. His creations also showcase the specialties of various regions. The professional front-of-house team will expertly talk you through the menu and competently guide you through the truly impressive wine list. Elegant interior with a striking vaulted ceiling and eye-catching decorative crystal."
 "Godan Miyazawa","557 Oecho, Shimogyo-ku, Kyoto, 600-8402, Japan","Kyoto, Japan","¥¥¥",Japanese,135.760946,34.997973,+81757086364,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/godan-miyazawa,https://jiki-miyazawa.com/,"1 Star",0,"Air conditioning,Counter dining,Notable sake list","Godan, for which the restaurant is named, refers to the second half of a tea ceremony: after a final cup of dark tea, the tea master and guests linger to chat over sake and snacks. This is the mood the owner-chef aims to recreate. Seasonal ingredients are used because they naturally accord with the body’s needs, which also shift with the seasons. Baked sesame tofu, made with generous amounts of kudzu vine, is a perennial favourite; corn is kneaded into it in summer and turnip in winter, imparting seasonal flavours."
+"Konstantin Filippou","Dominikanerbastei 17, Vienna, 1010, Austria","Vienna, Austria","€€€€","Modern Cuisine",16.3797942,48.2107279,+4315122229,https://guide.michelin.com/en/vienna/wien/restaurant/konstantin-filippou,https://konstantinfilippou.com/,"2 Stars",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Konstantin Filippou presents an extensive tasting menu in which fish and seafood are given top billing; meat is largely dispensed with or plays more of a supporting role. The ingredients for the very modern and contrasting small plates that make up his menu come mainly from Brittany or Scandinavia – for example, the outstanding langostino from Norway, which he serves with cabbage, grapefruit and the wild seaweed cochayuyo. As a native Styrian with Greek roots, the chef-patron discreetly incorporates influences from both his home province and Greek heritage. The minimalist interior is done out in a palette dominated by black and grey. The waitstaff are attentive and competent, including when it comes to recommending just the right wine – you will also find one or two international treasures on the wine list."
 Nakazen,"26 Kitashirakawa Kubotacho, Sakyo-ku, Kyoto, 606-8266, Japan","Kyoto, Japan","¥¥¥",Japanese,135.79052,35.02874,+81757087519,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nakazen,"","1 Star",0,"Air conditioning,Counter dining","The owner-chef’s mild demeanour puts us at ease. Generous portions are an expression of thanks for coming all the way out to Kitashirakawa. He hails from Ōhara, so that’s where he sources his vegetables. He obtains his seafood in season from Awaji and focuses all his talents on its preparation. Pike conger, offered in early summer, is singed and served on a block of ice for a refreshing presentation. In late autumn the appetiser is a medley of items, celebrating an abundant harvest."
+SENNS.Restaurant,"Söllheimerstrasse 16, Salzburg, 5020, Austria","Salzburg, Austria","€€€€",Creative,13.063525,47.8361594,+436644540232,https://guide.michelin.com/en/salzburg-region/salzburg/restaurant/senns-restaurant,https://www.senns.restaurant/de,"2 Stars",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Gusswerk – once a bell foundry – is an impressive location for a restaurant. Details of the old industrial architecture have been skilfully combined with chic, stylish modern furnishings. The centrepiece is the open kitchen, where Andreas Senn and chef Christian Geisler cook up a creative set menu, the finesse of which is really memorable! Great care is taken to incorporate the five flavour elements into the dishes. The service is top-notch, very good wine recommendations."
 "Kappo Hassun","95 Sueyoshicho, Higashiyama-ku, Kyoto, 605-0085, Japan","Kyoto, Japan","¥¥¥",Japanese,135.773774,35.004865,+81755613984,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kappo-hassun,"","1 Star",0,"Air conditioning,Counter dining","Inside is a hinoki counter worn smooth over the years, and cooks in white uniforms and high geta, making for a genuine Showa atmosphere. Second-generation owner-chef Kanji Kubota serves Kyoto dishes. The hassun have to be tried, not least because the restaurant is named after them, and they are prepared with a craftsmanship going back years. The menu items are set out on Kyoyaki serving dishes and, in keeping with the traditions of Kyoto cuisine, no meat dishes are served."
+Jungsik,"11 Seolleung-ro 158-gil, Gangnam-gu, Seoul, 06014, South Korea","Seoul, South Korea","₩₩₩₩",Contemporary,127.041069,37.525584,+8225174654,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/jungsik511965,https://www.jungsik.kr/,"2 Stars",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","Touted as a pioneer of modern Korean fine dining, Chef Yim Jung-sik — with his Seoul and New York restaurants - is credited for introducing Korean cuisine to the world with an innovative flair that is entirely his own. What Yim does best is drawing inspiration from the familiar — gimbap, bibimbap, platter of nine delicacies and napa wraps with pork — and creating something unexpected yet surprisingly evocative and authentic. Whimsical desserts, a good wine list and attentive service — Jungsik has it all."
 "Sushi Sanshin","2-7-14 Uchikyuhojimachi, Chuo-ku, Osaka, 540-0013, Japan","Osaka, Japan","¥¥¥",Sushi,135.518281,34.678144,+81667670677,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-sanshin,"","1 Star",0,"Air conditioning,Counter dining","Treasuring and refining classic techniques is owner-chef Yoshitaka Ishibuchi’s creed. While drawing on the techniques of edomae, he has a trick or two of his own. Tiger prawns filleted in the ‘double-door’ style and firefly squid pounded before being shaped are unique offerings. Involved with the rice from before its harvest, he insists on rice from Shiga Prefecture grown specially for him. The ‘Sanshin’ in the name refers to a Zen term that expresses the proper attitudes of a chef."
+"Bottiglieria 1881","ul. Bocheńska 5, Krakow, 31 061, Poland","Krakow, Poland","€€€€",Creative,19.9460552,50.0486603,+48660661756,https://guide.michelin.com/en/lesser-poland/krakow/restaurant/bottiglieria-1881,https://www.1881.com.pl/,"2 Stars",0,"Interesting wine list","Sophistication, depth and a wonderful purity of flavour can all be found in the cooking at this marble-floored restaurant. Choose from two tasting menus, the ‘Introduction’ or the ‘Full Experience’, both of which feature creative, well-balanced dishes. The best of the Polish larder is used throughout, while each finely crafted course is finished with an artistic flourish. Sit in the century old cellar for an intimate dining experience, or ask for a table opposite the open kitchen to see the talented team at work as they produce such stunning cooking."
 Kokyu,"204 Seiryucho, Kamigyo-ku, Kyoto, 602-0822, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.769534,35.031138,+81757464375,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kokyu,https://www.kokyu-kyoto.com/,"1 Star",0,"Air conditioning,Cash only,Counter dining","In hope of conveying the feeling of Japanese culture through cuisine, Kokyu reflects scenes of ceremonies throughout the year in its culinary offerings. Appetisers in early spring are garnished with flowers, colourfully expressing the awakening breath of nature. In autumn, appetisers are arranged with taro, chestnuts and soybeans, in the traditional way to pray for a bumper harvest during the harvest moon. Spring water from a well in the restaurant's inner garden is used for dashi soup stock and thin tea. Attentive service warms the body and soul."
+"Xin Wen Ji (Yuexiu)","1-3F, Sino Trade Centre, 67 Panfu Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Cantonese,113.2549033,23.1384062,+862083707590,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/xin-wen-ji-yuexiu,"","Bib Gourmand",0,"Air conditioning,Foreign credit cards not accepted,Terrace","The room is divided into zones with different ambiances – satin tablecloths signal a chic, formal vibe, while distressed wooden tables feel hip and casual. The culinary highlight is undoubtedly the piping hot congee claypot loaded with fresh seafood, from sand shrimps to mud crab. You can also pick your own fish from the tank and ask servers the best way to have it cooked. Cantonese stir-fries and sizzling claypot dishes exude exceptional wok hei."
+"Jia Yuan","7 Xingrenli, Guangxiao Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥",Vegetarian,113.25606,23.12662,+8613543415131,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/jia-yuan,"","Bib Gourmand",0,"Air conditioning,Cash only","This restaurant with wood-rich finishes primarily serves dishes made with soybean products or mushrooms – no dairy, eggs, garlic or onion are used. Sweet and sour monkey head mushrooms and vegan meat with pickled cabbage are both tangy creations with layers of textures. The house-made mugwort-scented dumplings and plant-based yoghurt are also popular. Reservations recommended on the 1st and 15th day of every lunar month, when Buddhists go meat-free."
+Mamak,"Shop 082C, East 1 Street, B1F, Fashion Tianhe Plaza, 299 Tianhe Road, Tianhe, Guangzhou, China Mainland","Guangzhou, China Mainland","¥",Malaysian,113.321528,23.136445,+8618565497021,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/mamak,"","Bib Gourmand",0,"Air conditioning,Car park,Counter dining","Named after hawker stalls in Malaysia, this small and cheerful spot in a big shopping mall is boldly decorated with bright yellow hues and Malaysian flags everywhere. Naturally, the menu is loaded with the country’s national dishes, such as laksa (seafood noodle soup) and nasi lemak (coconut rice) served with juicy fried chicken and house-made sambal. For drinks, try teh C special (three-layer milk tea) or teh tarik (hand-pulled tea)."
 "Sushi Yuden","3-8-25 Ueshio, Tennoji-ku, Osaka, 543-0002, Japan","Osaka, Japan","¥¥¥",Sushi,135.516768,34.666267,+81667968883,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-yuden,https://www.sushi-yuuden.net/,"1 Star",0,"Air conditioning,Counter dining","Owner-chef Nishimura holds the skills of edomae sushi chefs in high esteem. Having apprenticed at a sushi restaurant founded in the Meiji era, he is well versed in the old-school ways of working. Good examples include the simmered stuffed squid and the whitefish steamed on a cherry leaf. The sushi rice is seasoned only with akazu. In another traditional touch, the presentation begins with white-fleshed fish and ends with kanpyo-maki."
+"Liang Jie Nanning Pumiao Shengzha Mifen","242 Yinghua Street, Xiaogang Bay, Haizhu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Noodles,113.288776,23.071435,+8618688423426,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/liang-jie-nanning-pumiao-shengzha-mifen,"","Bib Gourmand",0,"Cash only","This friendly neighbourhood shop specialises in sourdough rice noodles. While preserving her hometown culinary tradition, the owner also dials down the sourness to cater to local tastes. Noodles are made to order – fermented rice batter is squeezed into boiling water and then drenched in soup, or tossed with pickled string beans, ground pork and deep-fried tofu. You can also opt for the beef brisket version. Prepare to wait after placing orders."
 "Sushi Murakami Jiro","1-5-7 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan","Osaka, Japan","¥¥¥¥",Sushi,135.497285,34.697803,+81663413988,https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-murakami-jiro,"","1 Star",0,"Air conditioning,Counter dining","Twice every evening, the chef and his wife present ‘Murakami theatre’, a comedy act. This gregarious couple are the star attraction at their restaurant. The husband is a sushi craftsman, gathering fish from throughout Japan with a keen eye for quality. The soy sauce and red vinegar from sake lees are sourced from his hometown, as human connections are important to him. Working with focused passion, he starts the nigiri with marinated tuna. The repartee between husband and wife makes for a lively and friendly atmosphere. There’s no script for this performance, which soon has patrons grinning."
+"Wen Ji Yixinji","10 Xuanyuanqiao, 76 Baohua Road, Liwan, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Cantonese,113.236603,23.116787,+862081728887,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/wen-ji-yixinji,"","Bib Gourmand",0,"Air conditioning,Foreign credit cards not accepted","This joint expanded in 2020, adding a dining room across from the original shop. Its signature Yixin chicken remains the key draw – birds from Qingyuan weighing about 1.8 kg are slow-cooked in a white marinade with herbs and dried scallops, boasting juicy, silky flesh and glistening, springy skin. Also try its osmanthus roll, an ancient very rare recipe, consisting of fatty pork and salted egg yolk in a duck intestine casing, sliced and doused in honey glaze."
 "Oimatsu Kitagawa","4-12-27 Nishitemma, Kita-ku, Osaka, 530-0047, Japan","Osaka, Japan","¥¥¥",Japanese,135.5029123,34.6971652,+818040155050,https://guide.michelin.com/en/osaka-region/osaka/restaurant/oimatsu-kitagawa,https://www.oimatsu-kitagawa.com/,"1 Star",0,"Air conditioning,Cash only - lunch,Counter dining","Toru Kitagawa is a reassuring presence behind the counter as he supervises his young crew. He dashes between counter and grill, sometimes overseeing, sometimes participating in food preparation, as occasion demands. The menu reflects a sensibility incubated in the kitchens of Kyoto and Osaka. For dashi soup stock with the taste of luxury, he uses Rishiri kombu kelp. Grilled items and stews are seasoned with miso and soy sauce to define their flavour profiles. Kitagawa brings the joy of dining to every table."
+"Ease (Yuexiu)","112A, 1F, Newspaper Printing Service Building, 289 Art Park, 289 Guangzhou Middle Avenue, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Sichuan,113.308971,23.126322,+862037630289,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/ease-yuexiu,"","Bib Gourmand",0,"Air conditioning,Car park,Foreign credit cards not accepted","Nestled in a printing plant-turned-cultural park, the two-storey restaurant boasts an airy, high-ceilinged dining room. Faux-industrial elements work well with wood and bamboo accents for a relaxed ambience. The menu features simple dishes with Sichuanese touches, such as the must-try poached fish with peppercorns on the vine – layered flavours contrast nicely with the velvety fish. Friendly service and sensible prices are also reasons to visit."
 "Yakitori Torisen","3F, 1-4-26 Dojima, Kita-ku, Osaka, 530-0003, Japan","Osaka, Japan","¥¥¥",Yakitori,135.498063,34.696189,+81663425565,https://guide.michelin.com/en/osaka-region/osaka/restaurant/yakitori-torisen,"","1 Star",0,"Air conditioning,Counter dining","Kyohei Obana pours his soul into each complete yakitori, grilling only chicken raised by like-minded producers in Tanba-Sasayama. He presents the first skewer of thigh meat by hand. Hearts are cut in half and shared between two guests. Pieces too small to skewer are served as gyoza dumplings. The dashi from bones finds its way into zosui and oyakodon (a bowl of rice topped with chicken and eggs). Obana does his best to use every part of the precious lives his meat has lost."
+"Xiguan Zhuyuan (Lizhiwan)","C4, Phase 2, Lizhiwan Scenic Area, Huangsha Avenue, Liwan, Guangzhou, China Mainland","Guangzhou, China Mainland","¥",Noodles,113.227805,23.121364,+8617666666128,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/xiguan-zhuyuan-lizhiwan,"","Bib Gourmand",0,"Car park,Cash only","Not only is this a noodle shop – nestled in a picturesque park – but it’s also a factory that makes noodles for various restaurants in Guangzhou and Hong Kong. These famous strands made with duck eggs are dried on bamboo skimmers outside the shop. Dried plaice is toasted on charcoal before being added to the flavourful broth along with pork backbones and dried shrimp. Customers who wish to enjoy the same taste at home can buy their pre-packed noodles."
 DODICI,"239 Kamihakusancho, Nakagyo-ku, Kyoto, 604-0943, Japan","Kyoto, Japan","¥¥¥",Italian,135.765726,35.011866,+81752211238,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/dodici,https://dodici-kyoto.jp/,"1 Star",0,"Air conditioning","A modern interior in blue keynotes reflects the spirits of the chef, pastry chef and sommelier. The emphasis here is on conveying a Japanese essence. Bamboo shoots and water shield are used; white miso and nama-yuba express Kyoto style. The secret ingredient in bagna càuda is konowata. DODICI is truly a fusion of Italian gastronomic experience and Japanese sensibility. True to the restaurant’s name, which means ‘twelve’ in Italian, the set menu changes every month."
+"Zijin Shi Fang","39-1 Zishan Street, Haizhu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Cantonese,113.2640679,23.0977632,+862084491048,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/zijin-shi-fang,"","Bib Gourmand",0,"Air conditioning,Cash only","Though Zijin occupies two adjoining ground-floor units, there is barely an empty seat throughout the day. For over 10 years, locals have been fans of the impeccable barbecue meats, which are displayed in all their glory at the front of the shop. The signature goose braised in premium soy boasts velvety meat and deep flavours. Double-boiled soups, stir-fries and claypot dishes are also popular. Come early, as certain items tend to run out."
 "La Biographie···","422-1 Tanakacho, Kamigyo-ku, Kyoto, 602-8163, Japan","Kyoto, Japan","¥¥¥¥",French,135.742944,35.020156,+81758236005,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/la-biographie,https://la-biographie.info/,"1 Star",0,"Air conditioning,Counter dining","When he returned home to Japan, the chef was entrusted by legendary Parisian chef and restaurateur Alain Passard with carrying the torch of French cuisine for the next generation. As if to signal his determination to complete the mission, he showcases his techniques in an open kitchen, explaining what he is doing while sometimes adding stories. Egg cuisine is an homage to Passard. The name serves notice that the restaurant is to be his legacy, as does his keen-eyed supervision of his kitchen."
+"Hui Xing Yuan","177 Xiaobei Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Cantonese,113.2662879,23.1373764,+862083555740,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/hui-xing-yuan,"","Bib Gourmand",0,"Air conditioning,Car park,Terrace","This three-storey building is the brand's first outlet, dating back to 1981. Known for traditional Cantonese food at bargain prices, the restaurant prides itself on meticulous cooking techniques and attention to detail. Their speciality of steamed chicken uses only free-range birds from Qingyuan for their firm, silky flesh and fine, springy skin. The goose intestines blanched in soy sauce are also impeccably made."
 "Yakitori Ichimatsu","1-5-1 Dojima, Kita-ku, Osaka, 530-0003, Japan","Osaka, Japan","¥¥¥",Yakitori,135.49702,34.695938,+81663460112,https://guide.michelin.com/en/osaka-region/osaka/restaurant/yakitori-ichimatsu,"","1 Star",0,"Air conditioning,Counter dining","Hideto Takeda is so enthusiastic about Hinai chicken that he travels back and forth to Akita. The chicken’s charm is in its smooth texture and light fat. Breast meat comes with soy sauce and wasabi, and chicken meatballs are placed on rough-hewn spicebush skewers and grilled. But it goes beyond just yakitori, with pâté, dry-cured ham, soup and numerous other accompaniments. His respect for the producers is evident in the set menu, which speaks of his fascination with chicken."
+"Dayang (Wenming Road)","160-1 Wenming Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥",Cantonese,113.268745,23.125167,+862083327931,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/dayang-wenming-road,"","Bib Gourmand",0,"Cash only","Among locals, its name is synonymous with double-boiled soups, which dominate the menu here. Apart from the top-selling silkie chicken soup in whole coconut, other popular selections, such as free-range chicken soup with goji berries and yam as well as quail soup are trickier to order as they change every few hours. That means you'll never quite know what exactly is available in advance. Adventurous eaters may also try the turtle jelly with milk and honey."
 "Ayanokoji Karatsu","113-1 Yadacho, Shimogyo-ku, Kyoto, 600-8442, Japan","Kyoto, Japan","¥¥¥",Japanese,135.755563,35.002416,+81753652227,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ayanokoji-karatsu,http://karatu.jp/,"1 Star",0,"Air conditioning,Counter dining","Owner-chef Shosaku Karatsu was deeply impressed by Kyoto foodstuffs and the elegance of Kyo-ryori. Whenever he visits Miyama, he is accompanied by experts on gathering edible wild plants or fishing for ayu, collecting delicacies along the way. Kyo-ryori, a culinary discipline that emerged over centuries of history, is deeply connected to shojin ryori. Karatsu’s use of sesame in his tsukuri and grilled foods is an idea borrowed from Shojin ryori."
+"Lao Xiguan Laifen (Wenming Road)","216 Wenming Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥",Noodles,113.270555,23.125193,+862083811437,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/lao-xiguan-laifen-wenming-road,"","Bib Gourmand",0,"Cash only","As its name suggests, Laifen noodle soup is the key item on offer in this rustic shop – you can have it alongside ingredients, such as barbecue pork, beef balls or octopus. The old-time dish ‘water caltrop’, which is rice noodles shaped like bite-size buffalo nuts topped with shredded omelette, preserved cabbage and barbecue pork, is hard to find elsewhere. Also try homemade preserved radish."
 Doppo,"1-1 Izumoji Matsunoshitacho, Kita-ku, Kyoto, 603-8133, Japan","Kyoto, Japan","¥¥¥¥",Japanese,135.762222,35.042915,+81754067588,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/doppo,"","1 Star",0,"Air conditioning,Counter dining","‘Doppo’, meaning ‘unique’, references a tract by Rosanjin Kitaoji. Masato Miyazawa was deeply impressed by the legendary epicure’s pursuit of beauty in all its manifestations. Seasonal furnishings in ceremonial spaces, a lovingly tended garden and antique dinnerware speak of Miyazawa’s devotion to Japanese culture. The cuisine is inventive and often playful. Hand-rolled soba sushi and decorative sashimi of tuna paired with unfiltered sake are signs of a free-ranging imagination."
+"Chuang Fa","512-2 Guangfu North Road, Liwan, Guangzhou, China Mainland","Guangzhou, China Mainland","¥",Cantonese,113.247211,23.124895,+862081881915,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/chuang-fa,"","Bib Gourmand",0,"Air conditioning,Car park,Foreign credit cards not accepted,Terrace","Since opening in the 1990s, this has been a popular place among locals who can’t seem to get enough of the kitchen's Cantonese home-style cooking, especially the double-boiled tonic soups. The signature “real-taste” chicken is free-range from Shunyi and is prized for its firm, flavoursome meat and silky, gelatinous skin. Large fried pork intestines with basil, and live seafood cooked-to-order are also excellent. Reservations recommended."
 Mizuno,"245-2 Nakanocho, Higashiyama-ku, Kyoto, 605-0082, Japan","Kyoto, Japan","¥¥¥",Japanese,135.775651,35.006275,+81757465352,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mizuno,"","1 Star",0,"Air conditioning,Counter dining","Mizuno is ‘a shop with good food’ but also a restaurant that never forgets the classics. Yuan’yaki, a grilled fish dish dreamed up by a tea ceremony master includes ginger and onions as ‘secret ingredients’. Partway through the meal, diners are shown the luxury ingredients they’ll soon be enjoying. Bamboo shoots in spring, sweetfish in summer, spiny lobster in autumn, crab in winter are all beautifully prepared in front of the customers. Eel and wagyu, char-grilled, is served with rice salt-and-kombu kelp butter is a clever twist and an excellent accompaniment for the rice."
+"Sa Er Ta Dongxiang Shou Zhua","103 Baohan Zhijie, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Xibei,113.268936,23.145498,+8618565386865,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/sa-er-ta-dongxiang-shou-zhua,"","Bib Gourmand",0,"Air conditioning,Car park,Foreign credit cards not accepted,Valet parking","Tucked in an alley filled to the brim with halal restaurants, this two-storey establishment has a dining room on the ground floor and some private rooms upstairs. Lamb is big on the menu, such as the juicy boiled premium version, which is chopped into chunky pieces with skin on and bone in. Pair it with garlic for extra pungency. Heyan flat noodles and Dongxiang stir-fried chicken are also worth ordering. For drinks, the eight-treasure tea is a must."
 "Kamigatachuka SHINTANI","1-4-21 Nakazaki, Kita-ku, Osaka, 530-0016, Japan","Osaka, Japan","¥¥¥",Chinese,135.505988,34.706412,+81674106334,https://guide.michelin.com/en/osaka-region/osaka/restaurant/kamigatachuka-shintani,https://www.kamigata-shintani.com/,"1 Star",0,"Air conditioning,Counter dining","Owner-chef Akihito Shintani’s ‘Kamigata Chinese’ is a fusion of Chinese and Kansai (also known as Kamigata) gastronomic cultures. Traditional cuisine is cross-fertilised with Japanese ingredients such as kombu dashi, light soy sauce and white miso. His sea-cucumber dish is a good example. Suguki turnip pickles from Kyoto are used in a hot-and-sour sauce, creating a Hunan dish with unique flavours. Osaka vegetables and regional ingredients are incorporated to create a new Chinese cuisine."
+"Zhu Zai Ji Shi Fu (Jiangnan Avenue)","429 Jiangnan Avenue South, Haizhu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥",Cantonese,113.279196,23.087732,+862084238356,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/zhu-zai-ji-shi-fu-jiangnan-avenue,"","Bib Gourmand",0,"Air conditioning,Car park,Foreign credit cards not accepted","A hawker-stall-turned-restaurant now with two branches – this casual, bustling three-storey joint is prized for its authentic Cantonese food. The juicy, flavoursome roast goose has been a big hit for the past 20 years. Other specialities include salted pork trotters, Zhu Ji steamed chicken, and blackened barbecued pork. Pastured pork soup with mung bean-stuffed lotus root tastes delicious and delivers interesting textures."
+"Xing Fu Yi Zhan (Yulei Third Street)","8 Yulei Third Street, Tianhe, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Sichuan,113.317703,23.131315,+862038550451,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/xing-fu-yi-zhan,"","Bib Gourmand",0,"Air conditioning,Foreign credit cards not accepted","Furnished like a vintage staging post, this restaurant whisks you back in time. Feel free to join the servers and dress up in period costume for a selfie. The Sichuanese head chef feeds hungry patrons with Chongqing-style cooking characterised by rich, intense flavours. Stir-fried dried pork with smoked bamboo shoot packs serious wok hei and a hint of smokiness. On the shelves, local liquors are on display, including some brewed in-house."
 "Nishijin Fujiyoshi","626-14 Kamitenjincho, Kamigyo-ku, Kyoto, 602-0082, Japan","Kyoto, Japan","¥¥¥",Japanese,135.751001,35.036441,+81754325765,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nishijin-fujiyoshi,"","1 Star",0,"Air conditioning,Cash only","The ingredients have to be seen to be believed. The owner-chef, Yoshikatsu Imai, personally goes to fetch the water used for cooking. Attentive service to his customers, he says, is one of his joys of life. He also spends great time and effort on his menu. For example, the ma-kombu is drawn over a period of days, for a wonderfully rich umami. The natural flavours of the fish and vegetable dishes served in small vessels go beautifully with the dashi, forming a complete whole."
 "Kyo Seika","2F, 36-3 Okazaki Enshojicho, Sakyo-ku, Kyoto, 606-8344, Japan","Kyoto, Japan","¥¥¥",Chinese,135.780681,35.011709,+81757528521,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kyo-seika,http://kyoseika.com/,"1 Star",0,"Air conditioning,Counter dining","Chef Shizuo Miyamoto’s passion for cooking comes across in his lively manner behind the counter. He creates original Chinese dishes using ingredients that lend their colour to the current season in Kyoto. Prime examples include hamo stir-fried in black bean sauce, shogoin kabura cooked in top-grade soup stock and ‘Sammi Harumaki’ spring rolls. Combining the old and new, he is in continual pursuit of knowledge, even putting together dishes based on what he sees in old writings."
+"Stay Here","Shop 2, 23 Xigang Road, Haizhu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥","Chao Zhou",113.275449,23.093254,+8618578752021,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/stay-here,"","Bib Gourmand",0,"Air conditioning,Car park,Foreign credit cards not accepted","This tiny gem has changed hands, but the kitchen is still run by Chaoshan natives. The small menu stars all the greatest hits of Chaoshan cuisine, with raw marinated mud crab that packs tons of oomph standing out in particular. Diners need to book via a texting app and pre-order their food, which does streamline the process immensely. To round out your meal, try the ‘ginger potato’ and split mung bean sweet soup."
 "Gion Kajisho","570-127 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan","Kyoto, Japan","¥¥¥",Japanese,135.775145,35.002705,+81755258211,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-kajisho,"","1 Star",0,"Air conditioning,Cash only - lunch,Counter dining","This kappo in Gion is redolent with the atmosphere of Kyoto. Its insistence on seafood from the Goto Islands is due to owner-chef Takanori Kajihara’s roots as a Nagasaki Prefecture native. He never fails to serve Goto udon and to boast of its origins. Kudzu is used in the famous dashimaki tamago to hold as much of the katsuo dashi as possible. The gracious service of the proprietress, who has given her all for many years in the geisha district, is a pleasant addition."
+"Ze 8 (Haizhu)","174 Binjiang West Road, Haizhu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Cantonese,113.254877,23.110893,+862034382088,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/ze-8,http://www.wisca.cn/,"Bib Gourmand",0,"Air conditioning,Car park,Counter dining","The dimly lit space is dotted with red lanterns and bamboo screens; the sizzling sounds and intoxicating smells from the semi-open kitchen prime diners for a feast that engages all senses. The menu features around 30 dishes served in claypots, complemented by an array of home-made sauces – try the rice paddy eel variety with firm, flavoursome meat. The double-boiled soups and home-made ginger juice milk curd ice cream are also worth trying."
 "Oimatsu Hisano","4-8-3 Nishitemma, Kita-ku, Osaka, 530-0047, Japan","Osaka, Japan","¥¥¥",Japanese,135.504137,34.697005,+81663146202,https://guide.michelin.com/en/osaka-region/osaka/restaurant/oimatsu-hisano,https://www.oimatsuhisano.com/,"1 Star",0,"Air conditioning,Counter dining","Masamitsu Hisano presents a menu showcasing the elegance of Japanese cuisine. The meal begins with an appetiser that expresses the season and comes with a strip of paper imprinted with a seasonal phrase and a leaf he picked himself in the field. Simply prepared chargrilled items and nabe ryori give off seasonal fragrances. At the end comes rice cooked in an earthenware pot and served in a portion resembling the kanji for ‘one’. There’s a real sense of ease dining here."
+"Enning Liu Fu Ji (Donghua East Road)","547 Donghua East Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥",Noodles,113.2864964,23.1239493,+8613802965498,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/enning-liu-fu-ji-donghua-east-road,https://www.ynlfk.com,"Bib Gourmand",0,"Cash only","The founder started a shop on Enning Street in the 1940s and invented a unique way to make noodles. Fast forward to present day and his successors still honour his heritage by making bouncy noodles just like the old days – with duck eggs and flour only. The must-try blanched noodles tossed in lard is simple but addictive. The shrimp wontons are big and bursting with seafood flavours. Don’t miss their deep-fried wontons, available on weekends only."
 "Sushi Hayashi","31-1 Omotecho, Kamigyo-ku, Kyoto, 602-0825, Japan","Kyoto, Japan","¥¥¥¥",Sushi,135.767968,35.029804,+81757463020,https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushi-hayashi,https://foodplace.jp/sushi-hayashi/,"1 Star",0,"Air conditioning,Counter dining","Rice is a symbol of Japanese food and seafood the bounty of a country surrounded by the sea. ‘Sushi, which combines these two ingredients, is the appeal of Japanese culture’, says the owner-chef. Thus he serves both sushi that evolved in the Kanto and Kansai regions. Rice seasoned with both salt and rice vinegar paired with carefully prepared toppings are formed into Edo-style sushi, while vinegared rice prepared with dashi is paired with Kyoto items, like steamed sushi and mackerel bozushi."
+"Hai Xian Jie Cai Guan","152-2 Haizhu South Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Cantonese,113.2514155,23.1167808,+862081842099,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/hai-xian-jie-cai-guan,"","Bib Gourmand",0,"Air conditioning,Cash only","Nestled in an old neighbourhood, this shop has kept regulars coming back for almost three decades with their no-frills, tasty food at frugal prices. Come early for their double-boiled soups which tend to run out early. Fish head soup particularly entices with succulent flesh and a hint of Chinese herbs; brace yourself for the heady aromas when you lift the paper lid. Steamed chicken, roast goose and steamed pork patties are also popular choices."
+"Xiguan Zhuyuan (Shiba Fu)","107 Shiba Fu South Road, Liwan, Guangzhou, China Mainland","Guangzhou, China Mainland","¥",Noodles,113.24075,23.1143,+862081396653,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/xiguan-zhuyuan-shiba-fu,"","Bib Gourmand",0,"Air conditioning,Cash only","It lacks the views of its Lizhiwan counterpart, but the food here tastes just as good. Duck egg noodles are kneaded with a traditional bamboo pole for a springy texture, before being blanched and tossed in shrimp roe, or in a broth made with dried plaice, pork bones and dried shrimp. Apart from the classic shrimp wonton, there is also the crab roe variety. Don’t miss the beef offal soup, fried savoury dough, beef brisket and pork intestines."
 Noni,"211 Republic Street, Valletta, VLT 1118, Malta","Valletta, Malta","€€€€","Modern Cuisine",14.5160236,35.9005092,+35621221441,https://guide.michelin.com/en/malta-south-eastern-region/valletta/restaurant/noni,https://noni.com.mt/,"1 Star",0,"Air conditioning","What was once the home of ‘Xmun Borg & Sons Bakery & Confectionery’ is now an equally appealing restaurant; take a seat on the ground floor for a quiet meal or, for a livelier ambience, head downstairs, past the kitchen, to the stylish, stone-walled cellar. The restaurant’s moniker comes from the nickname of owner-chef Jonathan Brincat – whose culinary approach sees him bringing a refined, modern feel to traditional Maltese and Mediterranean cuisine. The attentive team are happy to make recommendations from the concise menu, which showcases quality seasonal ingredients in visually appealing, well-balanced dishes, cooked with a measured approach and an eye for detail. Guests can choose between a seven-course tasting menu and an à la carte from which four different courses must be chosen. The sustainable approach here is showcased by a focus on the wellbeing of staff through access to local therapists, supporting local producers and an extensive selection of drinks and cocktails from sustainable ingredients."
 "De Mondion","Council Square, Mdina, MDN 1050, Malta","Mdina, Malta","€€€€","Modern Cuisine",14.4046065,35.8851399,+35621450560,https://guide.michelin.com/en/malta-northern-region/mdina/restaurant/de-mondion,https://demondion.xaracollection.com/,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Terrace","The luxurious Xara Palace Hotel is set in a 16C building in the heart of the beautiful walled city of Mdina where, on the top floor, you’ll find this intimate, elegantly dressed restaurant featuring impressive artwork from around the island. If you’re here in the summer, a table on the terrace is a must, thanks to the stunning views extending across the east of the island to the coast. The cooking is technically adept and the combinations are well-judged, with menus showcasing the best of the island’s produce in sophisticated, classically based Mediterranean dishes – Scottona beef fillet is a speciality. Herbs and vegetables are sourced from the restaurant’s own garden which is cultivated sustainably in accordance with the principles of regenerative agriculture. The impressive wine list offers a broad choice with some great quality vintages – it’s worth asking the sommelier for recommendations from their selection of local wines. Despite the hotel’s sumptuous style, service remains friendly and not overly formal."
+"FT · Bak Kut Teh","Wonderful Life Mansion, 36-48 Wenming Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥",Singaporean,113.265192,23.124093,+862038615036,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/ft-bak-kut-teh,"","Bib Gourmand",0,"Air conditioning,Car park","You can’t miss the long line at the door, but that doesn’t stop avid chowhounds from coming here. The signature bak kut teh is simmered for three hours with pork ribs, garlic, white peppercorns and herbs until the meat falls off the bones. Char-grilled skate in sambal, seafood laksa and grilled durian also stand out. Reservations are not accepted. Join the queue on the mobile app ahead of time; or walk in and expect to wait for up to three hours."
 Bahia,"De Paule Avenue, San Anton, Balzan, BZN 9023, Malta","Balzan, Malta","€€€","Creative, Contemporary",14.4491412,35.8944725,+35699991270,https://guide.michelin.com/en/malta-central-region/balzan/restaurant/bahia,https://www.bahia.com.mt/,"1 Star",0,"Air conditioning,Car park,Restaurant offering vegetarian menus,Terrace","Occupying an intimate small dining room on the first floor of the elegant Corinthia Palace Hotel, this restaurant is the fiefdom of chef Tyrone Mizzi who offers two tasting menus (“The villages journey” and “Plant Based”), as well as an à la carte priced according to the number of dishes ordered. The cuisine is inspired by local culture (not just gastronomic), taking guests on an extended journey through the island’s different villages with a note relating to the relevant village accompanying each dish. Despite having its roots firmly based in local tradition, the cuisine looks resolutely to the future."
+"Hai Men Yu Zi Dian (Yanling Road)","1-2F, Jinyan Mansion, 120 Yanling Road, Tianhe, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥","Chao Zhou",113.322292,23.161378,+862037213993,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/hai-men-yu-zi-dian-yanling-road,"","Bib Gourmand",0,"Air conditioning,Car park,Foreign credit cards not accepted,Terrace","Next to a glass-walled kitchen where a veritable army of chefs may be seen at work, this high-ceilinged bi-level dining room was remodelled to have entrances on both ends, thereby making it feel even more comfortable than before. It’s essentially an up-market hawker stall experience in an air-conditioned space. Diners pick their food at the entrance, where fresh seafood delivered daily from Swatow is laid out neatly on ice. First-timers may also refer to the menu for recommendations."
 "Under Grain","167 Merchants Street, Valletta, VLT 1174, Malta","Valletta, Malta","€€€","Modern Cuisine",14.5154686,35.8989233,+35622354168,https://guide.michelin.com/en/malta-south-eastern-region/valletta/restaurant/under-grain,https://grain.mt/,"1 Star",0,"Air conditioning","Enter the Rosselli Hotel and descend via the lift to this elegant cellar restaurant, where you walk past the kitchen before entering into a dining room with a vaulted stone ceiling and dark, moody décor. Under Grain is inspired by Merchant Street’s former tailor shops and evidence of this theme is all around, from the sewing pattern menu to the clothing displays – and even a pin-cushion bill-holder.As a tailor would create something exquisite from cloth, the chef here does the same with fine ingredients, skilfully applying his talent to produce a beautiful end product. Expertly cooked Mediterranean dishes burst with bold, gloriously harmonious flavours and, while their base may be classic, the overtones are modern. Professional, personable service and a relaxed atmosphere add to the experience. The wine list is well-chosen and contains plenty of gems from the world, especially from Italy and France."
+"Wei Shi Jia","598 Jiefang North Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥",Cantonese,113.2569204,23.1306966,+862083738144,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/wei-shi-jia,"","Bib Gourmand",0,"Cash only","Shi shi chicken – steamed chicken served with fermented clam dip – ranks among the top 10 chicken dishes in Guangzhou, but it’s hard to come by these days. The chef, who once worked in a prestigious hotel, uses Qingyuan birds for this dish because of their bouncy skin and silky flesh. Besides the clam dip, it comes with soy sauce and ginger scallion dip. Also try the rice noodles made from scratch in-house and dressed in a secret soy blend."
+"Hui Cheng (Dunhe Road)","H 101, Yeo’s Park, Dunhe Road, Haizhu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥","Chao Zhou",113.326758,23.09513,+862084298263,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/hui-cheng-dunhe-road,"","Bib Gourmand",0,"Air conditioning,Car park,Foreign credit cards not accepted","A far cry from its humble beginnings as a street stall, this elegant restaurant in a cultural park prides itself on the freshest catch from Chaoshan, the owner's home area. There is no printed menu; diners choose from the ingredients on full display. Start with the signature pork trotter in a spiced soy-based marinade for its gelatinous skin and exceptional depth. Sour plums cut through the oily richness of the steamed fourfinger threadfin."
 "Fernandõ Gastrotheque","17 Tigne Street, Sliema, SLM 3172, Malta","Sliema, Malta","€€€","Mediterranean Cuisine, Contemporary",14.5069007,35.9099793,+35679222023,https://guide.michelin.com/en/malta-northern-region/sliema/restaurant/fernando-gastrotheque,https://www.fernando.com.mt/,"1 Star",0,"Air conditioning,Interesting wine list","This small restaurant arranged over two floors on one of Sliema’s quiet side streets is one of Malta’s culinary hotspots! Here, new chef Kurt Micallef (previously at Noni restaurant in La Valletta) serves modern cuisine full of flavour and based on classic recipes. His delicious fusion dishes combine Mediterranean and Asian influences and include options such as fresh fish escabeche with dashi, leek and smoked pike roe, and mushroom and white miso chawanmushi with a potato and tarragon emulsion and vin jaune. The efficient service also extends to the excellent wine recommendations from an impressive wine list featuring over 700 different labels, with wines such as Sassicaia and Gaja available by the glass."
+"Tong Ji","3 Fuguangli, Changshou East Road, Liwan, Guangzhou, China Mainland","Guangzhou, China Mainland","¥","Noodles and Congee",113.244808,23.120873,+862081867395,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/tong-ji,"","Bib Gourmand",0,"Cash only","Tucked away in an alley, this two-storey, no-frills joint has been in business for over 30 years. You're not here for the ambience, but for the steamed chicken – only free-range pullets before they lay their first egg are used because of their springy skin, oily richness, silky flesh and robust flavour. Boiled chicken intestines, stir-fried ribbon rice noodles and creamy congee are also sound reasons to visit."
+"Yao Ji","15 Long Yuan Road, Panyu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Cantonese,113.4464454,23.0445093,+862084755405,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/yao-ji,"","Bib Gourmand",0,"Air conditioning,Car park,Foreign credit cards not accepted","Yao Ji has been a household name in Panyu District for over 40 years. On the menu, classic Cantonese flavours work their magic in painstaking recipes that are a rarity these days. The sweet, steamed lotus root puree is sticky and chewy and well complemented by briny dried shrimps and aromatic scallion. Oyster sauce chicken is nicely browned and boasts an inimitable umami flavour thanks to scallion and ginger."
 "Rosamì","The Vila, Main Street, Balluta Bay, St Julian's, STJ 1017, Malta","St Julian's, Malta","€€€","Creative, Contemporary",14.493543,35.9143291,+35679800823,https://guide.michelin.com/en/malta-central-region/st-julian-s/restaurant/rosami,https://rosami.xaracollection.com/,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Overlooking Balluta bay, Rosamì is a beautiful Maltese-style villa that is home to a classic, elegant and decidedly romantic restaurant. Here, chef Cliff Borg and his team offer four menus of different lengths (Stem, Petal, Bulb and Leaf) featuring modern dishes with an international flavour, such as Octopus XO, Aubergine (cooked with miso and full of delicious umami flavours) and mussel sauce, and Lamb Rump, Endive, Mole served with mini tacos. The wine list includes labels from around the world as well as local wines, all explained and skilfully paired by sommelier Brandon Kriel."
 "edl.eins fine dining","Edlmairstraße 1, Deggendorf, 94469, Germany","Deggendorf, Germany","€€€€","Modern Cuisine",12.9575939,48.831168,+4999134477201,https://guide.michelin.com/en/bayern/deggendorf_1282003/restaurant/edl-eins-fine-dining,https://www.edleins.de/,"1 Star",0,"Air conditioning,Car park,Wheelchair access","The location is a draw in itself! Named after its address in Edlmairstraße 1, edl.eins is housed on the ninth floor of the Karl Turm high-rise office building. The interior is modern and elegant, with decorative touches such as striking lampshades suspended from an industrial-style ceiling and floor-to-ceiling windows that afford a sensational view of the historical old town and beyond. The integrated bar (in the entrance area) is the ideal place for an aperitif. For dinner, a five- to eight-course set menu with a choice of options is proposed. With combinations such as venison, mushroom, rowanberry and woodruff, the dishes are modern, punchy and meticulously prepared. Wine pairings are available, along with a well-curated wine list and an exciting range of cocktails."
+"Temple Street","10 Dongdi Second Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥",Cantonese,113.273377,23.1188375,+862083705983,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/temple-street,"","Bib Gourmand",0,"Cash only","Since opening in 2018, this tiny shop has been jam-packed with diners, so expect to share a table with strangers at peak hours. It’s named after Temple Street in the owner’s native Hong Kong and focuses on 20+ types of clay pot rice in dai pai dong style, alongside three kinds of double-boiled soups. Try their claypot rice topped with assorted traditional preserved meats, beef loin with perilla leaves or satay beef with onion."
+"Hunan Cuisine","2842-39 East Xingang Road, Haizhu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Hunanese,113.399661,23.08828,+8615360610582,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/hunan-cuisine,"","Bib Gourmand",0,"Air conditioning,Foreign credit cards not accepted","This design-forward restaurant is located within an industrial park of remodelled factory buildings. Aptly, the décor exudes an industrial chic that complements the origami art hung from the ceiling. Trained as a designer, the owner took care of the décor and furnishings, whereas the Hunanese chef recreates classics from his home province. Dongting fish head, wotou cornbread and sweet fried dumplings are cooked with acumen and dexterity."
 Eckert,"Basler Straße 20, Grenzach-Wyhlen, 79639, Germany","Grenzach-Wyhlen, Germany","€€€","Creative, Modern Cuisine",7.658225,47.5532458,+49762491720,https://guide.michelin.com/en/baden-wurttemberg/grenzach-wyhlen/restaurant/eckert,https://www.eckert-grenzach.de/e/de.html,"1 Star",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","This fine dining restaurant is as chic as the designer hotel of the same name. Whether in the conservatory or the lounge area, the modern, minimalist decor feels both cosy and stylish. In the kitchen, young chef-patron Nicolai Peter Wiedmer demonstrates his mastery of classic cookery as well as his creative flair – he also likes to incorporate Asian flavours. In the evening, the set menu (""Lieblings Momente"") can also be served in a vegan version. At lunchtime, two smaller tasting menus (one vegan) are served, as well as the business lunch. The fabulous wine list comprises around 450 labels, with recommendations to pair with the set menu. In summer, head out to the lovely terrace."
 midi,"Ernst-Heckel-Straße 4, Sankt Ingbert, 66386, Germany","Sankt Ingbert, Germany","€€€","Creative, Seasonal Cuisine",7.1556823,49.2746882,+4968949299423,https://guide.michelin.com/en/saarland/sankt-ingbert/restaurant/midi,https://www.midi-restaurant.de,"1 Star",0,"Air conditioning","Located in an industrial estate, this restaurant lays on a reasonably priced buffet at lunchtime on weekdays, hence its name (""midi"" is French for ""midday""). In the evenings, talented chef Peter Wirbel takes charge, bringing along a wealth of expertise gained at top-flight establishments in the region. He produces delicately balanced dishes brimming with flavour, using locally sourced ingredients whenever possible. An eight-course set menu of amuse-bouches dedicated to the Bliesgau region is served on Tuesdays, and they showcase their ""Plats Signatures"" in a four-course set menu on Wednesdays. On Fridays and Saturdays, there is the ""Midi"" menu comprising up to six courses, and the three-course set menu ""Rund um die Biosphäre"". On Sunday lunchtimes you can order à la carte. The waitstaff are very friendly and well trained - the chef is also on hand to elucidate his culinary concept. Tip: tasty treats to take home are on sale at the Biosphärenmarkt."
+"Lingnan Haiyanlou (Binjiang East Road)","2-3F, Jiangpan Huating, 1040 Binjiang East Road, Haizhu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Cantonese,113.309602,23.106869,+862034305888,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/hai-yan-lou-binjiang-east-road,"","Bib Gourmand",0,"Air conditioning,Car park,Foreign credit cards not accepted","The two chefs in this kitchen once worked at a prestigious hotel and their skills are unquestionable – which is why it’s so hard to get a table here. Try their ‘premium trio’ which was usually saved for state banquets only – rich and buttery foie gras, plum-scented squab with crispy skin, as well as springy goose webs and wings in white marinade. Barbecued meat is grilled daily in limited servings. Arrive early to nab a seat or risk disappointment."
 Erbprinz,"Rheinstraße 1, Ettlingen, 76275, Germany","Ettlingen, Germany","€€€€","Classic Cuisine, International",8.4045683,48.941273,+4972433220,https://guide.michelin.com/en/baden-wurttemberg/ettlingen/restaurant/erbprinz,https://www.erbprinz.de/de,"1 Star",0,"Air conditioning,Car park,Terrace","Hotel Erbprinz is definitely something of an institution in the Karlsruhe area – and not only for the many conference participants who stay here. This is a foodies' hotspot that prides itself on its stylish interior and excellent cuisine – the domain of Ralph Knebel. The Regensburg-born chef and his team prepare classic fare, drawing on international influences. Select produce is used to create flavoursome creations, which take their cue from the seasons. Incidentally, Ralph Knebel's wife, Jasmina, is also on board producing fabulous desserts in her role as head pastry chef. In summer, the flower-filled terrace is especially delightful and a great spot in which to relax and enjoy a meal on a warm day."
+"Huacheng Yuan (Jinsui Road)","5F, Grand Mercure, 62 Jinsui Road, Zhujiang New Town, Tianhe, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Cantonese,113.317203,23.124941,+862086888182,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/huacheng-yuan,"","Bib Gourmand",0,"Air conditioning,Car park,Foreign credit cards not accepted,Wheelchair access","Since 2018, Huacheng Yuan has been serving hotel guests and other gourmands with home-style Cantonese fare. The brightly lit space boasts a tasteful décor and there are a number of private rooms of varying sizes. Along with signature dishes such as double-steamed chicken, lotus root starch pancakes, and soy-marinated chitterlings, the milky white, rich and flavoursome slow-cooked pork tripe soup is a must-try. Reservations are recommended."
 Weinsinn,"Weserstraße 4, Frankfurt on the Main, 60329, Germany","Frankfurt on the Main, Germany","€€€€","Modern Cuisine, Creative",8.6706931,50.1077083,+496956998080,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/weinsinn,https://www.weinsinn.de/,"1 Star",0,"Interesting wine list","You'll need to ring the bell to gain access to this restaurant in the lively and bustling Bahnhofsviertel. The interior is exceedingly chic: in the large, bright, high-ceilinged space done out in a minimalist, urban style, decorative works of art add interest. From almost anywhere in the room you can watch the chefs in the open kitchen as they go about their work, conjuring up a set menu comprising four or six modern and creative courses out of choice ingredients. The beautifully marinated, firm-fleshed ikejime salmon trout, which is served with fresh buttermilk stock, marinated radish and lightly smoked trout caviar, is full of flavour and really packs a punch. Jochim Busch, head chef at Gustav (this is its sister restaurant), and sous-chef Daniel Pletsch are at the helm here. The waitstaff are friendly, professional and well organised – the chefs also help serve and explain the dishes. The wine recommendations are spot-on – there are also interesting wine pairings to go with the set menu. Tip: Be sure to stop off for an aperitif or digestif in the charming garden to the rear of the building."
+"Xiang Qun (Longjin East Road)","853-857 Longjin East Road, Liwan, Guangzhou, China Mainland","Guangzhou, China Mainland","¥",Cantonese,113.24633,23.12423,+862081885146,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/xiang-qun-longjin-east-road,"","Bib Gourmand",0,"Air conditioning","Standing the test of time since 1988, this operation started out as an ‘ice parlour’ serving cold drinks and light snacks. Now firmly in the 21C, it has morphed into a chain famous for home-style cooking and this branch pays tribute to the charm of historic Guangzhou. Signatures include steamed Qingyuan chicken and soy-marinated goose. The stir-fried eel fillet with French beans seduces with aromas of garlic and shallot as the naturally sweet veggies work wonders with the firm eel flesh."
 "Colombi Restaurant Zirbelstube","Rotteckring 16, Freiburg im Breisgau, 79098, Germany","Freiburg im Breisgau, Germany","€€€€","Classic French, Mediterranean Cuisine",7.8475694,47.9971187,+4976121060,https://guide.michelin.com/en/baden-wurttemberg/freiburg-im-breisgau/restaurant/colombi-restaurant,https://www.colombi.de/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access","One of the great classics of South Baden gastronomy is located in the internationally renowned Colombi Hotel and, in Henrik Weiser and Sven Usinger, boasts two chefs with experience of Michelin-starred kitchens. French classics are showcased here, prepared with feeling and finesse, and excellent ingredients. In addition, there is the elegant yet inviting atmosphere of the Zirbelstube with its beautiful wood panelling (which inspired its name). Sit back and relax in the comfortable Falkenstube, which oozes traditional charm. The wine list is excellent!"
+"Rong Yi Fa Niu Za Dian (Shishu Road)","56 Shishu Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥",Cantonese,113.2491648,23.1205965,+862081871630,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/rong-yi-fa-niu-za-dian-shishu-road,"","Bib Gourmand",0,"Cash only","For over 40 years, the owner has been insisting on shopping for fresh beef offal daily, painstakingly preparing and braising it in a rich stock made from scratch with beef and lamb bones. His beef bone marrow boasts a creamy texture and is a perfect match with the house-made radish pickles. Beef tripe tip is another premium cut, available only after 11am. As well as beef offal, also try wonton noodle soup, braised beef brisket and tendon."
 "Philipp Soldan","Marktplatz 2, Frankenberg, 35066, Germany","Frankenberg, Germany","€€€€","Creative, Modern Cuisine",8.8016187,51.0592063,+4964517500,https://guide.michelin.com/en/hessen/frankenberg/restaurant/philipp-soldan,https://sonne-frankenberg.de/,"1 Star",0,"Air conditioning,Car park,Wheelchair access","The three lovingly restored historical houses in the middle of the charming old town are really something to behold. Here, the tasteful Hotel Sonne has various catering options, including this restaurant. The fine dining restaurant in the basement of the centuries-old Stadtweinhaus is chic, modern and pleasantly laid back. (If you are not coming from the hotel, you get to the restaurant via Untermarkt.) In the open kitchen, Erik Arnecke oversees the preparation of a creative five-course set menu. Dishes such as North Sea plaice with Irish rock oyster, bacon emulsion and watercress cream are brimming with harmoniously combined flavours. Upgrades include Japanese Wagyu beef and an international selection of cheeses. There is a good choice of wines. Tip for fine dining novices: come on a Sunday afternoon for the three-course set menu. In case you were wondering, Philipp Soldan is the sculptor, whose carved wooden figures adorn the town hall."
+Soodle,"Shop 309, 3F, Adjoining Building, Kingold Century, 62 Jinsui Road, Tianhe, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Vegetarian,113.317397,23.125483,+862085162132,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/soodle-jinsui-road,"","Bib Gourmand",0,"Air conditioning,Car park,Valet parking,Wheelchair access","Commanding spectacular city views, the sun-drenched, plant-filled space caters to a well-heeled business clientele. The Western-centric menu focuses on vegetables and mushrooms, as opposed to typical Chinese vegetarian cuisine based on soy faux meats. The bamboo fungus with pickled radish, chilli and rattan pepper has a wonderfully crisp texture and tingling tanginess. The deep-fried Yunnan eggplant with vegan demi-glace is also unmissable."
 "Le Flair","Marc-Chagall-Straße 108, Düsseldorf, 40477, Germany","Düsseldorf, Germany","€€€€",French,6.7943034,51.2393543,+4921151455688,https://guide.michelin.com/en/nordrhein-westfalen/dusseldorf/restaurant/le-flair,https://restaurant-leflair.de/,"1 Star",0,"Terrace,Wheelchair access","Located near Maurice Ravel Park, this is a minimalist-style restaurant with a touch of elegance. It is run by chef-patron Dany Cerf, who hails from French-speaking Switzerland and previously cooked up a storm under Jean-Claude Bourgueil and at renowned establishments such as the Baur au Lac in Zurich. He and partner Nicole Bänder opened Le Flair in 2014. Here he bowls diners over with his ""Menu du Moment"", which showcases his modern, pleasantly pared-down and well-thought-out dishes, for example: Hamachi tartare, lemon, harissa. You can choose to have four or five courses, with an optional cheese course. As well as wine, there are non-alcoholic beverage accompaniments available. Head straight for the fabulous terrace in summer."
+"Xin Tai Le (Yuexiu)","1-2F, Sino Trade Centre, 65 Panfu Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Cantonese,113.25471,23.138328,+862081366559,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/xin-tai-le-yuexiu,"","Bib Gourmand",0,"Air conditioning,Car park,Foreign credit cards not accepted,Valet parking,Wheelchair access","Since 1989, this household name for its signature swamp eel rice has attracted a loyal fan base. Of all the branches, this two-storey one in the old part of town is the flagship. Apart from its famous rice dish topped with crisp, flavourful eel that imparts a robust wok-qi, the kitchen also recommends fatty roast char siu, all sorts of stir-fries and seafood dishes. Private rooms of varying sizes are available on the second floor."
 Stadtpfeiffer,"Augustusplatz 8, Leipzig, 04109, Germany","Leipzig, Germany","€€€€","Creative, Modern French",12.380167,51.3381371,+493412178920,https://guide.michelin.com/en/sachsen/leipzig/restaurant/stadtpfeiffer,https://www.stadtpfeiffer.de/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus","It isn't only concerts that attract visitors to the Neue Gewandhaus – Stadtpfeiffer is also in demand for its cuisine. Detlef and Petra Schlegel have been enriching Leipzig's gastronomic scene with passion and commitment since 2001. They keep up with the times, showcasing their contemporary take on classic French cuisine in two set menus (one of which is vegetarian). The ""Hirsch, Senf, Traube"" (venison, mustard, grape), for instance, is pleasingly readable, unfussy, and has its own distinctive style. The quality of the produce is second to none; often regional and seasonal, it includes some ingredients from their own herb garden. In a timelessly elegant space, Petra Schlegel heads up the discreet, friendly and professional front-of-house team – the chefs also serve and present the dishes. The name refers to the 18C Leipziger Stadtpfeifer, forerunners of the Gewandhaus Orchestra."
+"Ya Yuan","14 Chaotian Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Cantonese,113.55284,23.126347,+862083355808,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/ya-yuan,"","Bib Gourmand",0,"Air conditioning,Foreign credit cards not accepted","The three-storey room is furnished with orange tables and leather chairs that evoke 1980s nostalgia. For over three decades, Ya Yuan has been feeding hungry locals with classic home-style dishes such as slow-boiled soups and claypot rice. With its velvety flesh and gelatinous skin, the poached Qingyuan chicken dressed in scallion oil is addictively aromatic. Even the post-meal complimentary mung bean or red bean sweet soups are made with care."
+"Da Ge Fan (Tangxiayong West Road)","1F, Tian Hui Building, 69 Tangxiayong West Road, Tianhe, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Cantonese,113.371716,23.127803,+862085205090,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/da-ge-fan-tangxiayong-west-road,http://www.dagefan.com,"Bib Gourmand",0,"Air conditioning,Car park,Foreign credit cards not accepted","The chain operates branches in Hunan and Guangdong, but everything started in this flagship venue with a landscaped garden and a running stream. Its namesake signature dish is rice cooked in a pigeon and pork bone broth, boasting a crispy golden crust on the bottom and topped with steamed pigeon or a combo of pigeon meat and gizzards. Besides deep-fried or salt-baked fowl, the sautéed squid with cucumber is also a must."
 GOLVET,"Potsdamer Straße 58, Berlin, 10785, Germany","Berlin, Germany","€€€€",Creative,13.3676288,52.5055114,+493089064222,https://guide.michelin.com/en/berlin-region/berlin/restaurant/golvet,https://www.golvet.de/,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Stepping out of the lift on the eighth floor of the Loeser & Wolff building, you will immediately be impressed by the sensational view over Potsdamer Platz and the city. Set up in the rooms of the former 40 Seconds Club, this spacious restaurant is really stylish and boasts a bar. You can watch the chefs at work in the open kitchen from the seats at the counter. Chef Jonas Zörner's team conjures up modern, creative cuisine with a focus on quality produce and original ideas. Their set menu changes with the seasons. There is also an impressive wine list featuring small organic producers. Alternatively, you could opt for the house-made kombucha. Fantastic service."
+"Dai Yong Town","59 Tianhe East Road, Tianhe, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥","Chao Zhou",113.328145,23.133389,+862085266206,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/dai-yong-town,"","Bib Gourmand",0,"Air conditioning,Foreign credit cards not accepted,Valet parking","A wall map and backlit illustrations lend the rustic interior an artistic flair. The owner and the staff, who all hail from the Chaoshan area, pay homage to the kaleidoscopic food culture of this region using mainly ingredients and seafood from their homelands. ‘Floating’ on dry ice fog, marinated raw crab boasts gelatinous roe loaded with umami and winey aromas. It even comes with hot ginger tea to balance the crab’s ‘coldness’."
+"Hua Ge Si Chu","443 Guangfu North Road, Liwan, Guangzhou, China Mainland","Guangzhou, China Mainland","¥",Cantonese,113.2466758,23.1246337,+862081879777,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/hua-ge-si-chu,"","Bib Gourmand",0,"Air conditioning,Cash only","The owner was behind a legendary, now-shuttered restaurant and opened this much smaller spot, keeping some of the menu’s most popular items. The chef has decades of experience and his Hakkanese cooking is a pure delight. The signature salt-baked chicken uses birds from Qingyuan, dry-rubbed in a droolworthy secret seasoning blend. House-made pickles, and winter special, white radish pork balls, are also recommended."
 "Bandol sur mer","Torstraße 167, Berlin, 10115, Germany","Berlin, Germany","€€€€","Creative, Seasonal Cuisine",13.3953009,52.5290651,+493067302051,https://guide.michelin.com/en/berlin-region/berlin/restaurant/bandol-sur-mer,https://www.bandolsurmer.de/,"1 Star",1,"Interesting wine list,Restaurant offering vegetarian menus,Terrace","So you wouldn't expect MICHELIN-starred cuisine in this casual and low-key restaurant done out in a ""shabby-chic"" style? Admittedly, the small dining space – formerly a kebab shop – appears a little rough around the edges: the decor is rather sombre and plain, the bare tables are positioned close together. In the open kitchen, Andreas Saul displays exceptional passion, precision, originality and creativity. He has some really innovative ways of working with produce from the region. A shining example is his ""Charcuterie von der Karotte"", for which carrot is coated with a fine mould, as you would usually find on salami. Fermentation, smoking, and purees are also frequently involved, and you'll even find Far Eastern specialities such as kimchi. The set menu is meticulously crafted down to the smallest detail and is brimming with unique flavours. High-end dining paired with a pleasingly down-to-earth atmosphere."
+"Mian Ji (Yuexiu)","224 Dezheng Middle Road, Yuexiu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥",Cantonese,113.2701217,23.1250499,+8613760808158,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/mian-ji-yuexiu,"","Bib Gourmand",0,"Air conditioning,Cash only","Since 1985, this tiny gem has been specialising in double-boiled soups. The menu boasts some 20 health tonics that are grouped by medicinal properties – some nourish the lungs; others boost energy levels. Those slow-cooked in whole coconuts are especially loved by customers, like the coconut chicken soup that imparts sweet aromas. Steamed rice with pork patty and pickled mustard greens entices with briny umami and juicy, silky pork."
 "La Société","Kyffhäuser Straße 53, Cologne, 50674, Germany","Cologne, Germany","€€€€","Modern Cuisine, International",6.9372169,50.9285296,+49221232464,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/la-societe,http://www.restaurant-lasociete.de/,"1 Star",0,"Air conditioning,Interesting wine list","Everything is just right in this small fine dining restaurant in the student quarter of Kwartier Latäng, from the service to the ambience to the cuisine. Not only has it been given a tasteful, modern facelift, but the chef is also a new addition. Since August 2021, Leon Hofmockel has been bringing his own fresh ideas to the table. With consummate skill, he conjures up subtle contrasts, plays with acidity and textures and creates a beautiful balance. The result is intelligently structured dishes full of surprising flavours. Meanwhile, the service is second to none: in a friendly, lively atmosphere, the dedicated team has a cordial and courteous approach to each guest – everyone clearly enjoys what they are doing, which simply cannot fail to put you in a good mood!"
+"Jian Ji (Liwan)","299-303 Changshou East Road, Liwan, Guangzhou, China Mainland","Guangzhou, China Mainland","¥",Noodles,113.245023,23.120784,+862081888486,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/jian-ji,"","Bib Gourmand",0,"Cash only","Shops that sell homemade E-fu noodles can be hard to come by. For over 50 years, this one has attracted a faithful following with not only E-fu, but also freshly made raw and cooked egg noodles. The ladies working in the open kitchen show off their swift moves as these particular strands are notorious for their finicky cooking process. The flavourful broth made with dace, pork bones, shrimp roe and dried shrimp matches the noodles perfectly."
 "Christian's Restaurant - Gasthof Grainer","Dorfstraße 1, Kirchdorf, 83527, Germany","Kirchdorf, Germany","€€€","Classic Cuisine",12.1982993,48.1766285,+4980728510,https://guide.michelin.com/en/bayern/kirchdorf/restaurant/christian-s-restaurant-gasthof-grainer,https://christians-restaurant.de/,"1 Star",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","The Grainer family has been running this stately historical inn since the 16C, and today it is Christian F. Grainer and his wife Christiane who form a real dream team at the helm! He is responsible for the exquisite and classically French cuisine, which also allows itself excursions into more modern trends; she is your dedicated hostess and sommelier. Their appealing surprise menu is stripped down to the essentials, better to maintain its focus on the premium ingredients. The intimate atmosphere in this cosy and elegant restaurant is largely down to the welcoming lady of the house, who is on hand to provide charming and accomplished service. She also has plenty of excellent wine recommendations at the ready – there are more than 1 000 different labels (including rarities and large bottles) stored in the old vaulted wine cellar."
 Kesselhaus,"Neulandstraße 12, Osnabrück, 49084, Germany","Osnabrück, Germany","€€€€","Creative, Modern Cuisine",8.0642438,52.2653824,+4954197000072,https://guide.michelin.com/en/niedersachsen/osnabruck/restaurant/kesselhaus1179716,https://www.kesselhaus-os.de/,"1 Star",0,"Car park,Terrace","Located on an industrial estate, this distinctive building makes for a cool setting. The attractive space rocks an industrial look: out front, there is a lovely terrace next to a striking brick chimney; inside, a loft atmosphere reigns. Diners sit beneath high ceilings, surrounded by exposed brick walls, tall mullioned windows and chic design features such as the solid wood ""Center Table"" and comic art on the walls. While Randy de Jong and his team create a modern, seasonal, ingredient-led set menu based on just a few key components (for example, sea bass, rosemary, kumquat), hostess and owner Thayarni Garthoff manages a highly professional front-of-house team and maintains a relaxed atmosphere – the chefs serve some of the dishes themselves. Lunch is also available on Saturdays and Sundays."
+"Nan Yuan","142 Qianjin Road, Haizhu, Guangzhou, China Mainland","Guangzhou, China Mainland","¥¥",Cantonese,113.275231,23.102593,+862084448380,https://guide.michelin.com/en/guangdong-province/guangzhou/restaurant/nan-yuan,"","Bib Gourmand",0,"Air conditioning,Car park,Foreign credit cards not accepted,Great view,Wheelchair access","This long-standing institution boasts a classical landscaped garden complete with pavilions, bridges and water features. It makes the perfect backdrop for a dim sum lunch. The food is mostly Cantonese, with the odd dish from other provinces. Try their banded grouper two ways – steamed fillet rolls are silky and juicy; deep-fried bones are spiced up with peppered salt. Private rooms are worth splurging on for special occasions."
 VILLINO,"Mittenbuch 6, Lindau, 88131, Germany","Lindau, Germany","€€€€","Modern Cuisine, Asian Influences",9.673153,47.567314,+49838293450,https://guide.michelin.com/en/bayern/lindau/restaurant/villino,https://www.villino.de/,"1 Star",0,"Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","This pretty property set amid the orchards seems almost Mediterranean, from the stylish, airy, high-ceilinged dining room, which is reminiscent of an orangery, to the charming inner courtyard with fountain. This is a real family affair comprising hostess Sonja Fischer, her daughter Alisa and her brother Rainer Hörmann, a trained sommelier. The front-of-house team provides professional and cordial service, including very good wine recommendations – and the lady of the house is always present too. Toni Neumann's cuisine is clearly influenced by Italian and Mediterranean cuisine, and also draws on inspiration from Asia. There are three set menus to choose from: one classical, one more creative and one vegetarian. Overnight stays are available at the hotel of the same name."
+305,"Toinen linja 3, Helsinki, 00530, Finland","Helsinki, Finland","€€","Modern Cuisine",24.9508493,60.1807798,+358503401589,https://guide.michelin.com/en/uusimaa/helsinki/restaurant/305,https://www.ravintola305.fi/,"Bib Gourmand",0,"Counter dining,Wheelchair access","Friendly service, sensible prices and plenty of buzz in the air – this is the kind of neighbourhood spot we’d all love to have at the end of our street. It’s located in the north of the city, inside a substantial three-storey building dating back to the 19th Century. The unfussy dishes are a great example of Nordic bistronomy: rustic, satisfying and filled with bold, balanced flavours – whether that be fresh herbs adding vibrancy to a burbot dish, or tart lingonberries cutting through the sweetness of meringue."
 "Landhaus Feckl","Keltenweg 1, Ehningen, 71139, Germany","Ehningen, Germany","€€€","Classic French, Seasonal Cuisine",8.9547833,48.661195,+49703423770,https://guide.michelin.com/en/baden-wurttemberg/ehningen/restaurant/landhaus-feckl,https://www.landhausfeckl.de/,"1 Star",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Manuela and Franz Feckl are truly exemplary hosts. They have been running their establishment since 1985 and their dedication is plain to see – not least in the kitchen. The dishes display a sure touch and stand out for their premium ingredients and first-rate technical skill. Choose from ""Franz Feckl's classics"" or from various set menus, including a low-carb and a vegetarian version. The reasonably priced lunchtime menu is also popular. Be sure to try the handmade spaetzle! Wine lovers will appreciate the good selection here, which features one or two rarities. The elegant country-house style makes for an appealing atmosphere on the restaurant floor, which has cosy seating niches – from the window seats you can look out over the fields. The friendly lady of the house also oversees the front-of-house team. There are pretty guestrooms for overnight stays."
+Enomania,"Vesterbrogade 187, Copenhagen, 1800 C, Denmark","Copenhagen, Denmark","€€",Italian,12.5321802,55.6706713,+4533236080,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/enomania,http://www.enomania.dk/,"Bib Gourmand",0,"Interesting wine list","With a name that means 'Wine Mania' it's no surprise that this Italian restaurant attracts a crowd of dedicated oenophiles. The wine cellar comes with a table for tasting and there’s an excellent list of several hundred bins, mostly from Burgundy and Owner Damiano Alberti's native Piedmont. In his role as Sommelier, Damiano provides wine service that is helpful, passionate and generous. The place itself is simple and trattoria-like, serving straightforward and satisfying dishes like 'spaghetti alla chitarra con gamberoni' from a weekly-changing menu."
 "Im Schiffchen","Kaiserswerther Markt 9, Düsseldorf, 40489, Germany","Düsseldorf, Germany","€€€€","Classic Cuisine",6.7338663,51.3015121,+49211401050,https://guide.michelin.com/en/nordrhein-westfalen/dusseldorf/restaurant/im-schiffchen,https://im-schiffchen.de/,"1 Star",0,"Interesting wine list,Valet parking","If we're talking about Michelin-starred cuisine in a beautiful Baroque brick building on Kaiserswerther Markt, we can only be talking about Jean-Claude Bourgueil's Im Schiffchen. At the helm since 1977, he is without a doubt the doyen of Düsseldorf's fine dining scene. Together with his tried-and-trusted kitchen team, Bourgueil delivers creative French cuisine. Whether it be lobster, game or Wagyu beef, the produce is of the finest quality. To complete the picture, there's the impressive selection of wines, the attentive and well-trained wait staff and the gorgeous decor – this ground-floor restaurant has a tasteful maritime look."
 "Laudensacks Gourmet Restaurant","Kurhausstraße 28, Bad Kissingen, 97688, Germany","Bad Kissingen, Germany","€€€€","Classic Cuisine, Seasonal Cuisine",10.0777456,50.1908345,+4997172240,https://guide.michelin.com/en/bayern/bad-kissingen/restaurant/laudensacks-gourmet-restaurant,https://www.laudensacks.de/,"1 Star",0,"Car park,Garden or park,Interesting wine list,Terrace","In keeping with the rest of Laudensacks Parkhotel & Retreat, the fine dining restaurant is a vision of tasteful elegance. The kitchen here has retained its Michelin star since 1994. For many years now, this has been the domain of Frederik Desch, whose cooking style successfully blends classic culinary tradition and modern innovation. He makes good use of first-rate produce such as Rhön salmon trout or local venison, showcasing his ability to bring their individual flavours to the fore. The wine list features Franconian, regional and international labels. In summer, you can enjoy the fine food and cordial service, including savvy wine recommendations, out on the gorgeous terrace overlooking the grounds. Good to know: They also hold various culinary events."
+"The Little Pickle","Jens Bjelkes gate 9A, Oslo, 0562, Norway","Oslo, Norway","€€","Traditional Cuisine",10.7640471,59.9191099,+4741222839,https://guide.michelin.com/en/oslo-region/oslo/restaurant/the-little-pickle,https://www.thelittlepickle.no/,"Bib Gourmand",0,"Air conditioning,Counter dining,Wheelchair access","It’s not often that restaurants in Oslo are influenced by British cuisine, but that’s exactly what you’ll find at this minimally decorated neighbourhood bistro. Operations such as London's St. John are the inspiration for the kitchen, with dishes like beef brisket pie and mash providing suitably gutsy flavours and hearty generosity. They even serve a traditional roast dinner on Sundays! French influences come into play as well, as with the madeleines for dessert. Friendly service creates a lovely, welcoming atmosphere."
+"Bar Agrikultur","Skånegatan 79, Stockholm, 116 35, Sweden","Stockholm, Sweden","€€",Swedish,18.0831757,59.3128478,+46708801200,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/bar-agrikultur,https://baragrikultur.com/,"Bib Gourmand",0,"","A warmly run, intimate and cosy wine bar that is a perfect fit for Södermalm. The freshly prepared and delicious small plates are designed for sharing and showcase classic Swedish flavours. The three stainless steel tanks contain home-distilled gin – flavours are changed regularly using various herbs, oils or fruits."
+"Lilla Ego","Västmannagatan 69, Stockholm, 113 26, Sweden","Stockholm, Sweden","€€","Modern Cuisine",18.0456255,59.3435589,+468274455,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/lilla-ego,https://www.lillaego.com/,"Bib Gourmand",0,"Counter dining","With its pared-back feel, rustic exposed brickwork and buzzy vibe, this is just the place for a lively night out. It remains one of the hottest tickets in town, so try for a counter seat overlooking the kitchen if you haven’t booked. The concise menu includes modernised Swedish classics that are robust, well-composed and certainly deliver on flavour. Service is accommodating, warm and efficient."
 "Landhaus Scherrer","Elbchaussee 130, Hamburg, 22763, Germany","Hamburg, Germany","€€€€","Classic Cuisine, Regional Cuisine",9.9170486,53.5459914,+4940883070030,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/landhaus-scherrer,https://www.landhausscherrer.de/,"1 Star",1,"Air conditioning,Car park,Interesting wine list,Terrace","Heinz O. Wehmann is to Landhaus Scherrer (which has a spruce new exterior!) what St Michael's Church is to Hamburg! Since 1980 he has been head chef in this restaurant that was opened by Armin and Emmi Scherrer in 1976 (and awarded one, and at times even two MICHELIN stars as of 1978). For years the outstanding regional, often organically certified produce has been par for the course here. As classic as the interior – the large-format erotic painting remains the decorative focus! – are also the dishes. The Holstein venison, served with an excellent rosemary sauce, for instance, is absolutely fantastic. The wine cellar, which has grown to over 10 000 bottles, is also impressive! The service is attentive and professional, but by no means stuffy. For an alternative to gourmet cuisine, head to Wehmann's Bistro for good regional dishes."
 KARRisma,"Alter Schulplatz 1, Lindau, 88131, Germany","Lindau, Germany","€€€€","Creative, Farm to table",9.6854321,47.5474074,+4983829435041,https://guide.michelin.com/en/bayern/lindau/restaurant/karrisma,https://adara-lindau.de/restaurant/,"1 Star",0,Terrace,"Part of the Adara hotel, this is an elegant little restaurant with a modern and inviting interior – the eye-catching decor includes numerous mirrors on the wall. The management is cordial and personable: chef Julian Karr not only cooks, he is also involved in the service. His cuisine is creative and seasonal, and the quality of the ingredients is second to none.  A nice example: Lake Constance pikeperch, spinach leaves, Jerusalem artichokes as foam and vegetables. Tip: The restaurant offers its own wine to accompany the set menu, which changes on a regular basis. Set in the old town, the terrace is lovely. Tip: Leave your car in P4 multi-storey car park, just a short walk away."
+no.2,"Nicolai Eigtveds Gade 32, Copenhagen, 1402 K, Denmark","Copenhagen, Denmark","€€","Modern Cuisine",12.5842623,55.6724925,+4533111168,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/no-2,https://www.nummer2.dk,"Bib Gourmand",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Located in the Christianshavn dockside development is this minimally decorated, no-frills sister restaurant to a|o|c. This approach extends to the low-key service and the laid-back ambiance, while the fresh, flavoursome dishes focus on Danish produce, incorporate some impressive culinary techniques and offer great depth of flavour. The fish of the day is a prime example, showcasing a quality prime ingredient that’s been expertly seasoned and accompanied by a well-judged garnish of caramelised cauliflower purée and foamy mussel sauce."
 Bieberbau,"Durlacher Straße 15, Berlin, 10715, Germany","Berlin, Germany","€€€","Modern Cuisine, International",13.3336378,52.4796363,+49308532390,https://guide.michelin.com/en/berlin-region/berlin/restaurant/bieberbau,https://www.bieberbau-berlin.de/,"1 Star",0,Terrace,"For those who appreciate not only really good food but also a fantastic setting, this is the place to be! Dating back to 1894, this listed building has been wonderfully restored – Richard Bieber's stucco craftsmanship in the dining area is truly worth seeing! In this unique location, diners are looked after by a friendly and competent service team led by hostess and sommelier Anne Garkisch, while chef-patron Stephan Garkisch cooks up modern dishes at the Molteni stove. He skilfully showcases herbs and spices in his set menus (one is vegetarian), with much of the produce coming from his own garden. Good value for money."
+Anarki,"Vodroffsvej 47, Copenhagen, 1900 C, Denmark","Copenhagen, Denmark","€€","Traditional Cuisine",12.554741,55.67943,+4522131134,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/anarki,https://www.restaurant-anarki.dk,"Bib Gourmand",0,"Interesting wine list","An unassuming and proudly run neighbourhood bistro, set just over the water in Frederiksberg. The regularly changing menu draws its inspiration from the season, the best quality ingredients available and the mood of the chef – and the bold, rustic dishes are bursting with flavour, with some great wines to match."
 Ursprung,"Struthstraße 17, Königsbronn, 89551, Germany","Königsbronn, Germany","€€€€","Creative, Country cooking",10.0651509,48.7296752,+49732896270,https://guide.michelin.com/en/baden-wurttemberg/knigsbronn/restaurant/ursprung,https://www.widmanns-albleben.de/,"1 Star",1,"Car park,Wheelchair access","Andreas and Anna Widmann (the eighth generation of the family to run this place) have two restaurants, and this is the fine dining option - located in the oldest part of Widmann's Löwen, where the village butcher's shop used to be. On the menu, Swabian tradition meets sophisticated culinary skill. Sourced from local producers, premium ingredients are used in dishes brimming with creativity, flavour and original ideas. There is a set menu of five or seven courses. A trained sommelier, your friendly hostess provides judicious wine suggestions. There are also guestrooms for an overnight stay, plus a shop selling dishes and delicatessen wares to take away."
+Pluto,"Borgergade 16, Copenhagen, 1300 K, Denmark","Copenhagen, Denmark","€€","Classic Cuisine",12.5851631,55.6834672,+4533160016,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/pluto,https://www.restaurantpluto.dk/,"Bib Gourmand",0,"Counter dining,Terrace,Wheelchair access","Concrete pillars and an intentionally ‘unfinished’ feel bring a distinctive vibe at this ever-popular restaurant. The huge numbers they serve whilst maintaining quality and affordability is a testament to both the kitchen and service teams. Sit at wooden tables, at the long metal bar or at communal marble-topped tables to enjoy the extensive selection of unfussy sharing plates, including stand-out pasta dishes and their signature savoury waffles. A selection of natural wines completes the picture."
 NeoBiota,"Ehrenstraße 43c, Cologne, 50672, Germany","Cologne, Germany","€€€€","Modern Cuisine, Creative",6.9426892,50.9378332,+4922127088908,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/neobiota,https://www.restaurant-neobiota.de/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus","Chef-patrons Sonja Baumann and Erik Scheffler propose fine dining cuisine in a modern and completely unpretentious restaurant with an open kitchen. In an enjoyably down-to-earth atmosphere, diners tuck into dishes that offer an unusual taste experience, with ingredients mostly sourced from the local area; some are even foraged by the chefs themselves. In the evening, as ""Biota"", the restaurant proposes two seasonal set menus – omnivore or plant-based – composed of four, six or eight courses, featuring dishes such as pike-perch with mirabelle and seaweed or pointed cabbage and aubergine. As ""Neo"" it serves delicious breakfast options from 10am to 3pm."
+"Silberbauers Bistro","Jægersborggade 40, Copenhagen, 2200 N, Denmark","Copenhagen, Denmark","€€",French,12.5433824,55.6932452,+4536966593,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/silberbauers-bistro,http://www.silberbauers.dk,"Bib Gourmand",0,"","Eponymous Danish chef Mathias has taken over the spot previously occupied by Manfreds to create a lively, friendly eatery with a focus on fish and shellfish. The day’s catch gives rise to the concise menu, and the emphasis on top quality produce ensures that the simple, well-priced dishes are full of flavour."
 Tisane,"Augustinerhof 1, Nuremberg, 90403, Germany","Nuremberg, Germany","€€€€","Modern Cuisine, Creative",11.0758388,49.4540833,+49911376766276,https://guide.michelin.com/en/bayern/nurnberg/restaurant/tisane,https://restaurant-tisane.de/,"1 Star",0,"Counter dining,Restaurant offering vegetarian menus","Located in the chic Augustinerhof building complex in the old town, this is a cool and trendy ""chef's table restaurant"". Interaction between chefs and diners is a key part of the concept: the open kitchen is the centrepiece, and diners sit at a striking natural stone counter. You experience first-hand how René Stein (previously at Schwarzer Adler) and his team prepare a modern, creative set menu comprising pleasantly pared-down dishes made from first-rate ingredients – pre-order the vegetarian version."
+Namu,"Landbygatan 5, Malmo, 211 34, Sweden","Malmo, Sweden","€€",Korean,12.9976361,55.6052178,+4640121490,https://guide.michelin.com/en/skane/malmo/restaurant/namu,https://www.namu.nu/,"Bib Gourmand",0,"Air conditioning,Counter dining,Terrace","Restaurateur and Swedish MasterChef winner Jennie Walldén is behind this fun, energetic restaurant that blends Nordic ingredients with Jennie's South Korean heritage. Offering great value for money, the cooking is colourful, zingy and generous in both size and flavour; the signature flank steak served with an array of accompaniments is a highlight. Dishes are designed for sharing, with tasting menus available if you're feeling indecisive. Head next door to their Gaji cocktail bar to keep the party going."
 Ratsstuben,"Mühlenstraße 3, Haltern am See, 45721, Germany","Haltern am See, Germany","€€€€","Modern Cuisine, Seasonal Cuisine",7.1874286,51.7434347,+4923643465,https://guide.michelin.com/en/nordrhein-westfalen/haltern-am-see/restaurant/ratsstuben,https://hotel-haltern.de/,"1 Star",0,"Air conditioning","In the middle of the old town, a stone's throw from Marktplatz and the striking Kirche St Sixtus, is the small Ratshotel. Not only does it have attractive, comfortable guestrooms, but it also boasts an appealing restaurant. Chef-patron Daniel Georgiev prepares a modern set menu using select produce and drawing on international influences. On Tue-Thu there is an additional surprise menu. The excellent wine list features over 300 labels including a decent champagne selection. Friendly, attentive, and professional service come courtesy of charming hostess Petra Georgieva and team. The interior is chic and elegant with a walk-in wine climate cabinet that is sure to draw the eye. For a more down-to-earth alternative, head to Gute Stube for steaks etc."
+Familjen,"Arkivgatan 7, Gothenburg, 411 34, Sweden","Gothenburg, Sweden","€€","Scandinavian, Swedish",11.9763963,57.6974869,+4631207979,https://guide.michelin.com/en/vastra-gotaland/gothenburg/restaurant/familjen,https://www.restaurangfamiljen.se/,"Bib Gourmand",0,"Air conditioning,Terrace","This lively, friendly eatery is divided into three parts: a bar with bench seating and an open kitchen; a bright red room with a characterful cellar and a glass wine cave; and a superb wrap-around terrace. The good value cooking is rich and hearty, with a touch of originality here and there. A relaxed atmosphere and an appealing wine, beer and cocktail list add to the experience."
 Lech-Line,"Bahnhofsplatz 1, Landsberg am Lech, 86899, Germany","Landsberg am Lech, Germany","€€€€","Modern Cuisine, International",10.8721887,48.0473043,+4981919370952,https://guide.michelin.com/en/bayern/landsberg-am-lech_1299909/restaurant/lech-line,https://www.lech-line.de,"1 Star",0,"Car park","In the evening, this former railway station building proposes fine dining in an appealingly trendy and informal atmosphere. Christian Sauer serves up a modern take on international cuisine, working with great precision and steering clear of unnecessary frills. High-quality produce is used to create coherent, flavourful dishes that, for all their complexity, retain an air of simplicity. ""Gourmet Bistro"" is the name of the à la carte menu, which features, for example, ceviche (with fish from Birnbaum fish farm), lime, avocado, chilli, cucumber and coriander. On Fridays and Saturdays, there is also a five-course set menu that changes every month. Tip: Have a cocktail at the bar."
+"Mêlée","Martensens Allé 16, Copenhagen, 1828 C, Denmark","Copenhagen, Denmark","€€",French,12.5426814,55.6759079,+4535131134,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/melee,https://melee.dk/,"Bib Gourmand",0,"Interesting wine list,Terrace","You will quickly feel at home in this bustling neighbourhood bistro with a friendly, lively atmosphere. The uncomplicated spirit of the restaurant is reflected in modern, country-style cooking, generous portions and bold flavours. There is a French basis to the concise monthly menus, with some Danish influences. The excellent wine list offers an impressive array of vintages."
 "Maerz - Das Restaurant","Kronenbergstraße 14, Bietigheim-Bissingen, 74321, Germany","Bietigheim-Bissingen, Germany","€€€€","Creative French, Modern Cuisine",9.1290315,48.9609392,+49714242004,https://guide.michelin.com/en/baden-wurttemberg/bietigheim-bissingen/restaurant/maerz-das-restaurant,https://maerzundmaerz.de/,"1 Star",0,"Car park","Modern tastes meet regional flair! Brothers Benjamin and Christian Maerz successfully blend both in the fine dining restaurant of their Hotel Rose, hitting the mark in two different respects. First, the interior with its gorgeous wood panelling and clear lines makes for a chic and fashionable yet cosy ambience. The cuisine, too, draws on regional culinary tradition as well as contemporary trends, in the form of a set menu dubbed ""Heimweh/Fernweh"". The chef uses the finest ingredients sourced from the local area, and seasonings from all over the globe, cleverly married in dishes such as locally caught sturgeon a la plancha with burnt cream and shiro dashi. Christian Maerz will be happy to talk you through the wines or non-alcoholic options. There is a pleasant lounge terrace on which to enjoy a pre- or after-dinner drink."
+juju,"Øster Farimagsgade 8, Copenhagen, 2100  Ø, Denmark","Copenhagen, Denmark","€","Korean Contemporary",12.5750746,55.6899193,+4528749340,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/juju-1203734,https://www.jujucph.dk/,"Bib Gourmand",0,"","On the edge of the city centre, near Rosenborg Castle, sits this casual Korean restaurant. A wide selection of small plates like Korean fried chicken and mandoo of pork are ideal for sharing in the simple, bistro-like dining room. Dishes are prepared with knowledge and skill, offering wonderfully intense flavours at a reasonable price tag. Friendly service adds to the appeal."
 Hugos,"Budapester Straße 2, Berlin, 10787, Germany","Berlin, Germany","€€€€","Modern Cuisine, Modern French",13.3455401,52.506852,+493026021263,https://guide.michelin.com/en/berlin-region/berlin/restaurant/hugos,https://www.berlin.intercontinental.com/de/dine/hugos-restaurant/,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","The magnificent view and the chic interior make Hugos, laid out on the 14th floor of the InterContinental hotel, a highly appealing location in the capital. Soft lighting, elegant furnishings and candlelight make for a relaxed and romantic atmosphere. Chef Eberhard Lange's culinary creations more than live up to the attractive setting: in his eight-course set menu (which can be reduced to six courses), he showcases his precise technical skill with classic dishes which he sets off with a modern twist. You are sure to find the perfect accompaniment on the wine list, which comprises around 500 labels. Tip: treat yourself to an aperitif at the bar before dinner."
+Smalhans,"Ullevålsveien 43, Oslo, 0171, Norway","Oslo, Norway","€€","Norwegian, Contemporary",10.7397842,59.9237243,+4722696000,https://guide.michelin.com/en/oslo-region/oslo/restaurant/smalhans,https://www.smalhans.no,"Bib Gourmand",0,"","A sweet neighbourhood café with friendly staff and an urban feel. Coffee and homemade cakes are served in the morning, with a short selection of dishes including soup and a burger on offer between 12pm and 4pm. In the evenings, they serve a set menu of rustic Norwegian dishes."
 ernst,"Gerichtstraße 54, Berlin, 13347, Germany","Berlin, Germany","€€€€","Creative, Modern Cuisine",13.3679611,52.5446894,"",https://guide.michelin.com/en/berlin-region/berlin/restaurant/ernst,https://www.ernstberlin.de/,"1 Star",0,"Air conditioning,Counter dining,Interesting wine list","Somewhat unprepossessing from the outside, inside this is a stylish and creative space. There are just eight seats at the long wooden counter, and these are in great demand – facing the large open kitchen, diners sitting here come into contact with the team of chefs as they compose a set menu made up of a whole series of delicious little dishes. The wonderful smell from the charcoal grill is also worth mentioning! Proprietors and head chefs Dylan Watson-Brawn and Spencer Christenson impress with a clear, refined and often subtle style that draws heavily on Japanese cuisine. This is food that makes the produce sing, so you can expect the unadulterated flavour of premium ingredients to come through. The wine pairings are also fun. Bear in mind that booking is via an online ticket-purchasing system. There are two sittings per night."
 Pietsch,"Breite Straße 53a, Wernigerode, 38855, Germany","Wernigerode, Germany","€€€€","Creative, Japanese",10.7890106,51.8352945,+4939436947884,https://guide.michelin.com/en/sachsen-anhalt/wernigerode/restaurant/pietsch,https://www.robin-pietsch.de/,"1 Star",0,"Counter dining","An interesting modern concept that makes for a memorable dining experience. It all kicks off at 7.30pm when the guests for the evening arrive. At 7.45pm service begins with the first dish of the 17-course single set menu. In this trendy urban restaurant, diners sit on comfortable bar stools at the counter, from where they can watch the chefs at work in the open kitchen. This creates a sociable and entertaining atmosphere, with proceedings running almost like a theatre performance. There is a sense of invention in this pleasingly balanced and pared-down French-Japanese crossover cuisine that draws on regional influences. Not only are there fine wines, but also great home-made juices. A word to the wise: be sure to take a stroll through the tranquil village before dinner."
+"Marv & Ben","Snaregade 4, Copenhagen, 1205 K, Denmark","Copenhagen, Denmark","€","Modern Cuisine",12.5770331,55.6772861,+4523810291,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/marv-ben,https://www.marvogben.dk/front,"Bib Gourmand",0,"Air conditioning","The young owners bring plenty of enthusiasm to this little restaurant, where dining is split over two dimly lit floors. Organic produce features in seasonal cooking which displays purity and depth of flavour. They produce 6 dishes each evening, which are priced individually or as 4 or 6 courses."
 Traube,"Alemannenstraße 19, Efringen-Kirchen, 79588, Germany","Efringen-Kirchen, Germany","€€€€","Modern Cuisine, Creative",7.5398759,47.6909385,+4976289423780,https://guide.michelin.com/en/baden-wurttemberg/efringen-kirchen/restaurant/traube1181496,https://www.traube-blansingen.de/,"1 Star",1,"Car park","A beautiful historical house in the small wine-growing village of Blansingen. The couple who run the place have plenty of experience in high-end gastronomy (Maaemo in Oslo, La Vie in Osnabrück), and it's immediately obvious that professionals are at work here. Headed up by the charming Daniela Hasse, the front-of-house team is pleasantly informal, chatty and highly professional. Canadian-born head chef Brian Wawryk never fails to impress with his meticulous craftsmanship and well-balanced dishes. His modern cuisine has a clear Nordic character, but also focuses on regional tradition, including ingredients preserved the year before. Insider tip: in winter, try to bag yourself the small table in the ""Kuschelecke"" (""cosy corner"") by the tiled stove! The leafy terrace beckons in summer. Bear in mind that Traube is also a great place to stay overnight."
+"Mathias Dahlgren-Matbaren","Södra Blasieholmshamnen 6, Stockholm, 103 27, Sweden","Stockholm, Sweden","€€","Modern Cuisine",18.0762572,59.3293163,+4686793584,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/mathias-dahlgren-matbaren,https://mdghs.se/en/matbaren/,"Bib Gourmand",0,"Air conditioning,Counter dining,Restaurant offering vegetarian menus,Wheelchair access","Set within the Grand Hotel Matbaren, this trendy, modern bistro offers well-priced dishes with a Scandinavian heart; three are about right for one person, or order more and share. Grab a seat at the zinc-topped bar counter for a better view of the open kitchen; the keen service team add to the atmosphere."
 Admiral,"Leistadter Straße 6, Weisenheim am Berg, 67273, Germany","Weisenheim am Berg, Germany","€€€€","Contemporary, Modern Cuisine",8.1545647,49.5125753,+4963534175,https://guide.michelin.com/en/rheinland-pfalz/weisenheim-am-berg/restaurant/admiral,https://www.admiral-weisenheim.de/,"1 Star",0,"Car park,Credit cards not accepted,Terrace","An institution in the region, this is a truly charming restaurant to which your dedicated hosts have brought their personal touch. At the helm, patron Holger Stehr serves up engaging modern cuisine in the form of a five- to eight-course menu. You are welcomed by Martina Kraemer-Stehr, who is trained as a sommelier and responsible for the friendly and well-drilled service. The wine list and recommendations never fail to impress. You can look forward to beautifully matched wines by the glass that correspond to the individual dishes on the set menu. Try to bag the pretty guestroom in the charming sandstone pavilion in the Admiral Garden."
+Pondus,"Åboulevarden 51, Aarhus, 8000, Denmark","Aarhus, Denmark","€","Modern Cuisine",10.2049453,56.1561762,+4528771850,https://guide.michelin.com/en/central-denmark/aarhus/restaurant/pondus,https://www.restaurantpondus.dk/,"Bib Gourmand",0,Terrace,"Set by the narrow city centre canal, the little sister to Substans is a small, rustic bistro with a friendly vibe and a stripped-back style. Bright, colourful dishes are formed around organic Danish produce and represent great value. Wines are either natural or organic."
 Ente,"Kaiser-Friedrich-Platz 3, Wiesbaden, 65183, Germany","Wiesbaden, Germany","€€€€","Creative, Seasonal Cuisine",8.2438995,50.0849814,+49611133666,https://guide.michelin.com/en/hessen/wiesbaden/restaurant/ente,https://www.hommage-hotels.com/nassauer-hof-wiesbaden/kulinarik/restaurant-ente,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","This is the epitome of classic fine dining! The luxurious Nassauer Hof grand hotel dating from 1813 provides the stylish setting for the elegant Ente. Diners sit at exquisitely set tables laid out over two levels – a curved staircase with wrought-iron bannisters leads up to the gallery – to savour Michael Kammermeier's modern take on classic cuisine. The dishes are well thought out and meticulously crafted using the finest ingredients and organised into two set menus: ""Küchenrunde"" and ""Querbeet"". A duck set menu (for two) comprising three courses can be ordered in advance. The service certainly lives up to the high standards set by the kitchen team: led by Jimmy Ledemazel, the waitstaff are attentive, personable and well trained. You might like to head to the terrace laid out to the front of the building."
+Selma,"Rømersgade 20, Copenhagen, 1362 K, Denmark","Copenhagen, Denmark","€","Smørrebrød, Seasonal Cuisine",12.5699566,55.6847664,+4593107203,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/selma,https://selmacopenhagen.dk/,"Bib Gourmand",0,"","A sweet, homely place, named after the chef-owner’s daughter and run by a friendly young team. Lunchtime smørrebrød are modern in style yet still respect tradition; dinner dispenses with the homemade rye and sourdough bases to create dishes ideal for sharing. Be careful not to miss any dessert specials, which are not always listed on the menu. To drink, there's an excellent selection of craft beers, alongside snaps and aquavit made in-house."
 "Alte Überfahrt","Fischerstraße 48b, Werder, 14542, Germany","Werder, Germany","€€€€","Modern Cuisine, Seasonal Cuisine",12.9449636,52.3797969,+4933277313336,https://guide.michelin.com/en/brandenburg/werder/restaurant/alte-uberfahrt,https://www.alte-ueberfahrt.de/,"1 Star",1,Terrace,"This place boasts a delightful setting on the waterside promenade of a small island in the Havel and the restaurant itself is equally attractive with its upscale, modern and elegant interior and almost intimate atmosphere, beautiful terrace by the lake. Then there is the creative cuisine made of regional and seasonal products. It is best to order a vegetarian menu when making your reservation. The dishes are characterised by their precise technical skill, clear structure and beautiful sense of balance – it is plain to see that head chef Thomas Hübner has already plied his trade in some of Germany and Italy's top restaurants. Owner Patrick Schwatke – himself a Michelin-starred chef – runs the show front of house, adding a personal touch to proceedings."
+FAGN-Bistro,"Ørjaveita 4, Trondheim, 7010, Norway","Trondheim, Norway","€€","Norwegian, Modern Cuisine",10.3962939,63.4339996,+4745844996,https://guide.michelin.com/en/trondelag/trondheim/restaurant/fagn-bistro,https://fagn.no/,"Bib Gourmand",0,"","This simple bistro is set on the floor above FAGN restaurant and uses the same top quality local produce as its Michelin-Starred sibling. The Norwegian dishes are rustic with punchy flavours; choose between an à la carte or tasting menus of 3 and 5 courses. The waiting staff and chefs add to the relaxed buzz."
 Bagatelle,"Zurlaubener Ufer 78, Trier, 54292, Germany","Trier, Germany","€€€","French Contemporary, Creative",6.6349596,49.7648216,+4965143697380,https://guide.michelin.com/en/rheinland-pfalz/trier/restaurant/bagatelle,https://bagatelle.de/,"1 Star",0,"Terrace,Wheelchair access","Chef Gerald Schöberl (previously sous-chef for Michelin-starred chef Christian Bau) and his team have brought a breath of fresh air to Bagatelle, a restaurant that has been around for years. Using regional produce alongside top-notch ingredients such as marine fish and lobster, the modern cuisine successfully melds together classic French influences and interesting Japanese accents. The result is sophisticated dishes with beautiful depth – for diners to savour in the smart interior. Friendly, charming service. Take a seat on the delightful sheltered terrace and take in the view of the Moselle just a stone's throw away."
 "Nobelhart & Schmutzig","Friedrichstraße 218, Berlin, 10969, Germany","Berlin, Germany","€€€€","Creative, Regional Cuisine",13.3906005,52.5051559,+493025940610,https://guide.michelin.com/en/berlin-region/berlin/restaurant/nobelhart-schmutzig,https://www.nobelhartundschmutzig.com/,"1 Star",1,"Air conditioning,Counter dining,Interesting wine list,Wheelchair access","This restaurant on Friedrichstraße may look unassuming but it has a unique philosophy. Proprietor and sommelier Billy Wagner and head chef Micha Schäfer prize the ingredients and the way they are sourced above all else. It goes without saying, then, that they use only the finest seasonal produce – from the region, of course. They even make their own butter. They may have adapted their menu from 10 reduced-portion courses to six slightly larger courses (eg haricot beans, lovage, Heggelbach cheese or lamb, leek, potato), but they remain true to their sustainable concept. The chefs are happy to talk you through their sophisticated dishes, whether at your table or the counter by the open kitchen – these seats are in particularly high demand, by the way! The set menu is accompanied by extremely interesting wines, beers and distillates. Tip: Come Tue-Thu for a more inexpensive meal."
 OX,"Mauerstraße 6, Darmstadt, 64289, Germany","Darmstadt, Germany","€€€€","Modern Cuisine",8.66055,49.8760593,+4961519615333,https://guide.michelin.com/en/hessen/darmstadt/restaurant/ox-1194853,https://ox-restaurant.de/,"1 Star",0,Terrace,"In Darmstadt's city centre, the Rink brothers have established a pleasingly informal fine dining restaurant, which they run with total dedication. Both share responsibility for the cooking and the service, and will gladly talk you through their culinary creations. With dishes such as hamachi, melon, sesame, coriander, you can expect well-thought-out combinations and original ideas, not to mention first-rate ingredients. A choice of three set menus is proposed: ""Pure Taste"", ""Oxalis"" (vegetarian) and ""See & Küste"" (pescetarian). The interior is done out in a trendy, minimalist style; in summer you can dine out on the courtyard terrace."
-Ostseelounge,"Ernst-Moritz-Arndt-Straße 6, Dierhagen, 18347, Germany","Dierhagen, Germany","€€€€","Modern Cuisine",12.3239168,54.2879703,+4938226520,https://guide.michelin.com/en/mecklenburg-vorpommern/dierhagen/restaurant/ostseelounge,https://www.strandhotel-fischland.de/fis-start/,"1 Star",0,"Car park,Great view,Interesting wine list,Terrace","There's so much to rave about here that it's hard to know where to start. The wonderful seaside location behind the dunes complete with fantastic views? The charming and professional service? The elegant yet relaxed atmosphere? However, the jewel in the crown of this fine dining restaurant on the fourth floor of the luxurious Strandhotel Fischland has to be the dishes conjured up by André Beiersdorff and Matthias Stolze. Theirs is a modern take on classic cuisine that draws on regional and occasionally international influences. The wine pairings for the set menu are excellent – or opt for one of their appealing house-made non-alcoholic alternatives. Don't miss the opportunity to enjoy an aperitif on the fabulous terrace!"
+anx,"Oddervej 19-21, Aarhus, 8000, Denmark","Aarhus, Denmark","€€","Smørrebrød",10.2088178,56.124681,+4520837779,https://guide.michelin.com/en/central-denmark/aarhus/restaurant/anx,http://www.frederikshoj.com/anx,"Bib Gourmand",0,"Car park,Terrace","This nicely styled, well-run annexe to Frederikshøj serves sophisticated yet well-priced smørrebrød, which are classic in their ingredients and modern in their presentation. Contemporary art punctuates the walls and service is charming and efficient."
 "Jan Diekjobst Restaurant","Lange Straße 19, Detmold, 32756, Germany","Detmold, Germany","€€€","Seasonal Cuisine, Modern Cuisine",8.878516,51.9338413,+495231980990,https://guide.michelin.com/en/nordrhein-westfalen/detmold/restaurant/jan%C2%B4s-restaurant,https://www.jandiekjobst.de/,"1 Star",0,"","Dating from 16C, Detmolder Hof not only offers comfortable accommodation in a classically elegant setting, but it is also home to Jan Diekjobst's fine dining restaurant, which has become the real centrepiece of the hotel. After stints at Victor's FINE DINING by Christian Bau in Perl-Nennig and The Table Kevin Fehling in Hamburg, among others, here the chef cooks up a modern take on classic cuisine that attracts throngs of diners. In addition to excellent food, there is very friendly service and a tasteful interior with high ceilings, a striking chandelier, a large mirror and fine floorboards, as well as an open kitchen – all of which makes for a genuinely charming and lively atmosphere."
+Ruths,"Mäster Johansgatan 11, Malmo, 21121, Sweden","Malmo, Sweden","€€","Mediterranean Cuisine",12.9977834,55.6061556,+4640121318,https://guide.michelin.com/en/skane/malmo/restaurant/ruths,https://ruthsmalmo.se/en/,"Bib Gourmand",0,"Counter dining,Terrace","The open kitchen takes centre stage at this buzzy all-day café/bakery/deli, which has been wholeheartedly embraced by the locals. Lunchtime snacks and salads make room for generously sized, boldly flavoured Mediterranean dishes at dinner. Most of the wines on the concise list are available on-tap."
+"Bjørnekælderen","Frederiksberg Allé 55, Copenhagen, 1820, Denmark","Copenhagen, Denmark","€€","Modern Cuisine",12.5372477,55.6740601,+4547774747,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/bjornekaelderen,https://www.bjoernekaelderen.dk/,"Bib Gourmand",0,"Air conditioning","The ‘Bear’s Basement’ has been a restaurant for over 130 years, and references to the furry creatures are legion in this cosy, characterful eatery. Smørrebrød are served at lunch, with more substantial dishes in the evening, and the carefully crafted plates have flavour, imagination and a modern touch."
+Frances,"Henrik Ibsens gate 48, Oslo, 0255, Norway","Oslo, Norway","€€","Mediterranean Cuisine",10.723368,59.9151253,+4748843786,https://guide.michelin.com/en/oslo-region/oslo/restaurant/frances-1212050,https://www.frances.no,"Bib Gourmand",0,"Air conditioning,Interesting wine list","One of three restaurants housed in the former US Embassy building, this ground-floor spot occupies a space previously used for the rather less exciting purpose of issuing visas. It’s now been transformed into a café, wine bar and restaurant, serving a selection of Middle Eastern and Mediterranean-inspired sharing plates. The generous dishes catch the eye with their vibrant appearance, then satisfy the palate with their fabulous flavours; confit cauliflower with the colourful trio of tomato coulis, cashew cream and coriander oil is a prime example."
 "ROTER HAHN by Maximilian Schmidt","Rote-Hahnen-Gasse 10, Regensburg, 93047, Germany","Regensburg, Germany","€€€€","Modern Cuisine",12.0934977,49.0189139,+49941595090,https://guide.michelin.com/en/bayern/regensburg/restaurant/roter-hahn,https://www.roter-hahn.com,"1 Star",0,Terrace,"This townhouse in the heart of Regensburg has a long history behind it. It has been an inn for centuries, with the earliest written record of it dating back to the 13C. Maximilian Schmidt now represents the third generation of the family to take the helm. In a pleasingly informal atmosphere, they serve up modern cuisine that draws on the best of what the region has to offer, but also seeks inspiration in French and Asian culinary traditions. The highlight is the evening set menu, which comprises five or eight courses, but you can also dine à la carte. On Fridays and Saturdays there is a smaller set menu at midday. Should you wish to stay overnight, individually decorated guestrooms are available in the hotel."
 Speiseberg,"Kröllwitzer Straße 45, Halle (saale), 06120, Germany","Halle (saale), Germany","€€€","Modern Cuisine, Creative",11.9514969,51.5049411,+4915256029306,https://guide.michelin.com/en/sachsen-anhalt/halle-saale/restaurant/speiseberg,https://www.speiseberg.com,"1 Star",0,"Car park","You will need to factor in plenty of time, but a meal here in the restaurant of the traditional Bergschenke – a Halle institution – is a real experience! The team delivers a single set menu that showcases the finest ingredients. The serving of the set menu begins at 7.15pm for all guests (max. 12 people per evening), in the modern, rather minimalist interior of this restaurant that enjoys a fabulous location overlooking the Saale River. The friendly and professional front-of-house team talk you through the dishes in detail. In summer, the terrace is the perfect spot for an aperitif. A few lunch options on Sat and Sun, as well as coffee and cake. You can get to Bergschenke via the stairs or take the road leading up from behind the premises."
+Allegrine,"Kammakargatan 22, Stockholm, 111 40, Sweden","Stockholm, Sweden","€€",French,18.0606728,59.3391156,+46841005909,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/allegrine,https://www.allegrine.se,"Bib Gourmand",0,"Air conditioning,Counter dining,Terrace,Wheelchair access","Set off the busy Sveavägen thoroughfare, this brasserie provides a hidden oasis. Sit on the attractive front terrace or in the chic dining room, where seats at the kitchen counter are in demand. Variously sized dishes are richly flavoured, with a French base, Scandinavian influences and subtle contrasts."
+Gabrielle,"Vestergade 3, Copenhagen, 1456, Denmark","Copenhagen, Denmark","€€",French,12.5712,55.6779957,+4561101242,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/gabrielle,http://restaurantgabrielle.dk,"Bib Gourmand",0,"","Sibling to Norrlyst and Theo in the city, this French-style bistro is run by seasoned local restaurateurs and delivers traditional Gallic fare with an appealing price tag. The kitchen's skilled classical technique is highlighted across the menu, which features the likes of Gillardeau oysters with mignonette sauce and their speciality beef tartare – which is of undeniable quality. Add in linen-laid tables, simple wooden chairs and an all-French wine list and you could easily forget that you're in Copenhagen."
 "Le Frankenberg","Schloß Frankenberg 1, Weigenheim, 97215, Germany","Weigenheim, Germany","€€€€","Creative, Seasonal Cuisine",10.2661417,49.608438,+49933997140,https://guide.michelin.com/en/bayern/weigenheim_1307505/restaurant/le-frankenberg,http://www.schloss-frankenberg.de,"1 Star",0,"Car park","What an incredible spot! Guests cross a bridge to reach the lavishly restored Schloss Frankenberg, which enjoys a beautiful elevated location. As well as incorporating a hotel and winery, this grand estate is also home to Le Frankenberg, whose stylish and elegant interior exudes historical charm. No stranger to the fine dining scene, Steffen Szabo brings his own sense of expression and balance to the regional and international ingredients he showcases in his seasonal five- to eight-course set menu. A fish course of char teamed with pumpkin purée, foam and roasted seeds, for example, makes for an interesting play on textures. Restaurant manager and sommelier Sandra Tober provides friendly service and judicious wine recommendations."
+plein,"Suvannontie 18, Helsinki, 00510, Finland","Helsinki, Finland","€€","Modern Cuisine",24.9584415,60.1934879,+358503333235,https://guide.michelin.com/en/uusimaa/helsinki/restaurant/plein,https://www.plein.fi,"Bib Gourmand",0,"Air conditioning","A simple, homely feel and the generosity of the kitchen have helped to turn this former butcher's shop into a fabulous neighbourhood bistro. A welcome broth and bread provide a great precursor to the 4 course set menu, which can be expanded with two extra dishes. The cooking is flavoursome and demonstrates refined, well thought through composition from the chefs; earthy celeriac, for example, is elevated by the sweetness of pear jelly, balanced by the saltiness of roe-infused beurre blanc and finished off with fragrant dill oil."
 Schote,"Rüttenscheider Straße 62, Essen, 45130, Germany","Essen, Germany","€€€€","Modern Cuisine, Farm to table",7.005263,51.4378011,+49201780107,https://guide.michelin.com/en/nordrhein-westfalen/essen/restaurant/schote,https://www.restaurant-schote.de/,"1 Star",0,"Restaurant offering vegetarian menus","This fine dining restaurant is housed in a modern building complex by Rüttenscheider Stern U-Bahn station, in the heart of Essen. It is owned by the likeable restaurateur and TV chef Nelson Müller, who whisks diners away on a culinary adventure in the form of a set menu comprising five to seven courses (plus amuse-bouches and petits fours), created in the large open kitchen. With great technical precision, top-notch ingredients are transformed into dishes brimming with bold flavours. The vegetarian ""No Meat No Fish"" set menu is also available by prior arrangement two days in advance. Staff are happy to recommend the right wine to go with whatever you opt for. The interior is modern yet cosy, and the service is very friendly, attentive and competent. The building is also home to the Müllers auf der Rü brasserie."
 "Oettinger's Restaurant","Fellbacher Straße 2, Fellbach, 70736, Germany","Fellbach, Germany","€€€€","Modern French, Country cooking",9.2634674,48.8339908,+497119513452,https://guide.michelin.com/en/baden-wurttemberg/fellbach/restaurant/oettinger-s-restaurant,https://www.hirsch-fellbach.de/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus","This family business has a tradition stretching back over 150 years. Michael Oettinger runs the place with his brother Martin, and has now handed over the reins in the kitchen to Kay Lurz, who has been working alongside him here since the spring of 2023. The new chef shows his true colours with his four- to eight-course set menu „Signatur Kay Lurz“, which draws on modern influences. However, Oettinger classics are still available. As ever, the emphasis remains squarely on the quality of the ingredients. In this cosy country house-style setting, you can look forward to friendly, attentive and competent service. For overnight stays, Hotel Hirsch has lovely, comfortable guestrooms."
+Mutantur,"Erik Dahlbergsgatan 12-14, Malmo, 211 42, Sweden","Malmo, Sweden","€€","Modern Cuisine",12.9964683,55.5985261,+46761017205,https://guide.michelin.com/en/skane/malmo/restaurant/mutantur,http://restaurantmutantur.se/,"Bib Gourmand",0,"Air conditioning,Counter dining,Interesting wine list","This restaurant's semi-industrial styling means concrete floors, brick-faced walls and exposed ducting, accompanied by an open kitchen and counter dining. The menu of good value cooking offers snacks and small plates with a Nordic style and some Asian influences; they recommend between 3 and 5 per person. An extensive wine list completes the picture."
 "Michaels Leitenberg","Weiherweg 3, Frasdorf, 83112, Germany","Frasdorf, Germany","€€€€","Modern Cuisine, Creative",12.3074069,47.8046083,+4980522224,https://guide.michelin.com/en/bayern/frasdorf/restaurant/michael-s-leitenberg,https://www.michaels-leitenberg.de/,"1 Star",0,"Car park,Terrace","Who would expect to find a restaurant like this in the small town of Frasdorf? This place may be a little out of the way, but the talent and ambition of the young chef definitely make a visit worthwhile. The five-, six- or eight-course set menu comprises creative modern dishes that are rooted in French and Mediterranean culinary tradition. Top-quality ingredients go into combinations that are intensely flavoursome and robust yet full of finesse. Select a bottle of wine from the decent list or opt for the judicious wine pairings or a non-alcoholic accompaniment of lemonades, infusions and extracts to accompany the set menu. You can also look forward to friendly, professional service and an attractive modern interior."
+"Paesàno","Jægersborggade 41, Copenhagen, 2200, Denmark","Copenhagen, Denmark","€",Italian,12.5433079,55.6930508,+4553777192,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/paesano,https://paesanocph.dk,"Bib Gourmand",0,"Counter dining","Down a charming cobbled street in the trendy Nørrebro neighbourhood, where you will find a number of artisan food producers, lies this thoroughly fun restaurant run by a Neapolitan Chef. The short Italian menu is supplemented by blackboard specials and might include ‘cucina povera’ style dishes like 'pasta e piselli' and ‘soffrito napoletano’ – a ragu made using 'the best parts of the pig'. Whatever it is you choose, you can bet it will be colourful, packed with flavour and excellent value."
 "Carmelo Greco","Ziegelhüttenweg 1, Frankfurt on the Main, 60598, Germany","Frankfurt on the Main, Germany","€€€",Italian,8.6825938,50.0946385,+496960608967,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/carmelo-greco,http://www.carmelo-greco.de/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Terrace","If you love Italian food and the Italian way of life, you'll feel right at home here. Born in Sicily and raised in Piedmont, owner Carmelo Greco feels a deep culinary connection to his homeland. He heads up the kitchen here alongside Benedetto Russo. In this hidden gem of a restaurant, savour a slice of la dolce vita with classic Italian cuisine and professional, charming service. There are two set menus made using excellent ingredients; one is vegetarian, and you can also choose à la carte. Tip: the parmesan flan is a speciality of the house. The lunch set menu is also intriguing. The interior is done out in a modern, elegant style and the pretty terrace comes into its own on summer days."
+Babette,"Roslagsgatan 6, Stockholm, 113 55, Sweden","Stockholm, Sweden","€",Contemporary,18.0615889,59.344897,+46850902224,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/babette,http://babette.se/,"Bib Gourmand",0,"Counter dining,Terrace","Whether you are popping in for a glass of wine and a pizza or choosing a meal from the daily changing menu of small plates, this buzzy neighbourhood bistro is a great place at a great price. Dishes might be simple to look at but have bags of rustic flavour; sit at the counter to be served by the chef."
 Weinstock,"Hauptstraße 12, Volkach, 97332, Germany","Volkach, Germany","€€€€","Creative, Farm to table",10.2267305,49.8649712,+49938180660,https://guide.michelin.com/en/bayern/volkach/restaurant/weinstock,https://www.schwane.de/,"1 Star",0,"Air conditioning,Interesting wine list","The first floor of the long-established Zur Schwane hotel is home to a wonderfully chic restaurant, whose decor embodies a harmonious blend of old and new. A highly adept kitchen team creates modern dishes with classical foundations, homing in on the essentials: the ingredients – some harvested from the on-site garden – and the flavours. Only German wines are served, including some from the restaurant's own estate (all of which are also available by the glass). It's definitely worth opting for the suggested pairings for the set menu – maître d' and sommelier Jan Pislcajt has some fantastic recommendations up his sleeve. Attractive, individually styled guestrooms are available."
+"Bistro Lupa","Marstalsgade 8, Copenhagen, 2100, Denmark","Copenhagen, Denmark","€€",Vegan,12.5851885,55.7035355,+4534100101,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/bistro-lupa,https://www.bistrolupa.dk/,"Bib Gourmand",1,Terrace,"Not far from Nordhavnen lies this vegan bistro that comes with simple décor and a lively atmosphere. Sustainability is a big theme, with a focus on local and seasonal produce, some of it foraged or from their own mushroom farm. These ingredients are fashioned into good value dishes with well-balanced flavours, served by a charming and knowledgeable team. The homemade sparkling kombucha is highly recommended."
 Adler,"Reichenbacher Hauptstraße 18, Lahr, 77933, Germany","Lahr, Germany","€€€","Modern French",7.9249354,48.3299999,+497821906390,https://guide.michelin.com/en/baden-wurttemberg/lahr/restaurant/adler82171,https://adler-lahr.de,"1 Star",0,"Air conditioning,Car park,Interesting wine list","Having run this establishment with bags of charm and a sure touch for four generations, the Fehrenbacher family has made a real success of its restaurant – it has retained its Michelin star every year since 1990! Daniel Fehrenbacher, who took over the helm of this award-winning kitchen from his father Otto, is the man behind the outstanding modern French cuisine. He attaches great importance to showcasing what the region and the changing seasons have to offer, which is particularly evident in the game dishes. Interesting flavour contrasts are skilfully incorporated into the dishes. The winning combination of modern and classical elements also applies to the decor: a mix of chic, minimalist style and Black Forest charm. For connoisseurs of fine wines, the service team at the Adler offers astute wine recommendations."
+Norrlyst,"Kompagnistrædet 8, Copenhagen, 1208, Denmark","Copenhagen, Denmark","€",Danish,12.5762729,55.67758,+4561429581,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/norrlyst,http://www.norrlyst.dk/restaurantnorrlyst,"Bib Gourmand",0,Terrace,"An intimate basement bistro with a relaxing, neighbourhood feel. Lunch sees some delicious smørrebrød on offer, while dinner involves a set 4 course menu; seasonality is all-important so expect fresh, top quality local ingredients, accompanied by some interesting beers and an amazing array of schnapps."
 maiBeck,"Am Frankenturm 5, Cologne, 50667, Germany","Cologne, Germany","€€","Modern Cuisine, Country cooking",6.9617559,50.9403502,+4922196267300,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/maibeck,https://www.maibeck-fuerdich.de/,"1 Star",0,Terrace,"What is it about this restaurant run by Jan Cornelius Maier and Tobias Becker (""maiBeck"" for short) that makes it so popular? First and foremost, the modern cuisine, with dishes such as gently braised shoulder of German salt meadow lamb, winter spinach from Rommerskirchen, parsley root, mirabelle plum – sophisticated and rife with flavour, but also down-to-earth and accessible. The atmosphere is suitably unpretentious, which is in no small part down to the exceptionally congenial hosts and their well-coordinated team. They may set great store by using quality produce, but the prices are really reasonable! The same goes for the wine list, especially those available by the bottle. Finally, the location in the old town between the cathedral and the Rhine means that the terrace is a place to see and be seen. Tip: Take a stroll through the old town before or after you dine."
+"Møntergade","Møntergade 19, Copenhagen, 1050, Denmark","Copenhagen, Denmark","€€","Smørrebrød",12.5797229,55.6820829,+4533330610,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/montergade,http://www.montergade.dk/,"Bib Gourmand",0,"","The charming team are a big part of the draw at this lively upmarket brasserie that offers generous, classic dishes at a reasonable price. While the chalkboard displays daily specials, there is always a place for a multitude of herring on the menu – curried, pickled, marinated or fried, the choice is yours. Other dishes like a perfectly crisped chicken tartlet are equally appealing. There’s a cosy vibe to the place and a small drinks counter where you can chat away with the waiters."
 Zeik,"Sierichstraße 112, Hamburg, 22299, Germany","Hamburg, Germany","€€€€","Modern Cuisine, Farm to table",10.001631,53.5889364,+494046653531,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/zeik,https://zeik.de/,"1 Star",1,"Interesting wine list,Restaurant offering vegetarian menus,Terrace","Maurizio Oster is the name of the owner and chef of this modern, minimalist, almost purist-style little restaurant. His north German roots are also reflected in his cuisine – the region takes centre stage. Select seasonal produce is put to work imaginatively. The chef likes to play with different techniques and create interesting contrasts of flavours. The result is a well-conceived, coherently structured set menu, which also comes in a vegetarian version. The chef has a real penchant for fermenting, preserving and making vinegar. In addition to wine, there is a non-alcoholic accompaniment to the menu – here they only offer drinks they produce themselves. The staff are very friendly and well trained – the cooks also bring out the food and talk you through the dishes."
 "Maltes hidden kitchen","Gernsbacher Straße 24, Baden-Baden, 76530, Germany","Baden-Baden, Germany","€€€€","Modern Cuisine, Creative",8.24148,48.7619983,+4972217025020,https://guide.michelin.com/en/baden-wurttemberg/baden-baden/restaurant/maltes-hidden-kitchen,https://exquisite-concepts.com/maltes-hidden-kitchen/,"1 Star",0,"Air conditioning,Terrace","In the middle of the pretty pedestrian zone of this well-maintained spa town, you will come across this interesting dual concept of coffee shop and restaurant. Coffee and cake are served here during the day, while in the evening the kitchen team, headed up by eponymous proprietor Malte Kuhn, proposes modern dishes – prepared in the ""hidden kitchen"" tucked away behind a sliding panel. They skilfully pare things down to the essentials, making the ingredients the focus of the 3- to 6-course menu, from which you can also choose à la carte. In addition to the wine pairing, there is also a non-alcoholic beverage pairing based on the teas from the coffee shop. The service is extremely friendly and professional, with the cooks also getting in on the act and the owner always on hand, too. A pleasant, cosy little restaurant with a charm all of its own – dining here makes for a really fun experience!"
+Nolla,"Fredrikinkatu 22, Helsinki, 00150, Finland","Helsinki, Finland","€€","Modern Cuisine",24.9381305,60.1634013,+358401639313,https://guide.michelin.com/en/uusimaa/helsinki/restaurant/nolla,https://www.restaurantnolla.com/,"Bib Gourmand",1,"Counter dining","Nolla means ‘Zero’ and this lively neighbourhood restaurant has a zero-waste ethos running throughout it, from using up scraps in their own composter to the uniforms made being from discarded bed linen. Small producers who share the Nolla philosophy provide ingredients for the hearty cooking, which is best enjoyed from the generous ‘Chef’s Choice’ menu. The dishes pack a punch flavour-wise, exemplified by a wonderfully intense, glossy meat reduction sauce to accompany tender roasted deer."
 "Agata's","Kirchfeldstraße 59, Düsseldorf, 40217, Germany","Düsseldorf, Germany","€€€€","Creative, Seasonal Cuisine",6.7762351,51.2123287,+4921120030616,https://guide.michelin.com/en/nordrhein-westfalen/dusseldorf/restaurant/agata-s,http://www.agatas.de/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus","For those who like their food creative, the menu here is just the ticket! In dishes such as pointed cabbage, gooseberry, lime leaf, or pork belly, peach, cucumber, ingenuity, seasonality and international influences are successfully bound together by top-quality ingredients. The six- to nine-course set menu (add-ons are possible) also comes in a vegetarian version. There is an extensive selection of international wines, including an impressive choice of Rieslings; astute recommendations come courtesy of the experienced and charming front-of-house team led by proprietress Agata Reul. The chefs also come to the tables from time to time. An elegant yet warm and inviting interior, where modern design, earthy tones and floral motifs make for a tasteful, upscale setting."
+Bobe,"Gråbrødretorv 11, Copenhagen, 1154, Denmark","Copenhagen, Denmark","€€","Modern Cuisine",12.57605,55.67967,+4531516350,https://guide.michelin.com/en/capital-region/copenhagen/restaurant/bobe,https://www.restaurantbobe.com/,"Bib Gourmand",0,"Interesting wine list","In a cobbled city centre square stands this attractive townhouse that's now in the hands of Danish celebrity chef, Bo Bech. His simply decorated contemporary bistro offers reasonable pricing and plenty of flexibility on an extensive à la carte menu. There's strong cooking and great produce across the board, but those with a sweet tooth should keep their eye out for the cheesecake with smoked maple syrup. A wine bar in the basement provides ample opportunity to extend your visit."
 "1876 Daniel Dal-Ben","Grunerstraße 42a, Düsseldorf, 40239, Germany","Düsseldorf, Germany","€€€€","Creative, Modern Cuisine",6.8020825,51.2436309,+492111717361,https://guide.michelin.com/en/nordrhein-westfalen/dusseldorf/restaurant/tafelspitz-1876,https://www.1876.restaurant/,"1 Star",0,"Air conditioning,Terrace","At his chic and elegant little restaurant located by the zoo, Daniel Dal-Ben serves up classic cuisine with a judicious touch of creativity. In addition to Italian and French influences, he also incorporates the odd Japanese twist. This winning combination creates interesting contrasts and a harmonious sense of balance in dishes such as langoustine from Norway, kohlrabi and wasabi. The ingredients are top notch. A five-course tasting menu is proposed, with the ""Cicchetti 1876"" as a must-try appetiser. Allow plenty of time, as you may be treated to additional courses. Beyond the terrific food, the atmosphere is inviting and almost intimate. Slightly elevated and set back from the street, the terrace is a delightful spot. Attentive and well-trained front-of-house team."
+Triton,"Ringvägen 87, Stockholm, 118 61, Sweden","Stockholm, Sweden","€€","Modern Cuisine",18.0662154,59.3084063,+46760056672,https://guide.michelin.com/en/stockholm-region/stockholm/restaurant/triton,https://www.triton.restaurant/,"Bib Gourmand",0,"","Charming in its lack of pretension, this bohemian neighbourhood restaurant has a homely feel. It’s simply furnished and the pared-back cooking has an unfussiness to match. Dishes show technical skill and provide some well-judged flavours using great Swedish ingredients. In an expensive city, the set menu presents good value for cooking of this quality."
 "Keidenzeller Hof","Fürther Straße 11, Langenzenn, 90579, Germany","Langenzenn, Germany","€€€€","Modern Cuisine, Creative",10.7768228,49.4672666,+499101901226,https://guide.michelin.com/en/bayern/langenzenn/restaurant/keidenzeller-hof,http://www.keidenzeller-hof.de,"1 Star",0,Terrace,"Set in a small village, this former farmhouse has been given a facelift that retains much of its original character while introducing modern details. Wood and stone features blend tastefully and elegantly to create a chic, stylish interior. Chef Martin Grimmer proposes a creative seasonal set menu (pre-order vegetarian version). His cooking involves original ideas and subtle combinations – even the appetisers hit the mark. He enthusiastically talks you through the dishes, which his charming wife then serves. On Saturdays you can come for the""Gourmet Lunch"" and on Sundays for a roast. The barn is an ideal space for parties."
+"JH Matbar","Stora Östergatan 34, Ystad, 27134, Sweden","Ystad, Sweden","€€","Modern Cuisine",13.8260946,55.4304091,+4641110810,https://guide.michelin.com/en/skane/ystad_2694134/restaurant/jh-matbar,https://jhmatbar.se/,"Bib Gourmand",0,Terrace,"You will find this bistro at the southern tip of Sweden, in the centre of a small town with picturesque streets that provided the setting for the Wallander detective TV series. The good value menu offers a wide choice of dishes, with vegetarians and vegans well catered for. Scandinavian produce powers many of the modern dishes, which are prepared and presented with real care."
 "Weinschänke Schloss Groenesteyn","Oberstraße 36, Kiedrich, 65399, Germany","Kiedrich, Germany","€€€€","Modern Cuisine, Farm to table",8.0810284,50.0422126,+4961231533,https://guide.michelin.com/en/hessen/kiedrich/restaurant/weinschanke-schloss-groenesteyn,https://www.groenesteyn.net/,"1 Star",0,"Car park,Terrace","This historical half-timbered house is somewhat tucked away in tranquil Kiedrich. The estate's former tavern is rustic and cosy, with lots of warm wood fittings. Seated at old wooden tables decked with elegant tableware, guests are looked after by friendly and attentive waitstaff. Owner and head chef Dirk Schröer creates beautifully balanced and flavoursome cuisine that combines classical elements with regional fare, eg turbot with chanterelles, peas and thyme. To accompany these delectable, clearly structured dishes, host Amila Begic and her team recommend a selection of fine regional wines. The terrace is wonderful in the summer, with breathtaking views of the vineyards and Scharfenstein Castle. Eigene Parkplätze."
+"Bona Fide","Vironkatu 8, Helsinki, 00170, Finland","Helsinki, Finland","€€","Modern Cuisine",24.9553307,60.1722528,+358505144220,https://guide.michelin.com/en/uusimaa/helsinki/restaurant/bona-fide,http://bonafide.fi/,"Bib Gourmand",0,"Restaurant offering vegetarian menus","Clean, natural and uncomplicated cooking is the big draw at this simple little restaurant. Welcoming, helpful service and a good atmosphere add to the appeal too, enlivening the modest surroundings. The chefs have a great understanding of their seasonal ingredients and treat them with care. Flavours are subtle but are put together in well-thought-out combinations, resulting in quality dishes at a reasonable price."
 Malathounis,"Gartenstraße 5, Kernen im Remstal, 71394, Germany","Kernen im Remstal, Germany","€€€","Mediterranean Cuisine, Greek",9.3423876,48.793824,+49715145252,https://guide.michelin.com/en/baden-wurttemberg/kernen-im-remstal/restaurant/malathounis,https://www.malathounis.de/,"1 Star",0,"Car park,Credit cards not accepted,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Michelin-starred Greek cuisine? ""Modern Greek cuisine"" is what it says on the front door, and that's what you get at this charming, tastefully decorated restaurant run by a husband-and-wife team. The dishes are sophisticated and rich in flavour, interspersed with French influences and the light touch of Mediterranean cuisine. Chef Joannis Malathounis clearly draws inspiration from his Hellenic roots, yet he never relies on them too heavily. One essential ingredient is the high-quality olive oil! It's exciting to see this interpretation of Greek cuisine. There are two set menus, one of which is vegetarian, as well as a small à la carte selection. In the cosy dining rooms, guests are warmly received by the lady of the house, Anna Malathounis, in person. She is also happy to offer recommendations from the selection of fine Greek wines."
+"Mantel ja Korsten","Poska 19a, Tallinn, 10216, Estonia","Tallinn, Estonia","€€","Modern Cuisine",24.7819305,59.4359555,+3726659555,https://guide.michelin.com/en/harju/tallinn/restaurant/mantel-ja-korsten,http://www.mantel-korsten.ee,"Bib Gourmand",0,"Air conditioning","This picture-postcard clapboard house's name means ‘mantel and chimney’ – and, fittingly, a green-tiled fireplace and mantel take centre stage in a room furnished with bright, bold designs. Flavoursome dishes take on an eclectic mix of styles, from truffle risotto arancini with smoked duck and butternut squash for starters to a blend of coconut, cherry, white chocolate and almond to finish. The well-chosen wines have an organic and biodynamic bias, and service is endearing."
 "Camers Schlossrestaurant","Schlossstraße 25, Hohenkammer, 85411, Germany","Hohenkammer, Germany","€€€€","Asian Influences, Classic French",11.5188582,48.4255402,+498137934443,https://guide.michelin.com/en/bayern/hohenkammer/restaurant/camers-schlossrestaurant,https://www.camers.de/,"1 Star",0,"Car park,Restaurant offering vegetarian menus,Terrace","Fine dining in stately surroundings! As befits an elegant castle, you first have to cross the moat and walk through the inner courtyard (home to what must be the finest terrace in Bavaria!), before entering the attractive minimalist-style restaurant room with a decorative white vault. Florian Vogel (previously of Kastell in Wernberg-Köblitz and Dallmayr in Munich) proposes modern cuisine that draws on classical, Mediterranean and Asian influences. The culinary concept could be described as a ""round-the-world trip that starts and ends in Bavaria"". Only top-notch ingredients are used, many of them sourced from the nearby Eichethof estate. You will be well looked after by the charming and professional service team, who are also on hand for interesting wine recommendations. The guestrooms in the adjoining hotel are done out in an appealingly clean design."
+"Härg","Maakri 21, Tallinn, 10145, Estonia","Tallinn, Estonia","€€","Meats and Grills",24.7604768,59.432995,+37253825003,https://guide.michelin.com/en/harju/tallinn/restaurant/harg,https://harg.ee/en/,"Bib Gourmand",0,"Air conditioning,Terrace","This busy, buzzy, all-day brasserie with stone walls, exposed ducting and striking copper chandeliers provides the perfect pick-me-up, particularly in the colder months, while the courtyard is a popular spot come summer. Whatever the weather, you’ll always receive a warm welcome from the charming team. Seasonal modern dishes keep the focus on the local area, with the chargrill taking centre stage; the ‘Dirty Steak’ – a ribeye – is cooked directly on the charcoal. Portions are large, but if you do make it to dessert, the ‘Disentangled Napoleon’ is a must."
 Jean,"Wilhelmstraße 13, Eltville am Rhein, 65343, Germany","Eltville am Rhein, Germany","€€€","Classic French, Mediterranean Cuisine",8.1215273,50.0273198,+4961239040,https://guide.michelin.com/en/hessen/eltville-am-rhein/restaurant/jean,https://www.hotel-frankenbach.de/,"1 Star",0,"Car park,Terrace","In addition to its hotel and café, the Frankenbach family also runs Jean in this former wine bar. After working in renowned establishments such as Ikarus in Salzburg, Johannes Frankenbach (the third generation of the family) has been at the helm here since 2012. Even the name ""Jean"" (a French equivalent of Johannes) is a nod to his love of France, which is as much a part of his ingredient-led, Mediterranean-influenced cuisine as is his knack for creating fine aromas and flavour contrasts. This is accompanied by judicious and fairly priced wine pairings. The setting is also charming: half-height wooden panelling, elegant table settings, old photos... while outside is the pretty plane tree courtyard. The lady of the house waits on diners in a pleasingly friendly and down-to-earth fashion."
 Nagaya,"Klosterstraße 42, Düsseldorf, 40211, Germany","Düsseldorf, Germany","€€€€",Japanese,6.7863334,51.2253636,+492118639636,https://guide.michelin.com/en/nordrhein-westfalen/dusseldorf/restaurant/nagaya,https://www.nagaya.de/,"1 Star",0,"Air conditioning,Interesting wine list","Yoshizumi Nagaya's cuisine really is something special. In a thoughtful, bold and meticulous fashion, he fuses elements of Japanese and western cuisine. During his training in Osaka, Toshiro Kandagawa taught him traditional Japanese cookery, while he learned his innovative approach from Takada Hasho in Gifu. Drawing on both of these experiences, he has developed his own distinctive style. Excellent ingredients are a matter of honour for this chef, from the Wagyu beef to sushi and sashimi. As well as fine wines, there is a splendid selection of sake. Furthermore, the front-of-house team is attentive and professional, and the decor is very modern, stylish and upscale."
+NOA,"Ranna tee 3, Tallinn, 12112, Estonia","Tallinn, Estonia","€€","Modern Cuisine",24.8268949,59.495012,+3725080589,https://guide.michelin.com/en/harju/tallinn/restaurant/noa,http://www.noaresto.ee,"Bib Gourmand",0,"Car park,Great view,Restaurant offering vegetarian menus,Terrace,Wheelchair access","You can take in delightful views over both the city and the sea from this stylish waterside restaurant. The cosy room is furnished with natural materials and the full-length windows flood it with light. Seasonal modern menus are inspired by the owner’s worldwide travels and provide plenty of choice."
+Fellin,"Kauba 11, Viljandi, 71011, Estonia","Viljandi, Estonia","€€","Traditional Cuisine",25.5958631,58.3635531,+3724359795,https://guide.michelin.com/en/viljandi-region/viljandi/restaurant/fellin,https://kohvikfellin.ee,"Bib Gourmand",0,"Air conditioning,Terrace","This brightly decorated café-cum-bistro sits within a red brick building on the edge of the Old Town and has something of a bohemian air, courtesy of a tiled bar, an eclectic mix of artwork and a laid-back vibe. Carefully prepared European dishes have a homely style and burst with freshness and flavour; you can have anything from coffee and cake or a lamb sandwich to a full meal, with the house pasta coming highly recommended. It’s a place that’s loved by guests both young and old."
+Tuljak,"Pirita tee 26e, Tallinn, 10127, Estonia","Tallinn, Estonia","€€","Modern Cuisine",24.8067031,59.4485481,+37253022020,https://guide.michelin.com/en/harju/tallinn/restaurant/tuljak,https://tuljak.ee/en/,"Bib Gourmand",0,"Air conditioning,Terrace,Wheelchair access","Set in an elevated spot, with distant views of the Gulf of Finland, this airy restaurant with floor-to-ceiling windows is a wonderful example of modernist architecture. Dishes have a Baltic heart, with a few Asian and Mediterranean touches; expect plenty of originality and some intriguing flavours."
 Verbene,"Brunnenhof Königspfalz, Koblenz, 56068, Germany","Koblenz, Germany","€€€€","Modern Cuisine, Farm to table",7.5967303,50.3613819,+4926110046221,https://guide.michelin.com/en/rheinland-pfalz/koblenz/restaurant/verbene,https://www.restaurant-verbene.de/,"1 Star",0,"Restaurant offering vegetarian menus,Terrace","Serving modern seasonal cuisine, this pretty little restaurant in the heart of the old town is a really interesting culinary gem. The ingredients are sourced as locally as possible – the restaurant even has its own producers. For example, they have a farmer grow vegetables specifically for them. A set menu comprising four to eight courses is proposed – a vegetarian version is also available. Friendly service. The charming Brunnenhof is a lovely secluded courtyard where you can dine away from the hustle and bustle of the city."
 bi:braud,"Büchsengasse 20, Ulm, 89073, Germany","Ulm, Germany","€€€","Contemporary, Farm to table",9.9924975,48.4005362,+497311537512,https://guide.michelin.com/en/baden-wurttemberg/ulm/restaurant/bi-braud,https://bebrout.com/,"1 Star",0,Terrace,"Somewhat tucked away in the old town not far from Ulm Cathedral, this pleasantly down-to-earth little restaurant is full of charm. The atmosphere in the dining area is inviting and lively, and the waitstaff are friendly. You might even catch a glimpse into the kitchen behind the bar. Here, Alina Meissner-Bebrout and her committed young team prepare an intriguing modern set menu with five courses (available in a shortened version). A vegetarian option is also available. The dishes are meticulously crafted without being extravagant or cluttered. Everything is simply really well done. The rather unusual desserts certainly deserve a mention!"
+"Lore Bistroo","Peetri 12, Port Noblessner, Tallinn, 10415, Estonia","Tallinn, Estonia","€€","Modern Cuisine",24.7307283,59.4525841,+3725118613,https://guide.michelin.com/en/harju/tallinn/restaurant/lore-bistroo,http://www.lorebistroo.ee,"Bib Gourmand",0,Terrace,"The sister of ‘Lee’ is a characterful modern bistro which sits in a cavernous warehouse overlooking the harbour at Port Noblessner. Steel girders, hoists and concrete pillars provide the backdrop, while an open kitchen adds to the buzz. Assured, modern dishes are inspired by the owners’ travels, ensuring you'll always find something that appeals. Go for the 'Lore Experience' menu if you fancy sharing dishes served 'family-style' – and if you see crêpes Suzette on the menu, be sure to give them a try!"
 haebel,"Paul-Roosen-Straße 31, Hamburg, 22767, Germany","Hamburg, Germany","€€€€","Modern Cuisine, Seasonal Cuisine",9.9574392,53.5532432,+4915786864585,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/haebel,https://www.haebel.hamburg/,"1 Star",1,"","Located in the lively St. Pauli neighbourhood, this small restaurant boasts a charming yet stylish bistro atmosphere and an open kitchen. An appealing carte blanche concept is proposed in the form of two set menus: ""Fauna"" (omnivore) and ""Flora"" (vegetarian). Eschewing unnecessary frills and showmanship, this cuisine is modern and pleasingly pared down to the essentials. Some of the culinary creations are rather daring, featuring bold flavours. The service comes courtesy of a friendly front-of-house team, who are informal and familiar in their approach – the chefs get in on the act when it comes to serving the dishes. And there's freshly brewed coffee to round off your meal."
+"Capim Santo","Av. Brig. Faria Lima, 2705, São Paulo, 01451-000, Brazil","São Paulo, Brazil",$,"Traditional Cuisine",-46.6844243,-23.5798837,+551130322277,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/capim-santo,https://www.capimsanto.com.br,"Bib Gourmand",0,"","This restaurant is a reference for contemporary Brazilian cuisine. Located in the heart of São Paulo, it offers a tranquil and relaxing oasis for those keen to escape the hustle and bustle of the city. It occupies the Solar Fabio Prado (formerly the Museu da Casa Brasileira), and features an extensive outdoor space teeming with vegetation, as well as a pleasant internal dining room. Here, renowned chef Morena Leite, who grew up in the kitchens of his family’s restaurant in Trancoso, conjures up comfort food that showcases typical Brazilian ingredients, allied with techniques acquired elsewhere. One of the classic dishes on the menu is the tapioca ravioli filled with Canastra cheese and a delicious herb sauce that will linger long in the memory."
 astrein,"Krefelder Straße 37, Cologne, 50670, Germany","Cologne, Germany","€€€€","Modern Cuisine",6.9520487,50.9513625,+4922195623990,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/astrein,https://www.astrein-restaurant.de/,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","After working in Cologne's Himmel und Äd and Résidence in Essen, Eric Werner has been a great addition to the fine dining scene in this cathedral city since he opened his own small restaurant here in August 2019. Prepared in a semi-open kitchen, the cooking is modern and creative. The set menus ""Schunkele"" and ""Bützchen"" (vegetarian) harmoniously bring strong flavours and lovely spiciness to the plate. Those who do not wish to commit to a set menu can also go à la carte. The atmosphere is also just right: it is relaxed and easy-going here, and the service is competent, friendly and unpretentious. They are committed to advising you on wine – from their very well-stocked wine list. The pairings by the glass are spot on. A non-alcoholic alternative is also offered."
+"Mocotó Vila Leopoldina","Rua Aroaba, 333, São Paulo, 05315-020, Brazil","São Paulo, Brazil",$$,Brazilian,-46.7318802,-23.534537,+551129513056,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/mocoto-vila-leopoldina,https://mocoto.com.br/,"Bib Gourmand",0,"Air conditioning,Terrace,Valet parking,Wheelchair access","A very safe bet, where the experience is such that you will always enjoy a good meal, whether you order the famous “dadinhos de tapioca”, the delicious “torresminhos”, the traditional “rabada” or less conventional but equally superb options, such as the “beijupira ceviche”. The cuisine follows the same pattern as the flagship Mocotó, namely informal and inclusive cuisine that combines influences from the Sertão region courtesy of founder José Almeida (the chef's father) and an innovative approach from renowned cook Rodrigo Oliveira. Even though the original chef is not present In this Vila Leopoldina outpost, it is clear that the brand’s identity remains intact through expressive flavours and seasonings. Simplicity is very much to the fore here, a sentiment enhanced by the cheerful colour scheme and the open kitchen running the length of the dining room and is one of the main reasons it is never empty. If you’re keen to savour the chef's homely cuisine, we recommend arriving early as the restaurant does not take bookings."
+"Più Higienópolis","Avenida Higienópolis 618, São Paulo, 01238-001, Brazil","São Paulo, Brazil",$$,"Italian, Creative",-46.6577731,-23.5422871,+551131987649,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/piu-iguatemi,https://www.piurestaurante.com.br/,"Bib Gourmand",0,"Air conditioning,Great view,Terrace,Valet parking","If you’re passionate about Italian cuisine and delicious fresh pasta, you’ve probably already heard of this restaurant, as Più is one of the pioneers of Italian cooking in the Greater São Paulo area. Under the baton of chef Marcelo Laskani, it now has its second outlet in the Shopping Pátio Higienópolis, where the innovative cooking calls upon top-quality Brazilian ingredients. Dishes such as tuna carpaccio stand out for their fresh, light touch, and are raised to an even higher level by a delicious accompaniment of fresh tomato, raspberry vinegar and burrata. No review of Più is complete without mentioning the house speciality, the braised ossobuco which is slow cooked for 12 hours and served with a creamy aligot of manioc with cheese. The superb array of cocktails adds to the experience!"
+Cora,"Rua Amaral Gurgel, 344, São Paulo, 01221-000, Brazil","São Paulo, Brazil",$$,"Brazilian, Farm to table",-46.6480109,-23.5447748,+551132314561,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/cora-1210174,http://www.corarestaurante.com.br,"Bib Gourmand",0,"Air conditioning,Terrace","Located in the heart of the city, in an unusual sixth-floor setting with views of the Minhocão, Cora is one of the most popular restaurants in São Paulo. The kitchen here is run by Argentinian chef Pablo Inca, whose aim is to “share experiences connected with the land for an urban experience”. The concise menu is designed for sharing and changes in line with the availability of the best market ingredients. Having said this, some dishes are permanent fixtures, such as the unmissable squid omelette, which highlights the chef’s roots, and the duck heart accompanied by a delicate roasted cauliflower and onion cream. Another amazing option is the “olhete” fish with caju, lemon and pepper, which is fresh and full of flavour. An excellent choice of wines and other drinks completes the picture."
+"Petí Gastronomia","Rua Cotoxó 110, São Paulo, 05021-000, Brazil","São Paulo, Brazil",$,"Modern Cuisine",-46.68242,-23.5283406,+551138730099,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/peti-gastronomia,https://www.petirestaurante.com.br/,"Bib Gourmand",0,"Air conditioning,Car park,Wheelchair access","A restaurant that will come as something of a surprise given its location inside the Pintar Artistic Materials boutique, in the Pompeia district of the city. Here, you’ll find an unpretentious yet welcoming ambience, plus a glass-fronted patio with an organic garden. Young chef Victor Dimitrow, who gained experience working in leading restaurants in Europe, creates contemporary cuisine which is fragrant, full of taste and highly expressive from fresh and organic ingredients, but without unnecessary frills. The menu is updated every three weeks or so and offers three full options (including cover charge, starter, main course and dessert), a vegetarian version, another that includes the fish of the day, and a fourth with grilled Wagyu beef. These are also complemented by the à la carte. O Petí is only open lunchtimes from Tuesday to Sunday."
+Manioca,"Avenida Brigadeiro Faria Lima 2232, São Paulo, 01451-000, Brazil","São Paulo, Brazil",$$,"Modern Cuisine",-46.6890029,-23.5773311,+551129242333,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/manioca,https://restaurantemanioca.com.br,"Bib Gourmand",0,"Air conditioning","Manioca, a name that is a combination of the Maní group’s other eateries (the eponymous Maní, run by famous chef Helena Rizzo, and Padoca), is its more informal offshoot offering comfort food and signature dishes from the group’s flagship restaurant. The day-to-day cuisine comes courtesy of young chef Thaís Alves Braga who, having found inspiration in leading restaurants around Brazil, returned home to train up in readiness for the head role here. Manioca is located inside the Iguatemi shopping mall, in an extensive space with high ceilings and lots of natural light through its plant-adorned windows. The menu features a variety of “belisquetes” and burgers cooked in the Josper oven or, if you prefer, the famous PF Manioca (fillet steak served with a poached egg and roasted plantain), one of the house specialities. There’s also a mouthwatering selection of fresh fruit juices!"
 "MAIN TOWER Restaurant & Lounge","Neue Mainzer Straße 52, Frankfurt on the Main, 60311, Germany","Frankfurt on the Main, Germany","€€€€","Asian Influences, Modern Cuisine",8.6717395,50.1124398,+496936504777,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/main-tower-restaurant-lounge-1198316,https://www.maintower-restaurant.de/,"1 Star",0,"Air conditioning,Great view","A great location in the heart of Frankfurt. Take the lift up to the 53rd floor and bag a table by the window to experience a view you don't often get to enjoy – the panorama over the rooftops of ""Mainhatten"" is downright spectacular! The cuisine is equally impressive. A modern set menu comprising five to seven expressive courses is on offer. The clear Asian, mainly Japanese influences can be seen, for example, in ""Ikejime Hamachi, Gamba Blanca, Wasabi, 20 year old matured Mirin"". First-class product quality. You can sip an aperitif in the lounge before dinner (from 9pm you are also welcome just for drinks). A reservation gets you a free ticket for the lift and also grants you access to the observation deck."
+Banzeiro,"Rua Tabapuã 830, São Paulo, 04533-003, Brazil","São Paulo, Brazil",$$,Brazilian,-46.6786397,-23.5838596,+551125014777,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/banzeiro,http://www.grupobanzeiro.com.br,"Bib Gourmand",0,"Air conditioning,Terrace,Valet parking,Wheelchair access","This culinary jewel in the Itaim Bibi district is a popular restaurant that delights the palate of regulars and new customers alike. Chef Felipe Schaedler is renowned for bringing the flavours of the Amazon to this bustling metropolis. The exotic decor includes vibrant photos and even a canoe called a “banzeiro” that represents the passage of boats along this legendary river. Here, fire and the grill take centre stage, with some dishes prepared using ancestral techniques that are still used in the northwest Amazon. Without a shadow of a doubt, its classic dishes remain the best option, including “ticada” river sardines and the roasted tambaqui, served in portions that make them perfect for sharing. The choice of dessert is easy: the irresistible “cupuaçu” with chocolate brigadeiro!"
 Troyka,"Rurstraße 19, Erkelenz, 41812, Germany","Erkelenz, Germany","€€€€","Modern Cuisine, Russian",6.3320766,51.0588999,+4924319455355,https://guide.michelin.com/en/nordrhein-westfalen/erkelenz/restaurant/troyka,https://www.troyka.de/start,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Terrace","Having moved from Heinsberg into this sleek and sustainable new building, the chef duo Alexander Wulf and Marcel Kokot present a set menu of very modern dishes replete with Russian influences. You are looked after by a competent, pleasantly relaxed and charming young team led by sommelier Ronny Schreiber – a real wine connoisseur, he surprises diners with interesting, not always conventional wine recommendations. In summer, the chic, pared-back restaurant is complemented by a beautiful terrace. By the way, the Russian name ""Troyka"" means ""trio"" and refers to the well-versed trio who run this establishment."
 5,"Bolzstraße 8, Stuttgart, 70173, Germany","Stuttgart, Germany","€€€","Modern Cuisine",9.1780757,48.7800231,+4971165557011,https://guide.michelin.com/en/baden-wurttemberg/stuttgart/restaurant/5,https://www.5.fo/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus","Even after all these years, 5 is still bang on trend. This is primarily down to Alexander Dinter's modern cuisine. Since 2018, he has been the creative force at the helm, successfully incorporating his own original ideas into his seasonally inspired set menu. The location near the Schlossgarten, in what was Stuttgart's first ever railway station, is also unique. A laid-back urban vibe combined with an elegant lounge decor makes for a special atmosphere, which persists as you move from the stylish bar on the ground floor to the ""casual fine dining"" restaurant on the first floor. Here, guests sit on chic, individually designed chairs at bare tables to enjoy the excellent food and service, which includes expert wine recommendations. The parking garages in the immediate vicinity are convenient for those coming by car. Reservation times in the evening in the gourmet restaurant: 17:45, 18:30 and 19:15. For lunch there is an extract from the evening menu."
+"Miam Miam","Rua General Góis Monteiro 34, Rio de Janeiro, 22290-080, Brazil","Rio de Janeiro, Brazil",$$,"Modern Cuisine",-43.1800341,-22.9558572,+5521983664420,https://guide.michelin.com/en/rio-de-janeiro-region/rio-de-janeiro/restaurant/miam-miam,https://www.miammiam.com.br/,"Bib Gourmand",0,"Air conditioning","A restaurant that opened in Botafogo in 2005 and occupies an old property that belonged to chef Roberta Ciasca's grandmother. After graduating in France, the chef opened this restaurant that encapsulates her origins thanks to the retro furniture, cheerful and colourful decor, exposed brick walls and vintage wooden floors. The menu, which follows the concept of “comfort food”, concentrates on traditional Brazilian recipes which are always meticulously presented and based around the latest techniques, and is divided between Miam Miam’s classic (and most popular) dishes and seasonal options (which change constantly), a tasting menu, plus a midweek “executive” menu. We can particularly recommend the curried chicken and shrimp croquettes, both of which are perfect."
 "BjörnsOx","Bahnhofstraße 2, Dermbach, 36466, Germany","Dermbach, Germany","€€€€","Creative, Farm to table",10.1198493,50.7161353,+4936964869230,https://guide.michelin.com/en/thuringen/dermbach/restaurant/bjornsox,https://www.rhoener-botschaft.de,"1 Star",1,"Car park,Wheelchair access","Björn Leist proposes a single-menu concept that expresses his affinity with his homeland of the Rhön Mountains. Using first-rate ingredients from the region, he concocts a creative set menu comprising eight courses. It is divided into four themed sections: ""LeistStyle"", ""Homeland"", ""Rhön"" and ""Tradition"". ""Rhön"", for example, features a deluxe version of the humble Thuringian dumpling, which is served with a sauce and elevated with the addition of truffle. Fans of high-quality meat will be pleased to know that the restaurant proudly serves meat from its own pasture-raised oxen. This is a dining experience worth allowing plenty of time for! The wine list is principally devoted to German vintners. Diners are seated in a quaint little dining space; the wood panelling and timberwork lend it a wonderfully cosy atmosphere, along with the banquette seating on all sides and snug recesses. Next door, the SaxenHof hotel proposes cheerful modern guestrooms; WohnZimmer serves alternative culinary options."
+"AE! Café & Cozinha","Rua Áurea 285, São Paulo, 04015-070, Brazil","São Paulo, Brazil",$,Brazilian,-46.6455873,-23.5869125,+551134768521,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/ae-cozinha,"","Bib Gourmand",0,"Air conditioning,Brunch,Terrace","Occupying a charming property in the trendy Vila Mariana district, this restaurant boasts a simple yet welcoming ambience and is run by chef Ygor Lopes and pastry chef Walkyria Fagundes, both of whom have trained in leading eateries in Spain and Brazil. The cuisine here is strongly focused on sustainability and is showcased on a menu that changes with the seasons. In addition to the à la carte, you’ll find an “executive” midweek menu along with breakfast served on Fridays, Saturdays and Sundays. The menu includes dishes made for sharing, such as the crispy Lua Cheia savoury cheese pastry with a red pepper sauce, and the homemade Cavatelli pasta served with a ragù of mushrooms, macadamia nuts and Tulha cheese. To round off your meal, the tempting desserts are presented in an attractive display cabinet."
 "Mod by Sven Nöthel","Grafschafter Straße 197a, Duisburg, 47199, Germany","Duisburg, Germany","€€€€","Modern Cuisine, Seasonal Cuisine",6.6674968,51.4770801,+4917623557864,https://guide.michelin.com/en/nordrhein-westfalen/duisburg/restaurant/mod-by-sven-nothel,https://www.mod-dining.com/,"1 Star",0,"Car park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","What a gorgeous spot! Sven Nöthel has opened his elegant restaurant in a lovingly converted stable surrounded by lots of greenery. The sleek modern design is just as eye-catching as the open kitchen, which gives you the feeling of being part of the action. Should you prefer to sit somewhere a little quieter, ask for a table in the Wine Room. The set menus – ""Beete & Bauer"" (beet & farmer) and vegetarian ""Acker & Saat"" (field & seed) – or à la carte dishes are served on pottery plates from Wesel. The modern, seasonal cuisine is based on select ingredients, sourced from the region wherever possible. Diners can look forward to convivial service – even the chefs get in on the act and talk you through the dishes. Pretty terrace, too."
+"Zena Cucina","Rua Peixoto Gomide 1901, São Paulo, 01409-002, Brazil","São Paulo, Brazil",$$,Italian,-46.6641298,-23.5679072,+551130829362,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/zena-caffe,http://www.zenacaffe.com.br/,"Bib Gourmand",0,"Air conditioning,Restaurant offering vegetarian menus,Terrace,Valet parking","A focal point for lovers of Italian cuisine, with a name that is the Genoese word for the delightful city of Genoa and a decor and cuisine that transport guests to this picturesque city in Northen Italy. In this relaxed, rustic setting, famous chef Carlos Bertolazzi creates Mediterranean-inspired cuisine, including fresh homemade pasta. Standout dishes here include the focaccia (made with extremely fine pasta and generous fillings) and the mandioc gnocchi with an enticing ossobuco ragu, and for dessert the superb cannoli filled with chocolate and oats, and the “doce de leite” with banana. This delightful experience is enhanced by the superb selection of wines and other drinks on offer."
 "Mountain Hub Gourmet","Terminalstraße Mitte 20, Munich, 85356, Germany","Munich, Germany","€€€€","Modern Cuisine, Creative",11.7886069,48.3552067,+498997824500,https://guide.michelin.com/en/bayern/mnchen/restaurant/mountain-hub-gourmet,https://mountainhub.de/,"1 Star",0,"Air conditioning,Wheelchair access","The fine dining restaurant of the Hilton Munich Airport hotel, located directly at the airport, draws the eye with its semi-circular layout and chic modern design. Diners take their seats at generously spaced and beautifully set tables to enjoy friendly, attentive and professional service and the modern cuisine of Marcel Tauschek and his team. Pared-down yet robustly flavoured dishes that make good use of high-quality produce, eg pigeon with chanterelles and quince or venison with potato and parsley, showcase original ideas but also draw on classical foundations – the wonderful sauces must be given a mention here! The excellent wine list also has a good selection of wines by the glass."
+"Barú Marisquería","Rua Augusta 2542, São Paulo, 01412-100, Brazil","São Paulo, Brazil",$$,Seafood,-46.665559,-23.5630033,+551130620898,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/baru-marisqueria,http://www.barumarisqueria.com/,"Bib Gourmand",0,"Air conditioning,Terrace,Valet parking","You’ll find this small restaurant with a pleasant and relaxed ambience in a charming property called Villa San Pietro tucked away along Rua Augusta. Here, the main focus is on fresh fish and seafood cooked on the grill, as if you were dining by the seaside. Colombian Dagoberto Torres, who arrived in São Paulo when he was a youngster, decided to use all his knowledge of maritime ingredients to the benefit of his own eatery. The menu offers options such as oyster and shrimp tostadas, different types of ceviche and grilled dishes that include the catch of the day, pitù, tuna, squid, octopus etc, all prepared with a creative flair and lots of flavour. We recommend pairing these culinary delights with some of the delicious cocktails on offer here."
 "Gourmetrestaurant ""fine dining RS""","Burg Staufeneck 1, Salach, 73084, Germany","Salach, Germany","€€€€","French Contemporary, Modern Cuisine",9.7666002,48.6917367,+4971629334473,https://guide.michelin.com/en/baden-wurttemberg/salach/restaurant/gourmetrestaurant-fine-dining-rs,https://www.burg-staufeneck.de/de/,"1 Star",0,"Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus","The secluded, quiet location up here at Staufeneck Castle is wonderful, as is the view of the Fils valley. Head to Burghotel's fine dining restaurant to drink it all in via the large panoramic windows – in fine weather you can even see Stuttgart airport and the TV Tower! Guests take their seats in tasteful and elegantly minimalist surroundings to enjoy professional and charming service courtesy of the Swabian-speaking front-of-house team – yes, this is an authentic regional experience!  Rolf Straubinger and his long-time chef de cuisine Markus Waibel impress diners with a modern set menu - really elaborate dishes that are agreeably light and subtle and full of interesting flavour contrasts. Alternatively, try out oifach andersch, which proposes traditional Swabian cuisine that also draws on international influences."
+TonTon,"Rua Caconde 132, São Paulo, 01425-010, Brazil","São Paulo, Brazil",$,"French, Regional Cuisine",-46.6583618,-23.57449,+551125976168,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/tonton,https://www.tontonsp.com.br/,"Bib Gourmand",0,"Air conditioning,Terrace,Valet parking,Wheelchair access","A charming townhouse in a quiet residential district, where chef Gustavo Rozzino brings together experiences acquired in the various countries in which he has worked. In this bistro-style ambience, he creates uncomplicated cuisine that makes full use of top-quality Brazilian ingredients and Mediterranean techniques. The menu, which ranges from steak tartare and fresh pasta to rack of lamb, also includes standout dishes such as braised beef short rib and the irresistible pork roulade cooked in the oven for 12 hours, plus the exquisite “Bobó Tonton”, served with grilled pink prawns, basmati rice, grilled banana and farofa (manioc flour) which is totally addictive! If you want to take a break from the food here, why not head upstairs to the pleasant bar with its list of incredible cocktails?"
 Laurentius,"Marktplatz 5, Weikersheim, 97990, Germany","Weikersheim, Germany","€€€€","Classic Cuisine, Traditional Cuisine",9.8977926,49.4804625,+49793491080,https://guide.michelin.com/en/baden-wurttemberg/weikersheim/restaurant/laurentius,https://hotel-laurentius.de/,"1 Star",0,"Air conditioning,Car park","The Koch family business has virtually all of your needs covered, with its lovely accommodation on the Marktplatz, terrific food and ever-obliging service. Owner Jürgen Koch and his wife Sabine have made it their mission to champion regional cuisine in their modern and elegant dining room with its distinctive natural stone barrel vaulting. Prepared using top-notch seasonal produce, dishes eschew frills and fancy flourishes in favour of finesse, harmony and plenty of flavour. There are fine wines from the Tauber Valley, Franconia or Baden-Württemberg to complement your meal. The wine list also features a selection from France, among other countries. Insider tip: head to the Hohenloher Märktle to stock up on some nice ingredients to take home with you."
 Zeitwerk,"Breite Straße 53a, Wernigerode, 38855, Germany","Wernigerode, Germany","€€€€","Creative, Modern Cuisine",10.7890914,51.8353677,+4939436947884,https://guide.michelin.com/en/sachsen-anhalt/wernigerode/restaurant/zeitwerk,https://robin-pietsch.de/zeitwerk/,"1 Star",0,"Air conditioning,Terrace","""Welcome to the living room restaurant"" are the words that greet you when you first look at your menu, and that pretty much sums up the pleasantly relaxed atmosphere in this establishment, whose upscale interior is modern and stylish with light wood furnishings. Service of the set menu begins at 7.15pm for all guests and the courses are served in sync. You should allow plenty of time for this dinner, but an entertaining evening is assured, with the numerous intriguing small dishes emerging from the open kitchen at a good pace, as well as the competent and charming service team led by Florian Raake (who also provides excellent wine recommendations with tips such as Daniel Mattern's Hop & Grape). This place is somewhat tucked away in a courtyard, where owner Robin Pietsch also has his second restaurant, Pietsch."
+Artigiano,"Avenida Epitácio Pessoa 204, Rio de Janeiro, 22471-002, Brazil","Rio de Janeiro, Brazil",$,Italian,-43.2145699,-22.9841868,+552125126107,https://guide.michelin.com/en/rio-de-janeiro-region/rio-de-janeiro/restaurant/artigiano,https://www.restauranteartigiano.com/,"Bib Gourmand",0,"Air conditioning,Terrace,Valet parking","This restaurant is a classic address in the city, offering an authentic dining experience courtesy of Emilia-Romagna, one of Northen Italy’s most iconic food regions. As its name suggests, everything is home-made in artisanal style: pastas, pizzas, sauces, breads and desserts are all made daily and cooked or finished to order. We particularly recommend the zucchini flowers stuffed with mozzarella and anchovies and served with a delicious tartare sauce. Another dish that you won’t want to miss is the garganello with lamb ragù, one of Northern Italy’s most characteristic pastas, served with a surprising yet delicious sauce."
 "Schwarzer Hahn","Am Marktplatz 1, Deidesheim, 67146, Germany","Deidesheim, Germany","€€€€","Modern French, Seasonal Cuisine",8.1874237,49.4082094,+49632696870,https://guide.michelin.com/en/rheinland-pfalz/deidesheim/restaurant/schwarzer-hahn,https://www.deidesheimerhof.de/de/home,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Terrace","Here at Hotel Deidesheimer Hof, the dedication of the Hahn family is plain to see, including when it comes to the restaurant. In this beautiful historical building, the contrast between the old cross vault and the modern table settings and colourful decor is spot on. Prepared using select produce, the dishes can be ordered as a set menu or à la carte. It goes without saying that they have the regional classic Saumagen (stuffed pig's stomach) on the menu. Stefan Neugebauer and Felix Jarzina are the faces behind the excellent cuisine. The friendly and experienced front-of-house team will be happy to talk you through the regional wines, which are available on tap."
+Nomo,"Rua Harmonia 815, São Paulo, 05435-000, Brazil","São Paulo, Brazil",$$,Contemporary,-46.6907549,-23.5515407,+5531991216648,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/nomo,"","Bib Gourmand",0,"Air conditioning,Wheelchair access","A delightful restaurant in the Vila Madalena district of the city, featuring a natural plant-covered façade, a glass-fronted dining room and an open kitchen with restrained tones and a simple decor. Here, chef Nando Carneiro creates innovative cuisine with a contemporary touch and a combination of seasonal ingredients. The superb wine selection is the domain of sommelier and front-of-house manager Patrícia Werneck. The cooking at Nomo is out of the ordinary and includes combinations of high-quality ingredients and impressive flavours that come as a pleasant surprise. One of the standout dishes on offer is the braised cabbage and romaine lettuce served with a sweet contrast of muhammara, dukkah and pistachios. Another amazing option is the smoked cupim cut of meat, accompanied by creamy potato mash, toasted almonds and fried garlic."
 "Friedrich Franz","Prof.-Dr.-Vogel-Straße 6, Bad Doberan, 18209, Germany","Bad Doberan, Germany","€€€€","Modern Cuisine",11.8423091,54.1437795,+49382037400,https://guide.michelin.com/en/mecklenburg-vorpommern/bad-doberan/restaurant/friedrich-franz,https://www.grandhotel-heiligendamm.de/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","This wonderfully luxurious and elegant gourmet restaurant is situated in the exclusive Grand Hotel Heiligendamm in a wonderful location by the Baltic Sea – also known as the ""white city by the sea"". The sense of opulence extends to the cuisine, which comes courtesy of head chef Ronny Siewert, who hails from Nienburg (Saale). He and his kitchen team turn out delicately flavoured and elaborately detailed dishes that draw on only the most exclusive produce. The front-of-house team, led by Berlin-born Norman Rex, also knows how to impress: guests can look forward to attentive and elegant service, as well as expert advice when it comes to wine. Try to get a table by the window for a view of the sea!"
+"Mocotó","Avenida Nossa Senhora do Loreto 1100, São Paulo, 02219-001, Brazil","São Paulo, Brazil",$,Brazilian,-46.5816442,-23.4866595,+551129513056,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/mocoto,https://mocoto.com.br/,"Bib Gourmand",0,"Air conditioning,Valet parking,Wheelchair access","The original restaurant, which recently celebrated its 50th anniversary, was opened by Pernambuco-born Zé Almeida, who became famous thanks to his delicious Mocotó. Nowadays, the kitchen is headed by renowned chef Rodrigo Oliveira, who is keeping his father's legacy alive by offering the best of the Sertão region’s cuisine via the motto “made with the eyes on the world and the feet grounded in the Sertão”. The restaurant has retained its relaxed, simple atmosphere, and its fundamental concept is inclusivity, with no focus whatsoever on social or cultural differences. The chef conjures up a menu that ranges from snacks and full portions to traditional dishes and special cocktails which are in perfect harmony with the cuisine here. As well as the highly-sought-after “dadinhos de tapioca”, make sure you try the perfect “carne de sol” cooked on the grill and served with “bottled butter”, and the “moqueca sertaneja” stew, a vegan option full of flavour!"
 Spitzner,"Königsstraße 42, Münster, 48143, Germany","Münster, Germany","€€€","Modern French",7.6260295,51.9581485,+4925141441550,https://guide.michelin.com/en/nordrhein-westfalen/munster/restaurant/spitzner,https://spitzner-restaurant.de/,"1 Star",0,Terrace,"This tastefully designed restaurant in the historical Oerschen Hof in the city centre serves seasonal cuisine with French influences. Fans of classics such as hare à la royale or pâté en croûte will be happy to know that specialities like these are always on the menu. Traditional dishes are skilfully brought up to date here. The highly competent, laid-back front-of-house team, led by maître d' and sommelier Sebastian Uppena, will advise you with aplomb. Chef Karl-Nikolas Spitzner also gets involved in serving from time to time."
+Sult,"Rua Fernandes Guimarães, 77, Rio de Janeiro, 22290-000, Brazil","Rio de Janeiro, Brazil",$$,"Italian Contemporary",-43.1816941,-22.9554938,+552134866777,https://guide.michelin.com/en/rio-de-janeiro-region/rio-de-janeiro/restaurant/sult,http://www.sult.com.br,"Bib Gourmand",0,"Air conditioning","Sult is the perfect choice if you’re looking for a relaxed restaurant offering excellent value for money. Located close to the Morro de São João hill, it boasts a modern, uncluttered decor plus an impressive open kitchen and bottles of wine with notes from guests written on them as added decoration in the dining room. Under the baton of Belém-born chef Nelson Soares, it offers dishes that combine his Northern Brazilian identity with the cooking of Italy. An example, and one that delights all his guests, is the fresh fillet of pirarucu fish served with a creamy tucupi and jambu risotto. Having said this, the chef’s signature dish is his classic meat lasagne, which is simply perfect. An interesting selection of natural, organic and biodynamic wines is also available."
 "Werneckhof Sigi Schelling","Werneckstraße 11, Munich, 80802, Germany","Munich, Germany","€€€€","French Contemporary",11.5884325,48.1592227,+4989244189190,https://guide.michelin.com/en/bayern/mnchen/restaurant/werneckhof-sigi-schelling,https://werneckhof-schelling.de,"1 Star",0,"Air conditioning","Since the summer of 2021, when Sigi Schelling struck out on her own at the time-honoured Werneckhof near the English Garden, she has remained true to her own culinary concept. She offers modernised and updated versions of classic dishes such as perfectly roasted, butter-tender loin and aromatic sweetbreads from first-class Poltinger lamb, served with fine parsley puree and tomato polenta with a light fruity note. Her pared-down approach is a clear nod to the 14 years she spent working under Hans Haas at Tantris. The ""Business Lunch"" comprises three or four courses, while in the evening a more sophisticated five-course set menu is served. Dark wood panelling and mouldings retain the character of yesteryear, while elegant armchairs, striking chandeliers and artworks make for a touch of modern elegance. An appealing setting in which to enjoy attentive and highly competent service including expert wine recommendations. The atmosphere is pleasantly lively and casual."
 "Kulmeck by Tom Wickboldt","Kulmstraße 17, Heringsdorf, 17424, Germany","Heringsdorf, Germany","€€€€","Modern Cuisine, Creative",14.1608992,53.9598339,+4938378488040,https://guide.michelin.com/en/mecklenburg-vorpommern/heringsdorf/restaurant/kulmeck-by-tom-wickboldt,https://www.kulmeck.de/,"1 Star",0,"","Eating here is lots of fun! The cosy modern decor, the rock and pop classics from the 70s playing in the background and, last but not least, the friendly service all play their part in creating a pleasingly laid-back atmosphere. The other major draw is Tom Wickboldt's cuisine. He proposes a seven-course set menu (two further courses can be added or swapped in) that impresses with its clearly structured and coherent dishes, as well as the quality of the ingredients. A shining example is the elegant and super-fresh langoustine tartare. The bread, butter and oil may cost extra, but the home-made sourdough bread is so delicious that it's worth it. The selection of wines is reasonably priced."
 "Winzerhof Stahl","Lange Dorfstr. 21, Simmershofen, 97215, Germany","Simmershofen, Germany","€€€€","Modern Cuisine, Seasonal Cuisine",10.1045465,49.5232152,+49984896896,https://guide.michelin.com/en/bayern/simmershofen_1306812/restaurant/winzerhof-stahl,https://www.winzerhof-stahl.de/,"1 Star",0,"Car park","Both foodies and oenophiles are in for a real treat at Winzerhof Stahl, which proposes a modern cuisine in the form of a surprise menu comprising nine courses, harmoniously paired with wines from the restaurant's own estate. The small dining space features a charming blend of minimalist interior design and elements retained from the original building such as exposed wooden beams and stone walls. The atmosphere is pleasantly intimate, which is down in no small part to owner Christian Stahl, who personally attends to his diners – his passion for cooking and wine is palpable! He and his experienced kitchen team, which he and Mirko Schweiger head up, serve the food themselves."
+"Più Pinheiros","Rua Ferreira de Araújo 314, São Paulo, 05428-000, Brazil","São Paulo, Brazil",$$,Italian,-46.6981475,-23.5602819,+551133607718,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/piu,https://www.piurestaurante.com.br/,"Bib Gourmand",0,"Air conditioning,Terrace,Wheelchair access","Occupying a charming small house in the Pinheiros district, Più boasts a pleasant, cosy ambience enhanced by its exposed brick walls, open garden and views of the kitchen and bar. This restaurant was one of the first in the region to offer a unique combination of affordable prices and a fusion between Italian cuisine and high-quality Brazilian ingredients. In the kitchen, run by chef Marcelo Laskani, expect classic dishes such as lasagne bolognese made with green pasta and enhanced with Italian mortadella, and the mouthwatering polpettone gratin stuffed with cheese and topped with a delicate tomato sauce. The chef also surprises guests with innovative dishes such as ravioli stuffed with pear and chilli jam, shimeji and gorgonzola cheese fonduta – an almost indescribable combination!"
+"Shihoma Pasta Fresca","Rua Medeiros De Albuquerque 431, São Paulo, 05436-060, Brazil","São Paulo, Brazil",$$,Italian,-46.6859487,-23.5539738,+551138192333,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/shihoma-pasta-fresca,http://shihoma.com.br,"Bib Gourmand",0,"Bring your own bottle,Terrace,Wheelchair access","This restaurant has become one of the most talked-about addresses for affordable and delicious fresh pasta, so it’s hardly surprising there’s always a queue out of the door. The project was originally started by chef Marcio Shihomatsu, an aficionado of Italian cuisine, with his home delivery service. Following on from the success of this, he then opened a restaurant where handmade delicacies are now created daily. The compact interior features an open kitchen, where you can watch pasta being made, enhanced by a pleasant terrace for a relaxed lunch or dinner. The menu is full of excellent options, but the house speciality is the delightful agnolotti di agnello (pasta filled with lamb braised in white wine) with a butter sauce and mint oil – simply divine!"
 "Erno's Bistro","Liebigstraße 15, Frankfurt on the Main, 60323, Germany","Frankfurt on the Main, Germany","€€€€","Classic French, Modern Cuisine",8.6659109,50.1190432,+4969721997,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/erno-s-bistro,https://ernosbistro.de/,"1 Star",0,"Interesting wine list,Terrace","Savoir-vivre in Frankfurt! Valéry Mathis's modern and seasonally influenced French cuisine has been held in high esteem for many years. Flavoursome and expertly prepared dishes are served in a charming bistro atmosphere, which is enhanced by the authentic interior with wood panelling and decorative details. Friendly and down-to-earth yet highly competent service courtesy of the team led by owner Eric Huber. You can also look forward to savvy wine recommendations – the emphasis here is on French labels. There is also a delightful terrace. It is no accident that this place is so popular!"
+"Pici Trattoria","Rua Barão da Torre 348, Rio de Janeiro, 22411-000, Brazil","Rio de Janeiro, Brazil",$$,Italian,-43.2052303,-22.9831234,+5521997579160,https://guide.michelin.com/en/rio-de-janeiro-region/rio-de-janeiro/restaurant/pici-trattoria,"","Bib Gourmand",0,"Air conditioning,Wheelchair access","Located opposite the Praça Nossa Senhora da Paz, where the large windows at the entrance will definitely attract your attention thanks to the list of restaurants across Italy from which this trattoria takes its inspiration (such as the Enoteca Pinchiorri and Massimo Bottura’s Osteria Francescana). The enticing cuisine here is at times high on tradition with plentiful portions. On the impressive menu you’ll find standout dishes such as the mouthwatering fettuccine with a truffle and mushroom sauce and free-range egg, and the unmissable Wagyu polpetone filled with mozzarella di bufala and served with taglione in sage butter. Photos of famous jazz musicians and soft music in the background combine to provide a harmonious backdrop."
 Hannappel,"Dahlhauser Straße 173, Essen, 45279, Germany","Essen, Germany","€€€€","Modern Cuisine, Seasonal Cuisine",7.1050518,51.4370622,+49201534506,https://guide.michelin.com/en/nordrhein-westfalen/essen/restaurant/hannappel,https://www.restaurant-hannappel.de/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus","Knut and Ulrike Hannappel have been your dedicated hosts here since 1993 and they have been keeping up with the times: tasteful minimalist interior design and modern cuisine. Under the supervision of Knut Hannappel and head chef Tobias Weyers, the kitchen team brings its considerable technical skill to bear on top-notch produce to create dishes that are innovative, technically sophisticated yet in no way overbaked. ""Casual fine dining"" sums it up perfectly. Rounding it all off is the attentive and professional front-of-house team, whose relaxed attitude adds to the pleasingly informal atmosphere."
+Tordesilhas,"Alameda Tietê 489, São Paulo, 01417-020, Brazil","São Paulo, Brazil",$,Brazilian,-46.6674954,-23.5606478,+551131077444,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/tordesilhas,https://www.tordesilhas.com/,"Bib Gourmand",0,"Air conditioning,Restaurant offering vegetarian menus,Terrace,Valet parking","Tordesilhas is under the command of chef Mara Salles, who has three decades of experience behind her. The key tenets of her cuisine are a fondness for dishes for sharing and the showcasing of ingredients from the different regions around the country. Located in the charming Jardins district, in a wonderful space that is full of flavor and hospitality. Her cuisine is a journey across the country’s regions, enhanced by dishes with a contemporary touch that are prepared with the utmost care and attention. Options includes à la carte dishes that range from starters such as pirarucu fish balls and shrimp in manioc cream with coconut milk to traditional Moqueca fish stew. On Saturdays, the famous Feijoada features on the menu. We also highly recommend the simply sensational chilli preserves prepared on the premises."
 "Alte Schule - Klassenzimmer","Zur Alten Schule 5, Feldberger Seenlandschaft, 17258, Germany","Feldberger Seenlandschaft, Germany","€€€€","Modern Cuisine, Country cooking",13.5035697,53.3363536,+493983122023,https://guide.michelin.com/en/mecklenburg-vorpommern/feldberger-seenlandschaft/restaurant/alte-schule-klassenzimmer,https://www.hotelalteschule.de/,"1 Star",1,"Car park,Restaurant offering vegetarian menus,Terrace","Now this is a school you'll be happy to go to! In an idyllic setting, Daniel Schmidthaler serves up an exciting and modern surprise menu comprising five or seven courses in the ""Klassenzimmer"" where pupils once studied. The menu changes daily thanks to a constant supply of ever-changing ingredients, freshly sourced directly from the region. Wonderful vegetables and herbs, nuts and fruits, as well as fish or meat, go into complex dishes that are rich in flavour and with a harmonious balance of acidity. The chef's Austrian heritage also shines through from time to time – the apricot buns to go with the coffee are terrific! The decor is simple and stylish, with charming features such as an old tiled stove, parquet flooring and tall mullioned windows. Should you wish to stay the night, there are also bright and comfortable guestrooms. Hotel guests take their meals in the beautiful setting of the conservatory."
+"Fitó","Rua Cardeal Arcoverde 2773, São Paulo, 05407-004, Brazil","São Paulo, Brazil",$$,Brazilian,-46.694927,-23.568077,+5511996742745,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/fito,http://www.fitocozinha.com.br/,"Bib Gourmand",0,"Air conditioning,Wheelchair access","It’s not by chance that this restaurant occupies a charming, whitewashed property with blue windows – an external decor that is reminiscent of houses in inland areas of northeast Brazil, a part of the country that provides the inspiration for the cooking here. Under the baton of chef Cafira Foz, the exclusively female team creates cuisine that combines traditional flavours with an international touch. On the menu, options include crab cooked in a shrimp broth, and the authentic “paçoca” (shredded sun-dried beef served with “baião de dois” and plantains), a simple dish yet one full of strong flavours. For dessert, the “pirangi” (whole cashews with apple jam and “requeijão de corte” cheese), showcases genuine Brazilian flavours that will certainly leave their mark. Why not round off the experience with one of Fitó’s innovative cocktails prepared by the skilful and talented hand of bar manager Renata Adoración?"
 "Alt Wyk","Große Straße 4, Wyk, 25938, Germany","Wyk, Germany","€€€€","Classic Cuisine",8.5709235,54.690147,+4946813212,https://guide.michelin.com/en/schleswig-holstein/wyk/restaurant/alt-wyk,https://www.alt-wyk.de/,"1 Star",0,"","If you would like to enjoy excellent food in a really feel-good setting, then make for this restaurant in a well-maintained brick building located in the pedestrian zone. The tasteful dining rooms are done out in an exceedingly cosy and elegant style that exudes plenty of Friesian charm. Chef René Dittrich is the man behind the sophisticated cuisine. He takes a classical approach to cooking and his dishes never fail to impress with their technical skill and beautiful flavours. Your hostess is Daniela Dittrich, who is in charge of the well-trained and attentive front-of-house team, who work together seamlessly to cater to diners' every need. Should you wish to savour this delightful spot near the sea a little longer, be sure to book one of the two really pretty holiday apartments."
+"A Baianeira - MASP","Avenida Paulista 1578, São Paulo, 01310-200, Brazil","São Paulo, Brazil",$$,Brazilian,-46.6556879,-23.5612374,+551132666864,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/a-baianeira-masp,https://instagram.com/abaianeira,"Bib Gourmand",0,"Air conditioning,Wheelchair access","Located inside the emblematic MASP, on basement level two of a building housing the largest collection of European art in Latin America. The Minas Gerais-born chef Manuelle Ferraz, originally from Almenara, not far from the border with Bahia (the region from which the restaurant takes its name), is at the helm of this second Baianeira restaurant, following the success of the first venture in the district of Barra Funda. In this relaxed and simple setting decorated with artisanal pieces from around Brazil, the traditional cooking features redefined flavours in dishes that showcase excellent technique and refinement. To start, why not try the delicious “pão de queijo”, a recipe that has been with the chef since she first started out. Among the main courses, we recommend the traditional “baião de dois” (black-eyed peas with rice) with mouthwatering braised meat, and make sure you save space for the unmissable plantain crème brûlée. Daily specials are also available."
 "Seven Swans","Mainkai 4, Frankfurt on the Main, 60311, Germany","Frankfurt on the Main, Germany","€€€€","Vegan, Creative",8.6871455,50.1096762,+496921996226,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/seven-swans,https://www.sevenswans.de/,"1 Star",1,"Air conditioning","The location is out of the ordinary, as is the philosophy behind the cuisine! This restaurant is housed in the city's narrowest building, which is nevertheless seven storeys high. The stylish and sleek interior boasts fantastic views of the River Main through large floor-to-ceiling windows. On the menu: 100% vegan cuisine made from organic produce. Permaculture is the name of the game here, meaning only those regional ingredients that have been produced ecologically and in harmony with nature are used in the dishes. In keeping with this ideology, many of them come from the restaurant's own local farm. Head chef Ricky Saward has a knack for interesting and creative flavour combinations that may seem rather unusual at first glance but actually come together beautifully. Diners are waited on by the chefs themselves. Good to know: It's not easy to get a table here, so book far in advance!"
+Feriae,"Rua Padre Carvalho 171, São Paulo, 05427-100, Brazil","São Paulo, Brazil",$$,"Farm to table",-46.6964163,-23.5613095,+5511963810171,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/feriae,"","Bib Gourmand",0,"Air conditioning,Terrace,Valet parking","A new restaurant in Pinheiros that stands out from the crowd and has impressed local Paulistas with its cuisine. Its Latin name pays homage to agriculture-related religious festivals held during Roman times, and this is exactly what chef Mario Panezo is looking to showcase here alongside his friend Pedro Bresser. Their philosophy champions seasonally inspired organic ingredients sourced from small-scale producers, with a focus on the maximum usage of the produce used, and a reduction in the use of plastic in accordance with sustainable practices that influence the flavour of their dishes. The open grill is the main cooking technique used in a number of dishes such as the grilled leeks served on a bed of romesco sauce and quark cheese, which is an excellent choice as a starter. The organic cooking here is complemented by a selection of natural wines that are in perfect harmony with the dining experience."
+Cuia,"Av. Ipiranga, 200 - Loja 48, São Paulo, 01046-010, Brazil","São Paulo, Brazil",$$,Creative,-46.6439476,-23.5461117,+5511959818555,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/cuia,https://belcoelho.com.br/cardapio/,"Bib Gourmand",0,"Air conditioning,Counter dining,Terrace","Renowned chef Bel Coelho is known for her commitment to healthy food, the use of native ingredients and the preservation of Brazil’s varied food cultures. In this casual and welcoming restaurant shared with the Livraria Megafauna bookshop in the iconic Copan building, guests can enjoy all-day dining between the bookshelves, in front of the kitchen or in the open-air dining space, with options varying between toasted sandwiches and “pão de queijo” to “baião de dois” (black-eyed peas with rice). Dishes you won’t want to pass up include the appetising squid tempura with tapioca and caju ponzu, and the mouthwatering “Our Oswaldo Aranha (grilled filet mignon). The “toucinho do céu” with Brazil nuts, a silky “puxuri” cream and orange is the perfect way to round off your meal, accompanied by a superb array of organic wines and innovative drinks."
 "Yoshi by Nagaya","Kreuzstraße 17, Düsseldorf, 40213, Germany","Düsseldorf, Germany","€€€€","Japanese, Sushi",6.785749,51.2243136,+4921186043060,https://guide.michelin.com/en/nordrhein-westfalen/dusseldorf/restaurant/yoshi-by-nagaya,https://yoshibynagaya.wixsite.com/nagayaduesseldorf,"1 Star",0,"Air conditioning,Notable sake list","Yoshizumi Nagaya's Michelin-starred cuisine can now be sampled in two different locations in Düsseldorf. Not far from the original restaurant, also located in ""Little Tokyo"", Yoshi opened in October 2016. The food is classically Japanese with subtle European influences here and there. In the evening, the omakase set menu wins over diners with its absolutely ingredient-led and exceedingly precise preparation. It is accompanied by a large selection of sakes. In a way, the minimalist interior design is a reflection of the pared-down style of the dishes. On Fridays and Saturdays, Yoshi is also open for lunch, serving a four- or six-course set menu. Lots of the diners are Japanese – which speaks for itself! Tip for motorists: Use the multi-storey carpark at Kreuzstraße 27."
+"The Kith","Avenida Rebouças 3875, São Paulo, 05401-450, Brazil","São Paulo, Brazil",$,Brazilian,-46.6956427,-23.5738515,+5511942401081,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/kith-2%C2%BA-andar,"","Bib Gourmand",0,"Air conditioning,Terrace","Now located at a new address along the iconic Avenida Rebouças, this restaurant has retained the same cuisine as before, namely traditional Brazilian dishes with an international influence, where the grill plays a leading role. This modern setting is bathed in natural light and features an industrial-inspired decor and glass-fronted kitchen. During the week, the “executive menu” and a lighter option are available, as well as the calorie-balanced Ravenna menu for those keen to maintain a healthy diet. On Saturdays, the service is à la carte. Once seated, guests are served a light focaccia as an appetiser, followed by a selection of dishes such as shrimp ceviche with Peruvian corn and red onion, the famous filet mignon stroganoff and, for dessert, a delicate chocolate mousse tart with chestnut flour."
 Genuss-Atelier,"Bautzner Straße 149, Dresden, 01099, Germany","Dresden, Germany","€€€","Modern Cuisine, Creative",13.7761321,51.0676539,+4935125028337,https://guide.michelin.com/en/sachsen/dresden/restaurant/genuss-atelier,https://www.genuss-atelier.net/,"1 Star",0,"Interesting wine list,Terrace","Fourteen steps lead you down to this friendly, cosy cellar restaurant in a beautiful old villa in Neustadt, where sandstone walls and brick vaults make for a special setting. In a wonderfully informal atmosphere, brother-and-sister team Marcus and Nicole Blonkowski serve interesting, modern and creative cuisine prepared using top-quality produce – and the value for money is hard to beat! There is a nicely curated à la carte selection, but you can also opt to give the kitchen team free rein to put together a surprise menu for you. The wine list features labels from eastern Germany exclusively, and they have made a point of including some lesser-known ones. This place also boasts a delightful terrace."
+"Maria e o Boi","Rua Maria Quitéria 111, Rio de Janeiro, 22410-040, Brazil","Rio de Janeiro, Brazil",$,"Meats and Grills, International",-43.2070274,-22.9825882,+552135024634,https://guide.michelin.com/en/rio-de-janeiro-region/rio-de-janeiro/restaurant/maria-e-o-boi,http://www.mariaeoboi.com.br,"Bib Gourmand",0,"Air conditioning,Valet parking","If you’re keen to try a restaurant serving authentic Brazilian cuisine prepared with ingredients from across Brazil, this rustically inspired house with a plethora of wood and a pleasant outdoor terrace on a charming corner of the Ipanema neighbourhood could be the perfect place. Here, chef Vanessa Rocha conjures up cuisine that brings a smile to your face and warms the heart thanks to superb cuts of meat accompanied by harmonious and balanced combinations of ingredients. The menu offers a range of generously portioned and affordably prices dishes, making it difficult to choose between the attractive creamy vatapá fish and shrimp croquette and the “pato apaixonado” with duck heart and creamy mashed plantain. Follow this, perhaps, with the absolutely perfect coconut and mango pudding!"
 "die burg","Burgring 6, Donaueschingen, 78166, Germany","Donaueschingen, Germany","€€","Farm to table, Country cooking",8.5524568,47.9813093,+4977117510050,https://guide.michelin.com/en/baden-wurttemberg/donaueschingen/restaurant/die-burg,https://www.burg-aasen.de/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","The Grom brothers run their restaurant in the centre of this small town. Your host and sommelier, Niklas, provides excellent service along with astute recommendations from the impressive wine list. Meanwhile, Jason presides in the kitchen, cooking up ambitious modern dishes. Diners can opt for the ""burg"" set menu, the vegetarian alternative (""gartenliebe"") or à la carte dishes from the selection of classics. The decor is characterised by high-quality furnishings and chic, minimalist design. In the evenings, Weinba(a)r serves bar food and burgers. The hotel of the same name has modern, functional guestrooms."
+Komah,"Rua Cônego Vicente Miguel Marino 378, São Paulo, 01135-020, Brazil","São Paulo, Brazil",$$,Korean,-46.651875,-23.52668,+551133927072,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/komah,https://komahrestaurante.com.br/,"Bib Gourmand",0,"Air conditioning,Counter dining,Terrace","The Komah restaurant is renowned for its Korean cuisine with a contemporary touch – a combination of traditional recipes, signature dishes and international culinary techniques. The chef here ensures a unique gastronomic experience that challenges the palate through a panoply of flavours, with a full range from spicy to sweet. The concise menu features ten savoury dishes and three desserts, as well as a tasting option created personally by the chef. Dishes include “yukhoe”, a Korean steak tartare with cured egg yolk and Asian pear, “japchae” (sweet potato pasta with assorted vegetables and honey), and “kimchi bokumbap” with omelette, the house's signature dish, featuring rice sautéed with kimchi with a creamy omelette."
 "Schiller's Manufaktur","Mayenerstraße 126, Koblenz, 56070, Germany","Koblenz, Germany","€€€€","Classic Cuisine, Mediterranean Cuisine",7.5814339,50.3693993,+49261963530,https://guide.michelin.com/en/rheinland-pfalz/koblenz/restaurant/schiller-s-restaurant,https://www.hotel-stein.de,"1 Star",0,"Car park,Restaurant offering vegetarian menus,Terrace","Culinary excellence is guaranteed at Hotel Stein, thanks to chef-patron Mike Schiller and his intriguing four- to six-course set menu, in which he skilfully combines Mediterranean and Asian influences. Flavoursome and robust, the stocks and sauces are particularly noteworthy, with the vegetable broth being a standout. Also worth mentioning is the superb quality of the ingredients. A vegetarian version of the set menu and the surprise menu can be ordered (24hr) in advance. Out on the restaurant floor, the friendly maître d', Melanie Stein-Schiller, is in charge of service. The bright conservatory and the charming garden terrace are both delightful spots in which to dine. Top tip: Head to the shop for home-made delicacies to take away."
+Didier,"Rua Vinícius de Moraes, 124, A, Ipanema, Rio de Janeiro, 22411010, Brazil","Rio de Janeiro, Brazil",$$,"French Contemporary",-43.202713,-22.983581,+552136247960,https://guide.michelin.com/en/rio-de-janeiro-region/rio-de-janeiro/restaurant/didier,https://www.didierrestaurante.com.br/,"Bib Gourmand",0,"Air conditioning,Terrace","Now located in Ipanema, Didier boasts a modern, vibrant feel with a dining space on two floors with plenty of natural light. Named after its chef, Didier embraces the essence of French and local cuisine on an à la carte with a tempting array of delicacies to satisfy every palate. Dishes range from French classics such as snails, beef tartare and cassoulet to iconic bistro fare including grilled octopus alla putanesca. Other traditional options with a traditional flavour include the black risotto and the rabbit stew, while those with a more adventurous palate can try the popular and perfectly prepared French-style “moqueca” stew."
 "Le Moissonnier Bistro","Krefelder Straße 25, Cologne, 50670, Germany","Cologne, Germany","€€€","French, Seafood",6.952216,50.9510495,+49221729479,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/le-moissonnier,https://lemoissonnier.de/,"1 Star",0,"Air conditioning,Counter dining","The ""new"" Le Moissonnier has what it takes to become your favourite restaurant: excellent food and bags of charm! In a lovely, bustling interior replete with charming Art Nouveau features, diners are seated at closely spaced tables. Obliging hosts Liliane and Vincent Moissonnier and their friendly team take good care of their guests. Chef Eric Menchon proposes a range of small and larger dishes, including great French bistro classics such as pâté en croûte, fish soup, oysters and mussels. Opt for one of their excellent wines to accompany your meal. A plat du jour is also offered – be sure to book your table in advance! Dining alone at the counter, you can also watch the action unfold behind the scenes."
 "Cheval Blanc","Am Kirchberg 1, Illschwang, 92278, Germany","Illschwang, Germany","€€€€","Classic Cuisine, Modern French",11.6842682,49.4480205,+499666188050,https://guide.michelin.com/en/bayern/illschwang/restaurant/cheval-blanc554556,https://www.weisses-ross.de/,"1 Star",0,"Air conditioning,Car park,Garden or park","Katharina and Christian Fleischmann are the seventh generation to run this family business. They have close ties to the region and its producers. Meat and sausages come from their own butchery; game, lamb and pigeons from producers they know well. Their classic cuisine is full of interesting flavours and displays a modern touch. Available as part of a set menu or à la carte, the cleverly pared-down dishes are very well thought out, and each is served in three variations. Soak up the atmosphere of this traditional gourmet restaurant in the small dining room done out in an elegant style. The warm and friendly lady of the house is also part of the charming and attentive front-of-house. Overnight guests can make the most of tastefully decorated rooms and a beautiful spa area."
+"Bistrot de Paris","Rua Augusta 2542, São Paulo, 01412-100, Brazil","São Paulo, Brazil",$$,French,-46.665678,-23.5629278,+551130631675,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/bistrot-de-paris,https://bistrotdeparis.com.br/,"Bib Gourmand",0,"Air conditioning,Terrace,Valet parking,Wheelchair access","This romantic and welcoming dining space inside the charming Villa San Pietro along the busy Rua Augusta has the feel of an authentic Parisian bistro. Run by renowned French chef Alain Poletto, the restaurant showcases classic French cuisine with a focus on traditional recipes and the use of top-quality ingredients. Here, you can enjoy dishes such as the superbly prepared and authentic Pâté de Campagne, and beef bourguignon with home-produced bacon and onions, served with vegetables and a delicious red wine sauce. To complete your meal, the traditional and mouthwatering caramelised Tarte Tatin highlights why this superb restaurant is an absolute must! The choice of beverages on offer here is equally impressive."
 Frieda,"Menckestraße 48, Leipzig, 04155, Germany","Leipzig, Germany","€€€€","Creative, Farm to table",12.3624098,51.3594485,+4934156108648,https://guide.michelin.com/en/sachsen/leipzig/restaurant/frieda,https://www.frieda-restaurant.de/,"1 Star",0,"Restaurant offering vegetarian menus,Terrace","Friendly, refreshing, unpretentious – it's undeniably good fun to eat here. In addition to the pleasantly uncomplicated bistro atmosphere and chic design, the cuisine proposed by this pair of restaurateurs goes down particularly well. Lisa Angermann and Andreas Reinke offer ingredient-led modern dishes in the form of a regularly changing set menu dubbed ""Frieda En Vogue"" – the vegetarian version ""Frieda Naturell"" is available upon reservation. In keeping with the restaurant's ecological ethos, when it comes to choosing ingredients, the focus is on the region and the changing seasons. The friendly and accomplished front-of-house team is headed up by the charming proprietor. There is also a lovely terrace and orangery."
+"Ecully Gastronomia","Rua Cotoxó 493, São Paulo, 05021-000, Brazil","São Paulo, Brazil",$$,International,-46.68427,-23.53148,+551138533933,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/ecully-perdizes,https://www.ecully.com.br/,"Bib Gourmand",0,"Air conditioning,Interesting wine list,Terrace,Valet parking,Wheelchair access","This restaurant located on the rear patio of a century-old property has the added and somewhat surprising bonus of a large wine shop (Grand Cru). Enthusiastically run by young chefs Juliana and Guilherme (a couple who met in the French town of Écully), it features outdoor tables in the courtyard with its abundant greenery, including a large jabuticabeira tree growing between the tables. In this setting, which is particularly romantic at night when candlelit, the cuisine showcases regional ingredients and combines Brazilian, French and Italian influences through dishes such as the shellfish-based “confit do mar” and the delicious suckling pig cooked at low temperature and accompanied by manioc purée, caramelised onion and basil pesto."
+"Le Bife","Rua Pedroso Alvarenga 1088, São Paulo, 04531-004, Brazil","São Paulo, Brazil",$$,"Meats and Grills",-46.6807291,-23.5823193,+551143240783,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/le-bife,https://www.lebife.com.br/,"Bib Gourmand",0,"Air conditioning,Car park,Valet parking,Wheelchair access","The cuisine here at Le Bife is based around the “bistronomy” concept with its focus on fine dining and reasonable prices. This simple idea involves guests choosing a cut of meat which is then served with fries, a choice of sauces, plus a salad. All-you-can-eat sides are also available, including rice, mashed potato, creamed spinach, and a variety of vegetables, all designed for sharing. Make sure you save space for dessert, as the crème caramel comes highly recommended. The decor here is minimalist in style and features two inter-connecting rooms and an impressive glass-fronted wine cellar. We advise booking ahead as it is always full."
 "360°","Bahnhofsplatz 1a, Limburg an der Lahn, 65549, Germany","Limburg an der Lahn, Germany","€€€€","Modern Cuisine, International",8.0614395,50.3844391,+4964312113360,https://guide.michelin.com/en/hessen/limburg-an-der-lahn/restaurant/360%C2%B0,https://www.restaurant360grad.de/,"1 Star",0,"Air conditioning,Great view,Terrace","With a name like 360°, who isn't expecting a great view? The highlight of this sleek, modern restaurant on the third floor has got to be the roof terrace! But you can also enjoy the views over the city from the inside thanks to the large windows. Alternatively, you can watch Alexander Hohlwein and his team at work in the open kitchen as they prepare their creative ""Weltreise"" set menu in the evening. Heading up the front-of-house team is his partner, Rebekka Weickert, your cordial hostess who also offers expert advice on wine. For lunch there is a pared-down business lunch. Incidentally, they have a bee colony on the terrace and produce their own honey. Our tip: Park in the underground car park of the WERKStadt shopping centre."
 Storchen,"Felix und Nabor Straße 2, Bad Krozingen, 79189, Germany","Bad Krozingen, Germany","€€€","Classic Cuisine, Farm to table",7.69288,47.89284,+4976335329,https://guide.michelin.com/en/baden-wurttemberg/bad-krozingen/restaurant/storchen,https://storchen-schmidhofen.de/,"1 Star",0,"Car park,Terrace","Run with great dedication by two generations of the same family, this traditional inn is a real gem. Offering a choice of two set menus – one of which is vegetarian – and a small à la carte selection, the father-and-son team ensures that every diner is catered for. Jochen Helfesrieder and his father Fritz stick to seasonal produce when choosing ingredients for their classic-based cuisine, which is based on select regional as well as international produce. Some of it comes from their own farm garden, but the menu also includes excellent fish from France. This picture-perfect traditional Baden inn dating from 1764 has tastefully decorated dining areas – opt for rustic charm with an old tiled stove and wooden panelling, or more modern decor. There is also a pretty garden terrace with a pond. Cosy and comfortable guestrooms."
+Corrutela,"Rua Medeiros de Albuquerque 256, São Paulo, 05436-060, Brazil","São Paulo, Brazil",$$,"Seasonal Cuisine, Farm to table",-46.68576,-23.55524,+551130979490,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/corrutela,https://corrutela.com.br/,"Bib Gourmand",1,"Air conditioning","In this location next to the famous Escadaria do Patápio staircase, chef César Costa is a strong advocate of sustainability, which sees him adopting initiatives that are totally focused on the environment, such as having his own composting system, managing his own solar power, producing his own wheat to make bread, and avoiding the use of plastic packaging. In this minimalist setting with an industrial vibe, he creates tasty, uncomplicated dishes in an open kitchen where guests can sit at the counter opposite. On the seasonal menu that changes through the year, standout dishes include the oyster ceviche with Brazil nuts, which is refreshing on the palate. The homemade Corrutelas chocolate tart is prepared with organic cocoa beans from the region of Bahia and chocolate made on the premises."
 "Ich weiß ein Haus am See","Paradiesweg 3, Krakow am See, 18292, Germany","Krakow am See, Germany","€€€€","Classic French",12.2986817,53.6686169,+493845723273,https://guide.michelin.com/en/mecklenburg-vorpommern/krakow-am-see/restaurant/ich-weiss-ein-haus-am-see,https://www.hausamsee.de/,"1 Star",0,"Car park,Credit cards not accepted,Garden or park,Great view,Interesting wine list","Somewhere between Berlin and Rostock, in the middle of nowhere, you will find this small hotel on a secluded lake. The location is idyllic – the name of the road, Paradiesweg, is apt. But it's not just a cosy place to spend the night: food-wise you'll also get your money's worth. Raik Zeigner, head chef since 2005, bowls diners over with classic cuisine, which has always had a solid reputation. For his four-course set menu, which changes every evening, select ingredients are used. Take, for example, the steamed char or the saddle of venison with chanterelles. In this elegant restaurant with its country-house flair, your cordial hosts Petra and Adi König work with palpable enthusiasm to create a welcoming atmosphere. The owner – virtually a walking wine encyclopaedia – unfailingly recommends the perfect pairings. The next generation is also already getting involved in the running of this delightful family business."
+"Brasserie Victória","Avenida Presidente Juscelino Kubitschek 545, São Paulo, 04543-010, Brazil","São Paulo, Brazil",$,Lebanese,-46.6751687,-23.5882343,+551130408897,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/brasserie-victoria,https://www.brasserievictoria.com.br/,"Bib Gourmand",0,"Air conditioning,Car park,Valet parking","It is estimated that the Lebanese community and its descendants living in Brazil nowadays is greater than the current-day population of the Lebanon. The first immigrants arrived in the 1880s, consequently, many dishes of Arabian origin became typical Brazilian dishes, such as sfiha and kibe. This brasserie has been serving authentic Arabian cuisine for seven decades, transforming the Victoria into a gastronomic icon in the Greater São Paulo area. Founded by Dona Victória, it has been run by the same family for several generations. The menu offers a wide variety of mouthwatering options such as kaftas, sfihas (open, closed and folded), kibes, labneh and pitta bread. Make sure you save space for the incredible desserts here, such as the nut-filled atayef pancakes topped with a delicious lemon syrup."
 Rosin,"Hervester Straße 18, Dorsten, 46286, Germany","Dorsten, Germany","€€€€","Creative, Classic Cuisine",7.0132284,51.7191315,+4923694322,https://guide.michelin.com/en/nordrhein-westfalen/dorsten/restaurant/rosin,https://www.frankrosin.de/,"1 Star",0,"Air conditioning,Car park,Interesting wine list","TV chef Frank Rosin is a household name in Germany. He and Oliver Engelke – his chef and long-time brother-in-arms – form the well-established team behind this chic restaurant. They serve a classic and creative set menu with a choice of three to five courses, or more if desired (please order a vegetarian/vegan menu in writing 24 hours in advance). The service is second to none: headed up by maître d' Jochen Bauer and sommelier Susanne Spies, the front-of-house team guide you through the meal in a relaxed but professional manner. You may like to sample one of the wines from their own Rosin & Spies range."
+Brota,"Rua Conde de Irajá, 98, Rio de Janeiro, 22271-020, Brazil","Rio de Janeiro, Brazil",$$,Vegetarian,-43.196034,-22.953481,+5521997286597,https://guide.michelin.com/en/rio-de-janeiro-region/rio-de-janeiro/restaurant/brota,https://www.brota.online/,"Bib Gourmand",0,"Air conditioning,Restaurant offering vegetarian menus","Brota occupies a charming mansion in Botafogo and is surrounded by a well-maintained garden. Inside, the elegant ambience features a contrast between striking red mouldings on the doors and large windows, a wood-inspired decor, an impressive bar, and leafy plants that add a touch of freshness to the setting. The kitchen is run by chef Roberta Ciasca from the renowned Miam Miam. The cuisine here is based around innovative vegan and vegetarian dishes designed for sharing. The menu includes classics such as the superb “brotinha” rice balls filled with tomato, pesto and olives or wasabi cream with chutney. The guava compote with Canastra cheese foam and brown sugar crumble is a perfect combination to end your meal!"
 taku,"Trankgasse 1, Cologne, 50667, Germany","Cologne, Germany","€€€€","Asian, Fusion",6.9564935,50.9418935,+492212701,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/taku,http://www.taku.de,"1 Star",0,"Air conditioning","A classic grand hotel like the Excelsior Ernst (dating from 1863) may not be the setting you would expect for a restaurant done out in a minimalist Asian style. But for all its classicism, the venerable establishment right next to the cathedral also has a chic, modern side, which taku fits into perfectly. The straightforward, elegant design is complemented by Mirko Gaul's contemporary and well-thought-out dishes. Successfully balancing spiciness, acidity and sweetness, he creates an aromatic fusion of East Asian cuisine and Western/international influences. Here and there, you will also find regional produce among the selected ingredients. The ""Degustation"" set menu is offered in five or seven courses. The wine recommendation by the glass is nice."
+Kotori,"Rua Cônego Eugênio Leite, 639, São Paulo, 05414-011, Brazil","São Paulo, Brazil",$$$$,Japanese,-46.6810655,-23.563422,+551123733587,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/kotori,"","Bib Gourmand",0,"Air conditioning,Counter dining,Notable sake list,Valet parking","An innovative dining option in the trendy Pinheiros district of the city where chicken skewers are the house speciality. The focus here is very much on Japanese culture to a backdrop inspired by the country’s relaxed and informal inns. Chef Thiago Bañares prepares chicken in different ways, making sure to use every part of the bird, including the liver, heart, gizzards etc. As well as Kotori’s signature dish, you can also choose other skewer-style options (vegetables), as well as pork with miso and “maze soba”, a brothless ramen with pork or chicken, served with a cured egg yolk. Alex Mesquita is the cocktail consultant here, aided by a team of mixologists responsible for preparing cocktails that are the perfect pairing for a meal – an experience to be savoured, in which it’s best to be guided in your choices by the specialists!"
 "Goldener Anker","Lippetor 4, Dorsten, 46282, Germany","Dorsten, Germany","€€€€","Modern Cuisine, Creative",6.9652459,51.6630641,+49236222553,https://guide.michelin.com/en/nordrhein-westfalen/dorsten/restaurant/goldener-anker,https://bjoern-freitag.de,"1 Star",0,"Car park,Terrace","The likeable TV chef Björn Freitag is a household name. In 1997, at the age of 23, he took over this long-established restaurant, breathing new life into the kitchen. In 2002 the place was awarded a MICHELIN star, which he and his team have held on to ever since. The setting is lovely, too: the decor is sophisticated and elegant, which is perfectly suited to the classically based cuisine with modern influences. The wonderful flavours of excellent produce are combined in an extremely harmonious way. The charming and accomplished front-of-house team will accompany you through the evening. There is also a cookery school in the same building."
+"Balaio IMS","Avenida Paulista 2424, São Paulo, 01310-300, Brazil","São Paulo, Brazil",$$,Brazilian,-46.662113,-23.556194,+551128429123,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/balaio-ims,https://balaioims.com.br/,"Bib Gourmand",0,"Air conditioning,Terrace,Wheelchair access","If a combination of art and excellent food appeals to you, this restaurant in the Instituto Moreira Salles, recognised as one of the best cultural centres in the city, is definitely the place for you, where you can savour the brilliant cuisine of chef Rodrigo Oliveira. The cooking here is centred around the best ingredients, with everything prepared with faultless skill and professionalism. The aim is to mix the flavours from the diverse cultures across Brazil (a “balaio” is a typically Brazilian “straw basket”), in dishes such as the famous “dadinhos de tapioca”, and the tender braised beef cheek, served with a pleasantly textured sauce and freshly baked focaccia. To finish, the pequi fruit pie with chocolate ganache and a surprising pequi foam gives an indication of why this restaurant is always full!"
 "Sahila - The Restaurant","Kämmergasse 18, Cologne, 50676, Germany","Cologne, Germany","€€€€","International, Modern Cuisine",6.9527411,50.932944,+49221247238,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/sahila-the-restaurant,https://sahila-restaurant.de/,"1 Star",0,Terrace,"Having made a name for herself at Schloss Loersfeld, Julia Komp struck out on her own to set up Sahila. Inspired by her travels around the globe, this enthusiasticchef from the Bergisches Land region aims to share her culinary impressions by way of an internationally inspired set menu. She skilfully incorporates spices and produce from various countries into her sophisticated, handcrafted dishes. Peppered with Middle Eastern decorative features, the decor creates a stylish setting in which to enjoy the service provided by the highly competent and attentive front-of-house team."
 mural,"Hotterstraße 12, Munich, 80331, Germany","Munich, Germany","€€€€","Creative, Modern Cuisine",11.5702579,48.1365989,+498923023186,https://guide.michelin.com/en/bayern/mnchen/restaurant/mural,https://muralrestaurant.de/,"1 Star",1,"Interesting wine list,Restaurant offering vegetarian menus,Terrace","What is it that makes the food here so special? Youthful energy and real talent! This restaurant is housed in MUCA, the Museum of Urban and Contemporary Art, which is the inspiration behind the design of the eponymous mural. The dedicated kitchen team delivers an imaginative set menu with four or five courses - with fish and meat or vegetarian. The produce is almost exclusively sourced from within Bavaria – the absolutely premium-quality trout, for example, is a real treat! Friendly and congenial service, with the chefs also occasionally getting in on the act. An appealingly straightforward take on wine – their wonderful selection includes some interesting natural wines. Tip: Lunch is available from Thurs. to Sat. and brunch on Sundays. The vinotheque is also open in the afternoons from Thursday to Sunday."
+"A Baianeira","Dona Elisa 117, São Paulo, 01155-030, Brazil","São Paulo, Brazil",$,Brazilian,-46.6625737,-23.5301768,+551125380844,https://guide.michelin.com/en/sao-paulo-region/sao-paulo/restaurant/a-baianeira,"","Bib Gourmand",0,"Air conditioning,Terrace","Simplicity has always been key here ever since the business first opened as a modest garage selling nothing more than the traditional “pão de queijo”. Nowadays, owner-chef Manuelle Ferraz makes a point of rekindling her roots through home-style dishes that combine the cooking of the Bahia and Minas Gerais regions, albeit with technical skill and a focus on top-quality ingredients. In this, the chef’s very first Baianeira venture, savour options such as the unmissable pão de queijo filled with “carne de panela” (stewed beef) or “requeijão de corte” cheese. For your main, choose one of the signature dishes such as the beef “picadinho” with egg and plantain, daily specials and, on Thursdays, the superb “feijoada” stew. We can also recommend the “goró de mainha”, an artisanal Cachaça, a spirit made according to a family recipe, which highlights authentic Brazilian flavours to the full!"
 Friedrich,"Lotter Straße 99, Osnabrück, 49078, Germany","Osnabrück, Germany","€€€€","Modern French, Creative",8.0282239,52.2746053,+4954196380899,https://guide.michelin.com/en/niedersachsen/osnabruck/restaurant/friedrich-1164846,https://friedrich-osnabrueck.de/,"1 Star",0,"Interesting wine list","In this immaculate townhouse on the diminutive Hans-Callmeyer-Platz, Lars Keiling wins over diners with modern French cuisine into which he incorporates creative twists as well as various flavours from the Mediterranean and beyond. Choose wines by the glass to pair with the four to seven courses on the menu, or solicit the expert advice at hand. Highly attentive to every guest's needs, restaurant manager and sommelier Gina Duesmann is in charge of the charming and professional front-of-house team. The fabulous food and pleasant service are complemented by the tasteful, chic and elegant interior. Alternatively, try the Kleiner Friedrich bistro, which boasts a beautiful terrace under shady chestnut trees."
+"Tacos Charly","Av. San Fernando 201, Toriello Guerra, Tlalpan, 14050, Mexico","Tlalpan, Mexico",$,Mexican,-99.1699747,19.2932753,+525621331129,https://guide.michelin.com/en/ciudad-de-mexico/tlalpan_2003036/restaurant/tacos-charly,"","Bib Gourmand",0,"Cash only","Tacos Charly is a popular spot in Tlalpan, the southern part of Mexico City, so arrive early or expect a wait, and bring cash, as credit cards aren't accepted. Come for their suadero, which they confit and then simmer in water for a juicier taco. However, don't skip out on their al pastor tacos; they're prepared at a dedicated station with the cook deftly managing the trompo. Tender and flavorful, the meat is sliced ever-so-thinly and deliciously touched with a bit of rendered fat."
+"Los Consentidos del Barrio","Manzanas 27-B, Tlacoquemecatl del Valle, Benito Juárez, 03200, Mexico","Benito Juárez, Mexico",$,Mexican,-99.1777389,19.3747083,"",https://guide.michelin.com/en/ciudad-de-mexico/benito-juarez_1994163/restaurant/los-consentidos-del-barrio,"","Bib Gourmand",0,"","Climb the stairs to this second-story restaurant with a large dining room with wood tables and black chairs. The built-in charcoal grill keeps things toasty in the dining room, so you may want to grab a seat on the spacious patio with tall tables and chairs. The house specialty is tacos al carbon, with thinly sliced meat that is skillfully cooked on the grill, then diced. Proteins are the focus here, but vegetarian tacos aren't forsaken. Sliced poblano, nopales and mushrooms are among the top choices. Another can't-miss menu item? Their arrachera, or skirt steak, with its perfectly pink center."
+"Taquería El Jarocho","Tapachula 94, Roma Norte, Cuauhtémoc, 06700, Mexico","Cuauhtémoc, Mexico",$,Mexican,-99.1659833,19.4112574,+525555745303,https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/taqueria-el-jarocho,https://taqueriaeljarocho.com.mx/,"Bib Gourmand",0,"","El Jarocho has eighty years of history backing it up, and this Roma Norte spot has been run by three generations of the same family. Come for breakfast, lunch or early dinner to this former tortilleria where a server will take your order. They're known for their guisado-style tacos, offering a wide variety of proteins and vegetables stewed in a number of different ways. And, while you don't need any extra reason to visit here other than their guisado tacos (the pork flank with a morita chile sauce really seals the deal with its spicy, smoky flavor), don't skip their campechano taco with chopped steak and topped with crispy chicharron. Fresh tortillas are made in-house."
 "Gasthof zum Bad","Burghof 11, Langenau, 89129, Germany","Langenau, Germany","€€","Classic Cuisine, Farm to table",10.1245163,48.5000851,+49734596000,https://guide.michelin.com/en/baden-wurttemberg/langenau/restaurant/gasthof-zum-bad,https://gasthof-zum-bad.de/,"1 Star",0,"Car park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Taking over the family business was definitely the right decision! Since 2007, chef Hans Häge has been at the helm of this place that used to be run by his parents. He uses select ingredients to produce classic seasonal cuisine with a modern twist. In the evenings, there is a choice of different set menus. The reasonably priced three- or four-course lunch is especially popular. Classics such as Maultaschen in broth and Zwiebelrostbraten (fried beef and onions in gravy) can be ordered à la carte. Diners sit at modern bare wood tables and enjoy great food in an atmosphere that is laid-back and good fun. To the rear you can see Löffelbrunnen Lake – the source is directly under the building. The name Gasthof zum Bad is a reference to the baths that were once housed here. Well-kept guestrooms are also available."
 "Leos by Stephan Brandl","Liebenstein 25, Bad Kötzing, 93444, Germany","Bad Kötzing, Germany","€€€€","Creative, Classic Cuisine",12.829388,49.2157489,+49994194800,https://guide.michelin.com/en/bayern/bad-ktzing/restaurant/leos-by-stephan-brandl,https://www.bayerwaldhof.de/,"1 Star",0,"Air conditioning,Car park,Wheelchair access","Rustic wood features and original decorative touches combine to create a high-end, minimalist decor here. Beautifully situated in the Bayerwaldhof spa hotel, which overlooks the village, Leos is a modern take on a small ""Stube"" (something like a parlour), with just four tables available. The chic look and pleasantly informal atmosphere are complemented by the relaxed yet highly efficient service and well-thought-out, clearly structured dishes that come courtesy of chef Stephan Brandl, who hails from the Upper Palatinate. A set menu comprising five or eight courses, all of which are made from premium ingredients, showcases his culinary skill. There is also a decent selection of wines that can be ordered by the glass. Nice to know: If you dine here as a hotel guest, you pay a much lower price for the set menu."
+"Expendio de Maíz","Av. Yucatán 84, Roma Norte, Cuauhtémoc, 06700, Mexico","Cuauhtémoc, Mexico",$$,Mexican,-99.1626171,19.4141912,+525524989964,https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/expendio-de-maiz,"","Bib Gourmand",0,"Cash only,Terrace","Tucked between two other establishments with no visible sign, Expendio de Maíz invites diners to take a seat at one of four long tables arranged under the covered sidewalk. While there are no reservations, there are a number of seatings, with guests placing their name on the list for the next round. This novel concept offers no food menu; instead, each course is presented as a surprise, one-by-one, until you confirm that you have had your fill. The team sends forth a range of impressively executed plates such as a warm, tender, and crisped yellow masa huarache topped with a thin slice of braised beef along with avocado, cherry tomatoes, queso blanco, and a scattering of lightly dressed young greens. The accompanying salsa is worth slathering on any and all preparations."
 JUWEL,"Bautzener Straße 74, Schirgiswalde-Kirschau, 02681, Germany","Schirgiswalde-Kirschau, Germany","€€€€","Modern French, Creative",14.4291617,51.0958925,+4935925200,https://guide.michelin.com/en/sachsen/schirgiswalde-kirschau/restaurant/juwel,https://www.bei-schumann.de/,"1 Star",0,"Air conditioning,Car park","This fine dining restaurant of the wellness hotel BEI SCHUMANN is aptly named, starting with a plush interior done out in chic lilac and black tones and including carefully chosen details such as amethysts and Swarovski crystals. Then there is the modern and creative cuisine, which also draws on more classic culinary traditions – this is the domain of Tobias Heldt. The five to nine courses on the menu include dishes such as ""Lamb 'Marrakesh', chickpea, paprika"" and ""Halibut, edamame, umeboshi plum"". And it would be remiss not to mention the exquisite pâtisserie. Another feel-good factor makes the experience complete: the extremely friendly and professional service team, headed up by Patrick Grunewald, who will also share their competent insights when it comes to wine. Tip: there is an extensive champagne selection!"
+"Masala y Maíz","Marsella 72, Juárez, Cuauhtémoc, 06600, Mexico","Cuauhtémoc, Mexico",$$,"Fusion, Modern Cuisine",-99.1604829,19.4248229,+525513138260,https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/masala-y-maiz,https://www.masalaymaiz.com/,"Bib Gourmand",0,"Counter dining","It's small, but Masala y Maiz is always busy, drawing eager crowds of young diners who flock here for the vibe and the food. Run by a couple of chefs who infuse the restaurant with a commitment to social causes, this cuisine is different and highly original. Dishes blend Indian, Mexican, and East African cultures to create intense flavors and interesting nuances. This is food that wins you over and most certainly leaves you with an impression. Highlights include samosas de suadero, camarones para pelar and kuku poussin. Panacotta de té limón is a light and refreshing dessert to complete a highly satisfying meal."
 Oben,"Am Kohlhof 5, Heidelberg, 69117, Germany","Heidelberg, Germany","€€€€","Creative, Seasonal Cuisine",8.7356572,49.38722,+491729171744,https://guide.michelin.com/en/baden-wurttemberg/heidelberg/restaurant/oben,https://restaurant-oben.de/,"1 Star",1,"Car park,Credit cards not accepted,Terrace","Idyllically set amid meadows and fruit trees overlooking Heidelberg, the historical hamlet of Kohlhof is something of a culinary island in the forest. The cobbled inner courtyard exudes a rural charm, making it the perfect spot for an aperitif. Head into the inviting dining area with its lovingly decorated interior and pleasingly intimate atmosphere. The open kitchen sends out a well-devised and modern 13-course set menu. Head chef Robert Rädel has a highly creative touch and brings regional and seasonal produce to the fore. Much of it is sourced in the local area, including the wine. The chefs also deliver the dishes and talk you through them. Only German wines are available – choose for yourself in the wine cellar! Be aware that this place books up fast – follow the link on Oben's homepage for last-minute spots. Rooms available in the Obendrüber studio."
+"Taqueria Los Cocuyos","Simón Bolívar 67, Centro, Cuauhtémoc, 06000, Mexico","Cuauhtémoc, Mexico",$,Mexican,-99.1387648,19.43037,+525555184231,https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/taqueria-los-cocuyos,"","Bib Gourmand",0,"","This taqueria in Centro Historico has been a mainstay since 1980. Standing by a cauldron of meats bubbling away, a chef at the front wields a cleaver with lightning speed. An expansive dining room speaks to just how busy this place gets. Offerings are numerous but recent highlights include tender, melting cabeza as well as the classic al pastor, both finished tableside with salsas and a squeeze of lime. Swing for the suadero later in the evening when the meats have had plenty of time to braise."
 Apicius,"Eiden 9, Bad Zwischenahn, 26160, Germany","Bad Zwischenahn, Germany","€€€€","Modern French",8.0331566,53.1887445,+494403698416,https://guide.michelin.com/en/niedersachsen/bad-zwischenahn/restaurant/apicius79202,http://apicius.de,"1 Star",0,"Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","The tastefully decorated Hotel Jagdhaus Eiden, which has been run by the Zur Brügge family for generations, enjoys a beautiful countryside location, just a few metres from the lake. Here you will find the modern and elegant fine dining restaurant, where chef Tim Extra and his enthusiastic team serve modern dishes that are rich in finesse, such as Balfego tuna with radish, buttermilk dashi and N25 caviar. A set menu is proposed, and you can opt to have five or six courses. These can be vegetarian, with meat or mixed. Attentive and well-organised service comes courtesy of a highly professional, but by no means stuffy, front-of-house team. The impressive wine list comprises over 600 labels. Tip: the restaurant has its own casino."
+"Galanga Thai House","Monterrey 204, Roma Norte, Cuauhtémoc, 06700, Mexico","Cuauhtémoc, Mexico",$$,Thai,-99.1626944,19.4130716,+525565504492,https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/galanga-thai-house,https://bit.ly/menugalanga,"Bib Gourmand",0,"Air conditioning","There is a distinct tropical vibe at Chef ""Ana"" Somsri Raksamran's restaurant, set in a courtyard lined by towering bamboo and decorated with woven reed ceiling pendants and dangling vines.The menu offers a range of impressively prepared Thai cuisine with specialties from the country's northeast, central plains and the south. Gaeng kiew wan is a luscious green curry with a bright hue, noticeable fresh chili spice, and a nice herbaceous quality; stocked with tender beef brisket, organic eggplant, sweet baby corn, and chopped green beans, it's a delight best enjoyed with some freshly made roti canai. Save room for the khao niew ma muang - an eye-popping presentation of perfectly ripe mango with a warm colorful block of sticky rice and scoop of coconut ice cream."
 Jellyfish,"Weidenallee 12, Hamburg, 20357, Germany","Hamburg, Germany","€€€€","Seafood, Modern Cuisine",9.965481,53.5666172,+49404105414,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/jellyfish,https://www.jellyfish-restaurant.de/,"1 Star",0,"Interesting wine list","If you're a fan of fish and seafood, then Jellyfish is the place for you. Come and sample the set menu, which is available with four, six or eight courses. You will also be able to order an excellent ""exception"" in the form of a meat or poultry dish. With the select ingredients being prepared in a considered, modern and creative way, the technical skill is second to none. A fine example is Canadian Lobster ""Som Tam"". As for the setting, the restaurant, located in the Schanzenviertel, has a pleasingly minimalist interior, all the better to focus on the interesting, polished cuisine. The experience is rounded out by the smart, attentive and knowledgeable young front-of-house team, who will also help you find your way around the wine list. Small bistro menu at lunchtime Sat-Sun."
+"Raíz","Schiller 331, entre Horacio y Presidente Mazaryk, Polanco, Miguel Hidalgo, 11560, Mexico","Miguel Hidalgo, Mexico",$,"Contemporary, Mexican",-99.1865284,19.4321022,+525552500274,https://guide.michelin.com/en/ciudad-de-mexico/miguel-hidalgo_1999281/restaurant/raiz-1208231,https://www.restauranteraiz.com/,"Bib Gourmand",0,Terrace,"Located on the ground floor of a residential building, this restaurant could easily go unnoticed, but one bite of their contemporary Mexican cooking and you won't soon forget its address. A welcoming staff invites you to take a seat and peruse their menu or opt for one of two tastings. A plantain molote with a bit of pickled onion is a nice opener before savoring the flavors of an aguachile in a cuttlefish ink broth. Tostada de camarón is a spot-on treat, then pescado zarandeado delights with its crispy skin. To finish, arroz con leche is comforting and classic."
 "Mühlenhelle","Hohler Straße 1, Gummersbach, 51645, Germany","Gummersbach, Germany","€€€€","Modern French",7.5311837,50.9832866,+492261290000,https://guide.michelin.com/en/nordrhein-westfalen/gummersbach/restaurant/muhlenhelle,https://www.muehlenhelle.de/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","What a fabulous property! With this magnificent villa, Michael and Brigitta Quendler have opted for a highly distinguished setting in which to indulge their guests. Elegant style, warm tones, beautiful wooden floors, large mullioned windows – the overall effect is really inviting. Add to the location the attentive and competent service and Michael Quendler's cooking. Although predominantly a classic affair, his cuisine is still modern and enjoyably pared down – he is adept at weaving the different flavours of his excellent ingredients together on the plate. There are two set menus (one of which is vegetarian/vegan) featuring dishes you can also combine as you please or order à la carte. Excellent selection of wines by the bottle – you can rely on your charming hostess for recommendations! Comfortable guestrooms for an overnight stay."
+"Comedor Jacinta","Virgilio 40, Polanco, Miguel Hidalgo, 11550, Mexico","Miguel Hidalgo, Mexico",$$,"Mexican, Traditional Cuisine",-99.1962132,19.4300983,+525550866965,https://guide.michelin.com/en/ciudad-de-mexico/miguel-hidalgo_1999281/restaurant/comedor-jacinta,http://www.comedorjacinta.com,"Bib Gourmand",0,"Counter dining,Terrace","This cozy restaurant is owned by the renowned chef Edgar Núñez. Here, the premise is traditional cuisine that draws on his childhood memories. The dishes are simple, but tasty, with excellent technique and abundant portions--all at a reasonable price. The menu has a botaneria section, with dishes based on corn, and another section with molcajetes, or dishes made in this traditional mortar from Mesoamerica, accompanied by guacamole and handmade tortillas. Some of the outstanding items include tostada de callo de hacha, tacos de tuétano, and huachinango zarandeado. Flan de cajeta is the perfect dessert."
 Piment,"Lehmweg 29, Hamburg, 20251, Germany","Hamburg, Germany","€€€€","Creative, North African",9.9795367,53.5822226,+494042937788,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/piment,https://restaurant-piment.de/,"1 Star",0,"Restaurant offering vegetarian menus,Terrace","What makes this restaurant so charming? In addition to the beautiful interior decor done out in warm tones and the friendly, competent service, Wahabi Nouri's cuisine should be mentioned first and foremost. You can really feel his passion for food! His cooking owes its personal touch to his respect for his heritage: Nouri comes from Casablanca, so he incorporates subtle North African influences, such as in the Berber vegetable tart or the tajine de sot-l'y-laisse. His two set menus draw on the finest seasonal ingredients, which are skilfully combined to conjure up dishes featuring harmoniously balanced spices and flavours with a whole host of nuances."
+"Molino El Pujol","Benjamín Hill, 146, Hipódromo Condesa, Cuauhtémoc, 06100, Mexico","Cuauhtémoc, Mexico",$,Mexican,-99.1771063,19.4077163,"",https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/molino-el-pujol,"","Bib Gourmand",0,"","This small spot in La Condesa feels like a chic neighborhood place with polished concrete and white tiled walls. It saves most of its precious real estate for the kitchen though there is a wood counter with six seats along with an additional handful of seats outside. The concise menu is focused on items made from corn nixtamalized daily on-site (think tamales, tacos, chilaquiles, and enfrijoladas). There are also items to take home like the excellent tortillas—grab them warm if you are lucky. The tamal de calabaza is a freshly steamed orb of flavorful yellow masa studded with bits of tender pumpkin and plated with a petite salad dressed with candied pumpkin seeds."
 "Das garbo zum Löwen","Hauptstraße 51, Eggenstein-Leopoldshafen, 76344, Germany","Eggenstein-Leopoldshafen, Germany","€€€€","Farm to table, Classic French",8.3879792,49.0779967,+49721780070,https://guide.michelin.com/en/baden-wurttemberg/eggenstein-leopoldshafen/restaurant/das-garbo-im-lowen,https://www.garbo-loewen.de/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace","In the restaurant of Zum Löwen hotel, located in the centre of the village, the pretty decor is a combination of rural charm and elegance, thanks to warm wood, a tiled stove, pretty fabrics and high-quality tableware. At the helm, Marcel Kazda cooks up ambitious cuisine with classical foundations and seasonal influences – the quality of the produce is excellent. The well-thought-out, sophisticated and intensely flavoursome dishes come in the form of two set menus with three to six courses. One is a ""low carb"" option – an appealing contemporary alternative that steers clear of wheat, soy and refined sugar. In addition, they offer a number of regional dishes à la carte. The wine pairings for the set menus are fantastic. Philipp Spielmann, an experienced sommelier, heads the outstanding front-of-house team."
+"El Vilsito","Av. Universidad 248, Narvarte Oriente, Benito Juárez, 03020, Mexico","Benito Juárez, Mexico",$,Mexican,-99.1527829,19.3895466,+525556827213,https://guide.michelin.com/en/ciudad-de-mexico/benito-juarez_1994163/restaurant/el-vilsito,"","Bib Gourmand",0,"","Even though this famous taqueria is indeed connected to an auto repair shop and opens only at night, the setup is anything but piecemeal. There’s plenty of seating and plenty of servers, with flatscreen televisions, a roaring grill, and spinning trompos. Everyone is here for the al pastor, which features a towering stack of tender, shaved pork, sliced pineapple, and a riot of cilantro and onions. The formidable “gringas” version is deliciously messy, arriving on a flour tortilla coated with cheese."
 "Masa Japanese Cuisine","Hanauer Landstraße 131, Frankfurt on the Main, 60314, Germany","Frankfurt on the Main, Germany","€€€€","Japanese, Japanese Contemporary",8.7129018,50.1119257,+496960666247,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/masa-japanese-cuisine,https://masa-frankfurt.de,"1 Star",0,"Air conditioning,Counter dining,Notable sake list","A hotspot for Japanese cuisine is hidden away in this unassuming town house in Frankfurt's Ostend neighbourhood. Having recently expanded his skill set and his knowledge of the Japanese culinary arts in both of Yoshizumi Nagaya's Düsseldorf restaurants, Masaru Oae now proposes two omakase menus composed of seven or nine courses – one with fish/meat, one vegetarian. The quality of the ingredients is second to none. Dishes such as scallops, kale, dashi butter sauce, as well as the excellent sushi, successfully draw on both classic and modern Japanese cuisine, while remaining open to the odd European influence. The aesthetics of the food have a major part to play too, as demonstrated by the elaborately decorated medley of starters. In an unpretentious and pared-back setting that evokes the Far East, diners take their seats at small tables or at the food counter (where they can watch the chef at work). Top tip: Opt for the sake pairings served with the set menu."
+"Comal Oculto","Manuel Gómez Pedraza 37, San Miguel Chapultepec, Miguel Hidalgo, 11850, Mexico","Miguel Hidalgo, Mexico",$,Mexican,-99.1835137,19.4140655,+525589882557,https://guide.michelin.com/en/ciudad-de-mexico/miguel-hidalgo_1999281/restaurant/comal-oculto,"","Bib Gourmand",0,Terrace,"On a breezy, tree-lined street in San Miguel Chapultepec, everyone sits shoulder to shoulder at a single communal table stretching the length of two parking spaces. The convivial setting suits this unassuming restaurant, which offers an all-day menu of comforting classics that revolve largely around the comal. A single chef weighs, presses, and griddles everything to order. The gordita especial, packed with chicharron and tender, shredded carnitas, is a favorite. Late night out? Swing for the chilaquiles chamorro with salsa verde and kick it up a notch with the fiery salsa on the table. Other hits include crispy flautas stuffed with melting cheese and a picturesque enmolada covered in a sweet mole poblano. Expect a wait come weekend brunch."
 bidlabu,"Kleine Bockenheimer Straße 14, Frankfurt on the Main, 60313, Germany","Frankfurt on the Main, Germany","€€€","Farm to table, International",8.6742761,50.1142593,+496995648784,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/bidlabu,https://bidlabu.de/,"1 Star",0,"Restaurant offering vegetarian menus,Terrace","Located in the heart of the city – albeit somewhat tucked away – this appealing bistro is a lively place with really good food. AndrÉ Rickert (known from the ""Weinsinn"") forms the dual leadership in the kitchen together with chef Patrick LÖhl. Theirculinary style is pleasingly down to earth yet sophisticated in terms of craftsmanship. Vegetarians are also well catered for. The service comes courtesy of a laid-back yet highly competent front-of-house-team who provide astute wine recommendations for the set menu. Tip: book early to avoid disappointment!"
+"Siembra Tortillería","Av. Isaac Newton 256, Polanco, Miguel Hidalgo, 11560, Mexico","Miguel Hidalgo, Mexico",$,Mexican,-99.1851933,19.4364918,+525578750411,https://guide.michelin.com/en/ciudad-de-mexico/miguel-hidalgo_1999281/restaurant/siembra-tortilleria,https://siempresiembra.com.mx/,"Bib Gourmand",0,Terrace,"Chefs Karina Mejía and Israel Montero opened this modern taqueria in Polanco in 2019. Located just a few doors down from their full sit-down restaurant, Siembra Comedor, this sidewalk hotspot shells out a wide variety of tacos built on heirloom corn tortillas and quality proteins. Fish al pastor boasts wonderfully charred spices while the arrachera feels like a play on steak frites thanks to the crispy, shoestring potatoes on top. The kitchen works quickly, and tacos are ample in size."
 "halbedel's Gasthaus","Rheinallee 47, Bonn, 53173, Germany","Bonn, Germany","€€€€","Modern French",7.1662272,50.6889689,+49228354253,https://guide.michelin.com/en/nordrhein-westfalen/bonn/restaurant/halbedel-s-gasthaus,https://www.halbedels-gasthaus.de/,"1 Star",0,"Interesting wine list,Restaurant offering vegetarian menus,Terrace","A well-to-do neighbourhood in Bad Godesberg, a Wilhelminian villa with a stylish yellow and white façade, an elegant interior with stucco, parquet flooring and modern touches – the perfect backdrop for Rainer-Maria Halbedel's cuisine. A legend of the German fine dining scene, he started cooking in 1966, received a Michelin star in 1984 at his former restaurant Korkeiche, and has held onto it ever since. He incorporates modern elements into his classic French cuisine and creates harmonious flavour combinations. Only the best produce is used, including eggs from his own hens and vegetables from his extensive garden in the Eifel. Opf for the ""Menu Surprise"" if you fancy the alternative vegetarian set menu. The handwritten wine list is very pleasing – the chef-patron will be happy to provide you with recommendations himself."
 "St. Andreas","Altmarkt 1, Aue - Bad Schlema, 08280, Germany","Aue - Bad Schlema, Germany","€€€€","Modern Cuisine, Creative",12.7014864,50.5865356,+4937715920,https://guide.michelin.com/en/sachsen/aue/restaurant/st-andreas,http://www.hotel-blauerengel.de,"1 Star",0,"Air conditioning,Car park,Interesting wine list","The long-established Hotel Blauer Engel is home to this small restaurant run by the dedicated and highly skilled Unger brothers. Claudius manages the restaurant floor while head chef Benjamin crafts a creative seasonal menu featuring three to seven meticulously presented courses, including dishes such as veal with beech mushrooms, gooseberry and parsley root. The kitchen team – including the head chef – join in serving and explain. The modern decor with a minimalist feel makes for an elegant and very inviting setting."
+Fugaz,"Orizaba 3, Roma Norte, Cuauhtémoc, 06700, Mexico","Cuauhtémoc, Mexico",$$,"Mexican, Mediterranean Cuisine",-99.1612934,19.4239222,"",https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/fugaz,"","Bib Gourmand",0,"","Located in Roma Norte, the low-key vibe of this pleasant cafe belies some very serious and creative cuisine. Simple but attractive, the setting boasts a bright green facade, sandy-hued terrazzo flooring, light wood furnishings and pale unadorned walls.Chef Giuseppe Lacorazza studied in Buenos Aires and spent time in kitchens in Europe and New York City. The cuisine here has a faint Mediterranean accent to its Mexican foundation and is enhanced by vegetable-dominated preparations. The day's catch may be transformed into crudo tossed with white beans and set atop a creamy almond and brown butter puree, and gnudi are served in a light broth with tender slices of white onion and some Parmesan cheese. The Italian sausage sandwich is a meaty option as well."
 "tulus lotrek","Fichtestraße 24, Berlin, 10967, Germany","Berlin, Germany","€€€€","Modern Cuisine, International",13.4137112,52.4893627,+493041956687,https://guide.michelin.com/en/berlin-region/berlin/restaurant/tulus-lotrek,https://www.tuluslotrek.de/,"1 Star",0,"Interesting wine list,Restaurant offering vegetarian menus,Terrace","Why is this restaurant run by Ilona Scholl and Maximilian Strohe so popular? For one thing, there is the gorgeous setting. Housed in a pretty old building in Kreuzberg, the dining area boasts high stuccoed ceilings, wooden floors, artwork and original wallpaper. For another, the informal yet well-drilled front-of-house team, which is headed up by Scholl, fosters a friendly, laid-back atmosphere. But it is of course primarily the cuisine that draws diners in. The chef-patron and his kitchen team use premium ingredients to devise really interesting combinations. Their secret? Vibrant stocks and sauces that bring the different flavours together beautifully and give the dishes that certain something. The whole thing comes in the form of two 7-course menus: omnivorous or vegetarian. And don't miss the charming terrace."
+Pargot,"Chiapas 46, Roma Norte, Cuauhtémoc, 06700, Mexico","Cuauhtémoc, Mexico",$$,"Mexican, Creative",-99.1569405,19.4133338,"",https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/pargot,"","Bib Gourmand",0,"","Chef Alexis Ayala's Pargot is simply arranged with four wood tables on a covered section of sidewalk that shares space with his Tacos los Alexis but his kitchen nook evokes Art Deco design with a terrazzo low wall, brass fixtures and frosted globe lighting. The menu is as tightly edited as the space, featuring a short list of impressively prepared items arranged from small to large. His cuisine displays a Mexican foundation enhanced by creative flourishes. Case in point? Very fresh fish, sourced from Baja California, is transformed into the likes of kebbe crudo dressed with grasshopper XO sauce; or a tostada layered with creamy leek pate, chili ash and avocado puree. Heartier plates have featured a blue crab bisque risotto; or lamb terrine."
+"Tacos Doña Mary La Gritona","Avenida Francisco I. Madero Ote, Centro, Monterrey, 64000, Mexico","Monterrey, Mexico",$,Mexican,-100.3351957,25.6861282,+528112777280,https://guide.michelin.com/en/nuevo-leon/monterrey_2041973/restaurant/tacos-dona-mary-la-gritona,"","Bib Gourmand",0,"","Read the menu and be ready to order at this spot named after Doña Mary, affectionately known as ""la gritona"" or ""the yeller"" because she gently scolds people who slow down the line. Family-run, this taqueria has been around for over two decades. Order outside, get your tacos, then cross the street and sit inside with plastic chairs and tables.Your first decision will be flour or corn tortillas, but there is no wrong choice since both are made fresh onsite. Toppings include onion, cilantro and your choice of three salsas that range from mild to spicy—don't miss the salsa molcajeteada—and while offerings vary by the day, don't leave without trying the tacos de barbacoa."
 "Esszimmer im Oberschwäbischen Hof","Hauptstrasse 9, Schwendi, 88477, Germany","Schwendi, Germany","€€€","Modern Cuisine, French Contemporary",9.975686,48.1759617,+49735398490,https://guide.michelin.com/en/baden-wurttemberg/schwendi/restaurant/esszimmer-im-oberschwabischen-hof-1195566,https://www.oberschwaebischer-hof.de/,"1 Star",0,"Car park,Interesting wine list,Wheelchair access","This fine dining restaurant in the Oberschwäbischer Hof regales guests with ambitious and sophisticated cuisine in the form of two set menus, one of which is completely vegetarian. Putting a modern spin on classical cuisine, the dishes are coherent and full of finesse. Friendly and professional service from the chef's team. You can also stay overnight in well-maintained rooms."
+"Punta Corcho","Av. Rafael E. Melgar, Manzana 03, Lote 8B SM2, Puerto Morelos, 77580, Mexico","Puerto Morelos, Mexico",$$,"Seafood, Mexican",-86.8762427,20.8472192,+529983177658,https://guide.michelin.com/en/quintana-roo/puerto-morelos_2068420/restaurant/punta-corcho,https://bullandtank.com/punta-corcho,"Bib Gourmand",0,"","You’ll have an excellent vantage to see the nearby shore from this second-floor perch, whose thatched roof and open-air plan allow the welcome ocean breeze to circulate. Better still, you can enjoy the view alongside a bountiful menu of memorable seafood offerings and tropically inflected cocktails. Shareable starters include puffy gorditas filled with roasted octopus, salsa verde, and melty quesillo, as well as an assortment of vibrant and inventive ceviches and aguachiles. Mains are likewise not boxed in by tradition, with typical Mexican flavors alongside the likes of Provençal butter and horseradish aïoli. With so many options to choose from, decisions can be a challenge, but the friendly staff will be only too happy to steer you in the right direction."
 "KUNO 1408","Neubaustraße 7, Würzburg, 97070, Germany","Würzburg, Germany","€€€€","Creative, Modern Cuisine",9.9305144,49.7904688,+4993130931408,https://guide.michelin.com/en/bayern/wurzburg/restaurant/kuno-1408,https://www.restaurant-kuno.de/main/index.php,"1 Star",0,"Air conditioning,Wheelchair access","This really lovely restaurant located in the centre of the Baroque city has a long tradition dating back to 1408. Kuno von Rebstock is said to have been one of the first owners of the Zum Rebstock estate at that time – hence the name. Today, diners can look forward to the ingredient-led cuisine of chef duo Robin Hofmann and Patrick Grieshaber. Creative modern dishes such as pike ceviche with carrot, egg and parmesan are served as part of a four- to six-course set menu by a well-drilled yet friendly and relaxed front-of-house team who give excellent advice on wine pairings. The restaurant itself is also pleasing on the eye, with its modern, elegant interior done out in warm and earthy tones and furnished with chic armchairs, and designer lamps. For overnight stays, the Hotel Rebstock proposes comfortable, individualised guestrooms."
+Alfonsina,"García Vigil 183, Oaxaca, 71232, Mexico","Oaxaca, Mexico",$$,Mexican,-96.7264922,16.9804444,+529512048137,https://guide.michelin.com/en/oaxaca/oaxaca-de-juarez_2056768/restaurant/alfonsina,http://www.alfonsina.mx,"Bib Gourmand",0,Terrace,"At several points en route to this hidden restaurant, you will wonder if you’re lost. But hold steady: A half hour’s drive south of Oaxaca city and down several bumpy dirt roads, this humble, reservation-only destination is as close of an invitation into someone’s home as you’re going to get. Chef Jorge León and his mother Doña Elvia run this idyllic, breezy backyard with tables set under a canopy of trees. The tasting menu is by no means formal or lengthy. Rather, expect a leisurely procession of traditional, comforting dishes like tamal with pickled onions and red cabbage or chile relleno with lentils and avocado slices. A duo of moles with rice and a barbacoa taco round out this homestyle meal complemented with excellent tortillas."
 Johanns,"Marktplatz 24, Waldkirchen, 94065, Germany","Waldkirchen, Germany","€€","Modern Cuisine, Country cooking",13.6007906,48.729862,+4985812082000,https://guide.michelin.com/en/bayern/waldkirchen/restaurant/johanns,https://www.restaurant-johanns.de/,"1 Star",0,"Air conditioning,Car park,Great view,Terrace,Wheelchair access","If you are looking to combine real fine dining with designer shopping, then why not head to the second floor of the renowned Garhammer shopping complex? Take a seat in the sleek, sophisticated surroundings to enjoy Michael Simon Reis's innovative cuisine. The Passau-born chef-patron has an aptitude for combining creativity with culinary tradition, all the while placing great value on produce sourced from the region. The unbeatable value for money is also worth mentioning. Head to the terrace for fantastic views of the region."
+Filigrana,"Av. Veracruz 62, Roma Norte, Cuauhtémoc, 06700, Mexico","Cuauhtémoc, Mexico",$$,"Mexican, Contemporary",-99.1740256,19.4175252,+525543983137,https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/filigrana,https://www.filigrana.com.mx/,"Bib Gourmand",0,"Air conditioning,Terrace","This colorful, sun-soaked address from Chef Martha Ortiz has looks and substance in spades. At the base of a residential building in Roma, find a concrete jungle with purple-cushioned chairs, soaring floor-to-ceiling windows, and fully grown trees woven throughout. And much like the space itself, the cooking is equally stylish with thoughtful, playful interpretations of familiar favorites. Start with the gordita, a delicate, crispy disc packed with tender, shredded tongue and garnished with fried epazote leaves. Is there a prettier tamal around? This one is presented as a toasted cube made with fried portobellos and set in a warm guajillo chili sauce. Another highlight is the pozole brujo, featuring superbly tender chicken and a soulful, spicy broth."
 "Alte Liebe","Alpenstraße 21, Augsburg, 86159, Germany","Augsburg, Germany","€€€€","Modern Cuisine, Seasonal Cuisine",10.8969716,48.3575728,+4982165057850,https://guide.michelin.com/en/bayern/augsburg/restaurant/alte-liebe,http://www.alte-liebe-augsburg.de/,"1 Star",0,"Interesting wine list,Restaurant offering vegetarian menus,Terrace","Chef-patron Benjamin Mitschele, a long-standing presence as a restaurateur in Augsburg, presents two concepts here. On Wednesdays and Thursdays, the place operates as a bistro serving small plates à la carte. On Fridays and Saturdays there is an accomplished tasting menu. In both cases, the well-thought-out dishes are full of flavour and personality. Close attention is paid to the quality and seasonality of ingredients, some of which come from the restaurant's own certified-organic nursery. Ambitious wine recommendations. The interior is pleasingly modern and the vibe relaxed. In summer, a nice terrace is set up on the pavement."
 Yunico,"Am Bonner Bogen 1, Bonn, 53227, Germany","Bonn, Germany","€€€€","Japanese, Modern Cuisine",7.1525078,50.718668,+4922843345500,https://guide.michelin.com/en/nordrhein-westfalen/bonn/restaurant/yunico,https://www.kamehabonn.de/yunico/,"1 Star",0,"Air conditioning,Great view,Notable sake list,Terrace,Wheelchair access","The name of this restaurant fuses the Japanese word ""yu"" and the Italian word ""unico"", hinting at the food served here. ""Yunico"" is also a reference to the uniquely high culinary standards they uphold. Situated on the top floor of the Kameha Grand lifestyle hotel, thanks to its floor-to-ceiling windows the restaurant affords a fantastic view of the Rhine – a view which is of course even better from the terrace. Then there is the smart, high-quality decor, all done out in red, black and white, as well as the experienced and well-coordinated front-of-house team. Head chef Christian Sturm-Willms delivers a highly contemporary take on Japanese cuisine that also looks to the Mediterranean for inspiration. Opt for the omakase menu if you want to be surprised. Alternatively, choose from the Ōsentikku set menu or the ""Filet & Roastbeef"" (Kobe beef)."
 Sterneck,"Cuxhavener Straße 86, Cuxhaven, 27476, Germany","Cuxhaven, Germany","€€€€",Creative,8.645506,53.886445,+4947214340,https://guide.michelin.com/en/niedersachsen/cuxhaven/restaurant/sterneck,https://www.badhotel-sternhagen.de/,"1 Star",0,"Air conditioning,Car park,Great view,Wheelchair access","A breathtaking view of the North Sea, the Elbe world shipping route and the UNESCO-listed Wadden Sea forms the backdrop for first-class cuisine served in the fine dining restaurant of Badhotel Sternhagen. This is the domain of Marc Rennhack, whose modern cooking builds on classical culinary foundations. With consummate skill, he injects dishes with a sense of creative flair and conjures up interesting flavour combinations. His set menu comes in three to seven courses. At elegantly set tables, you will be served cordially and attentively. The walk-in wine cellar – 3m below sea level – holds a large selection of fine wines."
+"Aleli Rooftop","Sinaloa 141, Roma Norte, Cuauhtémoc, 06700, Mexico","Cuauhtémoc, Mexico",$$,"Grills, International",-99.170114,19.4202488,+525519739913,https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/aleli-rooftop,http://www.aleliroma.com,"Bib Gourmand",0,"Counter dining,Terrace","As its name suggests, Aleli is indeed located on the rooftop, so while the location may not be a surprise, the food is. You'll soon see (and smell) why, as the embers from the grill permeate the air. It's certainly worth snagging a seat at the bar to watch the cook at work on the grill. The menu of traditional Mexican cuisine may not be extensive, but it proudly displays dishes that stand out for their flavor, quality products and presentation. Highlights include brocheta de camarón, pan de papa a la brasa, lomo de pescado zarandeado, and of course the much-loved cheesecake asado. Cocktails and wine complete the sunny picture, but perhaps even more smile-inducing is the palatable price."
+"Caracol de Mar","República De Guatemala, 20, Centro, Cuauhtémoc, 06000, Mexico","Cuauhtémoc, Mexico",$,Fusion,-99.1327943,19.4351255,+525559498304,https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/caracol-de-mar,http://caracoldemar.com.mx,"Bib Gourmand",0,Terrace,"Caracol de Mar has a prime position in the city center near the Metropolitan Cathedral, but the location isn't the only reason this spot stands out from the crowd. This seafood-focused restaurant mixes Mexican culinary knowledge with touches of Peruvian cuisine, and the moderate prices are a boon in an area not known for being wallet friendly. Begin with aguachile de camarón, a deliciously fresh dish that is as beautiful as it is refreshing. Pulpo al carbón de olote is a well-prepared plate with good flavor and a delightful smoky note. To finish, the passion fruit granita, if offered, is as simple as it is delicious."
+Galea,"Sinaloa, 67, Roma Norte, Cuauhtémoc, 06700, Mexico","Cuauhtémoc, Mexico",$$,"Italian, Contemporary",-99.1668636,19.4209063,+525528972279,https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/galea,https://galea.mx/,"Bib Gourmand",0,Terrace,"This corner charmer boasts a terrace out front, while inside, the use of wood keeps things firmly planted between the old and new worlds. There is an amiable, casual vibe to Galea, and with prices that don't break the bank, it's a favorite among locals. The focused Italian menu is concise but manages to present a varied selection all the same. Be sure to check the dishes of the day (and note the crudo specials, too) and always order a pasta. In fact, all of the pasta dishes can be made as half portions if you're tempted to try more than one. Focaccia made in-house starts things off, then a plate of gnochetti with ragu de mariscos feeds the soul. Fish of the day in a creamy beurre blanc is a hit, but save room for the panna cotta, given a bit of a Mexican slant here."
 faelt,"Vorbergstraße 10A, Berlin, 10823, Germany","Berlin, Germany","€€€€","Regional Cuisine, Modern Cuisine",13.3548455,52.4892069,+493078959001,https://guide.michelin.com/en/berlin-region/berlin/restaurant/faelt,https://www.faelt.de/,"1 Star",0,"","Set in a listed building dating from 1903, this restaurant is run in a down-to-earth yet professional and carefully considered way – and that goes for the atmosphere, the service and the food. Incidentally, the name of this place is the Swedish word for ""field"" – a nod to the Nordic roots of head chef Björn Swanson and the ingredient-led style of cooking cultivated here. He and his team are inspired by the changing seasons, and plant-based ingredients take centre stage in the modern set menu. You can watch the chefs at work as the kitchen is practically part of the dining area in this friendly, vibrant little establishment – perfect for a cosy get-together."
+"Tacos Los Alexis","Chiapas 46, Roma Norte, Cuauhtémoc, 06700, Mexico","Cuauhtémoc, Mexico",$,"Mexican, Creative",-99.1569349,19.4133903,"",https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/tacos-los-alexis,"","Bib Gourmand",0,"","Chef Alexis Ayala's taqueria is located next door to his sister spot, Pargot, and the set-up is similar, with a thoughtfully done interior prep area and a handful of tables arranged under a covered sidewalk.Tacos Los Alexis offers a short list of varied preparations that include volcanoes, costras, as well as delightful tacos. The vegetarian taco is an elegant preparation featuring an excellent yellow masa tortilla topped with huitlacoche wrapped in crisped cheese."
 Intense,"Weinstraße 31, Wachenheim an der Weinstraße, 67157, Germany","Wachenheim an der Weinstraße, Germany","€€€€","Fusion, Creative",8.1820048,49.4385482,+4963226004994,https://guide.michelin.com/en/rheinland-pfalz/wachenheim-an-der-weinstrasse/restaurant/intense-1195298,https://www.restaurant-inten.se/,"1 Star",0,"Air conditioning,Car park,Interesting wine list","Perhaps you are already familiar with the restaurant of the same name in Kallstadt. Here in Wachenheim, Bettina and Benjamin Peifer have come up with a new and interesting concept! After welcome drinks and appetisers in Gud Stubb (the former vicarage), you are introduced to their culinary philosophy in the pantry, before taking a seat in the minimalist urban-style restaurant area, either at the counter with a direct view into the kitchen, at a small table or in a koshitsu (a separate nook). A special fusion of the cuisines of the Palatinate and Japan is on offer. The focus is on regional and sustainably produced ingredients, cf. the sturgeon, which is sourced from a local breeder and lacquered with sweet soy sauce before being grilled to perfection and served with tender spinach and a potent truffle foam. The open fire plays a major role, producing wonderful roasted flavours! The front-of-house team is always on hand, and the chef often brings out dishes himself. Music adds to the pleasant atmosphere. Astute wine recommendations."
+"Las Quince Letras","C. de Mariano Abasolo 300, Oaxaca, 68000, Mexico","Oaxaca, Mexico",$$,"Mexican, Regional Cuisine",-96.7208848,17.0641335,+529515143769,https://guide.michelin.com/en/oaxaca/oaxaca-de-juarez_2056768/restaurant/las-quince-letras,https://lasquinceletras.mx/,"Bib Gourmand",0,"","Mole is everywhere at Chef Celia Florián’s restaurant, which opened in 1992. You can find it served with plantains, inside large empanadas, and on top of enchiladas. But from amarillo to coloradito to verde, the one that shines brightest is her mole negro. Black as night, smoky, and tantalizingly charred, it needs nothing more except for a tortilla or a bit of rice. This recipe and many others have deep roots: Florián grew up on a farm in La Ciénega and learned to cook from her mother and grandmother. Another highlight is the wonderful garnachas istmenas, crispy masa cakes topped with tender shredded beef buried under a pile of pickled cabbage. Still to this day, Florián enjoys global recognition for her contributions to Oaxacan cuisine."
 SKYKITCHEN,"Landsberger Allee 106, Berlin, 10369, Germany","Berlin, Germany","€€€€","Modern Cuisine",13.4565275,52.5282836,+49304530532620,https://guide.michelin.com/en/berlin-region/berlin/restaurant/skykitchen,https://www.skykitchen.berlin/,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","It is worth making your way out to Lichtenberg: up here on the 12th floor of the Vienna House Andel's Berlin you have a fantastic view over the city. The decor has a chic urban feel, but also incorporates some striking vintage details, such as the old doors. Sascha Kurgan's excellent modern set menus, ""Voyage Culinaire"" and ""Vegetarian"", combine Mediterranean, Asian and regional accents in dishes such as dim sum made from an excellent noodle dough, filled with a ragout of braised pork chin with a little coriander, and served with a thick jellied dashi stock and a spicy chorizo oil. Complemented by poached egg yolk, edamame and spring onions, this culinary creation is full-bodied and packed with flavour. Pairings (wine or alcohol-free) are available on request. The wine list has an Eastern European focus – you can count on the highly professional yet pleasantly laid-back waitstaff to provide astute recommendations. Tip: Head up a couple more floors to Loft14 for a digestif!"
 "Grammons Restaurant","Wieckesweg 29, Dortmund, 44309, Germany","Dortmund, Germany","€€€€","Contemporary, Classic French",7.53532,51.52023,+4923193144465,https://guide.michelin.com/en/nordrhein-westfalen/dortmund/restaurant/grammons-restaurant,https://grammons.de/,"1 Star",0,"","Temporarily closed.A culinary experience that inspires joy! In the middle of a well-tended residential area, in a pretty house with a pointed gable, is this delightfully bright and modern restaurant run by Dirk Grammon. The open kitchen sends out a tasting menu, which can be supplemented with an extra dish dubbed ""Das kleine Extra"". ""Signature Fingerfood"" to start with: ""Zweierlei von Parmesan und Olive"". This is classic cuisine, full of finesse and full-bodied flavours. Be sure to peruse the extensive and reasonably priced wine list. There is also a wine bar with terrace, where you can enjoy a light snack."
 "Wachter Foodbar","Bernauer Straße 31, Prien am Chiemsee, 83209, Germany","Prien am Chiemsee, Germany","€€€€","Modern Cuisine, Regional Cuisine",12.3450485,47.8506316,+498051966888,https://guide.michelin.com/en/bayern/prien-am-chiemsee/restaurant/wachter-foodbar,http://www.wachter-foodbar.de/,"1 Star",0,"Car park","In a former cookery school, chef-patron Dominik Wachter and his team have implemented an attractive modern ""counter concept"". In a very appealing and cosy atmosphere, you sit comfortably at the large bar in the middle of the space or at one of the high tables, from where you can watch the action at the kitchen pass unfold. Interesting, coherent dishes are created from predominantly regional ingredients and served as a set menu. They also propose a food-wine pairing."
+Cobarde,"Macedonio Alcalá 505, Oaxaca, 68000, Mexico","Oaxaca, Mexico",$$,Contemporary,-96.7237426,17.0663084,+529511656913,https://guide.michelin.com/en/oaxaca/oaxaca-de-juarez_2056768/restaurant/cobarde,https://www.cobarde.mx/,"Bib Gourmand",0,"Great view,Terrace","With a primetime terrace that overlooks the Zócalo and across to the cathedral, in a space that oozes style, Chef Pako Cortés is cooking like nobody else. Experience in kitchens from Japan to New York has given him the tools to weave in international flavors with conviction. Meals must begin with toasted naan crowned with beef tongue, capers and yuzu aioli. It is as delicate as it is brilliant. Other dishes are not what they sound like: The salad is unexpectedly addicting, warmed in a tandoor and piled high with bacon, peas and parmesan. The chicken dumpling is actually a deboned and stuffed chicken wing glazed in gochujang. It’s a fun time all-around from start to finish."
 "mural farmhouse - FINE DINE","Gmunder Straße 27, Munich, 81379, Germany","Munich, Germany","€€€€","Seasonal Cuisine, Regional Cuisine",11.5284152,48.0973087,+4989262089079,https://guide.michelin.com/en/bayern/mnchen/restaurant/mural-farmhouse,https://muralfarmhouse.de/,"1 Star",1,"Interesting wine list,Wheelchair access","Despite the change in kitchen leadership, the commitment to the absolutely sustainable farm-to-table concept remains unwavering here. Executive chef Timo Fritsche and head chef Maximilian Huber are in tune with the times, sourcing their ingredients locally and using them in their entirety. They also do their own fermenting and pickling. In their creative set menu, they combine, for example, a perfectly cooked, wonderfully tender salmon trout from Schliersee with a full-bodied hay beurre blanc rounded off with tarragon butter and delicately seasoned, resulting in an intensively flavoured dish. The wine list features a wide selection of organic and biodynamic wines. Housed in Sendling's WunderLocke hotel, À LA CARTE and FINE DINE form a trendy and stylish dual dining concept. Incidentally, its sister restaurant is the MICHELIN-starred mural."
+"Casa Marcelo","Av. Riveroll 771, Zona Centro, Ensenada, 22800, Mexico","Ensenada, Mexico",$$,Mexican,-116.6207676,31.8692657,+526461873158,https://guide.michelin.com/en/baja-california/ensenada_2059847/restaurant/casa-marcelo-1210913,https://casamarcelo.restaurantwebexperts.com/?utm_source=restaurantguru&utm_medium=referral,"Bib Gourmand",0,Brunch,"Casa Marcelo's welcoming facade is enhanced with a flourish of bougainvillea, while the dining area is a courtyard shaded by wood slats and dense trees. This local favorite is owned by Marcelo Castro, a fourth-generation cheesemaker for Ramonetti cheeses, produced east of Ensenada in the Valle de Ojos Negros. It's a popular spot for breakfast with a menu that features local ingredients from the ranch, including the artisanal cheese used to garnish the signature chilaquiles. Come afternoon, lunch items are available and worth sticking around for. The tostada de camaron is a lovely balance of fresh chili heat, herbal brightness and citrus acidity; and the cochinita pibil skillet is a slow-cooked delight to be scooped up with your choice of masa or flour tortillas."
 Shiraz,"Wittener Straße 288, Wuppertal, 42279, Germany","Wuppertal, Germany","€€€€","Classic French, Farm to table",7.2518493,51.3027203,+4920226533779,https://guide.michelin.com/en/nordrhein-westfalen/wuppertal/restaurant/shiraz,https://restaurant-shiraz.com/,"1 Star",0,"Car park,Terrace","It would be easy to drive straight past this small, slate-clad inn, where Serkan Akgün has been going it alone since 2017. Your welcoming host has dedicated more than the last 30 years of his life to hospitality. The world of wines, too, brings him – and his guests – enjoyment. Since October 2020, chef Alexander Hoppe has been creating modern cuisine that is rooted in classical culinary tradition and brimming with finesse and contrasts. Changing with the seasons, the menu includes dishes such as pike-perch served with risotto, dashi beurre blanc and chive oil. Excellent ingredients are just as much the focus here as the craftsmanship, flavour and original ideas. You always have the option of adding to the set menu. This lovely restaurant also has a terrace overlooking the Wupper Valley."
+Sabina,"Av. Adolfo López Mateos 993, Zona Centro, Ensenada, 22800, Mexico","Ensenada, Mexico",$$,"Seafood, Mexican",-116.6227343,31.861567,+526461740006,https://guide.michelin.com/en/baja-california/ensenada_2059847/restaurant/sabina,"","Bib Gourmand",0,"","This charming restaurant is the full-service offshoot of local culinary legend Sabina Bandera's acclaimed mariscos cart, La Guerrerense, located across the street; founded in 1960, and thrust into the spotlight over the years by Ms. Bandera's creativity. The mouthwatering tostadas offered here at Sabina are identical to those served at the cart and include the version spread with bacalao ceviche and heaped with tender, chopped octopus. Hot items are a bonus here, as in the pozole mariscos. The delightful bowlful features a caldo colorado broth stocked with an abundance of seafood, hominy and diced avocado. Regardless of your order, the product quality is great; down to the tortilla chips accompanied by house-made salsas."
 Brothers,"Kurfürstenstraße 31, Munich, 80801, Germany","Munich, Germany","€€€€","Modern Cuisine",11.5758627,48.156266,+498945461930,https://guide.michelin.com/en/bayern/mnchen/restaurant/brothers,https://www.brothers-munich.com/,"1 Star",0,"Air conditioning,Interesting wine list","The ""Brothers"" in question are the Klaas twins, who have already made a name for themselves as maître d' and sommelier on the restaurant scene; the name also alludes to the brotherly spirit in the team, which includes head chef Daniel Bodamer. He draws on experience gained during stints at some top establishments to create modern dishes with classical foundations and international influences, using excellent produce in the process. A set menu is also drawn from the à la carte selection and the well-curated wine list will delight lovers of sparkling wines, Burgundy and German Riesling. High-quality wine recommendations also by the glass. The atmosphere is laid back and urban chic. From the seats at the counter you can see into the kitchen."
+Mestixa,"Avenida Satélite S/N, Tulum, 77760, Mexico","Tulum, Mexico",$$,"Fusion, Mexican",-87.4587157,20.2131167,+529843081154,https://guide.michelin.com/en/quintana-roo/tulum_2069429/restaurant/mestixa,http://www.mestixa.com,"Bib Gourmand",0,"","Bustling Tulum is the perfect spot for Chef Hinostroza's second restaurant, Mestixa. This intimate spot beckons with its simple but welcoming ambience. Asian accents, including a snake mural and traditional lighting, hint at what's to come on this highly original Asian-Mexican fusion menu. Order the bao, deliciously stuffed with pickled pear, hoja santa, pickled cucumber and cashew macha sauce. Few dishes define this cuisine as well as the birria ramen, made with egg noodles, beef shank, cascabel chili, and tamarind. It's an excellent mix of textures, colors and flavors, and generously sized. Finally, a waffle taco is tucked with yuzu parfait, dried plum and caramelized white chocolate for a sweet sendoff."
 "Das Marktrestaurant","Dekan-Karl-Platz 21, Mittenwald, 82481, Germany","Mittenwald, Germany","€€€","Country cooking, Seasonal Cuisine",11.2598384,47.4390442,+4988239269595,https://guide.michelin.com/en/bayern/mittenwald/restaurant/das-marktrestaurant,https://www.das-marktrestaurant.de/,"1 Star",0,Terrace,"Much to the delight of his guests, Andreas Hillejan, originally from the Lower Rhine, moved to Upper Bavaria some years ago. Here in the beautiful village of Mittenwald, at the foot of the Karwendel Mountains, he offers his own refined take on traditional pub cuisine, resulting in some really crowd-pleasing dishes. Take a seat in the pleasingly informal, simple dining room and opt for the ""Wirtshaus mal anders"" set menu or one of the appealing à la carte dishes. Before or after your meal, you might like to take a walk through the colourfully painted houses of this pretty historical town, which is renowned for its violin makers and climatic health resort – you won't have far to go, as the restaurant is very close to the pedestrianised zone."
+"Tierra del Sol","Reforma 411, Oaxaca, 68000, Mexico","Oaxaca, Mexico",$$,"Mexican, Traditional Cuisine",-96.7220185,17.0651829,+529515168641,https://guide.michelin.com/en/oaxaca/oaxaca-de-juarez_2056768/restaurant/tierra-del-sol,https://tierradelsol.mx/,"Bib Gourmand",0,"Great view,Terrace","Chef Olga Cabrera is a force to know. A stone’s throw away from the famous church in Centro Histórico, Cabrera runs three different businesses within a single building. A bakery stocked with sweets perfumes the room, while her Atoleria pours cups of coffee and hot chocolate. The actual restaurant is further back, past the comals cooking tetelas, memelas, tacos and tlayudas, and up the stairs to the shaded rooftop. While serving dishes from her childhood and classics from today, she celebrates farmers and their products, and puts their stories front and center. Salsa made tableside is a welcome touch, followed by fragrant soups and lovely, hearty moles (Laurel mole is  a winner.) Lunchtime brings welcome views of the surrounding mountain ranges."
+"Cocina de Campo by Agricole","Carretera a Los Cabos Km. 59, El Pescadero, 23310, Mexico","El Pescadero, Mexico",$$,Contemporary,-110.1816497,23.37862,+526122173734,https://guide.michelin.com/en/baja-california-sur/el-pescadero_2059712/restaurant/cocina-de-campo-by-agricole,http://agricole.mx/,"Bib Gourmand",0,"Car park,Terrace","Located in El Pescadero along the highway that leads from Cabo to Todo Santos, this multi- concept space includes a farm shop, as well as a full-service restaurant, set outside within the garden. The contemporary menu leans Mexican with Californian elements, and the cooking is simplified to allow the ingredients to take center stage. Take the tomatoes, for instance. Layered slices topped with Kalamata olives over a coarse basil pesto prove that the best dishes don't need much intervention. Batter-dipped fried fish or the shaved ribeye are winning taco choices. Then, for dessert, the soft vanilla cake with fresh strawberries and cream sauce is a must. The cocktail menu is strong and creative."
 "Cédric","Marktstraße 39, Weinstadt, 71384, Germany","Weinstadt, Germany","€€€","Modern Cuisine, Classic French",9.3885778,48.8044011,+4971513048228,https://guide.michelin.com/en/baden-wurttemberg/weinstadt/restaurant/cedric-1204630,https://www.restaurant-cedric.de/,"1 Star",0,"","Cédric Staudenmayer is at the helm of this restaurant (formerly known as Krone), which is located in the Beutelsbach district. He cooks up ambitious modern cuisine based on classical foundations. Meat-free dishes such as ""potato, onion, mushroom, green pepper"" showcase the chef's ability to harmoniously balance bold flavours and contrasts. The set menu, which changes every two months, is also available in a vegetarian version if ordered in advance. Attentive service is provided by a friendly and highly adept front-of-house team. The building dates from 1800, and the classical, traditional interior has been revamped with subtle modern design features. Overnight accommodation is available at the Weinstadt Hotel next door."
+"Labo Fermento","Manuel Bravo 401, Oaxaca, 68000, Mexico","Oaxaca, Mexico",$$,Asian,-96.7270226,17.0654023,+529513290587,https://guide.michelin.com/en/oaxaca/oaxaca-de-juarez_2056768/restaurant/labo-fermento,https://www.labofermento.mx/,"Bib Gourmand",0,Terrace,"You won’t find another restaurant in Oaxaca quite like this one. Chef-owner Joseph Gilbert and his team are obsessed with fermentation and go to great lengths to make their own kimchi, shoyu, miso and more. Asian flavors course through the menu in the form of plucky pork wontons glossed in chili oil, Chinese barbecue pork buns and soothing dashi. One can’t-miss item is the fried chicken that’s marinated in shoyu, garlic and ginger and comes with a clever lemon aioli made with sardine stock. This is the kind of food best for sharing in a space that’s sunny, breezy and high-energy thanks to an open-roof and an edgy playlist.A shop in the front sells many of their sauces already bottled, as well as specialty teas and ceramics made by local artisans."
 "Wolfshöhle","Konviktstraße 8, Freiburg im Breisgau, 79098, Germany","Freiburg im Breisgau, Germany","€€€€","Classic Cuisine",7.8547474,47.9944494,+4976130303,https://guide.michelin.com/en/baden-wurttemberg/freiburg-im-breisgau/restaurant/wolfshohle-1198858,http://www.wolfshoehle-freiburg.de,"1 Star",0,Terrace,"Martin Fauster is no stranger to the restaurant scene, having proved his culinary pedigree during his years at Munich's Königshof. Now, in his Freiburg restaurant, he remains true to his principles. In a well-kept historical building in the pedestrian area (the terrace is delightful in summer), he cooks up classic cuisine made with excellent ingredients. The punchy sauces, jus and stocks are by no means the least of the taste sensations served here. The wine list is also impressive. Parkhaus Schlossberggarage across the street is a convenient parking option for motorists."
+"La Olla","Reforma 402, Oaxaca, 68000, Mexico","Oaxaca, Mexico",$$,Mexican,-96.7218591,17.0647582,+529515166668,https://guide.michelin.com/en/oaxaca/oaxaca-de-juarez_2056768/restaurant/la-olla,https://laolla.com.mx/,"Bib Gourmand",0,Terrace,"For a restaurant with decades of history behind it, La Olla looks rather ordinary and would be easy to pass by on the street without a second thought. Alas, Chef Pilar Cabrera is a name to know. A champion of traditional Oaxacan dishes and an ambassador for the region, she has run this restaurant and her own cooking school, Casa de Los Sabores, for over 20 years. A comal by the front door is your signal to start with the maiz sampler featuring squash blossom quesadillas and crispy plantain tacos smeared in a finely spiced coloradito. No meal is complete without the mole negro, which is wonderful by itself but stunning with the clever addition of plantain and sweet potato purees. The menu also features a generous number of vegetarian dishes."
+"Humo y Sal","Km 108, Ensenada, 22860, Mexico","Ensenada, Mexico",$$,"Seafood, Mexican",-116.6541,31.8634374,+526461744061,https://guide.michelin.com/en/baja-california/ensenada_2059847/restaurant/humo-y-sal,"","Bib Gourmand",0,"","The Hussong family is well known in the Ensenada area for their long-running Sano's steakhouse. Located just next door, this sleek box of a dining room bears its own distinct profile. A white tiled open kitchen and bar area are fronted by tables and concrete flooring. The bar menu is displayed on a wall-mounted letterboard and offers local beers and cocktails like the mezcal sour.The menu is concise, focused on seafood, and is impressively prepared. Sashimi, tiradito and oysters are nice precursors to fresh pasta with shrimp, pizza with octopus or the very clever and highly popular tuna al pastor taco with its intriguingly crumbly spice-rubbed fish, pickled onion slivers and avocado puree."
 "DIE GOURMET STUBE im Gasthaus Hummel","Heitzenhofener Straße 16, Duggendorf, 93182, Germany","Duggendorf, Germany","€€€","Farm to table, International",11.9136635,49.1161842,+499473324,https://guide.michelin.com/en/bayern/duggendorf/restaurant/hummels-gourmetstube,https://gasthaushummel.de/,"1 Star",0,"Car park","An elegant affair: clean lines, lovely natural materials and pale, warm tones make for a modern yet cosy atmosphere in the fine dining restaurant of the 100-year-old ""Gasthaus Hummel"". On entering the restaurant you can sneak a peek into the kitchen, where a seasonal set menu is put together under the supervision of chef-patron Stefan Hummel, who makes a point of sourcing his selected produce from the region. Not only can you look forward to an abundance of flavour and finesse, but you can also expect great value for money. The dedication of the Hummel family is also plain to see in the friendly and competent front-of-house team, which is headed up by your cordial hostess. You might also like to extend your stay among the mountains and spend the night in the well-maintained family-run hotel."
+"Villa Torél","Bodegas de Santo Tomás Km 94.7 Carretera Federal No. 3, 22766, Villa de Juárez, B.C., Valle de Guadalupe, 22766, Mexico","Valle de Guadalupe, Mexico",$$$$,"Mexican, Contemporary",-116.661332,31.9753343,+526462676688,https://guide.michelin.com/en/baja-california/valle-de-guadalupe_7770290/restaurant/villa-torel,https://villatorel.com/,"Bib Gourmand",0,"Car park,Great view,Terrace","Chef Alfredo Villanueva is at the helm of this spot tucked within the Santo Tomás winery. Framed by lavender bushes and citrus trees, it's entirely outside (read: best visited in season) and shares views of the rolling hills. The breezy ambience is echoed in the casually sophisticated Mexican menu with contemporary French and European touches, as in a crudo of horse mackerel served with blue corn tostadas. Rice with pastrami lengua is a creative dish that manages to be perfectly satisfying, while bold flavors appear in a dish of roasted eggplant with shredded smoked bluefin tuna. Dishes are sized for sharing, and desserts bear the same rustic elegance, with options that span crispy-crinkled layers of phyllo with jocoque, chopped pistachios, and local honey to a wedge of warm date tart."
 "Solo Du","Berchtesgadener Straße 111, Bischofswiesen, 83483, Germany","Bischofswiesen, Germany","€€€","Modern Cuisine",12.9892613,47.6277007,+498652958524,https://guide.michelin.com/en/bayern/bischofswiesen/restaurant/solo-du,https://www.kulturhof.bayern/solo-du,"1 Star",0,"Car park,Wheelchair access","This space in the multifaceted Kulturhof is geared towards the traditional German card game ""Schafkopf"". But four days a week, it becomes a fine dining restaurant with four tables. A set menu with pleasingly pared-down dishes is proposed – these range from down-to-earth to classic or modern and creative. A vegetarian version of the menu is also available. Martin Bielik, your dedicated sommelier, provides astute wine recommendations. An amusing touch: the menu and wine list are laid out on the table as if they were a game of cards."
+"Flora's Field Kitchen","Carretera Transpeninsular Km. 30, San José del Cabo, 23407, Mexico","San José del Cabo, Mexico",$$,Contemporary,-109.6771851,23.0799707,+526241421458,https://guide.michelin.com/en/baja-california-sur/san-jose-del-cabo_2061454/restaurant/flora-s-field-kitchen,https://www.flora-farms.com/floras-field-kitchen,"Bib Gourmand",1,"Car park,Garden or park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Originally opened by Gloria and Patrick Greene as an organic farm, this ever-so-charming spot has evolved since the late 90s and now features a wine and coffee bar, as well as shops set among the mango trees and this restaurant. It's family run and all heart—they grow their own produce, raise chickens, have an onsite butcher program, and bake all the breads, too. The tempting menu features offerings such as Neapolitan flatbreads, salads, and lighter starters like a flavorful gazpacho. From there choose one of their sandwiches, or an entrée like the pork chop with crispy potatoes. Portion sizes are generous but save room for their sweet treats baked onsite, and house-made ice creams and sorbets."
 "Kettner's Kamota","Hufergasse 23, Essen, 45239, Germany","Essen, Germany","€€€","Austrian, French Contemporary",7.0014943,51.3889835,+4920172044700,https://guide.michelin.com/en/nordrhein-westfalen/essen/restaurant/kettner-s-kamota,https://kettnerskamota.de/,"1 Star",0,"Counter dining","Chef Jürgen Kettner and his associate, Wiebke Meier, call their concept ""New Austrian"" – Austrian tradition meets modern style. This applies to the trendy yet cosy setting as well as the food. The Styrian-born chef draws on excellent ingredients and Asian influences to create his original take on dishes from his homeland, which are ideal for sharing. The short wine list includes a variety of organic labels and options by the glass. There is also a shop selling Styrian delicacies."
+Cetli,"Carr. Tulum-Coba Km. 2.5, Villas Tulum, Tulum, 77780, Mexico","Tulum, Mexico",$$,Mexican,-87.4588579,20.2305289,+529841080681,https://guide.michelin.com/en/quintana-roo/tulum_2069429/restaurant/cetli,"","Bib Gourmand",0,"Car park","Cetli is just outside the city and the tourist hustle and bustle, located along the road that leads to the ruins of Cobà. Inside, white walls are enlivened by colorful paintings and antiques, while wood tables and chairs set a rustic tone. Chef Claudia Perez Rivas has fashioned a truly Mayan experience here, where the generous and tasty dishes are as colorful as the art decorating the walls. Meat and fish are the main inspiration, as in dishes like istak, a fish fillet cooked in seawater and doused with a thick, not-too-sweet white almond mole with a touch of parsley, dark chocolate sauce and sesame seeds. Nimbe, a vanilla and chocolate pancake filled with ice cream, is rich and delightful."
 Schwabenstube,"Stuttgarter Straße 2, Asperg, 71679, Germany","Asperg, Germany","€€€","Classic French",9.1352183,48.9046036,+49714126600,https://guide.michelin.com/en/baden-wurttemberg/asperg/restaurant/schwabenstube,https://www.adler-asperg.de/de/,"1 Star",0,"Air conditioning,Car park,Restaurant offering vegetarian menus","Dedicated, cordial and consistent service is the name of the game in the Ottenbacher family establishment, a fact which can be put down to their long tradition of hospitality, which spans four generations! Here, they cultivate tradition and yet continue to evolve – as you can see in the spruce half-timbered house with its green shutters, where historical charm meets more modern and elegant design features. Max Speyer's classic cuisine also draws on the region for inspiration. There is a choice of three menus - including a vegan menu - and à la carte dishes. Diners can also look forward to an excellent wine list. Hotel Adler has comfortable guestrooms."
+Metate,"Av. Crispin Ceseña S/N, Cabo San Lucas, 23454, Mexico","Cabo San Lucas, Mexico",$$,Mexican,-109.8905764,22.9049043,+526241578760,https://guide.michelin.com/en/baja-california-sur/cabo-san-lucas_2059129/restaurant/metate,https://metatecabo.mx/,"Bib Gourmand",0,"","Located in Cabo San Lucas across the highway from the line-up of hotels, this spot down a dirt road is welcoming and attractive. A white stucco entryway leads to a dining area, a portion of which is arranged on a stone patio shaded by trees strung with lights. The kitchen and tiled bar are also open-air.Metate translates to a shallow stone used for grinding maize or other grains, while the foundation of the menu is antojitos and grilled meats cooked over a wood fire. The tacos Baja presents a duo of blue corn tortillas topped with morsels of flaky white fish encased in squid ink-tinted batter and topped with finely shredded pickled cabbage for a visually stimulating presentation."
 Masters,"Weimarer Straße 60, Blankenhain, 99444, Germany","Blankenhain, Germany","€€€","Modern French, Mediterranean Cuisine",11.3422232,50.8747844,+493645961640,https://guide.michelin.com/en/thuringen/blankenhain/restaurant/masters,https://www.golfresort-weimarerland.de/spa-golf-hotel/geniessen/restaurant/restaurant-masters.html,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Wheelchair access","With just 16 covers, the tasteful little restaurant of the Spa & GolfResort Weimarer Land has a pleasantly intimate character. Comfortable armchairs, a beautiful decoration and a cosy atmosphere provide the perfect setting for the set menu devised by chef Danny Schwabe and his ambitious team. The food is a creative take on French cuisine. Sophisticated wine pairings. The friendly and charming service staff are supported on the restaurant floor by the kitchen team."
+"La Cocina de Doña Esthela","Ranchos San Marcos, El Porvenir, 22755, Mexico","El Porvenir, Mexico",$,Mexican,-116.6634692,32.0194865,+526461568453,https://guide.michelin.com/en/baja-california/el-porvenir_2059721/restaurant/la-cocina-de-dona-esthela,"","Bib Gourmand",0,"Air conditioning,Brunch,Terrace","From chef/owner Blanca Esthela Martínez Bueno, what began with humble roots in 2008 making burritos for local vineyard workers has evolved into one of the most famous restaurants in the Valle de Guadalupe. It's loaded with charm, from the heavy wood tables to the boisterous crowd of visitors and locals. Breakfast is served all day, and while a no-reservations policy means a wait, it's worth it to sample dialed-in cooking with hearty portions. Get the café de olla and dig into the menu where you'll find huevos of all kinds alongside chilaquiles and gorditas rellenas. House specialties include fluffy elote pancakes and a Sinaloan-style, dried shredded beef with egg, sliced peppers, and onions with stewed beans that beg to be sopped up with housemade tortillas."
 "Alte Baiz","Hauptstraße 2, Neuhausen, 75242, Germany","Neuhausen, Germany","€€€€","Modern Cuisine, Creative",8.7698838,48.8182484,+4972349473899,https://guide.michelin.com/en/baden-wurttemberg/neuhausen/restaurant/alte-baiz,http://www.gruenerwald.de,"1 Star",0,"Car park","At Alte Baiz, an upscale setting with charming rustic-style overtones and Claudio Urru's modern-inspired cuisine await you. A lot of thought goes into his cooking, and his dishes are always on point in terms of flavour, regardless of whether you opt for the four- to seven-course set menu (you can also order dishes from these à la carte) or choose from the daily specials on the à la carte menu. There is also an interesting selection of dishes for two, such as veal chops, whole roast Kikok chicken (served in two courses) or Breton loup de mer (sea bass). Interesting wine pairings by the glass to accompany the set menu. Friendly and adept service. If you would like a good beer to kick off the meal, try their house-brewed CALVA NIGRA."
+"Axiote Cocina de Mexico","34 Nte., Playa del Carmen, 77710, Mexico","Playa del Carmen, Mexico",$$,Mexican,-87.067817,20.6341766,+529848031727,https://guide.michelin.com/en/quintana-roo/playa-del-carmen_2068368/restaurant/axiote-cocina-de-mexico,https://www.axiote.rest/,"Bib Gourmand",0,"","Here in the Riviera Maya, Axiote Cocina de Mexico walks the line between spotlighting local culinary traditions and giving them a modern boost. Inside, the guano leaf-roof lends a palapa style to the dining room. Carefully presented and beautifully served, the generously portioned plates are one hit after another. Start with the tostadas de mais azul, knowing that the spice levels are indeed as described. Guacamole never fails but skip the tortilla chips and go for the chapulines (grasshoppers) instead. Fried and slightly spicy, they're a house signature. Birria de cordero is fork-tender, with elote, nopal, pickled onion and vegetables, and is especially hearty. Laminado de mango, perfectly ripe and accompanied by honey, orange foam and cocoa, is a superb finish."
 "FAVORITE restaurant","Karl-Weiser-Straße 1, Mainz, 55131, Germany","Mainz, Germany","€€€€","Modern French, Creative",8.289494,49.9899559,+4961318015133,https://guide.michelin.com/en/rheinland-pfalz/mainz/restaurant/favorite-restaurant,https://favorite-mainz.de/,"1 Star",0,"Air conditioning,Car park,Great view,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Located in Mainz's city park and run by the dedicated Barth family, FAVORITE parkhotel is not only a sophisticated place to stay but its fine dining restaurant is a popular destination in its own right. The owners made the right call in hiring head chef Tobias Schmitt, previously sous-chef at Frankfurt's Lafleur. His modern cuisine draws on excellent produce to conjure up streamlined and coherent dishes. The set menus on offer are called ""Roots"" (""The roots of cooking"") and ""Blossom"" (""Light, modern & contemporary cuisine""), and there is also a vegetarian alternative. As for the restaurant itself, it boasts a refined and elegant interior. A table by the window is your best bet – or dine on the beautiful terrace overlooking the Rhine and Taunus."
 "Le Jardin de France im Stahlbad","Augustaplatz 2, Baden-Baden, 76530, Germany","Baden-Baden, Germany","€€€€","Classic French, Seasonal Cuisine",8.23999,48.7595,+4972213007860,https://guide.michelin.com/en/baden-wurttemberg/baden-baden/restaurant/le-jardin-de-france,https://www.lejardindefrance.de/baden-baden/aktuell,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Sophie and Stéphan Bernhard have made it their mission to indulge the diners of this city since 1998. Since relocating, they welcome their guests here in the Stahlbad, a beautiful 19C building located in the heart of Baden-Baden. The classic French cuisine, which is in the blood of the chef-patron, a native Frenchman, is as much in great demand as it ever was. His clearly structured and wonderfully harmonious dishes give pride of place to high-quality produce. The front-of-house team, which includes the lady of the house, is exceptionally cordial and accomplished, and the wine recommendations are second to none – there is a very good selection to choose from."
+Merak,"Lerdo de Tejada & Ignacio Comonfort, Villa de Juárez, 22766, Mexico","Villa de Juárez, Mexico",$$,"Contemporary, Mexican",-116.642355,31.9655959,+526461963099,https://guide.michelin.com/en/baja-california/villa-de-juarez_2061842/restaurant/merak,https://larutavcc.com/listing/restaurant-merak/,"Bib Gourmand",0,"","The smell of wood smoke will lead you to this well-appointed outdoor space within the Tres Valles winery, where Chef Joel Quintana presides with a relaxed, affable demeanor. His grill-centric cuisine is hearty and unpretentious, but the flavors and techniques are finely tuned, drawing upon French and Asian influences for cooking that you won't soon forget. A signature dish of alitas de mar (""seafood wings"") is a case in point, featuring yellowtail collar impeccably grilled until juicy and lip-smacking, dressed with a luscious tangy sauce that blends guajillo chile oil, ginger, and roasted garlic. More substantial dishes, like grilled beef, lamb, or whole fish, are ideal for sharing, and Chef Quintana will happily curate an impromptu tasting menu upon request."
 "The First","Weimarer Straße 60, Blankenhain, 99444, Germany","Blankenhain, Germany","€€€","Seasonal Cuisine, Italian Contemporary",11.3423392,50.8747868,+493645961644000,https://guide.michelin.com/en/thuringen/blankenhain/restaurant/the-first,https://www.golfresort-weimarerland.de/spa-golf-hotel/geniessen/restaurant/restaurant-the-first.html,"1 Star",0,"Car park,Terrace","The restaurant of the attractive Spa & GolfResort Weimarer Land serves Italian-inspired dishes with classical influences. Head chef Marcello Fabbri has made a name for himself in the region. He proposes a five-course menu made with excellent produce from Italy – his pasta is a real treat. The waitstaff are friendly and highly proficient, and the sommelier's recommendations are spot on. The decor is also lovely and has a partially open kitchen. The terrace is delightful in summer!"
+"Carmelita Molino y Cocina","Jiménez 7789, Independencia, Tijuana, 22055, Mexico","Tijuana, Mexico",$$,Mexican,-117.0417355,32.5240243,"",https://guide.michelin.com/en/baja-california/tijuana_2061688/restaurant/carmelita-molino-y-cocina,"","Bib Gourmand",0,"","Named for Chef José Figueroa's grandmother, who inspired his love of cooking, this charming Tijuana dining room has an airy vibe with warm-toned wood furnishings, tile-and-concrete flooring, and a screen-covered roof. Corn is revered here and is sourced from small family farms around Mexico, then nixtamalized and ground in-house. Tortillas are prepared on the comal up front for the tacos and tostadas that comprise the menu, while ceviche, and egg dishes round it out. You can't go wrong with chilaquiles dressed with salsa borracha, but don't sleep on the tamal of the day. It's big, prepared in a banana leaf, and may be filled with braised beef rib and roasted local cherry tomatoes."
+"La Concheria","Av. Miramar 637-9, Zona Centro, Ensenada, 22800, Mexico","Ensenada, Mexico",$$,"Mexican, Seafood",-116.6228056,31.8685215,+526469784000,https://guide.michelin.com/en/baja-california/ensenada_2059847/restaurant/la-concheria,"","Bib Gourmand",0,"","La Concheria is located at Plaza Santo Tomás, once a winery in the center of Ensenada and dating back to 1911. The reclaimed and renovated district features warehouses now housing retail and restaurants, like this worthwhile spot. The restaurant is a slender space with brick flooring, teal walls, and a metal roof. In addition to a few tables there is a counter offering a handful of seats facing the bar and kitchen at the end.The menu is focused and offers items such as oysters, ceviche, and aguachile; as well as warming entrees like the fideo seco en salsa poblano. The baked pasta is prepared and served in a cast-iron skillet and is a delight, enriched with green chili-spiced cream, and topped with clams and mussels."
 YOSO,"Schafbachstraße 14, Andernach, 56626, Germany","Andernach, Germany","€€€€","Innovative, Asian and Western",7.3983984,50.43818,+4926324998643,https://guide.michelin.com/en/rheinland-pfalz/andernach/restaurant/yoso,https://purs.com/purs/yoso/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus","Temporarily closed.Born in South Korea, raised in Sweden and trained in the art of French cuisine, Peter Fridén, formerly head chef at Karlsruher's TAWA YAMA FINE, has been shaped by three culinary cultures. At YOSO, he combines Asian-Japanese, Scandinavian and French influences in his New Nordic Japanese Cuisine. Made using top-quality ingredients, an intriguing, soulful and innovative blend of textures and contrasts is presented, for example, in the halibut and scallop served with spinach, koji beurre blanc and fermented gooseberry. The set menu can comprise four, five or six courses, including vegetarian options. The dedicated and friendly service team will gladly talk you through the dishes in detail – including the chefs. In addition, the restaurant of Hotel am Ochsentor in the historical centre of Andernach boasts a sleek modern urban interior with a Far Eastern feel."
+"Ike Edoyakiunagi Asahitei","29 Haibara Shimoidani, Uda, Nara, 633-0241, Japan","Nara, Japan","¥¥","Unagi / Freshwater Eel",135.950916,34.52878,+81745820564,https://guide.michelin.com/en/nara-region/nara/restaurant/ike-edoyakiunagi-asahitei,"","Bib Gourmand",0,"Air conditioning,Car park,Cash only","There is a saying about the depth of skill an unagi chef needs: three years to learn how to skewer it, eight to learn how to dress it and a lifetime to learn how to grill it. While grilling unagi might be the most difficult, Hideki Morimoto was tasked with it from a young age by his father, the then owner. Edo-style grilling includes steaming beforehand and is something the father learned while training in Tokyo. He buys in mostly large unagi and far-infrared grills it."
+"Unagino Toyokawa","3-3-12 Tomio Motomachi, Nara, Nara, 631-0078, Japan","Nara, Japan","¥","Unagi / Freshwater Eel",135.732245,34.69246,+81742518171,https://guide.michelin.com/en/nara-region/nara/restaurant/unagino-toyokawa,"","Bib Gourmand",0,"Air conditioning,Counter dining","The owner-chef apprenticed at an unagi restaurant in Osaka after becoming enamoured of the world of unagi artisans. He took the name of his teacher’s restaurant out of gratitude and grills plump ‘aote’ unagi, Kansai-style, over bincho charcoal. There is a saying that when it comes to learning unagi, skewering technique takes three years, dressing it takes eight years and grilling it takes a lifetime to master. As such, he has devoted himself to unagi."
 "Gasthof Alex","Gössersdorf 25, Weißenbrunn, 96369, Germany","Weißenbrunn, Germany","€€€€","Farm to table, Creative",11.4062317,50.188066,+4992231234,https://guide.michelin.com/en/bayern/weissenbrunn/restaurant/gasthof-alex,https://www.gasthofalex.de,"1 Star",0,"Car park,Terrace","Chef-patron Domenik Alex and Madlen Häckel represent the fifth generation to run this family business, which has been in existence since 1886. ""A balance between living tradition and creative zeitgeist"" is their motto. The cuisine is seasonal and rich in flavour and finesse, with creative dishes that draw on modern influences, are pared down to the essentials and clearly structured. Some of the ingredients are in fact home-grown. Warm wood and sleek design make for an attractive setting in which to enjoy the friendly and competent service provided by the proprietress. Comfortable guestrooms available, should you wish to stay overnight."
+"le content","1-3-8 Ayameike Minami, Nara, Nara, 631-0033, Japan","Nara, Japan","¥¥",French,135.761053,34.697512,+81742936003,https://guide.michelin.com/en/nara-region/nara/restaurant/le-content,"","Bib Gourmand",0,"Air conditioning","The restaurant’s name is a play on the French adjective ‘content’, meaning ‘happy’ or ‘satisfied’. It is also a term that the chef’s mentor complimented him with during his apprenticeship. At lunchtime, simple prix fixe are offered, but in the evening diners get à la carte items focused squarely on flavour. Offerings such as pâté de campagne, beef cheek simmered in red wine and tarte Tatin showcase traditional French cooking. Cassoulet de Toulouse captures a flavour that etched itself on the chef’s memory."
 "TAWA YAMA FINE","Amalienbadstraße 41b, Karlsruhe, 76227, Germany","Karlsruhe, Germany","€€€€","Modern Cuisine, International",8.4659391,48.9958493,+497219098950,https://guide.michelin.com/en/baden-wurttemberg/karlsruhe/restaurant/tawa-yama-fine,https://tawayama.de/,"1 Star",0,"Air conditioning,Car park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","FINE is the name given to the stylish fine dining restaurant, which offers a creative set menu in the evening. The extremely dedicated front-of-house team takes care of diners in a friendly and enjoyably unobtrusive manner, talking them through the menu in detail, while the sommelier helps with the wine selection. Incidentally, the Japanese name ""TAWA YAMA"" means ""tower mountain"" and is a reference to the Turmberg outside Karlsruhe. In addition to FINE, there is the trendy EASY, which has a simpler menu. You can use the hotel's own parking garage free of charge."
+"Noto Toto Teuchisoba Tabiki","1-3-6 Horyuji Nishi, Ikarugacho, Ikoma-gun, Nara, 636-0114, Japan","Nara, Japan","¥",Soba,135.730208,34.611572,+81745740438,https://guide.michelin.com/en/nara-region/nara/restaurant/noto-toto-teuchisoba-tabiki,"","Bib Gourmand",0,"Air conditioning,Car park,Cash only","Seiji Matsushima grows crops and makes pottery. He doesn’t just knead earth, though, he also kneads soba. The thin juwari soba set out on dishes he made himself exudes rusticity and the way of life of a self-described farmer. He grows the buckwheat berries for the sobagaki himself. Basil picked in the field in the summer is served with soba topped with a thick dashi-rich sauce, and winter yuzu is served with hot soba. Grated daikon is used in place of wasabi."
 SoulFood,"Unterer Markt 35, Auerbach in der Oberpfalz, 91275, Germany","Auerbach in der Oberpfalz, Germany","€€€","International, Farm to table",11.6302869,49.6928628,+4996432052225,https://guide.michelin.com/en/bayern/auerbach-in-der-oberpfalz/restaurant/soulfood,https://www.restaurant-soulfood.com/,"1 Star",0,"","Here, Christine Heß and Michael Laus really deliver on their appealing ""soul food"" concept. After working side by side at Frankfurt's Villa Merton, the two have fulfilled their dream of owning their own restaurant. Here, in their establishment located right next to Auerbach town hall, the owner demonstrates a knack for creative cuisine. Made using top-notch seasonal produce, his dishes are really interesting and precisely crafted, right down to the last detail – for example, Oriental meatballs, hummus, parsley salsa, sesame, chickpeas, pomegranate, walnuts – this is real soul food, which is also reasonably priced! Diners are given a choice of two set menus: ""DasEine"" or ""DasAndere"", and individual courses can also be swapped in or out. The cordial owner looks after guests – furthermore, it is the chef who brings out the aperitif nibbles at the beginning. A lovely modern restaurant that serves simply excellent food!"
 Aska,"Watmarkt 5, Regensburg, 93047, Germany","Regensburg, Germany","€€€€","Japanese, Sushi",12.0963365,49.0200415,+4994159993000,https://guide.michelin.com/en/bayern/regensburg/restaurant/aska-1186893,http://aska.restaurant/,"1 Star",0,"Counter dining,Notable sake list,Wheelchair access","Two restaurants with Swedish names under one roof. In contrast to the original restaurant Storstad, Aska is a compact sushi restaurant with a decidedly personal touch. The name translates as ""ash"", and the interior is accordingly dark in hue. Diners take their seats at the counter or one of the few booth tables to enjoy authentic sushi in the form of an eight- or 10-course set menu, served with two additional recommendations. Having learned his craft in his hometown of Osaka, sushi master Atsushi Sugimoto now transforms premium ingredients into the best classic sushi to be found far and wide! The attentive and charming front-of-house staff will be able to provide just the right sake to accompany your set menu, plus there is a ""flat rate"" for all-you-can-drink mineral water and green tea – a highly unusual offer in Germany."
+"Shikinoaji Enzu","6-5-14 Omiyacho, Nara, Nara, 630-8115, Japan","Nara, Japan","¥¥",Japanese,135.807866,34.685666,+81742360634,https://guide.michelin.com/en/nara-region/nara/restaurant/shikinoaji-enzu,"","Bib Gourmand",0,"Air conditioning,Counter dining,Shoes must be removed","The cheerful hospitality of the owner-chef at this kappo will put you at ease. He offers a wide selection of dishes, including tsukuri, tempura and grilled items. He serves several appetisers so you can snack on them while choosing your main dishes. Regular offerings include deep-fried mugwort fu and eggplant with dengaku miso. Although not on the menu, sushi can be prepared if you place an order. The spirit of service he shows makes this a great place to dine."
 IKO,"Stadtweg 38a, Osnabrück, 49086, Germany","Osnabrück, Germany","€€€€","Modern Cuisine, Creative",8.1281943,52.2697166,+4954144018030,https://guide.michelin.com/en/niedersachsen/osnabruck/restaurant/iko,https://www.iko-restaurant.de/,"1 Star",0,"Credit cards not accepted,Terrace","Three areas – ""Iko-Flowers"", ""Iko-Atelier"" and ""Iko-Restaurant"" – have been successfully combined here. The result is an appealingly sleek, modern interior with a trendy rustic feel, floral decorations from the adjoining shop and handmade tableware from the integrated pottery workshop. In the open kitchen, select ingredients go into a modern and creative set menu comprising five or seven courses (vegetarian options available). The chefs serve the dishes themselves. Ask the charming and well-trained waitstaff about the house range of alcohol-free cocktails. Pretty garden terrace. Good to know: They also offer pottery classes."
+"Sosakukushinomise Rindo","224-1 Tsujimachi, Ikoma, Nara, 630-0212, Japan","Nara, Japan","¥¥",Kushiage,135.707086,34.694948,+81743846669,https://guide.michelin.com/en/nara-region/nara/restaurant/sosakukushinomise-rindo,"","Bib Gourmand",0,"Air conditioning,Car park,Counter dining","Chef Ueda came up with creative skewers to make use of his experience in both Japanese and Western cuisine. The honekiri-treated hamo requiring very precise cuts is where his Japanese culinary skills shine. The croque monsieur is a French recipe. The menu starts with Western appetisers and incorporates surinagashi, gazpacho and other soups. The free-wheeling culinary ideas on display in the menu have you looking forward to what’s coming."
 prism,"Fritschestraße 48, Berlin, 10627, Germany","Berlin, Germany","€€€€","Israeli, Modern Cuisine",13.3007267,52.5071399,+493054710861,https://guide.michelin.com/en/berlin-region/berlin/restaurant/prism,https://www.prismberlin.de/,"1 Star",0,"Interesting wine list,Restaurant offering vegetarian menus","This restaurant located in the Charlottenburg-Wilmersdorf district draws diners in with a chic, minimalist decor and exciting cuisine. In his Levantine-inspired creations, owner Gal Ben Moshe gives a nod to his Israeli roots as well as to modern European standards. Made from excellent ingredients, his interesting dishes are replete with contrasts in flavour. Beyond the fantastic gastronomic diversity on display, what really impresses here is the sense of a highly personal touch that you won't find anywhere else. To complete the picture, first-rate wines as recommended by Jacqueline Lorenz, a much-lauded sommelier and the extremely friendly lady of the house. Among the 530 wines, there are fine wines from Israel, Syria and Lebanon to be found. All wines are also available by the glass."
+"YAMAOKA PIZZA","455 Onitoricho, Ikoma, Nara, 630-0237, Japan","Nara, Japan","¥",Pizza,135.685183,34.67117,+81743770511,https://guide.michelin.com/en/nara-region/nara/restaurant/yamaoka-pizza,"","Bib Gourmand",0,"Car park,Cash only,Great view","This restaurant on Mt. Ikomayama overlooks the city. The Italy-trained chef bakes pizzas with his own original take. The key to the taste is Ikoma spring water – the water’s sweetness and softness give the pizza real character. Made using less salt compared to the Italian recipe, the crust has a uniquely fluffy texture. The standard offering is margherita pizza made with vegetables from a local farm. Have your fill of Ikoma pizza you won’t find in Naples or Rome. It’s closed for the month of February."
 "Le temple","Saarstraße 2, Neuhütten, 54422, Germany","Neuhütten, Germany","€€€€","Modern French",7.0114426,49.6425213,+4965037669,https://guide.michelin.com/en/rheinland-pfalz/neuhtten/restaurant/le-temple,http://www.le-temple.de/,"1 Star",0,"Car park,Terrace","Christiane Detemple-Schäfer and Oliver Schäfer form an absolute dream team. Your friendly hosts have been working side by side here since 1992 and their impressive dedication to the task has made Le temple a permanent fixture on the fine dining scene – not only in the small town of Neuhütten, but also among the Michelin-starred restaurants of Rhineland-Palatinate. This is a modern and creative take on classic cuisine – delicate, elaborate and extremely meticulous – to be enjoyed in the form of set menus, which change with the seasons. The interior of this elegant and minimalist restaurant is tastefully furnished, as is the small cigar lounge next door. If you want to spend a night amid the beautiful landscape of the Hunsrück, you can do so in cosy guestrooms – a delicious breakfast is also available. A nice alternative is the bistro with regional cuisine."
 "Schwitzer's Gourmet-Restaurant","Etzenroter Straße 4, Waldbronn, 76337, Germany","Waldbronn, Germany","€€€€","Classic Cuisine",8.4748202,48.9209362,+497243354850,https://guide.michelin.com/en/baden-wurttemberg/waldbronn/restaurant/schwitzer-s-am-park,https://schwitzers.com/,"1 Star",0,"Air conditioning,Car park,Counter dining,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","This chic little fine dining restaurant has recently relocated to what was once the bar of Schwitzer's Hotel am Park. Here, owner Cédric Schwitzer proposes classic and at the same time modern cuisine made from high-quality produce. The food is cooked in front of the guests. There is a six-course set menu, either with fish and meat or as a vegetarian version. Diners can either sit at regular tables or the counter, and are waited on by friendly and attentive staff."
+Kushizukushi,"31 Yanagimachi, Nara, Nara, 630-8353, Japan","Nara, Japan","¥",Kushiage,135.824628,34.67858,+81742230010,https://guide.michelin.com/en/nara-region/nara/restaurant/kushizukushi,"","Bib Gourmand",0,"Air conditioning,Cash only,Counter dining","The creative skewers here feature seasonal ingredients and rare ingredients, such as Japanese glass shrimp in the spring, ayu with roe in the autumn and oysters in winter. Items like vegetables pickled in sake lees and goma-dofu give you the full Nara experience. To end comes nyumen that goes down well or dashi chazuke made with rice grown by the owner-chef’s brother. Each item on the set menu is given an extra touch for texture and flavour, making it a truly appealing set meal."
+"Simple comme Bonjour","68-3 Kawaharajocho, Tenri, Nara, 632-0016, Japan","Nara, Japan","¥¥",French,135.833375,34.600237,+81743615657,https://guide.michelin.com/en/nara-region/nara/restaurant/simple-comme-bonjour,"","Bib Gourmand",0,"Air conditioning","Kotaro Kawaguchi chose the path of French cuisine, following in the footsteps of his father, who was a cook on a cruise ship. He says that training at Pierre Gagnaire in Paris, a restaurant he had long admired, boosted his morale as a chef. There, he learned the techniques to create harmony between ingredients. There are no standard offerings here, as he is always inspired to offer new creations."
 Elements,"Königsbrücker Straße 96, Dresden, 01099, Germany","Dresden, Germany","€€€","Modern Cuisine, International",13.7608648,51.0808169,+493512721696,https://guide.michelin.com/en/sachsen/dresden/restaurant/elements351459,https://www.restaurant-elements.de/,"1 Star",0,"Car park,Interesting wine list,Terrace,Wheelchair access","With its industrial-style architecture, loft feel and elegant, upmarket interior, Elements is a chic restaurant run by Martina and Stephan Mießner in the historical Zeitenströmung building complex. He heads up the kitchens; she is in charge of the friendly and smooth front-of-house service. The spacious and high-ceilinged interior boasts floor-to-ceiling arched windows, beautiful floorboards and comfortable brown leather chairs with a vintage look. The dishes are pleasantly well defined and pared down with plenty of expression and finesse – order à la carte or opt for the ""chef's menu"". Lovely terrace on Times Square. The casual DELI offers a more casual alternative from noon."
+"PIZZERIA TRATTORIA MAGAZZINO","172-1 Kamada, Kashiba, Nara, 639-0227, Japan","Nara, Japan","¥",Pizza,135.712308,34.520592,+81745798815,https://guide.michelin.com/en/nara-region/nara/restaurant/pizzeria-trattoria-magazzino,https://magazzino.co.jp/,"Bib Gourmand",0,"Air conditioning,Car park,Cash only - lunch","The pizza here is prepared true to how it’s done in Naples, with chef Hironori Noda reproducing those authentic flavours. What Naples has that Nara doesn’t is an ocean so, in response, he came up with the idea of a restaurant that’s all about the fields. He grows the vegetables himself and makes them the main ingredients. The garden is his mother’s, and he harvests the vegetables himself, meaning that the bounty of Kashiba proffered here truly springs from ‘Mother Earth’."
 1789,"Tonbachstraße 237, Baiersbronn, 72270, Germany","Baiersbronn, Germany","€€€€","Modern Cuisine, Asian Influences",8.3582841,48.5369525,+497442492665,https://guide.michelin.com/en/baden-wurttemberg/baiersbronn/restaurant/1789-1191834,https://www.traube-tonbach.de/restaurants-bar/1789-1/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Following stints at Köhlerstube and temporaire, Florian Stolte has now struck out on his own with 1789. Things are pleasantly laid back at this intimate restaurant, where the decor is minimalist yet upscale and elegant. The two set menus – one of them vegetarian – showcase his unique culinary style, which combines classic European cuisine with modern and Asian influences. The stone-basse served with bell pepper, coriander and red Thai curry is an example of a dish that is positively bursting with flavour and possesses a bold, stimulating spiciness that is integrated with great skill. The ingredients are top-notch; for instance, the beef with porcini, leek and an Asian jus is made with excellent Australian Wagyu produced by Jack's Creek. With its delightful accents, balance of flavours and extremely precise craftsmanship, this cuisine is inspiring. The waitstaff are highly adept, and Florian Stolte doesn't miss the opportunity to serve one or two courses himself."
 "ZweiSinn Meiers | Fine Dining","Äußere Sulzbacher Straße 118, Nuremberg, 90491, Germany","Nuremberg, Germany","€€€€","Creative, Modern Cuisine",11.1184521,49.4641108,+4991192300823,https://guide.michelin.com/en/bayern/nurnberg/restaurant/zweisinn-meiers-fine-dining,https://www.meierszweisinn.de/,"1 Star",0,"Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","This stylish, modern restaurant just outside Nuremberg's city centre is a welcome addition to the fine dining scene in the Franconian metropolis. Following stints working at first-class establishments such as Louis C. Jacob in Hamburg, Amador in Langen, and under Johanna Maier in Filzmoos, Austria, Stefan Meier struck out on his own a few years ago. Together with a motivated kitchen team, he combines the finest hand-selected ingredients to create imaginative dishes brimming with beautifully balanced flavours. Vegetarians are also catered for. Last but not least, the professional, friendly and attentive service also contributes to the feel-good atmosphere in this chic, minimalist-style restaurant."
+"Pizzeria Luna Nuova","2-1-35 Omiyacho, Nara, Nara, 630-8115, Japan","Nara, Japan","¥",Pizza,135.817442,34.682651,+81742336679,https://guide.michelin.com/en/nara-region/nara/restaurant/pizzeria-luna-nuova,"","Bib Gourmand",0,"Air conditioning,Counter dining","What drew chef Kenji Akai to pizza was its simplicity, being a complete meal in a single dish. He’s passionate about Neapolitan pizza baked in a firewood oven and uses Italian wheat for lightness and fragrance in the crust. The popular item on the menu is the D.O.C. Pizza of buffalo mozzarella, dried cherry tomato and basil. His experience in Italian cuisine is also evident in the home-style Italian sausage and chargrilled dishes."
 Hupperts,"Gebelsbergstraße 97, Stuttgart, 70199, Germany","Stuttgart, Germany","€€€€","Classic Cuisine",9.1513479,48.7613472,+497116406467,https://guide.michelin.com/en/baden-wurttemberg/stuttgart/restaurant/hupperts,https://www.hupperts-restaurant.de/,"1 Star",0,"Air conditioning,Terrace","Located in the middle of a residential area in the south of Stuttgart, this gem is not easy to find but is well worth seeking out! Run with great dedication, the restaurant has a tasteful interior, and attentive service comes courtesy of an accomplished front-of-house team under the management of Claudia Johnson. But perhaps the main draw is the food served up by chef-patron Michael Huppert. His really innovative set menu cleverly integrates contrasts, with a focus on top-notch, predominantly regional produce. Tip: In summer, be sure to secure a spot on the delightful terrace to the side of the building."
+"Masala an TAKUMI","2281 Nakamachi, Nara, Nara, 631-0052, Japan","Nara, Japan","¥¥",Indian,135.742349,34.68009,+81742471601,https://guide.michelin.com/en/nara-region/nara/restaurant/masala-an-takumi,"","Bib Gourmand",0,"Air conditioning,Car park,Cash only,Shoes must be removed","As a veteran of the Indian culinary world, Chef Takumi Sakanaka is a master spice artisan. His ‘eclectic Japanese, Western and Indian’ fare is born from his Japanese sensibility and experience with French cuisine. The Masala Hassun appetizer is inspired by traditional kaiseki multi-course meals. Pâté de campagne infused with dry curry and handmade Miwa pasta are true to Nara. As the phrase on the shop curtain says, this is ‘nouvelle cuisine of India’."
 "Restaurant Brogsitter - Historisches Gasthaus Sanct Peter","Walporzheimer Straße 134, Bad Neuenahr-Ahrweiler, 53474, Germany","Bad Neuenahr-Ahrweiler, Germany","€€€€","Modern Cuisine, International",7.0780355,50.5306779,+49264197750,https://guide.michelin.com/en/rheinland-pfalz/bad-neuenahr-ahrweiler/restaurant/historisches-gasthaus-sanct-peter-restaurant-brogsitter,https://www.sanct-peter.de/,"1 Star",0,"Car park,Interesting wine list,Terrace,Wheelchair access","As early as the 13C, this place was known for its wine as the wine estate of Cologne's cathedral chapter. In that regard, nothing has changed to this day, because this enchanting restaurant is now owned by the Brogsitter family, who can look back on a long tradition of winemaking. Following the devastating flood of summer 2021, the restaurant has been lavishly and tastefully refurbished: the interior is chic and elegant, with a high gabled ceiling and a spectacular Murano chandelier. There is also a lovely terrace. The cuisine here is classic in its foundations and draws on modern and international influences. A set menu comprising four to six courses is proposed, including dishes such as baked mahi mahi served with a pineapple compote and a shellfish and coconut nage. The wine list is extensive, with a good selection of wines available by the glass, including some from the restaurant's own winery. Friendly and professional service."
+"Shunsai Chuka Bar Mitsukan","4-4-5 Naizencho, Kashihara, Nara, 634-0804, Japan","Nara, Japan","¥",Chinese,135.791298,34.513999,+81744257288,https://guide.michelin.com/en/nara-region/nara/restaurant/shunsai-chuka-bar-mitsukan,"","Bib Gourmand",0,"Air conditioning,Cash only,Counter dining","This Chinese bar appeals with its casual izakaya-like atmosphere and authentic cuisine. The aim is to be a place where people can come to drink, so they are very particular about the local Nara sake and shochu. The chef being an expert in Sichuan cuisine, the specialities are spicy chicken and mapo tofu. He also incorporates local ingredients and culture, such as using brand name pork from Gojo to make steamed dumplings, and using ‘Kasa-soba’, from the Kasa area of Sakurai."
 KAI3,"Am Kai 3, Hörnum, 25997, Germany","Hörnum, Germany","€€€€","Creative, Modern Cuisine",8.2962752,54.7611439,+49465146070,https://guide.michelin.com/en/schleswig-holstein/hrnum/restaurant/kai3,https://www.budersand.de/de,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access","""Nordic Fusion"" is the name of the game in the fine dining restaurant of the luxurious BUDERSAND Hotel - Golf & Spa. Chef Felix Gabel adheres to this guiding principle as he whisks you off on a creative culinary adventure. He uses select local produce and draws on influences from around the globe, skilfully incorporating a host of different spices and flavours. A choice of two set menus is proposed (""Große Aromenreise"" and the vegetarian ""Kraut & Rüben""). In keeping with the cuisine, the modern decor has a distinct Nordic charm. And then there is the stunning view of the North Sea afforded by the floor-to-ceiling windows. Of course, this establishment's wonderful location on the southernmost tip of Sylt means that the terrace is a real highlight!"
+Kiminami,"2201-1 Oshikumacho, Nara, Nara, 631-0011, Japan","Nara, Japan","¥",Soba,135.764071,34.718044,+81742465503,https://guide.michelin.com/en/nara-region/nara/restaurant/kiminami,https://kiminami.crayonsite.net/,"Bib Gourmand",0,"Car park,Cash only","The owner-chef liked how making soba was a very minimalist process, using only buckwheat and water. That approach is behind his decision not to add any filler ingredients. In the summer, he makes the noodles thin so that they go down smoothly, and thick in the winter so that the flavour delightfully fills the palate as you chew. For an appetiser, we recommend the shrimp tempura, which uses batter mixed with marunuki."
 Aubergine,"Münchner Straße 17, Starnberg, 82319, Germany","Starnberg, Germany","€€€€",Creative,11.3498541,48.0017757,+4981514470290,https://guide.michelin.com/en/bayern/starnberg/restaurant/aubergine388304,https://www.aubergine-starnberg.de/,"1 Star",0,"Wheelchair access","Haute gastronomie in a business hotel? Yes – you can experience this in the fine dining restaurant of the comfortable Vier Jahreszeiten Starnberg hotel. In a glass-paned extension reminiscent of a conservatory, sit back and enjoy the creative cuisine of Maximilian Moser in the upscale, elegant and modern interior. In his two set menus (one of which is vegetarian), he brings in international influences, as well as seasonal produce. The service team are courteous and competent, and the wine recommendations are also on point. Tip: Keep an eye on the culinary calendar – you'll find interesting offers here."
+"Chukasoba Oshitani","5-4-30 Shijooji, Nara, Nara, 630-8014, Japan","Nara, Japan","¥",Ramen,135.78866,34.67885,+81742317068,https://guide.michelin.com/en/nara-region/nara/restaurant/chukasoba-oshitani,"","Bib Gourmand",0,"Air conditioning,Car park,Cash only,Counter dining","The owner-chef came up with various creative ramen dishes from his time training. In opening this restaurant in his hometown, he set his sights on Chinese noodles, which was not very common at the time, and to which he adds his signature touch. The ‘Shoyu’ features kaeshi made with kombu and oysters and is completed with porcini-flavoured oil. The ‘Shio’ is an original, flavoured with shellfish adductor muscles and shrimp, and with truffle oil for fragrance."
 DiVa,"Strandallee 146, Scharbeutz, 23683, Germany","Scharbeutz, Germany","€€€","Modern French, International",10.7702772,54.0099541,+4945033526600,https://guide.michelin.com/en/schleswig-holstein/scharbeutz/restaurant/diva,https://www.hotel-belveder.de/,"1 Star",0,"Air conditioning,Car park,Terrace,Wheelchair access","The Mediterranean feel of the Hotel Gran BelVeder, located directly on the Baltic Sea beach, extends to this small fine dining restaurant with an elegant interior done out in warm tones. Despite the beautiful location on the Bay of Lübeck, you will unfortunately have to do without a sea view, unless you sit outside on the terrace! But Gunter Ehinger's classically based cuisine deserves your full attention anyway. For example, the turbot and smoked salmon served with a Bouchot mussel sauce and avocado salsa is a skilful combination of regional and international ingredients, and the Norway lobster and kohlrabi combines modern ideas with subtle sophistication. For the set menu there are excellent wine pairings, available by the glass. It is also possible to order à la carte. Your needs will be taken care of by the attentive, well-trained staff."
+"toi Inshokuten","30-3 Hanashibacho, Nara, Nara, 630-8266, Japan","Nara, Japan","¥",Indian,135.829041,34.68571,+81742877014,https://guide.michelin.com/en/nara-region/nara/restaurant/toi-inshokuten,"","Bib Gourmand",0,"Air conditioning,Cash only","The ‘toi’ in the name of the restaurant is an acronym for ‘trip of imagination’. The destination is India, and the mission is to provide traditional Indian dishes. There are meat, fish and vegetable curries. They do things Thali teishoku-style and serve several kinds of curry of your choice on a large plate. You can also add individual items like pakora, an Indian-style tempura."
 "ESS ATELIER STRAUSS","Kirchstraße 1, Oberstdorf, 87561, Germany","Oberstdorf, Germany","€€€€","Classic Cuisine, Modern Cuisine",10.2783328,47.4085094,+498322800080,https://guide.michelin.com/en/bayern/oberstdorf/restaurant/ess-atelier-strauss,https://www.loewen-strauss.de/,"1 Star",0,"Air conditioning,Wheelchair access","Upscale furniture fashioned out of salvaged wood, comfortable designer chairs upholstered in lovely check fabrics, edelweiss-shaped lighting fixtures set into the ceiling, and pared-down, elegant tableware – this restaurant has a fresh and modern decor. But it isn't just the chic Alpine look that guests go in for. The dishes conjured up by chef Peter A Strauss are equally inspiring. You will be treated to pleasingly stripped-down classic cuisine that takes inspiration in modern, creative trends. The ingredients are always first-rate and predominantly locally sourced. Only a seasonal surprise menu is served here – no à la carte. The striking glass-fronted wine cooler houses an impressive selection of bottles."
+"Menya Ittoku","372-2 Kawaharajocho, Tenri, Nara, 632-0016, Japan","Nara, Japan","¥",Ramen,135.836008,34.598622,+81743622888,https://guide.michelin.com/en/nara-region/nara/restaurant/menya-ittoku,"","Bib Gourmand",0,"Car park,Cash only,Counter dining","Every time there’s an order, you hear the sound of the motorized slicer. It cuts Italian pork fillets thin like uncured ham. The signature dish is salt-flavoured ramen. The dashi is made from whole chicken, kombu and katsuo-bushi, and the glutamic acid and inosinic acid produce a synergy of umami. If you order ‘shimemeshi’, which is rice with chicken, to go with the remaining soup, it’s like you’re having chicken zosui."
 Silberdistel,"Sonnenalp 1, Ofterschwang, 87527, Germany","Ofterschwang, Germany","€€€€","Classic Cuisine",10.2570174,47.4904129,+4983212720,https://guide.michelin.com/en/bayern/ofterschwang/restaurant/silberdistel,"","1 Star",0,"Air conditioning,Car park,Great view,Wheelchair access","The Sonnenalp Resort, which has been run by the Fäßler family since 1919, is definitely worth a visit for anyone interested in fine dining. Silberdistel's kitchen team uses select seasonal ingredients. The ""Weitblick"" menu with up to seven courses is offered. Tip: Before, with or between the courses you can order caviar from Walter Grüll from Salzburg. On Fridays and Sundays there are additional classics. Here on the fourth floor, you are afforded wonderful views, so be sure to ask for a window seat. Having said that, the restaurant interior itself, with its blend of stylish elegance and Alpine charm, is also a sight to behold. Then there is the enthusiastic sense of hospitality, which makes itself felt throughout this traditional establishment."
 "Restaurant auf Schloss Filseck","Filseck 1, Uhingen, 73066, Germany","Uhingen, Germany","€€€€","Mediterranean Cuisine, Farm to table",9.6048158,48.7000691,+49716128380,https://guide.michelin.com/en/baden-wurttemberg/uhingen/restaurant/schloss-filseck,https://www.restaurant-auf-schloss-filseck.de/,"1 Star",0,"Car park,Garden or park,Great view,Terrace","Not only is Schloss Filseck a museum, cultural centre and venue for events, it is also a hotspot for foodies! The decor is classic in style, incorporating modern touches, A wooden ceiling and quarry-stone walls add an old-fashioned, rustic charm to proceedings. There is also a wonderful terrace in the interior courtyard. Head chef Daniele Corona clearly draws much of his inspiration from Italy and elsewhere in the Mediterranean, creating highly ambitious and multi-faceted dishes such as ""Toscana"" (Chianina beef, rocket, bagnetto verde). In the evening, the fine dining set menu also comes in a vegetarian version. There is a well-stocked wine list, and the staff provide astute recommendations. The concept is completely different at lunchtime: the ""mezzogiorno"" lunch deal is simpler and inexpensive. The ree shuttle service within a 20km radius of the castle is really handy."
+"A VOTRE SANTE","6-26 Shinasahigaoka, Ikoma, Nara, 630-0253, Japan","Nara, Japan","¥¥",French,135.706132,34.68595,+81743758123,https://guide.michelin.com/en/nara-region/nara/restaurant/a-votre-sante,"","Bib Gourmand",0,"Air conditioning,Car park,Cash only - lunch","Chef Yaoki Tsujimura says that he wants to communicate the sights he saw in France. He recalls memories from training in southern France in the 1990s. Everything from gougère to bread and small confectionery is freshly baked. Dishes made using a generous amount of butter and garnished with sauce have a nostalgic French aroma to them. When you hear the word ‘santé, it means a fun time is about to begin."
+"Xin Liu He","37 Yile Road, Xihu, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥","Hang Zhou",120.120452,30.285615,+8657187551483,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/xin-liu-he,"","Bib Gourmand",0,"Air conditioning","Since 1987, diners have been flocking here for authentic traditional Hangzhou food. The head chef excels at preparing river fish, such as river shrimps in Huadiao wine, a feast of runny roe, briny-sweet meat and mesmerising aromas. With a bit of luck, you will get to savour the tender oily flesh of steamed river eel with Chinese ham – best enjoyed with their home-brewed bayberry wine. Ask the servers about the daily specials."
 Orangerie,"Strandallee 73, Timmendorfer Strand, 23669, Germany","Timmendorfer Strand, Germany","€€€","Classic French",10.7796793,54.0008609,+4945036052424,https://guide.michelin.com/en/schleswig-holstein/timmendorfer-strand/restaurant/orangerie78167,https://www.orangerie-timmendorfer-strand.de/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","If you want to experience a real institution of the Baltic Sea, then head straight for this elegant fine dining restaurant in a side wing of the Maritim Seehotel. Its success is largely due to Lutz Niemann, who has presided in the kitchen since 1990. He is supported by a well-oiled machine of a team, including a sous-chef of many years' standing. Classic dishes such as scallops with ponzu jelly and hearts of palm showcase precise technical skill and premium-quality ingredients. Diners can opt for the set menu or order dishes à la carte. Then there is the friendly and professional front-of-house team overseen by sommelier Ralf Brönner – you can be confident of judicious wine recommendations. A terrace overlooks the small park and the Baltic Sea promenade."
+"Lai Cui Mian Guan (Ji Mao Road)","315 Ji Mao Road, Xihu, Hangzhou, China Mainland","Hangzhou, China Mainland","¥",Noodles,120.073226,30.1645882,+8615824450400,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/lai-cui-mian-guan-ji-mao-road,"","Bib Gourmand",0,"Cash only","For over a decade, this tiny noodle joint has been packed with diners, despite higher prices than its competitors. An array of noodle soups and blanched noodles tossed in sauces are offered with a choice of toppings, all in generous portions and made with quality ingredients. Try the blanched noodles topped with stir-fried pork liver and kidney. Stir the curly hand-rolled noodles in the sauce well and enjoy their springy texture."
 Anima,"In Wöhrden 5, Tuttlingen, 78532, Germany","Tuttlingen, Germany","€€€€","Creative, Modern Cuisine",8.82098,47.9863428,+4974617803020,https://guide.michelin.com/en/baden-wurttemberg/tuttlingen/restaurant/anima,http://www.restaurant-anima.de,"1 Star",0,"Terrace,Wheelchair access","On the ground floor of a modern building, the minimalist-style dining space offers a view of the outside through floor-to-ceiling windows – only a hedge separates you from the Danube. In the open kitchen, chef Heiko Lacher expresses his personality – this also explains the name ""Anima"" (the Latin word for ""soul""). His style is a creative and equally harmonious combination of different culinary cultures, not least French and Italian. Working with excellent produce, beautiful flavour combinations are achieved, to which home-grown herbs also contribute. Oysters or caviar are available as an optional addition to the set menu."
+"Definitely Fresh","2F, Meifan Plaza Proya, 588 Xixi Road, Xihu, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥",Zhejiang,120.0985672,30.2653563,+8657188189279,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/definitely-fresh,"","Bib Gourmand",0,"Car park","Nothing speaks of the ethos of this restaurant serving Wenzhou and Taizhou dishes more eloquently than its name – yes, freshness is key. The freshest seafood from southern Zhejiang, such as razor clams, live oysters and mud whelks are prepared in myriad ways. The springy fishcake bursts with seafood umami. The duck soup with Chinese herbal medicine is both tasty and nourishing. The dim sum, eg rice cake or wheat cake, are rustic and comforting."
 "Gourmetrestaurant Berlins Krone","Marktplatz 2, Bad Teinach-Zavelstein, 75385, Germany","Bad Teinach-Zavelstein, Germany","€€€€","Modern French, Seasonal Cuisine",8.6892208,48.6940108,+49705392940,https://guide.michelin.com/en/baden-wurttemberg/bad-teinach-zavelstein/restaurant/gourmetrestaurant-berlins-krone,https://www.berlins-hotel.de/,"1 Star",0,"Car park,Garden or park,Interesting wine list","This place has it all: a cosy atmosphere, extremely friendly and well-drilled service and excellent food. What was once the Berlin family's Gasthaus Krone has been upgraded to become a true fine dining establishment – a wonderful addition to Baden-Württemberg's Michelin-starred restaurant scene. Chef-patron Franz Berlin presides in the kitchen, overseeing a successful fusion of classic cuisine and Mediterranean fare. As modern and elaborate as they may be, the dishes demonstrate a coherence and clarity of flavour. When it comes to choosing a wine, you can confidently follow the sommelier's excellent recommendations. For overnight stays there are comfortable guestrooms and decent spa facilities."
+"Er Ba Jiu Su Mian Guan","289 Tianzhu Road, Xihu, Hangzhou, China Mainland","Hangzhou, China Mainland","¥",Vegetarian,120.0987257,30.2367927,+8613396597828,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/er-ba-jiu-su-mian-guan,"","Bib Gourmand",0,"Air conditioning,Cash only,Restaurant offering vegetarian menus","Next to Fajing Temple, this tiny vegan joint is always packed with tourists and locals. The location certainly accounts for its popularity… large portion sizes and very affordable prices play their part too. Their signature noodle soup with assorted vegetables has a rich and sweet tomato broth, plus bamboo shoot, peas, fried gluten, wood ear mushroom and cashew nuts. Consider ordering the dumplings filled with dried tofu and potherb mustard to go with it."
 "Délice","Hauptstätter Straße 61, Stuttgart, 70178, Germany","Stuttgart, Germany","€€€€","Creative, Mediterranean Cuisine",9.1762495,48.7702819,+497116403222,https://guide.michelin.com/en/baden-wurttemberg/stuttgart/restaurant/delice,https://www.restaurant-delice.de/de/,"1 Star",0,"Air conditioning,Interesting wine list","Having run Délice with great dedication for 20 years, Evangelos Pattas has now entrusted the reins to capable hands. As maître d' and sommelier, Andreas Lutz provides courteous and highly competent service and astute wine recommendations. Andreas Hettinger (now also the owner of the restaurant) continues to preside over the open kitchen. Here, he turns excellent ingredients into harmonious dishes that draw on classic, Mediterranean and creative influences. These are presented as a seasonal set menu, which diners savour in an attractive space with a barrel-vaulted ceiling. It is possible to reduce the number of courses from five to four."
+"Hui Xin Xiao Chi Dian","83-1 Deyuan Road, Gongshu, Hangzhou, China Mainland","Hangzhou, China Mainland","¥","Dim Sum",120.1563349,30.3036612,+8657186036127,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/hui-xin-xiao-chi-dian,"","Bib Gourmand",0,"Cash only","This tiny shop frequented by locals is always jam-packed at lunchtime. With tasty offerings at bargain prices, it's not hard to see why! The menu features just two dishes – wonton and shao mai – but they come with an array of fillings and can be served in soup or tossed in sauces. For example, shao mai with juicy pork and diced bamboo shoot wrapped in paper-thin skin. The oversized wonton with salted egg yolk and pork filling is beautifully folded."
 "Rebers Pflug","Weckriedener Straße 2, Schwäbisch Hall, 74523, Germany","Schwäbisch Hall, Germany","€€€","Farm to table",9.7569147,49.1231266,+49791931230,https://guide.michelin.com/en/baden-wurttemberg/de-schwbisch-hall/restaurant/rebers-pflug,https://www.rebers-pflug.de/startseite.html,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","As soon as you enter the restaurant, you will pass the open kitchen, which is sure to whet your appetite. The menu is really wide-ranging, from regional classics such as Tafelspitz or Rostbraten, to the ""Genießer-Menü"", which comes in three to six courses. A vegetarian alternative is also available. And then there are the prized steaks! Naturally, chef-patron Hans-Harald Reber gets his excellent meat from his trusted butcher, who happens to be a second cousin of his. You can soak up the friendly and pleasantly informal atmosphere, safe in the knowledge you will be looked after attentively by the proficient front-of-house team. Plus: you have the option of booking one of the comfortable guestrooms."
 "Gourmetrestaurant Nico Burkhardt","Höllgasse 9, Schorndorf, 73614, Germany","Schorndorf, Germany","€€€€","Modern French, Farm to table",9.528005,48.8062032,+4971816699010,https://guide.michelin.com/en/baden-wurttemberg/schorndorf/restaurant/gourmetrestaurant-nico-burkhardt,https://pfauen-schorndorf.de/gourmetrestaurant-nico-burkhardt-3/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Terrace","This stunning historical half-timbered house in the beautiful old town is home to the Boutique Hotel Pfauen and its fine dining restaurant. Chef-patron Nico Burkhardt draws on his own personal style, taking a modern and delicate approach to preparing a set menu that is replete with details and prepared using excellent ingredients; a case in point would be the wonderfully tender fillet of veal with a vanilla vinegar jus – the marriage of sweetness and acidity in the sauce is wonderful! What particularly stands out is his precise technical skill, attention to detail and the enormous effort that goes into his cooking. The food is served in an inviting and tastefully decorated space with just eight seats. Thanks to the pleasantly intimate atmosphere and attentive, cordial service, you really feel at home here."
+"Wu Zi Mian Guan","116 Huansha Road, Shangcheng, Hangzhou, China Mainland","Hangzhou, China Mainland","¥",Noodles,120.1619374,30.2523209,+8618334375200,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/wu-zi-mian-guan,"","Bib Gourmand",0,"Cash only","After opening in 2017, Wu Zi shot to fame, becoming the best-known noodle shop in the area. Classic Hangzhou-style noodles are either served in soup or tossed in sauces with various toppings – prepared to the exacting standards of the owner, a chef by profession. The pork kidney and liver are nicely browned while retaining their succulence and a lovely chewiness. Another must-try classic topping: shrimps and eel sautéed with onion, mushrooms and dried tofu."
 Eisenbahn,"Karl-Kurz-Straße 2, Schwäbisch Hall, 74523, Germany","Schwäbisch Hall, Germany","€€€€","Modern French",9.7702979,49.0988122,+49791930660,https://guide.michelin.com/en/baden-wurttemberg/de-schwbisch-hall/restaurant/eisenbahn,https://www.landhauswolf.eu/,"1 Star",0,"Air conditioning,Car park,Interesting wine list","The experience and ideas of two generations are to be found in the Wolf family establishment. This is also true of the food in this restaurant, which has held a Michelin star since 1997. It draws inspiration from both classic cooking and modern, international cuisine. Diners can expect choice ingredients, delicate aromas and an intense hit of flavour. This is a kitchen that focuses on the essentials and eschews frills. The dishes are served in the form of a seasonal set menu, available in a varying number of courses. In addition to the excellent culinary fare, you can look forward to cordial and professional service. The tasteful interior and the pretty terrace behind the house are also inviting. And there is a fabulous international selection of wines. The Bistro s'Bähnle provides more dining options. You can also stay overnight."
+"Xiu Cai Yang Rou Mian","471 Wensan Road, Xihu, Hangzhou, China Mainland","Hangzhou, China Mainland","¥",Noodles,120.132317,30.2828,+8613511314661,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/xiu-cai-yang-rou-mian,"","Bib Gourmand",0,"Cash only","Keen on bringing the authentic flavours of his hometown to a Hangzhou audience, the ownerships 12-month-old lambs and thin noodles daily from Tongxiang, Zhejiang. The fall-off-the-bone lamb is slow-braised in a giant wok in a richly flavoured, mildly sweet broth throughout the day; you can specify whether you want fatty or lean meat. The lamb and offal noodle soup offers free noodle refills or order lamb legs and trotters on the side. Expect to queue."
 "BODENDORF'S","Boy-Nielsen-Straße 10, Tinnum, 25980, Germany","Tinnum, Germany","€€€€","Modern French, International",8.3328345,54.9010855,+49465188990,https://guide.michelin.com/en/schleswig-holstein/tinnum/restaurant/bodendorf-s,https://www.landhaus-stricker.com/,"1 Star",0,"Car park,Interesting wine list,Wheelchair access","The fine dining restaurant of the gorgeous Landhaus Stricker proposes a fun culinary experience that comes courtesy of the team led by Holger Bodendorf and Denis Brühl. Meticulous work goes into preparing a six- to nine-course set menu comprising clearly structured dishes based on classical foundations. Top-notch ingredients are used to create aromatic flavour combinations with elaborate little details. The setting is also impressive: bare oak tables and modern artworks lend the place a touch of freshness – an ideal backdrop for the competent young service team, who look after the guests in their friendly and pleasingly casual manner. Astute wine recommendations are also provided – they have over 900 labels. Tip: Head to the trendy Miles Bar for an aperitif before dinner."
+"Ge Lang Guan","130-135, Building 1, My Babini Shopping Mall, 698 Xiaohe Road, Gongshu, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥",Zhejiang,120.1325285,30.3298557,+8613486529774,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/ge-lang-guan,"","Bib Gourmand",0,"Cash only","It's a bit out of the way, but that doesn't stop diners from coming here in droves for authentic Shaoxing dishes. The menu is written daily on the whiteboard. All ingredients are seasonal and shipped from Shaoxing. The free-range chicken marinated in aged distillers' grains has firm, flavoursome flesh with a hint of wine aromas. The stinky duo, or stinky tofu with fermented amaranth stems, exudes a stench that you'll either love or hate!"
 "Schwarzer Adler","Badbergstraße 23, Vogtsburg im Kaiserstuhl, 79235, Germany","Vogtsburg im Kaiserstuhl, Germany","€€€€","Classic French",7.6560639,48.0952162,+497662933010,https://guide.michelin.com/en/baden-wurttemberg/vogtsburg-im-kaiserstuhl/restaurant/schwarzer-adler,https://www.franz-keller.de/,"1 Star",0,"Car park,Interesting wine list,Terrace","A veritable culinary institution! Here you can experience hospitality that has retained all the charm and tradition of a bygone era despite the odd concession to modern times. Owner Fritz Keller is fully supportive of chef Christian Baur's bid to continue cooking in the classic French style that is synonymous with the legendary Schwarzer Adler. How about a glorious beurre blanc served with a piece of perfectly cooked turbot? The wonderfully robust and flavourful dishes that are carved at your table (for two or more people) are also highly recommended. This cosy, stylish and elegant restaurant will go down well with wine lovers due to a sensational wine list that includes an impressive range of Bordeaux vintages. There are also wines from the house winery, which has been in the family for three generations. Tasteful guestrooms are available should you wish to stay the night. You also have the option of dining at Winzerhaus Rebstock, which serves up simpler and more traditional fare."
+"Xun Wei Jiang Nan","207 Yunhe Yingxiang, 336 Yanjia Road, Shangcheng, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥",Ningbo,120.201227,30.2764504,+8615158008902,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/xun-wei-jiang-nan,"","Bib Gourmand",0,"Car park,Terrace","This restaurant on a shopping street, with a main dining space on the lower floor and private rooms upstairs, can be tricky to find. Diners come for authentic Ningbo cooking, such as drunken mud whelks, braised vegetables and stir-fried clams in board bean paste with salted potherb mustard greens. Live fish and seafood shipped daily from Zhoushan, Ninghai and Wenzhou are also popular; the steamed river eel in ginger juice has to be pre-ordered."
 Genuss-Apotheke,"Schönaugasse 11, Bad Säckingen, 79713, Germany","Bad Säckingen, Germany","€€€€","Creative, Modern Cuisine",7.9480494,47.551733,+4977619333767,https://guide.michelin.com/en/baden-wurttemberg/bad-sckingen/restaurant/genuss-apotheke,http://www.genuss-apotheke.de,"1 Star",0,"Restaurant offering vegetarian menus","All that remains of the pharmacy that once stood here is the mention it gets in this establishment's name. These days, a restaurant with a fresh, modern concept awaits you behind its large windows. Seated at beautifully laid tables in a bright, minimalist interior, diners find their gaze drawn to the open kitchen. Here, chef-patron Raimar Pilz cooks creatively with top-notch ingredients. He always successfully incorporates piquant herbs in his subtle and nuanced dishes, cf. his Black Forest beef, butternut squash, rock salt onion. A fine dining six- to eight- course set menu is served every evening, at a lower price during the week. Another factor in how at home you feel here is the cordial and attentive service team, who also have plenty of astute wine recommendations. Tip: Take a stroll through the beautiful old town!"
+"Qing Chun Perma","181 Baileqiao, Xihu, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥",Vegetarian,120.104276,30.2468965,+8657187975777,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/qing-chun-perma,"","Bib Gourmand",0,"Car park,Garden or park,Terrace","Tucked away in a serene garden near Lingyin Temple, this restaurant serves vegetarian dishes that draw on Chinese traditions, as well as Southeast Asian flavours. Most ingredients are organic, including naturally grown grains and rice. In the bright, airy space with an open kitchen, try the delicious, silky smooth hazelnut-brown rice milk. Fresh dim sum are hand-made to order, such as organic dark rye wonton drizzled with house-made chilli sauce."
+"Nan Feng Fan Dian","819 Renmin Road, Xiaoshan, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥","Hang Zhou",120.2858934,30.1627277,+8613758151118,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/nan-feng-fan-dian,"","Bib Gourmand",0,"Cash only","This no-frills shop is relatively inconspicuous, so, you may well walk right past it without noticing. But those in the know flock here for authentic Xiaoshan cuisine made with the freshest seasonal produce. There is no menu – pick your own food from the counter or ask the owner for recommendations. The must-try steamed miiuy croaker is silky in texture and loaded with umami. Poached free-range chicken and steamed veggies also hit the spot every time."
 "kochZIMMER in der Gaststätte zur Ratswaage","Am Neuen Markt 10, Potsdam, 14467, Germany","Potsdam, Germany","€€€€","Modern Cuisine, Farm to table",13.0575786,52.3960758,+4933120090666,https://guide.michelin.com/en/brandenburg/potsdam/restaurant/kochzimmer-in-der-gaststatte-zur-ratswaage,https://www.restaurant-kochzimmer.de/,"1 Star",0,"Interesting wine list,Restaurant offering vegetarian menus,Terrace","The 18C Ratswaage is exceedingly stylish! On the outside you have the historical façade, and on the inside a minimalist interior with chic details such as silver-grey walls, 1950s-style chandeliers and burnt-orange designer chairs. Here, the Frankenhäuser family and their team promise a culinary style dubbed ""new Prussian cuisine"". Head chef David Schubert presides in the kitchen, working with only the very best produce, preferably sourced from Brandenburg producers. There is a six-course set menu (lobster bisque is available as an upgrade); for the vegetarian set menu, specify when booking. Wed-Fri, the special ""kochZIMMER Stars"" (four courses plus aperitif and drinks) is available by prior reservation. Be sure to consult owner Jörg Frankenhäuser when it comes to selecting your wine! Tip for summer: Try to get a table in the gorgeous courtyard – places are limited!"
+"Bao Zhong Bao Shi Fu","224 Qingtai Street, Shangcheng, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥","Hang Zhou",120.1759195,30.2498499,+8657187810887,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/bao-zhong-bao-shi-fu,"","Bib Gourmand",0,"Cash only","This household name, famous for home-style Hangzhou cooking, has been around for over 20 years. The dining area occupies two floors, but seats are limited: at peak hours, expect to queue or share a table with others. The signature cold appetiser of pork kidney dressed in a sweet tangy sauce is meticulously prepared. The deep-fried tofu skin wrap with a pork and scallion filling and the braised pork with smoked dried bamboo shoots are also well made."
 Balthasar,"Warburger Straße 28, Paderborn, 33098, Germany","Paderborn, Germany","€€€€","Modern French, Farm to table",8.7638033,51.7152518,+49525124448,https://guide.michelin.com/en/nordrhein-westfalen/paderborn/restaurant/balthasar,https://www.restaurant-balthasar.de/,"1 Star",0,"Car park,Terrace,Wheelchair access","It is not for nothing that Elmar and Laura Simon have long proved popular with diners: Balthasar has held a Michelin star continuously since 1999! Chef-patron Elmar Simon originally set up shop here in 1996. His right-hand woman is his charming wife Laura, a sommelier by profession, who, together with her front-of-house team, takes a pleasingly relaxed yet professional approach to her guests. On the way into the elegant restaurant, the porthole in the entrance area affords a sneak peek into the heart of the operation – the kitchen –, increasing your anticipation of their modern take on classic cuisine all the more. Vegetarians are catered for with the ""Grüner Garten"" (""Green Garden"") set menu."
+"Xiao Dian Huang","205-207, 2F, Building 8, Greenland Central Plaza, Daguan Road, Gongshu, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥",Zhejiang,120.1384528,30.306121,+8615088786097,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/xiao-dian-huang,"","Bib Gourmand",0,"Air conditioning,Car park,Terrace,Wheelchair access","The owner, who hails from Shaoxing, insists on driving back to his hometown every other day to source the freshest ingredients for his restaurant – which explains why the menu is handwritten on a white board and different every day. That said, the must-try stinky tofu is a permanent fixture: made with 20-plus-year-old fermenting brine from his family, it has rich deep flavours that complement the lamb brain it is steamed with. Try the river fish, too."
 Wullenwever,"Beckergrube 71, Lübeck, 23552, Germany","Lübeck, Germany","€€€€","Classic Cuisine, Mediterranean Cuisine",10.682255,53.8696544,+49451704333,https://guide.michelin.com/en/schleswig-holstein/lubeck/restaurant/wullenwever,https://www.wullenwever.de/,"1 Star",0,"Interesting wine list,Restaurant offering vegetarian menus,Terrace","The exterior of this patrician house (1585) located in the heart of Lübeck is just as beautiful and charming as its interior, which is adorned with decorative artworks. Roy Petermann serves up classic cuisine with Mediterranean accents, in which first-rate ingredients take centre stage. There is a set menu (written in beautiful calligraphy) that changes every three weeks, comprising three or five courses , as well as a seven-course surprise menu, which can be pre-ordered for the whole table. Vegetarians are also catered for. The excellent wine list is principally devoted to labels from Germany and Europe, but it does also venture as far as the New World. Professional service befitting the elegant setting comes courtesy of your charming hostess Manuela Petermann and team. The inner courtyard with its lovely verdant terrace is wonderful!"
+"Fang Lao Da (Shangcheng)","629 Jiangcheng Road, Shangcheng, Hangzhou, China Mainland","Hangzhou, China Mainland","¥",Noodles,120.1714839,30.2380416,+8618757134069,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/fang-lao-da,"","Bib Gourmand",0,"Cash only","Born into a family of chefs, the young owner started as an apprentice and worked his way up. Exacting about his noodles, he has them tailor-made to the texture he wants. All Hangzhou-style noodle dishes are made to order with traditional toppings and sauces. The pork kidney, from pigs slaughtered the same day, has a crisp, springy texture. The pork braised in a dense marinade with dried tangerine peel exudes citrus aromas. Expect to queue at peak times."
 Wonka,"Johannisstraße 38, Nuremberg, 90419, Germany","Nuremberg, Germany","€€€","Creative, Asian Influences",11.0648669,49.4586974,+49911396215,https://guide.michelin.com/en/bayern/nurnberg/restaurant/wonka,https://www.restaurant-wonka.de/,"1 Star",0,Terrace,"Christian Wonka has been running this charming restaurant for over 20 years, serving up ambitious, flavoursome cuisine made using regional produce, eschewing all unnecessary frills. The clear and unfussy composition of the dishes, each of which is made up of just a few components (such as cod, Chinese cabbage, orange) make for a winning formula. Asian influences (eg wan tan, tempeh, miso) result in beautiful, well-balanced contrasts. In the evening, a creative set menu comprising five or six courses is proposed – a vegan version is also available. A pared-down iteration of the set menu, featuring some dishes from the evening selection, is served at lunchtime. In addition to various tastefully decorated dining areas, there is a delightful courtyard terrace. The restaurant is easily accessible by tram."
 Seesteg,"Damenpfad 36a, Norderney, 26548, Germany","Norderney, Germany","€€€","Modern Cuisine, International",7.1389104,53.7075465,+494932893600,https://guide.michelin.com/en/niedersachsen/norderney/restaurant/seesteg,http://www.seesteg-norderney.de,"1 Star",0,"Terrace,Wheelchair access","It is a real stroke of luck that Markus Kebschull, a native of Baden-Württemberg, has set up shop in the far north of Germany. Previously stationed at Cuxhaven's Sterneck, he has been head chef here since 2012. This restaurant is housed in a small boutique hotel of the same name just a stone's throw from the sea on the beautiful island of Norderney. Based on classical foundations, his style of cooking also incorporates the odd modern twist. Top-notch ingredients, sourced locally whenever possible, go into flavoursome dishes such as Helgoland lobster bisque, spring roll, melon. There are two set menus (one of them vegetarian), as well as a small à la carte selection of classics. The interior is welcoming and stylish with its open kitchen and delightful views of the North Sea. Tip: Head for the seaside terrace!"
+"King's Choice (Huyu Road)","36-7 Huyu Road, Shangcheng, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥","Hang Zhou",120.1456123,30.2089729,+8613588856170,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/king-s-choice,"","Bib Gourmand",0,"Air conditioning,Cash only","Tucked away in a residential neighbourhood, King’s Choice is known for its authentic Hangzhou cooking, generous portions and wallet-friendly prices. Most dishes are cooked à la minute and boast exceptional wok hei. The signature deep-fried stinky tofu is crispy on the outside and silky on the inside, with chilli sauce on the side to accentuate its unique flavours. The restaurant is always busy; come early to avoid a long wait."
 "Wirtshaus Meyers Keller","Marienhöhe 8, Nördlingen, 86720, Germany","Nördlingen, Germany","€€€","Farm to table, Country cooking",10.493869,48.8413149,+4990814493,https://guide.michelin.com/en/bayern/nrdlingen/restaurant/wirtshaus-meyers-keller,https://jockl-kaiser.de/,"1 Star",0,"Car park,Restaurant offering vegetarian menus,Terrace","This place is something special. Joachim (also known as Jockl) Kaiser and his wife are the third generation to run this appealingly rustic and trendy restaurant. The interesting concept behind the food is at once creative and down-to-earth. In addition to the fine seasonal set menu (meat or vegetarian), they also serve some house specials. The dedication of the owners is also plain to see in the exceedingly friendly, pleasingly down-to-earth, and well-trained front-of-house team. Good to know: Culatello ham is maturing in the former beer cellar beneath you – be sure to try it! In summer you can sit out on the terrace with its old lime trees and chestnut trees. Head to the shop if you'd like to buy a souvenir."
+"Yue Ji","4F, Building 1, Phase 1, Star Avenue, 228 Jiangnan Avenue, Binjiang, Hangzhou, China Mainland","Hangzhou, China Mainland","¥¥",Zhejiang,120.2047897,30.2093797,+8657188218708,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/yue-ji,"","Bib Gourmand",0,"","A sign that says ""stinky"" or ""rotten"" might not usually sound appetising, but Yue Ji prides itself on the six features of Shaoxing cooking: soy sauce, distillers' grains, rottenness, stench, wine and pickles! Try dishes marinated with distillers' grains sauce, such as duck gizzard or pork tongue and belly. No meal here is complete without the notorious deep-fried stinky tofu and steamed minced pork patty with rotten millefeuille tofu skin. Pre-ordering recommended."
 "THE LISBETH","Deichstraße 32, Hamburg, 20459, Germany","Hamburg, Germany","€€€","Regional Cuisine, Modern Cuisine",9.9873002,53.5462616,+494036096767,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/the-lisbeth,https://www.cantinepapalisbeth.de/,"1 Star",0,"","Chef André Stolle is no stranger to Hamburg, having previously cooked at various places here, including Se7en Oceans. With THE LISBETH, he has struck out on his own in one of the city's oldest streets. Located in a neighbourhood full of Hanseatic charm, this trendy little restaurant has a pleasantly laid-back and intimate feel to it. Hamburg and North German cuisine are given a sophisticated modern twist in a four- to five-course set menu, with intriguing dishes such as ""Don't call it Labskaus"" – Herring 'Bismarck Style', beetroot, egg yolk & veal.  If you wish, you can choose a classic as an upgrade."
+"Rong Xian Mian Guan (Qianjiang Road)","629 Qianjiang Road, Shangcheng, Hangzhou, China Mainland","Hangzhou, China Mainland","¥",Noodles,120.1907208,30.2375011,+8615058100830,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/rong-xian-mian-guan-qianjiang-road,"","Bib Gourmand",0,"Cash only","This shop with over 20 years of history moved to this location a few years ago. Its signature sliced fish noodle soup with pickled cabbage isn't commonly found in Hangzhou-style noodle shops: thin slices of lean snakehead fish is briefly blanched in a fish bone stock with spices and pickled cabbage. Traditional noodles such as pian er chuan and ban chuan are best enjoyed with marinated meats such as chicken feet, duck's head or meatballs."
 "La Vallée Verte","Hohenhaus 1, Herleshausen, 37293, Germany","Herleshausen, Germany","€€€€","Modern Cuisine, French",10.0801288,51.0410088,+4956549870,https://guide.michelin.com/en/hessen/herleshausen/restaurant/la-vallee-verte,https://hohenhaus.de/,"1 Star",0,"Car park,Interesting wine list","Picturesquely located in a gorgeous landscape of forest and meadows, this wonderful stately home and castle (dating back to 1901) was originally a manor. In this compact restaurant, executive chef and maître d' Peter Niemann and the kitchen team led by head chef Luca Allevato home in on excellent ingredients from the nearby surroundings, including game they hunt themselves. They successfully incorporate the flavours of Brittany and Scandinavia into their fish and seafood specialities. The restaurant's seven- or nine-course tasting menu is an elaborate and detailed affair, from the numerous aperitifs before the meal to dishes such as venison, parsnip and currant. The highly attentive and competent front-of-house team will also be able to help when it comes to expert wine recommendations. Overnight accommodation available at Hotel Schloss Hohenhaus."
+"Xiao Lao Hun Tun","12 Sipailou, Ziyang Street, Shangcheng, Hangzhou, China Mainland","Hangzhou, China Mainland","¥","Dim Sum",120.1968,30.20818,+8613003628372,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/xiao-lao-hun-tun,"","Bib Gourmand",0,"Cash only","Down an alley near the Drum Tower, a yellow flag heralds the ""wonton king"", priming diners for the dumpling feast to come. Having retired in 2016, the owner learnt to make wonton from scratch, before opening this shop. The filling is made in-house with freshly slaughtered (not frozen) pork; ultra fresh vegetables and a sprinkle of black sesame seeds impart extra aromas; dried shrimps add umami depth to the broth. The potstickers are tasty, too."
 Showroom,"Lilienstraße 6, Munich, 81169, Germany","Munich, Germany","€€€€",Creative,11.587331,48.130492,+498944429082,https://guide.michelin.com/en/bayern/mnchen/restaurant/showroom,https://www.showroom-restaurant.de/,"1 Star",0,Terrace,"The owners are having a little fun with the name of this restaurant, which, although centrally located, is somewhat tucked away. It has a pleasingly laid-back, modern and unpretentious atmosphere that allows the cuisine to take centre stage. Led by head chefs Dominik Käppeler and Tobias Bacher, the kitchen team serves up elaborate, highly detailed and meticulously prepared cuisine that abounds with contrasts and flavours. Dishes such as pike-perch with miso, coffee, celery and date keep diners on their toes. The six- to eight-course surprise menu showcases the finest ingredients and changes every 14 days. Urban-style decor and attentive, friendly and expert service that includes interesting wine recommendations."
 "Zwanzig23 by Lukas Jakobi","Brunnenstraße 35, Düsseldorf, 40223, Germany","Düsseldorf, Germany","€€€€","Creative, Seasonal Cuisine",6.7789529,51.2061397,+491739220294,https://guide.michelin.com/en/nordrhein-westfalen/dusseldorf/restaurant/zwanzig23-by-lukas-jakobi,http://www.zwanzig23.com,"1 Star",1,"Air conditioning,Counter dining,Wheelchair access","In October 2023, Lukas Jakobi unveiled an intriguing, trendy and modern culinary concept in Düsseldorf's Bilk neighbourhood. The two set menus, ""Vegan"" and ""Nicht vegan"", comprise six or nine flavoursome courses made using excellent ingredients. ""Taste the Waste – Some sexy stuff"", for example, demonstrates the restaurant's commitment to sustainability. With a variety of components it contributes to waste reduction and presents ""leftovers"" in a sophisticated culinary way. Some 80% of the produce is sourced from the region. Fermented foods, soy sauces, garums and kombuchas are all produced on site, along with extracts and juices. Food is served at counter seats right next to the open kitchen, or you can opt for a standard table."
-MIND,"Dachauer Straße 11, Markt Indersdorf, 85229, Germany","Markt Indersdorf, Germany","€€€€","Modern Cuisine, International",11.3773779,48.3614245,+4981364699022,https://guide.michelin.com/en/bayern/markt-indersdorf_1300191/restaurant/mind-1209794,http://www.mind-dining.de,"1 Star",0,"","With a deft hand, the chefs here reinterpret familiar flavour profiles with their own unique twist without compromising authenticity or succumbing to pretentiousness. Dishes such as beetroot, sour cream and cucumber or liver, potato and boskoop strike a perfect balance between boldness and refinement. The two set menus, ""MINDs Choice"" and ""MINDs Fein & Ohne"" (vegetarian), can be extended to include a cheese course. The front of the restaurant offers a view of the kitchen island, where chef Sabrina Fenzl can be seen hard at work. At the back there is a more relaxed space with electronic music playing. The service is professional and pleasingly efficient – the chef is also on hand to talk you through the dishes."
-Kuultivo,"Könneritzstraße 24, Leipzig, 04229, Germany","Leipzig, Germany","€€","Modern Cuisine, Creative",12.3447487,51.3267358,+4934124884161,https://guide.michelin.com/en/sachsen/leipzig/restaurant/kuultivo,https://www.kuultivo.com,"1 Star",0,Terrace,"A really pleasant little place with a trendy, rustic bistro-style interior and a laid-back, informal atmosphere. In addition to the striking lamps and various other decorative touches, the open kitchen is particularly eye-catching. Here, they create ambitious modern dishes that are pleasantly pared down to the essentials. The emphasis is on regional produce. You can choose from a small à la carte selection or opt for the reasonably priced four-course set menu."
+"Fu Xing Mian Wang","178 Hedong Road, Gongshu, Hangzhou, China Mainland","Hangzhou, China Mainland","¥",Noodles,120.1557906,30.290021,+8615258813500,https://guide.michelin.com/en/zhe-jiang/hangzhou_1027184/restaurant/fu-xing-mian-wang,"","Bib Gourmand",0,"Cash only","This shop may lack a snazzy decor, and nobody gets a table to themselves, but there are always queues eager to be cooked for by the self-proclaimed ""noodle king"". The signature tomato sauce noodles with scrambled eggs are tangy and appetising, best enjoyed with a sprinkle of pork cracklings. All made-to-order, the delicious toppings are served piping hot – try the deep-fried carp. Those with a big appetite can even get extra noodles for free."
+"La Natural","7289 NW 2nd Ave., Miami, 33150, USA","Miami, USA",$$,Pizza,-80.200688,25.8422037,"",https://guide.michelin.com/en/florida/miami/restaurant/la-natural,https://www.lanaturalmiami.com/,"Bib Gourmand",0,"Air conditioning,Interesting wine list,Terrace","You wouldn’t think to make reservations for a pizza place in Little River, but think again. The crowds can be relentless at this popular hangout, which feels rather like an underground party by way of concrete floors and dim lighting.Creative toppings like za’atar and Sichuan peppercorns sing on stunning, picture-perfect pies zealously charred in a wood-burning oven hiding behind the bar. We’re partial to the classic burrata and basil pie, which arrives puffy and pillowy thanks to the signature crust that's cold-fermented for 48 hours. An astute selection of starters (try the papaya with kumquat) and one of the city’s longest lists for natural wines only add to the appeal of this essential pizzeria. A personable staff keeps a close watch on every table."
 MARKOS,"Ravensburger Straße 56, Weingarten, 88250, Germany","Weingarten, Germany","€€€€","Creative, Modern Cuisine",9.6273985,47.7977964,+4975156163714,https://guide.michelin.com/en/baden-wurttemberg/weingarten/restaurant/markos,https://syrlin-speisewelt.de/,"1 Star",0,"Air conditioning,Car park","After many years as head chef at Stuttgart's Top Air, Marco Akuzun struck out on his own to open Syrlin Speisewelt, which he runs alongside his wife, your hostess, Nadine. The restaurant embodies a dual concept consisting of the fine dining restaurant MARKOS and the bistro KOSTBAR. With great skill, Marco Akuzun and his kitchen team work hard to prepare a creative set menu characterised by dishes that are intensely aromatic and bold in flavour. With its sleek design, premium materials and chic decorative touches, the interior is stylish yet inviting."
-"Das Grace","Fördepromenade 30, Flensburg, 24944, Germany","Flensburg, Germany","€€€€","Modern Cuisine, Farm to table",9.4556862,54.8119855,+494611672360,https://guide.michelin.com/en/schleswig-holstein/flensburg/restaurant/das-grace,https://www.dasjames.com/,"1 Star",1,"Car park","A former naval building right on the marina houses sophisticated hotel The James, where you will also find the chic and elegant restaurant Das Grace. The 7m-high ceiling and chandeliers draped in silk make quite an impression, as do the views of the marina from some of the seats. The exclusive atmosphere is enhanced by the friendly and attentive front-of-house team, who serve up Quirin Brundobler's modern, seasonal cuisine in the form of two set menus: ""Farm"" and ""Fjord"". You can mix and match the flavourful and pleasantly uncomplicated dishes (e.g. ""fish aspic, Holsten caviar, rouille sauce, smoked eel"") as you wish. Much of the produce comes from the restaurant's own James Farm or from local fields, meadows and waters. Alternative dining options are to be found at James Farmhouse, with its open kitchens, and Japanese restaurant Minato. On top of that, you have The Lion bar as well as ""Tea Time & More"" by the fireplace in the James Livingroom."
-Bonvivant,"Goltzstraße 32, Berlin, 10781, Germany","Berlin, Germany","€€€","Vegetarian, Vegan",13.3537639,52.4946425,+4917661722602,https://guide.michelin.com/en/berlin-region/berlin/restaurant/bonvivant-1197308,https://bonvivant.berlin/,"1 Star",0,"Brunch,Restaurant offering vegetarian menus,Terrace","An original in many respects. The menu features a selection of delicate, precise and beautifully presented vegetarian dishes. A vegan version of the set menu is also available. As the establishment's full name – Bonvivant Cocktail Bistro – suggests, it also boasts an array of equally original and cleverly thought-out drinks and cocktails to accompany your food. In a relaxed atmosphere, the dedicated young front-of-house team explains each course and drink pairing in detail – a successful concept!"
-Handwerk,"Altenbekener Damm 17, Hanover, 30173, Germany","Hanover, Germany","€€€","Modern Cuisine, Creative",9.7638311,52.3567758,+4951126267588,https://guide.michelin.com/en/niedersachsen/hannover/restaurant/handwerk,http://www.handwerk-hannover.com,"1 Star",0,Terrace,"An upscale, trendy and minimalist design, outstanding creative modern dishes, and informal yet competent service – this restaurant meets the brief of ""Casual.Fine.Dining"". This place is aptly named, in that craftsmanship (Handwerk) plays a major role in the open kitchen, the domain of head chef Thomas Wohlfeld. He brings a winning combination of original ideas, Nordic elements and the odd subtle Far Eastern flair to the table. Dishes such as halibut with asparagus and leek, or duck (sourced from Odefey & Töchter poultry farm) with red cabbage and orange are pleasingly clear-cut and ingredient-led; they come as a set menu comprising five or six courses, with an optional extra course, representing fantastic value for money. The wine pairings are spot on, and the house-made non-alcoholic alternatives are well worth exploring. Lovely terrace in the front garden."
-"hallmann & klee","Böhmische Straße 13, Berlin, 12055, Germany","Berlin, Germany","€€€","Modern Cuisine",13.4497333,52.4738405,+493023938186,https://guide.michelin.com/en/berlin-region/berlin/restaurant/hallmann-und-klee,https://www.hallmann-klee.de/,"1 Star",0,"Restaurant offering vegetarian menus,Terrace","This restaurant is located on Böhmischer Platz, which is a lively little square – the hustle and bustle makes the pavement terrace a popular spot in summer. The interior also has its charm: distinctive whitewashed brick walls, attractive floorboards and modern design elements create a charming, almost minimalist urban interior. This is matched by the modern, straightforward and often pared-back cuisine made predominantly from regional ingredients, for example the mashed potatoes with lovage and whey foam. Two chefs, Rosa Beutelspacher and Sarah Hallmann, run the kitchen – the latter is also the source of culinary ideas and, as the proprietor, provides cordial and professional service. The pair complement each other beautifully in this remarkable partnership."
+"Zitz Sum","396 Alhambra Cir., Coral Gables, 33134, USA","Coral Gables, USA",$$,"Asian, Fusion",-80.2625275,25.7515213,+17864096920,https://guide.michelin.com/en/florida/coral-gables/restaurant/zitz-sum,https://www.zitzsum.com/,"Bib Gourmand",0,"Air conditioning","There are countless rules and traditions when it comes to cooking, but don’t tell Pablo Zitzmann, whose inspiration stretches from China to Japan to Italy. Following the wild success of his dumpling pop-up, the Colombian chef found a home on the ground floor of an admittedly stoic office building in Coral Gables. It is the last place you would expect to find ba filled with Niman ranch short rib topped with habanada sofrito and chili crunch, or a thick wedge of charred cabbage capped with melted parmesan cheese and set in a pool of Fresno chili butter.The cooking is original and gutsy; and plates like the shrimp har gow with lime and a tamarind-black garlic chutney exemplify a kind of fearless, borderless ethos that, in the end, makes delicious sense."
 "Gasthof Krone","Nürtinger Straße 14, Waldenbuch, 71111, Germany","Waldenbuch, Germany","€€€","Classic Cuisine",9.1323653,48.6382832,+497157408849,https://guide.michelin.com/en/baden-wurttemberg/waldenbuch/restaurant/gasthof-krone,https://krone-waldenbuch.de/startseite.html,"1 Star",0,"Car park,Credit cards not accepted,Interesting wine list,Terrace","A delightful inn that is a perfect fit with its surroundings. Erik Metzger serves up appealingly pared-down classic dishes that are replete with harmonious flavour combinations and steer well clear of unnecessary frills. The quality of the produce is beyond question. To complete the picture, there is the cosy, old-fashioned interior. The ""Schiller Salon"" and ""Goethe Salon"" are so named with good reason: in the lobby you can see the old tabletop upon which both men left their mark back in the 18C. The service is also on point. Host Matthias Gugeler is the welcoming face of the restaurant: his efficient front-of-house team serves with a personal touch and helps you find your way around the wine list. The lunch menu proposes quality fare at a somewhat lower price."
-"Dobler's","Seckenheimer Straße 20, Mannheim, 68159, Germany","Mannheim, Germany","€€€","Classic Cuisine",8.4761985,49.4810346,+4962114397,https://guide.michelin.com/en/baden-wurttemberg/mannheim/restaurant/doblers,https://doblers-restaurant.de/web/,"1 Star",0,"Air conditioning,Terrace","Over the last 30-plus years, Gabriele and Norbert Dobler have turned their restaurant into a veritable institution with a loyal following of regulars here in the ""City of Squares"". Even after handing over the reins to head chef Eric Schumacher (who has been at the restaurant since 2013), they are still committed to their work here. In this sleek and elegant space, Gabriele Dobler oversees the service with charm and professionalism. The cuisine is rooted in tradition but by no means outdated. There is no need for showmanship when you have top-notch ingredients and technical skill as impressive as this. Both at lunchtime and in the evening, you can order à la carte or opt for their seasonal set menu (""Menü zur Jahreszeit""). There is also a three-course lunch deal that offers excellent value for money! Wine lovers will enjoy the appealing selection of labels from the region."
-PAVO,"Auf dem Falkenstein 1, Pfronten, 87459, Germany","Pfronten, Germany","€€€€","Modern Cuisine, Classic Cuisine",10.5917274,47.5702434,+498363914540,https://guide.michelin.com/en/bayern/pfronten/restaurant/pavo-im-burghotel-falkenstein,http://www.blaueburg.com,"1 Star",0,"Car park,Great view","It has to be said that a spectacular location such as Boutique Hotel Blaue Burg is something of a rarity in Germany. Nestled amid the peaks of the Allgäu Alps, the premises can only be accessed via a private road – the view is breathtaking! The small restaurant is where Simon Schlachter wins diners over with a modern and creative dining concept, which aims to offer a shared experience. He achieves this with a set menu whose courses each consist of several small dishes and are perfect for sharing. Up to 18 dishes full of different components and flavours – this reflects his own elaborate style and creates a sense of complexity. To complete the picture, there is the upscale decor and professional service courtesy of the charming maître d', who happens to be the chef's partner. Alternatively, try out Restaurant 1250 with its regional cuisine (also at lunchtime)."
-restaurant|271,"Mautnerstraße 271, Burghausen, 84489, Germany","Burghausen, Germany","€€","Modern Cuisine, Seasonal Cuisine",12.8274446,48.1550132,+4986779179949,https://guide.michelin.com/en/bayern/burghausen/restaurant/restaurant-271,https://www.restaurant271.de/,"1 Star",0,Terrace,"In Burghausen's old town, not far from the longest castle in the world and the Salzach River, this restaurant lies beyond a historical archway. In an upscale, extremely minimalist-style interior, they serve up ambitious modern cuisine that focuses entirely on excellent ingredients – as a set menu or à la carte. Dominik Lobentanzer (whose CV includes stints at Ikarus in Salzburg, einsunternull in Berlin and Andreas Döllerer's Golling restaurant) bases his cooking on classical foundations, creates flavours that pack a punch and likes to play with contrasts – the ox heart, basil and dashi, for example, is on point. The service is extremely charming. Delightful sheltered terrace. For overnight stays, there are four very tasteful and individually styled guestrooms."
-"Gourmet Restaurant im Karner","Nußbaumstraße 6, Frasdorf, 83112, Germany","Frasdorf, Germany","€€€€","Creative, Regional Cuisine",12.2825454,47.7997713,+49805217970,https://guide.michelin.com/en/bayern/frasdorf/restaurant/gourmet-restaurant-im-karner,https://www.landgasthof-karner.com,"1 Star",0,"Car park","This quintessential Chiemgau country inn beautifully combines tradition and modernity. The blend of warm old wood and chic, high-quality modern furnishings fosters a tasteful and inviting atmosphere. Chef Manuel Wimmer and his team propose a well-thought-out seasonal set menu made with produce from the surrounding area. This is a cuisine that is characterised by delicately balanced flavours and harmonious contrasts – the dishes are also beautifully presented. The desserts, too, are excellent! For the perfect wine accompaniment, recommendations are gladly provided. Alternatively, there is the second restaurant, Westerndorfer Stube. Landgasthof Karner has attractive guestrooms."
-irori,"Weinstraße 507, Neustadt an der Weinstraße, 67433, Germany","Neustadt an der Weinstraße, Germany","€€€€","Creative, Modern Cuisine",8.1362023,49.3237533,+491752437801,https://guide.michelin.com/en/rheinland-pfalz/neustadt-an-der-weinstrasse/restaurant/irori,https://www.irori.restaurant,"1 Star",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","You will have to allow a little time for this dining experience, but it's well worth it! In this spacious, airy restaurant with a cross-vaulted ceiling and upscale decor, excellent service comes courtesy of a dedicated and highly professional front-of-house team. Hostess and sommelier Kerstin Bauer is always on hand, ready to listen and ensures a warm atmosphere with her pleasant and charming manner. Not only that: her wine recommendations to accompany the 10-course set menu are spot on. Max Goldberg's culinary masterpiece perfectly combines regional and Japanese influences. Dishes such as eel and peppers or the mushroom speciality ""Patricks Pilze"" are truly unique and contrast-rich. The ingredients are top-notch, seasonal and sustainably sourced."
-"Meisenheimer Hof","Obergasse 33, Meisenheim, 55590, Germany","Meisenheim, Germany","€€€","Farm to table",7.6704922,49.7073941,+4967531237780,https://guide.michelin.com/en/rheinland-pfalz/meisenheim/restaurant/meisenheimer-hof,https://www.meisenheimer-hof.de/startseite/,"1 Star",0,"Car park,Interesting wine list,Terrace,Wheelchair access","In the pretty little restaurant rooms you can enjoy the ambitious classic and regional cuisine that comes courtesy of your dedicated host and head chef Markus Pape. Wines from the establishment's own nearby winery are also recommended. The various buildings of the Meisenheimer Hof make for an attractive mix of the historical and modern – in the restaurant as well as in the hotel's themed guestrooms. In summer, the terrace between the buildings is delightful. There is also a cookery school."
-"MARBURGER Esszimmer","Anneliese Pohl Allee 1, Marburg, 35037, Germany","Marburg, Germany","€€€€","Modern French, Contemporary",8.7716237,50.8182113,+4964218890471,https://guide.michelin.com/en/hessen/marburg/restaurant/marburger-esszimmer,https://www.marburger-esszimmer.de/,"1 Star",1,"Air conditioning,Restaurant offering vegetarian menus,Terrace,Wheelchair access","""Green Fine Dining"" is the new concept that Denis Feix has brought to the MARBURGER Esszimmer. Previously chef at Il Giardino in Bad Griesbach and Zirbelstube in Stuttgart, here he presents vegetable-based dishes – made with produce from his own farm in Dagobertshausen – but there is also good fish and meat, if you don't want to go without. The stylish interior exudes an undeniable charm, not least thanks to the presence of Kathrin Feix and her extremely attentive waitstaff. Tip: Stay at the VILA VITA Rosenpark hotel just a few minutes' walk away."
+"Tinta y Cafe","1315 Ponce De Leon Blvd., Coral Gables, 33134, USA","Coral Gables, USA",$,"Cuban, Regional Cuisine",-80.2586961,25.7592116,+13052850101,https://guide.michelin.com/en/florida/coral-gables/restaurant/tinta-y-cafe,https://www.tintaycafe.co/,"Bib Gourmand",0,"Air conditioning,Car park,Terrace","Coral Gables is home to this original operation, happily christened with a name that translates to ink and coffee. Unsurprisingly, there are artfully arranged bookshelves that line its glass façade, while the interior design most certainly resembles that of a coffee shop. Guests may order at the window, grab a table either inside or out under a cluster of palm trees, and settle in for a litany of Cuban delicacies.The furniture is mid-century modern, but the sandwich-focused menu is as classic and comforting as ever. Deep-fried croquetas are not to be missed; and the pavo real with turkey and cream cheese is nothing if not satisfying. Our allegiance, however, is with the patria (their take on the Cubano with pork, ham, mustard and pickles.)"
 Jae,"Keplerstraße 13, Düsseldorf, 40215, Germany","Düsseldorf, Germany","€€€€","Fusion, Asian Influences",6.7842466,51.2111628,+4921199919966,https://guide.michelin.com/en/nordrhein-westfalen/dusseldorf/restaurant/jae-1205584,https://jae-restaurant.de/,"1 Star",0,"Air conditioning,Counter dining,Restaurant offering vegetarian menus","Jörg Wissmann (previously at such top-flight establishments as Vendôme, Nagaya and Agata's) serves up modern fusion cuisine with Asian influences here, reflecting his half-Korean roots and also incorporating classic French elements. The interesting sauces such as the beurre blanc with doenjang, a fermented soybean paste, certainly deserve a mention. His set menu also comes in a vegetarian version. To accompany your meal, you can opt for wine or a non-alcoholic pairing. A winning blend of Far Eastern and Scandinavian styles makes for a bright, minimalist interior – the seats at the counter offer fascinating insights into the work going on in the open kitchen. Scan the QR code with your phone to access the menu and wine list. Practical for motorists: the Creativ Center car park is just a few minutes' walk away."
-"Hegel Eins","Hegelplatz 1, Stuttgart, 70174, Germany","Stuttgart, Germany","€€€€","Modern Cuisine, Creative",9.1703332,48.7827197,+497116744360,https://guide.michelin.com/en/baden-wurttemberg/stuttgart/restaurant/hegel-eins,https://hegeleins.de/,"1 Star",0,"Restaurant offering vegetarian menus","You will find this interesting restaurant in the Linden Museum, the city's ethnology museum. Owner Jan Tomasic and his committed team of chefs and front-of-house staff propose a modern and creative surprise menu; comprising five or seven courses, it is prepared using high-quality ingredients. A vegetarian alternative is also available if requested in advance. The really chic interior makes for a lovely atmosphere, and the service is friendly and competent. At lunchtime, there is a simpler menu that is ideal for visitors to the museum – and easy on the wallet."
-"Casala - das Restaurant","Uferpromenade 11, Meersburg, 88709, Germany","Meersburg, Germany","€€€","Modern Cuisine, Farm to table",9.2770749,47.6910309,+49753280040,https://guide.michelin.com/en/baden-wurttemberg/meersburg/restaurant/casala,https://hotel-residenz-meersburg.com/,"1 Star",0,"Car park,Garden or park,Great view,Interesting wine list,Terrace","At the beautiful Hotel Residenz am See, two restaurants have been merged into one. With unwavering commitment, chef Markus Philippi and his team create modern and seasonal dishes using top-notch ingredients. You can put together your own set menu comprising two to five courses. The sweetbreads with peas and chanterelles is an example of a dish that is pleasantly pared down to the essential, possessing a down-to-earth sense of finesse. The turbot with cauliflower, coconut and lime is an elegant creation with judiciously balanced flavours. With an upscale, tastefully designed interior and a gorgeous terrace overlooking Lake Constance, the setting is certainly appealing. Friendly service."
-Sartory,"Maximilianstraße 40, Augsburg, 86150, Germany","Augsburg, Germany","€€€€","Classic Cuisine, Modern Cuisine",10.8985227,48.3651683,+4982150360,https://guide.michelin.com/en/bayern/augsburg/restaurant/sartory,https://www.sartory-augsburg.de/,"1 Star",0,"Air conditioning,Wheelchair access","The compact fine dining restaurant of the venerable Hotel Maximilian's exudes an air of refined modernity, evident in its crisp, contemporary design and classically inspired cuisine. In Simon Lang's kitchen, the food is prepared using top-notch seasonal ingredients – some of the herbs come from the chef's own garden. Plus they produce their own honey. A set menu is proposed and is also available in a vegetarian version. In addition, there is a 5-course tasting menu on Wednesdays and Thursdays. In case you were wondering, the restaurant is named after Johann Georg Sartory, Augsburg's legendary 19C chef."
-"Schwarz Gourmet","Weinstraße Süd 1, Kirchheim an der Weinstraße, 67281, Germany","Kirchheim an der Weinstraße, Germany","€€€€","French, International",8.1805674,49.537908,+4963599241702,https://guide.michelin.com/en/rheinland-pfalz/kirchheim-an-der-weinstrasse/restaurant/schwarz-gourmet,https://schwarz-restaurant.de/,"1 Star",0,"Credit cards not accepted,Terrace","The Schwarz family has been running its two restaurants in this pretty red sandstone building since 2017. One is the chic Schwarz Gourmet, where the chef – who is no stranger to the fine dining scene – proposes a set menu (up to six courses) in which he happily combines international ingredients with those from the local region. The focus lies squarely on the produce, which is of exceptional quality. Fun fact: Manfred Schwarz has already played host to many a celebrity, as you can see from the numerous photos. His friendly wife Angelika takes good care of the guests."
-"Zur Post","Altenberger-Dom-Straße 23, Odenthal, 51519, Germany","Odenthal, Germany","€€€","Modern Cuisine",7.1150119,51.0324091,+492202977780,https://guide.michelin.com/en/nordrhein-westfalen/odenthal/restaurant/zur-post83223,https://www.zurpost.eu,"1 Star",0,"Air conditioning,Car park","Brothers Alejandro and Christopher Wilbrand have transformed this historical inn into a place where diners can relax and indulge. Their cuisine succeeds in striking an interesting balance between classic gastronomy and a creative brand of modern cooking. They use first-rate ingredients to conjure up two set menus: one regular and one vegetarian. The well-thought-out dishes draw on regional culinary heritage as well as more far-flung European influences. On-point recommendations from the excellent wine list. In addition to their fine dining restaurant, the Wilbrands also preside over the less formal Postschänke and a small hotel with comfortable guestrooms."
-"Burg Nideggen - Brockel Schlimbach","Kirchgasse 10 a, Nideggen, 52385, Germany","Nideggen, Germany","€€€€","Modern Cuisine, Modern French",6.4778448,50.6886805,+4924279091066,https://guide.michelin.com/en/nordrhein-westfalen/nideggen/restaurant/burg-nideggen-brockel-schlimbach,https://www.burgrestaurant-nideggen.de/,"1 Star",0,"Car park,Great view,Terrace","What is it that makes this place stand out? First, the location in a 12C castle above Nideggen, boasting a fantastic view! Second, the attractive interior: a historical little dining room with modern design features and wood panelling throughout creates an atmosphere that is all of its own. Last but not least, there is the cuisine. An abundance of ideas, energy and passion makes itself felt in the modern set menu created by eponymous chef-patrons Herbert Brockel (previously of Erftstadt's Michelin-starred Husarenquartier) and Tobias Schlimbach (who also has plenty of experience in Michelin-starred gastronomy). It goes without saying that the fantastic dishes are prepared using the finest produce. While the chefs serve the food themselves, the ladies of the house recommend interesting wines."
-"Gut Lärchenhof","Hahnenstraße, Pulheim, 50259, Germany","Pulheim, Germany","€€€€","Modern French, Creative",6.7865908,51.0362026,+4922389231016,https://guide.michelin.com/en/nordrhein-westfalen/pulheim/restaurant/gut-larchenhof,https://restaurant-gutlaerchenhof.de/,"1 Star",0,"Car park,Interesting wine list,Terrace","When Peter Hesseler started out here in 1997, he could never have dreamed that this place would one day make a name for itself as a MICHELIN-starred restaurant. Since 2017, chef Torben Schuster has been at the helm in the kitchen of this gorgeous estate on the high-ranking golf course. His cooking is modern, bold and creative, but never loses sight of its classical foundations. Stand-out dishes include the Portuguese red mullet, bouillabaisse, curry, baby salad, bisque jus and coconut. There is also a somewhat simpler bistro-style set menu available. Host Peter Hesseler and his friendly and well-trained team provide excellent service, including sound wine advice. We recommend heading out to the lovely terrace, which is sure to give you that holiday feeling!"
-"Anthony's Kitchen","Moerser Straße 81, Meerbusch, 40667, Germany","Meerbusch, Germany","€€€€","Innovative, International",6.6826348,51.2571687,+4921329851425,https://guide.michelin.com/en/nordrhein-westfalen/meerbusch/restaurant/anthony-s-kitchen,https://www.anthonys.kitchen/,"1 Star",1,"Air conditioning,Restaurant offering vegetarian menus,Terrace","Your host Anthony Sarpong runs what turns out to be an appealing mix of restaurant and cookery school. Heading up a highly dedicated team, this Ghanaian-born chef delivers innovative international cuisine scattered with seasonal influences. There are two set menus on offer: ""The Expedition"" and the vegetarian ""Green Journey"" – each comprising well-thought-out creations incorporating interesting combinations of flavours and select ingredients. The dishes are in keeping with the spirit of the times, as is the smart decor and informal atmosphere, with the chefs occasionally delivering dishes to diners themselves. Incidentally, the restaurant is certified organic and attaches great importance to sustainability."
-"Restaurant Residenz Heinz Winkler","Kirchplatz 1, Aschau im Chiemgau, 83229, Germany","Aschau im Chiemgau, Germany","€€€€","Modern French",12.3217303,47.779365,+49805217990,https://guide.michelin.com/en/bayern/aschau-im-chiemgau/restaurant/restaurant-heinz-winkler,https://www.residenz-heinz-winkler.de/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Iconic chef Heinz Winkler really put his Residenz hotel on the culinary map. After opening this place in 1991, he remained at the helm, steadily building it up to become a benchmark for classical fine dining at the highest level. Upholding the tradition of the establishment is his son Alexander, as maître d'. A newly assembled and highly motivated kitchen team is sticking to the restaurant's tried-and-tested formula: classic cuisine with modern touches made with excellent ingredients – the turbot with smoked eel lardo bacon and a beurre blanc sauce is a shining example. Opt for one of the set menus or order from the à la carte selection, which includes Winkler's own legendary specialities – these are as much of a draw for diners as the elegant Venetian-style setting. The wine list is impressive and Alexander Winkler's recommendations are spot on. Friendly service."
-"La Bécasse","Hanbrucher Straße 1, Aachen, 52064, Germany","Aachen, Germany","€€€€","Classic French",6.069238,50.7702641,+4924174444,https://guide.michelin.com/en/nordrhein-westfalen/aachen/restaurant/la-becasse,https://labecasse.de/,"1 Star",0,"Air conditioning,Car park","The location of this restaurant on the outskirts of the city centre may be rather inconspicuous, but by no means can the same be said of the food! Chef-patron Christof Lang has been welcoming diners in this well-maintained corner house since 1981. Together with chef de cuisine Andreas Schaffrath and their kitchen team, he serves up pared-back, no-fuss classic cuisine scattered with a few modern touches. The dishes are straightforward, but abounding with finesse, not to mention full flavours! Rest assured that only the finest produce is used. How about one of the wonderful French wines to go with your meal? These form the focal point of their appealing selection. The highly attentive service is charming and friendly; this place runs as smoothly as a well-oiled machine. A limited set menu is available at lunchtime."
-"Christian & Friends, Tastekitchen","Nonnengasse 5, Fulda, 36037, Germany","Fulda, Germany","€€€€","Modern Cuisine, Classic Cuisine",9.676736,50.5523614,+491624139588,https://guide.michelin.com/en/hessen/fulda/restaurant/christian-friends-tastekitchen,https://christianandfriends.de/,"1 Star",0,"Interesting wine list","First things first: be sure to make a reservation, because this place is in high demand! This isn't surprising given the fantastic set menu that Christian Steska proposes in this smart townhouse situated in the beautiful old town. The restaurant comprises both Christian & Friends and the adjoining wine bar Bordeaux & Friends with its distinctive wine rack – it has an excellent selection of wines with many top labels offered at fair prices. The open kitchen sends out modern dishes that are built on classical foundations and have a real depth of flavour. The chef has a penchant for regional produce, including caviar – Fulda boasts two sustainable sturgeon farms with their own caviar production. The pleasant atmosphere is down in no small part to the cordial service."
-Hirsch,"Im Dorf 12, Sonnenbühl, 72820, Germany","Sonnenbühl, Germany","€€","Classic Cuisine, Farm to table",9.194338,48.3504956,+49712892910,https://guide.michelin.com/en/baden-wurttemberg/sonnenbhl/restaurant/hirsch77747,https://www.romantikhotel-hirsch.de/de/,"1 Star",0,"Car park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Drawing guests from near and far, this cosy restaurant has been a veritable institution in the Swabian Jura for many years. Your friendly hosts are Gerd and Silke Windhösel, who ply their trade with a great sense of dedication. At the helm in the kitchen, Gerd Windhösel makes a point of using only the freshest ingredients when creating his dishes. The chef-patron also prefers to source everything from the surrounding area – from the local pasture-raised lamb to the Seckach trout and even the saffron. This is classic seasonal cuisine of the highest standard; it demonstrates a pleasingly straightforward style that steers clear of unnecessary frills while maintaining a sense of tradition. There is a choice of different set menus, including a vegetarian one, as well as a range of ""Hirsch classics"" available à la carte."
-Pottkind,"Darmstädter Straße 9, Cologne, 50678, Germany","Cologne, Germany","€€€€","Creative, Modern Cuisine",6.9610124,50.9194296,+4922142318030,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/pottkind,https://www.restaurant-pottkind.de/,"1 Star",0,Terrace,"Enrico Sablotny and Lukas Winkelmann, the duo who run this little restaurant, are from the Ruhr Valley. The cuisine here is exciting: modern, flavoursome, it is made with top-notch ingredients. It may be predominantly plant-based but that doesn't mean you have to miss out on fish and meat altogether. Diners never know what to expect from the carte blanche set menu. Excellent service comes courtesy of very attentive, competent and charming waitstaff, who give the place a pleasantly unpretentious feel. The seats at the counter overlooking the open kitchen are especially popular. In summer, soak up the lively atmosphere of Cologne's Südstadt district on the terrace."
-Bachofer,"Marktplatz 6, Waiblingen, 71332, Germany","Waiblingen, Germany","€€€€","Creative, Fusion",9.316526,48.8323223,+497151976430,https://guide.michelin.com/en/baden-wurttemberg/waiblingen/restaurant/bachofer,https://www.bachofer.info/,"1 Star",0,"Restaurant offering vegetarian menus,Terrace","Did you know that this fine house on the market square is the second oldest in Waiblingen? It dates back to 1647 and was once a pharmacy. But beyond the historical setting, this restaurant is firmly rooted in the present, from the furnishings to the cuisine. Chef-patron Bernd Bachofer has a style all of his own, which clearly – and very coherently – draws inspiration from the great cuisines of Asia. First-rate produce is used to conjure up creative, meticulously prepared dishes brimming with unexpected taste sensations. There is also a vegetarian menu. To top it all off: elegant decor comprising a counter affording the best view of the kitchen and a professional, well-rehearsed and very friendly front-of-house team. Reasonably priced lunch. Tip: There are stylish guestrooms above the restaurant."
-"Wielandshöhe","Alte Weinsteige 71, Stuttgart, 70597, Germany","Stuttgart, Germany","€€€","Classic French, Regional Cuisine",9.1709218,48.7570062,+497116408848,https://guide.michelin.com/en/baden-wurttemberg/stuttgart/restaurant/wielandshohe,https://www.wielandshoehe.de/,"1 Star",0,"Great view,Interesting wine list,Terrace","Here in one of Stuttgart's most exclusive residential areas, set amid the lush vines, veteran chef Vincent Klink's Wielandshöhe stands proud. This restaurant is the epitome of elegance with its large windows that afford unobstructed views over the city. Chef-patron Vincent Klink and his right-hand man Jörg Neth deliver classic cuisine that draws inspiration from their Swabian homeland. They steer well clear of gimmickry and frills, instead employing their immense culinary skill to tease out the full flavours of premium ingredients. Unsurprisingly, this place has held a Michelin star almost continuously since 1993."
-Philipp,"Hauptstraße 12, Sommerhausen, 97286, Germany","Sommerhausen, Germany","€€€€","Modern French, Classic Cuisine",10.0242588,49.7056147,+4993331406,https://guide.michelin.com/en/bayern/sommerhausen/restaurant/philipp,https://www.restaurant-philipp.de/,"1 Star",0,Terrace,"For more than 20 years, Heike and Michael Philipp have been dedicated to keeping their guests happy. Diners are impressed by their modern take on classic cuisine, which also draws on Mediterranean and Asian influences. When it comes to wine, you can rely entirely on the recommendations of your extremely charming and accomplished hostess and sommelier, Heike Philipp. The setting is also worth a mention: this stylish and cosy restaurant exudes historical flair, housed as it is in a picture-perfect 400-year-old Renaissance palace in the middle of a pretty winegrowing village. In addition, two suites and one double room are available for overnight stays."
-"Kucher's Gourmet","Karl-Kaufmann-Straße 2, Darscheid, 54552, Germany","Darscheid, Germany","€€€€","Classic Cuisine, Modern Cuisine",6.8832352,50.2106931,+496592629,https://guide.michelin.com/en/rheinland-pfalz/darscheid/restaurant/kucher-s-gourmet,https://www.kucherslandhotel.de/,"1 Star",0,"Car park,Interesting wine list,Terrace","The Kucher family has run this place with passion and dedication since 1988, constantly investing in and improving their establishment. Now it is the turn of son Florian Kucher and daughter Stefanie Becker, who have breathed new life into this fine dining restaurant. In pleasant, elegant surroundings, diners are offered a choice of two set menus: ""Florian's Klassik Menü"" and ""Modern Art Menü"". Steering clear of unnecessary frills, the young chef's culinary creations are expertly crafted and beautifully balanced in terms of flavour. You can look forward to excellently selected wines to accompany the classically based dishes. The wine list comprises about 1700 labels, going back as far as 1868, which is to the credit of wine enthusiast and senior chef Martin Kucher. Guestrooms are available in both the main and new building."
-Huberwirt,"Hofmark 3, Pleiskirchen, 84568, Germany","Pleiskirchen, Germany","€€€","Modern Cuisine, Country cooking",12.5964184,48.3069731,+498635201,https://guide.michelin.com/en/bayern/pleiskirchen/restaurant/huberwirt,https://www.huber-wirt.de/,"1 Star",0,"Car park,Restaurant offering vegetarian menus,Terrace","This long-established inn has been run by the same family since 1612 and is now in excellent hands with Alexander Huber. Using top-notch ingredients, the chef skilfully incorporates both Bavarian rusticity and modern sophistication into his cuisine, creating dishes that are intense and robust with a touch of finesse. With both regional classics and modern dishes on offer, you will be spoilt for choice. At lunchtime, there is a somewhat pared-down menu. Diners can sit in the cosy dining rooms or out on the wonderful, partly covered terrace. The front-of-house team is cordial, attentive and pleasantly down to earth, and they recommend fine wines by the glass to accompany the food. The fantastic value for money is also worth a mention. A great place that is full of charm and atmosphere!"
-"BOK Restaurant Brust oder Keule","Melchersstraße 32, Münster, 48149, Germany","Münster, Germany","€€€","Farm to table, Creative",7.6191805,51.9719525,+492519179656,https://guide.michelin.com/en/nordrhein-westfalen/munster/restaurant/brust-oder-keule,https://www.brustoderkeule.de/,"1 Star",0,"Interesting wine list,Restaurant offering vegetarian menus,Terrace","A few steps lead down to the attractive, minimalist-style restaurant on the lower ground floor of this smart corner-plot building. Laurin Kux, previously chef at Ferment in Münster-Roxel, now cooks up modern, seasonally influenced creations here. These are served Tue-Thu à la carte and as a set menu (including a vegetarian version), and Fri and Sat as a set menu only. The friendly waitstaff are well drilled and provide astute wine recommendations. Pleasant little terrace in front of the building. Tip: At the bar you can get a little something to eat with a glass of wine."
-Seestern,"Friedrichsau 50, Ulm, 89073, Germany","Ulm, Germany","€€€€","Modern French",10.0125173,48.4118579,+497312064000,https://guide.michelin.com/en/baden-wurttemberg/ulm/restaurant/seestern,https://hotel.lago-ulm.de,"1 Star",0,"Air conditioning,Car park,Great view,Restaurant offering vegetarian menus,Terrace","Take in the view of the lake as you enjoy an outstanding set menu – it doesn't get much better than this! Diners in Hotel Lago's fine dining restaurant are bowled over not only by the view but also by the interior with its warm wood and maritime colours, high-quality furnishings and elegant Nordic design. In summer, guests can make the most of the terrace with its lounge and small sandy beach; in winter, the wood-burning stove makes for a cosy atmosphere. The focus lies squarely on the modern culinary creations of owner Klaus Buderath (he was responsible for the MICHELIN-starred cuisine at Landgasthof Adler in Rammingen and also won a star for the restaurant Lago) and head chef Benedikt Wittek. Using top-quality ingredients, the dishes are meticulously prepared with a real eye for detail. Top tip: Try the non-alcoholic drink pairings!"
-"Haus Stemberg","Kuhlendahler Straße 295, Velbert, 42553, Germany","Velbert, Germany","€€€","Farm to table, Modern Cuisine",7.0914851,51.3313091,+4920535649,https://guide.michelin.com/en/nordrhein-westfalen/velbert/restaurant/haus-stemberg,https://haus-stemberg.de/,"1 Star",0,"Car park,Interesting wine list,Terrace","This place has been run by the Stemberg family since 1864. Head chef Sascha Stemberg represents the fifth generation at the helm, and he works with the same passion and commitment as his father before him! The restaurant's unique concept allows for plenty of choice, with a four- to six-course set menu and gourmet dishes à la carte. Things get all the more intriguing when tradition is thrown into the mix and home-style dishes are transformed into haute cuisine. One such creation is the Königsberger Klopse (meatballs) with crispy sweetbreads, caper cream, Amalfi lemon, green vegetables and potato purée. ""Oma's Schokoladenpudding"" (grandma's chocolate pudding) is a tempting dessert option. The waitstaff are very friendly and laid-back, not to mention attentive. Impressive wine list including a few rare finds. The lovely food and pleasant atmosphere will definitely make you want to come back again!"
-"Merkles Restaurant","Hauptstraße 2, Endingen am Kaiserstuhl, 79346, Germany","Endingen am Kaiserstuhl, Germany","€€€€","Modern Cuisine, International",7.7074626,48.1415478,+4976427900,https://guide.michelin.com/en/baden-wurttemberg/endingen-am-kaiserstuhl/restaurant/merkles-restaurant,https://www.merkles-restaurant.de/,"1 Star",0,"Car park,Terrace","It is safe to say that Thomas Merkle made the right decision when, together with his wife, he took over his parents' business and continued the tradition of hospitality that has been cultivated here for over 30 years. Born in Endingen, he proudly showcases his affinity with his homeland by opting for regional ingredients, but also introduces a dash of cosmopolitan flair to his well-thought-out dishes with flavours from far-flung lands. Top-quality produce, accomplished service and an appealing array of wines by the glass. The chef and his kitchen team also like to show their faces in the dining room – contact with the guests is important to them! This historical vicarage with a sleek and elegant interior makes for a pleasant setting. Good to know: Delicious treats in the form of house-made sauces, oils, and salts are also available to take away with you."
-"ZUR WEINSTEIGE","Hohenheimer Straße 30, Stuttgart, 70184, Germany","Stuttgart, Germany","€€","Seasonal Cuisine, Classic Cuisine",9.187077,48.77094,+497112367000,https://guide.michelin.com/en/baden-wurttemberg/stuttgart/restaurant/zur-weinsteige,https://www.zur-weinsteige.de/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","In this long-standing family business, the dedication of the Scherle brothers is plain to see. Their seasonal, modern take on classic cuisine successfully incorporates Japanese influences. The dishes are skilfully structured with cleverly integrated contrasts. There are three menus to choose from, one of which is vegetarian. The decor also appeals with its effective combination of modern elements and rustic details featuring beautiful old oak wood. From the terrace you can admire the large koi carp pool – a true koi enthusiast, Jörg Scherle even has his own koi company. The walk-in vaulted cellar (1870) is home to over 1 600 wines and some 200 spirits! The style of the hotel guestrooms ranges from rural to elegant."
-Haubentaucher,"Seestraße 30, Rottach-Egern, 83700, Germany","Rottach-Egern, Germany","€€€","International, Farm to table",11.766113,47.6953833,+4980226615704,https://guide.michelin.com/en/bayern/rottach-egern/restaurant/haubentaucher,https://www.haubentaucher-tegernsee.de/,"1 Star",0,"Great view,Terrace","The fabulous lakeside location and wonderful terrace are certainly part of the appeal here, but this restaurant has plenty more to recommend it. Dedicated chef-patron Alois Neuschmid, who earned a Michelin star years ago with Lois, his previous venture, cooks up a storm for his guests. At lunchtime, the menu features simpler daily specials, such as fried black pudding, pasta or Wiener schnitzel; in the evening, fine dining is the name of the game, with a four-course surprise menu that includes some dishes with a main ingredient cooked in two ways, eg tender pink veal in broth and succulent braised shoulder of veal – with wine pairings on request. The outstanding food is complemented by an enjoyably unpretentious atmosphere and very friendly service – the chef himself gets in on the act in this congenial and cosy restaurant. Be sure to book, as the place gets busy at lunch and dinnertime."
-"The O'ROOM","Kulmstraße 33, Heringsdorf, 17424, Germany","Heringsdorf, Germany","€€€€",Creative,14.1675151,53.9569629,+4938378183912,https://guide.michelin.com/en/mecklenburg-vorpommern/heringsdorf/restaurant/the-o-room,https://www.strandcasino-marc-o-polo.com/,"1 Star",0,"Air conditioning","Absolutely in keeping with the spirit of the times: ""casual fine dining"" under the same roof as the Marc O'Polo Strandcasino store. The head chef in this stylish little restaurant is André Kähler, whose modern, boldly creative set menu is full of beautifully expressive flavours. Each course comes with a small card explaining the inspiration behind it. The chic interior design and pleasantly relaxed and professional service team are also noteworthy. Tip: The small delicatessen corner where, for example, the wines served can be bought to enjoy at home. For a more casual alternative, head to O'ne, which proposes modern cuisine that puts the spotlight on local produce."
-"BECKER'S","Olewiger Straße 206, Trier, 54295, Germany","Trier, Germany","€€€€","Creative, Classic Cuisine",6.6678518,49.7420816,+49651938080,https://guide.michelin.com/en/rheinland-pfalz/trier/restaurant/becker-s,https://www.beckers-trier.de/,"1 Star",0,"Air conditioning,Car park","In keeping with the architecturally interesting design hotel of the same name, a high-quality fine dining restaurant done out in a chic, minimalist style awaits you here. The interior boasts leather shell chairs, elegant parquet flooring and grey panelling on the walls – a lovely setting in which to enjoy a very ingredient-led set menu to the sound of modern background music. Proprietor and head chef Wolfgang Becker deliberately steers clear of gimmickry and instead focuses on flavour. Not only is your host a cook but he also has a penchant for fine wines. He trained as a winemaker and wines from his own vineyard also feature on the wine list."
-"Sankt Benedikt","Benediktusplatz 12, Aachen, 52076, Germany","Aachen, Germany","€€€€","Creative, Modern French",6.1833094,50.7283554,+4924082888,https://guide.michelin.com/en/nordrhein-westfalen/aachen/restaurant/sankt-benedikt,https://stbenedikt.de/,"1 Star",0,Terrace,"Aachen's Sankt Benedikt has been an established part of North Rhine-Westphalia's Michelin-starred fine dining scene since 1982. In the wake of the recent disastrous floods, the Kreus family was only able to reopen its restaurant at the beginning of December 2021 after a tremendous effort. This was much to the delight of diners, who can once again enjoy Maximilian Kreus's classic cuisine in this listed building in the historical centre of Kornelimünster. His dishes always centre on the finest produce, which he sets about with plenty of feeling and a dash of originality. The service is extremely friendly, and expert advice regarding the wines is readily available – only wines from German wine producers are recommended. In the evening, the gourmet set menu (also available as a vegetarian option) is served, while at midday there is the bistro lunch in the form of a 3-course menu."
-"Cookies Cream","Behrenstraße 55, Berlin, 10117, Germany","Berlin, Germany","€€€€",Vegetarian,13.3880944,52.5163221,+493027492940,https://guide.michelin.com/en/berlin-region/berlin/restaurant/cookies-cream,https://www.cookiescream.com/,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","It doesn't get much more quintessentially Berlin than this trendy restaurant! Finding your way here through the backyard (head for the delivery entrance) to ring the bell at the unassuming door is an adventure in itself! After being welcomed at the bar (perfect for an aperitif or after-dinner drink), climb the old stairs up to the first floor to get to the lively restaurant, which was once a fashionable nightclub. In an industrial-chic setting, savour an all-vegetarian set menu dubbed ""The Magnificent 7"", with the option of enjoying five to seven courses. Meticulously crafted dishes, such as braised peppers, jalapeño and capers, or charcoal-grilled turnip, saffron and olive, balance piquancy and acidity while exploring a variety of textures. You can supplement the menu with a handful of classic signature dishes. The waitstaff are laid back, but no less professional and well organised for it. A hip spot that draws a mixed crowd – Berliners and tourists, fans of plant-based cuisine and foodies from all over the globe."
-Storstad,"Watmarkt 5, Regensburg, 93047, Germany","Regensburg, Germany","€€€€","Creative, Farm to table",12.0963527,49.0200421,+4994159993000,https://guide.michelin.com/en/bayern/regensburg/restaurant/storstad,https://storstad.de/,"1 Star",0,"Interesting wine list,Restaurant offering vegetarian menus,Terrace","""Storstad"" means ""big city"" and refers to the chef's time in Stockholm. But it's not just the name that's Swedish here – you will also find Nordic touches in the decor of this chic urban restaurant on the fifth floor of the Turmtheater. Up here in the historical Goliath House, you can also make the most of the wonderful terrace with its views of the cathedral. Chef-patron Anton Schmaus can depend on his dedicated and talented kitchen team. Under the direction of head chef Josef Weig, they deliver creative dishes (such as ""Confit turbot, roasted Jerusalem artichokes and Jerusalem artichoke cream, quince aioli, sudachi gel"") that can be sampled in the form of either the regular or vegetarian set menu. The products rightly take centre stage here, the quality is truly remarkable. The excellent food is accompanied by beautifully paired wines and served by an accomplished, courteous front-of-house team. At lunchtime, there is a smaller set menu as well as an excerpt from the evening menu."
-"L'étable","Linggplatz 11, Bad Hersfeld, 36251, Germany","Bad Hersfeld, Germany","€€€","Classic Cuisine, Seasonal Cuisine",9.70618,50.8677435,+4966211890,https://guide.michelin.com/en/hessen/bad-hersfeld/restaurant/l-etable164933,https://www.zumsternhersfeld.de/,"1 Star",0,"Air conditioning,Car park","The only hint that you're dining in a former stable (French: l'étable) is in the name of this restaurant. This spruce historical house in the middle of the tranquil old town used to be a coaching inn. Where travellers and their horses once rested, dinners now settle in and enjoy friendly and attentive service in an ambience of understated elegance. Under the supervision of head chef Constantin Kaiser, the kitchen team employs great craftsmanship and finesse to creatively transform excellent produce into dishes such as ""Duck, savoy cabbage, cranberry, chervil root"", available in the form of a 3- to 6-course set menu or à la carte. The food is accompanied by a carefully considered selection of wines. For overnight stays, Hotel zum Stern proposes cosy rooms of various sizes. Parking space in the courtyard."
-Entenstuben,"Schranke 9, Nuremberg, 90489, Germany","Nuremberg, Germany","€€€€","Modern Cuisine, Farm to table",11.0939143,49.4535946,+499115209128,https://guide.michelin.com/en/bayern/nurnberg/restaurant/entenstuben,https://www.entenstuben.de/,"1 Star",0,"Restaurant offering vegetarian menus,Terrace","Anyone standing in front of this rather unassuming building in the Wöhrd neighbourhood would not necessarily expect to find such a tastefully elegant restaurant inside. This is Fabian Denninger's domain. Following stints at various establishments including Edsbacka krog in Sollentuna near Stockholm, Burg Wernberg and the Waldhotel Sonnora in Wittlich, he first headed the kitchen at Koch und Kellner in Nuremberg, before becoming the chef-patron of Entenstuben in June 2014. He prepares dishes based on classical foundations with a modern twist and plenty of contrasts. This is achieved beautifully, for example, in the lukewarm lobster, to which papaya and chard add a delicately fruity and acidic note. The beautifully presented set menu also comes in a vegetarian version. Tip: The quiet verdant terrace to the rear of the building is delightful."
-Gabelspiel,"Zehentbauernstraße 20, Munich, 81539, Germany","Munich, Germany","€€€€","Modern Cuisine, Farm to table",11.5777467,48.1136353,+498912253940,https://guide.michelin.com/en/bayern/mnchen/restaurant/gabelspiel,https://www.restaurant-gabelspiel.de/,"1 Star",0,Terrace,"Located in the middle of Giesing, this small restaurant run by Sabrina and Florian Berger is a real hit! This is partly down to the completely unpretentious and pleasantly informal atmosphere – you can sense the owners' dedication here. Heading up the front-of-house team is the incredibly friendly and professional lady of the house, who ensures that everything runs smoothly. Another major draw is the modern cuisine made from regional produce. Served in the form of a set menu, the premium ingredients include such delights as char wrapped in nori. Florian Berger shows excellent technical skill and deftly applies his years of experience in Michelin-starred kitchens (including Hangar 7, Tantris, Restaurant No 15)."
-Acquarello,"Mühlbaurstraße 36, Munich, 81677, Germany","Munich, Germany","€€€€","Italian, Mediterranean Cuisine",11.6138327,48.1421393,+49894704848,https://guide.michelin.com/en/bayern/mnchen/restaurant/acquarello,http://www.acquarello.com,"1 Star",0,"Air conditioning,Terrace","The Latin flair of this friendly, elegant restaurant is beautifully in keeping with the Italian/Mediterranean and little French-influenced cuisine served here. Owner and head chef Mario Gamba, who originally trained to be a translator, is self-taught when it comes to cooking, although as the son of a restaurateur, you might say his passion for the profession is in his blood. The focus of his ""cucina del sole"" lies squarely on the quality of the produce, with the Italian-born chef really getting back to basics. There are, of course, fine wines from Italy to accompany your meal. Seated on stylish upholstered chairs at tables decked with high-quality tablecloths, you are attentively served by a well-trained team. The chef-patron's son, Massimo Gamba, is also part of the staff."
-"Clostermanns Le Gourmet","Heerstraße 2a, Niederkassel, 53859, Germany","Niederkassel, Germany","€€€","Creative, Farm to table",7.0665535,50.8194062,+49220894800,https://guide.michelin.com/en/nordrhein-westfalen/niederkassel/restaurant/le-gourmet476955,http://www.clostermannshof.de,"1 Star",0,"Car park,Terrace,Wheelchair access","You reach Le Gourmet via the beautiful inner courtyard of the listed four-sided courtyard that has been extended to encompass a hotel. You can sit directly on the wonderful terrace or dine inside in a more private setting. On the way into the tasteful modern, elegant little restaurant, you pass the glass-paned kitchen, where a modern set menu with a classic basis is created. This is the domain of Thomas Gilles, who implements his own style here, complete with fine details and some unusual combinations. The pleasant service is remarkably friendly and natural, and the wine recommendations are excellent. Tip: consider staying overnight in one of the comfortable rooms of Clostermanns Hof hotel."
-Jacobi,"Herrenstraße 43, Freiburg im Breisgau, 79098, Germany","Freiburg im Breisgau, Germany","€€€€",Innovative,7.8539514,47.9944889,+4976138030,https://guide.michelin.com/en/baden-wurttemberg/freiburg-im-breisgau/restaurant/jacobi,https://jacobi-freiburg.de/,"1 Star",1,"","This restaurant housed in the Hotel Schwarzwälder Hof in Freiburg's old town boasts a relaxed atmosphere and food that is by no means run-of-the-mill. The seven-course set menu on offer (which can be extended by a further two courses) steers clear of luxury ingredients, focusing instead on supposedly simpler, but high-quality and strictly regional produce that clearly reflects their philosophy of sustainability. This results in a plethora of highly interesting and innovative flavour combinations, such as fermented kohlrabi that has been cooked in salt dough served on a delicate kohlrabi tartare and finished with a bay leaf and apple stock, a pleasingly tart elderberry and caper vinaigrette and a sweet apricot ragout. The chefs themselves serve the dishes, talking diners through each course and providing information about the local producers of the select ingredients."
-"Atlantic Restaurant","An der Alster 72, Hamburg, 20099, Germany","Hamburg, Germany","€€€€","French Contemporary",10.0047017,53.5568271,+49402888860,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/atlantic-restaurant,https://brhhh.com/atlantic-hamburg/taste/,"1 Star",0,"","After a lengthy closure, Atlantic Restaurant at the luxurious Hotel Atlantic by the banks of the Alster is back in business. Chef Alexander Mayer (most recently stationed at Wintergarten at Brenners Park-Hotel & Spa in Baden-Baden) proposes his set menu, ""Identité"", and its vegetarian counterpart, ""Flora"". In dishes such as wild-caught zander, tom kha beurre blanc, gai lan, green mango and lemon balm, he combines his love of French classics (influenced by his time at Jean-Claude Bourgueil's restaurant Schiffchen in Düsseldorf) with modern style and Asian touches. A speciality of the house is its legendary lobster bisque. Top-quality ingredients. Well-trained, charming and experienced front-of-house team. Elegant decor."
-"Petit Amour","Spritzenplatz 11, Hamburg, 22765, Germany","Hamburg, Germany","€€€€","Contemporary, Classic Cuisine",9.930977,53.5513517,+494030746556,https://guide.michelin.com/en/hamburg-region/hamburg/restaurant/petit-amour,https://petitamour-hh.com/,"1 Star",0,Terrace,"Petit Amour is back with a new team. Eike Iken, previously sous-chef at Votum, has fulfilled his dream of striking out on his own together with partner and restaurant manager Monique Lingg. While the owner and head chef successfully combines a modern take on classic French fare with Nordic influences (eg his terrific hand-dived scallop, almond, caviar, seaweed), you can sit back and enjoy the friendly and professional service. The chefs themselves also head out to the restaurant floor to explain the dishes. A six-course set menu is served, with three supplementary courses also on offer. Selected wine accompaniment. With just 12 tables, this small restaurant has a friendly, almost intimate atmosphere that makes you feel at home. Tip: Be sure to make a reservation!"
-Bricole,"Senefelderstraße 30, Berlin, 10437, Germany","Berlin, Germany","€€€","Modern French, Contemporary",13.4224001,52.5410362,+493084421362,https://guide.michelin.com/en/berlin-region/berlin/restaurant/bricole,http://www.bricole.de/,"1 Star",0,"Interesting wine list,Restaurant offering vegetarian menus,Terrace","The atmosphere here is really neighbourly, almost intimate – you immediately feel welcome! This is due both to the appealing bistro setting and to cordial and professional proprietor and sommelier Fabian Fischer. He has a pleasingly personal touch in his dealings with diners and a clear enthusiasm when it comes to recommending the most suitable wine from a list dominated by German and French labels. Steven Zeidler is in charge in the kitchen, cooking up a creative take on classic cuisine that incorporates Asian flavours. His dish of Korean kimchi, Chinese XO sauce and Japanese dashi is a shining example from the set menu, of which a vegetarian version is available upon request. There are also a few small tables to be had on the pavement in front of the restaurant."
-"Werners Restaurant","Schloss Eberstein 1, Gernsbach, 76593, Germany","Gernsbach, Germany","€€€€","Classic French",8.342642,48.7495769,+497224995950,https://guide.michelin.com/en/baden-wurttemberg/gernsbach/restaurant/werners-restaurant99887,https://www.hotel-schloss-eberstein.de/,"1 Star",0,"Car park,Great view,Interesting wine list,Terrace","If you have always wanted to treat yourself to a spot of fine dining in the historical surroundings of a castle, then Schloss Eberstein is the place for you. Perched on a hilltop above the Murg Valley and surrounded by vines, it commands stunning views! Set on a magnificent historical estate, this lovely hotel with two dining options is run by the Werner family. The elegant fine dining restaurant has made a name for itself with its modern take on classical cuisine. Chef-patron Bernd Werner presides over a dedicated kitchen team that brings balance and intense flavours to the plate. The wine list also features a selection from the hotel's own vineyard – ask for recommendations."
-"maximilian lorenz","Johannisstraße 64, Cologne, 50668, Germany","Cologne, Germany","€€€€","Modern Cuisine, Farm to table",6.9608324,50.9445986,+4922137999192,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/maximilian-lorenz,https://www.maximilianlorenz.de/,"1 Star",0,"Interesting wine list","Located near the main train station, cathedral and the Rhine, this restaurant is entirely dedicated to German cuisine. Maximilian Lorenz and his team serve up a creative set menu (also available in a vegetarian version) that combines the modern and the traditional in a skilful and multifaceted way, with dishes such as Saarland sea bass, mussel, samphire, condensed milk. Diners are sure to be impressed by the top-notch ingredients, the culinary prowess of the kitchen team and the exquisite flavours. The interior is upmarket, elegant and minimalist. The extensive wine list has a very good selection of champagnes and sparkling wines. Wine lovers should also check out heinzhermann, the modern, laid-back wine bar located just next door. For those who need to eat on the hoof, there are also simpler street food options to take away."
-"Die Brasserie","Landauer Straße 105, Pirmasens, 66953, Germany","Pirmasens, Germany","€€€","Classic Cuisine, Contemporary",7.6200891,49.1947662,+4963317255544,https://guide.michelin.com/en/rheinland-pfalz/pirmasens/restaurant/die-brasserie,http://www.diebrasserie-ps.de/,"1 Star",0,"Air conditioning,Car park,Credit cards not accepted,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Behind the striking red façade, the down-to-earth atmosphere of a brasserie meets the culinary excellence of a MICHELIN-starred restaurant. In the bistro area at the front of the premises, diners take their seats at high tables; the restaurant area to the rear has a decorative ceiling painting and is furnished with comfortable stylish upholstered chairs . For owner and head chef Vjekoslav Pavic, the quality of the ingredients is paramount. Dishes such as the poached fillet of Breton sole with muscat squash and apple curry sauce are well thought out, beautifully balanced and intensely flavoursome. There are two set menus, one of which is vegetarian, comprising four or five courses. In addition, a selection of brasserie classics is available. A moderately priced lunch set menu is served on Thu and Fri. Attentive service comes courtesy of a proficient front-of-house team including the charming maître d' and highly experienced sommelier – they will be happy to recommend a good regional wine to accompany each course. In summer, make a beeline for the gorgeous terrace!"
-"Pink Pepper","Königsallee 1A, Düsseldorf, 40212, Germany","Düsseldorf, Germany","€€€€","Modern Cuisine",6.7784388,51.2267554,+492111381611,https://guide.michelin.com/en/nordrhein-westfalen/dusseldorf/restaurant/pink-pepper,https://www.pink-pepper.com,"1 Star",0,"Air conditioning,Car park,Valet parking","Following years of success at Düsseldorf's Fritz's Frau Franzi, Benjamin and Ramona Kriegel set up shop in the stylish Steigenberger Parkhotel in February 2022. Pink Pepper is located in a conservatory extension overlooking Königsallee. Designed by Yakob Asmellash, the interior is flush with gold, pink armchairs and decorative details. All this makes for an elegant and sophisticated setting in which to savour Benjamin Kriegel's take on modern cuisine, which he dubs ""Pleasurable Storytelling"". He uses regional and international produce of the finest quality. Ramona (his wife) heads up the friendly and highly professional front-of-house team. Pleasant bar for pre- or after-dinner drinks."
-"St. Laurentiushof - Schockes Küche","Hauptstraße 21, Birkweiler, 76831, Germany","Birkweiler, Germany","€€€€","Modern Cuisine, Seasonal Cuisine",8.0346196,49.2040427,+4963459199431,https://guide.michelin.com/en/rheinland-pfalz/birkweiler/restaurant/st-laurentiushof,https://www.st-laurentiushof-birkweiler.de,"1 Star",0,"Car park,Restaurant offering vegetarian menus,Terrace","Since July 2021, Lara and Maximilian Schocke have breathed new life into St Laurentiushof. Lara, with her warm personality and astute wine recommendations, is in charge of the service. Chef Maximilian creates ambitious dishes from the finest ingredients. Three different set menus are offered: ""plaisir"" (omnivore or vegetarian), which you can put together yourself; the regional and seasonal ""Menü für jeden Tag"", comprising three courses; and the ""passion"" gourmet menu with a minimum of six courses and which has to be ordered in advance. Dishes such as Breton scallops and Imperial caviar, essence of oxtail royal or Swabian-Hall pork ribs, smoked eel, pear and leek are sure to whet the appetite. House-baked sourdough bread can be purchased to take home (order in advance to pick up on Wed and Fri, or subject to availability). Most of the wines are sourced from the surrounding area. Smart guestrooms for overnight stays."
-"Clara - Restaurant im Kaisersaal","Futterstraße 15, Erfurt, 99084, Germany","Erfurt, Germany","€€€€","Modern Cuisine",11.0337381,50.979178,+493615688207,https://guide.michelin.com/en/thuringen/erfurt/restaurant/clara-restaurant-im-kaisersaal,https://www.restaurant-clara.de/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Together with his team, Christopher Weigel cooks up very elaborate and technically sophisticated cuisine replete with contrasts, finesse and expressive touches. Made with top-notch ingredients and bursting with flavour, the creative dishes are cosmopolitan but also draw inspiration from the region. The friendly and professional staff will gladly recommend the right wine to accompany the set menu. The setting is attractive, too; the elegant restaurant notably features a large portrait of Clara Schumann, whose claims to fame include having featured on the 100 DM note, and after whom the restaurant is named. There is also a cookery school."
-"Tantris DNA","Johann-Fichte-Straße 7, Munich, 80805, Germany","Munich, Germany","€€€€","Classic French, French",11.5882597,48.1697555,+49893619590,https://guide.michelin.com/en/bayern/mnchen/restaurant/tantris-dna,https://tantris.de/,"1 Star",0,"Air conditioning,Car park,Interesting wine list","Tantris Maison Culinaire proposes not only Tantris, with its prix fixe menu, but also DNA. Benjamin Chmura is now at the helm in the kitchen here. As before, the five decades spanned by this Munich institution are represented in the form of its house classics, albeit with a slightly original twist, but the menu also includes new creations. The premium quality of the ingredients is evident in dishes such as ""Norway lobster, caviar, sauce gribiche"". The service also lives up to the high standards: the front-of-house team is attentive, cordial and highly professional, but by no means stuffy. The wine list is one of the finest in the country – its fantastic selection of Burgundy labels is just one of many possible recommendations!"
-"The Stage","Karlsbader Straße 1A, Dortmund, 44225, Germany","Dortmund, Germany","€€€€","Modern Cuisine, Creative",7.4441728,51.4759472,+492317100111,https://guide.michelin.com/en/nordrhein-westfalen/dortmund/restaurant/the-stage,https://thestage-dortmund.com/,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace","The location alone is really something! It takes under 20 seconds for the lift to take you up to the seventh floor of the Dula Centre. In this chic, modern restaurant, you have a fantastic view over Dortmund and the Westfalenstadion. The terrace is also gorgeous. Michael Dyllong and his team serve up a meticulously prepared set menu with four or six courses - you have the option to upgrade by adding Japanese Wagyu beef. There is also a vegan alternative available. The service is extremely professional, thanks in no small part to restaurant manager and sommelier Ciro De Luca, long-time business partner of Michael Dyllong."
-Schlossberg,"Murgtalstraße 602, Baiersbronn, 72270, Germany","Baiersbronn, Germany","€€€€","Creative, Classic Cuisine",8.3838147,48.5973809,+4974472890,https://guide.michelin.com/en/baden-wurttemberg/baiersbronn/restaurant/schlossberg,https://www.hotel-sackmann.de/,"1 Star",0,"Air conditioning,Car park","Schlossberg has been a culinary institution in the idyllic Murg Valley for decades. The interior is chic and stylish, incorporating modern lines, pale wood and serene hues of grey and beige, and occasional design features. Efficient father-and-son team Jörg and Nico Sackmann serve up classic cuisine as well as modern culinary creations that draw on international influences and ingredients. These dishes range from pared down to complex. There are two set menus comprising five to eight courses, one of which is vegetarian. For overnight stays, Hotel Sackmann has lovely guestrooms and a spa area."
-"Steins Traube","Poststraße 4, Mainz, 55126, Germany","Mainz, Germany","€€€","Farm to table, Classic Cuisine",8.1746485,49.9838324,+49613140249,https://guide.michelin.com/en/rheinland-pfalz/mainz/restaurant/stein-s-traube,https://steins-traube.de/,"1 Star",0,"Car park,Interesting wine list,Terrace","Thanks to the commitment of the Stein family, what began in the early 20C as a village tavern has evolved over the decades into a modern restaurant serving sophisticated cuisine. Owner and head chef Philipp Stein represents the sixth generation at the helm. His outstanding culinary talent is such that there is no need for ostentation or gimmicks in his dishes. What may, at first glance, seem simple is actually exceedingly complex in terms of flavour and harmony, yet accessible for all that. His dishes demonstrate a restrained elegance, but he is also able to draw on a bolder sense of innovation when he deems it necessary. Choosing where to sit is not easy, because the smart and modern yet cosy interior is just as inviting as the beautiful inner courtyard. Friendly service comes courtesy of Alina Stein, your cordial young hostess."
-Schattbuch,"Schattbucher Straße 10, Amtzell, 88279, Germany","Amtzell, Germany","€€€","Creative, Modern Cuisine",9.757391,47.6950322,+497520953788,https://guide.michelin.com/en/baden-wurttemberg/amtzell/restaurant/schattbuch,https://schattbuch.de/home/,"1 Star",0,"Air conditioning,Car park,Terrace","Trendy and elegant Schattbuch is a firm fixture in the Allgäu fine dining scene. Chef Sebastian Cihlars serves up modern dishes, always looking to the region for inspiration and giving pride of place to high-quality produce. Finesse and a down-to-earth attitude go hand in hand. In the evening there are two set menus (one of them vegetarian), and at lunchtime you can order gourmet dishes à la carte in addition to lower-priced set menus. Christian Marz's laid-back yet highly accomplished front-of-house team help to create the friendly atmosphere. Head for the terrace in summer."
-"Gasthaus Jakob","Haigrub 19, Perasdorf, 94366, Germany","Perasdorf, Germany","€€€","Classic Cuisine, Modern Cuisine",12.8257045,48.9672822,+49996580014,https://guide.michelin.com/en/bayern/perasdorf/restaurant/gasthaus-jakob,https://genuss-jakob.de/,"1 Star",0,"Car park,Interesting wine list,Terrace","You'll need to look up the way to this old country inn located off the beaten track in the middle of the Bavarian Forest. But it's well worth making the effort for the excellent food, which takes the form of two set menus, dubbed ""Classic"" and ""Inspiration"". Chef and owner Michael Klaus Ammon's precise craftsmanship and knack for expressive flavours are showcased in dishes such as quail three ways, comprised of a raviolo filled with leg meat, an egg yolk and a crispy roasted breast, all served with a full-bodied foamed Madeira sauce and a delicate black salsify puree. The refined interior done out in plenty of warm wood, combining modern style with regional charm, make for a lovely atmosphere; in summer the terrace in front of the restaurant beckons. The friendly and accomplished front-of-house team is led by the chef-patron's partner, Mona Haka, and his sommelier brother Andreas. Tip: There are three cosy chalets for overnight stays."
-"Irma la Douce","Potsdamer Straße 102, Berlin, 10785, Germany","Berlin, Germany","€€€","Classic French",13.3638583,52.5014034,+493023000555,https://guide.michelin.com/en/berlin-region/berlin/restaurant/irma-la-douce,https://www.irmaladouce.de/,"1 Star",0,"Restaurant offering vegetarian menus,Terrace","This restaurant's name was not simply plucked out of thin air; it refers to the US film Irma la Douce, which is based on the musical of the same name. A classically elegant decor bathed in a warm golden light creates a truly enchanting atmosphere that evokes the spirit of a bygone era. The atmosphere is pleasingly laid back, and top-notch service comes courtesy of friendly waitstaff. The cuisine draws on classic French influences, incorporating creative modern ideas. Flavourful dishes such as the melt-in-the-mouth bœuf bourguignon are prepared using the finest ingredients. Oysters are also always to be found on the menu. The wine list is dominated by French labels, and you can count on astute recommendations."
-"Restaurant 1950","Aichelauer Straße 6, Hayingen, 72534, Germany","Hayingen, Germany","€€€€","Regional Cuisine, Modern Cuisine",9.4323997,48.3202066,+49738394980,https://guide.michelin.com/en/baden-wurttemberg/hayingen/restaurant/restaurant-1950,https://www.tressbrueder.de/bio-fine-dining-restaurant-1950,"1 Star",1,"Car park,Counter dining,Restaurant offering vegetarian menus","This fantastic restaurant is actually housed in what was once a pigpen. The modern and attractive dining area features high ceilings (the hanging herb boxes are an original detail) and an open kitchen. Here, the chefs whip up a vegetarian set menu, which can be extended to include a meat option if desired. Small cards accompanying the dishes (e.g. ""Beetroot & parsley"" or ""Parsnip & pumpkin"") provide information about the ingredients, all of which are sourced within a radius of 25km (except for the salt). A cuisine with its own idea, not off the peg and a prime example of sustainability! After being seated at one of only five tables, you can relax and enjoy the friendly and informal service. Chef Simon Tress also gets in on the act front of house – he calls the restaurant his ""living room"", which is in keeping with the pleasingly convivial atmosphere. Appealing guestrooms."
-"Zur Tant","Rheinbergstraße 49, Cologne, 51143, Germany","Cologne, Germany","€€€","Classic Cuisine, Farm to table",7.0086038,50.8520887,+49220381883,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/zur-tant,http://www.zurtant.de/,"1 Star",0,"Car park,Great view,Terrace","In this well-maintained half-timbered house set in an idyllic location on the Rhine, chef Thomas Lösche celebrates cuisine that puts top-notch ingredients and craftsmanship centre stage. For example, he emphasises the excellent quality and characteristic flavours of Berkshire pork from the Black Forest, cleverly underscoring those flavours with an accompanying sweet-and-sour note. This is cooking that eschews frills in a bid to remain true to the authenticity with which this house is synonymous. The wine list features a good selection of Austrian labels. And then there is the terrace with a magnificent view of the Rhine – best enjoyed at sunset!"
-"Restaurant Villa Merton","Am Leonhardsbrunn 12, Frankfurt on the Main, 60487, Germany","Frankfurt on the Main, Germany","€€€€","Classic Cuisine, Modern Cuisine",8.6534663,50.1271819,+4969703033,https://guide.michelin.com/en/hessen/frankfurt-am-main/restaurant/restaurant-villa-merton,https://restaurant-villa-merton.de/,"1 Star",0,"Restaurant offering vegetarian menus,Terrace","André Großfeld already showed what he can do in his restaurant Grossfeld in Friedberg, and continues to consolidate his reputation here in the elegant Villa Merton. Together with head chef Philippe Giar, the chef-patron brings together classic and modern culinary styles to produce creative, sophisticated dishes that are harmonious and full of flavour. The quality of the ingredients is second to none. With its ceiling mouldings, parquet flooring and other stylish touches, this listed villa in the diplomatic quarter makes for a prestigious setting. To the rear of the building there is a gorgeous terrace. The friendly, professional staff are always on hand, yet discreet. Tip: Monday evening ""Gourmet Special"". The chef's table can be booked Tue-Sat."
-"Restaurant Kunz","Kirchstraße 22, Sankt Wendel, 66606, Germany","Sankt Wendel, Germany","€€€","Classic French",7.1122542,49.49596,+4968548145,https://guide.michelin.com/en/saarland/sankt-wendel/restaurant/kunz,https://www.restaurant-kunz.de,"1 Star",0,"Air conditioning,Car park","The Kunz family form a well-established team at the helm of their establishment in the village of Bliesen. Now the ""Traditional"" and ""Gourmet"" restaurants have been combined. Owner and head chef Patrick Jenal proposes two reasonably priced set menus (""Signature"" and ""Traditional""), as well as an à la carte selection. Options range from classic French dishes such as Norwegian halibut, artichoke, Tomberry tomato and pistou sauce, to specialities such as whole Miéral duck from the revolving spit grill served in two courses, and classics such as Wiener schnitzel. The quality of the ingredients is exquisite. Through the glass front of the elegant modern conservatory, you get a splendid view of the impressive St Remigius Church (Bliestaldom). Very friendly service. Alexander Kunz is also known for his event catering and the Alexander Kunz Theatre dinner show in Saarbrücken."
-Veles,"Kernstraße 29, Nuremberg, 90429, Germany","Nuremberg, Germany","€€€","Modern Cuisine, Farm to table",11.0541219,49.4491082,+499115985385,https://guide.michelin.com/en/bayern/nurnberg/restaurant/veles,https://www.veles-restaurant.de/,"1 Star",1,Terrace,"Head to Nuremberg's trendy Gostenhof neighbourhood for a fine dining experience in a rather alternative setting. Chef-patron Vadim Karasev places the emphasis on regionality and seasonality in his restaurant. Many of the ingredients come from small-scale producers in Knoblauchsland (""garlic country""), which is just down the road. The kitchen is actually in the dining room and, in full view of the diners, the chefs prepare a well-thought-out, creative set menu comprising five to seven courses – a vegetarian version can be pre-ordered. Choose from their selection of biodynamic wines or opt for a house-made non-alcoholic alternative. Hip decor, a relaxed, down-to-earth atmosphere and culinary surprises served by a friendly and enthusiastic front-of-house team."
-Borst,"Luitpoldstraße 4, Maßweiler, 66506, Germany","Maßweiler, Germany","€€€","Classic French, Farm to table",7.5277892,49.2710771,+4963341431,https://guide.michelin.com/en/rheinland-pfalz/massweiler/restaurant/borst,http://www.restaurant-borst.de/,"1 Star",0,"Car park,Terrace","Monika and Harry Borst, who for many years have epitomised quality and class in their town-centre establishment, have now been joined by their son Maximilian. In the kitchen, he toes the classic line, with pleasingly pared-back but also refined cuisine that is prepared using high-quality produce. A set menu with three, five or seven courses is offered, along with two starters to vary or add. This is accompanied by fine wines from the region and beyond. You dine in the tasteful interior with a modern, elegant feel or on the terrace. The service is friendly and attentive. There are also decent guestrooms."
-"La Cuisine Rademacher","Dellbrücker Hauptstraße 176, Cologne, 51069, Germany","Cologne, Germany","€€€€","Modern French",7.0689139,50.9803189,+4922196898898,https://guide.michelin.com/en/nordrhein-westfalen/koln/restaurant/la-cuisine-rademacher,https://la-cuisine-koeln.de/,"1 Star",0,"","This place may not be located in the most attractive area and the city centre is not exactly on the doorstep, but it is very much worth visiting this pleasant restaurant done out in a chic and trendy bistro style. Inside what is an outwardly rather inconspicuous corner building, you will find Marlon Rademacher's dedicated team at work. The chef-patron proposes a sophisticated, modern set menu made from excellent ingredients – also available in a vegetarian version (vegan is possible if ordered when making your reservation). Three days a week, there is a reasonably priced lunch set menu that is equally impressive."
-Eichhalde,"Stadtstraße 91, Freiburg im Breisgau, 79104, Germany","Freiburg im Breisgau, Germany","€€€€","Italian, Modern Cuisine",7.8647925,48.0067203,+4976158992920,https://guide.michelin.com/en/baden-wurttemberg/freiburg-im-breisgau/restaurant/eichhalde,http://www.eichhalde-freiburg.de/,"1 Star",0,"Air conditioning,Terrace","A real must for lovers of Italian food! Federico Campolattano, former sous-chef at Reale in Casadonna, serves up really flavoursome dishes that are scrupulously ingredient-led and pleasingly pared down to the essentials. Diners have the choice between a set menu and à la carte dishes. At lunchtime, the options are more limited and less expensive. The wine list is predominantly Italian. Housed in a historical building in a spruce residential area of Freiburg, this restaurant is sleek and rather simple, but no less cosy for it. There is also a delightful small terrace."
-"Wein- und Tafelhaus","Moselpromenade 4, Trittenheim, 54349, Germany","Trittenheim, Germany","€€€€","Farm to table, Mediterranean Cuisine",6.9027898,49.8215136,+496507702803,https://guide.michelin.com/en/rheinland-pfalz/trittenheim/restaurant/wein-und-tafelhaus,https://www.wein-tafelhaus.de/,"1 Star",0,"Car park,Great view,Interesting wine list,Terrace","In this small winemaking village, Daniela and Alexander Oos have turned a winegrower's house dating back to 1672 into a lovely fine dining restaurant where guests really feel at home. The chef cooks up classic cuisine using seasonal ingredients and drawing on Mediterranean and Asian influences; front of house, the cordial proprietress wins over diners with her easy Tyrolean charm. Punchy, elegant dishes made from top-notch ingredients (eg tender and aromatic slow-cooked Wagyu beef saddle with a robust jus full of depth and delicate sweetness) are accompanied by a great wine list with an emphasis on regional labels – there is even Grüner Veltliner from the restaurant's own vineyard, a nod to the hostess's Austrian roots. The glass-walled cube commands a wonderful view of the famous Trittenheimer Apotheke vineyard on the other side of the Moselle. In the pretty garden there is a marvellous terrace. Tasteful little boutique hotel next door."
-"Lamm Rosswag","Rathausstraße 4, Vaihingen an der Enz, 71665, Germany","Vaihingen an der Enz, Germany","€€€€","Modern Cuisine, Creative",8.916984,48.936683,+49704221413,https://guide.michelin.com/en/baden-wurttemberg/vaihingen-an-der-enz/restaurant/lamm-rosswag,https://www.lamm-rosswag.de/,"1 Star",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Foodies come from far and wide to this sleepy little wine village to savour Steffen Ruggaber's creative cuisine. His dishes are intelligently devised and prepared with great technical precision; he skilfully combines the wonderful flavours of select ingredients – his intensely flavoursome sauces also deserve a mention! Diners have a choice of two set menus (one vegetarian); on Wednesday and Thursday evenings, they are slightly smaller than at the weekend. Lunch options (Sat) are a little simpler. For over 20 years, Steffen and Sonja Ruggaber have been running this business with a dedication that is also palpable in the service provided by the cordial and highly competent maître d'. The wine recommendations are spot on – they have a very well-curated exclusively German wine list. Good overnight accommodation is also available."
-"Bembergs Häuschen","Burg Flamersheim, Euskirchen, 53881, Germany","Euskirchen, Germany","€€€€","Modern Cuisine",6.850819,50.6225623,+492255945752,https://guide.michelin.com/en/nordrhein-westfalen/euskirchen/restaurant/bembergs-hauschen,https://burgflamersheim.de/,"1 Star",0,"Car park","Come to the beautiful centuries-old castle complex of the von Bemberg family to experience fine dining amid stately surroundings. The adjoining 18C manor house is home to an exceptionally attractive, modern and elegant restaurant, whose minimalist yet stylish interior complements the character of the historical farm building. Chef-patron Oliver Röder and chef de cuisine Filip Czmok use exquisite produce to conjure up well-balanced, aromatic and inventive dishes, served as a set menu with four, six or eight courses. Diners are made to feel completely at home here, which is largely down to the extremely attentive, charming and competent front-of-house team managed by sommelière Katharina Röder. For those who wish to savour the tasteful setting a little longer, there are five individually decorated and really comfortable rooms available in the ""Nachtquartier"", which was once the cowshed!"
-Jungborn,"Felkestraße 100, Bad Sobernheim, 55566, Germany","Bad Sobernheim, Germany","€€€€","Modern Cuisine, International",7.6571982,49.7767707,+49675193390,https://guide.michelin.com/en/rheinland-pfalz/bad-sobernheim/restaurant/jungborn,https://www.bollants.de/,"1 Star",0,"Car park,Terrace","Quality is the watchword in the imposing BollAnts hotel complex, and the Jungborn certainly doesn't let the side down: it boasts an elegant interior with its wonderful sandstone barrel vaulted ceiling, and promises cordial service and excellent cuisine by Philipp Helzle. His cooking style is aptly described as ""modern classic"". This is pleasingly pared-back cuisine that builds on French foundations and draws on the occasional international influence. The quality of the ingredients is excellent. Staff will gladly recommend wines from the region to accompany the two set menus. Incidentally, the name ""Jungborn"" refers to BollAnts's original incarnation as Felke-Jungborn Kurhaus Dhonau and is a nod to the hotel's healthy-living ethos."
-"Oswald's Gourmetstube","Am Platzl 2, Teisnach, 94244, Germany","Teisnach, Germany","€€€€","Modern French, Contemporary",13.0296421,49.0134357,+49992384100,https://guide.michelin.com/en/bayern/teisnach/restaurant/oswald-s-gourmetstube,https://www.hotel-oswald.de/,"1 Star",0,"Air conditioning,Car park","The culinary heart of the Hotel Oswald! Head downstairs to the fine dining Gourmetstube, a spacious, refined, almost luxurious restaurant, the likes of which you would hardly expect to find here in Kaikenried (population 550) in the Bavarian Forest! Head chef Thomas Gerber presides here, having previously worked for many years as sous-chef at Heinz Winkler in Aschau and before that at Christian Bau in Perl. His finely balanced set menu draws on first-class produce and modern culinary trends. Choose a bottle from the nicely curated wine list (around 350 labels) and enjoy the attentive, ultra-friendly service. Upon request: ""Dinner-Highlight"" in the wine cellar (six to eight people)."
-"Tipken's by Nils Henkel","Am Tipkenhoog 18, Keitum, 25980, Germany","Keitum, Germany","€€€€","Contemporary, Modern Cuisine",8.3780691,54.8907917,+49465146066533,https://guide.michelin.com/en/schleswig-holstein/keitum/restaurant/tipken%C2%B4s,https://www.severins-sylt.de/,"1 Star",0,"Car park,Garden or park,Interesting wine list,Terrace","This restaurant is located in Severin's Resort & Spa, where guests can enjoy a stay in pleasantly understated luxury. In summer, take an aperitif on the quiet, leafy terrace behind the building, before heading inside to the stylish modern dining space to savour René Verse's culinary creations, which are crafted with precision and feel delightfully effortless. Nils Henkel, after whom this place is named, has clearly put his own stamp on the menu. His vegetable-based cuisine, with which he made a name for himself once upon a time, is skilfully integrated here, including in both the ""Flora"" and ""Fauna"" set menus. The sea bream with carrot-coriander juice and young carrots is a wonderful example of how he combines vegetables with premium fish. You can also swap out courses or order à la carte. Tip: Book a room in the hotel, then you are free to make the most of the impressive wine list."
-"Der Zauberlehrling","Rosenstraße 38, Stuttgart, 70182, Germany","Stuttgart, Germany","€€€",Creative,9.1843343,48.7740561,+497112377770,https://guide.michelin.com/en/baden-wurttemberg/stuttgart/restaurant/der-zauberlehrling,https://www.zauberlehrling.de/,"1 Star",0,"Air conditioning,Interesting wine list","Wine lovers will be delighted to see the walk-in glass wine cabinet upon entering the restaurant – it gives a first impression of the 300 or so labels on offer here. The chic interior with its stylish, minimalist design and distinctive details is also sure to draw the eye. This makes for a pleasant atmosphere, as does the charming and accomplished service. A sophisticated setting such as this serves as a perfect backdrop for head chef Fabian Heldmann's contemporary cuisine which is rich in contrasts. Be aware that on Saturdays they only offer their ""Candle Light Dinner"". Own cooking school. For overnight stays, the small design hotel of the same name boasts a central location and tasteful, individually decorated guestrooms."
-Reuter,"Bleichstraße 3, Rheda-Wiedenbrück, 33378, Germany","Rheda-Wiedenbrück, Germany","€€€€","Modern French, Creative",8.2912568,51.8540706,+49524294520,https://guide.michelin.com/en/nordrhein-westfalen/rheda-wiedenbrck/restaurant/reuter,https://www.hotelreuter.de/restaurant/gourmet-restaurant,"1 Star",0,"Car park,Terrace","Founded in 1894, this family business has a long tradition so you know you're in good hands here. In the beautifully refined and elegant restaurant of the hotel of the same name, Iris Bettinger has made a name for herself with her set menu, which boasts regional, Mediterranean and international influences. After working at the Hotel Colombi in Freiburg and Käfer-Schänke and Mandarin Oriental in Munich, she moved here in 2007 – which makes her the fourth generation at the helm. Her creative touch is evident in her dishes, for which she combines excellent, often regional ingredients. The grilled pike-perch with pointed cabbage, walnut and guanciale is a shining example. The service is friendly and professional; the enthusiastic sommelier will talk you through the 250 wines on the well-curated list."
-Mittermeier,"Vorm Würzburger Tor 7, Rothenburg ob der Tauber, 91541, Germany","Rothenburg ob der Tauber, Germany","€€€€","Modern Cuisine, Farm to table",10.1848018,49.380077,+49986194540,https://guide.michelin.com/en/bayern/rothenburg-ob-der-tauber/restaurant/mittermeier,https://www.villamittermeier.de/,"1 Star",0,"Car park,Terrace","Diners walk past the open kitchen into the trendy dining space, where attentive service comes courtesy of a friendly and dedicated front-of-house team. The cuisine is modern and seasonal, with many ingredients sourced from regional producers. Dishes such as ravioli, Parmigiano Reggiano and green olive or guinea fowl, chanterelles and lovage demonstrate a pleasing sense of clarity and coherence with delightful contrasts and perfectly balanced flavours. The small cards providing information about the dishes are a nice idea. Create your own menu by choosing five, seven or nine courses. The staff will be happy to recommend wines from their Tauberhase range. Tip: tasteful hotel accommodation at Villa Mittermeier."
-freustil,"Zeppelinstraße 8, Ostseebad Binz, 18609, Germany","Ostseebad Binz, Germany","€€€",Creative,13.6117968,54.4012638,+493839350444,https://guide.michelin.com/en/mecklenburg-vorpommern/ostseebad-binz/restaurant/freustil,https://www.freustil.de/,"1 Star",0,"Restaurant offering vegetarian menus,Terrace","It is a real stroke of luck for the beautiful Baltic Sea resort of Binz that Ralf Haug, who was born in the Black Forest, has ended up in the far north of Germany. Here, at the fine dining restaurant of Hotel Vier Jahreszeiten, he has been wowing diners with his remarkable creativity and finesse since 2013. For his 12-course set menu (a shorter version is also available), he combines classic elements and regional ingredients to conjure up modern and coherent dishes. These mouth-watering creations include a Nordic bouillabaisse and the bell peppers with seaweed flakes and sour cream. Considering the first-rate quality of the ingredients, the value for money is surely worth a mention! The atmosphere is as pleasingly down-to-earth as the cuisine, which is down to both the casual Nordic-style interior design and the very friendly and attentive front-of-house team."
-"Gourmet-Restaurant Der Butt","Am Yachthafen 1, Rostock, 18119, Germany","Rostock, Germany","€€€€","Modern Cuisine, Creative",12.0992138,54.1792706,+4938150400,https://guide.michelin.com/en/mecklenburg-vorpommern/rostock/restaurant/gourmet-restaurant-der-butt,https://www.hohe-duene.de/hotel-ostsee/restaurant/gourmetrestaurant-der-butt.html,"1 Star",0,"Air conditioning,Car park,Great view,Wheelchair access","The quality of this fine dining restaurant is on a par with the standard of amenities that hotel guests of the impressive Yachthafenresidenz Hohe Düne can expect in the way of mod cons and spa facilities. The modern and pleasingly intelligible cuisine comes courtesy of André Münch; his culinary know-how and precise craftsmanship converge in pared-down, intense and very finely balanced dishes, in which he showcases first-rate produce to great effect – a prime example would be his wild Atlantic turbot, served with Solena sweet yellow tomatoes and elderflower. In addition to the culinary delights, there is a visual highlight in store: the location on the top floor of a pavilion-style building affords a fantastic view of the marina – particularly stunning at sunset!"
-"Atelier Sanssouci","Augustusweg 48, Radebeul, 01445, Germany","Radebeul, Germany","€€€€","Classic Cuisine, Modern Cuisine",13.6753756,51.1086096,+493517956660,https://guide.michelin.com/en/sachsen/radebeul/restaurant/atelier-sanssouci,http://www.hotel-villa-sorgenfrei.de/restaurant,"1 Star",0,"Car park,Garden or park,Restaurant offering vegetarian menus,Terrace","Atelier Sanssouci – the name alone sounds stylish, and this wonderful 18C estate certainly lives up to it! Not only is the exterior with its magnificent garden a veritable feast for the eyes, but the interior is also a sight to behold: the large dining room done out in an elegant Mediterranean style boasts remarkable chandeliers and a high stuccoed ceiling. The food is on a par with the setting. First-rate ingredients are used to create a successful blend of classic and modern cuisine. There is a choice of a conventional and a vegetarian set menu. Great selection of wines – with expert advice from the sommelier. Tasteful guestrooms available for overnight stays."
-"Hämmerle's Restaurant","Bliestalstraße 110a, Blieskastel, 66440, Germany","Blieskastel, Germany","€€€€","Modern French, Creative",7.2693768,49.2362942,+49684252142,https://guide.michelin.com/en/saarland/blieskastel/restaurant/hammerle-s-restaurant-barrique,https://haemmerles.de/,"1 Star",0,"Car park,Restaurant offering vegetarian menus","A charming, long-standing family business, where Cliff Hämmerle sticks to what he does best: serving classic cuisine, skilfully imbued with creative touches. He works with top-notch ingredients and likes to use lots of vegetables, especially regional produce. The seven-course ""Chef's Table Menu"" is also available in a vegetarian version. Serving starts at 7pm. In a tastefully modern setting, up to 12 diners are seated at four tables. The chefs prepare the dishes before their eyes, which makes for a thrilling and immersive experience and provides some fascinating insights. The head chef also explains the dishes. You should allow plenty of time for this culinary adventure. A pared-down set menu is served at lunchtime. The whole family is involved in the service, working together with great dedication as a well-coordinated team to make their diners feel at home. The wine pairings for the set menu are fantastic. As an alternative, there is the second restaurant, Landgenuss."
-"Kaupers Restaurant im Kapellenhof","Kapellenstraße 18a, Selzen, 55278, Germany","Selzen, Germany","€€€€","Modern Cuisine, Creative",8.2551053,49.8639732,+4967378325,https://guide.michelin.com/en/rheinland-pfalz/selzen/restaurant/kaupers-restaurant-im-kapellenhof,https://www.kaupers-kapellenhof.de/,"1 Star",0,"Car park,Credit cards not accepted,Terrace","This compact restaurant has the potential to become a firm favourite – so be sure to book! It is somewhat tucked away, but the effort to get there pays dividends, which is down to Nora Breyer and Sebastian Kauper (both trained chefs) and the setting of the Kapellenhof, which dates back over 300 years. Working together here as a well-oiled machine, this affable couple has created an extremely warm and welcoming atmosphere under the gable roof. Your hostess provides friendly service and will also be able to recommend some excellent wines. In his modern, seasonal cuisine, Sebastian Kauper uses only select ingredients. With careful consideration and a deft touch, he marries, for example, a butter-soft piece of Soonwald venison loin with beetroot baked on sea salt, black walnut and cold-stirred cranberries, as well as an aromatic jus. A few heirloom vegetables are grown in the restaurant's own garden. Tip: the beautifully landscaped roof terrace! It's also worth asking about the ""Late Lunch"" dates (Sun and public holidays from 2pm)."
-"Les Deux","Maffeistraße 3a, Munich, 80333, Germany","Munich, Germany","€€€€","Modern French",11.5745888,48.1393446,+4989710407373,https://guide.michelin.com/en/bayern/mnchen/restaurant/les-deux,https://lesdeux-muc.de/,"1 Star",0,"Air conditioning,Interesting wine list","You will find Katrin and Fabrice Kieffer's smart restaurant on the first floor of a modern building in the heart of the old town. Diners take their seats in a triangular room with floor-to-ceiling windows that afford a view of the hustle and bustle of the city below. Nathalie Leblond is at the helm in the kitchen, sending out modern French dishes that can be ordered as a set menu or à la carte. The preparation is meticulous, the combinations innovative, the interplay of textures and temperatures skilful. Headed up by restaurant manager and sommelier Vincent Leblond the front-of-house team is extremely friendly and enthusiastic, as well as adept at providing expert recommendations when it comes to a wine list of over 500 labels."
-"Hofstube Deimann","Alte Handelsstraße 5, Schmallenberg, 57392, Germany","Schmallenberg, Germany","€€€€","Modern Cuisine",8.340913,51.159252,+492975810,https://guide.michelin.com/en/nordrhein-westfalen/schmallenberg/restaurant/hofstube,https://www.deimann.de/hofstube,"1 Star",0,"Car park,Interesting wine list","The spa hotel that houses this fine dining restaurant was originally a manor house that dates back to 1880 and has been in the Deimann family since 1917. The single set menu is bursting with bold flavours and demonstrates meticulous craftsmanship. Head chef Felix Weber champions a modern style of cooking and insists on the finest ingredients. The succulent turbot is grilled and then baked in the oven until slightly translucent – with its fine seasoning and wonderfully firm bite, it works beautifully with the delicate, nutty cashew cream, aromatic black salsify puree, cauliflower salad and confit kombu seaweed. Razor-thin slices of Buddha's hand and a thick, intensely flavoursome beurre blanc provide the finishing touches. Service comes courtesy of friendly and professional waitstaff. Sommelier Christian Pufahl has some interesting wine recommendations but also introduces fantastic non-alcoholic pairings with beverages he prepares himself. In the chic, upscale interior, the open kitchen is the centrepiece – being close to the action, diners can gain many a fascinating insight."
-"Koch und Kellner","Obere Seitenstraße 4, Nuremberg, 90429, Germany","Nuremberg, Germany","€€€","Modern Cuisine, International",11.0568482,49.4491097,+49911266166,https://guide.michelin.com/en/bayern/nurnberg/restaurant/koch-und-kellner,https://www.kochundkellner.de/,"1 Star",0,"Interesting wine list","One of the great classics of the Nuremberg food scene has a new head chef in the form of Felix Bruegel (previously sous-chef here). His dishes are rooted in a kind of ""modernised classic"" cuisine. Owner and sommelier Frank Mackert is still present and correct with his inimitable Franconian charm and exhaustive knowledge of wines. In his adept and laid-back way, he is able to make astute recommendations from his list of around 500 labels. In addition, clean lines, an invitingly warm colour palette and wooden flooring make for a lovely setting. By reservation only Mon-Sat lunchtime (11.30am-2.30pm)."
-"Buchner Welchenberg 1658","Freymannstraße 15, Niederwinkling, 94559, Germany","Niederwinkling, Germany","€€€","Modern Cuisine, Classic Cuisine",12.7757295,48.8765829,+499962730,https://guide.michelin.com/en/bayern/niederwinkling/restaurant/buchner,https://www.buchner-welchenberg.de/,"1 Star",0,"Car park,Interesting wine list,Terrace","Here, you can really switch off and focus on enjoying yourself and soaking up the atmosphere, because no mobile phone signals can penetrate the thick walls of this 16C manor. The estate has been in the family since 1882, and chef Mathias Achatz represents the fifth generation at the helm. His dishes draw on modern and classical influences; sometimes complex, sometimes more pared down, they always involve extremely accurate craftsmanship and high-quality ingredients. In an inviting, traditional-looking setting, you are treated to charming and attentive service – this is the domain of the chef's parents, who add that personal touch, helping to create a warm atmosphere in which you feel right at home. The chef's brother Andreas is responsible for putting together the first-class wine selection, although he is mostly busy with his own hotel 2km away. This is a great accommodation option, and they also offer a shuttle service."
-"Rüssel's Landhaus","Büdlicherbrück 1, Naurath/Wald, 54426, Germany","Naurath/Wald, Germany","€€€€","Creative, Farm to table",6.8920066,49.7681263,+49650991400,https://guide.michelin.com/en/rheinland-pfalz/naurath-wald/restaurant/russel-s-landhaus,https://www.ruessels-landhaus.de/,"1 Star",0,"Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","The charm of this country house makes itself felt as you approach via a small bridge – it is safe to say the character of the idyllic old mill has been successfully preserved! Ruth and Harald Rüssel clearly put their heart and soul into running their hotel and restaurant. The chef-patron and his talented kitchen team propose a five- to seven-course set menu. Diners are won over by the quality of the ingredients, which they prefer to source from local producers; they even hunt their own game. The classical foundations of the cuisine always shine through, but are elegantly complemented by creative flourishes that never come across as fussy or unnecessary. Try out the surprising wine pairings – they tend to recommend fine Moselle wines. Head to the terrace to sit by a small lake! They also have appealing guestrooms."
-Falconera,"Zum Mühlental 1, Öhningen, 78337, Germany","Öhningen, Germany","€€€","Classic French, Farm to table",8.8982028,47.685155,+4977352340,https://guide.michelin.com/en/baden-wurttemberg/ohningen/restaurant/falconera,https://falconera.de/,"1 Star",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","In a verdant setting close to Lake Constance, this converted mill is an appealing spot with a fabulous garden. It is a centuries-old half-timbered house, in which the Falkenstube and Mühlenstube dining rooms are done up in a tasteful blend of elegant and rustic decor. The many regulars keep coming back for more not only on account of the gorgeous space, but also for the friendly welcome extended by the hosts. On top of that, there is the outstanding cuisine, which demonstrates passion and skill. Chef-patron Johannes Wuhrer draws on fresh, selected produce to cook up classic seasonal dishes. Opt for the ""Falconera"" set menu or the vegetarian ""Gemüsemenü"" – alternatively you can order dishes à la carte. At lunchtime there is also a cheaper three-course set menu."
-Waidwerk,"Winterstraße 15, Nuremberg, 90431, Germany","Nuremberg, Germany","€€€€","Modern Cuisine, Farm to table",11.0212737,49.4354114,+49911612032,https://guide.michelin.com/en/bayern/nurnberg/restaurant/waidwerk,https://www.waidwerk-restaurant.de/,"1 Star",0,"Air conditioning,Car park","This fine dining restaurant is the beating heart of the Rottner country hotel. In the kitchen where Stefan Rottner once made his mark on the region's culinary landscape, his son Valentin now expertly continues the tradition. On offer is a modern set menu made up of four to seven courses – two or more diners may also order a joint of meat to be carved. Sommelier Thomas Wachter heads up the front-of-house team, overseeing the friendly and professional service with plenty of wit and charm. The interior is equally sophisticated, the minimalist style enhanced by some rustic touches and a hunting theme – this is no coincidence, as the head chef is a keen hunter."
-"Sparkling Bistro","Amalienstraße 89/ Türkenstraße 86, Munich, 80799, Germany","Munich, Germany","€€€€","Modern Cuisine, Farm to table",11.5779835,48.1519723,+498946138267,https://guide.michelin.com/en/bayern/mnchen/restaurant/sparkling-bistro,https://www.restaurantsparklingbistro.com/,"1 Star",0,Terrace,"""Bistro"" may not accurately capture the essence of the restaurant – the name dates back to an earlier era. Tucked away in Schwabing's Amalienpassage, this establishment exudes an understated elegance, and the culinary standards are just as exceptional as the exquisite setting. Owner Jürgen Wolfsgruber and his team offer a wonderfully relaxed dining experience with well-thought-out, sophisticated cuisine. For instance, dishes such as Mondseeland Maibock, kohlrabi oil, gooseberry, chanterelle are by no means playful; instead, they focus on expressing the intensity of the flavours to the full. The chef's predilection for ingredients sourced from his Austrian homeland is also clear to see. Furthermore, his passion for wine is apparent as he enjoys joining his attentive and experienced service team in providing interesting recommendations."
-HILMAR,"Schwöbber 9, Aerzen, 31855, Germany","Aerzen, Germany","€€€€","Classic French, Mediterranean Cuisine",9.2523632,52.0690278,+49515470600,https://guide.michelin.com/en/niedersachsen/aerzen/restaurant/hilmar,https://www.schlosshotel-muenchhausen.com/restaurants/gourmet-restaurant-hilmar/,"1 Star",0,"Car park,Interesting wine list","Dine like royalty in a castle setting! Could you ask for more splendid surroundings than those of the historical Schlosshotel Münchhausen, a stately home dating from 1570? With a new name and under new kitchen management, this restaurant serves modern dishes inspired by classic French cuisine. Stephan Krogmann, previously head chef at Gutshaus Stolpe, showcases excellent ingredients in his set menu, which comprises five pleasingly pared-down yet precisely crafted courses. Take, for example, the Breton-coast monkfish roasted on the bone, with anise flavours, pine nuts and mussel ragout with sea herbs. The various amuse-bouches served beforehand are also exquisite. A cheese trolley is available. You can also look forward to friendly and adept service in an elegant setting that combines historical charm (stuccoed ceilings, parquet flooring, paintings) with a light, contemporary feel."
-"[KOOK] 36","Oberer Stadtplatz 18, Deggendorf, 94469, Germany","Deggendorf, Germany","€€€€","Creative, Modern Cuisine",12.9622225,48.8351925,+4999199599913,https://guide.michelin.com/en/bayern/deggendorf_1282003/restaurant/kook-36,https://kook36.de/,"1 Star",0,"Car park,Terrace","Relocating from Moos to Deggendorf, chef-patron Daniel Klein and partner Josefine Noke have brought their [KOOK]36 concept to the fourth floor of the ERL real estate group's building. The five- to seven-course set menu comprises ingredient-led modern-creative dishes replete with international – mostly Asian – influences and vegetarian options. The ambience is chic and sophisticated, and the view through the floor-to-ceiling windows is beautiful. Overseen by the maître d', the experienced front-of-house team provide charming service."
-"Schwingshackl ESSKULTUR","Rebling 3, Bernried, 94505, Germany","Bernried, Germany","€€€€","Classic Cuisine",12.9259944,48.9296729,+499905555,https://guide.michelin.com/en/bayern/bernried_1281441/restaurant/schwingshackl-esskultur,https://www.naturhotel-rebling.de/,"1 Star",0,"Car park,Interesting wine list","Having run their business with great success in a former ferry house in Bad Tölz for a number of years, Erich and Katharina Schwingshackl have returned to the very place in Lower Bavaria where the story of Schwingshackl ESSKULTUR began. Naturhotel Rebling enjoys a beautiful and peaceful location surrounded by idyllic countryside. In the elegant restaurant, classic cuisine is served as a menu comprising five to seven courses in the evening. Hostess and sommelier Katharina Schwingshackl always has the perfect wine recommendation up her sleeve. Their second restaurant, HEIMATKÜCHE, has made the move to Rebling, too – serving regional cuisine, it is also open at lunchtime."
-ONICE,"5 rue Antoine-Gautier, Nice, 06300, France","Nice, France","€€€€","Modern Cuisine",7.28284,43.69872,+33493561830,https://guide.michelin.com/en/provence-alpes-cote-dazur/nice/restaurant/onice,http://www.restaurantonice.com,"1 Star",0,"Air conditioning,Wheelchair access","O Nice, how your flavours captivate us! Lorenzo Ragni and Florencia Montes are the delightful and talented Italian-Argentinian couple behind this intimate address in the antiques quarter. After an international career in Michelin-starred restaurants, they met at Mauro Colagreco's Mirazur. Now on their own venture, they cook together to create sharp, punchy dishes that reflect the seasons and the local catch; they also strike out with the occasional bold – and most welcome – flavour combinations: gamberoni from San Remo, cherries, tomatoes and fresh almonds; girolles with Mediterranean clams and courgettes; Coco de Nice haricot beans and Tamaris Bay mussels with vadouvan... A restaurant with plenty of potential."
-SEPT,"11 rue Théodore-Ozenne, Toulouse, 31000, France","Toulouse, France","€€€€","Modern Cuisine",1.4467407,43.5967943,+33756921806,https://guide.michelin.com/en/occitanie/toulouse/restaurant/sept-1207676,http://www.restaurant-sept.fr,"1 Star",0,"Air conditioning,Wheelchair access","In this location between the Marché des Carmes (covered market) and the antiques quarter, chef Guillaume Monboise has created a new space for foodies. This former tearoom done out in soothing cream hues boasts a brand new kitchen that opens out onto the restaurant floor – ideal for this talented chef who loves to have direct contact with his customers. In keeping with this philosophy, the service is professional and relaxed, and immediately puts you at ease. The dishes are enhanced with invigorating and refreshing seasonings – take the sea bass cooked skin on and served with a green olive sorbet and grated bottarga for saltiness."
-Contraste,"18 rue d'Anjou, Paris, 75008, France","Paris, France","€€€€","Modern Cuisine",2.3213463,48.8705248,+33142650836,https://guide.michelin.com/en/ile-de-france/paris/restaurant/contraste1186546,https://www.contraste.paris/,"1 Star",0,"Air conditioning,Interesting wine list","The contrasts come thick and fast at this restaurant, starting with the decor, which sees the original elegance of the location set off by more contemporary details. ""Contraste"" is also the name of a famous champagne vintage from Anselme Selosse – featured, among others, on the extensive wine list. This is a place where you can savour meticulous, up-to-date, flavoursome cuisine based on the finest seasonal produce and presented in a number of tasting menus, each comprising several courses."
-"La Vieille Auberge","11 rue du Général-de-Gaulle, Villeneuve-le-Comte, 77174, France","Villeneuve-le-Comte, France","€€€","Modern Cuisine",2.8295952,48.8130658,+33160430035,https://guide.michelin.com/en/ile-de-france/villeneuve-le-comte_1553696/restaurant/la-vieille-auberge-1206650,https://www.la-vieille-auberge-77.com/,"1 Star",0,"Terrace,Wheelchair access","This pretty village with a medieval church and 18C obelisk was founded in the 13C by the Counts of Champagne; in the 19C it was restored by architect Viollet-le-Duc. It is the ideal place for experienced and talented chef Nicolas Tissier (who has previously worked with Jean-François Piège and Christian Le Squer) to take over the family business. He gives free rein to his inspiration with surprise set menus packed with premium ingredients: pigeon, lobster, field tomatoes, which he makes the most of in his balanced and harmonious dishes. The cheese platter, with its 50 or so types, deserves a special mention."
-Alpage,"Annapurna, 734 route de l'Altiport, Courchevel 1850, Courchevel, 73120, France","Courchevel, France","€€€€","Modern Cuisine",6.6369297,45.4012235,+33479080460,https://guide.michelin.com/en/auvergne-rhone-alpes/courchevel/restaurant/alpage,https://www.annapurna-courchevel.com/fr/restaurant-alpage.html,"1 Star",0,"Car park,Wheelchair access","Chef Jean-Rémi Caillon, originally from Roanne, was previously chef at the two-Michelin-starred Kintessence restaurant in Le K2 Palace. He can now be seen in the open kitchens of this restaurant in the Hotel Annapurna. In the intimate space, he aims to deliver an ""immersive moonlight dining experience"" to a handful of guests. He reveals a very personal culinary approach that combines plants and produce from the terroir: vegetables and herbs take pride of place over animal products, but Savoyard ingredients and recipes (crozets, polenta, Chartreuse) share top billing. His art does not exclude playfulness, a case in point being his beef consommé with caraway crozets and a medley of carrots, a dish in which delicate execution meets refined rusticity."
-"Le Tout-Paris","Cheval Blanc Paris, 8 quai du Louvre, Paris, 75001, France","Paris, France","€€€€","Modern Cuisine",2.342155,48.8588392,+33179355022,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-tout-paris,https://www.letoutparis.fr,"1 Star",0,"Air conditioning,Brunch,Great view,Terrace,Valet parking,Wheelchair access","This brasserie, whose colourful décor is the work of Peter Marino, is tucked away on the 7th floor of the Cheval Blanc Hotel. Under the guidance of Arnaud Donckele, chef William Bequin, who boasts an enviable CV, is on a roller coaster. While he respects traditional brasserie rules, like allowing diners to choose their sides and how the fish and meat is cooked (grilled, roasted in thyme or steamed in seaweed), each dish is emblematic of his consummate craftsmanship. Examples include a tartlet of mushrooms with a vin jaune emulsion or blue lobster flanked by coral-coloured béarnaise sauce and perfumed in bergamot. The terrace, with its sweeping view over the Seine and the Left Bank, is Instagram perfect!"
-Granite,"6 rue Bailleul, Paris, 75001, France","Paris, France","€€€€","Modern Cuisine",2.3419097,48.8610315,+33140136406,https://guide.michelin.com/en/ile-de-france/paris/restaurant/granite,http://www.granite.paris,"1 Star",0,"Air conditioning,Counter dining,Interesting wine list","Close to the Louvre, this discreet restaurant cultivates an atmosphere of plush elegance. The quality of the ingredients is impeccable, and each dish is on point and prepared with finesse and precision. The pastry chef's creations, which he himself presents to guests at their tables, slot seamlessly into this inventive cuisine, a case in point being the highly nuanced white grape dessert. Under the supervision of Frédéric Rouen, the cool but professional waitstaff ensure things run smoothly in this culinary haven."
-"Les Foudres","Chais Monnet, 50 avenue Paul-Firino-Martell, Cognac, 16100, France","Cognac, France","€€€","Modern Cuisine",-0.3344321,45.6910242,+33517223223,https://guide.michelin.com/en/nouvelle-aquitaine/cognac/restaurant/les-foudres,https://www.chaismonnethotel.com/les-foudres/,"1 Star",0,"Air conditioning,Car park,Wheelchair access","The restaurant of the Hôtel Chais Monnet is housed in the high-ceilinged space where the huge hundred-year-old barrels used for ageing cognac were kept. In the intimate-feeling dining rooms with their hushed atmosphere, no detail has been neglected, from the exquisite contemporary silverware to the crystal glasses. The cuisine is meticulously crafted in order to showcase local ingredients from the Charente terroir: free-range poultry, fish from the fish market, Île de Ré potatoes etc. The chef sets great store by plating his dishes elegantly and perfecting his concentrated sauces: the caramelised celery jus is a seamless substitute for a meat gravy."
-Louise,"4 rue Léo-le-Bourgo, Lorient, 56100, France","Lorient, France","€€€","Modern Cuisine",-3.3650768,47.7487936,+33297847212,https://guide.michelin.com/en/bretagne/lorient/restaurant/louise1000376,https://www.restaurantlouise.fr/,"1 Star",0,"","Louise was chef Julien Corderoch's great-grandmother, and it was she who sparked his love of food and, indeed, his culinary vocation. In a warm, contemporary interior, he proposes surprise menus made up of tasty seafood and plant-based dishes, making good use of sustainably caught fish (line and small-boat fishing) and drawing on his knowledge of the maturing process: gilthead sea bream sashimi, wild herb pesto and wild carrot; raw scallops, warm broth of brown shrimp with coriander and ponzu sauce; gently steamed pollack, creamy cauliflower and shiitake roasted in miso butter. The lunchtime menu is a genuine bargain. Reasonably priced wines."
-"Pureté","79 rue de la Monnaie, Lille, 59000, France","Lille, France","€€€","Modern Cuisine",3.0618585,50.6415472,+33359518791,https://guide.michelin.com/en/hauts-de-france/lille/restaurant/purete,https://www.restaurant-purete.com/,"1 Star",0,"Air conditioning","In the heart of Lille's old town, GÉrald Guille plies his trade in an attractive elongated dining space with an open kitchen. Abounding with ""pure"" materials (earthenware, concrete, wood, leather), the decor lends the place a focused, tranquil atmosphere and reflects the style of the chef, who delivers, in his own words, ""creative, uninhibited food"" that is rich in personality and flavour. He veers between invention and classicism over the course of his subtly balanced tasting menus: celeriac, crab, lavender; pork, asparagus, bergamot, sea aster; turbot, morel, pea, savagnin; blue lobster, fennel, Ratte potato, saffron."
-Flaveurs,"32 Grande-Rue, Valence, 26000, France","Valence, France","€€€","Modern Cuisine",4.8909199,44.9326634,+33475560840,https://guide.michelin.com/en/auvergne-rhone-alpes/valence/restaurant/flaveurs,http://www.baptistepoinot.com,"1 Star",0,"Air conditioning","A colourful decor with a carpeted floor and chestnut-wood tables provides the setting for this fine gourmet restaurant situated in the heart of Valence’s old town. It was perhaps his grandfather’s job as a caterer that influenced the career choice of young chef Baptiste Poinot, who studied at the hotel school in Vienne, and took lessons with Michel Chabran in Pont-de-l’Isère, as well as with Anne-Sophie Pic and Joël Robuchon. Much thought has clearly gone into each of the dishes created by this sensitive chef, who seeks above all to convey an emotion through his cuisine using top-quality ingredients and highly skilled technique. The resulting flavours – sensations produced both by the taste and aroma of his ingredients – are particularly enticing."
-"La Table Mirasol","2 boulevard Ferdinand-de-Candau, Mont-de-Marsan, 40000, France","Mont-de-Marsan, France","€€€","Modern Cuisine",-0.5038677,43.8911236,+33558441414,https://guide.michelin.com/en/nouvelle-aquitaine/mont-de-marsan/restaurant/la-table-mirasol,https://www.villamirasol.fr,"1 Star",0,"Air conditioning,Terrace,Wheelchair access","In this 1912 villa, a true Belle Époque gem, the fine dining restaurant is run by chef Philippe Lagraula. He deftly blends the culinary repertoire of the Landes – a part of France that is close to his heart – with influences from further afield, particularly Peru, his wife's home country. The tasting menu is truly delightful, striking, creative and well-paced, marrying minimalism and character: Geloux trout with orange, Landes poultry with yellow chilli, Apurimac chocolate with parsnips and hazelnuts. A fine Armagnac selection, as you would expect in the South-West."
-Galanga,"Hôtel Monsieur George, 17 rue Washington, Paris, 75008, France","Paris, France","€€€€","Modern Cuisine",2.3025531,48.8729358,+33187894849,https://guide.michelin.com/en/ile-de-france/paris/restaurant/galanga,https://www.monsieurgeorge.com/Restaurant-Gastronomique-Galanga-par-Monsieur-George-Champs-Elysees,"1 Star",0,"Air conditioning,Valet parking,Wheelchair access","The small, exquisitely appointed restaurant of the Art deco-inspired Monsieur George bijou hotel is plush without being starched and ideal for a twinkly date night. Youthful Thomas Danigo conjures up delicate, aromatic dishes, whose elegance and technically flawless craftsmanship pamper the tastebuds thanks to expressive, harmonious combinations. Top-drawer produce is cleverly crafted in tune with the zeitgeist, illustrated by his couscous inspired Lozère lamb, flanked by quinoa tabouleh, lamb stock and home-made harissa. The desserts, also entirely of the chef’s own devising, are equally knockout. The quintessence of fine dining paired with suitably polished but unfawning service."
-"Le Grand Contrôle","12 rue de l'Indépendance-Américaine, Versailles, 78000, France","Versailles, France","€€€€","Classic Cuisine, French",2.120209,48.801401,+33185360550,https://guide.michelin.com/en/ile-de-france/versailles/restaurant/le-grand-controle,https://airelles.com/fr/destination/chateau-de-versailles-hotel,"1 Star",0,"Air conditioning,Garden or park,Interesting wine list,Terrace,Valet parking,Wheelchair access","This luxurious establishment in the Airelles hotel is steeped in history and inextricably linked to the Palace of Versailles. It combines theatrical staging – with diners being greeted by a valet, and staff in period costume – and cuisine tailored to the occasion. Devised by Alain Ducasse, the menu comprises dishes made with premium produce that reflect the great man's commitment to naturalité. Entrusted to chef Stéphane Duchiron, the food is a masterclass in technical skill, with everything expertly cooked and seasoned, and high-quality sauces and jus bringing out the forthright, distinctive flavours of the ingredients."
-"Hélène Darroze à Villa La Coste","2750 route de la Cride, Le Puy-Sainte-Réparade, 13610, France","Le Puy-Sainte-Réparade, France","€€€€","Modern Cuisine",5.4139364,43.6329148,+33442283559,https://guide.michelin.com/en/provence-alpes-cote-dazur/le-puy-sainte-rparade/restaurant/helene-darroze-a-villa-la-coste,https://www.villalacoste.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Terrace,Wheelchair access","Hélène Darroze fell in love with the Château La Coste, adding her own stamp to a genuine holistic work of art that showcases contemporary art and wine, on the doorstep of Lubéron. Deep in Provence, the chef has chosen to focus on fruit and vegetables: carrots and aubergines from Bruno Cayron, cherries from Florent Lazare and each dish is named after its producer. The result is delicate food, made with exceptional produce that is exquisitely yet simply presented. The menu also features a few of the recipes that have contributed to the success of this world-famous chef from southwest France, such as Gamberoni in tandoori spices or the Darroze Armagnac baba."
-"Jardin des Sens","Place de la Canourgue, Montpellier, 34000, France","Montpellier, France","€€€€","Modern Cuisine",3.8747685,43.6117844,+33499661818,https://guide.michelin.com/en/occitanie/montpellier/restaurant/jardin-des-sens,http://www.hotel-richerdebelleval.com/jardin-des-sens/,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Jacques and Laurent Pourcel are at the helm of the restaurant of the lavish 17C Richer de Belleval Hotel located in the heights of Montpellier. Beneath head-spinning ceiling frescoes or on the exquisite courtyard patio, it is a joy to (re)sample the culinary talents of the Montpellier twins in which every detail is puzzled and preened over as they finetune Gallic recipes adding their hallmark creative stamp. We warrant that Richer de Belleval, botanist and founder of Montpellier’s botanic gardens, would have appreciated this gourmet score!"
-"Les Chemins - Domaine de Primard","D16, Guainville, 28260, France","Guainville, France","€€€€","Modern Cuisine",1.4614853,48.9124266,+33236581007,https://guide.michelin.com/en/centre-val-de-loire/guainville/restaurant/les-chemins-domaine-de-primard,https://www.lesdomainesdefontenille.com/fr/domainedeprimard.html,"1 Star",1,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","In the Eure valley, inside the Maison du Verger (once Catherine Deneuve's home), chef Romain Meder crafts his own distinctive culinary score, after a star-studded career alongside Alain Ducasse of the triple-starred Plaza Athénée. This rural chapter in his career suits him like a (gardening) glove as he enthusiastically adopts and cooks with ingredients gleaned from the cottage and flower garden and the surrounding forest, without forgetting a host of independent local producers (snails, butter, bread). Veg and seafood play a prominent role in the dishes created by this virtuoso technician who calls upon a wide range of methods to exalt super-fresh veggies in recipes that are both contemporary and globetrotting under a 100% nature-loving banner."
-"La Chabotterie","Logis de La Chabotterie, Montréverd, 85260, France","Montréverd, France","€€€","Modern Cuisine",-1.4064951,46.879939,+33255900285,https://guide.michelin.com/en/pays-de-la-loire/montreverd/restaurant/la-chabotterie,https://lachabotterie.com,"1 Star",0,"Car park,Interesting wine list,Wheelchair access","With delicacies such as monkfish cooked in salted butter, radishes and a pearly curry-colza cream, or saddle of lamb rolled in herbs, minty aubergine and jus of roasted tomatoes, MOF chef Benjamin Patissier, who boasts stints with Patrick Henriroux, Pierre Gagnaire and Anne-Sophie Pic, ticks all the boxes: top produce, consummate skill, crisp flavours and artfully dressed plates. His wife, manager and sommelière, adds the final touch to this fine dining portrait, welcoming diners into a contemporary dining room, established in one of the outhouses of Chabotterie Castle."
-Anne,"28 place des Vosges, Paris, 75003, France","Paris, France","€€€€","Modern Cuisine",2.3659006,48.8561771,+33140291919,https://guide.michelin.com/en/ile-de-france/paris/restaurant/anne,https://www.pavillon-de-la-reine.com/restaurant-bar,"1 Star",0,"Air conditioning,Terrace,Valet parking,Wheelchair access","The Pavillon de la Reine, a magnificent residence in Place des Vosges, is named after Anne of Austria, Queen of France and wife of Louis XIII, who once lived here. In the restaurant, overseen by Mathieu Pacaud, the chef reinterprets classic dishes with skill and real talent, using top-quality ingredients which are full of flavour. An excellent dining experience awaits, whether you choose the intimate and romantic setting of the library lounge or, in fine weather, the lovely verdant courtyard garden."
-"Restaurant de Tourrel","5 rue Carnot, Saint-Rémy-de-Provence, 13210, France","Saint-Rémy-de-Provence, France","€€€€","Modern Cuisine",4.8307716,43.7891048,+33484350720,https://guide.michelin.com/en/provence-alpes-cote-dazur/saint-rmy-de-provence/restaurant/restaurant-de-tourrel,https://www.detourrel.com/,"1 Star",0,"Air conditioning,Terrace,Wheelchair access","It was within the walls of this splendid mansion that Charles Gounod played the first bars of his opera, Mireille, to the Provençal author Frédéric Mistral, who wrote the libretto. Today, in an attractive retro-style dining room with the occasional Art Deco touch, guests can sample a culinary score inspired by the region’s finest ingredients, including outdoor Provence tomatoes, Mediterranean squid and crayfish, and lamb from Crau."
-"Numéro 3","3 rue du Général-de-Gaulle, Le Tremblay-sur-Mauldre, 78490, France","Le Tremblay-sur-Mauldre, France","€€€","Modern Cuisine",1.8770687,48.777504,+33134878096,https://guide.michelin.com/en/ile-de-france/le-tremblay-sur-mauldre/restaurant/numero-3,https://www.restaurant-numero3.fr,"1 Star",0,"Air conditioning,Terrace,Wheelchair access","This village was once home to famous art dealer Ambroise Vollard, as well as Picabia, Picasso and Cendrars, who is buried here. Julie and Laurent Trochain run their lovely restaurant in a former hunting lodge that they have completely renovated. What a transformation! Gone are the beams, the fireplace and even the traditional façade, replaced by an eminently contemporary, geometrical and designer setting. Laurent Trochain, originally from Maubeuge, trained in some top establishments, not least at Restaurant Pierre Gagnaire. He champions the produce of the Île-de-France region, starting with his own kitchen garden (vegetables and aromatic herbs), and of his beloved small-scale local producers. His vegetarian menu is gaining in popularity."
-"Maison Decoret","15 rue du Parc, Vichy, 03200, France","Vichy, France","€€€€","Modern Cuisine",3.4192286,46.1246273,+33470976506,https://guide.michelin.com/en/auvergne-rhone-alpes/vichy/restaurant/maison-decoret,https://www.maisondecoret.com/fr/,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Jacques Decoret chose to set up his restaurant in a 19C building with a large, boxy extension with a glass-paned front. Now assisted by his two sons, the chef is a master of his craft. He proposes refined and aesthetically pleasing dishes that draw on exquisite produce, while steering clear of any ostentation, for instance Arctic char from Charles Murgat Fish Farm, nasturtium emulsion, romaine lettuce. The amuse-bouches also have bags of personality. If you wish to extend your stay, there are a few maison d'hôte-style rooms designed along the same contemporary lines as the rest of the property."
-"La Madeleine","35 quai Boffrand, Sens, 89100, France","Sens, France","€€€€","Modern Cuisine",3.2741795,48.1958057,+33386650931,https://guide.michelin.com/en/bourgogne-franche-comte/sens/restaurant/la-madeleine,https://www.restaurant-lamadeleine.fr/,"1 Star",0,"Air conditioning,Car park,Terrace,Wheelchair access","Patrick Gauthier's restaurant, the shape of which calls to mind the bow of an ocean liner, overlooks the River Yonne at the tip of a small island. Diners forget the town around them in an interior whose design is inspired by the chef's many trips to Scandinavia and Asia. A ""cook first and foremost"" and highly passionate about his work, he continues to personally present the day's specials and suggestions to guests. A great fan of markets and fish and seafood, he creates authentic, spirited cuisine that is full of flavour: green asparagus from Mallemort, pan-fried foie gras, duck jus; meticulously cooked John Dory, citrus beurre blanc; sweetbreads from Corrèze, orzo. Plus, not just one but four cheese trolleys and an excellent wine list take the meal to the next level!"
-"Le Saint-Martin","2490 avenue des Templiers, Vence, 06140, France","Vence, France","€€€€","Modern Cuisine, Mediterranean Cuisine",7.1066248,43.7316508,+33493580202,https://guide.michelin.com/en/provence-alpes-cote-dazur/vence/restaurant/le-saint-martin,https://www.oetkercollection.com/hotels/chateau-saint-martin/,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","The setting will take your breath away! Within the swish, elegant Saint Martin Hotel, whose rooms command sweeping views over the hillsides of Vence and the Mediterranean, your tastebuds are in for a treat. The chef, a keen sportsman and a born competitor, knocked around in establishments ranging from luxury hotels to more confidential houses to hone his skills. As a result, he curates delicate, subtle dishes underscored by intelligently inventive associations of ingredients. The wickedly decadent desserts are a high point of the meal."
-"Les Agitateurs","24 rue Bonaparte, Nice, 06300, France","Nice, France","€€€€",Creative,7.2843229,43.7005783,+33987330203,https://guide.michelin.com/en/provence-alpes-cote-dazur/nice/restaurant/les-agitateurs,https://www.lesagitateurs.com/,"1 Star",0,"Air conditioning,Terrace","These agitators, who have set up shop behind the port of Nice, are far from the hot air breed, indeed they are full of talent! Chef Samuel Victori (former second chef at Passage 53) and his partner painstakingly and skilfully craft dishes rich in texture, flawlessly cooked and subtly seasoned. Local suppliers take the limelight: baker, independent fishermen, market gardener, breeder, potter and florist. Their mentor is Michel Troisgros, and their concept is original, enthusiastic, amusing, disruptive food, served in a lively, buzzy vibe. Attentive, efficient service. We warrant that this is only the beginning of the story."
-"L'Alter-Native","12 rue Boieldieu, Béziers, 34500, France","Béziers, France","€€€€","Modern Cuisine, Seafood",3.21756,43.3426371,+33467499000,https://guide.michelin.com/en/occitanie/bziers/restaurant/l-alter-native,http://www.lalternativegoujon.fr,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","An Alter-Native, or another birth, even a rebirth, is how Gilles Goujon views this project in Béziers. In the town where he grew up and studied, the chef of the 3-star Auberge du Vieux Puits that needs no introduction, develops a seafaring, vegetable, sustainable concept that explores new culinary vistas. With vegetables from the aquaponics garden and delicacies drenched in southern sunshine, his executive chef, Quentin Pellestor-Veyrier rustles up generous, straightforward, appetising fare: stuffed tomatoes, goat’s cheese (Carrus farm) and basil pistou; estofinado (fish fritters), trout roe and Caesarean caviar (the fish isn’t killed to remove the eggs), with the backup of the emerging talents of the Goujon brothers, Enzo and Axel. Pleasant alfresco space in fine weather."
-"Le Pressoir","7 rue de l'Hôpital, Saint-Avé, 56890, France","Saint-Avé, France","€€€","Creative, Modern Cuisine",-2.7508368,47.6966578,+33297608763,https://guide.michelin.com/en/bretagne/saint-av/restaurant/le-pressoir,http://www.le-pressoir.fr,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Originally from Saint-Brieuc, chef Vincent David used to visit this renowned Vannes restaurant with his grandparents when he was a boy – it was here that he developed a taste for Michelin-starred restaurants! Several decades later, having convinced chefs such as Dominique Bouchet and Marc Meneau of his talent, he took over this emblematic restaurant with its now pared-down decor. Passionate about meat and fish combinations, he creates a signature cuisine in which top-quality ingredients are perfectly balanced."
-Baieta,"5 rue de Pontoise, Paris, 75005, France","Paris, France","€€€€","Mediterranean Cuisine",2.3523102,48.8501648,+33142025919,https://guide.michelin.com/en/ile-de-france/paris/restaurant/baieta,https://www.restaurant-baieta-paris.fr/,"1 Star",0,"Wheelchair access","""Here, the bouillabaisse cosies up to the aioli, and the pissaladière (tart with onions, olives and anchovies) competes with the socca (chickpea flatbread), just out of the coal-fired oven."" Julia Sedefdjian (formerly of Les Fables de la Fontaine, also in Paris) is now happily thriving in her own establishment. Her colourful and fragrant cuisine is an ode to the Mediterranean (her ""Bouillabaieta"", a superb take on bouillabaisse, is a must) and fine ingredients, which she selects painstakingly and blends creatively, without forgetting her roots in Nice. The chef now solely proposes a series of surprise set menus. Welcome to Baieta – which means ""kiss"" in the Nice dialect!"
-Substance,"18 rue de Chaillot, Paris, 75016, France","Paris, France","€€€€",Creative,2.2976536,48.8673445,+33147200890,https://guide.michelin.com/en/ile-de-france/paris/restaurant/substance,https://www.substance.paris/,"1 Star",0,"Interesting wine list","Matthias Marc – a chef who has honed his skills in a series of prestigious establishments (Le Saint-James in Bouliac, Le Meurice and Lasserre in Paris), and was a semi-finalist in French TV's Top Chef 2021 – serves a set menu that favours short supply chains and sticks close to the seasons, incorporating pleasing nods to his native Jura. Green asparagus, smoked duck, wild garlic and lemon balm, or arctic char, fresh peas, passion fruit and pepper serve to illustrate his creative and plant-dominated signature style. Desserts are in modern vein, low in sugar, like this strawberry / rhubarb / pine creation with its fine ribbon of meringue. A terrific list of wines, mostly organic or natural. Uninhibited, spontaneous cooking: an excellent place."
-"Le Corot","55 rue de Versailles, Ville-d'Avray, 92410, France","Ville-d'Avray, France","€€€€",Creative,2.1830307,48.8220549,+33141153700,https://guide.michelin.com/en/ile-de-france/ville-d-avray/restaurant/le-corot,https://www.etangs-corot.com/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Much like the artist Corot, who painted the neighbouring ponds, Rémi Chambard turns to nature and produce from Île-de-France for inspiration when it comes to cooking. He proposes a single set menu that showcases the region by highlighting the different villages from which he sources his ingredients from Meaux to Choisy-le-Roi. He also personally undertakes what he calls his ""urban harvest"" in the King's Kitchen Garden in Versailles. This virtuoso chef, an alumnus of some renowned establishments, relishes working with vegetables and plants (as well as other ingredients). His fresh, delicate repertory is artistically exquisite: trout, sorrel, finger lime; mushrooms, Agastache leaves, confit of onions; duck, cherries and courgettes. The pared-back, plush, yet cosy interior provides the perfect foil to polished cuisine."
-"Le Raisin","2 place Michel-Poisat, Pont-de-Vaux, 01190, France","Pont-de-Vaux, France","€€€","Modern Cuisine",4.9390332,46.4340961,+33385303097,https://guide.michelin.com/en/auvergne-rhone-alpes/pont-de-vaux/restaurant/le-raisin,https://www.leraisin.com/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","This plush and elegant place in the heart of Pont-de-Vaux can be relied upon for excellent traditional cuisine. Scallops with cauliflower; frogs' legs with parsley; Bresse chicken cooked two ways… The classics are subtly reworked by this seasoned chef, who cultivates finesse as much as originality; he revises his menu every month to reflect his current inspirations and the fresh produce on the market stalls. The wine list is also worth perusing, with a good choice of Burgundy labels. Attentive and smiling service."
-"La Terrasse - Cheval Blanc St-Tropez","Plage de la Bouillabaisse, Saint-Tropez, 83990, France","Saint-Tropez, France","€€€€","Mediterranean Cuisine",6.6261677,43.2666909,+33494559100,https://guide.michelin.com/en/provence-alpes-cote-dazur/saint-tropez/restaurant/la-terrasse-cheval-blanc-st-tropez,https://www.chevalblanc.com/fr/maison/st-tropez/restaurants-et-bars/le-restaurant-la-terrasse-st-tropez/,"1 Star",0,"Car park,Credit cards not accepted,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","La Terrasse steps in at lunchtime and on Wednesday evening (when the three-star La Vague d'Or is closed) as the restaurant of Le Cheval Blanc hotel. In the shade of umbrella pines, looking out over the Bay of Saint Tropez, Arnaud Donckele and his team conjure up Mediterranean cuisine drawing on distinct Provençal influences. The premium-quality ingredients are prepared with a great sense of finesse and rigour: porcini tarte fine; lobster tail grilled in its shell, lobster roe sabayon; rabbit pie, sweetbreads and foie gras. Outstanding and wide-ranging selection of wines. The quintessence of French art de vivre…"
-Onor,"258 rue du Faubourg-Saint-Honoré, Paris, 75008, France","Paris, France","€€€€","Modern Cuisine",2.3003097,48.8772724,+33185616060,https://guide.michelin.com/en/ile-de-france/paris/restaurant/onor,http://www.onor-thierrymarx.com,"1 Star",0,"Air conditioning,Valet parking","In his new establishment (the former Marée where he kicked off his career), chef Thierry Marx pays tribute to everything he holds dear: the passing on of know-how and a deep respect for nature, individuals, produce and producers, but also a love of culinary innovation in the company of physical chemist Raphaël Haumont. A maritime-inspired interior, much of which is recycled, doubled with the vibe of a small luxury brasserie, provides the setting for modern, Marxian (obviously) cuisine: cutting edge precision, passing nods to Asia and subtle flavours, strewn with signature dishes such as soy risotto or his knockout raviole concoction."
-"La Table des Pères - Domaine du Château des Pères","Route de Boistrudan, Piré-Chancé, 35150, France","Piré-Chancé, France","€€€",Creative,-1.4277611,47.992236,+33223080008,https://guide.michelin.com/en/bretagne/pire-chance/restaurant/la-table-des-peres-domaine-du-chateau-des-peres,http://www.chateaudesperes.fr,"1 Star",0,"Car park,Garden or park,Great view,Interesting wine list,Wheelchair access","The sprawling estate never fails to make an impression: a Classical 18C castle, a 19C water tower, works of art, a hotel made up of futuristic pods fixed to a central metal mast and, finally, the circular restaurant with a living roof that is reminiscent of a flying saucer that has landed in the middle of the vegetable garden. Chef Jérôme Jouadé draws on his true affinity with nature and plants to practise his art here. He also makes the most of a greenhouse, a snail pen and an orchard, and does his own wild picking. Pollack, red meat radish and wild garlic; skate wing, white asparagus from La Torche and vanilla beurre blanc; free-range poultry, carrot and squash purée, and curry bisque – his market-inspired recipes are on point. Terrific wine list, mostly organic or biodynamic."
-"Jean Imbert au Plaza Athénée","25 avenue Montaigne, Paris, 75008, France","Paris, France","€€€€","Classic Cuisine",2.3042735,48.8661718,+33153676500,https://guide.michelin.com/en/ile-de-france/paris/restaurant/jean-imbert-au-plaza-athenee,https://www.dorchestercollection.com/fr/paris/hotel-plaza-athenee/,"1 Star",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","Media darling, Jean Imbert, is thriving in the iconic luxury hotel on Avenue Montaigne. In the company of a high-flying kitchen brigade, the “chef to the stars” is gleefully, almost mischievously, throwing a new light on France’s culinary heritage (langoustine ""en Bellevue"", mallard duck and foie gras, truffle-flavoured pullet and a line-up of desserts enthusiastically presented by a duo of pastry chefs). Seated at the majestic marble table d'hôte, surrounded by gilded moulding and chandeliers, how could you not fall under the spell?"
-"Le Georges","22 place des Épars, Chartres, 28000, France","Chartres, France","€€€€","Modern Cuisine",1.4833258,48.4440945,+33765267337,https://guide.michelin.com/en/centre-val-de-loire/chartres/restaurant/le-georges,https://www.grand-monarque.com,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Le Grand Monarque, which is home to Le Georges, has stood the test of time – the hotel’s first mention in the Michelin Guide dates back to 1900! This elegantly appointed establishment is ideally located between Paris and the Loire at a crossroads between the regions of western France. Thomas Parnaud is consistently and devotedly pursuing his mission of shining the spotlight on local producers who respect the environment whilst using a top-to-tail ethos. Notable dishes include gambas from the Loire region with Sologne caviar or a flaky pastry pie of mallard duck with foie gras. It would be a crime to miss his Grand Marnier soufflé, a flawlessly crafted classic that still graces the menu. The impeccably curated wine cellar boasts some 3,000 vintages with a spotlight on Val de Loire wines. Simpler, seasonal fare in the pleasant brasserie patio. The hotel’s charming guestrooms provide the icing on the cake!"
-"Château d'Origny","2210 route de Roanne, Ouches, 42155, France","Ouches, France","€€€","Modern Cuisine",4.0170014,46.0235156,+33477725267,https://guide.michelin.com/en/auvergne-rhone-alpes/ouches/restaurant/chateau-d-origny,https://restaurant.chateaudorigny.com/,"1 Star",0,"Car park","In the same village as the famous Troisgros, this 16C château with its ochre-coloured façade cuts a fine figure, as does its elegant restaurant, where terracotta floor tiles surround the stone fireplace. Gifted chef Julien Laval, after stints working with the likes of Serge Vieira in Chaudes Aigues and finishing as a finalist in the French dessert championships, is thriving here. You just need to taste his smoked eel cream crisp, multicoloured radishes and turnips with horseradish to tell: his ceps, French toast with sweet chestnuts and pumpkin flan; Bresse chicken, waffle oozing with Montbrison cheese or his Basque cake with quince from the orchard and hibiscus flower jelly."
-"Maison Nouvelle","11 rue Rode, Bordeaux, 33000, France","Bordeaux, France","€€€€","Modern Cuisine",-0.5720673,44.8524499,+33533094690,https://guide.michelin.com/en/nouvelle-aquitaine/bordeaux/restaurant/maison-nouvelle,http://www.maison-nouvelle.fr,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","On the lively Chartrons market square, this pretty stone building is the newest and latest establishment of chef Philippe Etchebest, also behind Bordeaux’ Quatrième Mur. Guests are greeted like old friends and immediately feel at home in this tasteful, welcoming interior. Philippe’s unwavering commitment to good food and to working only with top local produce shines through and is clearly shared by his talented team. The tasting menu, entirely seasonal, features a few of his signature dishes, such as ravioles of mushrooms and sautéed foie gras, as well as some exquisite vegetarian recipes. Welcome to ""Etxe Beste"" (""new house"" in Basque)!"
-"Don Juan II","Port Debilly, Paris, 75016, France","Paris, France","€€€€",Creative,2.2959142,48.8630387,+33183774440,https://guide.michelin.com/en/ile-de-france/paris/restaurant/don-juan-ii,http://www.donjuan2.yachtsdeparis.fr,"1 Star",0,"Air conditioning,Car park,Great view","Moored next to Passerelle Debilly, a footbridge spanning the Seine, on the right bank, opposite the Eiffel Tower, the Don Juan II is a magnificent Art Deco yacht, with sumptuous wood panelling and thick carpet. Embark on a 2.5hr-long sightseeing and gourmet cruise, with an outstanding chef, Frédéric Anton, at the helm! He has selected some emblematic creations from Le Pré Catelan (curry-scented crab, langoustine ravioli, warm chocolate soufflé…) with which to indulge his passengers. As you glide down the Seine, dinner is served against the backdrop of the most iconic monuments of the City of Light, with commentary by the crew."
-"Le Refuge des Gourmets","90 route des Framboises, Machilly, 74140, France","Machilly, France","€€€","Modern Cuisine",6.3282703,46.2482745,+33450435387,https://guide.michelin.com/en/auvergne-rhone-alpes/machilly/restaurant/le-refuge-des-gourmets,https://www.refugedesgourmets.com/,"1 Star",0,"Air conditioning,Car park,Terrace,Wheelchair access","In this small village of Upper Savoie, once the French capital of raspberries, foodies will find refuge in this family-run inn. The plush, Belle Époque-inspired restaurant has been entirely refurbished in a contemporary style. Following in his father’s footsteps, chef Hubert Chanove concocts dishes that cater to modern tastebuds, with creative notes inspired by local produce and wild herbs and flowers picked in the surrounding countryside. His dishes generally revolve around a season or an ingredient (fish from Lake Geneva, game, black truffles, etc). The Bistro is open for lunch (Thurs-Sat and only by reservation)."
-Ceto,"1551 route de la Turbie, Roquebrune-Cap-Martin, 06190, France","Roquebrune-Cap-Martin, France","€€€€","Seafood, Mediterranean Cuisine",7.4443408,43.7569196,+33493372244,https://guide.michelin.com/en/provence-alpes-cote-dazur/roquebrune-cap-martin/restaurant/ceto,https://www.maybourneriviera.com/fr/restaurants-et-bars/ceto/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","One of the most awaited hotel projects on the French Riviera of the last few years involved the top to toe renovation of the former Vista Palace on the heights of Roquebrune. Now called the Maybourne Riviera following a titanic overhaul lasting more than four years, virtuoso chef Mauro Colagreco (also of the Mirazur in Menton) has been entrusted with the culinary journey that takes our tastebuds on a whirlwind tour of Mediterranean delights. Precise dishes with crisp, straightforward, no-nonsense flavours are the name of the game, in a pared-down seafaring venue, perfectly suited to the menu, or on the terrace commanding an Instagram-worthy view of the sea, Monaco and Cap Martin. An unforgettable experience."
-"Récif","Les Roches Rouges, 90 boulevard de la 36ème-Division-du-Texas, Saint-Raphaël, 83530, France","Saint-Raphaël, France","€€€€","Provençal",6.8375024,43.4167856,+33489814060,https://guide.michelin.com/en/provence-alpes-cote-dazur/saint-raphal/restaurant/la-terrasse,https://www.beaumier.com/fr/proprietes/hotel-les-roches-rouges/restaurants/,"1 Star",0,"Car park,Great view,Terrace,Valet parking,Wheelchair access","A unique and magical place within a waterfront hotel and with a roof terrace looking out over the Mediterranean and the Île d'Or. Chef José Bailly draws inspiration from the book Provençal Cuisine of Popular Tradition by the poet René Jouveau, a major champion of the Occitan language and culture. Everyday ingredients, such as locally caught fish, olive oil produced nearby, ewe's milk cheese and vegetables from the surrounding gardens, go into this cook's modern and delicious, occasionally inventive dishes, which he plates meticulously. Plants and seafood take centre stage: dentex, celeriac and Tamaris mussels with burnt rosemary; pigeon, cucurbit and verbena-infused onions... Poetic and creative."
-"La Table - Christophe Hay et Loïs Bée","200 allée des Quatre-Vents, au golf de Limère, Ardon, 45160, France","Ardon, France","€€€€","Modern Cuisine, Creative",1.9124177,47.8220926,+33238614807,https://guide.michelin.com/en/centre-val-de-loire/ardon/restaurant/la-table-christophe-hay-et-lois-bee,https://www.latabledacote.fr/,"1 Star",0,"Air conditioning,Terrace,Wheelchair access","Opposite Limère golf course, here is Christophe Hay's second establishment. The contemporary interior calls to mind nature and the forest, the chef's main sources of inspiration, together with vegetables from his garden. Chef Loïs Bée runs the kitchen. The fine, well-crafted cuisine is seasonal and emphasises local produce and game in season. For example, there's a rack of sturgeon with Sologne caviar, Loire carp with garum and savory vinegar, or perle noire guinea fowl stuffed with hyssop."
-"Gaya par Pierre Gagnaire","6 rue de Saint-Simon, Paris, 75007, France","Paris, France","€€€","Modern Cuisine, Seafood",2.324072,48.8565083,+33145447373,https://guide.michelin.com/en/ile-de-france/paris/restaurant/gaya-par-pierre-gagnaire,http://www.restaurantgaya.com,"1 Star",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","On the site of the former Ferme Saint Simon (an institution dating back to 1933), Gaya par Pierre Gagnaire has all the distinctive signs of a gourmet temple and its bright blue façade and pretty awnings catch the eye, as is often the case of select establishments. An exclusive clientele comes to wind down in the chic brasserie that is fashionably stark but has retained its gleaming copper and magnificent bar. The focus is on good food in a bid to cater to modern French sensibilities with a seafaring slant (carpaccio of seabream, pink radishes and grapefruit; giant langoustine, cream of Paimpol beans, scallion onions) and a fondness for veggies, although meat now also makes the occasional guest star appearance on the menu (“Venetian style” calf’s liver, for example)."
-NESO,"3 rue Papillon, Paris, 75009, France","Paris, France","€€€€",Creative,2.34745,48.8760396,+33148240413,https://guide.michelin.com/en/ile-de-france/paris/restaurant/neso,http://www.neso.paris,"1 Star",0,"Air conditioning,Counter dining,Wheelchair access","The charismatic and heavily tattooed Guillaume Sanchez crafts fiery, flame-licked cuisine in a fashionably stark interior, depicted by an impossibly high ceiling and an austere metallic façade. Sanchez’ cooking, emblematic of his flamboyant personality, is only available à la carte, in keeping with his universe and ethos. The menu is divided into four main families, but, technically, nothing has changed: cold-steamed extractions and fermented vegetables. The chef works exclusively with pure-bred French, stellar produce, to which he adds his imaginative hallmark and high-flying technical expertise. The menu unfolds to reveal little bombshells of flavour with varied flavours and textures and art-directed, if unusual plating. Take a seat at the counter for a truly immersive experience."
-"La Cachette","20 rue Notre-Dame-de-Soyons, Valence, 26000, France","Valence, France","€€€",Creative,4.8865476,44.9323313,+33475552413,https://guide.michelin.com/en/auvergne-rhone-alpes/valence/restaurant/la-cachette,http://www.lacachette-valence.fr,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","In the lower part of Valence, this hidden little gem is now even more tucked away since moving its premises into the cul-de-sac located behind the original restaurant. It is certainly still worth seeking out! You will get acquainted with a meticulous and inspired chef, Masashi Ijichi, who is originally from Japan. In this brand-new, modern setting, he delivers fine and delicate dishes that irresistibly combine flavours from the Drôme area with inspiration from Asia. Red mullet, courgettes, curry and white pepper; pigeon with black trumpet mushrooms; Japanese Wagyu beef, mustard and green beans. This excellent dining experience is made complete by the efficient service and outstanding wine list (superb selection of northern Côtes du Rhône wines)."
-"Chakaiseki Akiyoshi","59 rue Letellier, Paris, 75015, France","Paris, France","€€€€",Japanese,2.2988278,48.8470169,"",https://guide.michelin.com/en/ile-de-france/paris/restaurant/chakaiseiki-akiyoshi,https://chakaiseki-akiyoshi.fr,"1 Star",0,"Air conditioning,Wheelchair access","Unique in France, Chakaiseki Akiyoshi is the first restaurant devoted to the traditional Japanese tea ceremony. Cha-kaiseki actually refers to the meal that is served with this beverage, while Yuichiro Akiyoshi is the chef’s name. Tucked away behind a suitably low-profile wooden façade, the omakase might include amberjack with ponzu jelly, tempura with grey shrimp bouillon, seabream marinated in a mix of sake, mirin and soy sauce and grilled over charcoal, sushi of mackerel, grilled salmon rice, miso soup with artichoke. Recipes that allow the super-fresh ingredients to sing, prepared in front of the client, assisted by his kimono-clad spouse. Each dish is an exquisite blend of colour and flavour, of visual artistry and zen spirituality. An exclusive, timeless experience in an interior inspired by authentic Japanese teahouses (seats only 10)."
-"La Tête en l'air","43 rue de la Fontaine, Vannes, 56000, France","Vannes, France","€€€",Creative,-2.7546032,47.6606628,+33297673113,https://guide.michelin.com/en/bretagne/vannes/restaurant/la-tete-en-l-air,https://www.lateteenlair-vannes.com/,"1 Star",0,"Air conditioning","An enthusiastic and friendly young couple, Clément Raby from Paris and Estelle Mercier from the Gard region, have succeeded in turning heads with what they call their “cuisine libre” (“free cooking”). Served in a relaxed setting, this creative, original cuisine is spot on, with recipes that really work and just the right combination of flavours. On their “blind” menus, dishes aren’t announced until after you’ve tasted them so that guests can really give their senses and tastebuds a workout!"
-Pollen,"18 rue Joseph-Vernet, Avignon, 84000, France","Avignon, France","€€€€","Modern Cuisine",4.8035568,43.9493415,+33486349374,https://guide.michelin.com/en/provence-alpes-cote-dazur/avignon/restaurant/pollen1000267,https://www.pollen-restaurant.fr/,"1 Star",0,"Air conditioning,Terrace","As you wander through the narrow streets of Avignon, you will come upon this pretty restaurant with a large open kitchen. The chefs themselves deliver the food to your table while you take in the judicious wine recommendations of the enthusiastic sommelier (who is also a connoisseur of biodynamic wines). In the form of a surprise menu, chef Mathieu Desmarest proposes pared-down and balanced cuisine that evolves with the seasons by aligning with local producers. He takes advantage of ingredients of impeccable quality (octopus, bluefin tuna, pigeon). The subtle and creative dishes and marriages of bold flavours effortlessly win over diners."
-"La Table de l'Orangerie - Château de Fonscolombe","Route de Saint-Canadet, Le Puy-Sainte-Réparade, 13610, France","Le Puy-Sainte-Réparade, France","€€€€","Modern Cuisine",5.4683418,43.6395369,+33442211313,https://guide.michelin.com/en/provence-alpes-cote-dazur/le-puy-sainte-rparade/restaurant/la-table-de-l-orangerie-chateau-de-fonscolombe,https://www.fonscolombe.fr/,"1 Star",0,"Air conditioning,Car park,Garden or park,Terrace,Wheelchair access","This 18C château is surrounded by listed grounds with many species of trees (including an Atlas cedar planted by the Queen Mother). Its restaurant has taken up residence in the luxurious-feeling salons laid out on the first floor; in summer, meals are served on the monumental terrace. The son of farmers from the Loire region, Marc Fontanne (formerly at Le Prieuré de Villeneuve-lès-Avignon) started learning the ropes from his brother, a butcher and charcutier, at a young age. He serves three tasting menus, one of which is completely vegetarian. Pressed lettuce with dehydrated olives, spring onions, green asparagus, lettuce cream, garlic croutons; carrot glazed in its carotene jus, cardamom purée, tangy sabayon; pain de Gênes with citrus fruit, orange marmalade, mousse and plant-based calisson ice cream. His dishes combine the freshness of local ingredients with playful, graphic plating and a subtle interplay of bitter, sweet and aniseed flavours (fennel, for example)."
-"Vincent Favre Félix","15 chemin de l'Abbaye - à Annecy-le-Vieux, Annecy, 74940, France","Annecy, France","€€€€",Creative,6.1416315,45.9177189,+33450010888,https://guide.michelin.com/en/auvergne-rhone-alpes/annecy/restaurant/restaurant-vincent-favre-felix,https://www.restaurant-vff.com/,"1 Star",0,"Air conditioning,Car park,Terrace,Wheelchair access","Vincent Favre-Félix has opened the doors of this stylish, modern villa abutting an historic edifice of Annecy-le-Vieux. The chef, who has the build of a rugby player and boasts a fine regional CV (Père Bise at Talloires, Auberge de l’Eridan and Auberge du Lac at Veyrier-du-Lac), never lacks in subtlety or delicacy. Always guided by regional produce, his culinary gifts are expressed boldly and creatively, through beautifully designed ‘carte blanche’ menus that also unveil his signature dishes, such as arctic char smoked in hay. In summertime, make a beeline for the exquisite patio in the flower-decked garden and savour this fine dining experience."
-"Le Vieux Logis","Le Bourg, Trémolat, 24510, France","Trémolat, France","€€€€","Modern Cuisine",0.8297197,44.8757019,+33553228006,https://guide.michelin.com/en/nouvelle-aquitaine/trmolat/restaurant/le-vieux-logis,https://www.vieux-logis.com/,"1 Star",0,"Car park,Garden or park,Restaurant offering vegetarian menus,Terrace","This reliably good traditional restaurant is housed in the utterly charming setting of a converted tobacco drying barn, all done out in stone and painted wood. Indeed, the whole site – the local stone buildings of an old agricultural property that was originally a priory – is delightful. Head chef Vincent Arnould, a Meilleur Ouvrier de France, is an enlightened custodian of tradition. A native of the Vosges who fell in love with the Périgord, he selects the finest produce for his modern and appealing cuisine with solid classical foundations. At lunchtime, the restaurant proposes a reasonably priced set menu featuring what might be described as Périgord-style tapas. A new take on fine dining."
-"L'Orchidée","33 rue Gilardoni, Altkirch, 68130, France","Altkirch, France","€€€","Thai, Asian Contemporary",7.2399636,47.6250155,+33389885039,https://guide.michelin.com/en/grand-est/altkirch/restaurant/l-orchidee,http://www.orchidee-altkirch.com,"1 Star",0,"Air conditioning,Interesting wine list","This orchid invites us on mouth-watering, gourmet voyage. The modern, scrupulously crafted Thai cuisine is elegant and perfumed, illustrated by a tom yam of blue lobster, coconut milk and galanga or Vosges squab, served with sweetcorn, girolles mushrooms, polenta and red curry. Delicious from start to finish and a phenomenal success story."
-"Likoké","33 route de Païolive, Les Vans, 07140, France","Les Vans, France","€€€€",Creative,4.133207,44.4040212,+33475880974,https://guide.michelin.com/en/auvergne-rhone-alpes/les-vans/restaurant/likoke,https://www.likoke.fr/,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Likoké is the most international of Ardèche’s restaurants! Belgian-born Cyriel Huysentruyt, in charge of the front of house and wine, works side by side Colombian chef Guido Niño Torres, who upholds the establishment's globetrotting ethos. Over the course of a single set menu, he presents playful, colourful dishes like invitations to head off on a journey, sometimes inspired by a memory, an encounter, a past event… His signature dishes include ceviche of matured trout, whose composition varies with the season. Everything is sourced locally: cheese, veggies, pigeon, etc... Bang-on confident cooking that never ceases to surprise."
-Oxte,"5 rue Troyon, Paris, 75017, France","Paris, France","€€€€",Mexican,2.2956526,48.8757794,+33145751515,https://guide.michelin.com/en/ile-de-france/paris/restaurant/oxte,https://www.restaurant-oxte.com/,"1 Star",0,"","This pleasant and cosy little restaurant in the Étoile neighbourhood, near the Arc de Triomphe, serves delicious, contemporary Mexican-influenced cuisine. French ingredients are infused with condiments, herbs and spices by a talented and passionate Mexican chef, who also gets involved with the service. He turns out savvy and perfectly cooked dishes that are skilfully prepared with invigorating seasonings: marinated sea bream with a turnip medley and salsa tatemada, or fish from the market, al pastor, mole with carrot, pineapple or pigeon, mole Oxte, leek and pickled grapes. This colourful, punchy and well-seasoned food is so good you'll soon be back for more!"
-"Manoir de Lan-Kerellec","Allée centrale de Lan-Kerellec, Trébeurden, 22560, France","Trébeurden, France","€€€€","Seafood, Modern Cuisine",-3.5847022,48.7766651,+33296150000,https://guide.michelin.com/en/bretagne/trbeurden/restaurant/manoir-de-lan-kerellec,http://www.lankerellec.com,"1 Star",0,"Car park,Garden or park,Great view","In this magical setting, the ceiling's splendid wooden rafters form the shape of an inverted boat hull, while the views extend out to the Channel and local islands. Young chef Anthony Avoine, originally from Normandy and formerly second in command here, is now at the helm of the fine dining restaurant of this beautiful manor house. Breton produce is wonderfully showcased in an unapologetically creative array of dishes that often combine meat and fish. Examples include the lobster, buckwheat cake and pig's trotters, and spider crab on a hazelnut butter foam and marrowbone cooked in the embers. Local ingredients, freshness guaranteed."
-"Fleur de Pavé","5 rue Paul-Lelong, Paris, 75002, France","Paris, France","€€€","Creative, Modern Cuisine",2.34333,48.8677,+33140263887,https://guide.michelin.com/en/ile-de-france/paris/restaurant/fleur-de-pave,http://www.fleurdepave.com/,"1 Star",0,"Air conditioning,Interesting wine list","At this restaurant that is firmly rooted in the zeitgeist, chef Sylvain Sendra pursues his fascinating culinary process with his usual enthusiasm and flair. He whips up modern dishes that draw inspiration from all over the world, featuring deceptively spontaneous plating and blue-ribbon ingredients, most notably the very exclusive vegetables from the kitchen garden of Asafumi Yamashita (market gardener in Yvelines in the Greater Paris area). Rather than bowl us over with flashy technique, the chef seeks to lay the emphasis squarely on flavours and delivering on the menu's promises. For a restaurant of this size, the quality of the wine list is striking: connoisseurs might like to plump for one of the rare bottles from the selection."
-"L'Ours","12 rue de l'Église, Vincennes, 94300, France","Vincennes, France","€€€€","Modern Cuisine, Creative",2.4367513,48.8476098,+33146815034,https://guide.michelin.com/en/ile-de-france/vincennes/restaurant/l-ours,http://www.loursrestaurant.com,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Jacky Ribault (Qui Plume la Lune, in the 11th arrondissement) makes no secret that he considers this Ours (bear), near the château de Vincennes, to be the pinnacle of his career. He designed it in his image, mixing volumes and shapes in a felicitous blend of wood, metal, stone and leather, creating a coherent setting for culinary creations of which he has the secret. Guaranteed to lift your spirits, the food is rich in everything we love in this seasoned chef, as talkative as he is enthusiastic: his instinctive hallmark, exquisite plating and raw inspirations that subtly underscore first-class ingredients. For example, the menu features understated Japanese notes, as well as more traditional fare, such as guinea fowl or brill with risotto of Venere rice in beetroot… A place of culinary pilgrimage if ever there was..."
-"Kasbür","8 route de Dettwiller, Monswiller, 67700, France","Monswiller, France","€€€","Modern Cuisine",7.3977237,48.7419047,+33388021420,https://guide.michelin.com/en/grand-est/monswiller/restaurant/kasbur,https://www.restaurant-kasbur.fr/fr/,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Terrace,Wheelchair access","Founded in 1932, Kasbür has been linked to the Kieffer family for three generations. This restaurant on the outskirts of Saverne owes its name to the great-grandfather of the family, a farmer who made his cheeses here. Yves Kieffer, his great-grandson, brought this fine building into the modern era with its semi-circular dining room overlooking the magnificent Alsace countryside. Having worked in the kitchens of La Tour d'Argent and Marc Meneau's restaurant in Vézelay, the chef returned, driven by his strong sense of heritage and unwavering standards. He proposes high-quality seasonal produce, a case in point being his scallops with a medley of cauliflower and Aquitaine caviar."
-Rustique,"14 rue d'Enghien, Lyon, 69002, France","Lyon, France","€€€",Creative,4.8262876,45.7520626,+33472138081,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/rustique,https://www.rustiquelyon.fr,"1 Star",0,"Counter dining,Wheelchair access","A wind of audacity has swept through Maxime Laurenson’s restaurant. Precise, legible dishes reveal each ingredient simply, with a firm focus on vegetables and a steadfast commitment to locally sourced produce. The single set menu (no choice) features a dozen or so courses, each of which stars the best of a region that spans Auvergne to the Alps. The interior is clearly inspired by nature (stone, wood, colour, plants) and the vibe is friendly. A down-to-earth establishment that is a favourite with Lyon’s foodies."
-Lasserre,"17 avenue Franklin-D.-Roosevelt, Paris, 75008, France","Paris, France","€€€€","Classic Cuisine",2.3099647,48.8663787,+33143590213,https://guide.michelin.com/en/ile-de-france/paris/restaurant/lasserre,https://www.restaurant-lasserre.com/fr/,"1 Star",0,"Air conditioning,Interesting wine list,Valet parking","In the vicinity of the Champs-Élysées, this Directoire-style private mansion oozes with special occasion glamour. During his career, René Lasserre (d. 2006), who came to Paris to learn the trade while still a teenager, raised the restaurant to the rank of iconic landmark. Columns, lush green plants and orchids, silver tableware and knick-knacks, crystal chandeliers, Chinese porcelain, etc, have set the scene in the lavishly appointed dining room for over 80 years. The magical retractable sliding roof, which bathes the tables in natural light, is another highlight of this mythical venue. Jean-Louis Nomicos tweaks the establishment’s culinary heritage, adding a personal twist: stuffed macaroni, black truffles, celery and duck foie gras in a light gratin; ""André Malraux"" squab, French peas; gourmet chocolate soufflée tarte…"
-"Auberge du Vert Mont","1318 rue du Mont-Noir, Boeschepe, 59299, France","Boeschepe, France","€€","Creative, Modern Cuisine",2.7033586,50.7929337,+33328494126,https://guide.michelin.com/en/hauts-de-france/boeschepe/restaurant/auberge-du-vert-mont,https://www.vertmont.fr/,"1 Star",1,"Car park,Garden or park,Terrace,Wheelchair access","Tucked away in the heart of the countryside, chef Florent Ladeyn, an ecological champion from the word go, is a standard-bearer of authentic Flemish fare steeped in gourmet flavours, albeit with a creative, instinctive spin. In a dining room, refurbished from top to toe with exposed rafters and overlooking the West Flanders hillsides, the chef unveils his passion for ember roasting, which he carries out in front of diners. Firmly committed to local produce, he strews his creations with flowers and plants from the region. And while his Maroilles fries covered with a thin layer of caramelised onion has attained almost legendary status, we highly recommend his “blind” menu, which has to be for everyone at the table, rich in gourmet delights!"
-Shabour,"19 rue Saint-Sauveur, Paris, 75002, France","Paris, France","€€€€",Creative,2.3490797,48.8659204,+33695163287,https://guide.michelin.com/en/ile-de-france/paris/restaurant/shabour,http://www.restaurantshabour.com,"1 Star",0,"Air conditioning,Counter dining","The man behind Shabour is Assaf Granit, the high-profile Israeli chef. Already owner of a dozen restaurants in Jerusalem and London, he also presents Israeli TV's version of Kitchen Nightmares. He set his sights on this 17C building in a lively neighbourhood between rue Saint-Denis and rue Montorgueil. Here, we rediscover his trademarks: a lively atmosphere, rough and ready decoration with metal technical ducts visible on the ceiling, subdued lighting... and, of course, generous and surprising creative cuisine replete with Mediterranean influences, whose freshness gives it wings – for example, carrots with slow-cooked egg, tahini foam, salmon eggs and tzimmes, seared mullet in an eastern take on bouillabaisse, or semolina pudding with orange blossom and crème anglaise with pumpkin."
-"La Huchette","1089 route de Bourg, Replonges, 01750, France","Replonges, France","€€€","Modern Cuisine",4.8826914,46.2987913,+33385310355,https://guide.michelin.com/en/auvergne-rhone-alpes/replonges/restaurant/la-huchette,http://www.la-huchette.com/fr,"1 Star",0,"Car park,Garden or park,Terrace,Wheelchair access","After 19 years spent at La Marelle, near Bourg-en-Bresse, Sandra and Didier Goiffon moved to this 1950s inn on the outskirts of Mâcon. It has been beautifully restored and retains its historical character; be sure to admire the hunting frescoes from the old Alsace Zuber manufactory. Here, the chef serves cuisine in his own image: fun and spontaneous, it is based on choice ingredients (market gardeners from the Saône valley, for example), with just the right amount of creativity. In other words, an enjoyable interlude, which you can even extend by reserving one of the comfortable guestrooms."
-"Choko Ona","155 rue Xerrendako-Bidea, Espelette, 64250, France","Espelette, France","€€€","Modern Cuisine, Creative",-1.4447745,43.3416,+33559157165,https://guide.michelin.com/en/nouvelle-aquitaine/espelette/restaurant/choko-ona,https://choko-ona.fr/,"1 Star",1,"Air conditioning,Car park,Wheelchair access","Clément and Flora are perpetually rejuvenating Choko Ona, with touches such as the kitchen garden of herbs and aromatic flowers that can be admired from the tables and tasted on your plate. And then of course there is the emblematic local chilli pepper – piment d'Espelette. With this wealth of resources at his fingertips, the chef cooks up delicate, subtle, contemporary cuisine, sourcing everything as locally as possible: white asparagus gently grilled on the barbecue with ewe's milk Tomme; seared langoustine in a saffron broth; braised confit foie gras accompanied by an Arto Gorria corn foam (a Basque variety). An all-round delicious meal."
-"En Marge","Lieu dit Le Birol, 1204 route de Lacroix-Falgarde,, Aureville, 31320, France","Aureville, France","€€€€","Modern Cuisine",1.44087,43.49083,+33561530724,https://guide.michelin.com/en/occitanie/aureville/restaurant/en-marge,https://www.restaurantenmarge.com,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access","Frank Renimel and his wife have transformed a former farmstead into a gourmet loft decked in wood and stone, whose floor to ceiling windows embrace the rolling countryside. Perfectly in tune with the seasons, the chef changes his menu monthly, blending local, rustic fare with noble ingredients such as caviar, truffles or cèpes. The diner is often bowled over by Renimel’s craftsmanship, such are the emotions created by each bite, which is the case with the chef’s version of cassoulet, a firm fixture on the menu. To pleasantly prolong your stay, five exquisitely appointed guestrooms add the final flourish to a gourmet getaway, where the accent is on good taste."
-Origines,"Rue du Clos-de-la-Chaux, Le Broc, 63500, France","Le Broc, France","€€€€","Creative, Modern Cuisine",3.2436174,45.5014095,+33473717171,https://guide.michelin.com/en/auvergne-rhone-alpes/le-broc/restaurant/origines,http://www.restaurant-origines.fr,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","Is Adrien Descouls's inspiration for his exceptionally fresh cuisine his native Auvergne? Close to Issoire, in a modern building perched right next to the 14C castle, he demonstrates his talent without overplaying his hand: well-selected ingredients, showcasing of the local terroir, and all the ambition that comes with being a young chef. Lovely, comfortable guestrooms with pretty views of the surroundings."
-"L'Essentiel","8 rue de la Clarté, Périgueux, 24000, France","Périgueux, France","€€€","Modern Cuisine",0.7223774,45.1840692,+33553351515,https://guide.michelin.com/en/nouvelle-aquitaine/prigueux/restaurant/l-essentiel117707,https://www.restaurant-perigueux.com/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace","Let’s get down to the basics (or the Essentials), rather than losing time in pointless conjectures. The ingredient rules in this family-run restaurant, next-door to the cathedral, and Éric Vidal is its virtuoso (yet humble) servant. For thirty or so diners, he organises a genuine banquet of flavour, thanks to delicately balanced preparations. Wild turbot baked in olive oil, pressed celery with black truffles; tartare of mango and pineapple with passion fruit jelly and French almond tea cakes… The tasty culinary score is flanked by a selection of wines that is fully equal to the attractive menu. The slick, professional service adds a final flourish to the feast."
-"Gordon Ramsay au Trianon","1 boulevard de la Reine, Versailles, 78000, France","Versailles, France","€€€€",Creative,2.1209203,48.8112259,+33130845018,https://guide.michelin.com/en/ile-de-france/versailles/restaurant/gordon-ramsay-au-trianon,https://www.waldorfastoriaversailles.fr,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Opened in 1910 on the edge of the palace grounds, the Trianon Palace hotel makes its authoritative presence known to walkers who get close to it. What better place to host the work – and fiery character! – of Gordon Ramsay, already a three-starred chef in London? Head chef Gabriele Ravasio is on site to bring to life a menu that is a celebration of fine produce, playing on the simplicity and relevance of the dishes. Well-managed creativity, appealing flavours… Everything conspires to make for a most enjoyable experience, and the location certainly plays its part: an elegant and luminous baroque dining space, with bay windows looking straight out onto the grounds."
-"Quai des Saveurs","69 rue de la Gare, Hagondange, 57300, France","Hagondange, France","€€€","Modern Cuisine",6.1646539,49.2534752,+33387712498,https://guide.michelin.com/en/grand-est/hagondange/restaurant/quai-des-saveurs,https://www.quaidessaveurs.com/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","Frédéric Sandrini has settled in this pink sandstone and white fronted edifice opposite Hagondange railway station. Your tastebuds will be delighted by the modern, imaginative craftsmanship of this chef, on a constant quest for suppliers-partners whom he selects meticulously: abalone, hand-harvested by divers in the Bay of St Brieuc, fish from Saint-Quay-Portrieux or Boulogne-sur-Mer and a cheese trolley piled high with produce from “star” cheesemakers. Meals are served in a contemporary, pared-down interior. Two surprise menus and a set lunchtime menu."
-Anona,"80 boulevard des Batignolles, Paris, 75017, France","Paris, France","€€€","Modern Cuisine",2.3187122,48.8819703,+33184790115,https://guide.michelin.com/en/ile-de-france/paris/restaurant/anona,https://www.anona.fr/,"1 Star",1,"Air conditioning,Wheelchair access","In a lively, working-class enclave, this place serves good contemporary cuisine. Talented chef Thibaut Spiwack, whose CV includes Michelin-starred kitchens, finds original ways to showcase produce from the Paris region. The emphasis is on sustainable development and a desire to challenge the codes of gastronomy. Attractive set menu plus a few à la carte options at lunchtime; in the evening, a single set menu with several courses. A moment of gastronomic pleasure."
-"Maison Hache","30 rue de la République, Eygalières, 13810, France","Eygalières, France","€€€€","Provençal",4.9499672,43.7609722,+33490950004,https://guide.michelin.com/en/provence-alpes-cote-dazur/eygalires/restaurant/maison-hache,https://www.maisonhache.com/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace","Christopher Hache finally has a place to call his own. His cuisine eschews ostentation and that's no bad thing. Far from the Hôtel de Crillon and the grand Parisian restaurants where he learned his craft, the chef concocts a delicious tribute to Provence and the Alpilles. He does so by scrupulously selecting his fruit and vegetables, as well as opting for regional lamb and wines. Here, the focus is on local ingredients and producers. The dishes themselves are simple in form, straightforward, as natural and forthright as the flavours they exude (such as the superb lamb jus), with no unnecessary fuss or frills. Rounding off the picture: a chic setting, an inspired wine list and wonderfully comfortable guestrooms upstairs. All in all, an excellent establishment."
-"L'Aromate","2 rue Gustave-Deloye, Nice, 06000, France","Nice, France","€€€€","Modern Cuisine",7.269895,43.6992157,+33493629824,https://guide.michelin.com/en/provence-alpes-cote-dazur/nice/restaurant/l-aromate233368,http://www.laromate.fr,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access","This attractive restaurant is idyllically located near Place Masséna in the heart of Nice. The contemporary decor sports a black, white and gold colour scheme, untreated materials such as wood and granite and a glazed kitchen overlooking the dining room. The scene is set for chef, Mickaël Gracieux, armed with an iron-clad CV (Oustau de Baumanière, Plaza Athénée, Le Bristol, Louis XV, etc), to craft modern, creative and elegantly presented cuisine using top-quality produce from Nice and the Mediterranean (San Remo prawns, trumpet courgettes, local green crab, squid and citrus fruits, etc). A chef with the background and the ambition to achieve his high-flying goals."
-JAN,"12 rue Lascaris, Nice, 06300, France","Nice, France","€€€€",Creative,7.2848004,43.6998945,+33497193223,https://guide.michelin.com/en/provence-alpes-cote-dazur/nice/restaurant/jan,http://www.janonline.com,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Youthful South African Jan Hendrik van der Westhuizen, who worked as a chef on private yachts in Monaco and as a photojournalist for a well-known magazine, has already lived several lives… In his cosy, romantic eatery near the port, he signs creative, personal cuisine in the form of a single set menu without choices (five or seven courses), in which he plays on sweet and sour combinations, and dabbles in smoky, spicy and acidic flavours, giving us an insight into South African cuisine, which has found favour with a host of visitors to the French Riviera. To celebrate his tenth anniversary, chef Jan opened a cheese bar opposite his restaurant serving twenty different cheeses, a range of beverages, preserves and dried fruit. Guests are encouraged to change venue for the cheese, which further adds to the original experience."
-"L'Atlantide 1874 - Maison Guého","5 rue de l'Hermitage, Nantes, 44100, France","Nantes, France","€€€€","Modern Cuisine",-1.5777426,47.2012378,+33240732323,https://guide.michelin.com/en/pays-de-la-loire/nantes/restaurant/l-atlantide-1874-maison-gueho,https://www.atlantide1874.fr/,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Wheelchair access","Just around the corner from the Musée Jules Verne, this fine mansion dating from 1874 overlooks the River Loire and the Île de Nantes. Through the restaurant's large panoramic windows, you can observe the boats as they come and go, Le Hangar à Bananes and the grey Titan crane – an emblem of the port city of Nantes. A Breton (from Vannes) who trained in Alsace at the Auberge de l'Ill before working as a chef in New Orleans and Hong Kong, Jean-Yves Guého conjures up a highly precise and refined array of dishes in which fish takes pride of place. The list of Loire wines is well worth perusing. Pretty, modern guestrooms with a view."
-"Le Manoir de la Régate","155 route de Gachet, Nantes, 44300, France","Nantes, France","€€€€","Modern Cuisine, Creative",-1.5263375,47.2936105,+33240180297,https://guide.michelin.com/en/pays-de-la-loire/nantes/restaurant/manoir-de-la-regate,https://www.manoirdelaregate.com/,"1 Star",1,"Car park,Terrace,Wheelchair access","On the outskirts of Nantes in a beautiful residence near the Erdre, a chic and trendy decor (attractive pale wooden flooring, plant-covered wall at the back of the dining room, minimalist armchairs) and a menu of culinary delights awaits in this enticing restaurant. Chef Mathieu Pérou, who has worked in many Michelin-starred properties, skilfully combines fresh and elegant flavours in his beautifully presented dishes which he prepares using the region’s best ingredients. Front of house, his sister Anne-Charlotte oversees the highly professional service."
-"Restaurant De Lauzun","Route de Nizas, Pézenas, 34120, France","Pézenas, France","€€€","Modern Cuisine",3.4116289,43.4827871,+33499476391,https://guide.michelin.com/en/occitanie/pzenas/restaurant/restaurant-de-lauzun,http://www.restaurant-delauzun.com,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","Pézenas is not only the birthplace of 1960s French actor, Boby Lapointe, it is also the HQ of Matthieu de Lauzun. Established in a winery, this venue has enabled the young chef to roll out his manifold talents. A chic, neoteric interior, done up in stone, wood and copper, contrasts splendidly with his delicate, tasty South of France score, liberally scattered with childhood and globetrotting souvenirs. Extensive wine list. After your meal, amble through the pretty village and pop into the Boby Lapointe Museum."
-"Jérôme Nutile","351 chemin Bas-du-Mas-de-Boudan, Nîmes, 30000, France","Nîmes, France","€€€€","Modern Cuisine",4.3709411,43.8208935,+33466406565,https://guide.michelin.com/en/occitanie/nimes/restaurant/jerome-nutile,http://www.jerome-nutile.com,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","Veteran chef Jérôme Nutile is far from a rookie: ""Meilleur Ouvrier de France"" 2011, he notably presided over the heyday of Hostellerie Le Castellas, in Collias. In his Nîmes headquarters, a converted farmhouse, he celebrates the seasons: melt-in-the-mouth leeks cooked over Camargue fleur de sel, fondant of wild salmon confit; the iconic French hare ‘à la royale’ cooked two ways - in the style of Antonin Carême and Senator Couteaux's recipe, beautifully executed and equally tasty. Add to this slick friendly service and a fantastic list of regional wines, and you have everything you could ask for!"
-"Le Chantecler","Le Negresco, 37 promenade des Anglais, Nice, 06000, France","Nice, France","€€€€","Modern Cuisine",7.2580067,43.6943015,+33493166410,https://guide.michelin.com/en/provence-alpes-cote-dazur/nice/restaurant/le-chantecler,http://www.hotel-negresco-nice.com/fr/les-restaurants/le-chantecler,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","On the Promenade des Anglais, Le Negresco, which celebrates its 110th anniversary in 2023, sits majestically in its seafront location. Le Chantecler, its fine dining restaurant, has ""Meilleur Ouvrier de France"" 2015 Virginie Basselot at the helm. In this exceptional setting, the Normandy-born chef doesn't beat around the bush, training her laser-like focus on serving up creative contemporary cuisine in the form of two set menus (without options, except for the dessert course) and an à la carte menu made from top-notch ingredients. Simplicity wins the day: cf. the poultry, white cabbage, kumquat and pistachio, or the subtle use of olive oil in the sweet dishes."
-"Auberge Grand'Maison","1 rue Léon-le-Cerf, Mûr-de-Bretagne, 22530, France","Mûr-de-Bretagne, France","€€€","Traditional Cuisine",-2.9869249,48.201112,+33296285110,https://guide.michelin.com/en/bretagne/mr-de-bretagne/restaurant/auberge-grand-maison,https://www.auberge-grand-maison.com/,"1 Star",0,"","The food here traverses the annals of French cookery: tempting classical fare with immaculate plating. Christophe Le Fur previously held the post of chef to the Recteur de l'Académie de Paris, cooking for both the Dalai Lama and Hillary Clinton, before returning to his roots (he comes from Cap Fréhel) to regale us with his generous cuisine: trompe-l'œil pike egg with a sous-voile wine sauce; slow-cooked poultry supreme, raw mushrooms and roast foie gras."
-"La Mutinerie","123 rue Bugeaud, Lyon, 69006, France","Lyon, France","€€€€",Creative,4.854575,45.7670299,+33472749151,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/la-mutinerie,http://www.la-mutinerie.fr,"1 Star",0,"Air conditioning,Terrace,Wheelchair access","Chef Nicolas Seibold, who has worked in some (very) fine establishments (Le Negresco, La Dame de Pic, Ledoyen and Têtedoie) has opted for a pared-back decor and a slightly vintage feel, depicted by brick, wood and polished concrete. He crafts a surprise menu that is delicate and light, allowing vegetables to shout their name in a combination of simplicity, clarity and efficiency demonstrated by raviolis of snails, black garlic, mushroom and sorrel stock or confit of Arctic char, Grenobloise seasoning and frothy beurre noisette. Creative gourmet cuisine that enjoys breaking culinary codes."
-"Moulin de la Tardoire","6 route du Bounit (Lieu-dit la Forge), Montbron, 16220, France","Montbron, France","€€€","Modern Cuisine",0.5138297,45.6768252,+33545664146,https://guide.michelin.com/en/nouvelle-aquitaine/montbron/restaurant/moulin-de-la-tardoire,https://www.moulindelatardoire.fr/,"1 Star",0,"Air conditioning,Car park,Garden or park,Terrace,Wheelchair access","Teeming with history, this 16C forge was converted into a flour mill in 1854 and later into an olive oil mill. It now houses a charmingly bucolic restaurant situated by the river and surrounded by greenery. Here, chef Matthieu Brudo serves up seasonal cuisine with a focus on local ingredients, including snails from the Charente, squab and duck breast from Nontron, and other top-quality meats which he buys whole from small producers in the local area. Refined, well-crafted and carefully presented dishes that meet with our approval!"
-"La Réserve Rimbaud","820 avenue de Saint-Maur, Montpellier, 34000, France","Montpellier, France","€€€€","Modern Cuisine",3.8930311,43.6171176,+33467725253,https://guide.michelin.com/en/occitanie/montpellier/restaurant/la-reserve-rimbaud,http://www.reserve-rimbaud.com,"1 Star",0,"Car park,Great view,Restaurant offering vegetarian menus,Terrace,Wheelchair access","“Montpellier the Gifted”, as the city likes to bill itself, provides the backdrop to this well-hidden restaurant on the banks of the Lez. Slightly off the beaten track, it boasts a divine riverside terrace shaded by plane trees – a refreshing haven in hot summers. This modern and sophisticated Reserve is located in an old country house, an Ali Baba’s cavern of gourmet delights, unearthed from the little-known repertory of Languedoc-Roussillon. Former second of Alain Dutournier at the Carré des Feuillants, Charles Fontès signs intelligent compositions that revolves around the ingredient. Subtle plays of textures and flavours with an overriding goal of authentic simplicity. Seabream, squid and red mullet, Camargues eels and Lucques olives feature among the appetisers – Occitania on the table!"
-"L'Écrin de Yohann Chapuis","1 rue Albert-Thibaudet, Tournus, 71700, France","Tournus, France","€€€€","Creative, Modern Cuisine",4.9078059,46.5656876,+33385511352,https://guide.michelin.com/en/bourgogne-franche-comte/tournus/restaurant/l-ecrin-de-yohann-chapuis,https://www.restaurant-greuze.fr/fr/,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","A former orphanage provides an out-of-the-ordinary venue for the cuisine of Yohann Chapuis, who learned the ropes at Lameloise. The chef crafts food rich in “taste and emotion”, which has its own distinct identity and character, thanks to premium seasonal produce, like crayfish from the Saône, turbot caught by small fishing boats, and Charolais beef, all exquisitely presented. Morels, green asparagus, tempura of langoustine or saddle and cutlets of lamb, anchovies, goat and spinach gnocchi and a thyme jus. An excellent wine list and a knowledgeable sommelier complete the picture."
-"Une Table, au Sud","2 quai du Port, Marseille, 13002, France","Marseille, France","€€€€","Modern Cuisine",5.3735291,43.2962224,+33491906353,https://guide.michelin.com/en/provence-alpes-cote-dazur/marseille/restaurant/une-table-au-sud,https://www.unetableausud.com/,"1 Star",0,"Air conditioning,Great view,Restaurant offering vegetarian menus","Ludovic Turac, who boasts stints at Le Bristol and Guy Savoy, is at the helm of this fully refurbished navy-blue restaurant, firmly anchored in the South of France. Using regional veggies, locally caught fish and meat from the southern Alps, the chef crafts two several-course menus: “From the Sea to the Land” displays a strong Marseillais twang, while the “Spice Crossroads” unveils numerous nods to his travels around the Mediterranean and his own Armenian roots. In short, Turac pays tribute to the countries that have influenced Marseilles’ culinary heritage. His inventive recipes are always packed with flavour and perfectly in tune with the knockout panorama over the Old Port and “La Bonne Mère” (as Notre Dame basilica up on the hill is affectionately dubbed by the locals)."
-Saisons,"8 rue Sainte-Victoire, Marseille, 13006, France","Marseille, France","€€€","Modern Cuisine",5.3827724,43.2865397,+33951891838,https://guide.michelin.com/en/provence-alpes-cote-dazur/marseille/restaurant/saisons,https://restaurant-saisons.com/,"1 Star",0,"Air conditioning","In the heart of Marseille, a stone’s throw from Place Castellane, this contemporary venue is the exuberant project of a duo of pros, both local lads. Chef Julien Diaz, who honed his talents in London and Corsica, works with sommelier Guillaume Bonneaud. Seating for thirty, a pared-down interior, depicted by wood, iron and untreated materials, spot on food-wine pairings and creative cuisine that bears witness to the establishment’s ethos, particularly in terms of seasonal and locally sourced ingredients from the Mediterranean and Corsica. The lunchtime menu is a bargain."
-"Auberge de la Tour","Place de la Fontaine, Marcolès, 15220, France","Marcolès, France","€€€€","Modern Cuisine",2.3518849,44.7814806,+33471469915,https://guide.michelin.com/en/auvergne-rhone-alpes/marcols/restaurant/auberge-de-la-tour326032,https://www.aubergedela-tour.com/,"1 Star",0,"Car park,Interesting wine list,Wheelchair access","Located in the heart of a medieval village, this stone property with its corner tower and spiral staircase, is teeming with charm, and it is here that Renaud Darmanin has transformed this former café into a gastronomic outpost. Following his studies at the Chamalières hotel school, Darmanin went on to hone his skills at some of the world’s leading restaurants: at Paul Bocuse in Lyon; with Frédéric Anton at Le Pré Catelan in Paris; and at Le Parc des Eaux Vives in Geneva. He only works with the finest fresh and local ingredients (chestnuts, in particular), creating delicious, accomplished cuisine that skilfully combines the local terroir with spices from around the world."
-"Le Carmin","4B place Carnot, Beaune, 21200, France","Beaune, France","€€€€","Modern Cuisine",4.8377091,47.0225391,+33380242242,https://guide.michelin.com/en/bourgogne-franche-comte/beaune/restaurant/le-carmin,https://www.restaurant-lecarmin.com/,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","On Place Carnot, not far from the Hôtel-Dieu, this restaurant with a modern façade occupies the ground floor of a picturesque old house. After stints with Robuchon and Ducasse, chef Christophe Quéant crafts modern, seasonal cuisine based on traditional textbook foundations. His top-quality ingredients are transformed into spot-on, straightforward dishes, blessedly free of fancy frills. The contemporary-style dining room, which sports a beige colour scheme and exposed stonework, is the perfect foil for delicious dishes such as caramelised quail breasts and legs, white asparagus and baby carrots and the hot Grand Marnier soufflé – to die for!"
-"Couleurs de Shimatani","35 rue Edgar-Quinet, La Ciotat, 13600, France","La Ciotat, France","€€€€",Fusion,5.6101244,43.1751771,+33486189216,https://guide.michelin.com/en/provence-alpes-cote-dazur/la-ciotat/restaurant/couleurs-de-shimatani,http://www.shimatani.fr,"1 Star",0,"Air conditioning","The seasoned couple of Yuichiro (chef) and Mika Shimatani (pastry chef) found they couldn’t choose between the Mediterranean and Japan. In a pocket handkerchief eatery, bang in the middle of a pedestrian street, they take you on a gourmet cruise from the Mediterranean to the land of the Rising Sun. Exquisitely fresh seafood, but also vegetables, play a central role in a culinary score that bears the Japanese hallmark of high precision cooking, immaculate plating and delicate seasonings. This delicacy also extends to the gracious table service carried out by Mika. Open at lunchtime only (take away meals in the evening)."
-"Haut Bonheur de la Table","18 Grand'Place, Cassel, 59670, France","Cassel, France","€€","Modern Cuisine",2.4857285,50.7999474,+33328405103,https://guide.michelin.com/en/hauts-de-france/cassel/restaurant/haut-bonheur-de-la-table,https://www.hautbonheurdelatable.com/,"1 Star",0,Terrace,"Poised between Steenvoorde and Saint-Omer in the heart of Flanders, Cassel is a darling of a brick-built village. A small village for a tiny restaurant. Housed in a beautiful 18C abode with space for just twenty diners, it is run by owners who are passionate about fine cuisine. Chef Eugène Hobraiche carefully crafts contemporary nosh that goes hand-in-hand with seasonal produce, using local fruit and vegetables, as well as fish from the auction at Dunkirk. Grilled wild turbot, samphire, artichoke and coriander sauce; grilled tuna with tomato water and green tomato sorbet are among the house signature dishes. Five equally cosy, manicured guestrooms available just a short walk away."
-"Le Pot d'Étain","4 avenue de la République, Danjoutin, 90400, France","Danjoutin, France","€€€","Modern Cuisine",6.8592762,47.6160064,+33384283195,https://guide.michelin.com/en/bourgogne-franche-comte/danjoutin/restaurant/le-pot-d-etain,https://www.restaurant-potdetain.fr/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","A few minutes from Bartholdi's Lion de Belfort, Le Pot d'Étain is packed with gourmet delights thanks to a talented chef, Philippe Zeiger, who has made his restaurant an absolute must for anyone who loves good food. The chef showcases generous and tasty French cuisine that is prepared using superb seasonal ingredients (scallops, hare à la royale, truffles). His scallops with caviar, lardo di Colonnata and a vin jaune sauce, or back of venison, civet sauce, winter root vegetables are two examples of delectable dishes that take no prisoners! Also worth a mention: the wine by the glass is served from magnums (a rare treat)."
-AinTimiste,"4 rue de la Pompe, Poncin, 01450, France","Poncin, France","€€€","Modern Cuisine",5.4078158,46.0858481,+33474380666,https://guide.michelin.com/en/auvergne-rhone-alpes/poncin/restaurant/aintimiste,http://www.aintimiste.fr,"1 Star",0,"Air conditioning,Wheelchair access","On the doorstep of the Cerdon vineyards, this picturesque medieval village in the Bugey and Revermont region is home to a knockout establishment! Jérôme Busset works tirelessly (in and out of his open-plan kitchen) to craft an intelligent surprise menu with various options. Painstakingly sourced local produce, insightful wine tips and a soothing interior. The epitome of rural Ain."
-"Le Restaurant des Rois - La Réserve de Beaulieu","5 boulevard du Maréchal-Leclerc, Beaulieu-sur-Mer, 06310, France","Beaulieu-sur-Mer, France","€€€€","Modern Cuisine",7.33508,43.7059731,+33493010001,https://guide.michelin.com/en/provence-alpes-cote-dazur/beaulieu-sur-mer/restaurant/restaurant-des-rois,https://www.reservebeaulieu.com,"1 Star",0,"Great view,Terrace,Valet parking,Wheelchair access","Dating back to 1880 and later extended in a Renaissance Florentine style, this is one of the most opulent luxury hotels on the French Riviera. Since 1900 it has been playing host to monarchs and Hollywood stars, from Rita Hayworth to Frank Sinatra. Dining on the terrace facing the Mediterranean is a magical experience. At the helm is chef Julien Roucheteau, straight from Paris (Table du Lancaster, Scène Thélème). He remains loyal to the establishment's heritage, but adds his signature graphic presentations to dishes characterised by consummate craftsmanship. Each has its own specific theme: fresh, invigorating, luscious, unctuous."
-Ekaitza,"15 quai Maurice-Ravel, Ciboure, 64500, France","Ciboure, France","€€€","Modern Cuisine",-1.6674639,43.3852589,+33559512951,https://guide.michelin.com/en/nouvelle-aquitaine/ciboure/restaurant/ekaitza,https://www.restaurant-ekaitza.fr/,"1 Star",0,"Air conditioning,Wheelchair access","On the docks of Ciboure, overlooking the port, the location is apt for a restaurant called ""storm"" (ekaitza in Basque). The interior design, meanwhile, is light and lively, with pretty carpentry tables from which you can steal glances into the kitchen at the far end of the dining area. Guillaume Roget magnifies the best of the Basque terroir – in particular fish from Saint-Jean-de-Luz fish market just opposite –, sometimes through bold marriage of flavours and always with deep, concentrated sauces. The restaurant is making a real name for itself as a benchmark on the Basque coast."
-"Vieux Pont","Le Bourg, Belcastel, 12390, France","Belcastel, France","€€€","Modern Cuisine",2.33588,44.3881,+33565645229,https://guide.michelin.com/en/occitanie/belcastel/restaurant/vieux-pont,https://www.restaurant-belcastel.com/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list","Nestling in a leafy green site and dominated by its castle, the quaint village of Belcastel rises up on the right bank of the Aveyron River. Work up an appetite by strolling along its cobbled streets and up and down its steep paths! Quietly feeding hungry travellers is something of a tradition in this family-owned business opened by the grandparents of sisters Nicole and Michèle Fagegaltier, now at the helm. The enticing menu naturally highlights local delicacies such as lamb and veal from Aveyron and Ségala, Aubrac beef, Bigorre black pig and sweet onions from Cévennes, without forgetting fish and farmer cheeses. Stock of caramelised sweet onions, Laguiole braised cabbage, or Greffeuille lamb sweetbread, sorrel-flavoured mayonnaise and grilled leeks. This old bridge believes in food that satisfies the soul and the appetite!"
-Ochre,"56 rue du Gué, Rueil-Malmaison, 92500, France","Rueil-Malmaison, France","€€€€","Modern Cuisine",2.1830535,48.8778387,+33981208169,https://guide.michelin.com/en/ile-de-france/rueil-malmaison/restaurant/ochre,http://www.ochre.fr,"1 Star",0,"Restaurant offering vegetarian menus,Terrace","Welcome to the world of Baptiste Renouard, so young yet already a seasoned veteran – he honed his skills for over 14 years, completing stints at Lasserre, Robuchon, Alléno, Laurent and L'Escargot 1903, no less! This is vibrant, joyful and technically flawless cuisine, out of which the chef devises a carte blanche menu. Plants play a major role: 70% of the herbs and flowers used are picked by the chef himself on the nearby island, Île des Impressionnistes. The restaurant is located in a small, semi-pedestrianised street in the town centre. The contemporary interior has stone walls, exposed beams and raw natural materials."
-"L'Empreinte","2 Grande-Rue, Buxy, 71390, France","Buxy, France","€€€","Modern Cuisine",4.6941996,46.7127086,+33385921576,https://guide.michelin.com/en/bourgogne-franche-comte/buxy/restaurant/l-empreinte1184157,http://www.lempreinte-restaurant.fr/,"1 Star",0,"Air conditioning","A friendly young couple, who has worked in some of the region's finest restaurants, crafts dishes in keeping with the zeitgeist, which draw on their joint culinary heritage: respectively, Auvergne for Tiffany and Burgundy for Maxime. The set menus are at prices that make sense, while the cheese trolley boasts some 50 varieties. The hallmark of good food indeed!"
-"Dan B.","1 rue Frédéric-Mistral, Ventabren, 13122, France","Ventabren, France","€€€€","Modern Cuisine",5.29218,43.53894,+33442287933,https://guide.michelin.com/en/provence-alpes-cote-dazur/ventabren/restaurant/dan-b,https://www.danb.fr/,"1 Star",0,"Great view,Interesting wine list","This restaurant in the heart of the picturesque hilltop village of Ventabren is certainly one of the most elegant in the region. The interior design is strikingly modern: Scandinavian furnishings, angled mirrors on the ceiling and, of course, the superb panoramic view over the Étang de Berre and the valley of the River Arc. Under the direction of Toulon-born chef Dan Bessoudo, the creativity also extends to the fresh, colourful cuisine, which is full of contrasts and is made with carefully selected local produce."
-"Frédéric Molina au Moulin de Léré","270 route de Léré, Sous la Côte, Vailly, 74470, France","Vailly, France","€€€€","Modern Cuisine",6.53959,46.30015,+33450736183,https://guide.michelin.com/en/auvergne-rhone-alpes/vailly/restaurant/le-moulin-de-lere,https://www.moulindelere.com/,"1 Star",1,"Car park,Garden or park,Terrace,Wheelchair access","Deep in the Brevon valley, this former 17C mill is run by two passionate foodies: chef Frédéric Molina, a winegrower’s son who has worked all over Europe, and his partner Irene Gordejuela, who originally hails from a small village between the Rioja and the Basque Country. The latter welcomes guests in her charming accent and oversees the wine list which gives pride of place to local and Spanish wines. The couple have a shared philosophy of eco-responsibility: they promote sustainable local agriculture, using hand-picked producers, and even use biodegradable containers. The 4- and 8-course surprise menus are a real delight, as is the excellent local bread made with organic natural sourdough."
-"Auberge du Pont","70 avenue du Docteur-Besserve, Pont-du-Château, 63430, France","Pont-du-Château, France","€€€","Modern Cuisine",3.2581585,45.7973696,+33473830036,https://guide.michelin.com/en/auvergne-rhone-alpes/pont-du-chteau/restaurant/auberge-du-pont37415,http://www.auberge-du-pont.com,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Wheelchair access","As spirited as the winds of Brittany (where he grew up), Rodolphe Regnauld harbours a great love for the produce of his adopted region. Here he showcases it in a series of meat and fish dishes: Guilvinec langoustine cooked two ways, raspberries, peas, Sturia caviar from Aquitaine; Rossini fillet of Salers beef served with foie gras from the Limagne plains and a rich gravy."
-Trente-Trois,"33 rue Jean-Goujon, Paris, 75008, France","Paris, France","€€€","Modern Cuisine",2.304464,48.8652115,+33145056800,https://guide.michelin.com/en/ile-de-france/paris/restaurant/trente-trois,https://www.restaurant-trente-trois.com/,"1 Star",0,"Air conditioning,Valet parking,Wheelchair access","This plush, wainscoted Belle Époque dining room is located at number 33 in a discreet edifice, lining what is known as the Golden Triangle near the Champs Élysées. Michelin-starred chef Sébastien Sanjou (also of Le Relais des Moines in the Var) has a knack for selecting premium produce, with which he composes a voluntarily concise menu, signing subtle, up-to-date, seasonal dishes. His food hits the spot every time from the impeccable cooking and superlative jus and sauces to the delicately judged flavours. We tasted a marvellous risotto of spelt, violet artichokes served iced and as crunchy crisps with a hint of coriander in a delicious jus overflowing in gutsy aromas."
-Divellec,"18 rue Fabert, Paris, 75007, France","Paris, France","€€€€",Seafood,2.3114674,48.8610318,+33145519196,https://guide.michelin.com/en/ile-de-france/paris/restaurant/divellec,https://www.divellec-paris.fr/,"1 Star",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","The famous restaurant of Jacques Le Divellec (1983-2013) is now the lair of Mathieu Pacaud. The culinary theme continues to demonstrate a seafaring slant and the food keeps pace with the tides, paying a fine tribute to first-class seafood, such as sole meunière from small boats with hazelnut butter or wild young turbot from Brittany. Take a seat on the deck and savour the view over the Esplanades of the Invalides. The establishment has even extended its premises into a former bookshop, creating a winter garden-inspired room depicted by woven wicker panels."
-"Villa de l'Étang Blanc","2265 route de l'Étang-Blanc (D432), Seignosse, 40510, France","Seignosse, France","€€€","Modern Cuisine",-1.3616463,43.7016289,+33558728015,https://guide.michelin.com/en/nouvelle-aquitaine/seignosse/restaurant/villa-de-l-etang-blanc,https://www.villaetangblanc.fr/fr/,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","This White Pond is a small, protected expanse of water inhabited by birds that can be leisurely observed from the terrace or the dining room; in fact, bird watching sometimes seems to be one of the guests’ main occupations. A keen surfer, David Sulpice’s inspired, high-precision cuisine resembles a cruise through the best of Landes produce, which he consummately showcases: duck and asparagus from Darrigade farm, fish from small boats direct from Capbreton, authentic Pyrenean ewe’s milk cheese, citrus fruit from Thierry Dupouy in Eugénie-les-Bains. Meticulous cooking and flavoursome jus and zabagliones. All the ingredients are used in line with the villa’s zero-waste philosophy. The intelligent wine list cleverly surfs between prestigious vintages and small southwest France wine growers."
-"La Table d'Uzès","Place de l'Évêché, Uzès, 30700, France","Uzès, France","€€€€","Modern Cuisine",4.4215282,44.0125567,+33411719400,https://guide.michelin.com/en/occitanie/uzs/restaurant/la-table-d-uzes,https://www.lamaisonduzes.fr/,"1 Star",0,"Air conditioning,Terrace,Wheelchair access","On a square in the historic centre, chef Christophe Ducros is thriving in a new stylish setting. The chef crafts balanced, unequivocal dishes of pure-bred southern inspiration and heritage. Examples include his famous Costières squab, roasted whole; breast of free-range poultry, corn tartlet and bigarade sauce; vacherin-style strawberries, whipped vanilla cream and verjuice. The overriding coherence is crystal clear. Savour this gourmet escapade to the fill, seated on the rooftop terrace overlooking the cathedral."
-"Avel Vor","25 rue de Locmalo, Port-Louis, 56290, France","Port-Louis, France","€€€","Modern Cuisine",-3.3474837,47.7061536,+33297824759,https://guide.michelin.com/en/bretagne/fr-port-louis/restaurant/avel-vor,http://www.avelvor.com,"1 Star",0,"Air conditioning,Great view,Wheelchair access","A brisk avel vor (""sea breeze"" in Breton) depicts this seaside eatery. Camille Lacome and Agathe Richou craft flavoursome recipes rooted in the region (flawlessly fresh seafood, buckwheat, Guémené andouille, gwell, fermented milk) dotted with subtle Mediterranean accents (olive oil, thyme, tomato water). Spot-on, aromatic dishes served in a spacious modern setting."
-Miraflores,"112 boulevard des Belges, Lyon, 69006, France","Lyon, France","€€€€",Peruvian,4.8585914,45.7683063,+33478244971,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/miraflores-1190862,https://www.restaurant-miraflores.com/,"1 Star",0,"Air conditioning,Wheelchair access","Chef Carlos Camino, a native of Peru, takes you on a cheerful tour of French-Peruvian cuisine in a lovely contemporary-style dining area complete with open kitchen. This chic and refined space is the setting for the sincere and personal cuisine of a chef whose maturity and commitment elevate top-notch produce. Striking flavours and interplays of textures: intelligent, poetic cuisine, such as the hierba luisa ceviche, tiger's milk with black cocoa, or the palo santo braised pota (giant squid), seafoam and nikkei sauce. A tasty and adventurous place."
-Akrame,"7 rue Tronchet, Paris, 75008, France","Paris, France","€€€€",Creative,2.3252971,48.8714069,+33140671116,https://guide.michelin.com/en/ile-de-france/paris/restaurant/akrame507272,https://www.akrame.com/,"1 Star",0,"Terrace,Wheelchair access","A stone’s throw from La Madeleine district, Akrame Benallal, a live wire if ever there was, operates in a surprisingly secretive establishment, hidden by a huge coach gateway. A fan of Pierre Soulages’ work, the fashionably trendy, cutting-edge interior is dominated by black, enhanced by a few photos and sculptures… The menu shines the spotlight on first-class ingredients, inventive recipes and carefully crafted dishes; the “carte blanche” menus are a treasure trove of bold surprises."
-"La Chapelle - Château Saint-Jean","Avenue Henri-de-la-Tourfondue, Montluçon, 03100, France","Montluçon, France","€€€€","Modern Cuisine",2.6049801,46.3233297,+33470032657,https://guide.michelin.com/en/auvergne-rhone-alpes/montluon/restaurant/la-chapelle,https://www.chateau-saint-jean.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Valet parking,Wheelchair access","The restaurant of Château Saint Jean stands out first by its unexpected location in a former chapel, the nave of which is clad in copper lacework panels for an almost snug feel, sporting a surprising, highly successful marriage of periods! The food is of the same ilk and chef Olivier Valade more than demonstrates that his star-studded background (Loiseau, Darroze) owes nothing to chance! His surgical craftsmanship unveils excellent seasonal produce and overflows with character: foie gras pot-au-feu, Cardinal prawns; calf’s sweetbread and sweet onions. Slick, seamless service – 10 out of 10!"
-Allium,"88 boulevard de Créac'h-Gwen, Quimper, 29000, France","Quimper, France","€€€",Creative,-4.09825,47.97616,+33298101148,https://guide.michelin.com/en/bretagne/quimper/restaurant/allium,https://www.restaurant-allium.fr/fr/,"1 Star",0,"Car park,Counter dining,Terrace,Wheelchair access","Thanks to a crowd funding campaign, Frédérique and Lionel Hénaff have opened the restaurant of their dreams. The chef’s inventive streak is harnessed to a score that focuses on fresh produce and encompasses a multitude of ingredients (herbs, flowers) with a weakness for siphoned sauces. A tasteful, elegant vibe sets the scene in the dining room, which also boasts a handful of seats at the counter facing the open kitchen."
-"La Table de La Butte","12 rue de la Mer, Plouider, 29260, France","Plouider, France","€€€€","Modern Cuisine",-4.2986479,48.6110535,+33298254054,https://guide.michelin.com/en/bretagne/plouider/restaurant/la-table-de-la-butte,https://labutte.fr/,"1 Star",1,"Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Nicolas and Solenne Conraux are the third generation at the head of this hotel restaurant. Nicolas, in charge of the food, admits to a soft spot for the Goulven coast, visible on the horizon, and also for produce from the Brittany countryside. Oysters, lobster, pork, abalone, but also seaweed, vegetables and Brittany cheeses jostle for the leading roles in this star-studded cast of local delicacies. Almost every dish hovers between surf and turf, such as the Monts d’Arée pigeon, sautéed shallots, sage and poultry jus. The bread (baked in the chef’s own bakery) is wickedly good, as are the various Made in Brittany butters (seaweed, fleur de sel, etc). At the summum of fine food!"
-"L'Arbre au Soleil","Nouveau Port, Le Lavandou, 83980, France","Le Lavandou, France","€€€","Modern Cuisine",6.37491,43.1372393,+33494240604,https://guide.michelin.com/en/provence-alpes-cote-dazur/le-lavandou/restaurant/l-arbre-au-soleil,http://www.larbreausoleil.com,"1 Star",0,"Air conditioning,Terrace","We first met Yorann Vandreissche at the Carrefour de l'Arbre, by the cobblestones of the Paris-Roubaix race. He enjoyed five successful years there, but is now basking in the sunshine at L'Arbre au Soleil, opposite Le Lavandou's marina. He shines the spotlight on premium quality produce in a menu that displays a distinct penchant for fish and seafood, eg pollack from Brittany, artichokes barigoule and artichoke purée… Refreshing, contrasts, skill: don't hesitate to come!"
-"Tomy & Co","22 rue Surcouf, Paris, 75007, France","Paris, France","€€€","Modern Cuisine, Creative",2.3095202,48.8605434,+33145514693,https://guide.michelin.com/en/ile-de-france/paris/restaurant/tomy-co,https://www.tomygousset.com/,"1 Star",0,"Air conditioning","Two minutes from Rue Saint Dominique, this establishment bears the hallmark of Cambodian-born chef, Tomy Gousset, who is forging ahead in a no-holds barred, gleeful approach. A relative latecomer to food (23 years old), he perfected his skills at the Meurice, Taillevent and Boulud in New York. Today he plays a gourmet-bistro score, firmly in tune with his era, placing his “karma” (his own words) at the service of taste and the ingredient in a genuine spirit of local sourcing. His motto: “Simplicity and sophistication”, or, in our words this time: “A slap up good meal”!"
-"Les Sources de Fontbelle","1 bis rue des Meules-à-Grains, Angoulême, 16000, France","Angoulême, France","€€€€",Creative,0.14218,45.6288809,+33545235175,https://guide.michelin.com/en/nouvelle-aquitaine/angoulme/restaurant/les-sources-de-fontbelle,http://www.sourcesdefontbelle.com,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","Five minutes from the centre, you can’t miss this spectacular modern edifice built out of metal, concrete and glass, overlooking the forest. At its helm is chef Guillaume Veyssière, who signs an innovative repertory underscored by spot-on technique. The eye-catching venue suits the chef and his flair for theatricality down to a T, from the appetisers to the desserts, such as an amazing sweet-toothed concoction of cep mushrooms and parsley. His endeavours to keep it local are laudable and feed into his success, a case in point being Imperial prawns from the Charentes marshlands with smoked dill oil and black garlic. At lunchtime, tuck into a seasonal menu at the Forêt des Sources bistro."
-Solstice,"45 rue Claude-Bernard, Paris, 75005, France","Paris, France","€€€€","Modern Cuisine",2.3458979,48.8402902,+33988096352,https://guide.michelin.com/en/ile-de-france/paris/restaurant/solstice,http://www.solsticeparis.com,"1 Star",0,"Air conditioning","If there are ""writers' writers"", then there are chefs' chefs. A Meilleur Ouvrier de France, a mainstay of the Ferrandi gastronomy school, promoter of culinary design, restaurateur in Tokyo, Éric Trochon is that sort of chef – admired and yet relatively little known. He and his sommelier wife preside over this modern, intimate-feeling restaurant with a decor that blends designer furnishings and unfinished walls. The menu also errs towards minimalism, with just two on-point proposals (one is an omakase menu). The dishes showcase French cuisine with Japanese and Korean touches, such as volaille du Gâtinais (PGI poultry) with wild cinnamon leaf and its succulent juices with white miso. Two places with a view into the kitchens are available at the counter."
-Signature,"180 rue du Rouet, Marseille, 13008, France","Marseille, France","€€€€","Modern Cuisine",5.3944545,43.2764287,+33465855348,https://guide.michelin.com/en/provence-alpes-cote-dazur/marseille/restaurant/signature1186475,https://signaturemarseille.com/,"1 Star",0,"Air conditioning,Terrace,Wheelchair access","The ebullient Coline Faulquier fêtes the Mediterranean virtues of sharing by means of four set menus, including two tasting menus in the evening. The ingredients are carefully selected – from organic market gardeners and wild herb gatherers, fish from the Mediterranean – and you will enjoy tucking into her classic ""Aïoli"", comprising a mosaic of crunchy vegetables, monkfish and hake, aioli (both as a sauce and iced), ink tuile; catch of the day served au naturel with a light black-garlic glaze, blanquette-style bone jus, Buddha's hand, asparagus… Personality, enthusiasm, flavour: a true signature style."
-"Rozó","34 rue Raymond-Derain, Marcq-en-Barœul, 59700, France","Marcq-en-Barœul, France","€€€€","Modern Cuisine, Creative",3.0910696,50.6752325,+33362277252,https://guide.michelin.com/en/hauts-de-france/marcq-en-barul/restaurant/rozo-1202595,http://www.restaurant-rozo.fr,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Finally a place to call their own! Pastry chef Camille Pailleau and chef Diego Delbecq have channelled all their energy and talent into this former printing works, turning it into a loft-style restaurant, with tables set out beneath the vast glass roof and its metal beams. Lovely parquet flooring, pale walls, large kitchens separated from the dining area by glass panes: the impeccable design ensures plenty of atmosphere. Here, the chef cooks up tasty modern cuisine with a penchant for sauces, as well as citrus and bitter notes, condiments and peppers – plus the obligatory nods to this region (eg chicory, tarte au sucre). How about monkfish, Koshihikari rice, basil and green chilli? Their two signature dishes are present and correct: a mushroom medley and a heather honey dessert."
-Skab,"7 rue de la République, Nîmes, 30000, France","Nîmes, France","€€€€","Modern Cuisine",4.35921,43.833187,+33466219430,https://guide.michelin.com/en/occitanie/nimes/restaurant/skab,http://www.restaurant-skab.fr,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","This gourmet bolthole located behind the Arènes, just opposite the Musée de la Romanité, is run by chef Damien Sanchez, a local boy with stints at the Cabro d'Or, La Réserve de Beaulieu, Christopher Coutanceau in La Rochelle and, finally, in his hometown alongside Jérôme Nutile. Damien’s cooking hits the spot every time, thanks to a strong focus on vegetables and crisp, vibrant flavours that showcase regional ingredients: shrimps from Grau-du-Roi cooked in stock, bavaroise of broccoli and a spring roll of green cabbage stuffed with shrimps; lightly seared John Dory, grilled squash and a honey sauce. As soon as the sun starts to shine, make a beeline for the patio shaded by maple trees."
-Hedone,"2 impasse Saint-Félix, Toulouse, 31000, France","Toulouse, France","€€€€",Creative,1.4616287,43.5964008,+33582746055,https://guide.michelin.com/en/occitanie/toulouse/restaurant/hedone1024405,http://www.hedone-restaurant.fr,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Don't be fooled by Balthazar Gonzalez's young age: his game plan is crystal clear! No more than six tables, a surprise menu at lunchtime and dinner and a scattering of à la carte dishes set the scene, giving free rein to his no-holds barred creativity: buttery baked blue lobster, confit of carrots in lobster stock, nasturtium leaves and oil. The antithesis of fast food, expect to spend up to 3 or 4 hours to do justice to this hedonistic experience. Outstanding, fresh produce, with a preference for vegetables and seafood and explosive flavours with some real show-stopping moments. We can only salute his daring and applaud his talent."
-"Le Royal","Hameau de Bellevue, 9 rue de la République, Champillon, 51160, France","Champillon, France","€€€€",Creative,3.9770727,49.0907189,+33326528711,https://guide.michelin.com/en/grand-est/champillon/restaurant/le-royal,https://royalchampagne.com/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","This luxury hotel-restaurant, in a contemporary building of light-coloured stone, hugs the slopes of the Champagne vineyards. The interior is devoted to champagne (note the gilded ceiling with a slight patina, monumental chandelier with 36 amber-coloured blown-glass orbs). There is also a nod to Napoleon Bonaparte (a bust presides over the room), as he is said to have stopped off here when it was a coaching inn. Chef Paolo Boscaro has put his own stamp on the kitchen. The airy gnocchi with pecorino pepato and saffron, sage cream and candied citrus fruits border on perfection; the turbot meunière with celery, rhubarb, young broad beans and a champagne sauce flavoured with lovage is also testament to his great talent. The desserts are fresh, light and modern: think fresh raspberries, asparagus ice cream, raspberry condiment and olive oil."
-"Aux Terrasses","18 avenue du 23-Janvier, Tournus, 71700, France","Tournus, France","€€€","Modern Cuisine",4.9143701,46.5590372,+33385510174,https://guide.michelin.com/en/bourgogne-franche-comte/tournus/restaurant/aux-terrasses,https://www.aux-terrasses.com/fr/,"1 Star",1,"Air conditioning,Car park,Interesting wine list,Wheelchair access","After a tour of Saint Philibert Abbey, take a break on these enchanting terraces. Bare stone walls and large untreated solid oak tables set the scene indoors, flooded in light thanks to floor-to-ceiling windows. The peaceful garden and attentive service lavished by the chef’s wife are also outstanding. Chef Jean-Michel is an enthusiast, capable of changing his gourmet offering from one table to another in the same evening. His approach is entirely instinctive. His food is thus rich in emotion and establishes a natural complicity with the region, particularly through the use of first-rate local fruit and vegetables and other top-quality ingredients, whilst compromising nothing in terms of high-precision cooking. His weekday lunchtime Market menu is a bargain!"
-"Ar Men Du","47 rue des Îles, à Raguenès-Plage, Névez, 29920, France","Névez, France","€€€","Modern Cuisine",-3.7999121,47.7888421,+33298068422,https://guide.michelin.com/en/bretagne/nevez/restaurant/ar-men-du,https://www.men-du.com/,"1 Star",1,"Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Imagine wild moorland buffeted by the ocean with the rocky island of Raguenez glinting in the sunshine just a short distance away. Sustainable gastronomy is the name of the game here: the ingredients are strictly seasonal, harvested from the vegetable garden or sourced from small-scale producers, and the fish is caught locally. Overlooking the sea, diners enjoy Jérôme Gourmelen's dishes, characterised by their well-defined flavours and careful presentation: beetroot medley, buttermilk cream split with herb-infused oil; gently cooked line-caught pollack, textures of cauliflower and a fish bone jus; lightly caramelised poached pear, dark chocolate crémeux and a Kremmig liqueur ice cream. Friendly service."
-"La Bastide de Moustiers","Chemin de Quinson, Moustiers-Sainte-Marie, 04360, France","Moustiers-Sainte-Marie, France","€€€","Provençal",6.2182274,43.8384829,+33492704747,https://guide.michelin.com/en/provence-alpes-cote-dazur/moustiers-sainte-marie/restaurant/la-bastide-de-moustiers,https://www.bastide-moustiers.com/,"1 Star",1,"Car park,Garden or park,Great view","In this fine bastide, savour Mediterranean cuisine that combines the flavours of ingredients direct from the market or the kitchen garden managed by two full-time staff (don’t miss the adjoining Jardin des Simples). The chef here conjures up meticulously executed dishes bursting with sun-blessed flavours such as rabbit with polenta and mustard-flavoured chips. The pleasant setting, including a plethora of olive trees and a plane tree-shaded terrace, adds to the attraction of this perfect resumé of Provence."
-"La Robe","3 place Reveillère-Lepeaux, Montaigu, 85600, France","Montaigu, France","€€€","Modern Cuisine",-1.31311,46.97566,+33251477927,https://guide.michelin.com/en/pays-de-la-loire/montaigu/restaurant/la-robe,https://www.restaurant-la-robe.com,"1 Star",0,"","The word “robe” in French is used in oenology to describe the colour and appearance of a wine – an apt name for this restaurant in an attractive old house nestled in the centre of Montaigu, given the careful attention it pays to its wine pairings. Chef Xavier Giraudet, who has worked in many Michelin-starred restaurants, demonstrates his skills in the kitchen here, using local, seasonal ingredients (sometimes even from his family’s kitchen garden) and precise cooking methods to create dishes full of flavour and with a distinctly contemporary feel. The restaurant’s old beams and contemporary furnishings and paintings combine to give it a cosy atmosphere."
-"Les Clefs d'Argent","333 avenue des Martyrs-de-la-Résistance, Mont-de-Marsan, 40000, France","Mont-de-Marsan, France","€€€",Creative,-0.5127259,43.8871612,+33558061645,https://guide.michelin.com/en/nouvelle-aquitaine/mont-de-marsan/restaurant/les-clefs-d-argent,https://www.clefs-dargent.com/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Over the years, this establishment, entirely renovated in a tasteful, low-key contemporary vein, has become a culinary benchmark in Mont de Marsan. It owes its success to Christophe Dupouy, who learned the trade in prestigious houses ranging from Ducasse to Michel Sarran. A committed champion of nature and local produce, his food is a patchwork of influences, mingling southwest France (particularly the Landes) and Benin – the place of birth of his wife Eugénie, who is in charge of the polished, yet casual service. The vibe is friendly and easy-going."
-"Domaine du Colombier","270 chemin de Malombre, Malataverne, 26780, France","Malataverne, France","€€€€","Creative, Modern Cuisine",4.7429648,44.4688517,+33475908686,https://guide.michelin.com/en/auvergne-rhone-alpes/malataverne/restaurant/le-domaine-du-colombier,https://www.domaine-colombier.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace","Built on the ruins of a monastery hermitage in the heart of Provençale Drôme, this proud homestead first woos us with its bare stone walls, vaulted ceilings, vintage furnishings and patio. The cuisine celebrates regional and Mediterranean produce thanks to spot-on recipes: accurate, precise cooking, flavoursome, balanced recipes, all of which in keeping with the establishment’s sustainable development ethos."
-"Pastis Restaurant","3 rue Terral, Montpellier, 34000, France","Montpellier, France","€€€","Modern Cuisine",3.8738324,43.6100075,+33467663726,https://guide.michelin.com/en/occitanie/montpellier/restaurant/pastis376152,http://www.pastis-restaurant.com,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Wend your way along the narrow Rue Terral to this comfortable and attractively decorated restaurant. It is one of Montpellier’s most popular eateries and you will quickly understand why! It is impossible to resist Daniel Lutrand’s cuisine, which is both inspired and inspiring, refined and delicate, in a bid to showcase the region’s top producers as well as more unusual ingredients (such as barracuda). An example: Candillargues chicken served with artichoke and hazelnuts and a reduced jus. As well as the sensibly priced lunchtime menu, you’re in for a treat with the “surprise” menu which varies depending on the chef’s inspiration. Cheerful, enthusiastic service by manager and business partner Jean-Philippe Vivant. Knockout wine list."
-"Omar Dhiab","23 rue Hérold, Paris, 75001, France","Paris, France","€€€€","Modern Cuisine",2.3421907,48.8652933,+33142335247,https://guide.michelin.com/en/ile-de-france/paris/restaurant/omar-dhiab,http://www.omardhiab.com,"1 Star",0,"Wheelchair access","Almost next-door to Place des Victoires, youthful Omar Dhiab, who boasts a cast-iron CV (Lasserre, l’Abeille, Loiseau Rive Gauche), has found himself a minimalist lair with an open-plan kitchen and a splendid white marble counter. His cuisine revolves around a flavoursome score, rich in creative notes, such as marinated seabream with kumquat and lovage condiment or braised matured Jersey beef, jazzed up with green pepper and smoked sardines. The light, tempting desserts sing an ode to the seasons. In the company of a youthful, enthusiastic team, the chef is equally at home in the kitchen as in the front of house."
-Arborescence,"76 rue de la Gare, Croix, 59170, France","Croix, France","€€€","Creative, Modern Cuisine",3.141823,50.676915,+33320000182,https://guide.michelin.com/en/hauts-de-france/croix/restaurant/arborescence,http://www.r-arborescence.com,"1 Star",0,"Air conditioning,Wheelchair access","Within a completely rehabilitated industrial wasteland (an early-20C textile site), in a refined and elegant decor, chef Félix Robert and sommelier Nidta (his wife) can now give free rein to their talents, having previously worked for Alexandre Gauthier, in Tokyo and then at Troisgros. The chef's creative and personal cooking is dominated by fish and vegetables and dotted with nods to Japan or Asia more broadly – tempura, bao, Vietnamese coriander and Thai curry are unveiled in single set menus. One example is the striking-looking langoustine cocoon and pumpkin scampi refreshed with vinegar, citrus and Thai chilli – a stunning dish. A young restaurant whose dazzling success is well deserved."
-Ambroisie,"64 route du Lac, Saint-Didier-de-la-Tour, 38110, France","Saint-Didier-de-la-Tour, France","€€€€","Modern Cuisine",5.4875038,45.560381,+33474972553,https://guide.michelin.com/en/auvergne-rhone-alpes/saint-didier-de-la-tour/restaurant/ambroisie,https://www.restaurant-ambroisie.fr/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list","What initially draws the eye, right in front of us, is the lake hemmed in by wooded banks – the location alone is worth seeing. But above all there is the remarkable work of the chef – after all, that's what we came for… He excels at transforming fine ingredients (scallops hot-pâté style; Breton lobster with raspberries, dried caviar and mizuna; pigeon breast roasted and smoked on the barbecue). His trompe l'œil desserts are at once amusing and delicious (apricot, lemon, chestnut – depending on the season). For fans of truffles, the chef serves a truffle menu all year round: it wouldn't seem right not to indulge."
-"L'Épuisette","158 rue du Vallon-des-Auffes, Marseille, 13007, France","Marseille, France","€€€€",Seafood,5.3500357,43.2857919,+33491521782,https://guide.michelin.com/en/provence-alpes-cote-dazur/marseille/restaurant/l-epuisette,https://www.l-epuisette.fr/,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus","An “épuisette” is a child’s fishing net, often forgotten on the rocks by the seashore and this establishment enjoys a matchless waterside location on the fishing port of the Vallon des Auffes. The house’s iconic “Fanny” menu is as dazzling as the July sunshine. The chef knows his business: the produce is flawlessly fresh, the recipes meticulous and the flavours distinctive – all of which with lashings of generosity. We sampled a bouillabaisse of capon, monkfish, galinette, weever and John Dory – to die for! A delicious port of call."
-"L'Ekrin by Laurent Azoulay","Le Kaïla, 124 rue des Jeux-Olympiques, Méribel, 73550, France","Méribel, France","€€€€","Modern Cuisine",6.5673633,45.3940091,+33479416935,https://guide.michelin.com/en/auvergne-rhone-alpes/mribel/restaurant/l-ekrin-by-laurent-azoulay,http://www.lekaila.com,"1 Star",0,"Interesting wine list,Wheelchair access","L’Ekrin is the perfect fit for this elegant, luxury hotel, offering its guests an intimate setting in which to enjoy an aperitif by the open fire to the sound of quiet piano music in the background. Chef Laurent Azoulay, himself the son of restaurateurs, worked at the Oustau de Baumanière and for chef Pierre Gagnaire before taking the helm here. Skilfully playing with the flavours and traditions of different regions, Azoulay takes guests on a culinary journey through his native Provence and adopted Savoie. He includes the best Mediterranean fish on his menu, alongside ingredients such as pine honey, saffron and snails from the Savoie, as well as vegetables sourced from Éric Roy in Tours. The result is creative and colourful cuisine which is refined and delicate yet also offers some bold combinations."
-"Les Trois Rochers","16 rue du Phare, à Sainte-Marine, Combrit, 29120, France","Combrit, France","€€€","Modern Cuisine",-4.1191145,47.8734453,+33298519494,https://guide.michelin.com/en/bretagne/combrit/restaurant/les-trois-rochers,https://www.trimen.fr/,"1 Star",0,"Garden or park,Great view,Terrace,Wheelchair access","On the Odet estuary, opposite the pretty port of Bénodet, the view overlooks the sea on one side and a forest of pine and oaks on the other… You could do worse! The chef, who trained in Quimper and has worked in Brittany and Switzerland, aims above all to highlight the work of the craftspeople and producers of Brittany (essentially organic) in his menus. He combines regional delicacies with spices from further afield and fresh herbs on a constant quest to exalt the flavour. His langoustines ravioles and shellfish stock is out of this world!"
-"Le Charlemagne","1 route des Vergelesses, Pernand-Vergelesses, 21420, France","Pernand-Vergelesses, France","€€€€",Creative,4.8497698,47.0772707,+33380215145,https://guide.michelin.com/en/bourgogne-franche-comte/pernand-vergelesses/restaurant/le-charlemagne,https://www.lecharlemagne.fr/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","This vineyard devoted to Corton-Charlemagne is home to a fine dining establishment, whose peaceful, contemporary interior provides the perfect foil to sample dishes that waver between France and Japan and are dotted with surprising and inspired combinations. Out-of-the-ordinary, highly personal creations, based on the produce of the restaurant’s garden (and hives) and from local, stringently selected suppliers. All of which is flanked by an appropriately awesome wine list."
-"Le Pavillon des Boulevards","120 rue de la Croix-de-Seguey, Bordeaux, 33000, France","Bordeaux, France","€€€€","Modern Cuisine",-0.5926893,44.8532133,+33556815102,https://guide.michelin.com/en/nouvelle-aquitaine/bordeaux/restaurant/le-pavillon-des-boulevards,http://www.lepavillondesboulevards.fr,"1 Star",0,"Air conditioning,Terrace","A landmark of Bordeaux’ culinary scene for several decades now, this stone town house is emblematic of 18C Bordeaux. At the helm, chef Thomas Morel, whose wife Célia supervises the front of house, gives free rein to his creativity. Underpinned by a solid classical background, the food is dotted with contemporary notes, such as immaculately cooked pollock flanked by an astounding horseradish-flavoured hollandaise sauce. The lunchtime menu is particularly attractive."
-"Le Art","Château de la Gaude, 3959 route des Pinchinats, Aix-en-Provence, 13100, France","Aix-en-Provence, France","€€€€","Modern Cuisine, Creative",5.478535,43.568911,+33484930930,https://guide.michelin.com/en/provence-alpes-cote-dazur/aix-en-provence/restaurant/le-art,http://www.chateaudelagaude.com,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","In the kitchen of this magnificent 18C bastide, chef Matthieu Dupuis-Baumal serves boldly inventive dishes, in which Provençal notes meet subtle Japanese influences. The flavours are clear and always controlled, and each recipe brandishes a confident culinary personality. The setting is magical, complete with a magnificent terrace, and makes for a sumptuous backdrop for this firework display of flavours. The wonderful wine list includes a selection from the château."
-"La Nouvelle Auberge","9 route Nationale, Wihr-au-Val, 68230, France","Wihr-au-Val, France","€€€","Modern Cuisine",7.2085659,48.0462924,+33389710770,https://guide.michelin.com/en/grand-est/wihr-au-val/restaurant/la-nouvelle-auberge,https://www.nauberge.com/,"1 Star",0,"Car park,Interesting wine list,Wheelchair access","On the doorstep of Munster valley, this “new inn” is a fully refurbished former posthouse. On the ground-floor, an Alsace bistro regales diners on weekday lunchtimes. Upstairs, the gourmet restaurant sports a suitably rustic, half-timbered dining room. Bernard Leray, who hails from Rennes in Brittany, has taken to Alsace like a stork to its nest. After honing his skills at Bernard Loiseau, Leray puts a delicate new spin on local produce. All his dishes demonstrate his painstaking work and consummate technique, as in this fillet of pike-perch with red cabbage and squash “fleischnaka”, red-wine reduction."
-"Auberge Saint-Walfrid","58 rue de Grosbliederstroff, Sarreguemines, 57200, France","Sarreguemines, France","€€€€","Classic Cuisine",7.044991,49.114563,+33387984375,https://guide.michelin.com/en/grand-est/sarreguemines/restaurant/auberge-st-walfrid,https://www.stwalfrid.fr/fr/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Situated on the road from Metz to Strasbourg, this pretty little inn – once a farm belonging to the church in Welferding – has been run by the same family since the late 19C. Having taken over from his father who built up the auberge’s gastronomic reputation in the region, Stephan Schneider (fifth generation) is now at the helm here. Guests dine in a large, plush and warmly decorated dining room with old parquet flooring and cabinets laden with gleaming Sarreguemines earthenware. The chef is a staunch champion of tradition who works with local market gardeners (he also has his own kitchen garden) and buys whole animals that he prepares himself, including cured meats. Spacious guestrooms are also available."
-"La Table de l'Ours","Les Barmes de l'Ours, 100 montée de Bellevarde, Val-d'Isère, 73150, France","Val-d'Isère, France","€€€€","Modern Cuisine",6.97513,45.447717,+33479413700,https://guide.michelin.com/en/auvergne-rhone-alpes/val-d-isre/restaurant/la-table-de-l-ours,https://www.hotellesbarmes.com/,"1 Star",0,"Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","This luxurious hotel, which feels like a plush chalet, hosts a fine dining establishment, tastefully appointed with a wealth of wood, stone and mirrors. Dedicated and conscientious, Antoine Gras maintains the strictest respect for the ingredient, which he showcases in flavoursome, unfussy dishes. The combinations are spot on: Savoie snails, spinach, watercress and a grassy-flavoured velvety vin jaune sauce; Arctic char from Lake Geneva with a lovage-flavoured olive oil sauce; saddle of venison with pine-smoked carrots… The youthful front of house team is contagiously enthusiastic, especially the sommelier, an ambassador of Savoie wines."
-"La Maison de Pierre","Hôtel Berria, 68 rue Francis-Jammes, Hasparren, 64240, France","Hasparren, France","€€€","Modern Cuisine",-1.30407,43.38693,+33559934049,https://guide.michelin.com/en/nouvelle-aquitaine/hasparren/restaurant/la-maison-de-pierre,https://www.lamaisondepierre.fr/,"1 Star",0,"Air conditioning,Car park,Wheelchair access","Here in the centre of the village, an enthusiastic duo have set up shop in a building that is characteristic of the Basque country with its red and white half-timbering. Chef Nicolas Montceau and Julien Bonnal, who is in charge of desserts, swear by local produce. Their multi-course tasting menus are a delight, rife with harmonious combinations of flavours, delicious jus and sauces, and an abundance of creativity. A well-deserved success story!"
-"L'Évidence","1 place des Marronniers, Montbazon, 37250, France","Montbazon, France","€€€","Creative, Modern Cuisine",0.7133543,47.2873108,+33247386736,https://guide.michelin.com/en/centre-val-de-loire/montbazon/restaurant/l-evidence,http://www.restaurant-levidence.com,"1 Star",0,"Air conditioning,Interesting wine list","Leaving the city of Tours to set up shop in this old house on a small square in the countryside was an easy step to take for Gaëtan Evrard, who is very fond of his native province of Touraine. Meat and vegetables from the region, fish sourced in Brittany: produce is celebrated here, elevated by a chef who has a talent for bold gestures – as in his beautiful Le Guilvinec cod fillet drizzled with a succulent sauce flavoured with saffron and Sainte-Maure de Touraine goat's cheese, or his brilliantly reimagined Nougat de Tours tart. To accompany your meal, choose from the excellent list of wines from the Loire, to be enjoyed in minimalist surroundings that provide the perfect foil to the chef's creative cooking."
-"Les Explorateurs - Hôtel Pashmina","Place du Slalom, Val-Thorens, 73440, France","Val-Thorens, France","€€€€","Modern Cuisine",6.5861043,45.295558,+33479000999,https://guide.michelin.com/en/auvergne-rhone-alpes/val-thorens/restaurant/les-explorateurs,https://www.hotelpashmina.com/,"1 Star",0,"","In the heart of a magnificent hotel at an altitude of 2,345m, this high-flying establishment is well worth the climb. Josselin Jeanblanc has swapped his native Jura mountains for the Alps, devising meals that crescendo over the course of simple and inspired creations using premium ingredients sourced from all over France. Bresse chicken cooked two ways, the leg is slow roasted and grilled and the breast roasted in hazelnut bread and served with a vin jaune and morel sauce, while the dessert may star Savoie apples on wafer-thin pastry served with a Granny smith and Dauphiné verbena sorbet (by Sébastien Deléglise, Passion Dessert 2023). All bear witness to the chef’s consummate technical genius and determination to stand out from the usual luxury hotel restaurant crowd..."
-"Michel Trama","52 rue Royale, Puymirol, 47270, France","Puymirol, France","€€€€",Creative,0.7973007,44.1870457,+33553953146,https://guide.michelin.com/en/nouvelle-aquitaine/puymirol/restaurant/michel-trama,https://www.aubergade.com,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","Michel Trama and Puymirol have a long history. This former champion diver and student of the decorative arts in Montparnasse owes his true calling to love… for his wife Maryse. She is the one who introduced him to fine dining. After a string of odd jobs, he settled down and opened a bistro on rue Mouffetard in Paris, with a copy of Michel Guérard's ""Cuisine Gourmande"" to refer to. In 1979 he set up shop in this splendid 13C country house in Puymirol, in Lot-et-Garonne: you can sit under the medieval vaults or on the lovely terrace, in the old cloister... It is time to indulge in a cuisine that incorporates both tradition and invention in an unchanging menu that makes several references to this establishment's heyday."
-"La Magdeleine - Mathias Dandine","2 rond-point des Charrons, Gémenos, 13420, France","Gémenos, France","€€€€","Mediterranean Cuisine",5.6248585,43.2989399,+33442322016,https://guide.michelin.com/en/provence-alpes-cote-dazur/gmenos/restaurant/la-magdeleine-mathias-dandine,http://www.relais-magdeleine.com,"1 Star",0,"Car park,Garden or park,Terrace","Mathias Dandine made his childhood dream come true when he became chef at this handsome 18C mansion with a terrace shaded by mature plane trees, situated far from the noise of the city. Here, his cuisine is in perfect harmony with the setting, where he celebrates Provence with breathtaking skill. His unfussy, pared-down Mediterranean cuisine shuns unnecessary frills, with no particular effort made to impress foodies. Yet behind the apparent simplicity, the chef’s recipes demonstrate real mastery in cooking methods, textures and balance of flavours. In fine weather, make sure you take a seat on the terrace shaded by Mediterranean trees."
-"Villa Salone","6 rue du Maréchal-Joffre, Salon-de-Provence, 13300, France","Salon-de-Provence, France","€€€","Modern Cuisine",5.0986,43.64144,+33490562801,https://guide.michelin.com/en/provence-alpes-cote-dazur/salon-de-provence/restaurant/villa-salone,http://www.villa-salone.com,"1 Star",0,"Air conditioning,Terrace,Wheelchair access","Back down in the valley after seven years at Le Roc Alto in Saint-Véran, Alexandre Lechêne has taken over this pretty mansion in the heart of Salon-de-Provence. Here he treats diners to creative cuisine that is pleasantly astounding and served in surprise menus with no choice: the ethos here is “Letting go”! His combinations of flavours are occasionally daring, but always fortuitous. For example, his carabinero prawns, stock of heads, Venere rice and cress is the epitome of balance and subtlety. Mouldings, ceiling frescoes and a lovely vintage tiled floor set the scene in terms of the décor."
-Aida,"1 rue Pierre-Leroux, Paris, 75007, France","Paris, France","€€€€",Japanese,2.3186554,48.850275,+33143061418,https://guide.michelin.com/en/ile-de-france/paris/restaurant/aida,"","1 Star",0,"Air conditioning,Interesting wine list","The whitewashed facade of this small bolthole tucked away in a lane blends in so perfectly with its surroundings that you may even miss it entirely! Behind its spruce façade lies a jealously kept secret, namely exquisite Japanese cuisine. The pristine white interior is both elegant and minimalist, in line with the visual charter commonly associated with restaurants in Japan. Take a seat either at the counter (nine seats only) for a close-up view of the teppanyaki griddles or in the small soberly appointed private dining room with its tatami. As you sample a single tasting menu, you will discover subtle, precise cuisine that carefully crafts culinary ties between Japan and France. The seasonings, cooking, carving, cutting, slicing and chopping are all at the service of the main ingredient, which is presented as simply and as artfully as possible. Sashimi, Brittany lobster, chateaubriand steak or sweetbread, cooked on the teppanyaki griddle, and served with fine Burgundy wines, painstakingly selected by the chef. Dutiful, professional service."
-"Thierry Schwartz - Le Restaurant","35 rue de Sélestat, Obernai, 67210, France","Obernai, France","€€€€",Creative,7.4837134,48.4604843,+33388499041,https://guide.michelin.com/en/grand-est/obernai/restaurant/thierry-schwartz-le-restaurant,https://www.thierry-schwartz.fr/,"1 Star",1,"Interesting wine list,Restaurant offering vegetarian menus,Terrace","Thierry Schwartz, who describes himself as an Alsace native by birth and at heart, believes that nature's rightful place is at the centre when it comes to cooking. This ethos is borne out by his commitment to local producers and by his title of Officer of France's Order of Agricultural Merit. To set the scene: think lots of wood, seasonal vegetables on display and a log-burning fire. Thierry concocts three remarkable set menus in which the produce (from Alsace and permaculture) is sufficient in and of itself: pure spelt, arctic char, wild sorrel, organic farm eggs... to be washed down with a fine, natural wine. The choice is yours – from the 1,500-strong list!"
-Colette,"Hôtel Sezz, 151  route des Salins, Saint-Tropez, 83990, France","Saint-Tropez, France","€€€€","Modern Cuisine",6.65567,43.26579,+33494445311,https://guide.michelin.com/en/provence-alpes-cote-dazur/saint-tropez/restaurant/colette-1192024,https://www.colettesainttropez.com/,"1 Star",0,"Air conditioning,Terrace,Valet parking,Wheelchair access","French author and feminist before her time, in the 1920’s Colette fell in love with Saint-Tropez and bought a little house next to the Hôtel de Sezz and its restaurant, hence the establishment’s name. Experienced chef Philippe Colinet crafts stripped-back cuisine that pays tribute to Mediterranean flavours and vegetables: roast pigeon, gutsy jus, chickpeas and sesame oil; grilled oyster, cream of shallots, cress purée and charcoal bread. The gourmet menu is only available in the evenings. Airy, spacious dining room whose pared-down décor is ideally suited to the hotel that celebrated its 100th anniversary in 2020."
-MoSuke,"11 rue Raymond-Losserand, Paris, 75014, France","Paris, France","€€€€","Modern Cuisine",2.3225579,48.8364014,+33143202139,https://guide.michelin.com/en/ile-de-france/paris/restaurant/mosuke,http://www.mosuke-restaurant.com,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus","The restaurant’s name is a fusion of the chef’s first name and that of Yasuke, the first and only African samurai in Japan, which rather sets the scene. The chef successfully mixes his Malian and Senegalese roots, his fascination for Japan and, of course, his passion for Gallic food and techniques, honed during stints with Christophe Moret and Thierry Marx. The end result is inspired and original, featuring dishes that are distinctive, consummate and sprinkled in a melting-pot of flavours: oshizushi of artic char, cucumber, dill and vin jaune-flavoured beurre blanc; peppersoup, mackerel, red mullet, gombo, mussels and palm oil; Tanzanian and Madagascan chocolate pie with wasabi ice cream…"
-"Maison Caillet","22 rue André-Fiquet, Valmont, 76540, France","Valmont, France","€€€€",Creative,0.4919745,49.7446677,+33235297756,https://guide.michelin.com/en/normandie/valmont/restaurant/maison-caillet,http://www.maisoncaillet.com/,"1 Star",1,"Car park,Garden or park,Terrace,Wheelchair access","Chef Pierre Caillet, awarded the title of ""Meilleur Ouvrier de France"" in 2011, not only boasts faultless culinary technique, but also wins us over with his feeling for the ingredients and contagious energy. Original creations (his exuberant scallops in a passion fruit crust are a perfect example), interplay of textures and flavours, fine produce from the Normandy terroir… and let's not forget the judicious use of herbs and vegetables from the extensive kitchen garden: a winning formula. Last but not least, this 19C inn also has inviting, cosy guestrooms with private terraces overlooking the lake."
-"L'Éveil des Sens","429 boulevard Paul-Lintier, Mayenne, 53100, France","Mayenne, France","€€€","Modern Cuisine",-0.6084258,48.3060431,+33243304217,https://guide.michelin.com/en/pays-de-la-loire/mayenne/restaurant/l-eveil-des-sens,https://www.restaurant-leveildessens.fr/,"1 Star",0,"Air conditioning","It is impossible to miss this restaurant and its striking, oxidised metal fretwork façade on the way out of town. It is the lair of chef Nicolas Nobis and his wife Isabelle, who met in Alençon and honed their skills under Bernard Loiseau and Georges Blanc. Wood prevails in the tasteful, understated interior and the same ethos, erring towards simplicity and nature, can be tasted in the food. The chef loves working with plants (hyssop, verbena, etc.) and vegetables from local growers. His precise timing and seasonings are guaranteed to awaken all five senses, which are in for an unforgettable experience."
-"Les Hauts de Loire","79 rue Gilbert-Navard, Onzain, 41150, France","Onzain, France","€€€€","Classic Cuisine",1.1432985,47.5088905,+33254207257,https://guide.michelin.com/en/centre-val-de-loire/onzain/restaurant/domaine-des-hauts-de-loire,https://www.hautsdeloire.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Terrace","Established in a 19C hunting lodge between Amboise and Blois, the magnificent setting sports a classically appointed dining room and gloriously peaceful alfresco patio. The chef sources premium ingredients, such as Touraine truffles, Sologne caviar, Loire fish, which he carefully crafts into delicious dishes. In season, you will also taste local game and fruit and vegetables from the establishment’s cottage garden."
-"L'Aspérule","43 rue Jean-Jacques-Rousseau, Dijon, 21000, France","Dijon, France","€€€","Modern Cuisine",5.044981,47.3248221,+33380191284,https://guide.michelin.com/en/bourgogne-franche-comte/dijon/restaurant/l-asperule,https://www.restaurant-asperule.fr/,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Chef Keigo Kimura incorporates a Japanese twist into French cuisine in this tastefully appointed Dijon restaurant. He surgically crafts set menus and even a mystery menu in the evening. Like all genuine Japanese chefs, his flair for precision and balance (plating, cooking and flavour) is second to none, and his dishes are also sprinkled with tributes to the region, such as pinot noir or vin jaune sauces and mustard shoots. The memory of his ginger-flavoured gyoza of game in a red wine sauce and his shoulder of lamb, first slow-roasted then grilled on a binchotan griddle and served with a Japanese pancake, linger with us still! Last but not least, the wine cellar is an Aladdin’s Cave for connoisseurs."
-"Maison Chenet - Entre Vigne et Garrigue","600 route de Saint-Bruno, Pujaut, 30131, France","Pujaut, France","€€€€","Modern Cuisine",4.77475,43.98619,+33490952029,https://guide.michelin.com/en/occitanie/pujaut/restaurant/entre-vigne-et-garrigue,http://www.maison-chenet.com,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","Near Avignon, between cliffs and vineyards, this isolated Provençal farm does not compromise on authenticity. Sweet-scented gorse pervades the tastefully renovated interior, which sports a harmonious blend of period details and modern fixtures. In the kitchen, Serge Chenet, ""Meilleur Ouvrier de France"" and a Breton by birth, works with his son Maxime. Both share a love of all things natural and the seasonal ingredients gorged in flavour from this sun-drenched region. Together they concoct characterful Provençal-inspired market cuisine, such as Mediterranean red mullet in a fennel rouille, bouillabaisse jus or a duet of strawberries and confit of black olives, olive oil ice cream and a tapenade-flavoured madeleine..."
-"La Promenade","11 rue du Savoureulx, Le Petit-Pressigny, 37350, France","Le Petit-Pressigny, France","€€€","Modern Cuisine",0.9188379,46.920786,+33247949352,https://guide.michelin.com/en/centre-val-de-loire/le-petit-pressigny/restaurant/la-promenade,https://www.restaurantdallaislapromenade.com/,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","It may take a little getting to, but this family-run restaurant set in the countryside is a real treat! Fabrice and Clément Dallais, representing the third and fourth generations, create dishes with a modern outlook. Theirs is tasty, festive fare that is deeply rooted in the local land – for example, Racan chicken and pigeon, Géline de Touraine (heirloom poultry), offal and game, organic vegetables from market gardeners, and pike. Tuck into their surprise set menus in an immaculate contemporary setting. Remarkable wine list and judicious recommendations from the sommelier."
-"Le Faham by Kelly Rangama","108 rue Cardinet, Paris, 75017, France","Paris, France","€€€","Modern Cuisine",2.3117036,48.8857122,+33153814818,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-faham-by-kelly-rangama,http://www.lefaham.com,"1 Star",0,"Air conditioning","The faham is an orchid native to the island of Réunion, famous for its subtle almond scent. Kelly Rangama (a Top Chef 2017 contestant) chose this flower to symbolise her civil and culinary union with pastry chef Jérôme Devreese and their joint creation: this sleek, elegant restaurant tucked away in the Batignolles district. Here the chef proposes a cuisine that abounds in vibrancy and delicacy, spicy but always subtle, with a touch of exoticism that makes all the difference. An example: her toothfish (fished in La Réunion) with sweet-sour carrots and ginger and a concentrate of tomatoes and crunchy rice. A genuine delight."
-"La Table de l'Alpaga","Alpaga, 66 allée des Marmoussets, route du Prariand, Megève, 74120, France","Megève, France","€€€€","Modern Cuisine, Creative",6.600987,45.8524843,+33450914870,https://guide.michelin.com/en/auvergne-rhone-alpes/megve/restaurant/la-table-de-l-alpaga,https://www.beaumier.com/fr/proprietes/hotel-alpaga/hiver/restaurants/,"1 Star",0,"Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","How delightful it is to settle in at your table in this stylish but snug space, in which untreated and premium materials such as marble and oak have been used to create an authentic and timeless decor. At the fine dining restaurant, young chef Alexandre Baule (originally from Isère) brings vegetables to the fore in his bid to elevate Savoie produce. As for the desserts, Tess Evans-Mialet has a light and inventive touch. Also of note are the food and cocktail pairings (including alcohol-free options) devised by a talented barman. The bistro, open every day for dinner, serves up a fine regional repertoire. Comfortable guestrooms fitted out in chalets await, should you wish to extend the experience."
-"Jean-Luc Tartarin","73 avenue Foch, Le Havre, 76600, France","Le Havre, France","€€€€","Creative, Modern Cuisine",0.1031042,49.493762,+33235454620,https://guide.michelin.com/en/normandie/le-havre/restaurant/jean-luc-tartarin,https://www.jeanluc-tartarin.com,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Jean-Luc Tartarin has a strong affinity with his native Normandy and concocts seafood dishes in which the modernism of Le Havre meets the soul of the Normandy countryside: line-caught pollock seared in Colombo oil; a fat juicy langoustine licked by rosemary embers; calf’s sweetbread in breadcrumbs with morels and green asparagus. Served in a cocooned interior done up in soothing beige tones, it is located in the heart of the historic town, a UNESCO World Heritage site. Fine wine list and selection of ciders and calvados."
-"Burgundy by Matthieu","24 quai Saint-Antoine, Lyon, 69002, France","Lyon, France","€€€","Modern Cuisine",4.8321372,45.7628677,+33472040451,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/burgundy-by-mathieu,https://www.burgundybym.fr/,"1 Star",0,"Air conditioning,Interesting wine list","In this old building done out in a contemporary decor on the banks of the River Saône, Matthieu Girardon serves up his personal, uninhibited and technically accomplished take on modern cuisine. His jus and sauces elevate many of the dishes, including a pearlescent Arctic char with a fumet emulsion and a beurre blanc with fish roe. The seasons and market availability dictate the contents of his blind tasting menu, which can be adjusted to suit your budget and appetite. Wine pairings – Burgundy takes pride of place, of course – come from the restaurant's exemplary cellar."
-Pavyllon,"8 avenue Dutuit, Paris, 75008, France","Paris, France","€€€€","Modern Cuisine",2.315754,48.8660193,+33153051010,https://guide.michelin.com/en/ile-de-france/paris/restaurant/pavyllon,https://www.yannick-alleno.com/fr/,"1 Star",0,"Air conditioning,Car park,Counter dining,Interesting wine list,Terrace,Valet parking,Wheelchair access","There’s no stopping Yannick Alléno! The latest venture of this chef from the Ile de France region is a real winner with guests and rightly so. Offering space for just thirty guests at the counter (similar to a Joël Robuchon Atelier but with a more hushed feel), the restaurant serves refined, delicate cuisine based around classic recipes. Dishes are blended with interesting flavours and the occasional international influence, such as the tempuras which accompany the main courses. A smart yet relaxed setting in which to enjoy a splendid meal."
-Holen,"2 rue des Carmes, Rennes, 35000, France","Rennes, France","€€€","Farm to table",-1.676248,48.1083789,+33299792895,https://guide.michelin.com/en/bretagne/rennes/restaurant/holen,http://www.restaurant-holen.fr,"1 Star",1,"Wheelchair access","“Seasonality on the plate” is the mantra of this talented chef, who has worked at the prestigious Auberge de l’Ill, as well as with renowned names such as Michel Bras and Emile Jung. His Breton-inspired recipes demonstrate his dedication to top-quality ingredients, including vegetables grown by small local producers using permaculture principles, and fish sourced from small boats that avoid intensive fishing (as a result of which he has been awarded a “Green Food” label). Holen also has his own kitchen garden and makes his own compost. The final result is ethical cuisine that is full of flavour and elegantly presented in the form of surprise menus, all served in a bistro refurbished with natural materials. Delightful!"
-"Le Restaurant du Cerisier","14 avenue du Peuple-Belge, Lille, 59000, France","Lille, France","€€€€",Creative,3.0640904,50.6421148,+33374494949,https://guide.michelin.com/en/hauts-de-france/lille/restaurant/le-cerisier-en-ville,https://www.lecerisier.com/,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","On the first floor of an ultra-contemporary building in the centre of Lille, the former chef of Le Meurin, Mathieu Boutroy, can be seen at work in a superb open kitchen. His single set menu makes the most of hand-picked produce. A few examples: langoustine, cabbage, buckwheat, watercress; morel, yellow wine, tarragon, Comté; Quercy duck, red onion, beetroot. The chef turns out perfectly executed dishes, and has a knack for finely crafted sauces and jus. Colourful, vibrant and aromatic – the appetising fruit of this ""Cherry Tree"" is well worth picking."
-"L'Arrivage","13-15 rue André-Portes, Sète, 34200, France","Sète, France","€€€€","Modern Cuisine",3.6960785,43.4020742,"",https://guide.michelin.com/en/occitanie/ste/restaurant/l-arrivage,https://www.restaurant-larrivage.com/,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","""Spread joy while enjoying yourself"" is the credo of self-taught chef Jordan Yuste, a Top Chef 2020 contestant who already presides over an appealing and flavourful culinary world of his own. He delights diners with a surprise menu that is rife with good ideas and creative without going over the top. Quality organic and local Mediterranean ingredients are served with wonderfully intense sauces – such as the solera-aged pork jus that accompanies the rolled pork belly. Very good value for money at lunchtime; nice wine list. Online booking only."
-"Reflet d'Obione","29 rue Jean-Jacques-Rousseau, Montpellier, 34000, France","Montpellier, France","€€€","Modern Cuisine, Mediterranean Cuisine",3.8730671,43.6122303,+33499610917,https://guide.michelin.com/en/occitanie/montpellier/restaurant/reflet-d-obione,http://www.reflet-obione.com,"1 Star",1,"","Trained in star Swiss, French (and even Australian) establishments, chef Laurent Cherchi is a stalwart champion of the environment. He offers two menus, one of which is lacto-ovo-vegetarian, while the other is all-out vegan (without animal ingredients) – which is nothing if not rare in the universe of French star-rated establishments. All his produce is rigorously sourced locally, from the Cévennes to the Mediterranean (beef from Aubrac, saltbush lamb from Camargue, tomme cheese from Larzac) and the front-of-house team is more than well-versed in the ins and outs of each ingredient’s provenance. Each dish has been endlessly pondered, puzzled over and tweaked, to allow the chef’s impeccable technique (fermentation, extraction) and knife-edged accuracy to showcase the stars of the show: the veggies. Three dining rooms, which sport a stripped back vibe, and the tableware are all made to measure by local artisans."
-"Mont Blanc Restaurant & Goûter","16 rue de la Voûte, Hauteluce, 73620, France","Hauteluce, France","€€€","Modern Cuisine",6.5843326,45.7498163,+33479370161,https://guide.michelin.com/en/auvergne-rhone-alpes/hauteluce/restaurant/mont-blanc-restaurant-gouter,https://www.montblanc-restaurant.com/,"1 Star",0,"Interesting wine list,Wheelchair access","This tastefully refurbished century-old inn at the edge of the village overlooks the Beaufortain mountains. It is the domain of an enthusiastic young chef who previously worked in pastry at a Michelin-starred establishment. Benoît Goulard proposes surprise set menus drawing on the best produce in the region – always seasonal and eco-sourced. His aim is not to tell some sort of story with each dish, but simply to conjure up refined and contemporary-style cuisine that looks and tastes great, showcasing his keen eye for detail and total self-reliance (he works alone). This also goes for the desserts, which are well worth a try! The same approach prevails in the dining area, with its beautifully dressed tables and irreproachable welcome and service courtesy of hostess Hélène Fleury. There is much to admire in their dedication to delivering an exceptional experience in this remote location."
-LuluRouget,"4 place Albert-Camus, Nantes, 44200, France","Nantes, France","€€€€","Modern Cuisine",-1.5618489,47.2049953,+33240474798,https://guide.michelin.com/en/pays-de-la-loire/nantes/restaurant/lulurouget,https://www.lulurouget.fr/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Trained under Michel Troisgros, Ludovic Pouzelgues is one of the faces of the city's fine dining revival. A stone's throw from the famous Machines de l'Île, he heads up this restaurant with a pleasing, comfortable and contemporary interior. Here, the finest produce reigns supreme (the fish markets of La Turballe and Le Croisic are nearby); it is prepared with precision and inventiveness to create surprise menus based on what the market has to offer. Modern cuisine that is full of personality: a real success."
-Faventia,"3100 route de Bagnols-en-Forêt, Tourrettes, 83440, France","Tourrettes, France","€€€€","Modern Cuisine",6.7319345,43.590664,+33494399000,https://guide.michelin.com/en/provence-alpes-cote-dazur/tourrettes/restaurant/faventia,http://www.terre-blanche.com,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Terrace,Valet parking,Wheelchair access","The luxurious Terre Blanche estate, which welcomes you into a privileged setting that feels shielded from the outside world, boasts a terrace overlooking the countryside at sunset that is simply enchanting! Chef Christophe Schmitt (L'Almandin in Saint-Cyprien, Au Crocodile in Strasbourg, Maison Lameloise in Chagny) delivers fine Mediterranean-inspired cuisine that showcases superb local produce. Remarkable care goes into each dish, as just one bite of the Mediterranean red mullet marinated with cockles, fennel and black garlic will confirm. Choose from set menus in several courses (one of which is vegetarian)."
-"La Maison dans le Parc","3 rue Sainte-Catherine, Nancy, 54000, France","Nancy, France","€€€","Modern Cuisine, Creative",6.1849668,48.6941608,+33383190357,https://guide.michelin.com/en/grand-est/nancy/restaurant/la-maison-dans-le-parc,http://www.lamaisondansleparc.com,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Established in a handsome mansion, abutting the opera house and just behind one of France’s most beautiful squares, chef Charles Coulombeau and his wife Roxane (front of house) are a firm fixture of the culinary scene of Nancy. Having worked at Les Prés d’Eugénie, Lameloise and Gravetye Manor in Sussex, Charles deftly crafts modern cuisine, enhanced by creative flourishes and a nod to Japan (where he worked for a few months). Citrus fruits (such as Buddha’s hand and calamondin orange) and Asian flavours are perfectly paired with premium ingredients such as ikejime Vosges Arctic Char or plump Bresse chicken. Heroically wondrous (without forgetting the knockout terrace overlooking the park…)."
-"Äponem - Auberge du Presbytère","4 rue de  l'Église, Vailhan, 34320, France","Vailhan, France","€€€€","Modern Cuisine",3.29862,43.554457,+33467247649,https://guide.michelin.com/en/occitanie/vailhan/restaurant/aponem-auberge-du-presbytere,https://www.aponem-aubergedupresbytere.fr/,"1 Star",1,"Air conditioning,Great view,Interesting wine list,Terrace,Wheelchair access","The name of this restaurant housed in a 17C presbytery means ""happiness"" in the Pataxó language and, indeed, a real sense of delight is cultivated in the form of ingredients from the market and the kitchen garden (seven permaculture vegetable plots!). The talents of trained sommelier Gaby go into recommending fine regional wines. Enjoy your meal in a stunning location overlooking the countryside, or on the charming terrace in the shade of the wisteria."
-"Leclère","8 rue André-Michel, Montpellier, 34000, France","Montpellier, France","€€€","Modern Cuisine",3.8739319,43.6067486,+33467689685,https://guide.michelin.com/en/occitanie/montpellier/restaurant/leclere,http://www.restaurantleclere.com,"1 Star",0,"Air conditioning,Wheelchair access","Chef Guillaume Leclère’s restaurant now boasts new premises and a new decor: a large dining room with a futuristic, almost spaceship-like feel where stainless steel blends harmoniously with Montpellier stone, tiles and granite. The chef’s “cuisine d’arrivage”, as he describes it, focuses on a single menu which changes daily in line with the ultra-fresh ingredients available (Mediterranean fish, lamb from the Cantal etc), all of which are sourced from short supply chains. From tomatoes to fish, each ingredient is delicately prepared and presented to bring out its full flavour and visual appeal."
-"Les Fresques - Château des Vigiers","644 route Lars-Urban-Petersson, lieu-dit Le Vigier, Monestier, 24240, France","Monestier, France","€€€","Modern Cuisine",0.2874804,44.791468,+33553615000,https://guide.michelin.com/en/nouvelle-aquitaine/monestier/restaurant/les-fresques,http://www.vigiers.com,"1 Star",0,"Air conditioning,Car park,Garden or park,Terrace,Wheelchair access","On the crossroads between Dordogne, Gironde and Lot-et-Garonne, Vigiers Castle is a splendid 16C Périgord edifice set in grounds that are home to a vineyard and a well-known golf course. This several hundred-year-old castle houses a restaurant whose walls are graced with frescoes dating from the Renaissance period. Virtuoso chef Didier Casaguana paints from a palette rich in flavours and aromas, directly inspired by the region. This Toulouse boy, who admits to an overriding passion for nature and small-scale producers, also works with noble produce from the land of abundance that is southwest France, which he crafts into surprise menus: line-caught John Dory and mushrooms; fillet of Blonde d’Aquitaine beef with stuffed artichoke and a pressé of oxtail; a dessert that revolves around grand cru dark chocolate from Peru."
-"Le 7ème Continent","35 avenue du Général-de-Gaulle, Rixheim, 68170, France","Rixheim, France","€€€€","Modern Cuisine",7.4029807,47.7480409,+33389642485,https://guide.michelin.com/en/grand-est/rixheim/restaurant/le-7eme-continent,https://www.le7emecontinent.com/,"1 Star",0,"Air conditioning,Car park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","This restaurant's incredible decoration (inside and out) was created by painter and decorative artist François Zenner, an amateur naturalist with a passion for plants. Also passionate about his work, and very much influenced by his years with Bernard Loiseau, chef Laurent Haller is never at a loss for ideas when it comes to sharing his love of good food. He likes to revisit the great classics of French cuisine and creates surf and turf combinations. His menu, a veritable ode to the market and its often local produce (lamb from Rixheim, split peas from Petit-landau…), changes every month."
-"La Galinette","23 rue Jean-Payra, Perpignan, 66000, France","Perpignan, France","€€€",Creative,2.8932142,42.7024784,+33468350090,https://guide.michelin.com/en/occitanie/perpignan/restaurant/la-galinette,https://www.restaurant-galinette.com,"1 Star",1,"Air conditioning,Interesting wine list,Wheelchair access","Christophe Comes is a chef who is passionate about plants! He is genuinely committed to his vegetable gardens and collections of citrus and olive trees. Plant-based notes permeate his cuisine from starter to dessert. The bitterness of the romaine lettuce is given a twist with a dash of slightly peppery nasturtium oil and accompanied by trout from Irouléguy; the John Dory, with its reduced bouillabaisse, fennel confit and rouille, is another dish with a strong vegetable flavour, which serves to enhance the top-quality fish. Last but not least, the dessert is fresh and light, made with the chef's own citrus fruit (yuzu, orange and kumquat). A real success."
-"Le Cerf","30 rue du Général-de-Gaulle, Marlenheim, 67520, France","Marlenheim, France","€€€€","Modern Cuisine",7.4935434,48.6210097,+33388877373,https://guide.michelin.com/en/grand-est/marlenheim/restaurant/le-cerf,https://www.lecerf.com/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Terrace","In a group of pretty buildings accessed via a paved inner courtyard and a spruce garden, this former coaching inn has been transformed into an enticing restaurant and hotel. A culinary beacon for a long time thanks to the talent of chef Michel Husser, nowadays it’s Joël Philipps at the helm. Bringing to bear his expertise, the chef demonstrates his finesse and delicious eclecticism in the form of a short à la carte and two set menus: scallop carpaccio with braised salsify, seaweed and caviar vinaigrette; roast squab pigeon, the thigh in a samosa ; quince baba with ganache and bergamot gel…"
-"Au Crocodile","10 rue de l'Outre, Strasbourg, 67000, France","Strasbourg, France","€€€€","Modern Cuisine",7.747566,48.58372,+33388321302,https://guide.michelin.com/en/grand-est/strasbourg/restaurant/au-crocodile,https://www.au-crocodile.com/fr/Restaurant/,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","The stuffed crocodile in the window, a souvenir brought back from Egypt by a Napoleonic soldier, underlines the historic character of this iconic Strasbourg establishment, which boasted 3 stars under chef Émile Jung. Following a top to toe refurbishment that has preserved the spirit of the venue, it shines brightly on the culinary scene of Strasbourg. Chef Romain Brillat, former second of Gilles Goujon and a distant relative of Brillat-Savarin, the famous French gourmet, has achieved a balance between classicism and sophistication. Examples include his original take on scallops (ravioli and cream of the trimmings) with squash, or Dover sole with buddha’s hand, root vegetables and shellfish."
-1741,"22 quai des Bateliers, Strasbourg, 67000, France","Strasbourg, France","€€€€","Modern Cuisine",7.7535355,48.5805005,+33388355050,https://guide.michelin.com/en/grand-est/strasbourg/restaurant/1741,https://www.1741.fr/fr/Restaurant/,"1 Star",0,"Air conditioning,Counter dining,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Opposite Palais Rohan, an architectural masterpiece completed in 1741, this ‘1741’ is the quintessence of stylish, depicted by cosy, pleasantly hushed dining rooms and a counter where you can watch the kitchen team and chef Jérémy Page at work. After training with Robuchon, Page signs delicate, precise recipes, strewn with passing nods to Alsace. His inspiration comes to the forefront in sauces and jus, such as a seaweed cream paired with a lightly seared fillet of John Dory, or a Grand Veneur game sauce that flanks a medallion of wild boar. A festival of flavours that is beautifully paired with a splendid selection of Alsace wines (grands crus, organic, etc)."
-"La Sommelière","6 rue Mourguet, Lyon, 69005, France","Lyon, France","€€€","Modern Cuisine",4.8261445,45.759793,+33478798645,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/la-sommeliere,https://www.la-sommeliere.net/,"1 Star",0,"Air conditioning,Interesting wine list","Both originally from Japan, owner and sommelier Shoko Hasegawa and chef Takafumi Kikuchi honed their skills at the renowned Au 14 Février in Saint-Valentin (Indre). Now, in this Lilliputian restaurant that seats only a handful of diners in the heart of historic Lyon, Ms Hasegawa is responsible for the attentive front of house, while the chef applies his almost surgical precision to distinctive and seasonal recipes: shellfish, tomato and cheese consommé; smoked duck foie gras and sweetcorn; “acqua pazza”-style line-caught croaker… The experience is enhanced by inspired wine-food pairings and prices that make sense.Be sure to book: tables here are snapped up fast!"
-"L'Aparté","21 rue de l'Europe, Montrabé, 31850, France","Montrabé, France","€€€","Modern Cuisine",1.5107135,43.6449305,+33534264344,https://guide.michelin.com/en/occitanie/montrab/restaurant/l-aparte,http://www.restaurant-laparte.fr,"1 Star",0,"Air conditioning,Car park,Terrace,Wheelchair access","This traditional Toulouse building surrounded by greenery is so pretty that you forget its location in a business park close to a busy road. Its terrace, covered by a bioclimatic pergola, is another asset that proves very popular in the summer months. Originally from Normandy, the chef has been based in France's so-called pink city for over 15 years. He is renowned for his various theme-based set menus, eg black truffles in winter – his vegetable casserole with truffles has reached iconic status. He skilfully juxtaposes contrasting flavours and textures to create generous dishes: turbot fillet stuffed with coral mousseline and coriander, medley of carrots, or roast pigeon supreme with confit leg, melting beetroot and chard gyoza."
-OKA,"8 rue Meissonier, Paris, 75017, France","Paris, France","€€€€",Creative,2.3044589,48.8835815,+33156798188,https://guide.michelin.com/en/ile-de-france/paris/restaurant/oka,https://www.okaparis.fr/,"1 Star",0,"Air conditioning,Interesting wine list","The Brazilian owner-chef, Raphaël Régo, who boasts an enviable CV (Ferrandi, Joël Robuchon, Taillevent) signs a creative repertory at Oka, underscored by his distinctive culinary identity. He successfully navigates between France (fish from the Vendée coast) and Brazil, always with a focus on outstanding produce. Meals are served in a cosy, smart interior, which sports an open kitchen, where you can admire the artist chef at work. His visually sophisticated and minimalist dishes cleverly play with contrasting flavours (sweet, spicy, acidic) and textures, without ever falling foul of the flaw of showing off! You can trust the insights of the gifted sommelier for his wine pairing suggestions. Exquisitely personal, artfully curated and divinely flavoursome – classy! Love at first bite!"
-"Le Cap","Grand Hôtel du Cap-Ferrat, 71 boulevard du Général-de-Gaulle, Saint-Jean-Cap-Ferrat, 06230, France","Saint-Jean-Cap-Ferrat, France","€€€€","Creative, Modern Cuisine",7.3314132,43.6770545,+33493765050,https://guide.michelin.com/en/provence-alpes-cote-dazur/saint-jean-cap-ferrat/restaurant/le-cap,https://www.fourseasons.com/fr/capferrat/dining/restaurants/le_cap/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","Make a beeline for the iconic early-20C Grand-Hôtel du Cap Ferrat. The swish hotel, a favourite with international VIPs, stands at the tip of an exclusive peninsula overlooking the Mediterranean and hidden from view by lush gardens. You have a choice between a stunning dining room or an exquisite terrace shaded by tall Aleppo pines. At the helm of the kitchen, chef Yoric Tièche (born in Aix-en-Provence) finds his inspiration in Provence’s culinary roots, creating superb dishes out of Mediterranean produce. Highlights include red mullet lacquered in sweet harissa, served with a crunchy socca of chickpeas and a floral bouquet of aromatic herbs. The knockout desserts by pastry chef, Pierre-Jean Quinonero, are equally worth writing home about, illustrated by his mandarin and lemon tartlet, to name but one of his fiendishly appetising creations."
-Sola,"12 rue de l'Hôtel-Colbert, Paris, 75005, France","Paris, France","€€€€","Modern Cuisine, Japanese",2.3483585,48.8515799,+33142023924,https://guide.michelin.com/en/ile-de-france/paris/restaurant/sola,https://www.restaurant-sola.com/,"1 Star",0,"Air conditioning","Just a stone's throw from the River Seine, looking out onto Notre Dame, we are clearly in Paris – yet here we are in Japan! Sola's interior is full of contrasts, from the calming pale wood to the exposed ceiling beams and heavy solid wood doors. In the basement, there is a vaulted cellar with tables arranged on tatami mats (be sure to remove your shoes). Japanese chef Kosuke Nabeta serves a delicious fusion of the exacting standards of Japanese cuisine and the wealth of ingredients from rural France. He introduces us to traditional Japanese culinary techniques, which he wields with great skill (smoking, drying, marinating, fermenting, alternative cooking methods etc) using ingredients such as soya, sake, ponzu and mizuna. Be sure to try his signature dish of calf sweetbreads served with a rice cake topped with a truffle emulsion! Harmonious, refined and personal cuisine."
-"Auberge au Bœuf","1 rue de l'Église, Sessenheim, 67770, France","Sessenheim, France","€€€€","Modern Cuisine",7.9857074,48.7991675,+33388869714,https://guide.michelin.com/en/grand-est/sessenheim/restaurant/auberge-au-b%C5%93uf,https://www.auberge-au-boeuf.fr/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access","You can’t help but fall under the spell of this Alsace inn with its church pews, wood-panelled walls, regional furniture and small museum dedicated to Goethe (the village was once the setting for a love affair between this famous German writer and the daughter of the local pastor). The chef here – the fourth generation of the same family – serves delicate, refined seasonal cuisine which is skilfully crafted from carefully selected ingredients. He has created a small network of direct suppliers who provide him with outstanding fish from Plouguerneau, which he transforms into delicious dishes such as fresh brill with a variety of white asparagus. There’s also a Stammtisch, a “table d’hôtes” where regional specialities are served, plus four luxury guestroom-suites."
-Louis,"23 rue de la Victoire, Paris, 75009, France","Paris, France","€€€€","Modern Cuisine",2.3388394,48.8750718,+33155078652,https://guide.michelin.com/en/ile-de-france/paris/restaurant/louis,http://www.stephanepitre.fr,"1 Star",0,"Wheelchair access","Located in a quiet street, this small restaurant has an intimate feel. After a stint at Senderens, Brittany-born chef Stéphane Pitré is at the helm in this restaurant named after his father, grandfather and great-grandfather. He crafts distinctive set menus served in several courses comprising small portions (three courses for a quick lunch): trompe-l'œil egg, mirin-marinated yolk, bonito dashi, creamy infusion of emulsified smoked eel; fillet of turbot (caught by small fishing boats), pointed cabbage fondue. The food is inventive, spontaneous and attentive to market availability and seasonality. For bistro experience, head for Le Cellier and its simple, straightforward cuisine, just two houses down the street."
-Quinsou,"33 rue de l'Abbé-Grégoire, Paris, 75006, France","Paris, France","€€€€",Creative,2.325489,48.8476485,+33142226609,https://guide.michelin.com/en/ile-de-france/paris/restaurant/quinsou,https://www.quinsourestaurant.fr/,"1 Star",0,"Interesting wine list,Wheelchair access","Located opposite Ferrandi, the legendary culinary school, Quinsou (""chaffinch"" in Occitan) is well placed to influence the great chefs of tomorrow. In a stark, modern interior (cement tiles, bare light bulbs), chef Antonin Bonnet offers a refined, delicate, sensitive and unpretentious take on artisanal cuisine. The ingredient-led dishes put the focus squarely on premium-quality produce: Axuria veal, hand-dived scallops from Erquy, matured trout from Asturias… They serve a single set menu at this fine restaurant headed by a passionate chef."
-Pertinence,"29 rue de l'Exposition, Paris, 75007, France","Paris, France","€€€€","Modern Cuisine",2.3033772,48.8571707,+33145552096,https://guide.michelin.com/en/ile-de-france/paris/restaurant/pertinence,http://www.restaurantpertinence.com,"1 Star",0,"","Ryunosuke Naito and Kwen Liew met at Restaurant Antoine in 2011. Ryunosuke is Japanese and has worked in some of the top houses of Paris (Taillevent, Meurice) and Kwen is Malaysian. Together they have created this elegant minimalist setting, depicted by light wood and Knoll chairs, whose understated, cosy vibe is perfectly in keeping with their characters and ethos. In the kitchen, they craft market-fresh dishes overflowing in powerful flavours, brushing the cobwebs off French culinary tradition along the way. Spot-on cooking as the name suggests…"
-Auguste,"54 rue de Bourgogne, Paris, 75007, France","Paris, France","€€€€","Modern Cuisine",2.317003,48.8561689,+33145516109,https://guide.michelin.com/en/ile-de-france/paris/restaurant/auguste,https://www.restaurantauguste.fr/,"1 Star",0,"Air conditioning","In Gaël Orieux's compact restaurant – seating barely 30 people – the elegant contemporary interior with deceptively sleek lines exudes an unexpected calm. It's a chic and ""classy"" space where you can enjoy judiciously modern cuisine, for instance saddle of veal with a rainbow of sweet and sour carrots or turbot flavoured with wild herbs and artichokes in a pepper sauce... The appeal of the menu lies in its variety and the quality of its produce. Gaël Orieux sources his ingredients from the market and has chosen to serve only species of fish that are not endangered (black mullet, meagre, pout). The wine selection offers the opportunity to try something new without breaking the bank."
-Frenchie,"5 rue du Nil, Paris, 75002, France","Paris, France","€€€€","Modern Cuisine",2.3478539,48.867722,+33140399619,https://guide.michelin.com/en/ile-de-france/paris/restaurant/frenchie262795,http://www.frenchie-restaurant.com,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus","“Frenchy” chef, Grégory Marchand, learned the trade in top international restaurants (Gramercy Tavern in New York, Jamie Oliver's Fifteen in London, Mandarin Oriental in Hong Kong). He has now set up shop in Rue du Nil in a pocket handkerchief venue in the Sentier neighbourhood (bare bricks, beams, stones, view of the kitchen). It is invariably packed to the seams and has attracted a faithful cohort of celebrities. The chef's cooking, perfectly in tune with today’s international inclinations, with the bonus of unusual blends of flavours and savvy food and wine pairings, is fully deserving of its current media hype and success. A cheerful vibe flows between the kitchen and the dining room, embodied by the committed youthful staff, all of which proves that it is possible to offer a fine dining experience that is both fun and laid-back, yet highly professional."
-"Le Champ des Lunes","Route de Roquefraîche, Lauris, 84360, France","Lauris, France","€€€€","Modern Cuisine",5.3012348,43.7627302,+33413980000,https://guide.michelin.com/en/provence-alpes-cote-dazur/lauris/restaurant/le-champ-des-lunes,https://www.lesdomainesdefontenille.com/fr/domainedefontenille.html,"1 Star",0,"Air conditioning,Car park,Garden or park,Terrace,Wheelchair access","This exquisite 18C Aix-en-Provence bastide stands in grounds with century-old trees, a vineyard and a permaculture vegetable garden. In tribute to the abundance of Luberon and Provençal produce, MOF chef Guillaume Goupil painstakingly crafts razor-sharp, legible cuisine founded on ingredients supplied by the best producers of Vaucluse. He enjoys playing with acidic notes in a bid to add sharp, crisp flavours to each dish, without ever losing sight of his quest for balance and harmony. Dine indoors in the cosy, minimalist dining room or alfresco on the pleasant terrace."
-Benoit,"20 rue Saint-Martin, Paris, 75004, France","Paris, France","€€€","Classic Cuisine",2.3500033,48.8584846,+33142722576,https://guide.michelin.com/en/ile-de-france/paris/restaurant/benoit5826,https://www.benoit-paris.com/,"1 Star",0,"Air conditioning,Interesting wine list","To immerse yourself in the vibe of a genuine Parisian bistro, venture over the threshold of N°20 Rue St Martin. The establishment first saw the light of day in 1912 and the cheerful banter of the old Paris market hall seems to echo still. Initially a Lyon-styled bistro, it was run by three generations of the Petit family, who nurtured its vintage charm and its woodwork, copper pots, mirrors, velvet banquettes and closely packed tables all reek of Belle Époque Paris. Everything down to the plates bears the B monogram, further adding to the authenticity of this bistro that is light years from the trendy boltholes of today. When the business changed hands and became part of the Ducasse Group in 2005, it lost none of its old-fashioned atmosphere. Proudly and heartily traditional, the recipes feature country produce that is expertly and generously cooked. The menu reads like a turn-of-the-20C cookbook, rich in perennial favourites that you practically never get to taste anymore… except here!"
-Mavrommatis,"42 rue Daubenton, Paris, 75005, France","Paris, France","€€€€","Greek, Mediterranean Cuisine",2.3511901,48.8405528,+33143311717,https://guide.michelin.com/en/ile-de-france/paris/restaurant/mavrommatis,https://www.mavrommatis.com/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Cypriot chef Andreas Mavrommatis and his teams create generous, well-crafted cuisine inspired by classic Gallic traditions and using the best Greek ingredients: carabinero, Volos olives, feta crumble; roasted line-caught sea bass, cockle sauce vierge, chanterelle mushrooms, ewe's-milk yoghurt jus. A Greek culinary adventure in a stylish, minimalist setting that is the perfect foil to food that varies according to the season and the whims of the chef."
-"Yam'Tcha","121 rue Saint-Honoré, Paris, 75001, France","Paris, France","€€€€",Creative,2.341813,48.8615065,+33140260807,https://guide.michelin.com/en/ile-de-france/paris/restaurant/yam-tcha,https://www.yamtcha.com/,"1 Star",0,"","Adeline Grattard was given – and has cultivated – a rare gift: a feel for her ingredients. In her restaurant on rue Saint-Honoré, the chef chooses two or three ingredients, on which she focuses all her attention. There is no technical showmanship or ostentation, just subtle, rarely seen combinations that seem completely natural. Trained alongside Pascal Barbot (L'Astrance) and after working in Hong Kong for a few years, she combines products of extraordinary quality, mainly from France and Asia: XO sauce, vinegared black rice or shellfish jus come to mind. The food is accompanied by a rare selection of Asian teas, another source of highly convincing pairings (yam'tcha, in Chinese, means ""to drink tea""). There's no menu of any kind: just the element of surprise and inspiration that comes with each dish made from the day's market-sourced ingredients."
-"La Dame de Pic","20 rue du Louvre, Paris, 75001, France","Paris, France","€€€€",Creative,2.3412069,48.8613303,+33142604040,https://guide.michelin.com/en/ile-de-france/paris/restaurant/la-dame-de-pic369441,https://anne-sophie-pic.com/paris/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access","A landmark on the map of great Parisian restaurants: Anne-Sophie Pic opened her Parisian location a stone's throw from the Louvre. It may be 550km from Valence, where her name has left such a mark on the history of cuisine (her father and grandfather also secured three Michelin stars there), but it embodies her signature style. Delicate, precise cuisine, coupled with a lively sense of inspiration: such is the hallmark of this grande dame of gastronomy. Her feel for the harmony of flavours, freshness and accuracy is ever present, always shored up by the cooking times and seasonings she has down to a T: berlingots with farmhouse Camembert, smoked corn and sweet vernal velouté; monkfish roasted in hazelnut butter, cruciferous leaves, green jus with Vietnamese coriander; Tarte tatin-style Williams pear, beer ice cream and sobacha."
-"L'Anthocyane","25 avenue Ernest-Renan, Lannion, 22300, France","Lannion, France","€€€","Modern Cuisine",-3.459947,48.7329096,+33296383049,https://guide.michelin.com/en/bretagne/lannion/restaurant/l-anthocyane,https://www.lanthocyane.com/,"1 Star",0,"Wheelchair access","For chef Marc Briand, the experience is what matters before all else. Installed in the centre of Lannion, he rustles up modern Gallic fare, dotted with Japanese overtones, in tribute to his avowed passion for the Land of the Rising Sun. as a result, some of his high-precision recipes, based on super-fresh Brittany produce (langoustine, lobster, John Dory), are sprinkled with Japanese ingredients such as yuzu, shiitake, miso, etc. Lashings of imagination, art-directed plating, stylish elegance and high-flying technique complete this culinary score. Let’s not forget the warm, colourful interior."
-"En Pleine Nature","6 place de la Mairie, Quint-Fonsegrives, 31130, France","Quint-Fonsegrives, France","€€€","Modern Cuisine, Creative",1.5294347,43.585293,+33561454212,https://guide.michelin.com/en/occitanie/quint-fonsegrives/restaurant/en-pleine-nature,http://www.en-pleine-nature.com,"1 Star",1,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Chef Sylvain Joffre promises and delivers fresh, subtle, 100% natural food. This authentic cook-gardener-gatherer makes the most of the herbs and vegetables from his own garden and from painstakingly sourced local producers. Sylvain is conscientious, serious and the antithesis of showy. He aims to serve first-rate food at prices that make sense, crafting each ingredient sincerely and truthfully, adding the occasional flourish by way of jus, coulis, plants and flowers… The tasteful interior is low-key with the bonus of alfresco dining shaded by parasols. Highly committed to the environment, the chef has opened a shop next door that sells pastries, brioche and bread made with organic flour."
-Alliance,"5 rue de Poissy, Paris, 75005, France","Paris, France","€€€€","Modern Cuisine",2.3532787,48.8500098,+33175515754,https://guide.michelin.com/en/ile-de-france/paris/restaurant/alliance,https://www.restaurant-alliance.fr/,"1 Star",0,"Air conditioning,Wheelchair access","Between the Left Bank and Boulevard St Germain, this restaurant celebrates the alliance of Shawn and Toshi, respectively in charge of the dining room and the kitchen and partners in this culinary adventure. Chef Toshitaka Omiya prefers authenticity to fancy frills. His cooking, which revolves around fine seasonal ingredients, hits the spot every time, regaling both the eye and the tastebuds, as he rolls out disarmingly, yet also dazzlingly simple, subtle and well-executed recipes. Racan chicken with lobster roe, for example, is the house speciality. The pared-back interior dotted with discreet nods to Japan makes you feel right at home; even better it affords a fascinating insight into what happens in the kitchen."
-"Auberge St-Laurent","1 rue de la Fontaine, Sierentz, 68510, France","Sierentz, France","€€€","Modern Cuisine, Traditional Cuisine",7.4539991,47.6540637,+33389815281,https://guide.michelin.com/en/grand-est/sierentz/restaurant/auberge-st-laurent,https://www.auberge-saintlaurent.fr/,"1 Star",0,"Air conditioning,Garden or park,Interesting wine list,Terrace","This elegant and authentic 18C coaching inn with a long, flower-filled and welcoming façade is a local family-owned institution, appreciated as much by its regulars as it is by the many tourists on their way across Europe. They all sing the praises of the service and keen sense of hospitality, the snug and appealing guestrooms, and, of course, the excellent cuisine served here. Chef Laurent Arbeit presides over the kitchen, having learned his craft under Haeberlin and Ducasse. A proprietor who is very much in tune with the times, his delicate and harmonious cuisine is replete with well-balanced flavours. A resounding success."
-"L'Atelier de Joël Robuchon - Étoile","133 avenue des Champs-Élysées, Paris, 75008, France","Paris, France","€€€€",Creative,2.2973168,48.8728404,+33147237575,https://guide.michelin.com/en/ile-de-france/paris/restaurant/l-atelier-de-joel-robuchon-etoile,https://atelier-robuchon-etoile.com/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Valet parking","Beyond its two restaurants in the French capital, L'Atelier de Joël Robuchon is literally making its way around the world. This venture was born a stone's throw from the Arc de Triomphe, on the lower level of the Publicis Drugstore on the Champs Élysées. A red and black colour scheme; a long counter along which diners sit on high stools, with a view of the kitchen team as they work; a hushed and meditative atmosphere. The Robuchon brand represents a contemporary approach to fine dining. The menu allows the customer to choose between small tasting portions or regular portions. A final touch that will please wine lovers: all the wines by the glass are served from magnums."
-"114, Faubourg","Le Bristol, 114 rue du Faubourg-Saint-Honoré, Paris, 75008, France","Paris, France","€€€€","Modern Cuisine",2.3143326,48.8718054,+33153434444,https://guide.michelin.com/en/ile-de-france/paris/restaurant/114-faubourg,https://www.oetkercollection.com/fr/hotels/le-bristol-paris/restaurants-et-bar/114-faubourg/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access","Situated within Le Bristol, this brasserie is truly one of a kind! The interior will win you over at first glance: interspersed with imposing gilded columns, it has large luminescent dahlia motifs on its orange walls. At its heart, a grand staircase opens up, leading down to the lower level where tables rub shoulders with the open kitchens. Chic, shimmering, both bustling and intimate, this place hits all the right notes. As for the food, this is a discreetly original take on the French classics we know and love. Dishes are carefully presented and flavours are beautifully combined. This is a lesson in how things should be done."
-"L'Écrin","Hôtel de Crillon, 10 place de la Concorde, Paris, 75008, France","Paris, France","€€€€",Creative,2.32114,48.8673,+33144711517,https://guide.michelin.com/en/ile-de-france/paris/restaurant/l-ecrin,https://www.rosewoodhotels.com/fr/hotel-de-crillon/dining/l-ecrin,"1 Star",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","“A quest for the perfect blend” could be the motto of the luxurious Écrin located in the Hôtel de Crillon. Sommelier Xavier Thuizat and chef Boris Campanella have reversed their roles, overturning the traditional order of precedence in an unheard of, exciting approach: here the choice of wine determines that of the food! Each diner thus enjoys a personalised experience depending on the wines and number of courses selected. The range of combinations is staggering when you think of the 2,300-strong wine bin. This approach also demonstrates the unorthodoxy, technical agility and perfect harmony between the teams. The chef conjures up elegant dishes, overflowing in character which seek to mirror the wine’s bouquet as much as possible. A unique sensory experience in the finest traditions of French art de vivre."
-"Tour d'Argent","15 quai de la Tournelle, Paris, 75005, France","Paris, France","€€€€","Modern Cuisine",2.3549236,48.8498353,+33143542331,https://guide.michelin.com/en/ile-de-france/paris/restaurant/tour-d-argent,https://tourdargent.com/,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Established in 1582, this elegant restaurant on the banks of the Seine gained a new floor in the early 20C, and with it one of the best views of Paris's emblematic river and Notre Dame! Tour d'Argent has continued to move with the times: on the ground floor is the Bar des Maillets d'Argent – which harks back to 1930s Britain – with its snack menu and daily specials. The restaurant menu, revamped by chef and Meilleur Ouvrier de France Yannick Franques, draws on the neo-Classical heritage of several decades of French haute cuisine (with a particular emphasis on sauces); the perfectly honed service is as spectacular as ever. As for the extraordinary wine cellar, it is home to over 300 000 bottles. Above the restaurant, a new roof terrace is the ideal spot for a cocktail on a weekday evening or weekend afternoon."
-"La Ribaudière","2 place du Port, Bourg-Charente, 16200, France","Bourg-Charente, France","€€€","Modern Cuisine",-0.2248163,45.6735606,+33545813054,https://guide.michelin.com/en/nouvelle-aquitaine/bourg-charente/restaurant/la-ribaudiere,https://www.laribaudiere.com/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","This large villa has a garden that slopes down to the gently flowing Charente below, with the proud silhouette of Bourg-Charente castle, overlooking the vines, visible on the other side of the river. In the dining room with its slate-grey walls and large picture windows offering views of the charming terrace and the banks of the river, chefs Thierry and Julien Verrat (father and son) create fine cuisine where invention goes hand in hand with La Ribaudière’s natural surroundings. The owner of a vineyard and a truffle field, Verrat is passionate about the Charentais region, which is a real land of plenty. Here, he creates dishes that bring out the best of his excellent ingredients with delicacy and conviction, using the full panoply of local produce, ranging from Cognac and Pineau des Charentes to wild snails and fish from the nearby Atlantic."
-"La Table de Chaintré","72 place du Luminaire, Chaintré, 71570, France","Chaintré, France","€€€","Modern Cuisine",4.760257,46.2604625,+33385329095,https://guide.michelin.com/en/bourgogne-franche-comte/chaintr/restaurant/la-table-de-chaintre,https://www.latabledechaintre.com,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","This quintessential country house, tucked away in a picturesque village in the heart of the Pouilly-Fuissé vineyards, is the brainchild of a friendly, industrious young couple. He scours the local markets for fine (organic whenever possible) produce, which he unveils in cleverly crafted dishes. For example, green asparagus with Brittany sardines, Normandy lobster with foaming butter, or a slice of farm-reared veal with multicoloured radishes and violet broccoli… The food is naturally enough washed down with a fine selection of Burgundy and Beaujolais tipples. The set menu changes weekly – all the more reason to return regularly!"
-"Maison Claude Darroze","95 cours du Général-Leclerc, Langon, 33210, France","Langon, France","€€€€","Modern Cuisine",-0.2466583,44.5530189,+33556630048,https://guide.michelin.com/en/nouvelle-aquitaine/langon/restaurant/claude-darroze,https://www.darroze.com/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Terrace","Mathis Jonquet, the new chef at this family-run establishment, brings a dash of minimalism to the table, while upholding tradition: his classic cuisine is strewn with nods to Southwest France and washed down with a fine Bordeaux (600 labels). The menu is a celebration of fresh and skilfully prepared seasonal produce: black radish cannelloni filled with crab, shellfish mayonnaise, celeriac with dulse seaweed and samphire, not to mention lamprey à la bordelaise and braised red mullet or Grand Marnier soufflé – all signature dishes of chef Claude Darroze. To be savoured either in the modern interior or, in the summer months, on the pleasant terrace sheltered by plane trees. For those looking to extend their stay beyond dinner, there are some pretty guestrooms available."
-"La Table de Xavier Mathieu","Route de Murs, Joucas, 84220, France","Joucas, France","€€€€","Creative, Mediterranean Cuisine",5.2559385,43.9289042,+33490057883,https://guide.michelin.com/en/provence-alpes-cote-dazur/joucas/restaurant/la-table-de-xavier-mathieu,https://www.lephebus.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Born and raised in Marseille, Xavier Mathieu is a true-blue Provençal lad. He was introduced to the world of gourmet cuisine by a family friend, master chef, Roger Vergé and finished his apprenticeship with Joël Robuchon in Paris before returning to this splendid family home in the heart of the sweet-scented scrubland of Luberon. Xavier, who sports a distinctive white shock of hair, breathes new life into Provençal traditions and each dish offers a new twist on his roots. Pistou, beans, garlic and basil soup; leg of lamb baked in hot Garrigue sand: his recipes are surprising, highly personal, and influenced both by his region and travels to distant lands (jambalaya of crayfish tails, sweetcorn and potatoes). To be sampled in the swish exclusive setting of a refurbished drystone farmhouse whose foundations date back to the Order of the Knights Templar of Malta."
-"L'Atelier du Peintre","1 rue Schongauer, Colmar, 68000, France","Colmar, France","€€€",Creative,7.3580855,48.0765208,+33389295157,https://guide.michelin.com/en/grand-est/colmar/restaurant/l-atelier-du-peintre,https://www.atelier-peintre.fr/,"1 Star",0,"Air conditioning,Terrace","Martin Schongauer, one of the greatest late-15C engravers and painters from the Rhine, had his workshop just across from this establishment, whose walls date back to the Renaissance. The interior however is decidedly 21C and sports a deliberately cosy, modern vibe. Loïc Lefebvre's vibrant personality shines throughout the culinary score. This native of Lorraine, who learned the ropes in Michelin-starred establishments, signs creative, colourful seasonal cuisine. Freshness and subtlety, precision and finesse are the hallmarks of his grilled Arctic char, kohlrabi spaghetti with a cream of tarama and a sabayon of elderberry vinegar or a slab of seabass decorated with slices of scallops arranged like fish scales…"
-"Le Carré d'Alethius","4 rue Paul-Bertois, Charmes-sur-Rhône, 07800, France","Charmes-sur-Rhône, France","€€€","Modern Cuisine, Farm to table",4.8331975,44.8614644,+33475783052,https://guide.michelin.com/en/auvergne-rhone-alpes/charmes-sur-rhne/restaurant/le-carre-d-alethius,https://www.lecarredalethius.com,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Terrace","Between Drôme and Ardèche, this ""Roman house"" dedicated to senator Alethius has a distinct air of Provence. The villa is arranged around a square courtyard, a gorgeous verdant patio that you can sit out on in fine weather. Having worked for Jean-Michel Lorain at La Côte Saint-Jacques, Olivier Samin moved on to work for iconic chef Anne-Sophie Pic at the three-starred Maison Pic in Valence – where he was sous-chef for a long time. He delivers fresh and refined cuisine, in tune with the markets (regional fruits and vegetables, snails from the Eyrieux, local cheeses) and the seasons (one set menu is devoted to truffles in winter, another to lobster in summer), and with a tremendous sense of balance: precise cooking, light and airy veloutés and creams. Truly delicious."
-Apicius,"Place du Marché-Saint-Pierre (à l'étage), Clermont-Ferrand, 63000, France","Clermont-Ferrand, France","€€€€","Modern Cuisine",3.0827699,45.7793794,+33473911361,https://guide.michelin.com/en/auvergne-rhone-alpes/clermont-ferrand/restaurant/apicius205570,https://www.apicius-clermont.com/,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Bang in the city centre, on the first floor of Saint Pierre Market, this swanky restaurant enjoys a lofty location. The stylish venue sports a series of beautifully appointed contemporary dining rooms and exquisite tableware. Chef Arkadiusz Zuchmanski, of Polish extraction, decided to move to France to fortify a vocation that took root in the kitchen of his forebears. He confesses an unbridled passion for noble ingredients and for Auvergne, which reminds him of the landscapes of his home city, Drzewica. The focus is on visually striking plating and honest, simply crafted ingredients, such as foie gras with hand-picked wild pepper or sautéed sweetbread with truffle parsnip."
-"Chez Michèle","57 rue Principale, Languimberg, 57810, France","Languimberg, France","€€€","Modern Cuisine",6.858981,48.7457994,+33387039225,https://guide.michelin.com/en/grand-est/languimberg/restaurant/chez-michele,https://www.chezmichele.fr/fr/,"1 Star",0,"Restaurant offering vegetarian menus,Terrace,Wheelchair access","Once a village café, then a family inn, it is now a gourmet table with an enviable reputation in the Moselle “lake district”. This illustrious restaurant is in the capable hands of Bruno Poiré, Michèle’s son, who after learning the ropes in the family business as a teenager, honed his skills with Georges Blanc at Vonnas and Antoine Westermann at the Buerehiesel. He prepares precise, generous dishes in tune with the zeitgeist that reveal a soft spot for Mediterranean recipes. A fine dining experience in a contemporary setting, enhanced by attentive service."
-"Le Vivier","800 cours Fernande-Peyre, L'Isle-sur-la-Sorgue, 84800, France","L'Isle-sur-la-Sorgue, France","€€€","Modern Cuisine",5.0633622,43.9257707,+33490385280,https://guide.michelin.com/en/provence-alpes-cote-dazur/l-isle-sur-la-sorgue/restaurant/le-vivier3857,https://www.levivier-restaurant.com/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace","In this restaurant located in a town that is a mecca for antiques dealers, diners are in good hands! Talented chef Romain Gandolphe brings delicacy and subtlety to his carefully crafted dishes, with a focus on both flavours and textures. Sit in the contemporary dining space with an inviting decor, or on the terrace overlooking the River Sorgue and its lush green banks – a real feast for the eyes. Attentive service and an interesting selection of regional wines."
-"Auberge de la Forge","8 rue Jean-Parisot, Lavalette, 31590, France","Lavalette, France","€€€","Modern Cuisine",1.5951738,43.6376833,+33561847600,https://guide.michelin.com/en/occitanie/lavalette/restaurant/auberge-de-la-forge,http://laubergedelaforge.com,"1 Star",0,"Air conditioning,Terrace,Wheelchair access","In this typical red-brick building, a fireplace and terracotta floor tiles blend with elegant contemporary furnishings. A talented couple (a chef and a pastry chef with a passion for wine) forged successful careers for themselves (Ritz, Meurice, Gabriel, Christophe Bacquié) before opening their own restaurant. This is very personal cooking that brings a smile to your face – fresh and spontaneous, full of flavour, brimming with ideas, juxtaposing subtle nuances of bitterness and acidity: a case in point is the magnificent squab, roasted with verbena until pink, accompanied by a tender artichoke heart, confit frog's legs and giblets with a full-bodied jus, garnished with pan-fried cherries and a tasty cherry blossom vinegar jelly. Excellent bread made with ancient flours by the pastry chef."
-"Château Blanchard","36 route de Saint-Galmier, Chazelles-sur-Lyon, 42140, France","Chazelles-sur-Lyon, France","€€€","Modern Cuisine",4.3858639,45.6362194,+33477542888,https://guide.michelin.com/en/auvergne-rhone-alpes/chazelles-sur-lyon/restaurant/chateau-blanchard,https://www.hotel-chateau-blanchard.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","Set in sprawling grounds, this handsome 1920’s edifice was inspired by the Italian Renaissance, hence the mythological frieze on the façade and the marble and mosaics… The elegant colonnaded dining room however sports a refreshing modern slant with embedded lighting, deep armchairs and exquisite tableware. Two brothers manage this family business. Chef Sylvain Roux conjures up dishes throbbing with flavour that aim to highlight top produce: artic char roasted in seaweed; locally reared veal with a crust of morel mushrooms; a wafer-thin strawberry, rhubarb and rose water tart. Sylvain’s brother, sommelier Frédéric Roux, who can be relied on for insightful wine-food pairings, has put together a wine cellar that will have many a connoisseur drooling."
-"Frédéric Doucet","2 avenue de la Libération, Charolles, 71120, France","Charolles, France","€€€€","Modern Cuisine",4.2751453,46.4334903,+33385241132,https://guide.michelin.com/en/bourgogne-franche-comte/charolles/restaurant/frederic-doucet,http://www.maison-doucet.com,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Frédéric Doucet's restaurant is a creative and exciting new take on established ideas of terroir and tradition. The son of bistro owners, he was born into the business, and cut his teeth in the kitchens of some of the greats, from Pierre Orsi and Paul Bocuse to the prestigious Maison Troisgros. In his premises nestled in the heart of a village with pointed towers and weathered roofs, the chef breaks it down for diners: nothing but fine ingredients from Saône-et-Loire (including Charolais beef, snails, Crisenon trout and goat's cheese), prepared by means of rigorously applied classic techniques that do not exclude flashes of inspiration. ""Jambonnettes de grenouilles laquées aux couleurs des prairies charolaises"" or ""Le bœuf est dans le pré"" are just two of the must-try dishes. The hotel also draws you in with a spa and highly appealing guestrooms."
-"Restaurant Girardin","19 rue des Têtes, Colmar, 68000, France","Colmar, France","€€€€",Creative,7.3554964,48.0785765,+33389244343,https://guide.michelin.com/en/grand-est/colmar/restaurant/girardin-gastronomique,https://www.maisondestetes.com/fr/restaurant-girardin.html,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","The Maison des Têtes, an iconic Renaissance edifice lavishly decorated with grimacing faces, is home to this Restaurant. With the help of their architects, Éric Girardin and his wife have gone all out with a stripped-back, minimalist style, which extends even to the tasting menu. Here, Alsatian produce is to the fore, and each dish is the epitome of beauty, goodness and flavour. You will be won over by the trout gravadlax with pickled turnips, or the hay-smoked veal with chervil roots and an intense veal jus. There is also a brasserie, plus guestrooms that sport a spirit of timeless elegance."
-"Auberge du Cheval Blanc","4 rue de Wissembourg, Lembach, 67510, France","Lembach, France","€€€€","Modern Cuisine",7.7906578,49.0033254,+33388944186,https://guide.michelin.com/en/grand-est/lembach/restaurant/auberge-du-cheval-blanc4111,https://www.cheval-blanc-lembach.fr/fr/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","Carole and Pascal Bastian welcome you to this imposing 18C coach house, which stylishly pairs Alsace heritage with sharp-edged class. Noble produce takes the limelight in recipes, poised between pure-bred classicism and inspired creativity, crafted by a chef who kicked off his career here, under the auspices of Fernand Mischler. His signature dishes include stuffed morel mushrooms glazed a in meat reducation, locally sourced venison and the Paris-Lembach dessert. Fans of the region will be delighted by the cosy guestrooms."
-"Auberge Pom'Poire","21 route de Vallères, Azay-le-Rideau, 37190, France","Azay-le-Rideau, France","€€€","Modern Cuisine",0.4450558,47.2830529,+33247458300,https://guide.michelin.com/en/centre-val-de-loire/azay-le-rideau/restaurant/auberge-pom-poire,http://www.aubergepompoire.fr,"1 Star",0,"Air conditioning,Car park,Garden or park,Terrace,Wheelchair access","This lovely contemporary restaurant nestled amid apple and pear trees has a bright and inviting dining area that looks onto the orchards and surrounding countryside. A shiny, juicy piece of fruit could well be what best symbolises Bastien Gillet's cuisine. Vibrant, finely judged, subtle (both the aromas and the textures): his dishes, laden with top-notch farm produce from the region, are rife with flavours. There is much to recommend this savvy and scrumptious establishment, so why not take a bite?"
-"Le Gavrinis","1 rue de l'Île-Gavrinis, Baden, 56870, France","Baden, France","€€€","Modern Cuisine",-2.8981722,47.6232111,+33297570082,https://guide.michelin.com/en/bretagne/baden/restaurant/le-gavrinis,https://www.gavrinis.fr/,"1 Star",0,"Car park,Garden or park,Terrace,Wheelchair access","The name of this country house is a nod to the nearby island of Gavrinis. The chef, who trained under Pierre Gagnaire, captures the spirit of Brittany as he proudly showcases the produce of this plentiful, vibrant region, with dishes such as his medley of locally grown mushrooms (pleurote, shitake), served roasted, in ravioles, in consommé or his steamed hake in butter served with a white wine, seaweed and Timut pepper sauce. A genuine gourmet halt, further enhanced by the ‘sustainable’ dining room adorned in driftwood and a soft colour scheme of ecru, oatmeal and grey. The exquisite patio, flower-decked in summertime, adds the final flourish."
-Tentazioni,"59 rue du Palais-Gallien, Bordeaux, 33000, France","Bordeaux, France","€€€€","Italian, Modern Cuisine",-0.5815909,44.8435306,+33556526212,https://guide.michelin.com/en/nouvelle-aquitaine/bordeaux/restaurant/tentazioni,https://www.tentazioni-bordeaux.fr/,"1 Star",0,"Air conditioning,Interesting wine list","She hails from Brittany, he is from Sardinia, they met in Corsica... and now they run a small restaurant in Bordeaux that punches above its weight. The chef's dishes are precise and always inspired, especially when they home in on first-rate ingredients: langoustines, spider crab, bluefin tuna and pigeon. Expect very contemporary cuisine, bursting with flavours and littered with references to Italy (put it down to the chef's origins), without ever lapsing into nostalgia or getting caught up in proclamations of identity. The tasting menus change every week depending on the chef's inspiration. It's a real pleasure from start to finish, right down to the lunch menu, which is excellent value for money."
-"L'Impertinent","5 rue d'Alsace, Biarritz, 64200, France","Biarritz, France","€€€",Creative,-1.5504091,43.4863824,+33559510367,https://guide.michelin.com/en/nouvelle-aquitaine/biarritz/restaurant/l-impertinent,https://www.l-impertinent.fr/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","This place lives up to its name: insolent, cheeky and even irreverent! There is something rather rock 'n' roll about German-born Fabian Feldmann, a creative chef who likes to break the rules – which isn't to say he is unfamiliar with them having been classically trained in some prestigious establishments, such as L'Oasis in La Napoule and Pierre Gagnaire in Paris. But in his Biarritz restaurant he gives free rein to his imagination, with occasionally outlandish results that always hit the mark. The finest raw materials, most notably fish from the Capbreton fish market, are cooked and seasoned in original ways. Grilled scallops, blue meat radish and habanero pepper; roast lamb, celeriac, herb jus and tangy mustard; citrus fruits on a sweet potato cream and mandarin sorbet."
-"Les Rosiers","32 avenue Beau-Soleil, Biarritz, 64200, France","Biarritz, France","€€€","Modern Cuisine",-1.5534479,43.4677289,+33559231368,https://guide.michelin.com/en/nouvelle-aquitaine/biarritz/restaurant/les-rosiers,https://www.restaurant-lesrosiers.fr,"1 Star",0,"Air conditioning,Wheelchair access","The exterior may be the quintessence of the Basque country, but the interior is 100% modern (pared-back walls, wooden floors and round designer-inspired tables). At the helm, Andrée Rosier (first woman Meilleur Ouvrier of France in 2007) and her spouse craft exquisitely unencumbered food. Our virtuoso never flaunts her technique, seeking rather to coax the taste and flavour out of first-class local produce, wild fish and shrimps and free-range poultry and squab, in particular. Ms Rosier also enjoys jazzing up her dishes with the occasional dash of exoticism ranging from lemongrass and nori seaweed to ginger and lemon preserves. Interestingly, the couple also operates a Basque restaurant in Tokyo."
-"Auberge des Templiers","20 route Départementale 2007, Boismorand, 45290, France","Boismorand, France","€€€€","Modern Cuisine, Creative",2.7394904,47.80058,+33238318001,https://guide.michelin.com/en/centre-val-de-loire/boismorand/restaurant/auberge-des-templiers,https://www.lestempliers.com,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","Some things never go out of fashion… This former posthouse, the quintessence of Sologne architecture, whose half-timbered, pink brick façade and stone walls date back to the 17C, boasts former guests of the likes of none other than Mistinguett and Maurice Chevalier. Take a seat in this timeless setting, depicted by massive oak beams, Gien earthenware and crystalware and admire the magnificent grounds planted with hundred-year-old trees from the dining room windows. The labours of neighbouring producers are celebrated in a nose-to-tail, zero waste culinary score. The wine cellar, home to several exceptional vintages, will knock the socks off some of the most blasé wine buffs!"
-"Auberge du XIIème Siècle","1 rue du Château, Saché, 37190, France","Saché, France","€€€","Modern Cuisine",0.5436827,47.2464071,+33247268877,https://guide.michelin.com/en/centre-val-de-loire/sach/restaurant/auberge-du-xiie-siecle,https://www.auberge12emesiecle.fr,"1 Star",0,Terrace,"Balzac was a regular guest at the Château de Saché, located right next door to this Auberge housed in a half-timbered building that has retained all its authentic charm behind its ivy-covered façade. Exposed beams, tiled floors, a fireplace and more contemporary tableware: this pair – chef Kevin Gardien and Stéphanie Marques – know how to look after their guests. The spotlight is on local produce from the Loire: poultry from Ingrandes-de-Touraine, trout from a fish farm in Langeais, saffron from Cheillé, cheese from Sainte-Maure-de-Touraine. The chef's cuisine is modern, but not obsessed with fashion, and his dishes are clear and delicious, with lovely sauces such as the one accompanying the Racan pigeon with beetroot in a salt crust, blackcurrant and rose geranium."
-"Maison Medard","19 place des Tilleuls, Boulleret, 18240, France","Boulleret, France","€€€","Modern Cuisine, Creative",2.874288,47.4239448,+33248723962,https://guide.michelin.com/en/centre-val-de-loire/boulleret/restaurant/l-ardoise-du-marche,https://www.maisonmedard.com,"1 Star",0,"Interesting wine list,Terrace,Wheelchair access","Wholesome flavours, jus, emulsions and sauces that melt in the mouth, illustrated by quenelle of sheatfish, white asparagus and langoustine cream or loin of pork and artichokes in a gutsy veal gravy. Their new take on the ubiquitous crottin de Chavignol featuring a light, unctuous, siphoned mousse surrounded by an acidic tomato juice is out of this world. The chef’s up-to-date, intelligent, delicate cuisine sings the praises of local produce, all of which orchestrated into subtle, colourful dishes. Chef Julien Medard and his wife Delphine (in charge of the dining room) warmly greet customers into their welcoming establishment which tastefully marries rustic and contemporary details."
-"Le Fantin Latour - Stéphane Froidevaux","1 rue Général-de-Beylie, Grenoble, 38000, France","Grenoble, France","€€€€",Creative,5.7324792,45.1899476,+33476243818,https://guide.michelin.com/en/auvergne-rhone-alpes/grenoble/restaurant/le-fantin-latour-stephane-froidevaux,https://www.fantin-latour.fr/,"1 Star",0,"Air conditioning,Garden or park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Stéphane Froidevaux has been expanding his culinary repertory and honing his style, armed with lashings of sincerity, year after year. As a result, he has crafted a finely balanced score, as his delectable menu illustrates. Meticulous craftsmanship, tasty and creative without being OTT, Stéphane’s handiwork bears the hallmark of his affinity with nature, depicted by the herbs and flowers he picks himself and which he uses in his “ratatouille”, whose ingredients vary with the seasons. The Brasserie du Fantin serves a bargain priced lunchtime menu, which is a hit with the regulars, as is the summer terrace."
-"Stéphane Tournié - Les Jardins de l'Opéra","1 place du Capitole, Toulouse, 31000, France","Toulouse, France","€€€","Modern Cuisine",1.44401,43.60391,+33561230776,https://guide.michelin.com/en/occitanie/toulouse/restaurant/stephane-tournie-les-jardins-de-l-opera,http://www.lesjardinsdelopera.fr,"1 Star",0,"Air conditioning,Terrace","In a bright, stylish dining room (parquet floor, wooden tables, wine cellar), flanked by a leafy interior courtyard covered by a glazed roof, this quiet, peaceful setting comes as a surprise in the midst of Toulouse’s Capitole. The venue is the HQ of virtuoso Stéphane Tournié, with stints at Lucien Vanel in Toulouse, André Daguin in Auch, Taillevent under Philippe Legendre and the Crillon under Christian Constant. We love his knack of getting straight to the point, illustrated by wild pollock and spicy stock of langoustine or duck smoked in grass and herbs from the sweet-scented scrubland. The dishes are often finished tableside by the slick kitchen team, adding a touch of excitement to the meal."
-"Pur' - Jean-François Rouquette","Park Hyatt Paris-Vendôme, 5 rue de la Paix, Paris, 75002, France","Paris, France","€€€€","Modern Cuisine",2.3303786,48.868617,+33158711060,https://guide.michelin.com/en/ile-de-france/paris/restaurant/pur-jean-francois-rouquette,http://www.paris-restaurant-pur.fr,"1 Star",0,"Air conditioning,Valet parking,Wheelchair access","Two contemporary restaurants at the Park Hyatt: Café Jeanne at lunchtime and Pur', a more intimate space, for a really enjoyable dinner. The latter is obviously in keeping with the spirit of the hotel on the rue de la Paix, where luxury is synonymous with refinement, modernity and discretion. Ed Tuttle designed the interior, creating an atmosphere that is both comfortable and private, with just 35 covers. Every last detail has been thought out: the colour palette, the lighting and the space itself. Here, Jean-François Rouquette (Taillevent, Le Crillon, La Cantine des Gourmets, Les Muses) has found a place worthy of expressing his talent in all its brilliance. There is finesse in the way he marries excellent produce in his creative and inspired cuisine. Pure delight!"
-Septime,"80 rue de Charonne, Paris, 75011, France","Paris, France","€€€€","Modern Cuisine",2.3806905,48.8536287,+33143673829,https://guide.michelin.com/en/ile-de-france/paris/restaurant/septime,https://www.septime-charonne.fr/,"1 Star",1,"","Always on the lookout for new ideas, the team of Septime led by Bertrand Grébaut stands out by its fresh, confident, always enthusiastic and occasionally even cheeky approach. Septime is the quintessence of the new breed of Parisian restaurants, resolutely hip and trendy, but also unwaveringly committed to good food. In the middle of Rue de Charonne, the venue is the summum of today’s modern codes and its spacious, workshop-cum-loft feel, untreated wooden tables and metal rafters offer a swish version of the current trend for industrial interiors. Slick, professional service. Of course, you may have to wait a while before you can get a foot in the door – in general bookings are made three weeks in advance…"
-"Michel Sarran","21 boulevard Armand-Duportal, Toulouse, 31000, France","Toulouse, France","€€€€",Creative,1.4345204,43.6072744,+33561123232,https://guide.michelin.com/en/occitanie/toulouse/restaurant/michel-sarran,https://www.michel-sarran.com/fr/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace","As Michel Sarran puts it, ""this is more of a house than a restaurant"", where guests are invited to take the time to eat and enjoy the moment in one of two dining rooms – a modern space on the ground floor and a more hushed and elegant ambiance on the first floor. Originally from the Gers département, the chef divided his time between the South-West and the Mediterranean before settling in Toulouse, where he came to be one of the city's culinary ambassadors. With his single set menus that celebrate the region's finest produce, he creates a sun-kissed take on the cuisine of the South of France, whose spices, marinades and confits occasionally meet more far-flung influences (Maghreb, Asia, Caribbean)."
-"Le Jardin Secret","32 rue de la Gare, La Wantzenau, 67610, France","La Wantzenau, France","€€€","Modern Cuisine",7.8252062,48.6648455,+33388966344,https://guide.michelin.com/en/grand-est/la-wantzenau/restaurant/le-jardin-secret,http://www.restaurant-jardinsecret.fr,"1 Star",0,Terrace,"This secret garden lies opposite the small railway station. The welcoming restaurant is the den of a youthful team, led by an ambitious, talented and seasoned chef, Gilles Leininger. In addition to his signature “artichoke” recipe, which won a prize at the 2019 Bocuse d’Or competition, he crafts dishes that keep pace with market availability and his inspiration: roasted scallops, Jerusalem artichoke and truffles; turbot in a Tom Yam sauce; squab and duck foie gras pie… The other secret of this contemporary-styled establishment is its exquisite leafy patio in the back garden."
-"Qui Plume la Lune","50 rue  Amelot, Paris, 75011, France","Paris, France","€€€€","Modern Cuisine",2.3683449,48.8590909,+33148074548,https://guide.michelin.com/en/ile-de-france/paris/restaurant/qui-plume-la-lune,http://www.quiplumelalune.fr,"1 Star",0,"Restaurant offering vegetarian menus","Qui plume la Lune is a picturesque and romantic setting that has treated itself to a makeover for its 10th anniversary. One of the walls bears a quote from William Faulkner: “We ran out into the moonlight toward the kitchen.” Bare stone walls and natural materials (untreated wood, twigs and branches, etc) set the poetic scene. This temple of culinary delicacies is the dedicated work of a team determined to select only the very best produce – in line with a clear environmental ethic, hence the premium organic vegetables. Diners are invited to sample dishes that are a masterclass of expertise and precision, overflowing with vitality, fresh ingredients and flavours. A tasty culinary interlude awaits all who enter this temple of good food."
-AT,"4bis rue du Cardinal-Lemoine, Paris, 75005, France","Paris, France","€€€€",Creative,2.3545943,48.8497742,+33156819408,https://guide.michelin.com/en/ile-de-france/paris/restaurant/at,http://www.atsushitanaka.com/,"1 Star",0,"Air conditioning","A stone's throw from the banks of the Seine, this small, quietly unobtrusive restaurant sports a minimalist interior in line with today’s quest for authenticity rather than hot air! Chef Tanaka, formerly of Pierre Gagnaire, is a fan of fresh ingredients and precision. Armed with boundless creativity and imagination, he conjures up enticing dishes that keep us drooling right up to the very end. The vaulted cellar in the basement is home to a wine bar and delivers take-away meals. It is also nice to know that you will always be surprised here, because the single set menu changes regularly."
-Comice,"31 avenue de Versailles, Paris, 75016, France","Paris, France","€€€€","Modern Cuisine",2.2761393,48.8495058,+33142155570,https://guide.michelin.com/en/ile-de-france/paris/restaurant/comice,http://www.comice.paris,"1 Star",0,"Air conditioning","A Canadian couple, Noam Gedalof from Montreal and Etheliya Hananova from Winnipeg, had the brainwave to open their first restaurant in Paris after honing their skills around the world. The chef, formerly of The French Laundry, California, draws his inspiration from Gallic traditions, to which he adds a modern spin. His mission is to highlight seasonal ingredients with the utmost care, tailoring the menu to the produce. This flavoursome score is sampled in a natty modern interior, whose deep blue walls are hung with landscapes by contemporary artists, and with an open kitchen to the rear. The front of house is in the hands of the chef’s warm welcoming wife and the couple certainly lives up to their compatriots’ reputation for good cheer."
-Espadon,"Ritz Paris, 15 place Vendôme, Paris, 75001, France","Paris, France","€€€€",Creative,2.329016,48.8680554,+33143163374,https://guide.michelin.com/en/ile-de-france/paris/restaurant/espadon,https://sites.ritzparis.com/espadon/,"1 Star",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","Auguste Escoffier, the first head chef at the Ritz and partner of César Ritz – the founder of the luxury hotel on Place Vendôme in 1898 – established mealtimes there as a symbol of French art de vivre. In an interior characterised by subtly muted opulence, featuring a crystal-leaf ceiling lamp creating an imaginary herbarium, it now falls to Eugénie Béziat to lead the culinary proceedings. From her glass-paned kitchen, the chef skilfully blends reminiscences of her African childhood with Mediterranean influences acquired over her culinary career. The result is both surprising and convincing, thanks to dishes that sensitively combine smoky, tangy and roasted notes. Two dazzling successes are the pressed tomato confit with rosemary and grapefruit, and the grilled lobster with a ballotine of spinach and manioc, seasoned with bissap and crushed raspberries. When it comes to dessert, François Perret's creations are a delight."
-Briketenia,"142 rue de l'Église, Guéthary, 64210, France","Guéthary, France","€€€","Modern Cuisine",-1.6059286,43.41952,+33559265134,https://guide.michelin.com/en/nouvelle-aquitaine/guthary/restaurant/briketenia,https://www.briketenia.com/fr/,"1 Star",0,"Air conditioning,Car park,Terrace,Wheelchair access","The tiny Basque village of Guéthary is the HQ of one part of the Ibarboure family, the rest of whom can be found at the Frères Ibarboure restaurant in Bidart. In this characteristic 1930’s Basque house, formerly a hotel, Martin and his son David are in the kitchen, while Marie-Claude, David’s mum, warmly upholds Basque traditions of hospitality and his daughter, Camille, dispenses insightful wine tips. The quintessence of a family business, although it must be said that David did skip the roost for a while, spending time with Pierre Gagnaire in Hong Kong. Father and son craft masterful dishes depicted by suave seasonings, a subtle play on transparency and contrast and perfectly ripe ingredients… The produce, most of which is Basque, is prepared as simply as possible. Delightful service."
-"Accents Table Bourse","24 rue Feydeau, Paris, 75002, France","Paris, France","€€€€","Modern Cuisine",2.3404253,48.8699134,+33140399288,https://guide.michelin.com/en/ile-de-france/paris/restaurant/accents-table-bourse,https://accents-restaurant.com,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access","""An accent tells us where someone is from; it tells us about their country, their region and their history. It is this idea of openness and discovery that I want to champion, a cuisine made up of encounters and exchanges,"" says Ayumi Sugiyama, the Japanese owner and head pastry chef of this contemporary Scandinavian-style restaurant. Chef Romain Mahi's dishes are a combination of classic fare with more daring creations and subtle experiments with roasted aromas and smoky flavours: Arctic char baked in the oven, celery and cauliflower cooked in a clementine jus, caraway seeds and orange peel marmalade with roasted spices. From start to finish, we see balance and precision... right through to the light, well-crafted sweet creations. Warm and vibrant service."
-"Clos du Cèdre","12 boulevard du Maréchal-Foch, Beaune, 21200, France","Beaune, France","€€€€","Modern Cuisine",4.836212,47.0269835,+33380240101,https://guide.michelin.com/en/bourgogne-franche-comte/beaune/restaurant/le-clos-du-cedre,https://www.cedrebeaune.com,"1 Star",0,"Air conditioning,Garden or park,Interesting wine list,Terrace","A refined winegrower's manor house, abounding in character and style, surrounded by a lush garden where a handful of tables are laid out in summer… The perfect setting in which to sample Jordan Billan's cuisine, which is very much rooted in Burgundy (his suppliers are featured on the menu). His taste for tradition – matured fillet of beef, bone marrow, chanterelle, a Pinot Noir reduction – does not prevent him from dreaming up more creative dishes, such as a delicious ikejime Morteau trout, artisanal tofu (from Volnay) and Burgundy sake – an appetising blend of food cultures. Guests will also appreciate the timeless elegance of the charming, classically styled guestrooms."
-"Le Sergent Recruteur","41 rue Saint-Louis-en-l'Île, Paris, 75004, France","Paris, France","€€€€","Modern Cuisine",2.3560682,48.8519498,+33143547542,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-sergent-recruteur,https://www.lesergentrecruteur.fr/,"1 Star",0,"Air conditioning","Chef Alain Pégouret inherited his love of precise, painstaking work from Joël Robuchon. For a first-hand taste of his craftsmanship, you only have to enter Le Sergent Recruteur, a historic tavern on Île Saint-Louis that has morphed into a fine dining establishment. The former chef of the Laurent displays an impressive command of his craft. His delicate dishes abound with crisp flavours – you can taste his solid classical foundations – and linger in the memory thanks to their coherence, the sophistication of the jus and sauces (illustrated by the Périgeux sauce that flanks the egg and black truffle mousseline or the royale sauce that is paired with hare in season and squid all year round), and their spot-on cooking. This establishment exudes a hushed, elegant vibe that artfully blends contemporary design and historic walls."
-Umami,"8 rue des Dentelles, Strasbourg, 67000, France","Strasbourg, France","€€€",Creative,7.74322,48.5809,+33388328053,https://guide.michelin.com/en/grand-est/strasbourg/restaurant/umami202668,https://www.restaurant-umami.com/,"1 Star",0,"Air conditioning","Situated in the heart of Petite France with its attractive half-timbered houses, this restaurant combines flavours from near and far. Its name suggests as much: umami is the fifth flavour in Japanese cuisine, alongside sweet, sour, bitter and salty. Chef René Fieger’s travels have had a major influence on his cuisine, which is solidly rooted in classic traditions. This mouth-watering experience is all the more remarkable when you know that the chef is entirely alone in the kitchen, conjuring up dishes to delight his 16 guests. Highlights include slices of Black Angus beef accompanied by a potato pancake, shiitake mushrooms spiced with garlic, superb glazed sand carrots, and a creamy, powerful miso sauce with an almost coffee-like aroma. Unanimous approval for Umami!"
-"Le K","Domaine de la Klauss, 2 impasse du Klaussberg, Montenach, 57480, France","Montenach, France","€€€€","Modern Cuisine",6.3758497,49.4192618,+33382831975,https://guide.michelin.com/en/grand-est/montenach/restaurant/le-k,https://www.domainedelaklauss.com/,"1 Star",0,"Air conditioning,Car park,Wheelchair access","This imposing stone building located close to France's borders with Germany and Luxembourg has retained its family atmosphere. At Le K, beneath impressive timber ceiling beams and a Treviso crystal chandelier, chef Benoit Potdevin proposes refined and delicate cuisine that is in tune with the times. Diners are spoilt for choice with his plant-based ""Market Garden"" set menu and his signature dishes. A few examples: crab's legs and claws in a refreshing Calamansi vinaigrette, served with caviar; chanterelle and shiitake tartlet with lovage; line-caught stone bass, artichokes barigoule and a poultry jus with red wine. Meanwhile, at the more informal Le Komptoir, tapas and wood-fired cooking."
-"Lucas Carton","9 place de la Madeleine, Paris, 75008, France","Paris, France","€€€€","Modern Cuisine",2.3232442,48.8697476,+33142652290,https://guide.michelin.com/en/ile-de-france/paris/restaurant/lucas-carton,https://www.lucascarton.com/,"1 Star",0,"Air conditioning,Interesting wine list","The name refers to the long history of this restaurant: Robert Lucas set up his ""Taverne Anglaise"" here in 1732; Francis Carton joined their two surnames together in 1925 to come up with the new identity of Lucas Carton, which went on to be awarded three Michelin stars in the 1930s; Alain Senderens, who in 2005 decided to give it his own name in order to fully relaunch it. Today, the establishment has discreetly adopted the new codes of contemporary fine dining. Chef Hugo Bourny (who has worked at Marsan, Maison Pic and La Vague d'Or, to name but a few) knows how to bring out the essence of fine ingredients with his instinctive cuisine, which draws on the very best of France's terroir – a special mention for the vegetables grown by small-scale farmers. The story continues for this iconic restaurant."
-ES,"91 rue de Grenelle, Paris, 75007, France","Paris, France","€€€€","Modern Cuisine, Creative",2.3211774,48.856449,+33145512574,https://guide.michelin.com/en/ile-de-france/paris/restaurant/es,http://www.es-restaurant.fr,"1 Star",0,"Air conditioning","This place is run by Takayuki Honjo, a Japanese chef who is a fan of French culture and cuisine. Having trained in prestigious establishments (Astrance in Paris, Quintessence in Tokyo, Mugaritz in the Basque Country), he has designed his restaurant down to the smallest detail: a white, pared-down – almost monastic – space, in which the modern furniture is not there to attract attention. In this context, the meal resembles a kind of ceremony. Foie gras and sea urchins, or pigeon and cocoa: the pairings are striking and the flavours mingle intimately. The harmony of his subtle creations recalls this talented young man's Japanese heritage."
-Helen,"3 rue Berryer, Paris, 75008, France","Paris, France","€€€€",Seafood,2.3041107,48.8750701,+33140760140,https://guide.michelin.com/en/ile-de-france/paris/restaurant/helen,https://www.helenrestaurant.com/,"1 Star",0,"Air conditioning,Valet parking","Founded in 2012, Helen has already made a name for itself among the fish restaurants of well-heeled Paris. The menu features only wild fish sourced from fishermen who bring in the catch of the day on small boats, which is then lovingly and simply prepared. Rather than fussy frills, the goal is to enhance natural seafood flavours (the fish is served raw, grilled, seared on a plancha, steamed, etc.) – heaven for seafood lovers! The menu varies depending on availability, for example a carpaccio of seabream with lemon caviar, marinaded sardines, young turbot roasted in sage and pancetta, red mullet à la meunière… Everything is a masterclass in precision and know-how and some fish are even filleted and served tableside. The elegant dining room, perfectly at one with this understated ethos, sports a modern, minimalist vibe… Helen is the quintessence of elegant simplicity."
-"Le George","Four Seasons George V, 31 avenue George-V, Paris, 75008, France","Paris, France","€€€€",Italian,2.3007485,48.8687251,+33149527209,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-george,https://www.fourseasons.com/fr/paris/dining/restaurants/le_george/,"1 Star",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","A magnificent Baccarat chandelier, immaculate white colour scheme and delicate floral arrangements all contribute to the chic yet relaxed decor designed by Pierre-Yves Rochon at this restaurant, where guests are left in no doubt that this is part of the exclusive Four Seasons George V hotel! At the helm of Le George since September 2016, Simone Zanoni has definitely made his culinary mark here with his Italian-inspired dishes.And although the menu also features delightful maritime-inspired touches, it is Italy that takes pride of place here. Zanoni’s dishes are light and served in small portions, with particular attention paid to the flavours and cooking methods of the Mediterranean. Meals are served in the dining room or in the high-ceilinged veranda enabling guests to enjoy the courtyard setting whatever the weather."
-"Restaurant H","13 rue Jean-Beausire, Paris, 75004, France","Paris, France","€€€",Creative,2.368087,48.8543896,+33143488096,https://guide.michelin.com/en/ile-de-france/paris/restaurant/restaurant-h,https://www.restauranth.com/,"1 Star",0,"Air conditioning,Wheelchair access","The ""H"" is for Hubert Duchenne, a chef hailing from Normandy, whose CV includes stints working for Akrame Benallal and Jean-François Piège. Behind the discreet, elegant façade, the intimate space done out in a chic yet cosy style accommodates fewer than 20 diners. The dishes are deftly done and always on point, whether razor clams with parsley (their signature dish), pollack with amaranth seeds – puffed and as a risotto or barbecued Jersey beef with creamy carrot and activated charcoal: almost every plate enchants the palate thanks to a remarkable balance of roasted and tangy notes. The chef's inventive and skilfully executed dishes, based on premium seasonal produce, form a single set menu – you're in for a treat!"
-"L'Arôme","3 rue Saint-Philippe-du-Roule, Paris, 75008, France","Paris, France","€€€€","Modern Cuisine",2.3089154,48.8732722,+33142255598,https://guide.michelin.com/en/ile-de-france/paris/restaurant/l-arome174292,http://www.larome-paris.com,"1 Star",0,"Air conditioning,Valet parking","Breathe in an aroma, a perfume, a bouquet… such is the enticing agenda that awaits diners at this elegant establishment off the Champs-Élysées. A devotee of seasonal produce, chef Thomas Boullault meticulously prepares a polished contemporary line-up. The set menus reflect the seasons and what’s going at the market. You will fall under the spell of his delicate, balanced handiwork: lobster ravioles with Mexican tarragon or loin of venison rubbed with Manakara berries… Scents and flavours to savour and appreciate in a tastefully stylish setting."
-"Château de la Treyne","Lacave, 46200, France","Lacave, France","€€€€","Classic Cuisine",1.5253884,44.8494743,+33565276060,https://guide.michelin.com/en/occitanie/lacave/restaurant/chateau-de-la-treyne,https://www.chateaudelatreyne.com/fr/restaurant-etoile-dordogne,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Restaurant offering vegetarian menus,Terrace","What a splendid spot! The River Dordogne meanders along the foot of this superb château surrounded by greenery, with its manicured driveway and pretty formal garden. The panoramic view from the terrace will take your breath away. The dining room is everything you'd expect: marble floors, wall hangings, coffered ceiling and carved wooden fireplace. Running the show in the kitchen is Stéphane Andrieux, who took up his first post as chef here. You can look forward to dishes such as Quercy lamb (fillet and chop) flavoured with za'atar, lamb shoulder parcels and Oriental-style vegetables, or an aromatic monkfish broth with curry and saffron."
-"Jérôme Feck","19 place Monseigneur-Tissier, Châlons-en-Champagne, 51000, France","Châlons-en-Champagne, France","€€€","Modern Cuisine",4.3649249,48.9569608,+33326682151,https://guide.michelin.com/en/grand-est/chlons-en-champagne/restaurant/jerome-feck,https://www.hotel-dangleterre.fr/fr/accueil/,"1 Star",0,"Air conditioning,Wheelchair access","This charming town is famous for its Cathedral Saint Étienne, Notre-Dame-en-Vaux collegiate church and countless historic sites that bear witness to its illustrious past. At the Hôtel d’Angleterre, chef Jérôme Feck aims to perpetuate Champagne’s gourmet traditions and the heritage of the town’s iconic restaurant. Also a pastry chef, he has worked his way from Langres to Reims via Épernay, so the Champagne region holds no secrets for him… His flair for intense and balanced sauces is particularly notable, where the main ingredients are enhanced by judicious touches of flavour - acidity or smokiness, for example (special mention for his “mayonnaise” with local saffron and herb oil, which partners a fillet of John Dory…) More traditional fare in the next-door bistro Les Temps Changent."
-"L'Orée de la Forêt","255 rue de la Forêt, Étouy, 60600, France","Étouy, France","€€€€","Modern Cuisine",2.36804,49.41545,+33344516518,https://guide.michelin.com/en/hauts-de-france/touy/restaurant/l-oree-de-la-foret,https://www.loreedelaforet.fr/,"1 Star",0,"Car park,Garden or park,Terrace","On the edge of the forest of Hez, this gracious late-19C mansion, set in peaceful wooded grounds, is ideal for a gourmet weekend in the country. After savouring the peace and quiet of the terrace, the plush bourgeois interior provides the perfect foil for the talents of chef Nicolas Leclercq and his wife Yolaine. Nicolas’ grandmother first opened the restaurant back in 1956, at which time she made her own butter from the milk of her own cow! The large cottage garden (take the time to stroll around it after your meal) supplies the kitchen with fresh vegetables and herbs, which are picked by the chef’s father. Today, the chef, who bakes his own sourdough bread, crafts down-to-earth, mouthwatering, seasonal food."
-"La Vieille Fontaine","Hôtel d'Europe, 12 place Crillon, Avignon, 84000, France","Avignon, France","€€€€","Modern Cuisine",4.8032742,43.9503845,+33490147676,https://guide.michelin.com/en/provence-alpes-cote-dazur/avignon/restaurant/la-vieille-fontaine,https://heurope.com,"1 Star",0,"Air conditioning,Interesting wine list,Terrace","Wood panelling, mouldings, tapestries and a fireplace set the elegant Provençal scene of this venerable establishment. Pascal Auger is in his element, crafting Mediterranean fare steeped in the aromas and flavours of the south. On sunny days (you’re in Avignon!) you can enjoy these delicacies beneath the ancient plane tree on the terrace facing a fountain."
-Radio,"43 avenue Pierre-et-Marie-Curie, Chamalières, 63400, France","Chamalières, France","€€€€","Modern Cuisine",3.0615791,45.7699763,+33473308783,https://guide.michelin.com/en/auvergne-rhone-alpes/chamalires/restaurant/radio10778,https://www.hotel-radio.fr/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","From the heights of the town, this fine hotel dating from the 1930s broadcasts a non-stop resounding tribute to the electro-magnetic waves and the triode vacuum tube that made possible the invention of the talkies and the wireless. Its trendy Art Deco decor has as much impact as it did on the day it opened, with its mosaic flooring, its decorative wrought iron and marriage of glass and mirrors. In the kitchen, chef Wilfrid Chaplain mixes the frequencies of his native Normandy and of his adopted region, Auvergne, a source of gentle, little-known harmonies. Technically proficient, he creates an ambitious, subtle and delicate cuisine that delights the taste buds: Charolais beef, raviolo of confit beef cheek, red wine aromatic jus; monkfish and watercress jus; mackerel marinated in lime, ash-baked celeriac. As for the platter of Auvergne cheeses, it creates a buzz all of its own."
-"Le Pily","1 rue du Pont-Tournant, Cherbourg-en-Cotentin, 50100, France","Cherbourg-en-Cotentin, France","€€€",Creative,-1.6199211,49.6392432,+33233101929,https://guide.michelin.com/en/normandie/cherbourg-en-cotentin/restaurant/le-pily,https://www.restaurant-le-pily.com/,"1 Star",0,"Air conditioning,Great view,Wheelchair access","Pierre and Lydie now reign over the revolving bridge in a swish, modern edifice whose glazed walls command a matchless view of the harbour. What better venue to celebrate the fish from small boats, lobsters and shellfish from Cotentin, so beloved of the chef? The entirely meat-free menu focuses on surgically and delicately curated seafood, sprinkled with creativity and the odd distinctive Japanese or exotic touch: a Salsa Criolla of red mullet; pollock in yuzu and milk kefir; fillet of seabass with cockles and green veggies in ginger beer…"
-"Auberge Frankenbourg","13 rue du Général-de-Gaulle, La Vancelle, 67730, France","La Vancelle, France","€€€","Modern Cuisine",7.3026266,48.2836435,+33388579390,https://guide.michelin.com/en/grand-est/la-vancelle/restaurant/auberge-frankenbourg,https://www.frankenbourg.com/fr/,"1 Star",1,"Air conditioning,Garden or park,Terrace,Wheelchair access","In this small village perched in the foothills of the Vosges, this hotel-restaurant has been welcoming travellers since the start of the last century. The Buecher brothers, who took over the reins of this family-run business from their parents, preside with a cheerful enthusiasm. The delicious and refined ingredient-led cuisine conjured up by the eldest, Sébastien, succeeds in showcasing the best of the terroir in the form of a menu that is always changing. He puts a creative spin on traditional dishes, as in his roasted venison loin with a sweetcorn medley, or his flame-seared langoustines served with a potato and leek parmentier. Most of the fruit and vegetables come from their own garden. The younger brother Guillaume operates front of house, in a setting that combines wood panelling and minimalism. A few guestrooms are available."
-"La Chapelle Saint-Martin","33 route Saint-Martin-du-Fault, Nieul, 87510, France","Nieul, France","€€€€","Modern Cuisine",1.1775364,45.8931685,+33555758017,https://guide.michelin.com/en/nouvelle-aquitaine/nieul_1470595/restaurant/chapelle-saint-martin,https://www.chapellesaintmartin.com/fr/,"1 Star",0,"Car park,Garden or park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","On the doorstep of Limoges, this small castel, once the home of a porcelain manufacturer, is strewn with knickknacks, antiques and old paintings. Chef Gilles Dudognon and his team meticulously scour the region for fine produce, which they blend into distinctive classical recipes, frequently sprinkled with inventive touches. After gazing at the grounds, dig into the “Timeless” Saint Martin porkpie (sweetbread, poultry, foie gras), line-caught seabass or stuffed pak-choi, resembling a ginger-sesame ceviche. Delightful guestrooms."
-"La Vieille Tour","7 rue Nationale, Cellettes, 41120, France","Cellettes, France","€€€","Modern Cuisine",1.3830315,47.5257537,+33254746715,https://guide.michelin.com/en/centre-val-de-loire/cellettes/restaurant/la-vieille-tour70104,https://www.restaurant-la-vieille-tour-blois.com/,"1 Star",0,"","Visible from afar, the tower of this 15C house will guide you to this gourmet haunt. Youthful chef Alexis Letellier regales his guests with well-crafted, modern food using top-notch produce that hits the spot every time. His recipes sometimes reveal an Asian influence and are regularly reworked in line with the seasons. We tasted a raviole of crunchy beetroot, fresh goat’s cheese mousse and tartare of aged beef; fillet of duckling, smoked then grilled to crisp the skin, braised fennel and a gutsy olive jus. The chef’s partner, Alice, greets guests professionally and cheerfully, offering excellent wine tips along the way. Delicate flavours, character and attractive plating: what’s not to like?"
-"La Table du Boisniard","Rue du Boisniard, Chambretaud, 85500, France","Chambretaud, France","€€€",Creative,-0.95931,46.92741,+33251675001,https://guide.michelin.com/en/pays-de-la-loire/chambretaud/restaurant/la-table-du-boisniard,https://www.chateau-boisniard.com,"1 Star",0,"Air conditioning,Car park,Garden or park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","In the heart of Vendée amidst sprawling grounds facing a castle whose foundations date back to the 15C, this establishment is the work of chef Valentin Morice, who trained as a pastry chef. His creative flair, based on outstanding, often local ingredients, reveals a genuine passion for stocks and broths. The culinary score, which is unabashedly modern and fully respectful of the seasons, is served in a stylish dining room or on the patio in fine weather. Individually appointed guestrooms in the castle and exquisite chalets in the woods."
-Bruno,"2350 route des Arcs, Lorgues, 83510, France","Lorgues, France","€€€€","Classic Cuisine",6.3794424,43.4699245,+33494859393,https://guide.michelin.com/en/provence-alpes-cote-dazur/lorgues/restaurant/bruno,https://www.restaurantbruno.com/,"1 Star",0,"Car park,Garden or park,Great view,Restaurant offering vegetarian menus,Terrace,Valet parking","A restaurant owes so much to its owners… and in this traditional Provençal house, which in the 1920s was the home of the great-grandmother of the Bruno family, their generous spirit is very present! Under the watchful eye of Clément Bruno, a larger-than-life, benevolent father figure renowned for his veneration for truffles, and the two brothers – Samuel, front-of-house and Benjamin in the kitchen – uphold tradition with just the right measure of modernity thrown in. The truffle-based set menu is still on offer (the type of truffles changes in keeping with the seasons), but it now features more vegetables. Cheerful and attentive service completes the picture."
-"Le Pont de l'Ouysse","Lacave, 46200, France","Lacave, France","€€€","Modern Cuisine, Classic Cuisine",1.5502327,44.8442311,+33565378704,https://guide.michelin.com/en/occitanie/lacave/restaurant/pont-de-l-ouysse,https://www.lepontdelouysse.com/,"1 Star",0,"Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","On the banks of the Ouysse, an affluent of the Dordogne, this house is located at the foot of a cliff. In the Chambon family for five generations, it was originally built to feed the workers employed to rebuild the former bridge, swept away by a flood in 1966, one arch of which remains. Two brothers now run the family business, one in the dining room and one in the kitchen. Each expertly rendered classical recipe sings the praises of fantastic ingredients, such as pigeon cooked two ways, roast breasts and salmis of legs, or truffles harvested by the family. The patio shaded by linden trees adds the final irresistible flourish. Overnight stays possible in the hotel."
-"Jean-Claude Leclerc","12 rue Saint-Adjutor, Clermont-Ferrand, 63000, France","Clermont-Ferrand, France","€€€€","Modern Cuisine",3.0804584,45.7788173,+33473364630,https://guide.michelin.com/en/auvergne-rhone-alpes/clermont-ferrand/restaurant/jean-claude-leclerc,https://www.restaurant-jcl.com/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace","Rather than a summons to a hearing, this restaurant near the courthouse extends an invitation to foodies! For over twenty years, Jean-Claude Leclerc has been behind this very popular Clermont-Ferrand hideaway. In an elegant contemporary setting, the chef woos us with his new spin on time-honoured Gallic recipes in keeping with the seasons. In a masterclass of balance and skilful execution overflowing with flavour, you might taste dishes such as pig’s trotters and foie gras wrapped in bacon and underscored by truffle dressing or sole, crab meat, cockles, lemon confit and bouillabaisse jus."
-"L'Ostal","16 rue Claussmann, Clermont-Ferrand, 63000, France","Clermont-Ferrand, France","€€€€","Modern Cuisine, Creative",3.0879692,45.7810567,+33473277786,https://guide.michelin.com/en/auvergne-rhone-alpes/clermont-ferrand/restaurant/l-ostal,https://www.lostal-restaurant.fr/,"1 Star",1,"Air conditioning,Wheelchair access","A true-blue local lad, Emmanuel Hébrard was trained by the best (Anne-Sophie Pic and Stéphane Raimbault, among others) and has vowed to defend his homeland (‘ostal’ means ‘house’ in the local dialect). His single set menu is thus deeply ‘local’ and seeks to shine the spotlight on regional ingredients: meat from the local butcher, veg from neighbouring cottage gardeners and cheese and eggs from surrounding farms. Respect for nature and farmers is the backbone of this establishment. The snug dining room (seating for twenty or so) sports a smart, contemporary look and makes ample use of natural materials (wood and stone), in keeping with the establishment’s culinary identity."
-"La Tour des Vents","450 route de Malfourat, Monbazillac, 24240, France","Monbazillac, France","€€€","Modern Cuisine",0.461633,44.796818,+33553583010,https://guide.michelin.com/en/nouvelle-aquitaine/monbazillac/restaurant/la-tour-des-vents,https://www.domainedelatourdesvents.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Restaurant offering vegetarian menus,Terrace,Wheelchair access","At the top of a hill, surrounded by the Bergerac vineyards, next to the ruins of a windmill, this beautiful, opulent restaurant affords unforgettable views of the surroundings. Chef Damien Fagette promotes the local produce of the Périgord by working with Blonde d'Aquitaine beef, foie gras and free-range Périgord chicken. Prepared with great care and skill, his contemporary cuisine is a succulent alliance of fine ingredients, accurate cooking and well-defined flavours. Grilled squid, shallot with red wine and chorizo churros; variations on lamb (roasted saddle, confit shoulder rissole and leg marinated kebab-style); warm Grand Marnier soufflé. A wonderful experience."
-"Guy Lassausaie","3 rue de Belle-Sise, Chasselay, 69380, France","Chasselay, France","€€€","Modern Cuisine",4.7703905,45.8727258,+33478476259,https://guide.michelin.com/en/auvergne-rhone-alpes/chasselay/restaurant/guy-lassausaie,https://www.guy-lassausaie.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","It was in 1984 that Guy Lassausaie first donned his chef's hat in this family-run establishment, founded four generations earlier, in 1906, in a suburb of Lyon that is now studded with Michelin stars (the late Paul Bocuse's Auberge du Pont de Collonges is not far away). Here, this ""Meilleur Ouvrier de France"" is forging ahead with his winning formula, which involves enthusiastically celebrating local (and, more generally, Gallic) culinary traditions, whilst giving a free rein to inspired recipes. For instance, crisp, line-caught hake, celery purée with pine tree oil, smoked bacon-flavoured meat jus, or a roast rack and confit shoulder of lamb... Comfort food meets consummate craftsmanship."
-"Moulin d'Alotz","Chemin Alotz-Errota, Arcangues, 64200, France","Arcangues, France","€€€",Creative,-1.538436,43.4214848,+33559430454,https://guide.michelin.com/en/nouvelle-aquitaine/arcangues/restaurant/moulin-d-alotz,https://www.moulindalotz.com/,"1 Star",0,"Car park,Garden or park,Restaurant offering vegetarian menus","In this 17C Basque watermill nestling deep in a picturesque vale, a conservatory commands views of the countryside and lush green garden all year round. In summertime, your nostrils will be titillated by freshly cut herbs served as appetisers. The venue is emblematic of the ecological, humanist and gastronomic ethos of chef Fabrice Idiart. The chef’s signature menu, “Ital”, features an exemplary harmony between plant and animal ingredients, in which ineluctable veggies are underscored by plant and spicy sauces that characterise Fabrice’s distinctive, unorthodox approach. For example, the chef, also a long-standing reggae fan, crafts dishes ranging from a medley of sweet chestnuts from the Basque country perfumed with wild garlic blossom to langoustine served in a frothy coconut sauce, further enhanced by milk flavoured in lemongrass and Espelette pepper."
-"La Mirande","4 place de l'Amirande, Avignon, 84000, France","Avignon, France","€€€€","Modern Cuisine",4.8076612,43.9501365,+33490142020,https://guide.michelin.com/en/provence-alpes-cote-dazur/avignon/restaurant/la-mirande,http://www.la-mirande.fr,"1 Star",1,"Air conditioning,Garden or park,Interesting wine list,Terrace","The warmth of the sun, the shimmer of colours, the sense of generosity: Florent Pietravalle's delicate, tasty dishes extol the South of France, the produce of its land, and its traditions (langoustine, John Dory etc). Here, everything is on point: from the bold and memorable flavours to the professional, distinguished and smiling service. Note the surprise menu based on remarkable, perfectly sourced seasonal produce from the region (at the end of the meal, you get a map with the names and locations of the suppliers). His dishes, at once technically sound and spontaneous, draw on his time with Jean-Luc Rabanel and especially Pierre Gagnaire. The setting is just as delightful: a superb 18C interior with a gorgeous garden, within the historical walls of La Mirande, a town house right next to the Palais des Papes. Delicious food in an elegant setting."
-"L'Auberge de Lucinges","67 place de l'Église, Lucinges, 74380, France","Lucinges, France","€€€","Modern Cuisine",6.3184274,46.1905123,+33450396474,https://guide.michelin.com/en/auvergne-rhone-alpes/lucinges/restaurant/l-auberge-de-lucinges,http://www.laubergedelucinges.fr,"1 Star",0,"Interesting wine list,Wheelchair access","Chef Benjamin Breton (previously at Fiskebar at the Ritz Carlton in Geneva) has opened this fine dining restaurant next to his Bistrot de Madeleine. Here in the village of Lucinges, he demonstrates his subtly creative take on modern cuisine in a monthly single set menu. The rigorously selected produce is locally sourced, give or take a few premium-quality exceptions: blue lobster, Ferme de Clavisy lamb etc. Plants and vegetables play a key role in the beautifully contrasting flavours and sublime sauces, with masterful cooking elevating ingredients such as ikejime Arctic char or the famous blue lobster, which is oh-so-lightly seared. The focal point of the bright, contemporary space is the glass-walled wine cellar, which showcases the quality and originality of natural and organic wines."
-"Les Reflets","227 rue Roger-Salengro, La Roche-sur-Yon, 85000, France","La Roche-sur-Yon, France","€€€","Modern Cuisine",-1.44962,46.66493,+33983258371,https://guide.michelin.com/en/pays-de-la-loire/la-roche-sur-yon/restaurant/les-reflets,https://www.restaurantlesreflets.fr/,"1 Star",0,"Counter dining,Wheelchair access","On a busy boulevard a stone's throw from the Église Saint-André d'Ornay, this attractive place is the stronghold of Welsh chef Nathan Cretney and his partner Solen Pineau. A palette of soft hues and bare stone walls contribute to the pleasant and bang-on-trend decor. As for the food, it reflects the quality of the region's splendid produce in a set menu (without options), composed according to what the market has to offer and tending towards the creative."
-"Le Kléber - La Maison Bonnet","2 place du Champ-de-Mars, Grane, 26400, France","Grane, France","€€€","Modern Cuisine",4.9234014,44.7314765,+33475626064,https://guide.michelin.com/en/auvergne-rhone-alpes/grane/restaurant/le-kleber-la-maison-bonnet,http://www.lamaisonbonnet.fr,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Julie and Sébastien Bonnet have settled in a pretty country village a few kilometres from Crest, their previous haunt. In an edifice dear to Sébastien’s heart (it was formerly the Demeure de Grane, a local institution where he carried out his apprenticeship), he enthusiastically demonstrates that both his talents and his seasonal fare, equally poised between surf and turf produce, are as enticing as ever. His spot-on, sophisticated, occasionally playful dishes are served in two cosily contemporary dining rooms. The splendid wine list, with Rhône wines in a prominent position, adds the final flourish to this gourmet masterpiece."
-"Hostellerie de Levernois","15 rue du Golf, Levernois, 21200, France","Levernois, France","€€€€","Modern Cuisine",4.8776071,46.9927294,+33380247358,https://guide.michelin.com/en/bourgogne-franche-comte/levernois/restaurant/hostellerie-de-levernois,https://www.levernois.com/fr/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","The tradition of hospitality is kept alive in this elegant house situated in the middle of extensive grounds dissected by a river. Here, chef Philippe Augé creates carefully prepared, seasonal cuisine based on classic principles, resulting in dishes such as green Acquerello risotto with frogs’ legs and Burgundy snails, and blue lobster with aubergine moussaka and a coriander and lemongrass shellfish jus. Make sure you save space for the cheese platter which includes over forty different varieties! A wine tasting cellar and shop complete the picture."
-"La Grange de Belle-Église","28 boulevard René-Aimé-Lagabrielle, Belle-Église, 60540, France","Belle-Église, France","€€€","Classic Cuisine",2.2145117,49.1922098,+33344084900,https://guide.michelin.com/en/hauts-de-france/belle-glise/restaurant/la-grange-de-belle-eglise,https://www.lagrangedebelleeglise.fr/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","Some restaurant names instantly conjure up a picture of ‘la vieille France’ and patriotic Gallic food, lovingly crafted from first-rate produce sourced from the local countryside. This former coal barn has been converted into a plush, peaceful temple of good food. Chef Marc Duval is a champion of old school culinary traditions, although he does allow himself the odd more modern creation. Loin of cod in herbs, charlotte sabayon made with natural roast yeast and a poultry jus are emblematic of the menu. The dining room opens onto a manicured garden in fine weather."
-"La Mère Germaine","3 rue du Commandant-Lemaître, Châteauneuf-du-Pape, 84230, France","Châteauneuf-du-Pape, France","€€€€","Modern Cuisine",4.8315131,44.0557551,+33490227834,https://guide.michelin.com/en/provence-alpes-cote-dazur/chteauneuf-du-pape/restaurant/la-mere-germaine-2058,https://www.lameregermaine.com/,"1 Star",0,"Great view,Interesting wine list,Terrace","En route for the French Riviera, the movie stars of Paris, from Mistinguett to Jean Gabin and Fernandel, used to stop off in this village, so beloved of wine buffs. The restaurant is still named after its founder, Germaine Vion (1922). Huge murals depicting Belle Époque Paris “à la Toulouse-Lautrec” set the scene indoors and the patio commands a panoramic view of the vineyards. Belgian chef Christophe Hardiquest (Menssa in Brussels) crafts Provence’s ingredients and vegetables into modern, Mediterranean dishes oozing in forthright flavours (particularly the vegetarian menu). The splendid wine list features a knock-out selection of Châteauneuf-du-Pape vintages."
-"Neige d'Été","12 rue de l'Amiral-Roussin, Paris, 75015, France","Paris, France","€€€€",Creative,2.2989942,48.8454303,+33142736666,https://guide.michelin.com/en/ile-de-france/paris/restaurant/neige-d-ete,https://www.neigedete.fr/,"1 Star",0,"Air conditioning","Summer Snow – the name is eminently poetic, thus befitting the work of Japanese chef, Hideki Nishi, who trained at Taillevent and the George V in Paris. The oxymoron also hints at the plays on contrast and minimalism that are the hallmark of this craftsman. Painstaking Japanese precision and a repertory as Gallic as the Marseillaise come together in exquisitely curated, subtle recipes with a strong focus on arrivals of fish and vegetables straight from Brittany and barbecued notes. Poised, perfectly judged and rich in counterpoints, the food is as stunning as the snow in summertime…"
-"La Dame de Pic - Le 1920","Four Seasons Megève, 373 chemin des Follières, Megève, 74120, France","Megève, France","€€€€",Creative,6.6469716,45.8471172,+33450211211,https://guide.michelin.com/en/auvergne-rhone-alpes/megve/restaurant/1920,https://www.fourseasons.com/fr/megeve/dining/restaurants/le-1920/,"1 Star",0,"Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","In the Four Seasons Hotel in the upper reaches of Mont d’Arbois, Anne-Sophie Pic adds an Alpine twist to her classic line-up and signature dishes, such as a “berlingot” filled with runny Beaufort and Abondance cheese, chestnuts, caraway and camomile and made from a blend of buckwheat and wheat flours. Her venison from Alsace marinated in juniper, pine needles and gin, served with a medley of mushrooms also bears witness to her virtuoso talent. Ms Pic’s score demonstrates infinite subtlety, as much by the striking contrasts of flavours as by the textures."
-"Le Pavillon - Hôtel Westminster","Avenue du Verger, Le Touquet-Paris-Plage, 62520, France","Le Touquet-Paris-Plage, France","€€€€",Creative,1.5914671,50.5221852,+33321054848,https://guide.michelin.com/en/hauts-de-france/le-touquet-paris-plage/restaurant/le-pavillon9000,https://www.hotelsbarriere.com/fr/le-touquet/le-westminster/restaurants-et-bars/le-pavillon.html,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","Le Pavillon of the Westminster Hotel, a 1930’s luxury hotel and a landmark of the Côte d’Opale, boasts a swish yet subdued dining room, depicted by a black and ochre colour scheme and hung with huge animal-themed tapestries – the perfect foil to sample William Elliott’s creative culinary score. His surf ‘n turf combinations and his balanced dishes hit the spot every time, illustrated by wild turbot, girolle mushrooms, blackberries, spring onions and smoked oil. The terrace overlooks the iconic Canche lighthouse. Simpler fare at La Table du West, the hotel’s other eatery."
-"Ze Kitchen Galerie","4 rue des Grands-Augustins, Paris, 75006, France","Paris, France","€€€€",Creative,2.3412194,48.85513,+33144320032,https://guide.michelin.com/en/ile-de-france/paris/restaurant/ze-kitchen-galerie,https://zekitchengalerie.fr/,"1 Star",0,"Air conditioning,Valet parking","Over 20 years old and still going strong: William Ledeuil's Ze Kitchen Galerie flirts with the boundaries between art and cuisine, with all of its original freshness and enthusiasm intact. In this pared-back space, designer furniture and tableware coexist with colourful paintings (a decor designed with jazz musician Daniel Humair) around a windowed kitchen where you can see the team at work. At the stove is William Ledeuil, who has become the mentor of a generation of chefs (including Adeline Grattard and Adrien Ferrand). He gives free rein to his passion for the flavours of South-East Asia (Thailand, Vietnam), which provide him with plenty of inspiration. Galangal, ka-chai, turmeric, wasabi, ginger are just some of the herbs, roots, spices and condiments from around the world that he uses to brilliantly enhance classic French recipes. The menu – based on fish, broths, pasta and a la plancha options – comprises a range of inventive, modern and nicely crafted dishes that will take you on a journey of flavours and colours. The lunch menu is unbeatable value; a warm welcome and smiling service."
-Ursus,"Maison Bouvier, rue du Val-Claret, au Val-Claret, Tignes, 73320, France","Tignes, France","€€€€",Creative,6.9011983,45.4579161,+33479011143,https://guide.michelin.com/en/auvergne-rhone-alpes/tignes/restaurant/ursus,https://www.les-suites-du-nevada.com/restaurant-ursus/,"1 Star",1,"Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Housed within one of the resort’s fine hotels, this restaurant loves nature, with a name that pays tribute to the last species of bear in the Savoie. Its dining room resembles a forest with its slim tree trunks separating each of the tables into little copses, a ceiling covered with a canvas representing leaves, and magnificent tables carved from walnut wood. The chef here also loves gathering wild herbs and plants while out walking in the mountains. Once second in command to Jean-François Piège, he creates contemporary-style Alpine cuisine with real technical wizardry, resulting in generous dishes which are full of flavour while respecting the seasons and constantly searching out the best local ingredients. The cheese selection focuses exclusively on the Savoie and is accompanied by an impressive wine list."
-"Pure & V","7 rue du Lycée, Nice, 06000, France","Nice, France","€€€€","Modern Cuisine",7.2742651,43.6994676,+33619886890,https://guide.michelin.com/en/provence-alpes-cote-dazur/nice/restaurant/pure-v,http://www.pureandvrestaurant.com,"1 Star",0,"Air conditioning","Renowned sommelier Vanessa Massé is unrivalled when it comes to unearthing first-rate natural wines. At Pure & V she works hand in hand with her business partner, Finnish chef Pinja Paakkonen, whose CV includes a stint at a prestigious Michelin-starred establishment in Denmark. The wholesome, balanced food draws on meticulously sourced ingredients and puts vegetables in the limelight: roast fennel, fermented white asparagus sauce and fresh dill oil; butterflied quail, smoked beurre blanc; camomile and satsuma mandarin bavarois. Friendly, buzzy vibe."
-"Relais Louis XIII","8 rue des Grands-Augustins, Paris, 75006, France","Paris, France","€€€€","Classic Cuisine",2.3408104,48.8546533,+33143267596,https://guide.michelin.com/en/ile-de-france/paris/restaurant/relais-louis-xiii,http://www.relaislouis13.fr,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Valet parking","This edifice, steeped in history, stands on the cellars of the former Grands-Augustins convent and it was here on 14 May 1610, an hour after his father King Henry IV had been assassinated, that Louis XIII learned that he was the next king of France… The memory of this rich heritage lingers on in the ornate dining room which sports half-timbers, bare stone, wainscoting, stained-glass and wall hangings, although the profusion of heirlooms is set off by a few cutting-edge details (glazed cellar, modern sculptures). The setting with a sense of occasion is the perfect foil to the food of chef Manuel Martinez, an ardent champion of Gallic culinary classicism. After training at Ledoyen, the Crillon and the Tour d’Argent, the Meilleur Ouvrier de France (Best Craftsman of France) decided to settle in this prestigious establishment to pursue high-flying French culinary traditions. Enduringly popular with regulars, in particular for the excellent eater-friendly lunchtime prices!"
-Yoshinori,"18 rue Grégoire-de-Tours, Paris, 75006, France","Paris, France","€€€€","Modern Cuisine",2.3377712,48.8528439,+33984197605,https://guide.michelin.com/en/ile-de-france/paris/restaurant/yoshinori,https://www.yoshinori-paris.com/,"1 Star",0,"","Chef Yoshinori Morié (formerly at Le Petit Verdot, Encore, L'Auberge du 15) delights diners with refined, visually pleasing cuisine in the form of single set menus. Think tartare of Corrèze veal, cockles and cauliflower; monkfish, lotus and mushrooms; or ballotine of pigeon, porcini, dates, carrots and combava – so many unabashed odes to elegance and indulgence. In a busy corner of the Latin Quarter, this place is a rare gem among the usual eateries, housed in an intimate setting with exposed stonework, white beams, Japanese-style woodwork, designer lighting, white linen and porcelain. An appealing set menu is available at lunchtime. Smiling and attentive service."
-"L'Or Bleu","6 boulevard de l'Esquillon, Théoule-sur-Mer, 06590, France","Théoule-sur-Mer, France","€€€€","Modern Cuisine, Mediterranean Cuisine",6.9453085,43.4853664,+33422106148,https://guide.michelin.com/en/provence-alpes-cote-dazur/thoule-sur-mer/restaurant/l-or-bleu,https://yaktsa.tiara-hotels.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Terrace,Valet parking,Wheelchair access","After stints in respected Michelin-starred restaurants in Switzerland and Chantilly, Alain Montigny (Meilleur Ouvrier de France 2004) is now the chef of the exquisite Tiara Yaktsa hotel, whose terrace commands a drop-dead view over the sea and the ruddy Esterel mountains. His distinctive Mediterranean-inspired recipes are balanced and delicately flavoured thanks to top-quality ingredients and superb craftsmanship. Highlights include creamy scrambled eggs, truffles and focaccia toast or Brittany spider crab, smoked eel in green apple aspic with an iced cream of lentils and shrenkii caviar."
-"Armani Ristorante","7 place du Québec, Paris, 75006, France","Paris, France","€€€€",Italian,2.3325851,48.8537124,+33145486215,https://guide.michelin.com/en/ile-de-france/paris/restaurant/armani-ristorante,https://www.armani.com/fr-fr/experience/armani-restaurant,"1 Star",0,"Air conditioning,Wheelchair access","This restaurant is in an original location on the first floor of the Armani store in St-Germain-des-Prés (not far from the church). The interior is pure and elegant, in the designer's style, of course: a palette of beiges, banquette seating, glossy walls, subdued lighting… Might this be just another shopfront in all but name? On the contrary, this ristorante is one of the best Italian eateries in Paris. Chef Massimo Tringali, former sous-chef at Casadelmar in Porto-Vecchio, works with high-quality ingredients in the spirit of contemporary Italian cuisine. It is fresh, tasty and skilfully done: a fine piece of work."
-"La Table - Hôtel Clarance","32 rue de la Barre, Lille, 59000, France","Lille, France","€€€€","Modern Cuisine",3.0571817,50.638729,+33359363559,https://guide.michelin.com/en/hauts-de-france/lille/restaurant/la-table,https://www.clarancehotel.com/,"1 Star",0,"Garden or park,Terrace","In the heart of Lille's old town, this former 18C mansion now houses a restaurant that is well worth a visit. The set menus make the most of meticulously sourced local produce, such as fish caught by small boats, and the hotel's own herb garden. Diners can choose to have their meal in one of the rooms that still brandishes its period wood panelling or in the former library (where one private table awaits at the bottom of the handsome spiral staircase) – the decor cleverly blends heritage features with contemporary design elements. In fine weather, why not dine on the terrace overlooking the wooded grounds? Whichever space you opt to dine in, the service here is professional and attentive."
-"Alan Geaam","19 rue Lauriston, Paris, 75016, France","Paris, France","€€€€",Creative,2.2923263,48.8714347,+33145017297,https://guide.michelin.com/en/ile-de-france/paris/restaurant/alan-geaam,http://restaurant.alangeaam.fr,"1 Star",0,"Air conditioning","We’ve all heard of the American dream, but Alan Geaam prefers the French version! After a childhood marked by the civil war in Lebanon, he moved to Paris aged 24 with just one idea in mind: to make his way in the world of gastronomy – his true passion. He started out washing dishes, then became a commis and avid reader of cookery books, climbing the rungs of the gastronomic ladder. At the helm of his own restaurant, he has exploded on to the culinary scene as he brings together all that he has learned over the years. His original recipes skilfully combine France’s rich heritage with touches from Lebanon in a true mixing of cultures, and his hard work and passion shine through in each and every dish. A fine dining experience."
-"Le Grand Cap","Chemin du Phare, Leucate, 11370, France","Leucate, France","€€€","Modern Cuisine",3.0571854,42.9114961,+33967781373,https://guide.michelin.com/en/occitanie/leucate/restaurant/le-grand-cap,https://www.restaurant-grand-cap.fr/,"1 Star",0,"Air conditioning,Car park,Great view,Wheelchair access","Erwan Houssin and his pastry chef wife, Pamela, decided to drop anchor in Leucate, which is hardly a surprise when you see the view that embraces the Sète coastline as far as the Albères mountains. Born in Brittany, Erwan grew up in the Hérault mountains and is perfectly at home with meat and fish from the Atlantic to the Mediterranean. He picks the wild fennel, thyme, rosemary and savory himself from the nearby cliffs, creating incredible herbal teas, jus and sauces. Some of his signature dishes include marbled “Fleuron” beef from the Pyrenees, spiced up with a Collioure anchovy sauce or sea urchin served with creamy cauliflower, slow-baked hen’s yolk and a toasted soldier of smoked pike’s eggs."
-"La Grande Cascade","Allée de Longchamp, Bois de Boulogne, Paris, 75016, France","Paris, France","€€€€","Classic Cuisine",2.2404762,48.8626663,+33145273351,https://guide.michelin.com/en/ile-de-france/paris/restaurant/la-grande-cascade,https://www.restaurantsparisiens.com/la-grande-cascade/,"1 Star",0,"Car park,Interesting wine list,Terrace,Valet parking","Transformed into a restaurant for the Universal Exhibition of 1900, Empire, Belle Époque and Art nouveau styles culminate in the charm of a rotunda dining room with a glazed roof and a superb terrace. The business clientele comes here to savour the spirit of a bygone Paris and the ‘country’ air of the Bois de Boulogne. Georges Menut lovingly maintains the image of a “grande dame”, but modernity is ensured with the cooking of chef Frédéric Robert, whose cv includes L’Ambroisie, Le Vivarois and Lucas-Carton, and the desserts of young pastry-chef Joris Vée."
-"Le Violon d'Ingres","135 rue Saint-Dominique, Paris, 75007, France","Paris, France","€€€€","Traditional Cuisine, Classic Cuisine",2.3017796,48.8582135,+33145551505,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-violon-d-ingres5989,http://www.leviolondingres.paris,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","At this luxury neo-brasserie, the duo of Alain Solivérès (the highly experienced former chef of Le Taillevent) and Jimmy Tsaramanana celebrate the South-West of France with impressive technical skill and high-quality ingredients. The sautéed sweetbreads served with a vin jaune sauce and the millefeuille with its light vanilla cream remain two great classics of the house. As for the feel of the place, authenticity and conviviality reign supreme, thanks to a highly professional team. This is a restaurant frequented by bon vivants, and reservations are essential, as tables get snapped up fast."
-"Le Chiberta","3 rue Arsène-Houssaye, Paris, 75008, France","Paris, France","€€€€","Modern Cuisine",2.2978116,48.8735298,+33153534200,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-chiberta,https://www.lechiberta.com/,"1 Star",0,"Air conditioning,Counter dining,Valet parking","Guy Savoy’s Chiberta sports a black colour scheme and has adopted wine as its symbol and inventiveness as its guiding precept. The softly lit, swish, understated interior by Jean-Michel Wilmotte is refreshingly and fashionably minimalist. Its most eye-catching feature is a stunning “vertical wine cellar” which boasts a whopper selection of Burgundy and Bordeaux tipples that adorn the walls like rare books in a library. The culinary score adds a modern twist to tradition, whilst respecting the seasons. Tasting menus (on themes such as truffles and caviar) and food-wine pairings."
-Nomicos,"16 avenue Bugeaud, Paris, 75116, France","Paris, France","€€€€","Modern Cuisine",2.2830139,48.8702708,+33156281616,https://guide.michelin.com/en/ile-de-france/paris/restaurant/nomicos,https://www.nomicos.fr,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Having run the kitchens at Lasserre (one of the temples of classical French cuisine) for many years, Jean-Louis Nomicos is now well installed in this restaurant bearing his name. For this bard of gastronomic tradition, who was born near Marseille and grew up in a world where bouillabaisse is king, culinary arts and techniques are first and foremost about the senses and pleasures of the palate. It is within these parameters that he reveals the full potential of his successful recipes and top-notch ingredients – Mediterranean wherever possible, of course – including his signature macaroni with black truffles and duck foie gras. The contemporary decor provides the perfect foil to this chef’s culinary endeavours."
-"Sushi B","5 rue Rameau, Paris, 75002, France","Paris, France","€€€€",Japanese,2.3376315,48.867715,+33140265287,https://guide.michelin.com/en/ile-de-france/paris/restaurant/sushi-b514232,http://www.sushi-b-fr.com,"1 Star",0,"Air conditioning","Lining the delightful Louvois Square, this microscopic restaurant (seats only eight) is well worth a visit. The interior oozes well-heeled zenitude: marble, upholstered seats, fine glassware… However, it is the chef’s talent that draws foodies like bees to honey! This master craftsman works only with the freshest ingredients, curating them with surgical precision. His consummate talent comes to the forefront as you admire him craft sushis and makis that are never overpowered by soy sauce or wasabi. Balanced flavours and complimentary textures: fillet of grilled seabass, spinach and lemon-flavoured dashi; fried seabream, grated white radish and Agedashi-style chives; sashimi of amberjack, sesame-flavoured soy sauce, shiso flower and wasabi. Love at first bite."
-"Le Baudelaire","Le Burgundy, 6-8 rue Duphot, Paris, 75001, France","Paris, France","€€€€","Creative, Modern Cuisine",2.3257735,48.8680116,+33171194911,https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-baudelaire,http://www.lebaudelaire.com,"1 Star",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","Relax in this stylish, trendy restaurant, nestling in the heart of an snug, arty luxury hotel that embodies the new Parisian chic. The dining area is laid out around an inner courtyard-cum-winter garden, where it is heaven to snuggle up with a good book and a cup of tea. A haven of genteel tranquillity illustrated by black lacquered tables, comfy armchairs, floor-to-ceiling windows and sleek white walls. Tuck into the vegetable-focused cuisine by chef Anthony Denon (from La Table du Connétable in Chantilly, another model of classicism), and the decadently enticing range of desserts."
-"Alchémille","53 route de Lapoutroie, Kaysersberg, 68240, France","Kaysersberg, France","€€€€",Creative,7.2500389,48.1487566,+33389276641,https://guide.michelin.com/en/grand-est/kaysersberg/restaurant/l-alchemille,https://www.alchemille.alsace/,"1 Star",1,"Air conditioning,Interesting wine list,Wheelchair access","This old bar has been transformed into a “living space” by a chef born in the village who has accumulated an impressive number of food awards. The son and grandson of a butcher, Jérôme Jaegle is just as much a market gardener and permaculture enthusiast as he is a chef with an impressive CV, having worked with famous names such as Jean-Yves Schillinger and Christian Têtedoie. Almost Scandinavian in appearance, his restaurant is decorated in light wood and natural materials and is named after Alchemilla, the favourite plant of alchemists. His creative and individual cuisine focuses, unsurprisingly, on herbs and vegetables grown in his kitchen garden, as well as other locally sourced ingredients. The set menus have different themes, with a focus on vegetables and the sea."
-"La Table de Nans","126 corniche du Liouquet, La Ciotat, 13600, France","La Ciotat, France","€€€","Mediterranean Cuisine",5.6666678,43.1828371,+33442831106,https://guide.michelin.com/en/provence-alpes-cote-dazur/la-ciotat/restaurant/la-table-de-nans,https://www.latabledenans.com/,"1 Star",0,"Air conditioning,Car park,Great view,Terrace","Nans Gaillard, a local lad and an exacting chef, had a childhood dream of opening his own restaurant in La Ciotat where he was born. After growing up in Brittany, then taking his first steps as a chef with some impressive stints in Paris, with Joël Robuchon among others, he has found what he was looking for: an inn dating from the interwar period, built above the cliffs facing the sea, with a knockout terrace and tall pine trees. In this magical setting, he pays tribute to regional produce with a subtle interpretation of Gallic traditions: black truffle, pollock brandade, soubise sauce and bacon emulsion in puff pastry; whole roast pigeon, deep-fried thigh, mashed butternut and dolce sauce; crunchy apples drizzled in iced butterscotch parfait, diplomate crème…"
-"Hostellerie de la Pointe Saint-Mathieu","7 place Saint-Tanguy, Plougonvelin, 29217, France","Plougonvelin, France","€€€","Modern Cuisine",-4.7706307,48.3309222,+33298890019,https://guide.michelin.com/en/bretagne/plougonvelin/restaurant/hostellerie-de-la-pointe-st-mathieu,http://www.pointe-saint-mathieu.com/,"1 Star",0,"Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","There’s a real surprise awaiting you in Plougonvelin at the western tip of Brittany, where Nolwenn Corre has taken over the helm of this Hostellerie opened in 1954 by her grandparents and taken over in 1988 by her parents. This family affair has managed to evolve with the times while retaining its traditional appeal, thanks to its old stonework and a monumental fireplace which blends harmoniously with the decidedly contemporary furnishings. The young female chef is very much at ease and full of determination in the kitchen, where her dishes owe as much to her skill as to the 100% local ingredients that she uses, including langoustines from Guilvinec, scallops from Brest harbour, fish from Le Conquet, and vegetables from a neighbouring farm."
-"Le Patio","10 boulevard de la Plage, Arcachon, 33120, France","Arcachon, France","€€€","Modern Cuisine",-1.1480683,44.6568136,+33556830272,https://guide.michelin.com/en/nouvelle-aquitaine/arcachon/restaurant/le-patio396,http://www.lepatio-thierryrenou.com/,"1 Star",0,"","This restaurant near the port has made it its mission to showcase the best produce from the Aquitaine region: asparagus from the Landes, lamb from Pauillac, oysters from the bay, pigeon, foie gras… Chef Thierry Renou also has a passion for Thailand and travels there regularly. Diners can therefore look forward to hints of fusion food in dishes such as foie gras poached in coconut milk; octopus with yuzu yoghurt, caviar and crystallised ginger; Ossau-Iraty cheese with satay sablé and cherry conserve; or oysters and sushi flavoured with aloe vera. This being contemporary cuisine, the chef is very mindful of the aesthetics of the dishes. As for the eponymous patio, you are in for a treat: the glass-paned roof means you can have lunch in the open air or dine beneath the stars."
-"L'Atelier Yssoirien","39 boulevard Triozon-Bayle, Issoire, 63500, France","Issoire, France","€€€",Creative,3.2503873,45.5418256,+33473894447,https://guide.michelin.com/en/auvergne-rhone-alpes/issoire/restaurant/l-atelier-yssoirien,https://www.atelier-yssoirien.com/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Terrace,Wheelchair access","This owner-chef, who was born in Auvergne of Dutch parents, deploys his culinary talent in this modern, designer-inspired workshop, depicted by an open kitchen, grey stone floor, rough wood planking and bare light bulbs. An inspired mechanic, he gets a kick out of fine-tuning dishes that are as delicate as they are inventive, made with ingredients from nearby (Boudes lamb, Mézenc beef, Billom black garlic) and further afield (brill from Brittany, Vendée eels). The memory of his beef tartare, wild white asparagus, strawberry pickles and a cream of egg yolk, beurre blanc and herb dashi lingers with us still. The greeting and the service are both professional and refreshingly unstarched."
-"Au 14 Février","2 rue du Portail, Saint-Valentin, 36100, France","Saint-Valentin, France","€€€€","Modern Cuisine",1.8650229,46.951707,+33254030496,https://guide.michelin.com/en/centre-val-de-loire/saint-valentin/restaurant/au-14-fevrier,https://www.sv-au14fevrier.com/,"1 Star",0,"Air conditioning","Japan boasts two museums devoted to the cartoonist Raymond Peynet, who created the famous lovers in 1942, immortalised by a postage stamp. Some of his Japanese admirers thus naturally chose the small village of Saint Valentin to celebrate February 14 in culinary style. Take a seat in the new stripped-back, contemporary interior, graced with the occasional poster or lithography by Peynet. The 100% Japanese white-jacketed brigade conjures up a subtle new take on modern Gallic fare, scattered with delicate Japanese notes. Fine wine list and insightful tips."
-"La Passagère - Hôtel Belles Rives","33 boulevard Édouard-Baudoin, Juan-les-Pins, 06160, France","Juan-les-Pins, France","€€€€",Creative,7.1155673,43.5648223,+33493610279,https://guide.michelin.com/en/provence-alpes-cote-dazur/juan-les-pins/restaurant/la-passagere,https://www.bellesrives.com,"1 Star",0,"Air conditioning,Great view,Terrace,Valet parking,Wheelchair access","The first thing to strike guests in this hotel, where Scott and Zelda Fitzgerald played out their tumultuous romance in the 1920s, is its jaw-dropping location. It’s not easy for a chef to leave his stamp in such a venue, yet chef Aurélien Véquaud does just that. In a high-flying menu throbbing with Mediterranean flavours (such as little tunny, semi-baked tomato and roquette dressing), the chef’s Vendée origins shine through in each plate. Unpasteurised cream jazzes up the chef’s signature dish of raviole of crab, Platine caviar and a foamy verbena mousse while iconic regional specialties from Vendée (préfou and mouclade) are given a new spin and served as appetisers. Let’s not forget the truly heroic desserts by pastry wizard, Steve Moracchini, who conjures up exquisitely delicate delights, such as a delectable Mirabelle plum tartlet. The restaurant’s terrace commands a breathtaking view of the sea and the Esterel mountains."
-"Alain Llorca","350 route de Saint-Paul, La Colle-sur-Loup, 06480, France","La Colle-sur-Loup, France","€€€€","Provençal",7.1089745,43.6952832,+33493320293,https://guide.michelin.com/en/provence-alpes-cote-dazur/la-colle-sur-loup/restaurant/alain-llorca,https://www.alainllorca.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","Alain Llorca is an iconic character of French Riviera cuisine with high-profile stints at the mythical luxury Negresco Hotel and the Moulin de Mougins, amongst other fine food affairs. In his farmhouse in La Colle-sur-Loup, whose terrace commands a jaw-dropping view of Saint Paul de Vence, he gives free rein to his affinity for all things Mediterranean. The result is often an ode to seafood, steeped in subtle, delicate notes: seabass in an aubergine crust with garden veggies; Poupeton of courgette flowers with black truffles, but Tarn pigeon, foie gras and tender juicy beef also make guest star appearances."
-Ed.Em,"4 impasse Chenevottes, Chassagne-Montrachet, 21190, France","Chassagne-Montrachet, France","€€€€","Modern Cuisine",4.7307466,46.9384965,+33380219494,https://guide.michelin.com/en/bourgogne-franche-comte/chassagne-montrachet/restaurant/ed-em,http://www.restaurant-edem.com/fr,"1 Star",0,"Air conditioning","Ed.Em is a contraction of Édouard and Émilie who met at Régis Marcon. He is a chef with an enviable CV, who started at the Quai d’Orsay, before stints at Philippe Rochat and Lameloise, and she is a talented pastry chef who adds the final flourish to a fine meal composed of a set menu in several courses. The chef’s tasty score, rich in premium ingredients, is full of personality, yet subtly delicate, illustrated by a tataki of Charolais beef with semi-cooked Arctic char (an unusual surf ‘n turf starter), or a delicately cooked loin of zander with an exquisite medley of carrots… A pleasant halt on the wine road."
-"Le Jardin de Berne","Chemin des Imberts, Flayosc, 83780, France","Flayosc, France","€€€€","Modern Cuisine",6.3660986,43.5164138,+33494604979,https://guide.michelin.com/en/provence-alpes-cote-dazur/flayosc/restaurant/le-jardin-de-berne,https://www.chateauberne.com/,"1 Star",1,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access","A vineyard (1,000 hectares no less!), a five-star hotel with a spa, a Michelin-starred restaurant and a vegetable garden: this half Provençal, half Tuscan edifice is home to chef Louis Rameau, formerly second chef here. He sings an ode to the Upper Var thanks to garden vegetables, herbs and flowers and wine and olive oil from the estate. The cheeses and other ingredients are local and organic: ‘scatter-brained’ leek with a velvety lemon and saffron sabayon, confit of lamb in a bread crust or a mind-blowing chocolate delight by fiendishly talented pastry chef éric Raynal. Open evenings only."
-"G.a. au Manoir de Rétival","2 rue Saint-Clair, Caudebec-en-Caux, 76490, France","Caudebec-en-Caux, France","€€€€","Modern Cuisine, Creative",0.7348884,49.5249389,+33650234363,https://guide.michelin.com/en/normandie/caudebec-en-caux/restaurant/g-a-au-manoir-de-retival,http://www.restaurant-ga.fr,"1 Star",1,"Car park,Garden or park,Great view,Terrace","This manor house overlooking the Seine is the HQ of David Goerne, a German-born chef in love with French cuisine. He unfussily invites guests to take a seat at the ‘table d’hôte’ in his vintage kitchen, whose walls gleam with copper utensils. In fine weather, meals are served on the panoramic terrace gazing down on the River Seine and Brotonne bridge. David enjoys improvising in front of diners, subtly and creatively incorporating herbs, peppers and other seasonings to highlight the essence of each ingredient. Enhanced by a genuine bouquet of herbs and flowers and a lemon emulsion, his incredible medley of fresh garden veggies on an egg yolk marinated in soy sauce sings an ode to the miracle of nature. Although a fervent champion of vegetables, David is also at home with lobster, foie gras or squab, depending on his whim and the seasons."
-"La Bonne Étape","Chemin du Lac, Château-Arnoux-Saint-Auban, 04160, France","Château-Arnoux-Saint-Auban, France","€€€€","Provençal",6.0123896,44.0930379,+33492640009,https://guide.michelin.com/en/provence-alpes-cote-dazur/chteau-arnoux/restaurant/la-bonne-etape,https://www.bonneetape.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus","The table at this restored farmhouse is laid with bread, fougasse, olives and olive oil, plus a host of colourful sun-ripened tomatoes – just some of the typical Provençal fare served in this restaurant where thyme, savory and lavender add to the fragrant scents of southern France. Chef Jany Gleize has been serving classic, gourmet Provençal cuisine which is full of flavour for almost half a century. With dishes such as cep mushrooms in ravioli or a flan, duck foie gras and mallard pie, hare “à la royale” and lamb from Sisteron on the menu, Provençal writer Jean Giono would have appreciated the strong and distinctive flavours of this rich cuisine. Guests come from far and wide to taste this chef’s “pieds et paquets” (tripe and trotters), served in a spicy tomato sauce which brings out the full flavours of the ingredients. A few spacious guestrooms decorated with period furnishings are also available."
-"Le Valucien - Château de Vault-de-Lugny","11 rue du Château, Vault-de-Lugny, 89200, France","Vault-de-Lugny, France","€€€€","Modern Cuisine",3.8548891,47.4956359,+33386340786,https://guide.michelin.com/en/bourgogne-franche-comte/vault-de-lugny/restaurant/chateau-de-vault-de-lugny,http://www.lugny.fr,"1 Star",0,"Air conditioning,Car park,Garden or park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","The terrace of this stately home overlooking sprawling grounds and a 17C plane tree features in a novel by French author Michel Houellebecq. Mauritian chef Franco Bowanee crafts fine contemporary cuisine, strewn with discerning exotic touches. He doesn't mess around: his delicious dishes shine the spotlight not only on premium ingredients, but also the vegetables from the estate's kitchen garden. Surrounded by floor-to-ceiling glass, the dining room slots into the surrounding nature perfectly."
-"Hostellerie la Montagne","10 rue Pisseloup, Colombey-les-Deux-Églises, 52330, France","Colombey-les-Deux-Églises, France","€€€","Modern Cuisine",4.8874741,48.2225256,+33325015169,https://guide.michelin.com/en/grand-est/colombey-les-deux-glises/restaurant/hostellerie-la-montagne,http://www.hostellerielamontagne.com,"1 Star",0,"Garden or park,Terrace,Wheelchair access","In this peaceful Haute-Marne village that was close to General de Gaulle's heart, this fine 17C stone house is surrounded by beautiful grounds that blend into the countryside. Inside, however, not a hint of nostalgia! Neither in the contemporary decor, nor in the cuisine – not even in the set menu dubbed ""Je vous avez compris!"" (I have understood you! – from de Gaulle's famous speech). Chef Jean-Baptiste Natali has travelled extensively, from Marrakesh to London and New York. He cooks up a contemporary take on French fine dining (with frequent nods to his travels), working with fine produce such as langoustines, red mullet, lobster, Angus beef and calf sweetbreads. HHis broccoli with Galician sea-urchin, his langoustine and foie gras, his calf’s sweetbreads with citron butter and oyster risotto with lime are testament to his expertise. Comfortable, cosy guestrooms."
-"Le Saint-James","3 place Camille-Hosteins, Bouliac, 33270, France","Bouliac, France","€€€€","Modern Cuisine",-0.5038945,44.8144207,+33557970600,https://guide.michelin.com/en/nouvelle-aquitaine/bouliac/restaurant/le-saint-james,https://www.saintjames-bouliac.com,"1 Star",0,"Air conditioning,Garden or park,Great view,Interesting wine list,Terrace","(Temporarily closed, reopening planned for July) An iconic establishment if ever there was one. For many years, Le Saint James was the realm of its avant-garde founder, chef Jean-Marie Amat; he commissioned Jean Nouvel to redesign his premises, which opened in 1989 and became a benchmark in design – and now they are to undergo major renovation works again. The restaurant pays tribute to Nouvelle-Aquitaine producers by elevating the fruits of their labours, from Gironde caviar to Bazas beef. Chef Mathieu Martin's appealing cuisine is refined, delicate and as fresh as can be, cf. the remarkable, perfectly cooked tuna from Saint-Jean-de-Luz. The chef makes no bones about his love of plants, eg tomatoes, plain and with chilli, clear soup. The legend of Le Saint James lives on!"
-"La Balette","Route de Port-Vendres, Collioure, 66190, France","Collioure, France","€€€€","Creative, Modern Cuisine",3.0890189,42.5244835,+33468820507,https://guide.michelin.com/en/occitanie/collioure/restaurant/la-balette,https://www.relaisdestroismas.com,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Laurent Lemal unveils the full gamut of his talents in this idyllic seaside venue opposite the picturesque bay and village of Collioure. His distinctive cuisine focused on local ingredients exalts the plentiful fare of Catalonia, with a fondness for finely crafted surf and turf dishes (monkfish from small boats, jus of Vaudovan spices and a biscuit of puffed rice and pistachio…). His wife Julie whips up exquisitely delicate desserts. A made-to-measure dining experience which is designed with the maître d’hôtel, who takes the time to talk to each guest before the start of the meal. The best winegrowers of Roussillon figure prominently on the wine list."
-"Granit - La Mécanique des Frères Bonano","Lieu-dit La Mécanique, Colombières-sur-Orb, 34390, France","Colombières-sur-Orb, France","€€€","Modern Cuisine",3.0232386,43.5783695,+33467973052,https://guide.michelin.com/en/occitanie/colombires-sur-orb/restaurant/granit,https://www.lamecaniquedesfreresbonano.fr/,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Wheelchair access","This well-oiled machine on the banks of the River Orb, where two brothers work – one as sommelier, the other as chef – was, in a former life, a cloth mill. Inside, granite and wood dominate the decor, and a glazed wine cellar stands in the centre, a reminder that wine plays a pivotal role here. The very specialised selection has a penchant for Languedoc-Roussillon (but not exclusively), and the food and wine pairings are judicious. Chef Clément delicately balances flavours, often juggling sweet and sour notes (as in the farmhouse duckling, aubergine, blackberries and ""Peking duck"" jus), or even bitter notes, without losing sight of the main ingredient (local and top-notch, of course) – we take our hats off to him! Friendly atmosphere thanks to Benjamin's professional and smiling service. Tapas menus at the Trou du Kru bistro."
-"Les Terraillers","11 chemin Neuf, Biot, 06410, France","Biot, France","€€€€","Creative, Modern Cuisine",7.0956199,43.6267515,+33493650159,https://guide.michelin.com/en/provence-alpes-cote-dazur/biot/restaurant/les-terraillers,https://www.lesterraillers.fr/,"1 Star",0,"Air conditioning,Car park,Terrace","Between Antibes and Cagnes-sur-Mer, this village owes its fame to its art glassware and its pottery, thanks to a soil rich in clay. In fact, Michaël Fulci’s parents opened their restaurant in a former potter’s studio, the kiln of which is now a delightfully snug lounge! In fine weather, the shaded trellis of the alfresco patio attracts diners like bees to honey… Michaël Fulci is a bona fide Mediterranean chef, who learned the ropes with legends such as Alain Ducasse and Roger Vergé, no less… The menu naturally enough overflows with fruit and veg from local markets, from courgette flowers and Menton lemons to figs. Truffles also enjoy the spotlight, be they black from Vaucluse or white from Alba. Sophisticated, flavourful food, drenched in sunshine, scents and flavours."
-"Le Mascaret","1 rue de Bas, Blainville-sur-Mer, 50560, France","Blainville-sur-Mer, France","€€€","Modern Cuisine",-1.583558,49.0671674,+33233458609,https://guide.michelin.com/en/normandie/blainville-sur-mer/restaurant/le-mascaret,https://lemascaret.fr/,"1 Star",0,"Car park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Very attached to his native Manche (the northern département with Cherbourg at its tip), the adventurous Philippe Hardy has worked in some prestigious Michelin-starred restaurants and in the kitchen of the French ambassador in Sofia. It was there that he met his wife, Nadia, a former principal dancer. Together they have transformed this former girls' boarding school into a chic and sweet little hotel-restaurant. All around, the garden and the vegetable garden thrive, providing vegetables and aromatic herbs grown from saved seeds. The other big thing at Le Mascaret is the sea: the chef never misses an opportunity to make a delicious dish with wild fish and shellfish, at a bargain price."
-"Le Cèdre de Montcaud","Hameau de Combes, Sabran, 30200, France","Sabran, France","€€€€","Modern Cuisine",4.5709434,44.1719004,+33466891800,https://guide.michelin.com/en/occitanie/sabran/restaurant/le-cedre-de-montcaud,https://www.chateaudemontcaud.com/restaurant/restaurant-de-montcaud,"1 Star",0,"Air conditioning,Car park,Garden or park,Terrace,Wheelchair access","The fine dining restaurant at Château de Montcaud is headed up by a chef with international experience, the talented Matthieu Hervé. A constantly updated surprise set menu offers a succession of beautiful, meticulously prepared dishes: blue crab, jellied langoustine consommé; John Dory, romesco sauce, rock fish soup (a dish bursting with sunshine); fillet of veal in a crust of fresh herbs, cream of chanterelle mushrooms and espuma of hay (a dish embellished with magnificent sauces). The intimate setting of a delightful courtyard covered with Virginia creeper accommodates only six or seven tables, ensuring a first-rate experience."
-"Villa Pinewood","590 chemin du Nègre, Payrin-Augmontel, 81660, France","Payrin-Augmontel, France","€€€€",Creative,2.347021,43.5272455,"",https://guide.michelin.com/en/occitanie/payrin-augmontel/restaurant/villa-pinewood,http://www.villapinewood.com,"1 Star",1,"Air conditioning,Car park,Interesting wine list","This enthusiastic couple of sommeliers, Thomas and Anne Cabrol, are the founders of a location in Toulouse previously crowned ""Best Wine Bar in the World"". Now they welcome you to their table d'hôte-style restaurant, where primacy is given to local produce and everything possible is done to limit their environmental impact. The dishes make the most of ingredients sourced from a natural environment situated between the dry Causse, with its truffles and aromatic plants, and the wet Montagne Noire with its wealth of ingredients from the undergrowth (berries, mushrooms, wild plants). Over the course of the meal, the chef elaborates on his creative and predominantly plant-based culinary universe by showing his suppliers, who produce or pick the food you are eating, on a screen. This multimedia aspect enriches the meal, as do the remarkable wine pairings. Online bookings only."
-"Racines - Bruno Cirino","3 rue Clément-Roassal, Nice, 06000, France","Nice, France","€€€","Vegetarian, Mediterranean Cuisine",7.2624907,43.7087319,+33493768617,https://guide.michelin.com/en/provence-alpes-cote-dazur/nice/restaurant/racines-1192760,http://www.restaurant-racines-nice.com,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access","Bruno Cirino and his faithful right-hand man, José Vidal, regale diners with a bargain-priced single set menu composed entirely of local organic or sustainably grown fruit and vegetables in their small eatery. They propose ""kitchen garden cuisine"" using ingredients that are picked only when perfectly ripe. Their talented craftsmanship shines the spotlight on characteristic Mediterranean produce, like garlic, olive oil and basil. Dig into a soup of red spring onions and basil; purple artichoke with a cheesy emulsion and grilled spiny artichoke; compressed root vegetables à la “César Baldaccini”; baked miniature apple and burnt barley ice cream… Fine selection of reasonably priced vintages. Smiling service. Booking recommended."
-"La Table d'Asten","8 boulevard Clemenceau, Binic, 22520, France","Binic, France","€€€","Modern Cuisine",-2.8249426,48.5992778,+33256442842,https://guide.michelin.com/en/bretagne/binic/restaurant/la-table-d-asten,http://www.asten-restaurant.fr,"1 Star",0,"Great view,Restaurant offering vegetarian menus","The first floor of this house overlooking the port sets the scene for many a fine meal. After a remarkable career (Coquillage at Cancale, La Pyramide – Patrick Henriroux at Vienne and the K2 at Courchevel), chef Samuel Selosse now gives free rein to his creativity. Firmly rooted in the zeitgeist and always exquisitely presented, his cooking showcases first-rate ingredients, be they fish or vegetables, giving rise to delicacies such as cauliflower in citrus fruits and fire roasted cuttlefish, brill from small boats, asparagus and seaweed-flavoured hollandaise sauce or a pine-flavoured creamy millefeuille. His sommelière wife runs the dining room with the same drive and sense of purpose."
-"L'Abissiou","81 rue des Halles, Les Sables-d'Olonne, 85100, France","Les Sables-d'Olonne, France","€€€€","Modern Cuisine",-1.78727,46.49558,+33986364229,https://guide.michelin.com/en/pays-de-la-loire/les-sables-d-olonne/restaurant/l-abissiou,http://www.labissiou.fr,"1 Star",0,"","This fine dining restaurant is tucked away in a quiet back street between the indoor market and the beautiful church, Notre-Dame-de-Bon-Port. Its name, in the local dialect, refers to the small fish caught by children in the port. At the helm, a talented pair, Mélanie Roussy and Boris Harispe, trained at Michelin-starred restaurants (including La Villa Madie), have decked the place out in a contemporary style (navy and white walls, designer furniture etc). The menu is packed with seafood dishes (among others) and constantly changes, as the chef scrupulously follows the seasons, works with all ingredients, premium or not, from sardines to pork belly, with a keen sense for sauces and cooking techniques. A success."
-"La Table de L'Incomparable","68 chemin de Belledonne, Tresserve, 73100, France","Tresserve, France","€€€€","Modern Cuisine",5.8996741,45.6705497,+33458017423,https://guide.michelin.com/en/auvergne-rhone-alpes/tresserve/restaurant/l-incomparable,http://www.hotel-lincomparable.com/fr,"1 Star",0,"Air conditioning,Car park,Great view,Terrace,Wheelchair access","This knockout location overlooking the Lac du Bourget is the HQ of chef Antoine Cevoz-Mamy, who conjures up elegant, technically spot-on food overflowing in gutsy flavours with a distinct preference for local produce: home-grown veggies, trout, fera, farm-reared veal… Dishes that pack a punch and showcase his weakness for citrus fruit and careful attention to contrasting textures. Finally, the drop-dead panoramic view from the terrace over the lake and Mont du Chat is out of this world."
-"Pavyllon, un restaurant de Yannick Alléno, Monte-Carlo","Square Beaumarchais, Monaco, 98000, France","Monaco, France","€€€€","Modern Cuisine, Creative",7.4258682,43.7384624,+37798069898,https://guide.michelin.com/en/monaco-region/monaco/restaurant/yannick-alleno-a-l-hotel-hermitage,https://www.montecarlosbm.com/fr/restaurant-monaco/pavyllon-monte-carlo-un-restaurant-yannick-alleno-hotel-hermitage-monte-carlo,"1 Star",0,"Air conditioning,Great view,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","Yannick Alleno’s gourmet counter food, after finding favour with Parisian city slickers, has set up shop in the Hermitage Hotel in Monte Carlo with the same sure-fire recipes. Namely, gourmet fare that boldly asserts a distinctive unorthodox culinary identity. The open kitchen faces the terrace and the impressive tasting counter in metallic wood, in an elegant blue colour scheme that echoes the nearby sea. In terms of food, the accent is on the seasons and wellbeing, anchored in plants, seafood and low-sugar desserts. In fine weather, meals are served on the Mediterranean garden patio commanding a view of the deep blue sea as a bonus."
-"Guillaume Scheer - Les Plaisirs Gourmands","35 route du Général-de-Gaulle, Schiltigheim, 67300, France","Schiltigheim, France","€€€€","Modern Cuisine",7.7392002,48.6005284,+33388835555,https://guide.michelin.com/en/grand-est/schiltigheim/restaurant/les-plaisirs-gourmands,http://www.les-plaisirs-gourmands.com,"1 Star",0,"Air conditioning,Terrace","Do as the locals do and make a beeline for this discreet restaurant with its tasteful contemporary décor. At the helm, a rather remarkable couple – Guillaume Scheer in the kitchen and his partner, Charlotte Gate, the personification of smiling efficiency front of house. Guillaume, who worked at the Pavillon Ledoyen in Paris and 1741 in Strasbourg, is fully versed in the pleasures of the palate, creating superb sauces and jus, cooking fish to perfection, and focusing on the freshest ingredients."
-"Grand Hôtel du Lion d'Or","69 rue Georges-Clemenceau, Romorantin-Lanthenay, 41200, France","Romorantin-Lanthenay, France","€€€€","Modern Cuisine",1.7438252,47.3602993,+33254941515,https://guide.michelin.com/en/centre-val-de-loire/romorantin-lanthenay/restaurant/grand-hotel-du-lion-d-or,https://www.hotel-liondor-romorantin.fr/fr/,"1 Star",0,"Car park,Interesting wine list,Terrace","The Grand Hôtel du Lion d'Or is a gastronomic landmark of Sologne and owes its reputation to Marie-Christine and Didier Clément, a couple of professionals who are passionate about food. A true scholar when it comes to his region, the chef has spent his career resurrecting forgotten herbs and spices: grains of paradise, sand leek, angelica and lemon thyme, as well as vegetables such as parsnips or the vitelotte potato. He combines experience and curiosity, cooking in a classical vein, without affectation and his jus and sauces are particularly succulent. Take for example his Babylon-style pigeon, stuffed between the skin and flesh, now a signature dish of the house. Let’s not forget the knockout wine list which shines the spotlight on the Loire’s top wineries."
-"Lait Thym Sel","17 rue Boisnet, Angers, 49000, France","Angers, France","€€€€",Creative,-0.5512482,47.4745869,+33789658907,https://guide.michelin.com/en/pays-de-la-loire/angers/restaurant/lait-thym-sel,https://laitthymsel.com/,"1 Star",1,"Air conditioning","(Temporarily closed) Among the gorgeous half-timbered houses in the neighbourhood of La Doutre, we warmly recommend this gem run by a talented couple. The young chef, GaËtan Morvan, who has experience at some of the great Michelin-starred restaurants, serves up an atypical culinary experience in 15 highly original sequences that make the most of ingredients from the region. Inventiveness, unexpected associations… we let ourselves be carried away into his culinary universe. In the dining room, Fanny Morvan provides efficient service and suggests excellent and environmentally friendly wines. N.B. It is crucial to book, as this small, cosy restaurant can only accommodate 16 diners."
-"Rosmadec Le Moulin","Venelle de Rosmadec, Pont-Aven, 29930, France","Pont-Aven, France","€€€€","Modern Cuisine",-3.7479266,47.854745,+33298060022,https://guide.michelin.com/en/bretagne/pont-aven/restaurant/moulin-de-rosmadec,http://www.rosmadec.com,"1 Star",0,"Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","The first restaurant to be awarded a star in the Finistère (back in 1993!), the Moulin de Rosmadec is a gourmet benchmark of Brittany; it also enjoys a magical location with its alfresco terrace by the River Aven. Supervised by chef Christian Le Squer, the food sings the praises of Brittany’s country produce (sarrazin wheat, buttermilk, Plougastel strawberries) and local seafood (spider crab, langoustine, lobster). Enticingly presented, subtle sauces and reductions and delicate flavours. A high-flying culinary score, flanked by a splendid wine list."
-"Les Cèdres","25 rue Henri-Machon, Granges-les-Beaumont, 26600, France","Granges-les-Beaumont, France","€€€€","Classic Cuisine",4.9838433,45.0502101,+33475715067,https://guide.michelin.com/en/auvergne-rhone-alpes/granges-les-beaumont/restaurant/les-cedres,https://www.restaurantlescedres.fr/fr/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace","Some establishments have chosen to shy away from media hype and les Cèdres is in that category. Betwixt Romans and Tain-l’Hermitage in Drôme, venture over the threshold of this restaurant, shaded by cedars and devoted to nature, and sample the work of the Bertrand brothers: Jacques in the kitchen and Jean-Paul in the dining room. Since 1988, they have lavished time, humility and talent on developing their enterprise. As Gallic as Gauloises and Jacques Tati, the menu focuses on flavour rather than fancy technique. The authentic warm welcome adds the final flourish to this hospitable establishment."
-"L'Almandin","Boulevard de l'Almandin, St-Cyprien Sud, Saint-Cyprien, 66750, France","Saint-Cyprien, France","€€€","Modern Cuisine",3.036187,42.6095379,+33468210102,https://guide.michelin.com/en/occitanie/saint-cyprien/restaurant/l-almandin,https://www.almandin.fr/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access","This man-made island – home to a hotel complex with swimming pool and spa – separated from the Mediterranean by a barrier beach is, to say the least, a surprising location. The terrace on the water's edge is a delight, as is the generous cuisine cooked up by chef Frédéric Bacquié, who gravitates toward the fine produce of the Catalan terroir and locally caught fish. A sure touch when it comes to cooking and seasoning results in precise, elegant dishes: wild sea bass from Cap Leucate with shellfish sauce, poultry with girolles and a mushroom emulsion, a dessert flavoured with Muscat and saffron… The lunchtime set menu offers excellent value for money. L'Aquarama serves indulgent cuisine in a ""chic bistro"" setting."
-"L'Auberge de Saint-Rémy - Fanny Rey & Jonathan Wahid","12 boulevard Mirabeau, Saint-Rémy-de-Provence, 13210, France","Saint-Rémy-de-Provence, France","€€€€","Modern Cuisine",4.8333205,43.7885608,+33490921533,https://guide.michelin.com/en/provence-alpes-cote-dazur/saint-rmy-de-provence/restaurant/fanny-rey-jonathan-wahid,https://www.aubergesaintremy.com/fr/,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Chef Fanny Rey is at the helm of this grand old Auberge located on the beltway and the old ramparts of this pretty town. She cooks up tasty market cuisine that spotlights Alpilles produce beautifully. By her side is her partner Jonathan Wahid (brother of Sylvestre), an experienced pastry chef and previous French dessert champion – he knows just how to showcase the delicious sun-drenched produce of the South, such as figs. The food is served in a designer interior: white ceiling imitating a wave, and bare stone walls."
-"Le Kaïku","17 rue de la République, Saint-Jean-de-Luz, 64500, France","Saint-Jean-de-Luz, France","€€€","Modern Cuisine",-1.6644341,43.3887002,+33559261320,https://guide.michelin.com/en/nouvelle-aquitaine/saint-jean-de-luz/restaurant/le-kaiku,https://www.kaiku.fr/,"1 Star",0,"","In the heart of this seaside resort where Louis XIV married the Infanta of Spain, Maria-Thérèse of Austria, it is a pleasure to step inside what is said to be the oldest building in town (16C). But there is nothing old about the menu served at the cosy, elegant restaurant that lies behind these high walls and mullioned windows. Basque chef Nicolas Borombo (from Bayonne), son and grandson of rugby players, set up shop here after clocking up experience in Paris, at the Hôtel Crillon with Dominique Bouchet and Jean-François Piège, and at the George V with Philippe Legendre. With a love for his region, he creates beautiful, original and refined cuisine that makes the most of regional ingredients."
-"Le Saint Placide","6 place du Poncel, Saint-Servan-sur-Mer, Saint-Malo, 35400, France","Saint-Malo, France","€€€€",Creative,-2.010532,48.6296543,+33299817073,https://guide.michelin.com/en/bretagne/saint-malo/restaurant/le-st-placide,https://www.st-placide.com/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access","Sheltered from St-Malo’s tourist hordes in a district popular with the locals, this handsome contemporary restaurant sports a decor of organic curves, Fornasetti tableware and pendant lights by Tom Dixon. Chef Luc Mobihan, a wizard when it comes to fish, seafood and regional veggies, boasts stints at the Château de la Chenevière (Port-en-Bessin) and at the Amphitryon (Lorient), where he was the second to Jean-Paul Abadie. He conjures up enticing cuisine in the zeitgeist, such as seared scallops, chutney of confit turnips and Noilly Prat. Meanwhile, his wife Isabelle gives free rein to her love of table arts and her passion for fine wines (Champagne, Loire, Burgundy etc). Attentive service."
-"La Vieille Tour","75 rue de la Tour, Plérin, 22190, France","Plérin, France","€€€","Modern Cuisine",-2.7261477,48.5307941,+33296331030,https://guide.michelin.com/en/bretagne/plerin/restaurant/la-vieille-tour7741,https://www.la-vieille-tour.com/,"1 Star",0,"Air conditioning,Interesting wine list","The contemporary interior, which makes ample use of the light and materials , is admirably paired with the delicate, seafood menu of this country house opposite the estuary. An idyllic setting to sample deftly crafted, first-rate ingredients. Chef Nicolas Adam is not content with awakening your tastebuds, he is also the proud creator of a bakery and of the Rock’n Toques festival that takes place once a year, combining music and quality street food. The glazed wine cellar boasts some 350 references."
-"L'Archeste","79 rue de la Tour, Paris, 75016, France","Paris, France","€€€€","Modern Cuisine",2.2782052,48.8617268,+33140716968,https://guide.michelin.com/en/ile-de-france/paris/restaurant/l-archeste,https://www.archeste.fr/,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","This restaurant with an appealing façade and sleek interior (dark brushed-effect painted walls, wooden fittings, large window letting in plenty of natural light) was designed by a chef with a passion for produce. After working at Hiramatsu for 18 years, for 10 of which he was head chef, he now astounds diners with his dazzlingly modern, precise and coherent French cuisine. While casting a spotlight on premium-quality ingredients, he also does a beautiful job of staying true to the seasons. You will find no fixed menu here: the set menus change every day in line with the chef's inspiration. And in case you were curious: The name of this place is an homage to Alain Senderens and his restaurant L'Archestrate, but it is also a clever play on words (""artisanal"", ""orchestra"" and ""art""). In the end, what matters is that you enjoy yourself… and you certainly will."
-"La Scène Thélème","18 rue Troyon, Paris, 75017, France","Paris, France","€€€","Modern Cuisine",2.2949918,48.8764542,+33177376099,https://guide.michelin.com/en/ile-de-france/paris/restaurant/la-scene-theleme,https://www.lascenetheleme.fr/,"1 Star",0,"Air conditioning,Wheelchair access","At no 18 rue Troyon, art meets gastronomy. In fact, the restaurant is named after L'Abbaye de Thélème, a utopia conjured up by Rabelais. Japanese chef Yoshitaka Takayanagi and his team deliver subtle, delicate dishes with plenty of personality, using first-class produce: white asparagus, smoked yellowtail and asparagus velouté; fillet of sea bass, Koshihikari rice and yuzu beurre blanc; roast rack of lamb with wild garlic, morels and black garlic – high-precision work! Good recommendations from the sommelier."
-"Bellefeuille - Saint James Paris","5 place du Chancelier-Adenauer, Paris, 75116, France","Paris, France","€€€€",Creative,2.2797777,48.8704851,+33144058188,https://guide.michelin.com/en/ile-de-france/paris/restaurant/bellefeuille-saint-james-paris,https://www.saint-james-paris.com/,"1 Star",1,"Air conditioning,Car park,Garden or park,Interesting wine list","Built in 1892, this private mansion resembles a small château surrounded by greenery in the very heart of Paris. It became a hotel in the early 1990s, but it wasn't until 2013 that its restaurant opened to non-residents and it is very probably one of the most exclusive establishments of the French capital! The high-flying score, which focuses on vegetables and seafood, is proud to serve produce from the establishment’s own vegetable garden, capable of supplying over 250 varieties of fruit, veg and herbs. This sustainable farming ethos is elegantly and steadfastly championed by the knowledgeable front-of-house team. The wine list is similarly motivated and offers a fine choice of unexpected tipples."
-"L'Odas","4 passage Maurice-Lenfant, Rouen, 76000, France","Rouen, France","€€€€",Creative,1.0945346,49.4411004,+33235738324,https://guide.michelin.com/en/normandie/rouen/restaurant/l-odas,http://www.lodas.fr,"1 Star",0,"Air conditioning,Terrace,Wheelchair access","Ideally located in the heart of the historic city, two minutes from the cathedral, this restaurant is the brainchild of Olivier Da Silva. He regales diners with a seasonal, often bold score to which he adds the occasional citrus note for extra zest and vivacity. Plants, veg and fish are showcased in a mystery menu. Take a seat in the dining room where you can admire the team at work in the open-plan kitchen or on the pleasantly secluded patio."
-Pages,"4 rue Auguste-Vacquerie, Paris, 75016, France","Paris, France","€€€€","Modern Cuisine",2.2962858,48.8709699,+33147207494,https://guide.michelin.com/en/ile-de-france/paris/restaurant/pages,https://www.restaurantpages.fr/,"1 Star",0,"","The passion Japanese chefs show for French gastronomy is once again demonstrated by this surprising restaurant whose bare white walls evoke the unwritten pages of a book. Ryuji Teshima, alias Teshi, learned his craft in top establishments before deciding to pursue his personal and contemporary version of Gallic fare, based on fine produce : shellfish and fish from Normandy and Brittany, poultry from the Perche – there is even a small fridge for maturing beef, including wagyu. The “surprise” menu features a mix of colour and flavours which work like a dream in the mouth, with precision cooking and the occasional use of a small binchotan barbecue to add a distinctive charred note. The open kitchen is always an intriguing and entertaining sight for diners…"
-Racines,"4 passage Antoinette-Caillot, Rennes, 35000, France","Rennes, France","€€€","Modern Cuisine",-1.6829655,48.1069433,+33299656421,https://guide.michelin.com/en/bretagne/rennes/restaurant/racines542026,https://www.racines-restaurant.fr/,"1 Star",0,"Air conditioning,Wheelchair access","When a talented chef from Rennes, Virginie Giboire, embraces her roots (or ""Racines""), the result is pleasing, contemporary cuisine in the form of elegant dishes. Boasting an impressive wealth of experience (of which we will only mention her stints alongside Guy Martin and Thierry Marx who, she says, ""taught her everything""), she delivers clever and well-defined cuisine that always hits the mark, proposed in a short menu. Interesting interplays of textures, subtle marriages of flavours, and always the finest ingredients, often from small-scale Breton producers. All served up in a lovely, bright and modern setting."
-"L'Atelier des Augustins","17 rue Hippolyte-Flandrin, Lyon, 69001, France","Lyon, France","€€€","Modern Cuisine",4.8308089,45.7677124,+33472008801,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/l-atelier-des-augustins,https://latelierdesaugustins.com/fr/,"1 Star",0,"Air conditioning,Interesting wine list","After stints in the kitchens of top establishments and the French embassies in London and Bamako, Nicolas Guilloton opened L'Atelier. Renovated from top to bottom, it has been transformed into an appealingly elegant and contemporary space; the African masks decorating the spacious dining area are a nod to the chef's time in Mali. A trained musician, he draws on his musical sensibilities to delight diners with a series of surprise menus that showcase his flair for balancing flavours and his commitment to locally sourced ingredients. This is original, technical cuisine abounding with bold aromas, and delicate, lightly sweetened yet indulgent desserts. Unbeatable value for money at lunchtime, and a fine wine list that reflects a genuine bid to discover eco-responsible producers."
-"The Marcel","5 rue Lazare-Carnot, Sète, 34200, France","Sète, France","€€€€","Mediterranean Cuisine",3.6981431,43.4026375,+33467742089,https://guide.michelin.com/en/occitanie/ste/restaurant/the-marcel,https://the-marcel.fr,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","This historic eatery, a former working-class bolthole, is enjoying a second lease of life under the auspices of its owners. On one side is the Rio, a cultural venue which serves tapas to a backdrop of live music, while on the other is a gourmet restaurant graced by a spacious dining room, which commands a view of the kitchen and sports a vintage counter and bench seats, exposed timbers, bare stone walls and works of art. Chef Denis Martin expertly crafts recipes focused on Mediterranean delicacies, such as red mullet and a soft bread with squid ink, crunchy vegetables, shellfish and a stock of fishbones, or octopus in preserved tomatoes and olives. Heroically wondrous cooking…"
-"Le Clocher des Pères","Le Mollard, 80 impasse du Four, Saint-Martin-sur-la-Chambre, 73130, France","Saint-Martin-sur-la-Chambre, France","€€€",Creative,6.3168158,45.3664596,+33479599806,https://guide.michelin.com/en/auvergne-rhone-alpes/saint-martin-sur-la-chambre/restaurant/le-clocher-des-peres,https://www.chambres-d-hote-maurienne-le-clocher-des-peres.fr/fr/m_1_accueil.php,"1 Star",0,"Air conditioning,Car park,Great view,Terrace","Perched at an altitude of 600m, this restaurant occupying a former watchtower in the centre of the village looks out over the Belledonne mountains, including the Clocher des Pères. This setting teeming with character sets the scene for enticing cuisine created by Éloïse and Pierre Troccaz, the discreet yet dynamic couple at the helm. The latter, a chef who has patiently guided his career away from the beaten track, creates accomplished and creative cuisine which steers clear of routine and is partly improvised depending on market availability. His recipes are heavily influenced by the traditions and ingredients of the Savoie, as witnessed by dishes such as millefeuille of trout, lobster and diot sausage, and char with a Beaufort cream sauce, Savoie biscuit and blueberries. Charming service and pretty guestrooms."
-"Les Tables de Gaspard","731 rue de la Charrière (Le Village), Saint-Crépin, 05600, France","Saint-Crépin, France","€€€","Modern Cuisine, Farm to table",6.6078486,44.7067072,+33492248528,https://guide.michelin.com/en/provence-alpes-cote-dazur/saint-crpin/restaurant/les-tables-de-gaspard,http://www.lestablesdegaspard.com/,"1 Star",0,"Wheelchair access","An excellent time is to be had at this restaurant housed in a converted vaulted stable. Dating from the 16C, it is full of character, its iron and stone features blending harmoniously. After many years spent in Bora Bora, Virginie Blampoix and Sébastien Corniau returned to France to continue their culinary adventure. Chef Corniau stylishly fetes noble produce (scallops fished by divers, for example) in perfectly cooked dishes with well-balanced flavours. The food is generous, and the prices quite reasonable. Unsurprisingly, the formule is an attractive option and the restaurant is often fully booked (remember to reserve!). Three well-kept guestrooms available."
-Ima,"20 boulevard de la Tour-d'Auvergne, Rennes, 35000, France","Rennes, France","€€€€",Creative,-1.684632,48.106684,+33223478274,https://guide.michelin.com/en/bretagne/rennes/restaurant/ima,http://www.ima.restaurant,"1 Star",1,"Counter dining","“Cooking has always been a means of travel for me”, explains chef Julien Lemarié, who has plied his trade in London, Tokyo and Singapore. At his restaurant, Ima, which means “now” in Japanese, this talented culinary technician conjures up instinctive cuisine showcased on tasting menus that combine subtlety with regional and Asian influences. Lemarié enhances his dishes with broths, infusions, spices, aromatic plants and algae. And for those keen to enjoy the full Japanese experience, make sure you take a seat at the bar. It's now your turn to travel!"
-"Le Grand Cerf","50 route Nationale, Montchenot, 51500, France","Montchenot, France","€€€€","Classic Cuisine",4.0109723,49.1618024,+33326976007,https://guide.michelin.com/en/grand-est/montchenot/restaurant/le-grand-cerf,https://www.le-grand-cerf.fr,"1 Star",0,"Car park,Garden or park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","At the foot of the Montagne de Reims and on the road to Épernay, this imposing inn unabashedly brandishes its opulent style. Come evening, the elegant dining space done out in pale wood takes on a romantic air – the perfect setting for fine classic French cuisine delivered by chefs Dominique Giraudeau (who shone for many years in the kitchens of Gérard Boyer at Les Crayères) and his associate, Pascal Champion. On the menu, top-notch produce, from John Dory to free-range milk-fed veal, as well as game, lobster and truffles."
-"La Table du Gourmet","5 rue de la 1ère-Armée, Riquewihr, 68340, France","Riquewihr, France","€€€€","Creative, Modern Cuisine",7.2972837,48.1664136,+33389490909,https://guide.michelin.com/en/grand-est/riquewihr/restaurant/la-table-du-gourmet,https://www.jlbrendel.com/fr/,"1 Star",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","In Riquewihr, Jean-Luc Brendel has built up an entire ecosystem: in addition to his fine dining restaurant, he has a modern winstub and also offers luxurious guestrooms for overnight stays. At La Table du Gourmet, in the heart of the medieval city, the chef cooks beautiful seasonal ingredients with great care and a dash of creativity, making each dish his own. His set menu showcases produce from his garden (tended according to the principles of permaculture) such as the delicious Petrowski turnip, served with humanely-reared veal, cooked over the embers. Two wine lists, the first dedicated to the fines wines of Alsace, and all this to be enjoyed in surroundings that combine olde worlde charm (the building dates back to the 16C) with contemporary decorative touches."
-"Shang Palace","10 avenue d'Iéna, Paris, 75116, France","Paris, France","€€€€",Chinese,2.2934586,48.863801,+33153671992,https://guide.michelin.com/en/ile-de-france/paris/restaurant/shang-palace298066,https://www.shangpalaceparis.com,"1 Star",0,"Air conditioning,Brunch,Valet parking,Wheelchair access","The Shangri-La, a luxury Parisian hotel, takes us on a voyage into deepest Asia to an opulent imaginary paradise. On the lower floor of the hotel, the Shang Palace restaurant transports diners to Hong Kong, amidst jade inlaid columns, finely carved screens and crystal chandeliers. Cantonese cuisine plays the leading role, served in an assortment of dishes that are placed in the centre of the table. Each dish is a masterclass in precision and subtlety. The dim sum are exquisitely soft and fluffy, while the gently seared aubergines, chicken and dried fish dish showcases the full range of skills and art of Cantonese cooking. The discovery menu is a treasure trove: fried langoustine wonton with sweet and sour yuzu sauce; assorted dumplings with shrimp, pork, crab roe, beetroot, vegetables and mushrooms, Shang Palace bao with pork belly and pickles…"
-Saisons,"1A chemin de Calabert, Écully, 69130, France","Écully, France","€€€€","Modern Cuisine",4.76787,45.77744,+33426209757,https://guide.michelin.com/en/auvergne-rhone-alpes/cully/restaurant/saisons4469,https://www.saisons-restaurant.fr/,"1 Star",0,"Car park,Garden or park,Terrace,Wheelchair access","This 19C château, which houses the international hotel management school, (once under the aegis of Paul Bocuse), serves first-class cuisine. This is the work of Florian Pansin, who is supported by a superb team both in the kitchen and front of house. You will appreciate the finesse, the delicacy, the meticulous preparation, the colourful dishes: delicious roasted langoustines in a ginger and garlic crust; saddle of rabbit ""intertwined"" with smoked eel; a beautifully fresh rhubarb and mint dessert… Flawless technical skill and flashes of creativity. Put simply, this is tasty seasonal food at its best!"
-"Château Eza","Rue de la Pise, Èze, 06360, France","Èze, France","€€€€","Modern Cuisine",7.3610962,43.7276935,+33493411224,https://guide.michelin.com/en/provence-alpes-cote-dazur/ze/restaurant/chateau-eza,https://www.chateaueza.com/,"1 Star",0,"Air conditioning,Car park,Great view,Terrace,Valet parking","Be prepared for a magical setting – a dazzling panoramic view, variations in the landscape below, mountains plunging into the Mediterranean. But this does not eclipse the cuisine of Justin Schmitt! This chef, who is no stranger to working in the finest restaurants, is a dab hand at cooking up modern cuisine with personality, such as octopus roasted with satay, creamy corn and smoked whisky, or John Dory, courgette flowers, prawns and verbena. The desserts are on a par and the view from the terrace is breathtaking!"
-Toya,"Avenue Jean-Monnet, Faulquemont, 57380, France","Faulquemont, France","€€€€",Creative,6.627029,49.0564967,+33387893422,https://guide.michelin.com/en/grand-est/faulquemont/restaurant/toya,http://toya-restaurant.fr/,"1 Star",1,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access","Tōya is a famous volcanic lake in northern Japan, in the heart of the Shikotsu-Tōya nature reserve. In the eyes of youthful globetrotting chef, Loïc Villemin, this region is something of a gastronomic Eden where wild fish, plants and herbs thrive and high-quality fruit and vegetables are grown. All of which has inspired this Zen-styled restaurant (overlooking a golf course) with a hip ‘natural’ slant! Our aspiring Buddhist monk chef has spent retreats in the top gourmet sanctuaries of France, notably with Jean-Georges Klein, Nicolas Le Bec, Bernard Loiseau and Arnaud Lallement. His love of fine produce is particularly visible in the mystery, weekly-changing menu. Cutting-edge skill and creativity are apparent in the likes of ikejime trout from Abreschviller, with textures of carrot, ginger and caraway. Unmissable."
-"Le Lièvre Gourmand","28 quai du Châtelet, Orléans, 45000, France","Orléans, France","€€€",Creative,1.9104472,47.8980213,+33238536614,https://guide.michelin.com/en/centre-val-de-loire/orleans/restaurant/le-lievre-gourmand,http://www.lelievregourmand.fr,"1 Star",0,"Air conditioning,Wheelchair access","The chef of this establishment on the banks of the Loire trained with the Meilleur family at La Bouitte, and Au Rendez-vous des Pêcheurs, in Blois. Tristan Robreau chooses his suppliers carefully, and delivers fusion cuisine inspired by his travels in Asia. It has a well-formed culinary identity, for example, dried trout soba, Thai garlic; turbot cardamom, red endive. Terrific quality ingredients, confident technique and arresting flavours. This is balanced cuisine that continues to deliver on its promise: Le Lièvre Gourmand is still the best restaurant in town."
-"L'O des Vignes","129 rue du Bourg, Fuissé, 71960, France","Fuissé, France","€€€","Modern Cuisine",4.74395,46.2802,+33385383340,https://guide.michelin.com/en/bourgogne-franche-comte/fuiss/restaurant/l-o-des-vignes,https://lodesvignes.fr/fr/,"1 Star",0,"Interesting wine list,Wheelchair access","This stone building in the Mâconnais region is surrounded by a landscape of vineyards that extends to the Roche de Solutré. It now houses the restaurant of a true Burgundian, Sébastien Chambru, whose work didn't go unnoticed at Le Moulin de Mougins. He then headed off to Japan and, in Tokyo, was enthralled by the respect the Japanese chefs had for their ingredients. The author of several cookery books, he now conjures up his delicately creative cuisine here in Fuissé, applying his customary finesse and precision and an inspiration that changes in line with seasonal ingredients, eg pike-perch en viennoise with satay, carrot and sauce vierge with capers. In the small adjoining wine bar, they serve hearty fare and fantastic wines."
-"Les Ducs de Lorraine","5 avenue de Provence, Epinal, 88000, France","Epinal, France","€€€€","Modern Cuisine",6.4491422,48.169025,+33329295600,https://guide.michelin.com/en/grand-est/pinal/restaurant/les-ducs-de-lorraine,https://www.restaurant-ducsdelorraine.com/,"1 Star",0,"Interesting wine list,Terrace,Wheelchair access","In the heart of the capital of the Vosges, Stéphane Ringer and Rémi Gornet preside over this neo-Tudor style manor, with high ceilings, stained-glass windows, precious panelling and cornices that combine to provide an exceptional backdrop for your meal. The two chefs deliver modern dishes based on top-notch produce – lobster, langoustines, turbot, caviar, sweetbreads – cooked with precision. Generously stocked cheese and dessert trolleys make for quite a finale, while the cellar boasts a strong collection of bordeaux. Terrasse/conservatory with a sliding roof."
-Pierre,"7 rue Joseph Dufour, Mâcon, 71000, France","Mâcon, France","€€€","Classic Cuisine",4.8314285,46.3034378,+33385381423,https://guide.michelin.com/en/bourgogne-franche-comte/mcon/restaurant/pierre4490,http://www.restaurant-pierre.com,"1 Star",0,"Air conditioning,Terrace,Wheelchair access","In the southernmost town of Burgundy, this unassuming house in a pedestrian street is home to a benchmark of local gastronomy. The traditional architecture (bare beams and stonework and an old fireplace) is enhanced by contemporary details. Since 1991, Christian Gaulin has been celebrating the classical union of regional produce and modern techniques. Whenever he can, this virtuoso technician sings a subtle ode to Bresse and Burgundy. Foodies can decadently indulge in tender Miéral pigeon and its millefeuille of cabbage and simmered offal, frog’s legs in garlic cream and parsley sauce, textbook-perfect quenelles of pike, a juicy Charolais tournedos steak and a Grand Marnier soufflé of head-spinning perfection. A believer in fine produce before all else, the chef cooks what he himself likes to eat – to our delight!"
-Bessem,"183 avenue de la République, Mandelieu-La Napoule, 06210, France","Mandelieu-La Napoule, France","€€€","Modern Cuisine",6.9335576,43.5408961,+33493497123,https://guide.michelin.com/en/provence-alpes-cote-dazur/mandelieu-la-napoule/restaurant/bessem,https://www.bessem-restaurant.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","For a long time, chef Bessem Ben Abdallah worked in the shadow of great chefs (eg Michel Del Burgo, Marc Meneau and Pierre Gagnaire). In this town house with its terrace shaded by plane trees and a fountain, he gets to give full rein to his talent. He brings a deft touch to a delicate Mediterranean brand of cuisine that is personal to him, as in his catch of the day, artichoke purée, spinach with parmesan, courgettes, green beans, a yuzu-kombava broth, tagetes and lovage. He is assisted by a talented pastry chef. It's worth noting that the chef serves his own selection of Tunisian single-estate olive oil and raises chickens so as to have access to fresh, quality eggs! Two seasonal surprise menus; closed at lunchtimes in summer."
-"Le Passe Temps","52 rue Tronchet, Lyon, 69006, France","Lyon, France","€€€€",Creative,4.8492927,45.769939,+33472829014,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/le-passe-temps,https://www.lepassetemps-restaurant.com/,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Young Korean chef Younghoon Lee discovered a passion for Gallic gastronomy in a French restaurant in Seoul. After perfecting his craft at the Institut Paul Bocuse and at Lasserre, he opened his own restaurant in the Brotteaux neighbourhood with his wife. The space is resolutely contemporary, with its light wood floors and centrally positioned glazed wine cellar. Drawing on a keen sense of presentation and flavours, he puts a subtle Korean spin on French cuisine: melt-in-the-mouth bluefin tuna tartare with beetroot and crème fraîche; slow-baked medallion of monkfish with a white kimchi sauce. Lee's cooking is a veritable love story."
-"Le Manoir du Lys","Route de Juvigny-sous-Andaine, Bagnoles-de-l'Orne, 61140, France","Bagnoles-de-l'Orne, France","€€€€","Modern Cuisine",-0.4443803,48.5623198,+33233378069,https://guide.michelin.com/en/normandie/bagnoles-de-l-orne/restaurant/le-manoir-du-lys,https://www.manoir-du-lys.fr/,"1 Star",0,"Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","The huge forest of Andaine surrounding this restaurant, depicted by light wooden wainscoting and a leafy terrace, is undoubtedly its ‘raison d’être’. Poised between Maine, Normandy and Brittany, these green lungs nurture and nourish the forest-inspired cooking of chef Franck Quinton. His way with mushrooms is out of this world: roast cèpes in thyme and laurel, girolles sautéed in rosemary, apricots and hazelnuts, chanterelles in cream of foie gras and parmesan or horn of plenty with ham and ciboule onion… If you stay the night, you can even go picking with him! This wholehearted chef is also a champion of local produce and his pigeons, veg and meat all come from within a few dozen kilometres. Delicate, appetising food served in an elegant, peaceful interior: heaven!"
-"Le Favori - Les Sources de Cheverny","23 route de Fougères, Cheverny, 41700, France","Cheverny, France","€€€€","Modern Cuisine",1.4326274,47.4770964,+33254442020,https://guide.michelin.com/en/centre-val-de-loire/cheverny/restaurant/le-favori-les-sources-de-cheverny,https://www.sources-cheverny.com/restaurant-cheverny/le-favori/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","This new address is elegant, refined and in perfect harmony with the cuisine prepared by the chef (who previously worked at La Réserve in Paris), available via a fixed four- or six-course tasting menu based around the finest seasonal produce. The precise presentation, meticulous recipes, beautiful aesthetics and superb sauces bring out the true essence of the main ingredient, typified by the white radish steamed in its own vegetable water, lightly seared Dublin Bay prawns, citrus nectar and fresh turmeric. The meticulously prepared dishes and garnishes bring pleasure to the palate, enhanced by the restaurant dining room that blends seamlessly into the surrounding greenery. A precise, explosive and enchanting experience."
-"La Table des Frères Ibarboure","281 chemin Ttalienea, Bidart, 64210, France","Bidart, France","€€€€","Modern Cuisine",-1.598086,43.4179898,+33559548164,https://guide.michelin.com/en/nouvelle-aquitaine/bidart/restaurant/la-table-des-freres-ibarboure,https://freresibarboure.com,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","The third generation of the Ibarboure family quietly presides over the fate of this lovely family property and grounds. The sons, chef Xabi and Patrice, Best Pastry Maker of France 2019, who honed his talents in establishments from Paris to New York, rule over the kitchen. Fine Basque produce is showcased in seasonal menus: Adour salmon, Kintoa black pig, red fruit from Mendionde, gingerbread from Ainhoa, Espelette pepper, Pyrenean lamb, Ossau-Iraty cheese. They delve freely into the estate’s vegetable garden, concocting dishes such as courgette flowers stuffed with langoustine or vegetables on a bed of herbs with an emulsion of rocket leaves and tomato water, that are emblematic of their flair for adding a creative spin to family favourites."
-"L'Arnsbourg","18 Untermuhlthal, Baerenthal, 57230, France","Baerenthal, France","€€€€","Modern Cuisine",7.5440087,48.9500545,+33387065085,https://guide.michelin.com/en/grand-est/baerenthal/restaurant/l-arnsbourg,https://www.arnsbourg.com,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","Laure and Fabien Mengus are at the head of this iconic restaurant. Fabien had already made his talent known at Le Cygne, a nearby restaurant. Here, at this former culinary ""institution"", he shows that he is perfectly at ease building bridges between tradition and modernity – and that applies to the decor as much as to the food. Either ensconced in the lounge or close to the floor-to-ceiling windows overlooking the forest, you can expect varied cuisine that showcases great ingredients: pan-fried snails from Farmhouse Ettendorf, perfectly cooked egg and green Chartreuse-spiked herb jus, or pigeon breast grilled on the barbecue and served with chard cannelloni and shredded pigeon leg with cacao."
-"L'Étang du Moulin","5 chemin de l'Étang-du-Moulin, Bonnétage, 25210, France","Bonnétage, France","€€€€","Modern Cuisine",6.7214393,47.1975481,+33381689278,https://guide.michelin.com/en/bourgogne-franche-comte/bonntage/restaurant/l-etang-du-moulin,https://www.etang-du-moulin.com,"1 Star",1,"Car park,Garden or park,Great view,Interesting wine list,Wheelchair access","In summer, you may end up in this cosy yet contemporary inn at the foot of the mountains by a pond, after a daylong hike through the lovely Jura forests, having worked up a healthy appetite. In winter, kick off your snow rackets and admire the Christmas carol picture. The menu features deftly curated, traditional French staples and Jacques Barnachon frequently shines the spotlight on the region, with game in autumn and noble produce (turbot, langoustine, Simmental beef). Jacques is also a mushroom specialist, notably the morel, which is the star of his legendary signature stew. The gourmet restaurant, in which wood dominates, has reduced its seating capacity for the comfort of diners, who now have a view of the kitchen. Insightful wine list."
-"L'Observatoire du Gabriel","10 place de la Bourse, Bordeaux, 33000, France","Bordeaux, France","€€€€","Modern Cuisine, Creative",-0.5707147,44.8413505,+33556300080,https://guide.michelin.com/en/nouvelle-aquitaine/bordeaux/restaurant/l-observatoire-du-gabriel,https://le-gabriel-bordeaux.fr,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Wheelchair access","Located in the central edifice of Bordeaux's iconic Place de la Bourse, opposite the Miroir d'Eau water feature, this establishment is run by the owners of Château Angelus and Logis de la Cadène. The gorgeous 18C parlours have been converted into a single open space and lavishly appointed – oak parquet flooring and thick carpets, wood panelling and mouldings. Youthful Bertrand Noeureuil, who worked under Arnaud Donckele, crafts a seasonal menu of maritime inspiration: “Chambrelent” fillets of young mackerel, Loubésien hake mimosa with morels or kokotxas (Basque fish stew) with wild leeks… He’s also a dab hand at more classical turf dishes, as his “Entre-deux-mers” lamb with spring vegetables and a seafood note consummately illustrates. Over 1 000 labels in the staggering wine list."
-"Le Prince Noir - Vivien Durand","1 rue du Prince-Noir, Lormont, 33310, France","Lormont, France","€€€€","Modern Cuisine",-0.5291046,44.8779637,+33556061252,https://guide.michelin.com/en/nouvelle-aquitaine/lormont/restaurant/le-prince-noir-vivien-durand,http://www.leprincenoir-restaurant.fr,"1 Star",1,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","With its castle stables, glass and concrete cube, views of the Pont d’Aquitaine suspension bridge and rock music as a backdrop, this restaurant has definitely caused a stir amid the gastronomic landscapes of the Bordelais. But not as much as the cuisine of Vivien Durand, a chef bursting with original ideas who reinterprets French culinary convention with a keen gastronomic eye. A daring gamble, given his seemingly complete dismantling of tradition, but we have to admit that he has succeeded! Through dishes such as oysters in a matelote sauce, grilled foie gras served with coffee-infused beetroot, and pigeon with carcass jus, his flavours are often dazzling and his ingredients (the vast majority local) showcased to their best. His cooking has a predominant and attractive “raw state” to it which is instinctive and speaks from the heart. Add to this a sincere eco-friendly approach and you have a winning formula."
-"La Bastide","550 chemin des Cabanes, Bonnieux, 84480, France","Bonnieux, France","€€€€","Provençal, Modern Cuisine",5.3174831,43.821659,+33490758978,https://guide.michelin.com/en/provence-alpes-cote-dazur/bonnieux/restaurant/la-bastide-de-capelongue,https://www.beaumier.com/fr/proprietes/hotel-capelongue/gastronomie/,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Restaurant offering vegetarian menus,Terrace","This iconic restaurant is in the capable hands of a talented team led by chef Noël Berard (former second-in-command here). Produce from the Luberon and the chef's modern Provençal cuisine is beautifully presented in the form of two tasting menus. High-quality ingredients (such as beef from the Luberon, trout from the River Sorgue, pork from Monteux), boldly flavoured jus and sauces, and a distinctive style that discreetly asserts itself. There is a magnificent terrace from which to admire the sunset... Good to know: this enchanting place in the Provençal countryside also proposes guestrooms (in the hotel) and a bistro."
-FIEF,"44 rue de la Folie-Méricourt, Paris, 75011, France","Paris, France","€€€€","Modern Cuisine, Creative",2.372288,48.8636981,+33147000322,https://guide.michelin.com/en/ile-de-france/paris/restaurant/fief,https://www.fiefrestaurant.fr/,"1 Star",0,"Air conditioning,Counter dining,Restaurant offering vegetarian menus","FIEF is a play on words, meaning Fait Ici En France (Made Here In France) and HQ, because its chef, Victor Mercier, who rose to fame in the French Top Chef TV show in 2018, ONLY uses 100% French produce. Sichuan pepper from Gers, Soustons peanuts, Poitou pigeon, Brittany fish, Montpellier yuzu, French satay, Burgundy miso, even the ice cream is flavoured with sweet clover instead of vanilla. On the basis of this culinary ethos, the virtuoso chef flawlessly crafts flavoursome dishes flanked by gutsy sauces rich in character and personality. Take a seat at the counter to enjoy the experience close up and chat with the chef and his team who explain the ins and outs of each dish in real time for a truly fascinating insight into the culinary mindset of Victor and his talented troupe."
-Pantagruel,"24 rue du Sentier, Paris, 75002, France","Paris, France","€€€€","Modern Cuisine",2.3464362,48.8700016,+33173747728,https://guide.michelin.com/en/ile-de-france/paris/restaurant/pantagruel,http://www.restaurant-pantagruel.com,"1 Star",0,"Air conditioning,Wheelchair access","Thirty-something Jason Gouzy, who hails from Rennes, is the epitome of generosity, like Rabelais’ well-known character and the restaurant’s namesake, but he is also subtle. He trained at the Ferrandi School before honing his skills at l’Assiette champenoise, the Bristol and the Baudelaire (Burgundy Hotel). Now alone at the helm, he worked with a fashion designer to create this understated gourmet cocoon, both bourgeois and romantic, in the heart of the lively Sentier district. The theatrically glazed kitchen shines the spotlight on his culinary talent from plays on textures to surf and turf recipes without forgetting smoked ingredients and spices, illustrated by smoked beetroot and sardines or the medley of blue lobster."
-"Le Petit Léon","Le Bourg, Saint-Léon-sur-Vézère, 24290, France","Saint-Léon-sur-Vézère, France","€€€","Modern Cuisine",1.0897856,45.010322,+33553511804,https://guide.michelin.com/en/nouvelle-aquitaine/saint-leon-sur-vezere/restaurant/le-petit-leon,http://www.restaurantlepetitleon.fr,"1 Star",0,"Interesting wine list,Terrace","Born in South Africa and raised in New Zealand and Australia where he learnt the craft, Nick Honeyman fell in love with France and its produce following stints at Arpège and above all Astrance. In fact, it was thanks to Pascal Barbot that our globetrotter found his way to this bistro that he has gradually turned into a gourmet establishment. Exquisitely presented, his signature cuisine is a masterfully intelligent festival of emulsions and contrasting flavours. This seasonal restaurant (May-Sept) located in a picturesque village boasts a terrace overlooking the garden’s manicured lawn. In the dining room, Sina, Nick’s German wife and trained sommelière, suggests local wines, fine vintages and the occasional bottle of New Zealand wine."
-"L'Embrun","48 rue de Lyon, Brest, 29200, France","Brest, France","€€€","Modern Cuisine",-4.4914853,48.3902009,+33298430852,https://guide.michelin.com/en/bretagne/brest/restaurant/l-embrun,https://www.lembrunrestaurant.fr/,"1 Star",0,"Wheelchair access","Now that the media frenzy has died down, Guillaume Pape is getting back to his roots. After competing on French TV's Top Chef and working with chef Olivier Bellin (Auberge des Glazicks), he has opened his own restaurant in modern premises in his native Brittany. Working in the open kitchen, he serves well-made seasonal cuisine de terroir dedicated to high-quality ingredients, such as sea bass, finely diced beetroot, fresh goat's cheese ravioli, beetroot juice with buttermilk or the chef's signature dessert, ""douceur de lait"": riz au lait mousse, dulce de leche, vanilla ice cream and milk opaline). His feeling for the visuals (perhaps honed by his time on TV) does the rest."
-"Le Grill","Hôtel de Paris Monte-Carlo, place du Casino, Monaco, 98000, France","Monaco, France","€€€€","Classic Cuisine",7.4271,43.7393665,+37798068888,https://guide.michelin.com/en/monaco-region/monaco/restaurant/le-grill9786,https://www.montecarlosbm.com/fr/restaurant-monaco/le-grill,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","On the rooftop of the iconic Hôtel de Paris, Le Grill and its sliding roof, has lost neither its mythical aura nor its breathtaking view! The establishment remains a staunch advocate of high-flying craftsmanship that calls upon excellent and bountiful local produce, adding a whole new dimension to barbecue cooking along the way. Examples include agnolotti piemontesi al plin, slabs of local turbot, rack of lamb with savory or young free-range chicken steeped in Provençal aromas. Other signature dishes include traditional soufflés, such as their mind-blowing hot raspberry and pistachio soufflé."
-Automne,"11 rue Richard-Lenoir, Paris, 75011, France","Paris, France","€€€€","Modern Cuisine",2.3822285,48.8547615,+33140090370,https://guide.michelin.com/en/ile-de-france/paris/restaurant/automne,https://www.automne-akishige.com,"1 Star",0,"Air conditioning","Japanese chef, Nobuyuki Akishige, who boasts a 5-star CV with spells at the Atelier du peintre in Colmar, the Vague d’Or in St Tropez with Arnaud Donckele, the K2 in Courchevel and the Pyramide in Vienne, signs seasonal, subtle and disciplined dishes with proper Gallic overtones using top-quality goods. A characteristic bistro interior provides the perfect foil to a legible repertory whose harmony of flavours results from spot on cooking, illustrated by roast duck breast and purée of parsley roots and kalamata olives. Unbeatable value for money. If only there were more neighbourhood hangouts like this!"
-"Arbore & Sens","22 rue Balzac, Loches, 37600, France","Loches, France","€€€","Modern Cuisine, Creative",0.9965813,47.1274814,+33967150050,https://guide.michelin.com/en/centre-val-de-loire/loches/restaurant/arbore-sens,http://www.restaurant-arbore-et-sens.fr,"1 Star",0,Terrace,"Assisted front of house by sommelier Océane (his partner), Clément Dumont has turned this inn not far from the royal citadel into an authentic bolthole for food lovers. This young chef from the region has some solid experience and a love for plants and the seasons; an inspired technician, he creates innovative, at times bold cuisine (such as Jerusalem artichoke, oyster and coffee starter), which draws its inspiration from the local terroir: Loire poultry and fish, goat's cheese, vegetables from his own garden, and the herbs picked by small-scale grower, Juliette Krier. Pleasant terrace shaded by wisteria."
-"La Table d'Antonio Salvatore au Rampoldi","3 avenue des Spélugues, Monaco, 98000, France","Monaco, France","€€€€","Italian, Creative",7.4278204,43.7404558,+37793307044,https://guide.michelin.com/en/monaco-region/monaco/restaurant/la-table-d-antonio-salvatore-au-rampoldi,http://www.rampoldi.mc/la-table-dantonio-salvatore,"1 Star",0,"Air conditioning,Valet parking","Born in the southern Italian region of Basilicata, chef Antonio Salvatore has travelled incessantly, thanks to his profession: Spain, England and Russia – where he met the new owner of Rampoldi. In the former cigar lounge, he has created a tailor-made setting (only five tables), where he applies himself with unfailing rigour to serving top-notch contemporary Italian cuisine that is both tasty and precise. The sourcing – no surprise here – cannot be faulted: he draws on small-scale producers around Menton and San Remo, but certain produce is also imported from the south of Italy. A few examples of his dishes: bottoni di vitello tonnato; cabri dodici ore; texture di cioccolato… At the brasserie, meanwhile, the menu features a handful of modernised classics."
-CIBO,"24 rue Jeannin, Dijon, 21000, France","Dijon, France","€€€€","Modern Cuisine",5.0455563,47.3219201,+33380288076,https://guide.michelin.com/en/bourgogne-franche-comte/dijon/restaurant/cibo,https://www.cibo.restaurant/,"1 Star",0,"Air conditioning,Wheelchair access","The pared-back dining room, flanked by a conservatory, is in distinct contrast to the 17C Burgundy stone house in which it is located. Chef Angelo Ferrigno crafts subtly creative modern food and is committed to sourcing his ingredients locally, in fact exclusively within a 200km radius. He rustles up dishes in the zeitgeist, rich in raw, natural and Scandinavian influences, whose art-directed plating is truly exquisite. His fillet of delicately pearlescent, organic trout that melts in the mouth, flanked by puffed buckwheat, trout roe and wafer-thin radish slices, or his immaculately barbecued quail with black garlic pickles, green asparagus, enhanced by a reduction of meat jus and perfumed with coriander seeds, are models of high-flying gourmet craftsmanship. Polished service and insightful tips from the sommelier add a final flourish to this appetising portrait. Be warned: tables are snapped up fast!"
-Sources,"1 cours de la Bôve, Lorient, 56100, France","Lorient, France","€€€","Modern Cuisine",-3.3598826,47.7458562,+33297787625,https://guide.michelin.com/en/bretagne/lorient/restaurant/sources,http://www.restaurant-sources.com,"1 Star",0,"Terrace,Wheelchair access","Hail from Larmor-Plage, Nicolas Le Tirrant are at the helm of this venue in a prime location on Quai des Indes overlooking the docks and sailing boats. A muted soft grey colour scheme underscored by light wooden parquet floors and an open kitchen sets the contemporary scene. The food features a minimalist, highly effective slant, voluntarily low-key so that the ingredients, often maritime, can shout their name and flavour loud and clear: mackerel, langoustine and red mullet. A banquet of flavour, flawless craftsmanship and a genuine regional identity flow unheeded in this source."
-Virtus,"29 rue de Cotte, Paris, 75012, France","Paris, France","€€€€","Modern Cuisine",2.3780547,48.8501479,+33980680808,https://guide.michelin.com/en/ile-de-france/paris/restaurant/virtus,http://www.virtus-paris.com,"1 Star",0,"Air conditioning","A stone's throw from the Marché d'Aligre, the stylish dark blue façade of this restaurant conceals a vintage interior with a smattering of Art Deco details. A talented couple is at the helm: Frédéric Lorimier in the kitchen and Camille Gouyer front of house. With an impressive track record of working with the greats (not least Arnaud Donckele in Saint-Tropez), the chef crafts his dishes meticulously, almost surgically. Think seasonal produce, flawless technique and exquisitely aromatic sauces, eg line-caught catfish meunière, pea ragout, stuffed morels and a sauce made with the peapods and vin jaune, or roast chicken supreme, grilled green asparagus and creamy wild garlic braising jus."
-"La Flibuste","Avenue Jean-Marchand, Marina Baie des Anges, Villeneuve-Loubet, 06270, France","Villeneuve-Loubet, France","€€€","Modern Cuisine",7.1367775,43.6346532,+33493205902,https://guide.michelin.com/en/provence-alpes-cote-dazur/villeneuve-loubet/restaurant/la-flibuste-martin-s,https://www.restaurantlaflibuste.fr/laflibuste/,"1 Star",0,"Air conditioning,Terrace,Valet parking,Wheelchair access","Asparagus, honey vinaigrette and pecorino sauce, fava beans; spaghetti with bottarga and orange condiment; Mediterranean capon with tandoori oil and rockfish jus, courgettes: chefs Clio Modaffari (originally from Genoa) and Anne Legrand (who held a MICHELIN star in Paris) revel in cooking up their sun-drenched, Mediterranean-style cuisine. The top-notch local fish, and vegetables from the neighbouring market garden are the linchpin of their Provençal dishes. Set menus comprising several sequences, at lunch and dinner. The restaurant with floor-to-ceiling windows stands in the heart of the Baie des Anges Marina – an elegant setting, with a pleasant modern terrace commanding views over the harbour."
-"Bacôve","8 rue Caventou, Saint-Omer, 62500, France","Saint-Omer, France","€€€","Modern Cuisine",2.2554187,50.7482544,+33321952133,https://guide.michelin.com/en/hauts-de-france/saint-omer/restaurant/bacove,https://restaurant-bacove.com/fr,"1 Star",0,"","A ‘bacôve’ is a large flat-bottomed boat used by the vegetable growers of the marshes of St Omer to transport their crops. It is emblematic of Camille Delcroix’ inspiration (Top Chef 2018 winner) and of his soothing, nature-inspired restaurant. He crafts razor-sharp menus, inspired by first-rate locally sourced produce in a surf ‘n turf vein. The chef’s preoccupation with presentation shines through, both in the choice of tableware as in the colours and graphics of each plate. His masterful craftsmanship can be tasted in every dish, and particularly in his red mullet grilled over a binchotan barbecue, paired with a medley of cauliflower and a Noilly sauce – to die for! Finally, Carla and her smiling team bend over backwards to make you feel at home."
-"Auberge de Montfleury","200 route des Cépages, Saint-Germain, 07170, France","Saint-Germain, France","€€€","Modern Cuisine",4.4714401,44.5635926,+33475947413,https://guide.michelin.com/en/auvergne-rhone-alpes/saint-germain/restaurant/auberge-de-montfleury,http://www.auberge-de-montfleury.fr,"1 Star",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","From the outside, this roadside inn opposite the station might almost strike you as nondescript, but it is well worth venturing over the threshold. It is in the hands of a couple of enthusiastic and committed pros, Angèle Faure and Richard Rocle. She is in charge of the friendly, yet slick service in the trendy dining room in the zeitgeist, while he crafts up-to-date food, poised between homely rural fare and modernity with a distinct preference for small producers. Pigs raised on pasture, snails, saffron, goat’s cheese, wild herbs picked by hand: everything is local."
-"Le Mas Bottero","2340 route d’Aix-en-Provence, Saint-Cannat, 13760, France","Saint-Cannat, France","€€€","Modern Cuisine",5.3114,43.6173,+33442671918,https://guide.michelin.com/en/provence-alpes-cote-dazur/saint-cannat/restaurant/le-mas-bottero,http://www.lemasbottero.com,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","In this restaurant near Aix-en-Provence, head chef Nicolas Bottero (previously in Grenoble) serves up exciting, flavoursome and fragrant cuisine. As a child, he used to spend time in the region visiting his grandmother, and has retained an affection for the colours of the South of France and an attachment to the land. You can tell as much from the green asparagus from Mallemort, sautéed à la minute, with creamy morels and a vin jaune emulsion, or the blood oranges on a baba au rhum infused with star anise and a refreshing sorbet. Local farmers are among his suppliers, and a small kitchen garden provides the aromatic herbs. The terrace to the rear of the building overlooks a small garden. Discreet, humble and enthusiastic, Nicolas Bottero gets our vote."
-"Restaurant de la Loire","30 rue de la Berge, Pouilly-sous-Charlieu, 42720, France","Pouilly-sous-Charlieu, France","€€€","Modern Cuisine",4.1007524,46.1472011,+33477608136,https://guide.michelin.com/en/auvergne-rhone-alpes/pouilly-sous-charlieu/restaurant/restaurant-de-la-loire,https://www.restaurantdelaloire.fr/,"1 Star",0,"Car park,Garden or park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Set on the banks of the Loire, this inn, refurbished in a tasteful modern vein, is the bolthole of Marie and Fabien Raux (born in northern France, the chef’s eclectic career has taken him to fine establishments from Morocco to Alsace). The chef crafts dishes in the zeitgeist, curated into a single set menu and starring seasonal produce. The vegetables come straight from the nearly 5 acres of garden and orchard that supply 90% of the restaurant’s needs, even in winter! The remainder is sourced from a handful of local producers: Loire zander, lamb, rabbit… Everything tastes of something in this gutsy lineup of flavours served in a warm jovial vibe. In summer, alfresco dining on the lovely terrace shaded by linden trees in the garden is heavenly."
-"Le Moulin de la Gorce","1 route des Aurières, La Roche-l'Abeille, 87800, France","La Roche-l'Abeille, France","€€€€","Classic Cuisine",1.2493155,45.5818459,+33555007066,https://guide.michelin.com/en/nouvelle-aquitaine/la-roche-l-abeille/restaurant/le-moulin-de-la-gorce,https://www.moulindelagorce.com,"1 Star",0,"Car park,Garden or park,Great view,Interesting wine list,Terrace","Le Moulin de la Gorce is first and foremost a family affair. In the 1970s, Jean Bertranet, a renowned pastry chef from Limoges, transformed this superb Renaissance mill, set in romantic grounds complete with a lake, into a hotel and restaurant. The chef, who worked for Vincent Auriol back in the day, turned the place into quite an institution in the area. For almost a quarter of a century, his son Pierre followed in his footsteps, flying the flag of fine dining tradition, thanks to his beautifully delicate cooking that reinterprets the French classics and respects the ingredients. Now it is his family and team that will be taking up the mantle and keeping this culinary heritage alive."
-"La Table du 11","8 rue de la Chancellerie, Versailles, 78000, France","Versailles, France","€€€€","Modern Cuisine",2.1233414,48.8028642,+33983347600,https://guide.michelin.com/en/ile-de-france/versailles/restaurant/la-table-du-11,https://www.latabledu11.com/,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Following his first Michelin star in 2016, chef Jean-Baptiste Lavergne-Morazzani has redoubled his efforts, with the support of a solid and efficient team, to win over many more food-lovers in Versailles. His ethos – a natural approach to everything – is clearly apparent on his concise, no-frills menu with a sharp focus on the seasons and starring natural and sustainable ingredients (mainly organic) fish and meat, along with vegetables from his own kitchen garden. The impressive wine list comprises close to 700 labels, with many produced biodynamically. The exclusive location in the timeless Cour des Senteurs near the castle adds further weight to this unique dining experience."
-"Les Belles Perdrix de Troplong Mondot","Château Troplong Mondot, Saint-Emilion, 33330, France","Saint-Emilion, France","€€€€","Modern Cuisine",-0.1407129,44.8884848,+33557553828,https://guide.michelin.com/en/nouvelle-aquitaine/saint-milion/restaurant/les-belles-perdrix-de-troplong-mondot,https://www.troplong-mondot.com/hospitality/les-belles-perdrix/,"1 Star",1,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Wheelchair access","Perched on a small hillock, the highest point of Saint Émilion, this prestigious château lives up to our expectations. In this special place, the pared-down dining room opens onto the magnificent vineyard. Here, preserving biodiversity is a priority and every effort is made to respect the natural environment. In line with this ethos, chef David Charrier concocts wholesome food by drawing on perfectly mastered techniques. His preparations are precise; his dishes highlight produce from the estate and rigorously selected small-scale producers. The chef is capable of elevating a simple bouchot mussel with a fine seafood jelly with saffron, chanterelles, a chiffonade of Mexican tarragon and a shiny mouclade sauce: an incredible feat! The service fosters a certain joie de vivre and the wine list allows you to indulge without breaking the bank."
-"La Pomme d'Api","5 rue Saint-Yves, Saint-Pol-de-Léon, 29250, France","Saint-Pol-de-Léon, France","€€€€",Creative,-3.9871351,48.6842867,+33298690436,https://guide.michelin.com/en/bretagne/saint-pol-de-lon/restaurant/la-pomme-d-api,https://www.lapommedapi.com/,"1 Star",0,"Garden or park,Restaurant offering vegetarian menus","Jérémie Le Calvez's excellent restaurant is housed in the fine 17C stone-built Le Clos Saint Yves, which was an important religious cabinet-making workshop until the late 19C. The chef leans into the zeitgeist with his array of fresh contemporary dishes. This fine and inventive cuisine highlights the best ingredients of the Breton region, while keeping in step with the seasons. The beautiful dining room with its exposed stonework overlooks a small garden. On the restaurant floor, Jessica runs the show. Charming guestrooms are available, should you wish to extend your stay and explore the region. A high-calibre experience thanks to this young enthusiastic couple."
-"Le Village Tomohiro","3 Grande-Rue, Marly-le-Roi, 78160, France","Marly-le-Roi, France","€€€","Modern Cuisine",2.0941041,48.8672449,+33139162814,https://guide.michelin.com/en/ile-de-france/marly-le-roi/restaurant/le-village,http://restaurant-levillage.fr/,"1 Star",0,"Air conditioning,Wheelchair access","The engaging façade of this picturesque inn on a pretty lane of historic Marly hides a modern restaurant in the zeitgeist run by a Japanese couple. The chef crafts surgically precise creations, rich in harmonious notes, textures and flavours, illustrated by his signature dish: goï cuôn of blue lobster and terrine of foie gras, confit of spring vegetables in olive oil and Aquitaine caviar."
-"Le Panoramique - Domaine de la Corniche","5 route de la Corniche, Rolleboise, 78270, France","Rolleboise, France","€€€","Modern Cuisine",1.6096554,49.0227565,+33130932000,https://guide.michelin.com/en/ile-de-france/rolleboise/restaurant/le-panoramique-domaine-de-la-corniche,https://www.domainedelacorniche.com/,"1 Star",0,"Car park,Garden or park,Great view,Interesting wine list,Terrace,Wheelchair access","This charming hotel perched on a chalk cliff was commissioned in 1908 by King Leopold II of Belgium so that he could entertain his lover, Blanche de Vaughan, but it now caters to lovers of fine food. Sourcing local produce is central to the Domaine’s philosophy: scallops from the Bay of the Seine River, farm-reared lamb from nearby breeders and fresh fruit and vegetables from neighbours’ gardens and orchards. The resulting food overflows with fresh, crisp, wholesome flavours. When the weather is fine, alfresco dining on the terrace gazing down over the meanders of the Seine is an unforgettable experience in this aptly named establishment."
-"Le Quincangrogne","7 rue de l'Abreuvoir, Dampmart, 77400, France","Dampmart, France","€€€","Modern Cuisine",2.7361177,48.8835964,+33164444480,https://guide.michelin.com/en/ile-de-france/dampmart/restaurant/le-quincangrogne,https://www.hotel-restaurant-lequincangrogne.fr/,"1 Star",0,"Air conditioning,Car park,Garden or park,Terrace,Wheelchair access","On the banks of the Marne, over the years, these buildings have housed a mill, a guinguette and even a retirement home before their transformation into a hotel-restaurant. In the kitchen is Franck Charpentier, a chef with quite a CV, including several Michelin-starred restaurants in luxury hotels. A fan of authentic taste experiences, he treats his diners to a simple menu that revolves around high-quality regional produce. Fine and precise combinations of flavours, meticulous and well-crafted visuals: a meal here is a delight from start to finish. In season, you can even enjoy the terrace with its view of the river."
-"Le Brittany","22 boulevard Sainte-Barbe, Roscoff, 29680, France","Roscoff, France","€€€€","Modern Cuisine, Regional Cuisine",-3.9718816,48.7245609,+33298697078,https://guide.michelin.com/en/bretagne/roscoff/restaurant/le-brittany,http://www.hotel-brittany.com,"1 Star",0,"Car park,Great view,Interesting wine list,Wheelchair access","This elegant Brittany sports a huge stone fireplace and vaulted windows which command a splendid view of the bay of Roscoff. Gourmet marine delicacies figure prominently on the menu thanks to the flawless quality and freshness of the local seafood. Loïc Le Bail’s menu also reveals a soft spot for the homeland of Mishima and Miyazaki, which is far from a coincidence as his wife and sous-chef are both Japanese. The magnificent seaside setting invites us to meditate and wind down."
-"L'Hysope","25 rue de l'Aurore, La Jarrie, 17220, France","La Jarrie, France","€€€","Creative, Modern Cuisine",-1.0099137,46.1294715,+33546685221,https://guide.michelin.com/en/nouvelle-aquitaine/la-jarrie/restaurant/l-hysope,https://www.lhysope.fr/fr,"1 Star",0,"Air conditioning,Wheelchair access","Nicolas Durif is nothing if not creative! He has taken up abode at the end of a pedestrian street in a quaint little village a short drive from La Rochelle. In an interior that smacks of 19C curiosity cabinets, Nicolas unveils his passion for collections, particularly tableware. Born in Alsace, he has named his restaurant after a plant, of which he uses up to 60 in summertime, sourced from France and the rest of the world. He adds discreet touches from his homeland via a spot of mustard, horseradish or cinnamon here and there. His surprise menus rich in citrus fruits, spices and Asian notes come highly recommended."
-"Jacques Faussat","54 rue Cardinet, Paris, 75017, France","Paris, France","€€€","Traditional Cuisine",2.3066708,48.8830027,+33147634037,https://guide.michelin.com/en/ile-de-france/paris/restaurant/jacques-faussat,http://www.jacquesfaussat.com/,"1 Star",0,"Air conditioning,Interesting wine list,Valet parking","Jacques Faussat, born in Gers and proud of it, clearly aspires to the simplicity of his childhood roots. A simplicity also passed down by Michel Guérard and above all, Alain Dutournier. Jacques’ meeting with the latter, also born in Gers, proved to be decisive in his career, starting with ten years spent in the kitchen of the Trou Gascon. He sign flavoursome cuisine made with intelligently crafted produce in a bid to nurture the flavours and aromas. Eater-friendly prices."
-"Les Terrasses de Lyon","Villa Florentine, 25 montée Saint-Barthélémy, Lyon, 69005, France","Lyon, France","€€€€","Modern Cuisine",4.825745,45.76325,+33472565656,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/les-terrasses-de-lyon,https://www.villaflorentine.com/fr/restaurant.html,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access","Perched up on the higher ground of Fourvière, this Renaissance convent now houses a charming hotel and restaurant with a panoramic glass-paned dining room that affords guests a splendid view over the rooftops of Vieux Lyon, whatever the season: it seems you can almost reach out and touch St Jean Cathedral. This place required a chef with plenty of vision! Enter David Delsart, who has mastered all aspects of French cuisine. He often puts a regional spin on his dishes, smoking his pigeon (or lobster) over Beaujolais vine shoots, cooking whitefish from Lake Geneva, salmon trout from Isère and snails from the Lyonnais mountains. The classic desserts are beautifully made: charlotte, profiteroles, warm soufflé…"
-"Auberge du Pont d'Acigné","8 Le Pont-d'Acigné (lieu-dit), Noyal-sur-Vilaine, 35530, France","Noyal-sur-Vilaine, France","€€€","Modern Cuisine",-1.5346294,48.1305627,+33299625255,https://guide.michelin.com/en/bretagne/noyal-sur-vilaine/restaurant/auberge-du-pont-d-acigne,https://lepontdacigne.com/,"1 Star",0,"Car park,Interesting wine list,Terrace,Wheelchair access","Close to Rennes, on the banks of the River Vilaine, this granite building is worthy of our full attention. Owners Sylvain and Marie-Pierre Guillemot met while working for Alain Passard. Sylvain prides himself on his ""instinctive, up-to-the-minute cuisine"", drawing on regional produce with a sense of invention and real technical skill. He particularly cherishes his relationships with his producer friends, from whom he sources seaweed, chilli, ginger, poultry and, of course, butter. The elegant and light-filled interior, the terrace overlooking the river, and the lovely service add to the pleasure of this gourmet interlude. Very fine wine list."
-"Les Trois Soleils de Montal","Les Prés-de-Montal, Saint-Jean-Lespinasse, Saint-Céré, 46400, France","Saint-Céré, France","€€€","Modern Cuisine",1.8642524,44.8626981,+33565101616,https://guide.michelin.com/en/occitanie/saint-cr/restaurant/les-trois-soleils-de-montal,https://www.3soleils.fr/,"1 Star",0,"Air conditioning,Car park,Garden or park,Terrace,Wheelchair access","This property located on the Causse de Gramat, close to Saint-Céré, has a hotel with its restaurants, a peaceful garden, a pool, and a golf course not far away. This fine dining restaurant wins diners over with its elegant traditional interior looking out onto the summer terrace and the garden. The pre-Impressionist paintings on the walls point to one of the passions of the chef, who was an antique dealer in a previous life. Today, he devotes himself solely to cooking, delighting diners with quality produce and exceptionally fine craftsmanship. This lovely dining experience is also great value for money. Not to mention the attentive service courtesy of Madame Bizat."
-Astrance,"32 rue de Longchamp, Paris, 75016, France","Paris, France","€€€€",Creative,2.2900701,48.8650917,+33140508440,https://guide.michelin.com/en/ile-de-france/paris/restaurant/astrance,https://www.astranceparis.fr,"1 Star",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","Pascal Barbot and his partner Christophe Rohat took the gamble of setting up their restaurant in premises that are the stuff of legend – here, Joël Robuchon made a name for himself with Jamin! They have turned it into a slick, modern space, without for all that neglecting to pay tribute to the great chef with the ""Salon Joël"". With his passion for produce undiminished, the chef creates innovative cuisine in which nothing is out of bounds, with a particular predilection for Asian and plant-based dishes. His fans will be ecstatic to note that his famous button mushroom millefeuille with foie gras marinated in verjuice is still on the menu. The talented maître d' can be counted on to put his guests at ease… and to find them that rare pearl among the vintages that fill the superb glass wine cellar."
-Villa9Trois,"71 rue Hoche, Montreuil, 93100, France","Montreuil, France","€€€","Modern Cuisine",2.433313,48.8639214,+33148581737,https://guide.michelin.com/en/ile-de-france/montreuil-ile-de-france/restaurant/villa9trois,http://www.villa9trois.com,"1 Star",0,"Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","An oasis of greenery in the urban fabric of Paris's suburbs: as you walk through the wooded grounds of this 19C villa, you come across a vegetable garden, beehives and even a greenhouse for citrus fruit. In fine weather, take advantage of the terrace dotted with white parasols and decorated with fairy lights. The lively modern cuisine is served up by a pleasant young team."
-"L'Arcane","52 rue Lamarck, Paris, 75018, France","Paris, France","€€€€","Modern Cuisine",2.3419381,48.8893385,+33146068600,https://guide.michelin.com/en/ile-de-france/paris/restaurant/l-arcane,http://www.restaurantlarcane.com,"1 Star",0,"Air conditioning,Interesting wine list,Terrace","Led by Laurent Magnin, the youthful team of L'Arcane has left 39 rue Lamarck to take up residence a little higher up, in the former premises of ChamarrÉ Montmartre. With his dishes, the chef continues to show all the qualities that we already know he possesses. Technical prowess and flavours are a given – a perfect example being the delightful light pea mousse enhanced with yellow lemon zest and black lemon powder. The time spent here over a meal, whether in the form of a surprise menu or À la carte, is always time well spent. Finally, let's not forget the great wine list, which doesn't hesitate to push the boundaries."
-"Le Bon Accueil","1 chemin de la Grande-Source, Malbuisson, 25160, France","Malbuisson, France","€€€","Modern Cuisine",6.3031572,46.7971381,+33381693058,https://guide.michelin.com/en/bourgogne-franche-comte/malbuisson/restaurant/le-bon-accueil4521,https://www.le-bon-accueil.fr,"1 Star",0,"Car park,Garden or park,Interesting wine list,Wheelchair access","This aptly named establishment (a warm welcome does await!) is an excellent option in the heart of the Haut-Doubs. For four generations, this inviting and comfortable chalet that is typical of the region has been practising the art of Jura-style hospitality. St Point Lake is across the road, Le Suchet mountain and Switzerland just beyond. Here, they put their heart and soul into providing good food that is an ode to the region. Chef Marc Faivre worked at Georges Blanc, Pierre Gagnaire and Maison Lameloise before returning to his homeland, where his fine and tasty cuisine delights diners: trout with blue cheese or absinthe, free-range chicken, morels and Jura vin jaune sauce (of course!) or roast pigeon, duck foie gras and artichoke."
-"La Table de Patrick Raingeard","1312 avenue Raymond-Poincaré, Èze-Bord-de-Mer, 06360, France","Èze-Bord-de-Mer, France","€€€€","Modern Cuisine",7.3740349,43.7183709,+33493762929,https://guide.michelin.com/en/provence-alpes-cote-dazur/ze-bord-de-mer/restaurant/la-table-de-patrick-raingeard,https://www.capestel.com/fr/,"1 Star",0,"Air conditioning,Brunch,Car park,Garden or park,Great view,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","In the luxurious setting of Hotel Cap Estel, you pass through a marble lobby before descending a few steps to arrive on a terrace with the sea as a backdrop. Head chef Patrick Raingeard's culinary artistry is given free rein here in a fine tribute to the Mediterranean… Trained by Alain Passard and Jacques Maximin, among others, this chef has a profound respect for the quality of his ingredients, and champions fishing that is mindful of preserving marine resources. A thread of inventiveness runs through the set menus (one of which is vegetarian), which are replete with international influences. An idyllic and discreet affair, as is clear from the large gates with an inconspicuous sign that beckons you down a hidden pathway…"
-"L'Axel","43 rue de France, Fontainebleau, 77300, France","Fontainebleau, France","€€€€","Modern Cuisine",2.6973236,48.4049021,+33164220157,https://guide.michelin.com/en/ile-de-france/fontainebleau/restaurant/l-axel,http://www.laxel-restaurant.com/fr/,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","In the heart of Fontainebleau, this smart, low-key restaurant is the HQ of a Japanese chef who orchestrates a new take on pure-bred Gallic gastronomy whilst scrupulously respecting the seasons. Kunihisa Goto is a fan of French cuisine, wines and iconic produce such as foie gras and snails. After training with the best, he reinvents the classics with panache, incorporating a host of Japanese ingredients: daikon, lotus roots, nori, shiso leaves, Wagyu beef… His version of the slow-cooked egg has become a must. Each dish is a masterclass of plating, balanced flavours and gourmet indulgence. Attentive, courteous service."
-"La Marande","1484 route de Lugny, hameau de Mirande, Montbellet, 71260, France","Montbellet, France","€€€","Modern Cuisine",4.872302,46.4644829,+33385331024,https://guide.michelin.com/en/bourgogne-franche-comte/montbellet/restaurant/la-marande,https://www.hotel-restaurant-la-marande.com/fr/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","In the local dialect, ‘marander’ means ‘go and eat’. On the Tournus road, this handsome house, built out of Burgundy stone and set in a landscaped garden, is definitely worth a gourmet halt before a good night’s sleep. The owners, Élisabeth and Philippe Michel, are clearly determined to bequeath the tradition of hospitality and the love of premium produce to their team in this elegantly contemporary house that feels like a home. In the kitchen, the chef consummately and delicately curates striking dishes rich in generosity. The stonking choice of Burgundy wines and the knock-out patio add the final flourish to this excellent establishment."
-"Le Verbois","6 rue la Grande-Folie, à Saint-Maximin, Chantilly, 60740, France","Chantilly, France","€€€€","Modern Cuisine",2.4667838,49.2216723,+33344240622,https://guide.michelin.com/en/hauts-de-france/chantilly/restaurant/le-verbois,https://www.leverbois.fr,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","The reins of this former hunting lodge (1886) have passed down the Guibet family to Guillaume, who is following in his father's footsteps. His clever and creative cooking looks to the seasons, sometimes draws on Asian traditions (not surprising, since he worked at Japanese restaurant Kei, in Paris), and never fails to impress. One fine ingredient after another is prepared with skill and finesse, as in the tuna belly and delicately layered daikon, or the morels, poultry jus, wild garlic risotto and bacon sabayon. The same dynamism is apparent in the decor, with its elegant wood, leather and metal fittings."
-"Auberge de la Brie","14 avenue Alphonse-Boulingre, Couilly-Pont-aux-Dames, 77860, France","Couilly-Pont-aux-Dames, France","€€€","Modern Cuisine",2.8562352,48.8857071,+33164635180,https://guide.michelin.com/en/ile-de-france/couilly-pont-aux-dames/restaurant/auberge-de-la-brie,https://www.aubergedelabrie.net/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list","This local institution has retained its Michelin star for more than 30 years. Ever popular with its loyal clientele, the charming restaurant has more than one string to its bow, with its bright and elegant setting (the dining room overlooks the garden), its consistent modern cuisine with a personal touch, and friendly service from Céline, wife of chef Alain Pavard. The latter thrills guests with his top-quality ingredients and precise flavours in dishes such as sea bream tartare with avocado and mango ; turbot with shellfish velouté and smoked chili ; roasted lamb fillet with houmous, sweet potato and spiced jus."
-Origine,"10 place du Président-Wilson, Dijon, 21000, France","Dijon, France","€€€","Modern Cuisine",5.0442865,47.3158841,+33380677464,https://guide.michelin.com/en/bourgogne-franche-comte/dijon/restaurant/stephane-derbord,http://www.restaurantorigine.fr/,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","Previously sous-chef at Maison Lameloise in Chagny, Japanese chef Tomofumi Uchimura impresses with his mastery of French cuisine, which he peppers with discreet Japanese touches. He is enthusiastic about Burgundy produce and elegantly elevates local ingredients – snails from Vernot (accompanied by a delicious, airy emulsion of mature Comté cheese and vin jaune), Charolais beef (with an elegant medley of carrots). For him, nothing is off limits as long as the quality is up to the mark, particularly when it comes to working with fresh seafood (delicious fillet of brill with green asparagus and verbena risotto). His wife Seiko welcomes diners into the elegant newly refurbished decor (including beautiful tables with Burgundy oak legs and ceramic tops)."
-"L'Aupiho - Domaine de Manville","Route de la Terre-des-Baux, Les Baux-de-Provence, 13520, France","Les Baux-de-Provence, France","€€€€","Modern Cuisine",4.8014926,43.7324195,+33490544020,https://guide.michelin.com/en/provence-alpes-cote-dazur/les-baux-de-provence/restaurant/l-aupiho,https://www.domainedemanville.fr/,"1 Star",0,"Air conditioning,Car park,Terrace,Valet parking,Wheelchair access","Set in a luxury hotel complete with a golf course, spa and pool, L’Aupiho pays a vibrant tribute to regional traditions, which is hardly surprising given its location at the foot of the Alpilles and the Baux… This passion for Provence is embodied by a youthful Belgian chef, Lieven Van Aken, who kicked off his career in Brussels before working under Michel Guérard. His recipes are meticulous, but they are also bold and powerful: vegetarian bouillabaisse, saffron rouille; smoked and grilled sweetbread, tartare of seaweed and Mediterranean langoustines. Century-old plane trees set the refreshing scene on the leafy patio."
-"L'Oiseau Bleu","127 avenue Thiers, Bordeaux, 33100, France","Bordeaux, France","€€€","Modern Cuisine",-0.552961,44.8442594,+33556810939,https://guide.michelin.com/en/nouvelle-aquitaine/bordeaux/restaurant/l-oiseau-bleu,https://www.loiseaubleu.fr/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace","This attractive stone mansion is something of an institution on Bordeaux’ Right Bank, currently in the throes of eco-development. Chef François Sauvêtre crafts pared-down, legible dishes that eschew fancy technique in favour of produce and taste. The surprise menu in several courses unveils the full gamut of his know-how, inspired by the seasons and the harvest of small producers. Meals are served in a fashionably colourful dining room or on the huge south-facing alfresco patio overlooking the garden – heaven in fine weather!"
-"Soléna","5 rue Chauffour, Bordeaux, 33000, France","Bordeaux, France","€€€€","Modern Cuisine",-0.5903561,44.8405363,+33557532806,https://guide.michelin.com/en/nouvelle-aquitaine/bordeaux/restaurant/solena,http://www.solena-restaurant.com,"1 Star",0,"Air conditioning,Wheelchair access","Slightly out of the bustling city centre, this smart, yet subdued façade reveals a comfortably cosy interior. The chef, Victor Ostronzec has been honing his undeniable talent here since 2016. He stands out from the crowd with his technical, creative cuisine and often inspired plating, and always has something new to offer up his sleeve. His desire to astound is embodied by the fact that he only offers surprise menus in the evening. The polished front of house team adds the final flourish to this culinary portrait."
-"Les Fresques - Hôtel Royal","13 avenue des Mateirons, Évian-les-Bains, 74500, France","Évian-les-Bains, France","€€€€","Modern Cuisine",6.5916589,46.3963209,+33450268500,https://guide.michelin.com/en/auvergne-rhone-alpes/vian-les-bains/restaurant/les-fresques400460,https://www.hotel-royal-evian.com/,"1 Star",0,"Car park,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","Take a seat in the majestic dining room of this luxury hotel and admire the Art nouveau frescoes by Gustave Jaulmes. The show continues in your plate, as you tuck into dishes, subtly and precisely crafted with premium ingredients: fish from Lake Geneva (arctic char, perch, crayfish...), fillet of Abondance beef smoked in meadow hay, Bresse chicken with foie gras and yellow wine. The modest, enthusiastic chef, Patrice Vander, works only with noble produce, delving freely and frequently into the estate’s cottage garden. The exclusive, sophisticated ambience, like the breathtaking view and the attentive service add the final touch to this fine dining experience rich in gourmet memories."
-"Le Relais de la Poste","21 rue du Général-de-Gaulle, La Wantzenau, 67610, France","La Wantzenau, France","€€€","Modern Cuisine",7.8230795,48.6609673,+33388592480,https://guide.michelin.com/en/grand-est/la-wantzenau/restaurant/relais-de-la-poste,http://www.relais-poste.com,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","This venerable institution (est. 1789) is far from nostalgic as its refurbished, stylish dining room, dotted in contemporary details, and the conservatory leading out onto a patio, illustrate. The food, also free of culinary cobwebs, is fiendishly tailored to modern tastebuds: crispy scallops with wild prawns, cauliflower and orange vinaigrette; squab pigeon, the breast lightly roasted, the thigh confit in fleischnacka… Slick professional service and knockout wine cellar."
-"La Table d'Hôtes - Le Quatrième Mur","2 place de la Comédie, Bordeaux, 33000, France","Bordeaux, France","€€€€","Modern Cuisine, Creative",-0.57423,44.84258,+33557224110,https://guide.michelin.com/en/nouvelle-aquitaine/bordeaux/restaurant/la-table-d-hotes-le-quatrieme-mur,https://quatrieme-mur.com/,"1 Star",0,"Interesting wine list","At the Grand Théâtre de Bordeaux, a magnificent example of neo-Classical architecture, even dining is theatrical. Chef Etchebest's 12 guests share the same large table in a vaulted cellar, where they are privy to the behind-the-scenes workings of a restaurant, amid introductions to the dishes and the to and fro of the waitstaff. Everything here is a surprise: from the menu to the wine and food pairings, down to the cutlery that you choose yourself. The same spirit is to be found in the chef's dishes, which are unabashedly original and resolved to strike that harmony of flavours. The technique is impeccable (the foie gras des Landes fried and smoked in duck jus with orange!), plus you can enjoy the food while getting to know your neighbours at the table. Even when Philippe Etchebest is absent, he is still there – via video conference with the guests before the meal starts! An experience, truly."
-Assa,"26 avenue du Maréchal-Maunoury, Blois, 41000, France","Blois, France","€€€€",Creative,1.3362808,47.5915007,+33254780901,https://guide.michelin.com/en/centre-val-de-loire/blois/restaurant/assa,https://www.assarestaurant.com/,"1 Star",1,"Air conditioning,Interesting wine list,Wheelchair access","Anthony and Fumiko Maubert have temporarily set up shop in the heart of Blois, while awaiting the refurbishment of their establishment on the banks of the Loire. For a long time, Anthony worked alongside Arnaud Donckele (La Vague d'Or), while Fumiko has a twin vocation of nutritionist and pastry chef - her creations stand out for their delicacy and low added sugar. Every morning (“assa” in Japanese), the couple devises the daily menu together, drawing on produce of impeccable quality and numerous Japanese seasonings and ingredients. Sansho berries, wild yuzu, nori seaweed broth, matcha tea and azuki red bean paste are harmoniously combined with the ingredients of local producers."
-Yoshi,"4 avenue de la Madone, Monaco, 98000, France","Monaco, France","€€€€",Japanese,7.4279751,43.7408177,+37793151313,https://guide.michelin.com/en/monaco-region/monaco/restaurant/yoshi,http://www.metropole.com/fr,"1 Star",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","Monte-Carlo is famous for its casino, its prince, its clay tennis courts and its gastronomy! The restaurant at the Hotel Métropole pays tribute to Japanese cuisine with premium ingredients and flawless technique. Aromatic soups, sushi and maki are created with a focus on “yoshi” (kindness) by chef Takeo Yamazaki, whose cuisine – more fusion in style than authentically Japanese – has adapted to suit his international guests. It nonetheless remains precise, refined and assertive, as evidenced by the excellent “ghindara no saiko yaki” (fillet of black cod marinated in boiled saki and wrapped in a Japanese magnolia leaf). A real enticement to visit the land of the Rising Sun!"
-"La Table de Castigno","33 carriera de la Teuliera, Assignan, 34360, France","Assignan, France","€€€","Modern Cuisine",2.8876408,43.3983603,+33467243495,https://guide.michelin.com/en/occitanie/assignan/restaurant/la-table-de-castigno,https://villagecastigno.com,"1 Star",0,"Car park,Garden or park,Terrace","Don't hesitate to come to this establishment in the heart of the Saint-Chinian vineyards. The idyllic Occitan village of Assignan has morphed into a serene foodie wonderland, thanks to a plethora of upmarket guesthouses, art galleries and enticing eateries – including this fine dining restaurant, run by chefs Stéphan Paroche and Justine Viano. They cook up colourful Mediterranean cuisine with a focus on plants, accompanied (it goes without saying) by a fine selection of wines from the region and beyond. Old stone walls, fine produce, an abundance of flavours and charm… This inspired couple also oversees the menus of two other restaurants in the village: the bistro La Petite Table and Le Thaï de Castigno."
-"Château d'Adoménil","7 route Mathieu-de-la-Haye - Adoménil-Rehainviller, Lunéville, 54300, France","Lunéville, France","€€€€","Modern Cuisine",6.4627831,48.5649943,+33383740481,https://guide.michelin.com/en/grand-est/lunville/restaurant/chateau-d-adomenil,http://www.adomenil.com,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list","In the heart of the Lunéville countryside, this charming little Classical château is nestled in wooded grounds. You pass through a solemn series of rooms that have lost none of their historical character: the wood panelling, parquet floors and open fireplaces are all still intact. The restaurant room overlooks the grounds. A few subtle baroque and contemporary touches brighten up this fabulous interior, which is in keeping with the chef's cuisine – traditional with modern touches. Previously a pastry chef, the talented and discreet Cyril Leclerc (who hails from Lorraine) loves beautiful produce. He treats it with respect – you only have to look at the accuracy of his cooking and flavours. Curated by his expert wife, who manages the restaurant floor, the wine list doesn't disappoint."
-"Maison Desamy","2 rue Hervé-de-Mareuil, Mareuil-sur-Lay-Dissais, 85320, France","Mareuil-sur-Lay-Dissais, France","€€€","Modern Cuisine",-1.2208131,46.5348942,+33251526943,https://guide.michelin.com/en/pays-de-la-loire/mareuil-sur-lay/restaurant/maison-desamy,http://www.restaurant-maisondesamy.fr,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Formerly Alexandre Couillon's second-in-command at La Marine, Simon Bessonnet has set up shop in premises dating from 1860 in the heart of a wine-producing village, on the historic noble lands of the Vendée. As the contemporary interior may suggest, the chef's style of cooking is very much in tune with the times. Using regional produce (spider crab, monkfish, carp), he comes up with bold and original combinations, and chooses just the right emulsions, jus and condiments to boost his dishes (e.g. wild garlic on carp, kumquat on monkfish). For dessert, his carrot confit, white chocolate mousse, coriander, carrot cake and herb sorbet is exemplary."
-"Il Carpaccio","Le Royal Monceau, 37 avenue Hoche, Paris, 75008, France","Paris, France","€€€€",Italian,2.29997,48.87577,+33142998812,https://guide.michelin.com/en/ile-de-france/paris/restaurant/il-carpaccio300866,https://www.leroyalmonceau.com/restaurants/ilcarpaccio/,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","In the heart of the Royal Monceau, the corridor leading to your table is embedded with thousands of mother-of-pearl shells, in an elaborate and artistic tribute to the nymphs of Italian Baroque. The dining room, set in what looks like a conservatory painted in spring colours, resembles a genuine winter garden flanked by an alfresco area. In the kitchen, Oliver Piras and Alessandra Del Favero subtly conjure up Italian dishes that are deliciously free of fussy nonsense. Their cooking is meticulous, spot on and flavoursome and aims to highlight the natural tastes and flavours of painstakingly selected star ingredients. The same approach is true of the wine cellar which demonstrates a distinct soft spot for Piedmont and Tuscan wines."
-"L'Opidom","4 quai de la Guignière, Fondettes, 37230, France","Fondettes, France","€€€","Creative, Modern Cuisine",0.6442736,47.3924651,+33247358163,https://guide.michelin.com/en/centre-val-de-loire/fondettes/restaurant/l-opidom,https://www.lopidom.fr/,"1 Star",0,"Air conditioning,Car park,Wheelchair access","You only have to take a look at chef Jérôme Roy’s star-studded CV (Gagnaire and Troisgros, together with a star earned at the Couvent des Minimes at Mane-en-Provence) to know he has an ambitious roadmap! Born in Loches, he has returned to his homeland in the company of his spouse, and together they have created this smart, trendy venue. Jérôme deftly crafts modern, creative fare that keeps pace with the seasons and is meticulously sourced from top producers: slivers of duck foie gras, seared oysters from Saint-Vaast, horseradish and ginger with an almond milk dashi stock; seared slices of scallops, roe stock flavoured with herbs, finely diced Jerusalem artichoke, confit of dried lime and Aleppo pepper; segments of pink grapefruit marinated in spicy mulled wine and served with ice cream, meringue and fresh coriander."
-"Le Prieuré","7 place du Chapitre, Villeneuve-lès-Avignon, 30400, France","Villeneuve-lès-Avignon, France","€€€€",Creative,4.7962522,43.9631479,+33490159015,https://guide.michelin.com/en/occitanie/villeneuve-ls-avignon/restaurant/le-prieure13557,https://www.leprieure.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","On the other side of the Rhône, opposite Avignon and the Palais des Papes, the small town of Villeneuve-lès-Avignon also boasts its fair share of monuments, of which Le Prieuré is one such. This old cloister, oozing in charm, provides the perfect foil to enjoy creative cuisine made with first-rate ingredients. The surf and turf combinations are sometimes bold but hit the spot every time (langoustine with rhubarb and Bigorre black pork) thanks to big-boned flavours."
-"Les Funambules","17 rue Geiler, Strasbourg, 67000, France","Strasbourg, France","€€€","Modern Cuisine",7.7678043,48.5869813,+33388616541,https://guide.michelin.com/en/grand-est/strasbourg/restaurant/les-funambules,https://www.restaurantlesfunambules.com/,"1 Star",0,"Air conditioning","Chef Guillaume Besson has no equal when it comes to juggling dishes! This minimalist and contemporary space is the setting for a delightful dining experience with its white walls decorated with paintings and photos, its parquet flooring and wooden pieces. The set menu dubbed ""sur le fil"", made with impeccably cooked ingredients, is a masterclass in clear and simple presentation. Modern, clear and precise, occasionally bold, the dishes are always balanced, which is hardly surprising given the name (a funambule is a tight-rope walker!)."
-"L'Or Q'idée","14 rue Marcel-Rousier, Pontoise, 95000, France","Pontoise, France","€€€€","Modern Cuisine",2.0976083,49.0501575,+33134354710,https://guide.michelin.com/en/ile-de-france/pontoise/restaurant/l-or-q-idee,https://www.lorqidee.fr/,"1 Star",1,"Interesting wine list,Terrace,Wheelchair access","Chef Naoëlle d’Hainaut chose a small side street at the foot of the Pontoise Cathedral to open her first restaurant. The result is an elegant Scandinavian-inspired look depicted by bright colours, a glazed wine cellar and an open-plan kitchen serving flavoursome dishes in the zeitgeist. Examples include Berinda aubergine baked in rosemary-flavoured breadcrumbs, basil, pink garlic cream and grated feta cheese. Each dish rolls out the same technical skill, harmony of flavours and refreshing honesty, underpinned by the well-honed, relaxed, seamless service of a youthful front-of-house team. A restaurant that comes highly recommended!"
-"La Mare aux Oiseaux","223 rue du Chef-de-l'Île-Fedrun, Saint-Joachim, 44720, France","Saint-Joachim, France","€€€€",Creative,-2.2140297,47.3729206,+33240885301,https://guide.michelin.com/en/pays-de-la-loire/saint-joachim/restaurant/la-mare-aux-oiseaux,https://mareauxoiseaux.fr/fr/,"1 Star",0,"Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","A globetrotter and keen ornithologist, Éric Guérin has invented a universe all of his own. On an islet ringed by circular canals in the heart of Brière nature park, Éric has immersed himself body and soul in his region, although he is far from averse to putting a new spin on regional classics. Using first-class ingredients, he crafts “natural” dishes overflowing in personality, class, delicacy, vibrancy even poetry at times… Everything inside and outside is appealing, particularly the “exotic” guestrooms, ideal to extend your stay, while the warm, efficient welcome of the youthful and enthusiastic team adds the finishing touch to this bucolic portrait."
-"La Source","8 allée de La Charpinière, Saint-Galmier, 42330, France","Saint-Galmier, France","€€€","Modern Cuisine",4.3105689,45.588937,+33477527500,https://guide.michelin.com/en/auvergne-rhone-alpes/saint-galmier/restaurant/la-source,https://www.lacharpiniere.com/fr/,"1 Star",0,"Air conditioning,Car park,Garden or park,Wheelchair access","Originally from Cuzieu, which is a mere 2km away, Antoine Bergeron is very much a local boy. Ambitious and passionate about his work, he takes you on a surprise fine dining journey that subtly and creatively showcases ingredients from his hand-picked suppliers. Comfortably seated in the bright, contemporary dining room, you will enjoy a culinary tour of the region and the local markets. For example, pig's head served with sauce gribiche and onion pickles; Urfé pigeon and butternut squash; a hazelnut and lemon version of a Paris-Brest pastry. A genuine source of pleasure with special mention for the jus. Stellar craftsmanship."
-"Le Hittau","1 rue du Nouaou, Saint-Vincent-de-Tyrosse, 40230, France","Saint-Vincent-de-Tyrosse, France","€€€","Modern Cuisine",-1.2963393,43.6616803,+33558771185,https://guide.michelin.com/en/nouvelle-aquitaine/saint-vincent-de-tyrosse/restaurant/le-hittau,http://www.lehittau.fr/,"1 Star",0,"Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","You may well miss this former sheepfold tucked away in verdant greenery with its exposed timberwork on the beach road. It is however well worth keeping your eyes open! Chef Yannick Duc treats diners to spontaneous, vibrant recipes that are tailored to modern tastebuds, displaying a strong predilection for first-class seasonal produce, in particular freshly caught fish. The chef also enjoys mixing seasonings, spices and peppers, jazzing up his pigeon with beetroot and pumpkin with a dash of long red Kampot pepper or his sweetbread and prawns with a dusting of green Malabar pepper. Served on the garden patio in fine weather."
-"Maison Ruffet - Villa Navarre","59 avenue Trespoey, Pau, 64000, France","Pau, France","€€€€","Modern Cuisine",-0.3474375,43.298212,+33559146565,https://guide.michelin.com/en/nouvelle-aquitaine/fr-pau/restaurant/maison-ruffet-villa-navarre,http://www.maisonruffet.fr,"1 Star",0,"Car park,Garden or park,Great view,Wheelchair access","A large 19C villa set in formal gardens houses this restaurant with an intimate atmosphere. With just six tables, the dining room is done out in a minimalist design that has retained the original herringbone parquet flooring and the mouldings. Stéphane Carrade (Le Skiff Club in Pyla-sur-Mer) has devised a menu that honours Béarn and its produce – the name of this establishment pays homage to the Jurançon restaurant where he was first awarded two stars. The Gascony-inspired single set menu weaves in seafood and citrus notes. A new spin on cuisine du terroir that is as tasty as it is meticulous: fat-roasted wood pigeon, salmi sauce; sole with porcini and smooth Jurançon butter; lamb saddle fillet and pieds paquets (mutton tripe and feet)… What a feast!"
-"L'Aquarelle","71A route du Montil, Breuillet, 17920, France","Breuillet, France","€€€",Creative,-1.0392481,45.6858339,+33546221138,https://guide.michelin.com/en/nouvelle-aquitaine/breuillet/restaurant/l-aquarelle,https://www.laquarelle.net/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","This large contemporary cube of a building is the place to stop off for a gourmet interlude in the heart of the countryside around Royan. Chef Xavier Taffart is the son of an oyster farmer, so he knows a thing or two about Charente oysters. His dishes are testament to his creativity and inspiration, and he works only with the finest local ingredients. A fan of surf and turf combinations, he doesn't shy away from daring pairings: snail ravioli, saffron vegetable tea, fennel; cod skrei confit at 44°C, celery, green apple and boudin blanc sausage, turmeric marinade. The large panoramic restaurant area has a designer decor, including the tableware, which features contemporary porcelain by an artisan in Poitiers and knives by a cutler in La Rochelle. This eye for detail is equally present in the exquisite plating that demonstrates the chef's aesthetic and graphic inclinations."
-"Aux Pesked","59 rue du Légué, Saint-Brieuc, 22000, France","Saint-Brieuc, France","€€€","Seafood, Modern Cuisine",-2.7632962,48.5221338,+33296333465,https://guide.michelin.com/en/bretagne/saint-brieuc/restaurant/aux-pesked,https://www.auxpesked.com/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","You might be in town, but there’s a sense of already being in the countryside at this restaurant decorated in resolutely contemporary style and boasting sweeping views of the verdant banks of the River Gouët. And as you would expect, pesked (“fish” in Breton) takes pride of place here – ultra-fresh and cooked with the utmost care by chef Mathieu Aumont, such as the wild ormer harvested three days before to ensure that their texture is creamy and they are at their best. And when it comes to choosing your wine pairings, make sure you take the advice of Mathieu’s wife Sophie. Maritime-inspired cuisine at its best."
-"La Table de Cédric Béchade - L'Auberge Basque","745 vieille route de Saint-Pée - quartier Helbarron, Saint-Pée-sur-Nivelle, 64310, France","Saint-Pée-sur-Nivelle, France","€€€€",Creative,-1.5846002,43.3675657,+33559517000,https://guide.michelin.com/en/nouvelle-aquitaine/saint-pe-sur-nivelle/restaurant/l-auberge-basque,https://www.aubergebasque.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","Close to Saint-Jean-de-Luz and the coast, this old Basque farmhouse has a more modern wing overlooking the Rhune (Larrun) mountain and the countryside. It is here, in the heart of the Basque Country, that Cédric Béchade and his wife Marion decided to set up shop. He is hardly an unknown in the gourmet world: previously sous-chef to Jean-François Piège at the Plaza Athénée, he trained in Biarritz at the Hôtel du Palais under Jean-Marie Gauthier before joining the Hostellerie de Plaisance after the departure of one Philippe Etchebest. In the kitchen, this creative chef uses high-quality Basque ingredients, treating them with all the care they deserve."
-"Logis de la Cadène","3 place du Marché-au-Bois, Saint-Emilion, 33330, France","Saint-Emilion, France","€€€€","Modern Cuisine",-0.1559683,44.8934854,+33557247140,https://guide.michelin.com/en/nouvelle-aquitaine/saint-milion/restaurant/logis-de-la-cadene,https://www.logisdelacadene.fr/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace","In the heart of the town, this logis dating back to 1848 is one of Saint Émilion’s oldest restaurants. Picture plush, cosy dining rooms done up in the same elegant vein as the guestrooms available for overnight stays. The new chef, Thibaut Gamba, crafts delicate, subtle dishes that showcase local produce as much as possible. Some of the fruit and vegetables come from the estate’s farm, as does the honey. Splendid wine cellar, with a knockout selection of Bordeaux reds, ideal when sampled with the establishment’s superlative range of cheeses."
-"Le Gindreau","146 rue du Gindreau, le Bourg, Saint-Médard, 46150, France","Saint-Médard, France","€€€€",Creative,1.2913203,44.5383407,+33565362227,https://guide.michelin.com/en/occitanie/saint-mdard/restaurant/le-gindreau,http://www.legindreau.com/,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Terrace,Wheelchair access","In a small village overlooking the hillsides, the old village school has been transformed into a restaurant. Welcome to the Gindreau in Saint Médard. Chef Pascal Bardet, originally from Lot and who worked for Alain Ducasse for 18 years, particularly at the Louis XV, is flourishing in his own kitchen. “My cooking is entirely free of set rules,” confides this shy, but confident craftsman. His knack with regional produce, particularly truffles, is indeed second to none. Take a seat under the shade of the chestnut trees and watch the sun set in Quercy."
-"Au Vieux Couvent","6 rue des Chanoines, Rhinau, 67860, France","Rhinau, France","€€€€","Modern Cuisine",7.7069299,48.317236,+33388746115,https://guide.michelin.com/en/grand-est/rhinau/restaurant/au-vieux-couvent,https://www.auvieuxcouvent.fr/fr/,"1 Star",1,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","With its decorative half-timbering that is emblematic of this part of Alsace, the inviting mushroom-coloured building catches the eye from afar. Close to the flower-decked banks of the Brunnwasser, it houses this restaurant, where diners can sample the dishes of Alexis Albrecht, who has worked at some top restaurants (Au Crocodile, the Pourcel brothers and Jacques Maximin). The chef's generous seasonal cuisine makes the most of the terroir and local produce, such as fish from the Rhine and game from the Ried… He also draws on an abundance of vegetables and aromatic herbs from the family's kitchen garden, which he and his father cultivate."
-"L'Escarbille","8 rue de Vélizy, Meudon, 92190, France","Meudon, France","€€€","Classic Cuisine, Modern Cuisine",2.2270933,48.8202241,+33145341203,https://guide.michelin.com/en/ile-de-france/meudon/restaurant/l-escarbille,http://www.lescarbille.fr,"1 Star",0,"Interesting wine list,Terrace","Abutting the railway lines, this town house (once the station café) has morphed into a gourmet restaurant, with a chic, modern vibe and adorned with photos and artwork. The recipes are the work of a seasoned chef, Régis Douysset, who is backed up by a crack team in the kitchen. The ingredient-led cuisine is flawlessly cooked and precisely seasoned, a case in point being the cod, fresh morels and watercress. These dishes are accompanied by meticulously selected wines from small-scale producers. You can also enjoy your meal on the terrace. Valet parking available."
-"Frédéric Simonin","25 rue Bayen, Paris, 75017, France","Paris, France","€€€€","Modern Cuisine",2.2943806,48.8799558,+33145747474,https://guide.michelin.com/en/ile-de-france/paris/restaurant/frederic-simonin,http://www.fredericsimonin.com,"1 Star",0,"Air conditioning,Car park,Interesting wine list","Frédéric Simonin learned the ropes in top restaurants and alongside great chefs, from Ledoyen at the Meurice to Joël Robuchon, before becoming a Best Craftsman of France himself in 2019. Out went the black and white geometric lines as Frédéric set about creating a venue of his very own, depicted by parquet floors, white walls and bevelled mirrors. This “Parisian apartment” (his own words) is the perfect foil for his precise, delicate and poised cuisine – special mention for his reductions and sauces. Not afraid of the odd inventive, even Japanese note, he dares unlikely combinations, particularly in his evening tasting menu. The lunchtime menu is a steal, as is the list of wines by the glass."
-"Le Gourmet de Sèze","125 rue de Sèze, Lyon, 69006, France","Lyon, France","€€€","Classic Cuisine",4.8559442,45.7691128,+33478242342,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/le-gourmet-de-seze,https://www.legourmetdeseze.com/,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Bernard Mariller, one of the chefs behind the revival of Lyon’s food scene in the 1990s, has been plying his trade in this street, just a few steps from the restaurant’s original address, for some thirty years. This son and grandson of farmers from the Saône-et-Loire, who boasts stints with Joël Robuchon, Jacques Lameloise and Michel Troisgros, has lost none of his inimitable energy! He crafts delicious modern cuisine based on seasonal, often noble ingredients (scallops from Erquy and line-caught Brittany seabass). His attention to detail and superlative sauce-making talents are still very much to the fore."
-"Jérémy Galvan","29 rue du Bœuf, Lyon, 69005, France","Lyon, France","€€€€","Creative, Modern Cuisine",4.8264211,45.7621837,+33472409147,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/jeremy-galvan,http://www.jeremygalvanrestaurant.com,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus","In the heart of historic Lyon, Jérémy Galvan has set up shop in one of France’s most Michelin starred streets – Rue du Bœuf. Born in Savoie, the chef's path took him as far as Quebec. A grandson of market gardeners, this locavore, who takes the need to protect the planet and farmers very seriously, also grows his own produce. Inspired by nature, his creative cuisine (one surprise set menu) is now something of an artistic experience. Calling upon the five senses, it includes music and the four elements, and is as daring as it is show-stopping! The pared-down interior is perfectly matched to Jem’s ethos as peacock blue is contrasted by splashes of bronze in reference to fire. An experience that must not be hurried!"
-"La Table d'Hôtes - La Rôtisserie du Chambertin","6 rue du Chambertin, Gevrey-Chambertin, 21220, France","Gevrey-Chambertin, France","€€€€","Modern Cuisine",4.969631,47.2240872,+33380343320,https://guide.michelin.com/en/bourgogne-franche-comte/gevrey-chambertin/restaurant/la-table-d-hote,https://www.rotisserie-chambertin.com/la-table-dhote/,"1 Star",1,"Car park,Interesting wine list,Wheelchair access","Thomas Collomb is at the head of an outstanding table d’hôtes in Gevrey-Chambertin, in which nothing is left to chance! Flawless ingredients, most of which from organic, meticulously selected suppliers, recognisable, artfully presented dishes which unfold during a tasting menu rich in surprises and a stylish smart rustic interior. But there is more to come! The wine list is out of this world (well, this is the region!) and the service is professional and attentive, without being oppressive. The pinnacle of fine dining."
-"La Licorne Royale","27 place Isaac-Benserade, Lyons-la-Forêt, 27480, France","Lyons-la-Forêt, France","€€€€","Modern Cuisine",1.4766068,49.3985891,+33232482424,https://guide.michelin.com/en/normandie/lyons-la-fort/restaurant/la-licorne-royale,https://www.hotel-licorne.com/,"1 Star",0,"Car park,Garden or park,Terrace","In this old half-timbered house in a small Normandy village, the chef has proved himself to be an extraordinary craftsman. Boasting sound technical skills (especially when it comes to sauces and emulsions), he is equally at ease when it comes to allying seafood, local ingredients and the flavours of the South of France. The chic, classically inspired decor features numerous references to the battles fought by Napoleon."
-"Au 14 Février","36 rue du Bœuf, Lyon, 69005, France","Lyon, France","€€€€",Creative,4.8263815,45.7622206,+33478929139,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/au-14-fevrier281900,https://www.ly-au14fevrier.com/,"1 Star",0,"Air conditioning,Interesting wine list","Au 14 Février stands on rue du Bœuf, among the Renaissance mansions, cobbled streets and arcaded galleries in the heart of historical Lyon. A wonderful location in which to sample the surprise menu of chef Tsuyoshi Arai, whose talent and imagination are no longer up for discussion. Born in Kyoto, he belongs to the large family of Japanese chefs who have fallen for France's culinary heritage. He elevates exceptionally fresh ingredients (Miéral poultry, Wagyu beef) by playing on textures, bitterness and acidity: peas, broad beans and snow peas with tamarind, crab and caviar; beetroot tarte tatin with strawberries and foie gras; squab cooked over a cherry wood fire… At every meal, he enchants his clientele with his seasonal symphony. On top of that, the service is extremely obliging."
-"L'Auberge de Bagatelle","489 avenue Bollée, Le Mans, 72000, France","Le Mans, France","€€€","Modern Cuisine",0.2359126,47.9990983,+33243852573,https://guide.michelin.com/en/pays-de-la-loire/le-mans/restaurant/l-auberge-de-bagatelle,https://www.aubergedebagatelle.fr/,"1 Star",0,"Air conditioning,Car park,Terrace,Wheelchair access","A youthful and hospitable Franco-Belgian couple has breathed a new lease of gourmet life into this picture postcard country inn. The immaculately prepared, hunger obliterating, impressively rendered food is the handiwork of a ten-strong white-jacketed team, using deluxe ingredients (fera from Éric Jacquier, poultry from Cour d’Armoirie, Saint Eustache fruit orchards and seafood delicacies such as wild spider crab or grilled John Dory, etc.). The pinnacle of fine dining!"
-"Albert 1er","Hameau Albert-1er, 38 route du Bouchet, Chamonix-Mont-Blanc, 74400, France","Chamonix-Mont-Blanc, France","€€€€","Modern Cuisine",6.8739886,45.9249264,+33450530509,https://guide.michelin.com/en/auvergne-rhone-alpes/chamonix-mont-blanc/restaurant/albert-1er,https://www.hameaualbert.fr,"1 Star",0,"Car park,Garden or park,Interesting wine list,Terrace","Pierre, Marcel, Joseph, Clothilde… since it was founded in 1903, this restaurant has been run by four generations and Perrine Carrier is the fifth of this illustrious family. Chef Damien Leveau's cuisine draws on the culinary heritage of Savoie and Piedmont, using produce from the region (Arctic char and whitefish from Lake Geneva, snails from around Mont Blanc, pork and lamb from the surrounding farms), enhanced by what is grown in the aromatic garden: oxalis, lovage, citrus thyme, savory, lemon balm and sage. Meals are served in a supremely stylish, yet understated interior. The elegant hamlet is also home to Maison Carrier, which serves authentic regional fare in a former Alpine farmstead oozing with charm."
-"Le 1862 - Les Glycines","4 avenue de Laugerie, Les Eyzies-de-Tayac-Sireuil, 24620, France","Les Eyzies-de-Tayac-Sireuil, France","€€€€","Modern Cuisine",1.0074802,44.9407834,+33553069707,https://guide.michelin.com/en/nouvelle-aquitaine/les-eyzies-de-tayac/restaurant/le-1862,https://www.les-glycines-dordogne.com/fr/hotel-les-eyzies,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Wheelchair access","Colourful, unusual recipes, impeccably cooked and crafted with first-class ingredients, including veggies from the garden: such is the enticing programme that Le 1862, the main restaurant of Les Glycines Hotel, has in store for you. This former coaching inn, located between the railway station and the River Vézère, serves market-fresh cuisine with subtle harmonies of flavours and polished sauces. The chef enhances the finest produce from the surrounding countryside – suckling lamb, saffron, foie gras and the kitchen garden harvest and diners get to sample it all in a smart fashionable venue leading onto a terrace-loggia overlooking the grounds. Slick service and first-rate wine tips from Léa Lombard, the chef’s daughter."
-"Château du Mont Joly","6 rue du Mont-Joly, Sampans, 39100, France","Sampans, France","€€€€","Modern Cuisine",5.45684,47.12314,+33384824343,https://guide.michelin.com/en/bourgogne-franche-comte/sampans/restaurant/chateau-du-mont-joly,https://www.chateaumontjoly.com/fr/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","This 18C manor house with a pink façade and Italianate columns overlooking the Saône valley is aptly named! With his wife, a sommelier and the daughter of winegrowers, Romuald Fassenet has turned this Classical edifice into a pared-back designer establishment with a handful of charming guestrooms providing overnight accommodation near Dole. His bold, appetising food reveals his genuine passion for the Jura terroir (in fact, he was sous-chef to chef Jean-Paul Jeunet) and is based on a sound mastery of technical skills. He makes superb sauces with Jura vin jaune; AOC poularde de Bresse, morels, Château-Chalon sauce is one of his classics."
-"Ô Flaveurs","Château de Chilly, Douvaine, 74140, France","Douvaine, France","€€€€","Modern Cuisine",6.3136031,46.3010727,+33450354655,https://guide.michelin.com/en/auvergne-rhone-alpes/douvaine/restaurant/o-flaveurs,http://www.oflaveurs.com,"1 Star",0,"Car park,Restaurant offering vegetarian menus,Terrace","What a gorgeous place! With its exposed stonework, beams, floorboards and fireplace for those cold winter evenings, this authentic little 15C castle will delight those of a romantic disposition. Out on the terrace, a principally Swiss clientele indulges in a wonderfully fresh and flavourful array of dishes prepared by Jérôme Mamet, who is meticulous when it comes to the aesthetics of his cuisine. This inventive and talented chef only works with carefully selected, often organic, ingredients of the highest quality, including whitefish, pike, perch and crayfish from Lake Geneva and line-caught wild sea fish."
-"L'Oustalet","5 place Gabrielle-Andéol, Gigondas, 84190, France","Gigondas, France","€€€","Modern Cuisine",5.0044798,44.1636336,+33490658530,https://guide.michelin.com/en/provence-alpes-cote-dazur/gigondas/restaurant/l-oustalet,https://www.loustalet-gigondas.com/,"1 Star",1,"Air conditioning,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace","In a wine-producing village, this pretty stone house, whose terrace overlooks a small square shaded by venerable plane trees, is the quintessence of rural France! Youthful chef Thomas Boirel lost no time finding his bearings here, as he was previously its second chef. Supremely fresh ingredients, tasty, polished recipes, and intelligent combinations of flavours in a single set menu served in several courses. The service is seamless and smooth, and the wine cellar is a treasure trove of surprises, even in the wines by the glass."
-"Le Jardin des Plumes","1 rue du Milieu, Giverny, 27620, France","Giverny, France","€€€€",Creative,1.5253889,49.0756756,+33232542635,https://guide.michelin.com/en/normandie/giverny/restaurant/le-jardin-des-plumes,http://www.jardindesplumes.fr,"1 Star",0,"Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","A short walk from Claude Monet’s house, this half-timbered Anglo-Norman 1912 edifice extends an invitation to relax and enjoy the good things of life. The tasteful interior mixes Art deco features (worn blue and white floor tiles, peacock blue walls) with 1960’s white leather armchairs and glass and rosewood tables, while the lovely patio is flanked by a delightful, wooded garden. Normandy born chef, David Gallienne, who trained at the Manoir du Lys, continues to work with some of his former suppliers from Orne and Dieppe fishermen, whilst sourcing new ones. His inventive recipes feature unorthodox flavours and textures. The chef has opened a nearby guesthouse for overnight stays and a delicatessen in Vernon."
-Prairial,"1 place Hubert-Mounier, Lyon, 69002, France","Lyon, France","€€€",Creative,4.8229022,45.7415161,+33487783251,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/prairial,https://www.prairial-restaurant.fr,"1 Star",1,"Air conditioning,Wheelchair access","Chef Gaëtan Gentil's new restaurant in the Confluence neighbourhood is housed in a building that is eco-responsible from floor to ceiling, and that includes the French oak tables. From the open kitchen in the middle of the space, he creates his seasonal cuisine that highlights the produce of the Rhône Valley terroir, using herbs and wild plants to great effect. This creative, instinctive yet carefully thought-out cooking is based on the elevation of ingredients, which are subject to numerous variations and enhanced by sauces packed with flavour. All his chosen suppliers share the same commitment to the environment: permaculture market gardeners, more sustainable livestock farming, wild or more appropriately reared freshwater fish. The 950 organic and natural wines on the wine list follow suit, slotting into a meal that is delicious but does not come at the expense of the planet."
-"Côté Jardin","14 avenue de Bourges, Gien, 45500, France","Gien, France","€€€","Creative, Modern Cuisine",2.6296242,47.6803325,+33238382467,https://guide.michelin.com/en/centre-val-de-loire/gien/restaurant/cote-jardin,https://www.cotejardin45.fr,"1 Star",0,"Air conditioning","On the left bank of the Loire on the road to Bourges, the breeze comes as much from the river as from the stringently selected fresh ingredients! The kitchen is supplied by a local market gardener who grows over 300 varieties of fruit, veg and herbs. A native of Maubeuge, chef Arnaud Billard, who has a soft spot for fish, signs tasty market cuisine, oozing with subtle combinations of ingredients. Examples include flawlessly cooked John Dory, paired with a silky vanilla-flavoured sauce on a bed of slowly cooked leeks."
-"Le Donjon - Domaine Saint-Clair","Chemin de Saint-Clair, Etretat, 76790, France","Etretat, France","€€€€","Modern Cuisine",0.2123457,49.7064346,+33235270823,https://guide.michelin.com/en/normandie/tretat/restaurant/le-donjon-domaine-saint-clair,https://www.hoteletretat.com/fr/,"1 Star",0,"Car park,Garden or park,Great view,Interesting wine list","This stylish Normandy manor offers an enticing array of dishes that pays homage to seafood, brought to you by a chef whose commitment is beyond compare. The menu, which the chef devises while at Fécamp fish auction, might feature cockles, lobster, sea urchins or scallops. He draws on these ingredients to produce high-flying dishes that throb with flavour, incorporating intense jus and sauces, and even the odd touch of irreverence, much to our delight. Some dishes linger in the memory: a delectable piece of monkfish, cooked at a low temperature and accompanied by a subtly smoked labneh and a cockle vinaigrette – the kind of intense and addictive concoction one would like to see more often. Meals are served in a somewhat eclectic room decorated with a fresco by Jean-Charles de Castelbajac, with views of Étretat and its cliffs on the horizon. Individually decorated guestrooms for those wishing to prolong the experience as well as a bistro with a terrace next to the pool for more informal dining. Weekend brunch during the summer."
-"La Gouesnière - Domaine du Limonay","Lieu-dit Le Limonay, Saint-Méloir-des-Ondes, 35350, France","Saint-Méloir-des-Ondes, France","€€€","Modern Cuisine",-1.9054771,48.6150771,+33299891046,https://guide.michelin.com/en/bretagne/saint-mloir-des-ondes/restaurant/la-gouesniere,https://www.domaine-du-limonay.com/fr/,"1 Star",0,"Air conditioning,Car park,Garden or park,Restaurant offering vegetarian menus,Wheelchair access","A breath of fresh air is blowing through this gourmet establishment, founded in 1936, thanks to chef Thomas Vonderscher. After a time in Toulouse, the chef has found his bearings amongst Brittany’s splendid produce (seafood from Saint Malo Bay, lamb from the salt marshes, buckwheat), with which he crafts delicate, creative recipes that embody his distinctive culinary flair, in particular for jus and sauces, namely his cream of Brittany green curry. Feelgood food at the Bistrot 1936."
-"La Palmeraie - Château de Valmer","81 boulevard de Gigaro, La Croix-Valmer, 83420, France","La Croix-Valmer, France","€€€€","Modern Cuisine",6.588246,43.19189,+33494551517,https://guide.michelin.com/en/provence-alpes-cote-dazur/la-croix-valmer/restaurant/la-palmeraie,https://www.chateauvalmer.com/fr/hotel-luxe-cote-d-azur-var-saint-tropez,"1 Star",0,"Car park,Garden or park,Terrace,Wheelchair access","Nestling between vineyards, orchards and the sea, this early-20C hotel-restaurant is tucked away in a lush garden dotted with hundred-year-old palm and magnolia trees. Like the Mediterranean vegetable garden that inspires Burgundy-born Alexandre Fabris's three Provençal-style set menus (one vegetarian), it is a real draw in itself. In his cuisine, the chef deftly juxtaposes textures and marries flavours. The restaurant is open from mid-June to mid-September for dinner only, when guests take their seats in the garden or beneath the pergola on the terrace."
-"La Petite Maison de Cucuron","Place de l'Étang, Cucuron, 84160, France","Cucuron, France","€€€","Classic Cuisine",5.4387208,43.773919,+33490682199,https://guide.michelin.com/en/provence-alpes-cote-dazur/cucuron/restaurant/la-petite-maison-de-cucuron,http://www.lapetitemaisondecucuron.com/,"1 Star",0,"Interesting wine list,Terrace","Here, in this small yellow property imbued with a genteel Provençal charm, talented cordon bleu chef Éric Sapet pays full homage to market-sourced ingredients such as mushrooms (including truffles, to which he dedicates an entire menu throughout the winter), vegetables from local market gardens, Provençal cheeses, and game (hare à la royale). A devoted gourmet and wine-lover, Sapet already has a solid career behind him in the French capital, having worked at La Tour d’Argent and Jacques Cagna, in particular. Guest flock to his restaurant to savour dishes such as blanquette of scallops and quail stuffed with truffle rice and foie gras. Some even return on Saturdays for his cookery classes! A warning for those who have forgotten to book, as the restaurant is often full."
-"Le Pourquoi Pas","Hôtel Castelbrac, 17 avenue George-V, Dinard, 35800, France","Dinard, France","€€€€","Modern Cuisine",-2.0490902,48.6344213,+33299803000,https://guide.michelin.com/en/bretagne/dinard/restaurant/le-pourquoi-pas,https://www.castelbrac.com/,"1 Star",0,"Air conditioning,Great view,Terrace,Wheelchair access","The restaurant of Hotel Castelbrac is named after the boat of Commander Charcot, a famous polar explorer. Born in Dinan, chef Julien Hennote has also explored other culinary universes, from the French Riviera to Polynesia. His cooking is testament to his fondness for produce of the local terroir and for sustainable coastal fishing (such as hand-dived scallops and abalone, lobster and seaweed) – demonstrating his respect for resources. His ambitious and elegant dishes abound with flavour; the desserts are wickedly decadent. Cosy dining area and panoramic terrace overlooking the sea, with Saint Malo in the distance."
-"La Renaissance","20 avenue de la 2ème-Division-Blindée, Argentan, 61200, France","Argentan, France","€€€","Modern Cuisine",-0.0285254,48.7391758,+33233361420,https://guide.michelin.com/en/normandie/argentan/restaurant/la-renaissance433,https://www.arnaudviel.com,"1 Star",0,"Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","In the little town of Argentan, the modern lines of the contemporary parallelepiped extension of La Renaissance cannot be missed. Local boy, Arnaud Viel, is at home here, as is his neighbour, philosopher Michel Onfray, who prefaces the restaurant’s menu. Normandy takes pride of place with freshly sourced seafood from Carteret lobster to Veules-les-Roses oysters, without forgetting monkfish from Port-en-Bessin or Créances carrots and foie gras from Auge. Save room for the decadent dessert trolley laden high with miniature delights (not a common occurrence today!) and for the chef’s signature dessert: a sphere of multifaceted textures…"
-"A Casa di Mà","Route de Calvi, Lumio, 20260, France","Lumio, France","€€€€","Modern Cuisine",8.8318859,42.5813042,+33495606171,https://guide.michelin.com/en/corse/lumio/restaurant/a-casa-di-ma,https://www.acasadima.com/,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Terrace","Lumio, a village in Haute-Corse, is the quintessence of light and flavour... The chef conjures up subtle and delicious fare that is enhanced by creative touches and always respectful of the fine ingredients with which the island abounds. The red tuna with caviar, for example, and the roast veal chop smoked with myrtle, chlorophyll of maquis herbs and a full-bodied jus are sensational. The contemporary interior leads onto a pretty terrace, the ideal setting for sampling this pared-back cuisine drenched in the flavours of the Mediterranean and the Corsican terroir. Friendly, attentive service. Prolong the magical experience of dining at this beautiful place by spending the night at the hotel overlooking the Bay of Calvi."
-"Les Pêcheurs","10 boulevard du Maréchal-Juin, au Cap d'Antibes, Antibes, 06160, France","Antibes, France","€€€€","Mediterranean Cuisine",7.1181731,43.5614172,+33492931330,https://guide.michelin.com/en/provence-alpes-cote-dazur/antibes/restaurant/les-pecheurs,https://www.ca-beachhotel.com/,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","Les Pêcheurs boasts a delightful setting by the water's edge; slightly elevated, it boasts a stunning view of the Îles de Lérins and the foothills of the Esterel mountains. Trained at this very restaurant, Nice-born chef Nicolas Rondelli went on to work in the kitchens of Alain Llorca, Michel Del Burgo, Le Negresco and Jacques Chibois. His contemporary, seasonally inspired cuisine teems with the flavours of the South of France and showcases Mediterranean fish such as red mullet, John Dory, turbot and sea bass, alongside superb meat: pigeon, Sisteron lamb and free-range veal. Whatever he cooks, he champions local producers, including fisherman Tony from Le Croûton port, just 50m from the restaurant."
-"Auberge Le Prieuré","4 Grand'Rue, Moirax, 47310, France","Moirax, France","€€€","Creative, Modern Cuisine",0.6089812,44.1408186,+33553475955,https://guide.michelin.com/en/nouvelle-aquitaine/moirax/restaurant/auberge-le-prieure,http://www.aubergeleprieure.fr,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","On the road between Bordeaux and Toulouse, in the heart of a tiny picturesque village near Agen, this country inn occupies a centuries-old stone house, whose terrace, shaded by ancient plane trees, faces a Clunisian priory founded in the 11C. A former consort of Michel Trama of Puymirol, chef Benjamin Toursel has forged his own distinctive modern style, scattered with bold, creative notes that frequently surprise the diner: mouth-wateringly juicy red tuna with a wasabi made out of roses, rhubarb and rose geranium; rack of veal, raw and cooked carrots and nasturtium-flavoured béarnaise. A priory devoted to fine dining…"
-"Restaurant Julien Binz","7 rue des Cigognes, Ammerschwihr, 68770, France","Ammerschwihr, France","€€€€","Modern Cuisine",7.2828846,48.1256598,+33389229823,https://guide.michelin.com/en/grand-est/ammerschwihr/restaurant/julien-binz,http://www.restaurantjulienbinz.com,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","On the Wine Road south of Colmar, the picturesque wine-growing village of Ammerschwihr nestles in Kaysersberg Valley, dubbed the valley of stars… - Michelin stars of course! Julien Binz, a veteran chef and former member of the Auberge de l’Ill team, for whom the world of cooking has no secrets, rustles up seasonal dishes with a thoroughbred, Gallic bias : crisp tartlet of snails, braised fennel and parsley emulsion ; roast pigeon breast, sweet potato cannelloni with foie gras, tonka bean and long pepper."
-"Louroc - Hôtel du Cap-Eden-Roc","Boulevard J.-F.-Kennedy, au Cap d'Antibes, Antibes, 06160, France","Antibes, France","€€€€","Modern Cuisine, Mediterranean Cuisine",7.1216544,43.5483167,+33493613901,https://guide.michelin.com/en/provence-alpes-cote-dazur/antibes/restaurant/louroc,https://www.oetkercollection.com/hotels/hotel-du-cap-eden-roc/,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Terrace,Valet parking,Wheelchair access","The restaurant of this mythical luxury hotel ticks all the boxes. It combines attentive service, tableware produced for the most part by Provençal artisans, a breathtaking view of the Mediterranean, and the talents of chef Sébastien Broda. The pantry abounds with vegetables sourced exclusively in the hotel's own kitchen garden and from local market gardeners, as well as fish from small-scale fisheries and bespoke meats. This Mediterranean cuisine is exemplified by coherent dishes, such as stuffed baby squid, fresh almond and cod velouté with sweet garlic; scorpion fish with confit courgette flowers, braised fennel and a bouillabaisse jus; braised saddle of Alpilles lamb, tromboncino with nasturtiums and a mint oil jus…"
-"Le Relais des Moines","Route de Sainte-Roseline, Les Arcs, 83460, France","Les Arcs, France","€€€€","Modern Cuisine",6.49026,43.46639,+33494474093,https://guide.michelin.com/en/provence-alpes-cote-dazur/les-arcs/restaurant/le-relais-des-moines,https://www.lerelaisdesmoines.com,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace","Nestling amid the greenery, this gorgeous 16C bastide looks out over the Massif des Maures and the picturesque village of Arc-sur-Argens. The son of restaurateurs from the South-West, Sébastien Sanjou has set up shop in the Var, where his early endeavours were supported by Jacques Maximin and Alain Ducasse. This native of Tarbes is savvily making the Mediterranean terroir his own, cultivating, for example, an exceptional partnership with market gardener Philippe Auda. Wonderfully ripe and juicy tomatoes, served with a basil sorbet and burrata and seasoned with olive oil and Baume de Bouteville vinegar, make for a fantastically sunny starter. This is typical of his cuisine: colourful and imaginative, with, at the heart of each dish, a wonderful ingredient that has been carefully prepared with respect for its original flavour."
-"Mallory Gabsi","28 rue des Acacias, Paris, 75017, France","Paris, France","€€€","Modern Cuisine",2.2915873,48.876837,+33952960999,https://guide.michelin.com/en/ile-de-france/paris/restaurant/mallory-gabsi,http://www.mallory-gabsi.com,"1 Star",0,"Air conditioning,Wheelchair access","A semi-finalist in French TV's Top Chef in 2020, young Belgian chef Mallory Gabsi is starting out in Paris, near the Arc de Triomphe, in a plush setting that is reminiscent of the luxurious liners of yesteryear (pale varnished marquetry, wool-upholstered seats, Art Deco wall lamps). ""Malou"", much feted by a new generation of foodies, delivers his ""Menu Turquoise"" set menu (named for his favourite colour): dotted with delectable nods to his native Belgium (his version of anguille au vert, eel laced with beer), it pulls off daring associations of explosive flavours such as corn-fed chicken with poached oysters. Laid-back service with a smile."
-"Le Belvédère","11 route du Maquis-Jean-Pierre, Bozouls, 12340, France","Bozouls, France","€€€","Modern Cuisine",2.71992,44.47275,+33565449266,https://guide.michelin.com/en/occitanie/bozouls/restaurant/le-belvedere18262,http://www.belvedere-bozouls.com,"1 Star",0,"Interesting wine list,Restaurant offering vegetarian menus","Guillaume Viala, who had planned on a career in science, swapped his test tubes and beakers for a chopping board and a knife. This Aveyron lad switched to catering after spending three years at Michel Bras. Since then, he and his sommelière wife have thrown themselves body and soul into this chic rustic inn that commands a priceless view of the grandiose natural amphitheatre of the ‘Trou de Bozouls’. Both nurture a contagious enthusiasm for traditional farming methods and wines from small winegrowers. Their squid from the Golfe du Lion slowly braised in a spicy jus, with smoked charlotte potatoes and chickpeas, dandelions and rocket leaves is a model of deceptive, almost childlike simplicity in which everyday ingredients are underlined thanks to consummate skill."
-"Le Figuier de Saint-Esprit","14 rue Saint-Esprit, Antibes, 06600, France","Antibes, France","€€€€","Provençal",7.1284844,43.5818083,+33493345012,https://guide.michelin.com/en/provence-alpes-cote-dazur/antibes/restaurant/le-figuier-de-st-esprit,https://www.restaurant-figuier-saint-esprit.fr/,"1 Star",0,"Air conditioning,Terrace,Valet parking","Straddling the ramparts of the old town, between the Picasso Museum and the Marché Provençal, this place is redolent of Provence! The fig tree gracing the patio is just the start. At the helm of this family-run country house is Christian Morisset, whose curly moustache has almost become part of the local heritage. With his wife holding the fort front of house, and assisted in the kitchen by his son, the chef loves to cook with fine, tasty ingredients, which he selects every week at the Old Antibes market and the Forville Market in Cannes. His squid-ink cuttlefish cannelloni with a shellfish jus made with fresh basil leaves and his saddle of lamb cooked in Vallauris clay have become real signature dishes."
-"La Closerie","Boulevard des Platanes, Ansouis, 84240, France","Ansouis, France","€€€","Traditional Cuisine",5.4649088,43.7381545,+33490099054,https://guide.michelin.com/en/provence-alpes-cote-dazur/ansouis/restaurant/la-closerie,https://www.lacloserieansouis.com/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Terrace,Wheelchair access","This former post office in the Luberon is an ode to Provence where you can choose between the elegant and modern dining room or the small panoramic terrace. Having sourced his ingredients from local producers, Marseille-born chef Olivier Alemany (trained by Jacques Chibois, in particular) enchants guests with traditional cuisine enhanced by Provence’s superb sun-blessed natural bounty with its incomparable freshness. Meanwhile, in the dining room, his wife Delphine provides attentive and meticulous service. To ease their post-meal digestion, sated guests can explore the narrow streets up to the church and château of the charming village of Ansouis."
-Lamartine,"3132 route du Tunnel-du-Chat, Bourdeau, Le Bourget-du-Lac, 73370, France","Le Bourget-du-Lac, France","€€€","Modern Cuisine",5.8531112,45.6758342,+33479250103,https://guide.michelin.com/en/auvergne-rhone-alpes/le-bourget-du-lac/restaurant/lamartine,https://www.lamartine-marin.com,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Terrace,Wheelchair access","Facing the lake that was so dear to French author Lamartine, this restaurant has been setting the standard in the region since 1964. Father and son team Pierre and Valentin Marin anchor their cooking in this mountain and lake terrain, preparing lake fish with a particular sense of precision: Arctic char with celery and beurre blanc with pike eggs; Savoie lamb with artichoke flowers; strawberry croustillant with tarragon. The elegant contemporary decor and attentive service guarantee a romantic atmosphere."
-Nhome,"41 rue de Montpensier, Paris, 75001, France","Paris, France","€€€€",Creative,2.3374459,48.8661738,+33189334843,https://guide.michelin.com/en/ile-de-france/paris/restaurant/nhome,https://www.nhomeparis.com/,"1 Star",0,"Air conditioning","Matan Zaken has thrown out the culinary rulebook! After globetrotting as the private chef to top fashion houses, with stints at Frenchie in London, the George V with Christian Le Squer and Saturne with Sven Chartier, the French-Israeli chef now host you in this astonishing vaulted cellar opposite the Palais Royal. In the convivial atmosphere created by having one enormous table laid for 20 guests, he proposes a Scandinavian-style set menu that features creative cuisine drawing on multiple influences (notably Japanese and Middle Eastern) and a variety of culinary techniques (low-temperature cooking, binchotan charcoal, fermentation, brine pickling etc). Think superb line-caught turbot with chanterelles, finished with a potent blackberry-sherry vinegar-Kampot pepper condiment and a fermented rye miso sauce. Very attentive service."
-"Aumì","6 chemin des Rochers, Puymoyen, 16400, France","Puymoyen, France","€€","Modern Cuisine",0.1816045,45.6127512,+33545707619,https://guide.michelin.com/en/nouvelle-aquitaine/puymoyen/restaurant/aumi,http://www.aumirestaurant.com,"1 Star",0,"Terrace,Wheelchair access","A freshly seasoned dish of crunchy green beans, lemon cream and marinated mackerel; tasty pan-fried porcini from the Dordogne, hazelnut and poultry jus; tender top rump steak with pear slices; plump roast fig, vanilla and Cognac ice cream: only quality local ingredients are showcased here. Superfluous stylistic effects are eschewed in favour of marriages of flavours that are a real treat for the taste buds. At the helm of this newly opened gem are chef Mickaël Clautour and Laura Legeay, a couple with experience at home and abroad, who have subtly combined tradition and modern trends in their restoration of this location."
-"La Table de Philippe Girardon","Domaine de Clairefontaine, 105 chemin des Fontanettes, Chonas-l'Amballan, 38121, France","Chonas-l'Amballan, France","€€€€","Modern Cuisine",4.8107351,45.456987,+33474588152,https://guide.michelin.com/en/auvergne-rhone-alpes/chonas-l-amballan/restaurant/la-table-de-philippe-girardon,http://www.domaine-de-clairefontaine.fr,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace","The fourth generation is at the helm of this family business, established in a splendid 18C edifice surrounded by grounds, which was once the holiday home of the bishops of Lyon. The inventive food is the consummate work of a chef who has had a Michelin star since 1993 and who became a MOF in 1997. Top quality regional produce, surgically precise craftsmanship in a classical vein and the occasional more modern technique depict the culinary ethos. This welcoming scene provides the backdrop to dishes such as a soup of frog’s legs with mushrooms and wild garlic, Grenoble-style arctic char, slowly baked in its juices, risotto of soft wheat and beurre noisette."
-"Il Cortile","11 rue des Franciscains, Mulhouse, 68100, France","Mulhouse, France","€€€","Mediterranean Cuisine, Italian",7.3340648,47.7474759,+33389663979,https://guide.michelin.com/en/grand-est/mulhouse/restaurant/il-cortile40020,https://www.ilcortile-mulhouse.fr/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","In a pedestrian street in the old part of Mulhouse, welcome to this 16C establishment, whose reputation is firmly cemented among the locals. Since 2001, chef Jean-Michel Feger has been devising Mediterranean-inspired cuisine. Think mouth-watering, technically on point modern dishes with a lilting Italian accent: vitello tonnato, sun-dried tomato pesto, buffalo-milk mozzarella fritters. In fine weather, soak up la dolce vita and enjoy your meal alfresco on the patio in the small courtyard. Pleasant and relaxed service."
-Enfin,"2 chemin du Château-d'Andlau, Barr, 67140, France","Barr, France","€€€€","Modern Cuisine",7.4250245,48.4050426,+33369613730,https://guide.michelin.com/en/grand-est/barr/restaurant/enfin,http://www.enfin-barr.com,"1 Star",0,"Air conditioning,Car park,Wheelchair access","A minimalist, Scandinavian-inspired dining room with a handsome wooden timbered ceiling sets the happy scene that mixes rustic and contemporary details, including a view of the spacious open-plan kitchen where a youthful team is hard at work. Who could guess this was once a carpenter’s workshop? Everything from the decor to the plate, without forgetting the staff’s outfits and, of course, the food, is local and religiously seasonal. The menus feature a gourmet theme with poetic overtones (“Sea air and Sunrise”, “Vines, Forests and Mountains”…), unveiling an essentially vegetarian score and a creative, highly imaginative repertory that plays on sweet and sour contrasts, spices and citrus fruits. While animal protein is something of a rarity, the occasional surf ‘n turf dish, like scallops and calf’s sweetbread, and game in season, are available. A stylish setting and food that throbs with personality and taste."
-"Sushi Yoshinaga","27 rue du 4 Septembre, Paris, 75002, France","Paris, France","€€€€",Japanese,2.3349558,48.8698375,+33757814646,https://guide.michelin.com/en/ile-de-france/paris/restaurant/sushi-yoshinaga,http://www.sushiyoshinaga.com,"1 Star",0,"Air conditioning","This exceptional restaurant has left nothing to chance: ceramics designed by a Japanese artist, rosewood chopsticks set out on a small cedar tray, fish from the Breton coast presented as whole fillets in wooden boxes at the start of the meal, and just 10 seats in a softly lit interior of maple wood panelling and furnishings. Chef Tomoyuki Yoshinaga (previously at Okuda) serves remarkably fresh fish, including perfectly matured fatty tuna, expertly cut and seasoned to perfection. The tender squid seasoned with lime and fleur de sel, the delicate umami flavours of wild eel lightly infused with sake, the tuna nigiri sushi that melts in your mouth: a memorable experience."
-"Maison Rosella par Francesco Di Marzio","Château de Germigney, 31 rue Edgar-Faure, Port-Lesney, 39600, France","Port-Lesney, France","€€€€","Modern Cuisine",5.8239441,46.9990085,+33384738585,https://guide.michelin.com/en/bourgogne-franche-comte/port-lesney/restaurant/maison-rosella-par-francesco-di-marzio,http://www.chateaudegermigney.com/fr/restaurant/maison-rosella.html,"1 Star",0,"Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","The perfect stay in a bucolic château calls for a fine dining restaurant worthy of the name! Italian chef Francesco Di Marzio, who has worked in a number of Michelin-starred establishments all over the world (most notably alongside Anne-Sophie Pic), now presides over the kitchens of this dining space with a rather austere decor. In true Italian style, he has of course named the restaurant after his mother. As for the food, which is always impeccably presented, the chef's international experience and technical know-how shine through in every dish: scallops, kiwi, bergamot, pike-perch roe; spaghetti, pistachios, Oscietra caviar, vin jaune. An excellent wine list, with a nicely curated selection from the Jura."
-"Le Chamarlenc","19 rue Raphaël, Puy-en-Velay, 43000, France","Puy-en-Velay, France","€€",Creative,3.8828324,45.0442309,+33471021772,https://guide.michelin.com/en/auvergne-rhone-alpes/le-puy-en-velay/restaurant/le-chamarlenc,"","1 Star",0,Terrace,"This institution lives on under the stewardship of a young couple who came here from La Mirande (a one-star restaurant in Avignon): chef Yoan Delorme and maître d' Cellia Baudelier. The chef dreams up tasty, precise and imaginative dishes, such as tartlet in the style of a pissaladière with its anchovy pieces, bacon and onion mousse, and a fresh salad of green beans, chard, chervil, tarragon and coriander, or pig's knuckle and a salad of grilled corn with lemon, fermented mustard seeds, preserved lemon paste and creamy polenta. This is of course a success story that goes hand in hand with respect for the seasons and an affinity with the best producers, both locally and beyond (the fish comes from the Mediterranean)."
-"Auberge de la Grive","5 rue du Logis, Trosly-Loire, 02300, France","Trosly-Loire, France","€€€","Modern Cuisine",3.2253823,49.5167484,+33771612002,https://guide.michelin.com/en/hauts-de-france/trosly-loire_1550618/restaurant/auberge-de-la-grive,https://aubergedelagrive.com/fr/,"1 Star",0,"Car park,Counter dining,Garden or park","In a beautiful stone building nestling in parkland on the edge of the forest, the chef and his wife prepare dishes that delight the palate: delicious lobster and lettuce cooked on the barbecue, spicy nasturtium leaves, blueberries and a potent shell jus; PGI volaille de Licques (poultry) also cooked on the barbecue, mushrooms delicately bound in an anchovy vinaigrette, and poultry jus with a black garlic twist; raspberry, radish and beetroot for dessert. Working only with the most ""natural"" ingredients possible, chef Nicolas Gautier takes many risks with his off-the-beaten-track pairings, and the gamble pays off. The meal is prepared in front of diners, who are seated at a U-shaped table, in the spirit of a small table d'hôte."
-"Restaurant Pierre Grein","180 avenue Régis-Ryckebush, Manosque, 04100, France","Manosque, France","€€€€","Modern Cuisine, Farm to table",5.7973728,43.8303211,+33492724186,https://guide.michelin.com/en/provence-alpes-cote-dazur/manosque/restaurant/le-bistronomique,http://www.restaurantpierregrein.fr,"1 Star",0,"Air conditioning","Venture into the business zone to make your way to this handsome contemporary establishment – you won’t regret it! In a spacious, comfortable conservatory-cum-dining room, chef Pierre Grein curates cuisine according to Provençal traditions, adding a subtle, modern twist and meticulous, high-flying technique (illustrated by the trompe-l’œil desserts): velvety cauliflower soup, bouchot mussels, poulette sauce; seabass skin on roasted on one side, crumble of girolles and baby spinach leaves; a gold leaf hazelnut trompe l’œil of salted butterscotch, hazelnut praline mousse, chocolate crumble. Everything is made on the premises from top-notch produce. The knock-out titbits at the start of the meal and the friendly, efficient service, in particular of the sommelier, add the final flourish."
-"Le Cin5 - Au Cœur du Village","26 montée du Château, La Clusaz, 74220, France","La Clusaz, France","€€€",Creative,6.42312,45.90452,+33450015001,https://guide.michelin.com/en/auvergne-rhone-alpes/la-clusaz/restaurant/le-cinq,https://www.hotel-aucoeurduvillage.fr/,"1 Star",0,"Air conditioning,Terrace,Wheelchair access","Vincent Deforce is a fan of the island of Mauritius, from whence he brings back ideas, ingredients and spices that he cleverly mixes with Savoie produce, creating inventive, attractive dishes. Rich in colour, Savoie saffron rubs shoulders with island chilis, marlin and octopus are mixed with sarrazin crozets (local pasta) and zander from Lake Geneva, without forgetting the delicious tartiflette of sweet potatoes and slow-roasted pork – unforgettable!"
-"Loiseau des Ducs","3 rue Vauban, Dijon, 21000, France","Dijon, France","€€€€","Modern Cuisine",5.0412341,47.3208798,+33380302809,https://guide.michelin.com/en/bourgogne-franche-comte/dijon/restaurant/loiseau-des-ducs,https://www.bernard-loiseau.com/,"1 Star",0,"Air conditioning,Terrace,Wheelchair access","Close to the Palace of the Dukes and Estates of Burgundy, this restaurant is part of the Loiseau Group. It is housed in the 16C Hôtel de Talmay, a listed building. Chef Jean-Bruno Gosse continues to perpetuate traditional Burgundy cuisine and Bernard Loiseau's classics, albeit in a more modern spirit, eg œuf en meurette with hay-smoked confit egg yolk."
-"Fontevraud L'Ermitage","38 rue Saint-Jean-de-l'Habit, Fontevraud-l'Abbaye, 49590, France","Fontevraud-l'Abbaye, France","€€€€",Creative,0.0524964,47.1797597,+33246461010,https://guide.michelin.com/en/pays-de-la-loire/fontevraud-l-abbaye/restaurant/fontevraud-le-restaurant,http://www.fontevraud.fr,"1 Star",1,"Car park,Garden or park,Terrace,Wheelchair access","Saint Lazare Priory is located in the heart of Fontevraud Abbey, one of Europe’s largest monastic complexes. The former’s cloisters have been morphed into a restaurant by designer Patrick Jouin and architect Sanjit Manku, who have staged a marriage between monastic minimalism and untreated materials to set the scene for Thibaut Ruggeri’s cooking. The latter, who hails from Megève and who won the Bocuse d’Or 2013, learnt the trade with iconic culinary names from Michel Guérard to Georges Blanc. A champion of good food and biodynamic farming, local produce takes pride of place (Racan poultry, Anjou pigeon) in a menu that keeps pace with his garden’s production and the moon."
-"Le Clair de la Plume","2 place du Mail, Grignan, 26230, France","Grignan, France","€€€€","Modern Cuisine",4.9072086,44.4195028,+33475918130,https://guide.michelin.com/en/auvergne-rhone-alpes/grignan/restaurant/le-clair-de-la-plume,https://www.clairplume.com/fr/,"1 Star",1,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Nestling at the foot of Madame de Sévigné's château, Le Clair de la Plume is the perfect embodiment of Provence's traditions of hospitality and good food: olive oil from Nyons, guinea fowl and vegetables from the Drôme etc are judiciously showcased by chef Benjamin Reilhes in the form of three tasting menus comprising several courses. One of the set menus is entirely plant-based. This restaurant is an ode to the fine produce of the Mediterranean and wines of the Rhône Valley. Pastry chef Cédric Perret creates desserts in harmony with the season, often setting them off with a striking touch of originality."
-"Auberge du Cep","11 rue des Quatre-Vents, Fleurie, 69820, France","Fleurie, France","€€€","Modern Cuisine",4.6969883,46.1921358,+33474041077,https://guide.michelin.com/en/auvergne-rhone-alpes/fleurie/restaurant/auberge-du-cep,http://www.aubergeducep.com,"1 Star",0,"Interesting wine list","This emblematic Beaujolais restaurant, made famous thanks to the talent of chef Chantal Chagny who spent 44 years in the kitchen here, needs no introduction whatsoever! Her successor Aurélien Merot is cut from the same cloth with cuisine that is both generous and full of finesse. He champions the region's terroir beautifully (free-range chicken cooked in Fleurie wine, supreme of chicken stuffed with foie gras, and coq au vin in pastry), along with a particular focus on jus and sauces. Excellent value for money (the lunchtime menu is a bargain!) plus a fine selection of wines from the region."
-Nakatani,"27 rue Pierre-Leroux, Paris, 75007, France","Paris, France","€€€€","Modern Cuisine",2.3196445,48.8482237,+33147349414,https://guide.michelin.com/en/ile-de-france/paris/restaurant/nakatani,http://www.restaurant-nakatani.com,"1 Star",0,"Air conditioning","After a decade working with Hélène Darroze, Shinsuke Nakatani is at the helm of this elegant, restful restaurant, decked in soothing colours and natural materials. Thanks to his acute flair for seasoning, cooking and presentation, this ultra-talented Japanese chef concocts a pedigree French score in tune with the seasons, in which the flavours and textures are seamlessly combined to create a consistent whole. Guests can savour a single set menu (4 dishes at lunchtime, 6 in the evening and which changes every two months), served by a crack team that is as low-profile as it is professional. Given the limited number of seats (just 16), it is advisable to book ahead."
-"Le Feuillée - Le Couvent des Minimes","Chemin des Jeux-de-Maï, Mane, 04300, France","Mane, France","€€€€","Modern Cuisine",5.7723757,43.9395915,+33492747777,https://guide.michelin.com/en/provence-alpes-cote-dazur/mane/restaurant/le-feuillee-le-couvent-des-minimes,https://www.couventdesminimes-hotelspa.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace,Wheelchair access","Set in the Pays de Forcalquier, Mane is both picturesque and steeped in history, and the same can be said of the 17C Couvent des Minimes. This divine Provençal monastery has been sympathetically restored and is home to a luxurious hotel, with swimming pool, spa, and this fine dining restaurant, named after Louis Feuillée, Louis XIV's botanist, who was born in this village. The kitchens are masterfully run by chef Louis Gachet, Meilleur Ouvrier de France 2023; he seamlessly navigates between the influences of his native Burgundy and Provence. Bold dishes such as veal sweetbreads teamed with bagna cauda, or langoustine with peach and almond, his imaginative medley of fennel and his artful sauces perfectly sum up his creative and daring cuisine."
-Ithurria,"Place du Fronton, Ainhoa, 64250, France","Ainhoa, France","€€€","Modern Cuisine, Classic Cuisine",-1.49912,43.30768,+33559299211,https://guide.michelin.com/en/nouvelle-aquitaine/ainhoa/restaurant/ithurria,https://www.ithurria.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","You couldn’t find a more authentic Basque picture postcard than this eatery on Ainhoa’s Place du Fronton, opposite the village’s pelota wall! The attractive, traditional family establishment has retained its terracotta tiled flooring, wooden rafters, gleaming copper pots and vintage tableware. Assisted by his pastry-chef brother Louis, chef Martin Isabal has definitively taken over the reins from Uncle Xavier. Martin’s enticing menu is sourced exclusively from local producers and their own kitchen garden. The terroir takes centre stage in delicious recipes: Landes asparagus, peppery mousseline sauce and a crispy egg yolk; Koskera-style line-caught hake; roasted rack of suckling lamb with confit shoulder."
-"Le Puits du Trésor","21 route des Quatre-Châteaux, Lastours, 11600, France","Lastours, France","€€€","Modern Cuisine",2.3787415,43.3346453,+33468775024,https://guide.michelin.com/en/occitanie/lastours/restaurant/le-puits-du-tresor,http://lepuitsdutresor.com,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Jean-Marc Boyer is a true craftsman, and his passion is unmistakable: he finds inspiration for his cooking during solitary walks in the surrounding hills. Aromatic herbs, wild asparagus and wild garlic are used to dress up his colourful dishes that are rife with clean, well-handled flavours, such as mackerel marinated in cucumber or monkfish with carrots and ricotta ravioli. He arranges everything into a single set menu, over the course of which the surprises keep coming. The interior, designed by Régis Dho in a Japanese vein, provides the perfect foil to the chef's pared-down culinary vision. A note for those who are pushed for time: this is a restaurant with a leisurely pace."
-"La Table de la Ferme","Vallée de l'Ortolo, domaine de Murtoli, Murtoli, 20100, France","Murtoli, France","€€€€","Modern Cuisine, Corsican",8.9469027,41.5229756,+33495716924,https://guide.michelin.com/en/corse/murtoli/restaurant/la-table-de-la-ferme,https://www.murtoli.com/,"1 Star",0,"Car park,Garden or park,Great view,Interesting wine list,Terrace","Murtoli defies classification in classical tourist terms. Poised between the sea and the hills, this huge property dotted with stone houses boasting private pools embodies rural luxury, combining modernity with the charm of traditional Corsican architecture. Overseen by Mathieu Pacaud, the single set menu shines the spotlight on fine Corsican produce, including some ingredients from the estate: vegetables, cheese, honey, veal, lamb and olive oil. His cuisine is personal, fêting fruit (strawberries paired with red mullet; tangy apricots served with langoustine) and delivering freshness and a good balance of sweet and savoury. Dining on the patio shaded by olive trees is a pure delight."
-"Auberge de l'Abbaye","47 place des Anciens-Combattants, Ambronay, 01500, France","Ambronay, France","€€€€","Modern Cuisine",5.3605085,46.0070045,+33474464254,https://guide.michelin.com/en/auvergne-rhone-alpes/ambronay/restaurant/auberge-de-l-abbaye65232,http://www.aubergedelabbaye-ambronay.com,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Located at the foot of the Benedictine Abbaye d'Ambronay, this contemporary place has been designed down to the very last detail by modern-minded owner Ivan Lavaux, who has put time and thought into the choice of materials and colours (including a specially created toile de Jouy!). He moves between the restaurant floor and the kitchen, showcasing the many selected wines from his cellar, as well as the premium ingredients he loves (asparagus, sea bass, lobster etc). Indulge in one of his tempting set menus, served at lunch and dinner."
-"La Chassagnette","Route du Sambuc, Le Sambuc, 13200, France","Le Sambuc, France","€€€€",Creative,4.6683735,43.5677811,+33490972696,https://guide.michelin.com/en/provence-alpes-cote-dazur/le-sambuc/restaurant/la-chassagnette,https://www.chassagnette.fr/,"1 Star",1,"Air conditioning,Car park,Garden or park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Bulls grazing, pink flamingos haloed by sunlight, canals, rice fields and the Rhône delta: welcome to Camargue and more specifically to la Chassagnette, a former sheepfold refurbished in the shape of a modern mas. Chef gardener Armand Arnal has firmly dug his fork into the soil of the organic vegetable garden and orchard around the property. In addition to plants, the chef has no taboos from meat from the wild bulls, lamb from the neighbouring shepherd and fish from Grau-du-Roi fish auction… Armand crafts creative, often surprising and sometimes even disconcerting recipes, mingling acidic notes and home-made vinegars. Three hectares of flower and vegetable gardens, greenhouses, hives and orchards, together with a magnificent leafy patio – heavenly!"
-"Le Farçon","Immeuble Kalinka, La Tania, Courchevel, 73120, France","Courchevel, France","€€€","Modern Cuisine",6.5938711,45.4315173,+33479088034,https://guide.michelin.com/en/auvergne-rhone-alpes/courchevel/restaurant/le-farcon,https://www.lefarcon.fr/,"1 Star",0,"Great view,Interesting wine list,Terrace","Tucked away in a spruce forest, the resort of La Tania is so close to, and yet so far from Courchevel! Julien Machet’s restaurant pampers and nurtures his guests and nothing leaves his kitchen that hasn’t been endlessly pondered and preened over. This “Savoyard peddler” (his own words) has devised a gourmet banquet that engulfs you in the history of the Duchy of Savoy by way of the best produce from Savoy, the Val d’Aosta, Valais and Piedmont, as far as the Mediterranean. Seasonal vegetables (a nostalgic nod to his grandmother Mado’s vegetable patch) are also invited to play a star role in the gourmet action at an altitude of 1400 metres. Fine dining with our head in the clouds."
-"Le P'tit Polyte","2 rue de la Chapelle, Les Deux-Alpes, 38860, France","Les Deux-Alpes, France","€€€€","Modern Cuisine",6.120844,45.0036431,+33476805690,https://guide.michelin.com/en/auvergne-rhone-alpes/les-deux-alpes/restaurant/le-p-tit-polyte,https://www.chalet-mounier.com/,"1 Star",0,"Garden or park,Interesting wine list,Restaurant offering vegetarian menus","The Chalet Mounier is a family affair. It began with Marie and Hippolyte Mounier, who opened this hotel, the first in the resort, in 1933. Then came their son Robert, from 1971, and today it is Alban and his partner Angélique who are carrying on the tradition. The cosy little restaurant has an intimate atmosphere. In the form of three tasting menus, one of which is 100% plant-based, the chef does an excellent job of selecting fine ingredients and presenting them beautifully on the plate, sometimes with an exotic touch: Arctic char, spelt soufflé, a curry and coconut foam; Charolais beef tenderloin pithiviers, mushroom duxelles and sherry vinegar jus. A fine wine list, with judicious recommendations from the sommelier. Le P'tit Polyte punches above its weight."
-"Au Gourmet","4 route de Herrlisheim, Drusenheim, 67410, France","Drusenheim, France","€€€","Modern Cuisine",7.9485905,48.7516602,+33388533060,https://guide.michelin.com/en/grand-est/drusenheim/restaurant/au-gourmet,https://www.au-gourmet.fr/,"1 Star",0,"Car park,Garden or park","Ludovic Kientz (who previously worked at Au Crocodile in Strasbourg under the great Émile Jung) and sommelier Sandie Ling (his partner, ex Michel Bras notably) have turned this country inn set in a large garden into a taste sensation. The chef takes obvious pleasure in preparing seafood and sauces, plus vegetables from his own garden, in a classic style of cooking with a modern twist. For instance, scallop carpaccio with young vegetables, caviar, quinoa salad and lime gel; or duck fillet, truffled potato, red wine jus spiked with ginger and juniper berries."
-"Le Haut-Allier","Le Pont d'Alleyras, Alleyras, 43580, France","Alleyras, France","€€€","Modern Cuisine",3.67271,44.9183,+33471575763,https://guide.michelin.com/en/auvergne-rhone-alpes/alleyras/restaurant/le-haut-allier,https://www.hotel-lehautallier.com,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus","In the heart of the Gorges de l'Allier, the windows of this family-run hotel-restaurant look out over the bridge and the river. Firmly rooted in this rural setting, the Brun family – Philippe and Michelle, ably assisted by their son and his partner – elevate and refine this rugged landscape. They give pride of place to the many ingredients to be found in this corner of the world: mushrooms, Auvergne meats and cheeses, farmed char, but also wild plants and flowers. Tuck into delights such as veal fillet mignon, port wine-glazed turnips, spinach gnocchi and a mustard condiment, or a surprising ""alliance"" of citrus fruits, carrots and almond milk served with a mojito sorbet."
-"Ivan Vautier","3 avenue Henry-Chéron, Caen, 14000, France","Caen, France","€€€","Modern Cuisine",-0.3904722,49.1741478,+33231733271,https://guide.michelin.com/en/normandie/caen/restaurant/ivan-vautier,https://www.ivanvautier.com/,"1 Star",0,"Air conditioning,Car park,Terrace,Wheelchair access","Proud Normandy chef Ivan Vautier, the former second-in-command to Michel Bruneau at La Bourride, and who also made his name at Les Crayères in Reims and at Le Divellec, the Parisian temple of fish and seafood, has now taken over this property away from the town centre and converted it into a space with a restrained contemporary feel. Proud of his terroir, this chef aims to showcase Normandy’s very best ingredients through each of his recipes: salmon from Cherbourg; Normandy asparagus; cereal-fed Normandy pork etc. Guests can extend their visit with a stay in the hotel, where they can also enjoy its spa facilities."
-"Atmosphères","618 route des Tournelles, Le Bourget-du-Lac, 73370, France","Le Bourget-du-Lac, France","€€€€",Creative,5.8522537,45.6606861,+33479250129,https://guide.michelin.com/en/auvergne-rhone-alpes/le-bourget-du-lac/restaurant/atmospheres,https://www.atmospheres-hotel.com,"1 Star",1,"Car park,Garden or park,Great view,Interesting wine list,Terrace,Wheelchair access","From Lamartine to Stendhal and Maupassant, many a French author has waxed lyrical about the atmosphere of Lac du Bourget and the view over Mt Revard. For his part, Chef Alain Perrillat-Mercerot has made the lake and mountains the splendid backdrop against which he serves his delicate, creative cuisine that fervently champions the Savoie terroir. Classically trained, his high-precision preparation of freshwater fish, local cheeses and wild blueberries is second to none – choose between two carefully composed single-choice set menus. The fantastic wine list fetes local grape varieties (among others)."
-"Le Moulin de l'Abbaye","1 route de Bourdeilles, Brantôme, 24310, France","Brantôme, France","€€€","Modern Cuisine",0.6462835,45.3631,+33553058022,https://guide.michelin.com/en/nouvelle-aquitaine/brantme/restaurant/le-moulin-de-l-abbaye,https://www.moulinabbaye.com/,"1 Star",0,"Car park,Garden or park,Great view,Terrace","In this picturesque village where visitors can journey from prehistory to the Renaissance, this restaurant enjoys a truly stunning setting at the base of a cliff. This outbuilding of the Benedictine abbey of Brantôme also features a splendid terrace on the banks of the River Dronne, facing the town’s 16C angled bridge. Here, the chef’s fine, flavoursome cuisine is ably supported by a cast of superb ingredients, perfect cooking techniques and meticulous presentation. All in all, a venerable property with a contemporary and timeless charm."
-"Côté Cuisine","36 avenue Zacharie-Le-Rouzic, Carnac, 56340, France","Carnac, France","€€€","Modern Cuisine",-3.0786985,47.5797015,+33297575035,https://guide.michelin.com/en/bretagne/carnac/restaurant/cote-cuisine,https://www.lannroz.fr/fr/hotel-restaurant-carnac-morbihan,"1 Star",0,"Car park,Terrace,Wheelchair access","Between the town and the beach, this hotel-restaurant is run with a flair for fine dining by a team of professionals who are passionate about what they do. As for the decor, the large contemporary-style space keeps things simple with its waxed concrete floor, partially open kitchen and shelves filled with cookery books. Having trained at Le Bristol and at Taillevent, the pair at the helm deliver a subtle range of dishes that are replete with flavours, beautifully showcasing impeccable regional produce – at very attractive prices. Tuck in by the fireplace in winter, or on the pleasant terrace in fine weather."
-"Le Duèze - Château de Mercuès","Route du Château, Mercuès, 46090, France","Mercuès, France","€€€€","Modern Cuisine",1.3947504,44.4963194,+33565200001,https://guide.michelin.com/en/occitanie/mercus/restaurant/le-dueze,http://www.chateaudemercues.com,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Terrace","Clinging to the top of a hill overlooking the Lot valley, this superb medieval castle, altered countless times, has survived the centuries with grace. Having relinquished its position as a seat of episcopal power, it now has luxurious guestrooms and a fine dining restaurant in the capable hands of chef Julien Poisot, who at one point worked for Bernard Loiseau. A far cry from historical fare, contemporary cuisine is served within these centuries-old walls. Through his tasty dishes that offer a wonderful new take on tradition, the talented chef creates an ode to the terroir of the Lot. Choose from the list of very decent wines from the property to accompany your food, and when the weather is fine, opt for a table on the terrace in the main courtyard."
-"La Table Breizh Café","7 quai Thomas, Cancale, 35260, France","Cancale, France","€€€€","Modern Cuisine",-1.8517181,48.6708737,+33299895646,https://guide.michelin.com/en/bretagne/cancale/restaurant/la-table-breizh-cafe,https://www.breizhcafe.com/,"1 Star",0,"Air conditioning,Great view","This Franco-Japanese gourmet establishment is on the first floor of a crêperie: welcome to the world of Bertrand Larcher. A champion of buckwheat and Brittany’s culture, Bertrand started by opening pancake houses in Japan, before returning to France to pursue his passion for food. Now in a dining room overlooking the bay of Mont Saint Michel, chef Fumio Kudaka mixes Brittany’s produce with Japanese techniques and seasonings. The lobster is served with free-range poultry and soba noodles; Challans duck is simply roasted and enhanced by a negi miso sauce; the apple and black sesame tart is paired with cinnamon ice cream and a caramel of shiokoji. Top-notch ingredients, razor-sharp precision, finely judged seasonings and lashings of delicacy depict this happy marriage between east and west."
-Rouge,"Margaret - Hôtel Chouleur, 6 rue Fresque, Nîmes, 30000, France","Nîmes, France","€€€€",Creative,4.35788,43.83717,+33448270801,https://guide.michelin.com/en/occitanie/nimes/restaurant/rouge-hotel-chouleur,http://www.margaret-hotelchouleur.com,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","This magnificent 15C town house is home to a restaurant with enthusiastic chef Georgiana Viou at the helm. Always working in conjunction with the seasons, her creative and tasty dishes are a fusion of Mediterranean influences (her adopted hometown is Marseille and she even opened her first restaurant there) and her Beninese roots, as in her dja – Beninese tomato sauce. When the weather permits, tables are set up in the large courtyard; otherwise, eat in the lovely, cosy interior, which has a large counter where the chef always takes the time to engage with her customers."
-"Ô Saveurs","8 place des Ormeaux, Rouffiac-Tolosan, 31180, France","Rouffiac-Tolosan, France","€€€","Modern Cuisine",1.524975,43.664,+33534271011,https://guide.michelin.com/en/occitanie/rouffiac-tolosan/restaurant/o-saveurs,https://www.o-saveurs.com/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace","In a picturesque hamlet a short drive from Toulouse, David Biasibetti elegantly exalts local produce, whilst boldly enriching his culinary palette with flavours from further afield: duck breast, beetroot and acidic cherries or pollock, coconut and vanilla stock and aubergine caviar with black curry… The know-how of this veteran craftsman can immediately be tasted, including in his decadent chocolate desserts – however, you should know that he did train as a pastry chef and makes no secret of his love of cocoa beans. One thing is certain – savour and flavour await you here."
-"Émilie & Thomas - Moulin de Cambelong","61 lieu-dit Cambelong, Conques-en-Rouergue, 12320, France","Conques-en-Rouergue, France","€€€","Modern Cuisine",2.3952417,44.5937114,+33565728477,https://guide.michelin.com/en/occitanie/conques/restaurant/emilie-thomas-moulin-de-cambelong,http://www.moulindecambelong.com,"1 Star",0,"Air conditioning,Car park,Interesting wine list","This lovely mill built of local stone and flagstone stands in a bucolic setting on the banks of a river. The restaurant has exposed rafters and large picture windows. Having worked in the restaurants of Pierre Gagnaire, Michel Bras and Alain Ducasse, Émilie and Thomas Roussey, both chefs, have swapped their premises with those of Hervé Busset, who is now based in the heart of Rodez. Working in tandem, the pair create natural cuisine that gives pride of place to seasonal fruit and vegetables supplied by carefully selected local producers. Tomato and basil; aubergine, agastache and buckwheat; oyster mushrooms and courgette flower: the names of the dishes are reduced to their ingredients, which are always ultra-fresh."
-"La Liégeoise","6 rue Notre-Dame, Wimereux, 62930, France","Wimereux, France","€€€","Modern Cuisine",1.60709,50.76779,+33321324101,https://guide.michelin.com/en/hauts-de-france/wimereux/restaurant/la-liegeoise,https://www.atlantic-delpierre.com/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","From its first-floor vantage point, you can't escape the panoramic sea view! This family-run hotel in the oldest seaside resort on the Côte d'Opale immediately turns your head with its freshly redecorated vintage-style decor. Before dropping anchor in the English Channel, Benjamin Delpierre worked for a time with Jean-Michel Lorain at Côte Saint-Jacques and then with Michel Roth at the Ritz, before setting sail for the Caribbean with his wife, who now works front of house. Fish and shellfish run the show here from the get-go: red mullet, snails, oysters, razor clams and mussels – enhanced by the chef's flair for cooking seafood. L'Aloze, on the ground floor of the hotel, serves simpler fare."
-Ezia,"17 rue de Chambord, Montlivault, 41350, France","Montlivault, France","€€€","Modern Cuisine",1.4452295,47.641088,+33254206230,https://guide.michelin.com/en/centre-val-de-loire/montlivault/restaurant/ezia,http://www.ezia-restaurant.fr,"1 Star",0,"Air conditioning,Wheelchair access","Nicolas Aubry, previously Christophe Hay's executive chef, has now taken over the reins of his mentor's restaurant. The decor has not been changed and it is a pleasure to be back in this modern space with a view into the kitchen. Organised into single set menus that take their cue from the seasons and from produce sourced in the Loire region, the finely crafted dishes are expressions of his delicate cuisine, which may be subtle but has bags of personality."
-"Restaurant Hervé Busset","24 place du Bourg, Rodez, 12000, France","Rodez, France","€€€","Modern Cuisine",2.5758132,44.3484736,+33565689500,https://guide.michelin.com/en/occitanie/rodez/restaurant/restaurant-herve-busset,https://restaurant-herve-busset.fr,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","From Conques to Rodez, where he relocated when he took over Émilie and Thomas Roussey's restaurant, chef Hervé Busset continues to present himself as a cook and harvester. The produce he gathers from the surrounding fields and forests is supplemented by purchases from the market opposite his new premises. Hervé's creative cuisine is dictated by nature: comfrey, marigold, hedge nettle, meadowsweet and nasturtium flowers grace the plates with harmony and finesse throughout the surprise set menu. Completely refurbished, the chic, inviting setting ensures privacy for guests. The sommelier has excellent recommendations."
-"La Bastide Bourrelly - Mathias Dandine","Place Albert-Florens, Cabriès, 13480, France","Cabriès, France","€€€€","Provençal",5.3534389,43.4610152,+33442691313,https://guide.michelin.com/en/provence-alpes-cote-dazur/cabries_1505051/restaurant/la-bastide-bourrelly-mathias-dandine,https://labastidebourrelly.com,"1 Star",0,"Air conditioning,Car park,Terrace,Wheelchair access","Chef Mathias Dandine (one Michelin star at La Magdeleine) fell in love with this old Provençal farmhouse (or bastide) in the village centre. Whether you are dining outside on the terrace shaded by plane trees, or in the elegant, contemporary space done out in Mediterranean style, you are served Provençal cuisine inspired by the famous cookery book of chef Jean-Baptiste Reboul (1897). Top-notch local ingredients are fresh and seasonal, meticulously cooked to perfection, with tasty sauces and precise seasonings: chef Guillaume Lemelle regales us, for example, with grilled yellowtail, fried artichoke with preserved lemon, artichoke agnolotti, and a barigoule jus with olive oil. Guestrooms for overnight stays."
-"Auberge de la Mine","8 rue de Champsecret, La Ferrière-aux-Étangs, 61450, France","La Ferrière-aux-Étangs, France","€€€","Classic Cuisine",-0.5220022,48.6468685,+33233669110,https://guide.michelin.com/en/normandie/la-ferrire-aux-tangs/restaurant/auberge-de-la-mine,https://www.aubergedelamine.com/,"1 Star",0,"Car park","Formerly the canteen of the local iron ore mine (closed in April 1970), this inn has been the haunt of the same chef for over 30 years. Trained classically, his watchword is simplicity and his food is the epitome of straightforward authenticity, albeit with flawless technique and inspired creativity. Examples include a knockout combination of foie gras, sparkling pear wine jelly and a spicy apple and pear chutney – culinary bliss! This enticing seasonal score is served in two stylishly sleek dining rooms that manage to avoid the stuffy formality that can be characteristic of such places… What a treat to go down the mine!"
-"Têtedoie","4 rue Professeur-Pierre-Marion, Lyon, 69005, France","Lyon, France","€€€€",Creative,4.8233917,45.7590732,+33478294010,https://guide.michelin.com/en/auvergne-rhone-alpes/lyon/restaurant/tetedoie,https://tetedoie.com/,"1 Star",1,"Air conditioning,Great view,Interesting wine list,Valet parking,Wheelchair access","In the wake of his mentor Paul Bocuse, Christian Têtedoie has built a small gourmet empire. Perched on Fourvière hill overlooking the city, the Têtedoie is a gourmet showcase. A champion of Gallic culinary traditions, this fan of contemporary art is committed to finetuning and even modernising this heritage. Bites of snails, foie gras and pistachio; “portfolio” of red mullet, carrots and game sauce; mallard duck, grilled chestnuts and Jack Be Little pumpkins: his dishes sometimes read like an abstract art exhibition. It’s impossible not to mention his signature dish: lobster casserole with a calf's head cromesquis that he has renamed HTV (after Homard Tête de Veau in French). Generous, sensitive cuisine depicted by an intelligent array of textures and flavours."
-"La Table de la Bergerie","La Bergerie, Le Champ-sur-Layon, 49380, France","Le Champ-sur-Layon, France","€€€","Modern Cuisine, Farm to table",-0.59238,47.26803,+33241783062,https://guide.michelin.com/en/pays-de-la-loire/le-champ-sur-layon/restaurant/la-table-de-la-bergerie,http://www.latable-bergerie.fr,"1 Star",0,"Air conditioning,Car park,Wheelchair access","This restaurant near Angers, in the heart of the Coteaux-du-Layon vineyards, is well worth your attention. It is the haunt of talented David Guitton, who hails from Loire Atlantique and who has trained under top chefs all over the world from the United States and Britain to Monaco. There is no à la carte menu here, but a voluntarily concise offering that reverently respects the seasons. David sources his ingredients from small, local producers, rustling up dishes that err towards minimalist so that the flavour can take centre stage. Regional wines, including the estate’s organic production, take pride of place on the wine list."
-Datil,"13 rue des Gravilliers, Paris, 75003, France","Paris, France","€€€€","Modern Cuisine",2.3572627,48.8636089,+33180057498,https://guide.michelin.com/en/ile-de-france/paris/restaurant/datil,http://www.datil-restaurant.fr,"1 Star",0,"","Chef Manon Fleury notched up a number of experiences in prestigious kitchens (with chefs such as William Ledeuil, Pascal Barbot and Alexandre Couillon) and short-term chef residencies before opening her own restaurant. Her culinary philosophy, based on a respect for nature and human dignity, a championing of short supply chains (sourcing carefully and locally) and a zero-waste policy, stems from a genuine passion for sustainable fine dining. Dishes are primarily plant-based (fruit and vegetables feature in equal measure), with animal protein used sparingly. Her refined cooking style reveals all the aromatic subtleties and complexities of grains in particular (she has written a book on the subject) but also of fruits, in a subtle exploration of their sweet and sour flavours. A decor of waxed concrete floors, velvet banquette, light oak dining chairs. Booking essential."
-"Géosmine","71 rue de la Folie-Méricourt, Paris, 75011, France","Paris, France","€€€€","Creative, Modern Cuisine",2.3705908,48.8655091,+33978804859,https://guide.michelin.com/en/ile-de-france/paris/restaurant/geosmine,http://www.geosmine.com,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Geosmin is the aroma that rises from freshly ploughed or wet soil. The restaurant of Maxime Bouttier is very much in touch with nature. Hailing from the Sarthe département, this chef has worked in the kitchens of some of the greats (Christophe Hay, Le Pressoir d'Argent in Bordeaux, L'Atelier de Jean-Luc Rabanel and even Mensae in Paris). His dishes are delicious, pared-back and accomplished, steering clear of the trap of over-complexity; the flavours are on point – cf. his artichoke, sardine and caper creation; the jus and sauces are concocted in time-honoured tradition (excellent beurre blanc sauce on the wild turbot, green beans and peas). The two-storey town house in a terraced row in the Oberkampf neighbourhood has the distinctive feel and decor of the eastern districts of Paris."
-Blanc,"52 rue de Longchamp, Paris, 75116, France","Paris, France","€€€€",Creative,2.2874808,48.8651172,+33170601200,https://guide.michelin.com/en/ile-de-france/paris/restaurant/blanc-1211547,https://blanc-paris.com/,"1 Star",0,"Air conditioning,Interesting wine list","Trained in France by Pascal Barbot, chef Shinichi Sato earned two stars for fine dining spot, Passage 53. At his new restaurant, under a vault of wooden slats interwoven like a corolla, the circular dining space makes for a plush and refined setting that allows diners to fully appreciate the creative finesse of the chef's cuisine. The starting point is top-quality produce, which is then elevated by means of painstaking technical skill: Roscoff onion ravioli, mushrooms and parmesan; fried artichoke, parmesan, cockles and yuzu, served with a delicious focaccia; or three-month-matured Danish beef, Cecina de León and balsamic flavours. The remarkable wine list features a good selection of Burgundy wines. And why not check out their collection of whiskies, which you can sample at the bar?"
-"La Verrière","Hôtel Marinca, lieu-dit Vitricella, Olmeto, 20113, France","Olmeto, France","€€€€","Modern Cuisine",8.9026942,41.6913523,+33495700900,https://guide.michelin.com/en/corse/olmeto/restaurant/la-verriere,https://www.hotel-marinca.com/,"1 Star",0,"Car park,Credit cards not accepted,Great view,Terrace","Chef Romain Masset proposes high-precision cuisine that shines a spotlight on Corsica, while also embracing flashes of creativity and the occasional obligatory foray into mushrooms, which he has revered since his years with Jacques and Régis Marcon. His set menus, with their enticing titles, take diners on a veritable tasting tour of olive oil, langoustines, shellfish, red mullet and suckling lamb – all carefully selected ingredients, prepared with finesse and intelligence. As for the setting, it is idyllic, with an unforgettable view of the Gulf of Valinco and Propriano from the terrace."
-"La Chaumière","346 avenue du Maréchal-Juin, Dole, 39100, France","Dole, France","€€€€",Creative,5.4951285,47.065097,+33384707240,https://guide.michelin.com/en/bourgogne-franche-comte/dole/restaurant/la-chaumiere11044,https://www.lachaumiere-dole.fr/fr/,"1 Star",0,"Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","In this elegant 21C century inn located on the outskirts of Dole, chef Joël Césari is continuing on his path as a nature lover, finding inspiration in local ingredients: vegetables, fruit, herbs, mushrooms and freshwater fish. His inventive cuisine varies depending on availability at the market of produce and fish: seared lake char, trap-caught lobster and a passionfruit and tarragon espuma, Bresse poularde in two courses, including a remarkable exotic take on this French classic. N.B. The fine dining restaurant is only open from Friday evening to Saturday evening; during the week, Bistro La Bagatelle takes over with a bistronomy menu offering good value for money."
-"Baumanière 1850","Le Strato, Route de Bellecôte, Courchevel 1850, Courchevel, 73120, France","Courchevel, France","€€€€",Creative,6.6380783,45.4102934,+33479415180,https://guide.michelin.com/en/auvergne-rhone-alpes/courchevel/restaurant/baumaniere-1850,https://www.hotelstrato.com/,"1 Star",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Courchevel, the quintessence of alpine luxury since 1947, is an exclusive ski resort where nothing is too grand or too posh! In a plush, stylish chalet, gifted chef Thomas Prod’Homme, who trained at L’Oustau de Baumanière in Les Baux-de-Provence, accurately and elegantly slaloms between local ingredients, winter flavours and Provençal inspirations: wild mushrooms in a casserole with filtered mushroom juice; endives, pears and walnuts, smoked root butter in pear tree wood chippings and foie gras; pigeon, spelt, offal and a mulled wine reduction. The chef’s creativity, ambition and bold risk-taking character set the scene for an unforgettable meal."
-"Château de Pray","rue du Cèdre, à Chargé, Amboise, 37530, France","Amboise, France","€€€","Modern Cuisine",1.0160758,47.424971,+33247572367,https://guide.michelin.com/en/centre-val-de-loire/amboise/restaurant/chateau-de-pray,https://www.chateaudepray.fr/,"1 Star",0,"Car park,Garden or park,Restaurant offering vegetarian menus,Terrace","Upstream from Amboise, on the south bank of the Loire, this medieval castle with two massive towers, remodelled during the Renaissance, cannot fail but catch the eye. The edifice peacefully presides over vast formal grounds and staunchly upholds the Loire’s gracious art de vivre. The orangery, part of which is built into the rocky hillside, is the epitome of elegant, and on sunny days it is a treat to sit on the pleasant terrace overlooking the gardens. Chef Arnaud Philippon's cuisine flirts with the zeitgeist: pressed young goat and foie gras, pied bleu mushrooms, wild garlic and mango and cocoa paste; razor clams, white asparagus and Vouvray wine with primrose roots; hot soufflé with Touraine blackcurrants. Delicate craftsmanship, balanced flavours, locally sourced ingredients: the good life at its best."
-"Le Colombier","Rue Loucheur, Offranville, 76550, France","Offranville, France","€€€","Modern Cuisine",1.0453809,49.8727919,+33235854850,https://guide.michelin.com/en/normandie/offranville/restaurant/le-colombier2828,http://www.lecolombieroffranville.fr/,"1 Star",0,"Restaurant offering vegetarian menus,Wheelchair access","When it comes to cooking, nothing beats simplicity. Chef Laurent Kleczewski has been making a case for this idea since 2002 in this peaceful Normandy building: drawing on beautifully fresh produce, he composes delicious and flavoursome dishes without ever resorting to showmanship. A few exotic notes – more precisely, Asian ones – are judiciously incorporated to elevate the dishes: a clever balance that never detracts from the basic ingredients. The bill is very reasonable, particularly at lunchtime and the cosy interior combines the feel of the original decor (old red-brick fireplace) with more contemporary touches."
-"Le Goût du Bonheur - La Fenière","1680 route de Lourmarin, Cadenet, 84160, France","Cadenet, France","€€€€","Creative, Farm to table",5.3642746,43.7487002,+33490681179,https://guide.michelin.com/en/provence-alpes-cote-dazur/cadenet/restaurant/le-gout-du-bonheur-la-feniere,https://www.aubergelafeniere.com/,"1 Star",1,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Nadia Sammut is committed to ""building a better-tasting world"". Gluten, refined white sugar and milk have been banished from her kitchen, in favour of an impressive move towards different types of flour (eg chickpea, split pea and rice flours) and fructose. Her vision is also reflected in the original and bold tasting menu, which has a particular focus on vegetables and draws on the history of the region and Nadia's family. Her partner Ernest, who is passionate about wine, selects and matures fish slaughtered according to the ikejime method. The vegetable garden also has its part to play in creating healthy and natural Southern French cuisine that looks to the future and the Grand Luberon for inspiration."
-"Les Voiles d'Or","2 chemin de la Falaise, à Neuville-lès-Dieppe, Dieppe, 76200, France","Dieppe, France","€€€","Modern Cuisine, Seafood",1.0893938,49.9320387,+33235841684,https://guide.michelin.com/en/normandie/dieppe/restaurant/les-voiles-d-or,https://www.lesvoilesdor.fr/,"1 Star",0,"Terrace,Wheelchair access","Thanks to his wealth of experience, Tristan Arhan's restaurant perched atop the cliffs of Le Pollet (looking out over Dieppe) hits all the right notes. For this chef who is passionate about seafood, it is the catch of the day that sets the agenda. Diners can look forward to exceptionally fresh produce showcased with understated finesse. The sleek and pared-down decor is perfectly in sync with the chef's approach. Courteous service is provided by the chef's wife. This place has been popular with Brits since it was featured on TV across the Channel. There are a small terrace for sunny days."
-"Auberge de la Charme","12 rue de la Charme, Prenois, 21370, France","Prenois, France","€€€",Creative,4.8989819,47.3758124,+33380353284,https://guide.michelin.com/en/bourgogne-franche-comte/prenois/restaurant/auberge-de-la-charme,http://www.aubergedelacharme.com/fr,"1 Star",0,"Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","In a small Burgundy village, close to the racetrack, this place is both rustic and pared down in terms of its style: exposed stone walls, exposed ceiling beams, a flagstone floor and an old bread oven set into a wall. The restaurant is run by a pair of chefs, Nicolas Isnard and David Le Comte, who met in Gilles Goujon's restaurant in Fontjoncouse. They share the same passion for fine dining and Asia, the reaches of which they regularly explore. They propose a carte blanche menu, the concept of which may be disconcerting, but it works a treat: just let yourself be transported by this creative, generous and multi-influenced cuisine, inspired by the travels of these two globetrotters."
-"L'Esquisse","21 rue Royale, Annecy, 74000, France","Annecy, France","€€€€","Modern Cuisine",6.12235,45.89973,+33450448059,https://guide.michelin.com/en/auvergne-rhone-alpes/annecy/restaurant/l-esquisse,https://www.esquisse-annecy.fr/,"1 Star",0,"Air conditioning","The former second-in-command to Laurent Petit at Le Clos des Sens in Annecy-le-Vieux, Stéphane Dattrino has branched off on his own to create this attractive restaurant. Behind its discreet façade, tables for two predominate and despite its deliberately relaxed feel, the service here is very much on the mark. The chef’s strong imprint is clearly evident in cuisine that is rich in flavour and colour, with a seasonal palette that incorporates high-quality local ingredients including plants and vegetables (wild garlic, wild asparagus etc). Delicious dishes full of finesse include the duxelle de champignons tart with cep pastry, and crispy calf’s sweetbreads with a squash medley."
-"Pierre Reboul","Château de la Pioline, 260 rue Guillaume-du-Vair, Aix-en-Provence, 13290, France","Aix-en-Provence, France","€€€€",Creative,5.4047211,43.5084768,+33442522727,https://guide.michelin.com/en/provence-alpes-cote-dazur/aix-en-provence/restaurant/pierre-reboul,https://www.chateaudelapioline.com,"1 Star",0,"Car park,Garden or park,Interesting wine list,Terrace","Pierre Reboul has travelled far and wide. He was Michel Chabran's apprentice in Pont-de-l'Isère, then a member of the team under the great Jacques Pic (Anne-Sophie Pic's father) in Valence, before cooking in Paris at Taillevent and Rostang, and ultimately opening his own restaurants in Saint-Rémy-de-Provence, Tain-l'Hermitage and Aix-en-Provence. His playful, creative, slightly molecular style of cuisine comes into its own in the elegant setting of this 16C château. Texture, inventiveness, respect for seasonality (permaculture vegetables and sustainable fishing): he ensures the fundamentals are observed."
-"Le Prieuré","11 rue de la Mairie, Ambierle, 42820, France","Ambierle, France","€€€","Modern Cuisine",3.8962412,46.1039302,+33477656324,https://guide.michelin.com/en/auvergne-rhone-alpes/ambierle/restaurant/le-prieure189,https://www.leprieureambierle.fr/,"1 Star",0,"Air conditioning,Wheelchair access","Located in the centre of this wine-producing village in the Côte Roannaise, this restaurant occupying a traditional granite building adjoins a magnificent 15C priory crowned with a multi-coloured varnished tile roof in typical Burgundian style. A contemporary wooden porch has brought a touch of modernity to the delightful setting. Chef Thierry Fernandes, who hails from the area (as does his wife who runs the front of house), creates classically inspired cuisine in which strong technique and flavours are evident in every dish."
-"L'Essentiel","29 rue Mirabeau, Deauville, 14800, France","Deauville, France","€€€","Modern Cuisine, Creative",0.0793655,49.3599505,+33231872211,https://guide.michelin.com/en/normandie/deauville/restaurant/l-essentiel255041,http://www.lessentieldeauville.com/,"1 Star",0,"Air conditioning,Terrace,Wheelchair access","This contemporary bistro is the HQ of Frenchman Charles Thuillant and Korean Mi-Ra Kim. This globetrotting couple, who met in Ze Kitchen Gallery, a mecca of French-Asian cuisine, also have stints at Robuchon, L'Épi Dupin and Le Chateaubriand under their apron strings. But it was ultimately in Deauville, where Charles spent his holidays as a child, that they opened their own restaurant. Together, they conjure up vibrant, lively dishes in which Normandy country produce is allied with perfectly judged Asian influences, for example marinated fish, lime, Thai curry emulsion; octopus, coco de Paimpol beans, mango vinegar; nodi marini pasta, oysters, wakame, crunchy vegetables; or Simmental beef, roast seasonal vegetables, samsang jus."
-"Maximin Hellio","64 rue Gambetta, Deauville, 14800, France","Deauville, France","€€€€","Modern Cuisine",0.0770849,49.3592817,+33771937997,https://guide.michelin.com/en/normandie/deauville/restaurant/maximin-hellio,https://www.maximinhellio.fr/,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Located in the heart of the seaside resort of Deauville, this restaurant with a sleek, modern frontage had the great idea of leaving part of the façade glass-fronted to enable passers-by to watch the chefs at work here. Inside, head chef Maximin Hellio, who has worked with Frédéric Anton and who then received a Michelin star in the family-run Voile d’Or in Sables-D’or-les-Pins in Brittany, champions the full bounty of Normandy, including fish and seafood. He showcases these ingredients in refined and creative dishes with honest and precise flavours, accompanied by interesting wine pairings which add an extra dimension. Very popular with locals."
-"Le Saint-Estève","2250 route Cézanne, Le Tholonet, 13100, France","Le Tholonet, France","€€€€","Modern Cuisine",5.50033,43.52346,+33442271014,https://guide.michelin.com/en/provence-alpes-cote-dazur/le-tholonet/restaurant/le-saint-esteve,https://www.leslodgessaintevictoire.com/fr/restaurant-le-st-esteve.html,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access","Amidst vineyards and olive groves, this luxury property abuts Sainte Victoire mountain. It is now the home of chef Julien Le Goff, fresh from Porquerolles in 2019, who signs a repertory in tune with the zeitgeist and laced in Mediterranean accents. Fish and seafood enjoy a special place with langoustine, line-fished seabass and lobster, but turf produce is equally well represented with pigeon, beef and venison. The terrace overlooking the countryside is particularly enjoyable."
-"Nicolas Carro - Hôtel de Carantec","20 rue du Kelenn, Carantec, 29660, France","Carantec, France","€€€€","Modern Cuisine",-3.9127356,48.6706639,+33298670047,https://guide.michelin.com/en/bretagne/carantec/restaurant/nicolas-carro,https://www.hotel-carantec.fr/,"1 Star",0,"Car park,Garden or park,Great view","(Temporarily closed, reopening planned for July) After a successful spell at La Table d’Olivier Nasti in Kaysersberg, Nicolas Carro has returned to his homeland (he comes from Loudéac). He is at the helm of this iconic Brittany establishment, made famous by chef Patrick Jeffroy and which commands a jaw-dropping view over Morlaix Bay. Like his illustrious predecessor, he celebrates local produce, both turf (vegetables and meat such as guinea fowl and lamb from Monts d’Arée) and surf (shellfish and fish from small boats). Delicate, intelligent dishes with pleasant contrasting textures that are flawlessly prepared and seasoned… His cooking effortlessly hits the spot every time and the story continues in Carantec. Pleasant rooms for overnight stays."
-"Les Genêts","21 bis rue de l'Océan, Brem-sur-Mer, 85470, France","Brem-sur-Mer, France","€€€",Creative,-1.8350415,46.605894,+33251968159,https://guide.michelin.com/en/pays-de-la-loire/brem-sur-mer/restaurant/les-genets,http://www.restaurant-les-genets.fr/,"1 Star",0,"Garden or park,Terrace,Wheelchair access","This fashionably refurbished country house, which lies a few miles from Sables d’Olonne, is now the haunt of a talented couple, Nicolas and Amélie Coutand. The chef spent time at Troisgros in Roanne and L’Amphitryon in Lorient, among others. An advocate of fresh, seasonal produce, his approach is creative, joyful and flavoursome and regional ingredients, be they noble or less so, such as sardine, mackerel and hake, take pride of place in his menus. A huge 1400m² cottage garden adds a veggie flourish to his light, delicate dishes at prices that make sense."
-"La Rotonde des Trésoms","Les Trésoms, 15 boulevard de la Corniche, Annecy, 74000, France","Annecy, France","€€€€","Modern Cuisine",6.1366994,45.8896367,+33450514384,https://guide.michelin.com/en/auvergne-rhone-alpes/annecy/restaurant/la-rotonde9937,https://www.lestresoms.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","The huge conservatory of this Rotonde commands a splendid panoramic view over Annecy Lake, sweeping diners off their feet, even before their first bite! Originally from Arcachon, Eric Prowalski adds flavours from southwest France to recipes which highlight sustainably grown local produce. This skilled craftsman deftly unfolds a repertory in which creativity never hampers the flavour, developing a delicious ""dialogue"" between his adopted land and his homeland. The understated interior showcases a subtle blend of warm materials such as leather and oak."
-"Maison Tiegezh","7 place de la Gare, Guer, 56380, France","Guer, France","€€€","Modern Cuisine",-2.1235452,47.9056281,+33297220026,https://guide.michelin.com/en/bretagne/guer/restaurant/maison-tiegezh,https://maisontiegezh.fr/fr/,"1 Star",1,"Air conditioning,Car park,Wheelchair access","Tiegezh means ""family"" in Breton, which does rather say it all! The chef’s grandparents founded Brittany’s first factory to manufacture fresh pancakes. Today, Baptiste Denieul, a gifted young chef who honed his skills at the Bristol with Éric Frechon, invites you to enter this stylish interior, which provides the perfect foil to his delicate, bang on cuisine: fish, vegetables from the garden and farm produce. His wife Marion puts the final touch to this family melody. Nowadays, Maison Tiegezh boasts a gourmet restaurant, a bistro and also a modern, sophisticated hotel with six rooms for overnight stays and longer… A delightful break in the heart of Brittany’s enchanted forest of Broceliande."
-"Jean-Marc Pérochon","63 avenue de la Grande-Roche, Bretignolles-sur-Mer, 85470, France","Bretignolles-sur-Mer, France","€€€","Modern Cuisine",-1.87165,46.61923,+33251336553,https://guide.michelin.com/en/pays-de-la-loire/brtignolles-sur-mer/restaurant/jean-marc-perochon,http://www.lesbrisants.com,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","Seated behind the restaurant’s floor to ceiling windows, admire the sun’s rays glinting on the ocean. A talented skipper has dropped anchor here in the person of Jean-Marc Pérochon who went to sea at 17, crossing the channel to Scotland, before cruising around Europe and as far as the West Indies. In his hotel-restaurant, his cooking is both minimalist and sprinkled with exotic flavours, extractions, stocks and emulsions, leaving our tastebuds aching for more. He believes in working only with first-rate goods, namely fish and shellfish from the fish auction at Saint-Gilles-Croix-de-Vie (which dominate the menu), but also Challans poultry and vegetables from local growers."
-"Auberge À la Bonne Idée","3 rue des Meuniers, Saint-Jean-aux-Bois, 60350, France","Saint-Jean-aux-Bois, France","€€€€","Modern Cuisine, Creative",2.9054636,49.3487591,+33344428409,https://guide.michelin.com/en/hauts-de-france/saint-jean-aux-bois/restaurant/auberge-a-la-bonne-idee,http://www.sebastien-tantot.com/fr,"1 Star",0,"Car park,Garden or park,Terrace","Chef Sébastien Tantot (previously Gérald Passédat's executive chef at Le Petit Nice) is thriving in this attractive ""inn"" (with bare stone, beams, fireplace). Located on the road to Pierrefonds, it lies in the Compiègne Forest, in a medieval village. As the set menus (95% vegetarian) illustrate, the chef is particularly fond of vegetables, fruit and aromatic plants and herbs from his kitchen garden, showcasing them in refined and balanced cuisine that is also visually appealing, a case in point being the bold montage of strips of raw button mushrooms and foie gras with cubes of eel."
-Cueillette,"3 La Raufie, Altillac, 19120, France","Altillac, France","€€€","Modern Cuisine",1.8560131,44.9474128,+33519900019,https://guide.michelin.com/en/nouvelle-aquitaine/altillac/restaurant/cueillette,https://restaurant-cueillette.fr/,"1 Star",0,"Car park,Garden or park,Wheelchair access","On the border between Corrèze and Lot, this charming 19C manor house has been completely renovated to create a light-filled, stylish restaurant. The ceramic apples hanging from the ceiling evoke the orchard (as well as the vegetable garden) that the restaurant cultivates nearby. Youthful chef Oscar Garcia (stints at Franck Putelat in Carcassonne and La Table d'Uzès) skilfully crafts seasonal dishes with a touch of creativity, using produce sourced from within a 100km radius: trout with green beans, blueberries and peanuts; veal from Corrèze cooked two ways, smoked eel, raspberries and Dubarry cream. Five cosy guestrooms are available upstairs. Simpler options at lunchtime."
-"Château de Collias","8 bis chemin du Barry, Collias, 30210, France","Collias, France","€€€€","Modern Cuisine",4.4767976,43.9532821,+33448270950,https://guide.michelin.com/en/occitanie/collias_1501264/restaurant/chateau-de-collias,http://www.chateaudecollias.fr,"1 Star",0,"Car park,Garden or park,Terrace,Wheelchair access","This honey-coloured stone castle is the HQ of a gastronomic restaurant helmed by Julien Martin. Produce from the South of France takes the limelight, distinctively crafted with formal simplicity and flanked by concentrated jus and seasonings, such as a subtle sprinkling of pepper (pigeon, for example, acquires a whole new dimension thanks to an onion miso with smoked paprika and Sarawak pepper). The chef also enjoys adding a fresh kick to dishes, particularly those presented in a trilogy, such as wild Mediterranean shrimp cooked simply in a spicy shellfish jus, as a tartare boosted with finger lime and as a velvety sorbet. Bistronomic set menu at lunchtime. Lovely warm welcome from the owner couple."
-"L'Émulsion","57 route de Lyon, lieu-dit La Grive, Saint-Alban-de-Roche, 38080, France","Saint-Alban-de-Roche, France","€€€€","Modern Cuisine",5.2312885,45.598532,+33474281912,https://guide.michelin.com/en/auvergne-rhone-alpes/saint-alban-de-roche/restaurant/l-emulsion327218,http://www.lemulsion-restaurant.com,"1 Star",0,"Car park,Interesting wine list","In this tastefully restored farmstead in Bas-Dauphiné, chef Romain Hubert crafts carte blanche menus that err between tradition and creativity. His cuisine, which owes much to the first-rate quality of its meticulously sourced ingredients, 99% of which are local and purchased direct, is a consummate blend of taste and texture: green and white asparagus, trout and lovage; free-range rabbit cooked three ways with chards. Don’t miss his signature dessert: the “Antesite cube”."
-"La Table d'Olivier","3 rue Saint-Ambroise, Brive-la-Gaillarde, 19100, France","Brive-la-Gaillarde, France","€€€","Modern Cuisine",1.5308409,45.158952,+33555189595,https://guide.michelin.com/en/nouvelle-aquitaine/brive-la-gaillarde/restaurant/la-table-d-olivier,"","1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Wheelchair access","At Olivier’s Table, Pierre is in the kitchen, while his partner Fanny, former pastry chef, oversees the dining room. Normandy-born Pierre has enthusiastically embraced Corrèze, his land of adoption, creating this stone house furnished in a modern vein with designer lighting in the town centre. The bargain basement prices are astounding and his cooking in tune with the zeitgeist ticks all the boxes: enticing, suave and colourful: foie gras, fillet of beef, soy and Nori seaweed; line-fished pollock, carrots-peppers and chorizo; strawberries, jasmine and lemon…"
-"Ōrtensia","4 rue Beethoven, Paris, 75016, France","Paris, France","€€€€","Modern Cuisine",2.2875568,48.8584133,"",https://guide.michelin.com/en/ile-de-france/paris/restaurant/ortensia-1202241,http://www.restaurantortensia.com,"1 Star",0,"Air conditioning","Most good food buffs agree that Japanese chefs can be relied on to produce truly outstanding French cuisine. At Ōrtensia, the Gallic menu is sprinkled with just the right dose of Japanese accents (daikon radish and yuzu emulsion with spider crab, or a hen-of-the-woods mushroom tempura with john dory). Just like the flower after which it is named (hydrangea in English), the cuisine changes colour with the seasons and weather. A contemporary, minimalist vibe depicts the interior, in which light neutral shades and wood dominate, while mirrors on the walls create a feeling of space. Online bookings only."
-"La Coopérative - Domaine Riberach","2 route de Caladroy, Bélesta, 66720, France","Bélesta, France","€€€",Creative,2.6073514,42.7181258,+33468503010,https://guide.michelin.com/en/occitanie/blesta/restaurant/domaine-riberach-la-cooperative,https://www.riberach.com,"1 Star",1,"Car park,Garden or park,Great view,Interesting wine list,Terrace,Wheelchair access","This former winery has retained its metal rafters, adding bags of cachet and charm to the spacious, inviting interior. Julien Montassié, a talented young chef who trained under Michel Troisgros and Gilles Goujon, closely follows the seasons and relies on small local producers to devise his surprise set menu: langoustine, chestnut and Hokkaido pumpkin; John Dory, seared oysters, pork trotter and baby lettuce; lemon with kombu seaweed. Inventive dishes to be washed down with the estate's own input-free wines, produced in line with agroecological practices. Pleasant guestrooms for overnight stays."
-Ressources,"126 rue Fondaudège, Bordeaux, 33000, France","Bordeaux, France","€€€","Modern Cuisine",-0.5837068,44.8489572,+33970667232,https://guide.michelin.com/en/nouvelle-aquitaine/bordeaux/restaurant/ressources,https://restaurantressources.com/,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","In his new restaurant, chef Tanguy Laviale (previously at Garopapilles) is calmly going about extricating himself from the traditional codes of gastronomy – with the help of his associate, Maxime Courvoisier, a sommelier who thinks outside of the box. Imagine: a short menu, comprising just eight dishes to be mixed and matched as you please (four or five of these small plates amount to a meal). The talented chef's technical approach always hits the mark, from the judicious combinations to the quality produce enhanced without any showboating, not to mention the impeccable garnishes and seasonings. Examples include breaded red mullet, kale and sour cream; line-caught hake with an oyster and mint ravigote sauce. Wine, too, takes centre stage here: over 700 ready-to-drink labels (plus plenty more in the cellar), ranging from big names to small-scale producers – something for every budget! Sommeliers first and foremost, the head servers make a point of promoting young winemakers."
-de:ja,"1 rue Schimper, Strasbourg, 67000, France","Strasbourg, France","€€€€",Creative,7.7685673,48.5873652,"",https://guide.michelin.com/en/grand-est/strasbourg/restaurant/de-ja,http://www.deja-restaurant.com,"1 Star",1,"Air conditioning","So young and already so talented! This couple have a background in literature and ecology, and their CVs feature Michelin-starred restaurants in Alsace. They cook as much with their heads as with their hearts and the Scandi-inspired decor hints at their philosophy: creativity, extractions, fermentations, plants to the fore, a concern for animal welfare, a natural wine list and haikus instead of the titles of dishes... Technique is solid too, with precise cooking times, deeply-flavoured sauces and jus, and bold combinations that work well. Online bookings only."
-"L'Impulsif","19 avenue Baraduc, Châtel-Guyon, 63140, France","Châtel-Guyon, France","€€€",Creative,3.0660287,45.9196471,+33473864889,https://guide.michelin.com/en/auvergne-rhone-alpes/chatel-guyon/restaurant/l-impulsif,http://www.limpulsif-restaurant.com,"1 Star",0,"","Established on the ground floor of a Belle Époque edifice, chef Rémi Laroque rustles up modern, distinctly globe-trotting food. This Puy-de-Dôme lad with Vietnamese origins scatters his cooking with numerous Asian, particularly Japanese twists. His wholehearted culinary dedication shines through, particularly in the line-up of dishes around a single ingredient (be it lobster or fennel) that fully embody his spot-on knack for pairing. His medallion of monkfish, flanked by fennel, lovage oil and coconut cream, showcases his delicate craftsmanship. Street art on the walls, unusual tableware and amazing plant sculptures set the scene."
-Intuition,"1 rue Alsace-Lorraine, Saint-Lô, 50000, France","Saint-Lô, France","€€€","Modern Cuisine",-1.0985834,49.1144055,+33233051491,https://guide.michelin.com/en/normandie/saint-l/restaurant/intuition,http://www.restaurant-intuition.fr,"1 Star",0,"","Make your way upstairs from the Brasserie les Capucines, which serves simpler fare, to this understated, plush restaurant overlooking the castle of Saint Lô. After acquiring a faithful following of regulars in Coutances, Mickaël Marion has returned to his birthplace and opened the floodgates of his creativity. A steadfast champion of local produce, he frequently goes walking in the countryside and marshes to pick plants and herbs. Back in his kitchen, he waves his magic wand/spoon and lo and behold - meadowsweet ice cream, pesto of wild herbs and lovage appear! He is a past master in the art of subtly assembling stellar Normandy produce – scallops, fish from small boats, with a dash of exoticism. A fine dining experience to remember."
-"Les Cadets","15 rue des Hauts-Pavés, Nantes, 44000, France","Nantes, France","€€€","Modern Cuisine",-1.5633177,47.22273,+33986570146,https://guide.michelin.com/en/pays-de-la-loire/nantes/restaurant/les-cadets,http://www.restaurantlescadets.fr,"1 Star",0,"Interesting wine list,Wheelchair access","These cadets are brothers who greet diners in a trendy hip interior of 1950s inspiration. After working alongside Christophe Hay for many years, Charles Bernabé painstakingly sources outstanding veggies from local market gardeners and the finest fish from nearby fish markets. This talented craftsman masterfully juggles with his classical training, his grandmother's Breton culture, even his father's pied-noir origins and what today’s diners crave. All this without ever compromising on the clarity of his dishes or the flavour of his sauces. Cockles from Morbihan, tuberous parsley and black garlic; rack of veal, potatoes and shallots; baked apple, sweet clovers and cider-flavoured sorbet. Delightful service and eater-friendly prices at lunchtime."
-Apicius,"20 rue d'Artois, Paris, 75008, France","Paris, France","€€€€","Modern Cuisine",2.3072835,48.8732881,+33143801966,https://guide.michelin.com/en/ile-de-france/paris/restaurant/apicius6479,https://restaurant-apicius.com/,"1 Star",0,"Air conditioning,Garden or park,Interesting wine list,Terrace,Valet parking","Housed in a sumptuous 18C private mansion that calls to mind a small palace, Apicius is named after this Ancient Roman epicurean who is said to have written the first cookbook. Chef Mathieu Pacaud is keeping the flame alive at this legendary place with a magnificent terrace that amounts to a remarkably bucolic garden in the city. The dishes perpetuate fine bourgeois tradition and achieve a synthesis between classicism and creativity. Time passes, Apicius changes… but remains!"
-"L’Épicurien - Abbaye de Villeneuve","Lieu-dit Villeneuve, Les Sorinières, 44840, France","Les Sorinières, France","€€€€","Modern Cuisine",-1.5338567,47.1232859,+33255590591,https://guide.michelin.com/en/pays-de-la-loire/les-sorinieres/restaurant/l-epicurien-abbaye-de-villeneuve,http://www.abbayedevilleneuve.com,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Wheelchair access","The Abbaye de Villeneuve is a charming hotel, brasserie and fine dining restaurant, run with panache by a chef with a lot of great experience, Aymeric Depogny. He has perfectly assimilated the ingredients and influences of the region (seafood and fish, seaweed, gwell (fermented milk), fleur de sel, buckwheat etc) and creates, without affectation, tasty and very elegant cuisine that feels in tune with the times. His dishes are balanced and pared back, even minimalist, with each ingredient having its role to play – the top-notch turbot and elegant buckwheat and honey dessert deserve a special mention. The two small dining spaces make for a soothing, intimate setting in perfect harmony with the refinement of the food. The wine list is impressive, starting with very reasonable prices and including an attractive selection of regional wines."
-"Le Saint Hilaire","5 rue André-Schenk, Saint-Hilaire-de-Brethmas, 30560, France","Saint-Hilaire-de-Brethmas, France","€€€","Modern Cuisine",4.1055495,44.0991009,+33466523087,https://guide.michelin.com/en/occitanie/saint-hilaire-de-brethmas_3915683/restaurant/le-saint-hilaire-1208787,http://www.lesainthilairebysebastienrath.com,"1 Star",1,"Car park,Terrace,Wheelchair access","Chef Sébastien Rath (formerly of le Riche in Alès) and his spouse Gwladys are even closer to the Cévennes (whose wild herbs the chef adores) since they moved to this old inn with a garden terrace and a lovely, light dining room decorated in soft colours. The chef’s love of local produce has not wavered, depicted by the ingredients (monkfish from small fishing boats of Grau-du-Roi, veal from Aveyron and fruit from the surrounding orchards), the cutlery on the tables and even the jeans manufactured in Lozère for his team. The chef’s two blind menus reveal a seasonal inspiration, which echoes the couple’s sincerity and steadfast commitment to their region, illustrated by monkfish, aubergines, miso seasoning and lemon sauce."
-"Maison Dubois","2 rue de Vienne, Paris, 75008, France","Paris, France","€€€€","Modern Cuisine",2.321206,48.8762472,+33187026083,https://guide.michelin.com/en/ile-de-france/paris/restaurant/maison-dubois,https://maisonduboisparis.fr/,"1 Star",0,"Air conditioning","The house spirit reigns supreme in this intimate fine dining restaurant with six tables and a confidential feel. Suffice to say, chef Arthur Dubois – who has clocked up experience in the restaurants of Jacques Maximin, Éric Frechon and Pierre Gagnaire, where he was sous-chef for several years – is in the business of the bespoke. Carefully selected ingredients, tried and tested know-how, impeccable technique: the chef is a dab hand at putting a new spin on classic cuisine. Indeed, the influence of his mentor on rue Balzac makes itself felt in his penchant for ""satellite"" variations on a theme, as seen in his langoustines ""with three flavours"" in a buttermilk sauce, or the red mullet with fresh seaweed and rockfish jus with foie gras."
-"Hémicycle","5 rue de Bourgogne, Paris, 75007, France","Paris, France","€€€€","Modern Cuisine",2.3182962,48.8600034,+33140629804,https://guide.michelin.com/en/ile-de-france/paris/restaurant/hemicycle,http://www.hemicycle.paris,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","This restaurant, whose name is a nod to the nearby Assemblée Nationale, sports a minimalist interior that mixes marble, 1970’s furnishings and Lalique light fittings. The savoury score is the work of Italian chef Flavio Lucarini (from Bistrot Flaubert and Jérôme Banctel’s Gabriel), while Aurora Storari (former head pastry chef at Le Clarence) is in charge of desserts. The chef's cuisine is certainly Gallic, but personal and subtly Italian thanks to acidic, bitter notes, as in the watercress risotto and squid alla Luciana with black lemon powder, or pigeon, cherry kosho, the leg as a tempura, crispy aubergine raviolo. Aurora’s creative desserts demonstrate bags of personality, illustrated by plum confit with hibiscus and sesame crème brûlée."
-Nacre,"3 bis rue Sophie-et-Paul-Wallerstein, Arès, 33740, France","Arès, France","€€€","Modern Cuisine",-1.1401852,44.7662756,+33557054899,https://guide.michelin.com/en/nouvelle-aquitaine/ars/restaurant/nacre,https://www.restaurant-nacre.com/,"1 Star",0,"Air conditioning,Wheelchair access","In a pared-back interior dominated by wood and white features, Marc-Antoine Lepage (previously of Les Foudres, but also a former sous-chef at Le Mirazur) and Adeline Lesage (who also worked at Les Foudres) combine their talents to serve up modern cuisine that is full of lightness and interplays of textures. The artichoke cream, basil berlingot, purple artichoke barigoule is a festival of nuances and subtle contrasts; the lobster cooked in shellfish oil, chanterelles, honey and tarragon also delights the taste buds. Meat is the star of the show, alongside fish and seafood. A single surprise set menu comprising several courses."
-Calice,"30 boulevard Bertrand-Duguesclin, Béziers, 34500, France","Béziers, France","€€€","Modern Cuisine",3.2232426,43.3435711,+33467282940,https://guide.michelin.com/en/occitanie/bziers/restaurant/calice,http://www.restaurantcalice.fr,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","Béziers-born chef Fabien Lefebvre is a Meilleur Ouvrier de France and no stranger to us here (previously at Octopus and still at the helm of Pica-Pica). This restaurant is housed in an Art Deco building with a modern extension: a successful makeover abounding with curving floral forms, with a round dining space done out in soft, natural and organically shaped materials. The chef delivers a modern take on Mediterranean cuisine that pays homage to quality ingredients and conjures up well-defined flavours on the plate. One fine example is his turbot meunière with a grilled fish bone jus and celeriac millefeuille. Remarkably warm, attentive and competent service. Opt for four to six courses from a set menu that is constantly evolving in line with the seasons and the markets. The wine list boasts 700 labels."
-"The Legacy House","5F, Rosewood Hotel, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong","Hong Kong",$$$,"Shun Tak",114.1757655,22.2950422,+85238918732,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/the-legacy-house,https://www.rosewoodhotels.com/tc/hong-kong,"1 Star",0,"Air conditioning,Car park,Counter dining,Great view,Terrace,Valet parking,Wheelchair access","This restaurant pays homage to the hotel’s founding patriarch. A variety of Shun Tak dishes – such as minced fish soup and pan-fried fish head – are served, to a backdrop of breathtaking harbour views and modern Chinese décor. It also supports the local economy by ordering ingredients and cookware from local fishermen, artisans and farms directly. A dress code applies for dinner."
-Zuicho,"GF, The Mercer Central, 29 Jervois Street, Sheung Wan, Hong Kong","Hong Kong",$$$$,Japanese,114.15209,22.285076,+85221561883,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/zuicho,https://zuicho-kappo.com,"1 Star",0,"Air conditioning,Counter dining,Wheelchair access","The head chef worked in some revered establishments in Tokyo for years and all ingredients are shipped from Japan. The highlight is the Satsuma beef fillet with confit egg yolk – the beef melts in your mouth while the egg yolk imparts silky richness. You may order omakase or tasting menu at lunch, but only one omakase Kappo menu that changes monthly is served at dinner. Seats are limited and reservations are mandatory."
-"Ryota Kappou Modern","21F,  18 On Lan Street, Central, Hong Kong","Hong Kong",$$$,Japanese,114.156779,22.2806182,+85226281899,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/ryota-kappou-modern,http://www.ryota.hk,"1 Star",0,"Air conditioning,Counter dining,Notable sake list,Wheelchair access","Floor-to-ceiling windows let in natural light and allow expansive views, while designer furniture and artisan tableware exude style. Only a kappo-style set menu is offered and the courses feature the best ingredients in season. The chef’s favourite Omi Wagyu katsu with black truffle and egg confit was inspired by sukiyaki and its flavours are in perfect harmony. The dinner set menu also includes an array of sake distributed by the restaurant itself."
-Louise,"PMQ, 35 Aberdeen Street, Central, Hong Kong, Hong Kong SAR China","Hong Kong",$$$,"French Contemporary",114.1522258,22.2834752,+85257223269,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/louise,http://www.louise.hk,"1 Star",0,"Air conditioning,Brunch,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Chef Julien Royer, of Odette in Singapore fame, opened this restaurant which is decorated in a 1930s colonial style. Start with a drink at the bar downstairs before heading to the dining room for the chef’s delicate creations crafted with quality produce. Must-tries include pâté en croûte Louise with melt-in-the-mouth pastry and a moist filling, and pigeon breast with duck foie gras. Roasted Hong Kong yellow chicken is great for sharing. Ask the sommelier about wine pairings."
-"Five Foot Road","GF, MGM Cotai, Avenida da Nave Desportiva, Cotai, Macau",Macau,$$,Sichuan,113.5680458,22.1457276,+85388062358,https://guide.michelin.com/en/macau-region/macau/restaurant/five-foot-road,https://www.mgm.mo/en/cotai/dining/five-foot-road,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","The experienced head chef leads a team of Sichuan natives who display their meticulous skills in painstakingly-made dishes. They excel in using various Sichuan spices to complement each ingredient’s character to deliver a diverse range of taste profiles. The perfumed oil used in Sichuan boil dishes, for instance, is made from a complex mix of spices for the right balance between numbing heat and umami. Try pan-fried tofu with minced chicken, marinated abalone, and wok-fried crab."
-"Zi Yat Heen","GF, Four Seasons Hotel, Estrada da Baia de Nossa Senhora da Esperança, Cotai, Macau",Macau,$$$,Cantonese,113.56152,22.145418,+85328818888,https://guide.michelin.com/en/macau-region/macau/restaurant/zi-yat-heen,https://www.fourseasons.com/macau/dining/restaurants/zi_yat_heen/,"1 Star",0,"Air conditioning,Interesting wine list,Valet parking,Wheelchair access","This spacious, elegant yet intimate restaurant boasts a glass-clad wine cellar at its centre. The chef champions a cooking style with reduced amounts of seasoning so as to allow the true flavours of the first-rate ingredients to come through. Recommendations include barbecued pork, stir fried fish maw, crab meat with egg and egg white milk custard with sweetened mashed taro."
-"Seventh Son (Wan Chai)","3F, The Wharney Hotel, 57-73 Lockhart Road, Wan Chai, Hong Kong","Hong Kong",$$,Cantonese,114.1710507,22.2783246,+85228922888,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/seventh-son,https://www.seventhson.hk,"1 Star",0,"Air conditioning,Car park,Valet parking,Wheelchair access","The name refers to the owner – the seventh son who learned his culinary skills from his father from the age of 14. The must-try barbecue meats include roast suckling pig which is smoky and rich. The skills of the kitchen team are manifest in traditional dishes like deep-fried egg custard with chicken kidney, and steamed beef patty with dried tangerine peel. The smart room comes complete with teak floors, gold accents and warm lighting."
-"Sushi Saito","45F, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong","Hong Kong",$$$$,Sushi,114.15677,22.286467,+85225270811,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/sushi-saito,https://globallink.com.hk/our-brands/sushi-saito/,"1 Star",0,"Air conditioning,Car park,Counter dining,Valet parking,Wheelchair access","Supervised and managed by famed Chef Takashi Saito, the team masterfully crafts Edomae-style sushi using the best seasonal seafood. Rice from Akita and Nagano is cooked in spring water from Kagoshima and dressed in a special vinegar blend. But before you get to taste these divine creations at the cypress counter, you must first get a seat, which are always hard to come by – the reservation hotline only works during specific days and times."
-"Liu Yuan Pavilion","3F, The Broadway, 54-62 Lockhart Road, Wan Chai, Hong Kong","Hong Kong",$$,Shanghainese,114.1707918,22.2781199,+85228042000,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/liu-yuan-pavilion,"","1 Star",0,"Air conditioning,Valet parking","With its authentic Shanghainese cooking and Shanghainese-speaking clientele, it’s tempting to think you’re in Shanghai. The dining room impresses with understated elegance and the booth seats offering more privacy are especially prized. Specialities include drunken squab whose velvety meat and springy skin exude an intoxicating winey aroma. Stir-fried shrimps, braised pig knuckle and braised ‘lion head’ meatballs are also not to be missed."
-"Hansik Goo","1F, The Wellington, 198 Wellington Street, Central, Hong Kong, Hong Kong SAR China","Hong Kong",$$$$,Korean,114.1528913,22.2850215,+85227988768,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/hansik-goo-1198262,http://www.hansikgoo.hk,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","‘Hansik’ means Korean food and ‘goo’ refers to Chef Mingoo Kang. But ‘sikgoo’ also means family, resonating with its home-style food meant for sharing. It moved to this spot in 2021, serving just one tasting menu alongside add-on choices; the creative courses are inspired by a wide range of Korean cooking. The all-time favourite samgye risotto gets a makeover – chicken roll filled with mushroom mousse is deep-fried and served with ginseng rice."
-Belon,"1F, 1-5 Elgin Street, Central, Hong Kong","Hong Kong",$$$$,French,114.1525511,22.2830193,+85221522872,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/belon-1197395,https://belonsoho.com,"1 Star",0,"Air conditioning,Counter dining,Interesting wine list","Belon moved to this spot in 2021, with a room that sports more drama and sophistication than its original Parisian bistro vibe. With Chef Kirkley at the helm, the menu offers popular dishes such as whole roasted chicken, alongside reimagined crowd-pleasers and novel creations. Dishes are rooted in French techniques and made with the best seasonal produce. Consider reserving the kitchen counter and prepay for the curated menu for four."
-"Gaddi's","1F, The Peninsula Hotel, Salisbury Road, Tsim Sha Tsui, Hong Kong","Hong Kong",$$$$,French,114.17179,22.294992,+85226966763,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/gaddi-s,https://www.peninsula.com/en/hong-kong/hotel-fine-dining/gaddis-french-restaurant,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","This grand restaurant opened in 1953 and now occupies what was once The Peninsula’s ballroom – it even has its own dedicated entrance on Nathan Road. The well-versed team looks after the guests so well here you may find yourself loathed to leave. Top quality European and Japanese produce is well prepared in a modern French style. Dishes such as blue Brittany lobster with Romesco sauce are not to be missed. For those wanting something a little different, book the Chef’s Table in the kitchen."
-"Mandarin Grill + Bar","1F, Mandarin Oriental Hotel, 5 Connaught Road Central, Central, Hong Kong","Hong Kong",$$$$,"European Contemporary",114.1593485,22.2821483,+85228254004,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/mandarin-grill-bar,https://www.mandarinoriental.com/en/hong-kong/victoria-harbour/dine/mandarin-grill-and-bar,"1 Star",0,"Air conditioning,Counter dining,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","This stylish room designed by the late Sir Terence Conran features a glass-fronted kitchen and fan-shaped reliefs on the ceiling, reminiscent of the hotel’s logo. The well-verse team puts a new spin on steakhouse classics like steak tartare and house-smoked salmon. Quality meat cuts from the U.S., Australia and Japan are grilled to perfection and guests can choose a starter and a dessert from the menu on top of their mains to make it a set meal."
-"Duddell's","3F, 1 Duddell Street, Central, Hong Kong","Hong Kong",$$$,Cantonese,114.1572052,22.2801227,+85225259191,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/duddell-s,https://www.duddells.co/home/en,"1 Star",0,"Air conditioning,Brunch,Interesting wine list,Wheelchair access","Duddell’s is as much about art as it is about food. It is the venue of regular art shows and screenings, as well as traditional Cantonese fare using luxury ingredients. Certain dishes need pre-ordering, such as the crispy skin chicken over which the chef ladles hot oil 300+ times to make the paper-thin skin crispy and the meat silky. Osmanthus scrambled eggs with bean sprouts, crabmeat and shrimp are fluffy and aromatic, imparting fine wok hei."
-"Épure","Shop 403, 4F, Ocean Centre, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, Hong Kong","Hong Kong",$$$,"French Contemporary",114.1683295,22.2960349,+85231858338,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/epure,http://www.epure.hk,"1 Star",0,"Air conditioning,Brunch,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Have a drink on the patio before sampling a line-up that is French in essence but enhanced by subtle Japanese touches. The Singaporean chef honed his skills in top establishments around Europe and Asia. He ingeniously matches flavours and textures in precisely executed dishes that are not overly fancy. The two tasting menus are paired with carefully curated wines. The next-door cafe is a great spot for afternoon tea."
-"Man Ho (Admiralty)","3F, JW Marriott Hotel, Pacific Place, 88 Queensway, Admiralty, Hong Kong","Hong Kong",$$$,Cantonese,114.1659424,22.2776712,+85228108366,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/man-ho,https://www.marriott.com/en-us/hotels/hkgdt-jw-marriott-hotel-hong-kong/dining,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","The sophisticated interior inspired by a Chinese garden features cascading glass chandeliers shaped like morning glory, marble moon gates and camellia enamel art. The young but seasoned head chef takes a creative approach to classics, such as Cantonese barbecue, dim sum and seafood. Try the fish soup with fish maw, shrimp cake and bamboo pith – the rich, flavoursome broth is made with three kinds of fish. Certain items need to be pre-ordered."
-"Cristal Room by Anne-Sophie Pic","Forty-Five, Gloucester Tower, Landmark, 15 Queen's Road Central, Central, Hong Kong","Hong Kong",$$$$,"French Contemporary",114.158083,22.281224,+85235018580,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/cristal-room-by-anne-sophie-pic,https://cristalroombyasp.com/,"1 Star",0,"Air conditioning,Great view,Valet parking,Wheelchair access","In keeping with its moniker, literally, the opulent space seduces with sparkles, mirrored panels and jaw-dropping city views. The celebrity chef's second venture in Asia greets diners with an oversize crystal chandelier. The six- or eight-course tasting menu, consists of chef’s signature dishes, is deeply rooted in French traditions, with subtle Japanese twists in terms of produce and condiments – delicate and exciting at the same time."
-"Yè Shanghai (Tsim Sha Tsui)","702, 7F, K11 Musea, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong","Hong Kong",$$,Shanghainese,114.1741651,22.294118,+85223763322,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/ye-shanghai-tsim-sha-tsui-1191719,http://www.elite-concepts.com,"1 Star",0,"Air conditioning,Car park,Restaurant offering vegetarian menus,Wheelchair access","It may have moved to a swanky mall in 2020, but this household name in Shanghainese food has been on the radar of gastronomes for over two decades. The room is spread across two floors with a modern take on 1930s Shanghai charm. Apart from drunken chicken, and stir-fried river shrimps, try also their cold appetiser sliced pork dressed in garlic sauce – the paper-thin pork is springy in texture, and its richness is balanced by garlic and soy."
-"Andō","1F, Somptueux Central, 52-54 Wellington Street, Central, Hong Kong","Hong Kong",$$$,Innovative,114.1553834,22.2817911,+85291618697,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/ando,https://www.andohk.com,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Born in Argentina but having honed his skills in Japan, chef-founder Agustin Balbi opened Andō to realise his culinary vision from his unique vantage point. In a minimalistic dining room boasting tasteful details and an open kitchen, his tasting menu takes diners on a personal journey by fusing his ancestral roots with strong Japanese influences. Don’t miss the signature Sin Lola, the caldoso rice – also a homage to his grandma."
-Yardbird,"154-158 Wing Lok Street, Sheung Wan, Hong Kong","Hong Kong",$$,Yakitori,114.1492298,22.2869992,+85225479273,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/yardbird,http://yardbirdrestaurant.com,"1 Star",0,"Air conditioning,Counter dining,Interesting wine list","Yardbird is always jam-packed, so book online or expect to queue. The main draw is without doubt the 20-plus types of yakitori skewers made with local ‘three-yellow’ chicken from beak to tail, grilled over binchotan charcoal. Rare cuts like thyroid and ventricle can be hard to find elsewhere, as are the crispy meatballs with tare and egg yolk. Check out the extensive list of Japanese whisky."
-"Shang Palace","Lower Level 1, Kowloon Shangri-La Hotel, 64 Mody Road, Tsim Sha Tsui, Hong Kong","Hong Kong",$$$,Cantonese,114.177155,22.297325,+85227338754,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/shang-palace,https://www.shangri-la.com/hongkong/kowloonshangrila/dining/restaurants/shang-palace/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","This elegant restaurant has been a reliable favourite for classic Cantonese food for over 35 years. Chandeliers and Sung-style paintings create an impressive backdrop for sophisticated cooking that has changed little over time. Signatures include sautéed sliced pigeon fillets with bamboo shoot, black fungus and asparagus, boasting tender meat and contrasting textures. To sample all the house specialities, opt for the chef's signature tasting menu."
-"Spring Moon","1F, The Peninsula Hotel, Salisbury Road, Tsim Sha Tsui, Hong Kong, Hong Kong SAR China","Hong Kong",$$$,Cantonese,114.17182,22.294943,+85226966760,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/spring-moon,https://www.peninsula.com/en/hong-kong/hotel-fine-dining/spring-moon-cantonese,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","The room, spread over two levels, evokes old-Shanghai circa 1920s – stained glass windows, teak floors and rugs all speak of the golden era. On the menu, however, classics are showcased side by side with novel creations such as scrambled egg white with lobster and crabmeat, and dishes garnished with edible flowers that taste of spring. Dim sum at lunch is also recommended, to be enjoyed with your choice of tea from 30 varieties."
-"8 1/2 Otto e Mezzo - Bombana","Shop 1031, 1F, The Promenade, Galaxy, Avenida de Cotai, Cotai, Macau",Macau,$$$,Italian,113.5553965,22.1465088,+85388862169,https://guide.michelin.com/en/macau-region/macau/restaurant/8-1-2-otto-e-mezzo-bombana,https://www.ottoemezzobombana.com,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","Helmed by Sicilian chef, Riccardo La Perna, the award-winning Macao outpost offers the same exquisite fine-dining experience as its Hong Kong flagship. A single set tasting menu focuses on Sicilian cuisine – the appetisers awaken the tastebuds with ingenious food combinations, the hand-rolled pasta is simply divine and the hazelnut soufflé with a runny centre an exquisite surprise. Caring service befits the quality of the food."
-"Takumi by Daisuke Mori","Shop 1, GF, The Oakhill, 16 Wood Road, Wan Chai, Hong Kong","Hong Kong",$$$$,Innovative,114.1772288,22.2766457,+85255998133,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/takumi-by-daisuke-mori,https://takumibymori.com,"1 Star",0,"Air conditioning,Counter dining,Interesting wine list,Notable sake list,Wheelchair access","Named after its executive chef from Japan, this restaurant features a dark marble counter against greyish-blue panelling. Chef Mori specialises in French haute cuisine made with seasonal Japanese produce. They offer only one seasonal tasting menu which includes his acclaimed chargrilled Hida beef tenderloin, and can be enjoyed with excellent wine pairings. There are only 11 counter seats around the open kitchen so reservations are recommended."
-"I M Teppanyaki & Wine","1F, Golden Wheel Plaza, 68 Electric Road, Tin Hau, Hong Kong","Hong Kong",$$$$,Teppanyaki,114.1918676,22.2841392,+85225707088,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/i-m-teppanyaki-wine,http://www.imteppanyaki.com,"1 Star",0,"Air conditioning,Counter dining,Wheelchair access","The founder and head chef Mok moved his restaurant to this location in 2021. As always, top notch ingredients like sea urchin, abalone and blue lobsters are flown in daily from Japan and France. But the theatrical cooking now happens in a much bigger room, along with a private room that seats eight. The wine list also sees a lot more choices. Amadai with sea urchin cream sauce stands out in particular, with its crispy scales and juicy flesh."
-"Fu Ho","Shop 402, 4F, FoodLoft, Mira Place One, 132 Nathan Road, Tsim Sha Tsui, Hong Kong","Hong Kong",$$$,Cantonese,114.1720828,22.3006247,+85227362228,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/fu-ho-tsim-sha-tsui,https://www.fuho.com.hk,"1 Star",0,"Air conditioning,Car park,Wheelchair access","Thanks to his considerable experience, the head chef has been enticing diners back here for over a decade with his skillfully executed dishes, such as pan-fried chicken with ginger and scallion, fried Chinese kale with dried plaice, and stir-fried rice in Fu Ho style. Named after the owner, the signature Ah Yung abalone is slow-braised in a secret sauce for up to 20 hours. The dining room now has a contemporary, elegant and relaxing feel."
-"Tosca di Angelo","102F, The Ritz-Carlton, International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui, Hong Kong","Hong Kong",$$$,Italian,114.1599308,22.3032095,+85222632270,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/tosca352519,https://www.toscadiangelo.com/,"1 Star",0,"Air conditioning,Brunch,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","The Sicilian chef champions dishes that may look deceptively unfussy on the plate, but their obvious refinement makes them especially delicious. His signatures include house-made pasta and blue lobster dishes, while his modern take on rum babà is quite something. The set menu comprises seasonal and signature dishes, making it the best way to sample all specialities. Did I mention its sweeping views from the 102nd floor?"
-"Loaf On","49 See Cheung Street, Sai Kung, Hong Kong","Hong Kong",$$,Seafood,114.27188,22.379858,+85227929966,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/loaf-on,"","1 Star",0,"Air conditioning","It may not boast fancy displays of seafood like its promenade rivals, but this restaurant still stands out because of its cooking. Wonderfully fresh seafood is prepared using traditional home recipes that let the quality of the ingredients speak for themselves. Must-try dishes include pumpkin soup with minced fish, mantis shrimp with chilli and garlic, and steamed fish with sea salt. Ask about the seafood that needs pre-ordering when booking a table."
-"Kam's Roast Goose","GF, Po Wah Commercial Center, 226 Hennessy Road, Wan Chai, Hong Kong, Hong Kong SAR China","Hong Kong",$$,"Cantonese Roast Meats",114.1755582,22.2777963,+85225201110,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/kam-s-roast-goose,http://www.krg.com.hk,"1 Star",0,"Air conditioning,Wheelchair access","For over 70 years, the Kams have been famous for their roast goose and this shop was opened by the third generation. But the goose extravaganza doesn’t stop at their juicy roast goose with crispy skin. Try also their silky, melty goose blood pudding or the decadent blanched noodles tossed in goose fat. Other Cantonese barbecue dishes glistening in the window are also worth trying. With only 30 seats, don’t be surprised to see a queue."
-"Imperial Treasure Fine Chinese Cuisine (Tsim Sha Tsui)","10F, One Peking, 1 Peking Road, Tsim Sha Tsui, Hong Kong","Hong Kong",$$,Cantonese,114.170006,22.296177,+85226139800,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/imperial-treasure-fine-chinese-cuisine,https://www.imperialtreasure.com,"1 Star",0,"Air conditioning,Car park,Great view","Finding success in Singapore and Shanghai, Imperial Treasure opened its first Hong Kong branch in this sky-scrapping landmark, with panoramic views of the harbour. The stylish dining room is embellished with subtle Chinese touches, such as the ceramic Koi carps and calligraphy. A fish tank in the kitchen ensures live seafood is available every day. Poached garoupa in fish soup with crispy rice and stir fried crab in pepper are worth a try."
-"Summer Palace","5F, Island Shangri-La Hotel, Pacific Place, Supreme Court Road, Admiralty, Hong Kong","Hong Kong",$$$,Cantonese,114.1644721,22.2770061,+85228208552,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/summer-palace,https://www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/summer-palace/,"1 Star",0,"Air conditioning,Car park,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","This long-standing name has long been synonymous with quality food, so it’s hard to get a table, especially at lunch. The room exudes a timeless grace with décor inspired by the palace in Beijing. The menu is a roll-call of Cantonese classics – don’t miss their double-boiled soups and dim sum. Besides signatures like braised pig’s trotters with sand ginger, and braised Yoshihama abalone in oyster sauce, also ask about their seasonal offerings."
-"Lai Heen","51F, The Ritz-Carlton, Galaxy, Estrada da Baia de Nossa Senhora da Esperança, Cotai, Macau",Macau,$$$,Cantonese,113.5547147,22.1464658,+85388866712,https://guide.michelin.com/en/macau-region/macau/restaurant/lai-heen,http://www.laiheenmacau.com,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking,Wheelchair access","If you’re looking to impress, you can’t fail with this Cantonese restaurant atop a skyscraping hotel. The stunningly ornate room is supremely comfortable, as are the private rooms that can be joined into one big one. Chef Ho has years of experience and his tasty creations boast a modern aesthetic, a match for the sumptuous surroundings. Try their double-boiled soups, honey-glazed Iberico char siu, and Australian veal with ginger and scallion."
-Whey,"UG Level, The Wellington, 198 Wellington Street, Central, Hong Kong, Hong Kong SAR China","Hong Kong",$$$,"European Contemporary",114.1529127,22.2850438,+85226933198,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/whey,http://www.whey.hk,"1 Star",0,"Air conditioning,Counter dining,Interesting wine list,Wheelchair access","Championing a zero-waste philosophy and committed to local, sustainable sources, Whey serves a tasting menu comprising modern European dishes with influences from the head chef's native Singapore. Recipes are also informed by his travels and experience working in Asia, Australia and Europe, as well as his childhood memories. Highlights include brioche with buah keluak emulsion, and Maoshan Wang durian ice cream with Cristal caviar."
-"Ming Court (Mong Kok)","6F, Cordis Hotel, 555 Shanghai Street, Mong Kok, Hong Kong","Hong Kong",$$$,Cantonese,114.16933,22.318314,+85235523300,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/ming-court,https://www.cordishotels.com/en/hong-kong/dine/ming-court/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","Diners are greeted at the door by the knockout collection on display in the glazed wine cellar. Chef Li has over 20 years of experience, having worked at Ming Court since it first opened. They import quality ingredients from all over the world to craft remarkable dishes such as roasted crispy chicken, stuffed crab shell with fresh crab meat, and shrimp dumplings made with blue angel prawns. Busy all day long, so it’s wise to book."
-Ying,"11F, Altira Hotel, Avenida de Kwong Tung, Taipa, Macau",Macau,$$$,Cantonese,113.5551252,22.1619565,+85328868868,https://guide.michelin.com/en/macau-region/macau/restaurant/ying,https://www.altiramacau.com/tc/dining/Ying#All,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking,Wheelchair access","Ying is much-loved by locals for its sweeping harbour views, striking décor and most importantly, the well-executed Cantonese classics. The head chef fares well with traditional techniques that bring out the best in every ingredient. Signatures such as flambéed Iberico char siu, and stir fried sole fillet and asparagus in XO sauce are unmissable. Dim sum at lunch also show exquisite craftsmanship and astute judgment."
-Godenya,"UG, 182 Wellington Street, Central, Hong Kong, Hong Kong SAR China","Hong Kong",$$$$,Japanese,114.1530901,22.28471,+85267135917,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/godenya,http://www.godenya.com,"1 Star",0,"Air conditioning,Counter dining","Despite having a discreet entrance in a dark narrow alley, this tiny self-proclaimed ‘sake pairing restaurant’ is fully booked months ahead. There is only one omakase menu featuring kappo dishes made with seasonal produce mostly flown in from Japan. Sake pairing is a vital part of the experience as the chef/sake master serves each drink at a different temperature to bring out the best in each course, and that includes some rare small labels."
-Roganic,"Shop 8, UG Level, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong, Hong Kong SAR China","Hong Kong",$$$,"European Contemporary",114.1821991,22.2813924,+85228178383,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/roganic1185143,https://www.roganic.com.hk,"1 Star",1,"Air conditioning,Car park,Counter dining","An offshoot of its London namesake, Roganic is the brainchild of British chef Simon Rogan. With its farm-to-table concept, micro-herbs are grown in-house and sustainable produce is sourced from local organic farms. The tasting menus showcase deceptively simple dishes that burst with flavour and amazing textures, a nod to the chef’s philosophy and ethos. The bar serves seasonal cocktails, perfect as pre- or post-dinner drinks and also offers enticing non-alcoholic drink-food pairing."
-"Zest by Konishi","28-29F, 18 On Lan Street, Central, Hong Kong","Hong Kong",$$$,"French Contemporary",114.1567709,22.2806256,+85227150878,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/zest-by-konishi,https://zestbykonishihk.com,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Terrace,Wheelchair access","With a name that embodies freshness and seasonality, this two-storey restaurant boasts a bar and an intimate dining area that juxtaposes muted neutrals with pops of colour. Featuring mostly Japanese and some French ingredients, the tasting menu changes every season, usually with both seafood and meat in the main dish. The vegetable sides, too, are prepared meticulously. There is an add-on menu, but certain items need to be pre-ordered. Ping Yuen chicken is recommended."
-"Sun Tung Lok","Shop 401, L4, FoodLoft, Mira Place One, 132 Nathan Road, Tsim Sha Tsui, Hong Kong","Hong Kong",$$,Cantonese,114.17221,22.30099,+85221521417,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/sun-tung-lok,https://www.suntunglok.com.hk,"1 Star",0,"Air conditioning,Car park,Wheelchair access","Synonymous with top-quality Cantonese cooking, Sun Tung Lok spares no effort to ensure that every item on the menu is as good as it could be. The experienced team is famous for its deft way with gourmet dried seafood, such as abalone. A number of set menus are available featuring the chef’s innovative creations and imported produce, while the à la carte menu caters more to the local palate. Try the crispy suckling pig stuffed with ‘bouncy’ minced shrimp."
-Petrus,"56F, Island Shangri-La Hotel, Pacific Place, Supreme Court Road, Admiralty, Hong Kong","Hong Kong",$$$,French,114.16434,22.27746,+85228208590,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/petrus,https://www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/restaurant-petrus/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Heavy drapes at the windows, thick carpets and elegantly laid tables give this restaurant the look of a grand Parisian salon – but here you also get fabulous harbour views. The French cooking, however, shows a certain modernity; the menu is ingredient-led with the luxury ingredients coming from as far as France or sometimes no further than Hong Kong Island. The wine cellar is notable too and includes 45 vintages of Château Pétrus dating back to 1928."
-"Zhejiang Heen","1-3F, ZJ 300, 300-306 Lockhart Road, Wan Chai, Hong Kong, Hong Kong SAR China","Hong Kong",$$,Zhejiang,114.17763,22.2787,+85228779011,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/zhejiang-heen,http://www.zhejiangheen.com,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","Run by a group of Hongkongers of Zhejiang descent, this traditionally furnished restaurant boasts universal appeal. On the menu, Zhejiang delicacies rub shoulders with Shanghainese specialities. Make sure you pre-order ‘snatched tiger tails’ – seared swamp eel in a brown sauce that reveal exquisite knife work and a springy texture. Also check out the seasonal dishes and excellent buns and pastries. Friendly, unobtrusive service."
-Vea,"30F, The Wellington, 198 Wellington Street, Central, Hong Kong, Hong Kong SAR China","Hong Kong",$$$$,Innovative,114.1529424,22.2850013,+85227118639,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/vea,https://vea.hk,"1 Star",0,"Air conditioning,Counter dining,Restaurant offering vegetarian menus,Wheelchair access","An imposing counter and an open kitchen dominate the room, commanding the best view of chef Cheng in action. You are definitely in for a stellar experience, thanks to his 8-course tasting menu that rolls out a “Chinese x French” concept. Each course tells a story about Hong Kong’s food culture and his childhood memories, using Chinese and local ingredients finessed by blue-ribbon Gallic technique. Creative cocktail-food pairing suggestions."
-Estro,"2F, 1 Duddell Street, Central, Hong Kong","Hong Kong",$$$$,Italian,114.1572026,22.2801332,+85293800161,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/estro-1198381,http://www.estro.hk,"1 Star",0,"Air conditioning,Interesting wine list,Wheelchair access","Since opening in 2021, Estro has been impressing diners with authentic Neapolitan cooking by the native head chef. Choose between the 6- and 8-course menus to experience the breadth and depth of his ingenious creations, like handmade bottoni pasta stuffed with parmesan emulsion and drizzled with saffron glaze, and red prawn panna cotta generously topped with caviar. Those who want some one-on-one time with him should consider the chef’s table option."
-"Pang's Kitchen","25 Yik Yam Street, Happy Valley, Hong Kong","Hong Kong",$$,Cantonese,114.18452,22.26921,+85228385462,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/pang-s-kitchen,"","1 Star",0,"Air conditioning","A household name in the neighbourhood since 2001, this restaurant wins many hearts with its traditional, often painstakingly made Cantonese cooking. This family business, now into the second generation, still impresses with its consistently well-made dishes. The signature baked fish tripe omelette in an earthenware casserole features Cantonese pork sausage that adds richness and wine aromas. Try the snake soup, and stir-fried sticky rice, too."
-"New Punjab Club","GF, World Wide Commercial Building, 34 Wyndham Street, Central, Hong Kong","Hong Kong",$$,Indian,114.15525,22.28005,+85223681223,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/new-punjab-club,https://newpunjabclub.com,"1 Star",0,"Air conditioning","This tandoor grill restaurant serving Northern Indian cuisine is named after a social club founded during the British era – the owner’s father is still a member. The menu covers old-time favourites that match the retro décor and art collection. Start the meal with one of the gin cocktails alongside tandoori anda – a grilled egg snack with langoustine that imparts a distinctive aroma. For mains, murgh methi tikka made with local three-yellow chicken is unmissable."
-"Yat Lok (Central)","GF, Conwell House, 34-38 Stanley Street, Central, Hong Kong","Hong Kong",$$,"Cantonese Roast Meats",114.1552639,22.2825486,+85225243882,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/yat-lok,"","1 Star",0,"Air conditioning,Cash only","Founded in 1957, this family business has been running at this spot since 2011. The unmissable, glistening roast geese are marinated with a secret recipe and go through over 20 preparatory steps before being chargrilled to perfection. You can order the goose by the quarter, best enjoyed with a bowl of lai fun noodles in clear broth with a drizzle of goose fat. Char siu pork, roast pork belly and soy-marinated chicken are also good."
-"The Chairman","3F, The Wellington, 198 Wellington Street, Central, Hong Kong","Hong Kong",$$,Cantonese,114.15297,22.28444,+85225552202,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/the-chairman,https://www.thechairmangroup.com,"1 Star",0,"Air conditioning,Wheelchair access","The restaurant moved to this address in 2022 and the elegant room comes with a generous display of lush greens. It’s also run a little differently – diners can only book online on certain days and order one of the set menus emailed to them a few days ahead. That said, the culinary vision stays the same – ingredients are mostly organic and sourced from small suppliers and local fishermen; and signatures like steamed crab with Huadiao are still on the menu."
-"Yong Fu","Shop 2 at GF & 1F, Golden Star Building, 20-24 Lockhart Road, Wan Chai, Hong Kong, Hong Kong SAR China","Hong Kong",$$$$,Ningbo,114.169856,22.2782025,+85228817899,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/yong-fu-1191533,https://yongfuhk.com,"1 Star",0,"Air conditioning","The first outpost of this Shanghai-based brand in Hong Kong features wave-like crystal chandeliers and dangling glass fish in a nod to its fish-centric menu. Fish from the East China Sea is shipped here daily, and local produce is used to create authentic Ningbo fare. Most of the hallmark dishes from the parent branch are available, including some of their most complex recipes. Try raw mud crab marinated in wine, ginger and coriander that boosts the briny sweet meat and flanked by intoxicating rich crab roe. Preorder to avoid disappointment."
-Racines,"GF, 22 Upper Station Street, Sheung Wan, Hong Kong, Hong Kong SAR China","Hong Kong",$$$,"French Contemporary",114.148281,22.2849409,+85257426539,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/racines-1210713,https://www.racineshk.com/,"1 Star",0,"Air conditioning,Counter dining","Two owner-chefs from Southern France revisit their culinary roots at Racines, literally “roots” in French. Classic heirloom recipes are given a modern makeover and are meticulously crafted with seasonal produce from their home country and Hong Kong. From homemade sourdough with smoked butter to petits-fours in a vintage biscuit tin, every course of the 5- or 7-course menu is a tour de force, weaving a story of terroir, family and friendship."
-Nagamoto,"8F, 18 On Lan Street, Central, Hong Kong, Hong Kong SAR China","Hong Kong",$$$$,Japanese,114.1566986,22.2806394,+85225205218,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/nagamoto,http://www.nagamoto.hk,"1 Star",0,"Air conditioning,Counter dining,Wheelchair access","When Kashiwaya shuttered its doors in 2021, many lamented the loss. Fortunately, it reincarnated a year later at the same spot as Nagamoto, helmed by none other than Chef Teruhiko Nagamoto himself. With only counter seats, all diners can watch his well-honed skills in action. Just one omakase menu is offered, with kaiseki courses crafted out of ‘shun’ ingredients in peak condition, embodying his deep knowledge."
-"Sushi Kinetsu","1F, Nüwa, City of Dreams, Estrada do Istmo, Cotai, Macau",Macau,$$$$,Sushi,113.56397,22.149635,+85328920880,https://guide.michelin.com/en/macau-region/macau/restaurant/sushi-kinetsu,https://www.cityofdreamsmacau.com/tc/dine/asian/sushi-kinetsu,"1 Star",0,"Air conditioning,Car park","Formerly Shinji by Kanesaka that shut its doors amid COVID-19, the upmarket omakase Japanese restaurant has been reincarnated as Sushi Kinetsu. Regulars can rest easy that their sushi are made the same way as before by the same kitchen team. Fish is flown in from Japan three times a week. The rice from Yamagata is cooked in spring water from Kagoshima before being dressed in a light-tasting vinegar. Two menus available; booking essential."
-"Yat Tung Heen","B2F, Eaton Hotel, 380 Nathan Road, Jordan, Hong Kong, Hong Kong SAR China","Hong Kong",$$,Cantonese,114.1717998,22.3080802,+85227101093,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/yat-tung-heen-jordan,https://www.yattungheen.com,"1 Star",0,"Air conditioning,Car park,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","The dining room boasts dark wood panels and moody lighting, which is refreshingly different from its formerly conventional décor. Since 1990, the kitchen team has been creating traditional but refined Cantonese fare that highlights the ingredients’ natural tastes. Dim sum, barbecued meats, stir-fries and slow-cooked soups are hugely popular. Regulars also order the abalone and bird’s nest set menu for their banquet dinners in the private rooms."
-"Man Wah","25F, Mandarin Oriental Hotel, 5 Connaught Road Central, Central, Hong Kong","Hong Kong",$$$,Cantonese,114.15951,22.282213,+85228254003,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/man-wah,https://www.mandarinoriental.com/en/hong-kong/victoria-harbour/dine/man-wah,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Valet parking,Wheelchair access","Following a 2020 makeover, this elegant and neo-Chinese chic room now boasts a royal blue theme which works well with wood-rich details and bird cage chandeliers. The menu includes a range of traditional dishes underpinned by skilful preparation and a degree of originality. Try deep-fried matsutake mushroom pudding that melts in the mouth. For adventurous oenophiles looking for surprises, the sommelier also offers blind tasting flights."
-"Pearl Dragon","Shop 2111, 2F, Star Tower, Studio City Hotel, Estrada do Istmo, Cotai, Macau",Macau,$$$,Cantonese,113.5610548,22.1415956,+85388656560,https://guide.michelin.com/en/macau-region/macau/restaurant/pearl-dragon,https://www.studiocity-macau.com,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","No expense has been spared at this elegant and luxurious Cantonese restaurant on the 2nd floor of Studio City. The menu offers a range of refined Cantonese dishes with lychee wood barbecue being a speciality. Other highlights are stir-fried Brittany lobster with mushroom and lily bulbs; and traditional sweet and sour pork. The tea counter offers a choice of over 50 premium teas."
-"Fook Lam Moon (Wan Chai)","35-45 Johnston Road, Wan Chai, Hong Kong","Hong Kong",$$$,Cantonese,114.1708815,22.2768816,+85228660663,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/fook-lam-moon-wan-chai,"","1 Star",0,"Air conditioning,Valet parking,Wheelchair access","With 70+ years of glorious history, Fook Lam Moon is held dear by its faithful regulars as an institution in classic Cantonese cuisine. A stable kitchen team ensures the food is consistently good, be it exquisite dim sum or other traditional offerings. Standouts such as live seafood cooked various ways, deep-fried crispy chicken, baked stuffed crab shell, and gourmet soup in whole winter melon, are true delights. Some dishes need pre-ordering."
-Arcane,"3F, 18 On Lan Street, Central, Hong Kong","Hong Kong",$$$,"European Contemporary",114.1567744,22.2806189,+85227280178,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/arcane,http://www.arcane.hk,"1 Star",0,"Air conditioning,Counter dining,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Aussie chef Shane Osborn lets diners witness how quality ingredients turn into artistic culinary creations in the open kitchen. Simple recipes are executed with a refined edge which allows authentic flavours to shine through. The affable sommelier is more than happy to pair your food with wine from their extensive cellar covering Europe, Oceania and The Americas - and which includes a lavish Burgundy selection. The reasonably priced lunch set menu is recommended."
-Mono,"5F, 18 On Lan Street, Central, Hong Kong","Hong Kong",$$$,"Latin American",114.1567846,22.2805997,+85297269301,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/mono-1191514,http://www.mono.hk,"1 Star",0,"Air conditioning,Counter dining,Restaurant offering vegetarian menus,Wheelchair access","The Venezuelan chef serves a tasting menu that reinterprets LatAm cuisine while paying homage to his culinary roots. Colourful dishes deliver bold flavours reminiscent of the vibrancy of the continent’s culture. Danish langoustine is served with fermented Ecuadorian cacao in a rich, dense shrimp stock to accentuate the crustacean umami. The 18-ingredient green mole is silky in texture, striking a balance between aromas, heat and acidity."
-Neighborhood,"61-63 Hollywood Road, Central, Hong Kong, Hong Kong SAR China","Hong Kong",$$,"European Contemporary",114.1529146,22.2830863,+85226170891,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/neighborhood,"","1 Star",0,"Air conditioning,Counter dining","Tucked away in an alley, this casual and bustling spot is the brainchild of owner-chef Lai, a Hongkonger trained in the U.S. The seafood-heavy menu has 20 tapas-style items on rotation, alongside large platters for sharing such as the famous salt-baked chicken rice with giblets and morels, and Hokkaido kinki paella. The daily seafood special is always a highlight – try their smoked fish in spices if available. Large platters need pre-ordering."
-"Ho Hung Kee (Causeway Bay)","Shop 1204-1205, 12F, Hysan Place, 500 Hennessy Road, Causeway Bay, Hong Kong","Hong Kong",$$,"Noodles and Congee",114.1837574,22.2799312,+85225776028,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/ho-hung-kee,http://www.tasty.com.hk,"1 Star",0,"Air conditioning,Car park,Restaurant offering vegetarian menus,Wheelchair access","No discussion about Hong Kong’s historic noodle shops would be complete without mentioning Ho Hung Kee, which originally opened in Wan Chai in the 1940s and is famed for its springy wonton noodles and fresh, sweet soup. More elements have been added here at its new address – dim sum and some Cantonese dishes are now served too. For the interior, they’ve adopted a more contemporary, Western style aesthetic."
-"The Demon Celebrity","Basement, South China Building, 1 Wyndham Street, Central, Hong Kong","Hong Kong",$$,Cantonese,114.15639,22.28106,+85228386629,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/the-demon-celebrity,"","1 Star",0,"Air conditioning","The crossover between two stars of the gastronomy world, Chef Alvin Leung (a.k.a. Demon Chef) and Master Fu of the now-defunct Celebrity Cuisine was eagerly anticipated by all foodies. The two chefs put a new spin on the familiar Cantonese flavours, with collaborative efforts such as fried pork intestine stuffed with minced cuttlefish and black truffle. Chicken wing stuffed with bird’s nest, one of Fu’s specialities, can also be enjoyed here."
-"Xin Rong Ji","GF & 1F, China Overseas Building, 139 Lockhart Road, Wan Chai, Hong Kong","Hong Kong",$$$,Taizhou,114.17273,22.278013,+85234623518,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/xin-rong-ji,"","1 Star",0,"Air conditioning,Wheelchair access","Taizhou cuisine emphasises the natural flavours of ingredients, so dishes are only sparingly seasoned with aromatics. Braised wild-caught yellow croaker from the East China Sea is the must-try signature here; other recommendations include deep-fried conger eel and braised radish. Seasonal offerings include regional specialities like lamb offal which is rarely found in Hong Kong. Certain items require pre-ordering."
-Beefbar,"2F, Club Lusitano, 16 Ice House Street, Central, Hong Kong, Hong Kong SAR China","Hong Kong",$$$,Steakhouse,114.1576634,22.2800634,+85221108853,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/beefbar,http://www.beefbar.hk,"1 Star",0,"Air conditioning,Wheelchair access","This branch of the Monte Carlo-based group boasts stylish décor that blends marble and leather. Quality steaks from the U.S., Australia, Japan and Korea, including the bestselling ribeye cap, are broiled then chargrilled to seal in the juices under a lightly charred crust. To start, consider beef tartare prepared tableside or one of the lighter ceviches and tacos. Kobe beef street snacks make interesting bites that show refinement as well as flavour."
-Chaat,"5F, Rosewood, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong","Hong Kong",$$,Indian,114.1757148,22.2947649,+85238918732,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/chaat,https://www.rosewoodhotels.com/en/hong-kong/dining/chaat,"1 Star",0,"Air conditioning,Car park,Counter dining,Great view,Terrace,Valet parking,Wheelchair access","‘Chaat’ means ‘to lick’ in Hindi, as the food here is so good that you’d have the urge to lick the plate. The new chef continues to deliver a menu that covers classics from all over India, re-imagined with finesse and acumen. The must-try black pepper chicken tikka from the tandoor oven is best enjoyed with its signature cocktails. The food, the fragrant spices in the glass-clad Masala room, and a terrace affording nice harbour views work together to render a feast for all the senses."
-"Chef Tam's Seasons","GF, North Esplanade, Wynn Palace, Avenida da Nave Desportiva, Cotai, Macau",Macau,$$$$,Cantonese,113.5723245,22.1473845,+85388893663,https://guide.michelin.com/en/macau-region/macau/restaurant/chef-tam-s-seasons,https://www.wynnresortsmacau.com/en/wynn-palace/dining/chef-tams-seasons,"1 Star",0,"Air conditioning,Car park,Valet parking,Wheelchair access","As well as an à la carte offering, the dining concept by chef Tam Kwok-Fung features two set menus – one classic, one seasonal. The latter is based on the Chinese calendar’s 24 solar terms and changes every fortnight in line with the seasons. The traditional appetiser ge zha, or deep-fried egg custard, makes it to the dessert menu, infused with walnut or coconut milk. Roast spareribs in black bean honey sauce are smoky and aromatic. Pairing with Chinese wine and tea adds to the experience."
-Feuille,"5F, The Wellington, 198 Wellington Street, Central, Hong Kong","Hong Kong",$$$,"French Contemporary",114.1528886,22.2849272,+85228811848,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/feuille,http://feuille.hk/,"1 Star",1,"Air conditioning,Wheelchair access","Renowned French chef David Toutain’s first venture outside France advocates an eco-friendly ethos, using locally sourced, organic produce with minimal impact on the environment. The multicourse veggie-heavy tasting menu, just like the restaurant’s name, is inspired by nature and the life cycle of plants. Dishes take a root-to-shoot approach, finessed by French techniques. Highlights include cumin-egg-sweet corn, and the photogenic spiny lobster."
-"Kappo Rin","7F, The Landmark Mandarin Oriental, 15 Queen's Road Central, Central, Hong Kong","Hong Kong",$$$$,Japanese,114.1579314,22.2805334,+85226436811,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/kappo-rin,https://www.kappo-rin.com,"1 Star",0,"Air conditioning,Car park,Counter dining,Valet parking,Wheelchair access","A collaborative concept by Sushi Yoshitake in Tokyo and Sushi Shikon next door, Kappo Rin specialises in multi-course, season-driven omakase menus with both cooked and raw dishes. The Japanese head chef from Sendai takes pride in his vision of complementing rich flavours with unique condiments. You can pair the food with some of the best sake from Japan. With only 8 counter seats, reservations are a must."
-"Sushi Wadatsumi","607, 6F, K11 Musea, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong","Hong Kong",$$$$,Sushi,114.1744,22.29437,+85226190199,https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/sushi-wadatsumi-1197866,http://sushi-wadatsumi.com,"1 Star",0,"Air conditioning,Car park,Counter dining,Wheelchair access","The longstanding sushi fixture in Sheung Wan moved to this shopping mall in 2021 and has assumed a bigger footprint. The kitchen team delivers a single menu of great value and rest assured that the fish, mostly wild-caught in Japan, is as good as ever. Yamagata sushi rice is dressed in a special blend of red vinegar for optimal acidity. If you’re lucky, you may even get to taste the live baby cuttlefish which are only available for two weeks each year."
-"SÁLA de João Sá","Rua dos Bacalhoeiros 103, Lisbon, 1100-068, Portugal","Lisbon, Portugal","€€€","Modern Cuisine",-9.1339058,38.7091407,+351218873045,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/sala1154759,https://www.restaurantesala.pt/,"1 Star",0,"Air conditioning,Counter dining","Located along one of the Baixa district’s busy streets, this extremely welcoming restaurant with an open kitchen visible at the entrance is a good dining option, particularly as it has now come of age.Here, chef João Sá, who can often be seen passing from table to table serving and explaining his dishes in detail to guests, offers world cuisine with plenty of personality that combines tradition, the very best Portuguese ingredients and an array of globally influenced flavours, with a particular and intense focus on Asia. On his tasting menus, entitled “Horizon at Sight” and “In Search of New Flavours”, savour new textures in options such as couscous with coriander and razor clams, a technically simple dish but highly visual and delicious that delighted us with its ability to combine the unusual couscous, which was completely green in colour, with the sea and notes of citrus. A unique experience!"
-"Ó Balcão","Rua Pedro de Santarém 73, Santarém, 2000-223, Portugal","Santarém, Portugal","€€","Modern Cuisine",-8.6858779,39.2318525,+351243055883,https://guide.michelin.com/en/santarem-region/santarm/restaurant/o-balcao,https://tabernaobalcao.com/,"1 Star",1,"Air conditioning","Ó Balcão is the perfect place for those keen to try new varieties of fish. Rodrigo Castelo is at the helm here – a chef from the Ribatejo province involved in numerous research projects who has found a way to truly showcase ingredients from his home region, with a predominant use of river fish to maintain a balance with the local ecosystem.The restaurant has the feel of an old tavern, with striking tiles that add a contemporary air and provide the backdrop for refined dishes prepared with a delicate touch. The cuisine here has it own distinct identity and is based around fish such as pike, barbel and catfish, some of which are cured in salt. Meat options here include wild boar and wild duck. Dishes on the menu that you won’t to miss include the “coscorão do rio até ao mar” (a crispy pancake filled with salt- and freshwater fish) and the “cremoso” of river crab and crayfish."
-"Fortaleza do Guincho","Estrada do Guincho 2413, Cascais, 2750-642, Portugal","Cascais, Portugal","€€€€",Portuguese,-9.4759076,38.7282977,+351214870491,https://guide.michelin.com/en/lisboa-region/cascais/restaurant/fortaleza-do-guincho,https://www.fortalezadoguincho.com/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Wheelchair access","In the heart of the Parque Natural de Sintra-Cascais, this 17C fortification, now converted into a hotel, recalls its military past thanks to the two large cannons at the entrance. The setting is enhanced by the views of the ocean and of Cabo da Rocha, the most westerly point on mainland Europe.In the elegant panoramic restaurant, chef Gil Fernandes’s menus (Memórias: Degustação and Experiência, with the option of ordering single dishes) showcase the property’s maritime inspiration through his reinterpretation of innovative dishes that have a strong focus on aesthetics and locally sourced ingredients. Head here in good time for dinner, as it’s very pleasant watching dusk fall from the tables by the windows... and there’s only enough space for early birds!"
-"Gusto by Heinz Beck","Estrada de Vale do Lobo a Quinta do Lago, Almancil, 8135-106, Portugal","Almancil, Portugal","€€€€","Mediterranean Cuisine",-8.0301921,37.0633302,+351289350700,https://guide.michelin.com/en/faro-region/almancil/restaurant/gusto378372,https://www.conradalgarve.com/dine/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access","Boasting a separate entrance to the luxury Conrad Algarve Hotel, Gusto has plenty of personality as demonstrated by the impeccable private bar at the entrance and the elegant interior dining room, not forgetting the marvellous veranda that elevates the experience even further!The cuisine here is under the baton of the highly regarded German chef Heinz Beck (three Michelin stars at La Pergola restaurant in Rome), hence a similar philosophy which showcases Mediterranean roots and Italian influences alongside a constant balance between modernity and international trends such as the healthy cooking movement. On the menu here you’ll find a choice of highly select dishes alongside two interesting tasting menus with different numbers of courses."
-"Euskalduna Studio","Rua Santo Ildefonso 404, Porto, 4000-466, Portugal","Porto, Portugal","€€€€","Modern Cuisine",-8.600956,41.147396,+351935335301,https://guide.michelin.com/en/porto-region/porto/restaurant/euskalduna-studio,http://www.euskaldunastudio.pt,"1 Star",0,"Air conditioning,Counter dining","This restaurant in the lower section of the city is very popular with gourmet food-lovers, hence the difficulty in booking a table! After ringing the bell to gain access, you’ll enter an intimate space with its own distinct character in the style of a typical Japanese bar known as an “izakaya”, with a counter in front of the kitchen where every dish is prepared. The tasting menu is one that will definitely leave a lasting impression, showcasing chef Vasco Coelho Santos’s passion for different world cuisines. His consistent approach to cooking sees him toying with flavours to their very limit, enabling him to cook on the grill, age fish, and add a touch of smokiness, alongside interesting seasonings such as herbs with a hint of spiciness. He often incorporates a surprise dish on his menu."
-"Pedro Lemos","Rua do Padre Luis Cabral 974, Porto, 4150-459, Portugal","Porto, Portugal","€€€€","Modern Cuisine",-8.6721346,41.1501698,+351220115986,https://guide.michelin.com/en/porto-region/porto/restaurant/pedro-lemos,https://www.pedrolemos.net/,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace","An interesting choice both in terms of its cuisine and its location in Foz do Douro, where the waters of the Douro meet those of the Atlantic.The attractive building, part of the city’s architectural heritage, is split between two levels, with one on the charming ground floor (home to the wine cellar), and the other, the main dining room (with a more cosmopolitan feel), upstairs. Pedro Lemos concentrates his cuisine on three tasting menus (one of which is vegetarian), all of which feature elaborate dishes that highlight the freshness of ingredients from the local area and, more generally, from other regions around the country. We highly recommend hailing a taxi to get here as the restaurant is situated in an historic district of the city with narrow streets where parking is difficult."
-"Lab by Sergi Arola","Estrada da Lagoa Azul, Sintra, 2714-511, Portugal","Sintra, Portugal","€€€€",Creative,-9.397945,38.762978,+351219249011,https://guide.michelin.com/en/lisboa-region/sintra/restaurant/lab-by-sergi-arola,https://www.labbysergiarola.com/en/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","The Penha Longa Hotel is a truly exclusive resort, both in terms of its location in the Parque Natural de Sintra-Cascais and its luxury facilities that overlook a golf course.Lab by Sergi Arola boasts a cocktail bar and an impressive glass-fronted wine cellar. Here, guests are served a choice of aperitifs and tapas in the kitchen and in an adjoining room, before heading to a modern-inspired dining room with incredible views of the greens. Celebrity Spanish chef Sergi Arola, who is always associated with a sense of freedom and a rock & roll spirit, favours innovative, meticulously prepared dishes that abound with flavour and Mediterranean inspiration, but with a subtle nod to his past and splendid Portuguese ingredients."
-"A Cozinha","Largo do Serralho 4, Guimaraes, 4800-472, Portugal","Guimaraes, Portugal","€€€","Modern Cuisine",-8.2941256,41.4429053,+351253534022,https://guide.michelin.com/en/braga-region/guimares/restaurant/a-cozinha,http://www.restauranteacozinha.pt,"1 Star",0,"Air conditioning","The icing on the cake to complete your visit to this beautiful city, the medieval centre of which has received UNESCO World Heritage status.The restaurant, occupying a discreet property in the historic centre, boasts a charming and informal dining room from where the kitchen is visible behind a glass wall. Here, chef António Loureiro offers tasting menus (alongside a limited à la carte with the same dishes) featuring precise, perfectly balanced modern dishes, albeit with a solid basis in tradition, that showcase meticulous presentation and a clear respect for top-quality ingredients. Two particularly interesting features upstairs are the private dining room and the small terrace with an abundance of aromatic plants."
-Feitoria,"Doca do Bom Sucesso, Lisbon, 1400-038, Portugal","Lisbon, Portugal","€€€€","Modern Cuisine",-9.2129467,38.6936647,+351210400208,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/feitoria,https://www.restaurantefeitoria.com/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Wheelchair access","For many, Feitoria is a compulsory stop for visitors to the Portuguese capital, combining an intrinsic elegance with polished service and cuisine that is constantly evolving.It boasts an attractive reception space plus a dining room with a classic yet modern feel. The creative contemporary cuisine has its roots in tradition and pays full attention to flavours and perfect cooking techniques, hence a dining experience that showcases complicated presentation and skill. The ingredients used here are of a remarkable standard, hence the willingness to showcase these and explain their provenance in detail. The Semente tasting menu has a particular focus on vegetable proteins and is available in two formats (6 or 8 courses). A vegetarian version is also available."
-2Monkeys,"Rua Câmara Pestana 23, Lisbon, 1150-082, Portugal","Lisbon, Portugal","€€€€","Creative, French Contemporary",-9.1400416,38.7180859,+351218262927,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/2monkeys,https://2monkeys.com.pt/,"1 Star",0,"Air conditioning","There are some restaurants that exude positive energy – and this is, without a shadow of a doubt, one of them. The two monkeys after which it is named (and which are also depicted on the logo) refer, somewhat surprisingly, to the two chefs at the helm (Vítor Matos and Francisco Quintas) and their approach to their work – at the same time as offering a high-quality culinary experience, they are also keen to entertain and have fun!This unique space, occupying the former wine cellar at the luxury Torel Palace Lisboa hotel, recreates, in stunning wood, the concept of a theatrical dining experience for just 12 guests built around a central island that provides the setting for the open kitchen. On the single, creatively focused menu, which includes some French-inspired details, guests can explore flavours from around Portugal (we particularly enjoyed the onion chawanmushi and the violet shrimp). The chefs interact constantly with their guests, who are not restricted to a fixed time schedule, enabling them to manage their own experience in more relaxed fashion."
-Encanto,"Largo De São Carlos 10, Lisbon, 1200 410, Portugal","Lisbon, Portugal","€€€",Vegetarian,-9.1414836,38.7099067,+351211626310,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/encanto,http://www.encantojoseavillez.pt,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus","On the Portuguese culinary scene, chef José Avillez is one of those figures who is constantly raising his already legendary profile through his work in the kitchen and his desire to diversify the cuisine on offer in his restaurants. This small yet welcoming eatery, located next to his award-winning Belcanto, will surprise guests with its contemporary aesthetic (note the designer bookcases on each wall connected to each other via the ceiling) and a culinary approach which features a touch of creativity. In no way does its complete focus on vegetables prevent it from conjuring up dishes that abound in nuance, flavour and technique. The single 100% vegetarian tasting menu is well supported by a wine list of biodynamic labels, craft beers, kombuchas etc."
-CURA,"Rua Rodrigo da Fonseca 88, Lisbon, 1099-039, Portugal","Lisbon, Portugal","€€€€","Modern Cuisine",-9.155379,38.7257479,+351213811401,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/cura,https://m.fourseasons.com/pt/lisbon/dining/restaurants/cura/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","CURA is the gourmet dining space in the legendary and luxurious Four Seasons Hotel Ritz Lisbon, where it showcases its own character, helped by having its own separate entrance.Taking its name from the word ""curadoria"" (or “curatorship” as in an artistic sense), it features a kitchen that opens onto the dining room, providing the backdrop for chef Pedro Pena and his focus on modern, bold yet well-balanced cuisine that showcases well-thought-out dishes and surprising technical control. On the menu you’ll find impressive dishes that will challenge the senses, ranging from the dish resembling a Berliner doughnut filled with luxury ingredients such as lobster to more daring options such as the Molho da Bairrada with mustard and orange, served in a similar way to a Mexican taco and which evokes the flavours and textures of the famed suckling pig from Bairrada. Dishes here are only available on a single menu: Origens (with 5 or 10 “moments”) which is accompanied by two vegetarian versions."
-"Kabuki Lisboa","Rua Castilho 77B, Lisbon, 1070-050, Portugal","Lisbon, Portugal","€€€","Japanese, Fusion",-9.1542014,38.7257132,+351212491683,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/kabuki-lisboa,http://www.kabukilisboa.pt,"1 Star",0,"Air conditioning,Counter dining,Notable sake list","Located in the renowned Galerias Ritz at the Four Seasons Hotel Ritz Lisbon, Kabuki Lisboa was the first of the group’s ventures outside Spain. This is no minor undertaking given the close relationship the Portuguese have always had with the sea, and the fact that they were the first to establish contact with Japan!This elegant restaurant, which has built its culinary philosophy around a famous quote by the Japanese poet Matsuo Bashō (“Under the flowers of a fleeting world, with my whole white rice and my sake”), is laid out across three floors with a contemporary design and several dining options: a balcony for cocktails, digestifs and the “executive” menu; a main dining room (on the floor below) featuring a sushi bar serving (sashimi, usuzukuri, nigiris, makis etc); and, on the brightly illuminated top floor, a menu option (lunchtime only) dedicated to a different daily ingredient. Japanese-Mediterranean cuisine based around the very best Portuguese ingredients."
-"Bon Bon","Estrada de Sesmarias, Lagoa, 8400-525, Portugal","Lagoa, Portugal","€€€€","Modern Cuisine",-8.480948,37.116478,+351282341496,https://guide.michelin.com/en/faro-region/lagoa/restaurant/bon-bon472583,https://bonbon.pt/,"1 Star",0,"Air conditioning,Car park,Terrace","An elegant ambience, professionalism, good service and a true gastronomic experience at dinner are the hallmarks of this restaurant, which works with premium ingredients to create a delicious tasting menu (there’s also a vegetarian option). The lunchtime fare here is much simpler and more moderately priced.Chef José Lopes showcases modern cuisine with a reginal flavour that focuses heavily on recipes from the Algarve - all of which are prepared with a keen eye on presentation, textures and harmonious flavours. In the high-ceilinged classic-cum-contemporary dining room, fascinating details include the hexagonal layout, the wrought-iron fireplace in the centre of the dining room, and the large glass-fronted wine cellar. The pleasant outside terrace is an added bonus!"
-"Le Monument","Avenida dos Aliados 151, Porto, 4000-067, Portugal","Porto, Portugal","€€€€","Modern Cuisine",-8.6114469,41.1484635,+351227662411,https://guide.michelin.com/en/porto-region/porto/restaurant/le-monument,https://www.maison-albar-hotels-le-monumental-palace.com/en/page/monument-hotel-porto.3809.html,"1 Star",0,"Air conditioning,Interesting wine list","If a high-flying culinary adventure sounds appealing, Le Monument offers the perfect opportunity – to the luxurious backdrop of Le Monumental Palace hotel.French chef Julien Montbabut, a recipient of a Michelin star in Paris, adopts a different take here, taking guests on a gastronomic journey through the different regions of Portugal. He rekindles classic recipes from each area, albeit with a more innovative approach that is based around modern cuisine, but which pays homage to native ingredients and respect for flavour. The dining experience is limited to a single tasting menu (choose between a short or long version), and is accompanied by a booklet that provides an explanation of each dish and a map that offers a visual introduction to the region that inspired it."
-"Mesa de Lemos","Quinta de Lemos, Passos de Silgueiros, 3500-541, Portugal","Passos de Silgueiros, Portugal","€€€€",Creative,-7.98049,40.577633,+351961158503,https://guide.michelin.com/en/viseu-region/passos-de-silgueiros/restaurant/mesa-de-lemos,https://mesadelemos.com/,"1 Star",1,"Air conditioning,Car park,Great view,Wheelchair access","This restaurant full of surprises is an architectural and gastronomic oasis that lights up the night sky in the tranquil Dão wine-producing region.Here, chef Diogo Rocha offers guests traditionally based creative cuisine on two tasting menus (some dishes are also available à la carte). He uses local ingredients as the cornerstone of his cooking (including from his own farm whenever possible), in so doing showing full respect to individual flavours and well-honed techniques. The delightful, reasonably spacious building is modern in design and completely glass-fronted and has a superb design that blends in perfectly with the adjoining vineyards and enhances the fine views. The wines used in the pairings here come, as you would expect, from the property’s own estate."
-"A Ver Tavira","Calçada da Galeria 13, Tavira, 8800-306, Portugal","Tavira, Portugal","€€€€","Modern Cuisine",-7.651429,37.12565,+351281381363,https://guide.michelin.com/en/faro-region/tavira/restaurant/a-ver-tavira,https://avertavira.com/pt/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus,Terrace","Located close to Tavira’s old Moorish castle, this restaurant was created out of a heartfelt homage to the history of this town with its 37 churches. Over the years, however, it has also proved that the cuisine, ingredients and flavours on offer here are just as important as its history.The attentive married couple in charge, Cláudia Abrantes (sommelier and front-of-house) and her chef-husband Luís Brito, at the helm in the kitchen, are extremely committed to creating the perfect experience. The constant aim of the cuisine is to find a balance between vegetables and fish and seafood, presented on four enticing tasting menus: an “executive” menu only available at lunchtime, plus three others (Between Moments, The Journey of Flavour, and The Whole Trip) that include blue lobster, beef from the Trás-os Montes region etc. The restaurant also boasts two attractive terrace-esplanades overlooking the town – one on the same floor for menu-based dining, the other, upstairs, for appetisers."
-"100 Maneiras","Rua do Teixeira 39, Lisbon, 1200-459, Portugal","Lisbon, Portugal","€€€€",Creative,-9.1449507,38.714841,+351910918181,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/100-maneiras,https://www.100maneiras.com/,"1 Star",0,"Air conditioning","The culinary concept behind 100 Maneiras is one of absolute freedom – one that constantly takes risks and seeks to provoke a strong reaction and to leave a lasting mark with guests, often via ingredients referred to as ""from the future"" or that are little known (the larvae with onions was a dish that definitely came as a surprise!).Everything here revolves around chef Ljubomir Stanisic, a native of Sarajevo (Bosnia-Herzegovina), who arrived in Portugal in his late-teens following the war in his country, healing the wounds of his soul by devoting himself to cooking. His different tasting menus (A História, O Conto and Ecos do 100, the latter vegetarian), are based around innovative cuisine with a constant nod (both physical and emotional) to his origins, although influences from his adopted homeland and further afield are also evident. His more traditional starters and desserts also have an interesting twist given that he used to make these with his mother!"
-EPUR,"Largo da Academia Nacional de Belas Artes 14, Lisbon, 1200-005, Portugal","Lisbon, Portugal","€€€€",Creative,-9.1398799,38.7087383,+351213460519,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/epur,https://www.epur.pt/,"1 Star",0,"Air conditioning","A culinary enclave well worth considering in the historic Chiado district, which toys with Newton’s law of universal gravitation to create its own ""Gravitational Taste"" concept. Here, behind the robust façade of an old building, you’ll find an informal, more modern interior that includes an open-view kitchen and dining rooms lit in a contemporary, minimalist fashion. Enjoy superb views across the Tagus estuary to a backdrop of geometrically shaped ceilings and azulejo panels which are a silent testament to the past but which add appropriate character and personality.The creative cooking on display is highly visual yet at the same time elegant, pure and with a strong focus on vegetables. French chef Vincent Farges follows the thinking of Leonardo da Vinci in his defence of ""simplicity and maximum sophistication"", focusing on the essentials to elevate the dining experience via two tasting menus: Inspirações (8 courses) and Epurismo (10 courses)."
-"Vila Foz","Avenida De Montevideu 236, Porto, 4150-516, Portugal","Porto, Portugal","€€€€",Contemporary,-8.6850196,41.1617684,+351222449700,https://guide.michelin.com/en/porto-region/porto/restaurant/vila-foz,https://www.vilafozhotel.pt/,"1 Star",0,"Air conditioning,Car park,Counter dining,Restaurant offering vegetarian menus","A restaurant full of surprises, occupying what was once the luxurious main hall of the Vila Foz hotel &spa, a 19C mansion overlooking the Praia do Homem do Leme.Here, to a backdrop of elegant mouldings, period gilded work and mirrors that take their inspiration from the finest palaces, discover the gourmet cuisine of chef Arnaldo Azevedo, who showcases contemporary cuisine that extols the full flavour of wonderful Portuguese fish and seafood on his menus (Novo Mundo and Maresia). An unusual feature here is a counter (formerly the bar) facing the kitchen which offers a much more personal, close-up and intense option called the Kitchen Seat, reserved exclusively for just two guests and an experience that is heightened by interaction with the chef!"
-Eleven,"Rua Marquês de Fronteira, Lisbon, 1070-051, Portugal","Lisbon, Portugal","€€€€",Creative,-9.1556702,38.7308206,+351213862211,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/eleven118394,https://www.restauranteleven.com/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","The name Eleven refers to the eleven friends, one a chef, who embarked upon this business venture in a unique space with a minimalist look in the upper section of the Amália Rodrigues gardens, with stunning views of the Eduardo VII park. German chef Joachim Koerper, who has vast international experience behind him, serves Mediterranean-inspired cuisine with a meticulous and creative touch, based around locally sourced seasonal ingredients. His culinary focus is built around three menus: one dedicated to the “50-year career of Joachim Koerper”; a second more contemporary offering simply called “Onze”; and a third, “Lavagante Azul”, which showcases the blue lobster after which it is named."
-"Al Sud","Resort Clubhouse, Lagos, 8500-250, Portugal","Lagos, Portugal","€€€€",Creative,-8.6405204,37.1258637,+351926292617,https://guide.michelin.com/en/faro-region/pt-lagos/restaurant/al-sud,https://palmaresliving.com/,"1 Star",0,"Air conditioning,Car park,Great view,Terrace,Wheelchair access","If you’re looking to escape from the stresses of daily life, you’ll find few better places than the elegant Club House at the Palmares Ocean Living & Golf resort, occupying a building that aims to blend into nature and boasts a superb covered terrace perfect for gazing out at the sunset while enjoying views of the bay.Here, chef Louis Anjos conjures up contemporary cuisine with a creative touch, yet free of eccentricity, that takes as its point of reference ingredients from the Algarve and its coastline, with special attention given to fish and seafood that he sources daily from the auction in Sagres, as well as the best local meat. His cooking is based around a single, well-balanced tasting menu entitled ""A Discovery"", featuring ten courses that encapsulate the surrounding area and its ingredients (prawns, turbot, snapper, Iberian pork, Alentejo lamb etc), and a clear desire to create identifiable flavours. The chef enjoys heading out of the kitchen to greet his guests in person."
-"Fifty Seconds","Cais das Naus, Lisbon, 1990-173, Portugal","Lisbon, Portugal","€€€€","Creative, Mediterranean Cuisine",-9.0911606,38.7747556,+351211525380,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/fifty-seconds,https://www.fiftysecondsexperience.com/,"1 Star",0,"Air conditioning,Great view,Interesting wine list","If you’ve never eaten lunch or dinner 120m above ground, you might want to enjoy the experience in this superb restaurant in the famous Vasco da Gama tower that dominates Lisbon’s skyline, with its impressive views of the city, the Tagus, and even the magical Troia peninsula.Here, discover innovative and modern Mediterranean cuisine with its own identity. Take your pick between à la carte dishes and two menus based around the region’s finest ingredients, all of which are prepared with the greatest delicacy and contemporary techniques. The unusual, highly elegant circular dining space is completely glass-fronted and accessible via a panoramic lift that takes exactly 50 seconds, hence the name of the restaurant."
-"G Pousada","Estrada de Turismo, Bragança, 5300-271, Portugal","Bragança, Portugal","€€€€","Regional Cuisine",-6.7541046,41.8026186,+351273331493,https://guide.michelin.com/en/braganca-region/braganca/restaurant/g-pousada,http://www.gpousada.com/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace","If you’re unfamiliar with the modern cooking of the Trás-os-Montes region, exalted by renowned Portuguese writer Miguel Torga in his book The Marvellous Kingdom, you won’t want to miss this restaurant – a fine example of honest cuisine, passion and a continued desire to improve.The G in its names is a reference to the surname Gonçalves, and the two brothers (Óscar and António) who run this eatery with its classic decor and spectacular views of the local fortress. Chestnuts, wild mushrooms, aromatic herbs, variations on the traditional Portuguese sausage (alheira), and a small cheese trolley take centre stage here, while local products are showcased on various menus with themes dedicated to the famous artists of Porto’s Fine Arts School. A tasting of Trás-os-Montes’ olive oils comes as an added surprise."
-Midori,"Estrada da Lagoa Azul, Sintra, 2714-511, Portugal","Sintra, Portugal","€€€€","Japanese, Creative",-9.3962995,38.7616883,+351219249011,https://guide.michelin.com/en/lisboa-region/sintra/restaurant/midori,https://www.midoripenhalonga.com/en/,"1 Star",0,"Air conditioning,Car park,Notable sake list,Wheelchair access","The best Japanese restaurant in Portugal, where the connection with the Land of the Rising Sun is evident in the name (Midori means ""green"", in clear reference to the delightfully verdant surroundings of the Penha Longa hotel. Decorative features here include an open kitchen, walls embellished with vinyl, an attractive mural designed by a Portuguese artist, as well as large picture windows enabling the surrounding greenery to form part of the restaurant experience. The cuisine of talented chef Pedro Almeida, supported every day by the young resident chef Tiago Santo, showcases Portuguese cuisine with a Japanese soul which incorporates techniques from Japan and applies them to the best local ingredients. Two tasting menus, Kiri and Yama, are on offer, featuring bold dishes such as cod misoshiro, squid sashimi with a cured ham dashi, and Iberian pork sukiyaki with bell pepper. You can also choose between a huge array of sakes (served cold, at room temperature, or warm, depending on your preference)."
-Vista,"Avenida Tomás Cabreira, Portimao, 8500-802, Portugal","Portimao, Portugal","€€€€","Modern Cuisine",-8.53579,37.125793,+351282460280,https://guide.michelin.com/en/faro-region/portimo/restaurant/vista365067,https://www.vistarestaurante.com/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace,Valet parking,Wheelchair access","When we talk of unique restaurants, we refer to places such as Vista! This restaurant occupies a delightful early 20C palace situated on a promontory in the middle of the Praia da Rocha, hence the authentic picture-postcard views of the immense Atlantic.With an emphasis on sustainability, chef João Oliveira creates meat dishes as part of a culinary repertoire that champions local ingredients, including olive oil. The experience here begins with appetisers in the kitchen before heading into the elegant dining room to choose between two menus: Vista (exclusively based around locally caught fish and seafood) and Terra (vegetarian). To help explain the provenance of ingredients (fish from Sagre, squid from Portimão, Carabineiro red prawns from Vila Real de Santo António, sea salt from Castro Marim, etc), three ceramic pieces are placed on your table that highlight the different areas of the Algarve."
-"Herdade do Esporão","Herdade do Esporão, Reguengos de Monsaraz, 7200-999, Portugal","Reguengos de Monsaraz, Portugal","€€€",Contemporary,-7.55312,38.38073,+351266509280,https://guide.michelin.com/en/evora-region/reguengos-de-monsaraz/restaurant/esporao,https://www.esporao.com/pt-pt/enoturismo/enoturismo-herdade-do-esporao/restaurante-herdade-do-esporao/,"1 Star",1,"Air conditioning,Car park,Terrace,Wheelchair access","Thanks to top-quality local ingredients, well-defined textures and harmonious flavours, everything is so delicious here that you’ll want to try every dish! This restaurant, situated on a large farm-wine estate surrounded by vineyards, olive groves and even a reservoir, boasts a modern look with hints of Scandinavian design. It is also self-sufficient in vegetables as it has its own market garden that provides most of its mainly organic ingredients. Chef Carlos Teixeira’s constant focus on sustainability results in modern cooking that is based around seasonal ingredients both from the farm estate and the Alentejo. His dishes (textures of corn, “perca alentejana” (pork and clams) with potatoes, local lamb with rice and a vegetable salad, etc) are presented on a tasting menu (Carta Branca) on which you can choose between five or seven courses, both available with a wine pairing option which is chosen by most guests. Wine tourism activities are also available, including a visit of the cellar."
-Loco,"Rua dos Navegantes 53 B, Lisbon, 1200-731, Portugal","Lisbon, Portugal","€€€€","Modern Cuisine",-9.1605213,38.7123702,+351213951861,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/loco,https://www.loco.pt/,"1 Star",0,"Air conditioning","In this restaurant, located just a few steps from the 18C Baroque Basílica da Estrela, they are keen to highlight their connection with micro-seasonal ingredients to maximise the flavour of each one and to meet their zero-waste criteria. Loco is full of surprises as soon as you step through the door, starting with the tree hanging from the ceiling of the entrance hall – a sensation that is enhanced by its extensive designer features and a completely open-view kitchen. Head chef Alexandre Silva’s culinary philosophy is fully focused on a single surprise tasting menu comprising 16 “moments” or courses, which takes its inspiration from Portuguese tradition, while at the same time constantly evolving and changing from a contemporary viewpoint.We recommend you take a close look at the drinks menu which, as well as featuring superb organic wines from small-scale producers, also includes a range of craft beers, herbal liqueurs and fermented natural juices, most of which are made in-house."
-William,"Estrada Monumental 139, Funchal, 9000-098, Portugal","Funchal, Portugal","€€€€",Contemporary,-16.92367,32.64069,+351291717171,https://guide.michelin.com/en/ilha-da-madeira/funchal/restaurant/william216831,https://www.belmond.com/hotels/europe/portugal/madeira/belmond-reids-palace/,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Restaurant offering vegetarian menus,Wheelchair access","A meal here represents much more than just a homage to gastronomy – it is an authentic encounter with history! And it’s not by chance that this hotel was one of the favourite destinations for European aristocracy.In its elegant dining room, split between two floors, savour cuisine with a well-established classical base that features pleasant harmonies, a showcasing of local ingredients, and extreme attention to detail. The idyllic views are worthy of special mention as they encompass one of the most panoramic vistas of the Funchal coast and are the icing on the cake for the perfect lunch or dinner. The name is a well-deserved homage to the legendary William Reid, the Scottish visionary who built the hotel over a century ago."
-Kanazawa,"Rua Damião De Góis 3 A, Lisbon, 1400-291, Portugal","Lisbon, Portugal","€€€",Japanese,-9.2256498,38.6979595,+351213010292,https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/kanazawa,http://www.kanazawa.com.pt,"1 Star",0,"Air conditioning,Counter dining,Restaurant offering vegetarian menus","Named after the chef who opened this restaurant and also the capital of the Ishikawa region, Kanazawa offers a glimpse into a different culinary world.Its traditional Kaiseki cuisine, which became recognised as one of the most refined in Japan after it had been served by the imperial court and featured in traditional tea ceremonies, will delight guests in this tiny, minimalist-style eatery with just a single counter for eight diners, where chef Paulo Morais creates his superb cuisine, explaining each dish in detail. He offers several menus which adhere to the Kaiseki philosophy, albeit with a more liberal approach, but always respecting its true essence, with his dishes taking on a more elaborate and gastronomic feel in the evening. The quality of his fish and nigiris is truly spectacular!"
-Desarma,"Rua das Maravilhas 74, Funchal, 9000-177, Portugal","Funchal, Portugal","€€€€",Contemporary,-16.9194868,32.648641,+351291700220,https://guide.michelin.com/en/ilha-da-madeira/funchal/restaurant/desarma,http://desarma.pt/,"1 Star",0,"Air conditioning,Car park,Counter dining,Great view","Chef Octávio Freitas has shown that it is possible to turn your dreams into reality here on the terrace of The Views Baía hotel, where the dining experience is matched by truly superb views, particularly from the sofas on the patio and once night starts to fall.In this attractive space, featuring an impressive open kitchen and an original interior design that is inspired by a banana plant, the cuisine has a strong local DNA showcased via typical “petiscos” from the island prepared with a contemporary touch. These are complemented by a whole host of accompaniments that, wherever possible, are prepared in-house (cured and matured fish, bread made with local flour, cheese, butter, maritime-inspired “enchidos”). These are highlighted on two tasting menus (“Armed with Senses” and “The Chef’s Battle”) which are sub-divided into different “moments”: Encounter, Offensive, Attack and Surrender. Desarma’s wine cellar houses one of the world’s best selections of Madeira wines."
-"Eden Rose","30 rue du Moulin, Kayl, 3660, Luxembourg","Kayl, Luxembourg","€€€","Seasonal Cuisine, Modern Cuisine",6.0417021,49.483834,+35226560035,https://guide.michelin.com/en/luxembourg/kayl/restaurant/eden-rose,https://www.edenrose.lu/,"1 Star",0,"Garden or park,Terrace","A meal at Eden Rose can be likened to an encounter with an elegant, stylish lady. The Corten steel structure in the heart of Kayl Park is steeped in romanticism and character. Unsurprisingly, pink dominates the colour scheme, underscored by slick service and exquisite tableware (some of which are family heirlooms), all of which is in keeping with the restaurant’s vibe. The experience is further enhanced by an open-plan kitchen, where Caroline and Valérian conjure up their magic.Subtle elegance also depicts the couple’s culinary ethos and their food demonstrates an equal attention to detail and to artistic plating. Familiar flavours are highlighted in suave creations that mingle intensity with fresh acidity, illustrated by confit of kumquats and sweet and sour pearl onions which perfectly set off a semi-cooked foie gras with duck jus, while bergamot adds interesting nuances to a confit of lobster tail in beurre blanc. Classical in spirit, the cuisine is resolutely modern in execution and as much a treat for the eye as for the palate. Finally, the wine list is also worthy of mention, particularly as it features vintages from the family estate (Caveau Saint Maximin)!"
-"Les Pieds dans le Plat","rue du Centre 3, Marenne, 6990, Belgium","Marenne, Belgium","€€€","Classic Cuisine, Modern Cuisine",5.4106369,50.2397614,+3284321792,https://guide.michelin.com/en/be-luxembourg/marenne/restaurant/les-pieds-dans-le-plat,https://www.lespiedsdansleplat.be/,"1 Star",0,"Car park,Terrace","A romantic restaurant, flanked by an engaging patio, where you will sample wholehearted traditional fare and the deft flyaway touch of a seasoned chef. Charismatic Jean-Michel Dienst conjures up vividly expressed dishes steeped in Gallic tradition. He avows a weakness for premium produce such as Anjou pigeon and Challans duck, whose generous flavours he nurtures and enhances."
-"Bar Bulot","Loppemsestraat 52, Zedelgem, 8210, Belgium","Zedelgem, Belgium","€€€","Classic Cuisine, Belgian",3.1488513,51.14832,+3250702762,https://guide.michelin.com/en/west-vlaanderen/zedelgem/restaurant/bar-bulot,https://barbulot.be/,"1 Star",0,"Air conditioning,Car park,Garden or park,Terrace,Wheelchair access","Bar Bulot is redefining the concept of luxury brasserie and is now housed in a handsome farmstead that was home to the star restaurant Hertog Jan for many years. The view of the garden is magnificent, while the interior is a masterclass in elegance. A high-flying restaurant, whose chef rolls out a stripped back version of gastronomic classics, underscoring their intensity by original touches. Under the auspices of owner Gert De Mangeleer, the chef has forged a name for himself as the maestro of contemporary Franco-Belgian cuisine, with dishes ranging from breaded calf’s brain and eels in sorrel to a premium cut of beef served rare, blue, yet hot – a rare feat! Finely chopped shallots in a bordelaise sauce set off the meat’s full-bodied flavours, further flanked by a cognac sauce. Fried sauerkraut, foie gras and French fries add subtlety to bavette steak and shallots. Satisfying flavours of stunning simplicity that bring a smile of unadulterated pleasure to the lips of diners. The Bar Bulot has clearly mastered the art of irresistibility!"
-Nebo,"Panamarenkoplein 5, Antwerpen, 2000, Belgium","Antwerpen, Belgium","€€€€","Contemporary, Modern French",4.3829209,51.2051513,+3232724500,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/nebo-1197020,https://www.restaurantnebo.be,"1 Star",0,"Air conditioning,Interesting wine list,Terrace,Wheelchair access","A fascinating eatery, whose Croatian name (Nebo translates as ‘sky’) pays tribute to La Luna, the 1-star Michelin restaurant of Dimitri de Koninck’s father. Youthful Dimitri, in his own swish establishment in the hip Nieuw Zuid district, demonstrates that he learned the ropes with the best. He enjoys pampering his guests with an entirely à la carte menu. The immense wine cabinets bear witness to his passion for oenology. Connoisseurs of first-class ingredients, such as eels from the Eastern Scheldt and wild seabass will be in culinary heaven. The chef faithfully upholds classical culinary traditions, which he pairs with a host of details and unconventional side dishes. For example, he may serve cauliflower in miso and à la crème to enhance consummately oven-roasted langoustine. His ultra-light, irresistible millefeuille is paired with fresh figs and a butterscotch ice cream to die for, demonstrating how surgical precision and generosity are embedded in his DNA. Everything is prepared on the spot and the diner is king at Nebo."
-"La Table de Manon","rue de Givet 79, Grandhan, 6940, Belgium","Grandhan, Belgium","€€","French Contemporary",5.42186,50.32419,+3286211026,https://guide.michelin.com/en/be-luxembourg/grandhan/restaurant/la-table-de-manon,https://www.latabledemanon.com/fr/,"1 Star",0,"Air conditioning,Car park,Terrace","Manon Schenck, who is nothing if not spunky, has decided to focus mainly on fish and seafood, with a weakness for lobster, in a region that is renowned for its game! Her cuisine is strongly influenced by Alsace, her place of birth, by Brittany, where she worked for a long time and by her new country of adoption, the Belgian Ardennes. Heart-warming food and service in a tasteful contemporary interior. Heaven for foodies!Manon has grown in confidence and daring, particularly thanks to her close ties with Brittany fishermen who supply her with top-quality, fresh produce. Consummate technique, gutsy sauces and fresh tangy flavours paired with exotic ingredients set the scene for this culinary pageant. Her lobster variations are a must, as is the fish of the day. For example, she might pair flavoursome pollock with the fresh, almost bitter taste of artichoke and a sauce made with fish bones, black garlic and a few pieces of ham to add a full-bodied kick. She is not averse to mixing surf and turf ingredients, thus subtly jazzing up her recipes, while lobster and fish from the Belgian Ardennes are also on the menu."
-"Chai Gourmand","rue Chainisse 53, Beuzet, 5030, Belgium","Beuzet, Belgium","€€€","Modern Cuisine",4.7456131,50.5296583,+3281600988,https://guide.michelin.com/en/namur/beuzet/restaurant/chai-gourmand,https://www.chaigourmand.be/,"1 Star",0,"Car park,Terrace","You can’t miss the Chai Gourmand (think ‘winery for foodies’), housed in a truly spectacular concrete, wood and glass architectural behemoth. Lush green countryside soothingly frames and underscores the warm, welcoming minimalist interior dotted with Scandinavian accents. A gifted cook, chef Pierre Massin unveils his know-how whilst managing to steer clear of fussy complexity and yet enable the modern appetising score to showcase his carefully controlled creative streak. He leaves his signature with just a few side dishes, for example, slow-baked whiting is coated in melt-in-the-mouth breadcrumbs and flanked by knockout smoked eel and vegetables that add a subtle refreshing note and a ponzu-flavoured eel jus for a final kick. Food that strikes just the right balance between distinctive flavour and freshness. Even better, the dishes of the set menu are also available on the à la carte menu. In terms of beverages, you won’t go wrong if you trust the sommelier for his inspired food-wine pairing suggestions."
-"Le Grand Verre","Place aux Foires 26, Durbuy, 6940, Belgium","Durbuy, Belgium","€€€€","Modern French, International",5.4557638,50.3520328,+3286213262,https://guide.michelin.com/en/be-luxembourg/durbuy/restaurant/le-grand-verre,https://www.legrandverre.be/,"1 Star",0,"Interesting wine list,Terrace","Dadaist art by Marcel Duchamp and Jacques Charlier sets the distinctive arty scene in this colourful restaurant, further enhanced by a genuine warm welcome and a wealth of luxury details. Make a beeline for the patio in fine weather to make the most of the historic village of Durbuy. Rather than surrealist, the food embodies the essence of a MICHELIN one-star establishment: taste!Renowned chef Wout Bru lets his ingenious creations and deftly crafted dishes speak for themselves, zooming in on outstanding produce, which he flanks with unexpected combinations that ooze with Mediterranean charm. Langoustine, cooked to perfection, is paired with a sweet potato purée, belly of pork, subtle hints of passion fruit and an exquisite lemongrass-flavoured beurre blanc. Each surprise is underscored by familiar flavours, such as a gutsy Harlequin sauce served with saddle of hare. Intelligent wine pairing suggestions further heighten the diner’s pleasure, as do the superb cheese platter and sweet titbits served with coffee. Every detail is puzzled and pondered over endlessly at Le Grand Verre."
-"Le Vieux Château","rue du Docteur Degrave 23, Flobecq, 7880, Belgium","Flobecq, Belgium","€€€","Modern Cuisine",3.7337919,50.7374064,+32496753679,https://guide.michelin.com/en/hainaut/flobecq/restaurant/le-vieux-chateau,https://www.levieuxchateau.be/,"1 Star",0,"Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","You will be conquered by Le Vieux Château and its drop-dead surroundings before you have even taken a seat. Once over the moat bridge and past the huge oak door, it is impossible not to fall in love with the interior which intelligently and tastefully marries authentic period details such as timber ceilings with a light, contemporary vibe, without forgetting the glazed extension that enjoys unfettered views over the garden and countryside. Once you are comfortably seated, you can bask in the attentive service and infinite creativity of Tanguy De Turck.This chef refuses to limit himself to a single style and joyfully leaps from generous street food or lobster that is jazzed up with a modern grapefruit jelly that adds a fresh bitterness to classically grilled brill on a plancha or a vegetarian menu that reveals his passion for vegetables. Chef De Turck deploys a head-spinning array of techniques to translate his ideas into dishes, resulting in delicate, insightful creations that fascinate, such as fillets of seabass marinated in dashi and paired with a mussels’ jus, a punchy twist of lemon and smoked mussels for depth and character. This precise, generous and unorthodox chef has found the perfect partner in the sommelier whose intuitive wine pairing tips further exalt his cuisine."
-Neon,"Barbara-Vettersplein 4, Lier, 2500, Belgium","Lier, Belgium","€€€","Country cooking, Creative French",4.57375,51.13007,+32499327338,https://guide.michelin.com/en/antwerpen/lier/restaurant/neon,https://www.neonrestaurant.be,"1 Star",1,"Terrace,Wheelchair access","Nils Proost brings his vision of sustainable fine dining to life in this refurbished canteen of a former teacher training college. He sources regional veggies and fruit, North Sea fish and occasionally meat (whole carcasses) in a tribute to the region’s forests, land and sea. Zero waste inspires his creativity (the superb Kombucha for example), adding a fascinating twist to his repertory. Vibrant fermentations, powerful flavours, surprising seasonings and understated sweet fruity notes: the tastebuds are constantly thrilled and enthralled at Neon. Creamy mussels with a subtle smoky BBQ aroma, earthy mushrooms, girolles marinated in an explosive fresh tarragon vinegar and a hazelnut sauce weave an amazing patchwork of delicate culinary flavours and textures. The intrepid chef endeavours to showcase the best of each season and micro-season, rolling out five set menus throughout the year that reflect the breadth of his creative skills. His outlook is as contagious, as his team is enthusiastic."
-Fani,"51 Grand Rue, Roeser, 3394, Luxembourg","Roeser, Luxembourg","€€€€",Italian,6.1445134,49.5398974,+35226650660,https://guide.michelin.com/en/luxembourg/roeser/restaurant/fani,https://ristorantefani.lu/Fani.lu,"1 Star",0,"Car park,Restaurant offering vegetarian menus,Terrace","Roberti Fani deploys his talent and skills to concoct finely balanced, creative dishes that enhance and bring out the best of high - quality ingredients. Do not be misled, the apparent simplicity of each dish is the result of an admirable command of culinary techniques. A combination of elegant and designer details sets the scene in the low - key interior."
-"Hoeve De Bies","Bies 4, St-Martens-Voeren, 3790, Belgium","St-Martens-Voeren, Belgium","€€€€","Modern French",5.8148917,50.7466044,+3243812340,https://guide.michelin.com/en/be-limburg/st-martens-voeren/restaurant/hoeve-de-bies,https://www.hoevedebies.be/,"1 Star",0,"Car park,Great view,Interesting wine list,Terrace","The peaceful countryside of Fouron stretches out around the 19C farmhouse whose terrace commands a breathtaking view. Exposed rafters do add character, but don’t expect anything more than that in terms of rusticity, because the interior in fact sports designer materials, an open wine cellar and lounge music. Upstairs, two one-room flats offer the chance to relax in style after your meal, but, before that, let’s do justice to the high-flying talent of Maurice Huynen and Peterhans van Harinxma.Their cuisine is both heartwarming and polished, regional and international. Examples include local trout from Commanderie 7 baked whole and flanked by a punchy marinade and a stock made from fish bones, all of which is smoked for 24 hours to produce an explosion of savours for the tastebuds. Chef Maurice shows infinite respect for the ingredient as he carefully crafts powerful sauces, while Peterhans, in charge of the front-of-house and a sommelier, adds a hint of classicism, courtesy of his cellar of white Burgundies, without forgetting the odd regional and international tipple."
-Libertine,"Oudenaardsesteenweg 32, Erpe, 9420, Belgium","Erpe, Belgium","€€€€","French, Seasonal Cuisine",3.9900792,50.9408064,+3253410268,https://guide.michelin.com/en/oost-vlaanderen/erpe/restaurant/libertine,https://www.restaurantlibertine.be/,"1 Star",0,Terrace,"Setting foot over the threshold of Libertine can overwhelm as you gaze at the Art nouveau lobby, claret-coloured marble and stained-glass windows. Veteran chef Dominique Tondeurs is a free spirit for whom French textbook cooking has no secrets. His culinary palette is enriched in modern influences that add a gutsy punch to your dining experience."
-Barge,"boulevard d'Ypres 33, Brussels, 1000, Belgium","Brussels, Belgium","€€€","Organic, Farm to table",4.3468964,50.8569126,+3224257360,https://guide.michelin.com/en/bruxelles-capitale/bruxelles/restaurant/barge,https://bargerestaurant.be/,"1 Star",1,"","Exceptional ingredients from committed suppliers, staff wellbeing and the belief that our actions impact the lives of our peers: such are some of the topics that are regularly discussed by Grégoire Gillard and his team. In their suitably untreated, trendy street corner establishment, near the fish market, they conjure up their own vision of sustainable gastronomy. The surprise menu shines the limelight on the excellent produce of Brussels and the region, with an underlying commitment to respect the seasons, however short.Nature is what inspires chef Gillard’s creativity. For example, he may treat slow-cooked salmon trout to an Asian twist thanks to savoury nori leaf, crunchy black radish and hints of wasabi and soy. He wins us over with insightful, intense combinations rather than showy demonstrations, illustrated by Belgian buffalo ricotta, Jerusalem artichokes, truffle, coffee oil and lacto-fermentation jus. Each ingredient has a role to play and is designed to interact with the others to create fascinating dishes from the first to the last bite.The enticing wine list was compiled in accordance with the establishment’s dedication to sustainability. Each decision is taken after weighing the impact on the community and the individual, without forgetting the overriding quest for taste."
-"Dôme","Grote Hondstraat 2, Antwerpen, 2018, Belgium","Antwerpen, Belgium","€€€€","Classic French",4.4264854,51.2061996,+3232399003,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/dome,https://www.domeantwerp.be/,"1 Star",0,"Air conditioning,Terrace","Glance upwards as you enter this grand Art nouveau edifice and admire the jaw-dropping dome and glittering chandelier! A mosaic floor and panels of bold floral wallpaper add further cachet to the striking rotunda dining room. Evangeline, in charge of the front of house, greets guests as if they were old friends, hence the home-from-home vibe. A genuine globetrotter, Frédéric Chabbert learned the ropes in prestigious French houses and in the United States and Asia, as you will quickly taste in his cuisine. Dedicated to exalting the ingredient, he may jazz up a traditional sauce with pigeon entrails which he pours over a pink breast of the same bird or he may contrast the briny tang of caviar with a flan of fresh yeast and a stock of brown miso. This veteran chef delves into his rich background to conjure up fascinating recipes, like his chocolate tart, one of the house signature dishes. Chabbert’s cuisine throws a new light on familiar flavours, all of which is underscored by intelligent wine pairings. Consummate know-how that packs a punch every time."
-"¡Toma!","boulevard de la Sauvenière 70 bis, Liège, 4000, Belgium","Liège, Belgium","€€€€",Creative,5.5661044,50.6437004,+3242952098,https://guide.michelin.com/en/liege/liege/restaurant/toma,https://www.toma-restaurant.be/,"1 Star",1,"Credit cards not accepted,Terrace","Local lad Thomas Troupin has given the ancient walls of his establishment a smart modern feel. The terrace adjoins the kitchen garden, and the restaurant boasts a fermentation cellar. This high-flying technical master chef buys his ingredients locally and his inventive streak is most noticeable in his vegetable recipes, thanks to his charcoal oven."
-"Fine Fleur","Lange Gasthuisstraat 41b, Antwerpen, 2000, Belgium","Antwerpen, Belgium","€€€",Creative,4.4055878,51.2140927,+3233692636,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/fine-fleur,https://www.restaurantfinefleur.be/,"1 Star",0,"Air conditioning,Terrace,Valet parking,Wheelchair access","Serenity and contemporary class depict Fine Fleur, one of the splendid eateries that have taken up abode in the swanky Botanic Sanctuary Hotel. Admire the kitchen team at work behind smoked glass, while you are pampered by the enthusiastic youthful front-of-house team. Nothing is left to chance from the inspired wine-food pairings to the chefs who pop out to present their handiwork. Fine Fleur is the brainchild of Jacob Jan Boerma and Thomas Diepersloot, who showcase their personal vision of fine dining here. The exceptional ingredients are flanked by gutsy sauces, a dash of Dutch daring, exotic flavours and fresh twists. Meticulous, spot-on cooking, illustrated by a fillet of plaice, jazzed up with finely chopped kohlrabi mixed with mustard seeds or droplets of dill-flavoured chilled sabayon matched with a subtle buttermilk sauce. A constant quest for perfection depicts the ethos here and let’s not forget the truly inspired flourish of the wholehearted pastry chef at the end of the meal. Fine Fleur adds a whole new dimension to the concept of casual fine dining. In their words: pure indulgence."
-"Willem Hiele","Kapittelstraat 71, Oudenburg, 8460, Belgium","Oudenburg, Belgium","€€€€","Seafood, Creative",2.9734058,51.1907161,+32468006699,https://guide.michelin.com/en/west-vlaanderen/oudenburg/restaurant/willem-hiele-1203519,https://restaurant.willemhiele.be/,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Terrace,Wheelchair access","Rock’n roll and unconventional, Willem Hiele has swapped his dinky fishermen’s hut for an architectural behemoth by Jacques Moeschal. Polders dominate De Keignaert nature reserve and are also a major feature of this imposing brutalist edifice, in which chef Hiele invites you to sample his favourite dishes.He translates the brutality of the sea and nature into dishes that bear his highly personal and delicate hallmark. Intense sauces, vinaigrettes and a smoky live fire focus which showcase regional delicacies such as North Sea fish and veggies. Examples include slow-cooked monkfish flanked by succulent mushrooms, whose texture results from a specific drying technique. The noteworthy Bordelaise sauce is refreshed by shiso that adds depth and harmony. While not a fan of gimmicks, he may however playfully slip a spoonful of caviar into a walnut and bitter chocolate iced dessert. A fascinating experience that is even better if you spend a night in one of the seven guestrooms."
-"La Grange d'Hamois","Chaussée d'Andenne 10a, Emptinne, 5363, Belgium","Emptinne, Belgium","€€€","Modern French, Classic French",5.1037114,50.3343431,+3283220549,https://guide.michelin.com/en/namur/emptinne/restaurant/la-grange-d-hamois,https://www.lagrangedhamois.be/,"1 Star",0,"Air conditioning,Car park,Terrace","Chef Grégory Gillain and the lady of the house, Hélène Fays, have set up shop in a barn that is over 150 years old. Ardennes materials such as local stone contrast and enhance the modern decorative vibe. Chef Gillain’s personal vision and love of regional produce have reached new dimensions in this establishment.A maestro of textbook techniques, his braised sweetbread has become one of the house’s signature dishes. However, his deep-seated understanding of the ingredient can also be tasted in recipes such as roast hare that melts in the mouth. Suave, inventive side dishes jazz up the meal, adding acidic, spicy or unctuous notes, illustrated by the homemade cannelloni of celeriac, paired with gutsy smoked beef and a mayonnaise of anchovies and watercress oil that adds fresh, spicy and distinctive notes. Rather than fancy frills, you can expect a wholesome tribute to hearty produce."
-Mosconi,"13 rue Münster, 2160, Luxembourg",Luxembourg,"€€€€",Italian,6.1357961,49.6089476,+352546994,https://guide.michelin.com/en/luxembourg/luxembourg/restaurant/mosconi,http://www.mosconi.lu/,"1 Star",0,"Air conditioning,Terrace,Valet parking","Ilario and Simonetta Mosconi are an enthusiastic couple that proudly pay homage to the gastronomic traditions of Italy. Their Italian cuisine is as full of flair as it is steeped in flavours. The secret of their success no doubt lies in the infinite care and attention they devote to choosing their suppliers."
-Apdikt,"1 rue des Martyrs, Steinfort, 8442, Luxembourg","Steinfort, Luxembourg","€€€",Creative,5.9161488,49.6597175,+35226305087,https://guide.michelin.com/en/luxembourg/steinfort/restaurant/apdikt,https://www.restaurantapdikt.lu/,"1 Star",0,"","Crispy parcels of grey shrimps with a frothy espuma of cod and samphire. The signature appetiser illustrates the high-flying nature of the experience you can expect in this former apothecary, which sports an authentic herringbone parquet floor and subtle references to mangas and comic strips. Chef Mathieu Van Wetteren voluntarily preserves the mystery of his surprise menu.Painstaking and with an eye for detail, he doesn’t however fall into the trap of overworking his recipes. His creativity aims more for simplicity and purity, rather than fussy frills. A rich millefeuille of celeriac cooked in hay and a noisette emulsion, or confit of salmon trout, cooked in soy and mirin, paired with a gutsy beurre blanc flavoured with trout roe, all of which is smoked and marinated in a fermented daikon jus: the menu rolls out a patchwork of big-boned, forthright flavours. This charismatic chef never fails to surprise!"
-"Le Cor de Chasse","rue des Combattants 16, Wéris, 6940, Belgium","Wéris, Belgium","€€€",Creative,5.52895,50.32426,+3286211498,https://guide.michelin.com/en/be-luxembourg/wris/restaurant/le-cor-de-chasse,https://www.lecordechasse.be/,"1 Star",0,"Car park,Garden or park,Terrace","You have arrived in one of the most beautiful villages of Wallonia. Eminently picturesque and set in woodland, Wéris is also home to this characterful restaurant. Behind a traditional Ardennes stone facade lies a classy demonstration of contemporary interior decoration, dripping in elegant comfort and commanding a fine view of the garden. Chef Mario Elias conjures up a creative score that can vary from complex to surprising, depending on his inspiration, but which is always flawlessly balanced, courtesy of his respectful use of fine local produce. He may enhance medium rare venison with red cabbage and kumquat, a terrine of sweet chestnuts and a bao bun stuffed with black tripe. The Elias family bends over backwards to pamper their guests and Jonas, the son, is always close at hand with insightful wine tips. Cooked from scratch with veg from their own kitchen garden. A premium destination for foodies!"
-"Le Pristine","Lange Gasthuisstraat 13, Antwerpen, 2000, Belgium","Antwerpen, Belgium","€€€€","Italian Contemporary",4.4051934,51.2154966,+3233763376,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/le-pristine,https://www.lepristine.com/,"1 Star",0,"Air conditioning,Counter dining,Terrace,Wheelchair access","In this trendy part of Antwerp, Le Pristine is synonymous with Sergio Herman’s stylish hallmark. The laid-back cocktail bar is open all day (with or without a booking) for casual snacks and nibbles. Do you fancy mussels from Zeeland flavoured with fresh, gutsy lovage and savoury pecorino? Or a Mediterranean mini pizza on an aspic theme? The restaurant is reminiscent of an upmarket brasserie with a high ceiling, polished table service and a hip interior that mingles designer and vintage features. In the ubiquitous open-plan kitchen, Chris Blom, a disciple of Herman, quietly gets down to business, blending Italian romanticism and seafood delights with great sensitivity. Balanced, fresh and acidic, even surprising at times. We highly recommend the cannelloni stuffed with Eastern Scheldt lobster and served with a delicate white wine sauce. It’s nice to know that all the dishes on the carte can be shared. World class cuisine and a vibrant hotspot."
-Sense,"Fortenstraat 62, Waasmunster, 9250, Belgium","Waasmunster, Belgium","€€€€","Modern French",4.1029001,51.1229343,+3252397557,https://guide.michelin.com/en/oost-vlaanderen/waasmunster/restaurant/sense-1192293,https://www.restaurantsense.be/,"1 Star",0,"Air conditioning,Terrace","Sense is seventh heaven for foodies, from the restaurant’s pared down elegance and muted ambience to the slick service and unusual food-wine pairings. Chef Michiel’s authentic approach to cooking seeks to enhance the ingredient in classical recipes strewn with modern references. The flavours are wholesome and recognisable and the sauces gutsy."
-Sensum,"Kortrijksesteenweg 1026, Sint-Denijs-Westrem, 9051, Belgium","Sint-Denijs-Westrem, Belgium","€€€","Modern Cuisine",3.7029908,51.0236852,+3292461146,https://guide.michelin.com/en/west-vlaanderen/sint-denijs-westrem/restaurant/sensum-1194348,https://sensumgent.be/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Wheelchair access","The interior of this eye-catching mansion on the outskirts of Ghent is more than a match for its magnificent exterior. The revamp, which preserved the edifice’s period elegance and historic character, sports a wealth of luxurious contemporary details. Chef Maurice and the lady of the house Deborah celebrate life with their guests from start to finish.The chef goes out of his way to source outstanding ingredients with the occasional passing nod to his Zeeland roots. His comprehensive technical background means that he feels at home with a wide range of culinary influences. With venison, for example, he may err towards the classical, pairing slightly pink meat with stock, celeriac and confit of shoulder to jazz up the flavours. However, he is equally at ease with authentic Asian notes, illustrated by an amazing cucumber, parsley and yuzu sauce served with langoustines. We mustn’t forget to mention the heroically wondrous coffee and sherry vinegar sauce that enhances turbot. Sensum lifts your spirits while embarking you on a genuine voyage of the senses."
-Marcus,"Kleine Klijtstraat 30, Deerlijk, 8540, Belgium","Deerlijk, Belgium","€€€€",Creative,3.3826144,50.8488967,+32473650773,https://guide.michelin.com/en/west-vlaanderen/deerlijk/restaurant/marcus209582,http://www.restaurantmarcus.be/,"1 Star",0,"Air conditioning,Car park,Terrace","A keen globetrotter, Gilles Joye takes our tastebuds on a world tour right from the appetisers. He has harnessed his creativity to showcasing local and international ingredients and refuses to be bound by a single culinary style. He particularly enjoys jazzing up his dishes with fresh acidic notes, while his stocks and sauces are a masterclass of big-boned intensity. He may cook red partridge medium rare, pairing it with a game sauce for added depth and long-lasting flavour. He then accentuates this wintry dimension by wrapping the thighs in a subtle yet rich Thai sauce. Powerful, yet simple. Quirkily located in a residential neighbourhood near the E17 motorway, you can expect a first-class experience courtesy of the chef’s consummate skill, Heike’s cheerful front-of-house service and the elegant modern interior."
-Menssa,"Avenue de Tervueren 453, Woluwe-Saint-Pierre, 1150, Belgium","Woluwe-Saint-Pierre, Belgium","€€€€","Creative, Organic",4.446563,50.8228173,+3223466615,https://guide.michelin.com/en/bruxelles-capitale/woluwe-saint-pierre/restaurant/menssa,https://menssa.be/,"1 Star",0,"Air conditioning,Counter dining,Restaurant offering vegetarian menus","Take a seat at the undulating counter, beneath the striking carved wooden tree, a tribute to nature, and enjoy the show as you admire the handiwork of the painstaking kitchen team. Menssa offers an all-round global experience and Christophe Hardiquest endeavours to share his vision of sustainable gastronomy, respect for producers and nature with diners.The experienced chef harnesses his knowhow and inventiveness to promoting his region. His knack for pairing mushrooms with a subtle blend of bitter coffee, smoked and marinated egg yolk and a vegetable emulsion demonstrates both his ethos and character. However, he also astounds by dishes like a fillet of Ardennes venison, which melts like butter in the mouth, that he flanks with a subtle game sauce and a truly outstanding and unexpected tempura of sweetbread. The insightful tips of the sommelier hit the spot every time as he finds just the right wine-food pairing – even better at prices that make sense. An establishment that is going from strength to strength."
-Hert,"Turnovatoren 18 (GPS: P.J. Brepolsplein), Turnhout, 2300, Belgium","Turnhout, Belgium","€€€€","Modern French, Creative",4.9521178,51.3230729,+3214736125,https://guide.michelin.com/en/antwerpen/turnhout/restaurant/hert,https://www.hert.be/,"1 Star",0,"Air conditioning,Terrace","Alex Verhoeven devotes himself body and soul to his establishment and his industrial-cum-Scandinavian-cum-hip eatery is located in Turnova Tower. The view over the Campine is splendid. The chef deftly showcases outstanding produce in subtle creations, jazzed up by unusual inspirations. Knock-out wine list!"
-EssenCiel,"Bondgenotenlaan 114, Leuven, 3000, Belgium","Leuven, Belgium","€€€€","Contemporary, Modern French",4.711476,50.8805967,+32474261864,https://guide.michelin.com/en/vlaams-brabant/leuven/restaurant/essenciel,https://www.essenciel.be/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace","Established in a grand town house, EssenCiel is the lovingly created brainchild of a young couple, Niels Brants and Romina Charels. A smart contemporary style, mingling purity and elegance without losing sight of their signature casual vibe, sets the scene. A seat on the patio near the vegetable garden is heavenly in fine weather. Chef Brants deploys the full gamut of his culinary know-how combined with a flair for unearthing fantastic ingredients. He avows a passion for vegetables and the intricate craftsmanship of his unorthodox recipes is part of his hallmark. Our inspectors were most impressed by the culinary experience he created with three versions of gambero rosso. A stunningly fresh tartare, served with chilled, sweet and acidic sides, a mild chawanmushi of prawn in a Bellota ham aspic and a savoury emulsion of prawn heads with soy seeds macerated in Japanese herbs. The extensive choice of bread rolls means that you won’t have to miss the tiniest drop of the chef’s delicious sauces. Seasoned sommelier Luc Roelandt adds the final flourish with insightful wine tips. Today, more than ever, subtlety is the quintessence of EssenCiel."
-"Tinèlle","Goswin de Stassartstraat 90, Mechelen, 2800, Belgium","Mechelen, Belgium","€€€","French Contemporary",4.4800401,51.033948,+3215636861,https://guide.michelin.com/en/antwerpen/mechelen/restaurant/tinelle,https://tinelle.be/,"1 Star",0,Terrace,"The historic Predikheren served as a convent and military hospital from the 17C. Today it has morphed into a venue devoted to culture and fine dining. The left wing is home to this buzzy, modern eatery starring Jenny Callens in the dining room, while veteran chef Ken Verschueren joyfully dusts the cobwebs off culinary tradition. Ideal to dig into Franco-Belgian grub, free of futile frills or fuss and at prices that make sense. The chef demonstrates his love of fine produce, crafting dishes that bear witness to his consummate skill in the field of contrasts. Crab is a staple of the menu, with, for example, North Sea crab cannelloni, set off by a stunning marriage of acidic grapefruit and fresh fennel. Chef Verschueren deploys the full gamut of his culinary mastery in flawless slow-cooked shoulder of Kamper lamb, throwing in equal amounts of creativity and precision as he adds goat’s cheese and mustard lamb cooking juices. Tinèlle is synonymous with crisp, distinctive flavours and gutsy sauces. The high-flying wine list further confirms the establishment’s dedication to quality."
-"Léa Linster","17 route de Luxembourg, Frisange, 5752, Luxembourg","Frisange, Luxembourg","€€€€","Modern French",6.187337,49.51803,+35223668411,https://guide.michelin.com/en/luxembourg/frisange/restaurant/lea-linster,https://lealinster.lu/,"1 Star",0,"Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Louis Linster is adding a new chapter to this family saga of excellence, which started with his mum, Léa. The first woman to win the Bocuse d’Or award, she built up a distinguished reputation over the years and her son is confirming that elegance and delicacy are part and parcel of the Linster family’s DNA. Louis has seamlessly updated the house signature, courtesy of pared-back recipes that seek above all to get back to basics and to showcase the main ingredient. For example, he may add earthy mushrooms, a miso-flavoured mushroom sauce and a beurre noisette to enhance poached loin of brill. His knack with sauces is second to none, as is his flair for presentation and plating. This quintessentially sleek, classy restaurant is adorned with modern art and boasts a fantastic terrace overlooking the countryside. Léa can be proud of her son."
-"l'Essentiel","rue Roger Clément 32, Temploux, 5020, Belgium","Temploux, Belgium","€€€","Creative French",4.7387117,50.4754247,+3281568616,https://guide.michelin.com/en/namur/temploux/restaurant/l-essentiel210192,https://www.lessentiel.be/,"1 Star",0,"Car park,Interesting wine list,Terrace","This former tannery, set in an idyllic rural valley, has been converted into a delightful restaurant. The welcoming decor oozes with romanticism. The chef, whose classical training leaves no doubt, enjoys adding creative twists and spicing up the tastes of well - balanced dishes. Enjoy: that is what counts here!"
-"Table d'Amis","Sint-Maartenskerkhof 8, Kortrijk, 8500, Belgium","Kortrijk, Belgium","€€€","Modern French, Farm to table",3.2681339,50.8279213,+32480610718,https://guide.michelin.com/en/west-vlaanderen/kortrijk/restaurant/table-d-amis,https://www.tabledamis.be/,"1 Star",0,"Restaurant offering vegetarian menus,Terrace","Matthieu Beudaert is taking a fresh look at his gastronomic roots in the shade of St Martin’s Church. The uncluttered interior mingling modern designer and minimalist luxury details illustrates the chef’s immaculate taste. A passion for art continues to provide inspiration for this chef, who began his career in the art world before succumbing to his passion for cooking. His cuisine is a genuine ode to outstanding ingredients, including regional veggies and fish from the North Sea.His classical training comes to the forefront in the establishment’s popular signature dishes, among which smoked sweetbread on tobacco leaves, served with a creamy espresso and vermouth sauce. Matthieu Beudaert makes no secret of his love of the ingredient, as his delicate side dishes and impeccable seasonings demonstrate. Creamy, yet crunchy hispi cabbage, rich in aroma, and subtly spicy endives with a hint of coffee are paired with a perfectly cooked shoulder of pata negra pork.Matthieu Beudaert’s craftsmanship and artistry can be tasted and admired in a single set menu, flanked by a few signature dishes. The perfect place to spend time with friends and loved ones."
-"Quai n°4","quai Saint-Jacques 4, Ath, 7800, Belgium","Ath, Belgium","€€€","Modern Cuisine",3.7784136,50.6313017,+3268300297,https://guide.michelin.com/en/hainaut/ath/restaurant/quai-n%C2%B04,https://www.quai-n4.be/,"1 Star",0,"Air conditioning,Terrace","After studying at Ath Catering School, then working together (and becoming brothers-in-law), for the last few years Maxence Bouralha and Charles-Maxime Legrand have been business partners and are going from strength to strength at Quai N°4. Their fashionable eatery, which sports a tasteful green and gold colour scheme, attracts a fine dining crowd who flocks here to sample subtle recipes, founded on the chefs’ experience honed in high-flying establishments. They have a knack for striking the right balance between classicism and creativity. For example, they may flank calf’s sweetbread cooked in butter with langoustine and a creamy bisque of langoustine heads for added depth and intensity. Intelligent cuisine that hits the spot every time, paired with subtle sauces. Remember to save space for the desserts crafted by Charles-Maxime, whose virtuoso technique adds a genuine flourish and a refreshing finale to this feast."
-"La Villa de Camille et Julien","5 rue de Pulvermühl, 2090, Luxembourg",Luxembourg,"€€€","French, Seasonal Cuisine",6.1505965,49.6089034,+35228993993,https://guide.michelin.com/en/luxembourg/luxembourg/restaurant/la-villa-de-camille-et-julien,https://www.lavilla.lu/fr,"1 Star",0,"Restaurant offering vegetarian menus,Terrace","Camille and Julien’s knock-out villa is a genuine ode to fine dining. The elegant, yet quirky interior, strewn with knickknacks and flanked by a lovely cliffside terrace, is the epitome of stylish. Chef Lucas, fiercely committed to sustainable development, works with Luxembourg produce whenever possible and enjoys adding citrus notes to his suave Gallic recipes. Deftly crafted with lashings of know-how."
-"Le Gastronome","rue de Bouillon 2, Paliseul, 6850, Belgium","Paliseul, Belgium","€€€","Contemporary, Farm to table",5.1178395,49.8953387,+3261533064,https://guide.michelin.com/en/be-luxembourg/paliseul/restaurant/le-gastronome,https://www.le-gastronome.be/,"1 Star",0,"Air conditioning,Car park,Garden or park,Terrace","Jean Vrijdaghs and Sébastien Hankard have added a youthful buzz to this renowned restaurant. The premises and the guestrooms have been restored to their former luxury thanks to a contemporary renovation. Premium ingredients are painstakingly accompanied by vegetables from the restaurant’s garden, with a flawless attention to detail. A hint of acidity subtly completes the culinary score rich in powerful savours."
-Quadras,"Malmedyer Straße 53, Saint Vith, 4780, Belgium","Saint Vith, Belgium","€€€",Creative,6.12227,50.28455,+3280228022,https://guide.michelin.com/en/liege/sankt-vith/restaurant/quadras,http://www.restaurant-quadras.be/,"1 Star",0,"Air conditioning,Car park,Wheelchair access","Fleeing the limelight and media hype, Ricarda Grommes devotes herself body and soul to her elegant, trendy establishment, where you can feel and taste her quest for perfection. Ricarda’s inventive streak shines through in knockout appetisers and it is obvious that she attaches great importance to presentation, demonstrating a consummate grasp of modern techniques. Each dish is intelligently crafted and underscored by side dishes. The chef navigates effortlessly between French tradition and Eastern precision and you will taste regional produce and exotic ingredients. For example, she may coat scallops in white sesame seeds and pair them with raviolis stuffed with a gutsy pumpkin cream, chunks of pumpkin and a creamy sauce enhanced by pickles in vegetable oil. Ricarda Grommes’ cuisine is the quintessence of feminine elegance!"
-"Lettres Gourmandes","route de Mons 52, Montignies-Saint-Christophe, 6560, Belgium","Montignies-Saint-Christophe, Belgium","€€€","Creative French, Modern Cuisine",4.1833145,50.2854392,+3271555622,https://guide.michelin.com/en/hainaut/montignies-saint-christophe/restaurant/lettres-gourmandes,https://www.lettresgourmandes.be/,"1 Star",0,"Air conditioning,Car park,Terrace","Adorned with paper airplanes, a tongue-in-cheek reference to its name, this handsome villa by a main road, backs onto the countryside. These gourmet letters read like a culinary declaration of love. The stylish establishment is the haunt of seasoned chef Christophe Lambert, who neatly avoids the trap of unnecessary complexity. Suave and generous, his inventive cuisine gives rise, for example, to fillets of sole served with a rich vegetable pesto and a fried egg with a perfectly runny yolk and a creamy shellfish concoction. Masterfully creative vegetable side dishes add an exquisite fresh touch combining subtly varied flavours and fascinating details. The enticing, bang-on carte bears witness to its creators’ wholehearted passion for food that is guaranteed to lift the spirits of discerning connoisseurs."
-"Au Gré du Vent","rue de Soudromont 67, Seneffe, 7180, Belgium","Seneffe, Belgium","€€€","Farm to table",4.2619825,50.5161633,+3264336601,https://guide.michelin.com/en/hainaut/seneffe/restaurant/au-gre-du-vent,https://www.resto-augreduvent.be/,"1 Star",0,"Car park,Terrace","(Closed for renovation until late June 2024. During this period there will be a pop-up at the Ruffus vineyards in Estinnes.)A meal at Au Gré du Vent is the perfect excuse to explore the beautiful Hainaut countryside. Stéphanie Thunus and her husband Sébastien have converted a barn to create their modern restaurant. On the other side of the street is her parents' farm, where she gets butter and cheese, among other things. The hotel has everything you need for a good night's rest, but first, it's time to experience the finesse of Stéphanie Thunus's cooking. She is a perfectionist who does not do things just for show. Take the French and regional produce that she loves to work with, such as game from the Ardennes. Her culinary creations are distinctive and generous, but at the same time well-thought-out and subtle. For example, she presents local poultry in different ways to highlight its versatility. She combines the fillets with an intensely flavoursome vegetable stock. She also serves two supremes (with crispy skin!) accompanied by a creamed chicken stock for extra depth. As the daughter of farmers, Stéphanie Thunus has respect for produce and, as a talented chef, she gives it that extra dimension."
-Innesto,"Kapelhof 13, Zonhoven, 3520, Belgium","Zonhoven, Belgium","€€€",Creative,5.3687051,50.9874928,+3211496747,https://guide.michelin.com/en/be-limburg/zonhoven/restaurant/innesto,https://www.innesto.be/,"1 Star",0,"Air conditioning,Car park,Terrace","Koen Verjans’s cuisine is eminently stylish, in keeping with the classical, elegant décor of his prestigious establishment. His consummate culinary prowess enhances painstakingly sourced, first - class, fresh ingredients. Creativity at the service of food. Very pleasant rooms for overnight stays."
-"Hostellerie Le Fox","Walckierstraat 2, De Panne, 8660, Belgium","De Panne, Belgium","€€€€","Creative French",2.591914,51.1035368,+3258412855,https://guide.michelin.com/en/west-vlaanderen/de-panne/restaurant/hostellerie-le-fox,http://www.hotelfox.be/,"1 Star",0,"Interesting wine list,Restaurant offering vegetarian menus,Valet parking","Connoisseurs of old-school French cuisine, albeit with a passing nod to the North Sea, immediately feel at home in this inn. Stéphane Buyens, who is a fan of the catch of local fishing boats and regional produce, has no truck with fussy frills. He seeks above all to respect traditional recipes and time-honoured culinary techniques.Perfectly cooked hare is reinforced with a punchy jus and winter side dishes, a subtle velvety langoustine and savoury caviar tartare might be served on toast, while Normandy pancakes are flambéed in front of you by a crack professional team. The focus is on textbook Gallic fare, illustrated by the decadent dessert trolley and enticing wine list.Plush and sleek, Hostellerie Le Fox is a landmark on the Belgian coast and can be relied on for top-notch produce, exquisite sauces and nostalgic recipes that are sadly a rarity nowadays. Stylish guestrooms available upstairs in the boutique hotel."
-"La Roseraie","route de Limet 80, Modave, 4577, Belgium","Modave, Belgium","€€€","Modern French",5.2866657,50.4541319,+3285411360,https://guide.michelin.com/en/liege/modave_1065092/restaurant/la-roseraie,https://www.laroseraiemodave.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Terrace","A meal at La Roseraie is synonymous with a treat for all five senses. The experience starts with the drive through the lovely Ardennes countryside to this handsome 19C edifice, followed by the vision of the landscaped garden, home to welcoming guestrooms and pretty cottages, and the elegant restaurant, depicted by an exquisite blend of luxury details and home-from-home hospitality. Marie Trignon has respectfully and masterfully taken over the reins from her father.You can expect a classical culinary repertory, flanked by a flair for sourcing the best ingredients, without forgetting a passion for spices and a creative streak rich in delicacy. Chef Trignon enhances a fillet of red mullet with a curcuma-flavoured tabouleh, a tomato salad rich in refreshing hints of coriander and dill and sweet-sour broccoli stalks. She has a knack for crafting felicitous seasonings that underscore without overpowering delicate ingredients such as scallops. What’s not to like?"
-"La Canne en Ville","avenue Louise 77, Brussels, 1000, Belgium","Brussels, Belgium","€€€€","Modern Cuisine, Creative",4.3580416,50.8324758,+3223472926,https://guide.michelin.com/en/bruxelles-capitale/bruxelles/restaurant/la-canne-en-ville,https://lacanneenville.be/,"1 Star",0,"Restaurant offering vegetarian menus,Valet parking","Welcome to the opulent Steigenberger Hotel on the well-heeled Avenue Louise, where Kevin Lejeune and his team have set up shop in an interior of shades of black underscored by hints of gold and copper. It is clear that every detail has been puzzled and preened over at the Canne en Ville from the head-spinning wine cellar to the heavily laden cheese trolley. The chef’s creative flair and consummate talent more than live up to our expectations. His signature dish, grilled langoustine smoked in rosemary and served under a dome, is always a delight unless you would rather sample breast of pigeon cooked on the bone, gracefully underscored by blueberries and cauliflower. Lejeune introduces an unorthodox ingredient into each dish, including in the first-class vegetarian menu. A fascinating fine dining experience every time."
-FRANQ,"Kipdorp 10, Antwerpen, 2000, Belgium","Antwerpen, Belgium","€€€","Modern Cuisine",4.4057647,51.2211509,+3235553180,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/franq,https://www.hotelfranq.com/,"1 Star",0,Terrace,"FRANQ is awash in the same restrained glamour as its namesake hotel, i.e., a posh townhouse dripping in well-heeled class and understated luxury. Tropical artwork adds an individual touch, while the secluded patio shelters you from the bustle of the city. The open-plan kitchen showcases Tim Meuleneire and his brigade weaving their magic. The chef is noted for his technical wizadry, in particular in the field of sauces, such as the truffle sauce served with venison. However, his almost ethereal pistachio-flavoured soufflé subtly combined with a hint of strawberry is similarly out of this world. Classical and avant-garde all at once, the culinary score deserves our applause. Subtle nuances and international influences unveil the chef’s voluntarily modern sensibility, yet FRANQ is the antithesis of flashy cookery shows. The focus is rather on dependable elegance and authentic flavours. The sleek attentive service adds the final flourish to this culinary masterpiece."
-Carcasse,"Henri Christiaenlaan 5, Sint-Idesbald, 8670, Belgium","Sint-Idesbald, Belgium","€€€€","Meats and Grills",2.6110153,51.1098819,+3258517249,https://guide.michelin.com/en/west-vlaanderen/sint-idesbald/restaurant/carcasse,https://www.carcasse.be/,"1 Star",0,"Air conditioning,Terrace,Wheelchair access","At Hendrik Dierendonck’s establishment, the meat comes straight from the butchers to the plate – in fact, Carcasse is literally the extension of his shop in Saint Idesbald. The hip interior provides the perfect foil to the raw vibe of a butcher’s shop. The soundtrack features guitars strumming, but the star of the show is clearly red meat. A glazed ageing cabinet takes pride of place in the centre, while runners on the ceiling bear witness to a bygone era when the carcasses were shunted overhead. A long communal table is designed to encourage diners to share this experience. The exceptional cuts of meat of this renowned butcher are consummately and creatively prepared, perfectly seasoned and cooked in a Josper charcoal oven by chef Timon Michiels. The perfect place to find out more about how meat is aged and about different cattle breeds. Rather than fries or over-powering sauces, you can expect delicate side dishes rich in flavour: thyme-flavoured vinaigrette, subtly spicy horseradish cream and marinated cauliflower are served with a full-bodied carpaccio of beef tongue. In their own words: “Where meat is lord and master and veggies take pride of place!” A treat every time!"
-"Het Gebaar","Leopoldstraat 24, Antwerpen, 2000, Belgium","Antwerpen, Belgium","€€€€","Creative, Asian Influences",4.4068949,51.2138863,+3232323710,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/het-gebaar,https://www.hetgebaar.be/,"1 Star",0,"Air conditioning,Garden or park,Terrace","Roger van Damme’s reputation for stellar desserts needs no introduction and this is the place to sample his creations from a truly wicked dame blanche (vanilla ice cream and hot chocolate) to a mille-feuille vanilla slice to die for! But the pastry chef is also a wizard savoury chef, as a trip to his modern “gingerbread house” near Stadsschouwburg will convince you. Following a swish revamp, Het Gebaar sports a luxurious, yet casual vibe. Van Damme’s attention to detail is visible at every stage of your meal and nothing leaves the kitchen that hasn’t been puzzled over and preened to perfection. His distinctive, supremely elegant recipes celebrate familiar flavours, albeit with a creative twist. His talent for traditional dishes such as Beef Wellington is second to none thanks to his consummate pastry skills. The establishment, which only serves lunch and dessert, closes at 6pm, but, beware, the tables are often snapped up fast, so book ahead!"
-Kamo,"chaussée de Waterloo 550a, Ixelles, 1050, Belgium","Ixelles, Belgium","€€€","Japanese, Sushi",4.3615157,50.8193858,+3226487848,https://guide.michelin.com/en/bruxelles-capitale/ixelles/restaurant/kamo,https://www.restaurant-kamo.be/,"1 Star",0,"Air conditioning","Kamo is a slice of Tokyo in the heart of Ixelles. The decor is pared back and contemporary, with wooden finishings providing a distinctive touch. From the bar you can witness chef Kamo's meticulous artistry firsthand. Once you are seated, he serves you an amuse-bouche to cleanse your palate. Then you are all set to experience the finesse of Japanese culinary tradition. Chef Kamo's seemingly effortless dishes showcase the extraordinary quality and freshness of his ingredients. He does not rely on luxury produce to wow his diners. The sashimi of the day is a classic for a reason: it's amazing how pieces of raw fish can be transformed into something so sublime – the epitome of unadorned simplicity! Lunch is slightly more traditional and includes made-to-order sushi. In the evenings, the chef pulls out all the stops with surprise tasting menus. Kamo's sheer subtlety is a celebration of the versatility of Japanese cuisine."
-"Sel Gris","Zeedijk 314, Knokke-Heist, 8301, Belgium","Knokke-Heist, Belgium","€€€€",Creative,3.2563193,51.344112,+3250514937,https://guide.michelin.com/en/west-vlaanderen/knokke/restaurant/sel-gris,https://www.selgris.be/nl,"1 Star",0,"Air conditioning,Great view","Twenty shades of grey comprise the suave, understated interior of Sel Gris, whose cosy comfort is underscored by designer fixtures and luxury finishings. However, the windows take centre stage here, as the restaurant stands on the dike and commands a knockout view of the beach and the North Sea, which are a source of inspiration for Frederik Deceuninck, whose enthusiasm can be tasted right from the appetisers. He mingles creativity and delicacy in expertly crafted recipes, often presented in several plates with a meticulous sense of detail. A few examples of his fascinating dishes: a subtle, elegant association of salmon and asparagus or pheasant served with a champagne and foie gras sauce. Frederick’s culinary flair reaches its summum in the vegetables, acidic flavours and Asian inspirations. Each bite is a festival of unprecedented flavours that interact and complement each other. The ingredient rules supreme at Sel Gris."
-Alter,"Bilzersteenweg 366, Tongeren, 3700, Belgium","Tongeren, Belgium","€€€€",Creative,5.4657753,50.8024317,+3212741674,https://guide.michelin.com/en/be-limburg/tongeren/restaurant/altermezzo,https://www.restaurant-alter.be/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Terrace","Alter means “different” or “other”, which illustrates Jo Grootaers’ career. He was just 19 when he became the chef of the Altermezzo, gradually forging his own culinary signature to the point of being awarded a MICHELIN star. Today he and his partner, Lana in the front of house, are at the helm of this restaurant, established in the former village school, which has been treated to a hip, designer makeover. The couple’s shared passion can be tasted in the fine wines and remarkably delicate, creative cuisine. The chef’s attention to detail is particularly notable in the exquisite plating. What’s more, his modern culinary approach is focused on shining the spotlight on the ingredient. Scallops, for example, enjoy the star role, between fresh, succulent celeriac, a beurre blanc with kombu seaweed and a sea urchin cream overflowing in savoury nuances. In addition to cutting-edge precision, the chef firmly believes that sauces should be tasty and generous. Jo Grootaers’ youthful enthusiasm is maturing and blossoming thanks to immaculate craftsmanship. A chef who has found his path!"
-Rebelle,"Rekkemsestraat 226, Marke, 8510, Belgium","Marke, Belgium","€€€","Modern Cuisine, Creative French",3.2218248,50.8039661,+3256219450,https://guide.michelin.com/en/west-vlaanderen/marke/restaurant/rebelle548550,https://www.restaurantrebelle.be/,"1 Star",0,"Air conditioning,Car park,Counter dining,Interesting wine list,Terrace","Youthful, fuss-free and easy-going, Rebelle aims to serve excellent nosh in a casual vibe. Behind its unassuming façade, you will discover a warm, minimalist interior decked in salmon and terracotta colours. The man behind the creative score, Martijn Defauw, rustles up fascinating food and knockout seasonings, often with an oriental twist, that come up trumps every time. He has a knack for sourcing the best produce, such as flawlessly fresh North Sea fish or locally grown tender young hop shoots. His close relationship with his producers is a source of inspiration, as are his travels. For example, he may coat Miéral duck in honey and a mixture of spices before roasting it on the bone and then serving it with a delicious peppery sauce to enhance and add a further kick to the mouth-wateringly tender meat. Acidic carrots and a gutsy sweet and sour apricot ketchup provide a subtle Asian flourish. The full-bodied flavours of each dish are further enhanced by a superlative wine cellar and the sommeliers may suggest natural or classical tipples to pair with chef Defauw’s culinary masterpieces. To quote them: “Warm, Pure, Unique” - a meal at Rebelle is felicitous from start to finish."
-Horseele,"Ottergemsesteenweg-Zuid 808a, Gent, 9000, Belgium","Gent, Belgium","€€€€","Modern French",3.7336248,51.0171863,+3293302320,https://guide.michelin.com/en/oost-vlaanderen/gent/restaurant/horseele,https://www.restauranthorseele.be/,"1 Star",0,"Air conditioning,Car park,Great view","This adventure kicks off at the stadium of Ghent Football Club. In 24 seconds flat, an elevator whisks you up to the fourth floor and another world! The warm interior, both cosy and urbane, features a piano and works of art in a lounge vibe that is vaguely reminiscent of a Gentleman’s Club. In this establishment, Danny Horseele, star-ranked Michelin for over thirty years, rolls out his infinite know-how. The food is traditional and polished, yet subtly creative, and combined with a passion for knockout ingredients, such as his consummate turbot, grilled and moist, served with a fresh, subtly acidic béarnaise sauce and a ravioli of spinach, green beans and assorted flowers and herbs. The shellfish jus that flanks the langoustines demonstrates his wizardry with sauces. The chef’s extensive experience and his team’s contemporary input create this enticing culinary portrait. A blue-ribbon establishment that delivers the goods every time."
-"L'Envie","Helkijnstraat 38, Sint-Denijs, 8554, Belgium","Sint-Denijs, Belgium","€€€","Modern French",3.3705692,50.7499139,+3256221983,https://guide.michelin.com/en/west-vlaanderen/sint-denijs/restaurant/l-envie,https://www.lenvie-restaurant.be/,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Take a seat in this classy establishment to sample the creative food of an experienced chef. Inès will bowl you over with her impressive “Bible” of wines (mainly French with a knockout choice of champagnes), which are paired with David Grosdent’s innovative dishes, rich in fascinating nuances. An uncompromising fan of fine produce, such as scallops from Dieppe or venison from the Ardennes, he deploys his culinary craft in an impressive display of classicism combined with modern, even amusing touches. He smokes the local game in hay before cooking it to perfection, adding a subtle sauce. Winter side dishes, such as beetroot, cranberries and Jerusalem artichokes add an interesting contemporary twist, which is further enhanced by the subtle balance of acidic and bitter flavours. The chef frequently prepares the same ingredient in different ways, deploying consummate craftsmanship, whilst adding his own inimitable hallmark. Fine dining at its best!"
-"La Table Benjamin Laborie","Rue du Try Bara 33, Ohain, 1380, Belgium","Ohain, Belgium","€€€","French Contemporary, Creative French",4.4695619,50.6986094,+3223322661,https://guide.michelin.com/en/brabant-wallon/ohain/restaurant/la-table-benjamin-laborie,https://www.latablebenjaminlaborie.be/,"1 Star",0,"Air conditioning,Car park,Great view,Terrace,Wheelchair access","The view over the rolling hills of Lasne cannot fail but draw your eye as you take a seat in this contemporary eatery. Designer and authentic details have been cleverly mixed in this characterful edifice. The tables on the patio are taken by storm whenever the weather permits. Connoisseurs of exceptional ingredients can now devote their attention to the culinary treats crafted by Benjamin Laborie, whose opulent menu features delicacies such as porcini, seabass and venison from Ardennes.The chef’s talent for spot-on cooking is on a par with the world’s master chefs and he enhances carefully sourced produce by delicate creative touches. An emulsion of Jura vin jaune is paired for example with the subtle acidity of a confit of yellow onions from Cévennes, in a bid to exalt each ingredient’s characteristics. Fragrant black truffle and a concentrated stock of onion add an entirely new dimension to onion soup. Knockout sauces and intelligent combinations create a festival of flavours. Without forgetting Guillaume Vegreville, maître d’ hors pair, who ensures that your meal is as smooth as a silky bearnaise sauce."
-"De Mijlpaal","Sint-Truiderstraat 25, Tongeren, 3700, Belgium","Tongeren, Belgium","€€€",Creative,5.4616897,50.7803846,+3212264277,https://guide.michelin.com/en/be-limburg/tongeren/restaurant/de-mijlpaal,https://www.demijlpaal.org/,"1 Star",0,Terrace,"As you explore the oldest town of Belgium, we recommend venturing down this pretty pedestrian lane to number 25. You will first be surprised by the elegant modernity of the interior, rich in cosy details and designer touches. After An has graciously seated you at your table, Jan Menten rolls out his creative talents. Premium ingredients like langoustine and Anjou pigeon reveal all their complexity thanks to consummate traditional technique. The chef adds an unexpected twist to familiar flavours with subtle touches and side dishes of Mediterranean inspiration. He cooks monkfish in a noisette butter, adding depth with chorizo, a subtly, spicy curry cream and panipuri filled with peppers. Chef Menten’s surgically precise and instantly recognisable cooking is dotted with international aromas that invigorate his recipes. Mijpaal means “milestone” and we warrant that this eatery will be a landmark for all discerning food connoisseurs."
-"La Grappe d'Or","Route de Luxembourg 317, Arlon, 6700, Belgium","Arlon, Belgium","€€€","French Contemporary, Creative French",5.8492842,49.6610743,+3263577056,https://guide.michelin.com/en/be-luxembourg/arlon/restaurant/la-grappe-d-or-1203424,https://lagrappedor.com/,"1 Star",1,"Air conditioning,Car park,Great view,Terrace,Wheelchair access","Eminently in tune with his region, Clément Petitjean is a proud ambassador of this province of Luxemburg and he works even more closely with local producers since moving to Autelbas near Arlon. The view of the meadows and the natural vibe of the contemporary interior encourage the diner to commune with nature, particularly beneath the fine-meshed cloud structures hanging from the ceiling. Make your pick from the sommelier’s splendid cocktail trolley, before sampling Petitjean’s felicitous cuisine.He cites the names of the suppliers whose ingredients are featured in his cooking, enhancing their hard work with, for example, acidic fermented notes, in a bid to strike the perfect balance between distinctive flavours and the intensity of the core sustainable ingredient. Petitjean may serve duck by Marc Lamy or Malines cuckoo by Steve Pierre, cooked whole, and attaches great importance to the work of the kitchen staff, which he accentuates by side dishes such as creamy confit of carrots or smoky-flavoured Chinese artichoke, a masterclass of subtlety. A highly personal and inspired celebration of the region from the first to the last delicious bite."
-"Pré de chez vous","Chaussée de Louvain 380, Bouge, 5004, Belgium","Bouge, Belgium","€€€","Modern Cuisine",4.8728194,50.4738488,+32479064914,https://guide.michelin.com/en/namur/bouge/restaurant/pre-de-chez-vous,"","1 Star",0,"Air conditioning,Car park,Terrace","Julien Malaisse pays frequent visits to the best Wallon producers, whose first-class ingredients he has been championing for eons. Beef from Nicolas Debry and veg from Régis unveil all their nuances in the chef’s unorthodox cuisine. Malaisse takes the time to lovingly craft powerful sauces, which he serves himself, adding a wide range of varied yet coherent flavours by way of inventive side dishes.Raviolis stuffed in Jerusalem artichoke and cooked in a salt crust are paired with a clementine jelly, a sabayon of Cantillon beer and a hint of black truffle. The veteran sommelier can be relied on to suggest pairings that may surprise but which will subtly balance your meal thanks to his in-depth knowledge. It feels as if you’re eating in the chef’s home thanks to the log-burning fire and open-plan kitchen - we only wish that this friendly eatery were in our own backyard!"
-"DIM Dining","Vrijdagmarkt 7, Antwerpen, 2000, Belgium","Antwerpen, Belgium","€€€€",Asian,4.3992103,51.2183721,+3232262670,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/dim-dining,https://www.dimdining.be/,"1 Star",0,"Counter dining,Interesting wine list,Notable sake list","DIM Dining is bathed in a calm, cosy vibe, created by a compelling blend of Japanese purity and Western luxury. The best seats are at the counter, which commands a view of the chefs at work. In keeping with the decor, the latter craft an intelligent cocktail of oriental delicacy with gutsy Gallic overtones. Asian cuisine is the playground of inventive chef Simon van Dun and his team, who playfully and unexpectedly work with authentic local ingredients throbbing in rugged tastes and aromas. The diner’s curiosity is constantly tickled as each mouthful seeks to surprise and astound. For example, duck cooked whole and continually basted in wagyu fat results in medium rare meat loaded in big-boned flavours. This is then flanked by a subtle gravy of duck juices and dark strong ale from the OWA Brussels brewery, without forgetting fresh, crisp side vegetables. Renowned sommelier and sake master, Jonas Kellens, rolls out his know-how by pairing the above dish with a 1984 All Koji sake in a match made in heaven! A whirlwind of culinary delight that leaves no one indifferent!"
-"Hofke van Bazel","Koningin Astridplein 11, Bazel, 9150, Belgium","Bazel, Belgium","€€€€","Seasonal Cuisine, French Contemporary",4.3002815,51.1471664,+3237441140,https://guide.michelin.com/en/oost-vlaanderen/bazel/restaurant/hofke-van-bazel,https://www.hofkevanbazel.be/,"1 Star",1,"Air conditioning,Garden or park,Restaurant offering vegetarian menus,Terrace","When Kris de Roy is not in the kitchen, he's invariably to be found in the impressive cottage garden down the road, also well worth a visit! Nature and an overriding passion for fine ingredients guide and inspire the chefs’ approach to food. From carrots and strawberries to pigeon, the team is intransigent when it comes to quality. Indeed, fresh vegetables and herbs form the backbone of chef De Roy’s cuisine, whether they are in confits, glazed, stews or frothy juices. He surprises us with show-stopping recipes, among which his signature dish that is as punchy as it subtle: immaculately grilled langoustine served with sweet onions from CÉvennes and a tartare of fresh langoustine in pan-fried onions with a curry oil and crispy quinoa. Take a peek at the caviar bar, possibly even letting yourself be tempted… Rural charm and a romantic vibe create the perfect setting to sample these natural delicacies, while the leafy alfresco space outdoors is distinctly reminiscent of northern Italy. The enchanting picture is further completed by a splendid collection of Michelin Guides, a wine cellar (visible through the glazed floor) and a choice of nearby guestrooms."
-"Zur Post","Hauptstraße 39, Saint Vith, 4780, Belgium","Saint Vith, Belgium","€€€","Modern Cuisine",6.12611,50.28043,+3280228027,https://guide.michelin.com/en/liege/sankt-vith/restaurant/zur-post210392,https://www.hotelzurpost.be/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace","The Pankert family has been delighting food lovers for three generations. That dependable experience is reflected in the menu, which features quality ingredients and flawless dishes in a reinvented classic style. And if you start feeling sleepy, just head for that four - poster bed in your room."
-"Arabelle Meirlaen","chemin de Bertrandfontaine 7, Marchin, 4570, Belgium","Marchin, Belgium","€€€","Organic, Creative",5.2218357,50.4863858,+3285255555,https://guide.michelin.com/en/liege/marchin/restaurant/arabelle-meirlaen,https://www.arabelle.be/,"1 Star",1,"Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Arabelle Meirlaen crafts a highly personal version of healthy food, guided by her intuition and a desire to shine the spotlight on veggies and spices. In fact, a large proportion of the fresh produce comes from her own kitchen garden. Meirlaen is inventive, yet elegant and unafraid of the odd bold touch, whilst steering clear of the trap of surprising us at all costs. An unusual lineup of light dishes, depicted by full-bodied generous flavours. When she cooks fish or meat, she always endeavours to seamlessly craft each ingredient into her polished recipe. Floral aromas are something of her hallmark and the desserts, which are out of this world, are emblematic of this penchant. How about thin slices of watermelon, marinated in rice vinegar and then poached at a low temperature? All of which is served on a seaweed salad with a creamy goat’s cheese, sesame seeds and uda pepper. This knockout recipe embodies the chef’s culinary vision. The bright interior of the splendid restaurant provides the perfect foil to the natural intuitive character and cooking of this grand dame! To finish, take the time to explore the pretty country village of Marchin before or after (or both) your meal."
-"Hof Ter Hulst","Kerkstraat 33, Hulshout, 2235, Belgium","Hulshout, Belgium","€€€","French, Classic French",4.793442,51.0769653,+3215253440,https://guide.michelin.com/en/antwerpen/hulshout/restaurant/hof-ter-hulst,https://www.hofterhulst.be/,"1 Star",0,"Car park,Terrace","The chef is fond of tradition, as attested by the charming decor at this Campine farmhouse – and by the food! Tasty, classic dishes prepared just right with attractively priced menus."
-"Le Pigeon Noir","rue Geleytsbeek 2, Uccle, 1180, Belgium","Uccle, Belgium","€€€","Country cooking, Classic French",4.3482107,50.7920083,+3223752374,https://guide.michelin.com/en/bruxelles-capitale/uccle/restaurant/le-pigeon-noir,https://www.lepigeonnoir.be/,"1 Star",0,"Restaurant offering vegetarian menus,Terrace,Valet parking","The house has a modest appearance, along the lines of a small local bar, but you can expect to find well-prepared traditional cuisine at reasonable prices! Pavement terrace."
-"Bistrot du Nord","Lange Dijkstraat 36, Antwerpen, 2060, Belgium","Antwerpen, Belgium","€€€","Traditional Cuisine",4.418618,51.227654,+3232334549,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/bistrot-du-nord,https://www.bistrotdunord.be/,"1 Star",0,"","The glorious Bistrot du Nord immerses you in a full-blown bygone era. As soon as you cross the threshold, colourful old floor tiles, wall mirrors and wainscoting set the scene in this quintessential bistro of yesteryear, providing the perfect foil to equally nostalgic nosh. Veteran Michaël Rewers enthusiastically curates hearty classical recipes and his à la carte score is knockout. He admits to a weakness for meat and tripe in dishes that require high-precision technique, an area in which he excels. Warm lobster salad is contrasted with crunchy green asparagus, wax beans and grapefruit; grilled veal kidneys are dressed in a gutsy gravy underscored by a dash of vodka or the terrine is given a kick with poultry livers… Good old-fashioned, no-nonsense food in all its glory, enhanced by chef Rewers’ deft touch for cuisine that is both scrumptious and delicate. Big-boned, honest, soul-warming food that is something of a rarity nowadays. Don’t forget to book!"
-senzanome,"place du Petit Sablon 1, Brussels, 1000, Belgium","Brussels, Belgium","€€€€","Italian, Sicilian",4.3566706,50.8400093,+3222231617,https://guide.michelin.com/en/bruxelles-capitale/bruxelles/restaurant/senzanome,https://www.senzanome.be/,"1 Star",0,"Air conditioning,Interesting wine list","Giovanni Bruno adds his own personal spin to nostalgic Italian recipes that he learned in the family restaurant. senzanome has been showered with awards since it opened in 1997. Today its stylish, uncluttered dining room adorned in soft warm colours is the epitome of good taste and perfectly in tune with the well-heeled Sablon district. Chef Bruno pays homage to authentic recipes, transforming them with modern techniques, yet always in a bid to allow the ingredient to shout its name. Italian generosity meets subtle craftsmanship as the Italian chef adds his own hallmark to familiar flavours. His signature dish: a velvety compact mousse of stracciatella with a tomato sorbet and basil-perfumed oil features three ingredients that are blended together in a knockout harmony of taste and aroma. We also recommend the braised seabass overflowing in savoury, sweet and spicy notes and liberally sprinkled in sultana raisins marinated in vinegar. Food lovers who appreciate an extensive choice will be in seventh heaven from the lunchtime menus and à la carte menu to the wine list – paradise for all five senses!"
-"'t Stoveke","Jetsestraat 52, Strombeek-Bever, 1853, Belgium","Strombeek-Bever, Belgium","€€€","Modern Cuisine",4.3507766,50.9049469,+3222676725,https://guide.michelin.com/en/vlaams-brabant/strombeek-bever/restaurant/t-stoveke,https://www.tstoveke.be/,"1 Star",0,"Restaurant offering vegetarian menus,Terrace","Daniel Antuna pampers his guests from the warm welcome to the final goodbye as they leave with a satisfied smile on their lips. An open kitchen ensures that you won’t miss any crumbs of the culinary show in this restaurant, where you will feel both at home and as if you are a VIP guest. Chef Antuna deploys state-of-the-art culinary techniques without betraying his classical training. His unique sense of flavour is superlatively enriched by Asian influences. For example, you might sample a perfectly cooked fillet of halibut with caramelised Belgian endive and an endive cream of Grimbergen beer, beer-flavoured smoked eel stock and a subtle jelly of sweet leeks. Culinary heaven! He manages to add a whole new dimension to familiar flavours. The chef adores cooking veggies, as his mouth-watering vegetarian menu demonstrates. Innovation at the service of the ingredients’ intrinsic flavour is the house motto."
-EED,"Vaartstraat 14, Leuven, 3000, Belgium","Leuven, Belgium","€€€€","Modern Cuisine",4.7024848,50.880639,+3216190614,https://guide.michelin.com/en/vlaams-brabant/leuven/restaurant/eed,https://www.eedleuven.be/,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Ambitious Philippe Heylen is proud of his house - made recipes. The preparation of the food runs like clockwork based on a few painstakingly selected ingredients, whose diverse flavours deliciously complement each other. Free of frills, the focus is rather on characteristic, surprising and fascinating ingredients. A cosy, elegant establishment under the sign of youthful enthusiasm."
-"Fleur de Lin","Lokerenbaan 100, Zele, 9240, Belgium","Zele, Belgium","€€€","Modern Cuisine",4.041179,51.0760145,+3252444500,https://guide.michelin.com/en/oost-vlaanderen/zele/restaurant/fleur-de-lin,https://fleurdelin.be/,"1 Star",0,"Air conditioning,Car park,Terrace,Wheelchair access","Nothing leaves the kitchen that Lode De Roover has not preened to make perfect. From the surgically sliced vegetables to the high-flying cooking and inspired plating, this amateur of outstanding classical produce leaves nothing to chance. Sure, he has a creative streak, but his talent lies first and foremost in his 100% reliable cooking. He crafts langoustine in two ways: raw in a tartare with spicy zests of chives, ponzu and playful basil and dill notes. A second plate showcases barbecued langoustine with fermented black lemon, salty seaweed and a knockout sauce of langoustine heads – De Roover has a knack for combining a few highly distinctive ingredients into dishes that impress by their fabulous harmony. All the more reason to book a table at Fleur de Lin. This pared-down, contemporary establishment set in a former linen manufacture illustrates and proves the overriding importance of consistency and quality in the catering business."
-"Sans Cravate","Langestraat 159, Brugge, 8000, Belgium","Brugge, Belgium","€€€€","Creative French, Creative",3.2381662,51.2123748,+3250678310,https://guide.michelin.com/en/west-vlaanderen/brugge/restaurant/sans-cravate,https://www.sanscravate.be/nl/,"1 Star",0,"Car park,Interesting wine list","As the name suggests (Without a tie), this eatery is casual in vibe. The snug interior, done up in pastel shades, is bathed in natural light. Despite a lineup of familiar flavours, Sans cravate knows how to surprise the diner. The concise à la carte menu, together with a weekday menu and a several course menu at the weekend, bear witness to the attention lavished on exceptional ingredients by chef Henk Van Oudenhouve. He might mingle textures, such as langoustine and artichoke, with a punchy bisque made out of shellfish heads, and cooks the mullet on a spit in a delicious Mediterranean dish featuring nduja, aromatic herbs and choron sauce. Like a champion downhill skier, Van Oudenhove expertly weaves between classical flavours and international accents. Don’t miss the game season, when you may be able to taste tender juicy partridge. Also pop into the Wine Bar and the shop, at the front of the restaurant, for a fine glass of something with a snack. You may even decide to treat yourself and stay overnight in one of the luxurious rooms of the B&B La Suite opposite."
-Nathan,"Lange Koepoortstraat 13, Antwerpen, 2000, Belgium","Antwerpen, Belgium","€€€€","Modern French",4.4027957,51.2231806,+3232842813,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/nathan,https://www.restaurant-nathan.be/,"1 Star",0,"Air conditioning","Nathan Van Echelpoel appreciates beauty, as the bold dark marble and wooden fixtures and fittings confirm. Nathan combines the Belgian flair for interior decoration with a Scandinavian ethos. As if art directed, each dish is emblematic of this painstaking attention to the tiniest detail and each plate is a masterpiece of presentation. Virtuoso chef Van Echelpoel mixes his classical culinary background with a playful contemporary streak, jazzing up familiar flavours with Asian acidic notes. Delicately wrapped fillet of cod is offset by a scoop of yuzu, while a foaming white butter sauce perfumed with dashi and yuzu further exalts the floral qualities of the dish. Subtlety and delicacy are second nature to Nathan who is constantly seeking to create and provoke new sensations with an unflagging attention to detail. A treat for the eye as much as for the tastebuds."
-"Zet'Joe by Geert Van Hecke","Langestraat 11, Brugge, 8000, Belgium","Brugge, Belgium","€€€€","Creative French",3.2321611,51.2097162,+3250338259,https://guide.michelin.com/en/west-vlaanderen/brugge/restaurant/zet-joe-by-geert-van-hecke,https://www.zetjoe.be/en/,"1 Star",0,"Air conditioning,Interesting wine list","Geert Van Hecke, who boasted three Michelin stars for twenty years at the Karmeliet, is definitely worthy of the title “Godfather of Belgian gastronomy”. Zet’Joe is more casual and a little bit like walking into the chef’s home. A warm interior and an impressive art collection instantly set the scene. Mireille, his delightful partner in the dining room, wields the cheese trolley with impressive dexterity. Van Hecke harnesses his consummate knowhow and sensitivity to enhancing first-rate ingredients. A silky last-minute béarnaise sauce, made with carrot and orange jus, coaxes out the full flavour of lightly seared scallops, further flanked by an awesome millefeuille of aniseed-flavoured earthy veggies. The chef effortlessly deploys his culinary wizardry and insights in a truly classy act. In addition to food that will set all your tastebuds tingling, you can expect the attentions of an elegant maitre d’, who discreetly embodies the establishment’s friendly vibe. “Bon appétit” is all that is left to say!"
-JER,"Persoonstraat 16, Hasselt, 3500, Belgium","Hasselt, Belgium","€€€","Modern Cuisine, Contemporary",5.3405435,50.9308782,+3211262647,https://guide.michelin.com/en/be-limburg/hasselt/restaurant/jer,https://www.jer.be/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace","Good food has no need of fancy, fussy frills, as Wim Schildermans so masterfully illustrates. In a tastefully restored manor house that has lost none of its period elegance, this high-flying maestro rolls out his “Just Eat Right” concept. First of all, he sources top-drawer, preferably local ingredients, and then deploys his consummate skill and talent. Chef Schildermans cooks boldly and has no qualms about surprising diners, illustrated by pigeon: a perfectly juicy pink breast, a confit of leg, crispy potatoes, a full-bodied pigeon sauce, delicately strewn with coffee and sweet cherry notes and a rose-flavoured mousse that adds the final surprising flourish, bringing together and balancing the formidable range of powerful flavours. Attention to detail is paramount and each bite gives rise to a whole new range of sensations, capturing and pampering the tastebuds from the appetisers to the dessert. The wines are expertly curated and accompanied by the enthusiastic recommendations and explanations of the highly knowledgeable sommelier. Simply good food!"
-"Humus x Hortense","rue de Vergnies 2, Ixelles, 1050, Belgium","Ixelles, Belgium","€€€","Creative, Organic",4.3701302,50.8294047,+32474653706,https://guide.michelin.com/en/bruxelles-capitale/ixelles/restaurant/humus-x-hortense,https://humushortense.be/,"1 Star",1,"","Chef Nicolas Decloedt and the lady of the house and sommelière, Caroline Baerten, were championing plant-based cuisine long before it became trendy. Their sustainable ethos and creativity have been a source of inspiration for many, what’s more they publish a sustainability report that can be consulted online by all and sundry. We warrant that a meal in this stylish, street corner building adorned with frescoes of angels and gilded ceilings will be an unforgettable experience.The micro-seasons are reverently respected thanks to their close collaboration with botanist-farmer Dries Delanote and other craftsmen and women. Light years from fads and fashions, zero waste is a state of mind here, leading to a bold, new, innovative look at gastronomy. A personal retake on the Paris-Brest dessert with matured celeriac, foaming quince, punchy horseradish and a celeriac and apple juice to coax all the flavours out of the vegetables. The sommelière deploys her immense talent in creations that may feature amazake, sake, milky oolong tea and vodka, in a bid to further exalt the chef’s exuberant recipes. Each dish triggers our curiosity and awakens our appetites. Humus x Hortense is in a class of its own."
-Centpourcent,"Antwerpsesteenweg 1, Sint-Katelijne-Waver, 2860, Belgium","Sint-Katelijne-Waver, Belgium","€€€","Modern Cuisine",4.463224,51.0557914,+3215635266,https://guide.michelin.com/en/antwerpen/sint-katelijne-waver/restaurant/centpourcent,https://www.centpourcent.be/nl/,"1 Star",0,"Air conditioning,Car park,Interesting wine list","Axel Colonna-Cesari, a master craftsman in every sense of the word, is at the summum of his art, and he and his charming wife, Anneleen, form a splendid team. Their contemporary establishment is a model of classy elegance, sporting soft colours and fashionable furnishings. Centpourcent is a blue-chip value, as is quickly apparent from the crowd of regulars, and is ideal for any occasion from a high-powered business lunch to a romantic dinner. The chef’s consummate know-how and structured creativity can be tasted in light, exuberant cuisine, overflowing in fresh, delicately crafted flavours. Asian inspirations often underscore the fresh ingredients, such as yellow pollock and bouchot mussels with a tangy, acidic combava sauce, veggies and a curry and Granny Smith-flavoured oil. The pinnacle of delicate craftsmanship! You can also trust the sommelier to dig out an unusual vintage, or even beer (he brews his own with his brother!). He can also suggest an excellent lineup of non-alcoholic beverages. Centpourcent is a 100% knockout establishment!"
-"'t Korennaer","Nieuwkerkenstraat 4, Nieuwkerken-Waas, 9100, Belgium","Nieuwkerken-Waas, Belgium","€€€","Modern Cuisine",4.1781069,51.1929468,+3237780845,https://guide.michelin.com/en/oost-vlaanderen/nieuwkerken-waas/restaurant/t-korennaer,http://www.korennaer.be/nl/,"1 Star",0,"Air conditioning,Terrace","Edwin Van Goethem is always on the move. Since the opening of 't Korennaer in 1997, he has continued to evolve. With a sure hand, he enriches his cuisine with subtle international influences. These range from Japanese seasonings to elements of North African culinary tradition. Thanks to trusted suppliers such as butcher Hendrik Dierendonck and asparagus grower Els Vercauteren, top-notch ingredient quality is guaranteed. The chef lets the natural flavours take centre stage in dishes that are very much on trend. First-rate produce such as hop shoots and wagyu meat are elevated with rich sauces, exotic condiments and garnishes that keep diners on their toes. He serves venison fillet, for example, with a fabulous sauce based on sea buckthorn berry, tamarind and meat juices. The sophistication of 't Korennaer is further reflected in the opulence of its stylish interior and the tranquillity of its outdoor seating area. Nevertheless, there is a convivial family atmosphere here, and chef Van Goethem's enthusiasm is infectious."
-"Bistro Racine","rue Courte de la Station 2, Braine-le-Château, 1440, Belgium","Braine-le-Château, Belgium","€€","Modern Cuisine",4.2731124,50.6819781,+3223661051,https://guide.michelin.com/en/brabant-wallon/braine-le-chteau/restaurant/bistro-racine,https://www.bistroracine.be/,"1 Star",0,"Air conditioning,Interesting wine list","This laidback bistro is proof that a MICHELIN star isn’t always synonymous with luxury. In fact, why shouldn’t it simply be a friendly establishment that serves good food, as is the case at the buzzy Bistro Racine? Jimmy Collodoro regales his guests with painstakingly sourced, premium produce. The market-fresh, seasonal dishes, chalked up on a slate, change regularly, without forgetting the house classics, such as beef grilled in a Mibrasa charcoal oven. The food is finely crafted and a tad unconventional, yet refreshingly straightforward. Unexpected details add a humorous twist, illustrated by melt-in-the-mouth mackerel marinated in beetroot juice, flanked by slow-roasted beetroot and whipped horseradish cream to jazz things up. Or you might taste a crunchy meringue, smothered in vanilla custard and topped with chestnut purée and a sweet potato cream. 100% authentic food that surprises and hits the spot every time, whilst remaining blessedly free of prissy, play-it-safe food. Don’t miss the lunchtime menu, which is a steal!"
-"Aux petits oignons","chaussée de Tirlemont 260, Jodoigne, 1370, Belgium","Jodoigne, Belgium","€€€","Modern Cuisine, Modern French",4.8801357,50.7419555,+3210760078,https://guide.michelin.com/en/brabant-wallon/jodoigne/restaurant/aux-petits-oignons,https://www.auxpetitsoignons.be/,"1 Star",0,"Car park,Terrace","Every detail of Stéphane Lefebvre and Laetitia Haumont’s aptly named establishment has been puzzled over and preened to perfection. The attentive table service and cosy setting, depicted by warm autumnal colours and a contemporary interior, instantly make you feel at home. After learning the ropes in top Belgian establishments, chef Lefebvre has harnessed his creative talent and high-flying technique in a bid to celebrate outstanding ingredients such as Piétrain pork or Ardennes game, whilst recreating flavours from his childhood, perpetuating culinary tradition and surprising diners. For example, you might taste a mouth-wateringly juicy Simmental steak with cream of pumpkin or a crisp slice of seared foie gras with a gutsy red wine sauce. His stellar talent and know-how have found favour with a large crowd of discerning regulars. The varied seasonal theme (seafood, game, vegetarian, etc.) menus and à la carte offering are rich in enticing appeal and exciting gourmet opportunities."
-"De Bakermat","Leopoldlaan 95, Ninove, 9400, Belgium","Ninove, Belgium","€€€€","Modern French",4.0215597,50.8264868,+3254258025,https://guide.michelin.com/en/oost-vlaanderen/ninove/restaurant/de-bakermat,https://www.debakermatninove.be/,"1 Star",0,"Car park","Leave busy Leopoldlaan behind you, venture over the threshold of this spruce white villa and bask in the charming welcome of Barbara and chef Kevin. The couple is proud of their stylish establishment, appointed in a more modern vein to the rear and which sports an eye-catching glazed wine cellar. Over the years, De Bakermat has become a firm fixture on Ninove’s culinary scene.The secret to good food resides in the quality of the ingredients, which isn’t as simple as it sounds. Chef Kevin not only sources top-drawer produce such as turbot, truffles and premium breeds of meat, such as Holstein, he deploys immaculate craftsmanship to conjure up succulent dishes. The classic association of foie gras, brioche bread and quince undergoes a touch of wizardry in his deft hands as he enhances the rich velvety liver flavour. He intelligently mixes familiar flavours with exotic ingredients or plays on contrasting textures, such as a mustard and soy sauce served with veal or his knockout medley of aubergine, courgette and almonds. Chef Kevin is a past master in the art of combining generosity and delicacy. The expert tips and insights of the knowledgeable sommelier and the enticing wine list (also available by the glass) add the final flourish to this delectable portrait."
-"Brasserie Julie","Dorpsplein 3, Sint-Martens-Bodegem, 1700, Belgium","Sint-Martens-Bodegem, Belgium","€€€","Home Cooking, Creative French",4.2126098,50.8611708,+3228807431,https://guide.michelin.com/en/vlaams-brabant/sint-martens-bodegem/restaurant/brasserie-julie,https://www.brasseriejulie.be/,"1 Star",0,"Terrace,Wheelchair access","Thomas Locus is determined to create an immersive experience for his patrons whether they are dining in his cosy contemporary farmstead or on the comfortable garden terrace, or indeed spending the night at his bucolic B&B. Quality is the name of the game here. The entrepreneurial chef even runs a wine shop and, a little further down the road, another restaurant, Agnes. A meal at Brasserie Julie simply has to start with some of the international appetisers available for sharing. Almejas à la marinera, nobashi shrimp with shichimi… What a feast! It is immediately clear that chef Locus has his own unique way of approaching the classics – a few choice ingredients and creative sides suffice to create an intense taste experience. This is ingredient-led cuisine through and through, by a chef who gives familiar flavours a delicate boost. Even all-time favourites such as steak tartare and Dame Blanche are given an extra dimension here. The game dishes, such as the grey partridge roasted on the bone, are also excellent. This next-level brasserie is a paradise for discerning foodies."
-Kelderman,"Parklaan 4, Aalst, 9300, Belgium","Aalst, Belgium","€€€€","Traditional Cuisine, Seafood",4.0417471,50.9301789,+3253776125,https://guide.michelin.com/en/oost-vlaanderen/aalst/restaurant/kelderman,https://visrestaurant-kelderman.be/,"1 Star",0,"Air conditioning,Car park,Terrace","Charismatic Peter Van den Driesschen’s unstuffy, yet elegant welcome will instantly win you over as he ushers you into his smart, fashionably pared-back restaurant, hung with works of art and overlooking a lovely garden. The scene is set, and the rest of the team pursues Peter’s goal of making every aspect of your meal as perfect as possible. Seafood is cast in the lead roles, but the chef does allow red meat to play the odd guest-star appearance. He aims to highlight each ingredient’s purity in recipes free of unnecessary frills or gimmicks. The emphasis is on allowing the produce to speak plainly rather than shrouding it in mystery. The chef’s immense know-how and mastery of the ins and outs of classical cuisine shine through in recipes such as exquisitely pearly scallops cooked in butter in the shell, to which he gives a kick with a gutsy roe sauce and a subtle accompaniment of slightly bitter leaf chicory. Remember to save room for afters, because the cheese trolley and bites served with coffee are to die for! Kelderman is a culinary landmark in Alost and in the region and has been for many years – all of which is more than justified!"
-OAK,"Burgstraat 16, Gent, 9000, Belgium","Gent, Belgium","€€€€","World Cuisine, Creative French",3.7190482,51.0566815,+3293539050,https://guide.michelin.com/en/oost-vlaanderen/gent/restaurant/oak,https://www.oakgent.be/,"1 Star",0,"Air conditioning,Terrace","Ready for a whirlwind world tour? Marcelo Ballardin’s Italian-Brazilian roots, his globetrotting past and the international cast of the kitchen team are core to the DNA of this eatery. North Sea clams, Asian flavours or wild manioc roots from the Amazon Forest: the menu has clearly been extremely carefully designed and meticulously crafted. Chef Ballardin aims for simplicity, whilst accepting that this goal may entail a certain degree of complexity. He seeks a subtle balance between crisp acidity and velvety comfort. For example, he enhances quickly seared langoustines in a frothy, powerful sauce crafted from the heads and shells, together with a personal version of chimichurri, made from fregola and mandarins. The delicacy with which each ingredient is underscored bears witness to his creative streak. OAK is happily ensconced in the heart of historic Gent, in a 17C edifice whose elegance is set off by works of art and contemporary decorative fixtures and fittings. A modern culinary approach that aims to provide an “unforgettable experience”."
-Attablez-vous,"Tienne Maquet 16, Namur, 5000, Belgium","Namur, Belgium","€€€","Creative French, Modern French",4.8540444,50.444706,+3281201023,https://guide.michelin.com/en/namur/namur/restaurant/attablez-vous,https://www.attablezvous.be/,"1 Star",0,"Car park,Interesting wine list,Terrace","Take a seat, as the restaurant’s name orders, and admire the ornamental tree that jazzes up the elegantly stylish contemporary interior, also home to an authentic cheese cave where all sorts of delicacies ripen slowly. Now let’s add attentive service and tips from the knowledgeable sommelier, who gets a kick out of suggesting unusual wines, and the scene is set. Chef Charles-Edouard Jeandrain mixes playful ideas with timeless classical flavours, conjuring up a fascinating repertory that demonstrates his respect for the ingredient and his quest for varied textures. He may prepare paella-style rice, adding stuffed txistorra squid, whose powerful flavour he offsets by deep-fried mussels and a coulis and purée of smoked paprika. Art-directed, intelligent plating contributes to whetting the appetite of diners and, even better, it is possible to mix and swap dishes from the different set menus. We recommend the Prestige menu, if you feel like splashing out and treating yourself to exceptional produce."
-"Philippe Meyers","rue Doyen Van Belle 6, Braine-l'Alleud, 1420, Belgium","Braine-l'Alleud, Belgium","€€€","Modern French",4.3700555,50.6823016,+3223848318,https://guide.michelin.com/en/brabant-wallon/braine-l-alleud/restaurant/philippe-meyers,https://www.philippe-meyers.be/,"1 Star",0,"Air conditioning","Philippe Meyers cannot be faulted for his high - quality produce. His cuisine combines simplicity with limpidity, all of which in a bid to enhance the food’s natural flavour. The lady of the house pampers you in the pleasantly laid - back dining room. A trendy, design interior in star - studded company among a fine collection of Michelin Guides!"
-Publiek,"Ham 39, Gent, 9000, Belgium","Gent, Belgium","€€€","Modern Cuisine",3.7329199,51.0577511,+3293300486,https://guide.michelin.com/en/oost-vlaanderen/gent/restaurant/publiek,https://www.publiekgent.be/,"1 Star",0,"Restaurant offering vegetarian menus","Publiek is a one-of-a-kind star restaurant, and its friendly vibe is pivotal to the loft-inspired bistro. The bar even features its old beer pump. The team’s enthusiasm is contagious and the talented chef frequently serves the main course himself. Don’t expect posh, luxury ingredients, because Olly Ceulenaere is a staunch champion of little-known veggies and produce. His intelligent preparations hit the spot every time and he is a past master in the art of unexpected yet felicitous combinations, such as bacon served with celeriac (in cream, crispy and lacquered), or a sauce made out of vegetable peelings which adds just the right amount of bitterness. He juggles with techniques and flavours to exalt familiar ingredients, whose every facet he explores in a fascinating creative quest. The menu changes frequently, in keeping with the chef’s whims and inspiration (different lunch and dinner menu). The sommelier expertly suggests excellent wine-food pairings, featuring traditional and innovative natural wines. Every meal at Publiek is a voyage of discovery."
-Souvenir,"Brabantdam 134, Gent, 9000, Belgium","Gent, Belgium","€€€","Creative, Organic",3.7322294,51.0496543,+3293356073,https://guide.michelin.com/en/oost-vlaanderen/gent/restaurant/souvenir,https://souvenir.gent/,"1 Star",1,"Counter dining,Restaurant offering vegetarian menus","Vilhjalmur Sigurdarson’s relationship with nature is highly personal and his cooking is inspired by the seasons: bountiful in summer, earthy in winter. Sustainable before all else, his producers have become friends and the chef crafts their ingredients with passion. Veggies take the limelight, with the occasional fish from the North Sea. His creativity seems to know no bounds and while each dish highlights only a few ingredients, their intensity speaks volumes for his consummate, often off-kilter technique. Whether fermented, smoked, marinaded or grilled, veg takes on a whole new dimension, flanked by exquisite sauces. We tasted a cabbage sauce underscored with spicy sorrel and tarragon notes that added a sensual dimension to the different textures and varieties of cabbage, illustrating the chef’s knack for transforming lowly ingredients into knockout dishes. The lady of the house seamlessly supervises the service, while proffering insightful wine tips. Try and bag a seat at the lively counter for a front row view of the show in what used to be a butcher’s shop. An unforgettable experience awaits you."
-"Cuines,33","Smedenstraat 33, Knokke-Heist, 8300, Belgium","Knokke-Heist, Belgium","€€€€",Creative,3.2879658,51.3394371,+3250606069,https://guide.michelin.com/en/west-vlaanderen/knokke/restaurant/cuines-33,https://www.cuines33.be/nl/,"1 Star",0,"Air conditioning,Counter dining","A meal at Cuines, 33 is an experience in its own right. As you first relax in the lounge, you are immersed in the soothing colour scheme, a genuine ode to Japanese minimalism. Right from the first bite, Edwin Menue’s cosmopolitan creativity can be tasted in creations like pani puri with razor clams and a dashi, illustrating just how his delicate touch underscores the entire establishment. The chef and the lady of the house, Fleur, then invite you to make your way into the dining area, whose counter seats sixteen. There you have a bird’s eye view of the chefs’ painstaking handiwork as they curate crisp veal sweetbread lacquered in sesame seeds and served on velvety mashed potato with a drizzling of vanilla and coffee oil and shavings of marinated egg yolk. Course after course of exquisite culinary surprises await the diner. The chef may even invite you into the kitchen to sample a bread-based recipe. Finally, make your way back to the lounge where a further lineup of delicacies awaits. Chef Menue’s culinary voyage, packed into a single set menu, is truly amazing."
-"La Belle","Bel 162, Geel, 2440, Belgium","Geel, Belgium","€€€","Creative French",5.0637505,51.1630964,+3214708451,https://guide.michelin.com/en/antwerpen/geel/restaurant/la-belle,https://la-belle.be/,"1 Star",0,"Air conditioning,Car park,Restaurant offering vegetarian menus","Peter Vangenechten has made the small rural village of Bel a landmark of Belgium’s culinary landscape. The chef learned the trade in top establishments before returning to his roots, where he has entirely reworked the stables of a former farmstead. Bare timbers support the tall roof, while the elegant interior paints a cosy picture. The idyllic scene is set for chef Vangenechten to work his magic on regional produce, adding international notes, creative side dishes and a playful mixture of textures that enhances and underscores the main ingredient. Subtly balanced side dishes, such as slowly cooked sweet onions, marinated beetroot, fresh marinated fennel and frothy mashed potatoes, add a touch of perfection to tender, melt-in-the-mouth Holstein beef. A knockout Choron sauce unveils the chef’s knack for jus and gravies. Proud of its distinctive personality and character, La Belle is emblematic of its charismatic chef who is ever happy to pop out and give diners more ample explanations. We recommend the all-inclusive menu to best appreciate the full gamut of the skills of this accomplished chef!"
-"De Kristalijn","Wiemesmeerstraat 105, Genk, 3600, Belgium","Genk, Belgium","€€€€","Modern French",5.5534543,50.9696725,+3289355828,https://guide.michelin.com/en/be-limburg/genk/restaurant/de-kristalijn,https://www.dekristalijn.be/,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","De Kristalijn cannot fail but catch the eye. The modern edifice in which it is housed seems to hover over the surrounding golf course. Floor-to-ceiling windows command knockout views, while trendy furnishings and designer lighting underscore the establishment’s stylish character. Seasoned chef Koen Somers weaves his magic in the entirely open-plan kitchen as he crafts food depicted by purebred technique and generous ingredients. The chef harnesses his creative streak in a painstaking and precise approach to cooking. Premium seabass is cooked in its skin for crispiness and flanked with a medley of salsify and apple soufflé, stuffed with potatoes and dressed in caviar. The exquisite butter sauce is further intensified and exalted by dashi and bonito flakes. The chef cannot be equalled for his knack for rich nuances. You can expect a fascinating culinary experience, all of which is paired with amazing vintages from the outstanding wine cellar."
-"Les Gourmands","rue de Sars 15, Blaregnies, 7040, Belgium","Blaregnies, Belgium","€€€","Classic Cuisine",3.8873851,50.360669,+3265568632,https://guide.michelin.com/en/hainaut/blaregnies/restaurant/les-gourmands,https://www.les-gourmands.be/,"1 Star",0,"Car park,Interesting wine list","Les Gourmands is run by foodies for foodies. The charming authentic interior is ideally suited to the classical fare of Didier Bernard, assisted by Lydia Glacé, who is in charge of the decadent desserts. The veteran, gifted duo, who were awarded their first Michelin star back in 1996, are committed body and soul to celebrating premium produce. You may taste Burgaud duck, respectfully and delicately cooked to just rare, flanked by a gutsy duck jus that is divinely paired with orange marmalade and a powerful duck shepherd’s pie oozing with buttery flavours. Les Gourmands excels in the art of adding a contemporary spin to age-old recipes, whilst remaining faithful to textbook technique down to the tiniest details. The savvy and extensive wine list is the work of sommelier and owner Carlo Zecchin, whose insightful suggestions add the final flourish with pairings that exalt and add depth to each dish – to the delight of discerning connoisseurs."
-"La Villa in the Sky","Avenue Louise 480, Brussels, 1050, Belgium","Brussels, Belgium","€€€€","Creative, Organic",4.3719965,50.8172539,+3226446914,https://guide.michelin.com/en/bruxelles-capitale/bruxelles/restaurant/la-villa-in-the-sky,https://www.lavillainthesky.be/,"1 Star",0,"Air conditioning,Great view,Interesting wine list,Terrace,Valet parking","Enter the IT Tower and take the lift up to the 23rd floor, before walking up two more flights of stairs. The jaw-dropping view is truly unique and this glazed Villa in the Sky commands a breathtaking vista over Brussels! The theatrically visible kitchen enables you to admire the precision of chef Alexandre Dionisio, whose food is characterised by first-class produce underscored by playful notes and subtle side dishes. Alexandre’s high-flying culinary wizardry leads him to try out bold combinations such as a silky béarnaise sauce underscored with the subtle, savoury taste of oyster leaf (mertensia maritima) and paired with a succulent veal cutlet from Corrèze. The chef also cleverly blends delicate Asian influences into text-book classical recipes. His creative elegance more than confirms that he is worthy of his star-studded reputation. Nice to know: if you don’t have time for the full-blown menu at lunchtime, you can order à la carte dishes (lunchtimes only)."
-"Hostellerie Gilain","rue de l'Aiguigeois 1, Sorinnes, 5503, Belgium","Sorinnes, Belgium","€€€€","Modern French",5.0377695,50.2562796,+3283215742,https://guide.michelin.com/en/namur/sorinnes/restaurant/hostellerie-gilain,https://www.hostelleriegilain.com/fr/,"1 Star",0,"Car park,Great view,Terrace","Alain Gilain, an ambassador of Wallon produce, sources his ingredients preferably from small local farms, like snails from Namur and game from local hunters, always with a focus on quality. He celebrates culinary traditions with generosity and is a fan of nostalgic rustic recipes, which doesn’t prevent him from exercising his creative streak. Snails in a flaky pastry case with garlic cream is a house signature dish. In the same vein, how about an immaculately cooked slice of foie gras flanked with a velvety seafood stock? Autumn is the season for fresh game, such as wild duck in gravy, delicately underpinned by tomatoes and spices. This hostelry unabashedly celebrates pure-bred Ardennes’ cooking rich in big-boned flavours, with the bonus of a romantic vibe and an exquisite view over the surrounding fields and meadows. Even better, treat yourself to a night in one of the comfortable rooms to finish your meal in style…"
-"De Pastorie","Houtum 61, Kasterlee, 2460, Belgium","Kasterlee, Belgium","€€€€","Modern Cuisine",4.9782374,51.2282883,+3214557786,https://guide.michelin.com/en/antwerpen/kasterlee/restaurant/de-pastorie209876,https://www.restaurantdepastorie.be/,"1 Star",0,"Car park,Interesting wine list,Terrace,Wheelchair access","The regular premises of De Pastorie in Lichtaart are currently undergoing extensive renovation work, set for completion by late April 2025. Until then, Carl, Loes, and Wout Wens are operating their restaurant in Kasterlee, at what used to be De Watermolen. They have given the place a French twist: French chansons playing in the background, various paintings adorning the walls, and a striking Eiffel Tower mural. With great dedication and a wealth of expertise, chef Wens reinvigorates classic recipes. His son Wout injects a youthful energy, incorporating occasional bursts of Asian finesse. Their sophisticated cooking engages the senses. For instance, they pair succulent pan-seared langoustines with carrots enhanced by the bright zest of ginger and orange, as well as pineapple variations and a creamy coconut curry sauce for a touch of delicate spice. A symphony of flavours in the warmth of an attractive family-run establishment."
-"La Distillerie","8 rue du Château, Bourglinster, 6162, Luxembourg","Bourglinster, Luxembourg","€€€€",Creative,6.216315,49.7025385,+3527878781,https://guide.michelin.com/en/grevenmacher/bourglinster/restaurant/la-distillerie,https://www.bourglinster.lu/,"1 Star",1,"Car park,Great view,Restaurant offering vegetarian menus,Terrace","The elegant restaurant of Bourglinster Castle has a particularly distinctive ambience. Not only is it steeped in cachet but it also commands a splendid view. The inventive chef has a preference for vegetables, which he assembles creatively and surprisingly. His delicious sauces also demonstrate his technical talents."
-Misera,"Michel de Braeystraat 18, Antwerpen, 2000, Belgium","Antwerpen, Belgium","€€€€","Creative French, Modern French",4.3820393,51.205483,+3236441665,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/misera,https://nicolasmisera.com/,"1 Star",0,"Air conditioning,Counter dining","Nicolas Misera’s motto, “An artist’s life”, was far from a random choice, as you will quickly realise when you cross the threshold of this à la carte restaurant. Art forms the backbone of the establishment which is a stylish blend of purity and design. An open-plan kitchen and a counter dominate the interior, offering an intriguing insight into the chef’s virtuosity.His personal take on classical recipes, with a weakness for fish and shellfish, is founded on consummate talent. Knockout sauces, high-precision cooking and originality set the fascinating scene between the city and North Sea. Start with a warm brioche, covered in ham shank, lobster and parmesan, a tribute to Misera’s father and one of the establishment’s signature dishes. He endeavours to tell a personal story and transport you to his universe with each dish. A vol-au-vent stuffed with razor clams, lobster, clams and a host of delicacies pays a moving homage to the North Sea and is so rich, fresh and gutsy that we warrant you will want to lick the plate. Nicolas Misera is a true artist in every sense of the word."
-Julien,"Grote Baan 6, Lovendegem, 9920, Belgium","Lovendegem, Belgium","€€€€","Modern French, French",3.6514142,51.0905686,+3293244311,https://guide.michelin.com/en/oost-vlaanderen/lovendegem/restaurant/bistro-julien,https://restaurantjulien.be/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Terrace","Davy Devlieghere’s menu reads like an ode to French cuisine. Premium produce like pheasant and turbot are showcased and enhanced, courtesy of last-minute craftsmanship and rich, velvety sauces. Our inspectors were treated to a sublime truffle-scented veal gravy which underscored a wondrous crunchy yet unctuous sweetbread. The chef’s delicate technique and generosity are set off by modern twists and contrasts that hit the spot every time, illustrated by briny sea lettuce and samphire, which add depth to lobster poached in a butter-laden white wine sauce.The tasteful setting mingles contemporary and authentic details, while Marie-Julie, in charge of the front of house, demonstrates her innate sense of hospitality and showwomanship, particularly in the staff’s elegant outfits – the chefs all wear an old-fashioned chef’s toque! Marie-Julie works hand in hand with a sommelier whose inspired insights, with a weakness for Burgundies, can be depended upon each time."
-"Guillou Campagne","17 rue de la Résistance, Schouweiler, 4996, Luxembourg","Schouweiler, Luxembourg","€€€","Classic French",5.9556437,49.5804978,+352370008,https://guide.michelin.com/en/luxembourg/schouweiler/restaurant/guillou-campagne,https://www.guilloucampagne.lu/,"1 Star",0,"Car park,Terrace","Fans of Gallic fare adore Guillou Campagne. This family-run restaurant was for many years in the hands of Pierrick Guillou and the chefs he trained continue to pay tribute to his legacy on a daily basis. Lysianne and Katell, his widow and daughter, also continue to uphold the family tradition of hospitality in this old stone edifice flanked by an exquisite garden terrace. Authenticity and intensity are the watchwords of Guillou Campagne, so you can expect lashings of cream and butter and ingredients such as foie gras and scallops. The focus is primarily on wholesome, hearty flavours, rather than on fancy or fussy plating. Examples include a hunger-obliterating meat pie of pork, veal and foie gras, smothered in a hearty périgourdine sauce flanked by a green salad tossed in a divine dressing. Guillou Campagne pays tribute to recipes of yesteryear and its extensive line-up of dishes reads like a culinary encyclopaedia."
-"In den Hert","Lededorp 7, Wannegem-Lede, 9772, Belgium","Wannegem-Lede, Belgium","€€€€","Classic Cuisine",3.5751997,50.8894307,+3293283320,https://guide.michelin.com/en/oost-vlaanderen/wannegem-lede/restaurant/in-den-hert,https://www.in-den-hert.be/,"1 Star",0,Terrace,"Frederick Dhooge is nothing if not single-minded, as he proved for many years at Huis van Lede and continues to do at In den Hert. His passion for traditional Gallic fare has resulted in a repertory that is as French as the Marseillaise. The road to the restaurant which winds through the hillsides of the Flemish Ardennes offers a foretaste of what you can expect. The characterful edifice on the picturesque village square is the epitome of nostalgic charm and sets the perfect scene for chef Dhooge’s gutsy menu. Knockout produce and rich, authentic flavours characterise his approach, while recipes that traverse the annals of French cookery, like bouillabaisse and vol-au-vent, acquire a new dimension thanks to the chef’s culinary wizardry. A pepper sauce adds a kick to a fillet of venison or an amazing mousseline sauce with baby hop shoots is paired with quail cooked on the bone: the chef’s talent and craftsmanship are crystal clear. Connoisseurs of French gourmet fare will appreciate the à la carte only menu and the wicked lineup of fascinating desserts (the Normandy pancake is to die for!). In den Hert is depicted by a passion for food, throbbingly good flavours and unadulterated dining pleasure."
-"Aurum by Gary Kirchens","Ordingen-Dorp 50, Ordingen, 3800, Belgium","Ordingen, Belgium","€€€","Modern Cuisine",5.2388049,50.8167354,+3211586818,https://guide.michelin.com/en/be-limburg/ordingen/restaurant/aurum,https://www.restaurant-aurum.be,"1 Star",0,"Brunch,Car park,Garden or park,Great view,Terrace,Wheelchair access","The awe-inspiring restored castle of Ordingen sets the scene for special occasion indulgence. The restaurant’s historic Flemish Renaissance interior, mingling period details, modern luxury, glittering chandeliers, gleaming gilt work and oil portraits, will take your breath away. Kick off your meal with a drink in the stylish bar by the open fire, before sitting down to sample the chef’s revamped versions of pedigree French recipes. Chef Gary Kirchens aims to enhance and shine the spotlight on each ingredient. He may underscore tender fillet of lamb with a parsley and nettle crust, while a light foaming harissa brings subtlety, the gravy is given a kick thanks to parsley, nettles and anchovies and white asparagus covered in ground hazelnuts adds the final flourish. Chef Kirchens leaves his culinary stamp on familiar flavours, jazzing up the aromas with playful textures. His cooking demonstrates consummate skill and is dotted with unusual, subtle notes, without falling into the trap of fussy excesses. His dishes are available in set menus or à la carte, but Sunday lunch features 7 courses and generally lasts until 4pm! The epitome of stylish, every detail of Aurum has been puzzled over and preened to make it perfect, including the superlative guestrooms – ideal to luxuriously prolong your stay."
-"Pont neuf","Verbindingsdok Oostkaai 9, Antwerpen, 2000, Belgium","Antwerpen, Belgium","€€€",Seafood,4.4080126,51.2305591,+3232988688,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/pont-neuf,https://www.pont-neuf.be/,"1 Star",0,"Air conditioning,Terrace","Chic and cosy, the Pont Neuf oozes Flemish good taste, and its terrace is the perfect spot to immerse yourself in the infectious buzzy vibe of this trendy neighbourhood (weather permitting). Dominique Leroy pampers her guests as she shares her love of Italian wines and there is always a bottle of red Barbera d’Alba open for a glass of wine. Chef Tommy Bocklandt’s culinary score demonstrates a distinct preference for North Sea fish. His cooking focuses on preserving the purity of each ingredient, leaving the sauces and side dishes to add complexity. His repertory is traditional, but distinctive. Examples include immaculately steamed brill à la normande, served with an exquisite mussel-flavoured white wine sauce or creamy eel in a bright green sorrel sauce, discreetly seasoned with a hint of celery. Fish, whether it is cooked in stock, braised or fried in butter, is taken to a whole new level thanks to the chef. The only challenge is to make your choice from the extensive à la carte offering!"
-Arden,"rue de Montainpré 27, Villers-sur-Lesse, 5580, Belgium","Villers-sur-Lesse, Belgium","€€€€","French Contemporary",5.0748306,50.1577096,+3284690050,https://guide.michelin.com/en/namur/villers-sur-lesse/restaurant/arden,https://www.chateaudevignee.be/,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Wheelchair access","The stunning Ardennes landscape is the star of the show in this swanky designer restaurant located in a modern wing of a tastefully restored castle (book a room for the night!). The floor-to-ceiling windows command a splendid view of the rural surroundings, while the patio enjoys a view of the Lesse. Definitely a premium location! Nature is also the name of the game for chef Bosmans, who immaculately crafts veggies grown in the garden in a high-flying culinary score. He might enhance the main ingredient with a spicy note, such as warm aromatic herbs from the garden and a vin jaune gravy to perfectly showcase subtly aged North Sea turbot and razor clams. The same gravy may add depth to an unconventional risotto of pine kernels, broccoli oil and poached broccoli stems. Delicately acidic lemon, one of chef Bosmans’ signature ingredients, is used to underpin and exalt the flavours of other produce. His minimalist dishes are not the only surprise that you can expect to sample - make sure you ask to see the Wine Bible!"
-"Ryôdô","27 rue Raymond Poincaré, 2342, Luxembourg",Luxembourg,"€€€€",Japanese,6.1170458,49.6023904,+35227769285,https://guide.michelin.com/en/luxembourg/luxembourg/restaurant/ryodo,https://ryodoes.com/,"1 Star",0,"Counter dining,Notable sake list,Restaurant offering vegetarian menus","The Ryôdô Kajiwara luminously embodies Japanese traditions. The food is served by women in kimonos, while the sakes do full justice to chef Ryôdô’s subtle cuisine. Expect premium produce, such as A5 wagyu beef, rich in savoury, buttery notes, together with pure flavours and marinades and sauces of masterful depth. A genuine culinary experience!"
-"Da Mimmo","avenue du Roi Chevalier 24, Woluwe-Saint-Lambert, 1200, Belgium","Woluwe-Saint-Lambert, Belgium","€€€€","Italian Contemporary",4.418125,50.8435331,+3227715860,https://guide.michelin.com/en/bruxelles-capitale/woluwe-saint-lambert/restaurant/da-mimmo209466,https://www.da-mimmo.be/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace","Da Mimmo is the epitome of Italian-style sophistication. As soon as you venture over the threshold of this elegant restaurant and meet the charismatic maître d', you know you are in good hands! Chef Louis Verstrepen and his team showcase beautifully presented dishes that embody a creative approach to Italian culinary tradition. His cooking is highly technical and precise. He is not afraid to throw bold flavours together, and his use of diverse textures adds a sense of playfulness. For example, he cooks guinea fowl to perfection so that it is succulent with crispy skin. Then he combines it with maize in various guises, polenta with truffle, a wonderful croquette stuffed with the guinea fowl's giblets and an exquisite poultry sauce. The sommelier's carefully chosen wines perfectly complement the chef's unique take on Mediterranean cuisine. Da Mimmo never fails to surprise and delight."
-"Philippe Fauchet","rue de Warfée 62, Saint-Georges-sur-Meuse, 4470, Belgium","Saint-Georges-sur-Meuse, Belgium","€€€€",Creative,5.3712656,50.6096505,+3242595939,https://guide.michelin.com/en/liege/saint-georges-sur-meuse/restaurant/philippe-fauchet,https://www.philippefauchet.be/,"1 Star",0,"Car park,Interesting wine list,Terrace","Philippe Fauchet enjoys straying from his comfort zone and has developed his own distinctive hallmark in this snug but buzzy eatery deep in the Liege countryside. An artisan at heart, he prepares everything himself (even the bread). While impossible to sum up in a single word, let’s say his style is quirky and scattered with international accents, but with a firm focus on local ingredients and veggies, thanks to partnerships with regional farmers. All of which is combined in intriguing, jazzy, playful recipes, illustrated by his bold mixture of fresh cream, red beetroot and hazelnuts, blanched cabbage, a reduction of Barolo wine vinegar, lemon confit, a dusting of aged parmesan and foie gras. The chef plays with contrasts and textures in a bid to constantly titillate and tease our tastebuds. The wine list and food-wine pairings are fully in line with this amazing experience. Bold, unconventional and distinctive."
-"Hostellerie St-Nicolas","Veurnseweg 532, Elverdinge, 8906, Belgium","Elverdinge, Belgium","€€€€",Creative,2.818281,50.8857292,+3257200622,https://guide.michelin.com/en/west-vlaanderen/elverdinge/restaurant/hostellerie-st-nicolas,https://hostellerie-stnicolas.com/,"1 Star",0,"Air conditioning,Car park,Terrace,Wheelchair access","Franky Vanderhaeghe and his son Michael have joined forces in the Hostellerie Saint Nicolas, combining their classical training with original touches and exotic techniques. Multi-facetted culinary creativity and a clever blend of old and new. After sitting down to a meal in this luxurious villa treated to a trendy makeover, why not stay overnight in the Hotel Nicolas?"
-"Couvert Couvert","St-Jansbergsesteenweg 171, Heverlee, 3001, Belgium","Heverlee, Belgium","€€€€","Creative, Modern Cuisine",4.6596864,50.8629609,+3216296979,https://guide.michelin.com/en/vlaams-brabant/heverlee/restaurant/couvert-couvert,https://www.couvertcouvert.be/,"1 Star",0,"Car park,Great view,Interesting wine list,Restaurant offering vegetarian menus,Terrace","This restaurant offers a designer interior, modern terrace overlooking the fields, and fine creative cuisine – designed by brothers. Don't fall into the trap of eating too many of the delicious homemade rolls at the beginning of the meal! Astutely combined flavours. Pleasant welcome and service."
-Melchior,"Veemarkt 47, Tienen, 3300, Belgium","Tienen, Belgium","€€€","Creative French",4.9408671,50.8057989,+3216355474,https://guide.michelin.com/en/vlaams-brabant/tienen/restaurant/melchior,https://www.melchi-or.be/,"1 Star",0,"Counter dining,Terrace","Old brick walls, high ceilings, designer furniture and graffiti on the terrace: Melchior would be just the ticket for a fashion shoot. It is here that Gilles Melchior conjures up recipes that waver between purebred French and trendy. The exquisite sauces and vinaigrettes demonstrate the chef’s high-flying craftsmanship. Immaculately cooked turbot on the bone is paired with a subtly acidic lobster béarnaise sauce – to die for! Creative and generous, the chef has no qualms about extending his flavourful repertory to Asian notes such as yuzu and hoisin. His classical mastery shines through in dishes like the superlative roast partridge, served with a reduced stock made from the carcass to which butter is whipped in just before serving, all of which flanked by foie gras and Belgian endive. The savvy wine list is a treasure trove of delights designed to pair with your food. Delicious from start to finish."
-"Benoit en Bernard Dewitte","Beertegemstraat 52, Ouwegem, 9750, Belgium","Ouwegem, Belgium","€€€€","Modern French",3.606346,50.9133244,+3293845652,https://guide.michelin.com/en/oost-vlaanderen/ouwegem/restaurant/benoit-en-bernard-dewitte,https://www.benoitdewitte.be/,"1 Star",0,"Car park","The villa of brothers Benoit and Bernard Dewitte sports a zen vibe that is perfectly echoed by its trendy countrified interior, while an irresistible summer holiday buzz sets the scene in the exquisite garden. This pared-back setting is the perfect foil to chef Benoit’s cooking, whose style is both natural and delicate. He frequently calls upon veggies and spices to create harmonies whose interaction gives rise to fascinating, spot-on subtle flavours. Nothing leaves the kitchen that hasn’t been endlessly pondered and puzzled over. Rather than over-complicating venison, he invents amusing side dishes, subtle seasonings and gutsy sauces, such as a juniper berry sauce. When paired with a rare Côtes du Rhône Villages (Ténébi by Domaine du Piaugier with a Counoise grape variety), the full breadth and scope of this dish is unveiled. Everything fits together seamlessly, a bit like the personalities of Benoit and Bernard."
-"Hostellerie Vivendum","Vissersstraat 2, Dilsen, 3650, Belgium","Dilsen, Belgium","€€€","Modern Cuisine, Modern French",5.7367212,51.0332774,+3289360790,https://guide.michelin.com/en/be-limburg/dilsen/restaurant/hostellerie-vivendum,https://www.restaurant-vivendum.com/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Terrace","The subtle restoration of this 18C presbytery has done nothing to detract from its original character. Chef Clevers proposes subtle dishes, as full of delicate flavour as they are generous and consummately prepared. Pleasant overnight rooms to ensure you finish your evening in comfort."
-Arenberg,"Kapeldreef 46, Heverlee, 3001, Belgium","Heverlee, Belgium","€€€","Classic Cuisine",4.6655965,50.8608425,+3216224775,https://guide.michelin.com/en/vlaams-brabant/heverlee/restaurant/arenberg,https://www.restaurantarenberg.be/,"1 Star",0,"Car park,Interesting wine list,Terrace","Book a table by the bay windows of the orangery or on the lovely terrace overlooking the garden. Such are just a few of the appeals of this restaurant, whose cuisine features a masterful repertory with a new take on traditional recipes. The wine list is worthy of special mention, as is the faultless service and the mouthwatering chocolate desserts."
-"Maison Alain Bianchin","Brusselsesteenweg 663, Overijse, 3090, Belgium","Overijse, Belgium","€€€€","Creative, Creative French",4.4819428,50.793583,+3226576788,https://guide.michelin.com/en/vlaams-brabant/overijse/restaurant/alain-bianchin,https://www.alainbianchin.be/,"1 Star",0,"Air conditioning,Interesting wine list,Terrace","Alain Bianchin’s romantic abode should be on the bucket list of any self-respecting foodie. The finer points of pedigree classical cuisine have no secrets for this high-flying craftsman. His grasp of what the modern diner appreciates has led him to branch out and experiment with new flavours and techniques, often of Asian origin. For example, he can endow a ballotine of wild duck, butternut and black tripe with a depth that it is reminiscent of jugged hare by consummately blending sweet veggies, gutsy tripe and delicate meaty flavours. He may underscore duck jus with mixed Vietnamese bao chau spices, whose intriguing complexity is further enriched by raw foie gras. The level of sophistication and technique of such a dish is nothing short of exceptional. A genuine master chef, Bianchin effortlessly combines his sensitivity with Asian touches and his mastery of Gallic techniques with fascinating international influences. The kitchen is clearly his playground and a meal in his establishment is the opportunity to sample a fascinating culinary experience."
-"De Zuidkant","Jacob van Maerlantstraat 6, Damme, 8340, Belgium","Damme, Belgium","€€€","Modern Cuisine",3.2823561,51.2517769,+3250371676,https://guide.michelin.com/en/west-vlaanderen/damme/restaurant/de-zuidkant,https://www.restaurantdezuidkant.be/,"1 Star",0,"Air conditioning,Terrace","De Zuidkant is emblematic of Damme, which is a beacon for foodies exploring Eastern Belgium and its coastline. From the romantic interior and warm open fire to the charming lady of the house who sees you to your table and the smiling chef who greets you from his open kitchen, it is the quintessence of warm Flemish hospitality. Welcome to the HQ of Patrick and Cora. The chef’s expertise and know-how can be tasted from the first bite of each perfectly balanced, delicate dish. Examples include perfectly cooked young pigeon, flanked by a powerful gravy and a Mediterranean note thanks to subtly sweet carrots and a scattering of ras-el-hanout spices. Chef Patrick has no qualms about adding an unorthodox spin to his cooking, which is nonetheless founded on consummate culinary technique. In the same vein, Cora’s passion for wine can be felt in her presentation of the enticing wine list. This couple is clearly dedicated body and soul to their profession, making De Zuidkant a must for any self-respecting foodie!"
-Kommilfoo,"Vlaamse Kaai 17, Antwerpen, 2000, Belgium","Antwerpen, Belgium","€€€","Creative French",4.392667,51.2111875,+3232373000,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/kommilfoo,https://www.restaurantkommilfoo.be/,"1 Star",0,"Air conditioning,Car park","Smart yet casual, Kommilfoo will acquaint you with the creative and inventive talent of a dedicated chef. The dishes are both amusing and imaginative, with a clear desire to render contrasting tastes harmonious. Pyrenean goat, the house speciality, is on the menu all year long."
-"Héliport Brasserie","allée de Érables, Liège, 4000, Belgium","Liège, Belgium","€€€","Creative French",5.5961592,50.5789946,+3243662820,https://guide.michelin.com/en/liege/liege/restaurant/heliport-brasserie,http://www.heliportbrasserie.be/-rubrique3-.html,"1 Star",0,"Car park,Terrace","Héliport is so much more than a brasserie! It is established in a pretty little castle 10km outside of Liège. Depicted by a patchwork of old beams and snug details, it oozes with character and boasts a lovely alfresco terrace for summer dining. The food is also light years from your run-of-the-mill brasserie fare. The recipes may well be traditional, but Frédéric Salpetier gives each one a fascinating personal, sometimes Asian twist. He may pair juicy breast and confit leg of Anjou pigeon with girolles à la Bordelaise, coated in a gutsy gravy and flanked by melt-in-the-mouth mashed potato. The sauces are quite simply out of this world. Rather than prissy, superfluous effects, Frédéric seeks to exalt each individual flavour. Traditional brasserie values are however respected in the lavish helpings. Héliport is the quintessence of innovative tradition."
-"Le Pilori","rue du Pilori 10, Écaussinnes-Lalaing, 7191, Belgium","Écaussinnes-Lalaing, Belgium","€€€","Modern French",4.1795447,50.5701335,+3267442318,https://guide.michelin.com/en/hainaut/caussinnes-lalaing/restaurant/le-pilori,https://pilori.be/,"1 Star",0,"Interesting wine list","Le Pilori is ideal for a meal with the mates. Founded in 1917, it started out as a café-restaurant, before morphing into a jazz club. Marc Leveau and Michel Van Cauwelaert bought it in 1993 and set about bringing it up to date, adding modern art and brightening up the interior. The chef intelligently adds a zest of modernity to produce whose quality is beyond compare. For example, noble ingredients like scallops or cod are served with the simplest of side dishes in a bid to keep the flavours strong and authentic. Examples include a juicy breast of guinea fowl with a crisp golden skin and a punchy white wine sauce. The main ingredient, generally meat, is underscored by side dishes such as morels, salsify, mash with lashings of butter and fermented red cabbage. This is wholesome Belgian fare at its best - oozing in authenticity, flavour and generosity. The final flourish is supplied by the sommelier, who can be relied upon to find just the right wine to pair with your meal from a cellar of predominantly French vintages. With friends or family, this is the place for feelgood food!"
-Ogst,"Ridder Portmansstraat 4, Hasselt, 3500, Belgium","Hasselt, Belgium","€€€","Modern French",5.3335502,50.9294564,+3211413813,https://guide.michelin.com/en/be-limburg/hasselt/restaurant/ogst,https://www.ogst.be/,"1 Star",0,"Interesting wine list","Ogst is the epitome of charming. A natural, Scandinavian-inspired decor sets the warm, casual scene in which you instantly feel at home. Sébastien Wygaerts bowls us over with fresh produce and attention to detail, depicted by elegant plating, cleverly devised recipes and gutsy flavours. This modern chef plays with fresh and acidic nuances, including the occasional exotic flavour. For example, he will craft scallops with a subtle soy, mirin and sudachi vinaigrette, while segments of mandarin contrast happily with the vinaigrette and dill adds a spicy note. Subtle before all else, the chef seeks to reinforce the character of a fillet of beef with a madeira sauce. He manages to keep our tastebuds aching for more throughout the meal. The cherry on the cake is provided by Diederik Herbots, an unabashed fan of natural wines, whose amazing Aladdin’s Cave of wine adds the final flourish to a knockout meal. Don’t miss a trip to the delicatessen (two steps from the restaurant) to stock up on delicacies on your way out."
-"Le Coq aux Champs","rue du Montys 71, Soheit-Tinlot, 4557, Belgium","Soheit-Tinlot, Belgium","€€€","Creative French",5.3876393,50.4714671,+3285512014,https://guide.michelin.com/en/liege/soheit-tinlot/restaurant/le-coq-aux-champs,https://www.lecoqauxchamps.be/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Terrace","The stripped-back, elegant interior of this Rooster in the Fields is a feast for the eye and this attention to detail can also be tasted in the plate. Christophe Pauly, who carefully considers every tiny detail in his open kitchen, is going from strength to strength. His spot-on dishes conjure up a festival of flavours with a voluntarily concise range of ingredients as he elegantly and precisely pursues his quest for culinary excellence. He plays with sweet and sour flavours to enhance dishes which he underscores with subtle sauces. Courgette flowers are stuffed with langoustines and dipped in a rich tempura batter, which are served with a dollop of soy mayo to accentuate the savoury flavours, while piquillos add a final spicy flourish. Deceptively simple recipes are the hallmark of this high-flying chef in search of culinary perfection. This credo is also visible in the fascinating pairing suggestions made by the knowledgeable sommelier."
-"The Butcher's son","Boomgaardstraat 1, Antwerpen, 2018, Belgium","Antwerpen, Belgium","€€€","Traditional Cuisine, Meats and Grills",4.4157849,51.1994236,+3232301638,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/the-butcher-s-son,https://www.thebutchersson.be/,"1 Star",0,"Air conditioning,Car park","The industrial loft vibe of the trendy, urban Butcher’s son eatery blends seamlessly into De Koninck brewery, in which it is located. The premises are also home to the De Laet & Van Haver butcher’s shop, the main suppliers of Bert Jan Michielsen (who worked there when he was young) and the chef’s open kitchen showcases his ongoing passion for red meat. Chef Michielsen takes family favourites to a whole new level thanks to lashings of talent, sprinkled with modern twists. For example, he may mix fish with a tartare steak conjuring up subtle, savoury nuances or perfectly crisp calf sweetbread might be flanked with morel mushrooms and home-made sausage stuffed with truffle. One thing is certain – choosing between the house signature dishes and the more inventive creations is something of a conundrum. Even though red meat is at the core of Michielsen’s reputation, his fish dishes are equally worthy of mention. The flavoursome palette of appetising side dishes confirms the chef’s high-flying culinary talent."
-Goffin,"Maalsesteenweg 2, Sint-Kruis, 8310, Belgium","Sint-Kruis, Belgium","€€€","Modern Cuisine",3.2417056,51.2119551,+3250687788,https://guide.michelin.com/en/west-vlaanderen/sint-kruis/restaurant/goffin,https://timothygoffin.be/,"1 Star",0,"Air conditioning","Timothy Goffin is forging his own path. A genuine craftsman, he recognises the importance of full-bodied sauces, whilst also seeking to nurture comforting, fruity flavours. Whether with local or Asian ingredients, Goffin can be relied on to produce delicate, spot-on dishes and his set menu is a masterclass of balance. Right from the unusual appetisers, he takes you on a personal voyage of discovery, reacquainting you with family favourites or introducing you to creative, unexpected flavours. For example, how about a thick slice of beefsteak tomato, smothered in crushed raspberries and a vanilla flavoured ganache, and then further set off by a fruity, slightly vanilla-scented vinaigrette for even more depth? A genuine culinary tightrope walker, chef Goffin constantly seeks to match innovation with delicacy. The wine list, curated by Valérie, is perfectly suited to his imaginative repertory. The pared-back setting is elegant and spruce, combining dark walls, modern art and a vintage tiled floor."
-"M Bistro","Sint-Sebastiaanstraat 15, Nieuwpoort, 8620, Belgium","Nieuwpoort, Belgium","€€€","Modern Cuisine, French Contemporary",2.752673,51.1280608,+3258595352,https://guide.michelin.com/en/west-vlaanderen/nieuwpoort/restaurant/m-bistro,https://www.mbistro.be/,"1 Star",0,"","M Bistro is writing a new page of its story since Mattias Maertens and Sofie Billiet have moved shop to a former factory, lovingly converted in line with their tastes. Their ethos has not budged an inkling and continues to focus purely and simply on pleasure. Mattias crafts food that hits the spot every time, demonstrating his creative streak and above all his passion for cooking. Whether it be the acidity of a citrus fruit jelly, the kick of Sichuan pepper or Vadouvan spices, chef Maertens meticulously crafts side dishes in a bid to showcase the main ingredient. While much of his top-quality produce comes from the nearby fish market, he is far from averse to working with less popular ingredients like rabbit, to which he adds his subtle hallmark. A friendly youthful vibe continues to depict the bistronomic spirit of M Bistro."
-Michel,"Alfons Gossetlaan 31, Groot-Bijgaarden, 1702, Belgium","Groot-Bijgaarden, Belgium","€€€","Modern French",4.2674168,50.8716705,+3224666591,https://guide.michelin.com/en/vlaams-brabant/groot-bijgaarden/restaurant/michel209484,https://www.restaurant-michel.be/,"1 Star",0,"Air conditioning,Car park,Terrace","The Van Landeghem family greets you like an old friend. Lily graciously supervises the front of house, guiding you through the delicacies prepared by her husband and son. The food is a tasty blend of tradition and modernity. Dad, Robert, is in charge of the classical backbone of the menu, which allows his son, Sam, to add an intelligent creative spin. This combination of seasoned experience and youthful talent shines through in each bite. Michel, which is renowned for its dedication to regional produce, pleasantly surprising sauces and overall sophistication, is fully deserving of its reputation for fine dining. Terrine of pig’s head (meat from the Hof te Kattem farm at Roosdaal) and a knockout tomato stuffing, flanked by impeccable roasted langoustine and an olive oil sauce of finely chopped shallots, all of which is crowned with a diced brunoise of gherkins in vinegar and fennel. The resulting subtle harmony between big-boned flavours and fresh tangy nuances is fascinating. An elegant restaurant that hits the spot every time and is likely to continue to do so for many a year yet, thanks to the knockout blend of savvy maturity and youthful audacity…"
-"'t Fornuis","Reyndersstraat 24, Antwerpen, 2000, Belgium","Antwerpen, Belgium","€€€€","Classic Cuisine",4.3994372,51.2190002,+3232336270,https://guide.michelin.com/en/antwerpen/be-antwerpen/restaurant/t-fornuis,"","1 Star",0,"Interesting wine list","’t Fornuis is a restaurant that has become rare nowadays. The interior of this pretty townhouse is rustic and authentic; the service is as in the old days. In the kitchen stands a craftsman that has held a Michelin star since 1986: Johan Segers. He returns to the roots of Belgian gastronomy and gives his guests a deliciously nostalgic feel."
-"Maison Marit","chaussée de Nivelles 336, Braine-l'Alleud, 1420, Belgium","Braine-l'Alleud, Belgium","€€€","Classic French",4.3835317,50.663044,+3223841501,https://guide.michelin.com/en/brabant-wallon/braine-l-alleud/restaurant/maison-marit,https://www.maisonmarit.be/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","Dimitri Marit represents the second generation of his family at the helm of the elegant Maison Marit, housed in a property brimming with character. The interior has been revamped with clean lines. The restaurant has its own sheep and deer, which can be seen grazing from the terrace. Foodies have been coming here since 1991 to savour classic French cuisine. Expertise and finesse are the hallmarks of this establishment, and nowhere is this more evident than in the rich, full-bodied sauces. When preparing his risotto, the chef removes some of the liquid and mixes it with a hearty poultry stock and truffle. The result is creamy and intensely flavoursome, the ideal complement to freshly caught scallops. The focus on presentation and freshness. The extra helping offered with some dishes and the careful selection of wines show a commitment to upholding tradition."
-Magis,"Hemelingenstraat 23, Tongeren, 3700, Belgium","Tongeren, Belgium","€€€","Modern Cuisine",5.4627023,50.78176,+3212743464,https://guide.michelin.com/en/be-limburg/tongeren/restaurant/magis,https://www.restaurantmagis.be/,"1 Star",0,Terrace,"This historical house has an entirely refurbished, contemporary interior. The terrace - garden has an ornamental pond and offers views over the basilica. Tasty cuisine with hints of the Mediterranean."
-Vol-Ver,"Watervalstraat 23, Marke, 8510, Belgium","Marke, Belgium","€€€","Modern Cuisine, French Contemporary",3.2351421,50.7970808,+3256498592,https://guide.michelin.com/en/west-vlaanderen/marke/restaurant/vol-ver,https://www.vol-ver.be/index.php/nl/,"1 Star",0,"Car park,Garden or park,Terrace","Vol-Ver is the epitome of Flemish charm, hospitality and good taste as the handsome brick walls and warm welcome from Sharon and chef Sébastien Verveken bear witness. The set and à la carte menus may seem low profile, but right from the first bite, you will taste the chef’s enthusiastic approach to cooking. Don’t go expecting eccentric gimmicks, however, as chef Verveken is more interested in subtlety and in harnessing his skill to showcasing familiar flavours, albeit with nods to Asia. For example, he may pair fresh langoustine confit with a heroic blend of horseradish sauce, bergamot jelly, seaweed and cucumber stock perfumed with dill oil. This uninhibited chef cooks boldly, but always in a bid to enhance the ingredient. The establishment’s decision to offer beer as well as wine pairings is truly inspired!"
-"Boo Raan","Edward Verheyestraat 17, Knokke-Heist, 8300, Belgium","Knokke-Heist, Belgium","€€","Thai, Traditional Cuisine",3.2893828,51.3397049,+32476303048,https://guide.michelin.com/en/west-vlaanderen/knokke/restaurant/boo-raan,https://booraan.be,"1 Star",0,"Wheelchair access","Boo Raan is the best Thai restaurant in Benelux. The buzzy vibe of this exotic establishment immediately incites you to take a seat as you drool over the menu. Dokkoon Kapueak prepares authentic dishes in the open kitchen to order. A festival of fresh ingredients, spices, unctuosity and manifold flavours explain why Boo Raan is such a benchmark locally and nationally."
-"Comme chez Soi","place Rouppe 23, Brussels, 1000, Belgium","Brussels, Belgium","€€€€","Classic Cuisine",4.3459079,50.8423511,+3225122921,https://guide.michelin.com/en/bruxelles-capitale/bruxelles/restaurant/comme-chez-soi113872,https://www.commechezsoi.be/,"1 Star",0,"Air conditioning,Interesting wine list,Valet parking","Comme chez Soi offers a slice of culinary history. The Horta style is emblematic of the classy characterful interior, studded with stained glass and elegant details. The establishment’s rich heritage, now in the hands of the fourth generation, pays tribute to the house classics such as mousse of Ardennes ham, whilst adapting to modern palates. A blue chip value!"
-"l'Impératif d'Éole","Grand'Route 58, Quévy-le-Grand, 7040, Belgium","Quévy-le-Grand, Belgium","€€€","French Contemporary",3.9652916,50.3799155,+3265220500,https://guide.michelin.com/en/hainaut/quevy-le-grand_1065568/restaurant/l-imperatif-d-eole,https://www.limperatifdeole.be/,"1 Star",0,"Air conditioning,Car park,Great view,Terrace,Wheelchair access","The impressive Chant d’Éole wine estate is particularly famous for its excellent sparkling wines. Benoît Neusy also offers visitors the chance of a gourmet experience in a luxurious rooftop location, where an ornamental gold-coloured tree and a glazed wine cellar immediately catch the eye. On your way into the restaurant, you will see the estate’s wines maturing in barrels.The Franco-Belgian wine list is perfectly paired with the chef’s versatile craftsmanship, which finds its source in his travels abroad. A dish of shrimps bears witness to his love of North Sea produce, while the Asian-inspired tuna demonstrates his passion for more exotic fare. An establishment which never fails to deliver a knockout blend of creativity and knowhow. The sauces are similarly inspired, like the smoked eel sauce that flanks lacquered eel and quickly seared foie gras. Generosity is at the core of this Michelin starred restaurant."
-"Le Roannay","Rue de Spa 155, Francorchamps, 4970, Belgium","Francorchamps, Belgium","€€€","Modern French",5.951217,50.4581496,+3287275311,https://guide.michelin.com/en/liege/francorchamps/restaurant/le-roannay,https://roannay.be,"1 Star",0,"Air conditioning,Car park,Great view,Interesting wine list,Terrace,Wheelchair access","The iconic Le Roannay Hotel has been treated to a top-to-toe revamp. The guestrooms, wellness facilities and restaurant are now the picture of stylish contemporary luxury. The exquisite bar is located in a historic barn beneath timber rafters and the heliport is open for business again. The food demonstrates inherent respect for the past with a modern twist.Talented Matthieu Vande Velde is blossoming under the guidance of master chef David Martin. Strewn with Asian notes, Matthieu’s creativity is perfectly paired with familiar family favourites. He exalts the ingredient, thanks to lashings of high-precision technique, resulting in dishes such as melt-in-the-mouth Anjou pigeon with generously seasoned thighs and a creamy sauce made from the intestines. Vande Velde’s flair and knack for sauces is unrivalled, depicted by a vin jaune jus that adds a deft, flyaway touch to flawlessly cooked scallops from Brittany. This intuitive chef’s personality is revealed through consummate skill and respect for the ingredient. A treat for your tastebuds awaits you at Le Roannay."
-Palate,"3F, 66-30 Bunpo-ro, Nam-gu, Busan, 48576, South Korea","Busan, South Korea","₩₩",Contemporary,129.11976,35.13162,+82516262364,https://guide.michelin.com/en/busan-region/busan_1025838/restaurant/palate,"","1 Star",0,"Air conditioning,Car park","Palate offers contemporary French cuisine that is free-spirited and adventurous in style. Its sensuous fare is based on the culinary diversity experienced by Chef Kim Jae-hoon. Ever since he boldly opened this diner in Busan, his hometown, the chef has been taking up diverse epicurean challenges while injecting freshness into the restaurant’s concept. This progressive aspect of Palate is well reflected in the cuisine it serves today. When it comes to dining, Busan has much respect for the old and traditional. This urban dining landscape makes one wonder how the chef’s ever-evolving culinary experiments will translate into gastronomic revolutions. A cityscape out the windows that includes Yonghoman Bay Wharf and Gwangandaegyo Bridge creates an alluring vibe that serves as a fine companion to Palate’s fare."
-"L'Amant Secret","26F L'Escape Hotel, 67 Toegye-ro, Jung-gu, Seoul, 04529, South Korea","Seoul, South Korea","₩₩₩₩",Contemporary,126.97949,37.55983,+8223174003,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/l-amant-secret,https://www.lescapehotel.com/,"1 Star",0,"Air conditioning,Car park,Valet parking","Located on the 26th floor of L'Escape Hotel, L'Amant Secret (French for secret lover) is an intimate space inspired by Parisian sensibilities. Chef Son Jong-won, who honed his culinary chops in the United States, strives for a style which he refers to as Korean-style Western cuisine. His modern interpretations are based on local ingredients blended with Western cooking techniques, resulting in creations that are both original and familiar, respectful of the symbiosis between the producer and the ingredients as well as the kitchen and the diner."
-Haobin,"2F Ambassador-Pullman Hotel,  287 Dongho-ro, Jung-gu, Seoul, 04618, South Korea","Seoul, South Korea","₩₩₩₩",Chinese,127.00247,37.5604,+82222703141,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/haobin,https://ambatel.com/,"1 Star",0,"Air conditioning,Car park,Valet parking,Wheelchair access","Haobin is a Chinese restaurant helmed by Chef Hu Deok-juk, celebrated as a living legend of Korean-Chinese cuisine and a trailblazer who led the refinement of Cantonese cuisine. The restaurant’s title, which means “precious guests” in Chinese, reflects the chef’s respect for his diners. Haobin boasts a vast repertoire of signature dishes, including braised whole sea cucumber with Sichuanese sauce and fried noodles with stir-fried seafood. Yet, its best-known offering is the classic soup poetically dubbed “Buddha Jumps Over the Wall,” which was first introduced to Korea by Chef Hu and has remained the icon of his cuisine. “I strive to highlight the genuine flavors of the ingredients from the freshest ingredients.” This quote by the chef carries exceptional weight although it merely reiterates the time-tested principle of culinary art. In addition to diverse gastronomic delights, the establishment also offers various vigor-boosting dishes made with seasonal ingredients."
-YUN,"805 Seolleung-ro, Gangnam-gu, Seoul, 06019, South Korea","Seoul, South Korea","₩₩₩",Korean,127.03906,37.52416,+8223363323,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/yun,"","1 Star",0,"Air conditioning,Counter dining,Valet parking","YUN offers familiar Korean dishes with bold twists. Its nutty-flavored perilla oil noodles featuring housemade Korean wheat noodles, various house-aged fish dishes, and newly added umami-rich Korean beef offerings – all hint at the culinary direction the chef is headed towards. With a relocation from Mapo to Gangnam, this restaurant has expanded and renovated its dining hall, which now exudes elegant yet striking vibes. Come to Yun Seoul and experience the precision and audacity that are rarely found in ordinary Korean cuisine."
-"7th Door","4F, 41 Hakdong-ro 97-gil, Gangnam-gu, Seoul, 06072, South Korea","Seoul, South Korea","₩₩₩₩","Contemporary, Korean",127.05429,37.52237,+8225423010,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/7th-door,https://www.7thdoor.kr/,"1 Star",0,"Air conditioning,Counter dining,Valet parking,Wheelchair access","Chef Kim Dae-chun’s cooking continues to diversify and deepen over time. The menu at this restaurant embodies the culinary direction he wishes to pursue, largely thanks to his modern Korean preparations. Under the theme of fermentation and aging, the essential attributes of Korean gastronomy, the chef prepares ingredients with care and expertise. The 7th Door symbolises a gastronomic entrance to “the seven tastes of food,” the first five being the five basic tastes; the sixth, the taste of fermentation and aging; and the seventh, the culinary sensibility of the chef."
-HANE,"14 Eonju-ro 172-gil, Gangnam-gu, Seoul, 06017, South Korea","Seoul, South Korea","₩₩₩₩",Sushi,127.0348773,37.5275808,+821097730887,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/hane,"","1 Star",0,"Air conditioning,Counter dining,Valet parking","When it comes to gastronomy, savoring the freshest natural ingredients that capture the essence of the season is undoubtedly one of the greatest delights. At Sushi Hane, Chef Choi Ju-yong’s quest for natural ingredients is well reflected and can be fully appreciated. When making sushi, he focuses on bringing out the inherent flavor of each product and recreating authentic tastes. The fare itself exudes a unique charm during the entire culinary process – from selecting ingredients to serving sushi to patrons – and genuinely reflects the chef’s gastronomic beliefs. Relishing this food in an elegant fine dining space decorated with modern interpretations of traditional materials also adds to the overall allure."
-VINHO,"#162 Wellstone Bldg, 38 Hakdong-ro 43-gil, Gangnam-gu, Seoul, 06059, South Korea","Seoul, South Korea","₩₩₩",Contemporary,127.03814,37.51866,+821096772302,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/vinho,"","1 Star",0,"Car park,Counter dining,Interesting wine list","Co-helmed by Chef Jeon Seong-bin and Sommelier Kim Jin-ho, Vinho features expansive window walls and an open kitchen fronted by an elongated counter. This spatial harmony creates a lively communal wine-and-dine ambiance. The vast wine list, coupled with careful service and food pairing, as well as deep-flavored sauces that exquisitely complement seasonal ingredients, makes the eatery a perfect venue to savor the pinnacle of contemporary cuisine. Its yellowtail tartare, which features dices of yellowtail mixed with sourdough crumbs and poached eggs and then wrapped with slightly grilled romaine, is served with a sauce featuring katsuobushi cream, parsley oil and lemon juice. The sweet and nutty flavor of the sauce provides the ideal accompaniment to the yellowtail’s fresh flavors. Vinho delights in showcasing how wine can heighten the allure of fine cuisine."
-Kojacha,"17 Hakdong-ro 97-gil, Gangnam-gu, Seoul, 06072, South Korea","Seoul, South Korea","₩₩₩₩",Asian,127.05519,37.52083,+821090237771,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/kojacha,"","1 Star",0,"Air conditioning,Car park,Valet parking","Kojacha — Korean (“Ko”) chefs’ Japanese (“ja”) and Chinese (“cha”) cuisine. The shared culinary ambition of Chefs Choi Yu-gang and Jo Yeong-du, who previously cooked at The Shilla Hotel, has given rise to a distinct culinary genre. From its vintage lighting and furniture from the 50s and 60s that creates a singular vibe to a course meal that alternately features Chinese and Japanese dishes, this is a true icon. Signature dishes include chilled abalone salad, served in a replica of the peacock-shaped soap dish used by an empress of the Qing Dynasty, and shark fin braised in thick Chinese Superior Stock. The chefs’ performance-inspired table is a veritable display of their culinary narratives and enriches the eatery’s appeal. All dining spaces are in the form of private rooms."
-"Sushi Matsumoto","24 Dosan-daero 75-gil, Gangnam-gu, Seoul, 06015, South Korea","Seoul, South Korea","₩₩₩₩",Sushi,127.04573,37.52535,+8225434334,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/sushi-matsumoto-1195338,"","1 Star",0,"Air conditioning,Counter dining,Notable sake list,Valet parking","Chef Matsumoto Mizuho is renowned for replicating authenticityin local settings. Rather than chasing after gastronomictrends, this sushiya strives to faithfully reproduce the authenticsushi of mainland Japan amidst the Korean milieu. Such effortsare unmistakable—from the composition and arrangement ofshari (rice) and neta (fish topping) to the knowledgeable serviceprovided. The impressive line of tsumami (appetizers) andthe progression of nigiri sushi —reflecting the natural cadenceof flavors — remain the main culinary appeal."
-Evett,"10-5 Dosan-daero 45-gil, Gangnam-gu, Seoul, 06021, South Korea","Seoul, South Korea","₩₩₩₩","Innovative, Korean",127.0362,37.52334,+827042311022,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/evett,https://www.restaurantevett.com/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Valet parking,Wheelchair access","Evett has expanded and reopened at a new location. To the adventurous owner-chef Joseph Lidgerwood, who ventures out into the wild to pick ingredients or makes his own soy sauce and soybean paste from scratch, there is no such thing as an obvious or humdrum ingredient. From sikhye (sweet rice punch) sorbet with green tea syrup, which is garnished with handpicked ants for a touch of sour flavor, to tallow tart and perilla leaf juice, Evett’s menu brims with inventive dishes reimagined by the chef that perfectly reflect the seasonal sensibilities of Korea. When paired with its impressive selection of wines, those dishes become even more irresistible."
-Soul,"B1F, 35 Sinheung-ro 26-gil, Yongsan-gu, Seoul, 04337, South Korea","Seoul, South Korea","₩₩₩",Contemporary,126.98443,37.54533,+8223187685,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/soul-dining,"","1 Star",0,"Air conditioning,Car park,Counter dining,Valet parking","Located in a quaint part of Seoul, this operation is Chef Yun Dae-hyun’s bold experiment in stylish fine dining. Here, the diverse culinary traditions and ingredients one may encounter in modern-day Korea converge with the familiar tastes found in everyday life to form unique fusion creations. Among the many connotations of the establishment’s name is the chef’s desire to serve soul-filled food, and this is palpable in every dish. Along with his wife, Chef Kim Hee-eun, this husband-and-wife duo have partitioned their establishment into several distinct sections, creating impeccable dining spaces for disparate cuisines."
-"Zero Complex","11-8 Seobinggo-ro 59-gil, Yongsan-gu, Seoul, 04384, South Korea","Seoul, South Korea","₩₩₩₩",Innovative,126.99285,37.52079,+8225320876,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/zero-complex,"","1 Star",0,"Air conditioning,Car park,Valet parking","Zero Complex returns for its third season, moving to an unexpected location in Dongbingodong, a quiet residential neighborhood in the heart of Seoul. With more than a decade of time and experience under his belt, this time around, the Korean chef presents his take on Western-Korean French. His dishes are still creative and simple, inspired by his favorite Korean dishes but with a French twist. Come experience their new third act."
-Exquisine,"6 Samseong-ro 140-gil, Gangnam-gu, Seoul, 06073, South Korea","Seoul, South Korea","₩₩₩",Contemporary,127.04965,37.52099,+8225426921,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/exquisine,"","1 Star",0,"Valet parking","Chef Jang Kyung-won at Exquisine has a knack for reinventing flavors. His creativity is driven by his knowledge of local ingredients and understanding of the balance between each component, which leads to dishes that are ultimately his own invention. The restaurant offers a single course menu for lunch and dinner that changes frequently depending on the availability of ingredients. The fresh herbs are from the restaurant's garden. The space is small so make sure you call ahead to reserve a table."
-"L'impression","5F, 24 Eonju-ro 164-gil, Gangnam-gu, Seoul, 06020, South Korea","Seoul, South Korea","₩₩₩₩",Contemporary,127.03545,37.52545,+82269255522,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/l-impression-1206760,http://www.limpression.co.kr/,"1 Star",0,"Air conditioning,Valet parking","With “refined” and “essence” as its mottos, L'impression recently opened its doors anew in the same location, reinventing itself with new kitchen staff and culinary styles. Helmed by Chef Yoon Tae-gyun, the kitchen serves a menu whose ingredients can be unmistakably identified in its dishes. That is, the focus is on each ingredient’s natural flavors and bringing out intuitive tastes, with richly flavorful and aromatic sauces adding nuance to the primary ingredients. The plating appears neat and restrained. Nevertheless, it effectively unveils the inherent flavors of the ingredients that resonate through the varied and subtle tastes of the sauces. In essence, L'impression is where diners can enjoy discerning fare highlighted by the chef’s delicate sensibilities."
-Onjium,"4F, 49 Hyoja-ro, Jongno-gu, Seoul, 03043, South Korea","Seoul, South Korea","₩₩₩₩",Korean,126.97345,37.58048,+82269520024,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/onjium,http://www.onjium.org,"1 Star",0,"Air conditioning,Car park,Counter dining,Great view","The elegant stonewalled-path of Gyeongbokgung Palace and a modern residential neighborhood stand directly across from each other. A road is all that lies between Seoul's past and present, coexisting side by side. The same contrast is, again, evident in the modern façade of Onjieum Matgongbang and elements of tradition one discovers inside. Helmed by Cho Eun-hee, certified trainee of Korean royal court cuisine, and researcher Park Seong-bae, the space is both a research institute and restaurant. The food it offers clearly reflects the four distinct seasons and the refined beauty of Korean cuisine."
-"KANG MINCHUL Restaurant","B1F, 18 Dosan-daero 68-gil, Gangnam-gu, Seoul, 06064, South Korea","Seoul, South Korea","₩₩₩₩","French, French Contemporary",127.044515,37.522448,+8225452511,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/kang-minchul-restaurant,https://www.kangminchul.com/,"1 Star",0,"Air conditioning,Interesting wine list,Valet parking","Chef Kang Min-chul has been greatly inspired by time spent with master chefs, instilling in him a pride and passion for cuisine and culinary philosophy. It's also helped him find his own direction and the fare at this namesake restaurant genuinely reflects his attitude toward gastronomy. The menu comprises dishes offering a kaleidoscope of flavors while highlighting the diversity of refined French cuisine. The restaurant’s small space makes reservations a challenge, but once you secure a table, prepare to be rewarded with an unforgettable dining experience."
-Muoki,"2F, 12-12 Hakdong-ro 55-gil, Gangnam-gu, Seoul, 06065, South Korea","Seoul, South Korea","₩₩₩",Contemporary,127.04222,37.51896,+821029484171,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/muoki,http://www.muoki.kr/,"1 Star",0,"Air conditioning,Counter dining,Valet parking","South African dialect for oak tree, Muoki is Chef Park Moo-hyun’s restaurant. The name is a nod to the chef’s cosmopolitan background as well as his straightforward attitude when it comes to cooking. Park has a knack for incorporating new cooking methods into creating a mélange of unpredictable flavors and textures. Tomatoes seven ways, five different kinds of carrot-based desserts, and his take on Jeju-style hairtail and pumpkin soup are good examples of his creativity and insight. Be sure to book ahead."
-Bicena,"81F Lotte World Tower, 300 Olympic-ro, Songpa-gu, Seoul, 05551, South Korea","Seoul, South Korea","₩₩₩₩","Korean, Seasonal Cuisine",127.10253,37.5126,+82232131261,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/bicena,https://www.bicena.com/,"1 Star",0,"Air conditioning,Car park,Great view,Valet parking,Wheelchair access","Towering above Seoul on the 81st floor of the Signiel Seoul Hotel, Bicena is trying to stay true to the spirit of traditional Korean fine dining. Bicena continues to respect the most fundamental details of slow Korean cuisine such as Jang (fermented sauces) and kimchi, the outcome of time and nature doing their work. The views from the restaurant - officially the tallest traditional restaurant in the world - are unrivaled."
-Muni,"16 Dosan-daero 72-gil, Gangnam-gu, Seoul, 06063, South Korea","Seoul, South Korea","₩₩₩₩",Japanese,127.04545,37.52291,+8225111303,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/muni,"","1 Star",0,"Air conditioning,Counter dining,Notable sake list,Valet parking","Tucked away in a back alley of glitzy Cheongdam-dong, Muni is helmed by Chef Kim Dong-wook, who started working in kitchens to make ends meet. To quench his growing thirst for knowledge in Japanese cuisine, Kim left for Japan to hone his skills, which would one day lay the foundation for this restaurant. To describe his style of cooking as textbook kaiseki is overkill, but his respect for tradition is evident, including in the way he utilizes seasonal ingredients and the way he plates his creations. The chef is a certified sake sommelier (Kikisake-shi), so ask for recommendations."
-"Soseoul Hannam","B1F, 21-18 Hannam-daero 20-gil, Yongsan-gu, Seoul, 04419, South Korea","Seoul, South Korea","₩₩₩",Korean,127.00914,37.53528,+8227975995,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/soseoul-hannam,"","1 Star",0,"Air conditioning,Car park,Valet parking","Inspired by local culinary traditions but dedicated to expressing the modern-day sensibilities of Seoul cuisine, Soseoul Hannam serves up contemporary Korean food using ingredients that are most familiar to the local palate. The chef's creations are an homage to some of the more typical dishes and preparation techniques, including seasoned salads, pan-fried and braised dishes. Kelp chips, rich soybean paste stew, sliced raw fish with gomchwi (Fischer's ragwort) and aged kimchi, and chargrilled webfoot octopus are some of its signature offerings. The restaurant also offers traditional liquor pairings."
-"Eatanic Garden","36F Josun Palace Hotel, 231 Teheran-ro, Gangnam-gu, Seoul, 06142, South Korea","Seoul, South Korea","₩₩₩₩",Innovative,127.04158,37.50304,+8227277610,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/eatanic-garden,https://www.eatanicgarden.com,"1 Star",0,"Air conditioning,Car park,Counter dining,Great view,Valet parking,Wheelchair access","Eatanic Garden is a wordplay since, amusingly, both “botanic garden” and “eatanic garden” are pronounced the same way in Korean. As the name suggests, the space evokes a beautiful urban garden that awakens the five senses. There is no menu here; instead, you'll receive an illustrated guide depicting the main ingredients. Chef Son Jong-won, who is also the head chef at L’Amant Secret, helms the kitchen, reinventing Korean food with a creative twist and reflecting the aesthetics of fermentation and aging. Eatanic Garden offers seats for couples providing a commanding view of the cityscape from the 36th floor."
-Solbam,"2F, 231 Hakdong-ro, Gangnam-gu, Seoul, 06053, South Korea","Seoul, South Korea","₩₩₩₩","Contemporary, Korean Contemporary",127.03378,37.516,+827044057788,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/solbam,https://restaurantsolbam.com,"1 Star",0,"Air conditioning,Car park","[This is a new address following the restaurant relocation.]Visit Solbam to enjoy modern cuisine that offers an outstanding balance of tastes, aromas and flavors. Here, Chef Eom Tae-jun’s wide range of culinary experience and expertise meet Korean elements. His study of local ingredients (guided by his respect for nature and Korea’s four seasons) and his knowledge of Korean cooking techniques culminate in an uncanny synergy that gives rise to the restaurant’s unique modern dishes. With each course, the chef’s passion and exemplary effort delivera singularly rewarding gastronomic experience to guests."
-"L'Amitié","2F, 30 Dosan-daero 67-gil, Gangnam-gu, Seoul, 06015, South Korea","Seoul, South Korea","₩₩₩",French,127.04455,37.52591,+8225469621,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/l-amitie,"","1 Star",0,"Air conditioning,Valet parking","Since 2006, Chef Jang Myoung-sik has welcomed diners with his consistently warm and comforting French cuisine. At this new location, Jang continues to serve up his passion for French cooking on a plate. Signature dishes include steamed Wando abalone served with abalone intestine espuma, fragrant garlic purée and pickled celery as well as crispy saffron arancini."
-"Goryori Ken","2F, 15-3 Eonju-ro 152-gil, Gangnam-gu, Seoul, 06021, South Korea","Seoul, South Korea","₩₩₩₩","Contemporary, Japanese Contemporary",127.03478,37.52298,+8225117809,https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/goryori-ken,"","1 Star",0,"Air conditioning,Counter dining,Notable sake list,Valet parking","This intimate setting, with the main bar seating only eight, allows patrons to watch the chef's every movement. While preserving its unassuming façade on the second floor of the premises, Chef Kim Geon showcases highly seasonal ingredients in creations inspired by the freshness of the produce and his own creative intuition. Consistency and care are things Kim takes very seriously when serving his customers. The drinks menu features an impressive variety of sake produced by small Japanese breweries."
-Mori,"#2-4, 2F, 24  Haeundaehaebyeon-ro 298 beon-gil, Haeundae-gu, Busan, 48099, South Korea","Busan, South Korea","₩₩₩",Japanese,129.16659,35.1602,+82517319889,https://guide.michelin.com/en/busan-region/busan_1025838/restaurant/mori,"","1 Star",0,"Air conditioning,Car park,Counter dining","Co-owned by a Korean chef trained in Japan and his Japanese wife, Mori offers nicely presented authentic Japanese kaiseki dining that will delight both your eyes and palate. Chef Kim Wan-gyu crafts delicate dishes using the fresh seafood and seasonal produce of Busan. He has an unmatched sense of culinary balance as manifested by the perfect harmony of ingredients and a well-controlled sense of rhythm that characterizes Mori’s course meals. Enjoy authentic Japanese cuisine in this cozy space, where the chef’s sincerely crafted cuisine is complemented by the smooth and attentive service of his wife."
-Fiotto,"4F, Jwadongsunhwan-ro 432, Haeunedae-gu, Busan, South Korea","Busan, South Korea","₩₩",Italian,129.17362,35.16177,"",https://guide.michelin.com/en/busan-region/busan_1025838/restaurant/fiotto,"","1 Star",1,"Counter dining","Located on Dalmaji Hill, Fiotto is a cozy little bistro run by a couple that serves meals based around pasta dishes. At first, the eatery’s decision to offer a pasta-only course may seem a little odd. But once you experience it, you’ll find the myriad flavors of the varied pasta dishes incredibly enjoyable. To create Fiotto’s distinct natural flavors, the chef couple almost always rely on ingredients that are house made or directly sourced, including several fresh pastas and fresh hams; veggies from their family farm co-owned with their parents; and vinegar and syrup made from kombucha. Thanks to these sustainable elements, Fiotto’s pasta-only course is easy on the stomach. Only one group of diners is served per hour to ensure smooth operation, so reservations are a must."
-Crocadon,"St Mellion, PL12 6RL, United Kingdom","St Mellion, United Kingdom","£££","Modern Cuisine",-4.26726,50.47174,"",https://guide.michelin.com/en/cornwall/st-mellion/restaurant/crocadon,https://www.crocadon.farm/,"1 Star",1,"Car park,Terrace,Wheelchair access","Chef-owner Dan Cox realised that to cook the best, he needed to first grow the best, so he spent five years establishing the 120 acre farm on which this beautifully restored barn is set. This is the epitome of ‘field to fork’, with the farm – which is run on regenerative principles – delivering much of the produce, and the rest sourced from similarly minded local suppliers. The cooking is assured and original, with dishes delivering wonderfully pure flavours."
-"Loch Bay","1-2 Macleods Terrace, Stein, Waternish, Isle of Skye, IV55 8GA, United Kingdom","Isle of Skye, United Kingdom","££££","Modern Cuisine, Seafood",-6.57252,57.51557,+441470592235,https://guide.michelin.com/en/highland/isle-of-skye/restaurant/loch-bay,https://www.lochbay-restaurant.co.uk/,"1 Star",0,"Car park","This pretty crofter’s cottage sits in an idyllic spot on the Waternish Peninsula and offers commanding views across the countryside to the mountains. It’s a pleasingly simple place with a wood-burning stove, Harris Tweed covered chairs and a snug, intimate feel. Stein started life as a fishing village and the cold, pure waters provide plenty of seafood, some of which is landed on the jetty opposite the restaurant. Skilfully prepared, intensely flavoured Scottish dishes have French undertones, with minimal seasoning bringing out the natural flavours."
-"Cail Bruich","725 Great Western Road, Glasgow City, G12 8QX, United Kingdom","Glasgow City, United Kingdom","££££","Modern Cuisine",-4.2892809,55.8775205,+441413346265,https://guide.michelin.com/en/glasgow-city/glasgow/restaurant/cail-bruich,https://www.cailbruich.co.uk/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus","Cail Bruich means ‘to eat well’ and this smart restaurant certainly lives up to its name. Experienced Head Chef Lorna McNee has the utmost respect for the quality of her ingredients and a great understanding of how to use them without overcomplicating things. Sauces are a particular highlight – be it a creamy truffle and brown butter emulsion or a rich bisque enhance by XO and chilli – and perfectly demonstrate the classical technique that underpins cooking which also shows a degree of creativity. The kitchen table is ideal if you want to get in on the action."
-Elephant,"3-4 Beacon Terrace, Torquay, TQ1 2BH, United Kingdom","Torquay, United Kingdom","£££","Modern British",-3.5248752,50.4588679,+441803200044,https://guide.michelin.com/en/torbay/torquay/restaurant/elephant,https://www.elephantrestaurant.co.uk/,"1 Star",0,"Wheelchair access","Simon Hulstone’s bright, laid-back restaurant looks out over Torquay Harbour. Low-backed wooden chairs sit at stone tables – backed by moody coloured walls – and elephant-themed decorations are dotted about the place. Hugely appealing dishes are led by the season’s top produce and Simon champions both local ingredients – including those grown and reared on their 96-acre farm – and prime Norwegian seafood. Accompaniments are designed to enhance each main ingredient, and the tasting menu best demonstrates the breadth of his skill."
-"Black Swan","Oldstead, YO61 4BL, United Kingdom","Oldstead, United Kingdom","££££","Creative British",-1.1879112,54.2120881,+441347868387,https://guide.michelin.com/en/north-yorkshire/oldstead/restaurant/black-swan,https://www.blackswanoldstead.co.uk/,"1 Star",1,"Car park,Garden or park,Restaurant offering vegetarian menus","All the hallmarks of a characterful country pub can be found here: exposed beams, flagged floors and even an open fire. The appealing tasting menu is driven by produce from their farm, garden and local hedgerows, with an array of preservation techniques used to ensure these ingredients last. The resulting dishes are skilfully prepared and attractively presented, while boasting harmonious flavours, bold contrasts and plenty of depth. Every wine on the appealing list is available by the glass and the antique-furnished bedrooms have private patios."
-Sorrel,"77 South Street, Dorking, RH4 2JU, United Kingdom","Dorking, United Kingdom","££££","Modern British",-0.3345537,51.2287432,+441306889414,https://guide.michelin.com/en/surrey/dorking/restaurant/sorrel545459,https://sorrelrestaurant.co.uk/,"1 Star",0,"Air conditioning,Car park","An attractive 300 year old building in the centre of Dorking is home to this delightful restaurant, which is named after the Chef-Owner’s favourite herb. Sit on the cosy ground floor or in the intimate upstairs room, where beams divide the area into three and a glass-walled kitchen provides a modern contrast. Don’t be fooled by the simple descriptions as these belie the complexity of the techniques used in the creative modern dishes, where flavours, textures and temperatures come together in perfect harmony."
-"Masons Arms","Knowstone, EX36 4RY, United Kingdom","Knowstone, United Kingdom","£££","Classic French",-3.6711138,50.995504,+441398341231,https://guide.michelin.com/en/devon/knowstone/restaurant/masons-arms,https://www.masonsarmsdevon.co.uk/,"1 Star",0,"Car park,Garden or park,Terrace","Husband and wife, Mark and Sarah Dodson, run this pretty thatched pub in a secluded little village, which boasts spectacular views over Exmoor’s rolling hills. The cooking is more sophisticated than you might expect to find in a pub, with a concise seasonal menu of attractively presented dishes firmly rooted in British and French classics. Dishes are refined, with pronounced and assured flavours; Mark has plenty of experience and employs the finest local produce to full effect. Service is charming, attentive and a perfect match for the food."
-Simpsons,"20 Highfield Road, Edgbaston, Birmingham, B15 3DU, United Kingdom","Birmingham, United Kingdom","££££","Modern Cuisine",-1.9225752,52.4683078,+441214543434,https://guide.michelin.com/en/west-midlands/birmingham/restaurant/simpsons,http://www.simpsonsrestaurant.co.uk,"1 Star",0,"Air conditioning,Car park,Garden or park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Housed in a suburban Georgian mansion, Simpsons is a long-standing jewel of the local culinary scene. The knowledge and experience of Head Chef Luke Tipping shows through in the assured, confident nature of the cooking – and he has the skill to know when to hold back. Dishes are balanced and pure, with subtle modern touches and a pleasing clarity of flavour; be sure to try the signature tapenade bread rolls and delicious soufflés. Service is enthusiastic and brims with personality. The building also houses three stylish bedrooms and a cookery school."
-Bohemia,"Green Street, Saint Helier, JE2 4UH, United Kingdom","Saint Helier, United Kingdom","££££","Modern Cuisine",-2.1021873,49.1814937,+441534880588,https://guide.michelin.com/en/saint-helier/saint-helier/restaurant/bohemia,https://www.bohemiajersey.com/,"1 Star",0,"Air conditioning,Car park,Restaurant offering vegetarian menus,Wheelchair access","If you’ve something special to celebrate, this marble-fronted restaurant inside The Club Hotel & Spa is the place to come – and cocktails in the bar are all part of the experience. It’s a chic place, where bright linen-clad tables stand out against dimly lit, dark wood walls. Eye-catching dishes offer natural, well-balanced flavours and an occasional hint of playfulness, while the chefs clearly understand how to use techniques to enhance rather than overshadow the fine produce. Pescatarians and vegetarians are well looked after."
-alchemilla,"192 Derby Road, Nottingham, NG7 1NF, United Kingdom","Nottingham, United Kingdom","£££","Modern British",-1.1655566,52.9549911,+441159413515,https://guide.michelin.com/en/nottingham-region/nottingham/restaurant/alchemilla530690,https://www.alchemillarestaurant.uk/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus","Alchemilla occupies the red-brick vaulted arches of a Victorian carriage house, yet despite its rustic first impression, it’s a modern place. A living wall and roof garden set the scene for inspired, exciting cooking, and Head Chef Alex Bond has an admirable attitude towards sourcing ingredients which are sustainable and ethically produced. As well as injecting plenty of his own personality into the dishes, he has an innate skill for bringing together sweet, sour, salty and citrus elements in wonderful harmony, and arranging the highly original combinations of flavours and textures into layers. The esoteric wine list has a bias towards natural wines."
-"Forest Side","Keswick Road, Grasmere, LA22 9RN, United Kingdom","Grasmere, United Kingdom","££££","Modern British, Regional Cuisine",-3.0158049,54.4639611,+441539435250,https://guide.michelin.com/en/cumbria/grasmere/restaurant/forest-side,https://www.theforestside.com/,"1 Star",0,"Car park,Garden or park,Great view,Restaurant offering vegetarian menus","An engaging team welcome you to this substantial Lakeland mansion; start with drinks in the lounge and take in views over the surrounding fells. The room has a rustic feel and a glass-topped table crafted from a wind-blown tree takes centre stage. Provenance and sustainability play a major role in the ingredients, often coming from their Victorian kitchen garden or local suppliers, as well as being foraged by the team. Skilfully prepared, creative dishes are full of vibrant colours, textural contrasts and sublime flavours."
-"Gidleigh Park","Chagford, TQ13 8HH, United Kingdom","Chagford, United Kingdom","££££","Modern Cuisine",-3.8750375,50.6768483,+441647432367,https://guide.michelin.com/en/devon/chagford/restaurant/gidleigh-park,https://www.gidleigh.co.uk/dining-drinking/restaurant,"1 Star",0,"Car park,Garden or park,Great view,Interesting wine list,Wheelchair access","The setting is beautiful, as the three elegant and individually styled dining rooms sit within a grand Edwardian country house in a lovely valley. The experienced chef specialises in sophisticated, modern cuisine with a classical base and top quality seasonal produce at its heart. Dishes may look quite busy on the plate but the flavours are balanced, harmonious and rewarding. It’s so much easier getting a table – and so much more enjoyable – if you’re staying overnight at the hotel."
-"Lympstone Manor","Courtlands Lane, Lympstone, EX8 3NZ, United Kingdom","Lympstone, United Kingdom","££££","Modern Cuisine",-3.4181281,50.6402845,+441395202040,https://guide.michelin.com/en/devon/lympstone/restaurant/lympstone-manor,https://lympstonemanor.co.uk/,"1 Star",0,"Car park,Garden or park,Restaurant offering vegetarian menus,Wheelchair access","This tastefully restored, Grade II listed Georgian house – owned by local chef Michael Caines – sits in peaceful grounds, and its pretty veranda is the perfect spot for a drink. Cooking is sophisticated, well-balanced and boldly flavoured – and while the dishes have classical undertones, presentation remains modern and elaborate. The 8 course ‘Signature’ tasting menu demonstrates the team’s abilities and there’s an ‘Estuary’ option available for pescatarians. Bedrooms are beautifully furnished; go for one with a firepit and hot tub."
-"The Sportsman","Faversham Road, Seasalter, CT5 4BP, United Kingdom","Seasalter, United Kingdom","£££","Modern British",0.9585055,51.344186,+441227273370,https://guide.michelin.com/en/kent/seasalter/restaurant/the-sportsman,http://www.thesportsmanseasalter.co.uk,"1 Star",0,"Car park,Garden or park,Restaurant offering vegetarian menus,Wheelchair access","An inn has stood here since 1642 and The Sportsman’s reputation still brings diners from across the country to this windswept spot by the sea wall. The Thames Estuary provides wonderfully fresh fish and oysters, and the adjacent marshes, woods and soils provide meat, game and vegetables. The daily changing 5 course menu is displayed on blackboards next to the bar and, while the place has a comfortingly traditional feel, the dishes mix old favourites with newer ideas. Cooking is assured and satisfying, with seamless flavour combinations and an understated level of complexity."
-"White Swan","300 Wheatley Lane Road, Fence, BB12 9QA, United Kingdom","Fence, United Kingdom","£££","Modern British",-2.2508633,53.8392556,+441282611773,https://guide.michelin.com/en/lancashire/fence/restaurant/white-swan,https://www.whiteswanatfence.co.uk/,"1 Star",0,"Car park,Terrace","The pub formerly known as 'The Mucky Duck' remains a traditional place where you’re guaranteed a laid-back atmosphere and a proper pint. Indeed, it is rare to find somewhere this relaxing that serves food quite this good. The set menu allows the kitchen to concentrate on delivering great value cooking from small batches of top-quality local produce. Seasonal dishes like full-flavoured hogget with morels and asparagus are a prime example, showcasing impressive classical technique and providing delicious depth of flavour."
-"Outlaw's Fish Kitchen","1 Middle Street, Port Isaac, PL29 3RH, United Kingdom","Port Isaac, United Kingdom","££££",Seafood,-4.8319372,50.5920513,+441208881183,https://guide.michelin.com/en/cornwall/port-isaac/restaurant/outlaw-s-fish-kitchen,https://outlaws.co.uk/restaurants/fish-kitchen/,"1 Star",0,"Credit cards not accepted","Wonky walls, low ceilings and a host of delicious seafood can be found at this intimate 15th Century fisherman’s cottage, which stands right on the Port Isaac harbourside. Quality and sustainability are the watchwords here and the daily changing set menu – which features some dishes designed for sharing – is dictated not only by the seasons but the weather too. Combinations are kept simple, allowing top-notch and expertly cooked seafood, be it brill or sole, to really shine. Some bold pickled elements, like jalapeño mayonnaise, help to add an extra dimension."
-"Dog and Gun Inn","Skelton, CA11 9SE, United Kingdom","Skelton, United Kingdom","£££","British Contemporary",-2.8753453,54.7107234,+441768484301,https://guide.michelin.com/en/cumbria/skelton/restaurant/dog-and-gun-inn,http://www.dogandgunskelton.co.uk/,"1 Star",0,"","The Dog and Gun is a proper village pub which does what pubs do best, by providing warmth, honesty and food that puts a smile on your face. Chef-owner Ben Queen-Fryer cooks with his heart and plenty of natural talent, keeping dishes satisfying and recognisable. Local ingredients, including seafood from Maryport, are showcased in pure, understated compositions with plenty of depth, where flavour comes above all else. You’ll find suet puddings, soufflés and some of the best triple-cooked chips around – not forgetting a great local pint."
-"Rogan & Co","Devonshire Square, Cartmel, LA11 6QD, United Kingdom","Cartmel, United Kingdom","£££","Creative British",-2.9536409,54.2008814,+441539535917,https://guide.michelin.com/en/cumbria/cartmel/restaurant/rogan-co,https://www.roganandco.co.uk/,"1 Star",0,"Wheelchair access","L’Enclume’s laid-back cousin sits in the centre of the village and occupies a pretty cottage beside a stream, with dark wood beams and welcoming open fires. Simon Rogan’s influence is clear to see on the menu, which lists skilfully prepared, understated dishes that make great use of creative ingredient and flavour combinations. The clean, uncomplicated approach keeps the focus firmly on each main ingredient, with exceptional produce coming from Simon's Our Farm development in the Cartmel Valley, or carefully sourced from trusted Lake District suppliers."
-"Upstairs by Tom Shepherd","25 Bore Street, Lichfield, WS13 6NA, United Kingdom","Lichfield, United Kingdom","£££","Modern Cuisine",-1.8277572,52.6829118,+441543268877,https://guide.michelin.com/en/staffordshire/lichfield/restaurant/upstairs-by-tom-shepherd,https://www.upstairs.restaurant/,"1 Star",0,"Air conditioning,Counter dining,Restaurant offering vegetarian menus","The eponymous chef’s dream was always to open his own restaurant and this warm, relaxing space above his father’s jewellery shop represents its realisation. It’s a deservedly popular place, offering short and long tasting menus that feature impressive dishes where flavour is to the fore and every ingredient has a purpose. Desserts are a highlight and could include the likes of 72% Araguani chocolate with crème fraîche, pecan, caramel and sherry are a highlight. The attentive, enthusiastic staff genuinely love their restaurant – and you will too."
-"House of Tides","28-30 The Close, Newcastle Upon Tyne, NE1 3RF, United Kingdom","Newcastle Upon Tyne, United Kingdom","££££","Modern Cuisine",-1.6101143,54.9679675,+441912303720,https://guide.michelin.com/en/tyne-and-wear/newcastle-upon-tyne/restaurant/house-of-tides,https://www.houseoftides.co.uk/,"1 Star",0,"Restaurant offering vegetarian menus,Wheelchair access","Vast and characterful, this rustic restaurant is housed in a Grade I listed former merchant’s house on the historic quayside. Flagged floors, cast iron pillars and exposed brickwork feature downstairs, with equal amounts of character upstairs courtesy of sloping floors, wonky ceilings and carved beams. Detailed, original dishes are based around fine produce and offer clear, effective flavours that are well thought through. The young service team run the restaurant well and are refreshingly unstuffy in their approach."
-"The Barn","Prescot Road, Aughton, L39 6RT, United Kingdom","Aughton, United Kingdom","£££","Modern British",-2.8902774,53.5402555,+441695572511,https://guide.michelin.com/en/lancashire/aughton/restaurant/the-barn,https://thebarn.moorhall.com/,"1 Star",0,"Air conditioning,Car park,Garden or park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","This rustic restored barn is the more informal sister to Moor Hall, and the two restaurants share the same ethos, with much of the seasonal produce coming from the five-acre grounds in which they both sit. The airy dining room comes with exposed beams and an open kitchen, while the hedge-enclosed terrace by the lake is magical on a sunny day. The cooking is modern and imaginative, and the appealing à la carte offers dishes which are British at heart, with understated elegance and well-judged combinations of punchy flavours."
-"Frog by Adam Handling","34-35 Southampton Street, Strand and Covent Garden, London, WC2E 7HG, United Kingdom","London, United Kingdom","££££","Modern Cuisine",-0.1218804,51.5106776,+442071998370,https://guide.michelin.com/en/greater-london/london/restaurant/frog-by-adam-handling,https://www.frogbyadamhandling.com/,"1 Star",0,"Air conditioning,Counter dining,Restaurant offering vegetarian menus","Adam Handling's flagship is a restaurant that keeps up with the times: it’s fun, well-run and offers a friendly, rather uplifting atmosphere. The room's fresh, clean look keeps the focus firmly on the food, which is founded on classical techniques but blends in playfulness and originality to produce colourful, well-crafted dishes which are beautiful to behold. The signature bread served with chicken skin butter and liver pâté is inspired by Adam's sister, who would only eat roast chicken for Sunday lunch."
-"John's House","Stonehurst Farm, 139-141 Loughborough Road, Mountsorrel, LE12 7AR, United Kingdom","Mountsorrel, United Kingdom","££££","Modern Cuisine",-1.1459883,52.7328574,+441509415569,https://guide.michelin.com/en/leicestershire/mountsorrel/restaurant/john-s-house,http://www.johnshouse.co.uk/,"1 Star",0,"Car park","You can’t get more ‘farm to table’ than this. The eponymous John was born here and now does the cooking, while his brother Tom runs the 400-acre farm that surrounds this 16C farmhouse. From herbs, vegetables and fruits to beef, pork and lamb – their natural and organic produce informs and inspires the tasting menus; and John has the consummate skill to allow these wonderful flavours to shine. You start with drinks on the ground floor and are then shown upstairs to the rustic restaurant, where everyone is made to feel genuinely welcomed and no one is rushed."
-heft,"Newton in Cartmel, LA11 6JH, United Kingdom","Newton in Cartmel, United Kingdom","££££","Modern British, Regional Cuisine",-2.9190308,54.2386388,"",https://guide.michelin.com/en/cumbria/newton-in-cartmel/restaurant/heft,https://hefthighnewton.co.uk/,"1 Star",0,"","This 17C village inn has been sympathetically restored by Cumbrian born-and-bred couple Kevin and Nicola Tickle – and the locals are loving them for it. Kevin’s inspiration for the tasting menu comes from the seasons, the surroundings, his imagination and his local foraging knowledge. They may be described in a playful way on the menu, but the dishes reveal real depth and originality. On certain days all tables are served at the same time, so be prepared to arrive promptly."
-"Shaun Rankin at Grantley Hall","Grantley Hall, Ripon, HG4 3ET, United Kingdom","Ripon, United Kingdom","££££","Modern British, Regional Cuisine",-1.63174,54.11882,+441765620070,https://guide.michelin.com/en/north-yorkshire/ripon/restaurant/shaun-rankin-at-grantley-hall,https://www.grantleyhall.co.uk/dining/shaun-rankin-at-grantley-hall,"1 Star",0,"Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Valet parking,Wheelchair access","This beautifully decorated, formal restaurant occupies what was once the music room of this sumptuous and luxurious 17C country house. Shaun Rankin’s creative, modern cooking is a perfect fit for these surroundings and is inspired by his childhood memories and an insider’s knowledge of the area. There is a bounteous larder in Yorkshire and the tasting menu, which flows in a skilled way, focuses on its very best produce. Adding to the experience is a well-organised and professional service team."
-"Gravetye Manor","Vowels Lane, East Grinstead, RH19 4LJ, United Kingdom","East Grinstead, United Kingdom","££££","Modern British",-0.05691,51.08932,+441342810567,https://guide.michelin.com/en/west-sussex/east-grinstead/restaurant/gravetye-manor,https://www.gravetyemanor.co.uk/dining/the-dining-room/,"1 Star",0,"Air conditioning,Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus","This quintessential country house is surrounded by 35 acres of glorious gardens; it was, after all, once home to pioneering gardener William Robinson. Ornate ceilings and fireplaces feature in beautiful lounges, while the restaurant sits within a striking contemporary extension. The kitchen garden provides the restaurant’s heartbeat and Chef George Blogg knows how to get the best out of it. Carefully executed, measured dishes appeal to both the taste buds and the eyes, with their assured flavours and colourful presentation."
-"Le Champignon Sauvage","24-28 Suffolk Road, Cheltenham, GL50 2AQ, United Kingdom","Cheltenham, United Kingdom","££££","Modern Cuisine",-2.0789971,51.8915462,+441242573449,https://guide.michelin.com/en/gloucestershire/cheltenham/restaurant/le-champignon-sauvage,http://www.lechampignonsauvage.co.uk,"1 Star",0,"Air conditioning","For over 30 years, David and Helen Everitt-Matthias' brightly decorated restaurant has provided a ‘special occasion’ spot in the historic spa town of Cheltenham. Dishes use the best of British ingredients in classically based French dishes which employ modern techniques and exhibit some original elements. There's a lightness of touch to many, while others display bold, robust flavours. The set-priced lunch and dinner menus offer great value for money."
-Latymer,"London Road, Bagshot, GU19 5EU, United Kingdom","Bagshot, United Kingdom","££££","Modern Cuisine",-0.7088648,51.3566975,+441276486150,https://guide.michelin.com/en/surrey/bagshot/restaurant/latymer,https://www.exclusive.co.uk/pennyhill-park/food/latymer/,"1 Star",0,"Air conditioning,Car park,Garden or park,Restaurant offering vegetarian menus,Wheelchair access","Tucked away inside the luxurious Pennyhill Park Hotel is this little culinary oasis. The tasting menu is comes in a surprise format, but you can expect top-notch produce like Brixham sea bass and Herdwick lamb to be on there. These fine ingredients are crafted into dishes that use classic combinations which have been refined and reworked in a creative modern style. Flavours, textures and temperatures show wonderful balance and there's nothing superfluous on the plate."
-"Walnut Tree","Llanddewi Skirrid, NP7 8AW, United Kingdom","Llanddewi Skirrid, United Kingdom","£££","Modern British",-2.9632276,51.8435039,+441873852797,https://guide.michelin.com/en/monmouthshire/llanddewi-skirrid/restaurant/walnut-tree,https://www.thewalnuttreeinn.com/,"1 Star",0,"Air conditioning,Car park,Interesting wine list,Terrace,Wheelchair access","It's hard not to love Walnut Tree; it's got a cosy, open-fired bar, a dining room adorned with colourful art, and owners who run it with heart and soul. Shaun Hill, the quintessential chef’s chef, has been here for over 20 years and has a great understanding of flavours and balance. This is bold, robust cooking using first-class ingredients, including wonderful beef and game from the county and some fine French cheeses. The accompanying wine list is a connoisseur’s selection; look out for modest mark-ups on some finer bottles."
-"Star Inn at Harome","High Street, Harome, YO62 5JE, United Kingdom","Harome, United Kingdom","£££","Modern British, Regional Cuisine",-1.010154,54.2311606,+441439770397,https://guide.michelin.com/en/north-yorkshire/harome/restaurant/star-inn-at-harome,http://www.thestaratharome.co.uk/,"1 Star",0,"Car park,Garden or park,Restaurant offering vegetarian menus,Terrace,Wheelchair access","Andrew Pern’s 14C thatched inn oozes charm and character, with its low ceilings, Robert ‘Mouseman’ features and some charred beams left in situ in a nod to its life story. Head Chef Steve Smith’s cooking has a classical base with modern overtones, and Yorkshire leads the way in rich, gutsy, flavour-driven dishes, with fish coming from Whitby, game from the Moors and vegetables plucked from the kitchen garden. Relax on the terrace, then stay over in one of the individually styled bedrooms; one boasts a snooker table, another, a piano."
-"Beach House","Oxwich Beach, Oxwich, SA3 1LS, United Kingdom","Oxwich, United Kingdom","££££","Modern Cuisine",-4.1611699,51.5574223,+441792390965,https://guide.michelin.com/en/swansea/oxwich/restaurant/beach-house,https://beachhouseoxwich.co.uk/,"1 Star",0,"Car park,Great view,Restaurant offering vegetarian menus,Terrace,Wheelchair access","A former coal store is the setting for this beachside restaurant on the beautiful Gower Peninsula. Head Chef Hywel Griffith was born in north Wales and his passion for the country is palpable; he writes his menus in both English and Welsh, and shows admirable support for the country’s producers. Sophisticated, classical cooking is the focus and dishes are reassuringly recognisable. Contrasts in flavour are well-judged and the various components work together to put the spotlight on the main ingredient. The bara brith soufflé is a must!"
-House,"Middle Road, Ardmore, P36 AD89, Ireland","Ardmore, Ireland",$$$$,"Modern Cuisine",-7.7150846,51.9486077,+3532487800,https://guide.michelin.com/en/waterford/ardmore/restaurant/house,https://cliffhousehotel.ie/house-restaurant/,"1 Star",0,"Air conditioning,Car park,Great view,Restaurant offering vegetarian menus","The first challenge for a chef working in this cliff-side restaurant is for their food to be good enough to compete with the striking panorama viewed through the floor-to-ceiling windows. Fortunately, the kitchen, under the leadership of Tony Parkin, is up to the challenge. His experience is clear to see in dishes that may not be showy but do deliver plenty of depth, with well-judged flavours and contrasts in texture being the hallmarks of his food. Expect warm service from the experienced team."
-"The Angel","Hetton, BD23 6LT, United Kingdom","Hetton, United Kingdom","££££","Modern Cuisine",-2.0596882,54.0258838,+441756730263,https://guide.michelin.com/en/north-yorkshire/hetton/restaurant/the-angel189123,https://angelhetton.co.uk/,"1 Star",0,"Air conditioning,Car park,Restaurant offering vegetarian menus,Wheelchair access","Deep within the Yorkshire Dales sits The Angel, a stunning stone-built inn with 15C origins, which now has a modern Nordic style courtesy of polished concrete floors and light wood furnishings. Classic combinations are to the fore but are subtly modernised and refined, with dishes demonstrating a simplicity that allows every ingredient to shine. The exuberant service team enhance the experience, and the bedrooms – which are spread around the village – mix the classic and the contemporary."
-"Sosban & The Old Butchers","Trinity House, 1a High Street, Menai Bridge, LL59 5EE, United Kingdom","Menai Bridge, United Kingdom","££££","Modern Cuisine",-4.1629618,53.2260376,+441248208131,https://guide.michelin.com/en/isle-of-anglesey/menai-bridge/restaurant/sosban-the-old-butchers,https://sosbanandtheoldbutchers.com/,"1 Star",0,"","Covered windows add a feeling of exclusivity to this discreet, intimate restaurant; once inside, you’ll discover an appealingly rustic room with Welsh slate walls, sheepskin-covered chairs and hand-painted animal tiles pointing back to its butcher’s shop days. Stephen Stevens’ well-balanced surprise menu offers boldly flavoured modern dishes with original, personal touches, which demonstrate an innate understanding of cooking techniques and flavour combinations. You’ll find a wealth of ingredients from North Wales; the portion sizes and pacing are spot on; and you’ll feel eager anticipation for each dish to arrive."
-"Hambleton Hall","Hambleton, LE15 8TH, United Kingdom","Hambleton, United Kingdom","££££","Classic Cuisine",-0.6680979,52.6574319,+441572756991,https://guide.michelin.com/en/rutland/hambleton/restaurant/hambleton-hall,https://www.hambletonhall.com/,"1 Star",0,"Car park,Garden or park,Great view,Interesting wine list,Restaurant offering vegetarian menus","One of England's first country house hotels, Hambleton Hall was considered ground-breaking when it opened in 1980; a feeling of luxury still pervades today, with its traditionally styled interior enhanced by the idyllic setting on the shore of Rutland Water. Aaron Patterson has headed up the stoves since 1992 and there’s a dependability to the cooking here; accomplished seasonal dishes have a classical base with distinct flavours and plenty of modern touches. Bread comes from their own artisan bakery and the 400-bin wine list is a real labour of love."
-"Paul Ainsworth at No.6","6 Middle Street, Padstow, PL28 8AP, United Kingdom","Padstow, United Kingdom","££££","Modern Cuisine",-4.9398914,50.5415048,+441841532093,https://guide.michelin.com/en/cornwall/padstow/restaurant/paul-ainsworth-at-no-6,https://www.paul-ainsworth.co.uk/number6/about/,"1 Star",0,"Air conditioning","Guests are put centre stage and are treated to a real experience at this restaurant set in a delightful Georgian townhouse. Paul Ainsworth has developed his own style over the years and the menu is a wonderful showcase for his considerable talents. The creative and sometimes playful cooking is underpinned by well-honed classic techniques and the finest Cornish produce, in dishes like the signature ‘Crabsticks and Scones’ and the seasonally changing ‘Compañero baba’. Friendly, well-versed service helps to make your visit a memorable one."
-Jamavar,"8 Mount Street, Mayfair, London, W1K 3NF, United Kingdom","London, United Kingdom","£££",Indian,-0.1484316,51.5103041,+442074991800,https://guide.michelin.com/en/greater-london/london/restaurant/jamavar,https://jamavarrestaurants.com/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus","This smartly dressed restaurant is a firm favourite with those who love Indian food. The menu looks to all parts of India, with a slight bias towards the north, and also showcases dishes that would have featured in royal kitchens. Instead of starters there’s an extensive selection of small plates that include succulent Malabar prawns. For mains, dishes from the tandoor include a delicious stone bass tikka, while the gucchi lababdar is a must; if you want the full experience, opt for the tasting menu. The ground floor room is more appealing than downstairs."
-"The Dining Room","Easton Grey, Malmesbury, SN16 0RB, United Kingdom","Malmesbury, United Kingdom","££££",Creative,-2.1490761,51.5840216,+441666822888,https://guide.michelin.com/en/wiltshire/malmesbury/restaurant/the-dining-room193454,https://www.whatleymanor.com/,"1 Star",1,"Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","There’s a serene, romantic feel to this restaurant inside the charming Whatley Manor country house, which dates back to 1802 and sports 12 acres of formal grounds. The evening starts with snacks in the kitchen, before moving on to the 7 course set menu, where the terse menu descriptions belie the detail and creativity in the artfully presented dishes, which come with some intriguing contrasts of texture and flavour. Extend your visit with an overnight stay in one of the luxurious modern bedrooms."
-"Cottage in the Wood","Magic Hill, Whinlatter Forest, Braithwaite, CA12 5TW, United Kingdom","Braithwaite, United Kingdom","££££","Modern British",-3.2218372,54.6089402,+441768778409,https://guide.michelin.com/en/cumbria/braithwaite/restaurant/cottage-in-the-wood,https://www.thecottageinthewood.co.uk/,"1 Star",0,"Car park,Garden or park,Great view,Restaurant offering vegetarian menus","As you make your way up the Whinlatter Pass, you will find this remote black and white inn that boasts some fabulous Lakeland views – best enjoyed from a seat in the conservatory. The cooking comes in the form of a tasting menu and makes use of local produce, with every part of the ingredient put to use. Dishes are well-conceived and blend classical execution with a subtle modernity that highlights a variety of flavours and textures. It’s a cosy little place, with a range of bedrooms available if you wish to stay the night."
-"Restaurant Hywel Jones by Lucknam Park","Colerne, SN14 8AZ, United Kingdom","Colerne, United Kingdom","££££","Modern British",-2.2587232,51.4562596,+441225742777,https://guide.michelin.com/en/wiltshire/colerne/restaurant/restaurant-hywel-jones-by-lucknam-park,https://www.lucknampark.co.uk/dining/restaurant-hywel-jones-by-lucknam-park/,"1 Star",0,"Car park,Garden or park,Great view,Restaurant offering vegetarian menus,Wheelchair access","This is country house dining at its finest – opulent, formal and sophisticated – and it suits this grand Palladian mansion perfectly. Rich, elegant décor, extravagant furnishings and sumptuous fabrics feature throughout, from the beautiful bedrooms to the drawing rooms where pre-meal drinks are enjoyed. Expertly crafted dishes rely on classic techniques but have a light, modern style, and ingredients are luxurious and of top quality. Structured service comes with as much polish as the silver."
-Bybrook,"West Street, Castle Combe, SN14 7HX, United Kingdom","Castle Combe, United Kingdom","££££","Modern British",-2.2319991,51.4938103,+441249782206,https://guide.michelin.com/en/wiltshire/castle-combe/restaurant/bybrook,https://www.bybrookrestaurant.co.uk,"1 Star",0,"Car park,Garden or park,Restaurant offering vegetarian menus","One of the last true country house hotels, this 14C manor sits within 365 acres of formal gardens and parkland in a picture-postcard village – and the immensely charming interior features characterful oak panelling and a host of cosy open-fired lounges. Quality produce plays a pivotal role in the tasting menu, which results in a flavoursome blend of simple and premium ingredients. Dishes are precisely prepared and deliver refined, classic combinations with modern overtones. Luxurious bedrooms are split between the house and mews cottages."
-Kai,"65 South Audley Street, Mayfair, London, W1K 2QU, United Kingdom","London, United Kingdom","££££",Chinese,-0.1515898,51.5087682,+442074938988,https://guide.michelin.com/en/greater-london/london/restaurant/kai123638,https://www.kaimayfair.co.uk/,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus","With its glitzy interior and tropical fish tank, this certainly isn’t your average Chinese restaurant. The whole country is represented on the wide-ranging menus, with an emphasis on the southern Nanyang region. Around 20% of the dishes are classics, such as the 18-hour slow-cooked pork belly; the other 80% are more elaborate, adventurous constructions like spring chicken and Szechuan spicy crumble. Afternoon tea is also a feature, offering fine infusions, bao buns and sweet treats. The wine list includes some interesting Chinese options."
-"Woven by Adam Smith","Blacknest Road, Ascot, SL5 7SE, United Kingdom","Ascot, United Kingdom","££££","Modern Cuisine",-0.6164597,51.4046576,+441344876600,https://guide.michelin.com/en/windsor-and-maidenhead/ascot/restaurant/coworth-park,https://www.dorchestercollection.com/en/ascot/coworth-park/restaurants-bars/woven-by-adam-smith/,"1 Star",0,"Air conditioning,Car park,Garden or park,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","A luxurious 18C property in 246 acres of grounds plays host to this elegant restaurant with a golden, autumnal theme. Service might be structured but the atmosphere is relaxed; for a private party, book the conservatory overlooking the lovely gardens. Before moving to Yorkshire, chef Adam Smith spent several years at The Ritz, which explains his classical cooking and love of the countryside. Reflecting this, his technically skilled, beautifully presented dishes pay the utmost respect to natural British ingredients, while also displaying real depth and finesse."
-"Nut Tree Inn","Main Street, Murcott, OX5 2RE, United Kingdom","Murcott, United Kingdom","££££","Modern British",-1.1499072,51.8361729,+441865331253,https://guide.michelin.com/en/oxfordshire/murcott/restaurant/nut-tree,https://www.nuttreeinn.co.uk/,"1 Star",0,"Car park,Garden or park,Terrace","With its 15C origins and smartly thatched roof, this may look like a typical English pub, but it's no ordinary village local. Mike and Imogen bought the place back in 2006 and have since put Murcott on the foodie map, whilst also keeping their inn a friendly, welcoming place. Refined, elegant dishes are delivered in the form of a 7 course tasting menu that shows the kitchen's considerable talents to the full. Walk-ins are welcome, with pub classics like steak and chips on offer too."
-"Fordwich Arms","King Street, Fordwich, CT2 0DB, United Kingdom","Fordwich, United Kingdom","£££","Modern Cuisine",1.1264202,51.2957384,+441227286690,https://guide.michelin.com/en/kent/fordwich/restaurant/fordwich-arms,https://www.fordwicharms.co.uk/,"1 Star",0,"Car park,Interesting wine list,Restaurant offering vegetarian menus,Terrace","England’s smallest town is a pretty little place and this elegant Arts and Crafts style building fits it perfectly. It sits in a delightful spot beside the river and its wisteria-covered terrace affords wonderful views. An impressive wood-topped bar and open fires welcome you in and the wood-panelled dining room bursts with charm. The cooking is modern, creative and sometimes playful but this is never at the expense of flavour. Excellent quality ingredients, like plump Scottish langoustines, underpin it all."
-Umu,"14-16 Bruton Place, Mayfair, London, W1J 6LX, United Kingdom","London, United Kingdom","££££",Japanese,-0.1444006,51.5113444,+442074998881,https://guide.michelin.com/en/greater-london/london/restaurant/umu,http://www.umurestaurant.com,"1 Star",0,"Air conditioning,Counter dining,Interesting wine list,Notable sake list","From its discreet entrance to its elegant décor, Umu has always been a restaurant for that special occasion. The menu is influenced by the delicate cuisine of Kyoto, but other regions of Japan are also represented. You can expect a nod to British produce as well, with dishes like ginjo sake cured Scottish langoustine. The ingredients are of top quality and their natural flavours are always brought to the fore. Some dishes are simple; others are presented with a flourish at the table – but all are prepared with considerable care and respect."
-"Pea Porridge","28-29 Cannon Street, Bury St Edmunds, IP33 1JR, United Kingdom","Bury St Edmunds, United Kingdom","£££","Mediterranean Cuisine",0.7144697,52.249572,+441284700200,https://guide.michelin.com/en/suffolk/bury-st-edmunds/restaurant/pea-porridge,https://peaporridge.co.uk/,"1 Star",0,"","Tucked away on a residential square, this neighbourhood restaurant is warmly and personally run by a husband and wife team, and the unusual name is a nod to the old town green which once stood out front. The daily changing menu of North African, Middle Eastern and Mediterranean dishes involves a range of ingredients cooked over charcoal. The sourdough flatbread fresh from the oven kicks things off perfectly and the unfussy dishes deliver bold, well-defined flavours which are skilfully executed. The esoteric wine list champions organic and natural wines."
-"The Neptune","85 Old Hunstanton Road, Old Hunstanton, Hunstanton, PE36 6HZ, United Kingdom","Hunstanton, United Kingdom","£££","Modern Cuisine",0.5092639,52.9511554,+441485532122,https://guide.michelin.com/en/norfolk/hunstanton/restaurant/the-neptune,https://theneptune.co.uk/,"1 Star",0,"Car park","Kevin Mangeolles is a classically trained chef who works alone in his kitchen and really understands traditional flavour combinations. He’s not trying to reinvent the wheel with his cooking, nor is he trying to challenge your tastebuds or make everything Instagram-pretty; he's simply concerned with what’s in season and what’s available in the local area, which results in dishes that are bursting with flavour and extremely well balanced. Kevin's wife Jacki runs this 18C coaching inn with a calm confidence. There are bedrooms available for those wishing to make a night of it."
-"Bridge Arms","53 High Street, Bridge, CT4 5LA, United Kingdom","Bridge, United Kingdom","£££","Modern British",1.1253358,51.2462247,+441227286534,https://guide.michelin.com/en/kent/bridge/restaurant/bridge-arms,https://www.bridgearms.co.uk/,"1 Star",0,"Car park,Garden or park","In the charming village of Bridge, within the Nailbourne Valley, lies this Grade II listed 16C pub with low beams, open fires and plenty of character. The highly skilled cooking is available in a range of forms, from snacks like buttermilk fried chicken to dishes cooked over charcoal in the Josper oven, which feature on the seasonal à la carte. Prime seasonal produce like line-caught turbot is treated with exacting detail by the chefs, resulting in beautifully seasoned dishes. They have a period cottage nearby for those looking to stay the night."
-"Adam's","16 Waterloo Street, Birmingham, B2 5UG, United Kingdom","Birmingham, United Kingdom","££££","Modern Cuisine",-1.9013634,52.4799361,+441216433745,https://guide.michelin.com/en/west-midlands/birmingham/restaurant/adam-s,https://www.adamsrestaurant.co.uk/,"1 Star",0,"Air conditioning,Interesting wine list,Restaurant offering vegetarian menus,Wheelchair access","Adam Stokes’ elegant restaurant feels like it’s been part of the Birmingham dining scene forever. It’s a luxurious place with an art-deco-cum-retro style that includes a smart cocktail bar and a plush dining room. The cooking seamlessly mixes tradition and modernity, offering tried-and-tested combinations in dishes you will recognise in name, but served in ways you’ve probably never encountered. That being said, the primary flavours are left uncrowded, with nothing extraneous on the plate. An impressive wine selection adds to the appeal."
-"Humble Chicken","54 Frith Street, Soho, London, W1D 4SL, United Kingdom","London, United Kingdom","££££",Japanese,-0.1317621,51.5138258,+442074342782,https://guide.michelin.com/en/greater-london/london/restaurant/humble-chicken,https://www.humblechickenuk.com/,"1 Star",0,"Air conditioning,Counter dining,Notable sake list","While Chef-Owner Angelo Sato's Japanese heritage provides the basis for this modern, upbeat izakaya, his creative streak ensures the theatrical tasting menu takes on a style all its own. Clever flavour and temperature combinations feature throughout, as do the kitchen's immense precision and technical skill. The shokupan bread serving is a real event, packed with originality and showcasing a range of delicious accompaniments. Pumping music contributes to a great atmosphere, whilst sake 'journeys' are encouraged to add to the experience."
-"Lake Road Kitchen","Lake Road, Ambleside, LA22 0AD, United Kingdom","Ambleside, United Kingdom","££££",Creative,-2.9622231,54.4302532,+441539422012,https://guide.michelin.com/en/cumbria/ambleside/restaurant/lake-road-kitchen,https://www.lakeroadkitchen.co.uk,"1 Star",0,"Air conditioning,Restaurant offering vegetarian menus","Nordic décor meets the Lake District at this intimate restaurant, where wooden planks line the walls and sheepskins cover the chairs. The Lakes provides much of the top-drawer produce, although the chefs do look further afield, with a few Japanese influences being incorporated, such as in the king mackerel tartare with white soy, mirin and gold grade nori. Dishes often look simple, but are in fact complex, creative and contain impressive depth of flavour – years of culinary experience are evident in every mouthful. Service is smooth, with the detailed dish descriptions delivered with confidence and pride."