MICHELIN Guide Starred Restaurants 2025

3 Stars • Creative, Contemporary. The location on the outskirts of the city in the Hajszan Neumann estate, which is operated by winemaker Fritz Wieninger, is something special in itself. Here, a wonderful brick vaulted ceiling and stylish interior design make for a distinctive look. The cuisine of Juan Amador more than lives up to the setting – he uses the finest ingredients to devise a modern and sophisticated set menu comprising dishes that are finely balanced and consistently harmonious. Take, for example, the wonderfully firm red mullet fillet, cooked to a perfect translucent finish, topped with well-seasoned anchovies and accompanied by an incredibly intense piparras, tomato and olive emulsion bursting with fruity notes and gentle heat, as well as a highly aromatic, delicate Marcona almond cream. Exceptional wine list. Lovely terrace and lounge area.

3 Stars • Creative, Contemporary. The architecture is the first thing you notice! Located in the Stadtpark, the building has a futuristic feel. The interior is bright and airy, featuring clean lines and elegant modern design; you can look into the kitchen through the pass. The clever division of the space into different wings creates a calm and relaxed atmosphere. The exceptional politeness and utmost professionalism of the service team ensure that you feel welcome and comfortable from the moment you arrive. Special mention goes to Birgit Reitbauer, an exemplary hostess, and sommelier René Antrag, for his superb wine recommendations – the perfect complement to Heinz Reitbauer and Michael Bauböck's distinctive, creative and often surprising cuisine. At lunchtime and in the evening, a six- or seven-course set menu is proposed, with an additional fantastic à la carte selection available in the evening. You can also compose your own four-or five-course set menu at lunchtime. The restaurant's bread and cheese trolley is renowned far beyond the city limits – the staff will enthusiastically talk you through the options.

3 Stars • Creative French. In their brick villa, Tim Boury and Inge Waeles have clearly puzzled, pondered and finetuned each detail from the attentive service and felicitous food-wine pairings to the fashionably stylish interior and the gorgeous patio and bar. The buzzy casual vibe is ample proof 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, particularly those from his region whose praises he frequently sings. 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. Light years from showy gimmicks, the focus is on authenticity and confidently allowing each ingredient to shout its name. Take for example his high-flying dish of mouthwatering calf’s sweetbread sautéed in a beurre noisette, then in a casserole dish, flanked by crunchy croutons, a syrupy red wine reduction subtly perfumed with girolles and other mushrooms and black truffle marinated in madeira wine. Rich unctuous flavours steeped in refinement, consummate culinary mastery, a wealth of amusing nods and a naturally generous personality are all combined in a unique and truly marvellous dining experience.

3 Stars • Creative. 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 Viki Geunes’ consummate skill and talent is complete.

3 Stars • Modern Cuisine, Brazilian. It is rare to encounter a restaurant that expresses, without restraint, its chef's desire and passion for gastronomy, life, and nature — yet at Evvai, that is precisely what you will find! The concept of chef Luiz Filipe Souza, which successfully fuses Brazilian and Italian influences, yields dishes that are not only visually stunning but also brimming with skill, knowledge, and balance — it is remarkable how the chef manipulates temperatures as though they were simply another texture. The offering takes the form of a single tasting menu called Oriundi — a symbol of cultural exchange — beginning with delicate starters inspired by the colours of the Brazilian and Italian flags, before moving on to exquisite dishes such as the Moqueca branca, a refined white version of the classic Brazilian fish stew made with squid and pupunha palm heart, and the Bomba de vieira, a scallop creation that is a permanent fixture on the menu yet reinvents itself with every new edition. A curious detail? Each course is accompanied by illustrations drawn by the chef himself, which set the story of every dish in context.

3 Stars (Green Star) • Creative. A truly unique experience? Here, just a stone's throw from the Museu da Casa Brasileira (MCB), something truly extraordinary awaits — Tuju occupies an elegant three-storey building devoted entirely to culinary pleasure. The main entrance is on the ground floor, where the experience begins with small canapés and where the wine cellar and an interior garden are also to be found; the second floor houses the dining room, arranged around a large open kitchen surrounded by tables, whilst the third floor is home to a sweeping bar with panoramic views. Chef Ivan Ralston, ably supported by a large brigade — the majority of whom are women — approaches gastronomy in its deepest sense. He draws on his expertise to marry seasonal Brazilian produce and flavours, particularly from São Paulo, with the most contemporary techniques, placing creativity and rigorous research at the very heart of his cooking. Each season, with its defining climatic character — humidity, rain, wind, and drought — shapes an entirely new tasting menu!

3 Stars • Chao Zhou. 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 reimagines Chaozhou classics with sophistication and finesse. Braised fish maw with 30-year-aged dried radish is one of his proud creations – the lingering aromas of the radish lend the dish extra depth of flavour. Both the wine list and tea menu are packed with excellent choices.

3 Stars • Innovative. 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, all guests get to feel the vibrant vibe up close. The 10- or 12-course set menu changes every few weeks. Deftly crafted original creations showcase layers of tastes and textures, melding German traditions with uniquely Asian flavours such as kimchi and curry.

3 Stars • Taizhou. 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.

3 Stars • Creative, Contemporary. The 8th floor of the Parken Stadium – home to F.C. Copenhagen and the Danish national team – is the unlikely setting for Rasmus Kofoed’s luxurious, world-class restaurant that’s in a league of its own. Panoramic park views are accompanied by around 15 meticulously prepared, beautifully presented courses, with each one as highly creative and impeccably precise as the last. Totally eschewing meat, the first-rate ingredients include biodynamic vegetables, foraged plants and berries, and seafood from non-endangered species. A stunningly stocked wine cellar rounds out the experience.

3 Stars • Creative. 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.

3 Stars • Modern Cuisine. With a simple ring of a doorbell, you are transported to an elevated dining experience set in what looks like someone’s home. It starts in the Scandi-inspired sitting room for canapes and aperitifs; then, dinner takes place around an impressive open kitchen, where you are greeted by the chefs before service begins. An array of dishes showcases the blend of Asian and Scandinavian influences that make great use of the finest luxury ingredients, such as shellfish from the Norwegian Sea and turbot from Brittany. The team’s craft and precision present a superb balance of flavour and texture seen across all the plates.

3 Stars • Indian. 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 15 seats and a rooftop location – you’ll feel you’re in on the secret. Pro tip: arrive to dinner a little earlier to enjoy signature cocktails at the Popadom Botanic Bar.

3 Stars • Creative. 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.

3 Stars • Creative. In his eatery near the Stade Vélodrome, this artist-cum-chef on a perpetual creative quest has elevated the small portion to the realm of art. He is a virtuoso when it comes to spices, roasting and smoking and his childhood in Congo flows freely through his cuisine. This distinctive hallmark is further enriched by a unique use of vinegars (over 400 house creations) that add depth and complexity to his jus. The resulting lineup of some forty small dishes, a truly herculean task, is surgically crafted and often visually striking: cuttlefish steamed in sake, puffed barley, briny seasoning and seaweed; watercress, smoked beetroot, langoustine milk, iced burnt langoustine heads. Each meal is a feat of culinary excellence, supervised by a diffident, yet single-minded chef, whose watchful eye never leaves the serving hatch.

3 Stars (Green Star) • Creative, Vegan. "The best cookbook ever written was by Mother Nature herself," according to Alain Passard. His green philosophy is de rigueur more than ever in his cuisine, which is now entirely free of animal protein. 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 and to explore culinary possibilities, coming back with recipes as accomplished as his "sushi fantaisie" or beechwood-smoked potatoes with wine sauce, for example. Enjoy as you take in the bucolic fresco that decorates the dining area.

3 Stars • Modern Cuisine, Creative. You might say that Arnaud Lallement grew up at Assiette Champenoise, which was originally opened by his parents. Trained by the best in the business (Roger Vergé, Michel Guérard, Alain Chapel), he cooks high-calibre cuisine – inspired by the classics, 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, and supported by a warm and dedicated team, Lallement loves to engage with guests and treat them to simply good food. 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.

3 Stars • Creative. Gilles Goujon, sometimes nicknamed 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. With his sons Enzo (savoury dishes) and Axel (sweet) at his side, Goujon is in a league of his own when it comes to taking a back seat to the ingredients and letting them do the talking in all their simplicity – the mark of the greats. The ingredients are exceptional and he takes enormous pleasure in presenting them to diners himself; the plating is often completed tableside. If we had to mention just one dish, it would be the egg filled with black 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, pure and simple.

3 Stars (Green Star) • Seafood, Modern Cuisine. Overlooking the Plage de la Concurrence, the sign on the front of the restaurant says it all: "Christopher Coutanceau, chef and fisherman." Fishing here is a lifelong family passion, and Christopher takes it further by campaigning for sustainable methods and against waste. His sincere and unfussy cuisine, with its bouquet of marine scents, an invigorating ode to the Atlantic Ocean, is an extension of this commitment. The finest fish and seafood - turbot, sole, sea urchin - is prepared with care and imagination, while the modest mackerel or sardine is rendered sublime by the same devotion and technical skill. Those lucky enough to taste the scallop pithiviers (only in season!) will remember it forever. As for pastry chef Benoît Godillon's sweet creations, they achieve the perfect balance of lightness and indulgence. Service, under the direction of Nicolas Brossard, is precise and elegant. A restaurant worth the journey.

3 Stars • Modern Cuisine. 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.

3 Stars • Modern Cuisine, Creative. 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: in a virtuoso blend of flavours and exquisite plating, he allows high-quality ingredients to shout their name simply and stunningly. For example, binchotan lobster with sweet pepper seasoning or aged Galician beef paired with a sabayon-like gravy-cum-bearnaise extravaganza. Each dish is flawlessly crafted and supremely legible.

3 Stars (Green Star) • Creative. 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". 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.

3 Stars (Green Star) • Creative, Seafood. La Marine has had a facelift. In the elegant new setting, opt for the extensive tasting menu, which is constantly updated depending on the season's produce. It showcases the finest ingredients with a noble touch and a simplicity only attained by the world's top chefs – who know what and where to strip back and pare down to release the flavours and tantalise the diner's imagination. The quality of the fish, seafood and vegetables is exceptional. Alexandre Couillon's other talents include cooking over a fire, harvesting coastal plants, preparing fruit coulis, vegetable pickles, stock reductions and gutsy jus… not to mention his knack for cooking fish to absolute perfection. Memorable dishes include charcoal-grilled mackerel accompanied by candied beetroot, and the remarkable flame-grilled lettuce with blueberries and elderflower vinegar. At the gourmet food shop, Le Petit Couillon, the chef promotes produce from artisans and farmer partners.

3 Stars • Creative. This well-known luxury resort is a haven of Provençal art de vivre from the grounds overlooking the Var hinterland and the sea on the horizon to the ponds, lavender beds and superb cuisine rich in the scents and flavours of the South of France. Former sous-chef to Christophe Bacquié, Fabien Ferré signs a masterpiece and his artistic sensitivity for Mediterranean produce may even bring to mind that of artists like Matisse, who were captivated by the light of Provence. Ferré crafts a high-flying veggie- and seafood-centric score, starring dishes such as turbot, shellfish, cazette and caviar; mullet, grey shrimps and oil of shrimp heads or squid in marjoram – his signature dish. Uncluttered, virtuoso cuisine that elevates the natural flavour of the ingredients and is bolstered by memorable big-boned sauces, a case in point being the aloe vera-scented dressing that flanks mackerel fillet. It is arguably worth the trip here just for the cheese cellar, without forgetting the terrific selection of wines and a blissful patio for an aperitif and coffee.

3 Stars • Creative. Picture a luxury hotel set amidst pine trees in the picturesque Gulf of Saint Tropez - an idyllic scene for knockout food. Dedicated and demanding, chef Arnaud Donckele pays a vibrant tribute to this sun-drenched landscape. He starts with a painstaking study of the local fish in a bid to devise recipes that reveal the full scope of each species’ nuances, textures and tastes in a range of compositions that are infinitely varied. Each ingredient is of course flawlessly crafted, but the chef’s strong suit is undeniably sauces, referred to as “ephemeral” or “velvety”, and which are both big boned and delicate. In fact, their names already read like a guide to the Mediterranean underworld. His turf recipes are equally high flying and embody a constant quest for the perfect tomato, pepper or courgette to underscore pigeon, lamb or sweetbread. An exceptional experience every time!

3 Stars • Creative. Nestling in Anse Corton, an unspoilt natural cove facing Cap Canaille, La Villa Madie, housed in swish contemporary premises and flanked by a terrace, boasts an idyllic location with a drop-dead view of the Mediterranean. Hailing from Normandy, chef Dimitri Droisneau draws his inspiration from his passion for Provence. From one dish to the next, he rolls out a light, subtle, flavoursome score that is fresh and aromatic, punchy when necessary and always surprising and original. The magic of the French Riviera and ingredients from land and sea are blended to great effect in this culinary tapestry. A case in point: Carabineros prawn with a red berry tartlet in a marriage of briny shellfish and sweet red fruit that borders on the celestial, without forgetting a host of insightful food-wine pairings.

3 Stars • Creative. 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.

3 Stars • Modern Cuisine. Unadulterated style and opulence – lofty columns, ornate mouldings and tall bouquets of flowers, all bathed in soft light pouring in from the interior garden… Here, in one of the most prestigious Parisian palaces, chef Christian Le Squer commands respect by working his magic year after year. His timeless cuisine, always showcasing outstanding produce, unveils his virtuoso technique and phenomenal delicacy. Hailing from Morbihan, he never fails to pay tribute to his native Brittany, brilliantly celebrating this terroir and its seafood, eg lait ribot (Breton buttermilk) is paired with caviar and sea bass, salted butter accompanies lobster. As for the high-calibre desserts, pastry chef Michael Bartocetti's creations are inspired by nature, forgoing sugar in favour of fruit and honey. Empathetic and stylish, the service is close to perfection.

3 Stars (Green Star) • Creative. 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.

3 Stars (Green Star) • Creative, Seafood. A not-too-imposing and rather romantic manor house, a magical view of the bay of Mont-Saint-Michel... and a true culinary epic. After a first life in the merchant navy, Hugo Roellinger refined his kitchen craft with modesty; today, his menu "At the whim of the wind and the moon" is a poetic voyage which holds you breathless from start to finish and offers a particularly personal vision of Brittany. Here, seafood is magnified with fluidity, delicacy and a naturalness that is stunning, like this lobster in two ways, with its sauces of rare complexity. This is a cuisine that speaks with directness, although its apparent simplicity conceals an unrivalled subtlety in the harmony of flavours, and a particular talent for the use of spices (an apple never falls far from the tree…), seaweed, flowers and herbs from the kitchen garden. Mischievous and sometimes daring low-sugar desserts extend this marine universe to splendid effect. A sensitive cuisine carried by a team committed to the cause, which knows just how to find the right tone.

3 Stars • Creative. Just a well-heeled step from the Champs-Élysées, this restaurant is set in the swish, swanky La Réserve, a 19C Napoleon III-style mansion refurbished by renowned interior designer, Jacques Garcia. The dining room is clad in magnificent materials, such as Spanish gilt leather and Versailles parquet flooring. Jérôme Banctel affirms his distinctive 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 in limewater; there is also a game menu in season and an à la carte lineup at lunchtime. This high-flying score gives rise to a vast range of sensations and flavours – from tart and sweet and sour to spicy and briny. The chef’s talent as a cosmopolitan alchemist enables him to draw everything together harmoniously. The full-bodied, concentrated sauces embody his high-flying culinary art in such a way that it appears disarmingly effortless. A quintessential fine dining experience in a setting with a sense of occasion.

3 Stars • Seafood. Descended from a family of artists, Gérald Passédat was practically born in his restaurant a few metres from the sea, which "nourishes and inspires [him]". The Mediterranean, its fish and shellfish are the backbone of his culinary identity. The chef crafts precise and pared-back seafood-forward cuisine that is personal to him; absolute freshness and the use of ingredients in their entirety are key. Highlights from the menu include the yellowtail and black sea bream duo, raw and smoked in-house, accompanied by cauliflower, Oscietra caviar and bottarga, and the remarkable red mullet prepared in a variety of ways: cooked au naturel, matured and raw, or charcuterie-style, with a star anise consommé. Many of the robust and carefully crafted sauces and broths are made using heads, livers and cooking juices. The "Ma Bouille Abaisse" set menu unfolds in a fascinating sequence of flavours. Over 65 species, caught with longlines and with consideration for the marine ecosystem, are featured over the course of the seasons. The breathtaking view of the Mediterranean adds to the feeling of abundance. The attentive yet discreet service is pitch perfect.

3 Stars • Creative, Modern Cuisine. How time flies! Frédéric Anton has been the chef of the Pré Catelan, the mythical Napoleon III lodge nestled in the Bois de Boulogne and refurbished by Pierre-Yves Rochon with lashings of designer furniture and a palette of green, white and silver tones, for almost 30 years. Born in Nancy into a working-class family, this Meilleur Ouvrier de France learned the ropes under Joël Robuchon. His tasting menu, which stars top-drawer produce (scallops, langoustine, salmon, caviar), is a masterclass of high-flying understatement and razor-sharp precision. The culinary score, which rises to a crescendo of pure perfection, bears witness to the chef’s experience and vision of fine dining. Not to be missed.

3 Stars • Creative, Modern Cuisine. Michaël Arnoult has transformed Auberge des Morainières into a charming, intimate restaurant with minimalist decor overlooking the undulating vineyards and the Rhône Valley. His modus operandi revolves around fresh ingredients and respect for those who cultivated them, so choosing local producers, getting to know them and working alongside them is a priority… and that is evident in the food, from game, asparagus, suckling lamb to trout or whitefish. To cite one iconic dish: the jellied crayfish tartare served with a foamy mandarin and marigold butter and paired with cooked crayfish is elevated by a subtle jus from the shells: excellence on a plate! There are also six comfortable guestrooms a few kilometres from the restaurant.

3 Stars • Classic Cuisine. Some chefs owe their reputation as much to their cuisine as to their human qualities: Michel Guérard, who died in August 2024, was one of them. Considered one of the founding fathers of "la nouvelle cuisine", admired by his peers the world over, he always put the same passion and dedication into his work, leaving his kitchen teams and family an incomparable gastronomic heritage. At Les Prés d'Eugénie, you get the full experience: the enchanting setting of a gorgeous mansion set in the verdant grounds, a front-of-house team with laser-like attention to the smallest of details… and, above all, cooking that is exceptional in every way. The dishes reflect the DNA of Chef Guérard: a showcasing of naturalist cuisine, of course, an omnipresent lightness of touch, and the ability to marry the most diverse flavours with great precision, like a conductor guiding an orchestra. The restaurant is located in the wood-panelled apartments of the Empress, which are steeped in the history of the building.

3 Stars • Modern Cuisine. It's impossible to sum up in just a few lines the story of this institution, whose star-studded career begun back in… 1926! Yet, Lameloise, whose interior features a string of warm, cosy dining rooms, each of which is appointed individually, is far from nostalgic. Éric Pras, former sous-chef to Jacques Lameloise, became head chef in 2009 when his mentor retired; as Éric puts it: "Tradition is the future." Faithful to the venue’s founding spirit, as inspired as he is meticulous, Pras pays homage to Burgundy's terroir (snails, Bresse poultry, Charolais beef, Morvan hazelnut cazette) whilst keeping pace with his era and today’s tastes. They serve a fine selection of wines, especially by the glass.

3 Stars (Green Star) • Creative. Argentine chef Mauro Colagreco has taken up residence on the Italian border, between the mountains and the sea, in a restaurant boasting mesmerising views of the Mediterranean. His culinary creations now reflect the lunar calendar, with ingredients being gathered and dishes being concocted in accordance with the phases of the moon – an ancient practice revived by followers of biodynamic agriculture. He harvests his plants at peak ripeness to create daily alternating set menus based on realms of nature such as "flowers", "fruit", "leaves" and "roots". This exacting philosophy allows the chef to get the very best from his vast vegetable gardens, as well as from his hand-picked supply of fish, shellfish and meat. Delivered by a talented kitchen team, his cuisine is in no danger of falling into routine. As technically flawless as the dishes may be, they remain thoroughly accessible, prioritising flavours that are combined in perfect harmony.

3 Stars • Creative. 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 seven (lunch only) or 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.

3 Stars • Creative. 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 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!

3 Stars • Creative. 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.

3 Stars (Green Star) • Creative. The Marcons are a family team: Régis Marcon senior, self-proclaimed Auvergnat-Italian, exceptional cook, entrepreneur and culinary authority, works with his sons, Jacques, who has confidently moved to the forefront, and Paul, Bocuse d’Or 2025. Here, one thing is clear: the market and the seasons dictate the menu. There is something for everyone: meat from the plateau, Le Puy green lentils, asparagus, broad beans, snails and, above all, mushrooms – the family speciality, which they pick in autumn. This is food with strong roots – whole roasted Vocance squab paired with stewed green peas and stuffed morels, or a gently sautéed fillet of Arctic char and fennel confit in a butter of elderflower. Without forgetting, the wickedly enticing cheeseboard, laden with Salers, Fourme and Saint-Nectaire! Noémie, Paul’s wife, deploys her charisma and skill to pamper guests in the dining room.

3 Stars (Green Star) • Creative. 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.

3 Stars • Modern Cuisine. Le Bristol is the quintessence of luxury, from its spa suites and superb formal garden to its rooftop pool and dining area with Louis XVI furnishings, mirrors, and tall French windows looking out onto the greenery. In the kitchen of the flagship restaurant, Arnaud Faye errs towards minimalism with his light and refined preparations – a purity of flavours that does not preclude generosity in the dishes. The ingredients are of course excellent, the cooking techniques and temperatures flawless; the bread is made on the premises from heirloom wheat varieties, the sauces are light yet highly concentrated, and let's not forget the art-directed plating. The epitome of style!

3 Stars • Creative, Modern Cuisine. From the get-go, the stage is set in grand style: Following a spectacular overture in the form of various aperitifs, an artisanal bread selection and amuse-bouches, Edip Sigl reveals why it is worth making the trip to dine at this restaurant in Das Achental hotel. He presents two incredible set menus: "Chiemgau pur" (devoted to the region) and "Chiemgau goes around the world" (a combination of local and international ingredients). Both feature modern creations that are complex but not overdone, highly refined and consistently elegant – think langoustine, artichoke, kumquat, pea, bisque, or the Sigl classic of saffron ice cream with fermented rosehip and pumpkin seed oil. In dishes such as the Miéral squab on the bone, the chef also proves he can deliver robust flavours. Diners are free to opt for six or eight courses, with the added bonus that sauces are left at the table to allow for second helpings. Expert service adds the finishing touch: approachable and courteous, pleasingly laid back and full of Bavarian charm, making the guest the true focus. Tip: Nab a table by the floor-to-ceiling windows of the elegant dining space and enjoy the view of the garden.

3 Stars • Creative, Modern Cuisine. This restaurant has firmly established itself among the world's top-tier dining destinations. The ability of Jan Hartwig and his team to bridge the gap between French culinary artistry and German classics is impressive. Dishes such as meatloaf, egg with mustard sauce and Handkas mit Musik are transformed into something spectacular. Each creation dazzles – the quality of the ingredients is beyond question, and the craftsmanship is masterful. In the seven-course set menu, every detail is precisely executed and well thought out, with a clear sense of identity, featuring inventive and sometimes surprising combinations. You have the option to add various signature dishes such as "sea urchin 'Louise'" or pâté en croûte. The set menu is available at lunch and dinnertime – it's also possible to have a shortened version at lunchtime. Depending on where you sit in the sleek, chic and upscale interior, 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.

3 Stars • Classic French, Seasonal Cuisine. Claus-Peter Lumpp has been head chef at the fine dining restaurant of the luxurious Hotel Bareiss since March 1992, and his cooking is renowned far beyond the confines of the Black Forest. His style is rooted in classic French culinary tradition but also incorporates international influences. The amuse-bouches are fantastic – warm dumplings with a flavourful lobster filling and an aromatic broth made from watermelon, lemon balm and a hint of chilli. The extensive and elaborate dessert creations by head pastry chef Stefan Leitner also deserve a mention – be sure to leave some room for the pralines from the trolley! The decor is upscale further to a modern makeover incorporating elegant details such as hand-cut alabaster designer lamps, chic upholstered chairs and a palette of warm tones. However, the original character of the building has been retained. And then there is the highly professional service team headed up by maître d' Thomas Brandt, plus excellent wine recommendations courtesy of sommelier Teoman Mezda. It's a bonus that you can also partake in this culinary experience at lunchtime.

3 Stars • Creative French, Classic Cuisine. One of Hamburg's classic hotels, the legendary Hotel Vier Jahreszeiten, with its view of the Inner Alster Lake, is home to this stylish, chic restaurant. The top-notch cuisine is inextricably linked with Christoph Rüffer, who has been the chef here for over 20 years. His dishes adhere to a clear idea, retaining their identity despite considerable technicality. He incorporates meaningful contrasts with minimal fuss. Each elegant course of the perfectly composed menu is beautifully balanced. There are also several dishes to swap out or add on. The mainstay of the cuisine is top-notch ingredients – the langoustine and the saddle of venison are particularly noteworthy, not to mention the fantastic sauces! Proficient service is provided by a classic-style brigade. The wine list is outstanding; the wine pairings devised for the set menu can be highly recommended. For a little luxury… world-class wines are also available by the glass.

3 Stars (Green Star) • Modern Cuisine, Creative. Marco Müller’s "Inspiration" tasting menu unfolds as a culinary journey, shaped by a clear personal style and a skilfully constructed narrative arc. The service team explains the ideas behind the dishes in a pleasingly relaxed and informal manner, and is always happy to answer questions. The kitchen works with remarkable precision, yet the cooking retains a sense of effortlessness and balance. With only a few components, the dishes seem minimalist, but are packed with details that lend them exceptional depth. One standout dish is the tender, flawlessly cooked Oldenburg Wagyu with an umami-rich beef garum, crisp kohlrabi strips and a hollandaise brimming with intensity. Even adventurous pairings, like North Sea squid with red cabbage, work remarkably well. Ingredients are sourced from carefully selected suppliers known personally to the chef, all of exceptional quality. The set menu comprises 12 or 13 "inspirations", with an optional caviar course available. The terrace, small but welcoming, is the ideal spot in summer.

3 Stars • Modern French, Creative. It is thanks to Thomas Schanz that this small town on the Mosel, 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. The dishes are very precisely and delicately crafted using ingredients of outstanding quality. Prepared with a very personal touch, one of the chef-patron's signature classics is his pot-au-feu, which is adapted to each season – at the time of our visit it featured rabbit saddle, kidney and liver, young root vegetables and lovage – simply wonderful! Good to know: Alongside the set menu, there is also a fine à la carte selection. The wine list includes fantastic labels from the Mosel, complemented by selections from France and Italy, and the cordial sommelier, Janine Löwenberg, provides astute recommendations. The elegant interior, with its warm tones and local materials, references the region. Floor-to-ceiling windows look out onto the courtyard. Thomas Schanz is not only a trained chef but also a hotelier, and there are tasteful guestrooms in the hotel he has taken over from his parents.

3 Stars • Classic French, Creative. 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 delight diners with a carefully balanced interplay of modern and classical influences, rich in finesse and flavour. The quality of the ingredients is exceptional. A prime example is the grilled Brittany lobster, scallop, langoustine and crispy calamaretti with butterhead lettuce, Creole escabeche with bell pepper, wild leek, coriander and shellfish coral cream – showcasing top-quality seafood in generous fashion. Diners are offered a choice between a shorter and a longer tasting menu, as well as a vegetarian set menu. A charming touch: the traditional cheese trolley is still part of the experience. Piet Gliesche's wonderful desserts are the perfect ending to any meal. As an alternative to the set menu, there is a fantastic à la carte selection, including dishes for two. And then there is the extremely pleasant, perfectly organised service team supporting Stéphane Gass, a highly competent maître d' and sommelier with bags of personality.

3 Stars • Creative, International. In his set menu (dubbed "Das Tor zur Welt" – "Gateway to the World"), Kevin Fehling draws on a wide range of influences, be they Asian, Middle Eastern or South American, and is also fond of combining them in a fusion with classically French-based cuisine. The dishes are characterised by a wealth of beautifully complementary flavours, as well as deftly integrated contrasts and impressive technical precision, not to mention top-notch ingredients. These qualities are exemplified in the outstanding, firm-fleshed scallop carpaccio served at a pleasant room temperature with delicate pieces of celery and subtly tart, fruity apple, accompanied by a buttermilk broth with a hint of yuzu and herb oil. In the stylish, relaxed atmosphere around the long and winding table after which the restaurant is named, you can see the action unfold in the open kitchen – everything runs like a well-oiled machine! Restaurant manager David Eitel, part of the charming and ever-on-hand front-of-house team, deserves a special mention for his effortlessly attentive way of engaging with diners.

3 Stars • Modern Cuisine, Japanese Contemporary. It is absolutely worth climbing the 23 steps of the beautiful steep wooden staircase that leads to this tasteful, upscale restaurant, which has been designed with an eye for detail. In this historic location (Munich's oldest town house, where the city's history started to be recorded in 1552), Tohru Nakamura – a Munich-born chef of German-Japanese descent – artfully bridges the gap between classic French and European cuisine and the culinary traditions of Japan. The combination of ingredients and flavours from both cultures makes for a unique twist, for example, in the perfectly cooked, delicately aromatic Koshihikari rice with excellent regional trout caviar and a hint of wasabi, as well as an intense beurre blanc made from fermented rice, sake and elderflower. A tasting menu comprising 10 or eight courses is proposed. The attentive waitstaff are always on hand to elucidate the chef's culinary concept. When it comes to wine recommendations (tip: Rieslings), you are in the best hands with sommelier Christian Rainer. A nice touch: Diners are even greeted with a tour of the kitchen!

3 Stars • Creative, Contemporary. The way in which Christian Bau combines influences from French and Japanese cuisine makes for truly memorable results! His unique signature style runs through the entire menu. The "Paris – Tokyo" set menu allows you to experience the best possible ingredient quality and witness his impressive aplomb. It is with consummate craftsmanship that he pairs, for example, the freshest tuna fillet in the form of tartare and raw slices with Imperial caviar, marinated daikon radish and an umami-rich seaweed and ginger vinaigrette, and creates delicate contrasts by adding crispy seaweed chips, fresh cress and shiso leaves. His highly aromatic signature dish "bau.stein – Pan Dan, exotic fruits, coconut yuzu ice cream" also meets the most exacting of standards. He skilfully implements new ideas while remaining true to his style. There is also a range of specials with which to supplement the set menu. The wine list is extensive, with a particularly good selection of regional wines from the Moselle and Saar. The professional and friendly service adds to the experience. In addition there is the option of staying overnight at the elegant Victor's Residenz-Hotel Schloss Berg.

3 Stars • Classic French. This legendary fine dining establishment is run by exemplary husband-and-wife team Magdalena and Clemens Rambichler. The chef's set menu meets the highest standards, course by course, starting with the first amuse-bouche. The Breton lobster is served in perfectly cooked bite-sized pieces with celery, green apple and a rich, delicately foamed sauce, and is given striking Asian accents by lemongrass, ginger, grilled lime and shellfish oil. Only the very finest ingredients are used, and in notably generous measure. Each dish remains memorable for its poised elegance, intricate depth and clarity of flavour. The classic "Kleine Torte" of beef tenderloin tartare is always available as an upgrade option. Two interesting wine pairings are available with the set menu. À la carte dining is possible, too. Always on hand, Magdalena Rambichler is cordial and extremely competent as she heads up the front-of-house team, and head sommelier Marco Franzelin is one of the leading names in his field. The stylish and elegant decor has a restrained modern feel. The inviting, individually designed guestrooms are equally fabulous.

3 Stars • Italian. (The restaurant is temporarily closed.) Owner-chef Umberto Bombana’s restaurant, which oozes Italian charm and passion from every pore, is named after one of the chef’s favourite Fellini films. The classical Italian lineup stars first-class ingredients, like lamb from Aveyron, scallops from Hokkaido and Wagyu beef from Australia. The pasta course is always a highlight – scampi risotto and trenette with sea urchin are just two of the standouts. The delightful service makes everyone feel special.

3 Stars (Green Star) • French Contemporary. Dutch-born chef Richard Ekkebus's restaurant is going from strength to strength. His commitment to sustainability and dairy-free cooking entails creativity and imagination, which his kitchen never fails to deliver. Set menus and their vegetarian versions create a progression of flavours using first-rate produce like aka uni, Ping Yuen chicken, and blue lobster. Every ingredient has a carefully thought-out role to play.

3 Stars • French Contemporary. One of Hong Kong's most glamorous and elegant restaurants, Caprice also commands impressive harbour views and always delivers an amazing experience. With chef Guillaume Galliot at the helm, the kitchen excels at harmonious, high-calibre French fare – it features premium ingredients, demonstrates superb techniques and shows a mastery of flavours. Only prix-fixe menus are served. Check out the stunning wine list and dazzling selection of cheeses.

3 Stars • Cantonese. 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.

3 Stars • Sushi. The kitchen team excels 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 the flavours of each piece pristine without interfering with the next. His lavish double uni sushi, with bafun uni stirred into the vinegared rice and topped with lobes of murasaki uni, boasts intense briny sweetness and a buttery texture.

3 Stars • Cantonese. Comfort and luxury partly explain the popularity of this firm favourite with foodies, thanks to plush fabrics, beautifully dressed tables and Chinese art, but the skill and experience of the kitchen team also play a role. Their soups made with top-notch ingredients win the hearts of countless connoisseurs. Double-boiled Silkie chicken soup with dried scallop and abalone stands out with deep, complex umami. Other specialities include Peking duck and baked stuffed crab shell.

3 Stars • Innovative. 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.

3 Stars (Green Star) • Creative, Alpine. 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.

3 Stars • Creative, Contemporary. Verona’s quintessential historic and elegant restaurant, this is where Chef Perbellini, already two-starred at a previous location, achieved the coveted three stars. Expect a sumptuous, refined setting, rich with color and historical references, paired with extraordinary cuisine expressed through three tasting menus, with dishes also available à la carte. “Io e Silvia” showcases the chef’s latest creations; choose “L’Essenza” for a vegetarian journey; while “Storie di Casa” presents the chef’s signature dishes in a contemporary key. But there is yet another option: the chef’s table, in effect a separate room with five intimate tables set amid the open kitchen, featuring a single menu and the exhilarating experience of dining among the cooks.

3 Stars • Italian Contemporary, Classic Cuisine. Now among the most celebrated restaurants in Italy, Da Vittorio has retained the warmth of its delightfully familial management. Both in the kitchen and in the dining room, members of the Cerea family are ever-present, and the dishes themselves speak to their talent for elevating top-quality ingredients into beautifully presented, deeply flavorful recipes, all in pursuit of a comforting, satisfying style of cooking. Generosity is another hallmark here, evident from the breadth of the offering! In addition to the à la carte menu, guests may choose from 4 tasting menus: “Gli esordi di papà Vittorio” (eight meat-based courses inspired by traditional recipes), “Dalla nostra campagna” (eight courses centered on vegetables from the estate garden and the Planet Farm), “Senza Confini” (twelve courses for a singular experience, guided by the chefs’ unfettered creative freedom), “Nella tradizione di Vittorio” (eight courses featuring fish and shellfish, prepared with the freshest market arrivals). The finale is elevated further by a superb cheese trolley and an array of sucreries to close the meal on a high note.

3 Stars (Green Star) • Italian Contemporary, Classic Cuisine. Having held three Michelin stars since 1996 (an Italian record), this restaurant is now close to celebrating a century in business. Situated in the village of Runate, which lies in the countryside between Cremona and Mantova and has just a few dozen inhabitants, 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 colour 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. The superb roasts and braised dishes are prepared using meat sourced from Cascina Runate, while the local petit gris snails served with aromatic herbs and sweet garlic are equally delicious.

3 Stars • Italian Contemporary, Creative. In the world of gourmet cuisine, Via Ghibellina is synonymous with Enoteca Pinchiorri – a legendary Italian restaurant housed in a splendid 17C palazzo. Opened in 1972 by Annie Féolde and Giorgio Pinchiorri, what was originally a simple wine bar with a kitchen has become one of the great Italian restaurants par excellence. The dining room is adorned with paintings and frescoes and boasts the type of historic elegance that is typical of Florence, while in the kitchen Riccardo Monco delights guests with his dishes which impress without becoming overly fussy or excessive, so that the intense flavours shine through and remain long in the memory. But the list of the people who make this restaurant great does not end here: Francesco Federici is responsible for the extraordinary desserts, while the elegant team front of house is supervised by Alessandro Tomberli, another important figure in the history of the Enoteca.

3 Stars • Creative. In his Milanese restaurant, the headquarters of the Bartolini international galaxy, the great chef – far from taking a break – continues to craft new dishes alongside resident chef Davide Boglioli, always focusing on fullness and intensity of flavors. There's nothing overly cerebral, though you can delve into the layers, references, and echoes if you wish. Or simply enjoy the perfect balance of the results. There are two tasting options: "Best Of" and "Mudec Experience," but dishes can also be selected à la carte. During our last visit, we were particularly struck by the creaminess and harmony of the beetroot risotto with “Evoluzione” gorgonzola sauce. And speaking of cheeses, we recommend trying (off-menu) "Our Tasting of 5 Creative Cheeses," with rare and intriguing pairings. All of this is set on the third floor of Mudec, the Museum of Cultures, in a refined and elegantly contemporary lounge space.

3 Stars • Mediterranean Cuisine, Contemporary. Following complete refurbishment, the new Pergola pays tribute to the colours and materials of Rome, from the Travertine marble to the red colour scheme. The terrace has also had a facelift, but fortunately the view hasn’t changed – however many times you come here, you find that your memory never quite does justice to the magnificent and expansive views of the capital. Below Monte Mario hill, the whole of Rome, encircled by hills, is spread out before you, appearing silent and enchanted, almost as if it were dozing. Although he’s been at the helm here since 1994, Heinz Beck’s enthusiasm remains undiminished, as he continues to update his dishes, explore new avenues and create classic and imaginative cuisine with a strong Italian and Mediterranean flavour. In addition, in his quest for light and healthy cuisine Beck always chooses sustainable ingredients of the highest quality. And finally, the icing on the cake is provided by the spectacular wine list and sommelier Marco Reitano, a master of fine wines who is at the top of his profession here and offers service with a friendly smile.

3 Stars • Creative, Contemporary. At this restaurant, the young yet already experienced Piedmontese chef (who also has Calabrian origins) offers three tasting menus. Dishes are also available à la carte style on two of the these: “Emozione” (which features creative dishes inspired by childhood memories and flavours) and “Voyage” (ingredients, recipes and influences from the chef’s experiences 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 his ingredients with real creativity. Most of his vegetables are sourced from local biodynamic kitchen gardens and greenhouses. On our last visit, we particularly enjoyed the mullet fillet in Valencian sauce. The high quality of the cuisine is equalled by the impressive selection of wines.

3 Stars • Creative, Contemporary. Leaving the provincial road and commercial zone behind, one enters the fabulous world of Le Calandre and the Alajmo family: soft lighting – achieved even by day – serves almost as a design element in the pared-back dining room, conceived by brothers Massimiliano and Raffaele, who also designed most of the porcelain used in service. The offering unfolds through three tasting menus: Classico, Max, and Raf, with the generous option to mix them freely or compose a meal as if ordering à la carte. Suspended between comforting flavors and whimsical touches, Max’s cuisine occasionally references itself through restaurant classics, such as the cuttlefish cappuccino in squid ink alongside the more modern Murrina version, an homage to the famed island of Murano and its colorful blown glass. The inspector recommends: Suono N'uovo, a tagliatella whose dough incorporates specially treated eggshell, adding an unexpected and delightful crunch.

3 Stars (Green Star) • Creative, Italian Contemporary. Upon arriving at Via Stella, the restaurant sheds many trappings and accolades in favor of a sober, contemporary elegance, highlighted by the impressive artworks that Massimo Bottura, a passionate collector, displays. This sense of understatement is also reflected in the cuisine, where greatness translates into restraint, control, and mastery, alongside a grand vision that starts from Modena and Emilia – featuring essentials such as Parmigiano Reggiano, balsamic vinegar, tagliatelle, and tortellini – and reaches international classics, which the chef playfully reinterprets to remind diners that food is not a boring ritual but fun, memory, and culture. The most innovative tasting menu, Miseria e Nobiltà, inspired by Eduardo De Filippo’s famous work, offers a journey through essential resources and a great appreciation of the ingredients. Among the new dishes is the Jazz Duck: duck prepared in various ways to highlight every part, along with duck fat-glazed panettone. While the wine list features many renowned selections, it also includes lesser-known labels, a result of seeking out small producers with unique stories to tell.

3 Stars (Green Star) • Creative, Seasonal Cuisine. The now famous red door ushers you into this temple of Italian cuisine. Once you cross the threshold, stairs lead up to the first floor, where pink walls and a fresco by Francesco Clemente welcome you, as do the friendly front-of-house staff. From here on, the focus is on chef Enrico Crippa's very personal cuisine, presented in three tasting menus (a fourth, shorter menu is available at lunchtime only): one linked closely to the vegetable gardens and the seasons, another intimately connected to the local area, and the last taking you on a journey through Italy and beyond. What emerges from every single delicious mouthful is the chef's passion for the plant world: vegetables, flowers and aromatic herbs, both cultivated and wild, are harvested daily and used to create memorable and aesthetically perfect dishes. The iconic appetiser, with its thousand and one delicious ingredients, continues to delight the eyes of the Inspectors. It goes without saying that we are in a land with a passionate love of wine, and indeed there are three whole volumes dedicated to it: Solopiemonte is a superb tribute to the region, while Tuttoilresto (divided into red and white wines) celebrates France. Simply put, the wine list is so extensive and varied that it alone is reason enough to visit the restaurant. And if you prefer to order by the glass, let yourself be intrigued by Sorsi: a small selection offering themed tastings, to be enjoyed according to personal preference or following a menu-based flight, with each glass telling a different story.

3 Stars • Mediterranean Cuisine, Contemporary. This restaurant’s 40-year-old history began with talented 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” (“A Quattro Passi”) from the sea. Over time, his son Antonio transformed the pizzeria into a temple to Mediterranean cuisine, achieving two Michelin stars in the process. This compelling story continued with the arrival of Fabrizio, who had spent many years travelling (especially in France) and gaining valuable experience as a chef. The restaurant soon become legendary in southern Italy, becoming the first restaurant to achieve three Michelin stars in Campania for many years. A focus on flavour, skilful culinary techniques and top-quality ingredients results in sublime cuisine that is typical of Sorrento and Campania. A perfect example is the “squid flower”, which boasts spectacular presentation and exciting, well-balanced flavours using just a few carefully chosen ingredients – the squid is transformed into dozens of petals and served with raw scampi tartare and caviar. It’s not an easy journey to Marina del Cantone, but once here you’ll be warmly welcomed by the chef’s brother Raffaele, who oversees the wine cellar and front of house, and his team, after which you can sit back and enjoy a truly memorable dining experience.

3 Stars • Modern Cuisine, Creative. On the first hilly slopes that embrace the village, amidst vineyards and silent gardens, the austere simplicity of the former 16th century monastery perfectly reflects the culinary language of one of the most recognisable fine dining experiences in Italy. Niko Romito continues to define - and refine - his vision here: a rigorous minimalism that never relinquishes sensory depth, expressed through dishes based on the measured use of just a few ingredients – be they vegetables or proteins – orchestrated with almost ascetic precision.The research continues relentlessly, as does the link with Abruzzo: products, recipes and culinary heritage come together in a constant drive towards evolution, keeping all the intensity of flavour and clarity on the palate intact.The bread and the entire range of baked goods are excellent, as always. The result of the almost maniacal selection of flours, long and carefully controlled proving times, and a bakery dedicated exclusively to doughs and breads of all kinds. The bread is so carefully crafted that it could almost be considered a course in its own right, capable of conveying the establishment’s methods and philosophy all on its own.

3 Stars • Creative, Seafood. From being the perfect star of summer holiday postcards, the Adriatic Riviera becomes a painting or, if you prefer, an artistic film, thanks to Mauro Uliassi's captivating interpretation. The restaurant seems to be almost hidden and camouflaged among the beach establishments that crowd the coast of Senigallia: one would never expect to find a 3-Michelin-starred restaurant tucked away between beach umbrellas and the waves that lap the shore. The strength and originality of this cuisine lies precisely in its consistency in offering only the very best, starting with locally-sourced ingredients, with the courage to draw on and engage with the best-known and most familiar gastronomic traditions, those that have made this coast so popular, while giving them a creative and personal interpretation. The restaurant, which has been in business since 1990, has put together a series of classics that form the backbone of the menu, such as smoked spaghetti, clams and roasted date tomatoes, Marchigiana-style wood pigeon and the Senigallia-Brest dessert. Those who prefer the chef's newest creations can choose the Lab tasting menu and, last but by no means least, fans of game can opt for the hunting menu.

3 Stars • Creative, Mediterranean Cuisine. A short walk from the fairytale village and its postcard-perfect view of the lake and the island of San Giulio, the setting of this three-star restaurant is no less dazzling: a late nineteenth-century villa in Moorish style, an aristocratic dwelling where the Crespi family life unfolded, as imposing in its exterior appearance as it is fascinating in its interior rooms. Here the veranda offers glimpses and plays of natural light, while the other three rooms are embellished with elaborate ceilings and marvelous parquet floors. Today the star of the villa is Antonino Cannavacciuolo, a brilliant chef at the head of a small empire of starred restaurants, who here in Orta San Giulio has his flagship: the most awarded and celebrated establishment! From Vico Equense in Campania, over the years his dishes have become the quintessence of Mediterranean and Italian taste. In all offerings you’ll find that passion, those colors and that intensity of flavors typical of his region of origin, which we are grateful he has never abandoned. In the two tasting menus, as well as in the extensive à la carte menu, an uninterrupted fil rouge of refinement and goodness flows generously through seafood, meat, and even vegetarian recipes. You’ll be pampered by service that runs like a metronome, supported in turn by a profound wine list, where two chapters of great importance dedicated to Krug and Domaine de la Romanée-Conti stand out.

3 Stars • Japanese. The Japanese love of small spaces is deeply connected with the spirit of the tea ceremony and its cultural background. The counter, affording just the right distance between guests and Chef Toshiya Kadowaki, seats just six. The private room, whose low ceiling suggests a tearoom, is so intimate that guests can feel each other’s breathing. The menu features dishes where ingredients in season come together to create fleeting sensations that linger in the memory forever. Truffle rice, enriching the meal in both aroma and flavour, is a case in point.

3 Stars • Japanese. In a teacher-and-student quest, Hiroshi Sasaki and his understudies vie to create the greatest flavours. Combining Sasaki’s wealth of experience with the youthful sensitivity of his disciples, the restaurant builds a menu that surprises and delights, suffusing classic Japanese cuisine with fresh technique and imagination. The counter becomes a theatre that brings cooks and diners together, each playing their parts. The performances of ‘Sasaki Kitchen Theatre’, fun for eyes and tastebuds, have a presence that keeps the house packed night after night.

3 Stars • Innovative. 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.

3 Stars • Sushi. 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.

3 Stars • Japanese. The aesthetic of ‘wabi-sabi’, restraint and impermanence, breathes in the walls of this veteran ryotei. The garden of moss-covered stone lanterns and washbasins, channels flowing with clear streams from Lake Biwa and a still, quiet tea arbour all give it a shadowed atmosphere. Hyotei eggs are a tradition handed down through generations from the founder. Eiichi Takahashi changed the dashi from dried bonito to dried tuna; tomato and soy sauce gracing Akashi sea bream sashimi is a permutation courtesy of the current chef, Yoshihiro Takahashi. Over the years, layers of innovation build up to cater to changing tastes: tradition and mutation, two sides of a coin.

3 Stars • Japanese. The house began life as a travelling fishmonger, carrying fish from Wakasa Bay to scattered markets, then gradually transitioned into a restaurant. The sixth-generation head, Motokazu Nakamura, took over the reins having been the only one entrusted with the craft he learned at his father’s side. For the white miso zoni, he only uses water drawn from a well on the premises to dissolve the miso. Sake-grilled tilefish is doused in sake multiple times, piling flavour on top of flavour. The chef tends the kitchen with his son, who trained abroad, passing skills and spirit from one generation to the next.

3 Stars • French, Contemporary. For Joël Robuchon, ‘emperor of French cuisine’, this eponymous restaurant is the jewel in the crown of the company. Kenichiro Sekiya, recipient of the prestigious Meilleurs Ouvriers de France (MOF) and heir to both the spirit and cuisine of his famous mentor, uses Japanese ingredients to breathe new life into French gastronomy. His interpretation of Le Caviar Imperial evolves from generation to generation. Even the trolley service is the pinnacle of luxury. A table of magnificence as befits the hall of the emperor.

3 Stars • Japanese. Hideki Ishikawa’s guiding principle is ‘mui-shizen’: serve cuisine that is true to nature, free from artifice. Flavours are light, respecting each ingredient. Simplicity makes presentations all the more impressive, with consideration for harmony among flavours. Niigata rice is cooked fresh and served in earthen bowls, imparting the taste of the chef’s homeland. Kitchen and service staff work together with the practised solidarity of a well-rehearsed team.

3 Stars • Japanese. A noren of Tokushima indigo, Tokushima sakes, fish from Naruto and Awa beef make Hiroyuki Kanda’s roots clear. Selecting ingredients carefully and applying minimal preparation is Kanda’s style of cooking. For example, rice should be cooked to perfection, each grain distinct, with small holes like crab burrows dotting the surface. The chef’s motto is ‘subtle flavour is true flavour’, and it is in the subtle flavours that depth of character is known.

3 Stars (Green Star) • Japanese. Hideaki Matsuo expresses traditional Japanese culture, guided by the traditional cycle of twenty-four seasons. The chef’s messages on the menu are designed to conjure up scenes of nature in front of guests’ eyes, while seasonal flavours and annual events are woven into the cuisine in truly elegant ways. At an Expo 2025 Osaka, Kansai, Japan event, Matsuo showcased Osaka food culture to the world. He warmly welcomes trainees from overseas, dedicating himself to the development and progress of the industry.

3 Stars • Japanese. Kikunoi is spreading the word worldwide about the allure of Japanese cuisine. Yoshihiro Murata sets his sights on innovation while evangelising Kyoto’s graceful ryotei culture. Occasionally Western ingredients get added to the mix, infusing a contemporary sensibility. Change accumulates in layers here, as a result of shifting personnel: Chef Murata invites trainees from overseas to pass on to them the true nature of Japanese cuisine and Japanese traditions of service. Fixing his gaze on the future of Japanese cooking, Murata cultivates the next generation of chefs.

3 Stars (Green Star) • French, Contemporary. Shinobu Namae welcomes guests in the spirit of ‘ichiza-konryu’, the philosophy that a restaurant is built on connections among chefs, staff, guests and food producers. The gastronomy and culture of Japan are here expressed through prix fixe menus. After the aperitif, the steaming hot risotto arrives―its inspiration drawn from the freshly cooked rice in 'chakaiseki' and brimming with the seasonal bounty of both mountain and sea. ‘Artisanal Vegetables’, the signature dish, is an homage to farmers. Weak matcha tea, borrowed from the etiquette of the Sowa tea ceremony, signals the meal’s end.

3 Stars • French, French Contemporary. ‘L’Osier’ means ‘The Willow’. The name comes from the willow trees that once symbolised Ginza and is a nod to the shop’s founding location. When the doors open, guests are greeted by a glass artwork depicting a willow tree. Half a century has passed since the restaurant opened, but it has never stopped innovating. Chef Olivier Chaignon cultivates relationships with producers around the country, creating French cuisine at the cutting edge of the era.

3 Stars (Green Star) • Japanese. Built originally as pilgrims’ lodgings for Bujoji Temple, this dining inn is nestled amid swaying trees, a murmuring river and singing birds. Time passes gently here, surrounded by the majestic beauty of nature. Hisato Nakahigashi reflects the turning of the seasons. Budding wild grasses of Hanase and plants complement the vitality of river fish and game. Scenes of natural beauty dance before your eyes. Feast on the bounty of rural hills and streams.

3 Stars • Japanese. The ambience is still, like a mountain retreat in the heart of the city. The flicker of votive lanterns casts a tenor of rustic simplicity. While he worked to polish his cooking skills, Hitoshi Ishihara also encountered Zen teachings. Inspired by the wabicha spirit of the tea ceremony, Ishihara strives to host each dinner as a single gathering, with guests and host in close communication. Generous portions reinforce the mood of celebration. ‘Mizai’ is a Zen word meaning ‘not yet here’; for Ishihara, tireless self-improvement is a never-ending journey.

3 Stars • Japanese. Hidetoshi Nakamura’s cuisine embodies harmony, subtlety, and purity. With minimal seasoning, he captures each ingredient’s subtle trace in water— using only water and sea salt. Mountain and sea are intimately linked through water. Nakamura reminds us that we are a part of the magnificent connection between Nature and her laws. This elegant aesthetic, of beauty through simplicity, exudes modesty, returning us to a spirit of gratitude for the natural world.

3 Stars • French, Contemporary. The name comes from Shuzo Kishida’s passion for discovering the true essence of French cuisine. The chef pursues his quest through three processes: ingredients, flame and seasoning. For Kishida, ‘ingredients’ means deep respect for food producers, common to all aspects of cooking; ‘flame’ means flame-handling that is finely attuned to the fish or meat at hand; and ‘seasoning’ is flavouring that is tailored to each ingredient. The soul of cooking lies in this trinity. The white spaces on the menu leave space for your imagination.

3 Stars • Japanese. Seiji Yamamoto charts the vastness of Japanese cuisine. He handles his knives and tends his charcoal grill with relentlessly honed technique. He elucidates the properties of each ingredient and the best ways to prepare it with a scientific eye, displaying unwavering resolve. His winter menu is replete with fugu items, products of years of experience and passion for Japanese cuisine. Disarming frankness shines in Yamamoto’s favourite expression: ‘I’m a chef because I love cooking.’ From January to March, RyuGin offers only the exclusive fugu course.

3 Stars • Chinese. Tomoya Kawada sees cooking as a reconciliation between nature and humanity. He names his approach Sazenka, which literally means ‘tea-Zen-Chinese’, out of a desire to create Chinese fare that mediates between the worlds of tea and Zen. His cuisine harmoniously combines the techniques he learned in China with the soul and spiritual features of Japan – ‘wakon-kansai’ is the theme. Japanese ingredients in season are used in spring-roll fillings and Sichuan stir-fries, lending a seasonal dimension to Chinese cuisine.

3 Stars • Japanese. ‘Taian’ means ‘big hut’, and indeed this little place has a huge spirit. Recalling the apparent paradox of the tea ceremony, in which a small, spare space is made to feel boundless, the cosy and clean décor is exceptional in its modesty. The cuisine crystallises the skill and passion of Hitoshi Takahata, while the contrast between outward appearance and inner content is a reflection of his philosophy. Cuisine with depths of flavour satisfies the soul.

3 Stars • Cantonese. 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.

3 Stars • French Contemporary. The location at the top of the Grand Lisboa Hotel makes for breathtaking views and is a terrific setting for the restaurant's renowned contemporary French cuisine. Whether as part of the set menu or à la carte, the dishes are intricate, beautifully plated and boast an array of intense flavours. The stunning dessert trolley provides a fitting finale, and the wine list is one of the best in Asia.

3 Stars (Green Star) • Modern Cuisine. De Librije is a culinary institution that has held three MICHELIN Stars since 2004. Today, artisanal local ingredients, a vegetable-forward approach, inventive techniques and the use of fermentation to create bright acidity have become commonplace, and that is thanks in part to the late Jonnie Boer. He was the most influential Dutch chef of his generation, whose life was cut tragically short. His distinctive style of cooking lives on, revered by the fantastic team at De Librije. This is bold cuisine that leaves a long-lasting impression. Pike-perch from the IJsselmeer, for example, is cooked until perfectly succulent, glazed with apple syrup that is not overly sweet, and topped with zolderspek (cured "attic bacon") that has been smoked in-house. A few well-thought-out vegetable garnishes and a beurre blanc made with Riesling round off this ode to the Dutch terroir. Diners tuck into their food in this extraordinary setting: the glass-covered courtyard of a former prison. Every detail is pitch perfect. From the tour of the kitchen to the private dining experience that completely immerses guests in the world of De Librije. Exemplary service from an attentive but discreet front-of-house team led by Thérèse, a consummate professional who knows which wine pairings will perfectly complement the flavours on your plate. In a word: sublime!

3 Stars (Green Star) • Creative. 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.

3 Stars • Creative, Seafood. 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.

3 Stars • Mediterranean Cuisine, Modern Cuisine. 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.

3 Stars • French. Haute cuisine is increasingly about the chef embracing creative freedom and dictating the whole experience. At the longstanding, singularly sophisticated and world-renowned Les Amis, the choice is yours. The prix-fixe menus present a wide range of modern French classics with occasional Asian twists, in which simple ingredient combinations and seasoning highlight the natural flavours. Consider booking the chef's table for an intimate experience.

3 Stars • French Contemporary. 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.

3 Stars • European Contemporary. The celebrity chef of Frantzén fame has opened his third Asian venture in this shophouse. Diners are offered an aperitif and amuse-bouche on the first floor, before the eight-course neo-Nordic, seafood-slanted tasting menu with Japanese influences unfolds on the second floor. The onion course is a tour de force whose flavours are intensified by contrasting textures and temperatures. The non-alcoholic drink pairing sees eccentric combos that nonetheless work.

3 Stars (Green Star) • Creative, Regional Cuisine. Few kitchens reflect their chef’s personality as clearly as Chef Ana Roš Stojan’s. Her strong, determined character and infectious warmth find perfect expression in a single tasting menu where dishes possess bold, decisive flavors with no compromise. Each course is a discovery: local ingredients and Slovenian traditions converse with international influences, balanced through refinement, taste, and technical precision. The Orme menu traces this journey with distinctly characterized yet elegant dishes, animated by a note of vivacious and refined freshness. Dishes that captivate on sight through a meticulous, colorful presentation, while surprising at every bite. Among the most compelling offerings are the Cappelletti, “Saporito delle valli” with tonka and fig leaves: the creaminess of the sauce and balanced flavors create a singular experience. Among the house specialties, which are nearly always on the menu, don’t miss the corn beignet with fermented ricotta cheese and smoked trout roe, and the hay-baked potatoes with fenugreek and roasted yeast-infused sour cream – dishes that authentically express the chef’s identity. Completing the experience, the service is impeccable, orchestrated by a young, cohesive team who guide guests with professionalism, ease, and passion, eloquently describing dishes and suggesting targeted wine pairings. For overnight guests, breakfast is unmissable: generous, colorful, and meticulously composed.

3 Stars • Korean. Bathed in warm tones and accented with contemporary artworks and refined tableware, Mingles embodies an elegant minimalism, its windows framing calm green views. Chef Mingoo Kang seamlessly weaves Korean culinary philosophy into a modern tasting format, using seasonal ingredients to build layered, nuanced flavors rather than overt showiness. Signature elements such as the long-simmered “Mingling Pot,” rich with concentrated umami from dried seafood, vegetables, and fruit, and the “Jang Trio,” a French-inspired dessert reinterpreting doenjang, ganjang, and gochujang, highlight the chef’s innovative use of Korean ferments. Dishes like abalone baechu-seon and fish mandu further illustrate the restaurant’s distinctive balance of tradition and modernity.

3 Stars • Creative. Tradition, cutting-edge, flavour, attitude and passion, along with a consistent approach, define to perfection the cooking of Jordi Cruz. In his elegant restaurant boasting views of a tranquil garden dotted with some amazing works of contemporary art, 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. One of his extraordinary dishes is his tribute to Le Petit Prince, writer Antoine de Saint-Exupéry’s iconic fable, which features a half sphere of Crema Catalana with nitro/lio creamy popcorn, burnt caramel ice-cream and rice water.

3 Stars • Creative, Traditional Cuisine. 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 traditions that should never be forgotten.Located inside the spectacular hotel of the same name on Mt Igueldo (with two Michelin Keys), Akelaré continues to impress with its interior design, views of the Bay of Biscay and meticulous cuisine. After celebrating the chef's 50th anniversary at the restaurant and New Basque Cuisine’s Golden Anniversary, based on a culinary concept that offers a magical perspective on contemporary recipes alongside a series of dishes based around reinvented versions of the restaurant’s signature classics. Aranori (the blackthorn plant) and Bekarki (rocket).

3 Stars (Green Star) • Creative, Innovative. 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 a journey of continual gastronomic discovery. 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.

3 Stars • Traditional Cuisine, Contemporary. This restaurant is a real institution in San Sebastián as it obtained its first Michelin star in 1974 and has just celebrated its 50th anniversary in the Michelin fold. Hospitality, history and modernity converge in this century-old family mansion in Alto de Miracruz, a culinary mecca run by the tandem of Juan Mari Arzak and his daughter Elena (the latter taking over the reins in magnificent fashion) who have succeeded in perfectly combining the most surprising innovations with expertise rooted in Basque tradition. The creativity, presentation and intense flavours of their dishes are the result of experiments conducted in the Laboratorio Arzak in the same building, where they work, with utmost respect, with a “flavour workbench” of more than 1 000 ingredients. Guests can choose between an extensive tasting menu with a wine-pairing option, and the set menu-style à la carte, with a choice of dishes that varies with the seasons. The contrast of textures in the sea bass with a green shellfish sauce is truly superb.

3 Stars • Creative. 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 dining experience to the full. For guests keen to stay over, the superb guestrooms available at the hotel-restaurant are complemented by the eleven highly luxurious suites at the Casa Palacio Paredes Saavedra, barely 30 metres away. 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 that the kitchen adapts in line with your preferences. On it, we find the full flavours of Iberian pork (his famous “happy pig”) and the Extremadura region, paying full respect to the DNA of local traditions by showcasing the myriad nuances of his native land (as a result, you’ll find multiple pork-inspired options ranging from pork fat, ham and dewlap to loin, rind and jus). Make sure you take time to visit Atrio’s spectacular wine cellar, featuring highly renowned labels and historic vintages.

3 Stars (Green Star) • Creative. A flagship of Vizcaya’s fine-dining scene and a leading light in conscious gastronomy, Azurmendi is a shining example of how to work with the environment around us. To do this, it has adapted its architecture and produce, and integrated new technologies in its quest to become a responsible restaurant business that aims 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, to safeguard the values of Basque culture, and to offer guests a creative and informative culinary experience that is dedicated to the conservation of endemic species. His single tasting menu (Adarrak) includes an informative tour of the premises, such as the picnic served in a wicker basket in front of a vertical garden, snacks in a space decorated with recycled organic materials, and maritime-inspired appetisers in the corridor of the kitchen so you can watch its chefs hard at work. The superb wine list includes many limited production labels.

3 Stars (Green Star) • Creative, Asturian. Ably assisted by two of his sisters (Esther often helps out in the kitchen while Sandra works front of house) and his nephew Jesús, Nacho Manzano invites us on a magical culinary voyage back to his origins, his roots, and the land of his birth, as he draws on the flavours of the Asturias region from a contemporary perspective. In this 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 local environment during his childhood. Passion, respect, love and hospitality all contribute to a symphony of sensations on the à carte (featuring Casa Marcial’s signature dishes) as well as the tasting menus (Nordeste “El Cachucho”, Nordeste “El Fitu” and La Salgar), all of which focus on exquisite produce sourced in the Cantabrian Sea and zero-mile ingredients in a bid to support rural development. Standout dishes here include grilled teardrop peas with hake cheek and mushrooms, as well as the array of freshwater fish which are always cooked to perfection.

3 Stars (Green Star) • Modern Cuisine. Discover the secrets hidden in the Casa-Palacio Mazarrasa (1756), a mecca for foodies that certainly makes an impression and continues to evolve! 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 in charge of the front of house. He remains consistently loyal to local ingredients, seasonality and to a firm commitment to sustainability via his surprise Desde La Raíz menu, a heartfelt tribute to his natural surroundings, the sea, his Cantabrian identity and its history, and all the painstaking research that has gone into every bite. As an example, the sourdough bread baked on the premises always receives fulsome praise. We highly recommend taking a stroll through the small vegetable garden in the grounds and, if the idea appeals to you, enjoying tapas from the menu in the kitchen itself.

3 Stars (Green Star) • Creative. 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 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 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. This includes standout dishes such as the cured squid with poultry consommé and caviar – a spectacular “sea and mountains” combination. The magnificent wine cellar here is overseen by no fewer than five sommeliers! If you wish to book a table for one you’ll need to contact the restaurant ahead of time.

3 Stars • Creative. This restaurant, which always has a waiting list, 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). 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 and has strong roots with the local area. A choice of superb wine pairings are also available, plus some incredible flavoured spirits, such as those with wasabi and sea urchin.

3 Stars • Creative. Galician lobster awakening on the beaches of Goa, drunk crabs partying in Jerez, the Minutejo del Agus... The hedonistic cuisine of Dabiz Muñoz is fun and irreverent in many details, and breaks the barriers of the gastronomic avant-garde to enter a highly personal dreamlike plane, inviting the diner to live a roller coaster of emotions.In his striking establishment they serve a unique tasting menu, called ‘The Kitchen of the Flying Pigs’, which takes you on a spectacular journey through the different cuisines of the world, with special emphasis on Asian fusion but with the regular use of Spanish products, which results in more recognisable flavours. Addressing issues such as invasive species or the Pyrenean ecosystem, the chef works without limitations, combining local ingredients with exotic seasonings. The experience can be complemented with a liquid menu, radical in concept and pure hedonism, which they have christened Metamorphosis!

3 Stars (Green Star) • Creative. 2026 is already penned in ink as the 40th anniversary of the year in which the Roca brothers opened the doors of this famed restaurant. They describe themselves as an “equilateral triangle that encompasses the three sides of gastronomy” and like to say that their luck is down to the balance struck in a metaphorical “game of three players”, with Joan in charge of savoury dishes, Josep as the sommelier and Jordi on dessert duty. Whatever their approach, the essence of their cuisine is to enable guests to experience enjoyment through their eyes, palate and every other sense as part of a spiral of sensations. Their cuisine, which always begins with spectacular appetisers as a tribute to their most emblematic dishes, is truly exceptional and is accompanied by a plethora of contrasts, memories and travel experiences, along with a continual commitment to the environment which sees them working with local ingredients, taking a stand against the challenges of climate change, and raising awareness. Be warned – there's a long waiting list!

3 Stars • Creative. 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 legendary chef Martín Berasategui 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.). The menu, created by both chefs, with à la carte and set menu options, is heightened when you choose Il Milione, a private, unique experience independent of the main dining room (the former chef's table), designed to guide the senses towards excellence in a gastronomic journey through ingredients, technique, conscious gastronomy and creativity (inspired by the famous ‘Book of Wonders’ that recounted Marco Polo's travels).

3 Stars • Creative. 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! Berasategui 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 himself says, 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 that is highly original and creative. The à la carte and tasting menu combine the restaurant's signature dishes (caramelised millefeuille with smoked eel, foie gras, spring onion and green apple) with entirely new creations (charcoal-grilled Burela hake, seaweed jam, plankton and molluscs with a hint of spices and coconut). The service, under the leadership of his son-in-law (José Borrella), is excellent!

3 Stars • Creative. 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 Andalucian cuisine using modern ideas and techniques. Every season, the restaurant explores a different historical period, currently the Modern Age, which it calls “fin de ciclo” (literally “end of cycle”), taking us back to the 18C through three menus: Tanwer, Thawra, and Taqadum. Standout dishes here include the signature white sesame karim with ice-cream, green apple and desert caviar; durum wheat pasta with smoked butter, vegetable broth with brandy, and squid; and, for dessert, the carob tart in the shape of an eight-pointed star.

3 Stars • Creative. For a more conceptual approach to gastronomy, look no further than chef Quique Dacosta, who transcends the boundaries of cuisine to lead us through an artistic experience that, as he himself describes, is a form of communication with his guests in keeping with his desire for “culinary beauty”. His innovative cuisine, which changes almost completely every year, constantly pushes the limits of the tasting experience. Through the Octavo (Eighth) tasting menu (with a name that unashamedly pushes back against the seven established fine arts: namely, painting, sculpture, architecture, music, dance, literature and cinema) he speaks to us of an ephemeral and imaginative art that ultimately disappears on the palate via courses (with different wine pairings) that manage to remain forever embedded in the memory. Once again, he finds his source of inspiration in the Mediterranean, with an excitement that puts each of our senses to work, as in his view “cooking is a multisensory discipline”.

3 Stars • Creative. 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.

3 Stars • Classic French. The name Peter Knogl goes hand in hand with French haute cuisine, which he produces here in the flagship restaurant of the over-300-year-old Grand Hotel Les Trois Rois. His cooking takes the form of extremely harmonious, mature and skilfully reduced creations that showcase his very own signature style. Well-defined flavours, subtle contrasts, perfect craftsmanship, no compromising on the quality of his ingredients… A case in point is the fantastic wild sea bass covered with finely spiced, crispy fried chorizo brunoise, served on a bed of subtly sweet julienned cucumber and accompanied by an elegant sauce based on wonderfully aromatic red peppers. The excellent food finds its perfect match in the stylish interior done out with fine antiques, glittering chandeliers and elegant fabrics, as well as the superbly organised and professional service team headed up by maître d' Giuseppe Giliberti and renowned sommelier Christoph Kokemoor! In good weather, enjoy an aperitif or digestif on the gorgeous terrace overlooking the Rhine.

3 Stars • Classic French, Seasonal Cuisine. This restaurant, known simply as "Crissier" by its regulars, boasts a star-studded history. The success of the restaurant, which was first awarded three stars in the 1994 MICHELIN Guide, began with Frédy Girardet and was continued by Philippe Rochat, Benoît Violier … and now Franck Giovannini. At the head of an impressive kitchen team, the latter continues to roll out Gallic classics of exemplary clarity, rich in big-boned, yet balanced flavours. Lamb in herbs, strikingly fresh red mullet, Nantes duck in a gutsy gravy: the quality of the produce is as outstanding as the consummate cooking. Each dish is a master class of well-judged aromas, textures and precision. The equally exceptional wine list is the work of an inspired young sommelière. In characteristic Swiss fashion, the service is stylish, yet unostentatious. High-flying gastronomy in a setting that is both warm and timeless. The pinnacle of harmony and culinary excellence!

3 Stars (Green Star) • Creative, Country cooking. The jewel in the crown of Andreas Caminada's suite of restaurants delivers an exceptional experience across the board. From the wonderfully stylish interior of this historical castle nestled at the foot of Piz Beverin, to the impeccably professional service, to the sophisticated, beautifully balanced cuisine abounding with interestingly contrasting flavours. Instead of relying on conventional premium ingredients, the dishes draw almost exclusively on the very finest of what the Graubünden region has to offer! Some of the produce is sourced from their own fantastic vegetable garden. The meal kicks off with an array of appetisers and amuse-bouches – something of a "pre-menu" in itself. A definite plus: à la carte options are also available, for example such classics as the "2003 veal tortellini with nut butter foam", a true Caminada signature dish. The extensive wine list is excellent, as are the recommendations. The experienced and well-drilled front-of-house team is always on hand – not least charming hostess Patrizia Planer. The refined guestrooms are in keeping with the whole.

3 Stars (Green Star) • Creative, Farm to table. Sven Wassmer's cooking is really quite something. He has no need for showmanship or technical gimmicks; instead he captivates diners with a uniqueness that is difficult to put into words. What arrives on your plate appears pleasingly pared down and elegantly simple, yet at the same time, it is replete with elaborate details that create balance and depth of flavour. The finest ingredients underscore his deep connection to Switzerland. Bold and rich in contrast, honest and accessible – this is the kind of cuisine that keeps you coming back for more! The set menu comes in 10, eight or six courses, with two optional additional signature dishes. Notable highlights include wonderful Val Lumnezia char with caramelised Alpine cream and intensely aromatic fir oil; the incredibly tender Chnöpfli (Swiss-style soft dumplings) and Original Braunvieh beef also rank among the classics. Both wine and alcohol-free pairings are available. The chic and effortlessly elegant setting, complemented by a flawlessly orchestrated, exceptionally well-trained and genuinely charming team, guarantees a truly complete experience.

3 Stars • Singaporean, Contemporary. JL is Jimmy Lim, a Singaporean chef who honed his skills in world-famous kitchens. His single evening set menu pays tribute to his heritage and experience 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.

3 Stars • Cantonese. This venue sports a dark colour scheme, with an eclectic mix of Chinese garden motifs and European palatial glamour. The Hong Kong chef excels in refined Cantonese fare that showcases his high-flying skill and precision. He uses Cherry Valley ducks from Yilan for his Cantonese-style crispy-skin roast duck, and Peking duck four ways. Pre-order these items to avoid missing out. For dim sum, try meticulously crafted Chinese spinach and salted egg dumplings.

3 Stars • Taiwanese contemporary. 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.

3 Stars • Southern Thai. Immerse yourself in the food culture of Southern Thailand, with the exquisite cooking of self-taught Chef-Owner Supaksorn Jongsiri. Blending tradition with modernity, refinement with evolution, his perfectly paced menu offers an array of exhilarating flavours, all of which are in perfect harmony. Whether Tapi River prawns, Phuket lobster or Andaman squid, the ingredients will be truly stunning. The whole experience will more than make up for the very thorough process involved in securing a table.

3 Stars • German, Contemporary. At Sühring, twin chefs Mathias and Thomas present a modern German tasting menu inspired by family recipes, childhood memories and travels. Seasonal ingredients are expertly prepared using traditional German techniques such as fermenting, pickling and curing. Each dish is carefully crafted and artfully presented, making the dining experience as visually captivating as it is delicious. The restaurant, set within a beautifully restored 1970s villa, offers an exceptional atmosphere, particularly for those seated at the kitchen counter. Service is both professional and attentive, ensuring a thoughtful and thoroughly enjoyable meal.

3 Stars • French. As soon as you are welcomed with warmth and charisma by the outstanding service team, you know you're in for a special experience at this jewel of a restaurant. The chefs achieve a perfect blend of modernity and classicism, combining seasonal dishes that embrace Alain Ducasse's beloved 'naturalité' with a roster of his signature recipes – such as the peerless rum baba, a dessert that consistently delivers culinary ecstasy. Underpinning it all are outstanding ingredients, technical mastery and miraculous balance in dishes that can be at once intense and fresh, both rich and delicate.

3 Stars • Modern British. From the charming welcome to the last of the delicious petit fours, Clare Smyth's elegant Notting Hill restaurant offers a superb experience. Start with a drink in the delightful Whiskey & Seaweed bar, before choosing between an à la carte or two tasting menus. 'Core Seasons' features more recent seasonal creations, while 'Core Classics' includes Smyth signatures like 'Potato and Roe' and 'Lamb Carrot'. Throughout, the eye-catching dishes take outstanding ingredients and fashion them into beautifully balanced, skilfully composed dishes with supreme depth of flavour.

3 Stars • Modern Cuisine. A wood-panelled dining room within the historic Connaught Hotel might suggest an overly formal environment for Hélène Darroze’s London restaurant, but its soft furnishings and pastel colours give it a wonderfully cosy feel which helps put you at ease. The talented kitchen team bring outstanding technical mastery and attention to detail to the very best seasonal produce, while some of the accompanying flavours are informed by Hélène’s international travels, like the 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.

3 Stars (Green Star) • Creative British. Exceptional produce is the bedrock of everything they do at L’Enclume. Simon Rogan's 'Our Farm' provides ingredients that are picked daily and fashioned into a menu infused with Rogan's special brand of culinary alchemy. Dishes such as the signature 'Anvil' dessert featuring miso caramel and apple compote showcase immense technical skill and supremely balanced flavour combinations. Everything is made even more wonderful by the enthusiastic team and your visit can be enhanced in a number of ways: by a seat at the 'Aulis' chef's table, by a summertime tour round the farm or by a stay in one of the bedrooms spread about the village.

3 Stars (Green Star) • Modern British. Charming grounds lead up to this beautifully restored 16th-century country house, where your meal commences with an array of snacks – the last served in the kitchen by Head Chef Mark Birchall, who introduces some of the outstanding produce to come. Once you’re settled in the striking Scandic-style dining room, the main event begins: a procession of refined, stunningly detailed dishes. Mark’s understanding of flavour is impeccable, showcased in brilliant combinations like roasted carrot with sea buckthorn and Doddington cheese. Among the accommodation options are garden rooms that reflect the natural surroundings.

3 Stars • French. 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. The team here interpret Ramsay’s style impeccably across a choice of menus: the set 'Prestige' selection; the 'Carte Blanche' surprise menu; and the à la carte, where you will find signature dishes like the lobster ravioli and the roast veal sweetbread. The latter is a perfect embodiment of the kitchen's perfectly judged contrasts of flavour and texture, with a pleasing lightness of touch.

3 Stars • Modern French. 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, a skilfully roasted langoustine tail in liquorice beurre noisette is not enough, it must be contrasted by an array of complex accompanying dishes crafted with mind-blowing detail. Each element is always exceptionally cooked and the original combinations are brilliantly conceived.

3 Stars • Creative. For more than three decades, Heston Blumenthal and his team have blazed their own idiosyncratic trail at this iconic restaurant, where emotions and memories play a vital role. The dishes bear all the Heston hallmarks: innovative, playful and multi-sensory – epitomised by ‘Beside the Sea’, where headphones play the sound of seagulls, and 'Off to the Land of Nod', a nostalgic dessert involving Horlicks, an eye mask and edible 'pillows'. Crucially, for all its originality, the cooking also showcases harmonious and utterly delicious flavours and textures. A large, charming team guide you through the experience.

3 Stars • Modern Cuisine. Among The Ledbury's many strengths has always been Brett Graham's close relationship with his suppliers. In some cases that supplier is himself, with pigs raised on his farm and the restaurant housing its own mushroom cabinet. These stunning ingredients are amplified by beautifully balanced combinations and the kitchen's ability to deliver multiple layers of flavour without overcomplicating things, such as in the hay-aged pigeon with girolles, vadouvan, cherry and sauerkraut. The service team are refreshingly approachable and have an impressive knack for putting everyone at ease.

3 Stars • Classic French. 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 the kitchen’s exceptional craft on display throughout – be it in a sublime lobster jus or a textbook 'quenelle de brochet à la Lyonnaise'.

3 Stars • Contemporary, Californian. 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.

3 Stars (Green Star) • Contemporary, French. This singular atelier is where Chef Dominique Crenn established her lofty reputation, creating an inspired culinary style that combines her upbringing in Brittany with her present-day evolution in California. The pescatarian menu skillfully weds a panoply of delectable sauces and impeccably prepared seafood, a true testament to Crenn’s mastery of French cuisine—and a loaf of exquisite brioche from her grandmother’s recipe drives the point home. But a thoughtfully modern sensibility is also evident; produce sourced from partner Bleu Belle Farm in Sonoma lends lightness and balance, resulting in cuisine that is both indulgent and nourishing. A procession of desserts from Chef/partner Juan Contreras concludes the meal with a final flourish of imagination.

3 Stars • Asian, Contemporary. Benu is an oasis in the center of the city. Patience seems to define this kitchen in its relentless pursuit of excellence. 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 pheasant gun-mandu or steamed eomuk of shellfish are worthy considerations, though the roasted quail is a standout. Presented whole tableside, the final presentation, glazed with maple syrup and soy sauce and paired with sweet potato crepinette and black truffles, is memorable. As is the steamed bun that arrives soon afterwards.

3 Stars • Contemporary, Vegan. 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 menu’s plant-based creations are 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. The ever-evolving Eleven Madison Park also offers diners the choice of supplementing their meal with a few animal protein courses.

3 Stars • Korean, Contemporary. Cool and polished, this dining room bears that perfectly downtown nexus of low-key yet elegant; with its dark and light color scheme and intimate proportions. Chef/owner Mr. Yim Jung Sik and Executive Chef Daeik Kim's Korean meal starts like many do, with an array of banchan; however, the presentation here is unlike any other; and it's just that creativity that makes dining here so distinctive. From there, the tasting menu unfolds to reveals delights such as slivers of raw striped jack with white kimchi and chilled fish bone broth; gorgeously crisped octopus with gochujang aioli; and dry-aged Arctic char in a pool of kimchi and red curry sauce. This is cooking that is highly original, impeccably executed, and enormously satisfying; a meal that makes you involuntarily nod to yourself while you’re eating.

3 Stars • Seafood. Well-heeled patrons continue to hold court in this iconic Midtown restaurant led by the ever-gracious Chef Eric Ripert. Truly, this is the moment to dress up, as diamond necklaces and finely pressed suits fill the kinetic dining room night after night. Seafood has long been the calling card of a kitchen that offers a sizeable à la carte menu and doesn’t force guests into lengthy tasting experiences. Salmon with horseradish emulsion alongside the signature yellowfin tuna pounded thin and laid over toasted baguette smeared with foie gras speaks to a quietly sophisticated, confident style ground in French technique with global inspiration. Superb desserts, like the warm Peruvian dark chocolate tart paired with Tahitian vanilla ice cream, provide a classic and technically assured finish.

3 Stars • Contemporary, French. An experience at Thomas Keller’s Per Se is one to be savored, recounted and remembered. In a city where space itself is a luxury, the dining room is impressively scaled, offering both stellar views of Central Park as well as precious privacy from table to table. As for the cooking, the French kitchen closely aligns itself with the seasons, sourcing best-in-class product and preparing them with razor-sharp refinement. Signatures like “Oysters and Pearls” or the grand dessert finale are reliable, thrilling bookends. What happens in between is a mature study in confidence and class. An effortlessly choreographed service team rises to the occasion, lending a personable, gracious touch to a dinner that radiates class and comfort.

3 Stars (Green Star) • Seafood. As has been the case since opening in 2005, purity and precision are the underpinnings of Chef Michael Cimarusti's California cooking, and his cuisine has grown even more impressive over the years. The tasting menu blends global inspiration and 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 a tart of lobster mousse and box crab set in a crab beurre blanc, or roasted monkfish with cauliflower and shaved black truffles. Longstanding signatures like the soft-poached egg with uni and breadcrumbs or salt-roasted Santa Barbara spot prawns make for luxurious add-ons.

3 Stars (Green Star) • Contemporary, Californian. 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.

3 Stars (Green Star) • Contemporary, Californian. 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 and the kaiseki-influenced cuisine. The menu begins memorably with a botanical landscape interspersed with impeccable first bites that introduce the central themes of the meal: impeccable ingredients, precise knife technique, artistic presentation and pure, harmonious flavors. The expert use of the donabe (Japanese clay pot) is also a trademark and transforms seafood and vegetables alike into true delicacies.

3 Stars • Contemporary, Creative. 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. The chef's creativity is on full display in dishes like a kelp tart filled with an English pea butter and trout roe; a croustade topped with a poached, miso-cured quail egg; or a decadent doughnut filled with foie gras and set with an egg yolk fudge and shredded Dungeness crabmeat. Raspberry butter gives a vibrant boost to a savory lobster custard, and sweets, like a tangy, tropical goat yogurt sorbet with woodruff granita and mamay sapote seeds, raise the bar.

3 Stars • Contemporary, Spanish. Chef Aitor Zabala and his dedicated team have awakened Somni, Catalan for "dream," from a long sleep and have fashioned this revamped iteration as a distinctly personal and unique dining experience. Tucked away just off Santa Monica Avenue, the dining room's soothing, creamy palette with light wood and glass is marked by a colorful bull's head from the original spot, hinting at the Spanish-inflected cuisine. A procession of small bites is meticulously arranged and endlessly creative, sating diners with an abundance of rich flavors and textural interplay (think mussel escabeche, gazpacho, or the iconic shiso tartare tempura). All the while, the kitchen and service teams are in lockstep as they create and serve these arresting dishes.

3 Stars • Japanese, Sushi. In the shadow of the New York Public Library, Chef Keiji Nakazawa exemplifies mastery of the highest order. His omakase is utterly unique. The progression ebbs and flows with a dazzling variety of fish, shellfish, vegetables and more; applying an extensive use of fermentation techniques first developed in Japan. Reverent, while also honoring flexibility and evolution, the chef and team are constantly honing their craft.The setting is its own marvel and features a Hinoki counter flanked by towering ice boxes fronted with carved wood doors, while all around, the kitchen and service teams work in perfect tandem. In total, the pace, breadth and persistence of excellence that unfolds here will impress even the most experienced sushi enthusiasts.

3 Stars (Green Star) • Contemporary, French. 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. The cornet filled with crème fraîche and topped with Atlantic salmon tartare is an impressive start before moving on to dishes like Atlantic pompano amandine, sweet butter-poached spiny lobster, and the perfectly cooked herb-roasted Elysian Fields Farm lamb. The finale presents a series of desserts from a cheese course to a decadent chocolate gâteau.

2 Stars • Creative. Original snacks, maritime-inspired light bites teeming with flavour and delicacy, surprising dishes that establish a dialogue with seasonal produce, and exquisite Angus beef served with a ulva taco are all part of the gastronomic experience 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. Here, chef Gonzalo Aramburu, who can often be seen from the dining room working the stoves alongside his team, focuses on a single surprise 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!

2 Stars • Creative, Seasonal Cuisine. The names Fuchs and Zach are shorthand for a successful combination of creative cuisine and tailored wine recommendations. Gerhard Fuchs brings exceptional depth of flavour to his dishes, drawing on his wealth of culinary experience. Premium ingredients are prepared without any fuss, particularly exemplified by the "Dotterraviolo" – featuring wafer-thin pasta cooked al dente and filled with a wonderfully creamy egg yolk that is aromatic and bursts with colour. This has been a house classic and signature dish for years! There is no à la carte selection, just a surprise menu – available in a longer or shorter version. Christian Zach, a veritable "walking wine encyclopaedia", serves wines with utmost dedication and profound expertise, selecting from an impressive collection of over 35 000 bottles comprising more than 4 000 different labels. The decor is an attractive alliance of warm wood and sleek, modern lines – with wine bottles adding a decorative touch. There are very few tables, so be sure to book in advance!

2 Stars • Creative, Modern Cuisine. Partners Stefan Doubek and Nora Pein offer a one-of-a-kind dining experience. The open kitchen is the beating heart of this restaurant and is the perfect stage for the chef-patron. Food is cooked using four fire sources, and every dish is crafted with meticulous precision and attention to detail, showcasing a distinctive identity with subtly integrated Japanese influences. Only the finest ingredients that the market has to offer are used. The dishes may appear simple at first glance, but they are the result of days or even months of preparation. They are entirely unembellished, focusing solely on what truly matters: the flavour. The French duck is a case in point: Beyond the premium quality of the meat, the preparation – involving weeks of ageing under a koji coating, followed by high-heat grilling – yields a melt-in-the-mouth delicacy rich in character, intensity and finesse. The meal ends on a high note with a parade of small sweet treats, which are elegantly presented at the table. Despite the length of the set menu, its captivating courses make the time pass in a flash. At times, the chefs personally present their creations – served, incidentally, on handcrafted tableware. The proprietress deserves special mention. As a consummate hostess, she brings charm and warmth to this minimalist, stylish setting. Always on hand, she impresses with her expertise, engaging personality and natural warmth – and her passion for wine is unmistakable.

2 Stars • Innovative, Alpine. There is something unique about Andreas Döllerer's cuisine. For some 20 years, his Alpine style has been his passion. In what he dubs his "Alpine Cuisine", he uses only excellent ingredients from the region. Building on classical foundations, he skilfully works in contrasts and textures to cook up innovative dishes such as "Gletscherrübe 23": dried, rehydrated and baked beetroot with a beetroot and black elder marinade and beetroot ice cream, served with soufflé-style Semmelkren (horseradish sauce) and a subtly spicy horseradish velouté, accompanied by tender Romanesco lettuce with a delicate elderflower vinaigrette. Excellent wine recommendations from Master Sommelier Alexander Koblinger – the vaulted wine cellar is home to over 3 700 different labels. Dishes are served in the elegant restaurant or on the beautiful terrace, which overlooks the "edible garden", where herbs, vegetables and fruit are grown for the kitchen. In this historical building in the heart of Golling, there are pretty, cosy guestrooms.

2 Stars • Alpine, Modern Cuisine. Following stints in some of the world's finest kitchens – including the three-MICHELIN-starred The Table Kevin Fehling in Hamburg – Dennis Ilies has found his way to the Tyrolean Alps; specifically, to the exclusive boutique Hotel Tannenhof. Here, Alpine luxury extends far beyond the seven suites; the restaurant itself exudes style and sophistication, boasting magnificent views through large windows and a breathtaking terrace perched high above St Anton. The cuisine, too, is noteworthy: modern yet firmly rooted in classic culinary tradition, resulting in exciting compositions of the highest quality. Exquisite details and masterful flavour contrasts are showcased in dishes such as veal sweetbreads with crunchy, nutty amaranth, grilled red pepper and braised apricot, finished with a saffron hollandaise and veal head jus. The set menu, "Taste the Alps – Discover the World", comes in four or six courses. Alternatively, you can opt for the "Casual Sharing Concept" and order à la carte. The food is complemented by an outstanding international wine list featuring some 600 labels.

2 Stars • Modern Cuisine, International. Set within the car-free enclave of Oberlech, Burg Vital Resort is home to this stylish wood-panelled restaurant. In the small open kitchen, Sebastian Jakob (formerly of Schloss Ellmau) and his team create flavoursome dishes using outstanding ingredients and incorporating a judicious and intriguing Japanese twist. One example: wonderfully tender and succulent langoustine served with a mildly spicy cream of wasabi greens, delicately flavoured edamame, lightly smoked eel and an elegant, frothy shellfish sauce. A knowledgeable sommelier is on hand to guide you through the seemingly endless wine cellar, with around 4 500 labels! A nice touch: The individual ingredients of the set menu are presented to you before you eat.

2 Stars • Creative, Modern Cuisine. Further to its recent makeover, Ikarus is more stylish than ever. Set inside the architecturally spectacular Hangar-7, which also houses a fascinating exhibition of aeroplanes, helicopters and racing cars, the restaurant combines modern elegance and high-tech flair. The decor is upscale and minimalist with a colour scheme of grey and black. The new glass-enclosed wine climate cabinet immediately draws the eye, dark flooring and leather-upholstered tables add a touch of sophistication, and the striking lights in the ceiling produce a soothing, soft glow. The whole space radiates a sense of calm, intentionally directing attention to the cuisine. Each month, a different internationally renowned chef takes centre stage, presenting a new set menu. Alternatively, you can opt for the "Ikarus" set menu or its vegetarian counterpart. Tip: Should you wish to dine on the lovely small terrace overlooking the hangar, be sure to specify this when making your reservation. At night, the hangar's colourful lighting creates a stunning effect.

2 Stars • Modern Cuisine, Creative. In Konstantin Filippou's elaborate tasting menu, the spotlight is firmly on fish and seafood, with meat largely absent or relegated to a supporting role. One standout dish is the delicate, mousse-like brandade of Amur carp and potato, served on a bed of al dente, slightly tart white asparagus, finished with fragrant toasted almond pieces and almond purée, plus a dollop of caviar. His strikingly modern seven- to nine-course set menu showcases top-quality ingredients from international markets. 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 – in addition, you will find one or two international treasures on the wine list. Alongside wine and alcoholic-free beverages, Champagne pairings are also available to complement the set menu.

2 Stars (Green Star) • Creative, Seasonal Cuisine. "Avant-garde Alpine" would be a good label for Vitus Winkler's cuisine, which is creative, firmly rooted in the local region and always very flavourful despite its complexity. The owner expresses his strong connection to his homeland and his love for nature and the mountains in his surprise menu, featuring plenty of herbs, berries, roots etc, as seen in dishes like the Pinzgau Angus beef with parsley root, black currant and larch. An intriguing touch: The menu is structured as a hike through the different altitude zones – from the village, through fields, river & lake, forest & meadow, up to the tree line, and to the alpine pasture, culminating at the summit. This fine dining restaurant is housed in Hotel Sonnhof, which dates back to 1928 – both are run by Vitus and Eva-Maria Winkler, who represent the fourth generation of their family to be at the helm. You sit in a clearly modern designed ambience and are cared for friendly and attentively. If you want something really exclusive, book at the ‘kitchen table’ - here up to 14 people can be seated directly in the kitchen.

2 Stars • Classic Cuisine. A true institution in the Wachau Valley, this place continues to impress with its charm and, first and foremost, its quality standards. Chef-patron Thomas Dorfer has maintained consistently high standards for many years. His cooking is based on the classics and replete with contrasts and creative touches, including Mediterranean and Asian influences. A prime example of a dish showcasing depth and purity of flavour is the wonderfully succulent roasted guinea fowl breast from Domäne Wachter poultry farm; it is paired with an intensely aromatic glazed nectarine and a creamy salted lemon yogurt that adds a delicate contrast. Diners can choose from four set menus and an appealing lunch menu, with each dish also available à la carte. Signature creations by senior chef Lisl Wagner-Bacher, including the celebrated breaded egg with caviar, also feature. There is an impressive selection of wines. Provided by the attentive, professional and effortlessly charming team led by restaurant manager and sommelier Susanne Dorfer-Bacher, the service is excellent, too. Dine in the elegant country-house-style room or out on the lovely garden terrace. There are also tastefully appointed, comfortable guestrooms.

2 Stars • Creative, Seasonal Cuisine. A true institution on Vienna's fine-dining scene. Expect the unexpected: Markus Mraz and his son Lukas's menu is based on a surprise concept – only the ingredients are revealed in advance. The experience unfolds over 13 small, distinctive courses, far removed from the mainstream and typically centred on a single star ingredient, which forms the basis of the menu. A memorable example is the "kimchi börek", in which aromatic sika venison meets vibrant, tangy kimchi, elevated by fine shavings of Périgord truffle. The setting is chic, modern and relaxed. At the chef's table by the open kitchen, diners find themselves right in the middle of the action. Service is charming, attentive, and highly professional – with special credit to the sommelier, who maintains a terrific cellar and provides imaginative, beautifully balanced wine pairings. The terrace in the courtyard is another delightful bonus.

2 Stars • Classic Cuisine, Seasonal Cuisine. This lovely establishment dating back to the 15C is located in the heart of Werfen, known for its distinctive castle complex. It has been run by the Obauer family for decades and now brothers Karl and Rudolf are in charge. Their classic cuisine draws on modern influences and uses select ingredients, e.g. for dishes such as tur­bot and tip­sy char, toma­toes, peas, wild rasp­ber­ries. Choose between the two set menus or dine à la carte. At lunchtime, there is a moderately priced set menu, including tempting classics such as Wiener schnitzel with Pinzgau veal. Berthold Obauer represents the next generation to lead the friendly and attentive service team, Sommelière Magdalena Gleiss recommends the right wines with charm and profound expertise. The decor is modern and elegant in style, incorporating the historical architecture of the building. There is also a gorgeous terrace to the rear of the property. Overnight guests can look forward to comfortable guestrooms and a delicious breakfast.

2 Stars • Modern Cuisine, Austrian. The Mühltalhof is a marvellous combination of traditional and modern. Not only do they have appealing guestrooms but also, most importantly, great food! Boasting a modern interior design characterised by chic black furnishings and fittings, Ois has just five tables. A 12-course set menu is prepared in kitchens that can be glimpsed through the open sliding door. Owner and chef Philip Rachinger has a style of his own, which is characterised by intense and skilfully combined flavours, not least in ‘Lake trout BBQ, chanterelles, yolk and lettuce’. The excellent service team includes a fantastic sommelier: charming and professional he recommends very interesting wine pairings. Alternatively, the second restaurant serves a four-course carte-blanche menu.

2 Stars • Creative, Seasonal Cuisine. Part of the renowned Alpenresort Schwarz, this chic, modern restaurant is housed in the old main building, which dates back to 1694. Joachim Jaud, who hails from nearby Telfs, completed his training here. After honing his skills at top-flight establishments, he returned to become head chef in April 2024. He and his small team serve up a creative seasonal set menu comprising five or seven courses. His dishes, skilfully pared down to the essentials, attest to a subtle touch and are full of expression. He is a chef who uses only top-notch ingredients, some sourced locally. There is a fine selection of wines, including numerous organic options and some rare gems. The waitstaff are very friendly, attentive and adept. In case you were wondering, the "141" in the restaurant's name simply refers to the address of the resort. Alongside the wonderful food, there is an extensive range of amenities for spa-goers, holidaymakers and golfers.

2 Stars • Modern Cuisine, Creative. In the exclusive Rote Wand Gourmet Hotel – formerly a modest inn in Zug's old schoolhouse – guests are treated to a very special culinary experience. After an aperitif and a selection of appetisers in the little parlour downstairs, you proceed upstairs to a chic dining area in which warm wood meets sleek design; there you take a seat on one of the comfortable bar chairs arranged around a horseshoe counter. A special atmosphere reigns here, and this is due in no small part to the well-coordinated, charming and laid-back service team. Julian Stieger, who comes from Upper Austria, brings his highly unique and modern style to the table: his dishes are very modern, complex yet devoid of unnecessary frills. For example, his delicious "Blutwurstbrot" is a fine-crumbed, moist bread topped with an apple and black pudding compote that is at once fruity and delicately spiced, and sprinkled with truffle shavings at your table. The dry-aged duck is also wonderful – crispy on the outside, tender on the inside – served with an aromatic creamy cep mushroom and chive oil sauce, lent an interesting texture by just the right amount of tonburi seeds. They have a surprise set menu, which can be made vegetarian if ordered in advance.

2 Stars • European Contemporary, Seasonal Cuisine. Chef Johannes Nuding needs no introduction, having previously served up three-MICHELIN-star cuisine at London's Sketch – The Lecture Room & Library. His dishes are clearly structured and creative. He excels at combining ingredients, textures and flavours in ways that are pleasingly contrasting yet harmonious. This is exemplified by his wild-caught turbot roasted on the bone, set atop seasoned borlotti beans with braised pointed pepper, confit lemon and salted capers, and completed with a classic wine sauce. Given the quality of the six-course set menu (with an optional extra course), it's hard to believe they have a kitchen staff of just three! The lady of the house presides over the dining room with warmth and finesse. Located in a charming little street in the old town, this restaurant is tastefully done out with modern and elegant furnishings and a beautiful old wooden ceiling. The small bar area with a vaulted ceiling and the walk-in wine cellar are also inviting. The bistro Secco is an alternative dining option on the premises.

2 Stars • Creative, International. 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, allowing you to watch the team led by Andreas Senn and head chef Christian Geisler at work. The cuisine is presented in the form of "The 5 Senses of Taste", a set menu that abounds with creativity and well-thought-out details, finely balanced textures and bold flavours, from the five savoury appetisers to dishes such as "Chilean sea bass, ajoblanco, tomato, Amalfi lemon", to the five sweet treats served at the end of the meal. It goes without saying that the quality of the ingredients is second to none. The service is top-notch, as are the wine recommendations. Ever wondered what goes on behind the scenes? The "Chef for a Day" programme gives you the opportunity to experience being part of both the kitchen and front-of-house teams for a night. Tip: The adjacent Senns.Bar serves cocktails, wines by the glass and dishes from the menu of the fine dining restaurant à la carte (open Tue-Sat from 6.30pm).

2 Stars • Modern Cuisine. The exclusive Palais Coburg houses one of Vienna's premier dining destinations, a culinary hotspot for many years running. Executive chef Silvio Nickol and head chef Florian Daube present exceptionally creative cuisine featuring meticulously composed combinations of outstanding ingredients. Their distinctive style leaves a lasting impression – for example, in the wonderfully al dente white asparagus topped with crispy baby prawns and basil, or the rich, aromatic langoustine served with a shellfish-infused hollandaise and a citrus butter foam providing a delightful contrast. The "Genussreise" set menu comprises eight courses – a ninth can be added if desired. The knowledgeable staff expertly guide you through the menu and wine pairings – and with a jaw-dropping 60 000 bottles stored in six wine cellars, they certainly have the selection to back it up! The elegant interior has a striking vaulted ceiling and eye-catching decorative crystal.

2 Stars • Creative French, Modern Cuisine. This fine dining restaurant in Hotel Yscla (Yscla is the Rhaeto-Romanic name for Ischgl) features a stylish blend of slick modern design and lovely wood finishings. Benjamin Parth's cuisine echoes this sleekness. With just a few components on the plate, he succeeds in creating wonderfully expressive dishes in terms of flavour. In his four- to seven-course set menu, for example, the top fresh sole with fine summer truffle and elegant, aromatic artichoke cream as well as a fantastic fish sauce is a real highlight. Only the finest ingredients are used, and his craftsmanship is second to none. Sarah Parth is the experienced front-of-house manager, and her wine recommendations are testament to her in-depth knowledge as a sommelier. Dining here is a real treat!

2 Stars • French Contemporary, Regional Cuisine. A truly idyllic spot nestled in the sleepy little village of Schützen. This family business was run by Walter Eselböck for many years, and now his daughter Barbara and her husband, Alain Weissgerber, have taken over the reins. With a deft hand, the chef-patron seamlessly merges regional flavours, international inspirations and classic French techniques. Comprising some 15 "acts", his tasting menu opens and closes with various delicate little creations. There is also an additional menu of tempting dishes from the wood-fired oven. A shining example of this ingredient-led cuisine is the Southern Burgenland pigeon, grilled and served with both a silky purée and fresh leaves of spinach, as well as a pigeon jus perfectly accented with coriander oil. The impressive wine list features a wide range of labels from Austria and France. Always on hand, warm-hearted and obliging, Barbara Eselböck proves herself to be a natural-born hostess. With its charmingly elegant restaurant and wonderful sheltered terrace, as well as tastefully decorated guestrooms and, in the garden, a private pond for swimming, there are plenty of delightful areas where you can kick back, unwind and indulge. There is also a small grocery shop on site.

2 Stars • Modern Cuisine. Chef Bart Desmidt, his right-hand man Philip and gracious Sandra invite you to sample a banquet of flavour in Bartholomeus, a swanky restaurant with Japanese overtones. It is a treat to watch the cheerful chefs seamlessly and humorously working together in the open kitchen. The 18 seats around the counter are reserved for connoisseurs of high-flying cuisine. The single set menu rolls out several courses which reveal the chefs’ passion for fish and seafood, while Sandra can be relied upon for judicious wine-food pairings, drawn from a splendid cellar. The cast of exceptional ingredients stars the likes of turbot, truffle and Polders hare, all of which are crafted with consummate know-how. Creative, bang-on cooking designed to showcase the ingredient, courtesy of deceptively simple recipes. In an approach that errs towards minimalist, oysters, wagyu and lemon explode in a festival of flavour or bitter endive is paired with speculoos, mature Groendal cheese and a warm mandarin-laced vinaigrette. The chefs’ superlative technique and boundless creativity left us reeling – you won’t be disappointed by their carte blanche menu…

2 Stars • Modern French, Creative. 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.

2 Stars • Modern French. Purity is the name of the game at Castor. The elegant yet brutalist-looking cube on Kortrijkseweg is home to a modern interior of wood, glass and concrete. Stefanie sets the tone of the restaurant’s classy front-of-house style, while Maarten Bouckaert surprises the diner right from the appetisers. From the ingredients and the sauces to the savvy blend of exotic flavours, the chef unveils his talent at every step. Stints with culinary virtuosos of the likes of Peter Goossens enabled him to hone his skills, which he now deploys with tact and sensitivity. Examples: pork cheeks braised in Rodenbach beer and paired with tagliatelle of cuttlefish, cockles and mussels, together with a knockout gravy of briny cuttlefish, a reduction of beer and crispy tempura tentacles. A feast of culinary delicacies! Rather than fussy, gimmicky showmanship, Bouckaert’s characteristic hallmark remains distinctive and legible, particularly in the sauces. Save room for the lineup of desserts that are (almost) too exquisite to eat – the Bordeaux cannelé is downright addictive!

2 Stars • Creative, Modern Cuisine. Music and nature enjoy guest-star status at Cuchara. The former adds a relaxed lounge mood, while the latter, embodied by a wood- and leather-rich interior, paints a distinctive trendy portrait. A seven-metre-long glass tree sculpture hanging from the ceiling seems to float over the dining room! Cuchara is mysterious, confidential and quirky, and Jan Tournier gets a kick out of surprising diners. His punchy, no-holds barred cuisine is offbeat and individual and he manages to astound with just a few ingredients and lashings of creativity, often tinged with Asian notes. Right from the appetisers, like oyster in plankton butter and crunchy apple in basil and kombu oil, there is no doubt that you are in for an unorthodox culinary experience. How about pigeon leg, cooked once, before being lacquered in its jus, and then cooked again until crispy in wood charcoal, before being served with a gutsy gravy enriched in basil oil and coriander seeds and coated in an earthy, slightly sweet mousse of potatoes and celeriac? Simply divine! Unique, expressive, fascinating cuisine that gives rise to a culinary banquet that will knock the socks off your tastebuds!

2 Stars • Classic French, Traditional Cuisine. Éric Fernez inherited his love of cooking from his grand-mother, Eugénie, and he has passed on this passion to his daughter, Émilie. Premium produce, generous classical fare and the added dimension that wine can bring to a dish are the bedrock of this family’s values. Éric, a past master of old school cooking, crafts nostalgic food that reads like a culinary encyclopaedia. You can expect to sample traditional produce, like pigeon, pig’s trotters and sole (à la Fernand Point, no less!), courtesy of almost-forgotten recipes. The sauces are in a class of their own, illustrated by a consommé of beef tail that flanks trout, cooked medium rare, or the gutsy duck gravy that escorts duck breast and an amazing caramelised nougat. The jaw-dropping à la carte lineup of timeless dishes and seasonal set menus reveal the establishment’s desire to bend over backwards to please. This restaurant, in which legacy and intimacy go together like salt and pepper in a contemporary elegant interior, is the perfect place for a slap-up meal with all the trappings of tradition. The chef often pops out to greet and chat with diners, which further adds to the friendly vibe.

2 Stars • Creative. 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 like langoustine, he loves wowing diners with dogfish. The menu always indicates the origin of the boats that supply the fish. Claeys’ style is inventive and unconventional, as delicate sauces and vinaigrettes showcase his classical training, whilst allowing his personality to shine through as he adapts to today’s trends. For example, he crafts flawlessly fresh North Sea crab in a court bouillon, adding pumpkin and then pairing it with three knockout sauces: crab and roe sauce, a walnut and fresh cream sauce and a seaweed oil sauce. Each sauce is designed to reveal and unveil a different facet of the crab without smothering its delicate taste in a bid to highlight its essence. The friendly, home-from-home vibe that reigns throughout the stylish establishment makes it feel as if you’re enjoying a meal with friends. Let the sommelier guide you in choosing just the right wine to pair with your food. Heaven for foodies, this elegant restaurant sports a designer interior dotted with wooden fixtures and fittings.

2 Stars • Creative, Asian Influences. A meal by Gert De Mangeleer and sommelier Joachim Bouden is in a class of its own, starting with 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 stunning 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 his work first hand either. Suffice it to say that chef De Mangeleer’s distinctive signature and love affair with Asia can be tasted every time. The menu pays tribute to his motto: “Simplicity isn’t simple”, which says it all! Razor-sharp precision and boundless creativity remain the inimitable hallmark of this chef, who painstakingly pairs daring combinations of ingredients. For example, he may cook Anjou pigeon in hay and herbs before adding the finishing touch tableside on a binchotan BBQ, all of which is then flanked with side dishes like melted foie gras, red beetroot, wild strawberries and a knockout pigeon gravy with fermented garlic. 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. You are in for a truly unforgettable experience.

2 Stars • Creative. 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.

2 Stars (Green Star) • Creative, Modern Cuisine. L'Air du Temps is in a world of 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 San Degeimbre’s immense cottage garden, where he finds much of his inspiration. A champion of the natural world, Degeimbre’s culinary repertory is 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 Dieppe scallops with an intense roe sauce enhanced by citrus fruit notes. Another example is a large corn noodle rolled in green veggie sauce and a punchy creamy emulsion of roe on a bed of house XO loaded in umami flavours. Each mouthful and each detail reveal the chef’s philosophy and desire to create a global experience. The water menu, for example, and the wine-food and non-alcoholic beverage pairings, are emblematic of this approach. L’Air du Temps is the purest expression of the zeitgeist. Treat yourself to a night in one of the tastefully appointed elegant guestrooms to finish this amazing experience in style.

2 Stars • Modern French, Modern Cuisine. Imagine a romantic dinner on a lush green terrace with a stream and a waterfall softly burbling in the background! The dining room, refurbished in a trendy vein, and the chef’s table of this former 17C mill, also embody this idyllic portrait. 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 characterised by delicate, generous craftsmanship. Examples include slices of lightly barbecued red tuna, served with a savoury shellfish seasoning and a medley of artichoke recipes (as a barigoule, crisps and cream) for a sensual finishing note. Alternatively, you may prefer breast of pigeon, cooked medium rare with a gutsy gravy and enhanced by subtle hints of hay and coriander for a final flourish. Rather than showy gimmicks, this veteran chef, who bends over backwards to pamper his guests, prefers to quietly regale diners with food that throbs with flavour. We recommend extending your stay in one of the guestrooms located in the couple’s nearby guesthouse, depicted by crisp modern lines.

2 Stars • Asian Influences, Creative. A culinary landmark of Brussels dating back to 1892, La Paix 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, embodied by a shimmering flock of origami birds suspended in flight from the ceiling and enhanced by soft lighting. This almost reverential setting provides the perfect foil for Martin and his team to 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, your hostess. The repertory merges purebred Gallicism and Japanese purity with a very personal creative twist, often depicted by Norwegian seafood. Chef Martin is on a permanent quest for perfection and the flavours are bold and often contrasting. Right from the lineup of appetisers, you are caught up in a fascinating culinary whirlwind, illustrated by melt-in-the-mouth pieces of pork shank and whelks, paired with tartare of seabream infused in a sweet and sour Asian-inspired vinegar and honey marinade. All of which is flanked by a creamy mushroom chawanmushi. David Martin is a larger-than-life chef who is relentlessly pursuing his mission to chart new culinary territories.

2 Stars • Modern Cuisine, French. Welcome to Our, a picturesque Ardennes village nestling in peaceful countryside, that has become a beacon for savvy gourmets thanks to Maxime Collard. He has forged his own style back in his homeland, turning an old farmstead into a stylish, fashionable restaurant, whose many windows and mirrors seem to invite the countryside indoors. The establishment offers accommodation in the area to enhance the pleasure of a meal here. Chef Collard steers clear of showing off his extensive technical background, preferring to highlight the essence of a few premium ingredients, local whenever possible. Examples of the handiwork of this high-precision artisan include immaculately cooked turbot flanked by a punchy concoction of verbena and mussels. Courgette flowers stuffed with ricotta add a refreshing green note. The meal may end with a fluffy, light as a feather chocolate soufflé paired with ripe cherries and vanilla ice cream. Whether you have opted for lunch, the set menu or the à la carte lineup (the Anjou pigeon is to die for!), one thing is certain: you are in for an unforgettable experience. Aromatic cuisine, steeped in subtle nuances and generosity. A meal at Maxime’s is a moment of pure bliss!

2 Stars • Creative, Modern French. 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 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, with which he crafts an amazing floral dessert starter… He works with exceptional ingredients, flanking them with intriguing side dishes to create a felicitous festival of flavours. For example, he may delicately perfume seabass with bay leaf, adding green asparagus and black truffle, before adding the final definitive flourish, a vivacious dressing of confit shallots, a gutsy gravy and a last-minute hollandaise sauce. This high-flying craftsmanship unveils chef Devalkeneer’s talent, demonstrated by his deep-seated understanding of the role and impact of each ingredient which enables him to create combinations that intelligently enrich and exalt the original flavour. The sommelier is a fountain of insightful wine tips, with a preference for Burgundies. This chalet is a temple of superlative culinary art that never fails to surprise.

2 Stars • French, Modern Cuisine. A wind of enthusiasm heralds Thijs Vervloet’s return to Tongerlo. This former doctor’s home has been entirely refurbished with alfresco dining in the garden and five deluxe guestrooms. Luxury is the bedrock of the high-end establishment from its Gallic poise and floor-to-ceiling windows that flood the interior in light to the cosily intimate drapes and made-to-measure porcelain tableware by Pieter Stockmans! A champion of the ingredient, Vervloet’s culinary signature seeks to place his classical background and training at the service of a demanding score underpinned by sensitivity and know-how. Everything is prepared on the spot, so, when he presents his emblematic dish of no less than four different versions of langoustine (including a shellfish consommé to die for!), you know that you are in for a festival of flavour. His melt-in-the-mouth suckling lamb with proper crackling and a creamy-crunchy gratin dauphinois, crisp green peas and a punchy gravy is in exactly the same delicious vein. This banquet ends on a similar high note, as your coffee is escorted by a trolley piled high with wickedly enticing sweet titbits. The variety of the à la carte menu is eminently noteworthy, as are the insightful wine-food pairings, and Lore’s attentive service. Maison Colette has clearly puzzled and pondered over every tiny detail.

2 Stars • Creative. Thierry Theys’ cuisine is the pinnacle of “nuanced”. Despite his youth, he has already made a name for himself on the Belgian fine dining scene and owes his reputation to highly individual recipes. Right from the 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 North Sea crab with finger lime, avocado and a subtle sweet-sour flavoured stem lettuce. He may enhance suckling veal, simply grilled, with a barigoule sauce and a gravy jazzed up by kimchi. This chef knows how to nurture and draw out the distinctive character and tiniest details of outstanding ingredients. 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. A stylish interior, fantastic wine cellar and marble details set the scene in this exceptional establishment on a permanent quest for excellence.

2 Stars • Modern Cuisine, French. 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, while Gueuze beer bottles escort you on your way to the restroom. Yannick Dehandschutter is a high-flying 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 and even sakes. Now make your way upstairs to the elegant dining room, where wine also takes centre stage, thanks to food-wine matches made in heaven courtesy of a classical lineup and unencumbered recipes crafted by chef Glenn Verhasselt. His sauces illustrate his immense know-how and sensitivity by their fascinating subtlety and nuances. He transcends the textures of super-fresh langoustine with Asian furiake spice and a stock based on Tomasu soy sauce. This incredible creation is ideally paired with an apple and peach flavoured sake. In the same vein, a ballotine of Dombes quail and calf’s sweetbread, flanked by cèpe mushrooms and black truffle, are paired with a glass of slightly spicy Piedmont Nebbiolo red wine which underscores the full-bodied flavours of the meat. You can look forward to a consummate blend of generosity and delicacy. Whenever possible, the chef highlights ingredients from his native Pajottenland in a highly personal tribute.

2 Stars • Traditional Cuisine, French. The charm of this authentic watermill, whose machinery is visible inside, is flanked by a stylish modern “barn”, whose huge windows overlook the stunning countryside. In addition to a peaceful terrace, the establishment boasts four deluxe rooms to prolong the evening in style. This highly distinctive portrait is pursued in the culinary fusion of old and new that also depicts the food. The styles of dad, Bert, and Giel, his son, have been merged and are gathering momentum. Family favourites such as pheasant in a cognac sauce 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 Slagmolen’s hallmark delicacy or generosity. Examples include subtle ravioli al plin filled with velvety mascarpone, fresh herbs and lemon zest, paired with red king crab, a vin jaune sauce and an amazing coulis of red beetroot and spinach – heavenly! The à la carte portions are even more generous than those of the set menus – which is paradise for discerning foodies with healthy appetites.

2 Stars • Creative, Modern Cuisine. Michaël Vrijmoed is light years from your run-of-the-mill chef. Committed body and soul, he harnesses his phenomenal creativity and extensive technical know-how to the service of fine food, combining pedigree Gallic techniques with traditional fermentation and exotic influences. His stellar reputation is also due to his unabridged passion for vegetables, which comes to the forefront in his vegetarian Purs menu, as he relentlessly coaxes the best out of each ingredient. Should he get his hands on white truffles, he proudly brings them to your table as he plies you with suggestions. You may be tempted by an invigorating yuzu sorbet with Timut and Sichuan pepper, before you tuck into pheasant from the Flemish Ardennes cooked whole and flanked by portobello mushrooms, stewed endives, cranberries, foie gras and celery. A powerful gamy gravy further underscores and heightens all these flavours. Such exuberant, occasionally complex harmonies are fully emblematic of the talent of chef Vrijmoed. You can rely on the sommelier for inspired and sometimes daring tips to enhance your dining experience in this stylish contemporary town house that blends elegance and Art nouveau details.

2 Stars • Creative. A unique gastronomic proposal presented by Alex Atala, Brazil’s most internationally renowned chef, shows that, even immersed in various projects, he always has something to say. The experience takes shape in a single tasting menu inspired by the jaguar, the largest feline in the Americas, portrayed through the menu: “Quando a onça bebe água” [When the jaguar drinks water] (also available in a vegetarian version). The proposal transports us through the flavours of the country’s great natural areas, with a succession of little‑known ingredients (priprioca roots, yam, ants, jambu [Acmella], tucupi [fermented cassava broth]…), revealing surprising flavours and textures, worked with creativity and based on certain combinations from European culinary culture. In this modern, elegant setting, decorated with objects that converse with the concept on offer, you will find dishes such as Purê de Inhame (yam purée) with sea‑urchin cream and spirulina, the dessert Folha de louro (bay leaf) with chocolate and cupuaçu (Amazonian fruit similar to cacao)… Open your mind and let yourself be surprised!

2 Stars • Modern Cuisine, Innovative. 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 begins with a variety of appetisers in which vegetables take centre stage – displayed on a wooden tray illuminated by a spotlight on the counter – and served in different forms and textures. These are organically grown in line with the seasons and are mainly sourced from the chef’s gardens in Itanhangá and Vale das Videiras. A wine-pairing option, chosen by the experienced Maíra Freire, is also an option. “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.

2 Stars • Creative. 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 as can be witnessed in every single detail. In this charming and elegant restaurant one block from Leblon beach, 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. At the counter in front of the kitchen, with seats for just four guests, you can appreciate the synchronised movement of the chefs at work and their preparation of dishes on the grill – the restaurant’s core element. What impressed us first and foremost was the creativity of the starters, including the superb oysters with a guava “granizado” and a light touch of Biguinho chilli pepper, and the selection of appetisers to eat with your hands, some of which are crunchy, some Brazilian, and others inspired by Japanese cuisine.

2 Stars (Green Star) • Contemporary. This 42-acre destination in the picturesque Niagara region is the full experience. A restaurant, winery, orchard, farm and bakery, Restaurant Pearl Morissette is a powerhouse. With great pride for Canadian ingredients and respect for the seasons, Chefs Daniel Hadida and Eric Robertson make the most of their surroundings to enhance their spontaneous tasting menu's dishes, as in roasted guinea hen with chanterelles, mokum carrot and fig. Yes, there is plenty of wine available, but don’t miss the accomplished juice pairing either. The meal may conclude sweetly with a deliciously creamy hogweed ice cream sandwich followed by terrific, freshly baked madeleines. Meanwhile, the warm team keeps the tasting moving at a friendly clip.

2 Stars • Creative. This "den" (tanière) has, beneath its ancestral vaults, a series of four rooms, one of which affords views of the brigade at work, plus a counter surrounding the open kitchen. In what might be described as his gastronomic research laboratory, avant-garde chef François-Emmanuel Nicol explores all of the nuances to be derived from the immense terroir of Québec's boreal zone. All the ingredients are sourced from small-scale producers. Mushrooms, herbs, plants, and roots are an integral part of this creative cuisine. Sophisticated cooking methods, succulent sauces and a rigorous balance of flavors make this cuisine a resounding triumph: think matured tuna, pickled matsutake slices, sunflower cream, or Québec Wagyu tataki, wild rose, morels, and roasted onions. The pastry chef proposes a woodland-inspired autumnal dessert with a mushroom-infused millefeuille. The remarkable work of the mixologist and the sommelier complete this memorable journey.

2 Stars • Cantonese. The story of 102 House started in a home in Foshan, Guangdong. The head chef has been cooking professionally since 2003, specialising in intricate traditional recipes. For diners to experience the quintessence of classic Cantonese banquets, various set menus are available. Items change seasonally, but the signature sweet and sour pork is a mainstay. Another standout, for its lotus fragrance and fruity sweetness, is the double-boiled duck soup with lychee.

2 Stars • Italian. The third restaurant under the aegis of chef Umberto Bombana stars a glitzy cocktail bar and jaw-dropping balcony views, without forgetting an equally eye-catching glazed wine cellar with amazing selections, both by the glass and the bottle. Globally sourced ingredients and modern techniques result in elegant Italian flavours. The lunch set menus are great value, but for a full-on experience, go for the truffle feast or the 8-course tasting menu.

2 Stars • Chao Zhou. A Chaoshan native, the chef sources items from his hometown, such as teal and sun-dried shrimps. Must-try classics include steamed fourfinger threadfin served chilled. Seasonal offerings embrace produce picked at the peak of its flavour. In summer, try the braised fish maw with chanterelles in a dried seafood broth, slow cooked for 5 hours and drizzled with balsamic vinegar. There are just five private rooms in this villa, so reservations are a must!

2 Stars • Cantonese. Nestling in an adjacent century-old building and appointed with six private rooms inspired by Bvlgari jewellery, this restaurant of Bvlgari Hotel blends the elegance of historic Shanghai with modern twists. Under the stewardship of chef Fu, solid technique, spot-on precision and refinement mark Cantonese classics like roasted suckling pig that boasts bubbly, crispy, fat-free skin, served with eponymous lotus leaf buns.

2 Stars • French Contemporary. On a swan theme, feather motifs and graceful arabesques abound in the spotless white room of this restaurant, set in an idyllic spot overlooking a pond where swans and koi swim. As for the food, French chef Vianney Massot champions a unique take on traditional Gallic fare using seasonal ingredients. The slow-roasted, wild-caught turbot boasts firm, juicy meat with two sauces that complement its intense briny flavour.

2 Stars • Cantonese. This is the place to go for handmade dim sum and affordable classic Cantonese fare. With over 40 years of experience, Chef Mak from Hong Kong cooks up all-time favourites as well as painstaking recipes that you don't come by every day. Old-fashioned shrimp toast is coated in whisked egg and deep-fried until crispy. Deeply flavourful slow-boiled soups are made with top-notch ingredients. Ask servers about the varieties available that day.

2 Stars • Italian. Chef Zambrino, who once worked at Da Vittorio’s flagship kitchen in Brusaporto, is at the helm of this outpost. He cleverly captures the quintessence of Lombard traditions while adding a creative new spin courtesy of local Chinese ingredients. Signature dishes on the à la carte menu include the iconic, multi-textured ‘Egg à la Egg’ with caviar, and ‘Vittorio’ style Paccheri pasta. Their legendary tiramisu ends the meal on a high note.

2 Stars • Vegetarian. Exuding Zen-inspired serenity, the rooms reflect a philosophy that veganism isn’t just about the food, but is a way of life. Only set menus are served and they change every season to make use of the best local ingredients. Masterfully crafted and plated courses include some authentically recreated recipes from the past. Tea is also closely related to Zen so do order from the extensive tea menu to complement the dishes.

2 Stars • Cantonese. 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.

2 Stars • Cantonese. This restaurant of the Singaporean group sports a black colour scheme and drips in crystal decorations, both of which befit the well-crafted dim sum, barbecued meat and seafood repertory. Helmed by an experienced Hong Kong chef, specialities like scrambled ‘osmanthus’ egg with crabmeat, roasted chicken stuffed with glutinous rice and claypot diced chicken with tofu and salted fish all exhibit finesse and refinement. Walnut sweet soup is also very popular.

2 Stars • Cantonese. 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 condiment is diced in uniform sizes. Tea-smoked pigeon seduces with juicy flesh and smoky depth from pu erh tea leaves. Ask the sommelier to pair your food with wine from their well-curated selection.

2 Stars • Cantonese. 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.

2 Stars • Zhejiang. Serenity is the word that comes to mind to describe this restaurant deep in a bamboo forest. The kitchen delves into the unique flavours and terroir that set Zhejiang province apart, striking a balance between tradition and creativity. The seasonal menu changes monthly to showcase premium local produce. Mrs Song’s fish stew uses delicate, sweet yellow croakers. Finish your meal with a flourish of candied lotus root stuffed with sticky rice.

2 Stars • Beijing Cuisine. Jingji specialises in royal cuisine that not only pays homage to the nation's culinary traditions, but also captures the essence of regional recipes. The two set menus served in the main dining room focus on dried seafood and vegetables. Try the firm-textured braised fish maw in a flavoursome broth. Those booking a private room can customise their menus. The name is a portmanteau of "Beijing" and "Yueji" – the official flower of the city.

2 Stars (Green Star) • Vegetarian. Adjacent to Yonghe Temple, this historical courtyard house-turned-restaurant has a muted decor inspired by Zen aesthetics. Since opening its doors over 10 years ago, its ethos has revolved around simple cooking methods such as steaming, slow-cooking and sautéing to accentuate the ingredients' natural flavours and therapeutic properties. Their three lacto-ovo vegetarian menus comprise over 10 courses, and all can be made vegan upon request.

2 Stars • Vegan. A skylight in the pitched roof bathes the main room in natural light; the private rooms and balcony also feel cosy. An inquisitive soul by nature, veteran chef Dai spent time in Japan studying plant-based ingredients. His menu follows the seasons and may include his signature "porcini, green pepper, sea salt" with Yunnan mushrooms chargrilled to impart smoky aromas. The famous tofu is steeped in broth and intoxicating flavours.

2 Stars • Shandong. The speciality here is Shandong cooking, especially Confucius cuisine, sea cucumber and live seafood shipped daily from Jiaodong peninsula. The chef is from Yantai and knows the food from his home province inside out. Try his roast 45-day-old duck served with caviar, prawn crackers and Shandong pancakes, which embodies features of both Beijing and Shandong cuisine. The lengthy tea menu and bespoke tea service make for a very special experience.

2 Stars • Zhejiang. Ru Yuan stands amid lush vegetation. Though the menu seems to feature familiar dishes like Xihu fish in vinegar sauce or sautéed shrimps with Longjing tea leaves, each one has been extensively fine-tuned and tweaked. The chef’s personal character shines through in the meticulous details. The gold medal braised pork exudes winey aromas; the pork is sliced thinly and shaped into a pagoda for perfect texture and exquisite plating.

2 Stars • Shanghainese. The cosy, understated space is done out in neutral greys with pops of teal green. The Shanghainese head chef and predominantly Shanghainese kitchen team reinterpret the classics, adding modern twists. Check out the seasonal offerings made with Jiangzhe ingredients that are hard to come by in Beijing. Another highlight is their Shanghainese dim sum, such as xiao long bao and qingtuan (sweet sticky rice dumplings with Chinese mugwort).

2 Stars • Cantonese. Helmed by chef Tony Su, the kitchen specialises in Cantonese classics, alongside not-to-be-missed seasonal dishes. Their signature crispy skin lacquered chicken with juicy, velvety flesh is wickedly addictive. Wok-fried prawns with scallion and shrimp roe, and beggar’s purse filled with crabmeat and shrimp are also popular. The stylish hotel restaurant also offers private dining rooms that are perfect for business lunches and social dinners alike.

2 Stars • Innovative. Well-honed European techniques are put to use in the display kitchen to turn the best ingredients from around the world into creative, contemporary works of art. There is just one eight-course tasting menu and it changes bi-monthly, with a "best of" menu at the end of each year. Two wine pairing options are available at different price points. The wine list is well curated and the knowledgeable sommelier has some great tips for you.

2 Stars • Taizhou. Once the property of IM Pei's family, this historical mansion is now home to the Shanghai flagship of this upmarket dining group. Adorned with Pei's original drawings and architectural motifs in the Suzhou style, the space befits the class of the brand. Book ahead and customise the all-inclusive, seafood-forward menu to your party's liking. Your maître d' ensures top-notch, detailed service. Ask the sommelier about wine or Chinese liquor pairing options.

2 Stars • Cantonese. Tou Zao is the highest ranking chef responsible for wok-fried dishes in a kitchen. The chef is justly proud of his deft control of heat, remarkable wok-frying skills and wok hei that are the hallmarks of his culinary score. The single prix-fixe menu is served omakase style and in a chef’s table setting for an intimate experience. Specific dishes spin with the seasons, but signatures like crispy chicken and spring rolls are firm fixtures all year round.

2 Stars • Taizhou. This branch of the upmarket chain is furnished in a lavish but understated manner, and commands lovely views of the Twin Towers. The menu boasts the brand's signature luxury seafood lineup, but the Taizhou recipes jazzed up with local touches steal the show. Try the sea anemone glass noodles with house-made pickles – the slippery noodles soak up the tart, spicy broth. Spicy braised pork intestine with Qiantong dried tofu impresses with nice textures.

2 Stars • Sichuan. This low-key private dining concept can dispense with signage. The owner-chef Lan Guijun is a local legend who raised Sichuanese cooking to the level of haute cuisine, so foodies always find their way here. The quaint rustic room is dotted with ceramic art and pottery made by the chef himself. The dishes of the elaborate, multi-course set menus depend on market availability, but you can specify food allergies when booking.

2 Stars • Italian Contemporary, Modern Cuisine. The restaurant is situated in a stunning seafront location along the elegant promenade of the modern Marina. A charming corner, enhanced by a spacious terrace – where dinner begins with refined finger food – and breathtaking views of the blue sea dotted with lush green islets. As evening falls, the illuminated silhouette of the Church of St. Euphemia adds a touch of magic to the atmosphere. The kitchen is helmed by Simone De Lucca, under the supervision of Emanuele Scarello, chef of the renowned two-Michelin-starred Agli Amici in Udine. The menu offers two tasting journeys: Rovinj and Istria, dedicated respectively to the sea and the land. From both, individual à la carte dishes can be selected, all sharing a commitment to the excellence of the raw materials and precise, thoughtful preparation. Among the most original proposals is a creative reinterpretation of scampo alla busara: served raw as a tartare and topped with fabulous grilled peas, while the cooked claws of the crustacean are hidden inside the pods. The sauce is presented in two versions – a traditional one and a creamy one, added tableside – for an impeccable result both aesthetically and in terms of flavor. For pairing, the recommendation is to trust the knowledgeable sommelier, who can guide you through a selection of Croatian and international labels or suggest a more creative pairing with a custom-designed cocktail.

2 Stars • Creative, Modern Cuisine. This elegant restaurant done out all in white and with a beautiful high groin-vaulted ceiling is truly chic – you would never guess this space was once the château's stables. In the open kitchen, Jan Knedla and his team prepare a set menu comprising six, eight or 10 courses. Inspired by the chef's childhood, the dishes lean towards regional ingredients and are presented in a modern and creative style. Seats at the Chef's Table promise interesting glimpses of the action. Service is friendly and professional; the chefs mostly serve the dishes themselves and explain the idea behind them. They offer a very well-stocked wine list and the wines are presented charmingly and with profound knowledge. Also recommendable: national or international wine by the glass or the tea experience as a non-alcoholic option. In summer there is a nice terrace.

2 Stars (Green Star) • Creative. There’s no restaurant in the world quite like Alchemist, so you’ll have to invest plenty of time securing a reservation months in advance. An immersive and perfectly choreographed six-hour-plus experience, eating here is a highly theatrical affair divided into ‘Acts’ and set across several locations, including a spectacular planetarium-like dome. Dishes are technically complex and highly creative with dramatic, provocative and sometimes even startling visuals. Every course is a social commentary from the chef: dip into a cod-eye jelly pupil modelled on the chef’s own eye to reveal a core of caviar, blue mussels and razor clams (surveillance) or break open a confectionery bar in the shape of a coffin (child labour).

2 Stars • Creative. Flanked by private members’ clubs, the 17th-century Moltkes Palæ sits in a quiet street close to Amalienborg Palace. Within its vaulted basement sits a|o|c, whose elegant, sophisticated design takes in handcrafted oak and leather chairs, soft designer lighting and a tasteful piano soundtrack. There’s a long bar for snacks, a cosy lounge for petits fours and, as befits a restaurant founded by a sommelier, an impressively stocked glass wine cellar. Finely wrought dishes showcase top-quality ingredients and come with subtle global touches, such as in the razor clam with kosho or scallop with wasabi and tare.

2 Stars • Creative. Located within the former staff lodge to the Royal Palace, this elegantly stylish restaurant comes with floor-to-ceiling windows that afford views over the gardens and out to sea. A fun evening is on offer here, courtesy of both the charming service team – who inject a little humour into their interactions – and the chef, who reinterprets classic French recipes in a playful way, while also adding some nods to Danish tradition. Flavours are punchy and a perfect match for the colourful and, at times, intriguing presentation.

2 Stars (Green Star) • Classic Cuisine. You can make a night of it by booking one of the sumptuously stylish bedrooms at this traditional-looking 18th-century thatched inn – a bonus when you consider the depth of the extraordinary wine list, which offers plenty of options by the glass. Original, well-balanced and technically accomplished dishes oscillate between Danish traditions and more international influences, with satisfying options including the likes of roast scallop with grapefruit and mussels or grilled pigeon with cime di rappa and truffle. Lunchtime sees a lighter menu.

2 Stars (Green Star) • Creative, Danish. 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 chef-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. You might find last summer's tomatoes with razor clams and figs, raw shrimps with mahogany clams and magnolia or warm walnut pie. Serene, well-paced service and a warm atmosphere help to make this an occasion to remember.

2 Stars • Creative, Korean Contemporary. 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 multi-course tasting menu, where refined, creative dishes are built around superb ingredients; you might find the likes of ‘Kkwabaegi & Cream’, a modern take on a traditional Korean twisted doughnut, but using a feather-light brioche dipped into whipped butter. Service is professional yet relaxed, and the whole event is perfectly choreographed.

2 Stars • Modern French. 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.

2 Stars • Creative. Having returned from Greenland, celebrated local chef Poul Andrias Ziska settled into his own restaurant in an unassuming Faroese hotel. Ring the bell at reception to initiate an immersive and memorable experience where the talented team deliver a series of spectacularly crafted dishes formed around produce from the surrounding land and sea, which pay homage to local traditions with outstanding reinterpretations of local recipes. The wine and non-alcoholic drinks pairings are a perfect match for refined dishes that are filled with personality, such as cod on cabbage mousseline with seaweed ‘tare’.

2 Stars • Italian. 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.

2 Stars • Creative. This gastronomic venture comes from acclaimed British chef, Jason Atherton. Its name combines the acronym for its “refinement of work” and its location on the 45th floor of The Grosvenor House. A penthouse-like setting with an open kitchen, this intimate culinary experience seats 22 guests and offers a 17-course tasting menu divided into three acts. The dishes feature fine Japanese ingredients prepared with French techniques, such as amebi and bafun uni. The full menu is sophisticated, refined and immaculately presented, delivering well-judged and complex flavours. If you’re going to opt for the four-seater chef’s table, be sure to book well in advance.

2 Stars • French. 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.

2 Stars • Creative, Contemporary. 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 the U-shaped kitchen counter; sit here to watch the chefs in action or at a more intimate table looking out over the harbour. Ambitious, visually impressive dishes are the German chef’s hallmark and his detailed creations show a memorable array of flavour and texture contrasts. Choose between the tasting menu or an upgraded ‘Premium’ experience with caviar, truffle and cheeses. Warm, engaging service helps to create a relaxed experience.

2 Stars • Modern Cuisine. 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.

2 Stars • Modern Cuisine, Creative. Between the Left Bank and Boulevard St Germain, this dinky 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 stunningly simple, subtle recipes. His surprise menus, which are practically made to measure for each of the establishment’s 8 tables, are a treasure trove of imagination as he enhances green asparagus from Erhardt, scallops from the Bay of St Michel or Racan pigeon. The pared-back interior dotted with discreet nods to Japan is cosily snug and affords a fascinating insight into the action in the kitchen. Shawn Joyeux’ stylish service and gracious welcome add the final touch to this portrait.

2 Stars • Creative. On the south bank of the Loire estuary, this imposing contemporary building overlooks the small port of Gravette. Talented chef Mathieu Guibert, a local lad from the Retz region and a farmer’s son, has forged solid ties, founded on respect, with producers from the region who are as passionate about what they do as he is. It is no surprise that seafood plays a star role here. Depending on the catch of the day, the menu might feature lightly cooked prawns, pommes soufflées (‘puffed potatoes’) and an infusion of green cardamon; risotto of haddock, langoustine carpaccio and parmesan emulsion; stuffed monkfish, mushrooms and celery with a beef and lobster jus… Slick, cheerful service by Claire Bâcle. What’s not to like?

2 Stars • Creative. After many years at Le Parc des Crayères, ‘Meilleur Ouvrier de France’ Philippe Mille has set up shop in this stylish abode dating back to 1874. In a contemporary interior done out in natural shades and strewn with references to the vineyards of Champagne, the chef from Sarthe finetunes a culinary vision that is rooted in the Champagne terroir. He cooks over vine branches and draws inspiration from the seven grape varieties (including Arbane), to which he adds first-class seafood ingredients (monkfish, turbot, lobster etc). He signs dishes of breathtaking precision demonstrating standout talent when it comes to pepper and exquisitely discreet hints of refreshing citrus fruit. The champagne list is naturally of interest, and the plush upstairs lounge sports a sculpture by a famous Reims-based master glassmaker.

2 Stars • Classic Cuisine. 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.

2 Stars • Creative. Courchevel, the quintessence of Alpine luxury since 1947, is an exclusive ski resort where nothing is too grand or too posh! In this plush, stylish chalet, talented chef Thomas Prod'homme, who trained at L'Oustau de Baumanière in Les Baux-de-Provence, elegantly slaloms between local ingredients, winter flavours and Provençal inspirations. Guided by his memories and personal tastes, he produces high-precision cuisine and does not shy away from presenting bold flavours or comforting, indulgent fare. You can also sense that the chef likes to have fun with his cooking, taking pleasure in the element of surprise and provoking a reaction with playful dishes… that first and foremost hit the mark – and that goes for the impressive desserts, too. Creativity, ambition, risk-taking: the results speak for themselves.

2 Stars • Creative. After making a name for himself at Passage 53, Shinichi Sato has settled here beneath a corolla vault of interwoven wooden slats in a plush yet minimalist circular dining room. The starting point is top-quality produce, which is enhanced by means of high-flying technical skill, an almost surgical attention to detail and zero compromise: caramelised Roscoff onions and restructured Bellota chorizo or Galician beef cooked over embers and paired with cecina… A Burgundy-centric wine list and an impressive lineup of whiskies, that can be sampled at the softly-lit, hushed bar, complete the picture.

2 Stars (Green Star) • Creative. A former officers' mess, this mansion standing proud next to the Porte des Moulins is now a charming restaurant, designed and set up by chef Laurent Petit. Both the name and decor of this elegant property surrounded by a large vegetable garden pay homage to the tradition of basket-making in Fayl-Billot – the birthplace of this champion of ingredients from Lake Annecy. The carte blanche menu devised by Valentin Loison (the chef from the Jura previously worked at Le Clos des Sens and Mirazur) is creative and on point, drawing inspiration from foraging (polypody), garden vegetables, local livestock (matured Black Angus beef), Saône fishing (carp ventrèche, matured pike-perch, catfish) and hunting (roe deer). These fine, well-balanced dishes are enhanced by sommelier Anaïs (partner of the chef), who oversees things front of house with professionalism and warmth, dispensing judicious wine recommendations.

2 Stars • Modern Cuisine. Here in Porto Vecchio, everything revolves around the sea. The ancient Genoese city fought off the onslaught of barbarian invasions and is a symbol of pride for Corsicans. Another source of pride is this 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 remarkable things happen! Chef Fabio Bragagnolo's cooking is inspired by both Corsica and Italy, as can be seen in his John Dory confit in olive oil with red lentils, burrata and tomato water emulsion. Masterful from start to finish, the meal culminates in delicate low-sugar desserts, such as his composition with raspberries and Corsican pomelo, juniper ganache and rose-scented geranium.

2 Stars (Green Star) • Modern Cuisine, Creative. 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…

2 Stars (Green Star) • Creative, Modern Cuisine. 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.

2 Stars • Creative, Modern Cuisine. This tranquil watermill by a millstream abuts a cottage garden. After growing up in the Charolais countryside, chef Cédric Burtin, who trained with world-calibre Lyon chefs of the ilk of Paul Bocuse and Pierre Orsi, has come into his own as he explores the cornucopia of Burgundy. In addition to a savvily mastered creative streak, this authentic, delicate chef has a flair for adding a playful spin to the region’s ingredients and recipes. His surprise menu rolls out delicacies such as whitefish from Lake Geneva, confit and smoked with whitefish charcuterie, runner beans and a jus made from fishbones and cumin or artichoke, confit leaf by leaf with coffee and a citrus-laced artichoke emulsion. Slick, swish service and handsome terrace.

2 Stars • Creative. The grandson of farmers, Normandy-born David Toutain started out in the kitchen of Bernard Loiseau, before making a name for himself at a series of renowned establishments (including Arpège, Agapé Substance). In a modern, loft-style space, he has brought a showcase of culinary experimentation to a quiet street in a neighbourhood of government buildings. His technical prowess brings clarity to his dishes as he tirelessly taps into contemporary tastes (rather like his best friend, Alexandre Mazzia) to produce an ambitious cuisine d'auteur. He and his team serve their creations in the form of "surprise" set menus. The desserts by pastry chef Émilie Gérardi deserve a special mention. The terrific wine list features a number of reasonably priced bottles.

2 Stars • Modern Cuisine. Duende! Come and see how the arts of bullfighting and flamenco dancing have set fire to the imagination of Pierre Gagnaire. The fine dining establishment of the Hotel Imperator has its own separate entrance, in line with the chef’s independent spirit. Premium ingredients, proven technical expertise, spontaneity and originality. The tasting menu pays a subtle tribute to the finest produce from the Gard and the Mediterranean region (Baron des Cévennes pork, vegetables from small market gardeners, fish from the Mediterranean) in subtle, delicate dishes. The superb wine list of over 1,000 references demonstrates a clear penchant for regional vintages. Charming welcome paired with swish, highly professional and elegant service.

2 Stars • Creative, Modern Cuisine. The location, on the docks of Ciboure overlooking the port, is eminently suited to a restaurant called "storm" (ekaitza in Basque). The eatery’s interior, meanwhile, is bright and lively, with pretty carpentry tables from which you can steal glances into the kitchen at the far end of the dining room. Guillaume Roget magnifies the best of the Basque region, in particular fish from Saint-Jean-de-Luz fish market opposite. Creativity matched with fine produce and delicate sweet, acidic or vegetable notes embodies the chef’s signature. His flair for deep, intense sauces will knock your socks off, illustrated by a stock of langoustine shells blended with foie gras, or fish stock perfumed with verbena and then reduced with sweet chestnut honey. A banquet of rich, gutsy flavours that nonetheless deftly sidesteps the trap of being overly cloying or starchy. Something of a culinary landmark on the Basque coast.

2 Stars • Creative. The Tourteaux brothers, Gaël and Mickaël, are inseparable. Not only did they attend the same hotel school in Nice (and sit exams in the same room) and both train at the Negresco during Alain Llorca's time there, but they also share the same motivation to run their own place, delivering good, honest, tasty fare. The result of this fraternal alliance is Flaveur, a project into which they ploughed all their energy to the point of receiving a Michelin star in 2011, and a second one in 2018.How might the "Tourteaux touch" be summed up? A certain kind of confidence, boldness and measured risk-taking. For example, when it comes to local ingredients and spices from afar, it's not either/or, it's both! A scorpion fish from Nice comes up against a fish broth enhanced with vadouvan, a heavily aromatic blend of Indian spices... They often go out on a limb, but the risk always pays off. Fine and masterful cuisine with character from start to finish. Bravo!

2 Stars • Modern Cuisine. Frédéric Doucet's restaurant is a creative and exciting 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, pike and goat's cheese), prepared with rigorously applied classical techniques that do not exclude flashes of inspiration. "Frogs legs in shades of our prairies", "The ox is in the meadow", or a delightfully-risen alfalfa soufflé with roasted hazelnuts and hay-infused ice cream are just a few of the must-try dishes.

2 Stars • Classic Cuisine. In his Vonnas stronghold, Georges Blanc has embodied a certain idea of tradition for several decades. From a 100m² building, he has built an estate that spans several hectares composed of an entire village, whose houses and streets are prettily lit come nightfall. At the head of a small empire, Monsieur Blanc enjoys taking the time to meet guests and dedicates his menus with obvious pleasure. In the plate, you’ll find his emblematic Bresse chicken and famous crêpes Vonnassiennes, together with more contemporary recipes... to be paired with one of the wonderful vintages that grace the particularly impressive wine list.

2 Stars • Modern Cuisine. In the special occasion 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. Imagine six boutique dining rooms, whose windows overlook the Seine and Paris, adorned with contemporary art and sculpture (many loaned by François Pinault). The splendour of this iconic backdrop in no way distracts the chef from his daily mission, which is to pay tribute to French cuisine. It is always a delight to sample his terrine of poultry, foie gras and artichoke with a truffle dressing or his legendary raw-cooked lobster.

2 Stars • Japanese, Creative. What may one expect from a Japanese restaurant featuring the all-star cast of chef Takuya Watanabe, Arnaud Donkele in person and his pastry chef partner Maxime Frédéric? Nothing but the best, of course! Takuya Watanabe, who belongs to the inner circle of the capital's grand masters, channels his passion and expertise into sushi, each one of which is crafted to perfection in view of diners. For his part, Arnaud Donckele brings his talent for sauces, jus and broths, in creations such as shellfish dashi, sweet garlic purée and green shiso coulis, or the clear and potent accompaniment to the ramen. A rarity in Japanese restaurants, dessert is a must here, masterfully orchestrated by Plénitude's pastry chef. The decor and service, just like the meal, further enhance the elegance of the venue and purity of the materials.

2 Stars (Green Star) • Creative. The Auberge du Père Bise is buzzier than ever under the impetus of Jean Sulpice and his wife, Magali! A keen sportsman, the chef serves delicate food that is healthy and light in a single set menu. Wild herbs, flowers and plants add contrast and colour to his creative and incisive dishes, which are a delicious roll call of fish from the lake. Served in beautiful ceramic tableware, this poetic experience unfolds in an elegant contemporary dining space whose lakeside terrace commands a view of the crystal-clear waters of Lake Annecy that borders on hypnotic. The front-of-house is professionally managed by Coline Humbert, who sets an elegant cheerful tone. An exceptional foil for a bold gastronomic experience that never fails to deliver.

2 Stars • Creative. 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.

2 Stars • Japanese, Creative. A Japanese sushi maestro, outstanding quality ingredients (ikejime fish from the Atlantic) and the creative hallmark of Yannick Alléno paint the gourmet portrait. The pared-back dining room is decked in work by contemporary artists. Add to this the tip-top service typical of a high-flying establishment, a sumptuous wine list full of rare sakes and 12 seats at the pale wood counter, where you are right in the middle of the action. Sensational!

2 Stars • Classic Cuisine. In the timeless atmosphere of the Place des Vosges, this famous restaurant is decorated with antique mirrors, a huge tapestry, black and white marble flooring and striking contemporary wall panels lit by red LEDs. It was here that Bernard Pacaud, a meticulous artisan, worked for so many years, indifferent to passing trends and uncompromising about the excellence of his ingredients. After training many chefs, he handed over the reins to Shintaro Awa, who was Eric Frechon's right-hand man at Le Bristol for over 10 years. The Japanese chef humbly perpetuates the spirit of the establishment (eg langoustine feuillantine with sesame seeds and curry sauce; roasted poularde de Bresse; braised throat sweetbreads à la financière), while infusing it with his own style.

2 Stars (Green Star) • Creative. 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.

2 Stars • Modern Cuisine. Chef Fanny Rey is at the helm in the kitchen of this grand old Auberge located on the beltway and the old ramparts of this pretty town. In a snazzy designer decor (a curved white ceiling, exposed stone walls, artwork by Francis Guerrier), she skilfully cooks up lyrical market-fresh cuisine, wholeheartedly elevating the ingredients of the Alpilles in set menus with seafood and plants as a common thread. Her partner Jonathan Wahid, an accomplished pastry chef – former French champion –, knows exactly how to showcase the delicious sun-drenched produce of the South of France, such as figs and strawberries.

2 Stars • Creative. This former blacksmith's workshop was transformed into a farmhouse inn by the chef's grandmother. Back then, it catered to workers and locals who came for simple, filling victuals: soup, vol-au-vent, leg of lamb. Under the impetus of Olivier Bellin, who returned to his roots in 1998, the family inn has morphed into a sleek, stylish venue as its inventive, versatile chef has come into his own, brandishing an increasingly strong culinary personality. He works with an extraordinary network of cherry-picked, small-scale producers from Finistère whose work and produce are individually highlighted on the menu. His dishes marry surf and turf ingredients with disconcerting poise: blue lobster, pig’s head terrine and farmhouse black pudding; scallops à la bretonne, bard and lardo di Colonnata…

2 Stars • Modern Cuisine, Creative. Located in the central edifice on 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 in Saint-Émilion. The gorgeous 18C parlours have been converted into a single open space and lavishly appointed – oak floors, thick carpets, wood panelling and mouldings. Young chef Bertrand Noeureuil, who worked with Arnaud Donckele, delights diners with beautiful cuisine inspired by the sea and the seasons – noisette de sole "Chambrelent" au plat, or lightly veiled thin fillets of sardines "Bacalan", escabèche soup, briny leek bonbons. He is also a dab hand at elevating meat in a more classical style that is more rooted in the terroir, such as casseroled "Valencienne" veal risotto and Florentine tarte fine filled with ceps bathed in a walnut wine jus. Staggering wine list with over 1 000 labels.

2 Stars • Creative. This is the "contemporary French fine dining" restaurant at The Peninsula, a luxury hotel located near the Arc de Triomphe. It is named after the plane in which Nungesser and Coli attempted the first North Atlantic crossing in 1927, and a life-size replica of the plane is affixed to the top of the hotel, as if poised to take to the skies before your very eyes. A fine tribute to the two aviation pioneers, as well as to the sky over Paris! Perched above the rooftops and encased in glass, the restaurant feels like it is in flight over the capital, while the terrace offers a fantastic view of the Eiffel Tower and the Sacré Cœur. A perfect setting in which to sample the fine cuisine of chef David Bizet, which hits the nail on the head in all respects: cooking, jus and sauces, visuals. As for the desserts, pastry chef Anne Coruble treats our taste buds to the fruits of her talents. A great success.

2 Stars • Modern Cuisine. The HQ of chef Alan Taudon is established in this glazed extension in the courtyard of the George V hotel, graced by an amazing hanging porcelain sculpture of thousands of bougainvillea petals. It provides the perfect foil to the chef’s healthy universe which zooms in on vegetables as well as dairy produce and seafood, as he voluntarily eschews meat. The ingredients are superb, the cooking is surgically precise, as is the balance struck between the flavours. Examples include blue lobster cooked on a binchotan and merguez style claws on a crunchy salad of herbs with a beetroot-horseradish dressing. As for the remarkably light sauces, they subtly combine maritime and vegetable notes and manage to bring an element of surprise to each dish, while maintaining a leitmotif that creates structure. There's never a dull moment, backed up by elegant, discreet service.

2 Stars • Creative. Château de la Chèvre d'Or boasts an exceptional location: Perched high up on the flank of a rocky hillside in a medieval village, it commands jaw-dropping views of the Riviera hinterland to the rear and of the sparkling Mediterranean Sea to the fore. After feasting your eyes on your surroundings, it's time to sit down to dinner, courtesy of the chef and his brigade, which includes talented pastry chef Florent Margaillan. Previously chef of Granite, Tom Meyer, also a Meilleur Ouvrier de France, has replaced Arnaud Faye here. He demonstrates the solid qualities for which he is already renowned: masterful technique, beautifully intense jus and sauces, stylised plating. This dynamic cuisine keeps things interesting by alternating between notes of vegetables, herbs and seafood: Mediterranean mullet, grilled prawns and basil; cherry tomato, green melon, myrtle and summer purslane water; sardine, sea fennel, shades of green.

2 Stars • Modern Cuisine. This iconic institution of the Morvan region, which has seen so many generations of chefs and fine food lovers pass through its doors, has embarked on a new chapter. In the wake of its auspicious débuts with Alexandre Dumaine and Bernard Loiseau, chef Louis-Philippe Vigilant now rolls out up-to-the-minute cuisine founded on solid classical bases. He has added his hallmark to more personal recipes that star first-class ingredients. Nostalgic guests can travel back in time and sample some of Bernard Loiseau’s iconic classics, such as frog's legs with garlic purée and parsley juice. The lineup of desserts, which are the work of Lucie Vigilant, the chef’s wife, continues to star the emblematic orange-flavoured ‘roses des sables’ with pure chocolate ice cream together with a last-minute Saint Honoré made with chiboust cream (pastry cream lightened with meringue).

2 Stars (Green Star) • Modern Cuisine. 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 later, when her modest, conscientious grandson, Jean-Michel, took over. The latter has entrusted his nephew, Alexandre Bondoux, with the task of composing the menu. Regulars can rest assured that the original, iconic dishes remain (lobster stew; calf sweetbread in ginger), now flanked by flashes of inspiration (skate wing à la meunière in green butter, lovage and morels; suckling lamb from the Pyrenees, gambero rosso and Arabica-laced sabayon). A symphony of flavours, high-flying craftsmanship and an exquisite repertory, underscored by slick attentive service.

2 Stars • Modern Cuisine. Chef Nicolas Stamm-Corby strikes the perfect balance between celebrating the classics and adding an inventive touch that hits the mark. Throughout the seasons, he treats diners to high-calibre dishes that spotlight top-drawer ingredients. In winter, for example, the Alsace venison served two ways with grand veneur sauce is a homage to the terroir. The same ambition is palpable when it comes to the desserts – the selection of petits fours (fruit tarts, kugelhupf, cherry financiers, lavender honey madeleines etc) is particularly memorable. Finally, the warm welcome provided by maître d' Serge Schaal deserves a special mention.

2 Stars • Modern Cuisine. Not far from Bordeaux, this property is a little paradise nestled in the vineyards of Château Smith Haut Lafitte, a Graves grand cru classé winery. Nicolas Masse is the chef behind La Grand'Vigne, the hotel's fine dining restaurant. Masse strives tirelessly towards a single goal, which is to showcase the bountiful produce of Aquitaine (from caviar to Pyrenean lamb), including its vegetable cornucopia and its wines, especially those of Pessac Léognan. As legible as it is pure, his high-flying cuisine is dedicated to revealing the distinctive flavour of painstakingly selected produce from southwest France. Nothing is too good, whether it be the front-of-house service or the wine suggestions. A truly mind-blowing experience!

2 Stars (Green Star) • Creative. Few chefs show such a strong culinary personality as Alexandre Gauthier in La Madelaine-sous-Montreuil. The story unfolds in a space with two tiered metal rooftops (designed by architect Patrick Bouchain) and views onto the verdant surroundings and the kitchens. This is the laboratory in which the chef cooks up "contemporary cuisine with French roots, liberated from its certainties and preconceptions". Like an alchemist, he teases out flavours in on-point dishes, each a vignette of creativity in which the ingredients sing the praises of the seasons. Artistic and experimental cuisine, to be savoured in this old farmhouse imbued with a luxury that remains close to nature.

2 Stars • Modern Cuisine. 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.

2 Stars • Modern Cuisine. 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 on his watch: a designer decor in the dining area, the addition of a second restaurant (PH3), a charming hotel and a cocktail bar… As for the food, classical dishes are given a highly precise and pared-back contemporary twist: artichokes and European lobster, the Camus and baby varieties stuffed with meat from the claws, the tail with its coral ; milk-fed lamb with Provençal moussaka and confit and herb-smoked Chinese aubergine ; chocolate piano, grilled coffee-infused crème anglaise sauce. The breath-taking cellar book is a dizzying array of Côte-Rôtie and Condrieu, wines that go perfectly with this cuisine. It is worth noting that the lunchtime menu is a real bargain, and the slick, polished service upholds the time-honoured traditions of France's grand old establishments.

2 Stars • Modern Cuisine. Stéphanie Le Quellec makes no secret of her aim to "deconsecrate haute cuisine" courtesy of a generous gourmet ethos in which each dish tells a story. Her menus, which are comprised of varying numbers of courses, or "acts", may appear simple but every last detail has been endlessly puzzled over and her big-boned sauces are often enhanced by vintage sherry vinegar. Among her signature dishes is an iconic red mullet, the recipe of which she is constantly tweaking. The vibe is casual, both in the kitchen and dining room, and diners are invited to enjoy the present moment to the full. Warm seamless service from the on-the-ball front-of-house team. The unorthodox wine cellar features wines by the glass that are poured from a magnum, even a jeroboam bottle. At lunchtime, a tempting menu based on seasonal ingredients is served in the bistro.

2 Stars • Creative. 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, 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.

2 Stars (Green Star) • Modern Cuisine. Chef Christophe Dufossé has been thriving in his homeland, as his cooking illustrates. This pretty château set in leafy grounds sports a contemporary conservatory extension. Here, he champions organic, self-sufficient and sustainable surf and turf cooking centred on vegetables and produce from the North. Every dish is delicately yet generously crafted – and flanked by robust classic sauces. The dishes speak for themselves – monkfish gratin with a sabayon sauce and its ragout of clams, razor clams and cockles. Other highlights are the bread and sweets, particularly the incredibly lavish dessert trolley.

2 Stars • Modern Cuisine, Creative. The medieval city is emblematic of the time-honoured heritage of Carcassonne and its region… and the same could almost be said of Franck Putelat. Established at the foot of the city’s famous ramparts, this native of the Jura who has made the Aude his home, spins a succulent tale of land and sea in his contemporary, designer lair. Much of the produce comes from his large vegetable garden, as he cleverly reworks regional hits according to his mood and inspiration of the day. Attractive plating, lashings of flavour and suave finesse embody his spot-on repertory. Three examples that have become iconic: parmentier of sea fig (a marine animal); cassoulet with supreme of squab and pigeon leg sausage; bouillabaisse with duck foie gras. Pastry chef Alexis Pocinho crafts a particularly balanced repertory of sweet-toothed delights. Seven lovely guestrooms available for overnight stays.

2 Stars • Creative. In the world-famous village of Saint-Émilion, Yannick Alléno rigorously oversees the restaurant of this luxury hotel, once a convent, whose nuns offered sanctuary to pilgrims and travellers. Chef Sébastien Faramond and his team turn out finely tuned dishes that lean towards the Aquitaine terroir of Southwest France, enhanced by remarkably intense sauces and reductions: koji risotto cooked in Graves wine, grated aged Mimolette cheese and cockles au naturel; the signature dish of "pigeon soufflé et rôti au feu d'enfer, bec façon ortolan, filet au jus de presse en amertume d'oseille"; warm chocolate tart, Maury sauce and textured Tahitian vanilla ice cream… Needless to say, the superb wines of Saint-Émilion will accompany your meal.

2 Stars (Green Star) • Creative. Breton chef Yoann Conte discovered the meaning of brotherhood and the importance of food on the high seas. He is committed to creating "unpolished" and sincere dishes within the fine dining context. 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 with a wry sense of humour. Supported by a highly motivated team, he tirelessly refines two set menus with distinct themes: "Adopted Land" which highlights the Alpine terroir, "Native Brittany" which celebrates his homeland with precision. The savvy food and wine pairings devised by the chef and sommelier are emblematic of the establishment's sustainable ethos. The front-of-house team bring a good dose of humour to the lively service. There are 11 lovely guestrooms overlooking the lake.

2 Stars • Modern Cuisine. Christophe Bacquié greets diners like old friends in his gorgeous farmhouse set in peaceful countryside, surrounded by vineyards, olive groves and lavender fields. With his wife Alexandra and a closeknit, committed team, all of whom share his passion for Southern France and its produce and wines, Bacquié unfolds a single set menu with a strong Mediterranean identity. With flavour as his watchword, he crafts the finest ingredients simply and transparently and we were delighted to see some of his signature dishes, such as his modern aioli and his vision of iced Calisson, in pride of place on the menu. An authentic Provençal property and the guarantee of wholehearted hospitality.

2 Stars • Creative, Modern Cuisine. The place is named after Abbé St Crescent, who in the Middle Ages opened his doors to pilgrims on the Camino de Santiago. The arcades and bare stones may be a throwback to the distant past, but today the decor is ultra-modern, with finely crafted black and white polished concrete floors and sculptural one-piece seats. Lionel Giraud, son of a restaurant owner, is a strong advocate of locally sourced produce. An inventive chef, he honours ingredients from the most noble (Mediterranean red tuna) to the most modest (green beans) and everything in between, such as an authentic Corbières buffalo mozzarella. He is also a proponent of ikejime, the Japanese method of killing fish that maintains the quality of the meat and is argued to be more humane.

2 Stars • Modern Cuisine. This handsome 18C provençal villa is perched up in the hills above Cannes. Take a seat in one of the small cosy lounges to sample chef Bruno Oger's cuisine. Breton by birth, he has adopted the Mediterranean as his home, concocting inspired seafood dishes drawn from Brittany and the French Riviera… Abalone from the island of Groix in a parsley herb sauce; roast turbot, celery, shallots and walnuts; a lemon-flavoured praliné and buckwheat dessert. His braised pork cheeks and razor clams with a black pudding tartlet illustrate his knack for meat dishes. A table d'hôte in the kitchen provides the opportunity to glean insights into the culinary process. The cheerful, attentive service further adds to the experience. You can’t go wrong with the lunchtime menu, available on Fridays and Saturdays, all the more so as it offers the chance to taste the same dishes as those on the more high-flying set and à la carte menus.

2 Stars • Modern Cuisine. This exclusive luxury hotel, which blends seamlessly into its natural surroundings, is the HQ of talented Éric Canino, a chef influenced by his fruitful collaboration with Michel Guérard. Inspired by the master of healthy cuisine, Éric composes his own Provençal score, with fruit and vegetables, fish and seafood (plus some poultry), enhanced with aromatic herbs and olive oil. His culinary scope is phenomenal, ranging as it does from a modern use of citrus fruits to textbook perfect sauces and reductions that add character and depth to each dish. His red mullet poached in seawater (one of the chef’s favourite cooking methods), paired with crushed tomatoes and citrus fruits and escorted by a truly superlative reduction of fish heads, is emblematic of this virtuoso chef. Consummate pastry chef Julien Coulomb (stints at le Cinq and Plénitude with Maxime Frédéric) signs creations stamped with delicate subtlety, such as his strawberry and rhubarb delight.

2 Stars • Modern Cuisine. Château Lafaurie-Peyraguey is the ideal setting for a first-rate meal: the lavish dining area is adorned with (you guessed it!) a Lalique crystal chandelier, and the glass-paned extension commands a fine view of the vineyards. Chef Jérôme Schilling boasts a flawless CV (including Guy Lassausaie, Joël Robuchon, Thierry Marx and Meilleur Ouvrier de France 2023) and describes himself as a "cuisinier des vignes" ("cook of the vines"). His dishes inspired by the Sauternes terroir sport names such as "Interpretation of the 2011 vintage": langoustines, kalamensi and pollen, or "the grape seed": hake confit, bergamot and elderflower. The food is served in magnificent crystalware by Lalique and other fine china tableware, upping the table arts ante to a whole new level. A timeless place, where skilful, precise cuisine aims to exalt the distinctive flavour profile of Sauternes, which needless to say enjoys pride of place on the extensive wine list.

2 Stars • Creative. This lavish 1884 private mansion just off the Champs-Élysées is graced with a luxurious interior that embodies the essence of French art de vivre. In the wake of Christophe Pelé, Andrea Capasso has embraced the house tradition of unfettered, yet disciplined cuisine strewn with bold notes. A keen surf and turf champion, the chef slips Italian twists into what he calls ‘satellite’ dishes, while savvily developing a single theme within each menu. The wine list is enough to make your head spin; one of its two sections is devoted to the owner's prestigious wines. The lounges on the upper floors are just the ticket for a relaxed drink before dinner or coffee afterwards.

2 Stars • Creative. Much like the artist Corot, who painted the nearby ponds, Rémi Chambard turns to nature and produce from Île-de-France for inspiration when it comes to cooking. He devises a set menu that showcases the region by highlighting the different villages from which he sources his ingredients, from Montmorency to Crécy-la-Chapelle. He also personally undertakes what he calls his "urban harvest" in the King's Kitchen Garden in Versailles. This virtuoso chef still takes great pleasure in working with vegetables and plants (as well as other ingredients). Imbued with a certain purity, his dishes are striking in their freshness, lightness and aesthetic, not to mention the depth of his sauces and emulsions. Take, for example, the wild pike-perch from the Giverny area, enhanced by a remarkable sabayon with saffron and parsley, or the veal sweetbreads au gratin with Meaux mustard and a reduced jus with watercress and tarragon. The pared-back, plush, yet cosy interior provides the perfect foil to polished cuisine.

2 Stars • Creative. 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.

2 Stars • Modern Cuisine. Frédéric Anton presides over the fortunes of this emblematic restaurant on the second floor of the Eiffel Tower, accessible by a private lift. The magic of this location 125m up from ground level instantly bewitches diners, who are further captivated by the high-flying cuisine. Every day, the teams pull out all the stops to elevate blue-ribbon produce and deliver delicate, perfectly judged dishes boasting flavour combinations that are always on point. For example, a sublime soufflé of scallops with a Dieppoise sauce and Oscietra caviar, or grenobloise-style caramelised calf sweetbread, perfectly executed with no unnecessary frills. The desserts are in keeping with the lofty standards. When booking, ask for one of the tables near the windows, as the view over Paris through the tower's iron fretwork is nothing short of spectacular. An impeccable welcome and very committed service.

2 Stars • Creative, Modern Cuisine. 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.

2 Stars • Modern Cuisine. Once Louise Pommery's mansion, this small château (early 20C) standing in superb grounds exudes classic elegance. Using premium ingredients, chef Christophe Moret concocts refined, approachable dishes that are as generous as they are delicious – spider crab infused with sea fennel, or glazed mallard duck with juniper and elder. Rosalie Boucher's desserts are cleverly devised for maximum lightness. These gems feature in the various set menus but also – an increasingly rare pleasure – on the à la carte menu. The wine list includes almost 900 champagnes. Superb guestrooms and suites.

2 Stars • Modern Cuisine. 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!

2 Stars • Creative. "The Auvergne I want you to meet is the one we encounter and pick every morning in our mountains, meadows and forests." The words of local lad Xavier Beaudiment are far from platitudes. Le Pré celebrates the quintessence of its region through cuisine that is both instinctive and poetic. Frog’s legs, pike, foie gras and rabbit are lovingly and enthusiastically crafted and paired with some 200 plants and wild herbs picked at the foot of the volcanoes or in the establishment’s own herb garden. All of which is washed down with a knock-out wine list.

2 Stars • Creative. Gifted pastry chef Sébastien Vauxion takes guests on a unique journey (with a formula that proved to be trendsetting). His modern, inventive cuisine puts fruit and vegetables centre stage – in fact, this is vegetarian, only without hammering home the point. His highly refined creations are based on complex flavours, each ingredient enhanced by aromatic herbs, spices, citrus fruits and dairy products. Jerusalem artichoke ravioli and cranberries, brown stock and beurre rosé; pan-fried bulbous-rooted chervil with Bauges saffron, sea-buckthorn jus flavoured with orpiment: his "cuisine pâtissière" is the fruit of high-precision work that surprises and enchants. The food and tea pairings are also remarkable, as is the service, which is as rigorous as it is cordial.

2 Stars • Modern Cuisine. In this 1930s Basque hotel nestled in a pine forest and given a makeover by designer Philippe Starck, Le Skiff Club 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 chef, cooking up delightful "progressive terroir" cuisine, in a superb celebration of the Aquitaine region in southwest France. He combines generosity and finesse in dishes such as honey-glazed sweet-and-sour Noir de Bigorre pork presa, sauce diable with pig's trotters, and green asparagus with stuffed morels. Finally, Alexandre Blay's desserts are the icing on the cake: his Mexican vanilla, crème brûlée and jumbo grapes with JM rum, caramelised gavotte, ice cream and zephyr with roasted pods is at the intersection of finesse and originality.

2 Stars • Classic Cuisine. This iconic establishment dating back to 1946 is the epitome of French classicism. Run by the Gardinier family (Les Crayères in Reims), Taillevent is nothing short of an institution. Here in the former private mansion of the Duke of Morny (19C), you are cocooned from the world outside. Chef Giuliano Sperandio is in charge of the kitchen. Tradition is honoured with some elements being prepared tableside, such as the meat or fish trolley served in two courses (veal chop, Pornic pigeon, the catch from small-boat fishing etc) or the classic crêpes Suzette, flambéed first with Grand Marnier and then with cognac. Last but not least, the superb wine list reads like a compendium of vintage tipples.

2 Stars (Green Star) • Creative, Modern Cuisine. Christophe Aribert is thriving in his restaurant in a fine 19C house built against the hillside in Uriage Park. A nature lover, he has made eco-responsibility the foundation of his establishment: waste management, pellet heating system, organic cotton fabrics... Every aspect has been considered in terms of its impact on the environment. The chef's passion for herbs and roots from the surrounding mountains is more pronounced than ever; these sit alongside the fruit, vegetables and flowers from the kitchen garden in the dishes. His cuisine is also an ode to freshwater fish. Finally, let's not forget the comfortable guestrooms on offer – ideal should you wish to stay a little longer.

2 Stars • Creative. Benoît Vidal is the Catalan chef behind this restaurant done out in a slick contemporary style in the Annecy area. Having completed stints with Michel Trama and Michel Guérard, he 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 showcasing pike, trout and crayfish with understated elegance. Appealing vegetarian set menu ("Sentier à fleur d'eau") and wallet-friendly lunch menu.

2 Stars • Modern Cuisine. 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)!

2 Stars • Modern Cuisine. 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.

2 Stars • Classic Cuisine. Chef Nicolas Beaumann enthusiastically perpetuates the tradition of delicious food that has always been synonymous with this emblematic establishment, albeit while increasingly embracing the modern, as reflected in the newly refurbished dining room. The short à la carte menu and the tasting menus (one of which is plant-based) include poivrade artichoke "in a velouté of its leaves; caper and olive stuffing", their classic pike-perch quenelle with lobster cream, and Bresse chicken with salsify and a yellow wine jus. Pastry chef David Boudinet's sweets also make an impression – for instance, the lovely Madagascar 65%-cocoa chocolate dessert with crispy Gavotte biscuits, a fresh herb sorbet and a finely balanced bitter yuzu sauce. The plush decor, further to refurbishments, appeals to newcomers and regulars alike, with its glass partition between the dining area and the kitchen, Art Nouveau touches, art collection and, now, its exposed brickwork.

2 Stars • Modern Cuisine. The elegant interior provides the perfect foil to food embodied by the “special something” that depicts the cooking of Hélène Darroze, descended from a family of cooks. Namely, the ability to scour her homeland of southwest France for ingredients that nurture her culinary inspiration, paired with an unmistakable flair for artistic plating: Landes foie gras, roasted with sesame and buckwheat, blue lobster in tandoori spices (a signature dish), armagnac-drenched baba. Her rigour, insatiable curiosity and mixture of talent and intuition hit the spot every time. A stellar success.

2 Stars • Modern Cuisine. Between Nîmes and Arles, in grounds planted with hundred-year-old cedars, Michel Kayser does what he does best: cooking from the heart to enhance the ingredients, while harnessing his technical skills in a bid to stir the emotions of good food lovers. There are few chefs who celebrate the Mediterranean with such precision, aplomb or enthusiasm: red mullet grilled under a salamander, ravioles of French olives (picholines), jus of roasted fish bones; breast of squab from Costière cooked on the bone, stuffed leg and crunchy offal, gutsy jus of smoked paprika. All the side dishes and other edible delicacies (like the bread made with red mullet scales – just the ticket to unashamedly mop up the big-boned jus in the fashion of a bouillabaisse rouille) are exclusively designed to underscore and enhance the main ingredient (which is used from top to tail, like the rabbit terrine). Utterly free of gadgets and gimmicks, everything tastes of something in this establishment devoted to flavour.

2 Stars • Classic Cuisine. 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.

2 Stars • Classic Cuisine. Paul Bocuse’s legend is as vibrant as ever. The “cook of the century”, as gifted in the kitchen as in business and an example for so many of today’s international stars of gastronomy, was no doubt the first modern chef. Faithful to this spirit, the high-flying kitchen brigade (two chefs and a maitre d’, all MOFs, and a world champion of iced desserts) endeavours to uphold this legacy, whilst anchoring the establishment firmly in the present. The master’s recipes have thus been lovingly and painstakingly reworked with a focus on seasonal creations in an updated menu. The performance staged in the dining room is equally dramatic, courtesy of tableside carving and flambées carried out with textbook precision, illustrated by a Dombes duckling served in two courses, lacquered with citrus fruits and flambeed. The decadent dessert trolley is both modern and wickedly addictive. At Collonges-au-Mont-d'Or, the story has far from reached its conclusion.

2 Stars • Creative. Pierre Lambinon is nothing if not wholehearted! In this restaurant just a stone's throw from the Pont Neuf, he is making waves with his cooking. The meal begins with a festival of appetisers, bringing a foretaste of the flavours that will define the meal. The chef is at his most inspired when it comes to deftly preparing dishes based on herbs from the garden, fish and seafood and fine seasonal vegetables – intoxicating seafood aromas, grilled notes and the bitter overtones of vegetables. For example, line-caught hake from Saint-Jean-de-Luz and Pyrenean trout gravlax, broad beans and wild garlic in a big-boned pesto and citrus juice with concentrated honey. It's original, but he pulls it off! The vaulted, predominantly white interior is hung with eye-catching artwork by contemporary artists. The epitome of stylish!

2 Stars • Creative. Here in the heart of Reims, there is definitely something interesting afoot. This small restaurant has a delightfully pared-back and contemporary interior with bay windows looking out onto a charming Japanese garden. The setting is in perfect harmony with the cuisine of Japanese chef Kazuyuki Tanaka. He crafts elegant and creative dishes that are rife with different flavours and influences, using aromatic herbs, vegetables, plants, condiments etc. Each one is a surprise, not only in terms of the exceptional quality of the ingredients (such as the langoustine or lobster) but also by their technical mastery and aesthetic appeal. An excellent wine list, including 250 champagnes.

2 Stars • Creative, Regional Cuisine. 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.

2 Stars • Creative. Take an iconic luxury hotel opposite the Jardin des Tuileries and an incredibly gifted chef, Alain Ducasse, then add a sprinkling of luxury à la Versailles (white ceiling adorned with gilding, crystal chandeliers) and – voilà! – you get Le Meurice. This place has not failed to catch the imagination of wealthy foreign patrons, who come to soak up that Parisian je-ne-sais-quoi. The Ducasse brand is cultivated by executive chef Amaury Bouhours: the tasting menus featuring dishes served in small portions are both a tribute to French tradition and a showcase of the chef's creativity. High-profile pastry chef Cédric Grolet creates desserts, images of which do the rounds on social networks.

2 Stars • Creative, Modern Cuisine. Chef Diego Delbecq and his pastry chef partner Camille Pailleau have channelled all of 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 hardwood floors, light-coloured walls and large kitchens separated by glass panes from the elegant dining area, which has a mezzanine on which hors-d'oeuvres are served with the aperitif during the evening service. The chef cooks up creative, inspired and delicate cuisine that shows a penchant for sauces, tangy and bitter notes, condiments and peppers – plus the obligatory nods to the cuisine of this northern region of France (eg endive, tarte au sucre). And he does so with a striking sense of balance when it comes to flavours. Friendly service.

2 Stars (Green Star) • Creative. Imagine a contemporary vessel built out of stone, iron and glass set in a medieval fortress with a 360° view of the surroundings, nestled in a medieval fortress that they owners fell in love with: Marie-Aude and the late Serge Vieira quickly turned this out-of-the-ordinary venue into an establishment whose reputation extends far beyond the borders of Auvergne. The chef's kindness and talent were appreciated by all; Marie-Aude continues to embody the sense of hospitality that meant so much to him. After working for many years alongside Serge, Aurélien Gransagne keeps the passion alive by elevating the finest produce from the Auvergne terroir, while also embracing Mediterranean and Atlantic influences.

2 Stars • Japanese. This exceptional restaurant has left nothing to chance: ceramics designed by a Japanese artist, rosewood chopsticks set out on a small cedar tray, maple wood panelling and soft lighting. Sushi master Tomoyuki Yoshinaga crafts a feast of outstanding fish, including different varieties of fatty tuna, which he surgically prepares and seasons – all for the benefit of no more than 10 diners at a time. This culinary performance of high-flying precision covers textures, maturations, serving temperatures and a vast array of flavours depending on the omakase menu. We also noticed and applauded more personal recipes and techniques, particularly the house marinades and soy sauces and the subtle selection of warm dishes served at the start of the meal. The final cherry on the cake is the tandem formed by the chef and his maitre d’ which is so seamless and smooth as to be almost invisible, if it weren’t for the duo’s manifest complicity and shared sense of humour.

2 Stars • Creative. In an exclusive setting comprising just four tables, Sylvestre Wahid serves only around 15 lucky guests per sitting. This tailor-made culinary interlude is built around the chef's signature dishes, which he reinterprets at this ski resort location according to his inspiration – think Roscoff crab or a lemon and seaweed dessert. In an open kitchen where he is assisted by his trusted team, the chef displays a marvellous sense of daring, masterfully pairing lobster and crab with ingredients typical of Pakistani cuisine – spices, chilli and lemon acar pickles, lentil dahl etc. Magnificent produce, premium ingredients, delicate sauces, expert seasonings, impeccable technical skill and, above all, a dash of emotion – the generous tasting menu showcases it all.

2 Stars (Green Star) • Creative. Bruno Verjus's approach 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 diners are seated on comfortable bar stools), he waxes lyrical about his suppliers and the 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 devised daily according to available ingredients: Utah Beach natural oysters, calf brain and sea anemone fritters, lobster from the Île d'Yeu, red mullet grilled skin on, "poularde gauloise rôtie en patience"... The premium ingredients are exceptional. Online booking only.

2 Stars • Creative. 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.

2 Stars • Creative, Modern Cuisine. 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 and a luxury hotel in the hundred-year-old Villa, while the Mario Botta-designed contemporary extension houses the restaurant. At the helm is Paul Stradner, a chef influenced by stints in Austria and Germany. Emulsion of potatoes and truffles (one of the signature dishes); lobster with radish, tarragon and spruce-infused mousse; pigeon, rainbow carrots, kumquat and cumin sauce: the epitome of delicate, intelligent, creative food. The wine cellar is quite simply out of this world…

2 Stars • Modern Cuisine, Creative. A stone's throw from the Marché d'Aligre, the navy-blue façade of this restaurant conceals a vintage interior strewn with Art deco details that is reminiscent of a Parisian apartment and which is the work of Argentinian architect Marcelo Joulia. A talented couple is at the helm: Frédéric Lorimier in the kitchen and Camille Gouyer who graciously supervises the front of house. After honing his talent with the greats (not least Arnaud Donckele in Saint-Tropez), the chef crafts a meticulous, almost surgical score. Think seasonal produce, virtuoso technique and exquisitely aromatic sauces, e.g. line-caught brill meunière, green pea ragout, stuffed morels and a vin jaune-laced sauce made with the peapods, or smoked chicken roasted in savory butter with a wafer-thin tartlet of confit legs, sautéed girolles and a punchy gravy.

2 Stars • Modern Cuisine, Creative. 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.

2 Stars (Green Star) • Creative, Modern Cuisine. 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 mindful gastronomy and small-scale producers who they know personally. To be enjoyed with wines or alcohol-free beverages. The evening carte blanche set menu is also available at lunchtime on Fridays, Saturdays, and Sundays. The 4-course “Kleiner Lunch” lunch menu is likewise offered at weekends. Head to GLORIE on the gallery to dine à la carte. NB: Booking is via an online ticket-purchasing system.

2 Stars • Creative, Modern Cuisine. Dallmayr is a name that has always been synonymous with good taste and excellent ingredients, and the same can be said for Alois. Head through the bar to a staircase that leads you up to the first floor of the iconic delicatessen. This is a chic and elegant setting in which to savour Rosina Ostler's cuisine, which skilfully blends classic French and Nordic styles with her Bavarian roots. This gives the array of 15 - 17 dishes on the menu a unique hallmark: cleverly devised, thoughtfully structured and at the same time delicate creations. Allow plenty of time in order to immerse yourself completely in this experience – dishes such as "lobster tail, dark beer, chanterelles" or "roe deer, wild fig, Swiss chard – malt brioche & port wine butter" don't disappoint! The quality of the produce is second to none. At Midday on Fridays and Saturdays, in addition to the full menu, there is an 8-course business lunch. Seek out Julien Morlat for judicious recommendations from a wine list that leaves nothing to be desired, especially when it comes to "Old World" wines. The charming waitstaff is supported by the chefs, who talk diners through their dishes, making for a refreshingly relaxed atmosphere.

2 Stars • Modern Cuisine, Classic French. Part of Hotel Bell Rock, this beacon of gastronomy at Europa-Park is located in a lighthouse. The decor is refined and timelessly elegant – sheer organza curtains in shimmering gold and warm tones lend the circular room an intimate feel and a sense of calm. Seated in stylish armchairs at exquisitely set tables, diners enjoy attentive and adept service provided by a well-coordinated team. Chef Peter Hagen-Wiest presents two eight-course set menus: "Around the World" and the vegetarian "Green Forest". Both reflect his cosmopolitan outlook and, at the same time, his ties to the region. Dishes such as "Arctic char, barley, bacon" or "Breton red mullet, foie gras, lemon" reveal complex and beautifully balanced compositions unlike those encountered every day. The quality of the ingredients is beyond question. Well-curated wine selection and interesting pairings.

2 Stars • Creative, Contemporary. In a chic space, Martin Stopp, who made a name for himself at LOUIS in Saarlouis, presents two exceptionally interesting set menus: "Menü für die Seele" ("Menu for the Soul"), which is pared back and ingredient led, and the creative, somewhat more playful "Menü für die Sinne" ("Menu for the Senses"). The former, for example, impresses with a perfectly cooked saddle of fallow venison with an exquisite black pudding crust and fresh cranberries, finished with a wonderful dense and intensely flavoursome shiso Rouennaise sauce. The other boasts exciting combinations such as veal and unagi, pea ash, myoga and mint. Both set menus are available in five-, six- or seven-course formats. The exceedingly friendly and professional service aligns perfectly with the sophisticated setting – even the chef and his team serve up dishes. Alternatively, there is the "Bar Menu" comprising nine amuse-bouches. At lunchtime, you can opt for the three-course "Stammtisch-Menü" or a five-course version of the evening fine dining set menu.

2 Stars • Creative French, International. This remarkable restaurant in Hotel Bayerischer Hof is reminiscent of an artist's studio – chic grey dominates the colour scheme and everything is tastefully done, down to the last detail. This understated luxury comes courtesy of Axel Vervoordt's interior design. The young yet experienced and extremely personable team pull out all the stops and provide attentive service. There has been a change in the kitchen, with Valentin Krehl, long-time sous-chef to Anton Gschwendtner, now at the helm. The seven- or five-course tasting menu is served with optional wine pairings from an extensive wine list featuring some 300 labels.

2 Stars • Creative. A place that lives, sleeps and breathes art! Not only is there the special cachet of the listed Haag Villa (1877), there is also Christian Grünwald's cooking, the likes of which you would be hard pressed to find anywhere else. We are in the company of an extremely creative chef who stands out for having his own distinctive signature. This he showcases in a seasonal set menu – the various appetisers are a fantastic introduction! He draws inspiration from nature and uses ingredients of excellent quality. For example, the "local venison, Butter von 4 Hölzern, spruce needle powder, roasted macaroni almond, sour cherry, parsley root" exudes a wonderful forest aroma. The food is served on illuminated "display window" tables, with decorative and edible items on show under their glass tops. The space is extremely stylish, the atmosphere is pleasingly relaxed, inviting and familiar – Christian Grünwald himself is also on hand to shed light on his creations. Practical tip: You will find parking on the villa's premises.

2 Stars (Green Star) • Creative, Modern Cuisine. In their chic, modern and elegant fine dining restaurant, seasoned chef duo Alexander Herrmann and Tobias Bätz deliver regionally inspired cuisine with a distinctive touch. For their set menu (vegetarian version available), they use the finest ingredients Franconia has to offer to create imaginative dishes, some of which are very intricate. For example, "Zander mit Haxe" (pike-perch with knuckle of pork) features a perfectly cooked, translucent pike-perch fillet, which is paired with Bamberg Savoy cabbage and kale, as well as a pork knuckle broth with a pleasing heat provided by pimientos and sriracha. The result is a dish brimming with bold flavours. A crispy brioche chip with brown butter notes and black lemon powder, as well as garlic cream, add further aromatic accents. Accompanied by Franconian wines. Service of the set menu starts at 6pm. Always on hand, the service team is exceedingly friendly and competent, and the chefs also frequently present their dishes in person. The small cards with information about the ingredients, prepared and preserved in Future Lab ANIMA, are a nice touch. For overnight stays, the Herrmann family's long-established Posthotel has inviting rooms with tasteful decor.

2 Stars • Creative, Innovative. 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. The cooking style is quite unique: René Frank and his team apply patisserie techniques. Particularly refined examples include "buttercream with plum, walnut, and dulse" and "grilled peach with pointed pepper and coriander". Desserts are by no means the only focus, and refined sugar is completely avoided. The set menu comprises 13 to 15 small and larger dishes – these are always paired with a drink that is tailored to the flavours. In addition to the pairing drinks that accompany the tasting menu, there is also an optional wine flight or an alcohol-free zero flight. The wine list showcases a well-curated selection of German Rieslings, as well as an appealing range of sparkling wines and choice of sake. The service is relaxed and very cordial.

2 Stars • Modern French, Creative. This appealing "casual fine dining" restaurant is tucked away in a courtyard (with a fabulous terrace in summer), just a stone’s throw from the cathedral. Featuring a striking ceiling with densely packed pendant lights and an eye-catching open kitchen, the stylish dining area is almost reminiscent of a stage in a theatre – complete with a front-row view of the pastry section and "Chef's Table" seating. With consummate skill, French-born Frédéric Morel draws on his Breton roots and incorporates influences from his adopted home in Northern Germany, adding a touch of modern creativity in the process – his sauces and stocks are outstanding! When selecting his high-quality ingredients, he is mindful of the seasons and regional provenance. The "Morel's Tasting" set menu, which changes every month, is composed of six or eight courses. A four-course version is available on Sun, Wed and Thu (excluding public holidays) as well as in the run-up to Christmas. The chefs personally serve and present the dishes. House-made alcohol-free pairings make for a sophisticated and creative alternative to wine.

2 Stars • Classic Cuisine, Creative. This listed Gründerzeit building (1890) in the centre of Saarbrücken is tasteful through and through. Once a school, it now houses a charming little boutique hotel and this chic restaurant, where chef Silio Del Fabro combines classic and modern cuisine. He incorporates French, Mediterranean and Japanese influences. Supremely fresh seasonal ingredients of outstanding quality, some of which are sourced from a farm in the region, go into the dishes. The craftsmanship is superb and the flavours are bold – a prime example being the perfectly roasted US entrecôte, served with a crispy potato millefeuille, crunchy grilled spring onions, Chablis cream-glazed Krause Glucke, a dollop of N25 Kaluga caviar and a wonderfully rich jus. Diners can opt for the "Menu Signature – Classics" or the "Menu Racine – Ritorno alle Origini" (note the reference to the chef's Italian roots) or a range of à la carte dishes. At lunchtime, it is worth bearing in mind the "Plat du Jour". The wine list, which focuses on a French and German selection, is excellent. The front-of-house team is knowledgeable and charming.

2 Stars (Green Star) • Innovative, Farm to table. You ring the bell to be let into this small restaurant in the middle of Nuremberg's old town. With its cosy and inviting atmosphere and extremely charming and attentive front-of-house team, it makes for a lovely intimate setting. Working together seamlessly, Andree Köthe and Yves Ollech have developed a cooking style that is truly one of a kind and defies categorisation. Each course surprises and delights with unfamiliar ingredients or unexpected combinations, reflecting the passion the chefs have for what they do. The vegetable-forward food, which draws inspiration from the region, is grounded in a responsible, produce-focused approach that sets a remarkable example – their "leaf to root" philosophy is applied with unwavering consistency. The team is committed to the concept, happily answering any questions you may have and presenting the dishes with genuine enthusiasm. Wine pairings that perfectly match the set menu are available. The top-notch wine list is a treat for Riesling enthusiasts in particular. Good to know: Lunch is served every day the restaurant is open. Tip: It's best to request the vegetarian set menu when making your reservation.

2 Stars (Green Star) • Regional Cuisine, Seasonal Cuisine. Felix Schneider and his team take you with them into their very own cosmos. Their sustainability concept – consistently implemented, down to the last detail – is clearly reflected in the extraordinary seasonal set menu, which is brimming with their own ideas and meaningfulness. They forage, plant, ferment… everything is made in-house, from the ham and butter to the miso and vinegar. The short tour of the experimental kitchen starts at 6.30pm, after which you will be served numerous creative courses – fish/meat-based or vegetarian – over the course of four to five entertaining hours. Impeccable ingredient quality is evident throughout – from the aromatic, sweet heirloom tomatoes to the super-fresh, ikejime-slaughtered golden trout. The food is accompanied by a dynamic selection of drinks pairings, wines or alcohol-free creations. The open kitchen makes for a friendly and relaxed atmosphere, and everything is runs seamlessly and professionally. The chefs serve and elaborate on the dishes. N.B. The restaurant is tucked away in a courtyard off the street, which is accessed via Kirschgartenstraße 6.

2 Stars • Creative, Contemporary. A real oasis of calm in the middle of Berlin, right on busy Potsdamer Platz! Up here on the fifth floor of The Mandala Hotel, diners can sit on the pleasant little terrace amid the chestnut trees and fountain – a place to escape the hustle and bustle of the city! And if you eat inside the chic, light and airy rooftop garden restaurant, you almost feel as if you are outdoors thanks to the wraparound glass windows. Beautiful bamboo plants are a nod to Asia. In addition to the location, Facil boasts top-notch cuisine by Michael Kempf (culinary director) and Joachim Gerner (head chef). For instance, the perfectly cooked fillet of premium-quality char combined with dill, caviar and beurre blanc demonstrates a passion for classic cuisine, which is implemented with the same skill that is applied to Mediterranean and Asian influences in dishes such as "Langustino from the Faroe Islands, rowan berries, carrots and curry herb". The five- to eight-course set menu powerfully showcases the fantastic ingredients with all the fullness of their flavours. The pleasant service does the rest – an extremely attentive and highly trained team, including a masterful sommelier.

2 Stars • Modern Cuisine, Creative. Exclusivity is a word that comes to mind when thinking about this small restaurant in the Fährhaus hotel: a prime location on the Moselle riverfront, an elegant, upscale interior accommodating only 20 diners. Four of these are at the Chef's Table in the open kitchen, which is visible from every corner. Right at the pass, the chefs welcome you with a first pre-dinner drink. The culinary reins are held by Yannick Noack, previously acclaimed for his work at PURS in Andernach. He serves up a modern and creative take on classic cuisine. Dishes such as Breton sole with Savoy cabbage, red pepper and ox marrow, and venison with pistachio, Cherry Coke and beetroot are delicately crafted and exhibit remarkable finesse. Order à la carte or compile your own set menu with five to eight courses. Wine pairings are available. With an emphasis on European labels, the well-curated list is complemented by an appealing range of house-made alcohol-free options. Polished and professional service provides the perfect finishing touch.

2 Stars • Modern Cuisine, Creative French. You enter this fine dining restaurant either through the side entrance or via the lobby of the luxurious Parkhotel Egerner Höfe, just beyond the elegant bar and decorative glassed-in wine cabinets. The setting is upmarket, slick and modern, with three Japanese holly trees housed in eye-catching glass cubes. Floor-to-ceiling windows afford views onto the grounds and sculptures outside. Traditional French cuisine meets modern innovation in this kitchen, where dishes are expertly crafted with particular emphasis on regional produce. A good example of the harmonious combinations that showcase the chefs' precise handiwork is the tender quail breast paired with delicately aromatic swede and piquant pink ginger . The set menu ranges from five to nine courses. Attentive and friendly service. Excellent wine recommendations, courtesy of the remarkable sommelier Tobias Blaha. Tip: Two kitchen-side seats can be booked for an exclusive seven-course set menu.

2 Stars • Classic French. Klaus Erfort's restaurant in this stylish white villa remains a beacon of classic French cuisine. Uncompromising in his choice of ingredients, he creates dishes that are harmoniously balanced, the flavours teased out with finesse. A four- to seven-course set menu is offered, with accompanying wines on request. Alternatively, "Les Grands Classiques" is available by preorder – this includes langoustines royales cooked on sea salt with grilled young leeks or Bresse poularde with truffles and potato foam. Perfectly washed down with a bottle from the high-calibre wine list. Charming service from an attentive team. This scene of sophistication is completed by an attractive interior done out in a classical, historical style underscored by sleek modern elements – the view of the well-tended garden is wonderful.

2 Stars • Creative, Seasonal Cuisine. What is it that draws legions of visitors from near and far to this tranquil village in Markgräflerland? Douce Steiner and Udo Weiler's hotel-restaurant is housed in a picture-perfect building that dates back over 500 years. In the charming, elegant interior, windows allow a glimpse into the kitchen – there, the chefs can be seen creating a six-course set menu that takes its cue from the seasons, draws on classic French influences and incorporates regional produce. There are also additional dishes to expand or substitute, such as marinated calf's head, glazed heart sweetbreads and langoustine with sage foam. Contrasts are beautifully balanced: top-quality turbot and Carabinero prawn are elevated by intensively earthy shiitake mushrooms, creamy avocado, fruity mango notes, as well as the interesting aromatics of green almonds and basil. The cherry and savoury dessert demonstrates the team's knack for sparingly applying subtle modern touches. To round off your meal, your espresso is accompanied by little sweet extras. The idyllic courtyard is a lovely spot in which to enjoy an aperitif or digestif. Should you wish to extend your stay, very tasteful guestrooms are available.

2 Stars (Green Star) • Creative. The rather special location on the Landwehrkanal in lively Kreuzberg, among other restaurants and shops, is a draw in itself. Well shielded from the street, a lovely terrace is laid out front. Inside, the atmosphere is intimate and inviting. The combination of period wood panelling and chic, modern design, along with a striking mural by Jim Avignon, draws as much attention as the glass-fronted kitchen. Sebastian Frank puts vegetables at the heart of his cooking. With remarkable inventiveness, he creates compelling flavour profiles from excellent ingredients, sourced wherever possible from the Berlin and Brandenburg region. These are dishes that leave a lasting impression. The chef presents his "emancipated vegetable cuisine" as a set menu of seven or four courses that are sure to intrigue with names such as "mushroom liver" or "fuck caviar". The signature dish "celery ripe & young" can be added as an extra course. Sebastian Frank also enjoys interacting with guests and explaining his creations. Interesting wine list dedicated to Eastern Europe and Austria.

2 Stars • Modern Cuisine, Asian Contemporary. Schloss Elmau is a truly exceptional hideaway, set in a spectacular location surrounded by mountains, forests and meadows. Every ounce of luxury in the hotel and spa finds its culinary match in this restaurant. The Japanese concept of ikigai describes everything that makes life worthwhile. Fine details such as elegant tableware and decorative Japanese kokeshi dolls hint at a deep affinity with Japan – above all, however, this is expressed through the food. Drawing inspiration from his travels, Christoph Rainer consistently integrates Asian and Japanese elements into his creations. A particular highlight is the "Tristan rock lobster binchotan BBQ" – a dish that underscores the exceptional quality of the ingredients. Adept service comes courtesy of an unflappable front-of-house team that includes cordial sommelier Marie-Helen Krebs – pleasant, laid-back and impressively knowledgeable. There is also a fine sake selection. The refined interior with its pared-back design and warm wood sets a sophisticated tone. The establishment is also renowned for its excellent cultural programme.

2 Stars • Fusion, Creative. In the centre of Wachenheim, opposite the church, Kirche St Georg, Bettina and Benjamin Peifer present their exciting concept! After welcome drinks and appetisers in Gud Stubb (the former vicarage), you are introduced to their culinary philosophy in the pantry; you then take a seat in the minimalist, urban-style restaurant area, either at the counter with a direct view into the kitchen – a special experience – or at one of the small tables or in a koshitsu (a separate nook). A special fusion of the cuisines of the Palatinate and Japan is served. Think "izakaya- style" pigeon: juicy, grilled pigeon breast breaded with crunchy sesame seeds, and a skewer of very tasty, tender minced pigeon meat. Fire plays a major role, producing wonderful roasted flavours! Top tip: Try the deliciously sweet, intensely flavoured Bienenstich (bee sting cake), which truly lives up to the restaurant's name. The front-of-house team is always on hand, and the chef often brings out dishes himself. Music adds to the pleasant atmosphere. Hostess Bettina's wine, sake and alcohol-free drink recommendations always hit the mark.

2 Stars • Creative, Modern Cuisine. Tony Hohlefeld and his talented kitchen team steer clear of showmanship and unnecessary frills in their bid to bring precise craftsmanship, technical finesse and original ideas to the table. For all the work, complexity and detail that goes into the food, it is marked by an appealing lightness of touch. A subtle personal flourish shines through in dishes such as delicately pan-seared pigeon, the natural flavour of which is enhanced by well-judged seasoning, complemented by subtle notes of elderberry as well as the contrasting flavour of marinated cucumber. No compromises are made when it comes to the quality of the ingredients. The set menu takes the form of a "Long Story" (six courses) or a "Short Story" (four courses). When making a reservation, you can also book a vegetarian/vegan set menu. The easy style of the food reflects the atmosphere in this building with a semi-circular floor plan and floor-to-ceiling windows. The sleek Scandinavian-style interior contributes to the experience, as does the excellent service provided by pleasant, laid-back maître d' and sommelier Mona Schrader – the charming front-of-house team positively radiates cordiality and professional competence. A nice touch: the chefs themselves talk you through the dishes, detailing the ingredients and cooking techniques. Plus, savvy wine recommendations. The underground station is conveniently situated just around the corner.

2 Stars • Classic Cuisine, Modern Cuisine. In a great central location just a few minutes' walk from Marienplatz, chef-patron Christoph Kunz delivers wonderfully flavourful and fuss-free modern cuisine in the form of a four-course set menu at lunchtime and an eight-course dinner menu. The dishes are elaborate, while maintaining elegant simplicity – with just three main components going into sometimes quite surprising combinations, the talented chef creates fantastic marriages of flavours, such as Portuguese red mullet fillet seared briefly on the skin, cut into strips and served with delicately sweet, crisp young peas and an aromatic foamed broth with the perfectly balanced heat of smoked jalapeño. The setting is truly beautiful, intimate and very comfortable. The interior decor is stylish and modern, with a small chef's table offering a view of the kitchen. The professional and charming waitstaff add to the sophisticated atmosphere.

2 Stars • Creative, Modern Cuisine. Hotel, restaurants, event venue – the former Bassermann-Jordan-Weingut operates as all of the above. It is a special world, and the experience begins the moment you step onto the beautiful estate. Historical architecture blends seamlessly with modern interior design, both in Ketschauer Hof hotel and in the fine dining restaurant, which is tucked away in the peaceful courtyard, complete with a lovely terrace. Uncompromising quality underpins everything here. Chef Daniel Schimkowitsch crafts clean, creative cuisine. Bringing to bear his own distinctive style, he skilfully incorporates Japanese influences, always using the finest ingredients. The clearly structured and easy-to-understand dishes come in the form of a five- to seven-course set menu, and on Wed and Thu, a four-course surprise menu can be pre-ordered. The elegant atmosphere remains pleasingly casual, and the service is everything you could hope for: charming, exceedingly professional, ever attentive and tailored to each diner. The wine list features over 1 200 German and international labels, including the estate's own wines. Sommelier Stephan Nitzsche provides outstanding recommendations and curates interesting wine pairings for the set menu. In the L.A. Jordan Lounge, you can order dishes à la carte and tuck in at the long communal table.

2 Stars • Modern French, Creative. In a prime location in the Palmenhaus, adjacent to the Palmengarten, Andreas Krolik applies his personal signature to top-notch ingredients to produce highly sophisticated dishes with complex flavour profiles, such as tender braised Wagyu short ribs with a punchy truffle sauce, flavoursome autumn truffles and a fine corn purée, along with spicy paprika chutney and mildly sweet braised balsamic onions. In the evening, the "Grands Produits" and "Ethical Vegan Cuisine" set menus are served – the latter is testament to the chef's passion for plant-based cooking. At lunchtime, there are two appealing set menus, dubbed "Casual" and "Casual Green", each with three or four courses. The setting is stylish: the chic and elegant modern interior and the view of the Siesmayer-Blumenparterre are worth mentioning, as is the extremely cordial and professional front-of-house team headed up by restaurant manager Boris Häbel. The sommelier service is also excellent, and the wine pairing for the set menu is first-rate. In case you were wondering, the restaurant's name refers to the famous Château Lafleur vineyard near Bordeaux.

2 Stars • Modern Cuisine, Creative. Come 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. The bold interior design in elegant white is upscale and luxurious but still feels casual. The view over the city and the Outer Alster is simply sensational! Julian Stowasser's unique cooking style shines through in his modern seven-course set menu. He skilfully blends premium ingredients with an elegant restraint, as seen in the impeccably fresh, beautifully fragrant langoustine from the Faroe Islands, served with silky sour cream and a vibrant piel de sapo melon sauce. The entire experience is complemented by an outstanding front-of-house team led by Michel Buder, who stands out as a warm, professional and confident host. Astute wine recommendations. If you have an aperitif in the chic bar on the sixth floor before your meal, you reach the restaurant via a curved staircase.

2 Stars • Classic French. The culinary centrepiece of the Wald & Schlosshotel Friedrichsruhe has an elegant style that verges on the opulent. Exquisite details such as fine fabrics, ornate wallpaper and crystal chandeliers are perfectly in keeping with the historical castle. The cuisine is a celebration of classic tradition but always features a sophisticated twist – such as the fruity, tangy passion fruit note in the chilled white tomato soup. Boris Rommel and his dedicated team bowl diners over with their precise technique, outstanding ingredients and attention to detail. There are two set menus (one vegetarian), from which you can also order à la carte. Service is both warm and highly professional, and the chef himself often visits tables to explain the ideas behind his dishes. Theatricality is also part of the experience, for example, when the Gugelhupf of non-force-fed foie gras is portioned at your table. The amuse-bouches are served in the form of imaginative plates arranged by Boris Rommel himself. The wine list is fantastic and includes some real gems to accompany the set menu. Tip: Kick off with an aperitif at the hotel bar.

2 Stars • Classic French, Seasonal Cuisine. Elegance and refinement run throughout the luxurious Dollenberg resort, set in an idyllic Black Forest landscape, and find their finest expression in the classically appointed fine dining restaurant. In his five- to eight-course set menu, Martin Herrmann places exceptional ingredients centre stage with precision, restraint and superb balance, while weaving in exciting modern touches. One fine example: perfectly cooked sea bass paired with tender squid rings and a fruity-tart shallot marmalade as a striking contrast, rounded off by a wonderful, lightly frothed paella broth – sauces are truly this chef's forte. The breathtaking natural scenery framed by the floor-to-ceiling windows provides a magnificent backdrop. The experience is taken up a notch by the charming, exceptionally courteous service with a personal touch. Special mention goes to Sabine Ritter and sommelier Christophe Meyer, two consummate professionals who are the face of the restaurant. The wine recommendations are spot-on, and the list itself is a serious affair – weighted towards the region and France, with some impressive rarities. Year after year, the team has upheld impeccable standards of consistency and quality. This is a family-run establishment in the best sense of the term – something that is lived and breathed here, and can be felt at every table.

2 Stars • Modern French, Asian. In the restaurant of the tasteful boutique hotel LA MAISON, chef Sebastian Sandor and his team have forged a distinctive identity rooted in modern French cuisine infused with pronounced Japanese influences. Their seven-course menu, complemented by a succession of amuse-bouches, reflects meticulous craftsmanship through its interplay of numerous components, aromas and contrasts. One standout dish is the lightly smoked ikejime salmon trout, which is of exceptional quality, accompanied by swede prepared three ways – pickled, lacto-fermented, and grilled – and a superb beeswax and vanilla beurre blanc with a finely calibrated hint of kumquat. The service is professional and attentive yet pleasingly unobtrusive – wine recommendations come courtesy of sommelier Robert Jankowski. The chef also makes occasional appearances at the table to introduce a dish. The interior sees a stylish marriage of chic design features and a historical backdrop – the high-ceilinged room in the beautiful villa was once a courtroom. Interesting detail: On the way to your table, you glimpse the open kitchen encased in a yellow glass cube.

2 Stars • Classic Cuisine. The elegant, modern setting with a Nordic feel and the magnificent view over Flensburg Firth are exceptionally inviting from the outset. The visual appeal is topped only by Dirk Luther's wonderful set menu. Your anticipation builds as you enter and get a glimpse into the kitchen through the viewing windows. The classically based dishes are well thought out, displaying both depth and finesse, and place top-quality ingredients centre stage – outstanding examples include turbot and lobster from Denmark! The set menu is available in six or eight courses; for the six-course format, there are two starters and two main courses to choose from. A vegetarian version can also be arranged with prior notice. Excellent service comes courtesy of sommelier Martin Kammann and his highly attuned, professional and attentive team. The wine recommendations from the superbly curated list are fantastic, backed by thorough and knowledgeable guidance. For those who wish to stay longer in this splendid Baltic Sea location, there is Vitalhotel Alter Meierhof.

2 Stars • Creative, Contemporary. Sebastian Obendorfer has a true gift for creating beautifully intricate dishes in which every detail is flawlessly executed. With a distinct culinary style, he seamlessly blends Japanese and regional elements with classic flavours. Ingredients are of the highest quality, with no compromises – from hand-dived scallops and locally sourced venison to the restaurant's own honey, and fennel pollen from the neighbouring field. Diners can choose a six- or seven-course set menu, and a vegetarian version is available upon prior request. The fabulous cheese trolley is curated by famous affineur Antony, who hails from Alsace! The wine pairings work beautifully, and the house-made alcohol-free beverages are an appealing alternative. The interior is modern, elegant and comfortable; the oval-shaped wine cabinet in the middle of the room catches the eye. The hilltop location and large windows mean diners can enjoy unobstructed views of the undulating landscape of the Upper Palatinate – magnificent sunsets included! The cordial and proficient service, directed by your attentive and considerate host Christopher Pech, merits special mention. Tip: Stay overnight at Der Birkenhof hotel.

2 Stars • Creative French, International. Elegance and sophistication permeate every inch of the fine dining restaurant of the Hotel Riva. It begins with the aperitif in the inviting lounge (also ideal for a digestif or coffee) and continues in the elegant restaurant. In the pretty Jugendstil villa dating back to 1909, Dirk Hoberg turns heads with his fantastic haute cuisine that is rooted in the classics. In the tasting menu, top-quality ingredients are combined in an extremely delicate and thoughtful way and finished with wonderful French-inspired sauces – the zander poached in oil on fresh Swiss chard and nut butter hollandaise is particularly exquisite. The chefs serve one or two of the courses themselves. The extensive wine list is excellent, featuring a particularly good selection of regional labels and sparkling wines, and the sommelier's recommendations are spot on. Tip: Book the "Kitchen Table" right by the pass to the open kitchen. Up to four diners can sit here with a clear view of the chefs at work. The terrace with a view of Lake Constance is also wonderful. And you might want to take advantage of the beautiful location for a walk along the waterfront promenade – the perfect way to soak up the lakeside atmosphere!

2 Stars • Modern Cuisine, Creative. Shopping and fine dining under one roof? Head to the top floor of fashion retailer engelhorn Mode im Quadrat to investigate. A team headed up by Dominik Paul cooks up modern and creative cuisine. With flavours that range from bold and robust to low-key, subtle and highly elegant, the dishes bowl diners over. Made using excellent ingredients, everything is nicely pared down and wonderfully balanced. The carefully devised wine pairings are also impressive – there are alcohol-free alternatives, too. In the evening, you can choose between three set menus: the six-course "Urban Nature", four-course "Chef's Choice" and a three-course option, which is also served at lunch. All of the above can be supplemented by a few special recommendations such as "beef tartare, caviar, myoga" or "langoustine, shiitake, verjus". The sleek, contemporary interior with a Nordic feel is attractive, and there is an open kitchen. The highlight, of course, is the roof terrace with a view of the city! N.B. The restaurant also has a separate entrance.

2 Stars • Modern French, Contemporary. The culinary centrepiece at Hotel Oswald! This elegant fine dining restaurant is situated in the basement of the Landromantik Wellnesshotel Oswald located in Kaikenried, a Bavarian Forest village with a population of some 550 people. Thomas Gerber has been chef here since 2014, after holding a number of positions in renowned kitchens. His modern-inspired set menu comprises four to eight courses; classic in their foundations, the dishes are crafted with the utmost precision. The wonderfully fresh, perfectly glazed John Dory is a prime example of the subtlety with which he showcases top ingredients – covered with plenty of sliced Périgord truffle, the fish is accompanied by a light and airy celeriac purée and an intense Madeira sauce with a fine, perfectly harmonious sweetness. Choose a bottle from the nicely curated wine list and enjoy attentive, ultra-friendly service.

2 Stars • Modern Cuisine, Creative. "The Art of Taste" is the name of Daniel Gottschlich's new concept. In a six-course set menu, he creatively combines the tastes "salty", "sweet", "bitter", "fatty", "sour" and "umami", which are introduced in a "black box" with six small amuse-bouches served beforehand. This is imaginative cuisine that draws on regional specialities such as Halve Hahn (traditional Rhenish fare comprising rye bread and cheese). Another highlight is the "Mackerel" dish, inspired by Caesar salad and featuring a combination of tender yellowtail mackerel, sturgeon caviar, a tangy Reypenaer cheese cream, dots of fruity calamansi gel, and bread crisps with anchovy powder, served with a fresh and creamy salad dressing. The menu is also available in the form of the "Kitchen Experience" with a tour of the kitchen. Both menus have their vegetarian counterpart. On request, "Chef's Signatures" can be added as an upgrade, along with wine and alcohol-free drinks. Cool location in the middle Kranhaus 1 building, industrial architecture, a harbour view, plus great design. The laid-back atmosphere is typical of Cologne – lively chatter and lots of laughter. Charming and relaxed service.

2 Stars • Creative, Asian Contemporary. An interesting modern dining concept. It all kicks off at 7pm when the guests for the evening arrive. At 7.15pm, service begins. There is a single seven-course set menu (with additional amuse-bouche and final course) showcasing a global palate with strong Asian influences and delivering bold, distinct flavours. Plenty of umami and studied technique are the hallmarks of chef Luis Hendricks's cooking – these underpin the entire menu. Then there are the masterful desserts, such as a perfectly balanced black garlic and dark chocolate mousse, which, together with roasted pecan, banana ice cream and refreshing bergamot vinaigrette, create a refined combination of nuanced flavours. Diners are seated at an 18-seat counter facing the open kitchen, from which they can see the cooks in action. This set-up, which allows you to witness teamwork at its finest and sense the enthusiasm as they set about their work, fosters a sociable and entertaining ambience that aligns well with the trendy urban aesthetic. As well as high-calibre wines, the expertly crafted alcohol-free beverage pairings are highly recommended! Zeitwerk, another restaurant by Robin Pietsch, is right next door.

2 Stars • Modern Cuisine, Contemporary. The picturesque location on the Obersalzberg, at around 1 000m above sea level, 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. His cooking is modern European in style, regionally influenced and shaped by high-quality ingredients from the Alpine region. The tasting menu consists of five or seven courses; a vegetarian version is also available. Dishes such as Bavarian Arctic char with caviar, finely glazed peas, fresh julienned mint and a velvety beurre blanc of remarkable depth are pared down to a handful of elements, yet are refined and perfectly balanced. Service is very friendly and obliging. Tip: If you would like a little more privacy but still want to be in the thick of things, ask for "The Box" when booking. On fine summer days, the wonderful terrace is naturally a popular spot.

2 Stars • Modern Cuisine, Creative. Thorsten Bender's creative cuisine certainly explains the popularity of this little restaurant nestled on a quiet residential street. The chef's distinctive style shines through in his technically accomplished, clearly structured dishes, into which he judiciously weaves Asian flavours. The power and intensity of the flavours are as impressive as the degree of finesse and refreshing notes. Top-notch ingredients take centre stage – think Icelandic ikejime char confit in ox marrow fat with roasted leek, leek ash, white Alba truffle and verjus sauce. The upscale interior has a chic, modern feel. Staff are friendly and knowledgeable – the chefs are also on hand to help serve the food. The evening set menu has six courses, plus various optional specials you can opt to add on. A vegetarian version is available by advance booking. At lunchtime, supplements to the four- to six-course set menu are also possible. Their "Midweek Special" – served on Wed, Thu and Sun evenings – comes in the form of a four-course surprise menu.

2 Stars • Creative, Innovative. 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 moves with the times in his bold, precisely crafted, very intelligently structured dishes, without ever succumbing to fleeting culinary trends. His distinctive style shines through in creations such as "matjes-style lake trout, cucumber, wild garlic, crème fraîche" and "veal sweetbreads from Provence, Filderkraut cabbage, mushrooms, apple". The set menu comprises seven courses. On Mondays, Thursdays and Sundays, a shorter version with five courses can be ordered in advance. First-rate service comes courtesy of a friendly and highly adept front-of-house team armed with astute wine recommendations. Alcohol-free pairings are also available to accompany the set menu. In summer, this elegant restaurant expands onto the wonderful terrace.

2 Stars • Classic French, Classic Cuisine. For years the dedicated Steinheuer family has been serving excellent food in a welcoming atmosphere; it's no wonder diners (many of them regulars) keep coming back for more. One draw is the opulent and elegant dining space, another is the superb pair of set menus prepared by Christian Binder, son-in-law of patron Hans Stefan Steinheuer. Pleasingly pared-back classic cuisine in which the outstanding main ingredient is accompanied by a few salient components. For example, the perfectly tender, top-quality skate comes with crispy caper berries, a tangy, intense lemon gel, savoury char caviar and leek straw, served on a slightly creamy sauce with a nice acidic note. Gabriele Steinheuer and daughter Désirée – a trained sommelier – head up the charming and competent front-of-house team. You can look forward to a remarkable wine selection and astute recommendations! Tip: Aperitif or nightcap in the lounge as you browse the various cookery books.

2 Stars • Modern Cuisine, Creative. You would be hard pressed to find a better location. When you ring the bell, the white gate opens and a cobbled driveway leads you to the beautiful thatch-roofed country house, which is enthroned on a dune at the edge of Rantum – sensational views of the North Sea guaranteed! The upscale interior is decked out in a Nordic style that combines elegance and cosiness; the charming and professional service does the rest, including excellent wine recommendations from restaurant manager and sommelière Bärbel Ring. Take a peek into the kitchen, where Jan-Philipp Berner's team puts together a creative set menu using only the best – preferably regional – ingredients, not to mention the delicious snacks before and after. Alternatively, there is the restaurant ‘Wohnzimmer’, Sunday to Monday from 13:00 to 15:30, Dinner daily from 18:30.

2 Stars • French Contemporary, Classic Cuisine. Tantris boasts a unique look with its bold colour scheme evoking the "red of lobster and black of truffle"! A few modern touches, such as a distinctive walk-in glass wine cabinet, complement the restaurant's legendary style without compromising its iconic 1970s charm. The cuisine of Benjamin Chmura and his team strikes a masterful balance of textures and flavours, often incorporating playful bursts of acidity. This is beautifully illustrated, for instance, by the charcoal-grilled and delicately spiced melt-in-the-mouth pigeon breast, accompanied by a red berry sauce with beautiful depth and matching fresh acidity. The anticipation mounts as you savour the wonderful selection of bread with French butter served beforehand – the latter is sourced from a small-batch producer in Brittany who supplies only a handful of restaurants. In the evening, there is a pair of seven-course set menus (omnivore and vegetarian), and at lunchtime, a five-course set menu – all can be expanded with specialities. The service sparkles with understated charm; everyone is extremely attentive and professional. The excellent sommelier team can provide outstanding wine recommendations and presentations. Rare gems from the house's wine cellar are also available by the glass to pair with the set menu. Tip: The bar in the entrance area is perfect for an aperitif or digestif.

2 Stars • German, Asian Influences. 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 'Marie-Anne'" or "Königsberger Klops Grandma Gerda" available in each. There is also a vegan set menu. The restaurant is also open for lunch on Saturdays, serving two lunch menus – one of which is vegan – each with a choice of four to seven courses. The appeal of this place lies in its daring to be different. The lively urban ambience in no way detracts from the high standard of the cuisine. Thanks to the charming front-of-house team, you are well looked after in this sleek and elegant restaurant. The selection on the fantastic, extensive wine list is fantastic, with a very good wine flight to accompany the menu.

2 Stars • Creative, Classic French. Since taking over the culinary reins from Joachim Wissler, Dennis Kuckuck, his long-time sous-chef and trusted colleague, has continued to uphold the high standards of this elegant fine dining restaurant. The cuisine, based on the French classics and rounded out with modern influences, is a real treat for diners – think wonderfully tender, poached and lightly flambéed winter cod, served with salmon roe and a buttery vin jaune sauce with savoury spruce shoot oil. Here, they know just how to bring out the natural flavours of the superb ingredients. The dishes have a clear structure and harmoniously balanced contrasts. Both of the set menus – one with meat and fish, the other vegetarian – are available as five- or seven-course meals. You might decide to opt for the wine pairings or the alcohol-free alternatives devised to go with the set menu. Either way, the excellent wine list is well worth perusing. Service comes courtesy of a proficient and attentive front-of-house team. What better way to round off the evening after a MICHELIN-starred meal than an overnight stay at the luxe Althoff Grandhotel Schloss Bensberg, in which the restaurant is located?

2 Stars • Creative, Modern Cuisine. Regional culinary star Benjamin Gallein wows diners with subtly creative cuisine in the form of flavoursome dishes that pack a punch. The restaurant is on Platz der Göttinger Sieben, close to the Leine River. It is housed in the modern extension of the historical Leineschloss, a palace that is also the seat of Lower Saxony's state parliament. The name "Votum" is a reference to the choices to be made by diners: the order of the courses, optional upgrades, and wine pairings (standard or "premium") or alcohol-free alternatives. Their original signature dish, "Lobster, shellfish hollandaise, tarragon", is a real flavour sensation with a sharp, elegant aesthetic. The outstanding quality of the ingredients also shines through, for example, in the perfectly seared scallops or the Wagyu mille-feuille. The "Two Hours – Three Courses" set menu is also an interesting recommendation. Furthermore, this space with a glass façade provides a stylish setting, as does the lovely terrace overlooking the river. Attentive and professional service – the chefs come to your table to talk you through the dishes. V ANDY Bar is a separate concept, to be tried out Wed-Sat from 9pm. Restaurant Schorse im Leineschloss is also part of this food and beverage group.

2 Stars • Modern Cuisine, Classic Cuisine. Your curiosity will be piqued before you even get to your table, as you pass by the open kitchen and catch a glimpse into the pots and pans. In this stylish and elegant fine dining restaurant housed in luxury hotel Der Öschberghof, Manuel Ulrich skilfully incorporates a judicious touch of modernity into his classic French-based cuisine. Every detail is considered, and his dishes never fail to impress with their precise craftsmanship and depth of flavour. The premium quality of the ingredients is evident in dishes such as succulent, tender black cod, served with a quenelle of delicately nutty Imperial Oscietra Caviar, alongside an intensely flavoured cassis beurre rouge with pleasing fruity notes and gently poached, beautifully seasoned Gillardeau oysters. There are two set menus available: "Noir" and the vegetarian "Vert". The well-coordinated and enthusiastic front-of-house team, led by sommelier Michael Häni, delivers exceptional service – and you can count on him for excellent recommendations and the occasional surprise. He draws from a sensational wine list with a strong focus on Burgundy and Champagne – diners can expect an impressive selection. There are also two sets of house-made alcohol-free options to accompany the set menu.

2 Stars (Green Star) • Creative, Greek. 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, comes 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. Chef George Papazacharias, who has trained in some of Europe’s best restaurants, showcase a creative cuisine that 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 called Omnivore, which can be savoured alongside an extensive selection of Greek and international wines plus a choice of champagnes.

2 Stars • Innovative. Japanese and Nordic cuisines enjoy a natural affinity as they both boast a subtractive form of cooking that focuses on subtle, natural flavours. Through precise execution and the insistence on using top quality ingredients, the two come together in the form of balanced and intriguing set menus at this understatedly stylish restaurant. The chef’s Finnish background is reflected in the lingonberries that accompany the pigeon and the horseradish that accentuates the scallop and peas.

2 Stars • Innovative. The spacious room pays tribute to Hong Kong’s vibrant and long-standing pop culture with wall designs inspired by the iconic red-white-blue nylon canvas bag. Similarly, the playful menu adds a new spin to the city’s nostalgic repertory courtesy of modern techniques. The single dinner tasting menu is full of surprises and regularly changing themes. Witty puns, bespoke serving vessels and theatrical presentation make for a fun-filled, immersive experience.

2 Stars • French Contemporary. In keeping with its moniker, the opulent interior glints and glitters with sparkling mirrors and jaw-dropping city views. An oversized crystal chandelier welcomes diners to the celebrity chef's second venture in Asia. The six-course tasting menu, a roll call of Pic’s signature dishes, is deeply rooted in French traditions, with a choice of mains and desserts. Quality produce from around the world is crafted into gems that are both delicate and exciting.

2 Stars • French Contemporary. In the wake of a recent refurbishment, this outpost of the global brand is bigger and better. The main dining room exudes timeless elegance, while counter seats offer a fascinating insight into the action. Gallic cuisine sets the scene of the score with top-notch produce sourced from all over the world. Start with the beetroot tart, followed by blue lobster with their signature mashed potato. For a final slather of indulgence, make your pick from the iconic dessert trolley.

2 Stars • French Contemporary. Managed by chef Olivier Elzer, L'Envol has elegant marble and wood finishings. Savvily prepared, artfully plated dishes, coupled with thoughtful service, capture the quintessence of French fine dining. "L'oursin d'Hokkaido" (sea urchin on a bed of prawns) packs a serious umami punch. The kitchen also prides itself on exclusive dishes crafted with caviars of varying brininess and age, accentuating the sweetness of razor clams, red prawns and the like.

2 Stars • Cantonese. In this upscale hotel restaurant, the glitzy decor, expansive harbour views and Hong Kong's dazzling skyline don't outshine the familiar Cantonese flavours elevated to unprecedented excellence. Delicious golden-seared Hokkaido scallops, crispy deep-fried tofu, and umami-laden crab claw casserole with house-made XO sauce – this menu is all killer, no filler! Both the extensive wine list and the tea menu with some exceptional choices are well curated.

2 Stars • Cantonese. 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.

2 Stars • Italian Contemporary. Chefs Airaudo and Troiano deliver a season-driven set menu that changes every two to three months. The 10+ courses feature a strong seafood slant with ingredients shipped daily from Japan. The signature dish on silky egg custard is infused with Ibérico ham consommé that imparts faint smokiness. The food nods to Italian traditions, but is updated with modern plating and cutting-edge technique. Excellent wine pairings elevate the whole experience.

2 Stars • Italian. 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 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 linguine, is simply unmissable!

2 Stars • Cantonese. 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.

2 Stars • Innovative. Owner-chef Vicky Lau tells edible stories with tasting menus that mingle French and Chinese influences. There is no shortage of flair, especially in the longer Jade menu where each dish is an ode to an ingredient, such as scallop complemented by uni and caviar velouté. The intimate, feminine interior, adorned in neutrals, gold and muted pinks, provides the perfect foil to what is also a visual treat, courtesy of delicate, beautiful plating.

2 Stars • Cantonese. Aptly named the ‘sky dragon pavilion’ in Chinese, this grand restaurant on the 102nd floor of a skyscraper is lavishly appointed in red wood veneer. Its huge windows flood the room in natural light, making it a perfect sunset or city nightscape viewing point. Signatures include chicken soup with fish maw double-boiled in coconut and honey-glazed char siu. Dim sum lunch presents a plethora of bite-sized goodies, whose portions can be tailored to your party size.

2 Stars • Cantonese. Rather than gimmicky promotions, the owner prefers to devote his energy and resources into sourcing 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 with a delicate twist. Crispy salted chicken is silky and tender; sautéed lobster with sea whelk, water chestnut and crispy conpoy delivers umami and interesting textures.

2 Stars • Creative, Hungarian. Your evening starts with an aperitif and snacks at the Chef's Table, 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. The setting beneath the castle is magical; for the full experience, stay the night in one of the nearby bedrooms and make the most of their spa.

2 Stars • Modern Cuisine, Hungarian. 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, which is 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. The wonderfully rich gulyás soup and the soft, flavoursome venison are hits, as is the ever-present somlói dessert. When it comes to wine, look to the Hungarian options – there are some great sweet Tokajis on the list.

2 Stars • Modern Cuisine. Mickael Viljanen’s restaurant is a stylish, elegant spot decorated with eye-catching art, where superb service complements truly top-drawer cooking. Prime luxury ingredients – like Donegal lobster or Limousin sweetbreads – are the bedrock of the menu, prepared using classic French techniques combined with subtle modern touches. The chef’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.

2 Stars • Turkish, Creative. Chef Ahmet Dede’s warm, inviting restaurant in this West Cork coastal village is a masterful marriage between his Irish surroundings and his Turkish heritage. Superb local produce is the bedrock of the cooking, enhanced by skilful, judicious spicing which delivers multiple layers of authentic Turkish flavours while never overpowering the core ingredients – as with a refined take on street food 'îçli köfte'. The charismatic Ahmet and his mostly Turkish brigade deliver their dishes with pride, while co-owner Maria runs the service with a friendly charm.

2 Stars • Creative. 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 offering a genuinely warm welcome and explaining the dishes personally. First-class ingredients are present throughout the surprise tasting menu, which showcases bold, original dishes centred around the five tastes: salty, savoury, sweet, bitter and sour. Each precisely crafted creation brings together a range of these flavours in perfect harmony, such as aged parmesan with eel and marjoram.

2 Stars • Modern French. 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 the baba flambé with your choice of rum provides an inviting, classical way to finish.

2 Stars • Modern Cuisine. 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.

2 Stars • Creative, Mediterranean Cuisine. Just steps from Piazza del Popolo, the elegant First Roma welcomes guests with courteous, impeccable hospitality before leading them into a dining room of understated design, in keeping with contemporary taste, yet with tables still set with style and attentive service described as “dynamic” by its own team. At center stage is the cuisine of Daniele Lippi, who interprets the Mediterranean in its broadest sense, reaching well beyond national borders. Two tasting menus are offered: Periplo, dedicated to the aquatic world, and Anabasi Catabasi, which incorporates meat as well. Both conclude with a generous selection of desserts, the perfect finale to a gastronomic journey that is as intriguing as it is indulgent. Equally noteworthy is the wine offering, enhanced by an extensive list and the expertise of sommelier Francesco Aldieri.

2 Stars • Creative, Modern Cuisine. Serving signature cuisine, Agli Amici is one of the leading restaurants in Friuli-Venezia Giulia, a border region of diverse cultural influences that is teeming with top-quality ingredients. Many of these are showcased on two tasting menus (one of which is vegetarian), as well as a small à la carte selection of “piatti del cuore” featuring the restaurant’s classic favourites. Owner-chef Emanuele Scarello makes full use of the array of ingredients from the region’s pastureland, mountains and vegetable gardens, which he transforms into culinary works of art. His interesting use of Godia potatoes involves a modern reinterpretation of a local butter and sage dish using roots, apple and fermented turnips. Front of house, Michela is responsible for a young, close-knit and professional team of staff who ensure that guests are made to feel completely at home.

2 Stars • Italian Contemporary, Creative. Located on the top floor, with lift, of the Luigi Rovati Foundation, in a magnificent historic building renovated according to certified sustainability criteria and which also houses a very refined Art Museum, chef patron Andrea Aprea crowns the dream of a restaurant of his own: a space of great scenic impact, totally projected towards the open kitchen, with the walls of the central room covered in bucchero (the characteristic black ceramic used by the Etruscans to make their vases). It is here that you can admire the chef and his brigade intent on preparing the dishes of the three tasting menus: Contemporaneità, a 4-course creative itinerary dedicated to the relationship between memory and innovation (you will often find pigeon here); Partenope, a 6-course journey into the suggestions of Campania (how not to mention the tortello alla genovese di manzo with escarole, provolone del Monaco and black olives); Signature, a profound and prolonged experience into the philosophy and personal history of the chef in 8 courses identified by the vintage (it was 2016, for example, the first time he cooked the dessert strawberry with maraschino, mascarpone and nepetella). In the secret green courtyard of the building in Corso Venezia 52 is the Caffè Bistrot, where classic Italian flavours can be sampled from breakfast to dinner.

2 Stars • Piedmontese, Modern Cuisine. Situated between the Langhe and Monviso, this historic restaurant was founded in 1815. Run by the Vivalda family for five generations, it started out as a dairy farm before gaining a well-earned reputation for its cuisine. Owner-chef Gian Piero Vivalda creates top-quality menus featuring expertly prepared, colourful and aromatic dishes. Popular with food-lovers from Italy and abroad, Antica Corona Reale is also a point of reference for many local businesses who supply it with capon, guinea fowl, veal, Carmagnola peppers, porcini mushrooms and much more besides. The menu offers an array of enticing flavours, with modern dishes featuring alongside classic favourites, including a delicate raviolo of bagna càuda served with the restaurant’s legendary bouillabaisse, which has made a reappearance on the menu after guests’ insistent requests. In summer, dine alfresco in the shade of a beautiful pergola, while two small private rooms are available for intimate dinners, one of which is in the wine cellar surrounded by legendary bottles of wine. There’s also a charming garden with an English-style rose garden and other beautiful flowers, which are often used in the delicious desserts, as demonstrated by the superb rose tart.

2 Stars • Seafood, Modern Cuisine. "Regarded as one of the most popular destinations for seafood lovers, the restaurant offers an extensive menu that combines classic dishes with modern creations, fine-tuned season after season. The atmosphere here is elegant, modern and minimalist, purposely distanced from the idea of a traditional “osteria”, with a section called “Solo Verde” dedicated specifically to vegetarians.The kitchen focuses on raw seafood and charcoal-grilled dishes, the restaurant’s real strengths. The highlight among the starters is the cold spaghettino with essence of molluscs, along with references to Venetian tradition, such as “cicchetti crudi” (raw fish or meat appetisersi) and, in season, fried “moeche” (green crabs). For those who love shellfish, “la catalana” is a classic plateau not to be missed, while the “risotto della laguna” precisely interprets the taste and identity of the territory. "

2 Stars • Creative, Country cooking. With sharp lines created by the use of iron and glass, this modern building is especially designed to allow guests to admire the views from wherever they’re sitting. To the rear of the dining room, the large open-view kitchen framed by a superb yellow Siena marble wall is home to chef Gaetano Trovato (Mentor Chef Award 2024) and his team. Although there are three tasting menus available, one of which is vegetarian, any of the courses can also be chosen à la carte style. We could say so much about Arnolfo’s cuisine, but we’ll limit ourselves to mentioning the bread (which has been central to this chef’s work from the very beginning), duck, Chianina beef, Valdarno chicken and the ice-cream which always features among the desserts. Our inspector particularly enjoyed the delightful amuse-bouche with which guests are welcomed, the caponata with Taggiasca olives and basil, and the mullet served with white asparagus, peas and mint. The wine list is impressive, both for its quality and for the extensive selection of wines not only from Italy and France but also from other countries around the world – 7,000 different labels in total.

2 Stars • Tuscan, Contemporary. Nestled in the heart of a charming Tuscan village, Caino is the gravitational centre of Maremma cuisine, with Valeria Piccini its finest interpreter: a skilful seeker of superior materials from a generous territory (which, along with a lovely vegetable garden, produces its own olive oil and some wines), later reimagining them without compromising an ounce of flavour—as in the delicious lamb ravioli or the pigeon stuffed with mashed potatoes and its entrails. For those craving a touch of the sea, there's an excellent risotto featuring cardoncelli mushrooms, lovage, and langoustines or amberjack with asparagus and almonds—always fresh fish cooked with Valeria's magical touch, paired with strictly seasonal ingredients. The dining area is ably supported by her son Andrea, keeper of a well-stocked wine cellar. In summer, Il Giardino di Caino opens on the terrace: a bistro where recipes are even more deeply rooted in ancient family traditions. Beautiful rooms upstairs ensure lingering enjoyment of Tuscan ambience.

2 Stars • Contemporary, Tuscan. A certain amount of patience is required to get to this restaurant accessed via a dusty yet attractive dirt track that wends its way through typical Tuscan landscapes. On arrival, you’ll find an enchanting village of medieval origin with a tower and an old, frescoed church, where the Rosewood Castiglion del Bosco (awarded 3 Michelin keys) offers excellent service, splendid guestrooms and one of the best restaurants in the region. Here, chef Matteo Temperini serves some of the most interesting and creative dishes in Tuscany, many of which are prepared using vegetables from the hotel’s own kitchen garden, all showcased on three tasting menus and an à la carte from which a minimum of three courses must be chosen. Dishes are served in an elegant, contemporary-style dining room with a panoramic terrace, while the wine list features over 700 labels with a focus on the region – plenty of Brunellos, plus a particularly noteworthy 2016 Sasso al Sole, also available by the glass.

2 Stars • Creative, International. Breathtaking 180° views of the Val Venosta provide the theatrical setting for Gerhard Wieser’s culinary talents at this restaurant. The chef’s cuisine is as precise as a Swiss clock yet full of international influences, with ingredients transformed into small masterpieces thanks to impeccable techniques and an elegant flair. His most memorable creations include red prawn tail cooked over a wood fire and served glazed, on top of a pea mixture (served plain, with cream or with olive oil) flavoured with chorizo sauce. To complete your dining experience, talented and attentive sommelier Ivana is on hand to help with wine choices, guiding you through the region’s wines and creating a bespoke wine pairing that is perfect for you.

2 Stars (Green Star) • Creative, Italian Contemporary. On a charming piazza presided over by an elm tree and a seventeenth-century church, tables in two of the three dining rooms overlook the scene, while the contemporary elegance of D’O unfolds inside. Chef Davide Oldani, now a defining figure of Italian cuisine, crafts dishes that distill twenty years of work and formative experiences, including memorable stints with Marchesi and Ducasse. Creative ideas rooted in Italian taste, impeccable technique, and presentations that are both essential and playfully pop: as exemplified by the Cuttlefish in its ink with pickled porcini and dill. Among the tasting menus, Molteplicità and Leggerezza (10 courses) represent the fullest expression of his creative freedom, while Esattezza revisits signature classics. Completing the experience is the brilliant sommelier Manuele, who delights with playful and surprising pairings.

2 Stars • Contemporary, Creative. This aptly named restaurant (At Nino’s house) is situated in chef Nino Di Costanzo’s own house in a residential district amid the hills of Ischia. Once over the threshold, you make your way through a garden planted with a variety of Mediterranean maquis shrubs and flowers, where aperitifs and post-dinner drinks are served in the evening. There are just a few tables in the dining room, which is crowned by a typical vaulted ceiling and where guests wishing to watch the chef at work can take a seat right in front of the kitchen. The dishes here are extremely elaborate, technical and sophisticated, perfect for anyone who loves concept-based cuisine with occasionally surprising results, including in presentation. If you’re coming here by car, take care on the last stretch of road which is particularly narrow.

2 Stars • Contemporary, Creative. In the heart of Ibla, one of the most evocative historic districts not only of this wonderful island but of Italy itself, chef Ciccio Sultano embodies the very essence of Sicily, also through his latest “citrica” philosophy, about which he will – undoubtedly – tell you once you are seated in his classic, elegant venue just steps from the Duomo di San Giorgio (well worth a visit). You will be welcomed and served with refinement and expertise by a young, passionate team, including a carefully curated wine selection. Drawing on a profound knowledge of his land, the charismatic and friendly chef stages one of the most compelling shows of island gastronomy within the intimate, comfortable rooms of the restaurant. The offering is presented as two tasting menus, with the option to order à la carte as well. We were especially struck by the pasture‑raised lamb, Sicilian mole, fire‑cooked green beans, and a vegetable jus that blends sea and mountain flavors: a dish that unites technique, intensity, and originality, and alone justifies the journey. Among the many exclusive delicacies, each guest will find a memorable highlight to take home.

2 Stars • Contemporary, Creative. Villa Laetitia is an elegant residence with a harmonious blend of Renaissance and Baroque architecture that results in a fascinating building that perfectly demonstrates the beautiful Art Nouveau style that became fashionable in Rome at the beginning of the 20C. To the rear of the building, La Torre occupies a magnificent dining room adorned with stucco and columns, with splendid windows overlooking the exclusive garden – evoking a taste of Paris just a stone’s throw from the River Tiber. Chef Domenico Stile creates imaginative dishes that demonstrate his love for Mediterranean flavours (including from his native Campania), as well as for complex preparations that nonetheless result in precise dishes full of clean flavours. The extensive wine list is presented in two sections and focuses mainly on Italian labels.

2 Stars • Creative, Contemporary. Within the Feniletto Nature Oasis, the facility unfolds among a wooded garden, a farmyard dedicated to farm animals, stables with horses, an organic vegetable garden and an orchard. The restaurant enjoys a cosy and warm atmosphere, almost as if it were the living room at home, amid wooden furnishings and soft lighting. Look for a very rare object with your eyes that you can hardly admire elsewhere: the tooth of a Tyrannosaurus rex, a true work of art handed down to us by time! Protagonist of the new course is, as of early 2024, the talented chef Francesco Sodano, who offers three tasting courses: "Ricomincio da tre", inspired by Campania (his region of origin, as well as that of Massimo Troisi from whom he borrowed the name) and the most successful dishes of his personal journey; "The Doors", where creativity and research find satisfaction (the paccheri in chicory extraction sauce and seasoned with – in addition to a raw oyster – a grated roe of a kind of botargo created from seafood are excellent); finally, "Vegetable", hinged around the vegetable garden, where the fragrance and flavour of vegetables and greens are placed at the centre of each dish, made even more unique thanks to bold combinations and innovative cooking. In any case, the service – young yet experienced – will bend over backwards to make your meal as comfortable as possible.

2 Stars • Contemporary, Campanian. 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.

2 Stars • Creative, Contemporary. Set between quiet, narrow streets, the gate opens onto Palazzo Venart, one of Venice's most exclusive residences. This hotel has two gardens, one at the entrance and the other overlooking the Grand Canal, where guests can enjoy coffee and little cakes at the tables on the main floor of the building as a very elegant alternative. Meals, on the other hand, are served in a room where the papered walls tell the story of the Silk Route. The gastronomic journey at Glam is in the skilled hands of Donato Ascani, resident chef at the multi-starred Bartolini. Ascani's talent shines brilliantly in two tasting menus (with the additional possibility of choosing dishes à la carte, without following either of them). He creates a gastronomic experience of the highest level, making the most of aromatic herbs and vegetables from the lagoon, together with his expertise in preparing grilled dishes.

2 Stars • Italian Contemporary, Mediterranean Cuisine. In the historical center of Trieste, the majestic former stock exchange building has become the new gourmet address of chefs Matteo Metullio and Davide De Pra. Already awarded two stars in the city, the duo have created a spectacular open kitchen here, transforming it into an exciting stage for the few fortunate tables set before it. Three tasting menus are offered: one focused on meat, another on fish, and a third showcasing the restaurant’s signature classics, including the celebrated Harrysotto. Whichever path you choose, the cuisine of Matteo and Davide ranks among the most thrilling in the region – and beyond!

2 Stars (Green Star) • Vegetarian, Creative. Arrive at the restaurant before sunset to admire a spectacular view of the Aeolian Islands: the setting is breathtaking, and the extraordinary “plant-based” cuisine, as defined by Chef Davide Guidara refusing the stereotypes of “vegetarian” or “vegan”, is sure to move you even further. From his open-view kitchen, a single surprise tasting menu is offered (price included), conceived as a journey through numerous often playful tastings. Guidara, previously awarded as a Young Chef, shows great skill in highlighting the winter produce from his garden through preservation techniques such as fermentation, maceration, and pickling, alternating with seasonal ingredients. His distinctive style is complemented by an automatic pairing of kombucha and herbal cordials. But fear not, wine enthusiasts: the cellar is at your full disposal. Making the evening even more special is the young service team: smiling, knowledgeable, and capable of creating a pleasant rapport with clients. An essential gastronomic stop!

2 Stars • Creative, Innovative. From the heart of Rome, we set out on a long gastronomic journey around the world, stopping in almost every continent on Earth, a journey told according to the sensibility and vision of globetrotter Anthony Genovese, a highly talented chef-patron. He brings together in a number of blind tasting courses – of varying lengths – an extraordinary wealth of experience that leaves one amazed, especially in the moments when he prepares his own fusion of Italy and Japan, as in the delicious gyoza stuffed with Piedmontese finanziera to be seasoned with broth and powder inspired by Roman-style oxtail. It all takes place in an intimate and elegant venue, supported by excellent service: maître Matteo Zappile (previously awarded by us for his dining room service), sommelier Luca Belleggia (the wine list approaches 2,000 references!) and the excellent Veronica Loachamin are the gems of a friendly, precise and elegant room team. Lastly, since April 2025, you can enjoy the new tasting menu celebrating Chef Anthony's first 40 years of work: best wishes.

2 Stars • Creative, Contemporary. This is the gourmet restaurant of the iconic Grand Hotel Principe di Piemonte, the undisputed emblem of hospitality in Versilia. On the ground floor, an elegant contemporary-styled dining area unfolds, extending into an exclusive wing adorned with bespoke art and furniture. Talented chef Giuseppe Mancino—of Campanian origin—melds traditions with Tuscan ingredients in his dishes, reinventing them with flair and creativity, along with options from other regions. The choices oscillate between three tasting menus: a vegetarian one, another devoted to the chef’s classics, and lastly, the longer and more elaborate ‘experience’. Among the intriguing recipes, the pizzaiola-style red mullet, bitter herb risotto with zimino sauce, and cuttlefish ink mayonnaise stand out, not forgetting the sea steak. A special mention for the exceptional farro and rye flour bread.

2 Stars • Creative, Contemporary. An ancient farmhouse serves as the laboratory home of ‘engineering-minded’ Chef Giuseppe Iannotti, who presents a single, long tasting menu that arrives at blind. An intriguing journey centring on flavour, featuring daring combinations paired with interesting techniques and experiments to entertain the guests. Throughout this gastronomic voyage, you'll find slight references to Campania, yet primarily the journey leads worldwide, through reinterpretations of familiar recipes reimagined with personal creativity, fermentations, macerations, extractions, and some nods to the chef's past. All accompanied by a selection of wines sourced from small producers, often natural, for after all, Krésios was none other than Bacchus.

2 Stars • Italian Contemporary, Creative. 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.

2 Stars • Creative, Sicilian. Park in one of the streets near this restaurant and prepare yourself for a delightful journey through Sicily and its culinary traditions! Chef Pino Cuttaia, who is demonstrably in love with his native island, highlights his ingredients in a simple and unfussy way, as demonstrated by the shellfish pasta minestra and the black Nebrodi suckling pig with a tomato-based “sugo della Domenica” (Sunday gravy). The two small dining rooms with a modern and minimalist feel offer an attractive setting for this enjoyable culinary experience, enhanced by the elegant service provided by the experienced Vincenzo and his team. Wine-enthusiasts will appreciate the interesting selection of labels (including large bottles popular with connoisseurs) which, like the cuisine, has a Sicilian focus. We recommend the 2019 Baglio Cristo di Campobello Adènzia, a red wine with earthy notes and delightful finesse.

2 Stars (Green Star) • Modern Cuisine, Contemporary. 2027 will mark forty years of business: a story made up of aromas, flavours and traditions, the story of the Portinari family, who have carved their name among the pillars of Venice's restaurant scene and beyond. Chef Nicola Portinari welcomes guests to La Peca with one clear goal: to give them pleasure, letting them choose freely from an extensive and inviting menu (for those who prefer a guided experience, there are three tasting menus, including a vegetarian option). Leafing through it, it is easy to be seduced by dishes that speak to the palate and the mind. His creations are technical, but never ostentatious: harmonies rich in flavour, without ever being contrived. It's always hard to choose because there's so much to tempt you: the ravioli filled with venison, wrapped in a delicate jelly, accompanied by mushrooms and completed with a clear, fragrant consommé, are unforgettable; for those who love game, the mallard is a tribute to the season, with variations that enhance its nobility. And then there is the dessert, which ends the journey with one last embrace: creme brulée and ancient citrus ravioli are the historic signature dish, but there are also surprising reinterpretations of classics such as the Sachertorte, made intriguing by peanuts and Ghital cheese ice cream, and the Mont Blanc, enhanced by a delicate hint of green tea. A monumental wine cellar with around two thousand labels and a generous selection of natural wines completes the experience.

2 Stars • Piedmontese, Modern Cuisine. 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!

2 Stars • Creative, Contemporary. It’s now 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, and new dishes are added regularly, often having been researched in the laboratory next to the restaurant using specialised food technology. There are two tasting menus available: “Ricordi d'infanzia & Mariella 1984-2024” featuring chef Cedroni’s great classic dishes, and “Luca e Moreno... Il Viaggio di Marco Polo” which includes dishes with an Asian and Middle Eastern influence. 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.

2 Stars • Creative, Contemporary. 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 occupies a contemporary, veranda-style dining room with large picture windows boasting sweeping views of the Romagna hills as far as the mountainous “peak” of San Marino. Here, skilful chef Alberto Faccani serves a clever combination of the classic favourites that have marked his career, alongside other more unusual dishes that demonstrate a tireless search for experimentation. His contemporary style is elegant and balanced, as demonstrated by the delicate coconut milk sauce that provides the final flourish to his cuttlefish with caviar and peas.

2 Stars • Creative, Contemporary. It’s impossible to describe this restaurant without mentioned the delightful welcome offered by the Izzo family, all of whom work hard to ensure that your dining experience at Piazzetta Milù is truly memorable. Maicol, who won Michelin’s Young Chef Award in 2024, is at the helm in the kitchen, where he creates one long surprise tasting menu. He skilfully blends techniques learned throughout his career in other kitchens with his own unique and creative ideas, resulting in dishes such as the delicious tagliolini made from cardoncelli mushrooms, flavoured with butter and mature parmesan cheese and sprinkled with white truffle (once the dish is finished, the sauce can be mopped up with a fake slice of bread, also made from mushroom). 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, chosen by Emanuele (who works front of house with the third brother, Valerio), after which you move back to the dining room, perhaps with a quick stop in the kitchen on the way. The courses are well balanced in terms of quantity, so that you are satisfied rather than overwhelmed by the end of your meal.

2 Stars • Classic Cuisine, Modern Cuisine. 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!

2 Stars • Creative, Mediterranean Cuisine. Situated in the heart of the historic centre in a small square that is slightly off the beaten track, this restaurant is housed in the striking Byzantine Torre della Pagliazza, the oldest and only circular tower in Florence. Access is through the entrance to the Brunelleschi hotel, from where you are accompanied to the small dining room on the first floor, which boasts a beautiful Murano glass chandelier and just six tables. At the helm in the kitchen, chef Rocco De Santis creates elaborate and imaginative Mediterranean cuisine with a focus on fish and seafood in which influences from his native Campania are evident.

2 Stars • International, Contemporary. 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 winter, for example, pride of place might be given to game dishes, delicacies such as cinnamon-flavoured veal sweetbreads with carrots and a passion-fruit sauce, and risotto with raspberries and herb cream, while desserts include contemporary options such as millefeuille with pumpkin cream, coffee and caper leaf. The extensive wine selection features an exciting choice by the glass, as well as some excellent magnum options for large groups, including a few fine vintages. For those who don’t drink alcohol, there’s a good choice of mocktails. The restaurant works closely with charities, non-profit organisations, schools and businesses to promote various social initiatives, helping to train students and to encourage the inclusion of less-fortunate individuals in the world of work.

2 Stars • Creative, Contemporary. One of the most desirable and exclusive locations in Taormina, the St. George is situated in The Ashbee 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.

2 Stars • Contemporary, Creative. 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.

2 Stars (Green Star) • Creative, Regional Cuisine. Terra – The Magic Place begins to work its magic from the moment you begin the ascent along the road that climbs from Sarentino to an altitude of 1622 metres, winding through beech and fir woods. The restaurant is situated on a sunny alpine pasture with breathtaking views of the Dolomites, where the Schneider family has transformed the chalet built in 1940 by their grandfather Johann into a place that is truly unique. The gastronomic experience unfolds through à la carte dishes and an elaborate tasting menu, featuring little masterpieces of aesthetics and taste: the emulsion of brown trout with dill, chamomile and heather jelly is a revelation, as are the spaghetti made with beetroot, yeast flour and yarrow. The wine list – which also includes alcohol-free options – is lovingly curated by Gisela, the chef's sister. For those who wish to prolong the magic, the secluded resort completes a truly unforgettable experience.

2 Stars • Creative. 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.

2 Stars • Creative, Mediterranean Cuisine. From the entrance on Piazza Duomo, you take a lift to this restaurant on the second floor where three long tables are arranged in front of the open-view kitchen so that guests can watch the chefs at work (there are also more traditional tables away from the kitchen if you prefer something more conventional). The Capitaneo brothers from Puglia are at the helm here, serving creative cuisine with the occasional influence from their native region, as well as dishes that also embrace the gastronomic traditions of their adopted city of Milan.

2 Stars • Creative, Contemporary. One must climb the steep, scenic Via San Vigilio, just steps from the beating heart of Città Alta, immersed in an exclusive hillside setting, to reach Villa Elena, one of the most majestic residences in the Bergamo hills. The garden terrace opens like a balcony suspended over the panorama, where on clear days lunch begins caressed by light and the fragrance of fresh air. Inside, amid stuccoes that resemble velvet, mirrors multiplying reflections, cool marbles, and frescoes that tell stories, the cuisine of Marco Galtarossa comes to life, the fruit of a creative dialog with Italy’s most decorated chef, Enrico Bartolini: a perfect harmony with the opulence of the surroundings. Complex, refined dishes, occasionally unfolding in multiple acts, elevated by aromatic herbs and vegetables that release intense fragrances; the close bond with local producers makes this venue an essential destination for memorable experiences, not only on grand occasions. The scampi with quince and hillside escarole is an extraordinary prelude, while the lemon spaghetto and sole with chanterelles and sea buckthorn continue the symphony of flavors. Recent additions to the dining room team confirm hospitality and service as further strengths, completing a picture of excellence.

2 Stars • Creative, Contemporary. In the namesake villa, among Garda’s most spectacular hotels—water in front, mountain behind, park around—you find yourself in an exclusive enclave of silence. Begin with a garden aperitif affording breathtaking views across the lake’s opposite shoreline, then transition indoors or onto the terrace for dining. There are no options save a lengthy surprise tasting menu, crafted by Stefano Baiocco. Several dishes integrate both fish and meat, yet the vegetable realm remains a chef’s true passion, bolstered by an incredible variety of vegetables and primarily aromatic herbs, occasionally paired with more exotic ingredients.

2 Stars • Japanese. To spread the joy of Kyoto cuisine beyond the ancient capital, Kikunoi opened a Tokyo branch. Guests are warmly greeted with cheerful calls of ‘Oide-yasu!’, a traditional welcome in the Kyoto dialect. While located in central Tokyo, the mood, taste and feel of the restaurant are pure Kyoto. Yearly events are woven into the menu, and eye-catching dishes served on brilliantly decorated plates. Western ingredients are included too, expressing contemporary flavours. An attractive feature is the choice of tatami mat or counter seating, combining the charms of ryotei and kappo.

2 Stars • Innovative. ‘Akordu’ is Basque for ‘memories’. Chef Hiroshi Kawashima invokes memories from his ingredients, encapsulating messages in his cooking. Each course in the prix fixe meal comes with a card; menu names are akin to story titles. Kawashima interprets the history and cultural topography of Nara through a modern Spanish sensibility cultivated in Basque country. Cuisine bursting with creativity, beautifully prepared and arranged.

2 Stars • French. Satoru Asahina pursues a gastronomy of ‘traditional heritage with modern innovation’. He delves into the history of French cuisine to reconstruct ancient recipes with his own interpretations. The prix fixe meal begins with a colourful amuse-bouche and proceeds to plates adorned with multi-layered culinary creations. Consommé pressed through a siphon with a flourish and desserts paraded on trolleys catch the eye. Classic cuisine tuned up to point to the future.

2 Stars (Green Star) • French, Contemporary. A detached, glass-walled house stands across from a park; ascend the stairs adjacent to the kitchen and you reach a dining room with a Scandinavian interior. The prix fixe menu begins with tea in season. The restaurant’s name refers to ‘friends who will drink tea together always’, referring to the circle of guests, staff and food producers. The chef’s aim is to serve food that is simple yet original. Both service and kitchen staff bring the food to your table.

2 Stars (Green Star) • Japanese. The team at Den welcomes guests with bright smiles and easy conversation. A playful, inventive menu brings a fresh perspective to Japanese cuisine. The omakase menu begins with monaka, a wafer sandwich filled with foie gras seasoned with miso, along with fruits and vegetables. Fried chicken wing tips are stuffed with iimushi, mochi rice steamed with seasonal toppings. The delight of his guests is what drives the chef. Original thinking gives rise to the sort of fun dining experience only Den can offer.

2 Stars • Japanese. This fare shows equal reverence for the aesthetics and traditions of Japanese cuisine and for classical works of art. The teahouse-style interior that greets guests is appointed with hanging scrolls, vases and other accoutrements accumulated over many years. To harmonise with the serving-ware, cuisine is presented simply, accentuating the beauty of blank spaces. Knowledge of home-brewed sake and fermentation pay tribute to traditional foods. ‘Doppo’, meaning ‘unique’, was a favourite phrase of epicure Rosanjin Kitaoji, a devotee of beauty in all its manifestations.

2 Stars • Japanese. Ensui means ‘flame and water’, celebrating the two starting points of Japanese cuisine: charcoal flame and water for soup stock. The pride of the house is its stew. Using water brought all the way from Kagoshima, dashi stock is drawn from aged kombu and high-grade bonito flakes. The soup ingredients are suffused with the aroma of charcoal, completing the theme. With the practiced hands of a craftsman, the chef weaves the soup ingredients and the soup broth into a harmonious whole. A natural curiosity drives him to scour producing regions for the best ingredients. A personal journey expressed through cooking.

2 Stars • French, Contemporary. Menu items are named after the traditional 24 divisions of the seasons, following the celestial longitude of the sun. Ingredients take on a poetic expression as well, and scenes of intersection between nature and human activity convey a wealth of feeling: people preparing food, or eating it. The feelings such images evoke will vary from person to person. Through the sensibilities of Lionel Beccat, we feel the bonds between humanity and nature.

2 Stars (Green Star) • French. The long table bears a close resemblance to the dining tables of European nobility. Dinner is served table d’hôte: guests gather around a single large table, sharing the joy of good food and conversation. Reading the mood of the era, Chef Hiroyasu Kawate serves up delicious food and eco-consciousness, actively incorporating plant-based ingredients. The choice of vegetarian dishes as main meals is a new twist. Whether vegetarian or vegan, the fare blazes a fresh trail in vegetable cuisine.

2 Stars • Innovative. Out of childhood experiences and the landscapes of rural valleys, the chef creates cuisine that reverberates in all five senses. The spectacle of colourful arrangements, the sound and texture of each bite, the aroma, and of course the taste all harmonise and sizzle as one course follows another. The couple who run the kitchen deliver an illustrated message to the table as a sign of the season.

2 Stars • Japanese. Katsuhiro Onodera unearths exquisite flavours by combining the barest minimum of ingredients. The starting point for his creativity is his Tohoku hometown of Kesennuma, where he grew up surrounded by mountains on one side and ocean on the other. Turban shell and bamboo shoot soup, served in seashells, is a homegrown greeting to welcome the spring. Crab baked in the shell and hot pots are somehow hearty and delicate at the same time. The dishes engage all five senses, leaving lasting memories of what you ate.

2 Stars • Japanese. Standing at a counter made from a 700-year-old cypress, Toru Okuda celebrates the vitality of nature through his cooking. The shop boasts water from Okuda’s native Shizuoka, fish from Suruga Bay and wasabi and tea from his home prefecture as well. His heartfelt respect and love for Japanese food led him to open a branch in Paris to spread the gospel of true Japanese cuisine. Opening a fish restaurant in a country without a culture of ikejime was a bold move. By proclaiming food in which Japan can take pride before the world, Okuda is leading one of the world’s great cuisines into an exciting future.

2 Stars • Japanese. In Kyoto, the chef acquired knowledge of Japanese cuisine; in his native Shiga, the uniqueness of fondly remembered country cooking. The sprouting of flowering plants, the spirit of wild animals, the shifting of the seasons in the rural hillscapes, all have their say in the menu. The vividly colourful hassun platters are lavish yet delicate. The intention in hot-pot cooking is to bring a party together through the magic of a single flavour. Gracious service, sparing no detail, is the true pleasure here.

2 Stars • Japanese. Flowers are arranged, the ceremonial space is well appointed, serving vessels are carefully chosen. The tea ceremony spirit pervades Gion Maruyama’s graceful service. The Gion location is a ryotei but, in a modern touch, it also features counter seating. The chef has spent many years seeking out delicious flavours. He spells ‘oishii’ (good-tasting) the old-fashioned way, with the characters that mean ‘beautiful’ and ‘taste’, recalling the sensibilities of an older time. ‘Flavour, not seasoning’ is the chef’s credo. Devotion to Kyoto cuisine that reverberates in all senses.

2 Stars • Japanese. ‘Strive for simplicity, elevated by technique’ is the chef’s credo. Prizing seasonal flavours above all, he visits production areas the length and breadth of Japan. At first glance, the food arrangements and serving-ware appear ordinary, but each detail reveals the meaning of Japanese cuisine and patiently cultivated skill. Experience the graceful culture and hospitality of the tea ceremony, learned at a long-established ryokan, in a counter dining setting.

2 Stars • Japanese. The chef selects ingredients in a way that treasures interaction with food producers. Against a backdrop of kombu boxes, decorating his walls like hanging scrolls, he prepares his dishes in a spirit of gratitude. His principle is that true flavours are subtle. In wanmono, he aims for a light flavour that brings out the umami of the makombu. But cooking is not the only thing that bewitches diners at Gion Nishikawa. The sukiya design of the interior makes the mood of old Gion palpable, while the chef’s affable personality keeps the room ringing with conversation and laughter.

2 Stars • Japanese. ‘Hakuun’ is a Zen term meaning ‘white cloud’, denoting a spirit of flowing leisurely along without worldly attachment. The name proclaims the restaurant’s flexible approach to Japanese cuisine. Fragrance and temperature are prized. Bonito is shaved and dashi drawn before guests’ eyes. Wanmono is served at the perfect moment, when harmony between broth and main ingredient reaches its fullest expression. Beef and game, char-grilled and straw-roasted, display originality and skill. Norms are observed while evolution is encouraged.

2 Stars • Japanese. The chef oversees every aspect of the menu, which changes monthly. The restaurant evolves from moment to moment as seasons shift and the day’s ingredients are chosen; this impermanence inspires the passion and the flavours at the core of the chef’s creativity. He embraces the principle of shuhari, the three stages of mastery: first, master the basics; next, break the mould with creativity; finally, set out on your own to blaze a new trail. Guest and chef merge time and space, sharing a mutually felt joy.

2 Stars • French, Contemporary. ‘Simple and minimal’ is Noboru Arai’s guiding philosophy, grounded in precision. Using few ingredients and minimal seasoning, he pursues a refined, elegant expression of French cuisine. He communicates regularly with chefs of other countries, borrowing from a wide range of culinary cultures in search of originality. While French in spirit, the proprietress greets guests in kimono—an Asakusa touch that reflects the charm of Tokyo’s traditional downtown.

2 Stars • Japanese. The chef’s grandparents’ house once stood on this land. He harboured a lifelong dream of becoming a sushi artisan; the first knife he ever held was a gift from his grandfather. Never forgetting the spirit of the novice, the chef takes an honest, no-nonsense approach to his ingredients. “Letting the ingredients do the talking is not the same as doing nothing,” he says—and indeed, the chef devotes great time and effort to food preparation. As an apprentice, he learned from his mentor that cooking means thinking for yourself. The work of the old days inspires today’s creativity.

2 Stars • Innovative. Over half a century since he opened his restaurant, Yoshifumi Mori remains vigorously engaged in food preparation. His passion seems unquenchable: with rice flour and salt, he created a seasoning that melts away like snow. He makes wine and even grows rice. Scouring every region of Japan, the chef seeks out unknown ingredients and introduces them to the world. All this has led to Mori being honoured by the Ministry of Agriculture, Forestry and Fisheries. Like a steel plate polished until gleaming, he continues to sharpen his culinary sensibilities.

2 Stars • Japanese. Situated on the south side of Kennin-ji Temple, the restaurant looks out on Yasaka Pagoda. Pass through the elegant gate, have a seat in the waiting area, and relax in the courtyard cooled with sprinkled water. The proprietor welcomes guests with the four-fold etiquette of the wabi-cha school of tea ceremony: harmony, respect, purity and tranquillity. In cuisine, he prizes the five unseen senses, with care paid to light, sound, temperature, fragrance and taste. Even the water is steeped in history, tradition and the four seasons. Unseen yet deep and strong are the roots of Kyoto culture here.

2 Stars • Japanese. The name ‘Roan’ derives from a Zen expression meaning ‘clear and unambiguous, hiding nothing’. To ensure the complete transparency of his work at Kikunoi, Yoshiharu Murata does all his food preparation in front of guests, at the counter. The opportunity to take in the dynamic activity in the kitchen while dining sets Roan apart from the flagship restaurant, a ryotei. Chatting with chefs as you enjoy dishes fresh from the kitchen is one of the pleasures of the kappo.

2 Stars • Japanese. The totality of this ryotei’s art—the cuisine, the ceremonial furnishings, the service—makes a deep impression. The original owner-chef learned the basics of cooking under the guidance of legendary epicure Kitaoji Rosanjin. The current chef, guardian of the traditions of the Fukuda family, displays his talents with creations that delight guests, squarely focused on respect for ingredients. He puts into practice Rosanjin’s famous dictum: ‘Eight or nine times out of ten, the quality of the ingredients selected determines the quality of a dish.’

2 Stars • Japanese. The ryotei sits on a sprawling 6,600 sqm property. The aesthetic of old Japan pulses through the veins of this establishment, from the impressive gate and garden sculpted by a gardener of rare talent to the house crafted by a master of sukiya-style construction. The interior includes private rooms, some complete with counters-style setups reflecting modern preferences. Ingredients are carefully selected from producers throughout Japan. The restaurant tries to be subtly ahead of the times by, for example, applying Western flame techniques to meat dishes and serving them as accompaniments to sake.

2 Stars (Green Star) • Japanese. This ryotei began life as a restaurant and ryokan in Kyotango. With the rustic beauty of the Tango countryside and the refinement of Kyoto as its themes, Kodaiji Wakuden is opening a new era in ryotei culture. Crab, a speciality of the restaurant’s birthplace, is cooked in a sunken hearth, a hole strikingly carved in the middle of tatami seating. Also remarkable is the tradition of this establishment, the flagship of the Wakuden group of restaurants, of appointing carefully selected young chefs to run it, to invite the fresh breeze of new ideas, guided by a philosophy of constant innovation.

2 Stars • Japanese. Experimentation with new flavours blows winds of innovation into Japanese cuisine. The chef’s purview extends to Western ingredients such as truffle and caviar. Reverence for dashi, however, keeps his dishes within the bounds of Japanese cuisine. The chef treads a unique path, weaving creativity and Western flamboyance into Japanese fare. The counter seats are always fully booked but, with luck, a cancellation might make the private dining room available.

2 Stars • Japanese. A willow tree bending to describe an arc is the symbol of the restaurant and the meaning of its name. In this modern sukiya-type interior, the arc bends toward a wickerwork ceiling. Koryu’s location on the river’s edge reminds you that Osaka is known as the ‘City of Water’. The aim of the house is to be true to its Naniwa (Osaka) roots. The sumptuously arranged “Naniwa” sashimi platter is a remarkable sight. Traditional vegetables also befit the Osaka cuisine. Like the willow tree, Koryu applies a supple creative spirit to a solid foundation.

2 Stars • Japanese. A sign with a crane’s head in profile against the sun marks the modern Japanese exterior. Enter the dining room, and piped jazz music fills an interior decorated with Western paintings. Red and white keynotes in the décor denote the rising sun. Cuisine is ‘modern classic’, a theme born of the sensibility the chef cultivated overseas. The aim is to offer modulation in temperature, beguiling aromas, and a light, comfortable feeling after dining. Refined items of refreshing originality suggest the future of Japanese cuisine.

2 Stars • Japanese. Next to Shimogamo Shrine, surrounded by the Tadasu-no-Mori forest, lies Kyokaiseki Kichisen. The chef, a devotee of Japanese cuisine and the performing arts, built a ryotei on this spot. Respectful of Kyoto traditions, menu items are accompanied by charming details. Lids of soup dishes are emblazoned with dew, expressing freshness. Tuna sashimi is arrayed like a sea of clouds, creating a fairytale-like scene. Serving dishes of Kyoyaki ceramics, garnished with fresh-cut flowers, beguile the eyes. A unique interpretation of Kyoto kaiseki, accompanied by the spirit of graceful service.

2 Stars • French, Contemporary. 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.

2 Stars • Innovative. This gustatory experience is a journey through Peru. The menu features the culinary traditions of the Andes and the ecosystem of the Amazon basin. Each menu item lists the producing region and, uniquely, its elevation. Taking these altitudes as a guide, the meal traces a route through sea, mountain and river, weaving a tale of diverse natural environments. Dried foods from Peru combine with Japanese ingredients to bring forth a cuisine that is richly imaginative.

2 Stars • Japanese. The crockery forms an essential part of the cuisine of Miyamoto. From a collection years in the making, each item is carefully selected to complement the item served on it. The arrangements remain simple to let this harmony shine, and there is a refreshing honesty in the chef’s unstinting use of ingredients. He honours the customs of Japanese cuisine yet cooks unbound by theory; he aspires to run a restaurant where he freely creates what is simply delicious. House-made udon is prepared according to the season. The purity of white rice cleanses the soul.

2 Stars • Japanese. Omakase dishes reflect the turning of the seasons; hassun platters convey the month’s events and customs. Dedicated to fresh-from-the-kitchen deliciousness, white rice is served the moment it’s cooked. A generous assortment of accompaniments, such as dried mullet roe, dried baby sardines with pickled plum and savoury seaweed paste, brings joy. ‘Yui’ is short for ‘yuiitsu-muni’, or ‘one and only’. Unique cuisine and unmatched décor captivate diners.

2 Stars • Japanese. ‘Nikon’, meaning ‘live to the full in this moment’, was the principle advocated by Zen master Dogen Zenji (1200–1253). Every day in his kitchen the chef displays the sincere devotion to Japanese cuisine he has had ever since he began at the bottom of the ladder. He focuses above all on the right timing for handling his ingredients: when to prep, when to slice, and so on. Serving at just the right temperature is vital as well. This craftsman’s spirit of applying every ounce of effort in the present moment is reflected in the name of the restaurant.

2 Stars (Green Star) • Innovative. Narisawa celebrates the culture of Japan’s ‘satoyama’, rural hillscapes, through the genre of ‘innovative satoyama cuisine’. The Japanese islands form a long arc from north to south, and most of the land is satoyama. In this geographical backdrop from foothills to plains, people have found ways to live harmoniously and sustainably with nature. This image of the satoyama informs the imagination of Narisawa’s cuisine. The restaurant uses traditional craftworks such as lacquerware and washi paper, harmonising diverse people and culture.

2 Stars • Sushi. The movements are those of one immersed in the world of nigiri. On the fingertips of the left hand balances a piece of fish; clutched in the right, a fistful of sushi rice; the tip of the forefinger applies wasabi. Pushing, occasionally pulling, and scoring in delicate strokes, the single-edged knife crafts hidden incisions to help flavour soak in and heat travel through. Gracefully flowing motion, fine-tuned through daily practice, is the simplicity that holds countless truths. The spirit of nigirizushi is in capable hands with Shintaro Suzuki.

2 Stars • Tempura. The tempura fried by the chef as his heart dictates comes out refined. To bring the flavour of carefully selected ingredients, the main oil of choice is Taihaku sesame oil. The coating is infused with bubbles, giving it a light texture. In a distinctive presentation style, seafood and vegetables that work well together are served in alternating pairs. The final dish is the guest’s choice of tendon, tempura over rice; tencha, tendon steeped in roasted green tea; or tenmusu, onigiri filled with shrimp tempura. The chef does not neglect training the next generation, either, entrusting understudies with running his branch restaurants.

2 Stars • Japanese. Bold, elegant cuisine, stripped down and pure, sets off works by Rosanjin and other artists. Avoiding piling element upon element, Ogata finds creativity in deceptively unsophisticated appearances. Technique is guided by intuition gained from each ingredient or inspired by seasonal expressions. Seasonal aesthetics are manifested through the choice of ingredients, revealing the natural vitality of each.

2 Stars • Japanese. The chef interprets the seasons through kaiseki, adding twists and tricks that make the cuisine his own. To express each season, appetisers are accompanied by leaves collected on hill and dale and a slim strip of paper is inscribed with a seasonal phrase. White rice, cooked in clay pots, is specially selected and treated. Rice grown in serpentinite soil, with its rich mineral content, is seasoned with salt and soy sauce to bring out umami and flavour. In a unique touch, scorched rice is served like a rice cracker. The basics of Japanese cuisine are safely guarded, yet imagination has room to run.

2 Stars • Japanese. This house, surrounded by bamboo, welcomes only one party per day. The refined gate, elegant room and tasteful garden are all the work of the proprietor. Devotion is paid to every aspect of cuisine and service in the spirit that each meal is a once-in-a-lifetime encounter. Meals incorporate seasonal flavours from across Japan. To convey the proprietor’s feelings for the food directly, ingredients are brought to the table and sometimes even prepared before guests’ eyes. Western ingredients are also used, charming diners with creativity beyond Japanese cuisine.

2 Stars • Japanese. The shop stands in Takagamine, a hilly area in northern Kyoto. Out of affection for the land where he was born and raised, the chef makes a point of using the region’s produce. Vegetables come from a nearby field cultivated by an old friend. The juiciness of freshly harvested foods and the aroma of the good earth leap from every dish. The meal ends with white rice with one of a variety of toppings, such as raw egg and soy sauce, cooked egg, or hashed beef. Enjoyable and satisfying right to the very end.

2 Stars • Italian. Standing alone in his kitchen, Tomofumi Saito engages with Italian cuisine in earnest. His attention to detail is relentless, from the cuisine itself to the music, flowers and other elements. Seating is limited to ensure each dish gets his undivided attention. When he creates new menu items, there are no prototypes: he pushes himself hard to create inventive cuisine found nowhere else. 'Prisma' means 'prism' in Italian and the high standards Saito demands of himself shine in a rainbow of culinary inventiveness.

2 Stars • French, Contemporary. The crown, ‘ryuzu’ in Japanese, is a vital part of a watch. Under the leadership of Ryuta Iizuka, the team moves like clockwork: chefs, patissiers, servers, and the sommelier working in perfect synchrony, like the gears of a precision timepiece. Foodstuffs from the chef’s native Niigata Prefecture, as well as vegetables from the Noto region of Ishikawa Prefecture, reflect the essence of each passing seasons. The passion of food producers is transformed into cuisine by the kitchen and conveyed to guests through graceful service.

2 Stars • Japanese. The chef has made himself a master of old-school Japanese cuisine to take it to the next level. While respecting orthodoxy in wanmono and side dishes, he refers to French flameworking techniques for his grilled items and snacks. Masu salmon is served mi-cuit; beef is rested multiple times during grilling. The sukiya-style interior in a remodelled wooden townhouse is appointed with both antique and modern dishware. ‘Ryosho’ means ‘aspire to the heavens,’ and the sky’s the limit for the chef’s ambition and desire to better himself.

2 Stars • Japanese. During the short walk from the front gate to the main buildings, guests can appreciate the history of the buildings while feeling the presence of nature. Classic aesthetics pervade the entire site, from the sukiya design of the buildings to the space reflecting seasonal ceremonies and views of the garden. The chef wants every aspect of Sanso Kyoyamato to be beautiful, so he takes special care with the refinement of his food arrangements and their elegant flavours. The painstaking service of the proprietress and hostess is an agreeable presence. Diners will sense a complete work of Japanese art.

2 Stars • Japanese. The name combines two of the four characters of Haruhiko Yamamoto’s name. The chef’s approach to cuisine and commitment to entertaining guests were both learned from his mentor in Gifu. He is also enthusiastic about guiding the next generation, as shown by the smiles and positive attitude of his young crew. Yamamoto may surprise with innovative dishes, but with wansashi—the pairing of sashimi and soup, considered the essence of Japanese cuisine—he stays true to tradition. Each item is the product of painstaking effort the customer never sees.

2 Stars • Tempura, Japanese. Techniques from every genre of Japanese cuisine are used for tempura; items may be pre-cooked or lightly scored and seasoned to bring out their natural flavour before frying. Keen to highlight Kansai ingredients, the chef stocks octopus, pike conger and tilefish. Osaka flourished as a centre of cotton production, so the chef cooks with a unique cottonseed oil in solidarity with producers. A beacon of Naniwa food culture to the world, with imaginative twists.

2 Stars (Green Star) • Japanese. The wooden tablet at the entrance expresses the house credo: ‘Garnish rice cooked in the okudo stove with char-grilled snacks and wild grasses and flowers’. To learn more, you’ll have to visit the restaurant yourself. In an age of information exchange, Nakahigashi offers an opportunity to clear one’s mind and experience cuisine of herbs and grasses. In short, be grateful to others and for the bounty of nature, remembering that the truly important things cannot be seen with the eyes. An experience of noticing things awaits.

2 Stars • Sushi. These days more and more guests are asking where the fish are caught. ‘If we could eat sushi where it’s caught, we wouldn’t need markets!’ retorts chef Takashi Ono. Discernment is a faculty built only slowly through long years of experience and knowledge. Along the way Ono has cultivated bonds of trust with seafood brokers, enabling him to source quality. The markets are the classic tale of ‘giri’ and ‘ninjo’, human connections forged in duty and loyalty. Sushi in purest form, stripped to its essence.

2 Stars • Japanese. As an apprentice, while honing his skills in simmering and cooking, the chef discovered a love for grilling. The delicious taste of char-grilled boar impressed him and sparked his curiosity. Placing his grill at the centre of his kitchen, he hung out his shingle as a char-grill kappo. The bounty of mountain and ocean are roasted and slipped into the soup and dressed vegetables. Guests can choose between grilled fish or beef; game is also available in winter. Artful manipulation of the flame wreathes each item in the aroma of charcoal smoke.

2 Stars • Sushi. The stately tea-house interior and Japanese-style painting of the spray from a waterfall enfold guests in an atmosphere of tranquillity. Proclaiming a no-nonsense approach to sushi, the two chefs restrict seasoning and other preparations to the bare minimum. They add no sugar to the sushi rice, the better to draw out the natural sweetness of fish and rice. Tuna is marinated in soy sauce only briefly; conger eel dressed in sauce that is only slightly sweet. As they form sushi by hand, both chefs focus on the basics of rice, wasabi, vinegar and fish.

2 Stars • Sushi. Shinji Kanesaka’s watchword is iki, a word spanning a wonderful variety of meanings. Depending on the character it’s written with, it can mean ‘living’, ‘fresh’ or ‘stylish’. Steady, daily accumulation of learning shows in the way the craftsman lives his life. The leadership by which he cultivates his young staff is outstanding. Kanesaka orients his team toward a common goal, burnishing their character, with each team member playing an appointed role. He sharpens his skills and those of his team, knowing that all their training culminates in that single moment – a piece of sushi.

2 Stars • Tempura. Fumio Kondo breathes new life into classic Edo tempura by incorporating vegetables. He popularized the idea that tempura is, in essence, a form of steaming. Working backward from the frying time, he prepares ingredients just before frying to preserve freshness and vibrancy. As the coated tempura pieces steam in their own moisture, flavours of coating and tempura piece merge into one. Kondo’s quiet, unwavering focus as he tends to the pot speaks to the pride he takes in his craft.

2 Stars • Tempura. Insatiable curiosity about all things tempura is this restaurant’s driving force. The chef blazes his own trail, unencumbered by convention. In a one-of-a-kind technique, the chef prepares his batter using two types of water as well as liquid nitrogen. One menu item features chilled sea urchin on deep-fried perilla leaf, creating a contrast of cold and hot. Inventive dishes are slipped in between menu items, varying the pace. The chef takes pride in offering an extensive range of tempura pieces, letting his imagination run free.

2 Stars • Japanese. Scrupulous attention is paid to the ceremonial space, cuisine, serving vessels and sense of the seasons. The chef learned his guiding principles at a restaurant in Hozenji Alley. Entrusted with preparing the appetiser platters, he became schooled in the knowledge and aesthetics of Japanese cuisine. Aiming for artistic beauty in all aspects, he grows his own flowers to decorate the sukiya interior and collects seasonal serving vessels to delight guests. Technique, experience and sensibility all merge to create assortments of dishes that celebrate the seasons and their festivals.

2 Stars • Japanese. The owner-chef teases out subtle flavours with a versatile sensibility and technique honed in Kyoto. He takes particular care when blending his dashi. Prepared with a light flavour, it draws out the character of each ingredient. Flavours of other ingredients transfer to the dashi in wanmono, steamed items and takiawase, lending depth to their taste. Preparations are simple, yet unseen tweaks make each item unique. Admire antique serving-ware and vessels fashioned by modern artists as you savour the tastes of the season.

2 Stars • Japanese. Shinya Matsumoto expresses delicacy and rustic beauty through his cooking. A perfect example is his grilled offerings, cooked upright as if around a sunken hearth. Matsumoto polishes his artisanal skills with a keen eye fixed on the culinary techniques of antiquity. Foods are grilled upright over charcoal in a pot, concentrating their flavour as they roast. The meat and fish’s natural fats fall onto the charcoal, wreathing each item in smoke that adds to their aroma. The chef’s perspective and techniques draw out delicious flavours.

2 Stars • Japanese. Falling in love with the cultural landscapes of Nara, the chef opened his restaurant in Naramachi, where he weaves the history and customs of the Yamato region into his menu like a story. The source of his originality lies in the imaginative and creative skills he cultivated overseas. When combined with the skills he honed along the way, the result is a cuisine of refreshing novelty. Ingredients from Buddhist vegetarian dishes and Western cuisine are incorporated, telling the tale of his gastronomic journey. Passion for his craft drives the chef to take Japanese cuisine to new levels.

2 Stars • Japanese. Yugen means ‘mysterious profundity’, grace whose depths can never be plumbed. It connotes the depths of Japanese cuisine, a product of constant refinement through the ages. Keisuke Mifune puts on display the skills and instincts he honed at a ryotei. He pays attention to combinations of ingredients and dishware, expressing the changing of the seasons through his menu. A Fukuoka native, the chef furnishes the bounty of Kyushu in the form of seafood from the Genkai Sea and the Goto Islands.

2 Stars • Japanese. This long-serving restaurant was built as a general store and traded as a sake dealer before transforming into a ryotei. In continuous operation since its founding three centuries ago, Mankamero has preserved tradition by constantly changing. Heir to the tradition of ‘yusoku ryori’, banquet fare served at imperial court functions, the restaurant carries on the Ikama school of ‘shikibocho’, the ceremonial art of knife handling that unites cookery with etiquette—faithfully preserved to the present day. Seasons are reflected everywhere, from the elegant Kyoto kaiseki to the arrangements, serving vessels and even the leaves and other underlays beneath the food. A taste of history, handed down in unbroken tradition.

2 Stars • Modern French. Louis Linster has added his own spin to the family restaurant. His mother, Léa, made it a first-rate fine dining establishment and her youthful successor is now leaving his own hallmark. The interior is the quintessence of casual luxury in a reworked vein with modern artwork on the walls and a knock-out terrace overlooking the rolling countryside. Chef Louis is upholding the establishment’s classical repertory, albeit with some lively, exotic touches.Don’t expect plates piled high in victuals, but rather creations that underscore the essence of each ingredient in a bid to let them enjoy the limelight. The sauces are quite simply out of this world. An example: trout salmon perfectly cooked at 40°C, flanked by chive oil, different textures of broccoli, sesame seed seaweed, and, above all, a beurre blanc of incredible depth, subtly enriched in dashi. Alternatively, how about barbecued scallops flanked by an intense onion sauce and a vin jaune emulsion?Louis Linster has found his path, and his partner and your hostess, Njomza, further enhances the venue’s elegance by her attentive service. Léa can be proud.

2 Stars • Modern Cuisine. Wholehearted Cyril Molard aims to ensure that the diner enjoys their meal as much as a child devouring an ice cream! Each detail has been endlessly pondered over and then fine-tuned in this snug, 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 shine the spotlight on the main ingredient. Examples include a broccoli and watercress juice that provides a perfect umami taste to pair with poached abalone, while a frothy succulent sabayon of beurre noisette blends scallops and different textures of parsnip in a match made in heaven! Molard 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 spirit. Apparently sticking your tongue out is an insider code that means you’re enjoying the meal!

2 Stars • French Contemporary. 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.

2 Stars • Cantonese. As well as the main menu, the dining concept by chef Tam Kwok-Fung features two sets – one classic, one seasonal. New à la carte items pop up every month to showcase seasonal ingredients. The traditional appetiser ge zha, or deep-fried egg custard, comes in a hairy crab version in autumn - the velvety custard bursting with crabmeat flavour is enrobed in a crispy crust. Barbecued pork belly glazed with honey is smoky and aromatic.

2 Stars • Hunanese, Sichuan. 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.

2 Stars • Cantonese. The lavish interior sports goldfish motifs and the number eight to wish diners good fortune. The menu is traditional Cantonese starring crisply crafted quality ingredients. The head chef adds a new spin to familiar dishes with imported produce like Japanese chillies, Argentinian carabineros and Aussie lobster. At lunch, over 40 types of dim sum are available – try the steamed rice rolls filled with pickled Japanese cucumber and char siu Berkshire pork.

2 Stars • Huaiyang. 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.

2 Stars • Cantonese. 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.

2 Stars (Green Star) • Malaysian, Contemporary. Dewakan means “food from God”, and chef Darren Teoh crafts a heavenly dining experience that is Malaysian down to its very core. Every ingredient is locally sourced; even the dinnerware is handmade by local artists. The 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.

2 Stars • Contemporary, Mediterranean Cuisine. Located on the seafront, on the fourth floor of the exclusive Iniala Harbour House, ION Harbour offers warm, precise service led by a youthful team, breathtaking views and truly exceptional cuisine. Chef Simon Rogan, holder of three Michelin stars at his Lake District restaurant L’Enclume in the UK, is behind the concept, while resident chef Christian Cali executes a complex and creative menu. The cuisine follows Rogan’s celebrated farm-to-table philosophy, using produce grown, reared or caught in the Maltese Islands whenever possible. The restaurant offers one tasting menu available at both lunch and dinner – alongside a shorter option at lunchtime – showcasing local ingredients and often highlighting individual producers. The impressive, 500-strong wine cellar is explored through curated tasting journeys, with an extensive selection also available by the glass. For the best experience, and to fully enjoy the spectacular views, request a table by the terrace windows, which are covered and heated in winter.

2 Stars • Mexican, Modern Cuisine. 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.

2 Stars • Mexican, Contemporary. This bustling dining room from Chef Jorge Vallejo and his wife Alejandra Flores is named for an herb native to Oaxaca. A discreet facade belies the lively, engaging experience within, with a hip vibe that is anything but stuffy. The stylish cuisine utilizes local products — including a variety of insects, deployed with subtlety and then displayed for effect. These ingredients are combined with interesting techniques, both modern and traditional, while creativity produces unique compositions. The tasting menu shifts with the seasons but may include striking bites like a tartlet of guajillo-glazed mussels paired with a “seafood mole” made with dried scallops. A sense of playfulness and balance is evident in a dessert of coconut sorbet, caviar and plankton oil.

2 Stars • Creative, Modern French. Host Robert-Jan Nijland and chef Michel van der Kroft prove that one plus one can make three. What was once a fisherman's cottage is now one of the country's top restaurants. The decor is cosy and charming, featuring stylish clean lines, lots of glass and a dominant black aesthetic. Having been given free rein to do his own thing, the chef has come up with a unique culinary style. He can execute the classic Escoffier recipes just as well as anyone. His foie gras and smoked eel terrine served with aged balsamic vinegar and beetroot in various textures is sublime. His ravioli with Queijo da Serra da Estrela sheep's cheese is a classic of the house. He alternates his remarkable signature dishes with creations such as steamed skrei topped with melting lardo, various textures of cabbage, a vibrant lemon peel cream and a rich white wine sauce. The chef has a special bond with Portugal, reimagining familiar flavours with his own refined touch. He likes to come to the table to present his dishes in person. To accompany your coffee, the chef serves a warm pastel de nata; for dessert, he brings a jar of chocolate mousse and a wooden spoon. This heartwarming gesture speaks volumes about the genuine generosity that defines 't Nonnetje.

2 Stars • Creative, Modern French. The view of De Poel Lake is simply breathtaking. The large windows and elegant interior design allow you to fully immerse yourself in the charm of this location. Stefan van Sprang's culinary creations are a perfect match for this gorgeous setting. The chef likes to add the finishing touches to his dishes tableside and present the day's lunchtime set menu – which makes for a more personal dining experience. (In the evening, there are à la carte options and a set menu.) This skilled craftsman deftly combines diverse influences and uses his creativity to put his own spin on classic recipes. To add aromatic nuances, he avails himself of the herb garden right behind the restaurant. For instance, he pairs premium sea bass with the natural sweetness of a fruity gel and pieces of marinated watermelon, as well as the umami nuances of smoked eel and an almond and fennel cream. Everything is then tied together beautifully with a rich dashi. The captivating blend of familiar flavours and original accompaniments elevates the ingredients to new heights. The food is a treat for both the palate and the eye, complemented by an exclusive wine list that the sommeliers will be happy to help you explore.