MICHELIN Guide Starred Restaurants 2025

2 Stars • Creative, Seasonal Cuisine. Hans van Wolde has set up shop in the heart of the quiet Limburg countryside, having transformed a farmstead into an architectural gem. Diners are led through the different spaces, from the aperitif lounge to the cosy salon to the kitchen itself. The place has the feel of a luxurious chalet; the upscale modern design is extraordinary. This is art rather than architecture! Hans van Wolde takes you into his world, where you momentarily lose track of time. It is certainly worth considering the wonderful accommodation options in the lodges and mansion. But back to the food, which is made with top-quality ingredients and features deep, complex sauces. Hans van Wolde's culinary creations are playful and expressive, just like his character. For example, he presents perfectly seared langoustine on top of a roasted onion tarte Tatin alongside a delicate sweet-and-spicy som tam salad, as well as a savoury tom yum sauce that adds layered depth of flavour. Terroir and craftsmanship come together, resulting in cuisine that creates diverse impressions, ranging from the adventurous to the familiar. Then there is the obliging front-of-house team and a selection of wines from around the globe, as well as a range of delicious juices for alcohol-free pairing… Brut172 promises a captivating dining experience!

2 Stars • Creative. Ciel Bleu lives up to its name. Here, you dine on the top floor of the luxurious Okura Hotel with a spectacular view of the blue sky and the Amsterdam skyline as a backdrop. The modern elegance of the restaurant and the superlative presentation of the dishes are equally pleasing to the eye. Arjan Speelman's cuisine is technically accomplished and creative. The seasoned chef deftly plays with French cooking techniques, Asian seasonings and spices. By focusing on the depth of his sauces, he ensures that each dish packs a punch. His marinated bluefin tuna tartare with yuzu, paired with a horseradish cream, egg yolk and briny caviar has duly earned its place as a signature dish. Every detail is precise, every bite a surprise. Dining at Ciel Bleu is intriguing. You will be served by one of the best front-of-house teams in the country, starring maître d' Francesco Simonelli. The extensive wine list and the alcohol-free options are another highlight. The sky really is the limit here!

2 Stars • Modern French. Hotel Van Oys has transformed Oost Castle into the epitome of luxury. Housed in what was once the barn of this historical building, Create immerses you in elegance with a natural touch. Old meets new in the dining space, which features a striking tree truck across the ceiling. Every detail is carefully considered, from the valet's warm welcome to the attentive service at the table.Guido Braeken creates his distinctive culinary world with outstanding ingredients, refined, time-honoured techniques and subtle exotic nuances. His distinctively expressive cooking is technically flawless and bursting with vitality. The fact that the chef is a master of sauces becomes clear in creations such as a tarragon hollandaise or an Ibérico pork bouillon enriched with basil oil, both of which lend the dry-aged turbot remarkable intensity and roundness. Langoustine dishes – a speciality of his – are also not to be missed: One highlight is a magnificent tail, cooked to perfection on the Japanese barbecue, finished with lime zest and finger lime compote, and accompanied by glazed aubergine, vin jaune hollandaise and a winter truffle and shiro kombu dressing that adds exceptional depth. A rush of exquisitely harmonious flavours awaits you at Create.

2 Stars • Modern Cuisine, Seasonal Cuisine. A veritable culinary institution, De Bokkedoorns was established in 1961 and has held on to its two MICHELIN stars for the past 30 years. Owner Pascal Beeren, who represents the third generation of this family to run the restaurant, likes to personally give his diners a warm welcome. Modern luxury meets plush comfort in this inviting space, where stunning views of the surrounding natural beauty evoke a sense of serenity. Roy Eijkelkamp is also a stalwart of the restaurant, having worked here under the tutelage of Lucas Rive, who taught him the art of bringing intensity and depth to sauces – remember to save some bread so you can mop up every last drop! This chef champions a minimalist cooking style, creating unfussy dishes by preparing the finest ingredients in time-honoured tradition. Slivers of apricot, a brilliant carrot vinaigrette and parsley gel lend fruity notes to the ultra-fresh North Sea crab salad. Innovative flourishes keep his cuisine captivating. Complete with an expertly curated wine list, this is an extraordinary dining experience down to every last detail.

2 Stars • Creative, Seasonal Cuisine. A dynamic duo with bags of personality, hostess Cindy Borger and chef Jarno Eggen are making their mark on the Dutch culinary landscape. They have revamped the interior of this stately building with a unique contemporary decor, incorporating the chef's own skateboards and colourful artwork. The rear terrace overlooking the vegetable garden and the windmill is simply idyllic. The chef has the freedom here to express his creative vision. The fact that he has the flour for his bread ground in that very mill is a detail that speaks volumes. Indeed, respect for the produce, which is often locally sourced, is at the heart of everything they do here. He has a knack for combining unexpected flavours and exotic seasonings, always striking the perfect balance. The chef cooks locally sourced venison haunch medium-rare and complements it with crispy puff pastry parcels, a refreshing salad of chicory and apple, earthy beetroot with crunchy pumpkin seeds, as well as a robust jus infused with pumpkin seed oil. And let us not forget the perfectly airy chocolate and hazelnut soufflé for dessert – a real treat! Chef Jarno Eggen invites you on a thrilling culinary adventure, where traditional flavours meet innovative techniques.

2 Stars • Creative, Classic French. De Lindenhof offers a unique experience that starts with the location: a splendid farmhouse with a thatched roof that exudes character and elegance. The English garden is magnificent – the scene could not be more idyllic! Out back is the chef's little sailing boat, in which he likes to cruise the canals (sometimes taking guests with him!). There are also luxurious guestrooms for a relaxing stay. But the main draws are the enthusiastic service provided by hostess Marjan and the ingredient-led cuisine of Martin Kruithof, a traditional chef who has moved with the times. When he incorporates international influences and creative ideas, he never goes overboard and tends to stick to classic flavours. The quality of the produce is impressively showcased, and his dishes are presented in such a way that you can see exactly what you're eating. For example, he cooks top-quality langoustine to a turn and elevates it with a sauce with a hint of caper, then, for a burst of freshness, he adds fragrant vegetables such as broad beans from his own garden and camomile flowers. This is a wonderfully simple take on refined cuisine! What a pleasure it is to be spoiled by Martin Kruithof.

2 Stars (Green Star) • Organic, Vegan. Emile van der Staak's vision comes to life in this urban restaurant, where you can see the impressive team at work in the open kitchen. His botanical gastronomy showcases the "age of plants'' at this MICHELIN Green Star restaurant that is taking a stand against climate change. He is a visionary writing a story, with every chapter whetting your appetite. The passion and positivity he and his team radiate is truly inspiring. Emile van der Staak's source of inspiration is Food Forest Ketelbroek. This is where he makes discoveries, reflects and creates – and his is a creative spirit that seems to know no bounds. He has developed a precise technique of bringing the microseasons to life in his set menu, which changes three times a year. Take, for example, his dish based on SCOBY, the biofilm that develops on kombucha during the fermentation process. The chef uses that skin to create an ultra-crispy tuile, making full use of its umami flavour, which evokes the taste of prawn. A filling of assorted seaweeds and confit horseradish adds punch and an aromatic lift. Talk about innovation! This is cuisine that takes familiar flavours to the next level. The way caramelised miso and briny seaweed are transformed into a complex dessert – or how ''Brie'' is made from almonds – is truly astonishing. A groundbreaking experience.

2 Stars • Creative. Dick Middelweerd's cuisine defies categorisation. He is a chef who embraces daring combinations and contrasts. His creativity is boundless, yet always grounded in a deep respect for tradition. Drawing on Asian influences, he seeks out umami notes and extra depth. Kick off your meal with crispy-seared calf sweetbreads with a coffee glaze, accompanied by a rich veal jus infused with Oloroso sherry and finished with an ethereal coffee foam and winter truffle. And why not finish with a miso crème brûlée with toasted rice ice cream and various textures of green apple with sake? It's all possible here. The chef harmonises local and global flavours, which the sommelier masterfully complements with his wine pairings. His exquisite selection of Australian wines is well worth exploring. The decor of this charming farmhouse strikes a perfect balance between contemporary elegance and rustic character. The front-of-house team is led by hostess Anne-Laura, whose effortless charm and sophistication make this dining experience all the more delightful.

2 Stars • Creative. Striving for nothing less than perfection, François Geurds has created a trendy urban restaurant that is immediately captivating. Luxurious porcelain custom-made for specific dishes, and an impressive collection of knives and trolleys – at FG, they do not shy away from the spectacular. The private dining room even features an upside-down garden! Chef Geurds loves to work with premium ingredients such as Wagyu A5 and truffle, but he has no hesitation in letting a potato take centre stage. His dishes are thought-provoking and characterised by meticulous attention to detail and original ideas. His sauces are wonderfully complex. For example, he slices raw tuna fillet and alternates it with slices of grilled pineapple. Toasted black sesame seeds and a pineapple juice ceviche with a dash of lemon juice add depth and subtle grilled nuances to this carefully crafted dish. The technically adept chef likes to test boundaries, always maintaining a sense of balance. His innovations are compelling. Cap off your meal with an intensely aromatic coffee from the barista, and treat yourself to something from the impressive dessert trolley. At FG, nothing is left to chance.

2 Stars (Green Star) • Contemporary, Creative French. Step away from the bustle of central Amsterdam, walk through the lobby of De L'Europe hotel and immerse yourself in the one-of-a-kind conscious fine dining experience that is Flore. Diners are welcomed in the kitchen with an introduction to the ingredients and their provenance, before moving on to the intimate, nature-inspired dining space. Bas van Kranen's cuisine is characterised by his original and mindful approach to the natural world. Biodynamic growers have become regular suppliers, and dairy products have been banished from the kitchen. His search for solutions fuels his creativity and has given rise to a clean, minimalist cooking style marked by Japanese subtlety. Game appears on the menu in the autumn and winter, but in spring and summer the chef turns his attention to the North Sea. The plant-based set menu is a constant, year round. Each small plate is captivating down to the last bite. For example, he brings together 25 types of vegetables, herbs and fruits in an exuberant creation teeming with spicy, floral, bitter and zesty nuances. Another standout: the sublime dry-aged brook trout, grilled to perfection and accompanied by barbecued leeks, smoked trout roe, pickled berries and a punchy, tangy sauce made from the bones and finely chopped parsley. Bas van Kranen explores the depths of his ingredients, creating dishes that evoke emotion.

2 Stars • Creative French. Everything revolves around luxury and opulence at this restaurant. On the way to your table, you will pass the "Cheese Boutique" – the cheese trolley is truly exceptional – and champagne arrives on its very own trolley. The vibrant decor is complemented by finishings made of the finest materials, as innovative design meets modern elegance. This is a cosmopolitan restaurant that embodies the vibrant spirit of Rotterdam. Fred Mustert's precise cuisine is imbued with French flair. No unnecessary frills – just pure intensity. The ingredients take centre stage. For example, he sears top-quality langoustines until they are just set and pairs them with a medley of melon, subtle nuances of celery, a fragrant curry-infused oil, a langoustine nage enriched with coconut and sesame crisps for a touch of sweetness. The chef blends classic and inventive elements with a sure hand and a knack for creating exciting contrasts. You will want to mop up every last drop of his sauces with your bread. This is culinary artistry at its finest, presented in a very appealing menu and complemented by an impressive wine list dominated by Burgundy labels. Fred cuts straight to what matters most: flavour!

2 Stars • Creative. Once you have made your way up the driveway, you are welcomed by the hostess with a drink. You then walk through the neat kitchen garden and, finally, enter the magnificent castle – a supremely elegant and chic stage for Soenil Bahadoer's cuisine. The terrace alone is enough to take your breath away! The chef is known for sensitively bringing his Surinamese-Hindustani heritage into dialogue with French cuisine and local ingredients. After earning acclaim for many years at De Lindehoeve, he shines just as brightly in this remarkable setting.His dishes are vibrant and utterly captivating. The flavours hit the mark and are sometimes complex, but always balanced. Premium ingredients such as turbot and foie gras feature prominently. European lobster, for example, is cooked to translucent perfection and elevated with a whirlwind of spices – sambal vegetables, harissa and orange sauce, pomtayer, okra tempura stuffed with tomato and sardine, kimchi cream and unripe papaya. This exotic blend of intensity and finesse is truly engaging, all the more so with the inspired wine pairings that add an extra dimension. And why not round off the experience in style with an overnight stay in one of the guestrooms?

2 Stars • Modern Cuisine. To say that Sanne and Jeroen Achtien have breathed new life into this institution would be an understatement. The beautiful manor has undergone a drastic makeover that has resulted in a luxurious and trendy space with a lounge feel – the curved seats create a sense of intimacy. The light and airy extension looks out onto the magnificent garden. After the appetisers, you can take a walk past the kitchen to see the impressive team in action and enjoy an additional dish. Chef Achtien draws on his Frisian heritage, the finest ingredients from his Zeeland surroundings and the experience he gained in Switzerland. His creative cooking is grounded in expertise, occasionally complex and highly exuberant. His care and respect for his ingredients shines through in the rich terrine crafted from the leftover pieces of cod and turbot. This is an excellent example of fin-to-gill cooking. He crowns perfectly poached fillets of North Sea sole, for instance, with an elegant potato cylinder filled with Zeeland mussels. A medley of crunchy vegetables is mingled with subtly briny razor clams, cockles, oyster and herbs. A mousseline enriched with dashi brings vibrancy, a velvety potato purée completes this generous ode to Zeeland's terroir. Perfectly complemented by an expertly chosen glass of wine…

2 Stars • Modern Cuisine. (Temporarily closed for renovation works) Located in Het Park and boasting a spectacular view of the Meuse River – best enjoyed from the terrace – this elegant pavilion is the ideal setting in which to indulge in a wonderful fine dining experience. Erik van Loo is a chef with a feel for classic finesse. This comes through, for example, in the lobster cream sauce, full bodied and rich, which takes his well-known combination of bream chicken and langoustine ravioli to the next level. At Parkheuvel, it is the sauces that really blow diners away. His son Juliën's input adds detail and diversity in the preparation of the dishes as he brings his youthful energy to the table. For instance, he combines foie gras with sweet-and-sour pickled beetroot, a Pinot Grigio and dark chocolate jelly, as well as apple and sesame garnishes for added playfulness. The sommelier's astute recommendations and amazing collection are definitely the icing on the cake. Parkheuvel's tradition of excellence in fine dining is being perpetuated with passion.

2 Stars • Creative. As soon as you step into this quintessential canal house in the centre of Amsterdam, Richard van Oostenbrugge and Thomas Groot draw you into their world. There is something theatrical about the sight of the chefs working meticulously in their open kitchen. There is an enchanting intimacy and luxurious comfort about Restaurant 212. Nothing is left to chance here, and that goes for the attentive service, too. With their inventiveness and classical know-how (those sauces!), both chefs put their own stamp on their creations. An ingredient will undergo the most surprising of transformations, and it all seems to happen with such ease – therein lies the chefs' originality. For example, crispy Jerusalem artichokes are hollowed out and filled with a mixture of spicy Belper Knolle, North Sea grey shrimp, Jerusalem artichoke cream, parsley and a garlic vinaigrette. Its simplicity is what makes it so ingenious! Nothing is overdone, and nothing is lacking. Premium ingredients including the finest local produce take centre stage in well-thought-out creations. The (Dutch) cheese board is outstanding, and there are some irresistible gems for wine lovers. The real stars of this show are the extraordinary produce and the talent of two friends.

2 Stars • Creative. The brainchild of hostess Claudia and chef Jan Sobecki, Tribeca is housed in a stately villa that exudes elegance. Booking a table in the kitchen room, where you can watch the chefs at work, is definitely recommended. In the summer, the terrace overlooking the colourful garden makes for an enchanting setting in which to explore the chef's culinary world. He strips it right back in his dishes. His eye for detail lies in the depth of the flavours. This is a cuisine that is at once light and rich, courtesy of a blend of classical flair and international influences. The combination of pillowy gnocchi, basil oil, slivers of sun-dried tomato and a parmesan espuma transports you back to Italian holidays past and demonstrates his profound understanding of his flavours. The chef excels at using regional ingredients to bring out the best of the finest produce. Jan Sobecki tells a tantalising story through his captivating, intriguing, engaging dishes. The impressive wine list enhances this abundance of flavours. Tribeca takes you on a culinary journey that is full of emotion.

2 Stars • Creative, Classic Cuisine. Jurgen van der Zalm has made the kitchen at Vinkeles his own. Having spent years here as a sous-chef, honing his classic culinary skills, he now charts his own course, without breaking with the house style: premium-quality ingredients and complex sauces are still the name of the game. For instance, he glazes ultra-fresh turbot with garlic and pairs it with textures of artichoke, mustard seeds and a potato millefeuille. What truly takes the dish to the next level is the smoked lime sauce underpinned by a robust fish fumet. Chef Van der Zalm is a master saucier, who combines a playful approach to international influences, bold innovation and a respect for tradition in his highly personal creations. In what was once the bakery of this 18C Roman Catholic almshouse, the original wood and stone have been incorporated into the modern interior design. And with an outstanding service team at your side, dining here is an experience to remember!

2 Stars (Green Star) • Scandinavian. ‘Kontrast’ is not just a name at this sleek, fittingly stark restaurant in the city’s former industrial district; the concept informs everything they do, from the make-up of the international team to the smart combinations of ingredients in the dishes. A rich stew of superb langoustine claw meat, for example, is balanced by the fresh crunch and perfectly judged acidity of pickled carrot. While the dining area benefits from a softly lit intimacy, the open kitchen is brighter so that your eye is drawn to the supremely talented chefs.

2 Stars • Creative. Go for the ‘Full Experience’ set menu to really discover the range and depth of Chef Przemysław Klima’s intriguing and sophisticated cuisine. The terse menu descriptions give little indication of the creativity to follow, as he takes traditional Polish dishes and recipes and, through refinement and skilled technique, makes them his own. Highlights include pierogi with saffron, a sublime guinea fowl broth with calamari, and succulent loin of venison with aged veal. The room is smartly dressed and the service team are attentive and knowledgeable, although the atmosphere remains refreshingly relaxed.

2 Stars • Creative. There are places in the world that, simply by their location, exert a particular pull. Such is the case of Antiqvvm, set in a leafy park and a singular building beside the Museu Romântico, as well as a pleasant garden where you can enjoy a meal… with one of the most idyllic views over the Douro! In its elegant rooms, which combine classic and contemporary details with undeniable good taste, chef Vítor Matos champions creative cuisine with elegant dishes of “only apparent” simplicity that conceal an ode to the product (scarlet prawn, red mullet, caviar, sea bass, wagyu, black truffle…). In his own words, the chef, inspired by the surrounding environment, seeks to "promote the values of a natural, cultural, evolutionary, social and artistic cuisine.” Two tasting menus are proposed, Orgânico (vegetarian) and Ensaios Sensoriais (Sensory Rehearsals) with incredible dishes such as Violet Prawn & Moqueca and the Sea Bass & Curry.

2 Stars • Creative, Portuguese. Belcanto boasts a superb location in the Bairro Alto (Chiado) district popular with tourists, on a corner close to a former convent damaged by the large earthquake that devastated the city in 1755. In his culinary empire’s showcase gourmet restaurant, chef José Avillez offers a modern à la carte and a single tasting menu entitled Belcanto that takes guests on a journey of gastronomic discovery in a dining room divided into different spaces, alongside a chef’s table in the kitchen. Avillez explains that all his dishes are influenced by Lisbon’s different light, its maritime shoreline and its distinct districts: in the words of this celebrated chef, “cooking is our very own fado, and our own form of expression”. He recreates recipes that recall our childhood memories, such as the classic “sweet eggs and citrus” (doce de ovos e citrinos), which boasts a sublime delicacy and a truly special flavour. Interestingly, the napkin provided for dessert is in the shape of a sleeve, recalling the way the chef once wiped his mouth on his sleeve as a child!

2 Stars • Modern Cuisine. Rarely has the idea of "bringing the sea to the table" been so literal, so authentic, so wild… to the point where you can feel the waves crashing in the dining room. It is no coincidence that this unique building, declared a National Monument, rises from the rocks of Boa Nova Beach. Chef Rui Paula, with Executive Chef Catarina Correia at his side, based his offering on a verse ("Through seas never before sailed") by the illustrious poet Luís Vaz de Camões in his famous epic The Lusiads. The offer, presented on a concise menu and an excellent tasting menu entitled Cantos, allows you to choose six, twelve or twenty-one dishes. Focused on the marine world and marked by exceptional ingredients, the kitchen stands out with dishes such as Red Prawn/Broccoli/Kaffir Lime, "Chanel" Squid and John Dory/Endive, placing great emphasis on presentation, textures and flavours, as well as modern techniques that make the most of the extraordinary fish and seafood of the Atlantic.

2 Stars • Creative. Have you ever enjoyed a meal 120 metres up? Enjoy this experience at the magnificent restaurant in the Torre Vasco da Gama, an emblematic building that stands out on Lisbon’s skyline. Access is via a lift that takes exactly 50 seconds to reach the top, hence the name of the establishment. At the helm is chef Rui Silvestre, with a long track record in renowned restaurants and known as the youngest chef to win a MICHELIN Star in Portugal. His creative proposal comes to life through a single menu, entitled “Fauna e Flora” (choose between 11, 12 or 14 courses), which takes seafood as its central axis, with a wonderful interplay of textures and flavour-packed garnishes. A fine example is the Polvo e beterraba (octopus and beetroot) dish, served with two sauces (one of yoghurt and herbs, the other masala-style). The chef masterfully incorporates distinct exotic spices that speak of his Mozambican and Indian roots!

2 Stars • Creative. Chef Henrique Sá Pessoa’s flagship, which has taken a new direction after changing both name and location (it used to be called Alma), elevates the culinary stage of the bucolic Páteo Bagatela, midway between Jardim das Amoreiras and Parque Eduardo VII.In this appealing establishment, which surprises with an open kitchen at the back of the main dining room and a small counter (for two diners) offering a slightly more exclusive experience, every detail has been carefully considered, blending a welcoming feel with artistic motifs that evoke the ocean. The culinary proposal, which above all seeks to offer freedom of choice, takes shape in a short à la carte menu and three tasting menus: Encontros, Clássicos and Costa a Costa. Here, the idea is to rethink Portuguese cooking, updating it in technique and presentation, with refined aperitifs and truly delicious dishes (do not miss the Presa à alentejana (Alentejo-style black-pork loin), massa de pimentão (red pepper paste), molho “Bulhão Pato” - garlic-and-coriander sauce).

2 Stars (Green Star) • Modern Cuisine. They say that Madeira, the “Pearl of the Atlantic,” is paradise on Earth; we cannot guarantee that, but… dining here is like being in Eden! French chef Benoît Sinthon champions a fresh, flavourful, creative cuisine that celebrates local flavours (From Our Seas, Traditions, Homage to the Atlantic, From the Valley to the Mountain...) by reviving old recipes, reinterpreting them with modern techniques, and using products that underpin his commitment to sustainability (many are organic, from the PortoBay garden). They offer two tasting menus: Terroir Experience (which highlights the island’s own ingredients) and Il Gallo d’Oro Top Experience (offered in either 9 or 12 courses). Suggestions? If you want an even more special experience, book the exclusive “Chef’s Table” or dine on the terrace, which provides a dreamy view. The garlic butter, shaped in a surprising likeness to the bulb itself, is served alongside the typical Bolo do caco bread!

2 Stars • Creative. Here is a very special restaurant, bringing together all the ingredients for an experience that lingers in the memory. The entrance, flanked by striking Murano glassware, makes a theatrical impression before you find yourself in a room dressed in an elegant play of gold, white and blue tones. It astonishes with its impressive windows, perched above the coastline and the boundless Atlantic! The Austrian chef Hans Neuner channels, in his offering, the journeys he undertakes each year following the routes travelled by the Portuguese during the Age of Discoveries. In this iteration, the chef carries us on a voyage around the world through the “Sabores da Descoberta” tasting menu (“Flavours of Discovery”), proposing dishes that highlight the traces the Portuguese left on different continents—Africa, Asia and the Americas—fused with Portuguese flavours (one perfect example is One night in Bangkok with scarlet prawn, kampot pepper and kelp seaweed). The wine list is truly exceptional!

2 Stars • Creative. Everyone knows that the city of Porto has a timeless, almost magical charm; what not everyone knows is that one of the best places to take it all in is on the riverside in Vila Nova de Gaia, on the opposite bank of the Douro. Housed in the luxurious Yeatman hotel and its namesake restaurant, Chef Ricardo Costa presents a creative offering that, via a single, ever-evolving tasting menu (kicking off with appetisers in both the bar area and the kitchen), rests on two pillars: the exaltation of traditional Portuguese gastronomy (the 2021 suckling pig dish stands out) and the use of top-quality seasonal products (most of which arrive daily from the ocean). Little details that enhance the experience? It boasts one of the best wine cellars in Portugal, has extremely professional service, and offers a marvellous panoramic view, both from the large dining room windows and, especially, from its spectacular terrace!

2 Stars • Modern Cuisine. Is there anywhere in the world that comes close to our notion of paradise? Yes, undoubtedly, and dining here is the closest thing to touching the heavens with your taste buds. While Vila Joya’s setting makes an impact, both for its beauty and ocean views, Dieter Koschina’s offering warrants special mention, as this Austrian-born chef has succeeded in blending the fine craftsmanship of classic Central European cuisine with flavours and produce from Portugal — a country that captivated him over 30 years ago. Excellence is savoured in every bite, for beyond solid execution, he shows boldness and plays with unconventional flavours, at times introducing tropical fruits and Asian notes. The menu focuses on an à la carte format and two tasting menus that evolve monthly, although at lunchtime there is an additional daily-changing option (the tasting menu can also be ordered with fewer dishes). Its beautiful panoramic terrace is perfect for a romantic dinner!

2 Stars • Creative. After moving from Martinique to Monaco and from Alsace to Belgium, Marcel Ravin, who exhibits a distinct culinary personality, signs off on creative cuisine that transports us to the West Indies. With flawless technical prowess (superb sauces), he recounts his personal history, including his happy youth spent in Martinique. He references the dishes cooked by his grandmother (calalou, blaff, "next day's bread"), which he reinterprets with panache, incorporating the fine ingredients of these parts: poultry and veal from Piedmont, fish from the Mediterranean, vegetables and aromatic herbs from the kitchen garden. An appealing cuisine bursting with West Indian flavours, nicely rounded off by the fruity and spicy creations of pastry chef Floriane Grand. Sit back and enjoy this culinary experience in the lavish setting of the Monte Carlo Bay Hotel and Resort, on the edge of the Larvotto Peninsula, with a superb terrace opening out onto the sea.

2 Stars • Japanese. Chef Yannick Alléno has implemented the magic formula of his sushi counter – which has already proved to be a hit – in this luxury hotel. In the erstwhile restaurant area of Le Vistamar, the completely modernised dining room (20 covers) and the light wood counter (10 seats) are wholly done out in white tones, with pale pink seats providing pops of colour. The master sushi chef prepares to order delicate compositions and superb sushi, and Yannick Alléno's personal touch makes itself felt in the original creations of highly elegant sauces and jus. A high-calibre culinary offering inspired by a deep dive into the Mediterranean sea.

2 Stars • Mediterranean Cuisine. The Métropole Monte Carlo Hotel, an iconic Belle Epoque extravaganza (1886), has been entirely revamped by Jacques Garcia, including the luxurious restaurant that sports the graphic palette so dear to the interior designer (bronze, ivory, warm yellow and gold). At the helm, virtuoso chef Christophe Cussac (former disciple of Joël Robuchon) consummately slaloms between a pure-bred Gallic culinary line-up and more modern recipes, all of which with the Mediterranean as a common thread. High-flying, meticulous cuisine, expert seasoning, cooking and plating: lobster, tarragon, spinach and spianata lasagne; John Dory and artichoke in a coriander stock. Special mention for the incredible bread and dessert trolleys, and for the slick, seamless service. The epitome of special occasion dining!

2 Stars • Innovative. In addition to naming his venture after the Tim Winton book, Sri Lankan chef Rishi Naleendra pays homage to Australia where he honed his skills. His food embodies balance and harmony, making the best use of top-quality ingredients and well thought-out flavours. Highlights include Sri Lankan curry with blue marron and coconut broth, and Murray cod with fermented bell pepper and almonds. The savvy front-of-house team delivers slick service and the perfect vibe.

2 Stars • British Contemporary. Embodying the essence of fine dining, this romantic restaurant has it all – wonderful food, service and ambiance, and spectacular views. Chef Westaway makes good use of top-notch British produce and inspirations to turn out modern culinary creations that never fail to impress. A British classic, fish & chips, gets a posh makeover with sour cream, lemon zest and caviar. Even the alcohol-free gin and tonic palate cleanser is impeccably crafted.

2 Stars • Innovative. Chef Sun Kim hails from Korea's Busan and his refined modern cooking combines Korean traditions and bold flavours with minimalist plating. The single tasting menu is dominated by seafood and vegetables, as seen in steamed Jeju abalone with gochujang seaweed risotto – the tender mollusc, creamy rice and crunchy lily bulbs feature contrasting textures. In addition to wine pairing, the non-alcoholic Korean drink flight is also worth trying.

2 Stars • French Contemporary. The modern French cuisine with Asian overtones is not to be outdone by the unobstructed views of Marina Bay, smart decor and discreet service. The chef team knows the Asian F&B market inside out and the single tasting menu showcases premium seafood from all over the world, especially Japan. Natural flavours are accentuated in mindful preparations underpinned by solid skills. Closed on some public holidays, so call ahead to check.

2 Stars • Sushi. Hailing from Nagoya, the Japanese head chef champions a refined, elegant approach to sushi. The menus emphasise freshness and star white fish alongside other luxury seasonal produce. Ingredients are shipped from Japan four times a week and sushi rice from Yamagata and Ishikawa prefectures is mixed in a specific ratio to the best effect. Sushi is served with two sauces to accentuate the umami of the fish. The extensive sake list offers pairing options by the glass.

2 Stars • Sushi. The space is simple yet elegant, befitting the hotel that houses it. There is a 10-seat counter made from a 200-year-old cypress tree from Nara, Japan, plus a private room. Chef-owner Sakuta works closely with the all-Japanese kitchen team, creating a season-driven omakase menu based exclusively on Japanese fish. Even the rice is a blend of two Japanese cultivars in a precise ratio for the perfect texture. Every item is prepared with utmost care.

2 Stars • Innovative. Chef Mano Thevar serves a creative multi-course menu rooted in Indian traditions and crafted with European techniques. Signature dishes such as Chettinad chicken roti or Brittany lobster in curry beurre blanc pack a ton of oomph, while maintaining a fine balance with mindful touches. A vegetarian version is available but needs pre-ordering. The wine list covers 600+ labels; ask about wine, sake and non-alcoholic drink pairings.

2 Stars • Creative, Regional Cuisine. Not far from the Austrian and Italian borders, overlooking a crystal-clear lake surrounded by mountains, Milka represents a magnificent gastronomic synthesis of the territory, interpreted with sensitivity and mastery by Chef David Žefran. His cuisine is built on local ingredients, used in their entirety, following a sustainable and nature-respecting approach. The surprise menu unfolds naturally, marked by the rhythm of the seasons, while the kitchen brigade actively participates in service, presenting each course with detailed and passionate explanations. The culinary proposal is modern and creative yet doesn’t forgo intense and satisfying flavors, as in the spelt with Tolminc cheese cream, snails, and wild garlic, a dish that perfectly captures the bond between territory, technique, and taste. The desserts also merit special mention: they alternate delicate, fresh notes, such as Pearls of tomato water, basil, and sour milk, with more indulgent, enveloping creations, such as warm doughnuts with pork fat, hazelnuts, and apples. The wine list is a pleasure for enthusiasts: extensive and carefully curated, it reflects direct collaboration with numerous winemakers connected to the restaurant, eager to showcase their wines in a context of absolute prestige. For those wishing to extend the experience, refined hotel rooms are available.

2 Stars • Innovative. alla prima's natural flavors of the ingredients are preserved, while the balance of herbs and vegetables adds an alluring aroma. The tasting menu is original without being overly complex or intimidating. The wide counter offers the best view of the the kitchen’s lively energy, while the calm, classic ambiance and softly lit dining room ensure that no detail has been overlooked in providing a truly comfortable meal.

2 Stars • Innovative, Korean. Chef Joseph Lidgerwood turns foraging into an art form, handcrafting traditional meju and brewing his own sauces. For him, there is no such thing as an ordinary or overused ingredient. His signature meju doughnut, filled with cream, anchovy dalgona, and black garlic, elevates umami and fermented depth to new heights. The menu at Evett is a canvas of innovation, featuring bold reinterpretations of Korean culinary heritage, such as house-made pine needle oil and floral-infused medicinal liquor. By seamlessly blending tradition with a global vision, the chef’s creations shine even brighter when paired with a well-curated wine list.

2 Stars • Contemporary. Chef Yim Jung-sik—with his Seoul and New York restaurants –is credited with introducing Korean cuisine to the world with an innovative flair that is entirely his own. What he does best is draw inspiration from the familiar, like gimbap and bibimbap, to create something innovative yet entirely authentic. Primary ingredients, from abalone to duck, make up his set menu which begins with impressive banchan; there’s also the option of adding supplementary courses. There’s an extensive wine list but the suggested pairings are also well-judged.

2 Stars • Korean. Set in a minimalist space where modern technique meets Korean tradition, this restaurant offers a quietly compelling dining experience. The chef draws on two decades of experience to highlight the pure, delicate flavours of seasonal Korean ingredients. The meal begins with finely crafted small bites paired with traditional Korean spirits, followed by a main course served in a refined ‘doksang’ style. A dessert trolley appears at the end, bringing the experience to an elegant close. During the day, natural light fills the serene room, making it an ideal setting for business meetings or intimate gatherings.

2 Stars • Korean, Contemporary. Stunning views are guaranteed from La Yeon’s position on the 23rd floor of The Shilla Hotel, but the quality of the food ensures your attention never strays far from the plate. There is a delicacy and lightness to the dishes, which take the time-honoured traditions of Korean cuisine and update them without compromising familiar flavours and textures. From crisp red mullet to tender, char-grilled Hanwoo bulgogi, the kitchen resists overcomplication and focuses instead on clean, precise flavours. The dining room is comfortable, and the service team is a delight.

2 Stars (Green Star) • Japanese. At Mitou, the prowess and ingenuity of chef duo Young-woon Kwon and Bo-mi Kim are showcased through authentic Japanese cuisine prepared with fresh, seasonal ingredients. Chicken, eggs, rice, and vegetables are carefully sourced from Chef Kwon’s family farm, ensuring consistent quality. A culmination of such painstaking effort, the dishes reflect the chefs’ shared values of sincerity, restraint, and dedication, shaped by their ongoing pursuit of culinary craft. It thus comes as no surprise that diners eagerly look forward to Mitou’s evolving menu every season.

2 Stars • Modern Cuisine. Mosu delivers imagination, precision, and balance on each plate. Unpredictable flavours and intriguing textures create constant delight. Signature dishes like abalone taco, sesame tofu, and burdock tarte are deeply satisfying, the sourdough is especially delightful, and the fish dish is elegantly composed. Each floor of the restaurant provides a distinct ambience: the first offers a view of the passionate chefs at work; the second, a romantic sunset view. The attentive service and thoughtful wine pairing further add to the unforgettable dining experience.

2 Stars • Contemporary. At Restaurant Allen, Chef Hyun-min Suh’s sensibility shines through in contemporary dishes accented with light French touches. The elegant yet comfortable dining room, paired with carefully chosen tableware and views into the orderly kitchen, enhances the experience. The cuisine is delicately constructed around seasonal local ingredients and reinterpreted throughout the year. A sourcing map in the menu highlights the origins and seasonality of the products used. The makgeolli-yeast sourdough, with its crisp crust and balanced acidity, is a standout. Warm, polished service brings the meal to a graceful close.

2 Stars • Contemporary. Soigné is celebrated for a tasting menu that reflects the changing seasons and brings each ingredient to life. Owner-chef Jun Lee blends Korean sensibilities with contemporary techniques, creating dishes articulated entirely in his own voice. His signature ‘Episode’ menus unfold like a classical narrative, from introduction to conclusion, as a paced culinary performance. In a minimalist, white-toned space centred on the kitchen, with elegant plating and attentive service, the dining experience is one to remember.

2 Stars • Sushi. Juxtaposed with Seoul’s contemporary skyline, a traditional hanok is home to Chef Kyung-jae Park’s Sosuheon. The serene setting offers an elegant retreat from the city. From the eight-seat counter, diners can watch the confident chef at work as he prepares nigiri with quiet concentration. Prior to the nigiri course, a range of well-executed dishes is served, from cod roe with hairy crab to steamed tilefish and grilled hairtail. Highlights include gizzard shad and creamy cuttlefish, and a bowl of matcha brings the memorable evening to a close.

2 Stars • Creative. A dual experience that fuses haute cuisine and architecture? You'll find few more interesting options, as this restaurant is located on the first floor of the famous Casa Fuster (now Hotel Casa Fuster), a jewel of Catalan Modernisme designed in the early 20th century by Lluís Domènech i Montaner. In its luminous and elegant dining room, with large columns flanking the incredible window and an undulating ceiling that reminds us of the titanium plates of the Guggenheim Museum in Bilbao, you can enjoy a unique tasting menu with a contemporary-creative style, with the option of food and wine pairings. Jerez-born chef Rafa de Bedoya, always under the guidance of the award-winning Paulo Airaudo (Amelia by Paulo Airaudo, in Donostia-San Sebastián), brings coherence and flavour based on local, seasonal products. Outstanding dishes? We really liked their Iberian Flan, Maresme tear peas and sea urchin, as well as their reinterpretation of the typical Mel i mató (fresh cheese and honey). Excellent selection of wines by the glass!

2 Stars • Creative. The luxury Gran Meliá Sancti Petri hotel’s gourmet restaurant boasts a bright, elegant and minimalist design – the only thing adorning the walls of the dining room are the silhouettes of shoals of fish and curtains made from sailing rope. Given that this is the offshoot of the extraordinary Aponiente restaurant in El Puerto de Santa María, guests can savour (via the Gran Menú Alevante) many of the dishes that have led to acclaimed chef’s Ángel León’s reputation as “The Chef of the Sea”. The experience (overseen by chef Cristian Rodríguez) begins with enticing appetisers accompanied by wines from the Cádiz area in the bar at the entrance and continues in the dining room, where the best maritime fish and seafood (sea urchin, shrimp, mackerel, tuna, dogfish etc) take centre stage. The menu, which includes extraordinary dishes such as deep-fried pepper in a soup, and the moray eel mochi, comes with the “Alevante Crew” book, as the common thread here is a journey by boat to discover the ingredients used.

2 Stars • Creative, Italian and Japanese. Argentine chef Paulo Airaudo’s flagship restaurant has set a new course following its move to the iconic Hotel Maria Cristina (one MICHELIN Key) , which boasts over a century of history, elegance, and distinction. Here, at the mouth of the Urumea River and practically across from the Kursaal, the Amelia restaurant aims to continue growing through a contemporary-creative cuisine where flavor takes center stage and, above all, leaves no one indifferent.The approach, rich in nuances, draws inspiration from the Cantabrian Sea, its primary source of inspiration, featuring an open kitchen and a special focus on the bar, as they advocate for a close connection between the chef and the diner. It also evolves into what the chef defines as an “Italian omakase,” where his transalpine roots find the perfect counterpoint when combined with Japanese flavors. The experience revolves around a single seasonal tasting menu, with a pairing option (the harmony can be alcohol-free).

2 Stars • Creative. Some people call Ronda the “city of dreams”. But without drifting off into reverie, we are indeed talking about one of the most beautiful towns in Andalucia, where Bardal, not far from the impressive bridge over El Tajo de Ronda, is now a flagship of the local restaurant scene. Here, chef Benito Gómez, a Catalan by birth who has made the region his home, cooks up creative cuisine, steering clear of gimmickry and labels, while the recognisable flavours in his cooking have a connection to local tradition and are transformed into a subtle interplay of contrasts and textures. Diners are given a choice of two tasting menus with different numbers of courses (Bardal and Gran Menú Bardal). Both come with wine-pairing options and a trolley with a large selection of cheeses prior to dessert. One section of the menu we especially liked was the trilogy of grilled heart of lettuce with a beef emulsion, Bágoa peas with Payoyo cheese, and chicken skin and shrimp.

2 Stars • Creative, Mediterranean Cuisine. Located in a quite village in the Baix Empordà region, this restaurant is remarkable both in terms of its setting in an old carriage factory and its ongoing quest to delight guests. Behind the attractive garden are two minimalist-style dining rooms, one overlooking the kitchen (including a “chef’s table”) the other, which is cosier, laid out within the stone walls of what used to be the carpentry workshop. Here, chef Albert Sastregener offers two set menus (Degustación and Del Chef) plus a concise à la carte featuring dishes from the former. These abound with imaginative and technically sophisticated creations that are respectful of Catalan tradition without excluding international influences. As an example, one of his local “zero-miles” growers (Hidenori Futami) supplies him with vegetables and shoots native to Japan. We particularly enjoyed visiting the kitchen as well as savouring the snacks that feature on the menus here. The extensive wine list includes an impressive number of small producers and wines by the glass.

2 Stars • Creative. A unique restaurant, where each season finds inspiration in a different theme. Occupying a restored country house in beautifully landscaped surroundings, the setting is as appealing as the menu. The latter comes courtesy of Alberto Ferruz, who also runs the Michelin-starred Casa Pepa in Ondara. This is a chef who always turns to the Mediterranean and Alicante's Marina Alta for his magnificent fish and seafood, which take centre stage alongside produce from his bountiful vegetable gardens, and herbs from the Montgó mountains. On the new Memorabilia dining experience here, the chef tells us: “we want people to come here, sit back and join us on this journey back to the culinary memories of our childhood”. This magical mystery tour is full of emotional memories created by dishes on the à la carte or tasting menus (one, a 9-course option entitled Recuerdos (Memories); the other, the 12-course El Viaje (The Journey)). Both menus include appetisers, dessert, plus a wine-pairing option.

2 Stars • Creative. A culinary experience in every sense! From the moment you enter you are guided through a surprising sequence of flavours and sensations that include stunning appetisers in the garden and the Living Lab, a collaborative space in which the restaurant works with IMIDA (The Murcia Institute for Agrarian and Environmental Research and Development) to grow and revive native species that are almost extinct (“Ciezana” aubergine, “Flor de Baladre” tomato”, cowpea etc). You then continue to the spectacular modern dining room with its surprising setting in a huge thatched hut. Here, you savour main dishes that are in perfect harmony with Murcia’s culinary traditions such as Chato Murciano pork with the traditional “olla fresca” (accompanied by a pork jowl sandwich). Chef Pablo González’s creative cuisine is showcased on two tasting menus (Olivo and Experience) that constantly reference regional recipes and stand out for their presentation. Dessert and coffee can be enjoyed on the terrace overlooking the lake.

2 Stars • Contemporary. This enchanting restaurant has been designed to enhance the dining experience through different spaces that reflect the family roots and the culinary influences of chef Jordi Artal: the home-made vermouth and appetisers that welcome guests to the Faifó; the move from La Torre de l'Espanyol (Tarragona) to cosmopolitan Barcelona that is explained in the dining room; the Biblioteca Viva (Living Library) where they display jars of fermented products, garums, kombuchas... and, of course, the exclusive space set aside for the “chef's table” overlooking the kitchen. The cuisine here is this self-taught chef’s personal take on modern Catalan cuisine, which he bases around working with trusted small-scale producers and showcases ingredients with a strong Catalan DNA (“floreta” peas grown in the Maresme area, prawns from Palamós, onions from Figueres, pork from Sagàs etc). Everything revolves around two delicate tasting menus: Corto (Short) and Degustación (Tasting).

2 Stars (Green Star) • Creative. The Sandoval brothers (with Mario in the kitchen, Diego at the head of the dining room and Rafael as sommelier) are, without a doubt, three great aces of Spanish hospitality. The magnificent restaurant, which covers an area of 1,100 m², elevates the experience by being laid out in stages that allow you to multiply the sensations, with stops at its colourful English-style bar, in the small room dedicated to The Macallan whiskies, in the spectacular wine cellar (it even has a 'sacristy' where sherry is poured with a venencia) and, before moving on to the dining room, a final aperitif in the kitchen. Always striving for deeper knowledge of seasonal raw ingredients, Mario Sandoval, through his "Madrid" menu (there is a vegan-vegetarian option) offers us a creative review of the cuisine of the capital but also, as they themselves say, of all that it can become. Discover the research work carried out in his Agrolab (El Jaral de la Mira)!

2 Stars (Green Star) • Creative. O Grove is a peninsula with stunning coves of fine white sand that overlooks the entrance to the Arousa estuary dotted with shellfish beds. This is the setting for Culler de Pau, in a valley full of cornfields and small orchards, where chef Javier Olleros has his family home and where he runs this business with his wife Amaranta Rodríguez, with an ethos that is underpinned by concerns about issues such as obesity, the climate crisis and the fast food culture. In the minimalist-style dining room, adorned with stunning works of sculpture that showcase the inner light that shines within us, discover “zero-mile” cooking on three menus (Ronsel, Marexada and Descuberta) that reflect a commitment to the environment and to the Atlantic. Culler de Pau has its own vegetable garden, hence its desire for guests to share in the immediate pleasure of tasting herbs and other produce that has just been harvested and which form the basis of its aromatic soups. We loved their tempura onion from Vilanova de Arousa, with salted fish stock!

2 Stars • Creative. Deessa is a restaurant like no other and is the gourmet standard-bearer of the Mandarin Oriental Ritz in Madrid. The incomparable dining room, exquisitely laid out in the Alfonso XIII salon overlooking the garden, is the perfect setting in which to savour the intrinsic beauty of the great Quique Dacosta’s exquisite culinary vision. This celebrated chef keeps a watchful eye on everything here, closely following the cuisine created by resident head chef Domenico Vildacci. Their elegant dishes exploring the flavours of the Mediterranean and the Extremadura region are showcased on two tasting menus: one entitled 'Históricos Quique Dacosta', featuring a fusion of the chef’s signature dishes from his three-Michelin-starred restaurant in Dénia, and 'Contemporáneo Quique Dacosta'. During the week, under the name ‘Chronos’, there is also a smaller version (4 courses) of both menus!

2 Stars (Green Star) • Creative. The most striking thing about this restaurant housed in an industrial loft in the Salesas district of the city is how it embodies Vitoria-born chef Diego Guerrero's determination to be free to create, to surprise and to break down the barriers around our personal comfort zones. The high-ceilinged interior has a relaxed feel with its exposed brick walls, retro design features, internal patio and an open-view kitchen that maximises the connection between the chefs and their customers. There’s also an annexe (DSPOT Studio & Events) dedicated to creativity, research and event planning. Thanks to his different approach, the chef showcases the evolution of cuisine, through set menus (Dtaste, Dstage and Denjoy) that offer a fun culinary journey around the world, fusing all kinds of ingredients and creating incredible trompe l’oeil effects. For the complete dining experience, choose the wine pairing option.

2 Stars • Creative, Modern Cuisine. Francis Paniego exudes honesty, sincerity, passion and a love for his profession and his family legacy, which sees him and his brother Chefe (maître d' and sommelier) as the fifth generation in charge of this restaurant that has been in business for over a century. Here, you will discover a reinterpretation of the chef’s roots but from a more creative perspective, to which he brings his exceptional technical skill to bear on the ingredients he uses (such as offal) that elevates the palate to new heights. Choose between two tasting menus, Turza and Usaya, on which dishes are grouped into sequences: Territorio, Animal, Memoria...). These are preceded by a selection of appetisers and starters (served in the Salón de la Galería or at El Portal’s bar) that showcase the pillars (such as his sorely missed mother Marisa Sánchez) upon which this restaurant is based. The experience continues in the dining room with constant nods to the local area, its people and to the flavours of La Rioja.

2 Stars • Creative. The elaborate cooking of the Padrón brothers (Juan Carlos and Jonathan) highlighted on their own menu will definitely find favour with guests – especially given the fact that they are the sons of chefs and nephews of fishermen. Located on the fifth floor of the Royal Hideaway Corales Beach hotel, the restaurant delights guests with its ocean views and its high level of service and cuisine. In keeping with its philosophy and always ably supported by their wives (both of whom fulfil the role of sommelier), the focus here is on traditional Canary Island recipes (albeit from a creative perspective) and a high level of refinement in the presentation. There’s just a single yet extensive tasting menu along with several wine-pairing options. We were particularly impressed and surprised by dishes such as the onion soup and “flan roto”, the daikon and Carabinero prawn “empanadilla”, the “caracola” of celery with celery toffee and fried pine nuts, the magical “sweet tree” that is served along with the petits fours, as well as the superb “turrón” of Canary Island morcilla with almond praline - one of the restaurant’s signature dishes.

2 Stars • Creative. This is a remarkable and truly unique restaurant; it simply has to be, it stands as the heir to the legendary elBulli, combining technical excellence with a constant search for astonishment in the diner. The discreet façade hides a fantastical interior where originality is combined with the most radical design, as the striking ceilings seem to be suspended and, as a whole, it is reminiscent of... a futuristic cold room! Chef Albert Adrià presents a unique seasonal tasting menu, of about 25 courses (you can find out about the dishes and their ingredients before or after tasting them) in which he displays all his knowledge, with many of his visual elaborations finished before the customer's eyes so that we are aware of the innumerable techniques, some almost magical, that they are capable of employing. They divide the experience into various sections: Almonds, Anchovies, Vegetable Garden, Mushrooms, Cheeses... or the one they call 'Gamba' (Prawn), with its marvellous dish El ciclo de la vida (The Cycle of Life). Book well in advance!

2 Stars • Modern Cuisine. Located in the luxurious Hotel Arts and overseen by award-winning chef Paco Pérez, this restaurant serves highly nuanced Mediterranean cuisine that is enriched with international influences and the occasional nod to Asian fusion cooking. The governing principles in the kitchen are underpinned by an utmost respect for seasonal ingredients and a clear goal to elevate traditional dining concepts such as “sea and mountains”. To highlight this, the chef particularly enjoys cooking with sea cucumbers from the Mar d'Amunt and produce from vegetable gardens close to it, hence their special hint of salinity. If we were to attempt to find a concept or premise to help us define this restaurant we would have to focus on its bright interior, its meticulous design dominated by different white tones and, above all, its obsession with local ingredients to help tell a story. One standout dish that we particularly enjoyed was the Sea bass in a sea of seaweed, with a wonderful sauce that releases the freshness of the ocean to the fullest.

2 Stars • Creative. This centrally located restaurant, formerly known as El Poblet, changed its name and took a new direction under the leadership of chef Carolina Álvarez, a native of Mexico, who spent six years working as the right-hand woman of award-winning chef Quique Dacosta at his iconic three-star restaurant. In their own words, Flores Raras ‘shares the creative DNA and gastronomic rigour of the three-Michelin-starred Quique Dacosta Restaurant in Dénia’.Here, their elaborate contemporary offering, built on technical mastery, aesthetic sensitivity and a close relationship with the product, revolves around three tasting menus: 1988 (available from Tuesday to Thursday, for dinner only, and on Friday at lunchtime), Esencia and Flores Raras, always with the option of wine pairing. Working alongside her on the project to maintain high standards and enhance the experience are Delia Claure, who manages the dining room, and Hernán Menno, the sommelier.

2 Stars • Modern Cuisine. At the historic Cigarral del Ángel (a “cigarral” is a typical Toledo-style country house), set in lush gardens on the banks of the Tagus, guests can savour the unusual cuisine of chef Iván Cerdeño, who creates dishes based on memories from the past and seasonality. In them, he showcases the finest ingredients from La Mancha, the distinctive flavours of game from the Montes de Toledo, and colourful produce from local vegetable gardens. He also takes inspiration from the different cultures that have left their legacy here, as well as from the distant seas around the Iberian Peninsula. Pickles, sauces, escabeches and marinades all feature strongly, as part of cuisine that combines the culinary roots of La Mancha with a contemporary slant. This is evidenced on four menus: the midweek Mediodía option and three tasting menus (Monte y Ribera, Toledo Olvidado (Forgotten Toledo) and Memorias de un Cigarral) that usually start with “atisbos” – small traditional appetisers with a modern touch. We thoroughly enjoyed the wild boar with pickle (a mouth-watering roast rib with spicy Mexican-influenced nuances and flavours.

2 Stars • Mediterranean Cuisine, Contemporary. In this attractive villa on the slopes of Montcabrer (the “magic mountain”), diners get a real sense of the evolution of a family restaurant that has been in business for over 40 years. Here, the culinary memories that shape this restaurant are drawn upon to convey concepts, emotions and stories through its dishes. Eschewing unnecessary frills, chef Kiko Moya complements his à la carte with two tasting menus (Sabor and Saboer) which celebrate the terroir by using the best local and seasonal produce and by drawing on tradition – but this does not mean his cuisine is in any way lacking in creativity. Famous for its “arroces al cuadrado”, a rice speciality served in a rectangular iron tray and then finished in the oven, the painstakingly curated menu is complemented by an excellent wine list. Dishes we particularly enjoyed included the freshwater rice with blue crab and eel, along with the delicious home-made Potrota dessert with baked pear – the latter a rural-rustic recipe that has been superbly brought up to date.

2 Stars (Green Star) • Creative. If you’re looking for a special restaurant, La Boscana offers a culinary experience enhanced by its natural setting, with glass-fronted buildings overlooking pretty gardens, leafy groves and an idyllic lake, making this one of the most romantic places to eat in Spain! In its elegant dining room, bathed in natural light and embellished with designer details, enjoy innovative cuisine from Joel Castañé that has a strong emphasis on detail, both in terms of technique and presentation. Through his menus (usually one concise menu and a second, more extensive, seasonal option), the chef skilfully reworks the flavours of Lérida as he searches for the perfect symbiosis between his savoury dishes and the fruits that enhance them, the latter sourced from various fruit farms in the local area as well as from his own garden. His delicious pork and apple tartlet pays homage to two of Lérida’s most iconic ingredients.

2 Stars (Green Star) • Creative. Ably assisted by her three daughters (Clara, Martina and Carlota) and her husband Manuel Puigvert, chef Fina Puigdevall builds her creativity around seasonality, sustainability (the family has its own vegetable garden which can be visited at the Casa Horitzó R&D centre in the Vall de Bianya) and the use of produce from the volcanic region of La Garrotxa – they are also staunch advocates of the “food that hasn't travelled” concept. Today, the old family farm is a building with a remarkably cutting-edge interior design that revolves around a relationship between its dining spaces and nature. This is especially noticeable in the events pavilion, which is visually ethereal and where hens roam freely! It offers an impressive single tasting menu: Horizonte, Naturaleza Viva & Mística (Horizon, Living and Mystical Nature) that starts with eye-catching aperitifs and appetisers in the garden (in fine weather) and includes unusual dishes such as “onion royale” and, in season, delicious grilled peas with black sausage (butifarra), bacon, snails and mint.

2 Stars • Modern Cuisine. Chef Juanlu Fernández, a fan of slow cooking, defines his style as 'rearguard avant-garde', an expression that highlights his personal, somewhat crazy interpretation of cooking which is based around classic French cuisine but which also showcases the best Andalucian ingredients, with stews and traditional recipes.In his attractive restaurant, designed by architect Jean Porsche, he aims to personalise the experience by involving guests in the creative process (the kitchen is visible from the dining room) through two tasting menus offering different sensations: 'Duxende' (9 courses), which is described as the restaurant’s soul, and a more extensive 'Duxo' (12 courses), a journey across the senses, enabling guests to discover the region’s history and recipes. For their delicacy and depth of flavour, dishes like Choco a la cochambrosa (cuttlefish) and Marisco con chícharos (seafood with peas) were a cut above. Over 600 wines and sherries of Jerez take centre stage in the wine pairing options, many of which are old bottles or from wineries that no longer exist!

2 Stars • Contemporary. In keeping with the Ritz-Carlton Abama, a spectacular resort boasting attractive gardens, palm trees and a whole host of leisure options and one that fully deserves its myriad plaudits, the M.B restaurant exudes the same essence of luxury and exclusivity that is reserved for the chosen few. It features a room used for welcome drinks and after-dinner coffee (including innovatively presented petits-fours) and cocktails, a contemporary-style main dining room with a predominantly white decor, and two glass-fronted galleries that are used as terraces in the summer months. On his meticulously prepared à la carte and a tasting menu, chef Erlantz Gorostiza faithfully recreates the amazing dishes devised by culinary maestro Martín Berasategui (including many of the latter’s iconic dishes), through dishes bursting with passion, technique and flavour that are based around the island’s best ingredients. We were particularly impressed by the “soldier shrimp” from El Hierro over an almond kernel with green gazpacho and shiso sorbet.

2 Stars • Contemporary, Regional European. A family business that sums up what it has set out to do here in one punchy phrase: 'Manchego cuisine with glimpses of the Mediterranean'. In the elegant dining area with a glass-walled wine cellar, Albacete-born chef Fran Martínez, with a healthy dose of support from his wife Cristina Díaz, really knows how to showcase the region's cuisine and its produce; he gives his creations modern touches that make them stand out without disguising the peculiar names they bear, such as gachamiga, ajopringue, and mojete. The inclusion in the set menus (Tempo, Alma and Fran Martínez's Gran Menú) of all kinds of fresh fish, even discarded fish (supplied daily by the fish market in La Vila Joiosa), and the option to add a wine pairing selected by Cristina, who also acts as sommelier and demonstrates extensive knowledge in this field, are all worthy of note. The bread, made by the restaurant itself, is unique and perfectly rounds off the experience!

2 Stars • Creative, Seafood. This wonderful restaurant is the professional epicentre of chef Paco Pérez, who has proved unstoppable in taking his culinary concept from this small town out into the demanding international arena. His wife, Montse Serra, has played a key role in his career, working with him to take over this family inn overlooking the beach and marina. After a major overhaul, it has become a renowned fine-dining hotspot and the perfect place to discover 21C Mediterranean cuisine, with the added bonus of a handful of guest suites. The concise à la carte features innovative dishes (half-plates are also available) that showcase his famous “sea and mountains” concept alongside two superb tasting menus: Mar 2025 La mar d'Amunt, dedicated to ingredients from local offshore waters (including seaweed) and Galicia; and Memoria, Territorio y Cultura, which is more focused on the cooking of the Empordà region. It also boasts a boutique selling freshly baked bread, pastries, jams, and even garum.

2 Stars (Green Star) • Creative. The last thing you expect in an old stone mansion such as this, which has witnessed the passing through of pilgrims heading to Santiago de Compostela along the Way of St James over the centuries, is innovative cuisine that is well worth a break in your journey. Its interior is both rustic and contemporary in style, with two separate sections: the informal dining space at the entrance (Origen restaurant), where the only option is an affordable traditional menu, and the more refined gourmet dining room upstairs (with just three tables) where you can eat while watching the chefs at work. Chef David Yárnoz prepares sincere, creative cuisine that is highly appealing in terms of both its presentation and flavour, and always showcases the outstanding ingredients found in the Navarra region (pork from Lekunberri, vegetables from Tudela, trout from the Baztan area, game from de Errea, eggs from the Iza valley etc) and a strong commitment to the local region. This is demonstrated on a single surprise menu (Clásicos & Evolución) featuring the restaurant’s signature dishes, such as the legendary paprika candy with a Chistorra mousse, alongside its more recent creations.

2 Stars • Creative. A restaurant with a gastro-bar ambience that is becoming a must for every foodie in Barcelona. In this delightful setting featuring elegant decorative detail, you’ll find an array of traditional and contemporary dishes, all of which showcase high levels of technique, plus presentation that is so refined that it is hard not to take a photo! In keeping with the philosophy of the owners, who hail from the small village of Mont (in the Val d’Aran), the cuisine here is based around fresh, seasonal and locally sourced ingredients. The à la carte (you have to order a minimum of three snacks and two main courses) features inventive snacks, innovative tapas, and small sharing plates, always accompanied by impeccable and attentive service. We particularly enjoyed the superb seasonal suggestions (morel mushrooms, Reixago cheese and pork cheek, peas with vanilla, clams and hazelnuts, etc) but there are also dishes available all year round that are a must, such as the spectacular Iberian sobrasada mochi with Mahón cheese. For a more complete experience, try their Classic and Mont set menus!

2 Stars • Innovative. Mugaritz is much more than a restaurant, offering food-enthusiasts a very different dining experience. Here, absolutely everything is questioned, hence the focus on both individual and general tastes to the extent that, in the words of the chef, “the experience is as much playful as it is gastronomic”. The intentions of Andoni Luis Aduriz, who likes nothing more than breaking the rules, can be seen in a small glossary placed on your table, detailing terms defined by the chef, his staff and even his customers in a cooperative endeavour to add meaning to the dining experience. Dishes, many of which are eaten directly with the hands, do not follow a classic order and constantly aim to transcend borders, both in terms of flavour and the flow of the single tasting menu. One particularly outstanding dish is called “De frente: la piel que habito (“Front on: the skin I inhabit”) – a conceptual creation in which a false skin of cider gelatine is added to a face, accompanied by pieces of fried bread with a pepper emulsion.

2 Stars • Creative. Displaying an elegant avant-garde aesthetic, this is a truly unique space... on the top floor of a nineteenth-century building!Here, where there is also a spectacular terrace, you can enjoy a culinary experience in the form of four menus, all with wine pairing options: Esencia laborables (available Thursday and Friday at lunchtime), Esencia (evenings and Saturdays, with the possibility of adding further dishes), the so-called Madrid, Madrid, Madrid and, finally, the so-called Gran Madrid. Chef Paco Roncero, who has an unwavering enthusiasm for olive oil, demonstrates his full creativity in his starters (his Filipino of foie gras with white chocolate is particularly noteworthy), and focuses his menu on more traditional cuisine, paying homage to the Spanish capital's bars (we loved his version of the calamari sandwich). The sweet finish, with a series of chocolates dedicated to the different neighbourhoods of Madrid, is a fun and surprising twist!

2 Stars (Green Star) • Creative. It is a miracle to find a restaurant of this standard in the middle of the countryside, but Pepe Vieira bucks this trend! In this spectacular restaurant surrounded by woods, gardens and pleasant terraces, chef Xosé T. Cannas takes a bold approach to everything, exploring new recipes and ingredients from elsewhere which he combines with superb local ingredients (particularly from the sea) on tasting menus (Romasanta, O Señor de Andrade and A Santa Elección) that take guests on a journey back to the roots of Galician cuisine which is described here as the “la última cociña do mundo”! Sustainability is the backbone of the experience, which begins with aperitifs in the garden before exploring the building’s different spaces and then moving to the dining room, which opens out onto nature via huge picture windows. The splendid wine list is based around the theme of the Camino de Santiago. Guests have the additional option of 14 individual cube-style bedrooms with an unexpected cutting-edge design that enables guests to experience their natural surroundings to the full.

2 Stars • Creative. Haute cuisine in an exclusive setting? Here you can savour the culinary creations of renowned chef Ramón Freixa, who describes himself as Catalan but with a strong Madrid influence! With this luxurious establishment in the heart of the Salamanca district, the chef has taken a step further by diversifying his offering with two concepts that seek to satisfy different audiences. Atelier, a kind of clandestine speakeasy within the larger Tradición, has guests sit at a single U-shaped table, allowing the chef to come and go from the open kitchen and interact constantly with the customers (only 10 diners). Everything revolves around a single tasting menu called Origen (there is also a vegetarian option: Origen Vegetalia) which, based on truly top-quality produce, masterfully balances tradition and creativity, always serving dishes of the highest technical level. The bread service is particularly noteworthy, a heartfelt tribute to his parents and his roots!

2 Stars • Modern Cuisine. A restaurant that will be a pleasant surprise for guests, both in terms of its passion for hospitality, its use of the very best ingredients, and its small town location. Ably supported by his family, Manuel García strives for culinary excellence through his impressive “Costiña 85 aniversario” tasting menu (a nod to the history of the business which was founded by his grandparents in 1939). This “gastro-sensory” experience, which provides an insight into traditional Galician flavours and ingredients (sea bass, spider crab, locally reared chicken etc) from a creative perspective, evolves in stages in the Champagne “corner” on the ground floor followed by the bakery, the spectacular bodega, and the pleasant dining room on the first floor, before ending in the impressive lounge with its sofas and fireplace for a post-dinner coffee, delicious petits-fours and an extensive choice of spirits. In addition, the delightful design-inspired villas close to the restaurant are modelled on a typical Celtic “castro” settlement in the heart of nature. If you are staying here, don’t miss the stunning breakfast.

2 Stars (Green Star) • Creative. This magnificent place is part of the refurbished Bombas Gens factory, which also houses an arts and culture centre. Here, there is a large foyer with a contemporary feel, a private bar where hors d'oeuvres are served, and the modern dining room at the back, with an open-plan kitchen where you can enjoy a final aperitif.Along with seven other chefs, Ricard Camarena was distinguished/commended with the Cocinero del Año award (Madrid Fusión, 2021) for his "green activism". His is a coherent signature cuisine solidly grounded in homegrown vegetables and a painstaking process of research. His set menus convey a clear commitment to sustainability, as he uses every last leaf of the vegetables to make his sauces or even the occasional beverage.

2 Stars • Modern Cuisine. Opposite the Parque de los Enamorados, in a charming old farmhouse on the Golden Mile, the famous sommelier Marcos Granda is thriving. For the greater enjoyment of the dining experience, apart from the elegant contemporary dining room, this space has two wine cellars, a private room with terrace, a chill out area... The chef from Toledo, Mario Cachinero, who approaches the liquid concept of the proposal with a special passion (this is the case of the Quisquillas dish and its Thai broth), proposes a return to the classic Andalusian recipes and the flavours of this region through creativity, reinventing the dishes with the utmost respect, but always showing their unmistakable personality. You can choose from any of its menus: the à la carte menu (5 courses), the Evolution menu, with the option of food and wine pairings, and finally the Grand Crú menu, which includes extraordinary wines and champagnes to tantalise the palate.

2 Stars • Contemporary. This restaurant is somewhat reminiscent of a clandestine dining space, and as such a meal here is quite the experience, where the team in the kitchen play ingeniously with smoky flavours and aromas without ever overwhelming the palate. Located in the Hyatt Regency Hesperia Madrid, Smoked Room has its own entrance and views itself as a highly exclusive dining space which is separate from the Leña Madrid restaurant and has its own valet parking service. The aesthetically pleasing dining area has an intimate, meticulous feel and features a striking Japanese-style bar facing the kitchen as well as just two tables. The subtle cuisine with a global touch is focused around two Omakase-style tasting menus entitled Kõsei no Hi and Matsuri (both with a different wine pairing option), which are based around lightly smoked and charcoal-grilled dishes and always features exquisite combinations of the finest seasonal produce, matured fish and meats, seaweed etc. There is also constant interaction here between and the chefs, serving staff and guests.

2 Stars (Green Star) • Modern Cuisine. A blacksmith in the kitchen? Chef Ignacio Echapresto proves that anything is possible, because one day he decided to change his profession and... He succeeded in leaving the anvil behind in favour of the cooker! Here, in a tiny village, the chef and his brother (Carlos, who runs the dining room and the wine cellar) have restructured the proposal from a sustainability perspective to give more prominence to the vegetable garden, which is why the experience starts with a tour of it (also, before moving on to the dining room, the chef offers out some snacks). You'll find comfortable spaces overlooking the surrounding green environment and three tasting menus (Mirada Raíz, Mirada al Horizonte and Mirada Vegetal) that evolve with the season, all based on daily harvests, on what they define as ‘the luxury of immediacy’ and on dishes that try to combine only two or three elements (artichokes, beans, pumpkin, quince, cod, venison, etc.). The splendid wine cellar is rounded off with home-produced meads and kombuchas!

2 Stars • Modern Cuisine. Located in a separate building belonging to the Cap Vermell Grand Hotel, this restaurant sets the tone with its name (from the Latin “to devour”) and a keen desire to explore global cuisine. In its attractive dining spaces crowned by high ceilings, discover the culinary philosophy of chef Álvaro Salazar, a man whose efforts revolve around a single idea: to create cuisine without constraints, with a commitment to the environment and to his Mediterranean roots. They offer a modern and creative tasting menu (“Devoro”) that stand out for their attention to detail and meticulous presentation and the fact that each dish tells a story, with each referencing the chef's professional achievements, his native Linares (Jaén), the island of Mallorca, the Mediterranean Sea – the list goes on. The menu mix seasonal dishes with some of Voro’s iconic signature classics and are separated into sections that follow the sun’s journey through the day (Dawn, Zenith and Sunset).

2 Stars • Modern Cuisine. This strikingly designed restaurant sits near the beautiful Royal Djurgården. Its stage is the open kitchen, with the chefs often adding their finishing touches tableside. Beautifully composed dishes use top quality Nordic ingredients and deliver well-judged flavours and textures, featuring the likes of halibut with fermented melon, sesame and jalapeno. Service is top-notch and it’s worth opting for either a wine pairing or the creative non-alcoholic option featuring ingredients from their garden. Be sure arrive early for a drink on the waterside terrace too.

2 Stars (Green Star) • Creative. An old manor house on the shores of Landvettersjön Lake provides a beautiful setting for this hotel restaurant, which sits in a boathouse-style annexe. The rustic room is characterised by Scandinavian furnishings, sheepskins and modern art, and floor-to-ceiling windows afford wonderful views over the water. The menu is an excellent showcase of Scandinavian ingredients, with produce coming from the kitchen garden, foraged from the surrounding area and plucked from local waters. Bold flavours and original combinations feature in dishes such as squid, mangalitsa and leek or spruce and Schrenkii caviar.

2 Stars • Contemporary. Keep an eye out for the small sign hanging above the door of this discreet restaurant on a cobbled Old Town street, otherwise you might walk right on by. From the outside, its whitewashed walls give it something of a residential look, which is matched inside by an elegantly low-key dining room where seven linen-laid tables and comfy chairs set a homely tone. The surprise menu sees texture and acidity used to good effect in creative, sophisticated dishes; some are inspired by the owners’ childhood memories, such as the traditional pork, cabbage and lingonberry, which is elevated into a very personal dish.

2 Stars • Creative. On the southern tip of Sweden, Chef-Owner Daniel Berlin has taken a former farmhouse and turned it into the latest platform for his thrillingly impressive cooking. A dish of milk-fed lamb encapsulates so many of VYN’s strengths: the produce is superb; the cooking over fire is precise and technically accomplished; and the accompanying brunoise of lamb heart, neck and sweetbreads underlines how using the whole animal bolsters both flavour and sustainability. The full operation also includes 15 hotel rooms and the more relaxed Food and Wine bar.

2 Stars • Creative, Innovative. Dutchman Marcel Koolen is at the helm of the kitchen at this stylishly urban restaurant (housed in 7132 Hotel, a heritage building that is a magnet for design and architecture fans). With the support of his international team and executive chef Matthias Schmidberger, he proposes highly creative cuisine that features pleasing contrasts and accentuates the natural flavours of the wonderful ingredients. Dishes are pared down to the essentials with stunning results. Take, for example, the hake, cooked on a binchotan charcoal grill and accompanied by the characteristic earthiness of a stuffed morel, a buttery morel cream and a drizzle of herb oil. The "Menu Surprise" also comes in a vegetarian version. Wine or house-made alcohol-free pairings are available. The excellent wine list is dominated by Swiss, Italian and French labels – the Bordeaux picks are a real highlight. The selection of perfectly aged vintages is certainly worth exploring. The front-of-house team is professional, charming and always on hand. The chefs, too, join in with serving, and talk you through their creations. A thoughtful touch: small cards on the table present each dish. An aperitif is served in the kitchen, allowing diners a fascinating peek behind the scenes.

2 Stars • Modern French, Seasonal Cuisine. Dating back to 1906, the Mandarin Oriental, situated on the lakeshore, is certainly a stylish setting in which to dine. This restaurant exudes the charm of yesteryear with contemporary elegance. With wonderful Art Nouveau light fittings hanging from the high ceiling, striking marble columns and an almost floor-to-ceiling glazed wine cabinet, the interior is a sight to behold. Chef Gilad Peled and his enthusiastic team showcase their modern take on French cuisine – take, for example, the sweetbreads with peas, asparagus, morels and wild garlic. There are two tasting menus, which can comprise three, five or eight courses (with an optional additional cheese course), one of which is vegetarian. There is an excellent selection of wines from around the globe, and head sommelier Moritz Dresing provides the most astute recommendations. A nice touch: The tasting menu includes a brief visit to the kitchen.

2 Stars • Italian. If you happen to be in St Moritz in the winter season, then take advantage of the opportunity to dine at the stylish yet cosy restaurant of the Carlton Hotel, which boasts a glorious location overlooking the lake. Kick off with an aperitif in the charming lounge, then treat yourself to Italian food with soul – no frills; it's the craftsmanship and flavour that count. During the winter months, chef Paolo Rota from the flagship restaurant in Brusaporto, Lombardy, and his team create precise and effortless dishes that put the produce in the spotlight. Some of the brilliantly prepared specialities from the original restaurant make an appearance, including, of course, the signature pasta dish, paccheri alla Vittorio – the diners' delight is virtually written all over their faces. Order à la carte or opt for the "Carte Blanche" set menu, available in five, seven or 10 courses – with a bit of luck, the petits fours served at the end will include their wonderful panettone. Outstanding wine list. First-class service comes courtesy of an extremely attentive, cordial and skilful team.

2 Stars • Creative, Seasonal Cuisine. In the refined gourmet restaurant of the “Giardino” hotel, Reto Brändli has taken the helm of the kitchen, succeeding Rolf Fliegauf. With a culinary style that is essential yet sophisticated, technically flawless and rich in nuance, he successfully continues the restaurant’s tradition. The excellence of the ingredients is evident in dishes such as South African lobster served with mango, coconut, and kaffir lime. The service, impeccable in expertise, courtesy, and elegance, helps make the experience truly memorable. All of this is framed by a sophisticated setting, enhanced by a wall decorated with a myriad of rose petals. The terrace is also splendid, overlooking the hotel’s lush garden.

2 Stars • Creative, Modern French. Winter in the Engadine region promises a host of exciting culinary experiences at the fine dining restaurant of hotel Giardino Mountain here in St Moritz. Reto Brändli captivates diners with cuisine strongly rooted in French tradition, combining depth of flavour with finesse. Exceptional ingredients are at the heart of each dish. A prime example of his outstanding craftsmanship is the pâté en croûte, with its distinctive filling of venison, pork and goose encased in a perfectly baked crust and served with a quenelle of red wine mustard ice cream, pickled gherkin and a delicately jellied lingonberry jus. There are two set menus: the "Fine Menu" and "Reto's Classics", and the individual courses may also be ordered à la carte. Thanks to the exceedingly dedicated, charming and unflappable front-of-house team, the attentive service matches these high standards.

2 Stars • Creative, Modern Cuisine. On the fifth floor of the renowned Hotel Einstein, chefs Sebastian Zier and Richard Schmidtkonz propose an international set menu showcasing exceptional precision and culinary artistry. The four to six courses are built on ingredients of the highest quality, thoughtfully composed without any gimmicks. The result: elegant yet bold dishes such as the superb pike-perch from Lake Maggiore, cooked to perfection and served with wonderfully al dente beluga lentils, cucumber salad and sauerkraut, as well as velvety horseradish foam. If you would like a vegetarian alternative, it's best to mention this when you book. In the stylish dining space, the exceptional front-of-house team will attend to you with charm and a laid-back demeanour. When it comes to wine, you are in good hands with sommelier Loris Lenzo, who engages with diners in a relaxed yet professional manner. With 3 000 labels stored in an impressive vaulted wine cellar built of white Bordeaux limestone, he presents the big names as well as the odd hidden gem from Switzerland.

2 Stars • Creative French, International. Patrick Mahler and his team offer a unique culinary experience in the form of an exciting six- or eight-course set menu. Replete with intricate details, it blends classic, Japanese and Scandinavian elements. Amuse-bouches, such as shiitake dashi with a lovely hint of ginger, provide the perfect prelude. Hard to be beaten in terms of intensity and complexity of flavour is the combination of Miéral pigeon and truffle, accompanied by the wonderful depth of pigeon jus, as well as Albufera sauce and white cabbage foam. The signature dish of duck liver ice cream with beetroot and beef tartare also deserves a special mention. The quality of the ingredients is second to none. With over 35 000 bottles and complete vertical collections, the wine cellar is a treasure trove for wine connoisseurs. The service is top-notch: perfectly coordinated and unflappable, and the chefs talk you through their dishes personally. The restaurant itself is upscale and chic, housed in an elegant and spacious glass cube overlooking the lake – by night, the moonlight lends the space a uniquely atmospheric charm. In summer, the terrace is simply idyllic!

2 Stars (Green Star) • Modern Cuisine, Seasonal Cuisine. A cheerful buzzy vibe reigns in the new restaurant, decked in warm colours and natural materials, of Gilles Varone and his wife, Letizia. Following stints with Anton Mosimann, Gordon Ramsay and Claude Bosi in London, the chef, a local lad, conjures up unfussy, sustainably aware dishes made with 100% Swiss produce. His score, as creative as it is spot on, is a consummate blend of delicacy and harmony as he expertly plays with textures. The culinary performance continues with a trolley of perfectly matured cheese… Take a seat near the huge picture windows, or at the counter for a close-up view of the work in the kitchen. Slick service and the chef regularly pops out to explain dishes himself and chat with diners. Attractive business lunchtime menu on Fridays and free underground car parking.

2 Stars • Sharing, Modern Cuisine. Another member of Andreas Caminada's IGNIV family. Designed by Patricia Urquiola, this restaurant in Andermatt's Reuss district showcases impeccable taste and modern elegance, with artwork by Gina Fischli, David Renggli and Philip Taaffe adorning the walls. Chef Valentin Sträuli, a young talent, who trained under Andreas Caminada and previously worked in the kitchen at Schloss Schauenstein, maintains allegiance to the IGNIV tradition while weaving in his own culinary vision. The result is extremely intense and punchy dishes, such as the super-fresh whitefish cut into fine strips and marinated in a green leche de tigre made from puréed jalapeños and sansho leaves, accompanied by an exceptionally delicate celeriac cream. The highlight is the four-course "Sharing Experience", which you have the option of supplementing with further dishes. Led by sommelier Hannah van den Nieuwenhuizen, the excellent service team guides you with charm and expertise – and for the finale, you can look forward to the "Candy Store". Take the opportunity to sample the cocktail creations in the bar area – or coffee and cake in the afternoon. The terrace is the ideal spot for an aperitif or digestif. On Saturdays and Sundays, there is a "Sharing Lunch". Tip for motorists: Andermatt Reuss Parking.

2 Stars • Creative. Temporarily closed due to renovation work in the hotel. Expected reopening in December 2026.This stylish restaurant in a historical vaulted room inside the Grand Resort Bad Ragaz showcases a concept that was devised by none other than celebrated chef Andreas Caminada: an elaborate, creative "fine dining sharing experience". In keeping with the name (igniv is a Romansh word meaning "nest"), the focus is on the well-being of guests and the pleasure of communal dining. First-rate ingredients are used to create a very special set menu, each course of which is made up of several small dishes – all designed for sharing. Shored up by a competent sommelier, the charming service team is second to none. The outstanding wine list features top-notch wines, often regional, that are available by the glass. Last but not least, the impressive Candy Store awaits you.

2 Stars • Sharing, Modern Cuisine. Andreas Caminada is the man behind this fabulous venture in the Marktgasse Hotel, located in the heart of the historical district on the right bank of the River Limmat. The beautiful, classically styled bar (perfect for pre-dinner drinks) leads into the elegantly appointed restaurant, designed by Patricia Urquiola. The set menu is devised for sharing. Chef Daniel Zeindlhofer remains true to the IGNIV philosophy while incorporating his own ideas. The focus is on both his technical skill and the outstanding ingredients. The numerous small dishes are meticulously crafted without unnecessary embellishment. With wonderful balance and delicate flavour profiles, combinations such as pickled carrot with hot and spicy kimchi in a creamy carrot sauce and crisp fermented buckwheat are particularly impressive. The exceptional wine list includes a particularly impressive champagne selection. The fantastic front-of-house team is led by sommelier Manuel Beer, who ensures a relaxed and welcoming atmosphere with his confident, conscientious and dedicated service – not to mention his outstanding wine recommendations. The signature IGNIV "Candy Store" rounds off the meal on a memorably sweet note.

2 Stars • French Contemporary. On the shores of Lake Geneva, the luxury Woodward hotel boasts a fine dining restaurant that is the epitome of classy decadence. Diners are seated in an interior, tastefully appointed in dark wood and vivid reds, at high tables or at a counter overlooking the open kitchen to sample a tasting or a vegetarian menu or one of the “small plates” available from the à la carte lineup. Service courtesy of a charming, devoted team! The lunch menu is a steal.

2 Stars • Mediterranean Cuisine, Modern Cuisine. Chef Campanella offers highly personalized cuisine, with a keen focus on the simplicity of raw ingredients and on pairings – an approach shaped by his countless travels around the world and enriched with an indispensable Mediterranean touch from his Italian heritage. The two menus remain unchanged and are executed with masterful perfection: Moving Mountains (vegan) and Ispirazione (with fish and meat). Guests can choose from five to eight courses. The wine list is sure to meet the expectations of the most discerning connoisseurs, who can also engage with the knowledgeable sommelier. In the warmer months, the terrace provides a very pleasant atmosphere, thanks to an exceptional view of Lake Maggiore.

2 Stars • Modern Cuisine, Creative. This elegant place dedicated to modern cuisine is part of the impressive Tschuggen Grand Hotel, which is perched 1 800m above sea level. Young chef Marco Campanella and his team astound diners with aromatic dishes that frequently present as elaborate and playful, yet maintain depth of flavour and technical precision, striking a perfect balance between robustness and sophistication. The exquisite sauces demonstrate true artistry – take, for example, the wonderfully full-bodied and velvety bisque with delightful roasted notes, which elevates beautifully firm langoustine tail. Of the two set menus, "Inspiration" and "Moving Mountains", the latter is vegan and reflects the latest research in the field of nutrition. The service is always friendly and professional, and the wine list is excellent. During the summer season, Marco Campanella cooks at the restaurant of the same name in Ascona.

2 Stars • Modern French. Run by Franck Pelux and Sarah Benahmed, the Table of the lavish Lausanne Palace oozes refined elegance and bucket loads of intensity. A score in the zeitgeist, whose Gallic roots are nurtured by international techniques, BBQ cooking and expressive ingredient-led recipes starring top-drawer produce. Delicate, almost sensual sole meunière with a marinière-style celery pie; Breton blue lobster in a new take on couscous; crunchy farm-reared calf’s sweetbread finished on the BBQ with a medley of cabbage. On Wednesdays and Thursdays, the business lunchtime menu is just the ticket and the view over Lake Geneva, particularly from the window tables, is matchless. Before dinner, pop into the bar for an aperitif. Superlatively seamless, spot-on service.

2 Stars (Green Star) • Modern Cuisine, Seasonal Cuisine. The motto here is "raw, rugged, regional." Chef Dominik Hartmann and his team delight diners with modern seasonal cuisine that strikes an impressive balance between natural simplicity and creativity, complexity and a pleasing sense of groundedness. Great emphasis is placed on regional sourcing, with a preference for small-scale producers. There is a fully vegetarian seven-course surprise menu, with the option to add two extra courses. The house-made bread with butter is extremely moreish, as is the interesting combination of beetroot – oven-baked and puréed – with fruity-tart fermented blackberries, slightly bitter radicchio and aromatic roasted hazelnuts, finished with a fresh beetroot and ginger broth. The surprise menu, which can be made vegan on request, is complemented by a fantastic selection of Swiss wines. The sleek, upscale interior has floor-to-ceiling windows that afford a magnificent view of the valley! The establishment boasts its own bakery with a terrace (open Thu-Sun, 7-11am).

2 Stars • Modern French, Seasonal Cuisine. In his elegant lair, owner-chef Jérémy Desbraux quietly regales us with satisfying wholesome fare, crafted with textbook precision. Rather than fussy or contrived, everything smacks of crisp, legible regional flavours to the delight of discerning foodies. For example, the appetisers and petits fours use Swiss rice and local honey and the bread is made entirely from flour ground by a local mill. Even the table arts are a nod to the region from a bell jar that pays tribute to Tête de moine cheese to a huge watch case bearing the restaurant’s logo in honour of the local watchmaking tradition. The establishment’s trolleys piled high with refreshing aperitifs, after-dinner drinks and cheeses, which are, of course, produced by artisans, also catch the eye. A warm, professional welcome and a wine list worth writing home about. A word of advice: small groups should book the chef’s table near the kitchen for an extra-special experience.

2 Stars • Creative, Modern Cuisine. The exclusive boutique hotel is just one aspect of this beautiful old establishment boasting a fabulous view all the way to Lake Constance. In the restaurant run by two MICHELIN-starred chefs, Andreas Caminada and Silvio Germann, the latter is behind the creative dishes. He uses the finest ingredients in elaborate but unfussy cuisine, pared down but imbued with real depth of flavour. A rather unassuming name such as "salmon – lettuce" belies a wealth of complexity: premium Lostallo salmon, delicately seasoned and flame-kissed, served with an emulsified buttermilk and lettuce broth, finished with an intense herb oil. In late autumn, be sure to try the house-made tagliatelle with white truffles. Over 1 000 different wines to accompany the fantastic food are stored in the chic, modern wine cellar. The service team is headed up by maître d' Giuseppe Lo Vasco, who is exceedingly attentive, charming and knowledgeable. The decor is an elegant blend of traditional and modern, and the terrace is wonderful. In summer, an aperitif in the garden is an absolute must!

2 Stars • Creative. After nearly a year's refurbishment, French chef Anne-Sophie Pic's luxurious Lausanne establishment now welcomes diners in an elegant and modern leather-clad interior overlooking the lake. This exquisite new setting is a perfect match for the light, expressive and almost ethereal creations of chef Jordan Theurillat. Once past the entrance to the restaurant, there is a table-bar where excellent mocktails and a lineup of appetisers are prepared, drawing on produce from the garden in particular. Dishes such as the ‘venison chop marinated and smoked with juniper berry and imperator root, flanked by end-of-summer tomato confit with mace’ are emblematic of this refined and daring vision of cuisine, paired with a strong regional slant. The evening menu comes in 7 or 8 courses, while the lunchtime menu features a choice of 4 or 5 courses – truffles can be added to all the dishes. A tip: the wasabi-flavoured mocktail is an excellent way to kick off your meal. Impeccable service.

2 Stars (Green Star) • Modern Cuisine, Seasonal Cuisine. This restaurant presents a compelling concept in a stylish setting near Basel Zoo. A personal, handwritten welcome at the table sets the tone for the cuisine of Pascal Steffen and his team, which combines classical foundations with modern creativity. The surprise menu spans seven to 10 courses – only the ingredients are disclosed in advance, and these are of exceptional quality, with an emphasis on regional sourcing. The dishes are plant-forward, but fish and meat also feature. Their signature "Gemüse Garten" showcases over 30 varieties of vegetables prepared using a range of techniques to create a diverse and engaging flavour profile. The cooking style is pleasingly pared-down, clean and accessible, with small but exquisite details skilfully incorporated. Many dishes are finished at the table, offering a great opportunity to see the chefs in action. Harmonious wine pairings by the glass or interesting house-made alcohol-free alternatives are available. Service is delightfully attentive and adept. An original upcycling idea: empty wine crates are used as bag storage for diners.

2 Stars • Creative, Modern Cuisine. The name "Stucki" is a tribute to Tanja Grandits's legendary predecessor, Hans Stucki. The chic ambience that prevails in this historical villa is matched by the stylish service. The charming, efficient and professional international front-of-house team is headed up by Grégory Rohmer, a maître d' with a passion for what he does – there is no stuffiness here. The highly trained sommeliers have an extensive wine cellar from which to draw recommendations. Tanja Grandits presents her inimitable culinary style, characterised by her penchant for subtly incorporating flowers, leaves and colours. By skilfully integrating Asian and Mediterranean influences, she lends her dishes a wonderful harmony and finesse. Her creations never tip into overkill; rather, crisply cooked, aromatic green beans with elderflower labneh and hazelnut gremolata, for example, demonstrate a pleasing elegance. In the evening, there is a nine-course set menu (vegetarian also possible); the lunch menu is shorter. The chef serves the amuse-bouches herself. In summer, the garden terrace is a true oasis! Pop to the small shop, which sells tea, spices, dressings and more, to look for delicious treats to take home. Conveniently, the tram stops right outside the restaurant.

2 Stars • Creative, Farm to table. A true culinary beacon in the region, this 300-year-old half-timbered house looks wonderfully inviting from the outside. Chef-patron Christian Kuchler leaves us in no doubt that he is a master of classic cuisine, but he also incorporates carefully balanced creative touches and Asian influences. His perfectly cooked poularde de bresse, accompanied by Albufeira sauce with a delicate peppery note and buttery-creamy mashed potatoes à la Robuchon, is as impressive as his sashimi with wasabi marinade and soy sauce. Excellent ingredients are the common thread throughout the entire menu – used without showmanship, but rather with precise craftsmanship, to bring out all the fullness of their flavours. The set menu and à la carte dishes are equally tempting. The tastefully furnished and cosy interior provides a comfortable setting, as does the charming terrace. First-class service rounds off the experience perfectly – restaurant manager and sommelier Fabian Mennel provides expert wine recommendations. The selection, which extends beyond Europe and includes older vintages and rarities, is a delight.

2 Stars • Creative, Modern Cuisine. After a successful stint at two-star restaurant 7132 Silver in Vals, Mitja Birlo has made the move to Zurich. In an impressive building next to the main train station – a prime city-centre location – he presents a cosmopolitan culinary concept that is truly one of a kind. In a relaxed, modern and elegant setting, diners take their seats on comfortable bar chairs at the counter right next to the open kitchen to observe the numerous exciting delicacies comprising the surprise menu being created – with the dishes explained by the chefs themselves. A special experience for which it is worth setting aside plenty of time. One dish that impresses with its refinement and superb depth of flavour is the delicate, perfectly steamed turbot combined with radish with subtle Asian seasoning, and a foamy ponzu sauce with a hint of citrus, finished with saffron oil for a winning flourish. Wine or alcohol-free pairings available. Tip: Smaller groups can also reserve the Chef's Table.

2 Stars • Japanese Contemporary, Fusion. In the sleek and chic restaurant of the luxury hotel The Chedi, at almost 1 500m above sea level, twin brothers Fabio Toffolon and Dominik Sato share the helm in the kitchen. Working with first-rate ingredients, they present an intriguing blend of Japanese cuisine and European influences in the form of a five- or six-course omakase menu or as a complete eight-course culinary journey. The latter includes the two signature dishes – one featuring wonderfully tender langoustine, the other top-quality Ozaki Wagyu A5 – which can be added or swapped into the shorter menu. Alternatively, a vegetarian set menu is available, and you can also order à la carte – diners enjoy maximum freedom of choice. Yoshiko Sato, Dominik's wife, serves as pastry chef and is responsible for the outstanding desserts, pralines and petits fours. The open kitchen is a focal point, particularly from some tables where you can watch the action unfold. The thoroughly professional service ensures diners are impeccably looked after.

2 Stars • Creative, Modern Cuisine. The Dolder Grand (formerly "Curhaus", dating back to 1899), one of the city's most exclusive hotels, boasts an idyllic location above Zurich, providing a magnificent setting for this chic and elegant fine dining restaurant. If possible, book a table near the window so you can savour the magnificent view while you eat. The huge glassed-in wine cabinet also draws the eye. Chef Heiko Nieder's elaborate and creative cooking is built on classical foundations but peppered with exotic Asian accents – think Breton lobster with green curry vinaigrette, avocado and herbs or "hot and sour" langoustine. From the opening snacks to the final petits fours, the cuisine impresses with its precision and attention to detail. He always puts the top-notch produce centre stage in his set menus (one of which is vegetarian), with dishes determined by the changing seasons. The seven-course set menu is also available in a shorter version. Tip: The five-course "Amuse-Bouche Menu", served at lunchtime, allows you to sample a good cross-section of the food. In all wine-related matters, you can rely on the judgement of sommelier Katharina Sarrot.

2 Stars • Modern French, Contemporary. In the chic fine dining restaurant of the luxurious Widder boutique hotel, chef Stefan Heilemann and his team skilfully bridge the gap between classic and modern, drawing on international influences. Thoughtful preparation and precise technique go into the elegant dishes. The set menu starts as it means to go on, with a veritable explosion of flavours, in the form of light bites such as a fluffy bao bun filled with pulled goulash and amuse-bouches including tender, delicately sweet Algarve prawns with a refined cauliflower foam and crispy frosted herb pearls. The culinary delight continues with the superb langoustine, perfectly cooked to a translucent finish and paired with tom yam, peanut and kaffir lime. Or with the sensational Balfego tuna, served as a delicate tartare. The quality of the ingredients is top notch – and that also applies to the restaurant's own produce. The set menu, as well as its vegetarian counterpart, is available in a four- to six-course format. In addition, you have the chef's recommendations available à la carte. The highly adept waitstaff impress with their pleasingly relaxed approach. Tip: Book the Chef's Table! They also open for lunch Thu-Fri. Widder Bar is one floor below.

2 Stars • French Contemporary. A floral display provides pops of colour in this pristine white cube that calls to mind an art gallery. Chef Alain Huang's tasting menus comprise 10-plus creative courses that are French in origin but influenced by Asian cuisines, wine or alcohol-free drinks inclusive. Top-notch ingredients such as king prawn, scallop and veal are meticulously prepared and beautifully presented. Your meal is bookended by stunning amuse-bouches and petit fours.

2 Stars • Japanese Contemporary. With an understated façade, this place feels like a hidden gem for those in the know. The tearoom-like lobby leads into a minimalist dining room where a brightly lit open kitchen takes centre stage. The menu celebrates Japanese culinary culture, but with the odd Taiwanese twist and global influences. From shirako with bottarga to mussel noodles and wood-fired pigeon, every course is a beauty to behold and a delight to taste.

2 Stars • French Contemporary. One of the 20-odd restaurants bearing the late master chef’s name, this tailored venue is instantly recognisable by its iconic red-and-black colour scheme dotted with white orchids. In addition to an à la carte menu, diners can choose each course from those on the set menu. From painstaking recipes like pâté en croute to what is said to be the most decadent mashed potato in the world, this workshop is defined by meticulous craftsmanship and balanced flavours.

2 Stars • Asian Contemporary. logy, a sibling of the Florilège in Tokyo, moved to this location in 2025, whose handsome room is generously furnished in walnut wood. The over 10 courses omakase menu presents thrilling moments of creativity and pleasant surprises for an unforgettable experience. The kitchen seamlessly melds Japanese and Taiwanese elements, as illustrated by the ochazuke made with Taiwanese tea and Hokkaido rice that pairs expertly cooked Wagyu from Kyushu.

2 Stars • Spanish Contemporary. Spanish-themed paintings hang in the dining area, which boasts a stunning glazed wine cellar. The two chefs take diners on a poetic culinary journey to the Pyrenees of the Basque Country with a seafood-heavy tasting menu. Produce from Taiwan and Japan is woven into edible works of art that embody Spanish traditions, Asian influences and natural beauty. The clever use of colours and seasonal ingredients makes the experience a real delight.

2 Stars • Japanese Tempura. When it comes to tempura, precision is the name of the game. With decades of experience in Japanese cooking, the head chef brings out the best in every ingredient with his keen sense for oil blend, oil temperature and batter consistency, sealing in the umami with an incredibly thin, crisp and light batter. The simple, cosy room is decorated with Japanese garden details. Reservations are mandatory, with only two sittings, at 12.30pm and 6.30pm.

2 Stars • Japanese. The room sports a minimalist edge courtesy of light wood and slate grey hues. Chef Masa Chung deploys his deft craftsmanship and savvy skills, drawing on a 20-year career in Japanese cooking. He serves a single season-driven kappo menu. Chargrilling is his strong suit, but his uni and shiso tempura, as well as the famous kamameshi course are equally impressive. The meal unfolds like a page-turner, with compelling highlights and breathing spaces.

2 Stars • French Contemporary. A new chapter unfolds in Bangkok’s dining scene as Anne-Sophie Pic brings her celebrated French artistry to the city. Working alongside her trusted Japanese head chef, Tamaki Kobayashi, the menu highlights Pic’s signature creations, including her renowned lobster dish and the thoughtfully curated Voyage menu. Set in a beautifully renovated space overlooking the Chao Phraya River, it blends elegance with quiet refinement.

2 Stars (Green Star) • Thai contemporary. At Baan Tepa, Chef Chudaree Debhakam elevates her farm-to-table ethos with a polished seven-course Thai tasting menu. The experience begins in the garden, where guests can sample seasonal herbs grown on-site, grounding the meal in its sense of place. Traditional curries, flavours, and techniques are reimagined with deft precision, creativity, and harmony across each course. She remains committed to mindful gastronomy — from thoughtful local sourcing to minimising kitchen waste.

2 Stars • French Contemporary. At this sky-high restaurant on the 61st floor of Lebua, panoramic views form the backdrop to the elegantly designed space. The mood is calm and sophisticated, with tables angled to the skyline. An open kitchen takes centre stage, as chefs skilfully craft a sequence of hot and cold dishes. An expert sommelier curates pairings to enhance each bite; featuring both fine imports and artisan produce from a local farm, an impressive cheese trolley rounds off the meal.

2 Stars • Modern Cuisine. Côte brings the essence of Riviera-inspired cuisine to Bangkok, embracing Mediterranean, French and Italian influences. The dishes are skilfully crafted and presented using modern techniques by Italian chef Davide Garavaglia, who worked at Colagreco's principal restaurant for years. The culinary team revels in surprising guests at each course, curating seasonal menus based on the finest produce available that day.

2 Stars • Indian, Contemporary. In a beautifully restored Thai house with a pitched roof, this elegant yet relaxed dining room has taupe walls and minimal decor with discreet Thai accents. Chef Garima Arora draws on her Indian heritage, using seasonal Thai produce and sourcing key ingredients from regions across the country. Each course reveals refined, expressive layers of aroma and flavour – bold yet precise, personal yet rooted in place – making this a thoughtful, creative experience.

2 Stars • Indian, Contemporary. This is so much more than merely an Indian restaurant – at INDDEE you’re taken on a culinary journey around all parts of India and with each of the 10 or so courses of the set menu comes a story. Whether it’s carabinero finished off at your table to represent Goa, or the harsh Himalayan winter signified by pickled vegetables, each dish is a visual delight with memorable flavours. The chef’s extensive experience working in a Japanese restaurant is also evident – for example, the snacks include patra, made with Hokkaido scallops. The delightful service team enhances the experience with their charming and professional service. The wine and drink pairings are also outstanding.

2 Stars • French Contemporary. A talented Japanese chef reimagines French cuisine through the lens of his heritage, applying classic techniques from both culinary cultures to top-notch Japanese and French ingredients. The dishes in his refined and varied seven-course menu change with the seasons, each beautifully composed and with a wealth of nuance. Though the panoramic city views are striking, it's the balance of precision and creativity on the plate that make the biggest impression.

2 Stars • Thai contemporary. R-Haan celebrates the deep connection between Thailand's cuisine, its people and its culture. Begin with a delicious cocktail in the intimate lounge, then step into the dining room, where Thailand's diverse culinary heritage is showcased. The set menu opens with an elegant amuse-bouche. The main courses navigate between traditional family-style cooking and dishes with inventive modern twists. Iconic local desserts round off the experience.

2 Stars • Creative. This modern restaurant reflects the chef's half-British, half-Filipino roots and Spanish influences, blending creativity with precision. The themed, seasonal set menus range from street food to film-inspired surprises; the experience is always evolving yet consistently refined. Expect layered, bold flavours and intricate presentations. An open kitchen and counter seats foster connection. The warm, professional service completes the dining experience.

2 Stars (Green Star) • Modern Cuisine, Turkish. Fatih Tutak expresses his love for his Turkish terroir here, showcasing ingredients from the region and produce from local traders on a daily basis. This is a chef who cooks with respect for tradition and what nature has to offer. Familiar flavours are given a new dimension, and centuries-old practices are tailored to the zeitgeist. Part of his originality lies in his nuanced use of delicate acidity and smoky flavours. Pide, straight from the oven, is served with three kinds of butter – buffalo, cow's-milk butter and beurre noisette – turning the apparently simple to the sublime. Or try the perfectly grilled Black Sea turbot with black truffle, a wonderfully creamy, intensely flavoured sauce prepared from the bones and that has been dehydrated then rehydrated. Exuberant bold flavours are this chef's trademark. Be sure to peruse the fantastic wine list with its abundance of Turkish labels – we were bowled over by the Paşaeli 6N Karasakiz. Hors d'oeuvres are served in ALVU, a lounge that boasts magnificent city views. Then you move to the intimate main dining space, where you can watch the chefs in action. (Book the chef’s table for the ultimate experience!) For dessert, you are invited into the open kitchen of this chic establishment. This is an adventure from start to finish, guided by the inspiring work of Fatih Tutak.

2 Stars (Green Star) • Turkish, Asian Influences. Ozan and Seray Kumbasar make a formidable team who put their heart and soul into their restaurant. Seray wins hearts with her love for regional wines, presenting them with expertise and surprising us, for instance, with a Chamlija Riesling, 2024, from Baglari. Her digestif trolley is nothing short of outstanding. Her love of the local terroir is shared by her chef husband, and he sources whatever he does not grow himself from nearby producers whenever possible. Every six weeks his set menu changes to keep pace with the seasons. This also fuels his creativity and shapes the direction of his sensual, refined cuisine, which has a strong sense of place.For instance, he cooks prawns to a perfect, still-translucent finish, allowing their delicate flavour to shine through. Okra and baby sweetcorn are grilled over a wood fire to unlock their full intensity, and a silky corn sauce brings these exuberant flavours together with a touch of sweetness. At Vino Locale, ingredients take centre stage in a set menu that strikes the right balance between meat, fish and plant-based foods (a vegetarian set menu is available; lunch is à la carte only). Every so often, subtle details betray his fondness for the cuisines of Italy and Asia – his gyoza are as wonderful as his sauces! The restaurant itself has something of a trattoria feel – the art-covered walls, cheerful atmosphere and romantic terrace make its appeal irresistible. Guaranteed to be a memorable dining experience.

2 Stars • Chinese. Andrew Wong’s inspiration comes from across all of the Chinese provinces; join him for a three-hour culinary voyage around the country with the ‘Collections of China’ evening menu, where he presents his own unique interpretations of regional dishes, which demonstrate extraordinary sophistication, creativity and depth of flavour. Start with a drink downstairs in the Forbidden City, or come at lunch for outstanding dim sum – they even have a dim sum tasting menu. Clued-up service adds to the overall experience and dishes are explained with obvious pride.

2 Stars • Modern French. In a discreet, intimate environment inside the grand Hotel Café Royal, the eponymous chef has the perfect canvas in which to showcase his impressive and accomplished cuisine. Dilling's dishes are exquisite in appearance and, like a seasoned orchestra, everything on the plate adds its own note of flavour to produce something harmonious and exhilarating. Whether Kaluga caviar, Scottish lobster or Peruvian chocolate, the kitchen knows how to bring the best out of its exquisite ingredients.

2 Stars • Modern Cuisine. After many years working with Gordon Ramsay, Matt Abé finally put his name above the door with this restaurant inside the space which was once Le Gavroche – the famous basement dining room is now decked out with neutral tones and curved lines. The menu showcases Abé’s own style of cooking, blending classical dishes like celeriac royale with well-judged modernity. Throughout, his command of flavour – particularly in sauces – is exceptional, exemplified by a perfectly cooked scallop with a rich, buttery sauce and an array of citrus, all working together in total harmony.

2 Stars • Modern Cuisine. The Peninsula’s rooftop restaurant is a celebration of the world of speed; it’s named after the famous Surrey racetrack and a scale model of Concorde hangs from its ceiling. When it comes to the kitchen, it’s clear there’s a high level of skill on board, as the team is run by the experienced Claude Bosi. Expect finely detailed, exquisite cooking that showcases the best British ingredients, like Lake District lamb and Cornish squid, in delicate yet rewarding dishes. The floor-to-ceiling windows look out onto a fantastic terrace.

2 Stars • Creative. In contrast to the grandeur of its location inside the Town Hall Hotel, there's a modern, understatedly stylish look to Da Terra. You start with drinks and snacks in the elegant lounge, soundtracked by the comforting rhythms of bossa nova, before heading to the dining room – where the tables by the open kitchen offer a view of the impressive Molteni stove. Chef Rafael Cagali draws on his Brazilian and Italian heritage in skilfully crafted, highly original dishes bursting with colour. His signature reinvented version of the Brazilian 'moqueca' fish stew is bound to be a highlight.

2 Stars • Traditional British. Heston Blumenthal has announced that this restaurant at the Mandarin Oriental Hyde Park hotel will close for good in early 2027, so now’s the time to see exactly why it has always been so highly rated. The menu may take inspiration from England's oldest recipe books, but there is still something decidedly 'Heston' about the creative dishes. The signature illusory 'Meat Fruit' epitomises his playful influence, while providing a reminder that superb flavours underpin his dishes – in this case it's a smooth, delicious chicken liver parfait. In another twist, guests are asked how much interaction and dish description they would like from the service team.

2 Stars • Indian. The clubs of colonial India are the inspiration for this impeccably run restaurant. It's spread across two levels: the ground floor booths are perfect for lunch, while the vivid red basement has a more intimate feel. The extensive menus are predominantly Northern Indian in style, featuring superbly executed, traditionally based dishes. Balance, sophistication and depth are all present in the cooking, with options like tandoori masala lamb chops and kid goat methi keema standing out.

2 Stars • Modern British. This flagship operation from Tom Kerridge – the king of British pub dining – provides exactly what you'd expect: classic dishes executed with such skill and precision that they soar to rarely seen heights. The menu is not overly long but it still proves hard to choose, as every dish sounds so appealing. The ingredients are exemplary, presentation is first-rate and the bold, natural flavours are given room to shine, resulting in memorable dishes like an outstanding banana soufflé. The beams add character to the room, while the friendly staff keep the atmosphere light and convivial.

2 Stars • Modern British. Start your night with a cocktail at this delightful neighbourhood restaurant that was once the village shop. There is no small amount of skill on display from the chefs, with dishes that are exquisitely crafted and deliver fabulous flavours and textures, be it an exceptional raviolo or glistening turbot. The very best ingredients from Kent’s larder are a feature, while the wine list looks further afield to up-and-coming regions such as Georgia, Croatia and Macedonia. Service comes from a charming team who work with pride and passion.

2 Stars • Japanese. While Chef Angelo Sato's Japanese heritage provides the basis for this modern, upbeat izakaya, his creative streak ensures the captivating tasting menu takes on a style all its own. Clever flavour and temperature combinations feature throughout, as do the kitchen's immense precision and technical skill. The shokupan bread serving is a real event, packed with originality and showcasing a range of delicious accompaniments. The theatrical counter set-up adds to the great atmosphere, whilst sake 'journeys' are encouraged to add to the experience.

2 Stars • Creative. Top restaurants never stop developing – and that’s certainly the case with Ikoyi. Founder and chef Jeremy Chan’s surprise tasting menu uses high-quality organic produce from the British Isles, married with global spices, to create dishes that are as unique and creative as they are bold and beautiful to behold – and they now display even greater levels of depth and complexity. Dishes like aged turbot with egusi miso or suya with creamed peas are bound to enthral, while the theatrically presented smoked jollof rice will always be one of the highlights.

2 Stars • Modern Cuisine, Creative. There are a lot of courses on James Knappett's creative surprise menu, but you'll be glad of it once you've tried such superb cooking. You’ll start in the lounge with drinks and accomplished canapés that set the tone for the evening, before being guided to your seat at the beautiful kitchen counter – where you can watch the chefs finish dishes close-up. Outstanding British produce is at the heart of the experience, with the seafood often proving a highlight, whether it's soft and smoky eel or fresh squid enhanced by a creamy lobster sauce.

2 Stars • Creative. In an idyllic location overlooking Midsummer Common, inside an equally beautiful Victorian house, you'll find this stylish, long-standing restaurant. Over 20 years into its lifetime, the dishes are continually evolving thanks to a kitchen which is not afraid to push the boundaries. Every course is packed full of personality and originality, especially the stand-out desserts like delicious coconut parfait served in a mock-coconut shell made of Nyangbo chocolate. Luxury ingredients are generously used, flavours are measured and there’s an appealing range of different textures.

2 Stars • Indian, Contemporary. Locally born and bred chef-owner Aktar Islam has fashioned a wonderful dining experience at this ever-developing restaurant. A spacious bar and sitting room are cleverly used as a space in which to enjoy snacks and a drink before heading to the dining room and its open kitchen. The series of flavoursome, excellently spiced and carefully balanced dishes are creative, modern takes on Indian recipes – such as the Lucknow-inspired 'Gajar' that showcases the extraordinary diversity of the humble carrot. Well-chosen wines from the excellent sommelier are on-hand to accompany.

2 Stars • Modern French. Hidden away in the depths of the world-famous Gleneagles Hotel, this intimate restaurant has a luxurious classical elegance, courtesy of dark wood walls, clever lighting and colourful food-themed art. The philosophy and spirit of the late Andrew Fairlie live on in refined cooking with a French heart and a Scottish soul. Superb produce, much of it from the kitchen garden, is combined with exemplary classical technique – which is most evident in the outstanding sauces, from a punchy Bordelaise to a glossy lamb jus. The service brilliantly balances formality with friendliness.

2 Stars (Green Star) • Creative. This restaurant has become quite the operation over the years, what with its main dining room, Tasting Room, Kitchen Bench, bedrooms, garden and even its own bees. Sat Bains has an unerring commitment to well-sourced produce, both from his own garden and around the British Isles; fresh, snow-white crab is a great example, enhanced by the ingenious accompaniments of dashi jelly and a rich bisque infused with star anise. Whatever the dish, it will be as punchy as it is good looking. You're guided smoothly through the whole experience by the genial, well-versed service team.

2 Stars • Modern Cuisine. Story is a restaurant that continues to evolve rather than merely reinvent itself and its latest chapter saw the addition of a second storey which hosts a handsome private dining room. In the bright, open main restaurant, Tom Sellers’ talented kitchen team serve a surprise set menu, where luxurious ingredients – from langoustines to turbot – make up dishes that are as succulent as they are visually arresting; you can also expect updated versions of his signature constructions. The charming service team ensure the atmosphere is always warm and welcoming.

2 Stars • Modern Cuisine, Creative. The name of Jason Atherton’s flagship operation is short for ‘Refinement of Work’ – and indeed there is a great deal of refinement in every inch of this mightily impressive restaurant. The premises, on the iconic Savile Row, have been fitted out with no-expense-spared luxury, while the service is charming and attentive in equal measure. Chef Spencer Metzger leads the kitchen, taking outstanding British produce and adding depth of flavour with unerring skill – as in the sika deer with a sublime sauce flavoured with red fruit and beetroot. The wine list, as you may expect, is an oenophile's delight.

2 Stars • Creative. Go for the house martini as you enjoy an array of snacks like crispy buttermilk chicken and crab dumpling that precede the start of The Clove Club's multi-course set menu. The roll-call of prime British ingredients includes Orkney scallops, Wiltshire trout, Torbay prawns, Herdwick lamb and Middle White pork – all starring in seasonally pertinent dishes where their natural flavours are allowed to shine through. The historic surroundings of Shoreditch Town Hall provide the perfect backdrop, with the open-plan kitchen adding a little more theatre to proceedings.

2 Stars • Modern Cuisine. This intimate restaurant mixes the luxury with the familiar, in both its décor and its dishes. The likes of tattie scones are served alongside Highland Wagyu and caviar, in a room that features both a rustic beamed ceiling and maple leaf Lalique chandeliers. Chef Mark Donald adeptly balances local and global influences in sophisticated, precisely crafted dishes with superb depth of flavour. Set inside The Glenturret Distillery, the restaurant boasts some truly unique aged malts, and they even offer a whisky tasting selection as well as a top-class wine list. Stay overnight to complete the experience.

2 Stars • Modern British. With its stunning Louis XVI decoration, this is a room that will take your breath away, and there’s a flamboyancy in the delivery of the dishes that lives up to the surroundings. Equally impressive is the cooking itself, displaying balance, refinement and depth of flavour at every turn. You need only take one glance at the menu featuring dishes like langoustine 'à la nage' to see that classical French techniques and luxury ingredients both play a big role in proceedings. The sharing ‘Arts de la Table’ dishes allow the impeccable service team to keep the theatre of the gueridon trolley alive.

2 Stars • Modern Cuisine. There’s a refreshing lack of formality at Trivet, both in the look of the room and in the style of the service, but that’s not to say this isn’t a very professionally run operation. The chefs in the open kitchen craft imaginative, fuss-free dishes using prime seasonal ingredients, where the combinations are balanced and flavours assured. Try dishes like ‘Pigeon and persimmon’ or the imaginatively titled ‘Turkish breakfast’ dessert, and you’ll see a kitchen full of imagination and ability. Wine plays an integral role, with personable service and a thoughtfully curated list championing lesser-known regions.

2 Stars • Creative. For a truly unique experience, head for rural Wales and this matt-black house with an immersive approach and a mellow soundtrack. The evening starts early, which gives Chef-Owner Gareth Ward five hours to take diners on a playful culinary journey around the globe. He has a particular reverence for Japanese cuisine, with sashimi and A5 Wagyu beef likely to appear on the surprise menu of around 30 vibrant servings, all using outstanding produce prepared with superb craft. Regional sheepskins and handmade crockery show the team's pride in their Welsh locale, and you can extend your visit in one of the luxurious bedrooms.

2 Stars • Italian, Contemporary. With its signature A-frame ceiling and luxuriously warm furnishings, this dining room has been Chef Suzette Gresham’s home since 1989. The cooking remains top rate, promising finesse and bold flavors in equal measure. Handmade pastas combine classic technique with a touch of personal style, and mimicking the art on the walls, some dishes like carrot and ginger terrine or the must-order cheese plate arrive as visual masterpieces. Sweets are a notable strength, down to the very last few bites when one of the best mignardises carts in town rolls up stacked with chocolates, pâtes de fruits, and caramels rolls. Speaking of bests, friendly sommeliers are essential guides for navigating one of the deepest Italian wine and Champagne cellars in the country.

2 Stars • Creative, Modern Cuisine. Not shying away from performance and theatrics, Chef Grant Achatz’s flagship restaurant continues to be one of the city’s most immersive experiences. Combining scented vapors, hidden ingredients and tableside service, dinner is a constant mix of whimsy and surprise. Signatures like the black truffle explosion or bourbon-maple cured Arctic char are woven in with a series of small, at times diminutive, courses that involve a number of unexpected ingredients and preparations. Dessert offers pure, childlike delight, starting with an edible helium balloon and ending with a nitro-fueled, Pollock-esque creation that’s sauced, splattered, cracked and glittered directly onto the table.

2 Stars • Scandinavian, Contemporary. No detail goes unnoticed at this contemporary Swedish beauty, sporting a sleek bar and open kitchen with Chef Emma Bengtsson at the helm. Enjoy the eponymous infused spirit along with bites from one of two dinner tasting menus. Expect glazed earthenware, slate platters and wooden boxes cradling the likes of a medallion of North Sea cod, torched ever so slightly, and accompanied by a light-textured mussel foam and petite wedges of roasted red endive. Lean and tender duck breast sided by a petite block of compressed leg meat is dressed tableside with a beet sauce enriched with duck jus. The meal may end with a composition of green apple and fennel featuring rye cake, apple ice, bitter caramel and whipped, smoked crème fraîche.

2 Stars • Scandinavian, Contemporary. Aska is an ideal ambassador for its edgy-cool South Williamsburg neighborhood. In a dark, intimate space, Chef Fredrik Berselius and his ace team deliver on the promise of highly accomplished Nordic cuisine. Each course is presented by a personable member of the kitchen team, with the amiable chef himself routinely stopping by to engage with diners. Local products are woven into the seasonal tasting, with local pastured quail dry-aged, seared, and plated with stuffed morel mushrooms, nasturtium and truffle-speckled jus. Grilled Norwegian langoustine tail with gooseberry is sweet and luscious; slow-cooked hake is topped with aged beluga caviar and dressed with a dark beer cream sauce that simply must be sopped up by the accompanying malted barley milk bread.

2 Stars • Contemporary. Counter dining can sometimes be a cramped affair, but fortunately, this one is spacious enough to leave plenty of elbow room, allowing guests to enjoy the immersive experience in comfort. The kitchen, led by Danish chef Ronny Emborg, runs with a quiet tranquility that forms a sharp contrast to the boisterous playlist, which helps keep the room from feeling stuffy. The menu comprises numerous beguiling courses with global accents, featuring subtle flavors and deftly weaving together both delicacy and richness. A dish of minute, briny shigoku oysters strikes an intriguing balance between vegetal and fruit notes when matched with kiwi and cucumber, while a perfectly cooked morsel of halibut is bolstered with an impeccable buttery shrimp bisque.

2 Stars • Korean, Contemporary. Chef Junghyun Park and his wife Ellia are global ambassadors for contemporary Korean cooking, but all roads lead back to their Murray Hill brownstone. Sporting dark finishes and soothing earth tones, the room unfolds into a chic bar and subterranean dining counter that is as warm and as inviting as the servers. This is one of the city’s most coveted reservations – and for good reason. Black banana is topped with monkfish liver, puffed buckwheat and perilla leaves, while langoustine from Norway is grilled, then set over truffle gel and honey nut squash foam. The menu is ever evolving, but the team's commitment to Korean traditions prepared with finesse and flair is steadfast.

2 Stars • Contemporary, Californian. Easygoing luxury and refinement strike a harmonious note within L’Auberge Carmel, where every element seems designed to delight. Chef Justin Cogley balances classic technique with a sleek, modern aesthetic, and his cooking captures a sense of place that feels wholly his own. Products of spectacular quality are prepared skillfully and painstakingly presented with an artistic eye, as in a surprising "cabbage" taco filled with shallot jam, Madeira-braised treviso, Kaluga queen caviar and cabbage chips. The hits keep coming, like the rice roulade with Dungeness crab finished in a white dashi and butter sauce or the triple-seared dry-aged ribeye brushed in wagyu XO. Fabulously accommodating sommeliers are ever present to help navigate a wine list of real distinction.

2 Stars • Contemporary, American. Live fire is of the essence at this high-ceilinged and elegantly appointed dining room. Chef Christopher Bleidorn's skill lies in his ability to combine the rugged appeal of flame-kissed meats with a delicate touch and palpable sense of whimsy. Look no further than the lacquered quail with grilled Parker House rolls and crunchy pickles to be assembled à la Peking duck. His team's impressive variety of techniques wring out every fleck of flavor from such pristine ingredients as creek trout, presented as roe with kelp kombucha sabayon; or "tail end" lox served on crispy skin.The playful and spontaneous spirit carries on until the end—with the possible arrival of tart blueberries and crème fraîche hidden beneath lemon mochi bites and a bee pollen-dusted tuile.

2 Stars (Green Star) • American, Contemporary. The passion of Chef Dan Barber is at the core of everything here, where a meal is a true experience that uniquely knits together his vision of improving our foodways, the grit of utilizing the land to provide sustenance, and luxurious touches like crisped linens and fine crystal.A procession of dramatically presented, farm-fresh seasonal produce kicks off the meal and may include freshly plucked radishes with browned butter, Hakurei turnips dressed with poppy seeds, and morsels of dried honeypatch squash. While the focus is plant-based, heartier compositions may reveal roasted, retired dairy cow plated with root-to-leaf celeriac. The meal may end celebrating how this operation began; as a dairy, with a tower of milk crumbs, milk jam, panna cotta and ice cream to dress poached quince.

2 Stars • Mexican, Contemporary. Combining a passion for Mexico’s rich heritage, an electric jolt of imagination and masterful technique, Chef Val M. Cantú has created truly singular gastronomic destination. The cavernous space is more festive than hallowed, thanks to a lively playlist and colorful artwork. The menu draws upon a dizzying variety of Mexican flavors, utilizing the finest products and subtle international influences to transform familiar dishes intro deliciously unique culinary creations. Humble tortillas display particular mastery, as in a pillowy sourdough tortilla with an ethereally crisp mezcal-battered black cod, checkered with huitlacoche and yellow corn cremas, or heirloom white corn tortillas accented with black sesame and poppy seeds, to match smoked quail enrobed in a complex house mole.

2 Stars • Contemporary. This famed address hidden in the back corner of a Hell’s Kitchen grocery store has entered a new era under Chefs Max Natmessnig and Marco Prins. The room is a box of luxury and sparkles as bright as ever under the spotlights, with most guests seated at a glossy walnut counter that wraps around a brigade of cooks who have nowhere to hide. The team works quickly, sending out a volley of delicate tarts and bites that showcase skill and refinement. Highlights have included a beach glass oyster atop a vibrant bright green aguachile and a single scallop topped with caviar in a vin jaune sauce. All the while, an excellent service team keeps close watch from all corners of the room.

2 Stars • Contemporary. This serene elder from Chef/owner James Syhabout is packed every night. Tucked into colorful Piedmont Avenue, the space is long and neat, while soft music and a vibrant staff set the mood. It's cool and relaxed but never casual.Chef Syhabout pairs local ingredients with precise technique; he also pulls from his Thai and Chinese heritage to deliver an elegant menu full of familiar flavors that taste as wonderful as they look. Dinner might unveil slices of raw Japanese sea bream dressed with aged soy sauce, fermented plum, and mustard. That signature slow-poached egg yolk sitting in a bed of onion- and malt-infused cream is a consistent thrill; while donabe-baked scallion rice is topped with chanterelles dressed with miso from a small-batch, local producer.

2 Stars • Contemporary, Seafood. César Ramirez is one of the few chefs who, night after night, has the difficult task of meeting his own standards of high-wire precision. His downtown restaurant brings a sleek, minimal look to a century-old address, and as might be expected, world-class seafood shipped from all over plays a large role in his tasting menu. Recent highlights include slices of raw Danish hiramasa with fennel and miso, seared North Sea turbot with Peruvian white asparagus and velvety California quail with orange reduction. A masterful hand with sauces and a sense for harmonious combinations demonstrate a refined sensibility. An eager service team oversees the spacious room where counter and table seating alike offer a prime vantage point for watching this kinetic kitchen.

2 Stars • American, Creole. The young E.J. Lagasse, son of the indomitable namesake, now oversees a remarkable dining room that has celebrated Creole cuisine for more than three decades. His determination is palpable as he charts a new course, bringing contemporary refinement and vibrant originality to the fore. BBQ shrimp tarts, deep-flavored gumbo and superb, golden-brown cornbread paired with French butter feel familiar and new at once. This is cooking that bursts with personality and class and never at the cost of flavor. Generously spaced tables and plush banquettes offer direct, unobstructed views into a gleaming kitchen fronted by floor-to-ceiling glass. All the while, a superb service team tends to every detail with warmth and generosity.

2 Stars (Green Star) • Contemporary, Californian. Concealed inside an 1880 Victorian just steps away from Sonoma Plaza is a rarefied experience. An original tasting menu marries global flavors, refined technique and exceptional ingredients, including local produce sourced from affiliated Stone Edge Farm, all shot through with subtle nods to Chef Brian Limoges' New England roots. Take, for example, a clever "lobster roll" croustade featuring spiny lobster tartare in a crisp shell, or a clam chawanmushi that subtly evokes the flavor of chowder. The team shows a masterful hand with grilling, and the complementing sauces surprise and delight. The fireworks continue through to dessert, precise and memorable in its own right. All the while, diners will find the staff effortlessly charming.

2 Stars • Creative, Modern Cuisine. Ever sits on a quiet stretch of Fulton Market, where Chef Curtis Duffy runs a world of his own making. Venetian plaster, subdued lighting and a minimalist design set the tone for a dramatic, carefully staged room, where tables are spaciously spaced and service is precisely choreographed. This attention to detail carries through to the cuisine, which is technically accomplished and visually refined. Dishes are thoughtfully constructed, often combining multiple elements and textures with a clear emphasis on structure and presentation. The cooking shows a high level of control, with compositions that are polished and deliberate in their execution. A generous wine program, spirit-free pairings and the adjoining cocktail bar, After, further enhance an experience to remember.

2 Stars • French, Contemporary. At the base of the Grace building on the edge of Bryant Park, this cavernous restaurant is dressed in luxury from top to bottom. A large bar welcomes a boisterous after-work crowd, while the spacious dining room is a work of cream-colored banquettes, fine art and sparkling cutlery. Alsatian-born Chef Gabriel Kreuther cooks with a global sensibility rooted in excellent French technique. Warm kugelhopf with chive fromage blanc as well as the smoked sturgeon and sauerkraut tart are indulgent, gratifying classics, while bass with wax bean ragout and mussels celebrates the seasons. An old-school cheese trolley, an armada of finely suited servers and an impressive collection of Alsatian wines rounds out a night.

2 Stars (Green Star) • Californian, Creative. Veering off into the wilds of Mendocino County is certainly a most delightful detour—one that culminates in the dining room of the Harbor House Inn, originally built in 1916 for the Goodyear Lumber Company. Driven by impeccable technique and devotion to sustainability, the cooking is highly original. Chef Matthew Kammerer is devout when it comes to hyper-local and foraged ingredients, elevating not only delicacies like sea urchin, but also more humble items like seaweed harvested from the nearby coastline, or lace lichen plucked from overhanging trees. Compelling, Japanese-accented creations have included a sake-poached abalone paired with a luscious sauce made from its liver. Fantastic sourdough is flecked with sea lettuce and grilled wakame ice cream has been a favorite since the very beginning.

2 Stars • Japanese, Seafood. With only one seating per night, this is the kind of destination where a handful of lucky diners are privy to an exemplary culinary spectacle. Many of the courses begin with ingredients that are attractively arranged, then finished before your eyes, and presented by Chef Brandon Hayato Go with detailed explanations. To kick off the kaiseki, the chef serves a small bite, or sakizuke, like chilled, charred eggplant with ginger and dashi. From there, it's a seasonal celebration artistically arranged on vintage Japanese pottery and porcelain collected by the chef. Local corn and sea scallops is transformed into kakiage; bonito is lightly smoked over rice bran straw; and miso-glazed black cod is folded into a luscious rice pot to conclude the meal.

2 Stars • Contemporary, French Contemporary. Chef Jean-Georges Vongerichten’s culinary empire stretches far and wide, but Central Park will always be his home. Chef de Cuisine Joseph Rhee and this team sustain a legacy defined by a mastery of French techniques and a respect for global flavors. The signature egg toast with caviar is an assured start before launching into an ever-evolving menu rich with precision and elegance. Efforts like tomatillo-lemon verbena jus, black truffle with za’atar, and sunflower seed ajo blanco demonstrate originality and boldness in spades. Those opting for the vegetarian menu will enjoy the season's best produce, like heirloom tomatoes composed with crunchy vegetable mignonette and spiced dressing.

2 Stars • Korean, Contemporary. In the beating heart of Koreatown, take a freight elevator up 16 stories to find this elegantly appointed retreat. Echoing a traditional Korean home, guests are welcomed with snacks and drinks before being escorted to the dining room, where a minimalist design is juxtaposed with views of the Manhattan skyline. Chef Chang-ho Shin offers a Korean tasting menu that feels both traditional and contemporary and exudes calm, collected refinement. A deconstructed pheasant mandu with foie gras and morels is a remarkable feat while spotted prawn and geoduck clam is dressed with vivid green perilla oil made in house from imported seeds. Desserts and confections are beautiful to behold and equally delicious to finish. A cup of warm sunchoke tea brings the evening to a close.

2 Stars • Contemporary. Chef Ryan Ratino's ambitious counter is an experience like nothing else in the city. Sitting just above Bresca, the room is a constant hive of activity with sharp-suited servers gliding about and laser-focused chefs working in perfect tandem. From the cutlery to the cooking, expect beauty and boldness. Top-rate seafood and meat from Japan and beautiful sauces form the core of this menu. Think delicate tarts with wagyu tartare, Hokkaido uni topped with bluefin tuna, and Koshiibuki rice studded with Northern California Dungeness crab, maiitake mushroom and shaved Australian black truffle. Dessert is its own counter that ends with a treasure box of mignardises. All throughout, a high-energy playlist matches a high-performing team.

2 Stars • Filipino, Contemporary. Drawing its name, fittingly, from the Tagalog word for “together,” Kasama unites the culinary talents (and fine dining pedigrees) of husband-and-wife team Tim Flores and Genie Kwon. Flores's background provides inspiration for this modern interpretation of Filipino cuisine, while Kwon’s pastry training elevates the sweet side of things. In a simple space, the two cook with striking originality. Homey traditional preparations are reimagined in elegant, inventive ways, as in an “adobo” of mussels and wild mushrooms that balances tangy, sweet and savory. Bold, original sauces like peanut with shrimp paste have few equals. Desserts, like a “mais con yelo” that features sweet corn semifreddo and milk granita, are every bit as satisfying.

2 Stars • Contemporary. Industry veterans Chef John Wesley and general manager Julianna Yang have combined their talents at Kiln, where the warehouse space is warmed by personable service and the kitchen delivers artful creations. The tasting menu leans Nordic, highlighting preservation techniques like curing, drying and fermentation in dishes whose simplicity is belied by intricate techniques and compelling flavor combinations. The creative energy is consistent throughout the meal, offering plenty to impress guests. Opening snacks like a crispy curlicue of puffed beef tendon captures this ethos, while others, like a squab breast lacquered with burnt honey and served with a truffled jus, display a classical bent.

2 Stars • French, Contemporary. Miami has joined the ranks of Paris and Tokyo with its own on-brand and elegant L'Atelier de Joël Robuchon. The Design District setting bears all the beloved hallmarks with a counter and open kitchen plus rosewood walls and leather chairs.Two tasting menus and an à la carte are available, with Robuchon's classics remaining. The bread basket is a lovely opener, arriving in advance of such thrilling bites as seared scallops in a vibrant cilantro broth with coconut foam and a piece of crispy calamari. Lamb topped with eggplant caponata and served in fairytale eggplant cups is executed perfectly, while artichokes housed underneath a glass dome in a chickpea and turmeric "cappuccino" are delightful. The aptly named le chocolat sensation is a thrill.

2 Stars • Contemporary, Modern Cuisine. This dining spot is firmly rooted as part of San Franciso's dining landscape. The nightly tasting menu is served in a swanky, bi-level warehouse decked out like a mogul's hunting lodge. The menu has a sweeping creative scope, drawing on both nostalgia and current culinary trends with a confident swagger.Highlights include a duo of oysters served two ways: one topped with a gooseberry mignonette and the second charbroiled with a grilled Jimmy Nardello glacage and finished with pickled biquinho peppers. Bold flavors presented with flair are a common thread, like in a buttery A5 Wagyu ribeye paired with a sweet-and-savory oxtail and sour cherry tart, perfect lattice crust, and all.

2 Stars • Japanese, Sushi. There is nothing like an omakase in the care of Chef Masa Takayama. The commotion of Columbus Circle gives way to the calm, collected ceremony of a room anchored by a strikingly smooth hinoki counter. Everything is in place, as chefs and servers work with a kind of harmony that recalls ballet. Every decision, every move, is in the service of his distinctive style, which many have copied but none have mastered. Fragrant white and black truffles, pearly beads of Osetra caviar, and vibrant garnishes make for brilliant touches that straddle the line between luxury and excess. Few have both the imagination and the know-how to make foie gras nigiri, and few serve abalone so meltingly tender. It is a captivating experience that is singularly memorable.

2 Stars • Contemporary. A single door, with a host to match, marks the entrance to this culinary laboratory that goes far beyond its tiny name. Dinner begins in the lounge with a fun, brainy cocktail before moving to the main room where guests settle in at a curved counter built around a stainless-steel workspace. Through a series of small bites and courses, whimsy and surprise are driving forces of inspiration. From chicharron with avocado to cauliflower with caviar, nothing is ever quite what it seems. The fun is carried through to the very end. A recent riff on mango sticky rice was a playful delight followed by the signature, crowd-pleasing fried ice cream donut. Along the edges of the room, sharply suited servers ensure a seamless, sincere experience.

2 Stars • Modern French. Since opening in 1999, Chef Josiah Citrin’s flagship has been a Santa Monica mainstay. Through its many evolutions, the restaurant has sought to offer a certain kind of fine dining experience that will never go out of style. Slip in through a discreet side entrance to enter the enclosed space that combines a vibe-y underground feel with classic luxury. One can expect the finest cutlery and plates, gorgeous presentations, plenty of tableside saucing, and a level of French decadence that borders on gratuitous. The results are indulgent. Truffles, wagyu, uni, and crab weave their way across intricate canapés and courses, ending with a signature finale of dry-aged duck “Rouennaise” that features a rich sauce made with the help of an antique silver press.

2 Stars • Japanese, Contemporary. A serene atmosphere awaits in-the-know diners at this secluded counter, closed off from the cocktail bar in front to foster a mood of intimacy. The service, like the ambience, is warm but unobtrusive, allowing focus to fall on the singular kaiseki menu on offer. Under the assured hand of namesake Chef Hiroki Odo, the cuisine skillfully blends tradition and creative personal touches for a meal that is anything but stuffy. Flavors are both vibrant and precise, with a depth and purity that attests to superbly sourced ingredients and careful preparation. From a savory broth with impeccably cooked tilefish, lifted with locally grown yuzu, to springy house-made soba noodles with indulgently rich salmon roe, this is cooking that will linger in the memory.

2 Stars • Contemporary, American Contemporary. Guests enter this former warehouse through a converted freight elevator, a testament to Oriole’s unique brand of elegance, further exemplified by the striking ceiling collage above the spotless open kitchen. Chef Noah Sandoval and team execute a thoughtful tasting menu that blends French and Japanese elements. Small bites in the impressive bar are accompanied by a welcome drink, and might include a tartlet of Dungeness crab or Hokkaido uni. Then, a mouthwatering canapé of foie gras parfait with pickled strawberries is served overlooking the impressive open kitchen watching the kitchen team in full flow. The capellini with black truffle is a highlight and a great lesson in culinary self-restraint. Service is polished, detailed and discreet.

2 Stars • Contemporary. Set in a landmark skyscraper that towers over the city, Saga is a stunner. An aperitif from the terrace is a striking start before settling into one of several intimate rooms fit with peach and emerald velvet, green marble tables and carved stone accents. An aura of class and comfort takes hold in preparation for a cuisine that is inspired and delightful, as in Hokkaido scallop arranged with shaved fennel and vadouvan butter sauce; or Australian lamb dressed with a spiced jus and frothed herb sauce. To finish, a lovely Moroccan tea service, paying homage to the late Chef James Kent, is complete with an array of sweet bites.

2 Stars • Californian, Contemporary. At once playful and profoundly earnest, this privileged playpen is adored by the Bay Area's elite. The studied cool of the kitchen extends to its crowd, and the striking warehouse setting blends rusticity with refinement. Everything revolves around the roaring hearth. The kitchen, under the direction of Chef Richard Lee, is in steady hands and proffers an immersive experience. The number eight (considered lucky in Chinese culture) appears throughout, with eight herbs in the opening tea, eight courses, even the number eight in the address. Meals may open with a generous quenelle of caviar set atop a lush salsify cream dressed with sturgeon bone broth. Then, local rabbit saddle dressed with perfect morels and grilled gem lettuce; or Texas antelope ribeye sauced with blueberries and accompanied by a black truffle croissant lead to unique sweets. Treats like milk chocolate shaved ice bring the meal to a memorable finish.

2 Stars (Green Star) • Contemporary. Now ensconced in a roomier space, Sons and Daughters has never felt more personal and passionate. Chef Harrison Cheney's new Nordic culinary training is unmistakable in a culinary program that highlights myriad preservation techniques in carefully sourced vegetables, foraged mushrooms and seafood, with hints of his British roots peeking in as well, exemplified by a delectable Scotch egg featuring quail sausage wrapped around a molten quail egg. The kitchen's knack for vegetables can be seen in an indulgent signature dish of rutabaga noodles dressed with pork fat and a buttery sabayon. Desserts are every bit as finely tuned and memorable, as in a composition of perry granita, whey caramel, and rose geranium jelly. Impeccable world-class service elevates the experience.

2 Stars • Japanese, Contemporary. In a world of uniformity, Sorekara proudly forges its own path. This Baldwin Park restaurant is unlike anywhere else you've been, offering a surprising and delightful culinary journey that revels in turning expectations on their head. Chef/owner William Shen's tasting menu highlights Japan's 72 micro seasons with highly original dishes infused with a sense of whimsy (note the course designed to mimic a convenience store snack run or the "nigiri"). Whether it's madai sporting a distinctive riff on tradition or a deeply savory bowl of kegani sourced from Hokkaido, there is an elegance and refinement threaded throughout the meal, which progresses through multiple rooms across several hours. Another hint that this is far from typical? Sorekara is open for one seating only a few nights a week.

2 Stars • Japanese, Sushi. There is a certain energy that courses through this sacred space, where every detail recreates an intimate Japanese refuge. Some of the tools alone are marvels, and Chef Nozomu Abe is a meticulous and engaging craftsman. When booking, keep an eye out for his dates and time slots. Commence with cooked dishes like pearly sea perch with fresh ponzu dipping sauce and slender pieces of meltingly tender ice fish. Miso soup is the perfect backdrop for silky-soft eel “noodles” with salted egg yolk cream and crispy tofu pieces, while sushi is jewel-like. True to Japanese hospitality, kimono-dressed staff and the chef himself see guests off with a spirit of gratitude.

2 Stars (Green Star) • American, French. The iconic Chef Patrick O’Connell has long been the steward of this idyllic restaurant outside Washington, D.C. In a town whose very existence seems tied to his success, dinner here recalls another era. The dining room is a celebration of maximalist décor and stately grandeur.The menu offers an array of signature preparations, such as the vegetable-forward ratatouille from the garden with roasted garlic custard, the contemporary-minded, tomato-cured hamachi in watermelon gazpacho, and the enduring classic of lobster mousse wrapped in Savoy cabbage dressed with caviar beurre blanc. And all throughout, roaming bread and cheese carts are a reminder of a luxury that’s less and less common.

2 Stars • Contemporary. The Modern is designed to capture the iconic feel of the MoMA in which it is housed. Art enthusiasts can't help ogling at its glorious surrounds; while excellent acoustics facilitating quiet conversations ensure a steady stream of couples and globe-trotters. The kitchen is state of the art, so for a truly special experience book the chef's table inside. The staff perform a veritable ballet as they present diners with such appealingly nuanced dishes as a seed cracker with aged cheddar and butternut squash butter; or eggs on eggs, starring none other than soft-boiled eggs with sturgeon caviar. Turbot roasted on the bone may then arrive alongside rich parmesan cream.Nurse a digestif—and marvel at the timeless sculpture garden view —for serenity embodied.

2 Stars (Green Star) • Contemporary, Creative. Offering a seamless dining experience as intriguing as its name, this comfortable haven blends together creativity, attention to detail, and charm. Chef Taylor Stark and his team stitch together an ambitious multicourse menu from culinary influences near and far. The meal starts with a trio of canapés utilizing product trim, making a clear statement about the kitchen’s sustainable gastronomy efforts. From there, meals may include a Berkshire pork dumpling with a turmeric and dill broth, inspired by the flavors of Chiang Mai, or velvety Colorado bison loin plated with apricot and grilled zucchini glazed with a dried shrimp caramel.A rigorous commitment to local sourcing as well as gorgeously manicured presentations underpin these far-flung creations. Drinks are another knockout: An in-depth beverage program of beguiling cocktails (and their dry counterparts) alongside brilliantly curated wines further enhance this one-of-a-kind experience.

2 Stars (Green Star) • Contemporary. Chef Jordan Kahn's singular operation is tucked inside a strikingly futuristic edifice of red steel aptly named “The Waffle.” The bold, stark setting is a proper stage for this highly creative restaurant where diners enjoy a tasting menu that is equally out of the ordinary. Each dish is visually stunning, with cuisine that is not only daringly inventive (at times downright whimsical), but also marshals finely honed technique and impeccably balanced flavors, as in an artful dish of scallop with passionfruit, ají amarillo and petals of horseradish tuile, or a bowl studded with countless edible flowers and finished with tomato water. The meal ends as strong as it begins, with a mesmerizing dessert that features kaleidoscopic flavors. Together with its sister restaurants, Vespertine works to ensure all ingredients are used in their entirety.

1 Star • Modern Cuisine, Emirati Cuisine. Meaning ‘legacy’, Erth is made up of many striking elements, from its dramatic location as part of the Qasr Al Hosn cultural site, to its bold architecture. Inside, the polished concrete and bespoke furniture, along with modern majlis, make for a unique environment. Equally memorable is the food which, while modern, is anchored firmly in Emirati traditions when it comes to flavours, cookware and ingredients sourced from farms across the Emirates. A modern take on lamb machboos delivers tender lamb slow-cooked in a sweet and savoury teriyaki sauce, served with fluffy, fragrant rice. We suggest finishing with the Liwa dates batheeta.

1 Star • Chinese. Regulars of this exclusive international brand will instantly recognise the sultry and chic oriental décor within this branch, located within the Emirates Palace hotel. All the time-honoured classics are on the menu, like Peking duck, Chilean sea bass with honey and, on Saturday lunchtimes, their celebrated dim sum, all prepared with enormous skill. Opt for the premium dim sum and any of Hakkasan’s 'signatures', which are highlighted on the menu. A well-chosen wine list delivers an interesting global selection with plenty of top producers. Service is knowledgeable and engaging and the atmosphere vibrant and buzzing.

1 Star • Italian. No one does understated sophistication quite like the Italians. This beautiful Italian restaurant at the Emirates Palace, which is under the direction of chef Antonio Guida who made and cemented his reputation in Milan, celebrates family-style – or ‘cucina di famiglia’ – cooking. Dishes may appear quite simple but the flavours are exhilarating. Purity and vibrancy are evident in sublime pasta dishes like the linguine all’ astice; the baccala cod with cannellini beans, seaweed puree and friggitelli; and the Miele e Polline, with the honey sourced from the hotel grounds.

1 Star • Creative, Modern Cuisine. The gastronomic restaurant at the Sport Hotel Hermitage (which also boasts other dining options) is overseen by chef Francis Paniego, a leading reference in Spanish cooking whose brilliance is also on display at his El Portal de Echaurren restaurant in Ezcaray. The cuisine here is based around two creative tasting menus: Memory, combining contemporary recipes with his most successful dishes from different seasons; and A Walk through Andorra, showcasing Andorran cuisine and its flavours via ingredients such as horse meat, trout, typical local sausages such as “girella” and “donja”, and “trinxat”, a dish made with potatoes, cabbage and bacon. Don’t be surprised, however, to see a few nods to French and Portuguese cooking. The experience starts in the reception area with a few insights into the chef, continues with appetisers (both in the “Chester” sofa space, and the kitchen) and concludes in the dining room. Each plate is accompanied by a diptych explaining the provenance of ingredients and their preparation.

1 Star (Green Star) • Creative. This restaurant, the name of which pays homage to the mother of Nicolás Catena Zapata, showcases the authentic flavours of Mendoza from a modern perspective. The dining room, which is as imposingly impressive as the rest of the building, is part of the Catena Zapata winery in Agrelo (in the department of Luján de Cuyo), famous both for the quality of its wines and its design in the shape of a Mayan pyramid. Here, the duo of chefs at the helm, Josefina Diana and Juan Manuel Feijoo, boldly showcase their “Wine First” concept, where every aspect of their cooking revolves around wine, and not the other way round. They invite guests on a personalised tour of the facilities (a stroll through the winery and a glass of vermouth in the distillery room) before they seat you at a table where the focus is on an exclusive and creatively inspired tasting menu which evolves in various stages or courses and is centred on the full DNA of Mendoza (we thoroughly enjoyed the appetisers and dishes such as Trout-Carrot-Tomato). Other details that stood out included the free return transfer from our hotel.

1 Star • Modern Cuisine. At Azafrán (“Saffron” in English), discover the true essence of Mendoza’s cuisine just a couple of blocks from the Plaza Independencia in the centre of the city. Having gained experienced in numerous restaurants and wineries, chef Sebastián Weigandt has found a true state of contentment here. In his view, the secret to his cuisine lies in the quality of his ingredients – and in this respect Mendoza is a gastronomic paradise. Fully committed to the region, he works with local suppliers and is part of a historical project called DOP that studies foodstuffs that existed in the area’s early settlements. In his contemporary-style eatery, he offers three tasting menus with a touch of modern creativity. On two of these you can select dishes that showcase traditional recipes, such as Weigandt’s version of Mendoza-style Tomaticán stew, and black rice with trout and apple, both with a strong focus on vegetables as well as presentation, with the chef serving some his dishes personally. As you would expect, the restaurant also offers a superb array of wines.

1 Star • Modern Cuisine. Situated in an uninteresting and not particularly attractive area to the south of Mendoza (Vistalba, in the department of Luján de Cuyo), Brindillas is one of those intimate settings with excellent service that will win over food-lovers. Through dishes such as roasted aubergines with a Romesco sauce and salted anchovies, succulent grilled veal with ground pepper, sweet potato and chard, and caramelised peach with amaretto, a light mascarpone foam and home-made almond ice-cream, chef Mariano Gallego, who has worked with famous Spanish chef Carme Ruscalleda and was at the helm in one of her restaurants (Sant Pau, in Tokio), showcases his imagination and modern approach, which ensures that local ingredients are always to the fore. Choose between two tasting menus (short and long options) that will definitely leave a lasting impression thanks to their high levels of technique, delicacy and pleasant textures.

1 Star (Green Star) • Contemporary, Regional Cuisine. This is the 'casa' of famous wine expert Alejandro Vigil, known more widely as 'the Messi of Wine', having been the first to be awarded 100 points by Robert Parker for his two Argentinian wines, namely the iconic 2013 Gran Enemigo Single Vineyard Gualtallary and the 2016 Adriana Vineyard River Stone. The restaurant’s setting in Chachingo comes as a something of a surprise, and is inspired by Dante’s Divine Comedy (the story of a journey from hell to paradise, as well as that of the struggle with the inner self, hence his El Enemigo (The Enemy) wine brand). Following a guided tour of the vineyards that surround the building, guests head to the contemporary yet rustically appointed dining rooms. Here, chef Iván Azar serves up modern menus (an executive lunch menu and two more extensive dinner menus) that showcase Mendoza's seasonal produce, sourced both from the hotel's own vegetable garden and from small local producers (we loved the pork belly with beans and the rabbit with sweet chilli). The team are always dressed to impress in impeccable uniforms, and supervise every detail to elevate the experience!

1 Star (Green Star) • Contemporary. The contemporary loft-style vibe in the dining room contributes to the sophisticated ambience and makes it the perfect option for a date or to impress friends. This includes intimate lighting and professional service, with the team attentive to every detail and keen for customers to leave completely satisfied. Owner-chef Gabriel Oggero works with small-scale independent producers, fishermen and farmers in order to source the very best seasonal ingredients (the restaurant also has its own rooftop city garden). Oysters are a particular speciality and fish-lovers will delight in a menu which is completely focused on seafood and shellfish. The à la carte includes charcoal- and wood-grilled dishes such as the succulent roasted Peking Duck. An expertly curated wine list, featuring a good choice of wines by the glass, provides the perfect accompaniment.

1 Star (Green Star) • Grills. There are very few people who haven’t heard of the Don Julio restaurant and Pablo Rivero, the owner-chef at one of the world’s best “parrillas”. Walking through the door of this restaurant, where it is always difficult to book a table, is akin to immersing yourself in the culinary culture of Argentina, and enables you to understand its passion for meat, which is seen here as a family legacy (Pablo’s grandmother was a butcher and his parents cattle breeders). They have attained this level of excellence thanks to the exclusive mixed ageing process used, their assiduous selection of meat (Hereford and Angus breeds), and their concept of sustainability and regenerative breeding. The philosophy here is that of a classic steakhouse, although this idea has evolved to include added gastronomic undertones. The meat display counter is a truly spectacular sight, enhanced by the “V-shaped” grill to ensure that no fat drips on to the embers to alter the flavour from smoke from the white quebracho charcoal. The wine cellar, which is focused around Argentinian wines, includes some real jewels!

1 Star (Green Star) • Seasonal Cuisine, Innovative. At the Riccitelli Bistró, they have gone one step further to bring together fine cuisine, an appreciation of wine, and sustainability. The Matias Riccitelli Wines bodega in Luján de Cuyo has created this restaurant, built out of remodelled containers and “planted” amid old vineyards, to enhance its wine experience. Chef Juan Ventureyra’s cuisine, which can be sampled in an informal dining room or on the lower terrace, explores Mendoza’s culinary roots on two menus (Mendoza and Argentina, both of which include a visit to the winery) with a strong focus on native, locally sourced produce and ingredients mainly from its own gardens. Vegetables play a starring role here, hence the vegetarian influence in its “farm to table” concept (in summer, it grows over 90 varieties of tomato from seed), enhanced by adding protein to its dishes. We particularly enjoyed the snacks here as well as the dish entitled “Espinal” (duck, cauliflower, apricot and mustard).

1 Star • Modern Cuisine. After an extensive period working aboard, which saw him train at Le Cordon Bleu in London and then in other culinary pantheons such as Azurmendi (Spain), Frantzén (Sweden) and the erstwhile 108 (Denmark), young chef Tomás Treschanski has returned to his homeland with a limitless contemporary repertoire built around diversity. Occupying a remodelled house in the Villa Crespo district, this exclusive restaurant features a bar with an impressive collection of whiskies, an attractive glass-fronted terrace, and a contemporary-style dining room with just a single but elegant cedarwood counter for 11 guests who are able to interact with the chefs. The cuisine is based around a single small-plate 15-course tasting menu (constantly changing throughout the year) created with premium seasonal ingredients and different cooking techniques (emulsions, foams, jellies, braising etc) on the same plate. The Test Kitchen on the first floor is Trescha’s dedicated R+D space.

1 Star (Green Star) • Traditional Cuisine, Creative. Transplanting raw ingredients from the field to the plate takes on added value when they are grown on your farm, bringing added personality to dishes and enhancing the culinary narrative when it comes to building recipes. The Lagarde winery in Luján de Cuyo is famous for the excellent quality of its wines (DOC Malbec) and for the fact that it has its own organic fruit and vegetable gardens (tomatoes, lettuce, sweet peppers, chard, pomegranates, aromatic herbs etc), in addition to olives and other crops that it supplies to the restaurant. At Zonda Cocina de Paisaje, the goal is to pay homage to cuisine with a local DNA that is simple, honest in concept but then elevated to haute cuisine standard via delicate textures and fine presentation. In its elegant, rustically inspired dining room, with a terrace overlooking the vineyards, you can enjoy a variety of experiences with different pairings: lunch only (Gilanco and Cuyana) or more complete options with vegetable gardens tours (Zonda, Paisaje and Raíz).

1 Star • Modern Cuisine, Creative. The clean, minimalist design immediately catches the eye, as do the striking brick arches overhead. Seated at attractive solid wood tables in a pleasantly relaxed setting, diners have a clear view into the open kitchen – and they can see just how dedicated Fabian Günzel and his team are! The pared-down interior is reflected in the numerous modern and creative courses of the set menu. The wonderfully succulent charcoal-grilled Atlantic turbot is an excellent example of the emphasis placed on premium ingredients – delicately aromatic and perfectly seasoned, it is served alongside lightly sautéed New Zealand spinach, firm trout caviar and creamy warm yogurt with grated Sicilian almonds. The appealing and extensive wine list includes intriguing pairings tailored to the set menu.

1 Star • Korean Contemporary. There is only space for a handful of diners at the L-shaped chef's table in this restaurant's minimalist dining space. A nine-course set menu is prepared in the fully open stainless steel kitchen – this culinary journey through Korea lasts approximately three hours. Authenticity is key, but local ingredients and European cooking techniques still find their place. This results in intensely flavoursome dishes such as "gochujang ceviche": slices of Austrian trout marinated in chilli paste, topped with a tangy grapefruit sabayon and finished with a delicate basil oil. The service is charming and attentive to every guest's needs and enjoys sharing insights into the finer points of Korean cuisine.

1 Star • Modern Cuisine. Located in the quiet St Jakob district, the Jehle-Kathrein family's establishment is warm and welcoming. That goes for both the hotel, Gletscherblick, and the tastefully decorated, elegant little Alpine-style fine dining restaurant. Choose between the set menu of the day and the fine dining set menu, in which chef Paul Markovics presents a variety of flavours and interesting contrasts. He also places a strong emphasis on the region when it comes to his choice of ingredients. For example, he combines perfectly medium-rare fried and finely seasoned Tyrolean venison loin (of excellent quality!) with the smoothness of an intensely flavourful porcini purée, the rich nutty taste of a creamy, airy pistachio hollandaise and the fruity notes of dried peach. Astute wine recommendations – the selection is pleasingly down-to-earth and affordable.

1 Star (Green Star) • Seasonal Cuisine. This U-shaped property is set in a quiet and secluded location in the Königsdorf mountains, surrounded by meadows, forests and greenery – the perfect backdrop for Cathrin Maric and Philipp Kroboth to live out their concept of sustainability and self-sufficiency. On their organic farm, they grow vegetables, fruit and herbs, keep goats and chickens, and harvest honey from their own bees. Everything else is sourced from like-minded producers in the immediate vicinity. Diners are served a seasonal surprise menu featuring flavoursome, ingredient-led dishes. The proprietor himself recommends the wines and gladly shares insights into his organic ethos. Housed in the former stables of the farm, the space is attractive: modern design, wood and stone, and floor-to-ceiling windows with an unobstructed view of the outside. Up to 16 people can be seated at four tables in front of the open kitchen. This creates a personal and intimate atmosphere, which is enhanced by your two hosts' warm and natural presence – it feels a bit like dining with friends. The owner also runs her veterinary practice next to the restaurant.

1 Star • Austrian, Seasonal Cuisine. Located in the town centre by the Pfarrbrücke, Gasthof Goldener Stern (est. 1791) is home to David and Anita Senfter's restaurant. Diners enjoy a cosy atmosphere in charming rustic rooms beneath vaulted ceilings, with traditional stoves providing warmth in winter. After stints in renowned kitchens (with Heinz Reitbauer, Silvio Nickol, Vitus Winkler and Andreas Döllerer), the chef-patron now cooks up modern cuisine using regional ingredients – cooked over an open fire. A highlight is the grill-braised beetroot, which is packed with flavour, has a gentle smoky note and is served with pleasingly tart currants and cream. The intense sauces and stocks – the chef's trademark – are outstanding. There is a four-, six-, or seven-course tasting menu, as well as an à la carte selection, complemented by Austrian wines. Very friendly and attentive service.

1 Star • Creative, Austrian. This tastefully designed restaurant is housed in Hotel Am Konzerthaus Vienna - MGallery, not far from the Stadtpark and the historical centre of Vienna. In the impressive open kitchen, modern dishes are meticulously prepared using seasonal ingredients. The internationally inspired dishes are beautifully plated and presented in a set menu comprising five or seven courses. The combination of stylish contemporary interior design and impeccable, attentive service creates a welcoming and enjoyable atmosphere.

1 Star • Creative, International. This restaurant located in the pedestrian area makes for an inviting eatery with its stylish interior done out in a palette of dark colours. Its surprise menu comprises four, six or eight courses. The modern and creative dishes are prepared using excellent international ingredients – a shining example of the first-rate quality of the ingredients is the hand-dived Norwegian scallops, flavoured and seasoned with daikon radish, wasabi, buttermilk and horseradish. Tip: Make a reservation at the chef's table to be seated right in front of the open kitchen!

1 Star • Creative. It's a shame you can't enjoy Stefan Fischer's high-calibre cuisine all year round. The surprise menu consists of five to eight contemporary and innovative courses, with dishes such as smoked South Burgenland pigeon from southern Burgenland with umeboshi plum, spelt, consommé, shiitake mushroom, elderberry and rowanberry. Wine pairing recommendations come courtesy of the amiable and highly qualified sommelier. This tastefully designed restaurant occupies the first floor of a modern pavilion on the waterfront promenade – as one would expect, spots on the terrace are much in demand. The floor-to-ceiling windows ensure spectacular views from inside, too. The establishment also runs a café on the ground floor.

1 Star • Contemporary, Creative. This stylish little restaurant in the Gourmet & Wine Hotel Austria set at an altitude of 1 930m only has space for a handful of diners per service. In the modern-Alpine interior, high-calibre design meets beautiful old floor-to-ceiling wood panelling. The kitchen follows its own philosophy: the cuisine is close to nature and regionally sourced yet open to international influences. Carinthian-born head chef Verena Stattmann proposes a fine dining set menu in the evening – this is where she gives free rein to her passion for cooking, which is reflected not least in the distinctiveness of her cuisine. The menu name "Paradoxon" is a nod to the deliberate contrast of non-classic combinations, such as Carinthian salmon with raw and marinated kohlrabi and a velvety citrus emulsion. The attentive and professional service team is overseen by co-owner and sommelier Maximilian Steiner, who has a roughly 1 200-strong selection of wines at his fingertips. In addition to various wine pairings, there are also interesting non-alcoholic drinks designed to accompany the set menu.

1 Star • Modern Cuisine, International. A terrific modern concept that would also be right at home in Vienna or Munich! This restaurant is to be found in the exclusive Schlosshotel at an altitude of 1 436m. The sophisticated and upscale decor is done out in a palette of elegant dark tones and the atmosphere is lively. Executive Chef Klaus Kneringer and Josef Schöndorfer are in charge of the kitchen. Highlights include the "Big Cuts", meat beautifully grilled in the Big Green Egg – the Porterhouse from Austria or the Tomahawk from the US are tempting options. Experience the cuisine in all its finesse by ordering the four- or six-course "Beef Club Menu" (plus amuse-bouches and petits fours), which includes the likes of "sturgeon sandwich, fennel, kale, Imperial caviar". The excellent Austrian and international wine selection is packed with specialities including a selection of Romanée-Conti and Ornellaia wines, as well as magnum and jeroboam bottles. Experienced staff provide excellent wine recommendations to accompany the set menu, including alcohol-free options.

1 Star • Modern Cuisine, Regional Cuisine. You're right in the thick of it here! From the high tables in this stylish little space, you can watch the kitchen buzz with activity – there's never a dull moment! A distinctive aspect of the proceedings is the way the individual dishes are presented: with a proper explanation and background music that is occasionally rather loud. For his nine-course surprise menu, chef Sebastian Stock likes to work with locally sourced ingredients to create clearly structured modern dishes brimming with intensity and flavour. Franz Stock curates superb wine pairings to complement the food. The service is essentially a family affair, and the dedication of the team is palpable. All of this promises you an entertaining, thoroughly enjoyable evening and a truly memorable experience! The best place for an aperitif is the cosy bar of Hotel Bergfried, which houses the restaurant.

1 Star (Green Star) • Creative, Regional Cuisine. This place has a real ace up its sleeve: its superb lakeside location on the peninsula! The large windows of this stylish restaurant afford spectacular views, and the terrace is a real highlight. But the creative cuisine, served as a five- to seven-course set menu, is also worthy of your undivided attention. Chef Lukas Nagl brings his own signature to a proudly regional approach, incorporating fermented notes and Japanese influences – without the need for ingredients from further afield. Star billing goes to fish from the lakes of Salzkammergut, such as gently torched perch cooked to perfection. Another standout is the exceedingly flavoursome, tender crayfish from the Traun River. Service is warm, attentive, and highly professional. A lovely touch: At the table, diners are shown a basket of the local ingredients used. The restaurant is housed in Das Traunsee – Das Hotel zum See.

1 Star • Seasonal Cuisine, Contemporary. Accessible via a narrow driveway, this country house complete with stables and paddocks is in a truly idyllic location surrounded by woods and meadows. The cuisine, served à la carte or in the form of a set menu, is seasonal and regional. Head chef Patrick Faist and sous-chef Michael Stoehr succeed in creating refined dishes based on truly original ideas. Take, for instance, the charcoal-grilled catfish: crisp on the outside, wonderfully succulent inside, and harmonising beautifully with aromatic oven-baked pointed cabbage with subtle roasted notes and savoury melted lardo. The bright acidity of an apple-must beurre blanc adds an intriguing counterpoint. The food is presented on handcrafted ceramics. Restaurant manager and sommelier Birgit Preschan hosts with charm and expertise – her calm demeanour is particularly pleasing. She is supported by the chefs, who serve their dishes themselves. Everything runs seamlessly, a true team effort. The wine recommendations are always spot on. Given the beautiful setting, tables on the terrace are coveted – especially in summer.

1 Star • Creative. Housed in Das Marent hotel, this stylish fine dining restaurant with its modern Alpine-inspired decor fully lives up to the name. Brothers Alexander and Christian Marent pour their heart and soul into providing their guests with a memorable dining experience. Crafted with meticulous care and high-quality ingredients, the dishes of chef Christian Marent showcase a creative fusion of regional and international flavours. The Tyrolean salmon trout with radish and saffron vinegar, and the rack of lamb with chorizo, black-eyed beans, sweetcorn and jalapeño are fine examples of this successful blend of influences. The wine list primarily features Austrian and Spanish choices. Friendly and adept service.

1 Star (Green Star) • Seasonal Cuisine, Modern Cuisine. Having worked with some big names in the industry, such as Johanna Maier, Andreas Döllerer and Mario Lohninger, Andreas Herbst has returned home (dahoam in the local dialect) with his wife Andrea to take over the reins of Hotel Riederalm from his parents. His connection to his homeland is reflected in his culinary philosophy, as he finds creative ways to marry traditional with modern. This involves a lot of fermenting, pickling, foraging and even making white chocolate from local grains. In this regard, this restaurant is breaking new ground in the region. His set menu ("Journey through Leogang", in small, medium or large formats) is completely seasonal. An original idea: a map made of white bull leather shows their local producers. Chic decor – ask for a table near the window for the view.

1 Star (Green Star) • Creative, Regional Cuisine. Nothing could make more sense here in the picturesque Weissensee Nature Park than to align the kitchen philosophy with the natural surroundings. In his six-course "BERG.SEE." menu, chef-patron Hannes Müller showcases a personal, ingredient-driven style – top quality guaranteed. Much of what is served originates from the restaurant's own farm or trusted local producers. Vegetarian creations are no afterthought here: take, for instance, the garden-grown courgette enhanced with a hint of fruity caramel, paired with wonderfully aromatic fermented black cherries and freshly foraged ground elder – an exceedingly full-bodied, bold combination. The Austrian-leaning wine list includes a fine range of organic and biodynamic labels. Monika Müller leads the exceptionally well-coordinated service team with great warmth, professional expertise and constant attention to your comfort as both hostess and sommelier. The view from the tastefully modern restaurant across the meadows to the lake is fantastic. Stylish and elegant accommodation is available in the hotel of the same name.

1 Star • Alpine, Classic Cuisine. The Alpenhof hotel has created a really inviting space for its diners. The Genießerstube may be a dining option for hotel guests, but having been expertly set apart, it feels like a small restaurant in its own right. Diners take their seats in a cosy, elegant wood-panelled room with just a few tables and enjoy the attentions of an experienced, attentive and well-organised front-of-house team – the chefs occasionally deliver the food themselves. In his four- to six-course set menu, head chef Maximilian Stock draws on excellent produce to create clearly structured and flavourful dishes, such as sliced cabbage with sauerkraut beurre blanc, chives and pomme soufflée. And be sure to sample one of the desserts! Before or after your meal, why not head to the bar?

1 Star • Creative, Modern Cuisine. The fine dining restaurant of the Anantara Palais Hansen Hotel has a tasteful interior channeling an elegant style. It serves a seasonally inspired menu injected with fresh pops of colour by chef Paul Gamauf. His dishes show his penchant for vegetables and herbs, plus subtle Mediterranean influences. Preserves also play a role. The combination of flavours and textures is successful; all the components are extremely well balanced and beautifully presented. You can choose a set menu comprising five, seven or nine courses. This is accompanied by a sophisticated wine list with a penchant for Austria, although other European productions are also represented. Incidentally, the name "Edvard" is a tribute to the original architect of the hotel, Baron Theophil Edvard von Hansen.

1 Star • Contemporary. When you enter this traditional old inn, your gaze is immediately drawn to the open kitchen. The laid-back atmosphere in the various rooms is fantastic. Unique details including colourful accents and modern art characterise the space. In summer, tables are laid out beneath the boughs of a walnut tree in the beautiful garden. Chef-patron Roland Huber draws on Asian influences in his creative cuisine. Fantastic dishes such as "pepper, nduja, Kagoshima beef, sesame" or "scallop, Roscoff onion, bay leaf, chicken skin, XO" are available à la carte or in the form of a three- to six-course menu. The wine list is impressive, and the service – pleasant, easy-going, attentive and remarkably adept – shines under the guidance of the proprietress, who adds a personal touch. The charming team makes you feel genuinely welcomed.

1 Star • Creative, Classic Cuisine. As far as Salzburg's foodies are concerned, the Kaiblinger family's elegant restaurant with its vibrant, colourful decor is as important a landmark as the Mönchsberg. Made using excellent produce, Andreas Kaiblinger's culinary creations are classical in their foundations and full of flavour. He sparingly incorporates Asian and Mediterranean seasonings and gives his dishes a certain individuality. He and his team work meticulously to create punchy cuisine. Your charming maître d', Andrea Kaiblinger, has some fascinating wine recommendations up her sleeve. Delightful rear courtyard terrace!

1 Star • Modern Cuisine, International. An intriguing, innovative concept combining Tagesbar ("daytime bar", serving great cocktails) and Esszimmer (meaning "dining room"). Hidden behind a curtain, and with only a handful of covers, the stylish restaurant has a pleasantly private feel. They serve a modern set menu (a vegetarian version is available if pre-ordered), in which chef Alexander Kumptner incorporates the occasional and subtle Italian or Asian accent into his own style – "vongole, 'nduja, orzo, basil" is a good example. The focus is on the high quality of the ingredients. The professional and charming service runs like clockwork.

1 Star • Modern Cuisine, Creative. Boasting a fabulous location at 1 850m above sea level, this small fine dining restaurant is a place where you can truly unwind. In a cosy Alpine-style space featuring rustic wood and charming natural stone, diners sit at elegantly set tables to savour an ambitious three- to six-course set menu complemented by elaborate amuse-bouches to start and sweet treats to finish. Interesting well-matched wine pairings are available, and the list itself includes some rare gems worth sampling. Service is exceptionally friendly and attentive – chef Stefan Lastin presents his dishes personally, and proprietor Peter Aschbacher takes genuine pleasure in interacting with his diners. N.B. In summer, you can drive up the somewhat arduous mountain road yourself, or alternatively take the bus or walk. In winter, you will be picked up by snowmobile, or can ski in – the restaurant is right by the slope.

1 Star (Green Star) • Regional Cuisine, Innovative. It is well worth making the journey from Silian up to this place steeped in over 300 years of tradition – perched at an altitude of around 1 400m, it promises a wealth of picturesque views. Not only do the three Villgrater farmhouses and the ‘Genussgarten’ form a beautiful, authentic sight, but you can also feel the connection with nature, the region and the people. Lots of local wood, plenty of ornaments, and modern touches here and there create a rustic cosiness in the various dining areas. Carola and Josef Mühlmann run the hotel together and are also both to be found working in the kitchen. In their seven-course menu the combination of aromatic goat curds, lightly sautéed and mildly marinated trout heart, delicately spiced oil and crispy kale leaf chips, for example, provides plenty of flavourful expression and an innovative touch. On the wine list: Austria and South Tyrol. Tip: You can also buy the delicious bread baked by the chef using flour from the own mill.

1 Star (Green Star) • Modern Cuisine, Creative. "Cook the Gart'l" – that is to say, the garden – is the name of the game here. The modern creative cuisine is the product of a philosophy of regionality and takes the form of the four- or six-course set menu interspersed with various amuse-bouches. Ingredients from the restaurant's own garden or the local area take pride of place, in dishes such as "pumpkin, sesame, winter tarragon" or "Neusiedlersee pike-perch, winter cabbage, mustard, salted lemon". Chef Peter Pichler took over the Pichler family business in 2015, after earning his stripes at top-flight establishments in Austria and abroad (including Döllerer, Taubenkobel and Vila Joya). At his side is the charming Nina Pichler, who is always on hand to provide attentive service – often supported by her husband. The all-Austrian wine selection is impressive. Done out in natural colours and materials, the tastefully modern interior also reflects ties to the region. For an alternative dining option, head to the Wirtshaus. A small on-site shop sells delicatessen items and regional goods. This range of facilities, along with a spa and lovely guestrooms, is all part of the Naturhotel Molzbachhof.

1 Star • Creative, Seasonal Cuisine. This place is the epitome of cosy rusticity! Housed in a quaint old timber building, the restaurant has a delightful Alpine-style interior and serves flavoursome dishes that draw on regional culinary tradition and seasonal produce. It's clear that your hosts are passionate about what they do. In the kitchen, Dominik Utassy prepares a four- to eight-course set menu (vegetarian version available), using carefully selected ingredients. Eva-Maria Utassy expertly manages the service with unaffected charm, offering astute wine recommendations. Given the limited number of seats, you would be wise to book early. In summer, dine out on the terrace and take in the surrounding natural beauty.

1 Star • Modern Cuisine, Creative. This rustic market stall on Kaiser-Josef-Platz is the rather distinctive setting in which Alexander Posch's sophisticated cuisine is served. In the evening, the "Styrian Market Dinner" set menu usually consists of 10 courses of different sizes. The small open kitchen sends out dishes such as "beetroot, tarragon, trout" and "venison, chanterelles, redcurrants" – dishes that impress with their expressiveness and finesse, are stripped back and at the same time beautifully crafted. They are based on seasonal and regional ingredients sourced from the market right outside the door. Julia Glanzer and her front-of-house team create a pleasant, relaxed atmosphere with their cordial approach and expertise – even the chef helps to serve and presents his dishes. The somewhat simpler lunch menu is also of interest.

1 Star • Creative, Seasonal Cuisine. In the quiet village of Trautmannsdorf, overlooking Bad Gleichenberg, siblings Richard and Sonja Rauch have established themselves as pillars of the Austrian fine dining scene. Chef-patron Richard Rauch draws on local and international influences, showcasing the right amount of creativity in dishes such as "Styrian Orient – melanzani, spices, free-range pork, citrus hollandaise, pepper" or "Soul Food – cauliflower, smoked ricotta, chanterelles, Tropea onions, sunflower seeds". These are served in the form of two tasting menus. The ingredients used are second to none, and the restaurant's own pig farm is a key supplier. There is also a shop on site, where you can purchase high-quality food items to take home. In summer, the terrace shaded by vines is a particularly attractive spot. The charming service team is on hand to cater to your every need, including when it comes to choosing just the right wine. In addition to their restaurant, the siblings open Wirtshaus at lunchtime. Comfortable accommodation is available at the adjacent Villa Rosa (1913), where it is possible to join a cookery class.

1 Star • Contemporary, Modern French. Chef Alexandru Simon and his team present thoughtfully composed dishes rooted in classic French culinary tradition, meticulously prepared yet never overwrought, and balanced perfectly in flavour. Carefully selected ingredients are given space for their aromas to unfold fully. The regularly changing seven-course set menu features memorable creations such as tortelloni with Swiss chard, sea urchin bisque, hoshigaki and XO sauce, or celery with dulce de leche, coffee and pickled quince – each course enhanced by the astutely curated wine pairings courtesy of maître d' and sommelier Max Populorum and his team. The interior is tasteful, modern and elegant, with designer chairs, gorgeous hardwood floors, original oil paintings and a striking crystal chandelier. Many tables afford views into the open kitchen. Both the restaurant and its home, the exclusive Hotel The Amauris, are named after different species of butterfly.

1 Star • Classic Cuisine. A family business run with great warmth and commitment, where everyone pitches in. A father-and-son team is in charge of the kitchen, serving up a contemporary take on classic dishes in a five- to seven-course set menu. Dishes such as female duck breast with celeriac, pickled plum and crispy cannelloni are rooted in French culinary tradition and showcase in-season and regional ingredients. However, there are also internationally influenced dishes, such as Alpine prawn with razor clam, pumpkin, yuzu and samphire. Gourmet Stüberl is a separate space in the restaurant area of Kulinarik Hotel Alpin. The decor is inviting and upscale, the atmosphere pleasantly intimate and the waitstaff charming and adept – you might even be served by one of the chefs. The wine list features a decent selection of Austrian as well as international labels. Should you wish to extend your stay, there are lovely guestrooms.

1 Star (Green Star) • Vegetarian, Seasonal Cuisine. This restaurant may be rather inconspicuously located on the edge of a small village, but it is certainly worthy of your attention. "From Permaculture to Table" is the concept behind it. Peter Fankhauser is doing remarkable work here in two respects: first, he keeps a 1 000m² permaculture garden and is therefore himself able to supply the restaurant with fruit and vegetables. Only cereals and dairy produce are sourced elsewhere in the region. Secondly, these ingredients are transformed into elaborate dishes that are brimming with flavour and aroma, complexity and intensity. They serve a single vegetarian or vegan set menu, which comprises nine courses on Wednesdays and Thursdays, and 13 courses on Fridays and Saturdays. Service starts at the same time for all diners, with explanations provided about the sustainable philosophy.

1 Star • Classic Cuisine, Traditional Cuisine. Thomas Scheucher's restaurant champions a pleasingly pared-back take on classic cuisine that highlights top-quality ingredients and delivers full flavour with charming simplicity. The menu features dishes such as vitello tonnato made from Andelsbuch veal topside and garnished with caper blossoms, and Lake Constance whitefish fillet with aubergine relish, lime and basil broth, and olive gnocchi. The decor is both tasteful and inviting, with modern artwork and designer lamps adding a touch of elegance. Floor-to-ceiling windows look out onto the garden, where a lovely terrace is set up in summer.

1 Star • Creative, Seasonal Cuisine. The setting could not be more charming! This wonderful historical rectory, whose foundation walls date back to the 13C, nestles in a tranquil spot overlooked by the parish church. Your dedicated hosts, Lisa Gasser and Harald Irka, run this culinary gem together with their outstanding little team. In the kitchen, the owner and his sous-chef Jan Gollinger strike a beautiful balance and demonstrate precise craftsmanship. The cleverly devised dishes feature contrasts that might be subtle or bold, skilfully combining regional and international ingredients – for example, "pike-perch, scallops, courgette, bouillabaisse" or "Pyrenean lamb, beans, spiced crackers, spinach cream". The surprise menu, which can be booked online as an individual or combination ticket (with wine pairings), is available in a five- or seven-course format. The friendly service provided by the congenial Lisa Gasser and by the agreeably relaxed yet professional sommelier René Kollegger with his on-point wine recommendations is also a real plus. Tip: the stables have been lovingly converted into tasteful guestrooms.

1 Star • Modern Cuisine, Creative. Sören Herzig's restaurant is located in the 15th district, on the ground floor of the historical Dorotheum-Fünfhaus (previously a pawnshop). In this listed building dating back to the 1920s, the dining space was once an auction hall and has a minimalist, industrial-style atmosphere that is reminiscent of a New York gallery – relaxed and distinctively stylish. Gorgeous hardwood flooring, comfortable designer chairs and artwork by the likes of Peter Jellitsch and Clemens Wolf underscore the tastefully chic interior. The spectacular rooftop terrace affords breathtaking views, making it an ideal spot for an aperitif or nightcap. The modern, creative cuisine is precisely crafted and well balanced, showcasing top-quality ingredients. Highlights include "Tristan lobster [tempura], pumpkin, pear, koji rice" or "aubergine [barigoule], beluga lentil, almond, cinnamon blossom". The set menu comes in a large or smaller format and can also be made vegetarian by prior arrangement. The wide-ranging wine list features some interesting picks. Service is warm, attentive and professional.

1 Star • Classic French, Contemporary. In a handsome Renaissance building in the heart of this tranquil wine-growing town, chef Matthias Schütz presents classic French cuisine with modern accents. High-quality ingredients go into flavoursome dishes such as lake trout with kohlrabi, buttermilk, macadamia nut and chives, or turbot with artichoke, tatsoi, vadouvan, salted lemon and jus corsé. The outstanding wine list features over 500 labels from Europe and overseas. Naturally, the Bründlmayer estate is also well represented, and its wines are frequently recommended by the glass. The service team is friendly, attentive and professional. The restaurant spans four interconnected rooms, one of which boasts a splendid historical stone vault and an open fireplace that brings welcome cosiness in winter. In summer, the idyllic courtyard beckons. Tip: The establishment also includes a tastefully appointed guesthouse with three rooms.

1 Star • Contemporary, Creative. Housed in a beautifully restored building dating back over 300 years, this restaurant is located right next to the wine estate Weingut Josef Fritz. The interior is elegant and attractive, with minimalist-style decor; outside, the courtyard offers a delightful setting for summer dining. Following stints in a number of top kitchens, chef Marco Gangl presents a set menu that draws heavily on regional produce. It is predominantly plant-led but also features meat and fish. The dishes have real character, eg "broccoli, grape, soft goat's cream cheese, radicchio" or "char, cucumber, beer vinegar, sesame". A nice idea: the ingredients used are presented on a board. The kitchen also makes good use of the herb garden in the courtyard. At lunchtime (Sat. + Sun.), a slightly shorter version of the set menu is available. With prior notice, both the lunch and evening menus can be made vegetarian or pescetarian. The wine list, featuring around 400 labels, is also worth mentioning, with numerous Austrian regions represented – including a substantial selection from Weingut Fritz. Service is attentive, charming and highly competent, with the chef lending a hand serving the dishes.

1 Star • Modern Cuisine, Innovative. Here, the magic starts with the lakeside setting: right by Wörthersee, the magnificent terrace affords gorgeous sunsets on balmy summer evenings. The interior has an upscale feel, with modern and elegant decor incorporating light, warm tones. In the kitchen, chef-patron Hubert Wallner draws inspiration from the Alpine region and gives his creativity free rein, exemplified in his "Germknödel 2.0" – a delicate yet bold foie gras terrine crowned with an aromatic yeast espuma and served with a scoop of Reindling ice cream. There are two set menus comprising five to nine "Stationen" – individual dishes can also be ordered à la carte. Alternatively, you can choose from a selection of classics. The service is exceptionally polished and personable, with sommelier Christoph Janger offering expert guidance through the outstanding 3 000-label wine list – perfectly attuned wine pairings are guaranteed. For a truly exclusive experience, book the chef's table. You can stay overnight in the adjoining Hermitage Vital Resort.

1 Star • Classic Cuisine. A meal at the Hotel Jagdhof restaurant is all about the ingredients – the quality is fantastic. Spanning five to seven courses, the set menu composed by junior chef Alban Pfurtscheller and team showcases regional ingredients supplemented by some from further afield. Highlights range from aromatic smoked locally caught char to three-week-aged saddle of venison from the hotel's own hunting grounds and perfectly cooked medallions of ultra-fresh Breton lobster tail. The wine list is second to none – drawing on a wealth of expertise and a collection of 1 250 labels and around 20 000 bottles, the staff recommend the perfect pairings – there are some outstanding wines from Domaine de la Romanée-Conti and other world-class estates. The icing on the cake is the elegant interior, where handsome wood panelling imparts a welcoming warmth.

1 Star • Creative, Seasonal Cuisine. Are you looking for a dining experience with a difference? In the restaurant of the Interalpen-Hotel Tyrol, in a fabulous location on the Seefeld high plateau, the eponymous Chef's Table is just the ticket. Diners are seated in the kitchen, at two high tables. Here, in the thick of the action, you can watch Mathias Hendl and his team at work – the chefs themselves also present their dishes. Made using top-notch ingredients, the creative courses of the seasonal set menu showcase wonderfully harmonious combinations and bold flavours. Exemplifying the outstanding quality is the binchotan charcoal-grilled langoustine, served with fermented carrot, crispy puffed grains, Arctic char caviar and beurre blanc foam. The desserts by pastry chef Manfred Löschl also deserve a mention, for example "cheesecake, rhubarb, hemp, verbena". Wine pairings and alcohol-free alternatives are available. This special "Chef's Table" experience is available by reservation and in the evening only (Mon-Fri).

1 Star (Green Star) • Vegan, Creative. Jola takes its name from the charming duo behind this venture: Jonathan Wittenbrink, who delivers outstanding vegan cuisine, and Larissa Andres, who manages the service in the compact dining space with charm and aplomb. Seasonal and regional ingredients go into the creative surprise set menu, which features memorable dishes such as raviolo stuffed with aubergine ragout, served with courgette, lightly toasted pine nuts and a wonderfully intense tomato essence. Choose between wine and alcohol-free pairings. The setting is stylish and modern yet pleasingly laid back – the open kitchen certainly adds to that. A nice touch: The menu is printed on plantable seed paper – take it home and see what blooms!

1 Star • Modern Cuisine, Seasonal Cuisine. This converted farmstead, which is over 250 years old, has been given a new lease of life courtesy of an upscale, modern makeover, without any of its original character being lost in the process. A laid-back, relaxed atmosphere reigns in the elegant, clean-lined restaurant housed in what was once the cowshed. The beautiful brick cross-vaulted ceiling lends a special quality to the space. The open kitchen is visible from a few of the tables. True to the motto "Vive la Hoamat" (regional soul, French craft), the seasonal set menu comprising four or six courses showcases many regional ingredients and a classic, French foundation. Meticulously prepared dishes such as "eel, beetroot, raspberry" or "quail, broccoli, blueberry" prove to be full of character and finesse. To accompany your food, there are not only wine pairings but also an excellent alcohol-free flight featuring house-made drinks. Or perhaps you would simply prefer a beer from their brewery in Bavaria. The estate is also a popular venue for weddings.

1 Star • Creative, Seasonal Cuisine. From the moment you arrive, service is of the highest standard here in the fine dining restaurant of the fantastic A-ROSA Ifen Hotel Kleinwalsertal! Then there is the fabulously chic interior design… and the cuisine by Sascha Kemmerer (who trained under Ortwin Adam, recipient of a MICHELIN star in 1978 in the original Ifen Hotel) and Hans-Jörg Frick, who share the leadership role in the kitchen. Their creative dishes win diners over with their outstanding craftsmanship, skilfully deployed contrasts and harmonious flavour combinations. With a predilection for regional ingredients, they also look beyond the borders of the Kleinwalsertal. The set menu echoes the changing seasons and comprises four to six courses, which you can also order individually. In addition, there is a short à la carte selection – the dishes for two are particularly tempting. The food and wines are presented at your table by an extremely friendly and competent team, as you take in the magnificent mountain view through the floor-to-ceiling windows. The view from the lounge terrace, where the aperitif and the first offerings from the kitchen are served, is also fantastic.

1 Star • Seasonal Cuisine, Regional Cuisine. Dating back to 1326, this traditional inn located in the heart of Leogang has been run with enthusiasm by the same family for over 130 years. Barbara Kottke and her brother Hans-Jörg Unterrainer represent the sixth generation at the helm. In their cosy, rustic dining area – or, in summer, on the terrace with a view of the parish church – you can choose between a six-course tasting menu (also available in a pescetarian version) and à la carte dishes. Chef Stefan Birnbacher proposes, for example, a creation he calls "Alpine Waters": a mildly spiced, pickled brook trout served with a wafer-thin layer of lardo, and kohlrabi – pickled and in the form of a cream – along with a broth made with Leogang saffron and seasoned with hemp nut oil. His signature caviar dish ("Black Gold") is another tantalising option. There is also a hearty beef broth or Wiener schnitzel. The owner and his front-of-house team really know their way around the fantastic national and international wine list. Tip: gorgeous guestrooms in the hotel.

1 Star • Classic Cuisine, International. You could easily miss the entrance leading into this small restaurant housed in the Salzamt, with its beautiful, brightly lit vaulted ceiling and sophisticated ambience. Michael A Müller – a highly accomplished trained chef and restaurateur – has dedicated many years to this establishment. The owner enjoys interacting with guests and recommending the perfect wine from his extensive cellar of over 1 200 labels and 50 000 bottles. And he has found a congenial right-hand man in chef Andreas Zika. Diners choose from three surprise menus: the shorter "Theater Menu", the "Bistro Menu" and the "Gourmet Menu". The latter features such shining examples as "sashimi of yellowfin tuna, shiso, ginger-kefir broth" and "saddle of venison, gremolata breadcrumbs, Chinese artichoke" – dishes showcasing highly intense and nuanced flavours and exceptional craftsmanship. The wine tasting event that they hold once a month is another interesting date for the diary.

1 Star • Mediterranean Cuisine, Contemporary. As well as tasteful, individually designed guestrooms, Hotel Arlberg is home to this elegant restaurant, which is accessed via a separate entrance. Ornate details such as warm wood finishings, a partially painted ceiling, stylish upholstered armchairs and classic-style wall lamps create a wonderful atmosphere, which is complemented by experienced and attentive service. Then there is the Alpine-Mediterranean cuisine, which they dub "Monte e Mare". The tasting menu, comprising five to eight courses, also comes in a vegetarian version. One outstanding dish is the tender, juicy lobster medallion in a courgette "coat", accompanied by an aromatic blood orange gelée and a vadouvan foam that harmonises perfectly with notes of Indian spice. The fantastic wine list, which is predominantly Austrian, Italian and French, includes over 1 000 labels, with around 15 000 bottles stored in the cellar.

1 Star • Modern French. Does the name "Les Deux" sound familiar? Following in the footsteps of his Munich "original", Fabrice Kieffer's sophisticated concept has now also made its way here. Chef Marc Fröhlich specialises in classics such as pâté en croûte and steak au poivre, as well as more modern dishes (eg braised beetroot, feta, frisée, pomegranate). Wolfgang Hirn, meanwhile, manages the service team, and does so with style, expertise and charm. The atmosphere is elegant yet lively, making for a certain bistro vibe. You can also simply enjoy a glass of champagne at the beautiful bar. There is a small terrace in front of the building.

1 Star • Modern Cuisine. This establishment is officially named Lieperts Café, Dinner, Rooms, which accurately reflects its offerings: You can come for a wonderful breakfast Fri-Sun, then later in the day, a selection of appealing snacks and drinks are available. Owner and eponym Manuel Liepert serves up fine dining cuisine Mon-Tue and Fri-Sat (reservations required). This comes in the form of a five- to seven-course surprise menu preluded by a number of delectable amuse-bouches. Dishes such as chicken, papaya, peanut and sweet potato or pan-seared pike-perch, beurre blanc, green strawberry and mushrooms showcase a contemporary approach with regional and international influences. Maître d' Lisa Kürbisch provides interesting recommendations from the wine impressive list dominated by labels from the region. There are four tastefully decorated, modern guestrooms.

1 Star • Contemporary, Regional Cuisine. The fine dining arm of the Lilli gastronomy concept offers foodies the chance to savour an ambitious set menu created by Walter Triebl and his team. It comprises four, five or six courses, such as sturgeon, Alpine caviar, iced beurre blanc, cauliflower and hazelnut, or Amur carp with pörkölt (Hungarian paprika stew), parsnip and capers. The ingredients are outstanding and sourced with a clear emphasis on regional producers. The restaurant's modern interior is just as inviting as the adjoining garden area, separated only by a glass partition that can be fully opened in summer, lending the indoor space an almost terrace-like feel. The comprehensive wine menu features an excellent regional choice, along with wines from Germany, France and Italy. Service is very friendly and attentive.

1 Star • Modern Cuisine, Seasonal Cuisine. This place describes itself as "small, refined, modern", which goes both for the five tasteful guestrooms and the restaurant on the 2nd floor, where a smart modern interior meets with a distinct sense of intimacy. Guests soak up the cosy atmosphere with a personal touch, while in the open kitchen a seven-course set menu is prepared by a team headed up by owners Lukas Kapeller and Michael Schlöglhofer. Dishes such as king oyster mushrooms with celery, tarragon and nut butter or grilled pikeperch with peas, radishes and horseradish steer clear of unnecessary frills and put the focus on regional ingredients. In such a beautiful location on a small hill surrounded by greenery, it is hard to believe you're in the centre of Steyr.

1 Star • Creative, Asian Influences. In this tastefully decorated restaurant, old vaulted ceilings meet modern design elements. Lukas Kienbauer and his team can be seen at work in the open kitchen, skilfully bridge the gap between classic French and Japanese cuisine, and the culinary traditions of the Inntal. The combinations presented as part of the six-course set menu are packed with exciting flavours: think finely seasoned pigeon breast, roasted until perfectly pink and served with a wonderfully intense, glossy purple curry jus, or the exceptionally delicate foie gras flan and an aromatic ragout of glazed beetroot! There is an excellent selection of wines, to be perused on a tablet; interesting wine or alcohol-free pairings to accompany the set menu. Front of house, your charming and attentive hostess is also ably assisted by the chefs.

1 Star • Classic Cuisine. This friendly family-run restaurant serving contemporary regional cuisine proposes a range of very different dining spaces. Stube is cosy and rustic, Rossini is Mediterranean and the Wintergarten is light and airy. Plus there is the secluded inner courtyard.

1 Star • Seasonal Cuisine, Modern Cuisine. Set in the Salzburg mountains, in the UNESCO Biosphere Park, Mesnerhaus has been run by Maria and Josef Steffner since 2007. The modern interior design within the venerable walls of this building dating back to 1420se, incorporates the historical architecture beautifully. An extremely warm and welcoming hostess, Maria is responsible for the wine cellar, restaurant and hotel, which has six cosy rooms and a suite. With just as much dedication, Josef delivers expressive, creative cuisine made from regional and seasonal produce, served as a set menu or à la carte. The signature dish Lungau potato with sour cream, egg yolk and Grüll caviar is fabulous.

1 Star (Green Star) • Modern Cuisine, Regional Cuisine. Nestled in the countryside, this restaurant surrounded by its own orchard enjoys an idyllic setting – the soothing view of the greenery is wonderful. The bright and airy dining space has the feel of a modern and upscale conservatory. In summer, the glass walls can be opened onto the beautiful garden. Hostess Anja-Margaretha Moritz provides cordial service with a personal touch; in the kitchen, Roman Pichler meticulously prepares exquisite regional ingredients that go into his pleasingly pared-back dishes that are full of contrasts and yet exceedingly harmonious. A special mention goes to the sauces such as the tangy, refreshing dill vinaigrette with a courgette brunoise and mustard seeds served with the delicate medallions of gently cooked char. A five- or seven-course surprise menu is available. The wine pairings are excellent.

1 Star • Classic Cuisine. Toni Mörwald, one of Austria's best-known chefs, who runs several restaurants and is also an award-winning cookery book author, is at the helm of this elegant restaurant in the small wine-growing village of Feuersbrunn. Using top-notch ingredients, his repertoire tends towards the classic, but that doesn't preclude the occasional Mediterranean or Asian influence. Dishes such as "Maibock fillet, celeriac, Cox, black morels, whey" demonstrate clarity and coherence, convincing with their finesse and flavour. The terrific wine list features great picks from Austria and a fantastic selection of champagnes and sparkling wines. There are tasteful guestrooms on site, at Villa Katharina and Hotel am Wagram.

1 Star • Creative. Housed in Weisser Bär Hotel & Wirtshaus, right on Marktplatz, this trendy yet cosy little establishment is run by an enthusiastic restaurateur duo. Sebastian Leutgeb is a young chef who masterfully blends Austrian and French influences in his creative cuisine. Your friendly hostess and sommelier Miriam Grädler provides impeccable service. A six- to eight-course set menu is served, with dishes along the lines of "char, young turnips, saffron" and "Miéral pigeon in two servings". The name of the restaurant is a tribute to the chef's grandmother, Paula. Tip: In the summer season, on Wednesdays and Saturdays, local musicians put on a small concert in the village, which is well worth experiencing – you can also see and hear everything from the comfort of the restaurant.

1 Star • Contemporary, Innovative. Executive Chef Martin Sieberer has been overseeing the kitchens of this restaurant in the luxurious Trofana Royal holiday hotel since 1996, and it's fair to say he/it's become something of an institution. His two sons, Thomas and Michael, now support him as chefs, and together they use carefully selected ingredients to turn out contemporary dishes based on classic recipes. "Sea bass from Concarneau, potatoes, onions, pepper" or "French pigeon from head to toe, peppers, sweet potatoes" are excellent examples. You can choose between a surprise menu – comprising four, six or eight courses – and a six-, eight- or ten-course set menu, dubbed the "Royalmenü". The stylish and distinguished atmosphere smacks of Alpine sophistication. The service is unparalleled, with a well-coordinated and professional team cordially and attentively catering to diners' every desire. Wine lovers are in for a treat, as the cellar houses a remarkable selection of carefully selected high-calibre wines.

1 Star • Creative. Just outside Salzburg, Iris and Jürgen Vigné's establishment offers an escape from the hustle and bustle of the city. In a lovely 17C parish house, dine in one of the charming, cosy rooms, outside on the attractive terrace or in a lounge. The cuisine is characterised by a bold and inventive spirit, infused with a personal touch that shines through in dishes like the foie gras terrine with cauliflower and passion fruit; a symphony of textures and flavours that showcases the chef's mastery of contrasting elements. When it comes to the quality of his ingredients, Jürgen Vigné sets great store by working closely with nature and is mindful of the produce he buys in. There are two set menus, one vegetarian and each comprising five, seven or eight courses. Alternatively, you can opt for a five-course set menu that varies according to what the market has to offer. Iris Vigné is a natural-born hostess who ensures that her guests feel at home. The well-curated wine list focuses on Austrian labels. They also cultivate a vineyard in the Kamptal.

1 Star • Creative, Seasonal Cuisine. This former pub in Vienna's ninth district is now a great casual fine dining restaurant. In a pleasingly laid-back and intimate setting, diners receive attentive service from Wolfgang "the Wolf" Zankl-Sertl and his team. The cuisine, inspired by modern trends, is bold and replete with well-balanced contrasts and appealing textures. A shining example is the carbonara made with calamari, smoked eel and Parmesan – entirely pasta-free! The surprise menu, prepared with exceptional ingredients, can be paired with either wine or alcohol-free options. On Wed and Thu, dinner service begins at 7pm; on Fri and Sat, there are two seatings: "Early Bird" 6-8pm and "Prime Time" from 8.30pm. Tip: Take the U4 underground line to get here.

1 Star • Alpine, Asian. Following stints at renowned establishments (including Bobby Bräuer's ‘EssZimmer’ at BMW Welt in Munich), Maximilian Reuter has found the ideal setting to pursue his ambitions as chef at the fine dining restaurant of die HOCHKÖNIGIN hotel. His culinary vision comes to life in his two set menus: "Asian Alpin" and the entirely vegan "Asian Green" – both available in five or seven courses. Combining Alpine tradition with Asian flavours, the dishes are made using a wide range of regional ingredients, including herbs from their kitchen garden and organic beef from its own farm. The kitchen team present each course themselves, which brings a personal touch and makes your dining experience even more special. Another draw is the intimate atmosphere – the cosy little space with its vaulted ceiling and upscale furnishings accommodates only a few diners, who enjoy dedicated and attentive service. The alcohol-free drink pairings created by the bartender are also excellent. The petits fours are a unique touch – there are a few surprises in store!

1 Star (Green Star) • Modern Cuisine, Seasonal Cuisine. Klemens Gold is a chef who is forging his own path. In his idyllically secluded little restaurant, he draws his inspiration entirely from his natural surroundings, which makes for a unique and exciting set menu. For his seasonal concept he uses the best the market has to offer, forages some items himself in the forest, grows vegetables and herbs in his garden, ferments and pickles. One example featuring a captivating interplay of flavours is the combination of oysters, sauerkraut juice, horseradish cream and parsley oil. The minimalist ethos of his "nature-based cuisine" is reflected in the upscale interior design with its clean lines, natural materials, earthy tones and floor-to-ceiling windows that look out onto the greenery. Service is cordial and adept – maître d' and certified sommelier Paul Piaty provides exceptionally well-matched wine pairings.

1 Star • Modern Cuisine, Seasonal Cuisine. Modern, concise and pared-back – the description of the stylish restaurant design could also be applied to the set menu devised by the chef-patron pair Marco Barth and Sebastian Rossbach. When it comes to the ingredients, the focus is on all that the region has to offer, with a particular insistence on organic produce; the saltwater fish they serve is caught in the wild. Their thoughtful creations yield interesting subtle contrasts – for instance, their maple syrup-glazed shiitake mushrooms served on beautifully seasoned braised leeks, and lent a refreshing fruitiness by an apple brunoise. The attentive and well-drilled front-of-house team is supported by the chefs, who are happy to provide diners with information about the provenance of the produce. Housed in a distinctive barrel vaulted room in a listed historical townhouse, this restaurant with minimalist decor has a small window providing a view into the kitchen.

1 Star • Creative, Modern Cuisine. First things first: make sure you have some time to play with! Stefan Glantschnig and his team take you on a culinary journey around and through the Weissensee region. In a tasting menu comprising 12 beautifully coordinated, creative courses, top-notch ingredients from the immediate vicinity are showcased through exciting flavour combinations. The Chef's Table, limited to eight diners, is not in the kitchen but in a private room on the first floor of the Neusacherhof hotel. With its decorative display of cookbooks, the space feels almost like a small library, and the atmosphere is wonderfully intimate – enhanced by the signature red and black accents that echo the name Rouge Noir. A large window affords a sensational view of Lake Weissensee and the surrounding meadows and mountains. Service with a personal touch comes courtesy of chef-patron Stefan Glantschnig and his charming wife. He serves and explains the dishes himself, and she also recommends interesting wine pairings or excellent alcohol-free alternatives. Even the local fisherman is on hand in the evening to share insights about whitefish, lake trout and other local catches. A lovely touch: The evening begins with a portion of freshly made popcorn and champagne.

1 Star • Modern Cuisine, Regional Cuisine. Seating just 12 diners, this compact restaurant in the centre of Nauders is accommodated in a 400-year-old traditional Alpine family room, now part of Alpen-Comfort-Hotel Central. The space exudes cosiness with warm wood throughout – from the lovely wooden floorboards to the walls and coffered ceiling – plus a charming tiled stove and traditional decoration. Creating a striking contrast to the historical surroundings, the modern cuisine is prepared by the team around owner Michael "Michi" Ploner and chef Oliver Mijic. You won't find a regular menu here; rather, guests are presented with a series of caricatures – and guessing their meaning is part of the experience. The set menu features numerous bold and regionally inspired courses with intriguing names. Handled by the kitchen team, the service is charming, engaging and informative – the head chef explains the dishes in a pleasing laid-back way, characteristic of Tyrol. There are both wine and non-alcoholic pairings – a standout is the apple juice infused with spruce needles.

1 Star • Creative, Seasonal Cuisine. The Sattlers have been running this family business for over 30 years, and now the son and daughter have taken the reins. Both excel in their field, not least thanks to their experience in top-tier international restaurants. In the kitchen, Markus Sattler is at the helm, crafting a creative six-course seasonal set menu. All ingredients are locally sourced; flowers and herbs are cultivated in their own garden. The wine list comprises some 650 labels from all over the world, including wines from the restaurant's own estate, which is renowned far beyond the borders of the country. Astute recommendations come courtesy of Anna Sattler, who manages the service with genuine warmth and expertise. Comfortable accommodation is also available, and the location amidst the vineyards is fabulous!

1 Star • Seasonal Cuisine, Creative. This charming country house stands on the outskirts of the village, right next to a well-known winery, Neumeister Weingut. Talented chef Christoph Mandl and his wife Ruth, cordial hostess and expert sommelier, are your friendly and dedicated hosts. The chef's cleverly conceived cooking has a pleasing clarity and reveals his own signature style. Classic dishes such as salmon trout, dill, horseradish, or fawn, pea, mint, polenta, yoghurt are all about the ingredients. You can choose from the seasonal menu or à la carte dishes. Inside the atmosphere is cosy; outside on the pretty terrace, the view of the village and the surrounding area is a feast for the eyes. There are also a few hotel rooms.

1 Star • Contemporary, French. This compact restaurant has just five tables and the interior entirely done out in warm wood embodies a harmonious blend of elegance and Alpine charm; everything is of the highest quality, reflecting the exclusive setting of the luxurious Schlosshotel in which Schlossherrnstube is located. Patrick Raaß and his team create innovative, French-influenced dishes using top-quality ingredients, from which they devise a set menu. For example, the succulent and tender Tristan lobster works beautifully with the delicately acidic notes of mandarin and flavoursome spinach or a wonderfully al dente cooked raviolo with an aromatic soft egg yolk filling and Perigord truffle topping. Maître d' and sommelier Daniela Wille will guide you professionally through the evening.

1 Star • Modern Cuisine, Seasonal Cuisine. This well-preserved listed building boasts a picturesque location in a small village near Leibnitz. Inside, a blend of modern design and historical architecture creates an inviting atmosphere; outside, the terrace with its magnificent views is a popular spot during the summer months. Consummate professional Markus Rath is in charge of the kitchen. Using select, locally sourced produce, he crafts modern dishes, occasionally incorporating Asian elements. He proposes a surprise menu comprising five or seven courses. To complement the food, there are expertly chosen wine pairings, as well as non-alcoholic alternatives. Attentive service comes courtesy of a friendly and experienced team – often supported by the chef.

1 Star • French. The wrought-iron sign of the centuries-old Tanglberg announces the "gallery and restaurant" that lie behind the listed façade, where both contemporary art and good food await you. Maximilian Schellerer presides in the kitchen, serving up a clear cuisine, reduced to the essentials and featuring modern elements. Two five-course set menus are offered. The chef uses high-quality produce, such as fabulously fresh hand-dived scallops from Norway, brought to you pan-fried to perfection and delicately seasoned, or first-rate rack of lamb, herb-crusted with a light and aromatic crumb coating. Service is provided by the dedicated hostess, owner Friederike Maria Staudinger, who clearly takes great pleasure in her front-of-house role. They also have a number of guestrooms.

1 Star (Green Star) • Seasonal Cuisine, Modern Cuisine. This building opposite the magnificent Baroque parish church has been in the family since 1882, and Norbert Thaller has run the family business with his delightful wife Manuela since 2002. Sustainability has always been a priority for the couple, who are deeply connected to their homeland and nature. In his seven-course set menu, the chef-patron follows the rhythm of the seasons. Many of his fantastic ingredients come from his beautiful garden with its vegetable and herb patches, greenhouses and fish pond. His dishes are imaginative, sophisticated and modern, but also still down-to-earth. A vegetarian set menu can be pre-ordered. The well-curated wine list features an extensive selection of natural and organic wines. Tip: Try Manuela's own vermouth as an aperitif! The tasteful interior design marries old-world charm and contemporary style. There is also an inviting terrace overlooking the garden. The Gasthaus serves hearty home-style cooking at lunchtime.

1 Star • Creative. Housed in a distinctive glass vault with an elegant interior and a magnificent view of the city, Schloss Mönchstein's fine dining restaurant is an impressive space. Simon Wagner, who previously worked at Schloss Schauenstein in Fürstenau and IGNIV by Andreas Caminada in Bad Ragaz, is in charge of the kitchen here. With great skill, he reinterprets Austrian culinary tradition with a creative twist. Diners have a choice of two set menus (one vegetarian) comprising four or six courses, plus optional wine pairings. Alternatively, there is an à la carte selection, and "grosses pièces" such as whole fish baked in a salt crust can be pre-ordered (minimum two people). Attentive service is provided by an adept front-of-house team. With its grounds and well-appointed guestrooms, this fabulous estate is a lovely place to spend the night. Convenient for motorists: Mönchstein car park is right next to the hotel.

1 Star (Green Star) • Vegetarian, Creative. This beacon of vegetarian gourmet cuisine proposes a set menu with six or eight courses that can also be vegan. Signature dishes are available for expansion. The depth of flavour in the dishes such as "chioggia, radish, juneberry" or "king oyster mushroom, pumpkin, elderflower" is down to the technical prowess of the chef duo Paul Ivić and Florian Burtscher, as well as the fantastic quality of the ingredients, which are seasonal and locally sourced. There's a great selection of organic wines – alternatively, opt for one of the non-alcoholic beverage accompaniments. The waitstaff are warm and professional, and they always go about their work with a smile. The stylish decor incorporates modern design into a historical setting.

1 Star • Creative, Modern Cuisine. "Alpine Soul – Japanese Spirit – Nordic Air" is the philosophy of the fine dining restaurant in the Ullrhaus designer hotel. This cosmopolitan approach is reflected in modern, creative dishes such as "essence of shellfish, king crab, taco, tomatillo" or "Miéral pigeon, beetroot, purple shiso, plum umeboshi", which are a true delight, thanks to remarkably precise craftsmanship and punchy flavours. Components are skilfully balanced, not to forget the first-class quality of the products, which are used extensively. The fantastic large-scale set menu is accompanied by a high-calibre wine selection with a focus on Austria, Italy and France, including some major names. The space, in which diners are seated at four large tables, has a sophisticated feel, with the warmth of Scandinavian-style wood and decorative green tiles on the walls. Service is charming and professional.

1 Star • International, Creative. Located on the edge of a forest in the countryside above Linz, this restaurant is a fine dining institution in the city, thanks to the unwavering commitment of owner Erich Lukas. His son Philipp has now joined him in the kitchen. Their modern and pleasingly accessible cuisine based on classical foundations is pared back to the essentials, with the odd Asian influence thrown in here and there. Take, for example, the piglet belly cooked until crispy on the outside and wonderfully tender on the inside, combined with the subtle acidity of a Calamansi gel and served in an intense broth flavoured with the hot and spicy notes of Karashi mustard and the appealing pungency of lemongrass – a dish that represents the scale of their ambition and is real pleasure to eat! The chic interior (some tables with view of Linz), fantastic terrace, judicious wine suggestions, and exceedingly charming and professional service team also play their part.

1 Star • Contemporary, Traditional Cuisine. A family business par excellence! While owner Heinz Grabmer and his motivated team take care of the service side of things, Elisabeth Grabmer and son Clemens form a well-oiled machine in the kitchen. They skilfully navigate between classic and modern cuisine, the highlight of their handiwork being the two set menus. These feature dishes such as wonderfully rare fillet of Almenland ox accompanied by well-seasoned king trumpet mushrooms and oyster mushrooms with beautiful roasted notes and an aromatic small spelt foam finished with a terrific jus boasting shine and depth. The à la carte menu is a little more traditional – for example, creamed veal or baked carp. Thanks to its location on the edge of the forest, the garden terrace is a lovely spot in summer - ‘bird concert’ included!

1 Star • Creative, French. Located in the centre of Ligist, this restaurant run by the Wörgötter family has won over diners with its twin dining concepts: "Wirtshaus" ("Traditional Inn") and "Fine Dining". The latter proposes creative, modern cuisine that draws on international influences. At the helm in the kitchen, Florian Wörgötter represents the third generation of the family, and now runs the establishment with his partner Julia Mausser. His reasonably priced five- or seven-course surprise menu features savvy, elaborate combinations that create interesting contrasts and are packed with wonderful flavours. For example, top-quality salmon – beautifully firm and juicy as it is processed pre-rigor mortis – is paired with a punchy shiso ponzu, tender mandarin segments and a delicately balanced honeydew melon and tarragon gel. Select a bottle from the nicely curated wine list to accompany your food, or opt for harmonious wine pairings by the glass to set off the menu perfectly. The dining area is elegant and, in summer, tables are laid out on the terrace in front of the building. The service is charming and efficient – the lady of the house is always on hand to offer advice and assistance. The bar in the entrance area is the perfect spot for a nightcap.

1 Star • Modern Cuisine, South American. The name "Z'SOM" (meaning "together") conjures up a sense of community and culinary delight in a sociable and relaxed atmosphere. Your friendly hosts Judith Lergetporer and Diego Briones really put their heart and soul into this place. While she presides over the restaurant floor, welcoming guests with warmth and charm, he is at work in the open kitchen, skilfully incorporating his Chilean roots and international experience into original, flavourful and sophisticated dishes. Think premium-quality wild prawns with Amarillo chilli, succulent pigeon à la royale or delicious lavender ice cream infused with coconut. The lady of the house talks diners through the wine pairings that go with the set menu with real enthusiasm.

1 Star (Green Star) • Creative, Seasonal Cuisine. This restaurant is in Der WILDe EDER, a tasteful wellness hotel, the name of which refers to patrons Eveline Wild and Stefan Eder. The vibe is chic, the glass-paned façade affords a view of the greenery – with a bit of luck you'll get to take in the sunset. The menu consists of seven courses and various small bites, enhanced by the nice idea of each course being accompanied by a story on a card. The chef serves the dishes himself and explains his philosophy, which revolves around nature, seasonal produce and sustainability. He also has a soft spot for vegetarian dishes. The crowning finale is the patronne's desserts! The friendly and competent team will recommend the right wine to accompany the creative dishes; the selection comprises over 450 items, including many regional wines.

1 Star • Creative, Modern Cuisine. An interesting concept, of the kind you might expect to find in a big city rather than in the tranquil Waldviertel region. The design is upscale and chic, with nice low lighting and just four tables making for an intimate atmosphere (the name "Zimmerl" is very apt). The set menu comprises 23 small dishes, so you need to allow plenty of time – but the 4hr or so flies by, because the cuisine, peppered with sophisticated contrasts and original ideas, simply makes for a fun experience! The dishes are complex and packed with flavour – think fresh Tyrolean Alpine prawns made into a delicate, creamy tartare and perfectly finished with togarashi, or fantastic hand-dived scallops with a beautiful roasted note, served on a caramelised white cabbage foam and refined with Tasmanian mountain pepper. Based on classic French cuisine (the sauces are wonderful!), they recipes combine the flavours of the Waldviertel with Japanese influences. Incidentally, chef-owner Bernhard Zimmerl also runs the Irish pub and a restaurant called Foggy Mix in the same building.

1 Star • Modern Cuisine, Austrian. In this restaurant of the historic Parkhotel – first documented as an inn in 1574 – you are taken on a "culinary journey back in time" to the days of the Habsburgs. Anecdotes and old recipes from that period provide the inspiration for cuisine reimagined and served in the form of charmingly plated dishes full of nuances and intense flavours. Guided by the seasons, this is food with classic foundations and an imaginative modern twist. The single set menu of eight or four courses features creations such as "duck, blueberry, mulberry, red oxalis, red cabbage" or "red mullet, oyster, Osietra caviar, Arctic char roe". "Pea, pearl barley, koji, Parmesan" also captivates with its exciting aromatics and distinctive character. Attentive and adept service comes courtesy of a dedicated team, with the chefs personally presenting their work. The tasteful and upscale decor sees historical charm seamlessly fused with contemporary design.

1 Star • Modern Cuisine, Regional Cuisine. This restaurant in the Hotel Das Central has bags of character! Gorgeous Swiss pine panelling and furnishings create a warm and cosy atmosphere and exude a sense of tradition. The kitchen team prepares a set menu comprising five or seven courses, with a vegetarian version also available on request. The dishes draw on modern influences to showcase regional culinary tradition, featuring locally sourced ingredients such as Längenfeld salmon trout or fallow deer from Sölden. The dedicated front-of-house team provides courteous service and wine recommendations from over 30 000 bottles stored in the cellar!

1 Star • Classic Cuisine. ’t Fornuis is a restaurant of which there are few and far between nowadays. The interior of the handsome 17C townhouse is rustic and authentic and the polished service is similarly old school, as dishes are theatrically presented at the table beneath a cloche in a charming nod to the establishment’s classical heritage. Chef Johan Segers has held a Michelin star since 1986, and his enthusiasm has not waned an iota. His passion for exceptional produce and traditional fare shines through when he describes dishes to diners. He also works with ingredients that are rarely found today, such as pig’s trotters and unexpected surf and turf combinations. Examples include white pudding, carefully and consummately cooked, with fabulously fresh langoustines and a delicate beurre blanc, or a juicy Bresse chicken in a rich creamy morel sauce. Both illustrate chef Segers high-flying flair for using sauces to balance a dish. He returns to the roots of Belgian gastronomy and regales his diners with a deliciously nostalgic and comforting culinary score.

1 Star • Modern Cuisine, French. Edwin Van Goethem, who is always on the move, has been going from strength to strength since the opening of 't Korennaer in 1997. This gifted chef concocts cuisine, underscored by subtle international influences, ranging from Japanese seasonings to elements of North African culinary tradition. Thanks to trusted suppliers of the likes of butcher Hendrik Dierendonck and asparagus grower Els Vercauteren, the top-notch quality of the ingredients is guaranteed. The chef lets the natural flavours take front stage in dishes that are very much in tune with their era. First-rate produce, such as hop shoots and wagyu beef, is elevated with rich sauces, exotic aromas and fascinating sides that keep diners on their toes. For example, eel from the Eastern Scheldt River is cooked at a low temperature and enriched with a nine-spice green sauce, fries cooked in beef tallow and a fresh green salad in a masterful modern take on a pedigree Belgian classic. The sophistication of 't Korennaer is matched by the opulence of its stylish interior and alfresco dining area. A buzzy down-to-earth vibe nonetheless reigns throughout, and chef Van Goethem's enthusiasm is infectious.

1 Star • Modern Cuisine. Daniel Antuna and his wife Petra have been pampering their guests from the warm welcome on the doorstep to the final goodbye as they leave with a smile on their lips since 2005. An open kitchen ensures that you won’t miss any crumbs of the culinary show in this restaurant, which is also home to a chef’s table, where you will feel both at home and as if you are a VIP guest. Chef Antuna deploys state-of-the-art culinary techniques without betraying his classical training. His unique sense of flavour is superlatively enriched by Asian influences. For example, he may pair the delicacy of exceptional scallops with a subtle interaction of caramelised chicory and shavings of chorizo, a crumble of chicory and a creamy miso and chorizo sauce. The chef manages to add a whole new dimension to familiar flavours and adores cooking veggies, as his mouth-watering vegetarian menu demonstrates. Intelligently inventive cooking designed to uplift the spirits.

1 Star • Creative. Alter means “different” or “other”, which illustrates Jo Grootaers’ career. He was just 19 when he became the chef of the Altermezzo brasserie, gradually forging his own culinary signature to the point of being awarded a Michelin star. Today he and his partner, Lana in charge of the front-of-house, are at the helm of this restaurant, established in the former village school, which has been treated to a hip, designer makeover. The couple’s shared passion can be tasted in the fine wines and remarkably delicate, creative cuisine. The chef’s attention to detail and genuine passion for the ingredient are particularly notable in the exquisite plating. For example, raw langoustine is presented in a tartlet with wafer-thin slices of pumpkin, a subtle bitter crème of mandarin, a drizzle of verbena oil and iced pearls made from langoustine bisque. In addition to cutting-edge precision, the chef firmly believes that sauces should be tasty and generous. Your meal will be rounded off with a tea ceremony to soothe and pamper your tastebuds. Jo Grootaers’ youthful enthusiasm is maturing and blossoming thanks to immaculate craftsmanship.

1 Star (Green Star) • Organic, Creative. Arabelle Meirlaen crafts a highly personal version of healthy food, guided by her intuition and a desire to shine the spotlight on veggies and spices. In fact, a large proportion of the fresh produce comes from her own garden, which boasts an exquisite terrace come summertime. Meirlaen merges an inventive streak with elegance and is unafraid of the odd bold touch, whilst steering clear of the trap of surprising us at all costs. You can expect an unusual array of light dishes, which are nonetheless packed in full-bodied generous flavours. Floral aromas are something of her hallmark. In addition to a vegetarian menu, she rolls out an “intuitive menu” in which she elegantly crafts meat and/or fish. An example: a fresh slice of salmon paired with artichoke, olives, a frothy sorrel-laced beurre blanc and a subtle shredded cabbage and sorrel to finish. Her fragrant signature desserts are to die for! How about a fruity floral mix of grapefruit and black pepper with strawberries and black sesame seeds? The excellent wine list of the owner-sommelier, who enjoys working around themes, brings an added dimension to the meal. To finish, take the time to explore the pretty country village of Marchin before or after (or both) your meal. The bright interior of the splendid restaurant provides the perfect foil to the natural instinctive character and cooking of this master chef!

1 Star • French Contemporary. The stunning Ardennes landscape is the star of the show in this swanky designer restaurant located in a modern wing of a tastefully restored castle (book a room for the night!). The floor-to-ceiling windows command a splendid view of the rural surroundings, while the patio enjoys a view of the Lesse. Definitely a premium location! Nature is also the name of the game for chef Bosmans, who immaculately crafts veggies grown in the garden in a high-flying culinary score. He might enhance the main ingredient with a spicy note, such as warm aromatic herbs from the garden and a vin jaune gravy to perfectly showcase subtly aged North Sea turbot and razor clams. The same gravy may add depth to an unconventional risotto of pine kernels, broccoli oil and poached broccoli stems. Delicately acidic lemon, one of chef Bosmans’ signature ingredients, is used to underpin and exalt the flavours of other produce. His minimalist dishes are not the only surprise that you can expect to sample - make sure you ask to see the Wine Bible!

1 Star • Creative French, Modern French. Take a seat, as the restaurant’s name orders, and admire the ornamental tree that jazzes up the elegantly stylish contemporary interior, also home to an authentic cheese cave where all sorts of delicacies ripen slowly. Now let’s add attentive service and tips from the knowledgeable sommelier, who gets a kick out of suggesting unusual wines, and the scene is set. Chef Charles-Edouard Jeandrain mixes playful ideas with timeless classical flavours, conjuring up a fascinating repertory that demonstrates his respect for the ingredient and his quest for varied textures. He may prepare paella-style rice, adding stuffed txistorra squid, whose powerful flavour he offsets by deep-fried mussels and a coulis and purée of smoked paprika. Art-directed, intelligent plating contributes to whetting the appetite of diners and, even better, it is possible to mix and swap dishes from the different set menus. We recommend the Prestige menu, if you feel like splashing out and treating yourself to exceptional produce.

1 Star • Farm to table. A meal at Au Gré du Vent offers a splendid opportunity to explore the magnificent Hainaut countryside. Stéphanie and Sébastien Thunus converted a former barn into a fantastic restaurant, whose floor-to-ceiling windows open onto a landscaped garden. The visitor is initially impressed by the venue’s elegance, before sinking into its all-embracing cosy cocoon. Chef Stéphanie Thunus is a perfectionist who aims to make each dish a work of art with a distinct fondness for local, seasonal produce, such as game from Ardennes. Her culinary creations are subtle, distinctive and generous and nothing leaves her kitchen that hasn’t been endlessly puzzled and preened over. For example, she prepares tomatoes grown by her local producer in different ways, further jazzing them up with a bittersweet fresh dressing or she may underscore melt-in-the-mouth Limousin veal with a punchy gravy, a sauce made out of broad beans and agnolotti stuffed with aubergine caviar that will set your tastebuds tingling. Stephanie’s parents' farm, which supplies the butter and cheese among others, is just opposite and Ms Thunus has inherited a farmer’s respect for the ingredient to which she adds her own distinctive culinary flair. Stéphanie and Sébastien also run the Au Fil de l’Eau Hotel, whose elegant guestrooms provide the perfect climax to this fine dining experience.

1 Star • Modern French, French. Every detail of Stéphane Lefebvre’s aptly named establishment has been endlessly fine-tuned, as the top-to-toe renovation demonstrates. Brightly welcoming, the contemporary interior mingles Scandinavian influences with discreet nods to the Seventies. The attentive table service and cosy vibe instantly make you feel at home. Chef Lefebvre has harnessed his creative talent in a bid to celebrate flavour and ingeniously balances a dish’s bitterness or acidity with a few well-judged side dishes. His attention to detail shines the spotlight on outstanding ingredients such as Piétrain pork and Ardennes game. He might pair immaculately cooked scallops with sweet parsnips, subtly smoky eel and an exquisite drizzle of watercress, without forgetting the final flourish of tartare of smoked scallops, adorned in the roe and mild chili pepper. His stellar talent and know-how have found favour with a large crowd of discerning regulars. The varied seasonal theme (seafood, game, etc.) menus and extensive à la carte offering are packed in enticing appeal and exciting gourmet discoveries.

1 Star • Classic Cuisine, Belgian. Bar Bulot is redefining the luxury brasserie concept and is now housed in a handsome farmstead that was home to the star restaurant Hertog Jan for many years. The view of the garden is magnificent, the lush green terrace is utter bliss, while the interior drips in stylish elegance. A high-flying restaurant, whose chef rolls out a stripped back version of gastronomic classics, underscoring their intensity with original touches. Under the auspices of owner Gert De Mangeleer, the chef excels in the art of enhancing a Franco-Belgian score of the likes of sole meunière with buttery mashed potato, a poached egg and Zeebrugge shrimps. The quality of the hanger steak, served blue, yet hot (a rare feat!), is simply out of this world and is served with finely chopped shallots in a bordelaise sauce that sets off the meat’s full-bodied flavours, further flanked by a cognac sauce, while melting foie gras and piping hot crispy fries add the final flourish and a whole new dimension to your run-of-the-mill hanger steak with shallots. Satisfying flavours of stunning simplicity that bring smiles of pleasure to the lips of diners, all the more because of the knockout value for money ratio!

1 Star (Green Star) • Organic, Farm to table. Exceptional ingredients from committed suppliers, staff well-being and the belief that our actions impact the lives of our peers: such are some of the topics that are regularly discussed by Grégoire Gillard and his team. In their suitably untreated, trendy street corner establishment, near the fish market, they conjure up their vision of sustainable gastronomy. The surprise menu shines the limelight on the excellent produce of Brussels and its region, with an underlying commitment to respecting the seasons, however short. Nature is what inspires chef Gillard’s creativity, although he isn’t averse to the odd exotic twist. For example, he may thinly slice oysters, then coat them in finely chopped crunchy celeriac, grated iced goat’s cheese and a stunning sorbet of wasabi and East Indian cherry, in a whirlwind of flavours and nuances. Rather than showy demonstrations, he wins us over with insightful, intense combinations in which each ingredient has a role to play and is designed to interact with the others to create fascinating dishes from the first to the last bite. The enticing wine and non-alcoholic beverage list is perfectly in tune with the establishment’s philosophy. Each decision is taken after weighing the impact on the community and the individual, without forgetting an overriding quest for taste. We take our hats off!

1 Star • Modern French. Tranquillity is the watchword of Benoit and Bernard Dewitte. The relaxed zen vibe of their villa sports a fun blend of trendy rustic and soothing pastel tones while a delicious summer holiday buzz sets the scene in the exquisite garden. This fantastic setting provides the perfect foil for chef Benoit’s pared-back culinary style as he effortlessly deploys the light touch that has become his signature. He frequently calls upon veggies and spices to create harmonies of fascinating delicacy. Nothing leaves the kitchen that hasn’t been endlessly pondered and puzzled over. For example, he may pair juicy trout and cauliflower with a smoked cauliflower cream, cauliflower couscous laced in ginger and lemongrass and a gutsy vin jaune sauce. Medium rare lamb may be served with al dente spring peas, wild garlic blossoms, a melt-in-the-mouth lamb stew and a punchy red wine jus. Everything slots seamlessly together, a bit like the personalities of Benoit and Bernard.

1 Star • Modern Cuisine. Bistro Racine is proof that, contrary to popular belief, a MICHELIN star isn’t always about fancy fine dining. One immediately feels at home in this setting that mixes modern and authentic fixtures and fittings and in which the open kitchen plays the star role. Jimmy Collodoro regales diners with premium produce. The market-fresh, seasonal dishes, chalked up on a slate, change regularly, without forgetting firm fixtures, like beef grilled in a Mibrasa charcoal oven. The food is finely crafted and refreshingly straightforward. Unexpected details add a humorous twist, illustrated by a creamy risotto of celeriac underscored by salty slices of mature mimolette and a vibrant sprinkling of cardamon powder. Playful, surprising and heroically legible food that hits the spot every time, courtesy of authentic down-to-earth flavours and fuss-free plating. The lunchtime formula, set menu only, is heaven for bargain-savvy epicureans.

1 Star • French Contemporary. This warm, welcoming, family-run bistro is in the hands of a team whose enthusiasm is contagious. It is named after the maiden name of the chef’s “gran”, who ran the village grocery store for over 50 years, selling, notably, excellent game in season. François-Xavier Simon, better known as “Chef F-X”, has brushed the cobwebs off fine dining and your delightful hostess, Hanna, immediately makes you feel at home as she presents the wine list with effortless poise and aplomb.The chef has forged his own culinary identity, drawing inspiration from pedigree French recipes, an amazing lineup of skills and a highly modern versatile palette. His rich, sometimes playful score seeks to sublime the ingredient’s flavour, purity and authenticity. Examples include gnocchi, sautéed in butter until crispy on top in a mushroom stock for extra vibrancy, paired with an amazing blanquette of pheasant, pearl onions packed in flavour and a generous aromatic black truffle gravy.Bistrot Blaise is the quintessence of a feel-good, buzzy venue, in which your most difficult task will be deciding what to eat!

1 Star • Traditional Cuisine. Entering the glorious Bistrot du Nord is like stepping into a time capsule from a bygone era. Once over the threshold, you are greeted by colourful vintage floor tiles, wall mirrors and wainscoting that set the scene in this quintessential bistro of yesteryear, providing the perfect foil to equally nostalgic nosh. Veteran chef Michaël Rewers crafts hearty classical recipes in a knockout à la carte lineup and a more accessible set menu. He admits to a weakness for meat and tripe in dishes that require consummate technique, an area in which he excels. An example: ox tongue slowly confit in its juices with a rich sweet-sour madeira sauce, flanked by brains, fresh crunchy salad and delicately seasoned velvety mashed potato… Authentic nosh in all its glory, enhanced by chef Rewers’ deft touch for spices. Don’t miss an opportunity to sample this bistro’s big-boned, honest, soul-warming fare, that has sadly become something of a rarity nowadays. Bookings essential!

1 Star • Thai, Traditional Cuisine. (Temporarily closed) Boo Raan is the best Thai restaurant in Benelux. The buzzy vibe of this exotic establishment, traditionally appointed in bamboo, immediately incites you to take a seat as you drool over the menu. The real show takes place in the open kitchen, in which Dokkoon Kapueak and her all-women team craft a wide range of authentic dishes from northern and southern Thailand to order. The chef’s grandmother taught her all about spices from how to subtly balance sweet-sour flavours to how to enhance the main ingredient. Her pad thai kai is a festival of bouncy noodles, spicy wok beef in a riot of herbs and a masterful blend of sweet and spicy notes: the quintessence of authentic. A banquet of fresh ingredients, spices, unctuosity and emotions… Close your eyes as you take a bite and you may well find yourself standing in front of a street food stall in deepest Thailand. Should your eyes be bigger than your stomach, take your leftovers home in containers at the modest cost of one euro each, all the proceeds of which are donated to a school in the region where chef Dokkoon grew up.

1 Star • Meats and Grills. At Hendrik Dierendonck’s establishment, the meat comes straight from the butchers to the plate – in fact, Carcasse is literally the extension of his butcher’s shop in Saint Idesbald. The hip interior provides the perfect foil to this raw rugged vibe. Against a backdrop of gently strumming guitars, the star of the show is red meat. A glazed ageing cabinet takes pride of place in the centre, while runners on the ceiling bear witness to a bygone era when the carcasses were shunted overhead. A long communal table invites diners to share this experience. The exceptional cuts of meat of this renowned butcher are creatively crafted, flawlessly seasoned and expertly cooked in a Josper charcoal oven by chef Timon Michiels. It is the perfect place to find out more about how meat is aged and about different cattle breeds. Rather than fries or over-powering sauces, you can expect delicate side dishes rich in flavour: quickly cookedseared black pudding in a subtle apple caramel spiked in calvados and, flanked by a crunchy flaky brioche. In their own words: “Where meat is lord and master and veggies take pride of place!”First-class, premium cuts of meat take pride of place, but organic, sustainably grown veggies are pampered and cosseted with equal care in this zero-waste establishment. A treat every time!

1 Star • Modern Cuisine. Veteran chef Axel Colonna-Cesari is at the summum of his art, and he and his charming wife, Anneleen, form a splendid team. Their contemporary establishment is a model of classy elegance, sporting soft colours and fashionable furnishings. Centpourcent is a blue-chip value, as is quickly apparent from the crowd of regulars. It is just the ticket for any occasion from a high-powered business lunch to a romantic dinner. Chef Colonna-Cesari’s consummate know-how and measured creativity can be tasted in light, exuberant cuisine, overflowing in fresh, delicately crafted flavours. Subtle nuances underscore the ingredients from bitter coffee notes to a fresh Asian-inspired vinaigrette. Examples include a kumato tomato that he coats in a smoked creamy yoghurt and carabinero shrimp, to which he then adds a flurry of flavours courtesy of olive-spiked ice cream, a spicy kimchi emulsion overflowing in umami, and a few drops of sweet, fruity balsamic vinegar. You can also trust the sommelier to dig out an unusual vintage, or even beer. He can also suggest an excellent lineup of non-alcoholic beverages. Centpourcent is a 100% knockout establishment!

1 Star • Modern Cuisine. You can’t miss the Chai Gourmand (think ‘winery for foodies’), housed in a truly spectacular concrete, wood and glass architectural behemoth. Lush green countryside soothingly frames and underscores the warm, welcoming minimalist interior dotted with Scandinavian accents. A gifted cook, chef Pierre Massin unveils his know-how whilst managing to steer clear of fussy complexity and yet enable the modern appetising score to showcase his carefully controlled creative streak. He leaves his signature with just a few side dishes, for example, slow-baked whiting is coated in melt-in-the-mouth breadcrumbs and flanked by knockout smoked eel and vegetables that add a subtle refreshing note and a ponzu-flavoured eel jus for a final kick. Food that strikes just the right balance between distinctive flavour and freshness. Even better, the dishes of the set menu are also available on the à la carte menu. In terms of beverages, you won’t go wrong if you trust the sommelier for his inspired food-wine pairing suggestions.

1 Star • Classic Cuisine. A meal at Comme chez Soi is like biting into a slice of gastronomic history. The emblematic Art nouveau Horta interior, appointed with stained glass and elegant details, is classy and characterful, while the wine cellar (Riwyne) offers a more contemporary “private dining” experience. The rich legacy of this establishment, founded in 1926, owes much to Pierre Wynants. The fourth generation, Laurence and Lionel Rigolet and their son Loïc, is now pursuing the story. Together they continue to serve the house’s signature dishes, like mousse of Ardennes ham or sole fillets in a creamy Riesling and shrimp sauce. Chef Rigolet lavishes great care and attention on the plating, to which he adds an exotic twist, particularly in the set menu. His consummate mastery of sauces and his knowledge of outstanding ingredients cannot fail but impress. Examples include glazed scallops and razor clams, underscored by fermented cabbage and a creamy smoked sturgeon sauce. Comme chez Soi remains a landmark of Brussels’ fine dining scene that is fully respectful of its rich heritage, albeit with an eye to the future.

1 Star • Creative, Modern Cuisine. Couvert Couvert is the ambitious story of Folmer and Folmer. Brothers Laurent and Vincent greet guests in a softly lit, airy venue of Scandinavian inspiration. The interior is stylish, the terrace peaceful and the service attentive, however the singularity of this restaurant resides in the brothers’ highly individual creative streak. Together they perform a culinary show of cutting-edge precision and strewn with daring. For example, they may pair a crispy skinned breast of guinea fowl with a warm salad of artichoke hearts, pistachio, sweet earthy vernal grass and hints of walnuts and hay, while a suavely sweet sauce adds the final flourish. The chefs enjoy playing with the acidity of fruit and herbs (some of which are almost unknown) to conjure up flavours of great depth. The dishes of the 4- to 6-course set menu can be chosen from the à la carte offering. A sommelier is on hand to suggest insightful pairings with equally surprising wines and thus ensure that your meal is a fascinating experience from start to finish.

1 Star • Creative. A meal at Cuines, 33 is an experience in its own right. As you first relax in the lounge, you are immersed in the soothing colour scheme, a genuine ode to Japanese minimalism. Right from the first bite, Edwin Menue’s cosmopolitan creativity can be tasted in creations like pani puri with razor clams and a dashi, illustrating just how his delicate touch underscores the entire establishment. The chef and the lady of the house, Fleur, then invite you to make your way into the dining area, whose counter seats sixteen. There you have a bird’s eye view of the chefs’ painstaking handiwork as they curate crisp veal sweetbread lacquered in sesame seeds and served on velvety mashed potato with a drizzling of vanilla and coffee oil and shavings of marinated egg yolk. Course after course of exquisite culinary surprises await the diner. The chef may even invite you into the kitchen to sample a bread-based recipe. Finally, make your way back to the lounge where a further lineup of delicacies awaits. Chef Menue’s culinary voyage, packed into a single set menu, is truly amazing.

1 Star • Italian Contemporary. Da Mimmo is the epitome of Italian sophistication. As soon as you venture over the threshold of this stylish restaurant and meet the charismatic maître d', you know you are in good hands! Chef Louis Verstrepen and his team craft beautifully plated dishes that embody a creative approach to Italian culinary tradition, calling upon consummate technique and spot-on precision. The chef is not afraid to throw bold flavours together and uses diverse textures to forge unexpected notes. For example, he cooks guinea fowl to perfection so that it is succulent with crispy skin. Then he combines it with corn in various guises, from polenta with truffle to a wonderful fritter stuffed with the guinea fowl's giblets and an exquisite poultry sauce. The sommelier's carefully curated wines perfectly complement the chef's unique take on Mediterranean cuisine. Da Mimmo never fails to surprise and delight.

1 Star • Modern French. Leave busy Leopoldlaan behind you, venture over the threshold of this spruce white villa and bask in the charming welcome of Barbara and chef Kevin. The couple is proud of their stylish establishment, appointed in a more modern vein to the rear and which sports an eye-catching glazed wine cellar. Over the years, De Bakermat has become a firm fixture of Ninove’s culinary scene. The secret to good food resides in the quality of the ingredients, which isn’t as simple as it sounds. Chef Kevin not only sources top-drawer produce, like turbot, truffles and premium breeds of meat, such as Holstein, he wields his extensive skill and know-how to conjure up succulent dishes. The iconic marriage of foie gras, brioche bread and quince undergoes a touch of wizardry in his deft hands as he intensifies the liver’s rich velvety flavour and texture. He intelligently mixes familiar flavours with exotic ingredients or plays on contrasting textures, such as barbecued lobster tail in a subtle spicy sauce, wafer-thin slices of nori and trout roe. Chef Kevin has a knack for combining generosity and delicacy. The expert tips and insights of the sommelier and the enticing wine list (also available by the glass) add the final flourish to this delectable portrait.

1 Star • Modern French. De Kristalijn cannot fail but catch the eye. The modern edifice in which it is housed seems to hover over the surrounding golf course. Floor-to-ceiling windows command knockout views, while trendy furnishings and designer lighting underscore the establishment’s stylish character. Seasoned chef Koen Somers weaves his magic in the entirely open-plan kitchen as he crafts food depicted by purebred technique and generous ingredients. The chef harnesses his creative streak in a painstaking and precise approach to cooking. Premium seabass is cooked in its skin for crispiness and flanked with a medley of salsify and apple soufflé, stuffed with potatoes and dressed in caviar. The exquisite butter sauce is further intensified and exalted by dashi and bonito flakes. The chef cannot be equalled for his knack for rich nuances. You can expect a fascinating culinary experience, all of which is paired with amazing vintages from the outstanding wine cellar.

1 Star • Creative, French Contemporary. As you explore the oldest town of Belgium, we recommend venturing down this pretty pedestrian lane to number 25. You will first be surprised by the elegant modernity of the interior, rich in cosy details and designer touches. After An has graciously seated you at your table, Jan Menten rolls out his creative talents. Premium ingredients like langoustine and Anjou pigeon reveal all their complexity thanks to consummate traditional technique. The chef adds an unexpected twist to familiar flavours with subtle touches and side dishes of Mediterranean inspiration. He cooks monkfish in a noisette butter, adding depth with chorizo, a subtly, spicy curry cream and panipuri filled with peppers. Chef Menten’s surgically precise and instantly recognisable cooking is dotted with international aromas that invigorate his recipes. Mijpaal means “milestone” and we warrant that this eatery will be a landmark for all discerning food connoisseurs.

1 Star • Modern Cuisine. Welcome to De Pastorie, 2.0, a 17C edifice whose period cachet has been savvily preserved in the wake of a top-to-toe makeover. The restaurant, dripping in high-class mod cons, is now the epitome of warm stylish urbanity. The landscaped manicured garden and leafy terrace are deservedly the pride and joy of this restaurant. Seasoned chef Carl Wens and his son Wout roll out a lineup that shines the spotlight on subtle Gallic classics, while treating them to a delicate youthful makeover. Sophisticated cooking that engages the senses best describes their ingredient-led score. Crunchy calf’s sweetbread is paired with a rich, velvety potato mousseline, fried fluffy pomme dauphines, gravy, a Noilly-Prat-laced mousse and a Choron sauce – all of which explode in the mouth in a feast of phenomenal intensity. Heartfelt generosity results in heroically wondrous food that leaves no one indifferent. The splendid à la carte lineup and “wine bible” are both more than worthy of your attention and demonstrate the care lavished on diners by this family-owned establishment founded on deep-rooted values of hospitality.

1 Star • Modern Cuisine. Damme is a landmark for gourmets exploring eastern Belgium’s seaboard. Rare are those who do not succumb to the charms of this picturesque little town, of which De Zuidkant is one of the culinary gems. From the romantic interior and warm open fire (although the terrace is exquisite come summertime) to your charming hostess and the smiling chef who greets you from his open kitchen, it is the quintessence of warm Flemish hospitality. Welcome to the HQ of Patrick and Cora. The veteran chef’s expertise and know-how can be tasted right from the first bite of each perfectly balanced, delicate dish. Examples include North Sea fish and pigeon, both firm fixtures of the several-course set menu. The juicy pigeon is savvily flanked by a subtle cooking gravy, a rich puree of celery, earthy red beetroot, trompettes de mort mushrooms and thighs cooked in crispy hispi cabbage. Chef Patrick has no qualms about adding an unorthodox spin to his craftsmanship, which is nonetheless founded on consummate culinary technique. In the same vein, Cora’s passion for wine can be felt in her presentation of the mouthwatering wine list. This couple is clearly dedicated body and soul to their profession, making De Zuidkant a must for any self-respecting foodie!

1 Star • Modern Cuisine, French Contemporary. EED is the epitome of minimalist. Philippe Heylen strips his dishes to retain only the most essential ingredients, so don’t expect fussy frills or superfluous fillers. The spotlight is on the quality of the produce and the veggie side dishes are as important as the main ingredient. Chef Heylen gets right down to business with lashings of originality. He manages to surprise us with familiar flavours, like a rib steak that is paired with Asian notes of sesame and caramelised honey. Or how about a yellow beetroot, coated in earthy tonburi, a sweet mango jelly and a kimchi of hispi cabbage? A subtle spicy marigold and curry oil and a velvety beurre blanc of Roscoff onion add the final flourish to this virtuoso vegetarian dish. The chef’s distinctive sauces bring each dish to life and he happily pays tribute to his father, Frank, also a cook, as having been responsible for infecting him with the cooking bug. Nowadays, dad helps out by managing the front-of-house operations in this elegant townhouse. The walls are lined in cork plugs, while a tasteful dark colour scheme sets the intimate scene indoors, without forgetting a lovely walled patio to the rear. EED’s youthful enthusiasm is infectious!

1 Star • Creative. Kobe Desramaults is on a permanent quest for renewal. This maverick chef, who hit the headlines at In De Wulf and Chambre Séparée, has begun a new adventure in the heart of Brussels. Eliane, which is named after his grandmother, exudes a smart lounge vibe. From the swish service and made-to-measure skillets to the open kitchen counter and funky soundtrack, chef Desramaults has fine-tuned every detail of his establishment.The food showcases Kobe’s creative streak and virtuoso technique. You can expect a festival of big-boned appetisers and dishes, in which he aims to highlight the essence and purity of the often-local ingredient. Examples include a velvety risotto enriched in vin jaune and flanked by briny oysters or a magnificent red mullet cooked on a binchotan and paired with a punchy stock of bones, salty clams, fresh grapefruit and a liver-based sauce. Desramaults changes the dishes of his set menu daily in a bid to try out new ideas and constantly surprise his diners. A meal at Eliane is a genuine experience.

1 Star • Contemporary, Modern French. Established in a grand town house, EssenCiel is the lovingly created brainchild of youthful Niels Brants and Romina Charels. A smart contemporary style, mingling purity and elegance without losing sight of their casual hallmark vibe, sets the scene. A seat on the patio near the vegetable garden is heavenly in fine weather. Chef Brants rolls out the full gamut of his culinary know-how combined with a flair for unearthing fantastic ingredients. He avows a passion for vegetables and the intricate craftsmanship of his unorthodox recipes is part of his hallmark. Examples include a mind-blowing association of Barbary duck with a sweet-spicy crispy skin, paired with a compote and a cream of earthy red beetroot, a cream of black sesame and perfectly seasoned gravy. The extensive choice of bread rolls means that you won’t have to forgo the tiniest drop of the chef’s delicious sauces. Seasoned sommelier Luc Roelandt adds the final flourish with insightful wine tips. Today, more than ever, the quintessence of EssenCiel is subtlety.

1 Star • Creative, Modern French. Serenity and contemporary class set the scene at Fine Fleur, one of the first-class eateries that has found refuge in the swanky Botanic Sanctuary Hotel. Admire the kitchen team at work behind smoked glass as you are pampered by the enthusiastic youthful front-of-house team. Nothing is left to chance from the inspired wine-food pairings to the chefs who pop out to present their handiwork. We warrant you will fall under the spell of Fine Fleur and the delicate fine dining vision of Jacob Jan Boerma and Thomas Diepersloot. Exceptional ingredients are flanked by gutsy sauces, a dash of Dutch daring, exotic flavours and fresh twists. Meticulous, spot-on cooking, illustrated by a tartare of flawlessly fresh scallops, sprinkled with chives and enhanced by variations on the black truffle theme: in jelly, a frothy mousse and a zesty crème, together with button mushrooms, all of which is bound together by a truffle and sweet vinegar dressing. A constant quest for big-boned perfection depicts the ethos here, without forgetting the truly inspired flourish of the dedicated pastry chef to round off your meal. Fine Fleur adds a whole new dimension to casual fine dining. In their words: pure indulgence.

1 Star • Modern Cuisine. Nothing leaves the kitchen that chef Lode De Roover has not preened to perfection. From the surgically sliced vegetables to the spot-on cooking times and inspired plating, this fan of outstanding classical produce leaves nothing to chance, without forgoing the opportunity to treat himself to the odd creative and unexpected original touch. His signatures include subtle barbecued langoustine with lemongrass oil, lemon zest and a whey foam laced with shellfish jus or a medium rare fillet of Barbary duck flanked with a mind-blowingly rich jus and a crisp springtime medley of asparagus and broad beans. De Roover has a knack for combining a few highly distinctive ingredients into dishes that impress by their succulent harmony. All the more reason to book a table at Fleur de Lin and treat yourself to a feast of rare delicacy. This pared-down, contemporary establishment set in a former linen manufacture marvellously demonstrates the overriding importance of consistency and quality in the catering business - a genuine haven for food lovers.

1 Star • Modern Cuisine. Timothy Goffin is forging his own path. A genuine craftsman, he recognises the importance of full-bodied sauces, whilst also seeking to nurture comforting, fruity flavours. Whether with local or Asian ingredients, Goffin can be relied on to produce delicate, spot-on dishes and his set menu is a masterclass of balance. Right from the unusual appetisers, he takes you on a personal voyage of discovery, reacquainting you with family favourites or introducing you to creative, unexpected flavours. For example, how about a thick slice of beefsteak tomato, smothered in crushed raspberries and a vanilla flavoured ganache, and then further set off by a fruity, slightly vanilla-scented vinaigrette for even more depth? A genuine culinary tightrope walker, chef Goffin constantly seeks to match innovation with delicacy. The wine list, curated by Valérie, is perfectly suited to his imaginative repertory.

1 Star • Modern French, Asian Influences. The 28th floor of SKY Towers is entirely given over to Belgium’s highest restaurant. This high-flying establishment’s natural serenity and jaw-dropping view over the North Sea and the coast are worth a trip in their own right, particularly for the truly spectacular sunsets. Dimitri Proost endeavours to transcribe the amazing landscape into his cuisine, whilst adding a few typically Japanese notes.Examples include juicy, tender seabass in a dashi made from the fish bones, which he pairs with briny shellfish and a smoked butter mousseline sauce. Equally noteworthy are his vibrant work with North Sea crab and Bresse poultry which is crafted four different ways, including a juicy breast flavoured with truffle!The culinary lineup is a genuine ode to outstanding ingredients that are allowed to shout their name. Natural, legible and familiar, all of which is underscored by the talented chef’s subtle character.

1 Star • Modern French, Creative. Alex Verhoeven has established his HQ on the top floor of the Turnova tower. The hip industrial-cum-Scandinavian interior and open-plan kitchen are fashionably uncluttered, with the bonus of a knockout view over the Campine. Ideal for an alfresco drink and lunch, it is just the ticket to sample the exuberant score of the chef and his team. Exceptional produce, respect for tradition and a scattering of unexpected touches depict the savvily devised, subtle menus. An example: gently sautéed sole fillets, encircled by a frothy bisque sauce and a classic beurre blanc, are flanked by pieces of smoked eel, al dente green asparagus and ‘Robuchon’ mashed potato to die for! Painstakingly crafted, spot-on cuisine that errs towards complex at times but with an overriding goal of harmonious flavours. An insightfully curated wine list adds further depth and intensity to each dish.

1 Star • Modern French. The peaceful countryside of Voeren stretches out around the 19C farmhouse whose terrace commands a breathtaking view. Exposed rafters do add character, but don’t expect anything more than that in terms of rusticity, because the casual interior in fact sports designer materials, an open wine cellar and lounge music. Upstairs, two one-room flats offer the chance to relax in style after your meal, but, before that, let’s do justice to the high-flying talent of Maurice Huynen and Peterhans van Harinxma. Their cuisine is both heartwarming and polished, regional and international. Examples include local trout from Commanderie 7 crafted from head to tail in two big-boned dishes: first a powerful stock made from fish bones, with a crunchy medley of fennel, leeks and celery. Then a fillet enhanced with a ‘green’ recipe, flanked by a sauce au beurre, marinated wild garlic, fish roe, grated dried salmon trout and a final sprinkling of parsley and nasturtium leaves. Chef Maurice shows infinite respect for the ingredient as he carefully crafts powerful sauces, while Peterhans, in charge of the front-of-house and a sommelier, adds a hint of classicism, courtesy of his cellar of white Burgundies, without forgetting the odd local and international tipple.

1 Star • French, Classic French. Some establishments just know how to warm the cockles of one’s heart and Hof Ter Hulst is one such. The delightful Campine farmhouse has morphed into a characterful venue and as soon as you set foot inside the door, you understand that Johan Schroven doesn’t mess around with tradition, as his rich score demonstrates. The first bite of the langoustine, which is crafted with textbook precision, bears witness to the outstanding quality of the ingredients, further enhanced by a refreshing zest of lemon, without forgetting a creamy oxtail stew, truffles and a rich gravy that complete this exquisite surf and turf dish. Rather than outlandish fancy frills or jaw-dropping culinary techniques, you can expect wholehearted, feelgood food that warms the soul and the stomach. A lineup of family favourites that hits the spot every time!

1 Star (Green Star) • French Contemporary, Seasonal Cuisine. When Kris de Roy is not in the kitchen, he's invariably to be found in the impressive cottage garden just down the road (and also well worth a visit!). Nature and a steadfast love of fine produce guide and inspire De Roy’s approach to cooking. From carrots and strawberries to pigeon, only the very best will do and fresh vegetables and herbs form the backbone of chef De Roy’s bold, creative cuisine, whether in confits, glazed, stewed or in frothy juices. He surprises with show-stopping recipes, such as tartare of langoustine and tangy lemon paired with a velvety bisque flan, a flaky pastry biscuit, a cream of parmesan, kohlrabi, green peas and glazed pralines in Greek yoghurt and ponzu. A fresh, vibrant combination depicted by perfectly balanced touches of umami. A feast of delicacy! Take a peek at the caviar bar and possibly treat yourself to a truly indulgent titbit… Rural charm and a romantic vibe create the perfect setting to sample these delights of nature, possibly alfresco in the gorgeous garden that is distinctly reminiscent of northern Italy. This enchanting portrait is further enhanced by a collection of Michelin Guides, a wine cellar (visible through the glazed floor) and luxurious suites for overnight stays just next-door.

1 Star • Creative. The high-flying talents of Michael Vanderhaeghe and his father Franky set the scene in this temple to fine dining. Knockout sauces and a superlative range of local produce such as hop shoots and Steenvoorde pigeon bear witness to the know-how of this hostelry, that has been a culinary landmark for going on 25 years. Original touches and exotic techniques ensure that the menu continues to evolve and progress. How about slowly cooked free-range chicken coated in a hazelnut sauce and a spicy Flanders cheese, paired with a frothy kohlrabi mousse rich in earthy notes. You will also be surprised by an ordinary looking sweetbread in flaky pastry, which turns out to be stuffed in foie gras and truffles and flanked by a meaty gravy that cleverly blends all these different flavours into a harmonious dish. Multi-facetted culinary creativity and a clever blend of old and new depicts the work of the father and son team. The trendy interior of this charming, luxurious villa, extended by a peaceful garden, provides the perfect foil to this splendid culinary experience. Not far away, the Vanderhaeghe family’s hotel, overflowing in elegant details, is ideal for longer stays.

1 Star • Modern Cuisine, Modern French. Welcome to Dilsen, a picture postcard perfect village of Limburg, whose peaceful ambience also reigns in the Vivendum Hostelry. Established in an elegant 18C presbytery, the venue has been modernised while carefully preserving its historic cachet. The terrace overlooking the Oude Maas, is one of the finest of the region! Alex Clevers masterfully blends his classical training with a creative bent. A fan of Thai cuisine, he delicately mixes exotic flavours with local produce and traditions. His passion for exoticism, which is far from skin-deep, underpins his entire approach to food. For example, he might serve nobashi shrimps, cooked or tartare, adding a subtle fresh note with a papaya salad and a coconut and lime sauce, whose rich velvety intensity may well bring to mind tom kha kai recipes. He is, however, equally at home with game, pairing hare and endive in a match made in heaven. In the words of Alex Clevers, cooking is the art of omission, which he consummately demonstrates on a daily basis. Even better, you can book one of the lovely guestrooms to enjoy the craftsmanship of this talented chef in style.

1 Star (Green Star) • Creative, Organic. Chef Nicolas Decloedt and Caroline Baerten, your hostess and sommelière, were championing plant-based cuisine long before it became trendy. Their sustainable ethos and creativity have been a source of inspiration for many, what’s more they publish a sustainability report that can be consulted online by all and sundry. We warrant that a meal in this stylish, street corner edifice, whose Art nouveau interior is adorned with frescoes of angels and gilded ceilings, will be an unforgettable experience. The micro-seasons are reverently respected thanks to close ties with botanist-farmer Dries Delanote and other artisans. Light years from fads and fashions, zero waste is a state of mind here, leading to a bold, new, innovative look at gastronomy, whilst remaining accessible. An example: a plant-based croque monsieur with chimichurri-flavoured wild mushrooms, a spicy bechamel sauce and the natural fresh tang of a salsa verde of Green Zebra tomatoes. The sommelière deploys her immense talent for beverages, ranging from wine to alcohol-free juices, in a bid to further exalt the chef’s exuberant recipes. Humus x Hortense is truly in a class of its own.

1 Star • Creative French. Héliport is so much more than a brasserie! It is established in a picturesque castle 10km outside Liège, amidst glorious countryside that is well worth taking the time to explore. Depicted by a tapestry of old beams and snug details, it oozes character and boasts a lovely alfresco terrace for summer dining. The food is light years from your run-of-the-mill brasserie fare and while the recipes may well be traditional, Frédéric Salpetier gives each one a fascinating personal, sometimes Asian twist. He may serve calf’s sweetbread, painstakingly poached, breaded and fried in butter, with a rich parsley sauce and braised calf’s cheeks, served in an equally knockout jus, adding smoked eel and gutsy calf’s head for a final flourish. The sauces are truly out of this world. Rather than prissy, superfluous effects, Frédéric seeks to exalt each individual flavour. Traditional brasserie values are however respected in the lavish helpings. Héliport is the quintessence of innovative tradition.

1 Star • Creative. Innesto is the epitome of modern elegance, and the spruce interior sports a stylish black and white colour scheme, while marble details add a luxurious note. In fine weather, make a beeline for the patio. The front-of-house team is constantly on the ball to make sure you lack for nothing. You will see Koen Verjans in the glazed open kitchen, rolling out his obvious passion for outstanding ingredients as he deploys his creativity and technical background. He is particularly keen on mixing textures of vegetables to underscore their intensity, while sauces add an extra dimension to each dish. He may add a kick to Dombes duck with a gutsy compote of speck and onion, a beurre noisette hollandaise sauce and a big-boned spicy gravy. A medley of potato dishes then chips in with a playful final note. Koen Verjans celebrates the ingredient like no one else, as you will discover in the menu that allows you to choose between five or six courses.

1 Star • Modern Cuisine, Contemporary. Good food has no need of fancy fussy frills, as Wim Schildermans so masterfully illustrates. In a tastefully restored manor house that has lost none of its period charm, this creative maestro rolls out his “Just Eat Right” concept. First of all, he sources top-drawer, preferably local ingredients, and then deploys his consummate skill and talent. Chef Schildermans cooks boldly and has no qualms about surprising diners, illustrated by fillet of venison, served rare and underscored by a big-boned gravy enhanced with delicate and subtly vibrant Timut pepper. This is paired with marinated red beetroot and a salad which combines earthy, bitter notes with sweet, fruity accents courtesy of chicory, redcurrants, apples, radishes and beetroot. Attention to detail is paramount and each bite gives rise to a whole new range of sensations, capturing and titillating the tastebuds from the appetisers to the dessert. The wines are expertly curated and accompanied by the highly knowledgeable sommelier’s enthusiastic recommendations and explanations. Simply good food!

1 Star • Japanese, Sushi. Kamo is a slice of Tokyo in the heart of Ixelles. The wood-rich, pared back interior combines a contemporary feel with a serene vibe. From the bar you can witness firsthand the meticulous artistry of chef Kamo, who starts by inviting you to sample an appetiser to cleanse your palate. You are now all set to experience the finesse of Japanese culinary tradition. Chef Kamo's deceptively minimalist dishes showcase the extraordinary quality and freshness of his ingredients. He does not rely on luxury produce to wow his diners. Chazuke, a signature dish, consists of wafer-thin slices of seabream, encircled by a rich sauce of grilled sesame seeds, nori leaves and just the right amount of wasabi, while a stock of smoked kombu adds a gutsy dimension, perfect to mix with Japanese rice. His talent for simply enhancing raw fish is truly out of this world! Lunch is slightly more traditional and includes made-to-order sushi. In the evenings, the chef pulls out all the stops courtesy of surprise tasting menus. Kamo's authentic subtlety celebrates and pays tribute to the versatility of Japanese cuisine.

1 Star • Traditional Cuisine, Seafood. Charismatic Peter Van den Driesschen elegantly and effortlessly welcomes guests, thus setting the tone as he ushers you into a smart, fashionably pared-back dining room, bathed in light and hung with works of art, while overlooking a manicured garden. And that is only the beginning! Kelderman’s front-of-house team bends over backwards to make sure you lack for nothing as they spoil you rotten. Seafood enjoys the lead roles here, but meat-lovers needn’t fret as there is something for everyone. The chef allows the pure, unadulterated flavours of ingredients to shout their name rather than indulging in showy gimmicks. His extensive know-how and consummate mastery of the finer points of classical cuisine shine through in recipes such as premium lobster straight from Normandy. After being pan-fried in butter and garlic, it is crafted into perfectly al dente ravioli and a creamy Nantua sauce, jazzed up with a splash of Cognac. Divine! Don’t forget to save room for the cheese trolley, the desserts or the sweet titbits served with coffee (among which a mille-feuille to die for!) that are far too tempting to pass up. Kelderman has been a culinary landmark of Aalst and the region for many years – all of which is more than justified!

1 Star • Creative French. Olivier de Vinck de Winnezeele is a self-taught chef. It all started with a student job to pay for his studies, which soon turned into a fully-fledged passion for cooking. He then learned the ropes in top houses, mainly in Spain, before founding Kommilfoo in 1998 with Inge, your hostess. The spacious interior is depicted by an elegant peaceful vibe. A blue-chip establishment in Antwerp’s trendy Zuid district and the guarantee of outstanding produce. Creative and talented, Vinck de Winnezeele has a knack for adding a new spin to recipes, courtesy of his work on structure and his surprisingly delicate side dishes. Examples of the chef’s boundless versatility include medium rare lamb cutlets with crispy fat, paired with spicy couscous and a gutsy rosemary gravy or a wickedly tempting and subtle confection of vanilla, buckwheat and apple. The chef, despite his culinary achievements, continues to innovate in pursuit of ever more perfection, much to our delight.

1 Star • Modern French. Take a seat in this classy establishment to sample the creative fare of an experienced chef. Inès will bowl you over with her impressive “Bible” of wines (mainly French with a preference for Corsica and Jura), and a fantastic selection of champagnes. The beverages are intelligently paired with David Grosdent’s innovative score. An uncompromising fan of exceptional produce, such as scallops from Dieppe or venison from the Ardennes, he deploys his culinary craft in an impressive display of classicism combined with modern, even playful touches. The chef frequently prepares the same ingredient in different ways, wielding his consummate craftsmanship and adding his own inimitable hallmark. For example, he may craft a compote of tomatoes with house-made crisps and a slice of Iberic ham. He will also serve them in pickles with a sweet-sour honey vinaigrette and puffed buckwheat and huacatay in a mayonnaise. This is paired with a glass of floral white Corsican Vacelli wine that exalts the flavours in a high-flying demonstration of wine-food pairing.

1 Star • Creative French. A meal at l'Essentiel is an opportunity to explore an idyllic valley of the Namur countryside. A 17C tannery has been turned into an exquisite eatery dripping in cachet that boasts a romantic décor and a well-oiled front-of-house team. The establishment’s excellent value-for-money is another of its appeals. You should know that chef Raphaël Adam is nothing if not generous – you will have a choice of ten sorts of house-made bread, a huge cheese platter and a wickedly tempting lineup of fresh pastries to accompany your coffee at the end of the meal. Big-boned rich flavours are the hallmark if chef Adam, who likes to play on contrasts without ever overdoing it. Examples of his deft craftsmanship include perfectly cooked lobster with crispy sweetbread, spring veggies and a bearnaise sauce of lobster and tarragon – the house thoughtfully leaves the jug on the table! This establishment is essential for any self-respecting foodie, who may also want to treat themselves to a night in one of the guestrooms to do full justice to the experience.

1 Star • French Contemporary. While the impressive Chant d’Éole wine estate is particularly famous for its excellent sparkling wines, it offers much more than that. Namely a luxurious rooftop restaurant, where an ornamental gold-leafed tree and a glazed wine cellar immediately catch the eye. On your way into the restaurant, you will see the estate’s wines maturing in barrels. The wine list, which stars a few Belgian vintages, is perfectly paired with Benjamin Laborie’s cuisine. Laborie takes a fresh, new look at pedigree French recipes, founded on just a few ingredients that he savvily melds together. Flawlessly fresh fillet of cod provides an enticing contrast with choucroute and finely chopped Savoie cabbage, all of which coated with a frothy sauce based on sharp, tangy curded milk. A lover of fine produce, he is a dab hand when it comes to sauces, as is exemplified by his Albufeira sauce, made with port wine and truffle that is served with black chicken – to die for! It is imperative that fine food lovers who appreciate big-boned flavours make a beeline for l’Impératif.

1 Star • Creative French. Peter Vangenechten has made the peaceful country village of Bel a landmark of Belgium’s fine dining landscape. The chef learned the trade in top establishments before returning to his roots and entirely reworking the former stables of a farmstead. Bare timbers support the tall roof, while the elegant interior paints a cosy picture. The idyllic scene is set for chef Vangenechten to work his magic on regional produce, adding international notes, creative side dishes and a playful mixture of textures that enhances and underscores the main ingredient. He savvily blends classic and international influences, flanking melt-in-the-mouth monkfish, among others, with oriental tahini flavours, refreshingly acidic sticky rice, a fish stock sauce laced in curry and spices marinated in sesame oil, thus demonstrating his consummate mastery of gutsy sauces. Proud of its distinctive personality and character, La Belle is emblematic of its charismatic chef who is ever happy to pop out and chat with diners.

1 Star • Italian. Peppe, the chef, and Gaspare, sommelier, are writing a new chapter of a culinary story that the Giacomazza family has been carefully composing for decades. Peppe and Gaspare are the second generation and they continue to celebrate Sicily courtesy of a refined, often original score that rolls out generous, 100% authentic flavours of fabulous delicacy.Italy’s rich ingredients are a secret for no one. Chef Peppe nonetheless manages to surprise by the quality of his produce, like gambero rosso, semi-cooked in a creamy risotto crafted with buffalo milk butter, or a gutsy bisque of shrimp heads enhanced with dried lime powder… Alternatively, how about house-made agnolotti filled with cheese and paired with a rich smoked butter sauce, sage oil and four-year-old parmesan?A meal in the stylish Botte, in which a homely vibe continues to reign, is an opportunity to (re)discover the delicacies of Italy. This experience is further exalted by Gaspare’s splendid wine cellar, which bears witness to a weakness for the Nebbiolo grape variety.

1 Star • Modern French, Classic French. Chef Grégory Gillain and your hostess, Hélène Fays, have set up shop in a barn that is over 150 years old. Ardennes materials such as local stone offset and enhance the modern decorative vein. Chef Gillain’s personal vision and love of regional produce have reached new heights here. A maestro of textbook techniques, his braised sweetbread has become one of the house signature dishes. However, his deep-seated understanding of the ingredient can also be tasted in recipes such as melt in the mouth confit of pork belly, served with bitter fresh kohlrabi, chanterelle mushrooms, dried cured ham and a chilled herb sauce in which sorrel plays the star role. Suave, inventive side dishes jostle for the limelight, courtesy of acidic, spicy or unctuous notes. Rather than fancy frills, you can expect a wholesome tribute to hearty produce.

1 Star (Green Star) • French Contemporary, Creative French. Eminently in tune with his region, Clément Petitjean is a proud ambassador of his province of Luxemburg and also of Gaume. This is illustrated by the extremely close ties he has forged with local producers. The view of the meadows and the natural slant of the contemporary interior incite the diner to commune with nature, particularly beneath the fine-meshed cloud structures hanging from the ceiling. A fire burning in the hearth further adds to the friendly, home-from-home vibe in the lounge. Make your pick from the sommelier’s splendid cocktail trolley, before sampling Petitjean’s felicitous cuisine. He always cites the names of the suppliers whose ingredients feature in his cooking. He enhances their hard work with, for example, acidic fermented notes, in a bid to strike the perfect balance between the distinctive flavour and intensity of the main, invariably local ingredient. He may marinate Lothar Vilz’ Limousin veal in black beans, before cooking it medium rare and then adding a spicy side dish of beans and malt, a medley of salsifies and an incredibly punchy gravy made from brown ale. The primarily Belgian cheese platter is well worth sampling. One thing is certain: Petitjean’s highly personal and virtuoso celebration of his region hits the spot every time!

1 Star • Modern French. A meal at La Roseraie is synonymous with a treat for all five senses. The experience starts with the drive through the lovely Ardennes countryside to this handsome 19C edifice, followed by the vision of the landscaped garden, home to welcoming guestrooms and pretty cottages, the champagne bar and the elegant restaurant, depicted by an exquisite blend of luxury details and home-from-home hospitality. Marie Trignon has respectfully and masterfully taken over the reins from her father.You can expect a classical culinary repertory, flanked by a flair for sourcing the best ingredients, without forgetting a passion for spices and a creative streak rich in delicacy. Chef Trignon enhances a fillet of red mullet with a curcuma-flavoured tabouleh, a tomato salad rich in refreshing hints of coriander and dill and sweet-sour broccoli stalks. She has a knack for crafting felicitous seasonings that underscore without overpowering delicate ingredients such as scallops. What’s not to like?

1 Star • French Contemporary. Manon Schenck, who is nothing if not spunky, focuses mainly on fish and shellfish, with a weakness for lobster, in a region of Belgium that is renowned for its game! Her seafood score is strongly influenced by Alsace, her place of birth, by Brittany, where she worked for a long time and by her country of adoption, the Belgian Ardennes. Heart-warming food and service in a tasteful contemporary interior. Heaven for foodies! Manon has grown in confidence and daring. Her close ties with Brittany fishermen ensure the premium quality and freshness of her ingredients. In addition to the seasonal menu, she also offers a Souvenir of Brittany menu. Consummate technique, big-boned sauces and fresh tangy flavours paired with exotic ingredients set the scene for this culinary pageant. Her lobster variations are a must, as is the fish of the day. Her playful side is unveiled by a lobster tail that she serves in a melt-in-the-mouth flaky pastry shell, like “beef” Wellington, flanked by a light Choron sauce with pieces of carrot and samphire. Manon is not averse to mixing surf and turf ingredients, thus subtly jazzing up her recipes and lobster and fish reared and farmed in the Belgian Ardennes are also on the menu.

1 Star • Creative, Organic. Enter the IT Tower and take the lift up to the 23rd floor, before walking up two more flights of stairs. The unique view from this glazed Villa in the Sky commands a jaw-dropping vista over Brussels! The small open kitchen enables you to admire the precision of chef Alexandre Dionisio and his well-oiled team. The food is characterised by first-class produce underpinned by playful notes and subtle side dishes. Alexandre’s high-flying culinary skill is truly in the category of consummate. He may pair a juicy breast of quail and its crispy skin with shellfish for a briny note, a gutsy poultry stock and a cavalcade of different preparations of chanterelle mushrooms for further texture and subtlety. The chef combines delicacy with creativity, juggling with exotic and pedigree Gallic influences. Nice to know: if you don’t have time for the full-blown menu at lunchtime, you can order à la carte dishes (lunchtimes only).

1 Star • Modern French. Curtis Maquet has breathed a new lease of life into the Beau Rivage, a culinary landmark of Namur that is idyllically located on the banks of the Meuse. Relax in the stylish interior as you sample the repertory of a young chef who learned the ropes at the Table de Maxime. Delicate, expressive cuisine that revolves around the ingredient and is steeped in familiar, elegant and powerful flavours.The chef demonstrates his know-how with a breast of Miéral duck, cooked medium rare with a lovely crispy skin. This is flanked by a sweet, spicy Vadouvan jus and a medley of winter side dishes such as finely diced beetroot for a fresh, crisp note. His shepherd’s pie of duck legs and fluffy mashed potato is to die for. Curtis adds a personal stamp and lashings of generosity to purebred Gallic recipes.Every member of the team shares and embodies the ethos of this elegant restaurant. Foodies appreciate the splendid wine list and the possibility of choosing either an à la carte lineup or set menus. Dave is back on the fine dining scene.

1 Star • Creative French. The stripped-back, elegant interior of this ‘Rooster in the Fields’ is a masterpiece of detail. This refinement is not limited to the bright interior or the terrace by the manicured garden. Christophe Pauly, who is going from strength to strength, echoes this painstaking ethos in his open kitchen. His spot-on dishes conjure up a festival of flavours with a voluntarily concise range of ingredients as he elegantly and meticulously pursues his quest for culinary excellence. He plays with sweet and sour flavours and enhances dishes with subtle sauces. He may underscore a lightly confit, sun-drenched oxheart tomato with a cherry-laced vinaigrette, pieces of goat’s cheese and pistachio, before adding a delicate jus of green zebra tomatoes that is spiked with verbena oil and an iced quenelle of goat’s cheese. Deceptively simple recipes are the hallmark of this high-flying chef in search of culinary perfection, who avows a weakness for Condroz produce. This quest for excellence is also visible in the care with which the excellent wine list is curated.

1 Star • Creative. You have arrived in one of the most beautiful villages of Wallonia. Eminently picturesque and set in woodland, Wéris is also home to this characterful restaurant. Behind a traditional Ardennes stone facade lies a classy portrait of contemporary interior decoration, dripping in elegant comfort and commanding a fine view of the garden. Chef Mario Elias orchestrates a creative score that can vary from complex to surprising, depending on his inspiration, but which is always flawlessly balanced, courtesy of his respectful use of fine local produce, often rolled out in several versions. For example, Ondenval salmon trout is crafted as a tartare with cauliflower and chives or as rillettes with a sweet-sour apple and a gutsy mushroom jus. In a similar vein, juicy Ardennes chicken breast is served with foie gras, a creamy mole sauce, a mimolette soufflé and a gravy spiked with oranges, all of which is flanked by a second plate on a chicken sausage theme. The Elias family bends over backwards to pamper their guests and Jonas, the son, is always close at hand with insightful wine tips. Everything is cooked from scratch with veg from their own kitchen garden. A premium destination for foodies!

1 Star • Contemporary, Farm to table. Jean Vrijdaghs and Sébastien Hankard have added a youthful buzz to this illustrious restaurant, that had at least one Michelin star from 1963 to 2011. The restaurant and guestrooms have been restored to their former glory thanks to a contemporary makeover. Premium ingredients like Brittany lobster and local game are flanked by veg from the restaurant’s garden, with a flawless attention to detail and an abundance of veteran technique to shine the spotlight on the ingredient. The duo of chefs draws inspiration from purebred classical recipes, to which they add a contemporary twist. A hint of acidity imparts a kick, together with a subtle scattering of originality, even if the score remains legible and familiar. The surprise lies in their refined craftsmanship: cooked foie gras with a red beetroot crème, a crème of fresh, tangy apples, a foamy emulsion of red beetroot and a subtle stock. Their enthusiasm is contagious, and it is a pleasure to see this grand old institution firmly back in the limelight.

1 Star • Modern French, International. Surrealist art by Marcel Duchamp and Jacques Charlier sets the distinctive arty scene in this colourful restaurant, enhanced by a warm welcome and a cornucopia of luxury details. Head for the patio in fine weather to make the most of the historic village of Durbuy. Rather than surrealistic, the food embodies the essence of a Michelin one-star establishment: taste! Renowned chef Wout Bru lets his ingenious creations and deftly crafted dishes speak for themselves, zooming in on outstanding produce, which he flanks with unexpected combinations oozing with Mediterranean charm. Langoustine, cooked to perfection, is paired with a big-boned court-bouillon and the salty, buttery flavours of caviar. Various textures of cauliflower add an earthy edge, while a white wine sauce of crunchy samphire adds the finishing touch to this high-flying dish. Each surprise is underscored by familiar flavours, such as saddle of hare that is paired with a gutsy Harlequin sauce. Insightful wine pairing suggestions further heighten the diner’s pleasure, as does the superb cheese platter. The dessert trolley is in a class of its own, piled high with wickedly enticing delights like a Paris-Brest, a millefeuille with vanilla ice cream or a chocolate cake to die for! Every detail has been endlessly puzzled and pondered over at Le Grand Verre.

1 Star • French, Modern French. Davy Devlieghere is back in his native village in the company of Marie-Julie, your hostess. This tastefully restored farmstead oozing with character sports a luxurious vibe and a tasteful colour scheme to celebrate French fine dining. First-class ingredients, like Anjou pigeon and sole, are allowed to shout their name thanks to last-minute preparations and rich sauces. The chef is a fan of wholesome, big-boned recipes, although he isn’t averse to sneaking in the odd exotic note.He may pair a warm tartare of langoustine with a frothy langoustine bisque and a tapenade of piquillo pepper, fresh spinach pasta and a shellfish oil of piquillo and capers. The chef’s polished craftsmanship and generous nature are escorted by a series of more modern twists and contrasts that add a kick to each dish.Here, the chefs continue to don immaculately starched chefs’ toques, just like in the old days, Davy enjoys popping out to greet diners in his refined establishment and dedicated sommeliers are close at hand with insightful wine-food pairing tips. Le Julien oozes authenticity and passion from every nook and cranny.

1 Star • Country cooking, Classic French. “A pigeon might be dumber than a dolphin – but at least it can fly…” – this quote on the homepage of Le Pigeon Noir is emblematic of the establishment’s wry sense of humour. The authentic vintage interior is perfectly suited to the cheerful, village cafe vibe of this buzzy bistro. Tightly packed tables, a few seats at the counter, red velvet curtains, traditionally garbed waiting staff and the bonus of a charismatic jovial boss. On the menu: traditional Gallic grub devoid of fussy frills and tiresome modern gimmicks. Wholesome, family favourites take the limelight here in dishes oozing in nostalgia and crafted with no-nonsense textbook perfection. Where else do they still serve a light fluffy soufflé of langoustines flanked by an incredible sauce made with the shells and heads? We also recommend another house signature: smoked herring in olive oil garnished with finely sliced red onions and boiled baby potatoes. The ideal venue for a slap-up meal with all the traditional trimmings…

1 Star • Modern French. Le Pilori is just the ticket for a meal with the mates. Founded in 1917, it started out as a cafe-restaurant, before morphing into a jazz club and then into a well-known traditional restaurant. The vibe is friendly and the bright spacious interior is decked in modern art. The succulent score showcases mainly French produce, to which the chef intelligently adds a zest of modernity. Noble ingredients like seabass and foie gras are served with the simplest of side dishes in a bid to keep the flavours strong and authentic. This is wholesome Belgian fare at its best - packed in honesty, flavour and generosity. The sommelier, who can be relied upon to find just the right wine to pair with your meal from a cellar of predominantly French vintages, adds the final flourish. With friends or family, this is the place for feel-good food!

1 Star • Italian Contemporary. In this trendy district of Antwerp, Le Pristine is synonymous with Sergio Herman’s stylish trademark. The hip, laid-back café is open all day (with or without a booking) for casual snacks and nibbles such as mussels from Zeeland flavoured with lovage and savoury pecorino or a mini Mediterranean-style pizza on an aspic theme. The restaurant sports an upmarket, neo-industrial-loft vibe courtesy of a high ceiling, polished table service and a modish interior that mingles designer and vintage details. In the ubiquitous open-plan kitchen, Gianluca Vetrugno rolls out his manifold talents, blending Italian romanticism and seafood delights with great sensitivity. Balanced, fresh and acidic, even surprising at times, illustrated by a carpaccio of gambero rosso, jazzed up by bloody orange and pistachio. We recommend the spinach and ricotta cannelloni stuffed with Eastern Scheldt lobster and paired with a delicate mousseline sauce of champagne and fresh sea buckthorn. Purity and generosity go hand in hand at Le Pristine, which puts on a high-flying, world-class show every time.

1 Star • Modern French. The iconic Le Roannay Hotel on the doorstep of the Spa-Francorchamps racetrack has added a new chapter to its illustrious story. The stylish guestrooms, wellness facilities and restaurant are the picture of contemporary luxury. The exquisite bar is housed in a historic barn beneath timber rafters and the heliport is also up and running. The culinary score also demonstrates inherent respect for the past with a modern twist. Talented Matthieu Vande Velde is going from strength to strength under the guidance of master chef David Martin. Strewn with Asian notes, Matthieu’s creativity is perfectly paired with familiar family favourites. He exalts the ingredient, thanks to lashings of high-precision technique, resulting in dishes like tomatoes enhanced with a delicately bitter coffee-laced sabayon or duck grilled whole on an open fire with a cream of carrots jazzed up with curry and a big-boned meat gravy. This intuitive chef’s personality shines through in his consummate skill and respect for the ingredient. A treat for your tastebuds awaits you at Le Roannay.

1 Star • Modern Cuisine. You will be conquered by Le Vieux Château and its drop-dead surroundings before you have even taken a seat. Once over the moat bridge and past the huge oak door, it is impossible not to fall in love with the interior which intelligently and tastefully marries authentic period details such as timber ceilings with a light, contemporary vibe, while the glazed extension commands unfettered views over the garden and countryside. Once you are comfortably seated, you can bask in the slick service and infinite creativity of chef Tanguy De Turck. The chef refuses to limit himself to a single style. The meal may kick off with generous street food, before moving onto a ceviche or a bao of seabream, or a textbook-perfect pheasant on the bone. The vegetarian menu unveils the chef’s passion for veg as he rolls out a head-spinning array of techniques to transcribe his ideas into dishes, resulting in delicate, insightful and fascinating creations. Examples include breaded turbot cooked on a plancha, flanked by a tempura of mussels and a mussel sauce oozing in character, with a nori and oyster leaf mayonnaise which further enhances the dish’s briny dimension. Throughout the meal, you are invited to select bread from an amazing bread trolley (don’t miss the focaccia!). The score of this precise, generous and unorthodox chef is exalted by the intuitive wine pairing tips of the daring sommelier.

1 Star • Classic Cuisine. Les Gourmands is run by foodies for foodies. The charming authentic interior is ideally suited to the classical fare of Didier Bernard, assisted by Lydia Glacé, who is in charge of the decadent desserts. The gifted duo, who were awarded their first Michelin star in 1996, are committed body and soul to celebrating premium produce. You may taste Burgaud duck, respectfully and delicately cooked to medium rare, flanked by a spicy duck gravy that is divinely paired with orange marmalade or a big-boned duck shepherd’s pie oozing with buttery flavours. Les Gourmands excels in the art of adding a contemporary spin to time-honoured recipes and remains scrupulously faithful to old school technique, while catering to today’s palates and slipping in the odd Mediterranean nuance from time to time. This is illustrated by a carbonara of lobster with house-made spaghettoni and a creamy parmesan and black truffle sauce. If you now add the savvy wine list, which is the work of sommelier and owner Carlo Zecchin, and his insightful tips, you will understand why discerning connoisseurs flock to this outstanding establishment, like bees to honey.

1 Star • Classic Cuisine, Modern Cuisine. Larger-than-life Jean-Michel Dienst has no lack of charisma. Light years from showy cuisine, he has founded his culinary approach on authentic flavours. The lineup stars a primarily Gallic repertory of deftly crafted dishes. On arriving you will see the Molteni oven near the window. His carrot butter with Asian nuances that sublimes the intensity of scallops is proof that chef Dienst is not averse to taking liberties with traditional recipes, on condition that it be to underscore the exceptional quality of the star ingredient. On reading the menu, it is difficult not to opt for one of his signature classics, like sweetbread in walnuts coated in gravy, paired with a freshly made béarnaise sauce, a tomato carpaccio, a casserole of cèpe mushrooms and fluffy, whipped mashed potato. Generosity is clearly the baseline of this romantic restaurant, complete with living plant walls and flanked by an engaging patio, where you will sample wholehearted traditional fare and the deft flyaway touch of a seasoned chef. All of which at prices that won’t break the bank.

1 Star • Classic French. Dimitri Marit represents the second generation of his family at the helm of the elegant Maison Marit, housed in a property brimming with character. The interior has been revamped with clean lines. The restaurant has its own sheep and deer, which can be seen grazing from the terrace. Foodies have been coming here since 1991 to savour classic French cuisine. Expertise and finesse are the hallmarks of this establishment, and nowhere is this more evident than in the rich, full-bodied sauces. When preparing his risotto, the chef removes some of the liquid and mixes it with a hearty poultry stock and truffle. The result is creamy and intensely flavoursome, the ideal complement to freshly caught scallops. The focus on presentation and freshness. The extra helping offered with some dishes and the careful selection of wines show a commitment to upholding tradition.

1 Star • Modern French, Fusion. Melchior would be just the ticket for a fashion shoot. Old brick walls and high ceilings bear witness to the edifice’s historic legacy, while huge lamps and a Scandinavian interior design edge impart a trendy vibe, as does the graffiti on the terrace. It is here that Gilles Melchior showcases his high-flying skill and ability to fusion knife-edge Japanese techniques with classical finesse. The chef’s sauces, dressings and gravies are out of this world. A past master of traditional techniques, he knows just how to balance his creativity and is constantly broadening his culinary scope to incorporate Asian ingredients. He might enhance Balfego tuna with a dashi sauce and side dishes such as confit of white radish, finger lime and nori flavoured mayonnaise. He is equally at home with a medium rare breast of duck, which he might pair with celeriac in a salt crust, fig chutney and a gravy of duck cooking juices and a dash of hoisin for extra whoomph. The savvy wine list is a treasure trove of delights designed to pair with your food. Simply delicious from start to finish.

1 Star • Creative, Organic. Take a seat at the undulating counter, beneath the striking carved wooden tree, a tribute to nature, and enjoy the show as you admire the handiwork of the painstaking kitchen team. Menssa offers an all-round global experience and Christophe Hardiquest endeavours to share his vision of sustainable gastronomy, respect for producers and nature with diners. The experienced chef harnesses his knowhow and inventiveness to promoting his region. His knack for pairing mushrooms with a subtle blend of bitter coffee, smoked and marinated egg yolk and a vegetable emulsion demonstrates both his ethos and character. However, he also astounds by dishes like a fillet of Ardennes venison, which melts like butter in the mouth, that he flanks with a subtle game sauce and a truly outstanding and unexpected tempura of sweetbread. The insightful tips of the sommelier hit the spot every time as he finds just the right wine-food pairing – even better at prices that make sense. An establishment that is going from strength to strength.

1 Star • Creative French, Modern French. Nicolas Misera’s motto, “An artist’s life”, was far from a random choice, as you will quickly realise when you enter this trendy eatery in buzzy Nieuw Zuid. Art forms the backbone of the establishment which is a stylish blend of purity and design. An eye-catching open kitchen and counter dominate the interior, offering an intriguing insight into the chef’s virtuosity. His personal take on classical recipes, with a weakness for fish and shellfish, is founded on consummate talent. Knockout sauces, knife-edged precision and an eclectic slant set the fascinating scene between the city and the North Sea. Start with warm brioche piled high in ham shank, lobster, truffle and parmesan in a tribute to Misera’s father and one of the house signature dishes. Next you may taste scallops cooked in butter, white pudding, eel from the Eastern Scheldt, snails and a knockout parsley sauce that also bears the chef’s distinctive hallmark. Everything is entirely à la carte which further adds to the experience. A true artist knows how to tug at the heartstrings of their audience and Nicolas Misera has clearly perfected this art.

1 Star • Creative French, Modern French. Sander Spreeuwers acquired the nickname Modest at hospitality school. Modest also means “unpretentious” which is an equally fitting description of this chef. The culinary score illustrates this ethos and is free of fussy frills or showy presentations, but steeped in Sander’s subtle, sensitive personality. A respect for traditional French fare, lashings of character and a weakness for Asian flavours set the scene for your meal.How about juicy North Sea seabass with a kefir-flavoured beurre blanc that strikes a balance between powerful and fresh acidic notes? Chef Spreeuwers pursues this gutsy quest with pigeon breasts covered in melted lard and paired with rich side dishes like cooked foie gras, Cévennes onions stuffed with a crème of cep mushrooms, cream of green peas with lavas (bread) and a knock-out veal gravy.Modest’s culinary lineup is both distinctive and spontaneous. In the same vein, the restaurant’s elegant interior paints a cosy contemporary portrait, while floor-to-ceiling windows overlook vineyards. Indeed, the terrace feels as if you have been transported from Limbourg to the heart of rural France!

1 Star • Modern French. Nathan Van Echelpoel and your hostess, Eva Van de Peer, appreciate beauty, as the tasteful marble and dark wooden fixtures and fittings confirm and their eatery embodies Belgian flair for interior decoration with a Scandinavian ethos. As if art directed, each exquisitely plated dish is emblematic of this painstaking attention to the detail. Virtuoso chef Van Echelpoel mixes his classical culinary training with a playful contemporary streak, jazzing up familiar flavours with acidic Asian notes. He may serve sardines raw or in a vibrant salty tartare, flanked by subtle side dishes such as an emulsion of plankton, finely sliced kohlrabi and a punchy dressing based on Greek yoghurt with a crispy chermoula mayonnaise. Delicacy is second nature to Van Echelpoel who constantly seeks to create and provoke new emotions with an unflagging attention to detail. A feast for the eye as much as for the tastebuds.

1 Star • Contemporary, Modern French. Nebo, which means ‘sky’ in Croatian, is a discreet tribute to the 1-star Michelin restaurant of Dimitri de Koninck’s father, La Luna. In his own swish establishment in the hip Nieuw Zuid district, youthful Dimitri, demonstrates that he learned the ropes with the best. He enjoys pampering his guests with an entirely à la carte menu, flanked by enticing suggestions. The wine list bear witness to the passion for oenology of Michelle, a master sommelier. Connoisseurs of first-class ingredients, such as Anjou pigeon and wild seabass, will be in culinary heaven. The chef faithfully upholds classical culinary traditions, which he pairs with a host of details and unconventional side dishes. Examples include langoustine a la plancha, subtly lacquered in yuzu kosho and flanked with delicately sweet finely-diced mango and jalapeno and then rounded off with a miso-flavoured cream of carrot. De Koninck surgically, generously and lovingly crafts each dish using premium produce. Everything is prepared from scratch and last minute in a bid to offer the diner a genuine global dining experience.

1 Star (Green Star) • Country cooking, Creative French. Nils Proost brings his vision of sustainable fine dining to life in this refurbished canteen of a former teacher training college. He sources regional veggies and fruit, North Sea fish and occasionally meat (whole carcasses) in a tribute to the region’s forests, land and sea. Zero waste inspires his creativity (a superb kombucha, for example), adding an intriguing dimension to his repertory. Vibrant fermentations, powerful flavours, surprising seasonings and understated fruity sweets: the tastebuds are constantly thrilled and enthralled at Neon. You might start with slices of celery prepared with such meticulous attention to detail, you may well think you are tasting cured meats. The chef may flank celery cream with onion stuffed with aromats, sprinkled with shavings of winter truffles and a subtle sauce of fermented asparagus. Get ready to sample a feast of fascinating flavours! Your intrepid and charismatic chef plays with the seasons. He harnesses his creative talent to rolling out five set menus throughout the year. His philosophy is as contagious as his team is enthusiastic.

1 Star • Modern Cuisine, Creative. Ready for a whirlwind world tour? Marcelo Ballardin’s Italian-Brazilian roots, his globetrotting past and the international cast of the kitchen team are core to the DNA of this eatery. North Sea clams, Asian flavours or wild manioc roots from the Amazon Forest: the menu has clearly been extremely carefully designed and meticulously crafted. Chef Ballardin aims for simplicity, whilst accepting that this goal may entail a certain degree of complexity. He seeks a subtle balance between crisp acidity and velvety comfort. For example, he enhances quickly seared langoustines in a frothy, powerful sauce crafted from the heads and shells, together with a personal version of chimichurri, made from fregola and mandarins. The delicacy with which each ingredient is underscored bears witness to his creative streak. OAK is happily ensconced in the heart of historic Gent, in a 17C edifice whose elegance is set off by works of art and contemporary decorative fixtures and fittings. A modern culinary approach that aims to provide an “unforgettable experience”.

1 Star • Modern French. Ogst is the epitome of charming. A natural, Scandinavian-inspired decor sets the warm, casual scene in which you instantly feel at home. Sébastien Wygaerts bowls us over with fresh produce and attention to detail, depicted by elegant plating, cleverly devised recipes and gutsy flavours. The chef fashions distinctive dishes thanks to fresh and acidic nuances, including the occasional exotic tang and doesn’t hesitate to stray from well-trodden culinary paths as he tries out original recipes. Examples include tartare of beef with finely diced watermelon, a fresh, acidic emulsion, oil of capers and wild garlic and crunchy buckwheat. Subtle before all else, the chef seeks to reinforce the character of a Landes duck cooked on the bone courtesy of a wholesome, hearty jus. He manages to keep our tastebuds aching for more throughout the meal. The cherry on the cake is provided by Diederik Herbots, an unabashed fan of natural wines, whose amazing Aladdin’s Cave of tipples adds the final flourish to a knockout meal. Don’t miss a trip to the delicatessen (two steps from the restaurant) to stock up on delicacies to take home.

1 Star • Creative, Seasonal Cuisine. Philippe Fauchet enjoys straying from his comfort zone and since 1996, he has been finetuning his distinctive signature in this snug yet buzzy eatery deep in the Liege countryside. An artisan at heart, he crafts everything from scratch, including the succulent bread. While impossible to sum up in a single word, let’s say his style is quirky and scattered with international accents, but always with a firm focus on local ingredients and veggies, thanks to partnerships with regional farmers. His dad’s market garden also frequently supplies the kitchen in veg and herbs. All of which is combined in intriguing, jazzy, amusing recipes, illustrated by different preparations of Lothar Vilz veal, including medium rare loin with a powerful gravy and a scattering of tangy fresh herbs, but also a dish inspired by vitello tonnato, sliced wafer thin and served with subtly acidic shimeji mushrooms. The chef plays with contrasts and textures in a bid to constantly titillate and tease our tastebuds. The (mainly Gallic) wine list and food-wine pairings are fully in line with this amazing experience. You can expect boldly unorthodox, crisp, distinctive cuisine.

1 Star • Modern French. Philippe and Valerie Meyers are sincere, warm-hearted folks, adjectives that also depict the interior design of their dinky eatery which showcases a magnificent collection of Michelin Guides. Valérie plays the role of hostess with great spontaneity and adores waxing lyrical about the chef’s passion for Walloon produce and his ability to tell a tale with just a few ingredients. Take for example his signature dish of speck, cooked for 17 hours, which he pairs with lemon-flavoured Eau de Villée, seared, still translucent langoustine tails and a gutsy sauce of hoisin and confit lemons. Alternatively, how about a lovingly reduced (and highly addictive) gravy rich in suave green pepper notes to enhance a dish of crispy sweetbread? Authentic generosity is the baseline of the attractively priced menu that will enable you to make your choice from a wide range of thoroughly tempting dishes. Philippe Meyers is seventh heaven for foodies!

1 Star • Seafood. Chic and cosy, the Pont Neuf, dripping in Flemish good taste, sports a dockside terrace that is just the ticket to soak up the infectious buzzy vibe of this trendy neighbourhood (weather permitting). Dominique Leroy pampers her guests as she shares her love of Italian wines and there is always a bottle of red Barbera d’Alba open for a glass among friends. Chef Tommy Bocklandt’s culinary score demonstrates a distinct preference for North Sea produce. His cooking focuses on preserving the purity of the main ingredients, leaving the sauces and side dishes to add nuance in a repertory that is traditional, but distinctive. Examples include immaculately poached brill, paired with a coulis of green peas, a medley of crunchy dry veggies, slices of grapefruit for a fresh tangy edge and a delicate lemon-laced stoemp of mashed veggies. Fish, whether cooked in stock, braised or fried until golden in butter, is taken to a whole new level thanks to this high-flying chef. The only challenge is to make your choice from the extensive à la carte menu or the suggestions of the day!

1 Star • Modern Cuisine. Julien Malaisse pays frequent visits to the best Walloon producers, whose first-class ingredients he has been championing for eons. Meat from Sébastien Van Lommel and veg from market gardener, Régis, unveil all their nuances in the chef’s unorthodox cuisine. Malaisse takes the time to lovingly craft powerful sauces, lends a hand in the dining room and has a knack for concocting a wide range of varied yet coherent flavours by way of inventive side dishes. His apparently laid-back style demonstrates a weakness for floral notes and an ability to capture an ingredient’s vibrant essence. A few examples: he may baste breasts of medium rare pigeon and confit legs with a gutsy gravy jazzed up with blackcurrant liqueur, which is in turn underscored by distinctive contrasting textures of blackberries and mushrooms. The veteran sommelier can be relied upon to suggest pairings that may surprise but which will subtly balance your meal thanks to his savvy insights. It feels as if you’re eating in the chef’s home thanks to the log-burning fire and open-plan kitchen - we only wish that this friendly eatery were in our own backyard! We highly recommend staying overnight in one of the lovely guestrooms.

1 Star • Modern Cuisine, Seasonal Cuisine. Publiek is a one-of-a-kind star establishment and its friendly vibe is pivotal to its loft-inspired, cosy bistro interior and its home-from-home ambience. The mix of designer and vintage details courtesy of artist friends lend it a quirky personalised feel. The bar even features its old beer pump! The team’s enthusiasm is contagious, and the talented chef frequently serves the main course himself. Don’t expect posh, luxury ingredients, because Olly Ceulenaere is a staunch champion of little-known veggies and produce. His intelligent recipes hit the spot every time and he is a past master in the art of unexpected yet felicitous combinations, such as fillet of rockfish which is coated with a lacquer made out of shrimp heads and then flanked by a jus of yellow beetroot in shrimp stock and a spicy lovage oil. Ceulenaere juggles with techniques and flavours to exalt familiar ingredients, whose every facet he explores in a fascinating creative quest. The menu changes frequently, in keeping with the chef’s mood and inspiration (different lunch and dinner menu). The expert sommelier suggests excellent wine-food pairings, featuring traditional and unusual natural wines. Every meal at Publiek is a culinary adventure.

1 Star • Creative, French Contemporary. Fleeing the limelight, Ricarda Grommes devotes herself body and soul to her stylish, trendy eatery, where you can feel and taste her quest for perfection, including in the elegant, spot-on table service. Ricarda’s inventive streak shines through in knockout appetisers and it is obvious that she attaches great importance to plating, while demonstrating a consummate grasp of modern techniques. Each dish is intelligently crafted and underscored by sides. The chef effortlessly navigates between French tradition and Asian precision and you will taste regional produce and exotic ingredients. An example: rare rib steak with succulent calf’s sweetbread and a fillet of veal in a crispy flaky pastry crust, paired with various textures of chickpeas, a calamondin dressing and a gutsy gravy jazzed up with a fruity dash of vin jaune. Ricarda Grommes’ cuisine is the summum of feminine elegance!

1 Star • Modern Cuisine. After studying at Ath Catering School, then working together (and becoming brothers-in-law), for the last few years Maxence Bouralha and Charles-Maxime Legrand have been business partners and are going from strength to strength at Quai N°4. Their fashionable eatery, which sports a tasteful green and gold colour scheme, attracts a fine dining crowd who flocks here to sample subtle recipes, founded on the chefs’ experience honed in high-flying establishments. They have a knack for striking the right balance between classicism and creativity. For example, they may flank calf’s sweetbread cooked in butter with langoustine and a creamy bisque of langoustine heads for added depth and intensity. Intelligent cuisine that hits the spot every time, paired with subtle sauces. Remember to save space for the desserts crafted by Charles-Maxime, whose virtuoso technique adds a genuine flourish and a refreshing finale to this feast.

1 Star • Modern Cuisine, Creative French. Behind the unassuming façade of Rebelle, you will discover a warm, minimalist interior decked in salmon and terracotta colours. Fuss-free and casual, Rebelle aims to serve excellent nosh in an easy-going vibe. The man behind the creative score, Martijn Defauw, rustles up fascinating food and knock-out seasonings, often with an oriental twist, that come up trumps every time. He has a knack for sourcing the best produce, such as flawlessly fresh North Sea fish or locally grown tender young hop shoots. His close ties with his producers are a source of inspiration, as are his travels. For example, he may spread flavoursome tapioca pearls, slices of green apple and radishes over a fleshy raw oyster, all of which is paired with a seaweed roll and then even further enhanced courtesy of a warm beurre blanc of plankton that underscores and balances the other ingredients. Heavenly! The big-boned flavours of each dish are further enhanced by a superlative wine cellar and the sommeliers suggest natural or classical tipples to pair with chef Defauw’s culinary masterpieces. To quote them: “Warm, Pure, Unique” - a meal at Rebelle is felicitous from start to finish.

1 Star • Creative French, Creative. As the name suggests (Without a tie), this eatery is casual in vibe. The snug interior, done up in pastel shades, is bathed in natural light. Despite a lineup of familiar flavours, Sans cravate knows how to surprise the diner. The concise à la carte menu, together with a weekday menu and a several course menu at the weekend, bear witness to the attention lavished on exceptional ingredients by chef Henk Van Oudenhouve. He might mingle textures, such as langoustine and artichoke, with a punchy bisque made out of shellfish heads, and cooks the mullet on a spit in a delicious Mediterranean dish featuring nduja, aromatic herbs and choron sauce. Like a champion downhill skier, Van Oudenhove expertly weaves between classical flavours and international accents. Don’t miss the game season, when you may be able to taste tender juicy partridge. You may even decide to treat yourself and stay overnight in one of the luxurious rooms of the B&B La Suite opposite.

1 Star • Creative, Contemporary. A suave grey colour scheme depicts the sleek, understated interior of Sel Gris, whose cosy comfort is underscored by designer fixtures and luxury finishings. However, the view takes centre stage here, as the restaurant stands on Duinbergen dike and commands a knockout panorama of the beach and the North Sea. The latter is a boundless source of inspiration for Frederik Deceuninck, whose enthusiasm can be tasted right from the appetisers. He mingles creativity and delicacy in expertly crafted recipes, often presented in several small plates with a meticulous sense of detail. You will notice his weakness for caviar quite quickly. He may pair sole sautéed in butter with a carpaccio of wafer-thin wagyu beef, while his mastery of sauces is illustrated by a cognac-laced sauce that flanks foie gras and pheasant. Each bite is a festival of fascinating flavours, while his inventive streak comes to the forefront in veggies, delicate tangy flavours and subtle Asian inspirations. The ingredient rules supreme at Sel Gris.

1 Star • Modern French. Classy, stylish, attention to detail, flavoursome – words fail us to describe Sense. The experience of veteran chef Michiel De Bruyn and the charm of your hostess, Frederika Vandeleur, are devoted to satisfying the expectations of their discerning diners. The restaurant’s pared down elegance and muted vibe provide the backdrop to a seamless performance without forgetting unusual food-wine pairings that are definitely worth writing home about. Chef Michiel’s minimalist approach seeks to enhance the ingredient: Zeebrugge sole, Guilvinec langoustine, frog’s legs from Dombes - only the best gets onto the menu here. The chef enhances such delicacies courtesy of classical techniques, like spit-roasting, but is equally at home with a Binchotan barbecue to fine-tune each individual texture. He might cook pigeon whole, using every part of the bird from the legs confit in butter to the offal crafted into cannelloni. He’s also a dab hand at subtle side dishes and sauces, such as a last minute velvety hollandaise sauce to die for or savoury veggie dishes, provencal asparagus and gutsy pigeon gravy. At Sense, you are guaranteed to taste authentic produce and flavours crafted by a virtuoso chef who can be trusted to treat you to a fine dining experience of rare delicacy. What’s not to like?

1 Star • Modern Cuisine. The interior of this eye-catching mansion on the outskirts of Ghent is more than a match for its magnificent exterior. The revamp, which has preserved the edifice’s period elegance and historic character, sports a wealth of luxurious contemporary details that are the height of tasteful. Chef Maurice and your hostess and sommelier, Deborah, celebrate life with their guests from start to finish courtesy of a fine dining experience and knockout wines. The chef goes out of his way to source outstanding ingredients with the occasional passing nod to his Zeeland roots. His extensive technical background means that he is at home with a wide range of culinary methods, unusual combinations and international flavours. For example, he might pair king crab with a gutsy beurre blanc of shellfish and a tangy lemon jelly or he may add a kick to scallops courtesy of a dashi of Texel lamb prepared with typical Moroccan spices. The chef has no limits and demonstrates a fondness for servings that are presented in small portions. Sensum lifts your spirits while embarking you on a genuine voyage of the senses.

1 Star • Italian, Sicilian. Giovanni Bruno adds his own personal spin to nostalgic Italian recipes that he learned in the family restaurant. senzanome has been showered with awards since it opened in 1997. Today its stylish, uncluttered dining room adorned in soft warm colours is the epitome of good taste and perfectly in tune with the well-heeled Sablon district. Chef Bruno pays homage to authentic recipes, transforming them with modern techniques, yet always in a bid to allow the ingredient to shout its name. Italian generosity meets subtle craftsmanship as the Italian chef adds his own hallmark to familiar flavours. His signature dish: a velvety compact mousse of stracciatella with a tomato sorbet and basil-perfumed oil features three ingredients that are blended together in a knockout harmony of taste and aroma. We also recommend the braised seabass overflowing in savoury, sweet and spicy notes and liberally sprinkled in sultana raisins marinated in vinegar. Food lovers who appreciate an extensive choice will be in seventh heaven from the lunchtime menus and à la carte menu to the wine list – paradise for all five senses!

1 Star • Traditional Cuisine, Meats and Grills. The industrial loft vibe of the hip, urban Butcher’s son eatery blends seamlessly into De Koninck brewery, in which it is located. The premises are also home to a bakery, a chocolate artisan and to the De Laet & Van Haver butcher’s shop, the main suppliers of Bert Jan Michielsen (who worked there when he was young). True to his heritage, chef Michielsen’s open kitchen showcases his ongoing passion for red meat, while also taking family favourites to a whole new level thanks to lashings of talent, sprinkled with modern twists. He avows a weakness for surf-turf dishes, like a ballotine of pig’s trotters flanked with crunchy toasted bread stuffed with smoked eel and a subtle rosemary-spiked glazed brown sauce. He may add a slice of seared foie gras to an immaculately cooked medium rare fillet of Simmental beef, which is then flanked with a sauce composed of madeira, sea lavender and pan-fried morel mushrooms. Even though red meat is at the core of Michielsen’s reputation, his fish dishes and other intriguing recipes are equally worth writing home about. The flavoursome tapestry of appetising side dishes confirms the chef’s high-flying culinary talent.

1 Star • French Contemporary. The historic Het Predikheren served as a convent and military hospital from the 17C. Today it has morphed into a venue devoted to culture and fine dining. The left wing is home to this vibrant, modern eatery starring Jenny Callens in the unstarched, buzzy dining room, while veteran chef Ken Verschueren joyfully dusts the cobwebs off culinary tradition. Ideal to dig into Franco-Belgian grub, free of fussy, futile frills and at prices that make sense. It would be a crime to miss the lunchtime menu that changes daily. The chef demonstrates his love of fine produce, crafting dishes that bear witness to his consummate flair for contrast. Crab is a staple on the menu, with, for example, North Sea crab cannelloni, set off by a stunning marriage of tangy grapefruit and fresh, crisp fennel. Chef Verschueren deploys the full gamut of his culinary mastery in chilled seabass and crispy cuttlefish dotted with playful touches, like a perfectly judged dollop of soy sauce on fieduà pasta and its accompanying cuttlefish sauce. Tinèlle is synonymous with crisp, legible, fuss-free flavours and authentic sauces. The knockout wine list further confirms the establishment’s dedication to quality.

1 Star • Modern Cuisine. Maxime Zimmer is a chef who is going from strength to strength as he finetunes his sophisticated palette. Foodies have long known his Ardennes establishment, whose contemporary elegance blends seamlessly into the picturesque landscape of the Ourthe that meanders outdoors and where this young master chef is thriving. The ingredient-focused lineup of this artisan relies on produce from local suppliers and his own creative flair, as he transforms familiar ingredients into fascinating dishes.He may start by searing a rib-eye steak to give it a crisp crust, before smoking it over the barbecue and then pairing it with a powerful sauce of crushed pepper corns and celeriac soaked in cognac. Similarly, he highlights the numerous facets of celeriac by way of different preparations: cooked in a salt crust, in a crème, fried, but also like a risotto in a creamy jus. The chef shines the spotlight on the work of his suppliers, courtesy of playful, yet polished recipes. A quick glance at the wine wall (of mainly French vintages) behind a glazed partition may well prove irresistible and the front-of-house team is always close at hand with pairing suggestions.

1 Star • Modern French. Vicomté begins to weave its magical date-night romanticism right from the first glimpse of the Arrondeau estate and castle, whose wrought-iron conservatory, elegant ornamentation and enchanting water feature bring to mind an Impressionist painting…. Quentin Gallopyn further enhances this appealing portrait with a culinary ode to premium produce.In addition to knife-edged precision, Gallopyn expresses a fondness for rich, fruity flavours and his distinctive cuisine is often strewn with bold touches. Examples include medium rare melt-in-the-mouth fillet of lamb paired with pumpkin and bitter black and white sesame seeds. He may also flank eel with a slice of Morteau sausage and a medley of Cévennes onions in an infusion of sausage and eel skin, meat gravy and chunks of onion. Delicious!Take the time to peruse the superlative wine list, which stars mainly French vintages. Finish your meal in style and make the most of this enchanting landscape and setting by heading upstairs to one of ten swish guestrooms.

1 Star • Modern Cuisine, French Contemporary. Vol-Ver is the epitome of Flemish charm, hospitality and good taste as the handsome brick walls and warm welcome from Sharon and chef Sébastien Verveken bear witness. The set and à la carte menus may seem low profile, but right from the first bite, you will taste the chef’s wholehearted approach to cooking. Don’t go expecting fussy frills, however, as chef Verveken is more interested in subtlety and in harnessing his skill to showcasing familiar flavours, albeit with nods to Asia. For example, he may serve mussels as a starter in the form of a vibrant ceviche, before going on to pair them with a flawlessly cooked piece of monkfish flanked by a sauce made out of fish stock and masala curry. This uninhibited chef cooks boldly, but always in a bid to showcase each ingredient’s intrinsic delicacy. The establishment’s decision to offer beer and non-alcoholic beverages, as well as wine pairings, is truly inspired!

1 Star • Creative, Seasonal Cuisine. Unconventional Willem Hiele has set up shop in this architectural behemoth designed by Jacques Moeschal. Polders dominate De Keignaert nature reserve and are also a major feature of this imposing brutalist edifice. The 1960s-70s design further accentuates the minimalist character of this former private residence, in which chef Hiele invites you to sample his favourite dishes. He translates the harsh character of the sea and the countryside into dishes that bear his highly personal and delicate hallmark. Intense sauces, vinaigrettes, a smoky live fire focus (a charcoal fire always burns outdoors) and his creative streak showcase regional delicacies such as North Sea fish and veggies. Examples include hare from the polders cooked on the bone in bay leaf and paired with a truly exquisite sauce. Mature cherries, black trumpet mushrooms and a blackberry sorbet add depth and a subtle hot-and-cold balance. Sourdough bread with fat and fillets of hare add a final indulgent flourish to this culinary masterpiece. Chef Hiele has no need of surprising combinations to convince or entice his diners, although he may pair tart crunchy apples with goose belly. A fascinating experience that is even better if you spend a night in one of the six guestrooms.

1 Star • Creative French. Geert Van Hecke, who boasted three Michelin stars for twenty years at the Karmeliet, is definitely worthy of the title “Godfather of Belgian gastronomy”. Zet’Joe is more casual and a little bit like walking into the chef’s home. A warm interior and an impressive art collection instantly set the scene. Mireille, his delightful partner in the dining room, wields the cheese trolley with impressive dexterity. Van Hecke harnesses his consummate knowhow and sensitivity to enhancing first-rate ingredients. A silky last-minute béarnaise sauce, made with carrot and orange jus, coaxes out the full flavour of lightly seared scallops, further flanked by an awesome millefeuille of aniseed-flavoured earthy veggies. The chef effortlessly deploys his culinary wizardry and insights in a truly classy act. In addition to food that will set all your tastebuds tingling, you can expect the attentions of an elegant maitre d’, who discreetly embodies the establishment’s friendly vibe. “Bon appétit” is all that is left to say!

1 Star • Modern Cuisine. The Pankert family has been delighting food lovers for three generations, making Zur Post a blue-chip establishment that has held at least one Michelin star since 1977. The friendly homespun feel of this stylish establishment is reflected in the thoughtful service and romantic interior. Chef Pankert delicately wields his technical prowess, delving into the classical background and extensive knowledge that form the backbone of his cuisine, while adding a subtle, well-judged Asian edge. He may pair super-fresh hamachi with red cabbage, delicately perfumed with yuzu, crunchy celeriac and black sesame seeds. His repertory is subtle and nuanced, and big-boned sauces provide depth and character, like the beurre blanc and coulis of fresh garden herbs which elegantly flank and enhance seabass. Pleasure is the watchword of this eminently reliable establishment, and we fully recommend spending the night in one of the lovely guestrooms.

1 Star (Green Star) • Creative. Local lad Thomas Troupin has returned to his roots and his eatery in the city’s former ramparts has been treated to a spruce makeover rich in warm accents. From the terrace, you can admire the kitchen garden, while a fermentation cellar abuts the dining room. You may well be in the heart of downtown Liège, but nature is omnipresent. Chef Troupin demonstrates his respect for the produce, producers and his staff and the culinary score fully embraces this commitment to sustainable fine dining and his close ties with local producers. This high-flying maestro enhances their ingredients in plant-based recipes, often thanks to a charcoal oven. His knack for divine sauces can be tasted in a pigeon gravy jazzed up with marinated herbs, which is served with pigeon cooked in a wood-fired oven and then grilled. Fluffy pomme dauphines, stuffed with meat from the thighs and squash, add the final flourish to this big-boned dish. Chef Troupin has invented an immersive vision of fine dining and pays a stunning tribute to his region.

1 Star • French. This dining venue near the city’s botanical garden was initially designed to house an art gallery, and is now home to a restaurant that makes every guest feel truly at home (hence its name). After working in leading restaurants around Europe, Rio-born chef João Paulo Frankenfeld brings to the table cuisine teeming with strong technique, logic and flavour, while at the same time always showcasing Brazilian ingredients alongside delicate French detail that sheds light on his career trajectory. Once you’ve rung the doorbell here, you walk onto a terrace and then into the dining room, where you can savour a tasting menu that continually evolves with each season and features a number of ingredients grown or produced by the chef himself (we particularly enjoyed the Raviolo Nero with scallops and cauliflower, sparkling wine sauce and house-made Lardo). To make the experience even more special, ask for wine recommendations from a master sommelier who comes equipped with a classic tastevin.

1 Star • Italian Contemporary. This modest restaurant has a singular story: it began life as a speakeasy bar and, in no time at all, became a hidden pilgrimage spot for food lovers! The discreet iron door, wedged between a gym and an ice cream parlour, leads to a steep staircase that takes you into an intimate, clean-lined space with the kitchen fully on show, making it the star of the room. If you manage to nab one of the four counter seats, you can watch chef Marco Renzetti up close, showcasing serious skill without relying on flashy tricks. The concept? A single nine-course tasting menu inspired by classic Italian cooking, with dishes built on just a few ingredients, perfectly balanced and resulting in refined, highly expressive creations. House-made Agnolotti Mantovani, handmade pasta parcels, and Arroz de Polvo com Tutano, octopus rice with bone marrow, are the high points of an experience that begins at the same time for everyone, so avoid being late!

1 Star • Japanese. A highly unusual restaurant that could almost pass unnoticed as it has no external signage to show that it exists! Here, everything revolves around owner-chef Sakamoto, a man with lots of personality who is said to make the best nigiri in São Paulo. If you have the opportunity, we recommend sitting at the sushi bar, where the focus is on two Omakase tasting menus–one prepared by Jun Sakamoto himself, the other by his right-hand man, chef Ryuzo Nishimura (the price of the menu will depend on which of them does the cooking). For those sitting at the bar, the nigiris (such as Bluefin tuna, salmon from Chile with a light citrus glaze, Sole with confit yuzu lemon, Sea bass with momijo ohoshi and ponzu, Red snapper with a dash of plum preserve and shiso) are served individually as soon as they are ready, while at the table they are served plated and presented two at a time.

1 Star • Japanese. A small Japanese restaurant that attracts customers from around the world. Discreet and simple in appearance, it also has a somewhat surprising location in a modest shopping centre. It is slightly reminiscent of the more authentic restaurants found in Tokyo (with just a chef, a counter, a rice cooker and a chopping board) and could almost pass unnoticed if you’re not looking out for it. Working alone, chef Keisuke Egashira bases the dining experience on the quality of the ingredients (grouper, tuna belly, squid, red snapper, Japanese amberjack etc), preparing sushi and sashimi with impressive speed and technical skill. Here, every cut is precise and without showmanship or great spectacle, just the time-honoured skills of a true artist of Japanese cuisine. Menus to suit all budgets are available, although it’s not easy to book a table, so we recommend doing so well in advance.

1 Star • Japanese. An unusual and exclusive restaurant that is more akin to a secret dining club, where guests dine at the same time and important details are requested before they arrive (such as if they are right- or left-handed, if they have any allergies, or if they prefer sake or wine, etc). In the bright interior, with its minimalist decor and impressive dining counter with just nine seats, the aim is to resurrect classic and authentic Japanese cuisine using ancestral techniques that make full use of the best market ingredients (scallops with sea salt, sea bream with yuzu, yellowtail with sesame, horse mackerel, etc). Chef and master of ceremonies Tadashi Shiraishi explains each dish on the exclusive Omakase menu and how his maternal grandmother encouraged him to rediscover the culinary knowledge of his ancestors. The chef also enjoys organising unique food-inspired tours to Japan for his guests to introduce them to the country’s unique gastronomic culture.

1 Star • Asian Influences. At Kazuo, each meal is a celebration of haute cuisine. For those who wish to explore the best of chef Kazuo’s creativity and sensitivity, this is a unique experience. Through carefully crafted portions, each diner is led on an exclusive gastronomic journey of refined textures and techniques, from sushi, sashimi, nigiri… to main courses such as Peking Duck, Wagyu Ribs and Pad Thai Veg, with the option of pairing them with selected drinks to enhance each course of the tasting. More than a meal, the tasting menu presents a personalised sensorial experience, designed to reflect each guest’s profile and preferences. The house prioritises fresh ingredients, valuing producers who share the same respect for nature, and offers an intimate, sophisticated ambience, ideal for appreciating every detail of this unique creation. Savour the pleasure of tasting art in the form of gastronomy!

1 Star • Japanese. Located in the quieter Vila Nova Conceição neighbourhood, next to the extensive Parque do Ibirapuera, Kinoshita is one of the most prestigious restaurants in São Paulo as it was a trail-blazer in bringing authentic “kappo” cuisine (“kappo” simply means “to cut and to cook” and is one of the purest forms of Japanese cuisine, to the extent that its chefs are considered true artisans requiring a minimum of 15 years of training) to the city. This attractive eatery, with its exotic feel and lots of greenery on display, features several dining rooms that lead to the main room with a counter around the open kitchen, which is the best place to eat while watching the chef in full flow. The à la carte has plenty of options, including a number of special dishes (Kinoshita uses exclusive ingredients such as scallops from Picinguaba and Yamaguishi organic eggs), although we can recommend the Omakase experience. We particularly enjoyed the squid with sea urchin.

1 Star • Japanese. The stars of the show in this Japanese restaurant in the centre of the city close to the Museu de Arte de São Paulo Assis Chateaubriand are the grilled sushi and the grill itself. Here, dishes are cooked using the famous binchotan charcoal, an extremely pure charcoal (high density, high heat yield, very little smoke etc) that endows a very special flavour to dishes cooked on it. Chef Gerard Barberan with the assistance of executive chef Henry Miyano, offers a single Omakase menu at the counter around the kitchen for a maximum of ten guests per sitting (you need to be punctual as service starts even if not everyone has taken their seats). This menu is based around seasonal fish of the best-possible quality with the option of adding extra dishes (we particularly enjoyed the tuna tataki prepared with lightly smoked tuna belly and served with a perfectly cooked poached egg). A Japanese bar serving traditional drinks is located on the first floor and all reservations are only received by WhatsApp!

1 Star • Creative French. Everything people are talking about is Madame Olympe, the restaurant located in the Terrasse Center shopping complex, in the elegant neighbourhood of Leblon. There, the duo of Claude Troisgros and Jéssica Trindade presents a fine-dining concept that celebrates French savoir-faire — most notably in the breads and their exquisitely delicate sauces — while championing Brazilian ingredients and weaving in subtle nods to the world of Japanese gastronomy. In this contemporary space, where original rice-paper lamps evoke floating clouds, everything revolves around an eight-course tasting menu or a shorter four-course option, in which guests choose the dishes they wish to try (don't miss the duck magret with heart of palm, sea purslane, tucupi — a tangy broth extracted from wild manioc — and cauliflower). The celebrated French chef, after more than 45 years living in the land of the Canarinha — as Brazil is affectionately known — confesses to being utterly captivated by its produce, much of it sourced from small local farmers, making the experience all the more singular.

1 Star • Creative, Brazilian. Should you wish to spend a day shopping, with a great spot to eat and recharge, the sleek JK Iguatemi mall, in Vila Olímpia, is an excellent choice, home to a wealth of luxury brands. On the third floor, this lively restaurant surprises with its design and luminosity — a vast, open space filled with plants that, in its own way, calls to mind the inside of a greenhouse. The acclaimed chef Helena Rizzo, who sets the direction of the restaurant, offers an extensive menu featuring some specialities from Maní, her MICHELIN-starred gastronomic restaurant. What should you order? Everything is delicious, but we recommend starting with the Fish Crudo — fresh catch of the day, jabuticaba tiger's milk, cucumber and radish slices, crispy quinoa, and dill oil — before moving on to one of the restaurant's greatest hits: Fish in Banana Leaf with plantain purée, butter bean vinaigrette, and Brazil nut farofa, a toasted cassava crumb. We strongly recommend booking ahead!

1 Star • Asian Influences. If you’re looking for an Asian dining experience close to Copacabana beach, make sure you book a table at Mee, an excellent option within the walls of the “Copa” (Copacabana Palace hotel). In this elegant restaurant where modernity and exoticism combine together harmoniously, the focus is on pan-Asian fusion cuisine that takes the tastebuds on a gastronomic journey to discover the flavours of Thailand, Malaysia, Cambodia, Japan, Singapore etc. Chef Alberto Morisawa was born in São Paulo but his family origins are in Madara Shima (Nagasaki, Japan), hence the dominant influence of Japanese cooking in his highly sophisticated dishes, many of which are served raw. The Omakase experience is available in the impressive sushi bar, while the two interesting tasting menus (one of which is vegan), as well as an impressive à la carte choice of nigiri, temaki, sashimi and dumplings, are served at the tables dotted around the dining room. To make your culinary journey here even more special, there’s also an excellent selection of sakes and wines.

1 Star • Japanese Contemporary. A Japanese restaurant with a unique feel thanks to its designer decor and its large, elongated dining counter which is divided into three spaces where guests can observe the chefs in action. Here, everything revolves around the figure of chef Tsuyoshi Murakami, originally from Hokkaido in Japan, who emigrated to Brazil as a child (years later he returned to Japan to study its cuisine). This extrovert character who runs his eponymous restaurant successfully and has a charming ability to take his guests on a gastronomic voyage of discovery, concentrates his focus on two menus (you’ll need to specify which one you want when you book): the “Experiência Sushi”, which he curates personally; and the “Experiência Murakami”, featuring a mix of appetisers, sushi, sashimi, tempura etc, plus a Wagyu main course. We were particularly impressed by the quality of the Hokkaido Hotate, a scallop dish with lots of powerful flavours. Dessert comes in the shape of delicate mochis prepares daily in the Motchimu.

1 Star • Japanese, Sushi. Toro nigiri with smoked salmon roe, sea bass sushi, bluefin akami served on a shiso leaf, and even more delicate creations such as spicy tuna on a crispy puffed rice leaf all feature on the menu in this modest eatery that takes its names from the Japanese town of Ōizumi, in Gunma province, home to the biggest concentration of Brazilian immigrants in the country. Here, the only option is a single 16-course Omakase menu that is meticulously prepared with fresh fish of the day, as well as a selection of other species that chef Danilo Maciel matures in a special cabinet in the restaurant to ensure maximum flavour. Highly attentive and extremely gifted in his slicing techniques, the chef explains the preparation process for each dish, the maturing time (particularly for tuna, his star ingredient) and the provenance of each fish from around the world. Guests can choose between the sushi bar or one of the small private dining rooms set aside for groups of diners.

1 Star • Modern Cuisine, Creative. Fortunately, there are still restaurants that exist with a strong family lineage – and Oseille is a perfect example. Run by chef Thomas Troisgros (son of Claude Troisgros, grandson of Pierre Troisgros and nephew of Michel Troisgros), it is located in the heart of Ipanema, right above the Toto restaurant (also part of his stable). Here, in a minimalist space that stands out for its profusion of wood and the prominence of a 16-seat “U”-shaped counter with a kitchen in the middle, guests can enjoy a heightened fine-dining experience through a unique, and modern-inspired tasting menu divided into 7 courses showcasing strong French technique and the best local ingredients (we were bowled over by the dish featuring “cavaquinha”, a crustacean similar to lobster). The name of the restaurant takes its inspiration from the legendary “saumon à l'oseille” (salmon with sorrel), created in 1963 by Thomas’ grandfather, the great French chef Pierre Troisgros.

1 Star • Modern Cuisine. Stepping through the gate of its discreet façade means leaving the bustle of everyday life behind and entering a space with a soaring ceiling height, where the past lives alongside the most modern vanguard. The main room carries a faintly industrial air, retaining its weathered red-brick walls, and is dominated by six large round tables and one special elongated table for five set before the open kitchen. The celebrated chef Alberto Landgraf is defined by simplicity and naturalness—hallmarks visible in his efforts to champion Brazilian roots and the transparency of flavours. His proposition centres on a single tasting menu that changes with the seasons, with some dishes replaced daily and based on the best and freshest ingredients. Good examples include Langoustines, pirão (a creamy cassava flour purée made with stock) and aromatic pepper, and the excellent bread made in-house and served straight from the oven.

1 Star • Italian. If you have a craving for a good bowl of pasta, book a table at Picchi, an Italian restaurant located on the ground floor of the Regent Park hotel in the Jardins district with its upscale boutiques and art galleries. Here, chef Pier Paolo Picchi looks back to his childhood memories to create highly interesting cuisine that is showcased in enticing dishes based around classic Italian recipes and, in some cases, a more innovative approach that makes full use of the best seasonal Brazilian ingredients. The à la carte, which includes the traditional gnocchi, spaghetti, tortelli, pappardelle etc, is complemented by three set menus: one specially created for aficionados of Italian pasta called Tutto Pasta; a second called Tradizione; and a third (Picchi) which has more of a gastronomic feel. During the evening, the space takes on a more romantic atmosphere and offers a broad selection of Italian and French wines!

1 Star • Japanese. This restaurant has risen like a phoenix with a renovated look that retains its minimalist Japanese essence that connects us with nature. The main focus here is the dining counter (with seating for just eight guests) where the Omakase menu is the star of the show. The counter is complemented by a couple of tables that can serve another 10 customers, and where you can also choose between the tasting and à la carte menus. Chef Edson Yamashita is a master of the Omakase style, showcasing his incredibly precise cutting and slicing skills in front of our eyes (the sushi sequence is a spectacle in itself). The courses are particularly well balanced, and are enhanced with strong technique, a delicate touch and umami flavours that resonate on the palate. Before embarking on the menu, the chef usually shows guests at the counter a box containing the ingredients they are about to taste (Tuna toro, Pacific hamachi, sea bream, Japanese scallops etc), explaining the provenance of each one. In the evening, the Omakase menu is the most extensive and gastronomic of the options on offer here.

1 Star • Japanese. The specific feature of this small (just eight seats at the counter) but elegant restaurant on the first floor of a shopping centre in the heart of Leblon is its honest homage to Japanese cuisine, which goes beyond culinary concepts in order to teach us more about the country’s culture. Here, good hospitality is a key tenet, so you’ll be welcomed at the door with a glass of sake, while those with little experience of Japanese dining will be given explanations on the preparation process and the special characteristics of the Omakase menu. Chef André Nobuyuki Kawai, who spent several decades working in Japan and was the founder of, and worked as a teacher at, the Nagoya Sushi School, creates an extensive array of nigiri with different sauces in front of your eyes, all of which are perfectly sliced and use fresh fish of an exceptional quality. He also prepares sashimi, the typical Tamago omelette and the ever-popular Chawanmushi among other dishes and is happy to share anecdotes to enhance the overall dining experience.

1 Star • Contemporary. There are some occasions when we all want to enjoy a special meal and this restaurant within the confines of the luxury Palácio Tangará hotel, an amazing urban oasis surrounded by tropical vegetation in the heart of the Parque Burle Marx, would be the perfect setting. It is overseen by French chef Jean-Georges Vongerichten who reigns over a culinary empire made up of over forty businesses. Resident chefs Filipe Rizzato and Neusi Machado offer serious international cuisine featuring contemporary dishes that focus first and foremost on delicacy and pure flavours. The menu, with specific sections dedicated to caviar, raw dishes and vegetarian and vegan options (Crayfish risotto, Roasted duck magret...) is complemented by two tasting menus. There’s also an exclusive Chef’s Table in the kitchen, plus live music in the hotel lobby each evening, making it a pleasant option for a drink.

1 Star • Japanese. Note: Temporarily closedThe air is charged, and as you descend underneath Yorkville, you sense that your evening is headed somewhere interesting. Minimalist in design, Aburi Hana saves the drama for the plates, using handmade Arita pottery that has a history tracing back to the 1600s.Chef Ryusuke Nakagawa presents a modern take on the history-steeped Kyō-Kaiseki menu. His cooking is personal and intricate, weaving multiple techniques and colors into every dish. The signature maguro flower, a rose made from pieces of akami and chutoro, is stunning, as is the duck breast meatball with foie gras, finished with thinly sliced black truffles. Dessert delivers a sweet finale.

1 Star • Asian, Contemporary. Chef Eric Chong has set out to do what few others in the region dare to. Drawing inspiration from across Asia, he taps into his own heritage and delivers a modern tasting menu that reimagines what is possible using top-shelf ingredients sourced from Nova Scotia to British Columbia. Tables run down the length of a stylish room framed with gold-leaf finishes, and an intimate, four-seat chef’s counter offers an even closer look at the refined excellence coming out of this kitchen. Past highlights include a single raw PEI oyster with rice wine vinegar foam; jellyfish complemented by a tableside pour of buttermilk horseradish sauce; and madai over house-made sauerkraut with a mala-spiced broth. Creative cocktails and personable service enhance this memorable experience.

1 Star • Contemporary, French. Everyone has a good time at Chef Patrick Kriss’s beloved Alo. You can sense this much at the lively bar, where walk-ins are treated like VIPs by personable servers. The dimly lit tables in the dining room are cozy, but for the best experience, book seats at the marble-topped chefs counter with a ringside seat of the lively kitchen. The kitchen team seamlessly merges European and Asian sensibilities onto a single surprise tasting menu with dishes like creamy Koshihikari risotto boosted with dashi, lobster and shiitake mushrooms or Hudson Valley duck with foie gras, plum, turnip and red curry. They can cook the classics too, like Hokkaido scallop with a refined smoked beurre blanc. Showcasing flexibility and talent, Alo is the rare high achiever that never takes itself too seriously.

1 Star • Contemporary. You won't find white tablecloths or a formal atmosphere, but you will find one of Vancouver's most polished—and delicious—dining experiences. Effortless service, expertly prepared cocktails and unusually astute wine pairings are all part of the magic, but of course it's the seasonally inspired tasting menu that really steals the show. This globally accented cuisine consistently impresses, marrying precise technique and top-flight ingredients together in refined, focused dishes of exceptional clarity and depth of flavor. House-made torn bread, wagyu tartare, caramelized onions and red storm velouté are presented in a four-part display for a twist on a burger, while tempura fried green beans with an oyster emulsion are served over a nightshade jam for a side dish with plenty of panache.

1 Star • Modern Cuisine, Creative. On bustling Third Avenue in the neighborhood of Limoilou, ARVI is the stomping ground of chef Julien Masia, a Frenchman from Lyon, who cut his teeth in kitchens in the French Alps. As for the decor in this open-plan space, urban edginess meets contemporary design (exposed brick and concrete). The chefs move between the kitchen and tables, as a trendy playlist sets the mood. Over the course of the set menu (available in "regular" and vegetarian versions), ingredients from Quebec's terroir enjoy their moment: scallops from the Magdalen Islands, lacto-fermented Jerusalem artichoke and local yuzu; sockeye salmon and a delicate beurre blanc with whitefish roe; textures of quince and sweet clover crème diplomate. The chef's signature dish of golden brioche, gravlax-style duck foie gras and birch syrup proves to be a real treat. This is refined modern cuisine in which each ingredient is given its due.

1 Star • Contemporary. Chef Patrick Hennessy spent time at many top spots, including Eleven Madison Park in New York, but he is clearly at home at Barbara. The kitchen feels like a stage, with guests perched at the L-shaped bar watching with bated breath as he performs culinary magic. Should you wonder where each item hails from, Chef Hennessy is happy to oblige (hint: it's local and sustainable), but most are focused on the here and now thanks to his refined techniques and sensational flavors. Oysters with local Northern Divine caviar are impeccable; crisply fried slices of Japanese eggplant with local honey and chermoula are delightful. Simple-sounding broccolini is cooked to precise tenderness, then plated with perfectly toasted almond romesco sauce for a sensational bite.

1 Star • Contemporary, North American. This Mount Pleasant charmer straddles a corner of Main Street in an area rich with top spots, but Burdock & Co stands out with its rustic appeal and Chef Andrea Carlson's farm-to-table cooking. The concise menu highlights the best of the season. First, grilled sourdough, herb-flavored gougère and nori cornbread with aged sake kasu butter prove that this is not your average bread basket. Then, miniature Hazelmere radishes roasted with house-made shio koji deliver unexpected glee. Morels stuffed with halibut mousse resting beside delicate gnocchi in a green garlic sauce embody the fleeting beauty of spring. Finally, the deconstructed chocolate soufflé with miso caramel and smoked mascarpone is a decadent delight.

1 Star • Italian, Contemporary. Wondering if DaNico is worth a stop? You can take it to the bank—quite literally, as the restaurant is nestled inside a former bank building. Inside, dark colors, linen tablecloths, and plush seating set a sophisticated tone, but the irreverent artwork proves they don't take themselves too seriously. Chef/partner Daniele Corona cooks Italian food with a global influence. Choose from a multicourse prix-fixe or a chef's tasting menu to enjoy items such as wild Pacific crab served over thin, noodle-like vegetables, garnished with trout roe, and finished tableside with a Sicilian green olive coulis. Then, house-made basil bottini filled with smoked burrata is nestled in a creamy sauce for a dish that delivers dialed-in flavor.

1 Star • Italian, Contemporary. Every city needs a Don Alfonso. Whether impressing dates, in-laws or business clients, there has to be somewhere you can rely on to offer an unforgettable experience. Of course there are the views – of the water or of the city – from its perch atop The Westin hotel, but there is so much more to this restaurant than its vistas.The Italian menu offers sophistication at every turn; choose from the prix fixe or go for the tasting menu to sample more of the dishes on offer. The seared Muscovy duck menu gets things off to a confident and robustly flavored start, while the vermicelli with mackerel and pine nuts shows this is a kitchen that understands the importance of texture alongside flavor; the similarly delicious porchetta has a honey glaze that glistens seductively.

1 Star • Mediterranean Cuisine. "Sweet" can carry a slightly disparaging edge, but there’s something quite endearing about this quaint little house, with its warm, yellow-toned interior brimming with assorted bric-a-brac. The dedication of the husband-and-wife chef-owners and their staff is unmistakable, fostering a pervading atmosphere of warm, easygoing hospitality. The set multicourse menu (paid for in full at the time of booking) is largely inspired by the Mediterranean, and in particular Spain, focusing on excellent seafood complemented by seasonal flavors and indulgent sauces. Take, for example, Québec snow crab with fennel and rich mousseline, or John Dory with white asparagus, porcini, and Amontillado Sherry sauce. Excellent house-cured sausages, cheese, and dessert are available as add-ons.

1 Star • Contemporary. With influences and techniques ranging from the Nordics to Nihon, Enigma certainly lives up to its name. Dishes are delicate, poised and detailed creations. Fortunately, the flavors are always complementary, as seen in dishes like Atlantic halibut with sunchoke cream and PEI mussels, and 24-day-cured trout with a delicate citrus beurre blanc. Desserts, like raspberry and yuzu with puff pastry, are often the highlight. The wine pairings are also thoughtfully composed.

1 Star • Contemporary. Note: Temporarily closedThis stylish restaurant in downtown Oakville could get by on looks alone with its sliding patio doors, wrap-around terrace, and an interior that is at once cool and casual. The menu reads familiar – beef tartare, oysters, fish – but what emerges from the kitchen are beautiful, soigné works that are refined, original, and substantial. Potato foam, brown butter, and roe are clever pairings with Hokkaido scallop. Pasta is a highlight, like corn agnolotti with Manchego, but so too is the short rib. And for dessert, cheesecake is surprisingly light and savory thanks to strawberries and a nutty almond cookie. To see this kitchen at its most ambitious, guests can book a tasting menu in advance.

1 Star • Chinese, Duck Specialities. It has a pedigree that traces back to an original location in Beijing from 1864, but the latest outpost in Vancouver proves that this legacy hasn't lost any of its luster. Indeed, the gold-accented dining room is a feast for the eyes, blending classic opulence with strikingly modern design.They are best known for their superlatively crispy and juicy duck. Delicious as the signature fowl may be, there is plenty more: a bevy of other delicacies are on offer, including bird's nest, sea cucumber and even a whole king crab if you're up for a splurge. It's not all razzle-dazzle, though. The cooking displays a deft hand with ingredients of all stripes from simple stir-fried mustard greens with garlic to a broth of abalone and matsutake.

1 Star • Modern Cuisine, Creative. Housed in an ultra-modern architectural setting with towering windows bathing the interior in light, this restaurant offers diners a wonderful view of the brigade at work in the glass-paned kitchen. The chef is the son of farmers from France. Fusing French culinary traditions with the riches of Quebec's terroir, his menu celebrates premium ingredients: lobster from the Magdalen Islands, king crab, Appalachian red deer, scallops and caviar. Fragrant consommés, velvety creams, and complex sauces point to significant culinary expertise. The meal is also suffused with nostalgia: crispy pork rinds are served with the aperitif; there is a maple pre-dessert. Silver service brings a pleasant theatrical element to your table.

1 Star • Japanese. It may be connected to the Canadian Japanese Cultural Center, but it’s not until you walk through the labyrinthine passages of this restaurant that you feel you’ve been transported to Japan. This is the opposite of see-and-be-seen culture, as guests dine in fully private rooms for maximum intimacy. The serene setting matches Chef Masaki Hashimoto's traditional kaiseki, which celebrates the seasons with subtlety and refinement. From beautiful soups with kinmedai and sweet rice to simmered bamboo shoots with shima-aji, expect balance, purity and reward. Dinner often concludes with grilled Miyazaki wagyu followed by a superb arrangement of ripe fruit like the Shizouka musk melon. Superb sake and attentive service complete the experience.

1 Star • Japanese, Contemporary. Unlike the quiet ceremony of a sushi omakase or the formal structure of a kaiseki, this freewheeling tasting is driven solely by Chef Takeshi Sato, who swims in familiar culinary waters on his own terms. To be clear, this counter situated along the entire open kitchen is no Zen temple. The room is a constant blur of motion thanks to a young team that hurries about preparing multiple courses at once. Sato is their seasoned guide, as he moves with intention, ever masterful with a knife, and works with an impressive bounty of ingredients, most of which are flown in from Japan. Soulful dashi broths weave in and out of view alongside clever courses like tempura fried mackerel with shiso or seared toro nigiri with Japanese green onions.

1 Star • Creative. Cassandre and Pierre-Olivier are a gifted young couple. Originally from France and Quebec, respectively, they met at restaurant Laurie Raphaël. They went on to transform this hairdressing salon with an industrial vibe into a unique table d'hôte. The concept: to welcome 10 guests at a fixed time, in a friendly atmosphere, around a majestic central table. Their cuisine, strictly Québécois, showcases local ingredients with delicate simplicity. The dishes are a testament to precise cooking, whether of the cod marinated in smoked oil, scallops in a herring bone jus or roasted quail breast. Herbs – fresh or dried – and smoky notes underpin every dish. This is an artisanal endeavour, in which the ingredients reign supreme without unnecessary frills. For a perfect evening, opt for the wine pairing, which includes cocktails, Quebec wines and ciders, not forgetting the digestif.

1 Star • Fusion, Contemporary. Inspired by the jazz cafes of 1960s Tokyo, Kissa Tanto seduces with a moody vibe complete with white mosaic floors, antique Japanese panels and steely colored walls loaded with artwork and photos. This ambitious kitchen pulls no punches with its mingling of Japanese and Italian cuisine. The "omakase" menu pulls dishes from their à la carte offerings as well as a sprinkling of compelling off-menu items. The region's bounty is on full display in dishes such as roasted and fried celeriac served with onion and mushroom dashi. The cultural collision is best seen in dishes like the tajarin, hand-cut pasta dressed in butter, miso-cured egg yolk and parmesan. Tiramisu takes an Eastern turn with an ethereal, plum wine-soaked tofu filling.

1 Star • Modern Cuisine, Creative. Located in Old Québec, alongside the Old Port, this restaurant exudes an elegant contemporary style thanks to a palette of beige tones, bubble-shaped pendant lights, and leather-covered tables. This is the Vézina family establishment, and it is Raphaël, the founder's son, who now holds the reins. This seasoned thirtysomething showcases seasonal produce and ingredients from Québec's terroir (bison, scallops from the Magdalen Islands, etc.) in modern dishes that often demonstrate a hint of creativity: spot prawn and pear marinated in wild ginger and burnt citrus; buckwheat tartlet with foie gras and Jerusalem artichoke, Québec hazelnut praline. The interplay of shapes, textures, and cooking methods, always on point, is a feast for the palate. Certain French dishes are given a twist—for instance tartiflette or kugelhopf, the latter prepared using Alpine sweetgrass.

1 Star • Creative, Regional Cuisine. In a contemporary setting characterized by clean lines, Elliot Beaudoin—once a finalist of TV's Les Chefs! and former associate of the restaurant Tanière³ —serves up a cuisine that is rooted in Québec's terroirs. This establishment sets itself apart with its strictly locavore approach, which sees it using only local ingredients and eschewing exotic ingredients such as chocolate, pepper, citrus fruit, and vanilla. The menu celebrates little-known indigenous ingredients, which are put to clever and creative use. Each dish is thoughtfully composed, demonstrating the chef's keen sensibility in putting the elements together: butter-fried halibut coated in vegetable charcoal, accompanied by a white butter sauce with fermented cherries; venison heart, marinated and then smoked, placed on a delicate tartlet and served with emulsified and candied shiitake mushrooms. The remarkably tender bison hanger steak is elevated by a boreal spice broth and fresh gremolata. Excellent wine list, including nice wine pairings. A legend indeed!

1 Star • Japanese, Sushi. Chef Masayoshi Baba brings Japan's luxurious, jewel-box sushi counters to Vancouver with this eponymous restaurant. The best seats are always at the counter, and guests seated there are in for a treat as the chef ceremoniously crafts each course. Fret not if you're seated at one of the four tables though, as the meal will be equally enjoyable. Chef Baba lets British Columbia's bounty guide this omakase, spotlighting locally sourced fish in his Edomae-style nigiri. But first, a chilled dish of uni, junsai, mountain yam, crab and tomato dashi gel starts things off. Supple sea bass folded over snappy wakame; steamed monkfish in a tart broth; and abalone rendered soft as pudding—it's one hit after the next.

1 Star • Modern Cuisine. Quite a way off the beaten track, Mastard rests on the shoulders of humble and engaging chef-owner Simon Mathys, who has completed stints in the kitchens of Laurie Raphaël in Quebec City and Le Manitoba in Montréal. Accommodating some 50 diners, this restaurant with a subtly contemporary design quickly fills up (reservations required; only five services a week). The chef devises an unabashedly original carte blanche menu centered on produce from the terroir, which is often elevated by sauces, sabayon sauces and emulsions – something of a trademark of his. Every dish is made with quality ingredients, winning you over with a trendy, modern style that makes an impression. The scallop, prepared with almost scientific precision, is served on a salsify purée with a carefully balanced texture; a crab emulsion with complex marine aromas is juxtaposed with spinach infused with a reduced jus… an absolute treat!

1 Star • Creative, Modern Cuisine. Opposite St Germain Cathedral, a stone's throw from the St Lawrence River, this discreet restaurant has an intimate feel. In a refined and warm setting with an open kitchen, chef Norman St-Pierre welcomes his guests as if into his own home. He treats diners to a personal cuisine that is draws on his travels: Madeira-inspired milho frito with local beef tartare and fermented apple gel, or a new spin on ricotta gnudi that uses fresh cheese from Baie-des-Sables and an almogrote sauce from the Canary Islands. Everyone is welcome to bring their own bottle of wine.

1 Star • Japanese, Sushi. Hosts dressed in stunning traditional clothing guide you to a dark room, lit only by the faintest glow from votive candles. A black curtain is raised ceremoniously only when the clock strikes the precise minute of your seating. These are the first clues that this is far from your typical omakase. From the premium, hyper-seasonal fish to the demonstration of sasagiri (traditional Japanese bamboo leaf carving), it is a memorable show from start to finish. Highlights include chawanmushi with crab, shatteringly crispy tempura sandbar fish, spicy firefly squid on a bamboo skewer, and a presentation of two uni petals from different Japanese waters served with seaweed jam. Sweet courses garner attention, especially wagashi, fashioned into a flower here.

1 Star • Italian, Seafood. It seems nearly impossible to have a bad time at Chef Rob Rossi’s Italian stunner. Flickering candlelight bounces off cream-colored walls and blond-oak tables running down the length of this restaurant that feels, at all times, totally under control thanks to a suave staff. And whereas many Italian menus can look the same, Rossi narrows in on the seafood-rich traditions of Liguria. A superbly light vitello tonnato and a piping hot Ligurian flatbread stuffed with stracchino offer promising starts. There must be pasta, like wild snow crab tagliolini with smoked bottarga, and there must be tiramisu. A deep Italian wine list and an especially talented cocktail program round out an experience that is as accomplished as it is hospitable.

1 Star • Contemporary, North American. Timing is everything, but Chef Gus Stieffenhofer-Brandson and his team have a preternatural ability for sensing when produce is at its peak. Whether showcasing it on the plate or pickling and preserving it (those jars even double as decor), they're sourcing and foraging from local farms and forests.The contemporary fare bears the chef's distinct imprimatur. This is food that is at once familiar and surprising. A small dish of asparagus with brown butter crouton and a sauce gribiche is the very essence of spring, while an artful bowl with a pinwheel of side-striped prawns, refreshing apple and cucumber and a cool touch of horseradish delivers a sweet-tart, one-two punch. The roasted halibut's lush and buttery "broth" is unlike anything you anticipated.

1 Star • Mexican. This boisterous hotspot offers up no shortage of personality. Almost everything on this distinctive menu passes through a battery of roaring wood-burning grills and hearths, lending a primal smokiness that pervades the food and room alike. At the end of the line is a single cook at an earthenware comal, preparing tortillas from heirloom corn nixtmalized and ground in-house. Masa-based items like memela filled with melty quesillo, smoky preserved shiitakes and crunchy chicharron show off the kitchen’s creativity. Grilled meats, like a meltingly tender secreto "al pastor" with charred pineapple, are a highlight. Those hard-pressed to make decisions can opt for a tasting menu. In tandem, the bar provides a wealth of imaginative agave-based cocktails.

1 Star • Contemporary, Seafood. On a quiet stretch of downtown Toronto, discover this tiny-but-mighty restaurant. Top-notch local produce, pristine seafood and refined sauce work make for a delicious trifecta on a tasting menu that boasts originality in spades. Highlights included Iberico pork chop with bagna vert sauce, frisee salad finished with fried shallot, and a rhubarb strawberry jam and white chocolate ganache in a beautiful pâte à choux. The dimly lit dining room is elegantly easy-going, as the team works with laser-like focus from a kitchen that’s simultaneously always in use and always pristine. Service mirrors the kitchen’s unpretentious approach, offering a warm, jovial sense of hospitality that doesn’t miss a beat.

1 Star • Modern Cuisine. The chef has taken an atypical route to this kitchen, having trained in pâtisserie before turning his hand to cooking. Patrice Demers creates vivid, accessible, and unpretentious dishes that allow the Québec terroir to shine. Working in partnership with the province's best producers, he elevates each ingredient with formidable precision. Fruit and vegetables reign supreme, especially in summer, when the menu is almost entirely meat-free. His signature dish is wood fire-grilled mushrooms, topped with a delicate, crispy arlette and accompanied by a bay leaf and juniper-infused sabayon. But dessert remains also one of the chef's main strengths. Add to that the smooth and elegant service orchestrated by Marie-José Beaudoin but bear in mind that getting a table here is no mean feat! Every month, slots made available for bookings are snapped up within seconds.

1 Star • Japanese, Sushi. Sit at the beautiful hinoki counter opposite the personable Chef/owner Jackie Lin and you can expect a masterclass in Edomae sushi. He and his team offer an introduction omakase for first timers and, for those with bigger appetites and bigger budgets, a longer, more personalized menu. The results are impressive either way and feature seasonal treasures like firefly squid and murasaki uni. The nigiri is a well-judged array of progressively stronger toppings, from silvery kohada to mouth-filling anago. Rice is a blend of two types and retains its natural color, with the acidity judged perfectly to enhance the flavors of the fish. Rare sakes and an attentive service team round out this refined experience.

1 Star • French. Charm abounds at this beloved Québécois bistro. Sit close enough to Chef/owner Jean-Christophe Poirier's kitchen to experience the heady aromas of his refined yet indulgent French-Canadian cooking, featuring ethereal sauces and a characteristic use of sweetness. The fixed menu changes seasonally, but signature additions like oreilles de crisse (crispy pig ears tossed in maple syrup and spices) and a savory éclair filled with duck liver mousse, are well worth considering for those who desire an extra hit of richness. Otherwise, the meal begins with thoughtful canapés and proceeds to heartier fare like charcoal-grilled duck with chou-farci and wheat berries. For dessert, you’ll get a final dose of sweetness, perhaps in the guise of a maple St.-Honoré with Chantilly and caramel.

1 Star • Japanese, Yakitori. With this understated 14-seat Mount Pleasant counter, Chef Pete Ho has ushered in a new gold standard of yakitori to Vancouver. The multicourse omakase spans dishes like red crab chawanmushi with yuzu, or crispy, delicately fried tofu accented with sweet soy, but the centerpiece of the menu is meticulously prepared skewers of chicken grilled over binchotan coals. Combining specially sourced heritage breed birds, skillful butchery, masterful seasoning (including with a special tare maintained over decades) and brilliant use of the grill, the results are uncomplicated yet profound. From impeccably cooked crisp-skinned breast and thigh to less conventional cuts like chicken “oysters” and heart, each piece is revelatory—no wonder it’s the most hotly in-demand reservation in town.

1 Star • Japanese, Sushi. An unremarkable exterior belies the lavish omakase that awaits diners once they step inside Chef Juhyun Lee’s sophisticated oasis. Japanese luxury pervades every element of the meal, from exquisite seafood and hand-made ceramics to the silken, subtly fragrant hinoki counter (crafted from a tree more than two centuries old). Subtlety goes hand in hand with indulgence in Chef Lee’s meticulous preparations, with spectacular ingredient quality allowed to take the spotlight, from perfectly tempered Edomae-style nigiri to a comforting rice dish of fried karei flounder, a nod to his Korean background. Effortlessly attentive, unobtrusive service and a thoughtful collection of wines and sakes, selected by Chef Hyun himself, provide an additional layer of comfort and refinement.

1 Star • Japanese. Even if you lived next door, omakase with Chef Masaki Saito would still feel like a faraway adventure. The foyer's marble staircase, a 200-year-old hinoki counter and traditional Japanese paneling and woodwork set the stage as he slices, scores and sauces the great treasures of the sea. For a serious sum, you will find Botan shrimp with uni sauce and hanaho, and eat melting slices of toro burried under a blizzard of white truffles. Fish comes exclusively from Japan, and for the nigiri, he uses a prized varietal from Niigata prefecture, warm and tinged with his special blend of aged vinegars. Laughter fills the air, thanks to Saito and his jovial team, and for a few hours, the world outside melts away.

1 Star • Japanese, Sushi. Entering this humble six-seat counter that is tucked in the corner of an unrelated restaurant and through the glass doors of a print shop serves as a pointed reminder not to judge a book by its cover. The plain, spare room is brought to life by the artfully simple, meticulous preparations of Chef Yoji Masuda, whose time spent in a top counter in Tokyo is amply apparent, though his own personality comes through. With the assistance of his wife Akari, who provides a warm, attentive hospitality, the meal proceeds gracefully, from an indulgent savory "pudding" of sweet, pure-tasting monkfish liver to a wonderfully gelatinous beltfish cooked with sake and kombu, before arriving at the impeccable nigiri, which showcase exceptional ingredients alongside a singular delicacy and precision.

1 Star • Chinese, Contemporary. Located in charming Creemore, north of Toronto in Simcoe County, find this culinary landmark housed in a chic space that was formerly a gas station. Run by Chef Jeremy Austin and his wife, Cassie, The Pine is a distinct dining experience that is informed by the chef's years working in China. A meal here draws on authentic flavors delivered with striking creativity and conviction on an ever-evolving menu. A gorgeous tea egg kicks things off; the Sichuan-favorite dried fried string beans arrive as a cold salad; and the carrot jiaozi is a delightful dumpling; but those are merely a few of the treasures on offer.

1 Star • Innovative. After honing his skills in a number of prestigious kitchens, chef Alan Yu took on this atmospheric restaurant in 2022. The six tables are enclosed by heavily textured stone walls that afford much privacy. There is one private room for ten diners, with multimedia projections for an immersive experience. They serve a single tasting menu at lunch and dinner, with courses rooted in French tradition and boosted by subtle Chinese twists.

1 Star • Cantonese. In a main dining room and 32 private rooms, all exuding understated glamour, this place champions innovative and refined Cantonese fare. It serves hand-crafted dim sum, a rare thing these days. The menu has an array of double-boiled tonics, such as fish maw and ginseng soup. Pre-order to avoid disappointment. Round off the meal with black sesame sweet soup over milk custard for double indulgence. Other signatures include stir-fried flat rice noodles with beef, and juicy roasted goose.

1 Star • Cantonese. The decor mimics quaint mansions in the Xiguan district, with prints depicting Cantonese opera stories on the walls. The menu focuses on healthy cooking with seasonal, organic ingredients. Signature dishes include braised Doumen mud crab with hairy squash, which imparts robust seafood flavour, and juicy roast lemongrass-scented squab. To avoid disappointment, pre-order signature dishes and seasonal specials when booking your table.

1 Star • Cantonese. Of art garden inspiration, the tasteful dining room boasts an upmarket Chinese décor and soft lighting. The main menu focuses on Cantonese fare with seasonal dishes that star ingredients at their peak. Having worked with various teams within the hotel group for years, chef Li, who hails from Tianjin, is especially proud of his signature wok-fried prawns with fermented black garlic and dried chillies. The wine list features some fine vintages.

1 Star • Cantonese. The dining room exudes old-Shanghai flair, with bare cement bricks, terrazzo flooring and murals of women in qipao. The head chef spent over 20 years honing his skills in famous kitchens. His menu is short but sweet, covering the quintessence of Cantonese food – barbecued meats and dim sum, plus other seasonal dishes. Save room for their unmissable desserts, such as the crumbly maple leaf cookie with custard filling, which is baked to order.

1 Star • Taizhou. In a bright, airy space that is tastefully furnished in an antique gold colour scheme, the open kitchen and live seafood tanks are the centre of attention. Popular choices include yellow croaker, pomfret and lobster –pick your favourites and have them cooked in your preferred way. Must-tries include the crispy deep-fried beltfish belly, which is packed with umami and briny sweetness. The Taizhou-style braised crushed crab is pure decadence.

1 Star • Sichuan. The high-end Chaimen Hui goes for an understated luxurious vibe throughout. Creative Sichuanese fare dominates the menu, courtesy of top-notch, seasonal ingredients from around the world that highlight the natural umami and layers of flavour; many dishes can be ordered in individual portions. Their ji dou hua, or minced chicken silken tofu in amber-coloured broth, boasts velvety texture and intense umami. Private rooms available for a fee.

1 Star • Chao Zhou. This upmarket restaurant in Chaozhou is another gem from the F&B chain. Chef Gu, who hails from the city, has been cooking professionally for over 30 years. His menu is based on tradition but imbued with creativity. The boneless pigeon stuffed with bird's nest in matsutake broth delivers striking layers of textures. Professional wine and tea sommeliers take care of the libations. Chinese reds and whites aside, try the phoenix tea brewed with spring water.

1 Star • Shanghainese. (The restaurant is temporarily closed.) A household name among hairy crab lovers, this restaurant runs its own farm to ensure quality and a stable supply. Their crabs have flavoursome flesh, with their shells brimming with creamy yellow roe. Try the array of hairy crab dishes on offer, including drunken crabs steeped in Shaoxing wine for a month. Each serving of steamed meringue on stuffed crab shell uses the meat and roe of three hairy crabs and is sinfully satisfying.

1 Star • Chinese Contemporary. Giving onto a historical street adjacent to the moat, the palatial façade and entrance exude royal grandeur. In stark contrast, the cosy interior is decorated in modern Jiangnan style. The chef and owner, both from Yangzhou, champion a menu that crosses borders, showing Japanese, Cantonese, Zhejiang and even European influences. Standouts include the smoked tilefish uroko-yaki, and deep-fried pork ribs in fermented shrimp sauce with parmesan.

1 Star • Innovative. TV may well have changed the life of the Hong Kong chef who helms Chōwa – after honing his skills in Western cooking, Louis Tam was inspired to explore Franco-Japanese fusion food by a Japanese TV drama. The seasonal six- and eight-course tasting menus embody his vision, and everything is made from scratch: the sauces, pickles, even the plum wine. The piping hot brioche has a springy texture thanks to the yudane recipe. Ask about wine and sake pairings.

1 Star • Innovative. The result of the chef's extensive travel and gastronomic experiences, the multicourse tasting menu rolls out novel recipes with seasonal ingredients. Quality produce from all over China is deftly crafted using modern techniques. Don't miss the house-made sourdough, made with 20-year-old starter (or yeast), and steeped in complex flavours. Its crispy crust contrasts nicely with the spongy crumbs. There are only five tables, so booking is a must.

1 Star • Chinese Contemporary. Most customers come for the signature roast duck, boasting wonderfully crispy skin and succulent meat, served with steamed buns. Try also their braised sea cucumber with scallion. On top of the main menu, a seasonal one is also available, alongside new items made according to the 24 solar terms in the Chinese calendar. Come in a group to sample the variety of dishes on offer but be prepared – it’s always jam-packed after 6pm.

1 Star • Cantonese. Chef Liang's career spans three decades and includes stints at famous establishments in Macau. Here, he gives Cantonese classics a makeover with condiments from his birthplace of Shunde, for instance salted kohlrabi in sautéed baby lobster with radish cake, and Chinese olive kernels in sweet and sour pork. The Cantonese barbecue is a highlight; the crispy-skin chicken with silky, juicy flesh also tends to sell out. Pre-order to avoid missing out.

1 Star • Jiangsu Cuisine. The panoramic lake views from this light-filled space atop an office tower are lovely to behold. But they don't outshine the refined Suzhou cooking that showcases the best local produce in season. The signature Suzhou claypot rice with braised pork and green garlic features young bamboo shoots in spring and chestnuts in autumn. House-made chilli sauce with beef and dried fish adds a kick; the scorched rice at the bottom imparts smoky crispness.

1 Star • Innovative. In the attic of a wine bar, three young chefs have pooled their unique culinary perspectives in an eclectic tasting menu that never fails to surprise. Top notch ingredients, theatrical flair, East-meets-West flavours and techniques define their stellar lineup. Sourdough bread made with a years-old starter and served with Ningbo sea salt set the stage for an exciting meal. The wine list is concise, but insightfully curated. Dining by reservation only.

1 Star • Sichuan. Set in a delicate stone garden, this restaurant in a quaint building offers private dining rooms only. The kitchen team painstakingly and faithfully revives nostalgic Sichuanese recipes. For example, the cabbage in chicken consommé takes hours to prepare and boasts a rich, crystal clear broth with exceptional depth. Contrasting textures and a tingling sensation depict the mapo tofu with diced beef and fish snout. Delicate service adds to the experience.

1 Star • Chao Zhou. A three-storey historic building is home to this Chaoshan restaurant. The ground floor sports several tables, while private rooms on the upper floors require a minimum spend. The kitchen team of Chaoshan natives excels in authentic dishes made with fresh produce. Braised goose web in spiced marinade is flavoursome and gelatinous in texture and the local green lobster with taro-scented wax gourd hits the spot every time.

1 Star • Shanghainese. All 15 private rooms in the historical villa boast old Shanghai flair, but the food is both traditional and creative. One set menu focuses on Shanghainese classics; the other features seasonal favourites. Specialities include sautéed river shrimps with crabmeat and crab roe. For dessert, classic palates will relish the minced date cake or cashew seaweed puff pastry, whereas neophiles might like to try the soy ice cream with a deep-fried dough stick.

1 Star • Shanghainese. The dining room in a heritage mansion circa 1920s is furnished in a retro style with a terrace and several private rooms. Unlike its two sisters, the original Fu focuses on home-style Shanghainese cooking, including some multi-step labour-intensive recipes. River fish is one of its strong suits, especially river eels prepared in a myriad of ways. Try also oil-blanched river shrimps that are bouncy in texture and loaded with umami.

1 Star • Shanghainese. A beautiful tiled entrance, wood panelling and striking light fittings are just some of the original features of this 1920s townhouse. Its 16 traditionally furnished private rooms evoke old Shanghai charm. The food is equally sophisticated: river shrimp are made to order; the smoked mackerel belly dressed in a mildly sweet glaze is crisp but juicy. No meal here is complete without the cashew praline puff pastry.

1 Star • Cantonese. Designed by German architect Ole Scheeren, this dining room seamlessly blends pared-down modernism with hutong traditions. Imagine circular booths that create an array of semi-private spaces. The experienced head chef from Hong Kong showcases his solid, savvy skills in signature dishes like roast pigeon. The menu includes many items that are available in individual portion sizes, so diners can sample the variety of his repertory. The delicately-crafted dim sum is recommended at lunchtime.

1 Star • Sichuan. Privacy is a priority here and the tables are separated by wooden slatted partitions - private rooms also available. The veteran kitchen team specialises in traditional Sichuanese dishes, many of which require painstaking execution. The sautéed pork liver with chilli is perfectly cooked with just the right amount of numbing heat. The classic cold appetiser, fu qi fei pian or sliced beef offal in chili oil, is springy, flavourful and addictive.

1 Star • Hunanese. Named after the provincial flower of Hunan, this brand is part of the Xin Rong Ji Group. It serves Hunanese classics such as steamed fish head with chopped chilli that packs a punch. Pork tripe soup with pickled radish cooked in a casserole over charcoal imparts tangy, briny depth. Softshell turtle is another speciality, either steamed with yellow chilli or red braised. The smaller "horse-hoof" variety is perfect for a party of two.

1 Star • Chinese Contemporary. The design of the room is a nod to Van Gogh's Almond Blossom; teal cushions and brass trims echo the sky blue background and pinkish flowers of the painting. Peking duck is still the signature here – 45-day-old birds, or 22-day-old ducklings are grilled to perfection and carved tableside. The crispy skin and succulent meat are simply divine. The braised sea cucumber in a gelatinous scallion sauce is another must-try. The city view is a plus.

1 Star • Chinese Contemporary. The Peking duck chain’s flagship in town got a makeover in 2021 and was re-branded as the chain’s most exclusive branch. The signature roast duck only uses 22-day-old birds, and is served with condiments like pancake, cucumber, scallion, minced garlic and bean sauce. Braised sea cucumber is a sensational tour de force – spiny sea cucumber from Kanto, Japan is prepared tableside à la minute. Seasonal seafood and mushroom dishes are also the highlights.

1 Star • Italian. The Milanese fashion brand runs this elegant restaurant that exudes feminine sensibility. On the menu, Northern Italian classics are the main draw: think veal Milanese and Piedmontese beef brasato, as well as hand-made agnolotti and linguine. The array of freshly baked Italian bread on offer is also fantastic. For the full experience, order the set menu. Oenophiles should check out the wine list, which features labels from every region of Italy.

1 Star • Zhejiang. The sleek, elegant room stands in an osmanthus forest, the sweet scent of which lingers in the air in autumn. Once you set foot inside, the earthy smell of black tea takes over – tea-smoked dishes such as crispy skin chicken exude intoxicating aromas. The menu is dominated by Zhejiang classics made with seasonal ingredients from across the country. Try the river fish cooked with dried bamboo shoot, too. The tea ceremony at each table is quite a spectacle.

1 Star • Zhejiang. Close to Lingyin Temple and Amanfayun resort, this rustic-style restaurant has a serene vibe. On the menu, classic Jiangzhe dishes get a refined makeover with some creative and surprising combinations. The signature double-boiled deboned chicken with termite mushrooms is loaded with deep flavours. The signature rice cake in chopped crab sauce is another standout. House-brewed fruit wines, such as bayberry, plum and lychee, are also worth a try.

1 Star • European Contemporary. The owner, a returnee from Australia, has worked closely with the chef to develop two tasting menus that mirror the seasons. Bearing a strong European slant, the menus star first-rate produce from around the world, occasionally featuring the local condiments for which Fuzhou is famous, such as red wine lees and laver. The owner also doubles as the sommelier – ask him to pair the food with libations from the extensive wine list.

1 Star • Fujian. The elegant room with full-length windows feels airy and bright. In addition to booth seats, there are alsoprivate rooms for parties. The Fujian-born kitchen team ensures the authenticity of each dish. The must-try lychee meatballs are deep-fried pork stuffed with chopped water chestnuts for crunchiness. Scallion aromas and pleasing textures depict the Quanzhou speciality, crispy tofu skin rolls with a five-spice pork filling.

1 Star • Fujian. “Hokklo” means "hospitable" in Fujian, in keeping with the welcoming space furnished in elegant East-meets-West style. Hailing from the Minnan region, the head chef champions a refined modern take on traditional Fujian cooking. Signatures include steamed wine-scented yellow croaker, mud crab braised in aged wine with dried longans, and Hakka-style braised He Tian chicken claypot with salt and wine. Peruse the seasonal offerings and extensive wine list, too.

1 Star • Dim Sum. Besides river views and stunning murals, Hongtu Hall is prized for its exquisitely crafted dim sum ranging from the classics to novel creations, as well as velvety congee and juicy roast meats. Make sure to try their shrimp dumplings and shrimp shaomai. Tableside tea service is also a nice touch. The restaurant is always busy during opening hours and reservations are accepted for guests staying in the hotel only. Other customers have to simply join the queue.

1 Star • Huaiyang. This luxuriously appointed, light-drenched room melds Chinese classicism with modern minimalism. Supervised by master chef Zhou Xiaoyan, the kitchen focuses on the light, refined qualities that characterise Huai Yang cuisine. Braised ‘lion head’ meatball in premium stock showcases meticulous knifework and precise heat control; the meatball melts in the mouth and the stock is loaded with umami. The silky salt-brined squab is another must-try.

1 Star • Huaiyang. This period mansion, complete with a stone garden and carved wooden windows, provides the perfect foil to the restaurant’s polished cuisine. The menu celebrates the all-time favourites of Huaiyang cooking, such as braised pork belly in brown sauce with arrowroot, and sautéed swamp eel in pepper sauce. Hand-peeled lake shrimps with fox nuts boast velvety texture and are best enjoyed with aged vinegar. The seasonal menu is also worth checking out.

1 Star • Italian. This dining concept by Milanese chef Niko Romito is the epitome of Italian luxe. Lit by Murano glass chandeliers and clad in marble, warm wood and leather, the high-ceilinged space overlooks a manicured garden. Classic recipes are given a subtle, modern twist that adds sophistication and depth. Start your meal with vitello tonnato – the thinly sliced veal in a tangy tuna sauce is a classic antipasto, reworked to cater to the modern palate.

1 Star • Italian. Stunning vistas of the Pudong skyline, crystal chandeliers and semi-circular leather booths impart style and a sense of grandeur. The menu here, as at the Dubai and Beijing outlets, comprises creations supervised by celebrity chef Niko Romito and underpinned by well-honed skills to reflect seasonality. Handmade pasta is the must-try – the lobster linguine bursts with seafood umami. Be sure to save room for the creamy gelato di ricotta di bufala.

1 Star • Chao Zhou. The Singapore-based chain opened its first outpost here in 2019. The head chef from Hong Kong ensures that Chaozhou traditions are respected in the kitchen, while adding a refined touch to his repertoire. The fried tofu skin roll in sweet and sour sauce is filled with ground pork, water chestnuts, shiitake and dried shrimps, delivering a variety of textures. The pork tripe soup with salted mustard greens and peppercorns warms the heart and soul.

1 Star • Cantonese. Diners here unwind with a cup of tea freshly brewed by tea masters. The traditional garden, water features, exquisite woodwork and artisan Manchurian windows give it a serene feel. The food is, of course, no less impressive. Steamed sunflower seed-fed chicken is delivered straight from the farm daily. Baked pigeon with lemongrass and salt is another proud creation of the team. Also try various poultry and meats in white marinade.

1 Star • Huaiyang. Highly experienced when it comes to Huaiyang cuisine, Chef Hou is best known for his refined, contemporary take on traditional favourites, with an emphasis on exquisite knifework and locally sourced produce in season. The braised eight-treasure pigeon with abalone – his spin on the classic duck recipe – is a cornucopia of gourmet ingredients with a rich, luscious glaze. Private rooms come with their own balconies that afford superb views.

1 Star • Huaiyang. The interior sports a tasteful green colour scheme with plant motifs and fish scale tiles for a style poised between Jiangnan and Fuzhou. In the same vein, the menu features authentic Huaiyang classics alongside Fujian produce and Minnan twists. Braised yellow croaker ‘lion’s head’ meatball impresses with rich silky texture and deep umami. Consider pre-ordering the ginger eight-treasure duck. Each of the 12 private rooms is equipped with tea serving facilities.

1 Star • Zhejiang. Set in a luxury lakeside hotel, amid ponds and manicured gardens, this handsome restaurant is depicted by a classical Chinese vibe. The kitchen team sources seasonal ingredients from all over China to craft Zhejiang neo-classics with a modern twist. Meticulously sliced and perfectly textured, the braised pork belly is well worth the wait. The dim sum lunch is also popular: try crabmeat and roe xiao long bao or sticky rice roll.

1 Star • Cantonese. Next to the iconic Oriental Pearl Tower, this elegant dining room is perched on an upper floor of a sky-scraping hotel, commanding panoramic views of the Huangpu River and Pudong skyline. The menu covers much ground in Cantonese cuisine, including rare imported ingredients from Australian black cod to New Zealand lobster. The dim sum platter features an assortment of three crowd pleasers. The well-curated wine list has excellent choices by the glass.

1 Star • French Contemporary. What this basement restaurant space lacks in views it more than makes up for with eclectic art and a chic bar. Chef William Mahi, who hails from the Basque Country, puts a new Basque spin on French classics. Novel creations such as 52-degree egg with potato foam and white truffle aside, his light-tasting menu appeals with a vast array of seafood, including langoustine, spider crab and squid. The authentic Basque cheesecake is another highlight.

1 Star • French Contemporary. Getting to L’éclat 19, which nestles in a wooded valley on the southern shore of West Lake, is an experience in its own right. Open for dinner only, it offers two tasting menus that keep pace with the seasons, both signed by chef Olivier Elzer. Gallic classics are given refined Chinese twists – the bread is served with butter infused with Chinese Moutai liquor. The top-notch ingredients are sourced globally, while creative sauces deliver layered flavours.

1 Star • Cantonese. Lai Heen champions modern Cantonese cooking made with the best ingredients and deeply rooted in tradition. The signature steamed sunflower seed-fed chicken must be pre-ordered; the crispy-skinned lemongrass squab wins many hearts. Try the braised beef skirt in clear broth and enjoy the gelatinous, springy membrane attached to the beef. The deep flavour of the beef bone broth simmered for hours is nicely balanced by the sweetness of the radish.

1 Star • Taizhou. The three-storey restaurant may be rustic in style, but its novel take on familiar home-style flavours defies all expectations. The kitchen dreams up adventurous food combinations that work surprisingly well. Must-tries include pork dumplings in a deeply flavoured duck herbal broth that has been simmered for hours. A Taizhou meal is never complete without seafood, such as braised yellow croaker, white crab, or spicy whelks sautéed with aromatics.

1 Star • Shanghainese. Known locally and internationally since its inception in 1862, Lao Zheng Xing, said to be the oldest Shanghainese restaurant in the city, is responsible for a string of what have become classic recipes. It moved to this address in 1997 and now occupies several floors. Yellow croaker fillet in wine lees sauce boasts velvety fish in a light, mildly sour glaze. Stir fried river shrimps seduce with bouncy texture, crispy shells and a briny-sweet sauce.

1 Star • French Contemporary. An appealing, remodelled Shanghai villa – part of the Capella Hotel – is the setting for this outpost from the famed French chef. Start with an aperitif at the chic bar before taking a table overlooking the central courtyard. The experienced team delivers refined French classics such as Breton blue lobster salpicon. Chinese produce is used to great effect in dishes like Fujian sea bream en papillote. For a sweet finale, go for the baba au rhum.

1 Star • Cantonese. Lei Garden hails from Hong Kong and specialises in authentic Cantonese fare. This is their first Beijing outpost and it rolls out food of a consistently high standard. Most ingredients are sourced from their own farm to ensure quality and freshness. The signature roasted pork belly boasts alternate layers of fat and meat, with crispy skin and juicy flesh. To avoid disappointment, pre-order slow-cooked soups that take over six hours to make.

1 Star • Cantonese. Reservations are a must, as this branch of the chain is always packed with diners craving good quality Cantonese cuisine. At lunchtime, customers come in droves for the expertly crafted dim sum and soups. The dinner menu offers premium dishes such as seafood and abalone. Those wishing to avoid making too much of a dent in their wallets can opt for seasonal stir-fries, casseroles or the set menus for sharing.

1 Star • Cantonese. Despite expansion all over Asia, this chain’s quality control is strictly imposed to ensure all dim sum, roast meats and double-boiled soups achieve the same high standard as that of the parent restaurant. ‘Crossing-the-bridge’ geoduck is blanched tableside in a hot seafood stock that takes six hours to make. Claypot rice with preserved meat is made to order. Seafood can be prepared to suit your tastes. Pre-ordering dishes is recommended.

1 Star • Cantonese. This outpost of the Hong Kong-based chain is well known among locals and tourists for its nicely made traditional Cantonese fare, such as crispy roast pork belly, and slow-boiled or double-boiled soups. Kick off your meal with chilled jellyfish salad; the mildly tangy black vinegar accentuates the lovely crunch. Save room for the grand finale – a double dessert whammy of sweet almond milk and steamed sticky rice jujube cake.