MICHELIN Guide Starred Restaurants 2025

1 Star • Creative. Pierre and Lydie now reign over the revolving bridge in a swish, modern edifice whose glazed walls command a matchless view of the harbour. What better venue to celebrate the fish from small boats, lobsters and shellfish from Cotentin, so beloved of the chef? The entirely meat-free menu focuses on surgically and delicately curated seafood, sprinkled with creativity and the odd distinctive Japanese or exotic touch: a Salsa Criolla of red mullet; pollock in yuzu and milk kefir; fillet of seabass with cockles and green veggies in ginger beer…

1 Star • Modern Cuisine. A few minutes from Bartholdi's Lion de Belfort, Le Pot d'Étain is a treasure trove of culinary gems, thanks to talented chef Philippe Zeiger, who has made his restaurant an absolute must for anyone who loves good food. The chef showcases hearty and delicious French cuisine that he prepares using superb seasonal ingredients, including langoustines, scallops, hare à la royale, turbot and truffles. The desserts also hold their own, particularly the excellent hot soufflé, which comes in a variety of flavours depending on the season. The restaurant also boasts an extensive wine list, and you can look forward to attentive, friendly service courtesy of the chef's wife.

1 Star • Modern Cuisine, Creative. Originally from Saint-Brieuc, chef Vincent David used to visit this renowned Vannes restaurant with his grandparents when he was a boy – it was here that he developed a taste for MICHELIN-starred restaurants. A few decades later, after winning over chefs such as Dominique Bouchet and Marc Meneau with his talent, he took over this iconic establishment, which now boasts a pared-back decor. Passionate about meat and fish combinations and a stickler when it comes to the quality of his ingredients, he creates signature dishes with Asian touches, such as crispy langoustine, which comes in different versions depending on the seasons.

1 Star • Creative. On the other side of the Rhône, opposite Avignon and the Palais des Papes, the small town of Villeneuve-lès-Avignon also boasts its fair share of monuments, of which Le Prieuré is one such. This old cloister, oozing in charm, provides the perfect foil to enjoy creative cuisine made with first-rate ingredients. The surf and turf combinations are sometimes bold but hit the spot every time (langoustine with rhubarb and Bigorre black pork) thanks to big-boned flavours.

1 Star (Green Star) • Modern Cuisine. This restaurant is something of a UFO in Bordeaux’s gourmet landscape, courtesy of a striking glass and concrete structure, castle stables, views of the Pont d’Aquitaine suspension bridge and a rock music soundtrack. The same is true of the cuisine of Vivien Durand, a chef bursting with original ideas who reinterprets Gallic culinary conventions with a keen gastronomic eye. A daring gamble given his apparent dismantling of tradition, but one that hits the spot every time! Xipister-flavoured tagliatelle of squid, pig’s head terrine with a gutsy gravy and Périgord truffle or an amazing onion soup with onions cooked over embers: dazzling flavours and primarily local first-class ingredients. The chef’s cooking features a predominant and endearing “raw” quality, which is both instinctive and wholehearted. Add to this a sincere eco-friendly approach and you have the portrait of this exemplary establishment.

1 Star • Modern Cuisine. Jean-Marc Boyer, a true craftsman whose passion is unmistakable, draws his culinary inspiration from solitary walks in the surrounding hills. Aromatic herbs and wild garlic enhance colourful dishes that are rife with crisp, forthright flavours, such as wild asparagus with morels from the Montagne Noire, Banka trout with lomo bacon and sautéed broad beans or confit rhubarb with raspberries accompanied by rhubarb and Limousin cream cheese ice cream. He arranges everything into a single set menu, packed with surprises. The interior, designed by Régis Dho in a Japanese vein, provides the perfect foil to the chef's uncluttered culinary vision. This is a restaurant with a leisurely pace, so if you’re in a hurry, it might be best to come back when you have more time…

1 Star • Modern Cuisine. Once a coaching stop on the Camino de Santiago, this characterful Gers house is the site of a handsome dining room that blends historic (beams, bricks and tiles) with modern (light fittings, furnishings, tableware) details. Chef William Candelon’s culinary score is a delicious patchwork of hearty country fare and contemporary sobriety, in a bid to showcase first-class ingredients: lamb sweetbread, morel mushrooms, truffles, guinea fowl, Challans duck.

1 Star • Modern Cuisine. Dominated by the feudal castle of Anjony (15C), the unspoiled village of Tournemire has preserved its flagstone roofed stone houses that are so characteristic of the Cantal region. This nearby contemporary establishment hosts a dining room flooded in light overlooking the countryside. The set menu is modern, creative and polished: foie gras delicately caramelised in muscovado sugar, or impeccably cooked line-fished croaker. A stylish setting that marries the comfort of a top-of-the-range hotel with fine dining ambitions, to the delight of foodies in the know.

1 Star • Traditional Cuisine. This plush, elegant eatery in the heart of Pont-de-Vaux can be relied upon to uphold tradition whilst adding a suave modern spin. Scallops with wakame and vichyssoise; crispy sweetbread and green pumpkin; Bresse chicken cooked two ways… The classics are subtly reworked by this seasoned chef, whose score is as delicate as it is original; the menu changes monthly in line with his inspiration and what’s available from the market. The enticing wine list stars a fine selection of burgundies. Slick, professional, cheerful service.

1 Star • Modern Cuisine. In this small village near the Swiss border (in Haute-Savoie), which for a long time was a major raspberry-growing area, foodies will find a refuge in this family-run establishment. The plush, Belle Époque-inspired restaurant interior has been entirely refurbished in a contemporary style. Fanny Chanove keeps a watchful eye over the smooth running of proceedings in the dining room, while chef Hubert Chanove cooks up modern cuisine with creative touches, inspired by local ingredients and wild flowers and herbs. His dishes tend to revolve around a particular season or ingredient (fish from Lake Geneva, game, black truffles etc). The bistro is open for lunch Thu-Sat, by reservation only.

1 Star • Modern Cuisine. This venerable institution (est. 1789) is far from nostalgic as its refurbished, stylish dining room, dotted in contemporary details, and the conservatory leading out onto a patio, illustrate. The food, also free of culinary cobwebs, is fiendishly tailored to modern tastebuds: crispy scallops with wild prawns, cauliflower and orange vinaigrette; squab pigeon, the breast lightly roasted, the thigh confit in fleischnacka… Slick professional service and knockout wine cellar.

1 Star • Modern Cuisine. Nestling amid the greenery, this gorgeous 16C bastide looks out over the Massif des Maures and the picturesque village of Arc-sur-Argens. The son of restaurateurs from the South-West, Sébastien Sanjou has set up shop in the Var, where his early endeavours were supported by Jacques Maximin and Alain Ducasse. This native of Tarbes is savvily making the Mediterranean terroir his own, cultivating, for example, an exceptional partnership with market gardener Philippe Auda. Wonderfully ripe and juicy tomatoes, served with a basil sorbet and burrata and seasoned with olive oil and Baume de Bouteville vinegar, make for a fantastically sunny starter. This is typical of his cuisine: colourful and imaginative, with, at the heart of each dish, a wonderful ingredient that has been carefully prepared with respect for its original flavour.

1 Star • Modern Cuisine. Dating back to 1880 and later extended in a Renaissance Florentine style, this is one of the most opulent luxury hotels on the French Riviera. Since 1900 it has been playing host to monarchs and Hollywood stars, from Rita Hayworth to Frank Sinatra. Dining on the terrace facing the Mediterranean is a magical experience. At the helm is chef Julien Roucheteau, straight from Paris (Table du Lancaster, Scène Thélème). He remains loyal to the establishment's heritage, but adds his signature graphic presentations to dishes characterised by consummate craftsmanship. Each has its own specific theme: fresh, invigorating, luscious, unctuous.

1 Star • Creative. On the first floor of a striking, ultra-contemporary building in the heart of Lille, the painstaking work of Guillaume Barengo and his on-the-ball team can be admired in the open kitchen. The chef with a star-studded CV crafts a single set menu that shines the spotlight on cherry-picked seasonal ingredients. A few examples: red mullet, millefeuille of Jerusalem artichoke and pear, walnuts and beer; venison steak, cooked rare for maximum tenderness and aroma, flanked by lardo di Colonnata, butternut squash, quince and chestnut purées, all of which coated in a gutsy peppery sauce. Virtuoso technique paired with an infallible sense of taste set the culinary scene in this ‘cherry tree’.

1 Star • Creative. Between Reims and Épernay, this luxury hotel, set in a sort of modern-day amphitheatre built out of light-coloured stone, hugs the hillsides of Champagne. The interior celebrates the wine and the gilded ceiling sports a huge chandelier with 36 blown-glass orbs (bubbles). There is also a nod to Napoleon Bonaparte, said to have stopped off here when it was a coaching inn. The perfect foil to high-flying haute cuisine in tune with the seasons and founded on traditions that traverse the annals of French cookery, further enhanced by a crack front-of-house team. The wine cellar is, of course, well stocked in bubbly!

1 Star (Green Star) • Modern Cuisine. Chef Sébastien Rath (formerly of le Riche in Alès) and his spouse Gwladys are even closer to the Cévennes (whose wild herbs the chef adores) since they moved to this old inn with a garden terrace and a lovely, light dining room decorated in soft colours. The chef’s love of local produce has not wavered, depicted by the ingredients (monkfish from small fishing boats of Grau-du-Roi, veal from Aveyron and fruit from the surrounding orchards), the cutlery on the tables and even the jeans manufactured in Lozère for his team. The chef’s two blind menus reveal a seasonal inspiration, which echoes the couple’s sincerity and steadfast commitment to their region, illustrated by monkfish, aubergines, miso seasoning and lemon sauce.

1 Star • Modern Cuisine. Sheltered from St-Malo’s tourist hordes in a district popular with the locals, this handsome contemporary restaurant sports a decor of organic curves, Fornasetti tableware and pendant lights by Tom Dixon. Chef Luc Mobihan, a wizard when it comes to fish, seafood and regional veggies, boasts stints at the Château de la Chenevière (Port-en-Bessin) and at the Amphitryon (Lorient), where he was the second to Jean-Paul Abadie. He conjures up enticing cuisine in the zeitgeist, such as seared scallops, chutney of confit turnips and Noilly Prat. Meanwhile, his wife Isabelle gives free rein to her love of table arts and her passion for fine wines (Champagne, Loire, Burgundy etc). Attentive service.

1 Star • Modern Cuisine. (Temporarily closed for renovations) An iconic establishment if ever there was one. For many years, Le Saint James was the realm of its avant-garde founder, chef Jean-Marie Amat; he commissioned Jean Nouvel to redesign his premises, which opened in 1989 and became a benchmark in design – and now they are to undergo major renovation works again. The restaurant pays tribute to Nouvelle-Aquitaine producers by elevating the fruits of their labours, from Gironde caviar to Bazas beef.

1 Star • Modern Cuisine. Chef Alain Pégouret inherited his love of precise, painstaking work from Joël Robuchon. For a first-hand taste of his craftsmanship, you only have to enter Le Sergent Recruteur, a historic tavern on Île Saint-Louis that has morphed into a fine dining establishment. The former chef of the Laurent displays an impressive command of his craft. His delicate dishes abound with crisp flavours – you can taste his solid classical foundations – and linger in the memory thanks to their coherence, the sophistication of the jus and sauces (illustrated by the Périgeux sauce that flanks the egg and black truffle mousseline or the royale sauce that is paired with hare in season and squid all year round), and their spot-on cooking. This establishment exudes a hushed, elegant vibe that artfully blends contemporary design and historic walls.

1 Star • Creative. Sébastien Bras has always been inspired by the Aubrac region, drawing ingredients (flowers, herbs, vegetables) from his natural surroundings and gardens to feature on the plate. In this futuristic building with a breathtaking view of the Monts d'Aubrac, the cuisine homes in on the terroir and can be accompanied by wine from the extensive list. Should you wish to stay overnight, there are lovely guestrooms with bay windows looking out onto the Aveyron countryside. From one generation to the next, Le Suquet continues to forge its own unique path.

1 Star • Modern Cuisine. This brasserie, whose colourful decor is the work of Peter Marino, is tucked away on the seventh floor of the Cheval Blanc Hotel. Under the guidance of Arnaud Donckele, chef William Bequin, who boasts an enviable CV, means business. While he respects traditional brasserie rules, the consummate craftsmanship of each dish speaks for itself: macaroni with foie gras, truffle and artichoke, or grilled butterflied sea bass with sauce vierge de printemps. The desserts are the work of Maxime Frédéric. Another noteworthy detail is the terrace, with its breathtaking view of the Seine and the Left Bank.

1 Star • Modern Cuisine. The terrace of this stately home overlooking sprawling grounds and a 17C plane tree features in a novel by French author Michel Houellebecq. Mauritian chef Franco Bowanee crafts fine contemporary cuisine, strewn with discerning exotic touches. He doesn't mess around: his delicious dishes shine the spotlight not only on premium ingredients, but also the vegetables from the estate's kitchen garden. Surrounded by floor-to-ceiling glass, the dining room slots into the surrounding nature perfectly.

1 Star • Modern Cuisine. The reins of this former hunting lodge (1886) have been passed down the Guibet family to Guillaume, who is following in his father's footsteps. His clever, creative cooking keeps pace with the seasons, with the occasional nod to Asian traditions (not surprising, since he worked at the Japanese restaurant, Kei, in Paris), and never fails to impress. One fine ingredient after another is prepared with skill and finesse, as in a ceviche of bream, button mushrooms and a sherry dressing, or morels, poultry jus, wild garlic risotto and bacon sabayon. The same flair depicts the elegant décor of wood, leather and metal fixtures and fittings.

1 Star • Modern Cuisine. This reliably good traditional restaurant is housed in the utterly charming setting of a converted tobacco drying barn, all done out in stone and painted wood. Indeed, the whole site – the local stone buildings of an old agricultural property that was originally a priory – is delightful. Head chef Vincent Arnould, a Meilleur Ouvrier de France, is an enlightened custodian of tradition. A native of the Vosges who fell in love with the Périgord, he selects the finest produce for his modern and appealing cuisine with solid classical foundations. At lunchtime, the restaurant proposes a reasonably priced set menu featuring what might be described as Périgord-style tapas. A new take on fine dining.

1 Star • Traditional Cuisine, Classic Cuisine. At this luxe neo-brasserie, the chefs fete France's South-West with impressive technical skill and top-notch ingredients. The sautéed sweetbreads served with a vin jaune sauce and the millefeuille with its light vanilla cream remain two great classics of the house. Authenticity and conviviality reign supreme in this lively establishment with a highly professional team at the helm. At this restaurant frequented by bon vivants, booking is essential, as tables get snapped up fast.

1 Star • Modern Cuisine. In this restaurant located in a town that is a mecca for antiques dealers, diners are in good hands! Talented chef Romain Gandolphe brings delicacy and subtlety to his carefully crafted dishes, with a focus on both flavours and textures. Sit in the contemporary dining space with an inviting decor, or on the terrace overlooking the River Sorgue and its lush green banks – a real feast for the eyes. Attentive service and an interesting selection of regional wines.

1 Star • Modern Cuisine. This astonishing restaurant is completely unremarkable from the street... what a surprise, then, beyond the stainless steel-clad tunnel, to enter this attractive room with a sleek decor that blends metal, Montpellier stone, tiles and granite. Chef Guillaume Leclère is committed to what he dubs his "cuisine d'arrivage": he serves a single set menu that changes regularly in line with the ultra-fresh ingredients available (Mediterranean fish, veal from the Pyrenees etc), all sourced via short supply chains. Only the list of ingredients is revealed to diners. The chef's precise, pared-back creations have plenty of personality and panache, cases in point being his dish with asparagus, horseradish and mint, or the meagre and rosemary.

1 Star • Creative. Ready to surprise and disconcert your tastebuds? Then head to this smart little bistro in the capable hands of Samuel Victori (former second chef of Passage 53). The chef devotes himself body and soul to devising flawlessly cooked and subtly seasoned dishes, rich in texture, whose intricacies he adores explaining to diners. He works solely with local suppliers, creating unusual, vibrant, even witty recipes that disrupt and whose names tickle our curiosity. A standout: “What the sea gave us” - a sublime fillet of poached seabass, whose delicate pearlescent flesh is flanked with kochihikari rice, wafer-thin slices of raw turnip and slivers of seaweed, all of which is paired with a beurre blanc made with dried bonito-flavoured dashi stock… A masterpiece of subtlety! The vibe is lively and buzzy and the soundtrack suitably trendy, without forgetting slick, seamless service, occasionally courtesy of the enthusiastic chef himself.

1 Star (Green Star) • Modern Cuisine. Perched on a small hillock, the highest point of Saint Émilion, this prestigious château lives up to expectations. In this special place, the pared-down dining room looks out onto the magnificent vineyard. Here, preserving biodiversity is a priority and every effort is made to respect the natural environment. In line with this ethos, chef David Charrier cooks up wholesome food, expertly making use of the well-honed techniques in his repertoire. His dishes are precisely prepared using rigorously sourced ingredients, including some from the estate: duck tart seasoned with mustard seeds, bitter orange jus; pollock dusted with anise from the garden, aubergine cake with jus. The service fosters a certain joie de vivre, and the wine list is lavish.

1 Star • Modern Cuisine. These cadets are brothers who greet diners in a trendy hip interior of 1950s inspiration. Charles and Tristan Bernabé cherry-pick outstanding veggies from local market gardeners and the finest fish from nearby fish markets. They consummately juggle with current trends and their classical training, grandmother's Breton culture, and even their father's pied-noir origins. All of which without ever compromising on the clarity of the dishes or the flavour of the sauces. Examples include cockles from Morbihan, tuberous parsley and black garlic; rack of veal, potatoes and shallots; baked apple, sweet clover and cider-laced sorbet. Delightful service and eater-friendly prices at lunchtime.

1 Star • Classic Cuisine. Some establishments have chosen to shy away from media hype and les Cèdres is in that category. Betwixt Romans and Tain-l’Hermitage in Drôme, venture over the threshold of this restaurant, shaded by cedars and devoted to nature, and sample the work of the Bertrand brothers: Jacques in the kitchen and Jean-Paul in the dining room. Since 1988, they have lavished time, humility and talent on developing their enterprise. As Gallic as Gauloises and Jacques Tati, the menu focuses on flavour rather than fancy technique. The authentic warm welcome adds the final flourish to this hospitable establishment.

1 Star • Modern Cuisine. In the heart of the capital of the Vosges, Stéphane Ringer and Rémi Gornet preside over this neo-Tudor style manor, with high ceilings, stained-glass windows, precious panelling and cornices that combine to provide an exceptional backdrop for your meal. The two chefs deliver modern dishes based on top-notch produce – lobster, langoustines, turbot, caviar, sweetbreads – cooked with precision. Generously stocked cheese and dessert trolleys make for quite a finale, while the cellar boasts a strong collection of bordeaux. Terrasse/conservatory with a sliding roof.

1 Star • Modern Cuisine. In a magnificent hotel set 2 345m above sea level, this high-flying restaurant is well worth the climb. The eye-catching interior decor sets the tone for exploring the chef's inspired creations based on meticulously sourced high-quality ingredients: scallops with mushrooms from La Motte-Servolex; venison fillet with clementine and beetroot; AOC Bresse chicken served two ways. Right through to the desserts, the dishes are a resounding manifestation of consummate technical skill and a determination not to be just another luxury hotel restaurant.

1 Star • Modern Cuisine. The restaurant of the Hôtel Chais Monnet is housed in the room where cognac was aged in huge century-old barrels (the salle des foudres)! In the intimate-feeling dining areas with their hushed atmosphere, no detail has been neglected, from the exquisite contemporary silverware to the fine glassware. The cuisine is meticulously crafted in order to showcase local ingredients from the Charente terroir: free-range poultry, fish from the fish market, Île de Ré potatoes etc. The chef sets great store by plating his dishes elegantly and perfecting his concentrated sauces, and enjoys experimenting with vegetables – for instance, deconstructed artichoke, Pineau des Charentes cream and miso vinaigrette sabayon.

1 Star • Modern Cuisine. On the crossroads between Dordogne, Gironde and Lot-et-Garonne, Vigiers Castle is a splendid 16C Périgord edifice set in grounds that are home to a vineyard and a well-known golf course. This several hundred-year-old castle houses a restaurant whose walls are graced with frescoes dating from the Renaissance period. Virtuoso chef Didier Casaguana paints from a palette rich in flavours and aromas, directly inspired by the region. This Toulouse boy, who admits to an overriding passion for nature and small-scale producers, also works with noble produce from the land of abundance that is southwest France, which he crafts into surprise menus: line-caught John Dory and mushrooms; fillet of Blonde d’Aquitaine beef with stuffed artichoke and a pressé of oxtail; a dessert that revolves around grand cru dark chocolate from Peru.

1 Star • Modern Cuisine. Take a seat in the majestic dining room of this luxury hotel and admire the Art nouveau frescoes by Gustave Jaulmes. The show continues in your plate, as you tuck into dishes, subtly and precisely crafted with premium ingredients: fish from Lake Geneva (arctic char, perch, crayfish...), Bresse chicken with yellow wine. The chef works with noble produce, delving freely and frequently into the estate’s cottage garden. The exclusive, sophisticated ambience, like the breathtaking view and the attentive service add the final touch to this fine dining experience rich in gourmet memories.

1 Star • Modern Cuisine. The third generation of the Ibarboure family now runs this lovely family property with quiet dedication. Brothers Xabi, the chef, and Patrice, 2019 Meilleur Ouvrier de France in pâtisserie, who honed his talents in establishments from Paris to New York, preside in the kitchen. Fine Basque produce is showcased in seasonal menus: Kintoa Basque black pork, Mendionde red berries, Espelette pepper, Pyrenean lamb, Ossau-Iraty cheese. Herbs, flowers and citrus fruit grown in their own vegetable garden and greenhouse turn up in the refined and precise dishes. A resounding success!

1 Star • Modern Cuisine. Chef Guillaume Besson is in a league of his own when it comes to his craft. The setting is a minimalist, contemporary space, its white walls adorned with paintings and photography, parquet floors and wooden objects! The set menu (dubbed "sur le fil") is a masterclass in clean, bold plating, underpinned by exceptional ingredients handled with technical prowess – both in terms of cooking and seasoning. This modern dining experience is very much in tune with the times, and notable for its clarity and occasional flashes of creative daring. N.B. The lunch menu is a real bargain.

1 Star • Creative. This stylishly refurbished mansion a few kilometres from Les Sables-d'Olonne is home to talented couple Amélie and Nicolas Coutand. An advocate of fresh, seasonal produce, his approach is creative, joyful and flavoursome; regional ingredients take pride of place on his menu, from premium produce to humbler items such as sardine, mackerel and hake. A huge 1 400m2 kitchen garden brings a vegetal flourish to his light, exquisitely refined dishes. On weekday lunchtimes, bistronomy is the name of the game.

1 Star • Creative. This country restaurant has put down its roots in a peaceful winegrowing village in a meander of the River Lot. The wine barn of a former winery is the venue for chef Marius Halter to whisk up delicious modern recipes in which premium local produce features prominently, without forgoing finely balanced creative touches (spices, sweet and sour and globetrotting inspirations). Everything is spot on. In addition to gracefully looking after you at the table, Astrid has curated a splendid organic wine list. A pretty patio in the formal French garden.

1 Star • Modern Cuisine. After a prodigious makeover, Les Loges, located in a magnificent Renaissance edifice, has reopened in the heart of historic Lyon. The romantic vibe, depicted by a Florentine courtyard flanked by galleries, columns and spiral staircases and protected by a steel and glass roof, mingles a respect for heritage with subtle modern details. Ever faithful, Anthony Bonnet continues to enhance regional produce, in which veggies play a central role, courtesy of delicate craftsmanship. From the starter to the dessert, each dish is crisp and vibrant, enhanced by grassy, peppery or piquant notes. The tableware, the work of local artisans and chosen by the chef himself, adds a final flourish to this festival that is more than worthy of our esteem.

1 Star • Modern Cuisine. It is a joy to discover this bright, elegant and contemporary restaurant boasting a breathtaking view of the Mediterranean from its vantage point in Renécros Bay. In the evening, Martin and Fleur Feragus serve up colourful and fragrant Mediterranean and Provençal cuisine in the form of multi-course menus showcasing local produce, such as green asparagus from Mallemort and strawberries from Hyères. The chef rustles up seafood-forward modern cuisine, demonstrating finesse in preparing fish and shellfish; he also incorporates good cuts of meat. The desserts designed by Fleur are a perfectly elegant conclusion to the meal – to be enjoyed as you take in the view of the sunset.

1 Star • Mediterranean Cuisine. Les Pêcheurs boasts a delightful setting by the water's edge; slightly elevated, it boasts a stunning view of the Îles de Lérins and the foothills of the Esterel mountains. Trained at this very restaurant, Nice-born chef Nicolas Rondelli went on to work in the kitchens of Alain Llorca, Michel Del Burgo, Le Negresco and Jacques Chibois. His contemporary, seasonally inspired cuisine teems with the flavours of the South of France and showcases Mediterranean fish such as red mullet, John Dory, turbot and sea bass, alongside superb meat: pigeon, Sisteron lamb and free-range veal. Whatever he cooks, he champions local producers, including fisherman Tony from Le Croûton port, just 50m from the restaurant.

1 Star • Modern Cuisine. A stone's throw from the church, St André d'Ornay, Welsh chef Nathan Cretney and his partner Solen Pineau run this attractive and discreetly charming restaurant. A palette of soft hues and bare stone walls contribute to the inviting and bang-on-trend decor – just the ticket for an intimate dining space where diners are well looked after. The food reflects regional ingredients and local producers in a creative and refined single set menu that is composed according to what the market has to offer. For an immersive experience, sit at the chef's table right next to the stoves.

1 Star • Modern Cuisine. Between Antibes and Cagnes-sur-Mer, this village owes its fame to its art glassware and its pottery, thanks to a soil rich in clay. In fact, Michaël Fulci’s parents opened their restaurant in a former potter’s studio, the kiln of which is now a delightfully snug lounge! In fine weather, the shaded trellis of the alfresco patio attracts diners like bees to honey… Michaël Fulci is a bona fide Mediterranean chef, who learned the ropes with legends such as Alain Ducasse and Roger Vergé, no less… The menu naturally enough overflows with fruit and veg from local markets, from courgette flowers and Menton lemons to figs. Truffles also enjoy the spotlight, be they black from Vaucluse or white from Alba. Sophisticated, flavourful food, drenched in sunshine, scents and flavours.

1 Star • Modern Cuisine. On the Odet estuary, opposite the pretty port of Bénodet, the view overlooks the sea on one side and a forest of pine and oak on the other… The magnificently located Hotel Villa Tri Men dates from the early 20C, when it was built by a Breton admiral as his home. The chef, who trained in Quimper and has worked in Brittany and Switzerland, aims above all to highlight the work of the artisans and producers of Brittany (most of whom are organic). He combines regional delicacies with spices from afar and fresh herbs on a constant quest to exalt the flavour. His langoustine ravioles and shellfish stock are out of this world!

1 Star • Modern Cuisine. This property located on the Causse de Gramat, near Saint-Céré, boasts a hotel with restaurants, peaceful grounds, a pool, and a nearby golf course. The Trois Soleils wins diners over with its elegant traditional interior leading onto a fragrant summer terrace and grounds. The room is adorned with tapestries and ceramics by Jean Lurçat, an artist dear to chef Frédérik Bizat, an antique dealer in a former life. Today, he devotes himself solely to treating diners to wholesome fare courtesy of quality produce (particularly local herbs) and delicate craftsmanship. A fine dining experience with an outstanding quality-for-pleasure ratio and all with Madame Bizat’s attentive service. A first-class family business.

1 Star • Modern Cuisine, Seafood. Thanks to his wealth of experience, Tristan Arhan's restaurant perched atop the cliffs of Le Pollet (looking out over Dieppe) hits all the right notes. For this chef who is passionate about seafood (and works alone in his kitchen!), it is the catch of the day that sets the agenda. Diners can look forward to exceptionally fresh produce showcased with understated finesse. The sleek and pared-down decor is perfectly in sync with the chef's approach. There are a small terrace for sunny days.

1 Star (Green Star) • Creative. Likoké is the most international of Ardèche’s restaurants! Belgian-born Cyriel Huysentruyt, in charge of the front of house and wine, works side by side Colombian chef Guido Niño Torres, who upholds the establishment's globetrotting ethos. Over the course of a single set menu, he presents playful, colourful dishes like invitations to head off on a journey, sometimes inspired by a memory, an encounter, a past event… His signature dishes include ceviche of matured trout, whose composition varies with the season. Everything is sourced locally: cheese, veggies, pigeon, etc... Bang-on confident cooking that never ceases to surprise.

1 Star • Modern Cuisine. In the heart of the town, this logis dating back to 1848 is one of Saint Émilion’s oldest restaurants. Picture plush, cosy dining rooms done up in the same elegant vein as the guestrooms available for overnight stays. The chef Thibaut Gamba crafts delicate, subtle dishes that showcase local produce as much as possible. Some of the fruit and vegetables come from the estate’s farm, as does the honey. Splendid wine cellar, with a knockout selection of Bordeaux reds, ideal when sampled with the establishment’s superlative range of cheeses.

1 Star • Modern Cuisine. Housed in the 16C Hôtel de Talmay, a listed historical monument close to the Palais des Ducs, this restaurant is part of the Loiseau Group. Chef Iulian Fistos, former right-hand man to Patrick Bertron in Saulieu, channels his talent into upholding the gastronomical spirit of Burgundy and Bernard Loiseau's classics, with a distinctly contemporary approach: Dijon snails in parsley sauce, garlic purée, celery tempura and watercress soup; Charolais beef fillet, carrot ravioli and beef bone marrow, hay jus. There is a fine selection of wines by the glass and a good-value lunch menu.

1 Star • Modern Cuisine. A sprawling country estate on the heights of Bidarray and Itxassou is home to this inn that occupies a 17C farmstead. A panoramic terrace commands a jaw-dropping view of the grandiose rolling countryside. Chef John Argaud, who trained with the best of the Basque Country (La Table des Frères Ibarboure, Ithurria) as well as at Le Meurice with Alain Ducasse in Paris, shines the spotlight on outstanding local produce. Some ingredients are cooked over embers or finished on a hot stone for an added distinctive edge. The food is crisp, legible and delicate, like the stuffed courgette flowers with grilled cuttlefish. From Monday to Wednesday, the restaurant only offers a bistronomic menu, which is simpler but just as appetising as that available later in the week.

1 Star • Modern Cuisine. Louise was chef Julien Corderoch's great-grandmother, and it was she who sparked his love of food and, indeed, his culinary vocation. In a warm, contemporary interior, he proposes surprise menus made up of tasty seafood and plant-based dishes, making good use of sustainably caught fish (line and small-boat fishing) and drawing on his knowledge of the maturing process: gilthead sea bream sashimi, wild herb pesto and wild carrot; raw scallops, warm broth of brown shrimp with coriander and ponzu sauce; gently steamed pollack, creamy cauliflower and shiitake roasted in miso butter. The lunchtime menu is a genuine bargain. Reasonably priced wines.

1 Star • Mediterranean Cuisine. The restaurant of this mythical luxury hotel ticks all the boxes. It combines attentive service, tableware produced for the most part by Provençal artisans, a breathtaking view of the Mediterranean, and the talents of chef Sébastien Broda. The pantry abounds with vegetables sourced exclusively from local market gardeners, as well as fish from small-scale fisheries and bespoke meats. This Mediterranean cuisine is exemplified by coherent dishes.

1 Star • Modern Cuisine. Venturing over the threshold of this iconic historic establishment adorned with its famous carved woodwork by Majorelle is always a treat. Chef Hugo Bourny (who has worked at Marsan, Pic and La Vague d'Or, to name but a few) strives to replicate the house’s Art nouveau decor in his recipes. He rolls out a personal, creative score with a veggie focus, each dish of which is defined by an aromatic, spicy or acidic theme. Crisp, frank, forthright flavours that hit the spot every time.

1 Star • Modern Cuisine, Creative. Le Petit Serrant, an 18C manor house located at the confluence of the River Maine and River Loire, is the elegant setting for this restaurant, where diners come as much for the cuisine as for the charm of the location. Romain Zarazaga, a chef trained by Laurent Petit, Emmanuel Renaut and the Troisgros, serves a wonderful array of dishes that are perfectly in tune with the times. His masterful jus and sauces are another standout feature of his cooking – for example, line-caught sea bass confit accompanied by a butter-based fish stock with Domaine Mosse vermouth. The charcoal-grilled squab with a condiment of offal and a reduced elderflower syrup sauce – deep, flavourful and with a remarkable texture – is another culinary masterclass.

1 Star • Modern Cuisine. Trained under Michel Troisgros, Ludovic Pouzelgues is one of the faces of the city's fine dining revival. A stone's throw from the famous Machines de l'Île, he heads up this restaurant with a pleasing, comfortable and contemporary interior. Here, the finest produce reigns supreme (the fish markets of La Turballe and Le Croisic are nearby); it is prepared with precision and inventiveness to create surprise menus based on what the market has to offer. Modern cuisine that is full of personality: a real success.

1 Star • Modern Cuisine. After stints in the kitchens of Yannick Alléno, Jean-François Piège and Guy Savoy, chef Alexis Voisenet decided to make his own mark by opening this restaurant in the casemates of the old fort of Issy-les-Moulineaux. A unique historical site whose stone vaults are enhanced with contemporary furnishings. A champion of seasonal produce, the chef's creative, delicate approach results in refined dishes such as the house signature, calf’s sweetbread. In addition to a well-oiled front-of-house team, the restaurant also boasts a cave à manger serving house-made charcuterie.

1 Star (Green Star) • Creative. Chef Pierre Caillet, awarded the title of "Meilleur Ouvrier de France" in 2011, not only boasts faultless culinary technique, but also wins us over with his feeling for the ingredients and contagious energy. Original creations (his exuberant scallops in a passion fruit crust are a perfect example), interplay of textures and flavours, fine produce from the Normandy terroir… and let's not forget the judicious use of herbs and vegetables from the extensive kitchen garden: a winning formula. Last but not least, this 19C inn also has inviting, cosy guestrooms with private terraces overlooking the lake.

1 Star • Modern Cuisine. Near Avignon, this remote Provençal farmhouse set between cliffs and vineyards does not compromise on authenticity. The scents of the garrigue fill the tastefully renovated interior, which sports a harmonious blend of period details and modern fittings. In the kitchen, Maxime is assisted by his father, Serge Chenet, Meilleur Ouvrier de France. The pair share a love of all things natural and the seasonal ingredients bursting with the flavours of this sun-drenched region. These Bretons, who haven't turned their backs on the staples of butter and cream, work together to concoct a tasty Provençal-inspired market-fresh cuisine: Mediterranean red mullet fillet in a fennel rouille, bouillabaisse jus; duo of strawberries and black olive confit, olive oil ice cream, tapenade madeleine. Housed in a 17C cottage, the six guestrooms are conducive to unwinding.

1 Star • Creative. (Temporarily closed) In a stylish Napoleon III mansion in the heart of Vichy, a UNESCO World Heritage Site, Jacques Decoret rolls out his inventive repertory founded on local country produce. He is surrounded by his family (Martine, his wife, in the front of house and his sons in the kitchen: Alexis, savoury chef and Antoine, pastry chef). The score is decidedly surf and turf-centric: cubes of langoustine tails, lentils from the Quatre Vents farm, creamy stock and red butter; roast fillet of lamb, seaweed-spiked Charroux mustard and Cancale oyster seasoning. Finish your meal with the incredible “200 ans de la Pastille” dessert - a tribute to the famous Vichy pastille. A few guest rooms designed in the same contemporary vein as the rest of the property are also available.

1 Star • Modern Cuisine. Previously Alexandre Couillon's sous-chef at La Marine, Simon Bessonnet has set up shop in premises dating from 1860 in the heart of a wine-producing village in the Fiefs Vendéens. But as the contemporary interior he has designed for his restaurant suggests, the chef is very much in touch with the times. Drawing on a regional pantry, he comes up with bold and original combinations and chooses just the right emulsions, jus and condiments to intelligently boost his dishes. As for the desserts, they are models of deliciousness.

1 Star • Modern Cuisine. The house spirit reigns supreme in this intimate fine dining restaurant with six tables and a confidential feel. Suffice to say, chef Arthur Dubois – who has clocked up experience in the restaurants of Jacques Maximin, Éric Frechon and Pierre Gagnaire, where he was sous-chef for several years – is in the business of the bespoke. Carefully selected ingredients, tried and tested know-how, impeccable technique: the chef is a dab hand at putting a new spin on classic cuisine. Indeed, the influence of his mentor on rue Balzac makes itself felt in his penchant for "satellite" variations on a theme, as seen in his langoustines "with three flavours" in a buttermilk sauce, or the red mullet with fresh seaweed and rockfish jus with foie gras.

1 Star • Modern Cuisine, Creative. Stéphane Froidevaux has been expanding his culinary repertory and honing his style, armed with lashings of sincerity, year after year. As a result, he has crafted a finely balanced score, as his delectable menu illustrates. Meticulous craftsmanship, tasty and creative without being OTT, Stéphane’s handiwork bears the hallmark of his affinity with nature, depicted by the herbs and flowers he picks himself and which he uses in his “ratatouille”, whose ingredients vary with the seasons. The Brasserie du Fantin serves a bargain priced lunchtime menu, which is a hit with the regulars, as is the summer terrace.

1 Star • Modern Cuisine, Creative. Wholesome flavours, jus, emulsions and sauces that melt in the mouth, illustrated by quenelle of sheatfish, white asparagus and langoustine cream or loin of pork and artichokes in a gutsy veal gravy. Their new take on the ubiquitous crottin de Chavignol featuring a light, unctuous, siphoned mousse surrounded by an acidic tomato juice is out of this world. The chef’s up-to-date, intelligent, delicate cuisine sings the praises of local produce, all of which orchestrated into subtle, colourful dishes. Chef Julien Medard and his wife Delphine (in charge of the dining room) warmly greet customers into their welcoming establishment which tastefully marries rustic and contemporary details.

1 Star • Modern Cuisine. Chef Quentin Pellestor-Veyrier has set up shop with his partner Camille Hubert (front of house) in the former premises of Yannick Delpech's L'Amphitryon. Now in his thirties, he has built up a remarkable CV, having honed his skills in prestigious restaurants in the South of France (Franck Putelat, Gilles Goujon) and alongside another icon of Mediterranean cuisine, Alain Ducasse. His menu pays tribute to Occitan culinary heritage: from the South-West, foie gras and duck breast, veau du Ségala (veal), fragrant strawberries and toasted almonds; from the Mediterranean, Sétoise rouille, oysters from the Étang de Thau, black olives, and Blanquette de Limoux. He and his team take real pleasure in sharing their flavourful, distinctive creations based on the same high-quality produce used by their mentors.

1 Star • Creative. In his swish new Palais Royal HQ, Martino Ruggieri gives free rein to his creative bent in an exceptional setting. The menu immediately sets the tone, courtesy of free-verse poems that arouse both our senses and our artistic sensibility: “White”, “Beasts and Abysses”, “Delicacy”, “Strength”… The score unveils the Italian chef’s love of daring combinations (sea urchin and foie gras, bacon and almonds, calf’s sweetbread with dulse seaweed), powerful flavours and bold sauces. Ruggieri helms a culinary workshop that has no qualms about shaking off the cobwebs of tradition.

1 Star (Green Star) • Modern Cuisine. Tiegezh means "family" in Breton, which does rather say it all! The chef’s grandparents founded Brittany’s first factory to manufacture fresh pancakes. Today, Baptiste Denieul, a gifted young chef who honed his skills at the Bristol with Éric Frechon, invites you to enter this stylish interior, which provides the perfect foil to his delicate, bang on cuisine: fish, vegetables from the garden and farm produce. His wife Marion puts the final touch to this family melody. Nowadays, Maison Tiegezh boasts a gourmet restaurant, a bistro and also a modern, sophisticated hotel with six rooms for overnight stays and longer… A delightful break in the heart of Brittany’s enchanted forest of Broceliande.

1 Star • Modern Cuisine. A semi-finalist of France’s 2020 Top Chef show, Brussels-born Mallory Gabsi loves to cook. He communicates his enthusiasm through a varied, savvy score that astutely balances acidic and bitter notes. This refreshing wind of culinary audacity contrasts with the establishment’s plush, muted interior that is reminiscent of a luxurious ocean liner of yesteryear thanks to pale varnished marquetry, wool-upholstered seating and Art deco wall lamps… Gabsi, the darling of a new generation of foodies, signs a “Turquoise Menu” (his favourite colour) scattered with succulent nods to his homeland (such as his take on eels in sorrel, lacquered in beer) and pulls off daring combinations of explosive flavours such as a dessert that blends tobacco, vanilla and coffee.

1 Star (Green Star) • Modern Cuisine. Nestled between two lakes, Lac de Laffrey and Lac de Petichet, on the Plateau Matheysin, this stone village house is home to a unique restaurant. After passing by the large open kitchen, you come to the vaulted dining area, which is lit from the floor and has a glassed-in wine cellar and a handful of tables, including a table d'hôte. At the helm, three chefs with MICHELIN stars to their names, who met at restaurant Lamartine – Kevin Mangione, Lunis Chaïb and Théo Doumecq – are now combining their talents. Theirs is creative modern cuisine, made using local produce to showcase the best of the southern Isère terroir. The mystery menu features refined vegetable-led dishes prepared with precision and exuding harmonious flavours – rustic meets modern in a style that is full of character.

1 Star (Green Star) • Modern Cuisine. Chef Maxime Szczepaniak, who switched from construction to cooking, taught himself the trade during lockdown and then went on to hone his skills in prestigious star establishments, clearly lives life to the full. He has set up shop in a listed stone house in the centre of the village, whose pared-down interior with exposed stone walls and polished concrete floors also hosts exhibitions by local artists. First and foremost, however, it is the setting for vibrant cuisine, whose surprise menu zooms in on local produce: stuffed courgette flowers, pike-perch and asparagus, lake trout with watercress, strawberries and meadowsweet. Sensibly priced lunch menu.

1 Star • Seafood, Modern Cuisine. In a magical setting overlooking the Channel, this seafront manor house boasts a bright, airy dining room whose raftered ceiling forms the shape of an upside-down ship’s hull. Chef Anthony Avoine, a staunch champion of Brittany produce, rolls out a repertory that gracefully blends finesse with authenticity. Examples include delicate langoustines married with crunchy pig’s trotter and smooth sweet-tasting gwell (a local dairy product) while John Dory is savvily paired with shellfish, wild garlic and a briny foamy emulsion. Attentive service and a breathtaking view further add to the establishment’s value-for-pleasure ratio.

1 Star • Creative. This former 17C soap factory is now a luxury hotel with a superb terrace affording panoramic views over the Bay of Cannes, Théoule-sur-Mer, Cap d'Antibes and the Îles de Lérins. Decorated in the Mediterranean style with rattan furniture, its elegant fine dining restaurant is open for dinner only. Having trained at Le Meurice Alain Ducasse restaurant and with Ryuji Teshima at Pages, Italian chef Francesco Fezza cooks up a number of Italian and local ingredients with spirit and creativity. This modern cuisine may be unabashedly Mediterranean, but the recipes are enhanced by little Asian touches: asparagus yuzukosho with ikejime-killed matured yellowtail or Thai consommé with osso buco pasta.

1 Star • Greek, Mediterranean Cuisine. Chef Andreas Mavrommatis, with his engaging personality, had become over the years a true ambassador of Greek cuisine in Paris, thanks to his refined and authentic cooking, based on classic French techniques combined with the best of Hellenic flavors. Grilled octopus, crispy phyllo, onion confit with xinomavro; Lozère lamb, the shoulder meltingly tender, the saddle roasted with halloumi, Swiss chard dolmades and a Volos olive relish... As the seasons and inspirations change, this culinary journey continues thanks to a loyal team, in a an elegant and evocative setting.

1 Star • Modern Cuisine. Located in the heart of the swanky seaside resort of Deauville, this restaurant with a sleek, modern frontage had the great idea of glazing part of the façade so passers-by can watch the chefs at work. Chef Maximin Hellio offers several tasting menus (that you can choose when you book on line), which pay tribute to Normandy’s produce, courtesy of spot-on, creative craftsmanship. Examples include his “Immersion in the Calvados region” or “Journey between the Auge pasturelands and the sea off the flowery coast”. Intriguing food and wine pairings.

1 Star • Modern Cuisine. As Michel Sarran puts it, "this is more of a house than a restaurant", where guests are invited to take the time to eat and enjoy the moment in one of two dining rooms – a modern space on the ground floor and a more hushed and elegant ambiance on the first floor. Originally from the Gers département, the chef divided his time between the South-West and the Mediterranean before settling in Toulouse, where he came to be one of the city's culinary ambassadors. With his single set menus that celebrate the region's finest produce, he creates a sun-kissed take on the cuisine of the South of France, whose spices, marinades and confits occasionally meet more far-flung influences (Maghreb, Asia, Caribbean).

1 Star • Peruvian. Chef Carlos Camino, a native of Peru, takes you on a cheerful tour of French-Peruvian cuisine in a lovely contemporary-style dining area complete with open kitchen. This chic and refined space is the setting for the sincere and personal cuisine of a chef whose maturity and commitment elevate top-notch produce. Striking flavours and interplays of textures: intelligent, poetic cuisine, such as the hierba luisa ceviche, tiger's milk with black cocoa, or the palo santo braised pota (giant squid), seafoam and nikkei sauce. A tasty and adventurous place.

1 Star • Modern Cuisine. Julien Caligo, previously co-executive chef at Duende (Nîmes), has returned to his natural environment – namely his native Vaunage, a plain surrounded by hills, between Nîmes and Montpellier. The premises, originally a farm building, now accommodate this beautiful interior with white walls, exposed stonework and refined light wood furniture – perfect for a restaurant that is a homage to the chef's grandmother, who taught him the fundamentals of cooking. The carte blanche menu is a masterclass in technical skill, a shining example of which is the daring fusion of calf intestine and red mullet, while the Baron des Cévennes pork is showcased by a spicy black pudding sauce. The culinary innovation at work here is propelled by the finest local ingredients, fresh from the land (or sea).

1 Star • Modern Cuisine. On the first floor of the lavish and historic Dior boutique, founded here on Avenue Montaigne by the fabled couturier in 1946, the bright and elegant dining room is instantly captivating, right down to the Dior tableware. Yannick Alléno has crafted a menu of refined dishes inspired by the vocabulary of haute couture: "New Look" sea bass, The Christian Dior egg with Paris ham and caviar, poached sole with beurre blanc and shellfish, and "hand-stitched poularde with black truffle macaroni". A dining experience that is as exclusive as the venue.

1 Star • Modern Cuisine. This tastefully refurbished century-old inn at the edge of the village overlooks the Beaufortain mountains. It is the domain of an enthusiastic young chef who previously worked in pastry at a Michelin-starred establishment. Benoît Goulard proposes surprise set menus drawing on the best produce in the region – always seasonal and eco-sourced. His aim is not to tell some sort of story with each dish, but simply to conjure up refined and contemporary-style cuisine that looks and tastes great, showcasing his keen eye for detail. This also goes for the desserts, which are well worth a try! The same approach prevails in the dining area, with its beautifully dressed tables and irreproachable welcome and service courtesy of hostess Hélène Fleury. There is much to admire in their dedication to delivering an exceptional experience in this remote location.

1 Star • Modern Cuisine. The restaurant’s name is a fusion of the chef’s first name, Mory, and that of Yasuke, the first and only African samurai of Japan, which rather sets the scene. The chef successfully mixes his Malian and Senegalese roots, his fascination for Japan and, of course, his passion for Gallic food and techniques. The end result is inspired and original, featuring dishes that are distinctive, accomplished and sprinkled in a melting-pot of flavours: flame torched langoustines, achu sauce, piquillos and aromatic herbs; confit of croaker, kik alicha, fermented cabbage and confit citrus fruit; Aubrac beef matured in karite, mafé sauce, tamarind and togarashi shichimi. Food that opens new horizons!

1 Star • Vegetarian, Creative. In this 17C Basque watermill nestling deep in a picturesque vale, a conservatory commands views of the countryside and lush garden all year round. The site is emblematic of the ecological, humanist and gastronomic ethos of chef Fabrice Idiart. Now 100% vegetarian, his set menus, in which vegetables are dressed with plant-based and spicy sauces, reflect the chef's distinctive, unorthodox approach. Enticing.

1 Star • Modern Cuisine. Deep in the countryside, in a Natura 2000-protected site, this restaurant is housed in a 16C mill. The interior has been refurbished in a contemporary style featuring glass, wood and clean lines, as well as the mill mechanism. Matthieu Brudo elegantly showcases the terroir: Vitrac-Saint-Vincent pork pluma glazed with ponzu and Mornac chickpeas, Limousin beef, Neuvic sturgeon and fish caught fresh in Royan. The wine list, which points to a penchant for natural and biodynamic estates, is the perfect complement to the sincere and generous cuisine.

1 Star • Modern Cuisine. In a pared-back interior dominated by wood and white details, Marc-Antoine Lepage (ex Les Foudres and Le Mirazur, Menton) and Adeline Lesage (who also worked at Les Foudres) pool their talents to craft modern, delicate cuisine in a carte blanche menu. A medley of subtly contrasting artichokes (the house signature) delights the tastebuds, as do the scallops, cooked two ways: in a carpaccio with a gin and leek oil dressing and roasted and coated with a white wine and leek emulsion. Surf and turf ingredients jostle for pride of place in a repertory that demonstrates a clear fondness for inventive recipes that play with textures. Cheerful, unfussy welcome.

1 Star • Modern Cuisine. After a decade working with Hélène Darroze, Shinsuke Nakatani is at the helm of this elegant, restful restaurant, decked in soothing colours and natural materials. Thanks to his acute flair for seasoning, cooking and presentation, this ultra-talented Japanese chef concocts a pedigree French score in tune with the seasons, in which the flavours and textures are seamlessly combined to create a consistent whole. Guests can savour a single set menu (4 dishes at lunchtime, 6 in the evening and which changes every two months), served by a crack team that is as low-profile as it is professional. Given the limited number of seats (just 16), it is advisable to book ahead.

1 Star • Creative. Summer Snow – the name is eminently poetic, thus befitting the work of Japanese chef, Hideki Nishi, who trained at Taillevent and the George V in Paris. The oxymoron also hints at the plays on contrast and minimalism that are the hallmark of this craftsman. Painstaking Japanese precision and a repertory as Gallic as the Marseillaise come together in exquisitely curated, subtle recipes with a strong focus on arrivals of fish and vegetables straight from Brittany and barbecued notes. Poised, perfectly judged and rich in counterpoints, the food is as stunning as the snow in summertime…

1 Star • Creative. The charismatic and heavily tattooed Guillaume Sanchez crafts fiery, flame-licked cuisine in a stylish arty interior, dominated by black and gold and a profusion of untreated materials. Sanchez’ powerful yet balanced score is emblematic of his flamboyant personality. The chef has a knack for wielding explosive flavours: spicy kimchi on red mullet, horseradish sauce on crushed langoustine or herby lovage oil drizzled onto a “trou normand” (a mid-meal palate cleanser). Cold-steamed extractions and fermented vegetables set the scene and the chef works exclusively with stellar, purebred Gallic produce, to which he adds his imaginative hallmark and high-flying technical expertise. Incredibly varied flavours and textures and art-directed, if unusual plating await the diner. Take a seat at the counter for a truly immersive experience.

1 Star • Creative. Matan Zaken has thrown out the culinary textbook! After globetrotting around the world and working as the private chef to top fashion houses, with stints at Frenchie in London, the George V with Christian Le Squer and Saturne with Sven Chartier, the Franco-Israeli chef now operates in this astonishing vaulted cellar opposite the Palais Royal. In a buzzy vibe created by one large table d’hôte, he proposes a Scandinavian-style creative menu that draws on multiple influences (notably Japanese and Middle Eastern) and a wide range of culinary techniques (low-temperature, binchotan charcoal, fermentation, brine pickling, etc). An example: Brittany lobster flanked by a cardamon bisque, roast cauliflower with roe and a pistachio and orchid tuber seasoning. Slick, attentive service.

1 Star • Creative, Modern Cuisine. After a successful stint at La Table d'Olivier Nasti in Kaysersberg, Nicolas Carro decided to return to his native Brittany (he is originally from Loudéac). He took over this iconic restaurant in Finistère, formerly run by chef Patrick Jeffroy. While admiring the magnificent view over the Bay of Morlaix, diners can fully appreciate the quality of the food. The menu celebrates local produce, both from the sea (shellfish and small boat fishing) and the land (vegetables and meat such as guinea fowl and lamb from Monts d'Arrée). Expect delicate, refined dishes with pleasantly contrasting textures and that are flawlessly prepared and seasoned... This cuisine that reflects the talent of the chef hits the spot every time.

1 Star • Modern Cuisine. Having run the kitchens at Lasserre (one of the temples of classical French cuisine) for many years, Jean-Louis Nomicos is now well installed in this restaurant bearing his name. For this bard of gastronomic tradition, who was born near Marseille and grew up in a world where bouillabaisse is king, culinary arts and techniques are first and foremost about the senses and pleasures of the palate. It is within these parameters that he reveals the full potential of his successful recipes and top-notch ingredients – Mediterranean wherever possible, of course – including his signature macaroni with black truffles and duck foie gras. The contemporary decor provides the perfect foil to this chef’s culinary endeavours.

1 Star • Modern Cuisine, Regional Cuisine. With its large stone fireplace and arched windows looking out onto the splendid view of the bay and the Île de Batz, this restaurant is the epitome of elegance. In the panoramic dining space, diners enjoy seafood cuisine that showcases the finest Breton produce. Loïc Le Bail is not averse to bold flavour combinations, often influenced by Japanese cuisine – a nod to his wife and his sous-chef, both of whom are Japanese. The magnificent seaside setting is conducive to contemplation and a peaceful stay in one of the hotel's rooms.

1 Star • Modern Cuisine. A little way out of the town centre, this handsome 19C town house is now a luxury hotel, whose first-rate restoration work is particularly visible in the restaurant's swish, elegant dining room. Chef Anthony Carballo devotedly executes two several-course surprise set menus, inspired in part by the estate's vegetable garden. Marbled foie gras dusted in liquorice powder, liquorice reduction and orange-flavoured jelly; medallion of flawlessly cooked croaker, beurre blanc, baby broad beans, green peas and trout roe; poultry incised with foie gras and girolle mushrooms, tartlet of confit poultry legs and a pineau-laced sabayon to die for! A symphony of flavours paired with a well-curated wine list! Alternatively, you could head to the Brasserie des Flâneurs, in what was once the estate's distillery, for a more casual meal.

1 Star • Modern Cuisine. Jules Rolland's restaurant takes place in the heart of the village, not far from the Pointe de la Torche. The son of former MICHELIN-starred restaurateurs knows how to select the best ingredients (prawns, John Dory, chanterelles etc), perfectly cooked and elevated by means of intense jus. Despite the work that goes into each dish, in particular to create contrasting textures, they remain accessible and indulgent. Think langoustine royale in Maltese butter with satay and medley of squash. Smiling service provided by Roxane and her team.

1 Star • Modern Cuisine. Welcome to the world of Baptiste Renouard, a seasoned chef who honed his skills at Lasserre, Robuchon and Alléno. In a picturesque, cobbled street in the heart of Rueil, his modern restaurant celebrates creative cuisine with lashings of talent. The reasonably priced lunchtime menu features dishes such as poached egg with green asparagus, ballotine of Atlantic cod and cauliflower or a dessert on the strawberry theme which is a festival of refreshing textures. The tasting menus unveil the chef’s proficient skill and weakness for veggies, in particular those grown locally and herbs that he picks himself on the nearby island of the Impressionists.

1 Star • Modern Cuisine. Almost next-door to Place des Victoires, Omar Dhiab has found himself a minimalist lair with an open kitchen and a swanky white marble counter. His cuisine revolves around flavoursome ingredients, is rich in creative notes and flanked by a meticulous attention to the sauces and seasonings, some of which are of Egyptian origin. Examples include sea urchin au naturel and cumin-flavoured coral lentils, or roast stag with a herbaceous seasoning and smoked mustard. The light, tempting desserts are an ode to the seasons. Front-of-house service by a youthful, enthusiastic team.

1 Star • Creative. Tabata and Ludovic Mey’s restaurant is steeped in an atmosphere reminiscent of a 1930s Orient Express carriage: dark wainscoting, landscape frescoes and claret-coloured banquettes. Never wont to take the easy route, the couple harness their creativity and technical skills to roll out the red carpet for veggies, as is illustrated by the remarkable starter on the Roscoff onion theme, both crunchy and subtly sweet. Another dish, Arctic char flanked by a lemon-spiked marbled buttermilk sauce with tamari, is packed in umami notes, showcasing the couple’s high-flying culinary prowess.

1 Star • Creative. At the helm of his own restaurant since 2019 and with a splendid starred experience under his belt, Romain Bonnet crafts a creative surprise menu of Asian inspiration: the ‘omija’ is a Korean berry known to feature the five ‘flavours’ in perfect harmony. Romain is unswerving in his dedication to taste: radish and seaweed gnocchi brilliantly play on acidic notes as shrimp adds a well-judged spicy edge. Flawlessly cooked, gutsy stocks and irresistible big-boned sauces. The produce, mostly organic, is painstakingly sourced (common shrimp from la Cotinière, Oléron Island, line-caught pollack, Vendée squab). An infectiously cosy eatery with unstarched, yet seamless service.

1 Star • Modern Cuisine. Oh Nice, how your flavours captivate! Lorenzo Ragni and Florencia Montes are the endearing and talented Italo-Argentinian couple at the helm of this intimate address in the antiques quarter. After an international career in Michelin-starred restaurants, they met at Mauro Colagreco's Mirazur. Today, they jointly sign a festival of crisp, gutsy dishes that reflect the seasons and the local catch, together with the occasional striking, and most welcome, flavour combination: tagliatelle of cuttlefish, lemon and citron dressing; seabass paired with an emulsion of champagne and cockles; bloody orange sorbet, koji rice pudding and green cardamon… A restaurant that delivers the goods every time.

1 Star • Modern Cuisine. In a small, maritime-themed, luxurious brasserie, (formerly La Marée where he kicked off his career!), Thierry Marx pays tribute to everything he holds dear: the transmission of know-how and a deep respect for nature, individuals, produce and producers, but also a love of culinary innovation. In the company of partner-chef Ricardo Silva, he signs a delicate, spot-on, modern score, dotted with nods to Asia and strewn with Marxian signatures such as soy risotto or, depending on the season, petals of scallops or seabream.

1 Star • Creative. Perfectly at home in this stylish, understated interior, Japanese chef Tomofumi Uchimura, who learned the ropes at Lameloise, rolls out his consummate mastery of Gallic techniques, peppered with discreet Japanese touches. An example: Atlantic cod in a miso crust and umami-flavoured gingerbread with a cauliflower tempura, tarama, bergamot lemon, peanuts and ginger. This fan of Burgundy produce elegantly exalts local ingredients, including organic veg from a Dijon market gardener, Charolais beef, Auxonne saffron, snails from next-door Jura… Nothing is off limits for the chef as long as the quality is up to the mark, particularly when it comes to fresh seafood. A subtle, surgically precise culinary repertory with a particularly enticing veggie menu. Fine wine bin.

1 Star (Green Star) • Creative, Modern Cuisine. Is it Adrien Descouls's native region of Auvergne that inspires his ever-so-fresh cuisine? In this modern building perched right next to a 14C castle, just outside Issoire, the chef demonstrates his strengths without ever overdoing it: choice of ingredients, ability to showcase the local terroir (and the kitchen garden!), and a youthful energy that sometimes moves mountains! His is a rather refined contemporary style, but one that nonetheless leans towards more classic and comforting food, as seen in dishes such as his excellent stuffed poultry medallion with a summer porcini sabayon and full-bodied jus.

1 Star • Modern Cuisine. In this contemporary restaurant, Aveyron-born chef Julien Boscus finetunes bold, crisp cuisine thanks to a solid classical background. His genuine à la carte lineup (something of a rarity these days…) showcases intelligently crafted, flavoursome dishes made with first-class seasonal produce. Examples include a delicious crispy tartlet filled with morel mushrooms creamed in sous-voile wine, or sautéed calf sweetbreads with green asparagus from Vaucluse steamed in citron, while his amazing hare à la royale, reworked in a more modern vein, deserves a special mention. The wine list stars an impressive selection from France's vineyards, served by a slick, professional team. Friendly and endearing!

1 Star • Mexican. This tastefully fashionable dinky restaurant tucked away in the Étoile neighbourhood, serves spot-on, contemporary, Mexican-influenced cuisine. Gallic ingredients are tweaked with condiments, herbs and spices by a talented and passionate Mexican chef, Enrique Casarrubias who works side by side his wife and chef, Montserrat Estrada, when he isn’t lending a hand in the dining room. His ever-changing score evolves with the seasons, extending an invitation to travel, often to Mexico. Examples: squid, house-made black pudding and recado negro or pigeon, Oxte mole (sauce), leeks and pickled raisins – the chef signs a savvy, perfectly pitched and masterfully executed score packed in gutsy, vibrant seasonings and condiments. Colourful, punchy and well-seasoned, without forgetting a special mention for the house’s emblematic dessert: avocado, mezcal and lime!

1 Star • Modern Cuisine. In a restaurant whose bare white walls evoke the unwritten pages of a book, Japanese chef Ryuji Teshima, aka Teshi, unveils his personal and contemporary take on Gallic fare, based on top-notch produce: shellfish and fish from Normandy and Brittany, poultry from the Perche, aged wagyu beef. The “surprise” menu features a blend of colour and flavours that work like a dream in the mouth, enhanced by precision cooking and the occasional use of a binchotan barbecue to add a smoky note. On-the-ball service.

1 Star (Green Star) • Creative, Modern Cuisine. As enthusiastic as ever, Guillaume Monjuré (who first came to our attention in Lyon and Corrençon-en-Vercors) plays host to guests in this family-owned barn, which has been renovated into a table d'hôte-style restaurant. Fanning the flames of his passion for cooking over an open fire, he has set up a wood-burning oven in full view of diners; he cooks absolutely everything in it, from bread first thing in the morning, to vegetables and fish during the meal. This is natural, primitive cuisine that is no less personal and creative for all that. He is able to elevate vegetables, herbs and fish from the local fish farm, in dishes such as his ikejime char, matured for a fortnight and accompanied by courgettes and herbs from the chef's garden. This free-spirited chef also makes forays into Mediterranean territory, with dishes such as blue crab served with lettuce, horseradish and lovage. The set menus are apt to change daily. Chrystel, who knows her wines like the back of her hand, will be happy to talk you through a fine selection that features plenty of organic and natural options. An authentic and appealing approach to life and to cooking.

1 Star • Modern Cuisine. Just a hop from the Palais Royal gardens, behind an engaging pale blue façade, Pantagruel is depicted by an eclectic interior of terracotta red, electric blue and Directoire chairs. Jason Gouzy, who hails from Rennes and trained at Ferrandi, l’Assiette Champenoise, Le Bristol and Le Baudelaire, crafts fun-loving, modern fare. A ‘gargantuan egg’ with a play on textures of rice and leeks, a croq’homard (lobster toastie), mousseline and bisque of Breton lobster illustrate the bang-on, crisp approach of this virtuoso chef. Slick, youthful, front-of-house team and a colourful mood set the scene in this venue that pays tribute to Rabelais, a famous French foodie!

1 Star • Modern Cuisine. Wend your way along narrow Rue Terral to this snug, attractively appointed restaurant and you will quickly find out why it is one of Montpellier’s most popular eateries! It is impossible to resist Daniel Lutrand’s cuisine, which is both inspired and inspiring, refined and refreshing, in a bid to showcase the region’s top producers. An example: confit celery in house-made Thai curry with green spinach and a curry-coconut cream or Ségala veal cutlet flanked by miso-laced confit leeks, seed cromesquis and veal gravy. Two sensibly priced lunchtime menus and a “surprise” menu in the evening, whose composition depends on the chef’s inspiration. Cheerful, enthusiastic service by manager and business partner Jean-Philippe Vivant. The stunning wine list with over 600 references is flanked by a savvily curated range of alcohol-free wines and cocktails.

1 Star • Modern Cuisine. Under the aegis of Yannick Alléno, the third Pavillon Ledoyen venture is a chic restaurant with, notably, a counter to seat 32. The cuisine is built on fine classic foundations, bolstered by international flavours and details. Pitch perfect, the food is refined and delicate – to be savoured in the smart yet relaxed ambience: an excellent time is sure to be had. Gorgeous terrace surrounded by greenery.

1 Star • Modern Cuisine. Ryunosuke Naito and Kwen Liew met at Restaurant Antoine in 2011. Ryunosuke is Japanese and has worked in some of the top houses of Paris (Taillevent, Meurice) and Kwen is Malaysian. Together they have created this elegant minimalist setting, depicted by light wood and Knoll chairs, whose understated, cosy vibe is perfectly in keeping with their characters and ethos. In the kitchen, they craft market-fresh dishes overflowing in powerful flavours, brushing the cobwebs off French culinary tradition along the way. Spot-on cooking as the name suggests…

1 Star • Classic Cuisine. In the southernmost town of Burgundy, this unassuming house in a pedestrian street is home to a benchmark of local gastronomy. The traditional architecture (bare beams and stonework and an old fireplace) is enhanced by contemporary details. Since 1991, Christian Gaulin has been celebrating the classical union of regional produce and modern techniques. Whenever he can, this solid technician sings a subtle ode to Bresse and Burgundy. Foodies can decadently indulge in frogs’ legs ravioli with garlic cream, tender pigeon, the breast roasted on the crown, the thigh confit with shallots, Charolais beef tournedos with pan-fried foie gras and a top-notch Grand Marnier soufflé. A believer in fine produce before all else, the chef cooks what he likes to eat – to our delight!

1 Star • Modern Cuisine, Creative. After two years at Duende in Nîmes, Masaki Nagao is back on a pilgrimage to the capital as he breathes new life into this establishment. In the wake of Vantre and Le Clarence, the Japanese chef signs a crisp, modern, subtly inventive Gallic repertory guided by the seasons. He avows a weakness for briny shellfish, that he adds raw, cooked and in broth to structure his culinary score. You may sample a veggie composition on a carrot, radish and turnip theme, laced with a shellfish consommé, or sashimi of first-class scallops flanked by pear, smoked ricotta and Castelfranco. More concise menu at lunchtime.

1 Star • Modern Cuisine. As you explore the winding lanes of Avignon, you may come upon this attractive restaurant with a large open-plan kitchen. The chefs deliver the food to the table themselves, while you drink up the savvy tips of an enthusiastic sommelier, who is something of a connoisseur of biodynamic wines. Mathieu Desmarest crafts a surprise menu depicted by legible, pared-down, balanced dishes, courtesy of seasonal produce sourced from local suppliers, enabling him to make the most of this cornucopia of impeccable ingredients (octopus, bluefin tuna, pigeon). The subtle and creative recipes and marriages of bold flavours effortlessly win the hearts of diners.

1 Star • Modern Cuisine. The restaurant of Hotel Castelbrac is named after the boat of Commander Charcot, a famous polar explorer. Born in Dinan, chef Julien Hennote has also explored other culinary universes, from the French Riviera to Polynesia. His cooking is testament to his fondness for produce of the local terroir and for sustainable coastal fishing (such as hand-dived scallops and abalone, lobster and seaweed) – demonstrating his respect for resources. His ambitious and elegant dishes abound with flavour; the desserts are wickedly decadent. Cosy dining area and panoramic terrace overlooking the sea, with Saint Malo in the distance.

1 Star (Green Star) • Creative. Chef Gaëtan Gentil's new restaurant in the Confluence neighbourhood is housed in a building that is eco-responsible from floor to ceiling, and that includes the French oak tables. From the open kitchen in the middle of the space, he creates his seasonal cuisine that highlights the produce of the Rhône Valley terroir, using herbs and wild plants to great effect. This creative, instinctive yet carefully thought-out cooking is based on the elevation of ingredients, which are subject to numerous variations and enhanced by sauces packed with flavour. All his chosen suppliers share the same commitment to the environment: permaculture market gardeners, more sustainable livestock farming, wild or more appropriately reared freshwater fish. The 950 organic and natural wines on the wine list follow suit, slotting into a meal that is delicious but does not come at the expense of the planet.

1 Star • Modern Cuisine. "Prévelle" is a lyrical name that perfectly reflects Romain Meder's cuisine. Alain Ducasse's former protégé pays homage to his rural upbringing with a plant-centric menu that is rooted in local Île-de-France produce and complemented by poultry, fish and shellfish. His modern and resolutely seasonal dishes demonstrate impressive technical skill: bold seasoning, vegetables roasted with the same care as meats, in pursuit of the deep, rich juices and flavours born of the Maillard reaction, a culinary process favoured by his mentor. Beyond the open kitchen and its adjoining table, a staircase leads upstairs to a hushed, understated and dining space that, with its clean lines, exudes a peaceful atmosphere.

1 Star • Modern Cuisine. Chef Jean-François Rouquette (Taillevent, Le Crillon, La Cantine des Gourmets, Les Muses) has set up shop in this brand-new dining room, signed by a Franco-Mexican designer. The chef continues to roll out his virtuoso talent, illustrated by suckling lamb from the Pyrenees, cooked in several ways (roasted rack, stuffed saddle) and side dishes (baby artichokes stuffed with quinoa and tartare of seaweed). The delicacy with which he marries excellent produce in his creative and inspired cuisine is nothing short of ‘pure’ and utter bliss!

1 Star • Modern Cuisine, Creative. In the heart of historic Lille, Gérald Guille plies his trade in an attractive long narrow dining room with an open kitchen. "Pure" materials (earthenware, concrete, wood, leather) create a focused, tranquil atmosphere, mirroring the style of the chef, who delivers, in his own words, "creative, uninhibited food" that is rich in personality and flavour. He slaloms between invention and classicism over the course of subtly balanced tasting menus: trout, beetroot, bloody orange and sage; scallops, leeks, mimolette and limequat; fingered citron, honey and saffron…

1 Star • Modern Cuisine. Frédéric Sandrini has hung up his hat in this pink sandstone and white fronted edifice opposite Hagondange railway station, depicted by a pleasantly low-key, contemporary interior. Your tastebuds will be delighted by the modern, imaginative, ever-changing craftsmanship of this chef who works with painstakingly selected supplier-partners: abalone, hand-harvested by divers in the Bay of St Brieuc, fish from Saint-Quay-Portrieux or Boulogne-sur-Mer and a trolley that stars the work of master cheesemakers. Surprise menus and daily suggestions.

1 Star • Modern Cuisine. Qui plume la Lune is welcoming, picturesque and romantic. Bare stone walls and natural materials (untreated wood, twigs and branches, etc) set the poetic scene and one of the walls bears a quote from William Faulkner: “We ran out into the moonlight toward the kitchen.” This temple of culinary delicacies is the dedicated work of a team determined to select only the very best produce, in line with a clear environmental ethic, hence the premium organic vegetables. Diners are invited to sample dishes that are a masterclass of expertise and precision, overflowing with vitality, fresh ingredients and flavours. A feast of culinary delights guaranteed to lift your spirits awaits all who enter this sanctuary of good food.

1 Star • Creative. Just opposite Ferrandi, the legendary culinary school, Quinsou ("chaffinch" in Occitan) is ideally positioned to influence the great chefs of tomorrow. In a trendy, vintage interior (cement tiles and zinc bar counter), the warm owner-chef, Antonin Bonnet, signs a spot-on, authentic take on artisanal cuisine. The excellent value for pleasure lunchtime formula is a hit every time with a choice of two menus devised around premium market-fresh ingredients. The duck and foie gras pâté en croûte, which keeps pace with the seasons, is a masterpiece of culinary balance from the delectable pastry crust to the melt-in-the-mouth stuffing. A dinky establishment where pleasure goes hand in hand with simplicity.

1 Star • Modern Cuisine. When a talented chef from Rennes, Virginie Giboire, embraces her roots (or "Racines"), the result is pleasing, contemporary cuisine in the form of elegant dishes. Boasting an impressive wealth of experience (of which we will only mention her stints alongside Guy Martin and Thierry Marx who, she says, "taught her everything"), she delivers clever and well-defined cuisine that always hits the mark, proposed in a short menu. Interesting interplays of textures, subtle marriages of flavours, and always the finest ingredients, often from small-scale Breton producers. All served up in a lovely, bright and modern setting.

1 Star • Vegetarian, Mediterranean Cuisine. Bruno Cirino and his faithful right-hand man, José Vidal, regale diners with a bargain-priced single set menu composed entirely of local organic or sustainably grown fruit and vegetables in their small eatery. They propose "kitchen garden cuisine" using ingredients that are picked only when perfectly ripe. Their talented craftsmanship shines the spotlight on characteristic Mediterranean produce, like garlic, olive oil and basil. Dig into a soup of red spring onions and basil; purple artichoke with a cheesy emulsion and grilled spiny artichoke; compressed root vegetables à la “César Baldaccini”; baked miniature apple and burnt barley ice cream… Fine selection of reasonably priced vintages. Smiling service. Booking recommended.

1 Star • Modern Cuisine. From the upper reaches of town, this attractive hotel dating from the 1930s broadcasts a non-stop resounding tribute to the electro-magnetic waves and the triode vacuum tube that made the invention of the talkies and the wireless possible. Its Art Deco decor has lost none of its splendour – mosaic flooring, decorative wrought iron and a marriage of glass and mirrors. In the kitchen, chef Wilfrid Chaplain mixes influences from his native Normandy and his adopted Auvergne, drawing out their gentle, little-explored harmonies. Technically proficient, he creates ambitious, subtle and delicate cuisine that delights the taste buds: Normandy scallops, lime crab, gentian and seaweed; Auvergne guinea fowl, salsify and burnt chestnuts, full-bodied jus. As for the platter of Auvergne cheeses, it creates a buzz all of its own.

1 Star (Green Star) • Modern Cuisine, Mediterranean Cuisine. Trained in star Swiss, French (and even Australian) establishments, chef Laurent Cherchi is a stalwart champion of the environment. He offers two menus, one of which is lacto-ovo-vegetarian, while the other is all-out vegan (without animal ingredients) – which is nothing if not rare in the universe of French star-rated establishments. All his produce is rigorously sourced locally, from the Cévennes to the Mediterranean (beef from Aubrac, saltbush lamb from Camargue, tomme cheese from Larzac) and the front-of-house team is more than well-versed in the ins and outs of each ingredient’s provenance. Each dish has been endlessly pondered, puzzled over and tweaked, to allow the chef’s impeccable technique (fermentation, extraction) and knife-edged accuracy to showcase the stars of the show: the veggies. Three dining rooms, which sport a stripped back vibe, and the tableware are all made to measure by local artisans.

1 Star • Classic Cuisine. In their establishment overlooking the pine forest, the Coussau family champion classic French cuisine and pay homage to the Landes terroir: foie gras, poultry, Chalosse beef, and fish from Capbreton. Regulars will be delighted that mainstays – scrambled eggs with black truffle, warm duck foie gras with grapes, and sole with porcini, or the traditional hot Grand Marnier soufflé – are still on the menu. In autumn, there is roast wood pigeon or hare à la royale: tradition is taken seriously here.

1 Star • Classic Cuisine. This edifice, steeped in history, stands on the cellars of the former Grands-Augustins convent and it was here on 14 May 1610, an hour after his father King Henry IV had been assassinated, that Louis XIII learned that he was the next king of France… The memory of this rich heritage lingers on in the ornate dining room which sports half-timbers, bare stone, wainscoting, stained-glass and wall hangings, although the profusion of heirlooms is set off by a few cutting-edge details (glazed cellar, modern sculptures). The setting with a sense of occasion is the perfect foil to the food of chef Manuel Martinez, an ardent champion of Gallic culinary classicism. After training at Ledoyen, the Crillon and the Tour d’Argent, the Meilleur Ouvrier de France (Best Craftsman of France) decided to settle in this prestigious establishment to pursue high-flying French culinary traditions. Enduringly popular with regulars, in particular for the excellent eater-friendly lunchtime prices!

1 Star (Green Star) • Modern Cuisine. In his new restaurant, chef Tanguy Laviale (previously at Garopapilles) is calmly going about extricating himself from the traditional codes of gastronomy – with the help of his associate, Maxime Courvoisier, a sommelier who thinks outside of the box. Imagine: a short menu, comprising just eight dishes to be mixed and matched as you please (four or five of these small plates amount to a meal). The talented chef's technical approach always hits the mark, from the judicious combinations to the quality produce enhanced without any showboating, not to mention the impeccable garnishes and seasonings. Examples include breaded red mullet, kale and sour cream; line-caught hake with an oyster and mint ravigote sauce. Wine, too, takes centre stage here: over 700 ready-to-drink labels (plus plenty more in the cellar), ranging from big names to small-scale producers – something for every budget! Sommeliers first and foremost, the head servers make a point of promoting young winemakers.

1 Star (Green Star) • Modern Cuisine. Set on the banks of the Loire, this inn, refurbished in a tasteful modern vein, is the bolthole of Marie and Fabien Raux (born in northern France, the chef’s eclectic career has taken him to fine establishments from Morocco to Alsace). The chef crafts dishes in the zeitgeist, curated into a single set menu and starring seasonal produce. The vegetables come straight from the nearly 5 acres of garden and orchard that supply 90% of the restaurant’s needs, even in winter! The remainder is sourced from a handful of local producers: Loire zander, lamb, rabbit… Everything tastes of something in this gutsy lineup of flavours served in a warm jovial vibe. In summer, alfresco dining on the lovely terrace shaded by linden trees in the garden is heavenly.

1 Star • Modern Cuisine. Pézenas is not only the city of Molière, it is also the HQ of Matthieu de Lauzun. Established in a winery in the priory of Saint-Jean de Bébian, this venue provides a stage for the chef to demonstrate his manifold talents. A chic neoteric interior, done up in stone, wood and copper, sets the scene for the chef’s delicate, tasty Mediterranean score, liberally scattered with childhood and wayfaring souvenirs. The well-curated lineup of Languedoc wines further adds to the pleasurable dining experience.

1 Star • Creative. The Maison des Têtes, a listed Renaissance edifice lavishly decorated with grimacing faces, is as superb as Colmar itself. The restaurant's decor is minimalist, in keeping with Éric Girardin's tasting menu, which showcases the terroir of Alsace. Each dish is the epitome of beauty, flavour and delicately refined aromas. You will be won over by the trout "in three acts" and its hollandaise sauce with herbs, or the pigeon with cabbage, orange and cashew nuts. There is also a brasserie, plus guestrooms that sport a spirit of timeless elegance.

1 Star • Creative. The "H" is for Hubert Duchenne, a chef hailing from Normandy, whose CV includes stints working for Akrame Benallal and Jean-François Piège. Behind the discreet, elegant façade, the intimate space done out in a chic yet cosy style accommodates fewer than 20 diners. The dishes are deftly done and always on point, whether razor clams with parsley (their signature dish), pollack with amaranth seeds – puffed and as a risotto or barbecued Jersey beef with creamy carrot and activated charcoal: almost every plate enchants the palate thanks to a remarkable balance of roasted and tangy notes. The chef's inventive and skilfully executed dishes, based on premium seasonal produce, form a single set menu – you're in for a treat!

1 Star • Modern Cuisine. From Conques to Rodez, where he relocated when he took over Émilie and Thomas Roussey's restaurant, chef Hervé Busset continues to present himself as a cook and harvester. The produce he gathers from the surrounding fields and forests is supplemented by purchases from the market opposite his new premises. Hervé's creative cuisine is dictated by nature: comfrey, marigold, hedge nettle, meadowsweet and nasturtium flowers grace the plates with harmony and finesse throughout the surprise set menu. Completely refurbished, the chic, inviting setting ensures privacy for guests. The sommelier has excellent recommendations.

1 Star • Modern Cuisine. On the Wine Road south of Colmar, the picture postcard wine-growing village of Ammerschwihr nestles in Kaysersberg Valley, dubbed the valley of stars - Michelin stars of course! It is home to a veteran chef and former member of the Auberge de l’Ill team, Julien Binz, for whom the world of cooking has no secrets. Against a plush, stylish background, he rustles up seasonal dishes founded on lashings of culinary technique with an Alsace accent: duck foie gras crafted two ways; a “striped” trout with choucroute and a creamy Kaefferkopf riesling sauce; tortellini of Munster cheese and a buttery stock… Perfect to brush up your gourmet classics!

1 Star • Modern Cuisine, Provençal. Venture into the business park and make your way to this handsome contemporary establishment – you won’t regret it! In a spacious, comfortable conservatory-cum-dining room, chef Pierre Grein curates a modern score of Provençal leaning, steeped in delicacy and high-flying technique: gnocchis with girolles, cream of mushroom soup; local squab roasted whole with fluffy dauphinoise potatoes; a trompe l’œil strawberry and pistachio tart… The sauces and jus deserve a special mention, as does the slick, friendly service.

1 Star • Modern Cuisine, Creative. The first restaurant in Finistère to clinch a MICHELIN star (way back in 1933!), the iconic Moulin de Rosmadec is a mecca for Breton gastronomy. It is set against an enchanting backdrop, with its flower-decked terrace on the banks of the Aven, on a site steeped in history - the mill dates back to the 15C. Sébastien Martinez's cuisine is an ode to Brittany's terroir (buckwheat, buttermilk, Plougastel strawberries) and local seafood (spider crab, langoustine, lobster). The chef delivers refined and delicate dishes with robust flavours and characterful sauces: a first-rate dining experience.

1 Star • Creative. This magnificent 15C town house is home to a fine dining restaurant which sports a plush velvety interior and a huge counter separating the room and the kitchen. Former second of Georgiana Viou, chef Luka-Tao Debenath deploys his creative streak in appetisers like a grassy runner bean jus followed by a starter of brioche bread roll stuffed with garlic-laced brousse cheese, lemon and mint, crunchy beans, samphire and garlic flowers. This may then be followed by grey mullet breaded in fig leaf and served chilled with garden tomatoes and fresh herbs, a tarragon bearnaise sauce and a tomato water. Youthful pastry chef Auriane Fougeray is just as inventive as her melon, honey and frothy egg custard delight demonstrates. In fine weather, tables are laid in the large courtyard. The lunch menu (drink included) is a steal!

1 Star (Green Star) • Creative. On the edge of Rambouillet Forest, chef Cybèle, who formerly ran the Table de Cybèle in Boulogne Billancourt, fell in love with this estate dating from 1850 and where she now grows practically everything she cooks according to permaculture methods… Fresh greens thus play a pivotal role, flanked by fermentation techniques and produce from local growers, in deceptively simple, signature cuisine rich in aromatic legible flavours. The bread, butter and yoghurt are all homemade and the wine list is packed in biodynamic and natural vintages. A Scandinavian slant depicts the venue, which also offers five guestrooms for wellness and silent retreats.

1 Star • Creative. A wind of audacity has swept through Maxime Laurenson’s restaurant. Precise, legible dishes reveal each ingredient simply, with a firm focus on vegetables and a steadfast commitment to locally sourced produce. The single set menu (no choice) features a dozen or so courses, each of which stars the best of a region that spans Auvergne to the Alps. The interior is clearly inspired by nature (stone, wood, colour, plants) and the vibe is friendly. A down-to-earth establishment that is a favourite with Lyon’s foodies.

1 Star • Modern Cuisine. This 19C château, which houses the Institut Lyfe (the international hotel management school formerly known as the Institut Paul Bocuse), serves the first-class cuisine of Florian Pansin, who is supported by a large team both in the kitchen and front of house. You will appreciate the finesse, precise presentation and well-balanced flavours: scallops with walnut, beurre monté with Rancio wine; beef tenderloin with Kampot pepper flambéed in rum, pommes soufflés... The cuissons are spot on, and there are flashes of creativity. Put simply, tasty seasonal cuisine at its best!

1 Star • Modern Cuisine. Chef Guillaume Momboisse is at the helm of this modern establishment in the heart of the antique district, just a stone’s throw from the Marché des Carmes (covered market). Evening meals are served in a stylish interior (coffered ceiling, modern furnishings, round leather clad tables), courtesy of several-course surprise menus, often of seafood and Japanese inspiration. Graphic plating, designer tableware, spot-on service and a wine list selected to pair with the food set the scene for a creative culinary experience.

1 Star (Green Star) • Modern Cuisine. Always on the lookout for new ideas, the team of Septime led by Bertrand Grébaut stands out by its fresh, confident, always enthusiastic and occasionally even cheeky approach. Septime is the quintessence of the new breed of Parisian restaurants, resolutely hip and trendy, but also unwaveringly committed to good food. In the middle of Rue de Charonne, the venue is the summum of today’s modern codes and its spacious, workshop-cum-loft feel, untreated wooden tables and metal rafters offer a swish version of the current trend for industrial interiors. Slick, professional service. Of course, you may have to wait a while before you can get a foot in the door – in general bookings are made three weeks in advance (only online)…

1 Star • Creative. The man behind Shabour is Assaf Granit, the high-profile Israeli chef. Already owner of a dozen restaurants in Jerusalem and London, he also presents Israeli TV's version of Kitchen Nightmares. He set his sights on this 17C building in a lively neighbourhood between rue Saint-Denis and rue Montorgueil. Here, we rediscover his trademarks: a lively atmosphere, rough and ready decoration with metal technical ducts visible on the ceiling, subdued lighting... and, of course, generous and surprising creative cuisine replete with Mediterranean influences, whose freshness gives it wings – for example, carrots with slow-cooked egg, tahini foam, salmon eggs and tzimmes, seared mullet in an eastern take on bouillabaisse, or semolina pudding with orange blossom and crème anglaise with pumpkin.

1 Star • Modern Cuisine. Anthony Denon, formerly of Chantilly’s Jeu de Paume and the Baudelaire in Paris, has set the Bay of Toulon buzzing with his new downtown establishment (in one of the city’s former iconic seafood restaurants, Au Sourd). Laëtitia cheerfully bids you welcome into the fully refurbished interior of Shanael, which is a portmanteau of Anthony and Laëtitia’s children’s names. The chef signs a bold lineup strewn in perfectly judged creative notes and underscored by a steadfast commitment to sustainable sourcing and a keen taste for plants and veg.

1 Star • Modern Cuisine. This gourmet bolthole located behind the Arènes, just opposite the Musée de la Romanité, is run by chef Damien Sanchez, a local boy with stints at the Cabro d'Or, La Réserve de Beaulieu, Christopher Coutanceau in La Rochelle and, finally, in his hometown alongside Jérôme Nutile. Damien’s cooking hits the spot every time, thanks to a strong focus on vegetables and crisp, vibrant flavours that showcase regional ingredients: shrimps from Grau-du-Roi cooked in stock, bavaroise of broccoli and a spring roll of green cabbage stuffed with shrimps; lightly seared John Dory, grilled squash and a honey sauce. As soon as the sun starts to shine, make a beeline for the patio shaded by maple trees.

1 Star • Creative, Japanese. Just a stone's throw from the Seine overlooking Notre Dame, you are definitely in Paris – yet also in Japan! Sola is full of contrasts from the pared-back pale wooden furniture to the coffered ceiling and massive solid wood doors, while the vaulted cellar sports a Japanese-inspired dining platform (be sure to remove your shoes). Japanese chef Kosuke Nabeta serves a delicious fusion of the knife-edge precision we associate with his native cuisine paired with a cornucopia of produce from the French countryside. Nabeta introduces us to traditional culinary techniques that he wields exquisitely (smoking, drying, marinating, fermenting, alternative cooking methods etc) based on ingredients like soya, sake, ponzu and mizuna. Balanced, polished, personal cuisine.

1 Star • Modern Cuisine. If there are "writers' writers", then there are chefs' chefs. A Meilleur Ouvrier de France, a mainstay of the Ferrandi gastronomy school, promoter of culinary design, restaurateur in Tokyo, Éric Trochon is that sort of chef – admired and yet relatively little known. He and his sommelier wife preside over this elegant, intimate-feeling restaurant with a decor that blends Brazilian rosewood furnishings and paintings and ceramics by a Korean artist. The menu also errs towards minimalism, with on-point proposals including an omakase menu. The dishes showcase modern cuisine with Asian touches, such as fillet of beef with eryngii and shimeji mushrooms, gochujang and bitter Korean salad. Two places with a view into the kitchens are available at the counter.

1 Star • Modern Cuisine. Slightly out of the bustling city centre, this smart, yet subdued façade reveals a comfortably cosy interior. The chef, Victor Ostronzec has been honing his undeniable talent here since 2016. He stands out from the crowd with his technical, creative cuisine and often inspired plating, and always has something new to offer up his sleeve. His desire to astound is embodied by the fact that he only offers surprise menus in the evening. The polished front of house team adds the final flourish to this culinary portrait.

1 Star • Modern Cuisine. In a bright, stylish dining interior (hardwood floors, pale wood tables, wine cellar) and a flower-decked interior courtyard covered by a glass-paned roof, this enchanting, quiet and peaceful setting comes as a surprise in the very heart of the Place du Capitole. At this prestigious address, Stéphane Tournié, a former student of Lucien Vanel, André Daguin, Philippe Legendre (Taillevent) and Christian Constant (Le Crillon), lets his talent shine. This dedicated artisan focuses on the essential, with dishes such as scallops, cream of rice with nori, or duck foie gras ravioli and black truffle. The dishes are often finished off tableside, eg the flambéed crêpe Marie-Louise, which brings a theatrical touch to proceedings. N.B. There is a truffle set menu during the winter season.

1 Star • Creative. Located in a bourgeois district of Paris, the crack kitchen team of this fashionable restaurant rolls out a surprise menu that favours local, seasonal ingredients. Unorthodox, vibrant cooking with a creative streak and a weakness for vegetables, together with low-sugar desserts in a modern vein. Splendid list of mostly organic or natural wines. What’s not to like?

1 Star • Japanese. Lining the delightful Louvois Square, this microscopic restaurant (seats only eight) is well worth a visit. The interior oozes well-heeled zenitude: marble, upholstered seats, fine glassware… However, it is the chef’s talent that draws foodies like bees to honey! This master craftsman works only with the freshest ingredients, curating them with surgical precision. His consummate talent comes to the forefront as you admire him craft sushis and makis that are never overpowered by soy sauce or wasabi. Balanced flavours and complimentary textures: fillet of grilled seabass, spinach and lemon-flavoured dashi; fried seabream, grated white radish and Agedashi-style chives; sashimi of amberjack, sesame-flavoured soy sauce, shiso flower and wasabi. Love at first bite.

1 Star • Japanese, Sushi. Located on Montmartre’s hill, this joint sports an elegant, minimalist interior that celebrates the aesthetic codes of Japanese restaurants: light wooden furnishings, a long counter and an amazing origami-inspired ceiling by an interior design firm. Chizuko Kimura and the Sushi master Takeshi Morooka pursue the legacy of Shunei Kimura, who made this eatery such a success. The omakase menu comes in two versions, which must be chosen when you book. Both embark the diner on a genuine sensorial experience courtesy of razor-sharp nigiris, a truly exceptional selection of fish, expert handiwork and a range of subtle seasonings, without forgetting Japan’s unique vision of hospitality that is both unobtrusive and highly attentive.

1 Star • Modern Cuisine. The name of this restaurant may refer to the close bond between the chef and the sommelière (who are partners in life), or the association of food and wine – the couple’s respective passions, or to the two set menus served in two separate dining spaces. The first is a “tasting bar”, which rolls out dishes to share that tap into influences from far and wide (ceviche of croaker, ceviche juice and guacamole); the second is dedicated to fine dining with two tasting menus (and a third more concise score at lunchtime). The chef, who finds his inspiration in Normandy’s first-class fare and culinary heritage, draws on his years of experience in top flight restaurants to create modern cuisine with just the right touch of creativity. We recommend his new spin on the tarte Tatin with a calvados soufflé.

1 Star • Modern Cuisine. On the shores of Lake Geneva, a love story and a fish restaurant in one! Manon Moleins-Plassat (in the dining room) and Lucas Dumelie (in the kitchen) have dropped anchor in the tiny port of Séchex, from whence Manon hails. Her brother Ludovic, a sixth-generation fisherman, continues to cast his nets there. Fish from the lake play first fiddle on the menu: whitefish, pike, trout and crayfish are elevated courtesy of rigorous cooking techniques. The mountainous hinterland also chimes in with its vegetables, herbs and aromatic plants, which are particularly well suited to this light, healthy cuisine: Arctic char, spinach leaf, garden herbs, marinière sauce; whitefish lacquered in kalamansi, glazed gherkins and tarragon beurre blanc. Three guestrooms are available for overnight stays.

1 Star • Modern Cuisine. The tradition of hospitality is kept alive in this elegant house situated in the middle of extensive grounds dissected by a river. Here, chef Philippe Augé creates carefully prepared cuisine based on classic principles, resulting in dishes such as green carnaroli risotto with frogs’ legs and snails, calf sweetbreads with petits pois à la française and lime-leaf vinegar jus, and a Grand Marnier soufflé with blood orange sorbet. Make sure you save space for the cheese trolley which includes several dozen varieties! Impressive Burgundy wine list.

1 Star • Italian, Modern Cuisine. She hails from Brittany, he is from Sardinia, they met in Corsica... and now they run a small restaurant in Bordeaux that punches above its weight. The chef's dishes are precise and always inspired, especially when they home in on first-rate ingredients: langoustines, spider crab, bluefin tuna and pigeon. Expect very contemporary cuisine, bursting with flavours and littered with references to Italy (put it down to the chef's origins), without ever lapsing into nostalgia or getting caught up in proclamations of identity. The tasting menus change every week depending on the chef's inspiration. It's a real pleasure from start to finish, right down to the lunch menu, which is excellent value for money.

1 Star (Green Star) • Creative. Thierry Schwartz, who describes himself as an Alsace native by birth and at heart, believes that nature's rightful place is at the centre when it comes to cooking. This ethos is borne out by his commitment to local producers and by his title of Officer of France's Order of Agricultural Merit. To set the scene: think lots of wood, seasonal vegetables on display and a log-burning fire. Thierry concocts three remarkable set menus in which the produce (from Alsace and permaculture) is sufficient in and of itself: pure spelt, arctic char, wild sorrel, organic farm eggs... to be washed down with a fine, natural wine. The choice is yours – from the 1,500-strong list!

1 Star • Italian, Creative. A charming little Italian restaurant run by a chef who hails from Lorraine but has Sicilian roots, and his Milanese partner. By no means fixated on the classic repertoire, the restaurant serves a tasting menu entitled "Scoperta della Pasta", which showcases their house-made pasta. Much care goes into dishes that incorporate top-notch, at times premium ingredients, many imported from Italy. With its pared-back decor, just a handful of tables, dark parquet flooring, white walls and colourful Abstract paintings, the interior is both contemporary and intimate. Excellent selection of local wines.

1 Star • Modern Cuisine. Two minutes from Rue Saint Dominique, this establishment bears the hallmark of Cambodian-born chef, Tomy Gousset, who is forging ahead in a no-holds barred, gleeful approach. A relative latecomer to food (23 years old), he perfected his skills at the Meurice, Taillevent and Boulud in New York. Today he plays a gourmet-bistro score, firmly in tune with his era, placing his “karma” (his own words) at the service of taste and the ingredient in a genuine spirit of local sourcing. His motto: “Simplicity and sophistication”, or, in our words this time: “A slap up good meal”!

1 Star • Modern Cuisine. Established in 1582, this legendary restaurant continues to enchant diners with its magical view of the River Seine and Notre-Dame, its huge open kitchen and its steel kinetic-effect ceiling. In the kitchen, chef and Meilleur Ouvrier de France Yannick Franques strikes the perfect balance between traditional and contemporary, not least on account of his fine work with sauces. Presented in the form of an elegant triptych, the menu features a modernised take on the house classics, which are masterfully finished tableside, as well as more personal elements that reflect the chef's years spent in the South of France. The extraordinary wine cellar is home to over 300 000 bottles. Finally, there is the ground-floor Bar des Maillets d'Argent, done out in a traditional 1930s style, and Le Toit de la Tour, a lush roof terrace with a panoramic view, where you can enjoy a drink as you contemplate Paris.

1 Star (Green Star) • Creative. The name is a nod to Tōya, a famous volcanic lake in the Shikotsu-Tōya National Park on Japan's northern island of Hokkaido. Globe-trotting chef-owner, Loïc Villemin considers the region to be something of a culinary paradise, in which wild fish, plants and herbs abound. In addition, extensive animal husbandry and premium market gardening are practised there – plenty to enrich this restaurant overlooking a verdant golf course and with a trendy and soothing nature-inspired decor. The chef was also a disciple of some of the great culinary masters: Jean-Georges Klein, Nicolas Le Bec, Bernard Loiseau and Arnaud Lallement. He loves working with fine ingredients to create a mystery menu that changes on a weekly basis. In his generous compositions, cutting-edge technique and creativity find powerful expression in wonderful flavours. Unmissable!

1 Star • Modern Cuisine. This plush, wainscoted Belle Époque dining room is located at N°33 in a discreet hotel, set in what is known as the Golden Triangle near the Champs Élysées. Chef Sébastien Sanjou has a knack for selecting premium produce, with which he composes a voluntarily concise menu, signing subtle, up-to-date, seasonal dishes that hit the spot every time from impeccable cooking and superlative jus and sauces to exquisitely balanced flavours. Decadently discreet.

1 Star • Modern Cuisine. In the wake of his mentor Paul Bocuse, Christian Têtedoie has built a small gourmet empire. Perched on Fourvière hill overlooking the city, the Têtedoie is a gourmet showcase. A champion of Gallic culinary traditions, this fan of contemporary art is committed to finetuning and even modernising this heritage. Bites of snails, foie gras and pistachio; “portfolio” of red mullet, carrots and game sauce; mallard duck, grilled chestnuts and Jack Be Little pumpkins: his dishes sometimes read like an abstract art exhibition. It’s impossible not to mention his signature dish: lobster casserole with a calf's head cromesquis that he has renamed HTV (after Homard Tête de Veau in French). Generous, sensitive cuisine depicted by an intelligent array of textures and flavours.

1 Star • Modern Cuisine. Situated in the heart of Petite France with its picture postcard half-timbered houses, this restaurant combines flavours from near and far. Its name suggests as much: umami is the fifth flavour in Japanese cuisine, alongside sweet, sour, bitter and salty. A keen globetrotter, chef René Fieger signs market-fresh cuisine scattered with exoticism, yet solidly rooted in tradition. The chef is entirely alone in the kitchen, conjuring up dishes that delight. Highlights include a slab of halibut, finely diced yellow and green courgettes, sliced green beans and an acidic, slightly creamy dashi-kefir dressing.

1 Star • Modern Cuisine. Chef Ludovic Turac, who boasts stints at Le Bristol and Guy Savoy, is at the helm of this restaurant firmly anchored in the South of France. Using Provençal vegetables, locally caught fish and meat from the Southern Alps, he crafts set menus with a strong Marseille twang, sprinkled with nods to his travels around the Mediterranean and his own Armenian heritage. His inventive recipes are always packed with flavour and perfectly in tune with the knockout panorama over the Vieux Port and the basilica, Notre Dame de la Garde.

1 Star (Green Star) • Creative. Housed within one of the resort’s top hotels, this restaurant loves nature, hence its name that pays tribute to the last remaining species of brown bear in the Alps. The interior resembles a forest with slim tree trunks separating the tables into little thickets, a ceiling covered with a canvas depicting foliage and magnificent tables carved from walnut wood. Chef Clément Bouvier, former second to Jean-François Piège, signs creative Alpine cuisine with a rustic edge, mixing freshwater fish or game with aromatic herbs and plants picked in the mountains. On a constant quest for the best local ingredients, each dish is fully in tune with the seasons. The cheese trolley is 100% Alpine in origin and is escorted by an impressive wine list.

1 Star • Creative. Chef Adrien Cachot has been a familiar face since appearing on French TV's Top Chef in 2020. In a space with a minimalist decor and intimate atmosphere, the chef puts his creativity to the test, creating dishes that often feature unexpected pairings, such as the show-stopping "Cachot e pepe" mochi, prepared in the manner of a pepper and citrus risotto! He also has a penchant for less conventional ingredients, such as offal, which contribute unusual textures. Finally, another characteristic of his cuisine is the marriage of surf and turf, with dishes such as his superb black ruff, a fish from the Mediterranean seabed, judiciously combined with tripe and vin jaune. Over the course of a carte blanche menu that is unapologetically playful, a singular culinary personality emerges, shaking things up and winning diners over from start to finish.

1 Star • Modern Cuisine. Nestling in a leafy green site and dominated by its castle, the quaint village of Belcastel rises up on the right bank of the Aveyron River. Work up an appetite by strolling along its cobbled streets and up and down its steep paths! Quietly feeding hungry travellers is something of a tradition in this family-owned business opened by the grandparents of sisters Nicole and Michèle Fagegaltier, now at the helm. The enticing menu naturally highlights local delicacies such as lamb and veal from Aveyron and Ségala, Aubrac beef and Bigorre black pork, without forgetting fish and farmhouse cheese. Stock of caramelised sweet onions, Laguiole braised cabbage; Monts d’Aubrac trout, emulsion of garden herbs, various textures of celeriac and orange notes. This old bridge believes in food that satisfies the soul and the appetite!

1 Star • Modern Cuisine. This White Pond is a small, protected expanse of water inhabited by birds that can be leisurely observed from the terrace or the dining room; in fact, bird watching sometimes seems to be one of the guests’ main occupations. A keen surfer, David Sulpice’s inspired, high-precision cuisine resembles a cruise through the best of Landes produce, which he consummately showcases: duck and asparagus from Darrigade farm, fish from small boats direct from Capbreton, authentic Pyrenean ewe’s milk cheese, citrus fruit from Thierry Dupouy in Eugénie-les-Bains. Meticulous cooking and flavoursome jus and zabagliones. All the ingredients are used in line with the villa’s zero-waste philosophy. The intelligent wine list cleverly surfs between prestigious vintages and small southwest France wine growers.

1 Star (Green Star) • Creative. Inveterate locavores Anne and Thomas Cabrol give absolute priority to ingredients sourced nearby and do their utmost to limit the establishment's ecological footprint. The kitchen makes the most of its surroundings, caught between the dry terroir of the Causse limestone plateaux, with its truffles and aromatic plants, and the humid Montagne Noire, rife with undergrowth treasures (berries, mushrooms, wild plants). Examples include their "bouillon de l'aurore", a root infusion with an aromatic bouquet and incomparable freshness derived from 35 plants and flowers; the Montagne Noire trout macerated in wild fig oil, served with a fragrant myrtle sabayon; or whole-roasted pigeon from Mont Royal farm, flambéed with woolly-pig bacon. Throughout the meal, the chef shares the story of his creative culinary universe, by means of a screen presenting his producers and foragers. Remarkable food and wine pairings.

1 Star • Modern Cuisine. This handsome mansion in the heart of Salon-de-Provence is the lair of Alexandre Lechêne. He treats diners to remarkably creative cuisine unveiled in surprise set menus that adhere to a single guideline: "Go with the flow"! The beautifully plated dishes showcase market garden produce and local fruit, such as flame-seared Mediterranean liche (fish) paired with a medley of parsnips and a fishbone stock. Fresh, tasty and perfectly seasoned! The combinations of ingredients can be daring but are always spot on and deftly crafted. The stylish interior sports mouldings, frescoes on the ceiling, Provençal tiles and a lush patio, taken by storm in summer. Seamless, spot-on service.

1 Star • Modern Cuisine. This 19C villa, whose grounds are home to a herb garden and beehives, is the HQ of a provençal chef who signs a vibrant Mediterranean score. On the menu: subtly smoked red Mediterranean tuna on a bed of Paimpol beans, jazzed up with basil-pistou-inspired ravigote sauce, followed by pearlescent scallops paired with a green anise-spiked stock of small grey crabs and a bourride, finishing with a fig served with hazelnuts and tonka bean. A well-curated wine list, some vintages of which come in magnums and jeroboams. Bouncy, on-the-ball wait staff and a pleasant fine weather terrace.

1 Star • Modern Cuisine. A charming house, typical of the sort you find in the heart of Megève, a refined decor with an abundance of wood, an elegant counter seating 14 diners: a warm welcome awaits you at Vous! Under the guidance of Julien Gatillon, young chef Jean Pastre delights diners with modern cuisine prepared before their eyes. The finest produce, both local and from further afield, features in dishes such as confit trout with hogweed-scented mousseline and Melba toast; flame-cooked langoustine, celery, hazelnut and boutargue; roast Dombes duck, beetroot, carrot and concentrated jus... Elegant, delicate cooking boasting clarity and bold flavours.

1 Star • Modern Cuisine. Chef Yoshinori Morié (formerly at Le Petit Verdot, Encore, L'Auberge du 15) delights diners with refined, visually pleasing cuisine in the form of single set menus. Think tartare of Corrèze veal, cockles and cauliflower; monkfish, lotus and mushrooms; or ballotine of pigeon, porcini, dates, carrots and combava – so many unabashed odes to elegance and indulgence. In a busy corner of the Latin Quarter, this place is a rare gem among the usual eateries, housed in an intimate setting with exposed stonework, white beams, Japanese-style woodwork, designer lighting, white linen and porcelain. An appealing set menu is available at lunchtime. Smiling and attentive service.

1 Star • Creative. In the heart of the Centre Pompidou-Metz is one of the few fine dining restaurants to be located in a French museum. The sleek, bright space is housed in a glass and metal setting with glimpses of the canopy of this stunning building; wood and cardboard furniture designed by Shigeru Ban adds to the serenity of the place. Roxane and Charles Coulombeau homed in on the smallest of details in a quest for excellence when it comes to the table design. A big fan of Japan, where he used to work, the chef cleverly combines seasonal ingredients from Lorraine with his passion for the Land of the Rising Sun. Quail from the Vosges, Lorraine-raised Wagyu beef and truffles from the Meuse blend seamlessly with chawanmushi, shiso and kaffir lime in this chef's inspired dishes.

1 Star • Creative, Fusion. Over 20 years old and still going strong: William Ledeuil's Ze Kitchen Galerie flirts with the boundaries between art and cuisine, with all of its original freshness and enthusiasm intact. In this pared-back space, designer furniture and tableware coexist with colourful paintings (a decor designed with jazz musician Daniel Humair) around a windowed kitchen where you can see the team at work. At the stove is William Ledeuil, who has become the mentor of a generation of chefs (including Adeline Grattard and Adrien Ferrand). He gives free rein to his passion for the flavours of South-East Asia (Thailand, Vietnam), which provide him with plenty of inspiration. Galangal, ka-chai, turmeric, wasabi, ginger are just some of the herbs, roots, spices and condiments from around the world that he uses to brilliantly enhance classic French recipes. The menu – based on fish, broths, pasta and a la plancha options – comprises a range of inventive, modern and nicely crafted dishes that will take you on a journey of flavours and colours. The lunch menu is unbeatable value; a warm welcome and smiling service.

1 Star • Creative. In a residential neighbourhood in the 16th arrondissement, Julien Dumas (previously of Lucas Carton and Bellefeuille - Saint James Paris) has set up shop in this elegant, tastefully decorated eatery, previously the fine dining restaurant Le Pergolèse. This talented chef's love of the Atlantic Ocean finds expression in flavoursome and remarkably delicate seafood cuisine (zostera is a seagrass). Tender Arctic char with butter and tansy, asparagus confit in wax, or premium hand-dived scallops simply seared: precise seasoning, accurate cooking and delicate combinations are testament to the full potential of meticulously sourced seafood. Supported by flawless technique, the menu also shines the spotlight on vegetables, the chef's other passion. Charming and attentive service.

1 Star • Creative. In this lovely restaurant steeped in character in the heart of historic Montpellier, Boris Caillol (formerly Le Petit Nice and La Maison Troisgros) signs a bold creative modern score and the inventive, no-holds barred chef continues to set our tastebuds tingling! He scours Montpellier’s organic market himself, hunting out the best seasonal ingredients. The resulting subtle dishes are admirably paired with an enticing wine list that demonstrates a weakness for biodynamic wines from the region. The old stone walls are offset by soft lighting and contemporary fixtures, all of which is further enhanced by the graceful greeting of Coralie Semery, who elegantly supervises the front of house.

1 Star • Modern Cuisine. This lovely mill built of local stone and flagstone stands in a bucolic setting on the banks of a river. The restaurant has exposed rafters and large picture windows. Having worked in the restaurants of Pierre Gagnaire, Michel Bras and Alain Ducasse, Émilie and Thomas Roussey, both chefs, have swapped their premises with those of Hervé Busset, who is now based in the heart of Rodez. Working in tandem, the pair create natural cuisine that gives pride of place to seasonal fruit and vegetables supplied by carefully selected local producers. Tomato and basil; aubergine, agastache and buckwheat; oyster mushrooms and courgette flower: the names of the dishes are reduced to their ingredients, which are always ultra-fresh.

1 Star • Modern Cuisine. Just a few streets from where he grew up, Selim M'Nasri is thriving in this intimate, harmonious space, whose natural materials and contemporary furnishings are enhanced by soft lighting. Having trained for eight years under Marcel Ravin (Monaco’s Blue Bay), at whose side he rose through the ranks from commis to sous-chef, he embraces the influence of his mentor. All the tables face the open kitchen, where the chef crafts an immersive dining experience, including interactions at the counter, during which diners discover the spices that form the backbone to their meal – Sansho, Timut, green cardamom, black lime… Local ingredients, fish and veggies take centre stage, underscored by spot-on seasoning that exalts their natural depth of flavour. Your tastebuds are in for a treat.

1 Star • Creative. As you take a seat in this smart restaurant decked in marble, wood and stone and located in the well-heeled Monceau neighbourhood, you will sample a tasting menu of unabashed modernity that stars outstanding produce and consummate craftsmanship. Suave, delicate dishes like lamb cooked two ways (saddle rare and shredded with mustard seed) and a medley of carrots. Fogo symbolises fire, setting the scene in this urban chic eatery.

1 Star • Modern Cuisine. In the heart of historic Valence, Flaveurs has become Épithèque. In a colourful setting, depicted by a carpeted floor and chestnut wood tables, Baptiste Poinot aims to create closer ties with his diners and can often be found in the dining room. Influenced by his delicatessen grandfather, Poinot studied at Vienne Hospitality School, before learning the ropes with Michel Chabran, Anne-Sophie Pic and Joël Robuchon. This sensitive chef, who seeks above all to convey an emotion, crafts food that bears witness to the careful thought, excellent produce and consummate skill behind each dish.

1 Star • Modern Cuisine. Non-conformist chef Loïc Pétri cut his teeth in leading Parisian establishments (Jean-François Piège, Joël Robuchon) before going back to his roots in the south of France. In the heart of the historical part of Aix, in his intimate, contemporary-style restaurant with just 12 covers, he lets his inspiration run riot with a single set menu guided by the seasons. With bold associations and a savvy use of oils, spices and chillies, his free-spirited cooking elevates the finest ingredients, such as bass, lobster and sweetbreads, which are treated with care and dexterity. You can sense the commitment to a job well done and spoiling guests, as reflected in both the dishes and the service!

1 Star • Modern Cuisine. The epitome of rural France! With its exposed stonework, beams, floorboards and fireplace, so welcome during cold winter evenings, this authentic little 15C castle will delight those of a romantic disposition, as will the mystery menu of chef Jérôme Mamet, who is a stickler when it comes to plating! This inventive and talented chef works only with carefully selected, often organic, ingredients of the highest quality. Delicious terrace.

1 Star • Modern Cuisine. Most good food buffs agree that Japanese chefs can be relied on to produce truly outstanding French cuisine. At Ōrtensia, the Gallic menu is sprinkled with just the right dose of Japanese accents. Just like the flower after which it is named (hydrangea in English), the cuisine changes colour with the seasons and weather. A contemporary, minimalist vibe depicts the interior, in which light neutral shades and wood dominate, while mirrors on the walls create a feeling of space. Online bookings only.

1 Star • Contemporary, Classic Cuisine. Dine like royalty in a castle setting! Could you ask for more splendid surroundings than those of the historical Schlosshotel Münchhausen, a stately home dating back to 1570, in which to savour modern dishes inspired by French culinary tradition – served as a four- or five-course set menu as well as à la carte. The whole experience is rounded off by genial, highly adept service and an elegant setting, to which moulded ceilings, chandeliers and hardwood floors lend their historical charm. Thanks to the wonderful location with the park and golf course, as well as the tastefully designed guestrooms, patrons find plenty of reasons to linger.

1 Star • Modern Cuisine, Asian Influences. Here at 1789, chef Florian Stolte has carved out a niche for himself that perfectly complements the culinary portfolio of Hotel Traube Tonbach. He showcases his signature style in a pair of six-course set menus, one of which is vegetarian. His approach is minimalist and modern, with contrasting Asian influences woven through the courses. He skilfully showcases the exceptional quality of the ingredients, allowing, for example, the distinctive flavour of the juicy, tender langoustine to shine by serving it raw as a classic carpaccio and using minimal seasoning. Another case in point is the grilled Wagyu beef fillet, the wonderful meaty aromas of which are brought to the fore by a mere sprinkling of salt. The restaurant itself is done out in an intimate, minimalist and yet chic and sophisticated style, the atmosphere is pleasingly relaxed, and the well-staffed front-of-house team is friendly and professional.

1 Star (Green Star) • Modern Cuisine, Seasonal Cuisine. "Sustainable - seasonal - regional" – these are the core values of chef Lukas Adebahr and his team. Housed in a historical building, his restaurant boasts an idyllic location in Munich's Englischer Garten – be sure to factor in a stroll before or after dinner. The kitchen adheres to the farm-to-table principle, using excellent ingredients sourced from regional farmers or grown on site in dishes such as rooster with green asparagus and morels. The cuisine often draws on Bavarian influences in imaginative ways. Desserts such as baba with rhubarb and sour cream are also tempting. There are vegetarian versions of the set menus "Vom Hof" and "Vom Garten". The stylish interior has an Alpine feel – a tasteful blend of sleek lines, wood, glass and attractive decorative touches.

1 Star • Creative, Modern Cuisine. At his chic and elegant little restaurant by the zoo, Daniel Dal-Ben serves up classic cuisine with a judicious flourish of creativity. In addition to Italian and French influences, the chef-patron also incorporates Japanese accents from time to time. A good example of interesting contrasts and harmonious balance is "Cannelloni, smoked eel, Caprese foam, pumpkin seeds". He is also partial to decorating his dishes with skilfully integrated herbs and flowers. The "Cicchetti 1876" starter has become a staple of the set menu. Allow plenty of time, as you may be treated to additional courses. Beyond the terrific food, the atmosphere is inviting and almost intimate. Attentive and well-trained front-of-house team.

1 Star • Modern Cuisine, International. With a name like 360°, who isn't expecting a great view? The highlight of this sleek, modern restaurant on the third floor has got to be the roof terrace! But you can also enjoy the views over the city from the inside thanks to the large windows. Alternatively, you can watch Alexander Hohlwein and his team at work in the open kitchen as they prepare their creative set menu in the evening ("Weltreise"). Over four to eight courses, harmoniously balanced flavours are presented – such as exquisite Helgoland lobster with tomato, passion fruit and ponzu, or perfectly roasted Challans duck with coffee, hot banana sauce and parsley root. Heading up the front-of-house team is Rebekka Weickert, your cordial hostess who also offers expert wine recommendations – the selection of German labels is particularly noteworthy. A shorter set menu is served at lunchtime. A beehive on the terrace supplies the restaurant with honey. Note: The restaurant entrance is to the left of the main entrance of the WERKStadt shopping centre, with convenient parking available.

1 Star • Modern Cuisine. Even after all these years, 5 is still bang on trend. This is primarily down to Alexander Dinter's modern cuisine. Since 2018, he has been the creative force at the helm, successfully incorporating his own original ideas into his seasonally inspired set menu. The location near the Schlossgarten, in what was Stuttgart's first ever railway station, is also unique. A laid-back urban vibe combined with an elegant lounge decor makes for a special atmosphere, which persists as you move from the stylish bar on the ground floor to the "casual fine dining" restaurant on the first floor. Here, guests sit on chic, individually designed chairs at bare tables to enjoy the excellent food and service, which includes expert wine recommendations. The parking garages in the immediate vicinity are convenient for those coming by car. The gourmet set menu is offered from Wednesday to Sunday in the evening. Reservation times: 18:30 and 19:15. At lunchtime and on Mon. and Tue. evenings there is a somewhat simpler, reduced offer.

1 Star • Modern French. Having run this establishment with bags of charm and a sure touch for four generations, the Fehrenbacher family has made a real success of its restaurant – it has retained its Michelin star every year since 1990! Daniel Fehrenbacher, who took over the helm of this award-winning kitchen from his father Otto, is the man behind the outstanding modern French cuisine. He attaches great importance to showcasing what the region and the changing seasons have to offer, which is particularly evident in the game dishes. Interesting flavour contrasts are skilfully incorporated into the dishes. The winning combination of modern and classical elements also applies to the decor: a mix of chic, minimalist style and Black Forest charm. Under the direction of sommelier Jochen Hünd, you will be looked after in a friendly and well-trained manner and given expert advice on wine - the selection is well put together and fairly priced.

1 Star • Contemporary, Modern Cuisine. An institution in the region, this is a truly charming restaurant, which the owners have been running with dedication for over 10 years now. Chef-patron Holger Stehr serves up his interesting take on modern cuisine in the form of a five- to eight-course set menu, skilfully combining building on classic French foundations with Far Eastern-Japanese influences. Diners are welcomed by hostess Martina Kraemer-Stehr, who is trained as a sommelier and responsible for the friendly and proficient service. The wine list and recommendations are also compelling – you can look forward to wines by the glass that are beautifully matched to the individual dishes on the set menu. Tip: Consider booking the pretty guestroom in the charming sandstone pavilion set in the Admiral Garden. In summer, it is also pleasant to dine on the romantic terrace laid out here in the garden.

1 Star • Creative, Seasonal Cuisine. The restaurant is known for its creative dishes, in which ingenuity, seasonality and international influences, as well as top-quality ingredients are successfully combined. The set menu comprises six to eight courses and also comes in a vegetarian version; on Wed and Thu, there is an additional four-course option. The extensive selection of international wines includes an impressive choice of Rieslings; astute recommendations come courtesy of the experienced and charming front-of-house team led by proprietress Agata Reul. An elegant yet warm and inviting interior, where modern design, earthy tones and floral motifs make for a tasteful, upscale setting. Overnight accommodation is available at Living Hotel, which houses this restaurant.

1 Star • Creative, Seasonal Cuisine. The fine dining restaurant of Romantik Hotel Kieler Kaufmann lies in a quiet location in a smart residential neighbourhood. Here, Lasse Knickrehm and his team create innovative dishes that incorporate striking contrasts while maintaining a delicate balance – an interesting example is the Danish salmon with red cabbage, winter cress and black radish. In keeping with the modern thinking behind the three- to seven-course set menu, intriguing alcohol-free drink pairings are also offered as an alternative to wine. A vegetarian version of the omnivore set menu is available (please specify when booking). The historical space, a former banker's mansion, has been tastefully enhanced by a contemporary minimalist design and warm tones. Tip: On summer evenings, make a beeline for the gorgeous terrace overlooking the park. Kaufmannsladen is a laid-back alternative.

1 Star • Classic Cuisine, Seasonal Cuisine. The owners of this restaurant set up shop in this spruce brick building in the pedestrianised zone in 2011 and have been working with great dedication ever since, maintaining the highest culinary standards. A genuine feel-good atmosphere reigns in the elegant yet cosy dining rooms; their tasteful decor exudes Frisian charm. René Dittrich cooks up classic dishes, the quality of the ingredients, the craftsmanship and wonderful flavours of which never fail to impress. Your hostess is Daniela Dittrich, who is in charge of the well-trained and attentive front-of-house team, who work together seamlessly to cater to diners' every need. Should you wish to savour this delightful spot near the sea a little longer, be sure to book one of the two very pretty holiday apartments.

1 Star • Modern Cuisine, Creative. At Alte Baiz, an upscale setting with charming rustic-style overtones and Claudio Urru's modern-inspired cuisine await you. A lot of thought goes into his cooking, and his dishes are always on point in terms of flavour, regardless of whether you opt for the four- to seven-course set menu (you can also order dishes from these à la carte) or choose from the daily specials on the à la carte menu. There is also an interesting selection of dishes for two, such as veal chops, whole roast Kikok chicken (served in two courses) or Breton loup de mer (sea bass). Interesting wine pairings by the glass to accompany the set menu. Friendly and adept service. If you would like a good beer to kick off the meal, try their house-brewed CALVA NIGRA.

1 Star • Modern Cuisine, Seasonal Cuisine. Chef-patron Benjamin Mitschele, a long-standing presence as a restaurateur in Augsburg, presents two concepts here. On Wednesdays and Thursdays, the place operates as a bistro serving small plates à la carte. On Fridays and Saturdays the "Alte Liebe" set menu comprising five or eight courses is served – vegetarian version available. In both cases, the well-thought-out dishes are full of flavour and personality. Close attention is paid to the quality and seasonality of ingredients, some of which come from the restaurant's own certified-organic nursery. Ambitious wine recommendations. The well-curated wine list is devoted to German and French labels, including renowned winemakers. A laid-back atmosphere reigns in this pleasingly modern-looking establishment. In summer, an inviting terrace is set up on the pavement.

1 Star (Green Star) • Modern Cuisine, Farm to table. Now this is a school you'll be happy to attend! In an idyllic setting, Daniel Schmidthaler serves up an exciting and modern surprise menu comprising five or seven courses in the very classroom where pupils once studied. The menu changes daily thanks to a constant supply of seasonal ingredients, freshly sourced directly from the region. The result is dishes prepared with his own signature style, refined with aromatic herbs from the immediate vicinity and presented in a pleasingly minimalist way. The chef's Austrian origins also shine through time and again in the 10- or 12-course set menu. The decor in the converted classroom is simple and stylish, with charming features such as an old tiled stove, parquet flooring and tall mullioned windows. In the Wintergarten, you have a good alternative of regional cuisine served in the form of a three-course menu. They have inviting guestrooms for overnight guests. Tip: Cookery courses are also offered.

1 Star (Green Star) • Modern Cuisine, Seasonal Cuisine. This place boasts a delightful setting on the waterside promenade of a small island in the Havel and the restaurant itself is equally attractive with its upscale, modern and elegant interior and almost intimate atmosphere, beautiful terrace by the lake. Then there is the creative cuisine made of regional and seasonal products. It is best to order a vegetarian menu when making your reservation. The dishes are characterised by their precise technical skill, clear structure and beautiful sense of balance – it is plain to see that head chef Thomas Hübner has already plied his trade in some of Germany and Italy's top restaurants. Owner Patrick Schwatke – himself a Michelin-starred chef – runs the show front of house, adding a personal touch to proceedings.

1 Star • Creative, Modern Cuisine. It's quite something to see the two-man team of Janice and Heiko Lacher at work in their restaurant! In the open kitchen, chef-patron Heiko expertly puts together his ambitious, creative set menu "Mit Leib und Seele" ("With Heart and Soul"), which comprises seven courses as well as aperitifs, bread, and petits fours – also available in a shortened form. Their motto "Weltoffen – Naturbezogen" ("Open to the world – rooted in nature") is reflected in dishes such as saddle of local grass-fed lamb, roasted until perfectly pink and served with a hot and spicy chipotle lamb jus, smooth sheep's milk polenta, and an elegant little scoop of chopped vintage sardine with preserved lemon and garlic. Tip: Oysters and caviar are available as optional additions to the set menu. Your charming and wonderfully organised hostess attends to guests while also assisting her husband putting the final touches on the dishes. All to be enjoyed in a sleek, modern space that feels appealingly airy thanks to the floor-to-ceiling windows. The number of seats is limited, making for an appealingly private atmosphere. N.B. The set menu begins at the same time for all guests.

1 Star • Innovative, International. Host and proprietor Anthony Sarpong runs an appealing restaurant-cum-cookery school. The Ghanaian-born chef is supported by a dedicated team, whose carefully considered dishes present a modern take on African culinary traditions. There are two set menus: "The Expedition" and the vegetarian "Green Journey", each available in a four-, five- or six-course format. Dishes such as "plantain, pear, savoy cabbage" or "suya kebab, fufu, peanut" are every bit as in tune with the times as the refined, stylish decor, the open kitchen and the easy-going atmosphere. The chefs serve the food themselves. After you have eaten, the dishes and ingredients are explained, encouraging an enjoyable dialogue between the kitchen team and the diners – Anthony Sarpong's passion for his concept is absolutely palpable.

1 Star • Japanese, Sushi. Two restaurants with Swedish names under one roof. In contrast to the original restaurant (Storstad), Aska is a compact sushi restaurant with a decidedly personal touch. The name translates as "ash", and the interior is accordingly dark in hue. Diners sit at the counter or one of the few booth tables to enjoy authentic sushi served just the way it is in Japan. You can choose between an eight- or 10-course set menu – with the option of additional courses. Having learned his craft in his hometown of Osaka, sushi master Atsushi Sugimoto now transforms premium ingredients into the best classic sushi to be found far and wide! The pleasant ambience is also largely down to the attentive and charming front-of-house staff, who will be able to recommend just the right sake to accompany your set menu. Plus there is a "flat rate" for all-you-can-drink mineral water and green tea – a highly unusual offer in Germany!

1 Star • Modern Cuisine. Atelier Sanssouci – the name alone sounds stylish, and this wonderful 18C estate certainly lives up to it! Not only is the exterior with its magnificent garden a veritable feast for the eyes, but the interior is also a sight to behold. The large dining room done out in an elegant Mediterranean style boasts remarkable chandeliers and a high ceiling. And the sophisticated cuisine is on a par with this romantic setting. First-rate ingredients are used to create a successful blend of classic and modern dishes. Choose five to 10 courses to make up your meal, or just specify the number of courses and let the kitchen surprise you. The food is accompanied by a harmonious selection of wines, and the service is attentive and professional. Tasteful guestrooms for overnight stays.

1 Star • French Contemporary. The elegant Atlantic Restaurant is entirely in keeping with the Hanseatic flair of the luxe Hotel Atlantic by the banks of the River Alster. Using excellent ingredients, chef Fokke Mick proposes the set menu, "Identité", alongside its vegetarian counterpart, "Flora" – in both cases, diners choose from four to seven courses. In addition, there is a three-course menu for two people with the restaurant's classics, such as lobster bisque and whole sole. The appealing classic decor provides a perfectly fitting setting. Last but not least, the front-of-house team is experienced, extremely cordial and professional.

1 Star • Creative, International. Haute cuisine finds an unexpected home at the fine dining restaurant of the upmarket Vier Jahreszeiten Starnberg business hotel. A glass-paned extension reminiscent of a conservatory makes for an upscale, elegant and modern setting in which to savour the creative dishes conjured up by Maximilian Moser. His cooking draws on international inspirations and takes its cue from the seasons. Fine examples include "aubergine, sesame, pomegranate, Buddha's Hand" and "Poltinger duck breast, red cabbage, orange, almond". Choose between a five- to seven-course tasting menu or an appealing à la carte selection, which also features vegetarian options. The waitstaff are courteous and competent, and the wine recommendations are on point. Tip: Be sure to consult the event calendar.

1 Star • Creative, Fusion. Dating back to 1647, this lovely building on Marktplatz is the second oldest in Waiblingen and was once a pharmacy. Today, chic and trendy decor, as well as a lively atmosphere make for an appealing contrast with the historical setting. Nab a seat at the counter for a front-row view into the glass-paned kitchen, where chef-patron Bernd Bachofer conjures up dishes that are cosmopolitan, exciting and meticulously prepared using first-rate ingredients – for instance the perfectly cooked and flamed black cod fillet marinated in miso, or the highly aromatic and tender caramelised suckling pig belly. For the set menu, you can choose to have up to nine courses, plus optional extras – be sure to allow plenty of time! Vegetarian version available. Professional and exceedingly friendly service, including astute wine recommendations. Moderately priced lunch. Tip: There are stylish guestrooms above the restaurant.

1 Star • French Contemporary, Creative. Chef Gerald Schöberl and his team successfully weave interesting Japanese influences into French classics, resulting in harmonious marriages of flavours. Skilfully integrated accents create a certain tension, always ultimately striking the perfect balance – a case in point is the excellent hamachi: lightly marinated, it is accompanied by artfully arranged rolls of daikon filled with fresh cress and finished with a refreshing vinaigrette and delicate tobiko caviar. The food is served as a four- to seven-course set menu. In addition to the wine pairings, the house-made alcohol-free beverage pairing is also highly recommended – or opt for a combination of both. The interior is stylish, and cordial service is provided by a charming team. Bag a table on the comfortable sheltered terrace and take in the view of the Moselle just a stone’s throw away.

1 Star • Modern French, Farm to table. A porthole window in the entrance area provides a peek into the kitchen, setting the stage for an evening of gastronomic pleasure from the moment you arrive. Once seated at your impeccably laid table, you can appreciate the elegant setting and attentive and professional service overseen by your host and sommelier, Laura Simon. With her refreshingly straightforward manner enhancing the welcoming ambiance, chef-patron Elmar Simon creates contemporary dishes rooted in classic cuisine. There are two set menus: one with meat and one vegetarian. The courses from both can also be ordered à la carte. The superior quality of ingredients and the chef's knack for creating harmonious combinations of elements and flavours are showcased in dishes such as the outstanding, firm-fleshed Breton turbot, accompanied by broad beans, horseradish and an intensely flavoursome beurre blanc sauce.

1 Star (Green Star) • Creative, Seasonal Cuisine. Surprised to find MICHELIN-starred cuisine in this casual, laid-back restaurant with its "shabby chic" style? Granted, the small space – once home to a kebab shop – does look a little unkempt: in the dimly lit and very simple interior, the tables (without tablecloths) are tightly packed, and the individual furnishing details include vintage elements, some of which date back to the former East Germany. In the open kitchen, Andreas Saul shows remarkable passion, precision, originality and creativity. His cooking, which is regional, proves to be pretty innovative. For instance, his "carrot charcuterie" is made using edible mould, as indeed is standard for making salami. They also like to do their own fermenting and smoking. You will detect influences from the Far East, too (eg kimchi). The cleverly devised set menu is rife with unique flavours. Comprising seven courses, it comes in two variations – with fish/meat or vegetarian. Good wine or alcohol-free drinks pairings. Conclusion: high-level cuisine coupled with a pleasingly down-to-earth attitude.

1 Star • Contemporary, Farm to table. Somewhat tucked away in the old town, not far from Ulm Minster, this pleasantly down-to-earth little restaurant is full of charm. The atmosphere in the dining area is inviting and lively, and the waitstaff are friendly. You might even catch a glimpse into the kitchen behind the bar. Together, Alina Meissner-Bebrout and Tim Ostertag run the kitchen, preparing an interesting modern five-course set menu – a vegetarian version is also available. The dishes are meticulously crafted without being extravagant or cluttered. Everything is simply really well done. The desserts certainly deserve a mention – these include a combination of hot-and-sour marinated radicchio, an aromatic elderberry gel, verjus and a popped amaranth crunch. Edda Brasserie is just a few minutes' walk away.

1 Star • Farm to table, Contemporary. Located in the heart of the city – albeit somewhat tucked away – this appealing bistro is a lively place with really good food. AndrÉ Rickert (known from the "Weinsinn") forms the dual leadership in the kitchen together with Janina Allgaier. Theirculinary style is pleasingly down to earth yet sophisticated in terms of craftsmanship. Vegetarians are also well catered for. The service comes courtesy of a laid-back yet highly competent front-of-house-team who provide astute wine recommendations for the set menu. Tip: book early to avoid disappointment!

1 Star • Modern Cuisine, International. For those who appreciate not only good food but also a wonderful atmosphere, this is just the place! Dating back to 1894, the beautifully restored, heritage-listed dining room features truly spectacular stucco work by Richard Bieber. Within this unique setting, guests are warmly attended to by the friendly and capable service team led by hostess and sommelier Anne Garkisch, while chef-patron Stephan Garkisch cooks up modern dishes at the Molteni stove. There is a choice of two set menus (one of which is vegetarian) of at least three courses, in which herbs and spices are given star billing – much of the produce comes from the restaurant's own garden. Good value for money.

1 Star (Green Star) • Creative, Farm to table. Björn Leist proposes a single-menu concept that expresses his affinity with his homeland of the Rhön Mountains. Using first-rate ingredients from the region, he concocts a creative set menu comprising eight courses. It is divided into four themed sections: "LeistStyle", "Homeland", "Rhön" and "Tradition". "Rhön", for example, features a deluxe version of the humble Thuringian dumpling, which is served with a sauce and elevated with the addition of truffle. Fans of high-quality meat will be pleased to know that the restaurant proudly serves meat from its own pasture-raised oxen. This is a dining experience worth allowing plenty of time for! The wine list is principally devoted to German vintners. Diners are seated in a quaint little dining space; the wood panelling and timberwork lend it a wonderfully cosy atmosphere, along with the banquette seating on all sides and snug recesses. Next door, the SaxenHof hotel proposes cheerful modern guestrooms; WohnZimmer serves alternative culinary options.

1 Star • Modern French, Seasonal Cuisine. The fine dining restaurant of the gorgeous Landhaus Stricker proposes a fun culinary experience that comes courtesy of the team led by Holger Bodendorf and Denis Brühl. Meticulous work goes into preparing a set menu comprising clearly structured dishes based on classical foundations. Top-notch ingredients are used to create delectable combinations such as Breton cod with an intense nut butter foam, or US prime beef onglet with an exquisite peppery jus. The restaurant itself is impressive, too, with its fresh, modern design – a chic backdrop for the friendly young front-of-house team, who provide adept service while maintaining a relaxed atmosphere. Astute wine recommendations are also provided – they have over 1 200 labels. Tip: Head to the trendy Miles Bar for an aperitif before dinner.

1 Star • Farm to table, Creative. A few steps lead down to the attractive, minimalist-style restaurant on the ground floor of this smart corner-plot building. Laurin Kux presides in the kitchen, cooking up modern cuisine with seasonal influences. Dana, the chef's wife, is the woman behind the excellent and elaborate patisserie. The set menus are dubbed "Flora" (vegetarian) and "Fauna" and are available in four- to seven-course versions. The "Schnuppermenü" (Tue-Thu) is a lovely idea, too, offering as it does the option of a three-course meal comprising dishes taken from the full "Flora"/"Fauna" set menu. The ambitious house-made non-alcoholic drinks accompaniment is also recommended. The friendly and professional waitstaff provide astute wine recommendations. Pleasant little terrace in front of the building. Tip: At the bar, you can order nibbles to go with your glass of wine.

1 Star (Green Star) • Vegan. The successful concept that awaits you here comprises a six- or seven-course vegan set menu, which can be extended to include a signature dish. The absence of meat and fish in no way detracts from the experience. When it comes to selecting ingredients, many are sourced from local producers, with a focus on the region and the seasons. Interesting accompaniments for the delicious mains are also given their due, plus there are original and sophisticated drinks and cocktails. In a relaxed and down-to-earth atmosphere, the dedicated young service team will elaborate on the individual courses of the set menu and drink pairings. Brunch - also vegan - is served Fri-Sun (9am-3pm). They also have their own cookery school right next door.

1 Star • Classic French, Farm to table. Monika and Harry Borst have for many years been synonymous with quality and sophistication at their town-centre establishment. And now they have been joined by their son, Maximilian. In the kitchen, he toes the classic line, using high-quality ingredients to prepare cuisine that is at once pleasingly unpretentious and refined. They serve a set menu comprising three, four, five or seven courses, along with two starters to swap in or add on. This is accompanied by fine wines from the region. You will be treated to cordial and attentive service in the tasteful interior with a modern, elegant feel or on the terrace. There are also well-kept guestrooms should you wish to stay overnight – and, come morning, there is table service at breakfast.

1 Star • Modern French, Asian Influences. This place has evolved from a tapas and wine bar into a "casual fine dining" restaurant. The lovely atmosphere is really neighbourly, almost intimate – you feel welcome right off the bat! This is down to both the appealing bistro setting and the cordial and professional proprietor and sommelier Fabian Fischer. He has a pleasingly personal touch in his dealings with diners and obvious enthusiasm when it comes to recommending the most suitable wine. The list includes over 300 labels, from Germany, Austria and France – with a particular penchant for Riesling. Steven Zeidler is in charge of the kitchen, cooking up his creative take on classic cuisine that incorporates Asian ingredients and flavours – these elevate dishes such as "Nordic halibut, kohlrabi, shiso & dashi" or "guinea fowl, porcini, kombu seaweed & sour cherries" without overpowering them. A vegetarian set menu is also available on request. There are also a few small tables to be had on the pavement in front of the restaurant.

1 Star • Modern Cuisine. The "Brothers" in question are the Klaas twins, who have already made a name for themselves as maître d' and sommelier on the restaurant scene; the name also alludes to the brotherly spirit in the team, which includes head chef Daniel Bodamer. He draws on experience gained during stints at some top establishments to create modern dishes with classical foundations and international influences, using excellent produce in the process. A set menu is also drawn from the à la carte selection and the well-curated wine list will delight lovers of sparkling wines, Burgundy and German Riesling. High-quality wine recommendations also by the glass. The atmosphere is laid back and urban chic. From the seats at the counter you can see into the kitchen.

1 Star • Modern Cuisine, Classic Cuisine. Here, you can really switch off and focus on enjoying yourself and soaking up the atmosphere, because no mobile phone signals can penetrate the thick walls of this 16C manor. The estate has been in the family since 1882, and chef Mathias Achatz represents the fifth generation at the helm. His dishes draw on modern and classical influences; sometimes complex, sometimes more pared down, they always involve extremely accurate craftsmanship and high-quality ingredients. In an inviting, traditional-looking setting, you are treated to charming and attentive service – this is the domain of the chef's parents, who add that personal touch, helping to create a warm atmosphere in which you feel right at home. The chef's brother Andreas is responsible for putting together the first-class wine selection, although he is mostly busy with his own hotel 2km away. This is a great accommodation option, and they also offer a shuttle service.

1 Star • Modern Cuisine, Modern French. What is it that makes this place stand out? First, the location in a 12C castle above Nideggen, boasting a fantastic view! Secondly, the attractive interior: a historical little dining room with modern design features and wood panelling throughout creates a unique atmosphere. Last but not least, there is the food served up by owners Herbert Brockel and Tobias Schlimbach. Their set menu draws on classic and Mediterranean influences and is based on select seasonal produce. Think sea bream with mussels, Jerusalem artichokes and celery, or suckling pig with quinoa, wild broccoli, cumin yoghurt and lovage. The friendly service team also gladly provide astute recommendations.

1 Star • Italian. If you love Italian food and the Italian way of life, you'll feel right at home here. Born in Sicily and raised in Piedmont, owner Carmelo Greco feels a deep culinary connection to his homeland. In this hidden gem of a restaurant, savour a slice of la dolce vita with classic Italian cuisine and professional, charming service. There are two set menus made using excellent ingredients; one is vegetarian, and you can also choose à la carte. Tip: the parmesan flan is a speciality of the house. The interior is done out in a modern, elegant style and the pretty terrace comes into its own on summer days.

1 Star • Modern Cuisine, Farm to table. In the restaurant of the delightful Romantik Hotel Residenz am See, chef Markus Philippi and his team cook up modern, seasonal dishes using excellent ingredients. You can compile your own set menu of up to six courses from a list of options or simply dine à la carte – the choice is yours. Options include Kalbstafelspitz (veal rump cap), beetroot, horseradish, potatoes. At lunchtime, there is a two- or three-course surprise menu. As for the space: a tasteful and elegant interior, plus a wonderful terrace commanding a view of Lake Constance. Friendly service. Tip: From April to October, they hold monthly wine evenings ("Winzerabende"), at which a four-course set menu is served with corresponding wine pairings.

1 Star • Creative, Seasonal Cuisine. A staircase leads down to this restaurant sporting a modern look. The first appetisers are served in the lounge as an aperitif, before a maximum of 18 guests are seated at their tables in a relaxed atmosphere. The open kitchen means interesting glimpses of the action there as well as interactions with the chefs. Under the direction of Alexander Hoppe, they cook up a creative, seasonally inspired six-course menu – delicate bites are served to whet the appetite; delicious petits fours round off the meal. Well-rounded flavours and a beautiful sense of balance are achieved, for example, in the excellent hamachi prepared in two ways: glazed slices and a tender, spicy tartare, accompanied by fine strips of kohlrabi, yuzu gel as a successful contrast, and subtly sour buttermilk and aromatic oil from daikon sprouts as a sauce. Equally fantastic is the rack of lamb from Quercy with artichoke and vadouvan jus. Very well chosen wine pairings accompany the menu. The waitstaff are friendly and knowledgeable – the kitchen team partakes in serving the food and the chef is on hand to explain the dishes.

1 Star • Classic Cuisine, Modern French. Katharina and Christian Fleischmann are the seventh generation to run this family business. They have close ties to the region and its producers. Meat and sausages come from their own butchery; game, lamb and pigeons from producers they know well. Their classic cuisine is full of interesting flavours and displays a modern touch. The dishes, available à la carte or as part of a set menu, are meticulously crafted, full of intricate details, packed with flavour and served in several variations – for example, the wonderful Challans duck comes in the form of a precisely cooked breast stuffed with truffle and parsley, as an aromatic ragout made from the leg, and as a farce in perfectly al dente a tortellino. Furthermore, the small fine dining space of the venerable Weißes Roß makes for an elegant setting. The cordial and friendly lady of the house is also part of the charming and attentive front-of-house. Overnight guests can make the most of tastefully decorated rooms and a beautiful spa area.

1 Star • Modern Cuisine, Classic Cuisine. First things first: be sure to make a reservation, because this place is in high demand! This isn't surprising given the fantastic eight-course set menu that the kitchen team around Christian Steska and Jansen Schouten proposes in this smart townhouse situated in the beautiful old town. For those who prefer a lighter option, an attractively priced four-course set menu is available on Wednesdays and Thursdays. The restaurant comprises both Christian & Friends and the adjoining wine bar Bordeaux & Friends with its distinctive wine rack – it has an excellent selection of wines with many top labels at fair prices. The open kitchen sends out modern dishes that are meticulously prepared with great attention to detail. The chef has a penchant for regional produce, including caviar – Fulda boasts two sustainable sturgeon farms with their own caviar production. The pleasant atmosphere is down in no small part to the cordial service. Tip: Drop by the kitchen between courses and watch the team at work.

1 Star • Classic Cuisine. The Grainer family has run this stately historical inn since the 16C. Christian F Grainer and his wife Christiane have established an upscale and tastefully designed space, combining classic style with understated modern accents. Your charming and cordial hostess puts her heart and soul into providing first-class service with a very personal touch. The chef-patron's cooking is rooted in classical French tradition, though he occasionally incorporates culinary impressions from his travels. A case in point is his pairing of Simmental beef fillet, stuffed morels, red wine sauce and celeriac purée with a spicy tom yum soup with Gillardeau oysters. Top-quality ingredients are showcased in a surprise menu. Christiane Grainer is also a sommelier and has plenty of excellent wine recommendations at the ready – there are more than 1 000 different labels (including rarities and large bottles) stored in the old vaulted wine cellar.

1 Star • Modern Cuisine. In this restaurant in the middle of the old town, Christopher Weigel and his team cook up highly elaborate and technically sophisticated cuisine replete with contrasts, finesse and expressive touches. Made with top-notch ingredients and bursting with flavour, the creative dishes are cosmopolitan but also draw inspiration from the region. The friendly and professional waitstaff will gladly recommend just the right wine to accompany the set menu. The stylish interior design adds to the sophisticated atmosphere, with clean lines and a warm colour palette contributing to a modern and elegant aesthetic. There is also a cookery school.

1 Star • Classic French, Mediterranean Cuisine. One of the great classics of South Baden gastronomy is located in the internationally renowned Colombi Hotel and, in Sven Usinger, boasts a chef with experience of Michelin-starred kitchens. French classics are showcased here, prepared with feeling and finesse, and excellent ingredients. There is a set menu with three to six courses which you can also choose à la carte. In addition, there is the elegant yet inviting atmosphere of the Zirbelstube with its beautiful wood panelling (which inspired its name). The classic overall impression is rounded off by refinded service. You can also relax in the comfortable Falkenstube, which oozes traditional charm. The wine list is excellent!

1 Star • Vegetarian. It doesn't get much more quintessentially Berlin than this trendy restaurant! Finding your way through the backyard of The Westin Grand hotel to ring the bell at the unassuming door is an adventure in itself! After being welcomed at the bar (perfect for an aperitif or after-dinner drink), climb the old stairs up to the first floor to get to the lively restaurant, which was once a fashionable nightclub. In an industrial-chic setting, diners can savour an all-vegetarian set menu comprising five to seven courses, with the option to add selected classics. Dishes such as a spicy soup of fermented asparagus with white beetroot and almond cream, or intensely flavoursome enoki mushrooms with a robust truffle jus and walnut are built around a few ingredients and stand out for their depth and fine details without being overly complex. The wine and alcohol-free pairings are fantastic. The waitstaff are laid-back, but no less professional and well organised for it. A hip spot that draws a mixed crowd – Berliners and tourists, fans of plant-based cuisine, and foodies from all over the globe.

1 Star • Modern Cuisine, Classic French. In a location in the Beutelsbach district that used to house Krone, Cédric Staudenmayer cooks up ambitious cuisine with strong seasonal and regional influences. In his modern take on classical culinary foundations, he harmoniously combines bold flavours and creates well-judged contrasts – for example in his "char, beetroot, herbs, radishes" or "poulet noir fermier, Brussels sprouts, potato, apple". The set menu, which changes every six weeks, is also available in a vegetarian version if ordered in advance. The setting is pleasant: the building dates from 1800, and the classical, traditional interior has been revamped with subtle modern design features. Then there is the extremely friendly and attentive service, supported by the chef himself – Cédric Staudenmayer ensures a personal touch by interacting with his guests. Tip: Overnight accommodation is available at the Weinstadt Hotel next door.

1 Star • Farm to table, Classic French. In the restaurant of Zum Löwen hotel, located in the centre of the village, the attractive decor embodies a combination of rural charm and elegance, with warm wood finishings, a tiled stove, pretty fabrics and high-quality tableware. In the kitchen, Marcel Kazda cooks up ambitious cuisine with classical foundations and seasonal influences – the quality of the produce is excellent. The considered, sophisticated and intensely flavoursome dishes come in the form of two set menus comprising four to six courses: "Inspiration Menü à la Kazda" and the more wallet-friendly "My Baden Culinary Footprint", featuring regional classics. It is also possible to order à la carte. In addition, a "Business Lunch" set menu is served Thu-Fri. To accompany the set menus, there are excellent wine pairings and alcohol-free options. Philipp Spielmann, an experienced sommelier, heads up the outstanding front-of-house team.

1 Star (Green Star) • Modern Cuisine, Farm to table. A former naval building right on the marina houses The James, a sophisticated hotel that is also home to this chic and elegant restaurant. The 7m-high ceiling and chandeliers draped in silk make quite an impression, as do the views of the marina from some of the seats. The exclusive atmosphere is enhanced by the friendly and attentive front-of-house team, who serve up Quirin Brundobler's modern, seasonal cuisine in the form of two set menus: "Farm" and "Fjord". His dishes, such as Hörup pork cheeks or lightly seared sole, may be pleasingly uncomplicated, but they are brimming with flavour. Much of the produce comes from the restaurant's own James Farm or from local fields, meadows and waters. Alternative dining options are to be found at James Farmhouse, where chefs cook in front of diners, and Japanese restaurant Minato. On top of that, you have The Lion bar as well as "Tea Time & More" by the fireplace in the James Livingroom.

1 Star • Country cooking, Seasonal Cuisine. Much to the delight of his patrons, Andreas Hillejan, originally from the Lower Rhine, found his way to Upper Bavaria some years ago. In the laid-back, down-to-earth atmosphere of his restaurant in the beautiful village of Mittenwald, at the foot of the Karwendel Mountains, he serves up his own refined take on traditional tavern fare – to great acclaim. You can opt for one of two set menus: "Wirtshaus mal anders" ("Tavern fare with a difference") – in either a conventional and a vegetarian version – or the sharing menu for the whole table as a communal dining experience. Tip: Before or after your meal, take a walk through the colourfully painted houses of this pretty, historical town, which is known for its violin-making tradition and as a climatic health resort – you won't have far to go, as the restaurant is very close to the pedestrian area.

1 Star • Creative, Seasonal Cuisine. Wine lovers will be delighted to see the walk-in glass wine cabinet upon entering the restaurant – it gives a first impression of the 300 or so labels on offer here. The chic interior with its stylish, minimalist design and distinctive details is also sure to draw the eye. This makes for a pleasant atmosphere, as does the charming and accomplished service. A sophisticated setting such as this serves as a perfect backdrop for head chef Fabian Heldmann's contemporary cuisine which is rich in contrasts, offered as a set menu with up to seven courses. Be aware that on Saturdays they only offer their "theme night". Own cooking school. For overnight stays, the small design hotel of the same name boasts a central location and tasteful, individually decorated guestrooms.

1 Star • Classic Cuisine, Contemporary. Behind the striking red façade, the unpretentious atmosphere of a brasserie meets the standards of a MICHELIN-starred restaurant. In a beautiful setting adorned with paintings, diners sit in comfortable, stylish upholstered armchairs at polished wooden tables and savour a four- to six-course menu, available with fish and meat or in a vegetarian version. Chef-patron Vjekoslav Pavic's pleasingly pared-back style is both elegant and punchy. The quality of the ingredients is absolutely top-tier, whether it is skrei from the Lofoten Islands or Ibérico pork. Attentive service comes courtesy of a proficient front-of-house team that includes the charming proprietress and a highly experienced sommelier – they will be happy to recommend a good regional wine to accompany each course. In summer, make a beeline for the gorgeous terrace!

1 Star • Farm to table, Country cooking. The Grom brothers run their restaurant right in the centre of this small town – Jason in the kitchen, Niklas front of house. As sommelier, Niklas contributes to the expert service with astute recommendations from the impressive wine list. Jason Grom's ambitious modern dishes are served as a five- to seven-course set menu (classic and vegetarian) – tempting options include creamy Parmigiano Reggiano ravioli with grilled leek and rum-soaked raisins. Characterised by premium materials and chic, minimalist design, the decor reflects the owners' enthusiasm for wine. An alternative eatery, "burg - gasthaus" serves à la carte classics such as Zwiebelrostbraten (braised beef with onions and gravy) and Wiener schnitzel, as well as charcoal-grilled dry-aged cuts of meat from the neighbouring farm (Leimgrabenhof). Weinba(a)r, which is open in the evening for bar food and burgers, regional classics and specials from the grill, is another good option. Tip: Check out the events featuring winemakers or the barbecue evenings organised here. For overnight guests, die burg has practical modern guestrooms.

1 Star • Farm to table, Seasonal Cuisine. An elegant affair: clean lines, lovely natural materials and a palette of pale, warm tones make for a modern yet cosy atmosphere in the fine dining restaurant of the century-old Gasthaus Hummel. On entering the restaurant you can sneak a peek into the kitchen, where a seasonal five-course menu is put together under the supervision of chef-patron Stefan Hummel. Whenever possible, select ingredients for the very precisely prepared dishes are sourced from the region. You can look forward to finesse and an abundance of flavour – and great value for money. The dedication of the Hummel family is also plain to see in the friendly and competent front-of-house team, which is headed up by your cordial hostess. Alternatively, you might like to dine in the establishment's traditional local eatery. There are also four simple guestrooms.

1 Star • Modern French, International. The Mediterranean feel of the Hotel Gran BelVeder, located right by the Baltic Sea beach, extends to this small fine dining restaurant with an elegant interior done out in warm tones. Despite the beautiful location on the Bay of Lübeck, you will unfortunately have to do without a sea view, unless you sit outside on the terrace! But Gunter Ehinger's classically based cuisine deserves your full attention anyway. He uses excellent ingredients including in-season regional produce such as venison from the Ellerbrock hunters, as well as international specialities. One standout among many sophisticated pairings features delicate langoustine with salsify and cuttlefish noodles, complemented by a refined, gently spiced jalapeño foam and the preserved juice of locally grown tomatoes offering wonderfully natural aromatics. For the set menu there are excellent wine pairings, available by the glass. It is also possible to order à la carte. Attentive, well-trained staff.

1 Star • Classic Cuisine. At Dobler's, a veritable institution in the Quadratestadt, or "City of Squares", chef-owner Eric Schumacher's brand is classic dishes presented with finesse and pleasing simplicity. When you master your craft and have top-notch ingredients in your pantry, there is no need for gimmickry. Fine examples include "white halibut with black salsify ragout, beetroot purée, black radish and beurre blanc with vadouvan" or "pink-roasted leg of venison with parsley root purée, bay bolete mushrooms, pickled cranberries and a spiced jus". Both at lunchtime and in the evening, you can order à la carte or opt for their seasonal menu ("Jahreszeiten-Menü"). The three-course lunch deal is excellent value for money! Wine lovers will enjoy the appealing selection of around 650 wines, including rare labels such as Domaine de la Romanée-Conti. The sleek and elegant decor is in keeping with the sophisticated cuisine.

1 Star • Creative, Mediterranean Cuisine. An evening here has a distinctly exclusive feel, which can be attributed not least to the intimate setting – with just a handful of tables, the small and friendly team manages to bring a personal touch to your interactions. As maître d' and sommelier, Andreas Lutz provides courteous and highly competent service and astute wine recommendations. Andreas Hettinger (now also owner of the restaurant) continues to run the open kitchen, where he turns excellent ingredients into harmonious dishes that draw on classic, Mediterranean and creative influences, such as "spaghettini, Oscietra caviar, olive oil, chives" or "cod, potato and fennel purée, pepper, leek, chamomile". These are presented in a seasonal surprise menu, to be enjoyed in an attractive space with a barrel-vaulted ceiling. It is possible to reduce the number of courses from five to four.

1 Star • Creative, Modern Cuisine. This fine dining restaurant is as chic as the designer hotel of the same name. Whether in the conservatory or the lounge area, the modern, minimalist decor feels both cosy and stylish. In the kitchen, young chef-patron Nicolai Peter Wiedmer demonstrates his mastery of classic cookery as well as his creative flair – he also likes to incorporate Asian flavours. In the evening, the set menu ("Lieblings Momente") can also be served in a vegan version. At lunchtime, two smaller tasting menus (one vegan) are served, as well as the business lunch. The fabulous wine list comprises around 450 labels, with recommendations to pair with the set menu. In summer, head out to the lovely terrace.

1 Star • Modern Cuisine, French. The location is a draw in itself! Named after its address at Edlmairstraße 1, the restaurant is housed on the ninth floor of the Karl-Turm, a high-rise office building. The interior is modern and elegant, with design features such as striking lampshades suspended from an industrial-style ceiling and floor-to-ceiling windows that afford sensational views of the historic Old Town and the Danube – the sunsets from here are wonderful. The integrated bar in the entrance area is the perfect spot for a pre-dinner cocktail. The modern cuisine is based on French culinary tradition and incorporates Italian and Asian accents. You can opt for a set menu comprising five or six courses (with wine pairings on request) or order à la carte.

1 Star • Italian, Modern Cuisine. A real must for lovers of Italian food! Federico Campolattano serves up delicious dishes that are scrupulously ingredient-led, pleasingly pared down, and rife with beautifully balanced contrasting flavours. Diners have a choice between "Das moderne Menü": a set menu comprising five, six or nine courses – you might be tempted by the "Octopus and its Neapolitan History" or the cheese menu featuring five DOP Parmesans of varying ripeness. Alternatively, there is "Das traditionelle Menü": a three- or four-course set menu. The wine list is predominantly Italian. Housed in a historical building in a spruce residential area of Freiburg, this restaurant is sleek and rather unadorned, but no less cosy for it. There is also a delightful little terrace. Tip: You can buy jars of pasta sauce to cook at home.

1 Star • Modern French. The experience and ideas of two generations are brought together in the Wolf family establishment. This is also true of the food in this restaurant, which has held a MICHELIN star since 1997. Thomas Wolf, the son, is building on the success of Josef Wolf, by serving up cuisine that is both classic and inspired by modern international influences. A standout example is the pan-seared half lobster tail on a Jerusalem artichoke and tomato ragout, accompanied by a wonderfully robust lobster bisque, which showcases select ingredients, delicate aromatics and intense flavour. The kitchen presents dishes without unnecessary embellishments. Diners can opt for a seasonal menu comprising three to seven courses or order à la carte. A carefully curated international wine selection and warm, professional service complement the exceptional food. The tasteful interior and the pretty terrace to the rear of the building are both inviting. The establishment also operates Bistro s'Bähnle. Overnight accommodation available.

1 Star • Modern Cuisine. With its industrial-style architecture, loft feel and elegant, upmarket interior, Elements is a chic restaurant in the historical Zeitenströmung building complex. Run by Martina and Stephan Mießner, he heads up the kitchen; she is in charge of the friendly and smooth front-of-house service. Once the staff area of the former turbine factory, the spacious room boasts floor-to-ceiling arched windows, lovely floorboards and a high open ceiling. The dishes are pleasantly well defined and pared down, with plenty of bold flavours and finesse – opt for the "Chef's Menu" or put together your own menu from additional offerings. Lovely terrace on Times Square. DELI offers a more casual alternative from noon.

1 Star • Creative, Seasonal Cuisine. Temporarily closed.This is the epitome of classic fine dining! The luxurious Nassauer Hof grand hotel dating from 1813 provides the stylish setting for the elegant Ente. Diners sit at exquisitely set tables laid out over two levels – a curved staircase with wrought-iron bannisters leads up to the gallery – to savour Michael Kammermeier's modern take on classic cuisine. The dishes are well thought out and meticulously crafted using the finest ingredients and organised into two set menus: "Küchenrunde" and "Querbeet". A duck set menu (for two) comprising three courses can be ordered in advance. The service certainly lives up to the high standards set by the kitchen team: led by Jimmy Ledemazel, the waitstaff are attentive, personable and well trained. You might like to head to the terrace laid out to the front of the building.

1 Star • Modern Cuisine, Farm to table. Anyone standing in front of this rather unassuming building in the Wöhrd neighbourhood would not necessarily expect it to house such an elegant fine dining restaurant. This is the domain of Fabian Denninger, who, following stints at renowned establishments, has been chef-patron here since June 2014. His cooking is rooted in classic culinary tradition, and he executes his dishes with a modern and high-contrast approach. The seasonally inspired set menu is vegetarian by design but can be expanded to include fish and meat – for instance, with perfectly pan-fried, top-quality skrei served with tender braised leeks, delicately seasoned mashed potato and an outstanding beurre blanc. Service is relaxed yet thoroughly professional. To the rear of the building, there is a quiet, charmingly leafy terrace. Tip: Under the name "PrimeDine", the restaurant offers a preview of its next seasonal menu on selected dates. Other interesting events are also held throughout the year.

1 Star • Modern French. Iconic chef Heinz Winkler really put his Residenz hotel on the culinary map. After opening this place in 1991, he remained at the helm, steadily building it up to become a benchmark for classical fine dining at the highest level. Now his son Alexander is upholding the tradition of the establishment in his role as maître d'. Led by Daniel Pape, the thoroughly dedicated kitchen team sticks to the tried-and-tested formula: classic cuisine with modern touches made with excellent ingredients. In summer, an aperitif on the terrace overlooking the mountains makes for the perfect prelude to the five-to eight-course set menu. Alternatively, you can dine à la carte. Elegant surroundings and warm service complete the experience. Alexander Winkler's recommendations from the impressive wine list are spot on – it is an added bonus that comfortable overnight accommodation is available. For something more low-key and easier on the wallet, try Brasserie Tafern.

1 Star • Classic Cuisine, International. Hotel Erbprinz is definitely something of an institution in the Karlsruhe area – and not only for the many conference participants who stay here. This is a foodie hotspot that prides itself on its stylish interior and excellent cuisine – the domain of Ralph Knebel and team. They cook classic dishes that draw on international influences, with an emphasis on seasonal produce. The quality of the ingredients is outstanding. There is a set menu comprising five to seven courses that can also be ordered à la carte. Incidentally, Ralph Knebel's wife, Jasmina, is also on board, producing fabulous desserts in her role as head pastry chef. In summer, the gorgeous flower-decked terrace is a delightful spot in which to enjoy a leisurely meal.

1 Star • Classic French, Modern Cuisine. Savoir-vivre in Frankfurt! Valéry Mathis's modern and seasonally influenced French cuisine has been held in high esteem for many years. Flavoursome and expertly prepared dishes are served in a charming bistro atmosphere, which is enhanced by the authentic interior with wood panelling and decorative details. Friendly and down-to-earth yet highly competent service courtesy of the team led by owner Eric Huber. You can also look forward to savvy wine recommendations – the emphasis here is on French labels. There is also a delightful terrace. It is no accident that this place is so popular!

1 Star • Classic Cuisine, Modern Cuisine. Upscale furniture fashioned out of salvaged wood, comfortable designer chairs upholstered in lovely check fabrics, edelweiss-shaped lighting fixtures set into the ceiling, and pared-down, elegant tableware – this restaurant has a fresh and modern decor. But it isn't just the chic Alpine look that guests go in for. The cuisine conjured up by proprietor Peter A Strauss is equally inspiring. You will be treated to pleasingly stripped-down classic cuisine that takes inspiration in modern, creative trends. Dishes such as scallop with tomato, carrot, passion fruit and asparagus, or saddle of venison with crispbread, Jerusalem artichoke, broccoli, mushrooms and pickled damson are crafted from carefully selected, top-notch ingredients. Only a seasonal surprise menu is served here – no à la carte. The striking glass-fronted wine cooler houses an impressive selection of bottles.

1 Star • Modern Cuisine, French Contemporary. After gaining experience at renowned establishments such as Traube Tonbach in Baiersbronn and Söl'ring Hof on Sylt, Julius Reisch took over his family's restaurant with his wife, Anna-Marie, and their dedication has remained unwavering ever since. He leads the kitchen alongside Johann Seiringer. Their ambitious fine dining experiences come in the form of two set menus, one of them vegetarian. Built on classic foundations with a modern twist, his dishes are bold and flavoursome. The wine pairings are expertly selected – there is also a range of mature wines. The waitstaff are charming and adept, and from time to time the kitchen team also serves the dishes personally. In addition to Esszimmer, Oberschwäbischer Hof hotel has a second restaurant, Lazarus Stube.

1 Star • Classic French, Farm to table. In the countryside near Lake Constance, this converted mill is an appealing spot with a fabulous garden. It is a centuries-old half-timbered house with two dining spaces – Falkenstube and Mühlenstube – that are done up in a tasteful blend of elegant and rustic decor. The many regulars keep coming back for more not only on account of the gorgeous setting, but also for the friendly welcome extended by the hosts. On that note, owner Anne Wuhrer deserves a special mention: she and her team provide friendly, discreet service that runs like clockwork. And then there is the excellent cuisine, which is a clear reflection of the chef's passion and skill. Chef-patron Johannes Wuhrer draws on fresh, selected produce to cook up classic seasonal dishes. In the evening, choose between two set menus ("Falconera" or vegetarian). The equivalent set menus served at lunchtime are a little more affordable. Have a look at the page of rarities on the well-presented wine list! The Baden wines by the bottle are also available by the glass on request.

1 Star • Creative, Mediterranean Cuisine. Located in Stadtpark Mainz and run by the dedicated Barth family, FAVORITE parkhotel is not only a sophisticated place to stay but also has a restaurant that is well worth seeking out. There has been a change in the management of the fine dining restaurant's kitchen. Aniello Casalino showcases his refined Mediterranean touch here, working with fresh, carefully chosen ingredients. Dishes such as open carbonara raviolo with veal sweetbreads, egg yolk cream, Parmesan foam and orange crumble, or cod with baby artichoke, pecorino, fregola and dashi beurre blanc beautifully reflect his style. There is a set menu (also available in a vegetarian version), plus a small à la carte selection. It is also worth nothing that they serve a fairly priced lunch deal, which includes water and espresso. The modern and welcoming decor makes the experience complete. Ask for a table by the window – or dine on the lovely terrace with views of the Rhine and Taunus mountains.

1 Star • Creative, Seasonal Cuisine. It is a real stroke of luck for the beautiful Baltic Sea resort of Binz that Ralf Haug, who was born in the Black Forest, has ended up here in the far north of Germany. At the fine dining restaurant of Hotel Vier Jahreszeiten, he has been wowing diners with his creativity and finesse since 2013. In his multi-course "freustil Menü", he brings together classical influences and regional ingredients in a modern, accessible style. His ability to pare things back to the essentials while bringing out the natural flavours of the ingredients is evident in dishes such as "free-range egg, endive, truffle" and "beef fillet, Café de Paris, celeriac". A vegetarian version of the set menu is also available. Alternatively, there is the six-course "Surprix Menü." Considering the first-rate quality of the ingredients, the value for money is noteworthy! Thanks to both the casual Nordic-style interior design and the very personable and attentive front-of-house team, the atmosphere is as pleasingly down-to-earth as the cuisine. For overnight stays, the small freustil Hotel is right next to the restaurant, and just three minutes' walk from the sea – an added attraction.

1 Star • Creative, Farm to table. Pleasant, refreshing, unpretentious – this is a place where it's undeniably good fun to eat. In addition to the pleasingly laid-back bistro atmosphere and chic design, it is the food cooked up by this pair of restaurateurs that steals the show. Lisa Angermann and Andreas Reinke organise their modern, ingredient-led cuisine into a regularly changing set menu dubbed "Frieda En Vogue" – the vegetarian version, "Frieda Naturell", should be pre-ordered when making your booking. The quality of the ingredients, the craftsmanship and the seasoning are particularly impressive in dishes such as "cod, ox tongue vinaigrette, watercress, gherkin" and "saddle of venison, salted celeriac, artichoke cream, pistachio, lardo". The service is friendly and professional, and the manager is charming. A nice touch: At the start of your meal, alongside the cute napkin and cutlery holder on your table, you will find an envelope containing the menu and a personal welcome. There is also a lovely terrace and orangery. Allow plenty of time but rest assured: it will be time well spent!

1 Star • Modern Cuisine, Seasonal Cuisine. This truly luxurious and elegant fine dining restaurant is part of the exclusive Grand Hotel Heiligendamm, which lies in a beautiful location on the Baltic Sea – also known as the "White City by the Sea". The sense of opulence extends to the cuisine, which comes courtesy of chef Ronny Siewert, who hails from Nienburg (Saale). He and his team turn out delicately flavoured and elaborately detailed dishes that draw on only the most exclusive produce. These come in a four- to six-course set menu format, from which you can also choose à la carte. The front-of-house team, headed up by Norman Rex, also know how to impress – his Berlin manner won't fail to charm diners! They provide attentive and stylish service, and savvy wine recommendations. From some tables you get a view of the Baltic Sea – which makes you want to go for a walk before or after your meal!

1 Star • Modern Cuisine, Farm to table. Located in the middle of Giesing, this small restaurant run by Sabrina and Florian Berger is a real hit! This is partly down to the completely unpretentious and pleasantly informal atmosphere – you can sense the owners' dedication here. Heading up the front-of-house team is the incredibly friendly and professional lady of the house, who ensures that everything runs smoothly. Another major draw is the modern cuisine made from regional produce. With prime ingredients and remarkable skill, Florian Berger creates impressive dishes such as wild boar and egg yolk ravioli with cocoa and barberry. A vegetarian version of his six- to seven-course set menu can be pre-ordered (one day in advance). Well-curated wine list. Harmonious pairings, including non-alcoholic alternatives, are available by the glass for the set menu.

1 Star • Classic Cuisine, Modern Cuisine. You'll need to look up the way to this old country inn located in the middle of the Bavarian Forest. But it's well worth heading off the beaten path for the excellent food, which takes the form of two set menus, dubbed "Classic" and "Inspiration". Chef-patron Michael Klaus Ammon showcases precise craftsmanship, bold flavours and a knack for balancing aromas and textures in dishes such as his variations on duck liver – consisting of fried liver, terrine and ice cream – with the fruity kick of pineapple, dark chocolate and toasted brioche with truffle. The refined interior done out in plenty of warm wood, combining modern style with regional charm, makes for a lovely atmosphere; in summer the terrace in front of the restaurant beckons. The friendly and accomplished front-of-house team is led by the chef-patron's partner, Mona Haka, and his sommelier brother, Andreas. Tip: There are three cosy chalets for overnight stays.

1 Star • Farm to table, Creative. Chef-patron Domenik Alex, alongside Madlen Häckel, represents the fifth generation to run this family business, which has been in existence since 1886. "A balance between living tradition and creative zeitgeist" is their motto. A fine dining set menu comprising six courses is served Wed-Sat, starting at 6.30pm for all diners. Rich in flavour and inspired by creative, modern influences, the seasonal cuisine makes use of premium-quality ingredients – some home-grown. At lunchtime on Sundays, you can also come here for the concise à la carte menu replete with traditional Franconian fare in the vein of "roast meat with dumplings". Warm wood and sleek design make for an attractive setting in which to enjoy the friendly and competent service provided by the proprietress. Comfortable guestrooms available, should you wish to stay overnight.

1 Star • Classic Cuisine. A delightful inn that fits perfectly into its surroundings. Erik Metzger serves up classic dishes that are replete with harmonious flavour combinations, steering clear of unnecessary frills. The cosy interior has bags of charm with its traditional look, and diners can look forward to attentive service. Host Matthias Gugeler is the welcoming face of the restaurant: his efficient front-of-house team serves with a personal touch and helps you find your way around the wine list. In addition to an extensive à la carte selection, there is a set menu comprising three to six courses vegetarian version available. Tip: The restaurant is also open at lunchtime on Fridays and Sundays. By the way: Have you seen the historic tabletop in the entrance area? Some of the guests once left their mark here.

1 Star • Creative, Modern Cuisine. All that remains of the pharmacy that once stood here is the mention it gets in this establishment's name. These days, a restaurant with a fresh, modern concept awaits you behind its large windows. Seated at beautifully laid tables in a bright, minimalist interior, diners find their gaze drawn to the open kitchen. Here, chef-patron Raimar Pilz cooks creatively with top-notch ingredients. He always successfully incorporates piquant herbs in his subtle and nuanced dishes, cf. his Black Forest beef, butternut squash, rock salt onion. A fine dining six- to eight- course set menu is served every evening, at a lower price during the week. Another factor in how at home you feel here is the cordial and attentive service team, who also have plenty of astute wine recommendations. Tip: Take a stroll through the beautiful old town!

1 Star • Modern Cuisine, Contemporary. Fourteen steps lead you down to this friendly, cosy cellar restaurant in a beautiful old villa in Neustadt, where sandstone walls and brick vaults make for a special setting. In a wonderfully informal atmosphere, brother-and-sister team Marcus and Nicole Blonkowski serve interesting, modern and creative cuisine prepared using top-quality produce – and the value for money is hard to beat! There is a nicely curated à la carte selection, but you can also opt to give the kitchen team free rein to put together a surprise menu for you. The wine list features labels from eastern Germany exclusively, and they have made a point of including some lesser-known ones. This place also boasts a delightful terrace.

1 Star (Green Star) • Classic Cuisine, Contemporary. Almost a restaurant within a restaurant. On a mezzanine with a limited number of tables and a bird's-eye view of the open kitchen – practically directly above 100/200 Kitchen – owner Thomas Alfons Imbusch presents his second culinary concept: "Old school, reimagined". From the menu, diners order dishes that are deeply rooted in regional cuisine, made from select ingredients and prepared with sustainability in mind. The reinterpreted classics include, for example, beef pâté en croûte, sauce gribiche and pickled vegetables, or lobster Thermidor. Thanks to the pure a la carte offer, you enjoy maximum freedom of choice. The interior design is upscale and minimalist, with distinctive features like a striking long wooden table divided by a steel girder, as well as decorative objects, artwork and a piano. The service team, who combine attentiveness with a laid-back yet professional approach, is made up of the same staff who work at 100/200 Kitchen.

1 Star • Modern Cuisine, Classic French. Affable TV chef Björn Freitag is a household name in Germany. In 1997, at the age of 23, he took over this long-established restaurant, breathing new life into the kitchen. In 2002 the place was awarded a MICHELIN star, which he and his team have maintained ever since. The menu features a modern and seasonal take on classic dishes, in which the wonderful flavours of select ingredients are most harmoniously combined. An example is the beautifully presented mosaic of salmon trout with fresh, fruity apple pieces and a delicately spicy onion broth, baby leeks, crunchy little rye bread chips and smoked crème fraîche. The food is excellent, and the charming, adept service and upscale, elegant decor are the icing on the cake. Tip: As is customary in the region, the staff will also be happy to serve you an expertly poured, crisp pilsner! There is a cookery school in the same building.

1 Star • Creative. Temporarily closed. From the eighth floor of the Loeser & Wolff building, the magnificent views of Potsdamer Platz and the city beyond are quite something! But the modern cuisine served here is not to be outdone. Former sous-chef Christian Hoffmann has taken over the reins in the kitchen, where he and his team put select ingredients centre stage. The service is attentive and professional, and the wine recommendations are astute, drawn from an extensive international list. Sit back and enjoy in a stylish interior with an open kitchen and bar. From the seats at the bar, you can watch the chefs in action.

1 Star • Modern Cuisine, Creative. The quality of this fine dining restaurant is on a par with the standard of amenities that hotel guests of the impressive Yachthafenresidenz Hohe Düne can expect in the way of mod cons and spa facilities. The modern and pleasingly intelligible cuisine comes courtesy of André Münch; his culinary know-how and precise craftsmanship converge in pared-down, intense and very finely balanced dishes, in which he showcases first-rate produce to great effect. In addition to the culinary delights, there is a visual highlight in store: the location on the top floor of a pavilion-style building affords a fantastic view of the marina – particularly stunning at sunset! Tip: You can park on the site for a fee.

1 Star • French Contemporary, Modern Cuisine. The secluded, quiet location up here at Burg Staufeneck is wonderful, as is the view of Fils Valley. Head to the fine dining restaurant of Burghotel to drink it all in thanks to the large panoramic windows – with a bit of luck, you might even catch a stunning sunset! The dining space is tasteful and elegantly minimalist, the service charming and professional. In the kitchen, the torch has been passed on to the next generation: Markus Waibel (the restaurant's long-time head chef) and Dominik Holl (previously sous-chef) have taken over the reins from Rolf Straubinger and together now form the new head chef duo. Their set menu is inspired by "global influences and modern crossover cuisine". A prime example is the succulent, perfectly poached hake with pearl barley, roasted pine nuts and sautéed baby peas, plus an airy, subtly acidic vin jaune foam and an exquisite, full-bodied fish jus. Four or five courses are served on Wed and Thu, six on Fri and Sat. Service starts at the same time for all diners. Alternatively, try out the traditional Swabian cuisine with international influences served at oifach andersch.

1 Star • Modern French, Seasonal Cuisine. This place has it all: a cosy atmosphere, extremely friendly and well-drilled service, as well as excellent food. Formerly named Gasthaus Krone, the Berlin family's restaurant has been a mecca for foodies for years – no wonder there are so many regulars! Chef-patron Franz Berlin presides in the kitchen, overseeing a successful fusion of classic cuisine and modern influences. The four to seven courses of his seasonally inspired set menu are harmoniously composed and presented with a refreshing clarity, a case in point being the cod, pan-seared with the skin on, with veal head ragout, pak choi and a horseradish and blood orange foam. A vegetarian set menu is also available by prior arrangement. When it comes to wine recommendations, you can certainly put your faith in the sommelier – he has a story to tell about pretty much every wine in his collection. For overnight stays there are comfortable guestrooms and decent spa facilities.

1 Star • Modern French, Farm to table. This stunning historical half-timbered house in the beautiful old town is home to the Boutique Hotel Pfauen and its fine dining restaurant. With a distinctive style and meticulous attention to detail, chef-patron Nico Burkhardt delicately transforms top-quality ingredients into modern dishes. His precise craftsmanship is particularly evident in his intricate creations. The set menu comes in four to seven courses. The inviting and tastefully decorated space has just eight seats. Thanks to the pleasantly intimate atmosphere and attentive, cordial service, you feel right at home here.

1 Star • Modern French, Creative. When Peter Hesseler started out here in 1997, he would never have dreamed that this place would one day make a name for itself as a MICHELIN-starred restaurant. Since 2017, Torben Schuster has been at the helm in the kitchen of this gorgeous estate on the prestigious golf course. His cooking is modern, bold and creative, but never loses sight of its classical foundations. A striking example of the balance of elegance and depth is the incredibly flavoursome dry-aged Barbarie duck, accompanied by yellow and red beetroot cooked in a salt crust and covered with radish jelly, with peanuts for crunch. The duck jus, lifted by Thai chilli and ginger, and the foamy tom kha gai jus deserve a special mention. There is also a somewhat simpler bistro-style set menu available. Host Peter Hesseler and his friendly and proficient team provide excellent service, including savvy wine recommendations. Top tip: Head out to the lovely terrace, which is sure to give you that holiday feeling!

1 Star (Green Star) • Modern Cuisine, Seasonal Cuisine. This tiny 14-seat restaurant is tucked away in a characteristic corner of St Pauli, amid the neighbourhood's bustle and graffiti. Behind the large windows looking out onto the street, the setting is intimate – it almost has the feel of a living room – with a kitchen open to the dining area. An engagingly creative surprise menu is served (in both conventional and vegetarian versions), comprising around 13 amuse-bouches and small dishes. Although pared down, these are complex and refined, full of finesse and occasionally daring in their bold flavours. Fermentation techniques and Asian influences are recurring themes. Examples such as "scallop hotpot, sansho, guanciale, smoked butter, kaffir lime, uni" or "glazed duck leg, caramelised celeriac jus, long pepper oil, new potato" are highly distinctive and anything but run of the mill. Service is very friendly – diners are addressed informally – and the chefs serve the dishes themselves. A charming touch: At the end of the meal, you receive a printed copy of the menu.

1 Star • Modern French. A well-to-do neighbourhood in Bad Godesberg, a Wilhelminian villa with a stylish yellow and white façade, an elegant interior with stucco, parquet flooring and modern touches – the perfect backdrop for Rainer-Maria Halbedel's cuisine. A legend of the German fine dining scene, he started cooking in 1966, received a Michelin star in 1984 at his former restaurant Korkeiche, and has held onto it ever since. He incorporates modern elements into his classic French cuisine and creates harmonious flavour combinations. Only the best produce is used, including eggs from his own hens and vegetables from his extensive garden in the Eifel. Opf for the "Menu Surprise" if you fancy the alternative vegetarian set menu. The handwritten wine list is very pleasing – the chef-patron will be happy to provide you with recommendations himself.

1 Star • Modern Cuisine. This restaurant is located on Böhmischer Platz, which is a lively little square – the bustling energy of the setting makes the pavement terrace a popular spot in summer. The interior has its own allure: understated yet stylish, with a wonderfully vibrant atmosphere. The charming urban setting is in keeping with the modern, streamlined and often pared-back cuisine; crafted from high-quality ingredients, the dishes are bold and punchy. Alongside the signature dish, "potato, lovage, whey", highlights include "halibut, champagne, Périgord truffle" or "morel, scallop, XO". Behind it all is a dedicated team led by chef-patron Sarah Hallmann – in the kitchen she is the culinary creative lead, and on the restaurant floor, she is a warm and professional hostess.

1 Star • Modern Cuisine, Creative. An upscale, trendy and minimalist design, outstanding creative modern dishes, and informal yet competent service – this restaurant meets the brief of "Casual.Fine.Dining". This place is aptly named, in that craftsmanship (Handwerk) plays a major role in the open kitchen, the domain of chef Thomas Wohlfeld. He brings a winning combination of original ideas, Nordic elements and the odd subtle Far Eastern twist to the table. Dishes such as "skrei, beetroot, green strawberry" or "pork, red cabbage, quince" are pleasingly clear-cut and ingredient-led; they come as a set menu comprising five or six courses, with an optional extra course. The wine pairings are spot on, and the house-made non-alcoholic alternatives are well worth exploring. Lovely terrace in the front garden. Tip: 200m away, the establishment runs a sister café, Früher Vogel, which specialises in breakfast. Cookery classes are also organised.

1 Star • Modern Cuisine, Seasonal Cuisine. Run with exceptional dedication, this restaurant is keeping up with the times with its tasteful minimalist interior design and modern cuisine. A seasonal menu comprising four or six courses is served – a vegetarian version is also available. Showcasing the finest ingredients and impeccable craftsmanship, the team led by head chef Tobias Weyers creates pleasingly clearly presented dishes featuring subtle contrasts, such as the aromatic crispy barbecued asparagus, perfectly paired with thinly sliced melt-in-your-mouth white bacon and an intense green cucumber sauce. "Casual fine dining" sums it up perfectly. Rounding it all off is the attentive and professional front-of-house team, whose relaxed attitude adds to the delightfully informal atmosphere.

1 Star • Farm to table, Creative. The fabulous lakeside location and wonderful terrace are certainly part of the appeal here, but this restaurant has plenty more to recommend it. Dedicated chef-patron Alois Neuschmid, who earned a Michelin star years ago with Lois, his previous venture, cooks up a storm for his guests. At lunchtime, the menu features simpler daily specials, such as fried black pudding, pasta or Wiener schnitzel; in the evening, fine dining is the name of the game, with a four-course surprise menu that includes some dishes with a main ingredient cooked in two ways, eg tender pink veal in broth and succulent braised shoulder of veal – with wine pairings on request. The outstanding food is complemented by an enjoyably unpretentious atmosphere and very friendly service – the chef himself gets in on the act in this congenial and cosy restaurant. Be sure to book, as the place gets busy at lunch and dinnertime.

1 Star • Farm to table, Modern Cuisine. This place has been run by the Stemberg family since 1864. Chef-patron Sascha Stemberg represents the fifth generation at the helm, and he works with the same passion and commitment as his father before him! The restaurant's unique concept allows for plenty of choice, with a four- to six-course set menu – featuring tempting dishes such as "Tristan rock lobster in memory of Thailand" or "Charcoal-grilled Irish Wagyu-beef bavette" – as well as à la carte gourmet dishes. Things get particularly interesting when tradition is thrown into the mix and home-style dishes are transformed into haute cuisine. One such creation is "The prawn sandwich, as we all know and love it", not to mention "Grandma's chocolate pudding". The waitstaff are very friendly, laid-back and always attentive. Impressive wine list including a few rare picks. Here, they know exactly how to combine modern MICHELIN-starred cuisine with traditional standards, and the results are a real treat – hence the tip: book well in advance!

1 Star (Green Star) • Modern Cuisine, Regional Cuisine. Nicolai Heuer and Yannik Spielmann are living out their sustainable culinary philosophy in this pleasingly unpretentious restaurant. Using ingredients from their own garden in St Georgen and from organic producers in the region, they devise a set menu that changes with the seasons – a vegetarian version is also available. Mains such as smoked catfish, organic potatoes, physalis, and exciting desserts such as ice cream made from roasted potato peel, pear Hélène hit the spot with their interesting contrasts and full-bodied flavours. Wednesday is "Bistro" night, when a smaller menu and an à la carte selection are served. The space is cosy and has a trendy decor featuring attractive individual decorative details that lend it character. There is an inviting, secluded terrace in front of the house. Tip: "Schwabentor-Brücke" tram stop is nearby.

1 Star • Modern Cuisine, Creative. The elegant restaurant within the Linden Museum, Baden-Württemberg's state museum of ethnology, is serving Mediterranean-inspired seafood dishes such as "bouillabaisse, sauce rouille, focaccia crisp" or "octopus, beans, chorizo". A five-course set menu is available, with an additional three-course option on Tue-Thu. The vegetarian version needs to be pre-ordered.

1 Star • Modern Cuisine. Martin Walther is the fourth generation of his family at the helm of this restaurant named after the nearby Dresdner Heide woodland. His mother and father are still involved in running the business. In the grand house dating back to 1905, which used to be a café that hosted tea dances, modern cuisine with an international slant is served in the form of two four- or five-course set menus: "wasser & weide" ("water & pasture") and "acker & beet" ("field & garden bed" – vegetarian). An optional cheese selection as an additional course. Seasonal dishes are also available à la carte. The pierogi are a modernised take on the Polish classic – a nod to Martin Walther's mother's roots. Wine pairings can be arranged on request. Friendly and dedicated service.

1 Star (Green Star) • Creative, Country cooking. A truly charming find, this small, personally managed restaurant in central Eimsbüttel has a lovely clean-lined modern aesthetic and an intimate atmosphere. Marcel Görke, no stranger to Hamburg's culinary scene, serves up creative seasonal cuisine made from regional ingredients. The basis is a vegetarian set menu, which diners can opt to "upgrade" with a meat/fish course (it varies). Opt for four to seven courses on Tue-Thu; on Fri and Sat, five to seven courses. The dishes are bursting with intense flavours, a case in point being the potato millefeuille served with a vegetable sauce – its rich and full-bodied character is truly impressive. In summer, there is a small terrace on the pavement. N.B. Parking is a little tricky here, but the Lutterothstraße underground station is only a 3min walk away.

1 Star • Classic Cuisine, Farm to table. The name Gerd Windhösel is synonymous with classic craftsmanship and regional authenticity. He and his wife Silke have run their restaurant – a veritable institution in the Swabian Jura – with great dedication for over 40 years. The chef-patron does the cooking himself, with an emphasis on flavour and select local ingredients forming the DNA of his dishes. Local pasture-raised lamb is used as readily as Seckach trout or Alb saffron. This is classic seasonal cuisine of the highest standard; it demonstrates a pleasingly straightforward style that steers clear of unnecessary frills, while maintaining a sense of tradition. There is a choice of different set menus, including a vegetarian one, as well as a range of "Hirsch Classics" available à la carte. The same warm and welcoming feel extends to the guestrooms.

1 Star • Classic Cuisine, Farm to table. A culinary experience guaranteed to delight: rooted in classic cuisine, shaped by modern seasonal influences and inspired by the region. Since 2007, Hans Häge has stuck to what he does best and relies on top-quality ingredients. In the evenings, there is a choice of set menus: "Fish Menu", "Badwirt's Menu" and "Menu by Hans Häge". The "Business Lunch" deal is popular on account of its smaller, wallet-friendly "Premium" or "Easy" set menus. À la carte dishes include classics such as Zwiebelrostbraten (steak with onions and gravy). Every other Sunday, there is a different lunch format with three set menu variants. The vibe is relaxed and contemporary, and the back of the restaurant looks out onto the Löffelbrunnen, a spring whose source is right beneath the building. Gasthof zum Bad hotel offers comfortable accommodation; this long-standing establishment is named after the bathhouse that once stood here. Conveniently close to the motorway, it's an inviting stop for travellers wishing to pause and enjoy good food on their way.

1 Star • Modern Cuisine, Seasonal Cuisine. The spa hotel that houses this fine dining restaurant was originally a manor house that dates back to 1880 and has been in the Deimann family since 1917. The single set menu is bursting with bold flavours and showcases excellent ingredients. Chef Felix Weber is the talent behind it all. The classic beef Wellington is a genuine triumph – with its wonderfully buttery, crisp, golden-brown puff pastry crust, it is aesthetically pleasing – but more impressive still is the masterfully executed preparation of the tender beef fillet and mushroom duxelles, alongside an intense, velvety and aromatic braised beef rib jus. Served alongside is a fantastic combination of creamed salsify and truffle. The polished, friendly and attentive service – complete with harmonious wine recommendations – rounds off the experience perfectly. In the chic, upscale interior, the open kitchen is the centrepiece – being close to the action, diners can gain all manner of fascinating insights.

1 Star • Modern Cuisine, International. The magnificent view and the chic interior make Hugos, laid out on the 14th floor of the InterContinental hotel, a highly appealing location in the capital. Soft lighting, elegant furnishings and candlelight make for a relaxed and romantic atmosphere. Modern interpretations of classic dishes are served as an eight-course tasting menu, with a shorter version available upon request. Head Chef Johannes Gehrich – long a part of the Hugos team and most recently sous-chef – now heads up the kitchen. The set menu is complemented by carefully matched wine pairings. Tip: Treat yourself to an aperitif at the bar before dinner.

1 Star • Seasonal Cuisine, Modern Cuisine. Located in a residential area in the south of Stuttgart, this gem may not be easy to find but it is well worth seeking out! Run with great dedication, the restaurant has an appealing interior and polished service, not forgetting the modern cuisine served up by chef-patron Michael Huppert. Rife with fully developed flavours, and delicate contrasts, his beautifully balanced dishes home in on top-notch, predominantly regional produce. There is a set menu – choose from a five- or six-course format. Tip: In summer, secure a spot on the delightful terrace to the side of the building!

1 Star • Modern French, Creative. A charming, long-standing family business, where Cliff Hämmerle sticks to what he does best: serving classic cuisine, skilfully imbued with creative touches. He works with top-notch ingredients and likes to use plenty of vegetables, especially regional produce. The pâtissier's creations are testament to his passion for his work. The concept is a seven-course "Chef's Table" set menu, of which a vegetarian version is also available. In the tasteful modern setting, service starts at 7pm for up to 12 diners seated at four tables – everyone has a view of the open kitchen, so you're practically in the thick of the action. The chefs are relaxed and look to be enjoying their work, and they regularly involve diners. The head chef also explains the dishes. You should allow plenty of time for this pleasant, interactive experience. A shorter menu is served at lunchtime. The whole family gets in on the act when it comes to service, working with dedication as a well-coordinated team and making diners feel right at home. Excellent wine pairings accompany the set menu. As an alternative, there is the second restaurant, Landgenuss.

1 Star • Classic French. Somewhere between Berlin and Rostock, in the middle of nowhere, you will find this small hotel on a secluded lake. The location is idyllic – the name of the road, Paradiesweg, is apt. But it's not just a cosy place to spend the night: food-wise you'll also get your money's worth. Raik Zeigner, head chef since 2005, bowls diners over with classic cuisine, which has always had a solid reputation. For his four-course set menu, which changes every evening, select ingredients are used. Take, for example, the steamed char or the saddle of venison with chanterelles. In this elegant restaurant with its country-house flair, your cordial hosts Petra and Adi König work with palpable enthusiasm to create a welcoming atmosphere. The owner – virtually a walking wine encyclopaedia – unfailingly recommends the perfect pairings. The next generation is also already getting involved in the running of this delightful family business.

1 Star • Creative, Modern Cuisine. Three areas – "Iko-Flowers", "Iko-Atelier" and "Iko-Restaurant" – have been successfully created here. The result is an appealingly sleek, modern interior with a trendy rustic feel, floral decorations from the adjoining shop and handmade tableware from the integrated pottery workshop. In the open kitchen, select ingredients go into a modern and creative set menu comprising five or seven courses (vegetarian options available). Most ingredients are sourced locally, and the restaurant works closely with its suppliers. The chefs serve the dishes themselves. Ask the charming and well-trained waitstaff about the house's own range of alcohol-free cocktails. Tip: Book a seat at the kitchen counter for an interesting glimpse behind the scenes. Pretty garden terrace. Good to know: They also offer pottery classes.

1 Star • Classic Cuisine. If we're talking about Michelin-starred cuisine in a beautiful Baroque brick building on Kaiserswerther Markt, we can only be talking about Jean-Claude Bourgueil's Im Schiffchen. At the helm since 1977, he is without a doubt the doyen of Düsseldorf's fine dining scene. Together with his tried-and-trusted kitchen team, Bourgueil delivers creative French cuisine. Whether it be lobster, game or Wagyu beef, the produce is of the finest quality. To complete the picture, there's the impressive selection of wines, the attentive and well-trained wait staff and the gorgeous decor – this ground-floor restaurant has a tasteful maritime look.

1 Star • Classic French. This restaurant's name was not simply plucked out of thin air; it refers to the US film Irma la Douce, which is based on the musical of the same name. A classically elegant decor bathed in a warm golden light creates a truly enchanting atmosphere that evokes the spirit of a bygone era. The atmosphere is pleasingly laid back, and top-notch service comes courtesy of friendly waitstaff. The cuisine draws on classic French influences, incorporating creative modern ideas. Flavourful dishes such as the melt-in-the-mouth bœuf bourguignon are prepared using the finest ingredients. The popular ‘Carbonara’ is also on the menu - reflecting the chef's origins. For dessert, the ‘Crème Brûlée’ is a favourite. The wine list is dominated by French labels, and you can count on astute recommendations. Tue. - Fri. there is a simple lunch menu.

1 Star • Creative, Japanese Contemporary. The charming old Isenhof, a gorgeous half-timbered house dating from the 17C, is the new home of Max Goldberg's "irori" fine dining concept, with which he previously made a name for himself in Neustadt an der Weinstraße. He skilfully combines regional ingredients and Japanese influences in his own unique way. The set menu on offer comprises nine courses – guests should plan for around four hours. A vegetarian version of the set menu is available if requested in advance. Kerstin Bauer, who presides in the cosy dining space as host and sommelier, will guide you through the evening and provide you with expert explanations of the dishes and wines. Should you wish to prolong your stay after your meal, there are two guestrooms.

1 Star (Green Star) • Innovative. This restaurant housed in the Hotel Schwarzwälder Hof in Freiburg's old town boasts a relaxed atmosphere and food that is by no means run-of-the-mill. The kitchen has no need for luxury ingredients and instead shines the spotlight on supposedly humbler, but high-quality and strictly regional produce. The wonderful sourdough bread is baked in-house, and fermented components are seamlessly woven into the dishes. The seven-course set menu (which can be extended by a further two courses) features highly interesting and innovative combinations such as "pike, cauliflower, hazelnut", "venison, chervil root, beetroot" or "quince, Jerusalem artichoke, chocolate". On Wed and Thu evenings, a more concise four-course set menu is also available. The chefs themselves serve their creations, talking diners through each course and providing information about the local producers of the carefully selected ingredients.

1 Star • Fusion, Asian Influences. Jörg Wissmann (previously at such top-flight establishments as Vendôme, Nagaya and Agata's) serves up modern fusion cuisine with Asian influences here, reflecting his half-Korean roots and also incorporating classic French elements. The interesting sauces such as the beurre blanc with doenjang, a fermented soybean paste, certainly deserve a mention. His set menu also comes in a vegetarian version. To accompany your meal, you can opt for wine or a non-alcoholic pairing. A winning blend of Far Eastern and Scandinavian styles makes for a bright, minimalist interior – the seats at the counter offer fascinating insights into the work going on in the open kitchen. Scan the QR code with your phone to access the menu and wine list. Practical for motorists: the Creativ Center car park is just a few minutes' walk away.

1 Star • Classic French, Mediterranean Cuisine. In addition to its hotel and café, the Frankenbach family also runs Jean in this former wine bar. After working in renowned establishments such as Ikarus in Salzburg, Johannes Frankenbach (the third generation of the family) has been at the helm here since 2012. Even the name "Jean" (a French equivalent of Johannes) is a nod to his love of France, which is as much a part of his ingredient-led, Mediterranean-influenced cuisine as is his knack for creating fine aromas and flavour contrasts. This is accompanied by judicious and fairly priced wine pairings. The setting is also charming: half-height wooden panelling, elegant table settings, old photos... while outside is the pretty plane tree courtyard. The lady of the house waits on diners in a pleasingly friendly and down-to-earth fashion.

1 Star • Seafood, Modern Cuisine. A mecca for fans of fish and seafood, Jellyfish proposes a set menu comprising five, six or seven courses, with the option to upgrade. The cuisine is modern, innovative and surprising at every turn. Emphasis is placed on premium-quality ingredients as, for example, in the wonderful Spessart trout Steckerlfisch, which is charcoal-grilled, glazed with BBQ sauce and accompanied by marinated red cabbage, pickled plum and a marigold gel with citrus notes. The set menu can be paired with wine or appealing alcoholic-free alternatives. As for the setting, the restaurant, located in the Schanzenviertel, has a pleasingly minimalist interior with soft lighting and background music. Adding to the experience is the attentive and knowledgeable team, who also have spot-on wine recommendations up their sleeve – the range of Champagnes and German Rieslings is especially worth exploring. Fantastic set bistro menu at lunchtime Sat-Sun. Tip: A number of food items can be purchased to take home.

1 Star • Modern Cuisine, Country cooking. If you are looking to combine real fine dining with designer shopping, then head to the second floor of the renowned Garhammer shopping complex. At your table in the sleek, sophisticated surroundings, you can tuck into Michael Simon Reis's innovative take on Bavarian Forest cuisine. The Passau-born chef-patron has an aptitude for combining modern, traditional and seasonal elements, all the while placing great value on produce sourced from the region. It's fantastic value for money! Opt for the four- to six-course set menu or order à la carte. Dishes range from medium-rare barbecued saddle of venison with a purple curry glaze to lake sturgeon from Breitenberg with orange and chicory, or "Johanns schnitzel" (with meat from straw-bedded pigs) and "Johanns steak". The moderately priced set lunch menu is also popular. Tip: Head to the terrace for fantastic views of the region. Practical for motorists: the multi-storey car park at Garhammer department store, entry via Ringmauerstraße.

1 Star • Creative, Seasonal Cuisine. An intimate atmosphere pervades this small restaurant at Hotel Romantischer Winkel. The open kitchen is a central feature, allowing diners to see, hear and smell every detail. Communication with the team is warmly encouraged; after all, you are practically sitting in the thick of the action. Using primarily seasonal and regional produce combined with international spices, the kitchen creates cosmopolitan, inventive dishes. The restaurant hosts a "Großer Gourmetabend" (eight courses, Thu-Sat) and the "Kleiner Gourmetabend (six courses, Wed). A vegetarian set menu is also available, provided it is requested at least 48hr in advance. For all diners, the experience begins at the same time, with the head chef and sous-chef guiding you through the evening. To conclude, coffee is brewed at your table. The stylish modern interior is further enhanced by floor-to-ceiling windows that look out onto the water of the Schmelzteich.

1 Star (Green Star) • Regional Cuisine, Modern Cuisine. Rico Birndt has come up with a modern, sustainable concept that makes vegetables the heart of the meal. There are two surprise menus – one comprising eight courses and the other 12 courses. Canned, cured and pickled ingredients also have their role to play. The airy, modern interior and the relaxed atmosphere are certainly inviting, the large window front provides a view of the outside. There are a few seats at the small bar – here, jars of preserves are part of the decoration, in keeping with the philosophy of the house. The chefs join in with serving the food and are happy to present and explain the dishes. In summer the fantastic large terrace area where they grow their own herbs in raised beds is the highlight. Be sure to book!

1 Star • Modern Cuisine, Creative. "Nordic Fusion" is the name of the game in the fine dining restaurant of the luxurious BUDERSAND Hotel - Golf & Spa marvellously located on the southernmost tip of Sylt. Chef Felix Gabel whisks you off on a creative culinary adventure. He uses select local produce and draws on influences from around the globe, skilfully incorporating a host of different spices and flavours. A choice of two set menus is proposed ("Große Aromenreise" and the vegetarian "Kraut & Rüben"). In keeping with the cuisine, the modern decor has a distinct Nordic charm. And then there is the stunning view of the North Sea afforded by the floor-to-ceiling windows. All this is accompanied by skilful and cordial service which also provides excellent advice on wine. The establishment is also known for its cultural events.

1 Star • French Contemporary, Mediterranean Cuisine. With its suggestion of elegance, the name – meaning "emperor's hall" – sets the tone. Once a renowned ballroom, Kaisersaal boasts high ceilings, stuccowork, fine hardwood floors and pleasant design details. The kitchen in a glass cube in the entrance area is eye-catching; it is also where the team led by chef Kevin Leitner, who previously earned a MICHELIN star for s'Äpfle, in Bodman, cooks up classic and Mediterranean-based dishes, which are given a creative and modern twist. Friendly service is provided by attentive staff, as you savour dishes such as "Norwegian scallop, rhubarb, nasturtium, vin jaune & pursley" or "bison, back, top blade, grilled spring leek & polenta", either as part of a set menu or à la carte. The restaurant is located in the stylish and modern Kaiserhof, a lovingly restored historical building that was opened as a hotel in 1908, after an eventful history.

1 Star • Creative, Farm to table. In the small fine dining restaurant at the Adara hotel, modern design and decorative details create a cosy setting with a personal touch. The atmosphere is warm and pleasingly laid back. Julian Karr not only cooks; the charming chef also serves his dishes himself. His cuisine is creative and seasonal, and the quality of the ingredients is second to none – regional produce is used wherever possible. A fine example is the crispy-fried Lake Constance pike-perch with leaf spinach, Jerusalem artichoke foam and vegetables. The surprise menu comes in four to six courses; on Fridays and Saturdays, only the six-course format is served. Tip: Pair your meal with the house wine. Tip for motorists: Leave your car in P4 multi-storey car park, just a short walk away. In summer, the restaurant is also open on Tuesdays.

1 Star • Modern Cuisine, Creative. This compact restaurant has the potential to become a firm favourite – so be sure to book! It is somewhat tucked away, but the effort to get there pays dividends, which is down to Nora Breyer and Sebastian Kauper (both trained chefs) and the setting of the Kapellenhof, which dates back over 300 years. Working together here as a well-oiled machine, this affable couple has created an extremely warm and welcoming atmosphere under the gable roof. Your hostess provides friendly service and will also be able to recommend some excellent wines. In his modern, seasonal cuisine, Sebastian Kauper uses only select ingredients. With careful consideration and a deft touch, he marries, for example, a butter-soft piece of Soonwald venison loin with beetroot baked on sea salt, black walnut and cold-stirred cranberries, as well as an aromatic jus. A few heirloom vegetables are grown in the restaurant's own garden. Tip: the beautifully landscaped roof terrace! It's also worth asking about the "Late Lunch" dates (Sun and public holidays from 2pm).

1 Star • Modern Cuisine, Creative. Set in a small village, this former farmhouse has been given a fabulous facelift that retains much of its original character while introducing modern details. Wood and stone features blend tastefully and elegantly to create a chic, stylish interior. Chef-patron Martin Grimmer proposes a creative seasonal set menu (a vegetarian version can be ordered in advance). His cooking involves original ideas and subtle combinations – the appetisers, too, hit the mark. His charming wife Vera, who presides front of house, is on hand to propose excellent wine or alcohol-free drink pairings. On Saturdays you can come for the"Gourmet Lunch". Tip: The spice bread that they bake in-house is also available to buy as a baking mix to take home with you. The barn is an ideal party venue. If you can't find a parking space at the restaurant, head for the meadow located about 200m away.

1 Star • Creative, Modern Cuisine. Located on an industrial estate, this distinctive building makes for a cool setting. The attractive space rocks an industrial look: out front, there is a lovely terrace next to a striking brick chimney; inside, a loft atmosphere reigns. Diners sit beneath high ceilings, surrounded by exposed brick walls, tall mullioned windows and chic design features such as the solid wood "Center Table" and comic art on the walls. While Randy de Jong and his team create a modern, seasonal, ingredient-led set menu based on just a few key components (for example, pikeperch, shallot, pumpkin, bergamot or sweetbreads, kale, banana), hostess and owner Thayarni Garthoff manages a highly professional front-of-house team and maintains a relaxed atmosphere – the chefs serve some of the dishes themselves. Lunch is also available on Saturdays.

1 Star • Creative, Alsatian. Chef Jürgen Kettner and his associate, Wiebke Meier, call their concept "New Austrian": Austrian tradition meets modern style in both the trendy, cosy setting and the food. With some originality, the Styrian-born chef uses excellent ingredients to create his own take on dishes from his homeland, which includes a smattering of Asian influences. There is a set menu with four or six courses as well as an additional pub menu with classics such as Backhendl (breaded fried chicken) or Kaiserschmarrn (shredded pancakes). The short wine list includes a variety of organic labels and options by the glass. Tip: The shop sells Styrian delicacies.

1 Star • Modern Cuisine, Farm to table. Located right in the centre, on Neuer Markt, the 18C Ratswaage oozes style! On the outside you have the historical façade; inside, a minimalist interior with chic details such as silvery walls, 1950s-style chandeliers and burnt-orange designer chairs. The Frankenhäuser family and their team have dubbed their culinary style "new Prussian cuisine". Head chef Nico Werner, previously sous-chef, presides in the kitchen, cooking up two five-course set menus (with the option of an "upgrade" in the form of additional dishes); the vegetarian version of the set menu should be ordered at the time of booking. The select ingredients are sourced from producers in Brandenburg. Be sure to consult owner Jörg Frankenhäuser when it comes to selecting your wine. Tip for the summer: Try to bag a table in the gorgeous courtyard – places are limited!

1 Star • Creative, Modern Cuisine. A brilliant combination of restaurant and bar! Their "modern, market-fresh cuisine" is served in the form of creative dishes, such as smoked sardine and razor clams from the Dutch coast with grilled peppers, capers and pickled coriander seeds. We recommend opting for the surprise menu, but there is also an à la carte selection that includes bar snacks – it is well worth trying their own creations from the cocktail list. Good to know: Alcohol-free beverage pairings are available for the set menu. A pleasantly lively and fun atmosphere reigns in this chic restaurant. The name is derived from the Low German phrase in de Köör gahn ("to make a choice") and refers to the establishment's dual concept.

1 Star • Classic Cuisine, Modern Cuisine. The Kucher family has run this place with passion and dedication since 1988, constantly investing in and improving their establishment. Now it is the turn of son Florian Kucher and daughter Stefanie Becker, who have breathed new life into this fine dining restaurant. In pleasant, elegant surroundings, diners are offered a set menu that can be ordered with four to seven courses. Steering clear of unnecessary frills, the young chef's culinary creations are expertly crafted and beautifully balanced in terms of flavour. You can look forward to excellently selected wines to accompany the classically based dishes. The wine list comprises about 1700 labels, going back as far as 1868, which is to the credit of wine enthusiast and senior chef Martin Kucher. Guestrooms are available in both the main and new building.

1 Star • Modern Cuisine, Creative. Eating here is lots of fun! The cosy modern decor, the 1970s rock and pop classics playing in the background and, last but not least, the friendly service all play their part in creating a pleasingly laid-back atmosphere. The other major draw is Tom Wickboldt's cooking. He serves a seven-course set menu (two further courses can be added or swapped in) that impresses with its clearly structured and coherent dishes, as well as the quality of the ingredients. Shining examples include the fresh, tenderly confit salmon trout and the perfectly juicy Imperial pigeon breast. The bread, butter and oil may cost extra, but the home-made sourdough bread is so delicious that it's worth it!

1 Star • Creative, Modern Cuisine. This really lovely restaurant in the centre of the Baroque city has a long tradition dating back to 1408. Kuno von Rebstock is said to have been one of the first owners of the Zum Rebstock estate at that time – hence the name. Today, diners can look forward to the ingredient-led cuisine of chef duo Robin Hofmann and Patrick Grieshaber. Creative modern dishes such as "pike-perch, tomato, spinach, black pearl caviar" or "carrot, cauliflower, ponzu, lion's mane mushroom" are served as part of a four- to six-course set menu by a professional yet friendly and relaxed front-of-house team, who give excellent advice on wine pairings. The restaurant itself is also pleasing to the eye, with its modern, elegant interior done out in warm, earthy tones and furnished with chic chairs, and designer lamps. For overnight stays, the Hotel Rebstock proposes comfortable, individualised guestrooms.

1 Star • Modern Cuisine, Creative. A really pleasant little place with a trendy, rustic bistro-style interior and a laid-back, informal atmosphere. In addition to the striking lamps and various other decorative touches, the open kitchen is particularly eye-catching. Here, they create carefully thought-out, elaborately prepared dishes abounding with appealing details, which are presented in the form of a five- or six-course set menu. First-rate produce, eg venison from the region, is successfully combined with artichokes and blueberries; Atlantic monkfish is served with tomatoes and lovage. The wine pairings are also interesting.

1 Star • Classic Cuisine, Seasonal Cuisine. The only hint that you're dining in a former stable (l'étable in French) is in the name of this restaurant. This well-kept old building in the middle of the tranquil old town used to be a coaching inn. Where travellers and their horses once rested, dinners now settle in and enjoy friendly and attentive service in an ambience of understated elegance. Under the leadership of head chef Constantin Kaiser, the kitchen team employs great craftsmanship and finesse, using excellent ingredients in dishes such as milk-fed veal with artichoke, pine nut pesto and truffle jus, available in the form of a three- to six-course tasting menu or à la carte. The food is complemented by a well-curated selection of wines. For overnight stays, Hotel derSTERN has cosy, individually designed rooms of various sizes. Parking space in the courtyard.

1 Star • Contemporary. Previously chef at Kuno 1408 in Würzburg, Daniel Schröder is already a familiar name in the region, and he is now at the helm of the small-format fine dining restaurant at this charming hotel. In the kitchen, the chef-owner draws inspiration from French cuisine and uses top-notch ingredients to craft dishes that emanate finesse. His "kohlrabi, pear, pecan", for example, proves to be a particularly successful combination of textures and flavours. The five- or six-course set menu is based on the seasons and complemented by a well-curated wine list dominated by regional labels. The tastefully modern ambience is inviting, and the service is friendly. Occasionally, the chef mingles with his guests as the meal draws to a close. Run by the same family for two generations, Landgasthof zum Kaffelstein has well-appointed guestrooms.

1 Star • Classic French. The location of this restaurant on the fringes of the city centre may be rather unremarkable, but the same can by no means be said of the food! This place's status as a city institution is well-deserved. Chef-patron Christof Lang has been welcoming diners since 1981, and in Max Schafirstein – a long-standing member of the kitchen team – he now has a dedicated partner at his side. Alongside their team led by chef Andreas Schaffrath, they deliver classic cuisine rooted in French tradition and enhanced with modern elements. The dishes are pleasingly pared back, full of flavour and place outstanding ingredients centre stage. Compositions such as Coco de Paimpol with parsley and half a grilled, glazed lobster impress with their aromatic intensity. Comprising three to six courses, the set menu has a variety of options. Your meal can be accompanied by one of the fine French labels that form the core of the attractive wine list. The highly attentive front-of-house team is charming and friendly; everything runs smoothly and effortlessly. A shorter set menu is available at lunchtime.

1 Star • Modern French, Seasonal Cuisine. Although not in the prettiest part of town and a little removed from central Cologne, this restaurant is well worth seeking out. In a well-kept listed building occupying a corner plot, chef-patron Marlon Rademacher and his dedicated team welcome diners to this modern, tastefully designed space. Made with outstanding quality ingredients, the cooking is refined and contemporary. Choose between the standard set menu and the "Menu du Prestige". A vegetarian set menu can be ordered at the time of booking. There is also a small à la carte selection, plus a reasonably priced lunch menu.

1 Star • Modern Cuisine, International. Everything is just right in this compact fine dining restaurant in the student area known as Kwartier Latäng, from the service to the ambience and the food. Chef Leon Hofmockel's fresh and original ideas shine through in his innovative dishes. His creative French cuisine is presented in the form of a five- to seven-course set menu – a vegetarian version is also available upon request. With great skill, he combines exquisite craftsmanship with finesse and bold flavours. This is evident in the XO-sauce-braised carrot with a salty, nutty sunflower seed pesto, a full-bodied vadouvan hollandaise with crispy croutons and an aromatic curry sauce – an exceptional vegetarian course! Complementing this is incredibly friendly and attentive service with a personal touch – the chef even makes an appearance from time to time. One thing to mention is how wonderfully relaxed and stylish the bistro feels. French classics and a three-course set menu are available at lunchtime Sat-Mon.

1 Star • Modern Cuisine, French. Picturesquely located in a gorgeous landscape of forest and meadows, this wonderful stately home and castle (dating back to 1901) was originally a manor. There has been a change in the management of the restaurant, and Alexander Mayer is now calling the shots in the kitchen. He and his team present a seasonally driven set menu rooted in classical French cuisine, in which they like to incorporate regional ingredients. In the newly redesigned rooms of the castle, the exceedingly attentive and professional waitstaff are always on hand and have expert wine recommendations up their sleeve. Lovely overnight accommodation at Hotel Hohenhaus.

1 Star • Modern Cuisine, Creative. Owner Thomas Bühner has for years been at the forefront of Germany's gastronomy scene with his restaurant La Vie in Osnabrück. At his new LA VIE on the urban METRO Campus in Düsseldorf, the talents of another chef are on display: Timo Fritsche, no stranger to MICHELIN-star kitchens. In the evening, twin set menus – one omnivore, the other vegan – put top-notch regional ingredients to work in dishes with French and Asian influences. Wonderfully harmonious flavour combinations tantalise the palate, for example, the perfectly cooked premium skrei with crispy roasted cauliflower and a truly sensational, lightly foamed sherry sauce. Equally noteworthy is the Jerusalem artichoke with ponzu and black garlic – thanks to its richness, flavour and texture you certainly won't miss meat. They are also open for lunch on Sundays. The clean-lined interior by architectural firm Kitzig Design Studios is extremely swish and elegant. Diners are seated at tables or on bar stools at two large marble tables – with a little luck, you will catch a glimpse into the kitchen.

1 Star • Modern Cuisine, Creative. What is it that draws foodies to this historical inn in a sleepy little wine village? The passion that Sonja and Steffen Ruggaber bring to serving and cooking for their guests. In the kitchen, he devises creative dishes, served in the form of set menus that are highly precise in their craftsmanship, rich in detail and packed with flavour. Top-notch ingredients and not a little effort go into dishes such as delicate beef tartare topped with powdered smoked eel and ice cream, served with an aromatic beetroot gel and cauliflower three ways (grated, creamed and pickled) plus a spicy mustard gel and tangy oxalis leaves. A vegetarian set menu is also available. Don't miss their "Klassiker-Abend", held on selected dates, when the four-course set menu is centred on Swabian roast beef. Your hostess provides extremely cordial and experienced service. As an alternative to the well-curated selection of exclusively German wines, they also recommend interesting alcohol-free accompaniments to the set menu. Tip: Excellent overnight accommodation is also on offer.

1 Star • Classic French, Seasonal Cuisine. Manuela and Franz Feckl are truly exemplary hosts. They have been running their establishment since 1985 and their dedication is plain to see – not least when it comes to the food. The dishes display a sure touch and stand out for their premium ingredients and first-rate technical skill. The cuisine is predominantly classic French but includes some beloved regional specialities. Both a low-carb and a vegetarian version of the set menu are available. The reasonably priced lunch deal is also popular. Wine lovers will appreciate the good selection here, which features one or two rarities. The elegant country-house style makes for an appealing atmosphere on the restaurant floor, which has cosy seating niches – from the window seats you can look out over the fields. The friendly lady of the house is also part of the service team. There are pretty guestrooms for overnight stays.

1 Star (Green Star) • Classic Cuisine, Regional Cuisine. Heinz O. Wehmann is to Landhaus Scherrer (which has a spruce new exterior!) what St Michael's Church is to Hamburg! Since 1980 he has been head chef in this restaurant that was opened by Armin and Emmi Scherrer in 1976 (and awarded one, and at times even two MICHELIN stars as of 1978). For years the outstanding regional, often organically certified produce has been par for the course here. As classic as the interior – the large-format erotic painting remains the decorative focus! – are also the dishes. The Holstein venison, served with an excellent rosemary sauce, for instance, is absolutely fantastic. The wine cellar, which has grown to over 10 000 bottles, is also impressive! The service is attentive and professional, but by no means stuffy. For an alternative to gourmet cuisine, head to Wehmann's Bistro for good regional dishes.

1 Star • Classic Cuisine, Seasonal Cuisine. In keeping with the rest of Laudensacks Parkhotel & Retreat, the fine dining restaurant is a vision of tasteful elegance. The kitchen here has retained its Michelin star since 1994. For many years now, this has been the domain of Frederik Desch, whose cooking style successfully blends classic culinary tradition and modern innovation. He makes good use of first-rate produce such as Rhön salmon trout or local venison, showcasing his ability to bring their individual flavours to the fore. The wine list features Franconian, regional and international labels. In summer, you can enjoy the fine food and cordial service, including savvy wine recommendations, out on the gorgeous terrace overlooking the grounds. Good to know: They also hold various culinary events.

1 Star • Creative, Seasonal Cuisine. What an incredible spot! Guests cross a bridge to reach the lavishly restored Schloss Frankenberg, which enjoys a beautiful, elevated location. As well as incorporating a hotel and winery, this grand estate is home to Le Frankenberg, whose stylish and elegant interior exudes historical charm. Sascha Bungeroth has taken over the reins in the kitchen and has implemented his intriguing concept of "French. Franconian. Fine". Restaurant manager and sommelier Sandra Tober provides friendly service and judicious wine recommendations.

1 Star • Classic French, Seasonal Cuisine. Sophie and Stéphan Bernhard have made it their mission to indulge the diners of this city since 1998. Now they operate in the Stahlbad, a beautiful 19C building and former spa hotel in the centre of Baden-Baden, and also previously home to a Michelin-starred restaurant. A delightful ground-level conservatory affords views of the verdant surroundings and converts into a covered terrace in summer. The classic French cuisine by the chef-patron, a native Frenchman, is as much in great demand as it ever was. The dishes are ingredient-led, clearly structured and wonderfully harmonious. The front-of-house team, which includes the proprietress, is exceptionally cordial and accomplished, and the wine recommendations are second to none – the available selection is excellent. Tip: Attractively priced lunch deal Tue-Fri.

1 Star • French, Seafood. Le Moissonnier has what it takes to become your favourite restaurant: excellent food and bags of charm! In a lovely, bustling interior replete with charming Art Nouveau features, diners are seated at closely spaced tables. Obliging hosts Liliane and Vincent Moissonnier and their friendly team take good care of their guests. Chef Eric Menchon proposes a range of small and larger dishes, including great French bistro classics such as ‘Le Pâté de viandes en croûte’, ‘Tartare de filet de veau Façon Brasserie’, fish soup, oysters and mussels. Opt for one of their excellent wines to accompany your meal. Also interesting are the four-course lunch menu and the ‘Plat du jour’ – be sure to book your table in advance! Dining alone at the counter, you can also watch the action unfold behind the scenes.

1 Star • Classic French. Christiane Detemple-Schäfer and Oliver Schäfer form an absolute dream team and have been working here since 1992. Their impressive dedication to the task has made Le temple a permanent fixture on the fine dining scene – not only in tiny Neuhütten, but also among the MICHELIN-starred restaurants in Rhineland-Palatinate. They serve up elaborate classic cuisine with the best seasonal ingredients. Numerous ingredients are skilfully combined to create complex, very precise and delicately crafted dishes. The five- to seven-course set menu starts with amuse-bouches that set the tone nicely. The tasteful, elegant ambience would not be out of place in a big city, plus they have a cigar lounge. If you would like to spend a night surrounded by the beautiful landscape of the Hunsrück, you can book one of the cosy guestrooms – a delicious breakfast is also available. The bistro, serving regional cuisine, is a nice alternative.

1 Star • Modern Cuisine, International. The converted station transit hall has been stylishly furnished and oozes industrial charm in a pleasingly relaxed atmosphere. Chef Christian Sauer's cuisine, too, is unpretentious: uncomplicated and without unnecessary frills, modern, creative and, as he describes it, occasionally "cheeky". The à la carte menu comes under the heading "Gourmet Bistro" and features dishes such as "char, apple, beetroot, horseradish, dill" and "Kikok chicken, carrot, vadouvan, Cape gooseberry" or simply a "Caesar Salad 2.0". On Fri and Sat, a multi-course set Fine Dining menu is also available. Owner Vincent Staudacher serves his guests with dedication, expertise and an open-minded approach. You might well be tempted to head to the inviting bar for a drink. An interesting feature: The art displayed in the Kunstfoyer is well worth seeing.

1 Star • Classic Cuisine, Contemporary. Rustic wood features and original decorative touches combine to create an upscale, minimalist setting. Beautifully situated in the Bayerwaldhof spa hotel, which overlooks the village of Liebenstein, Leos is a modern take on a traditional Stube – a small, cosy dining space – with just four tables. The stylish look and pleasantly relaxed atmosphere are complemented by the carefully considered, clearly structured dishes that come courtesy of chef Stephan Brandl. Outstanding ingredients are prepared with the utmost precision and creativity, as exemplified by the delicately cooked Scandinavian pike-perch with fragrant sauerkraut, Jerusalem artichoke in various textures and a lightly aerated Riesling sauce that provides a wonderfully harmonious finish. A five- or seven-course set menu is served, with a choice of starter, main course and dessert. There is also a well-curated selection of wines that can be ordered by the glass. Special mention goes to Lena Nowack, your charming and attentive hostess and sommelier, who leads the highly professional service. Nice to know: If you dine here as a hotel patron, you pay a much lower price for the set menu.

1 Star • Modern French, Creative. You will find Katrin and Fabrice Kieffer's smart restaurant on the first floor of the Schäfflerhof in the heart of the old town, just a few steps away from the Frauenkirche. Diners take their seats in a triangular room with floor-to-ceiling windows that afford a view of the hustle and bustle of the city below. Nathalie Leblond is at the helm in the kitchen, sending out modern French dishes that can be ordered as a set menu or à la carte. The preparation is meticulous, the combinations innovative, the interplay of textures and temperatures skilful - such as black cod, eel dashi, parmesan, spinach, peanut. Headed up by restaurant manager and sommelier Vincent Leblond the front-of-house team is extremely friendly and enthusiastic, as well as adept at providing expert recommendations when it comes to a wine list of over 600 labels.

1 Star • Creative. As you enter the exclusive Hotel Adlon Kempinski, the lobby sets the tone for the refined feel of the restaurant on the first floor. With a bit of luck, you will get a table with a view of the Brandenburg Gate. The sophisticated, classically opulent interior meets its match in the sophisticated cuisine of Jonas Zörner. After a successful stint at MICHELIN-starred GOLVET, the chef is now setting about skilfully showcasing extremely high-quality ingredients in his French-based set menu. His creative style and flair for harmonious combinations are evident, for example, in the marinated hamachi, the perfect saltiness and juicy texture of which combines wonderfully with the mild acidity of green strawberries and the beautiful briny note of caviar – all rounded off with an extremely delicate beurre blanc split with aromatic dill oil. The front-of-house team, led by Oliver Kraft and sommelier Hans-Martin Konrad, is also outstanding: from the moment you arrive, you can expect extremely courteous, professional and discreet service. Judicious wine suggestions are plucked from a fantastic wine list.

1 Star • International, Asian. Karl-Louis Kömmler, an ambitious chef who also happens to be self-taught, is at work in this small restaurant in Kreuzberg. He has the support of a motivated young team, who clearly enjoy being part of the pared-back modern dining concept here. The food breaks with culinary conventions – based on the classics, it is strongly influenced by Japanese cuisine – and when it comes to the quality of the ingredients, no compromises are made. The menu comprises eight courses, in addition to specials that can be added on as an upgrade. In the veal sweetbread, they have a true signature dish: finely seasoned, crispy on the outside and creamy-tender on the inside, it is served with N25 Kaluga caviar and habanero sauce, which give the dish a pleasing kick with their brininess and wonderful heat – all in perfect harmony. It is powerful, pared down and original. The wine list may be on the short side, but it features a good selection. The front-of-house team is charming and knowledgeable, and the chefs themselves serve and explain the dishes. The minimalist interior is inviting. Some seats are located at the counter, from which there is a view of the open kitchen. There is a small covered terrace in front of this corner building.

1 Star • Creative French, Modern Cuisine. Modern tastes meet regional flair with harmonious results – both in the food and the aesthetic of the fine dining restaurant of the hotel Rose, run by brothers Benjamin and Christian Maerz. With its beautiful warm wood panelling and clean lines, the interior is at once cosy, trendy and chic. The cuisine, too, draws on regional culinary tradition as well as contemporary trends, in the form of a set menu dubbed "Heimweh/Fernweh". The chef uses first-rate ingredients sourced from the region, refined with spices from all over the globe, cleverly married in dishes such as "sturgeon in nori, unagi eel, peas & morels, ajoblanco". Christian Maerz will be happy to talk you through the wines or alcohol-free options. Tip: Look out for the "Midweek Special", a three-course set menu including aperitif and drinks pairings on Wed and Thu. There is a pleasant lounge terrace on which to enjoy a pre- or after-dinner drink.

1 Star • Asian Influences, Modern Cuisine. A great location in the heart of Frankfurt. Take the lift up to the 53rd floor and bag a table by the window to experience a view you don't often get to enjoy – the panorama over the rooftops of "Mainhatten" is downright spectacular! The cuisine is equally impressive. A modern set menu comprising five to seven expressive courses is on offer. The clear Asian, mainly Japanese influences can be seen, for example, in "Ikejime Hamachi, Gamba Blanca, Wasabi, 20 year old matured Mirin". First-class product quality. You can sip an aperitif in the lounge before dinner (from 9pm you are also welcome just for drinks). A reservation gets you a free ticket for the lift and also grants you access to the observation deck.

1 Star • Mediterranean Cuisine, Greek. Michelin-starred Greek cuisine? "Modern Greek cuisine" is what it says on the front door, and that's what you get at this charming, tastefully decorated restaurant run by a husband-and-wife team. The dishes are sophisticated and rich in flavour, interspersed with French influences and the light touch of Mediterranean cuisine. Chef Joannis Malathounis clearly draws inspiration from his Hellenic roots, yet he never relies on them too heavily. It's exciting to see this interpretation of Greek cuisine. There are two 4- to 5-course menus, one of which is vegetarian. In the cosy dining rooms, guests are warmly received by the lady of the house, Anna Malathounis, in person. She is also happy to offer recommendations from the selection of fine Greek wines.

1 Star • Modern Cuisine, Creative. This interesting dual concept of coffee shop and restaurant is to be found in the picturesque pedestrian area. In the evening, the restaurant serves modern dishes by chef-patron Malte Kuhn and his team – prepared in the "hidden kitchen" behind a sliding wall. They skilfully pare things down to the essentials, making the ingredients the focus, as in, for example, the fantastic char poached in oil, served with a crustacean foam on leaf spinach and accompanied by fine trout caviar. You can also pick individual dishes from the three- to six-course set menu. A vegetarian variation on the set menu option is also available. In addition to wine pairings, there are alcohol-free drink pairings based on teas from the coffee house. The friendly and knowledgeable owner takes good care of his guests, with the cooks joining in with the service, too. The really low lighting and small tables contribute to the unique and comfortable atmosphere. Tip: Take a stroll through the narrow streets of the Old Town.

1 Star • International, Fusion. Armed with valuable experience gained in top establishments, Marcel von Winckelmann has struck out on his own with this restaurant with an open and friendly vibe. The centrepiece is the horseshoe-shaped chef's table wrapped around the visible kitchen, where you are right in the middle of the action. You can really sense the young team's enthusiasm for interacting with diners – this creates a personalised and authentic atmosphere. The seasonal cooking uses selected ingredients. There is one five-course and one seven-course set menu, with dishes such as Norway lobster, pumpkin, sea buckthorn or pointed cabbage, stracciatella, calamansi. A cheese course can be added to either menu. A vegetarian option is also available upon advance request. As an alternative to the classic wine pairing, the restaurant has a terrific and completely house-made non-alcoholic beverage pairing. Tip: book ahead! For those who prefer a more discreet experience, the private room can accommodate up to 15 guests. In summer, the sheltered terrace is delightful.

1 Star • French, Creative. This cosy little restaurant surrounded by historical buildings occupies a corner plot in Hanover's Oststadt. Its modern decor also capitalises on elements of the original architecture. High ceilings and lovely period floorboards meet clean lines, soothing warm hues, candlelight and soft background music to create an inviting atmosphere. In the kitchen, chef-patron Sven Holthaus prepares contemporary dishes based on classic French cuisine, skilfully incorporating Asian accents here and there. The set menu (vegetarian version available) comprises four to six courses and features dishes such as beetroot with cranberry, ponzu, onion, horseradish, cider and tonburi, or skrei with celeriac, grape, lardo, verjus, chard and Champagne beurre blanc. There is also the option to add an extra oyster course. The short wine list is dedicated to German and French labels and includes pairings by the glass, as well alcohol-free alternatives. Gorgeous terrace in front of the building in summer. Tip: Be sure to book.

1 Star • Japanese, Japanese Contemporary. This hotspot for Japanese food is hidden away in an unassuming-looking townhouse in Frankfurt's Ostend neighbourhood. Having recently expanded his skill set and his knowledge of the Japanese culinary arts in both of Yoshizumi Nagaya's Düsseldorf restaurants, Masaru Oae now proposes a set omakase menu featuring excellent sushi and dishes made from top-notch ingredients, such as wonderfully tender Toriyama Wagyu sirloin. There are optional specials with which you can supplement the set menu. The menu sees Japanese classics successfully blended with modern influences, and European touches are also evident. The presentation, too, plays an important role, as demonstrated by the elaborately decorated selection of starters. The diverse selection of sake deserves a mention – the staff will be happy to advise you. In this pleasingly unpretentious atmosphere, the minimalist decor evokes the Far East. The service is polite, professional and always attentive. Top tip: From the seats at the sushi bar, you get a sense of the chefs' surgical precision.

1 Star • Modern French, International. With just 16 covers, the tasteful little restaurant of the Spa & GolfResort Weimarer Land has a pleasantly intimate character. Comfortable upholstered seats, lovely decoration and a cosy atmosphere provide the perfect setting for the four- to six-course set menu devised by chef Danny Schwabe and his ambitious team. The food is a creative take on French cuisine. The "Voyage" set menu is inspired by the region, but also incorporates international flavours. The wine pairings are thoughtful. Friendly and charming service, with the kitchen team also getting in on the act. The cards informing diners about the individual components and the chefs involved are a nice idea for presenting the dishes.

1 Star • Modern Cuisine, French. Set in a lovely building on a corner plot in the Prenzlauer Berg district, this restaurant has a clean-lined, modern look and a trio of industry professionals with a proven track record at the helm. Owner Silvio Pfeufer (formerly head chef at einsunternull) is in charge of the kitchen, co-owner and maître d' Janine Woltaire heads up the friendly service team – and here she has an experienced sommelier at her side in Michael Stiel – the pair were colleagues at Horváth, another Berlin restaurant. The two set menus (one of which is vegetarian) each comprise five or six courses. Alternatively, you can order from the à la carte selection. Diners are presented with a modern, ingredient-led take on traditional French cuisine, the "scallop, carrot, trout caviar" being a case in point. The name is a nod to the chef's grandfather, who once had a butcher's shop in this neighbourhood.

1 Star • Modern Cuisine, Farm to table. Located near the main train station (Hauptbahnhof), the cathedral and the Rhine, this restaurant is all about German cuisine. Maximilian Lorenz and his team serve up a creative set menu (also available in a vegetarian version) that combines the modern and the traditional. A prime example is their take on Rhenish Sauerbraten: dry-aged venison, marinated and braised the classic way, delicately pulled and enriched with a touch of braising jus, then finished with toasted pumpernickel breadcrumbs and flavoursome pickled raisins – a harmonious composition with characteristic mild acidity and subtle sweetness. Diners are sure to be impressed by the top-notch ingredients, the culinary prowess of the kitchen team and the exquisite flavours. The interior is upmarket, elegant and minimalist. The extensive wine list, with its excellent selection of champagne and sparkling wines, provides the perfect accompaniment. Wine lovers should also check out heinzhermann, the laid-back modern wine bar right next door. For those who need to eat on the hoof, there are also simpler street food options to take away.

1 Star • Farm to table, Modern French. In this pretty little restaurant you can savour the ambitious classic and regional cuisine rustled up by your dedicated host and head chef Markus Pape. The staff gladly recommend wines from the nearby Disibodenberg estate to pair with dishes such as "Soonwald venison served two ways – loin and leg, sea buckthorn, celeriac, root vegetables, radicchio, sauce grand veneur". The various buildings of the Meisenheimer Hof make for an attractive mix of the historical and modern – in the restaurant as well as in the hotel's themed guestrooms. In summer, the terrace between the buildings is delightful. Opposite the hotel, the estate's wine shop invites you to purchase and taste their wares. This is also home to Café Meisentörtchen – the pastry chef also supplies the fine dining restaurant with his exquisite creations. The hotel operates a cookery school just a 2-min walk away. A charming detail: The establishment's logo features a great tit – though on closer inspection, it also resembles a wine glass, a nod to the winery.

1 Star • Modern Cuisine, International. It is safe to say that Thomas Merkle made the right decision when, together with his wife, he took over his parents' business and continued the tradition of hospitality that has been cultivated here for over 30 years. Born in Endingen, he proudly showcases his affinity with his homeland by opting for regional ingredients, but also introduces a dash of cosmopolitan flair to his well-thought-out dishes with flavours from far-flung lands. Top-quality produce, accomplished service and an appealing array of wines by the glass. The chef and his kitchen team also like to show their faces in the dining room – contact with the guests is important to them! This historical vicarage with a sleek and elegant interior makes for a pleasant setting. Good to know: Delicious treats in the form of house-made sauces, oils, and salts are also available to take away with you.

1 Star • Modern Cuisine, Creative. Who would expect to find a restaurant like this in the small town of Frasdorf? This place may be a little out of the way, but the talent and ambition of the young chef definitely make a visit worthwhile. Comprising five, six or eight courses, the set menu presents carefully considered dishes with their own unique flair, incorporating influences from all over the world, from France to Asia to New Zealand. The quality of the ingredients is beyond question. The seasonal Bavarian venison served with a pepper curry, for example, is delicious, not to mention the exquisite desserts. Fantastic wine list. The wine pairings and non-alcoholic alternatives are highly recommended for the set menu. The experience is rounded off by the friendly and obliging waitstaff, as well as the attractive modern setting.

1 Star • Creative, Seasonal Cuisine. Located on an industrial estate, this restaurant has a modern look. In the evening, the team led by Peter Wirbel – a talented chef who has worked at top-flight establishments in the area – prepares finely balanced dishes with harmonious seasoning and character, using regional ingredients whenever possible. A fine example is "cod, leek, pear, Roquefort". On Tue and Wed, an eight-course surprise amuse-bouche menu is served, and Thu-Sat, the "midi" menu is available in four to seven courses. The well-curated wine list places a clear emphasis on German labels, particularly from the Mosel and Saar. intimate lighting, discreet music and the open kitchen, along with attentive, warm and professional service make the expansive dining room feel inviting – and the chef is also on hand to elucidate his culinary concept. Tip: Tasty treats to take home are sold at the Biosphärenmarkt.

1 Star • Modern Cuisine, International. With its stylish urban design, this restaurant would not look out of place in a major city. The chic, modern aesthetic and electronic music are paired with service that is as warm as it is accomplished, creating a pleasingly relaxed atmosphere with an almost homely feel. The "Gourmetmenü" comprises four to eight courses (with an optional cheese course); this tasting menu is also available in a vegetarian version on request. Dishes such as "Huchen, cherry, sage" or "Ibérico pork, brown crab, vin jaune" give diners an idea of the inventive combinations of ingredients they can expect. For all the interesting flavour contrasts, the kitchen delivers food that is beautifully balanced, expressive and full of finesse. To accompany your meal, opt for well-curated wine pairings or an imaginative house-made alcohol-free flight. Between courses, guests are welcome to watch chef Sabrina Fenzl at work at the kitchen island in the front area of the restaurant. At lunchtime, there is also the option of a quicker three-course set menu.

1 Star • Modern Cuisine, Farm to table. Diners walk past the open kitchen into the trendy dining space, where attentive service comes courtesy of a friendly and dedicated front-of-house team. The cuisine is modern and seasonal, with many ingredients sourced from regional producers. Dishes such as ravioli, Parmigiano Reggiano and green olive or guinea fowl, chanterelles and lovage demonstrate a pleasing sense of clarity and coherence with delightful contrasts and perfectly balanced flavours. The small cards providing information about the dishes are a nice idea. Create your own menu by choosing five, seven or nine courses. The staff will be happy to recommend wines from their Tauberhase range. Tip: tasteful hotel accommodation at Villa Mittermeier.

1 Star • Creative, Seasonal Cuisine. In April 2024, Konstantin Kuntzsch – formerly of the restaurant Speiseberg in Halle an der Saale – opened his own place here near the Main River and the old town. His business partner and co-founder Florian Mack is your sommelier and host, heading up the friendly front-of-house team. Ambitious chef Konstantin Kuntzsch conjures up a creative seasonal seven-course set menu. The perfectly pink roasted saddle of Bavarian fawn with a mild hazelnut crust, for example, makes an impression in terms of both technique and flavour. The meat pairs beautifully with the celery and apple flavours and the silky-smooth Japanese hollandaise sauce, and is accompanied by a bold venison jus. The top-quality ingredients and the wines are, for the most part, sourced from the region. The attractive modern interior features eye-catching artwork. Tip: Book well in advance and allow plenty of time (dinner starts at 7pm and ends at 10.30pm).

1 Star • Modern Cuisine, Seasonal Cuisine. What a gorgeous spot! Sven Nöthel has opened his elegant restaurant in a lovingly converted stable surrounded by lots of greenery. The sleek modern design is just as eye-catching as the open kitchen, which gives you the feeling of being part of the action. Should you prefer to sit somewhere a little quieter, ask for a table in the Wine Room. The set menus – "Beete & Bauer" (beet & farmer) and vegetarian "Acker & Saat" (field & seed) – or à la carte dishes are served on pottery plates from Wesel. The modern, seasonal cuisine is based on select ingredients, sourced from the region wherever possible. Diners can look forward to convivial service – even the chefs get in on the act and talk you through the dishes. Pretty terrace, too.

1 Star • Modern Cuisine, Creative. The fine dining restaurant of the Hilton Munich Airport hotel, located directly at the airport, draws the eye with its semi-circular layout and chic modern design. Diners take their seats at generously spaced and beautifully set tables to enjoy friendly, attentive and professional service and the modern cuisine of Marcel Tauschek and his team. Pared-down yet robustly flavoured dishes that make good use of high-quality produce, eg pigeon with chanterelles and quince or venison with potato and parsley, showcase original ideas but also draw on classical foundations – the wonderful sauces must be given a mention here! The excellent wine list also has a good selection of wines by the glass.

1 Star • Modern Cuisine, International. Owner Marius Tröndle has a decidedly ambitious man at the helm in Fabian Obergfell. The chef delivers modern cuisine, cooking with great sensibility, finesse and consummate precision. Often he pares back his dishes to just a handful of components, and the result is a wonderfully harmonious balance of flavours – one highlight is the superbly roasted calf sweetbread with a crunchy, paper-thin crust and a creamy, melt-in-the-mouth centre, served on a vin jaune sauce with pointed cabbage and garnished with pickled grape halves and crispy pointed cabbage leaves as chips. The hors-d'œuvres whet the appetite for the seven-course set menu, which is accompanied by well-curated drinks pairings, including wine or alcohol-free options, some of his own creation. The service is pleasant and professional, the interior tastefully done out and truly cosy. The staff address diners informally, which also contributes to the relaxed atmosphere. Overnight guests are accommodated in very pretty guestrooms in this charming house dating from 1603 and served a superb breakfast, which you order the evening before. Top tip: the eggs benedict.

1 Star • Modern French. What a fabulous property! With this magnificent villa, Michael and Birgitta Quendler have opted for a highly distinguished setting in which to indulge their guests. Elegant style, warm tones, beautiful wooden floors, large mullioned windows – the overall effect is really inviting. Add to the location the attentive and competent service and Michael Quendler's cooking. Although predominantly a classic affair, his cuisine is still modern and enjoyably pared down – he is adept at weaving the different flavours of his excellent ingredients together, in dishes such as red prawn with mushrooms, leek and mango, or scallop with celery, apple and ponzu. There are two set menus (one of which is vegetarian/vegan) featuring dishes you can also combine as you please or order à la carte. Excellent selection of wines by the bottle – you can rely on your charming hostess for recommendations! Comfortable guestrooms for an overnight stay.

1 Star • Japanese. Yoshizumi Nagaya's cuisine really is something special. In a thoughtful, bold and meticulous fashion, he fuses elements of Japanese and western cuisine. During his training in Osaka, Toshiro Kandagawa taught him traditional Japanese cookery, while he learned his innovative approach from Takada Hasho in Gifu. Drawing on both of these experiences, he has developed his own distinctive style. Excellent ingredients are a matter of honour for this chef, from the Wagyu beef to sushi and sashimi. As well as fine wines, there is a splendid selection of sake. Furthermore, the front-of-house team is attentive and professional, and the decor is very modern, stylish and upscale.

1 Star (Green Star) • Creative, Regional Cuisine. This restaurant on Friedrichstraße may look unassuming but it pursues a philosophy all of its own. Proprietor Billy Wagner and chef Micha Schäfer prize their ingredients and the way they are sourced above all else. They use only the finest seasonal produce – from the region, of course. They even make their own butter. A single set menu with the option of six or eight courses is served. The chefs are happy to talk you through their carefully conceived dishes, whether you are seated at a table or the counter facing the open kitchen – the latter are especially coveted. To go with the menu, there is a particularly interesting range of wines, beers, spirits and alcohol-free alternatives. Tip: Tue-Thu, running alongside the regular menu, the "Heimat" series features a rotating selection of classics and dishes inspired by childhood memories.

1 Star • Innovative, Regional Cuisine. "Follow your nose – listen to your belly" – that's the idea behind the name of this small restaurant. Located in the centre of Augsburg, it is well worth a visit, primarily on account of the cleverly thought-out seasonal cuisine, for which Hendrik Ketter and his team use regional produce wherever possible. On Wednesdays and Thursdays, there is the à la carte offering "NO.BEL LEGER" as well as the "Chef's Choice Menu", which comprises five or seven courses. On Fridays and Saturdays, a set menu with four to seven courses is available – also in a vegetarian version. In addition, you can expect proficient and friendly service along with a pleasantly minimalist and modern setting. Ask about the dates for Sunday lunch openings.

1 Star (Green Star) • Creative, Seasonal Cuisine. The historical hamlet of Kohlhof, nestled in an idyllic location above Heidelberg, among meadows and fruit trees, is something of a gourmet island in the forest. Exuding rural allure, the cobbled courtyard is your first port of call: sip on an aperitif, before moving on to the charming, lovingly decorated dining room, which has a pleasantly intimate atmosphere. In the open kitchen, a cleverly devised modern set menu of 13 delicacies - such as ‘Charred cabbage, eel, smoke’ or ‘Mushroom & potatoe, egg yolk, spinach’ - is rustled up. Chef Robert Rädel cooks creatively, setting great store by regional and seasonal ingredients, many of which come from the surrounding area, including the wine. The chefs also get involved in serving and explaining the dishes. In between courses, guests are occasionally whisked off to the kitchen, where they can chat with the team at the small chef's table. Only German wines are stocked in the wine cellar – walk in and choose yours! N.B. This place gets very booked up – for last-minute openings, see the "Nachrückerplätze" link on their website.

1 Star • Modern French, Country cooking. The Oettinger brothers bring great dedication to the running of this family business, whose history stretches back over 150 years. Michael Oettinger's contemporary take on classic French-inspired cuisine revolves around excellent produce – such as superb French Challans duck, the pink-roasted breast of which is wonderfully showcased with preserved lemon, okra pods and sweet potato. The two set menus comprise three to five courses – you can also swap or add on dishes. On Wednesdays, the restaurant serves exclusively the very reasonably priced two- or three-course "Midweek Special Menu" – an ideal introduction. The country house atmosphere is cosy; service is friendly, attentive and professional. Should you wish to stay overnight, Hotel Hirsch has lovely guestrooms.

1 Star • Modern Cuisine, International. Peter Grasmeier, owner and head chef of Ontra in the Tech Square technology centre, has set up this modern little restaurant right next door. In the evening, he serves a four- or six-course set menu, available by reservation only. Example dishes include "scallop, sweet potato, jalapeño, coriander" and "Wagyu, whiskey, broccolini, shallot, corn". A vegetarian version is also available. The modern cuisine incorporates international influences and adheres to the seasons, demonstrating a commitment to excellence in terms of ingredient quality and technique. Friendly and adept service.

1 Star • Classic French. To experience a true institution of the Baltic Sea, look no further than this elegant fine dining restaurant in a side wing of the Maritim Seehotel. Chef duo Thomas Lemke and Simone Melis preside over the creation of classic cuisine, to be ordered à la carte or as a four- to seven-course set menu. Options include dishes such as flamed langoustine with butterhead lettuce, tomato, and charcoal notes, or exquisite Müritz lamb with aubergine, parsley and a spicy pomegranate jus. The friendly and professional waitstaff provide excellent wine recommendations. Delightful terrace overlooking the small park and the Baltic Sea promenade.

1 Star • Modern Cuisine. In Darmstadt's city centre, the Rink brothers have established a pleasingly informal fine dining restaurant, which they run with total dedication. Both share responsibility for the cooking and the service, and will gladly talk you through their culinary creations. Their cooking impresses with a winning interplay of diverse flavours and textures. Dishes such as "Alpine char, kohlrabi, beechnuts, kaffir lime" are intricate yet wonderfully harmonious, not to mention the outstanding quality of the ingredients. Two tasting menus are available: "Pure Taste" and the vegetarian "Oxalis", each in a five- or seven-course format. Various extras such as aperitifs, bread, amuse-bouches, sorbet, pre-dessert and petit fours complete the experience. The interior is done out in a trendy, minimalist style; in summer you can dine out on the courtyard terrace.

1 Star • Modern Cuisine. This small neighbourhood restaurant with a friendly, intimate feel is run with a distinctly personal touch. Owner and maître d' Kristiane Kegelmann – a master confectioner and sculptor – and her team, headed up by chef Florian Sperlhofer and sommelier Julia Giese, make it their mission to bring together art and culinary pleasure. The best seats in the house are at the communal table with views into the open kitchen – you can get an insight into how the modern seasonal cuisine is created. Dishes such as smoked local eel with beetroot or a delicious pike-perch with Szegediner Kohl (fermented cabbage) impress diners with their skilfully balanced flavours and textures. There is a set menu with the option of an interesting wine pairing. Tip: The owner herself makes exquisite chocolates, which are also available to buy.

1 Star • Modern Cuisine, Classic Cuisine. The experience begins with the impressive drive up to the Falkenstein! Nestled between the peaks of the Allgäu Alps, the Boutique Hotel Blaue Burg is only accessible via a private road – and the view is breathtaking! The small restaurant is where Simon Schlachter wins diners over with a modern and creative dining concept revolving around sharing. All the elaborate courses that make up his set menu consist of several small dishes – perfect for sharing. Numerous components merge to create flavoursome plates – subtle Asian influences are evident throughout, but regional and classic accents also make their presence felt. Completing the picture, there is the upscale decor and professional service courtesy of the charming maître d', who happens to be the chef's partner. Alternatively, try out Restaurant 1250, which serves regional cuisine (also at lunchtime).

1 Star • Contemporary, Classic Cuisine. Eike Iken and Monique Lingg are your dedicated hosts. The chef-patron skilfully weaves together modern, classic French and Nordic influences (his cod, mussels, curry and cauliflower, for instance, is delicious). Knowledgeable staff provide cordial service, and the chefs come to the table to present the dishes that form the four- to six-course set menu. To accompany the food, there are carefully selected wine pairings, plus a premium option; the high-calibre house-made alcohol-free accompaniment is also recommended. The small restaurant with its 12 tables has a pleasant, almost intimate atmosphere that makes you feel right at home. Tip: Be sure to book a table!

1 Star • Modern French, Classic Cuisine. For more than 20 years, Heike and Michael Philipp have been dedicated to keeping their guests happy. The very popular "Classique" set menu showcases a modern take on classic cuisine in four or six courses. The cooking is remarkably precise and bold, seamlessly incorporating Mediterranean and Asian accents. A standout example is the house-made agnolotti with lightly smoked mushrooms, miso and Périgord truffle. The carte blanche surprise menu is available as an alternative on Sat and Sun lunchtime and Sun evening. When it comes to wine, you can rely entirely on the recommendations of your extremely charming and accomplished hostess and sommelier, Heike Philipp. The setting is also worth a mention: Housed in a picture-perfect 400-year-old Renaissance palace in the middle of a pretty winegrowing village, this stylish and cosy restaurant exudes historical flair. In addition, two suites and one double room are available for overnight stays.

1 Star • Creative, Modern Cuisine. The three lovingly restored historical houses in the middle of the charming old town are really something to behold. Here, the tasteful Hotel Sonne has various dining options, including this restaurant. The fine dining restaurant in the basement of the centuries-old Stadtweinhaus is chic, modern and pleasingly laid-back. (If you are not coming from the hotel, you get to the restaurant via Untermarkt.) In the open kitchen, Erik Arnecke oversees the preparation of a five-course set menu. Dishes such as Ederbergland venison saddle with butternut squash cannelloni, tamarind, pickled beech mushrooms, and a purple cinnamon leaf jus highlight his refined technique and well-judged flavour combinations. This is complemented by a superbly curated international wine list. Tip: Come on a Sunday for the three- or four-course lunch set menu. In case you were wondering, Philipp Soldan is the sculptor, whose carved wooden figures adorn the town hall.

1 Star • Creative, North African. What makes this restaurant so charming? In addition to the beautiful interior decor done out in warm tones and the friendly, competent service, Wahabi Nouri's cuisine should be mentioned first and foremost. You can really feel his passion for food! His cooking owes its personal touch to his respect for his heritage: Nouri comes from Casablanca, so he incorporates subtle North African influences, such as in the Berber vegetable tart or the tajine de sot-l'y-laisse. His two set menus draw on the finest seasonal ingredients, which are skilfully combined to conjure up dishes featuring harmoniously balanced spices and flavours with a whole host of nuances.

1 Star • Creative, Modern Cuisine. Enrico Sablotny and Lukas Winkelmann, the duo who run this little restaurant, are from the Ruhr Valley – hence the name! In the kitchen, first-rate ingredients are transformed into distinctly original, creative compositions. Skilfully combined flavours and harmoniously balanced contrasts are particularly evident in dishes such as "Crevette rose, young almonds, fig leaf & fermented asparagus" and "Miéral pigeon, radicchio, elderberries & liver bread". The carte blanche set menu never fails to surprise. Excellent service comes courtesy of very attentive, competent and charming waitstaff, contributing to the pleasingly unpretentious atmosphere. The seats at the counter overlooking the open kitchen are especially popular. In summer, soak up the lively atmosphere of Cologne's Südstadt neighbourhood on the terrace.

1 Star • Fusion, Modern Cuisine. Peter Fridén, of YOSO fame, has brought his "New Nordic Japanese Cuisine" to the 17C Alte Kanzlei, the interior of which has been tastefully designed by Axel Vervoordt. In a small side street adjacent to the boutique hotel PURS, this beautiful building houses a chic restaurant decorated in muted tones. Inside, the eye is drawn to the artwork on the walls and the open kitchen, visible through a glass sliding door, where Fridén brings together three different cuisines. Born in South Korea, he grew up in Sweden, and is schooled in the French culinary arts. His six-course tasting menu (vegetarian version also available) reflects his personality with an intriguing fusion of Asian-Japanese, Scandinavian and French elements. An appealing case in point is his combination of dashi chawanmushi, delicately smoked Oscietra caviar, Mangalitza bacon broth with a subtle smoky flavour and a hint of lemon salt. Accompanied by a carefully curated selection of wines by the glass (over 1 000 labels). The sake and kombucha selections are also impressive. Great: the sweet ending in the form of a delicious cinnamon roll to go with the coffee.

1 Star (Green Star) • Regional Cuisine, Seasonal Cuisine. The farm-to-table ethos is consistently put into practice in this culinary gem nestled in verdant surroundings. Almost everything on your plate comes from the restaurant's own produce: around Heidelberg, some 750 varieties of vegetables, herbs and fruit are cultivated across approximately 7 000m2. Each day's set menu is determined by what the gardeners have freshly harvested in the fields and brought to the kitchen that morning. Staff take pleasure in explaining the underlying philosophy to diners and service is charming. The seasonal seven-course set menu also comes in a vegetarian version, both with the option of wine or alcohol-free pairings. Pre-dinner drinks are served in the scenic garden in summer and in the mezzanine over the kitchen in winter. Astute wine recommendations from an interesting selection of primarily German wines. The inviting premises – once a paper factory and later a candle factory – have been turned into an attractive location with airy architecture, clean-lined, modern design and a half-open kitchen.

1 Star • Modern Cuisine, Seasonal Cuisine. In the middle of the Old Town, a stone's throw from Marktplatz and the striking Kirche St Sixtus, is the small Ratshotel. Not only does it have attractive, comfortable guestrooms, but it also boasts an appealing restaurant. Chef-patron Daniel Georgiev prepares a classic set menu, drawing on modern and seasonal influences. His dishes showcase select local ingredients such as Müritz venison and Wipperfürth salmon trout, but also international specialities like Balfego tuna or truffles. You are free to decide the number of courses according to your own taste. The excellent wine list features over 300 labels including an impressive champagne selection. Friendly, attentive and professional service come courtesy of charming hostess Petra Georgieva and team. In the chic and elegant interior, the walk-in wine climate cabinet is sure to draw the eye. For a more down-to-earth alternative, head to Gute Stube for steaks etc.

1 Star • Farm to table. As soon as you enter the restaurant, you will pass the open kitchen, which is sure to whet your appetite! The menu is really wide-ranging, from regional classics such as Tafelspitz (beef boiled in broth) or Zwiebelrostbraten (roast beef with onions) to the set menu ("Genießer-Menü") comprising three to six courses – these might include the likes of "sea bass and Bouchot mussel bouillabaisse, aubergine, fennel, black garlic". There is also a vegetarian set menu. And then there are the prized steaks… Needless to say, chef-patron Hans-Harald Reber gets his excellent meat from his trusted butcher, who just happens to be his cousin! He cooks alongside Edmund Schmidt. You can soak up the friendly and pleasantly informal atmosphere, safe in the knowledge you will be looked after attentively by the proficient front-of-house team. Plus you have the option of booking one of the comfortable guestrooms.

1 Star (Green Star) • Regional Cuisine, Modern Cuisine. This fantastic restaurant is actually housed in what was once a piggery. The attractive modern dining area features high ceilings (the hanging herb boxes are an original detail) and an open kitchen. Here, the chefs whip up a vegetarian set menu, which can be extended to include a meat option if desired. Accompanying the dishes (eg "pumpkin & mirabelle" or "celery & beetroot"), small cards provide information about the ingredients, all of which (except for the salt) are sourced within a 25km radius. Far from run-of-the-mill, this is cuisine driven by original ideas, and consistently ecological and organic. Nothing goes to waste, each ingredient is celebrated in its entirety. There are four individual set menus per year. To pair with your meal, you can choose between wines from Baden and Württemberg or interesting house-made alcohol-free juices. The friendly service team keep things informal. Chef Simon Tress also gets in on the act front of house – he calls the restaurant his "living room", which is in keeping with the pleasingly convivial atmosphere and the fact that there is only space for a maximum of 12 diners. Attractive guestrooms.

1 Star • Modern Cuisine, Country cooking. This long-established inn has been run by the same family since 1612 and is now in the capable hands of Alexander Huber. Following a change in concept, the property now comprises two venues: the traditionally Bavarian Wirtshaus Huberwirt and Restaurant Alexander Huber. The latter serves as the fine dining counterpart and a presents a five- or seven-course tasting menu comprising dishes such as turbot with mussel chowder, artichoke, preserved lemon and cured egg yolk, or Pleiskirchen duck – breast and dumpling with shoyu, ginger, salsify and pointed cabbage. A vegetarian set menu is also available if pre-ordered. The cosy dining room has just seven tables – a setup that lends the evening a certain sense of exclusivity. Service is warm, attentive and refreshingly down-to-earth – with excellent wine recommendations by the glass. The restaurant's own cookery school is right next door.

1 Star • Mediterranean Cuisine, Farm to table. Not only is Schloss Filseck a museum, cultural centre and venue for events, it is also a hotspot for foodies! The decor is classic in style, incorporating modern touches, A wooden ceiling and quarry-stone walls add an old-fashioned, rustic charm to proceedings. There is also a wonderful terrace in the interior courtyard. Head chef Daniele Corona clearly draws much of his inspiration from Italy and elsewhere in the Mediterranean, creating highly ambitious and multi-faceted dishes such as "Toscana" (Chianina beef, rocket, bagnetto verde). In the evening, the fine dining set menu also comes in a vegetarian version. There is a well-stocked wine list, and the staff provide astute recommendations. The concept is completely different at lunchtime: the "mezzogiorno" lunch deal is simpler and inexpensive. The ree shuttle service within a 20km radius of the castle is really handy.

1 Star • Modern Cuisine, International. Back in the 13C, this place was already renowned for its wine as the wine estate of Cologne's cathedral chapter. In that regard, nothing has changed to this day, insofar as this characterful property is run by the Brogsitter family, who can look back on a long tradition of winemaking. Whether you dine in the chic and elegant interior with its high, open gabled ceiling and spectacular Murano chandelier, or on the beautiful terrace in summer, the adept service is unflappable and friendly. Pick from dishes such as "turbot, kohlrabi, hazelnut, caviar" and "Limousin lamb, salsa verde, wasabi, yoghurt" either à la carte or as part of a four to six-course set menu. To go with the food, an extensive wine list encompasses a good selection of wines by the glass, including from the estate's own vineyard. On Saturdays and Sundays, there is a three- or four-course "Gourmet Lunch".

1 Star • Creative, Regional Cuisine. This quintessential Chiemgau country inn, which is over 600 years old, blends tradition and modernity to delightful effect. Warm, aged wood and premium contemporary design elements are juxtaposed to make for a tasteful and comfortable setting. Headed up by Hannes Fussel, who has worked in some of Austria's finest kitchens, the team serves up dishes packed with flavour and personality that are very much inspired by the Chiemsee region. The set menu (aptly named "A Stroll through Chiemgau") features, for example, tenderly glazed sturgeon on a ragout of artichokes, accompanied by sauerkraut beurre blanc with Alpine caviar. The nibbles served beforehand are also fantastic – think crispy pastries filled with Chiemsee smoked eel mousse. Diners can opt to have a four- or six-course format of the menu, with wine pairings available on request. Alternatively, there is the second restaurant, Westerndorfer Stube. Landgasthof Karner has pretty guestrooms for overnight stays.

1 Star • Classic French. The Kunz family have run this establishment in the village of Bliesen for many years, working together like a well-oiled machine. The proprietor and his chef Patrick Jenal propose two set menus ("Signature" and "Traditional"), as well as an à la carte selection as a pleasing and more flexible alternative. Besides classic French dishes such as "carpaccio of wild-caught red shrimp & scallops", there are renowned Kunz classics including "original Wiener schnitzel made from saddle of suckling veal". The quality of the ingredients is outstanding. Through the glass front of the elegant modern conservatory, you get a splendid view of the impressive parish church (St Remigius or "Bliestaldom"). Very friendly service. Alexander Kunz is also known for his event catering and the Alexander Kunz Theatre dinner show in Saarbrücken.

1 Star • Classic Cuisine, Modern Cuisine. For years, owner André Großfeld and the proficient team led by head chef Philippe Giar have been putting their heart and soul into running the elegant Villa Merton, establishing a real destination for connoisseurs. Their cooking style could be summed up as creative, passionate and regionally influenced. The quality of the ingredients is second to none. With its ceiling mouldings, hardwood floors and stylish details, this listed villa in the elegant diplomatic quarter makes for a prestigious setting. To the rear of the building there is a gorgeous terrace. The friendly, professional staff are always on hand, yet discreet. Tip: The Monday evening "Gourmet Special". The Chef's Table can be booked Tuesday to Saturday. In addition to the fine dining restaurant, which is open in the evening, at lunchtime there is a bistro menu.

1 Star • Classic Cuisine, Farm to table. Cornelia Fischer, who heads up the kitchen at the fine dining restaurant of the splendid Althoff Seehotel Überfahrt, is by no means a newcomer to the establishment. Having served as chef de partie here years ago and following her recent role as head chef in the kitchens of Zur Schwane in Volkach, she is back, putting a contemporary spin on classic cuisine. Excellent ingredients – such as the ultra-fresh carabinero, beautifully seared to a translucent finish, with wonderful roasted notes and an elegant flavour profile – are used to create two set menus, one of which is vegetarian, both comprising four to six courses. The sleek and stylish interior design is also appealing, and service is provided by a delightfully laid-back and adept team. The ever-present, very attentive restaurant manager Johannes Gahberger deserves a mention here, as does sommelier Marie Christine Baunach, who provides thoughtful advice when it comes to wine. Tip: book the Chef's Table – every first Thursday evening of the month, a four-course menu is offered directly in the kitchen.

1 Star • Modern French, Creative. Founded in 1894, this family business has a long tradition so you know you're in good hands here. In the beautifully refined and elegant restaurant of the hotel of the same name, Iris Bettinger has made a name for herself with her set menu, which boasts regional, Mediterranean and international influences. After working at the Hotel Colombi in Freiburg and Käfer-Schänke and Mandarin Oriental in Munich, she moved here in 2007 – which makes her the fourth generation at the helm. Her creative touch is evident in her dishes, for which she combines excellent, often regional ingredients. The grilled pike-perch with pointed cabbage, walnut and guanciale is a shining example. The service is friendly and professional; the enthusiastic sommelier will talk you through the 250 wines on the well-curated list.

1 Star • Creative, Contemporary. TV chef Frank Rosin is a household name in Germany. The team led by his head chef and long-time companion Oliver Engelke offers you classic and creative dishes in the chic restaurant, which you can put together your own set menu, including vegan dishes. A la carte choice is also possible. In addition there is the ‘Schmackofatz' set menu with wine accompaniment. The service is second to none: headed up by maître d' Jochen Bauer and sommelier Susanne Spies, the front-of-house team guide you through the meal in a relaxed but professional manner. You may like to sample one of the wines from their own Rosin & Spies range.

1 Star • Modern Cuisine. This townhouse in the heart of Regensburg has a long history behind it. It has been an inn for centuries, with the earliest written record of it dating back to the 13C. Maximilian Schmidt now represents the third generation of the family to take the helm. In a pleasingly informal atmosphere, they serve up modern cuisine marked by the chef's refreshingly individual flair. International influences are seamlessly woven in, achieving fantastic results in dishes such as lahmacun with pulled piglet's tail, and Korean-style fried veal sweetbreads with gochujang. The regional sturgeon "from Marco" is also exceptional, and comes accompanied by a velvety burnt cream and pine oil sauce, along with delicately sour pickled white asparagus. You can opt for a three-, five- or eight-course dinner. A shorter set menu is served at lunchtime on Fridays and Saturdays. Should you wish to stay overnight, individually decorated guestrooms are available in the hotel.

1 Star • Creative, Farm to table. The charm of this country house already makes itself felt as you approach via a small bridge – the character of the idyllic old mill has been beautifully preserved and adapted for modern dining. The decor reflects the passion that Ruth and Harald Rüssel have poured into their establishment, as does the food. In the kitchen, the chef-patron and his son Frederik act as a dual force at the helm and, supported by their capable team, they serve up a set menu comprising four to seven courses. The classically based cuisine, peppered with creative accents, relies on select ingredients and solid craftsmanship. Vegetables, trout and char are sourced from the region; game comes from their own hunting grounds. Service is friendly and professional. The wine pairing is well worth exploring – fine Moselle wines are frequently recommended. The terrace by the small lake is an absolute delight! Attractive guestrooms.

1 Star • International, Modern Cuisine. Julia Komp invites you to embark on an exciting culinary voyage around the world. Inspired by her own travels, she brings flavours from countries such as Iran, China, Bolivia and Turkey to the table in a wide variety of interpretations. Her enticing set menu is available in six or seven elegant and harmonious courses that are seasoned precisely with spices from around the globe. Dishes such as "Seafood Markt" offer a vivid impression of Thailand's rich spectrum of flavours. And the little khachapuri served up front as a "greeting from Georgia" feels wonderfully authentic. The decor of the small restaurant is stylish and peppered with decorative elements from the Middle East. Adept and attentive service. In good weather, the terrace in front of the house beckons. At the mezze bar next door, Yu*lia, which is part of the same business, sharing is the name of the game.

1 Star • Creative, Modern French. Since 1979, Sankt Benedikt in Aachen has been an established part of North Rhine-Westphalia's MICHELIN-starred fine dining scene. The Kreus family-run restaurant, located in a listed building in the historical centre of the town of Kornelimünster, is exceptionally inviting in many respects: a tasteful interior in a minimalist and elegant modern style, pleasant service and Maximilian Kreus's classically inspired cuisine, which he gives a contemporary spin. Original ideas, excellent ingredients and superb technique shape his dishes – and that also goes for the sauces, which are a delight. In the evening and on Sat lunchtime, the chef-patron prepares two versions of the five- to seven-course "Gourmetmenü" – one vegetarian, one with meat/fish – and water is included in the price. On Tue-Sat, their "Bistro Lunch" comes in the form of a three-course set menu. Headed up by Karin Weißer, the front-of-house team is exceptionally friendly and attentive; expert advice regarding the wines is readily available – exclusively labels from German wine producers are recommended. In summer, a charming terrace in front of the building gives onto the square, Benediktusplatz.

1 Star • Classic Cuisine, Modern Cuisine. The compact fine dining restaurant of this venerable establishment – today Hotel Maximilian's – exudes an air of modernity, thanks to its sleek, fresh design and classically inspired cuisine. In Simon Lang's kitchen, the food is made with top-notch seasonal ingredients, for example "grilled black cod & green apple, veal sweetbread cuts, fermented shallots, leek oil". Choose between the "Menu du Chef" and a vegetarian set menu, with optional wine pairings. Alternatively, there is a five-course tasting menu including wine pairings. This is complemented by attentive service and on-point wine recommendations. In case you were wondering, the name is a nod to Johann Georg Sartory, Augsburg's legendary 19C chef.

1 Star • Farm to table, International. In this pleasant restaurant done out in a timeless, refined style, chef Marco Wahl injects quality, flavour and personality into seasonal dishes – this is where the Palatinate-born chef's experience in some prestigious establishments comes into play. You can dine à la carte or opt for the set menu. Tuesday to Thursday (except public holidays) they also offer a surprise menu with three to four courses. The fact that you feel in good hands here is also down to the very friendly service team under the management of Patrik Schwabe.

1 Star • Modern Cuisine, Creative. Trendy and elegant Schattbuch is a firm fixture in the Allgäu fine dining scene. The kitchen team prepares modern dishes, always staying true to the region and consistently using high-quality ingredients. In the evening, there are two menus (one of them vegetarian) and a small à la carte selection. At lunchtime, in addition to more affordable daily specials, you can also order from the evening menu. Restaurant manager Christian Marz adds his personal flair to the friendly atmosphere and service that's both casual and expertly delivered. Head for the terrace in summer.

1 Star • Classic Cuisine, Mediterranean Cuisine. Culinary excellence is guaranteed at Hotel Stein, thanks to chef-patron Mike Schiller and his dishes based on high-quality ingredients. Available by pre-order with 24 hours' notice, the four-course surprise menu "PhantasTisch" showcases the chef’s passion for inventive plant-based cuisine, with the possibility of adding a fish or meat course. The wonderfully aromatic "vegetable essence" is always an optional extra. As an alternative to the set menu, there is an à la carte selection of French classics that boast impressive depth of flavour and character – standouts include the remarkably robust "cassoulet de homard breton" and the exquisitely tender "suprême de faisan classique". Out on the restaurant floor, friendly maître d' Melanie Stein-Schiller is in charge of service. The bright conservatory and charming garden terrace are delightful spots in which to dine. Top tip: Head to the shop for house-made delicacies to take home.

1 Star • Creative, Classic Cuisine. Schlossberg has been a culinary institution in the idyllic Murg Valley for decades. The chic and stylish interior incorporates modern lines, pale wood and soothing grey and beige hues, and a smattering of designer features. Efficient father-and-son team Jörg and Nico Sackmann serve up classic cuisine as well as modern culinary creations that draw on international influences and ingredients, and range from pared down to complex. The "Schlossberg" set menu comprises five to eight courses, for instance a "squid cocktail" of flying squid, cuttlefish and calamari or "Challans duck, loquat, celery, French toast". They also propose the option of a five- to seven-course vegetarian set menu. For overnight stays, Hotel Sackmann has lovely guestrooms and spa facilities.

1 Star • Classic Cuisine, International. Dedicated, cordial and consistent service is the name of the game in the Ottenbacher family establishment, a fact which can be put down to their long tradition of hospitality, which spans four generations! Here, they cultivate tradition and yet continue to evolve – as you can see in the spruce half-timbered house with its green shutters, where historical charm meets more modern and elegant design features. Moritz Feichtinger's classic cuisine also draws on the region for inspiration. There is a choice of three menus - including a vegan and a regional menu - and à la carte dishes. Diners can also look forward to an excellent wine list. Hotel Adler has comfortable guestrooms.

1 Star • French, International. The Schwarz family has been running its two restaurants in this pretty red-sandstone building since 2017. One is the chic Schwarz Gourmet, where the chef – who is no stranger to the fine dining scene – proposes a set menu (four to six courses) in which he likes to combine international ingredients with others from the local region. One standout dish brings together a slice of delightfully soft braised Duroc pork belly infused with deep roasted notes, a super-fresh and perfectly seared Breton scallop, and a crisp, fresh salad of diced radish and apple. A rich reduced teriyaki sauce with bold seasoning ties it all together. Exceptional ingredients take centre stage on every plate. The kitchen embraces classic techniques, subtly reinterpreting time-honoured combinations to create harmonious flavour profiles. Incidentally, Manfred Schwarz has hosted numerous celebrities – as evidenced by photos on display in the elegantly appointed dining space. His wife, Angelika, provides warm and attentive service. The restaurant is also open for lunch on Sundays. Guests are kindly asked to book.

1 Star • Classic French. A veritable culinary institution! Here you can experience hospitality that has retained all the charm and tradition of a bygone era despite the odd concession to modern times. Owner Fritz Keller knows about the dedication of the chef duo Christian Baur and Konstantin Keller to continue cooking in the classic French style that is synonymous with the legendary Schwarzer Adler. How about a glorious beurre blanc served with a piece of perfectly cooked turbot? The wonderfully robust and flavourful dishes that are carved at your table (for two or more people) are also highly recommended. This cosy, stylish and elegant restaurant will go down well with wine lovers due to a sensational wine list that includes an impressive range of Bordeaux vintages. There are also wines from the house winery, which has been in the family for three generations. Tasteful guestrooms are available should you wish to stay the night. You also have the option of dining at Winzerhaus Rebstock, which serves up simpler and more traditional fare.

1 Star • Modern French, Seasonal Cuisine. n institution with a long tradition and a reputation that extends beyond the region for good reason. Here at Hotel Deidesheimer Hof, the dedication of the Hahn family is plain to see, including when it comes to the restaurant. In this beautiful historical building, the contrast between the old cross vault and the modern table settings and colourful decor is spot on. Prepared using select produce, the dishes can be ordered as a set menu or à la carte. It goes without saying that they have the regional classic Saumagen (stuffed pig's stomach) on the menu. Stefan Neugebauer and Felix Jarzina are the faces behind the excellent cuisine. The friendly and experienced front-of-house team will be happy to talk you through the regional wines, which are available on tap.

1 Star • Regional Cuisine, International. The journey here is an experience in itself: At 6.30pm, diners are picked up from the main car park by golf cart and chauffeured to this restaurant located on the expansive grounds of the Kokerei Hansa industrial heritage site. In keeping with the name, which refers to coal – known as "black gold", the decor here in the basement of an old gas storage features an elegant black and gold colour scheme. Led by Pierre Beckerling, the kitchen team serves up a modern and very creative take on Ruhr Valley cuisine that, while clearly labour-intensive, adheres to a distinct flavour identity. Setting the stage for the five-course set menu (vegetarian version available) are the amuse-bouches titled "Straight outta Ruhrpot". The chefs bring out all of the dishes themselves and are happy to answer any questions. The bartender's house-made non-alcoholic beverage flight is an excellent alternative to the wine pairings. For an aperitif or a nightcap, head to the large bar on the ground floor – the gallery overlooks the open kitchen.

1 Star • Classic Cuisine. Having run their business with great success in a former ferry house in Bad Tölz for a number of years, Erich and Katharina Schwingshackl have returned to the very place in Lower Bavaria where the story of Schwingshackl ESSKULTUR began. Housed in Naturhotel Rebling, in a beautiful and peaceful location surrounded by idyllic countryside, this elegant little restaurant serves classic cuisine as a set menu comprising five to seven courses in the evening. The dishes are clearly structured and coherent, without unnecessary frills; instead, the flavours of the excellent ingredients are skillfully accentuated. Hostess and sommelier Katharina Schwingshackl always has the perfect wine recommendation up her sleeve. With her graceful and pleasantly unobtrusive approach, she is a consummate professional who provides service with a personal touch. Their second restaurant, HEIMATKÜCHE, has made the move to Rebling, too – serving regional cuisine, it is also open at lunchtime.

1 Star • Classic Cuisine, Contemporary. In the chic little fine dining restaurant of Schwitzer's Hotel am Park, the open kitchen means you can watch chef-patron Cédric Schwitzer and team at work. Using excellent ingredients, they craft a four- or six-course "culinary journey. What makes a meal here special is that the menu and the course of the evening are modeled on a journey from Karlsruhe/Waldbronn to Paris. You are presented with your "tickets" in an envelope, with descriptions of the dishes, which symbolise the journey to Paris. Recipes grounded in the classics are given a successful modern makeover – precisely and elaborately crafted, without being overloaded or too playful. The fantastic langoustine, for example, is wonderfully juicy and full of flavour; it is served with a harmonious, robust jam made from the house currants and bacon, plus the special note of smoked fish dashi foam and tarragon oil. The set menu is available in two variants: omnivore or vegetarian. You can dine at the Chef's Table or take a seat at one of the other tables. Headed up by the charming Stephanie Schwitzer, the service is cordial and professional; from time to time Cédric Schwitzer serves a dish himself and explains the idea behind it. The location right by the Kurpark makes this an inviting place to stay.

1 Star • Modern Cuisine, International. It is a real stroke of luck that Markus Kebschull, a native of Baden-Württemberg, has set up shop in the far north of Germany. Previously stationed at Cuxhaven's Sterneck, he has been head chef here since 2012. This restaurant is housed in a small boutique hotel of the same name just a stone's throw from the sea on the beautiful island of Norderney. Based on classical foundations, his style of cooking also incorporates the odd modern twist. Top-notch ingredients, sourced locally whenever possible, go into flavoursome dishes such as Helgoland lobster bisque, spring roll, melon. There are two set menus (one of them vegetarian), as well as a small à la carte selection of classics. The interior is welcoming and stylish with its open kitchen and delightful views of the North Sea. Tip: Head for the seaside terrace!

1 Star • Modern French, Seasonal Cuisine. Take in the view of the lake as you enjoy an outstanding set menu – it doesn't get much better than this! Patrons of Hotel Lago's fine dining restaurant are bowled over not only by the view but also by the interior with its warm wood and maritime colours, high-quality furnishings and elegant Nordic design. In summer, diners can make the most of the terrace with its lounge and small sandy beach; in winter, the wood-burning stove makes for a cosy atmosphere. The focus lies squarely on the modern culinary creations of the duo formed by owner Klaus Buderath (he was behind the MICHELIN-starred cuisine at Landgasthof Adler in Rammingen and also clinched one star for the restaurant Lago) and Benedikt Wittek. Defined by a clear stylistic line, the delicate, creative cuisine uses top-quality ingredients. Choose between a conventional and a vegetarian set menu – though on Tuesdays only the vegetarian one is served. Top tip: Try the non-alcoholic drink pairings!

1 Star • Modern Cuisine, International. A fine dining restaurant in a supermarket? You can experience this novel culinary concept in the basement of The Crown, one of the largest food markets in Europe. It is not only the location that is worth mentioning: in addition to the smart decor and the partially open kitchen, the dedicated kitchen team turns out creative, modern and pleasingly pared-down dishes made using select produce. Chef Egor Hopp also successfully brings in influences from his Kazakhstan homeland, such as Smetana sauce or raschenka cream. There is a set menu comprising six courses in the evening and four at lunchtime. For a corkage fee, you can also consume wine brought from Zurheide Feine Kost. Top tip: If you really want to see what the kitchen can do, make a reservation at the chef's table. Those who arrive by car can make use of The Crown's multi-storey car park.

1 Star (Green Star) • Vegan, Creative. The location is out of the ordinary, as is the philosophy behind the cuisine! Housed in the city's narrowest building, which is still seven storeys high, this stylish and sleek restaurant boasts fantastic views of the River Main through large floor-to-ceiling windows. On the menu: 100% vegan cuisine made from organic produce. Permaculture is the name of the game here, meaning only those regional ingredients that have been produced ecologically and in harmony with nature are used in the dishes. In keeping with this ideology, much of the produce used comes from the restaurant's own local farm. The dining experience lasts about five hours from beginning to end, with the set menu being served to all the guests at the same time. Head chef Ricky Saward provides detailed explanations of the dishes, bringing a performative element to this showcasing of his own philosophy and the resulting elaborate creations. To complement the menu, choose from German wines or house-made alcohol-free beverages. Good to know: It's not easy to get a table here, so book well in advance!

1 Star • Creative, International. Shiraz is housed in Wuppertal's oldest inn, on the grounds of Gut Einern. Charming historical details such as walls made of clay, straw and wooden beams, showcased behind glass, and the heritage-protected bar have been successfully integrated into this elegant and upscale little restaurant. In the kitchen, chef Reyad Danah thoughtfully marries classic European cuisine with the Middle Eastern flavours of his native Syria, giving dishes like sole with tomato beurre blanc, spinach, couscous and tarragon or banana with vanilla, date and whey a unique signature. Superbly crafted, deeply flavoursome dishes made from outstanding ingredients are served in the form of a five-course set menu (with little extras), which can be extended with specials. Proprietor Serkan Akgün and his team deliver highly attentive and professional service, and well-matched wine recommendations. The restaurant also owns Rex Bar in Postboutique Hotel in the city centre.

1 Star • Creative. The owners are having a little fun with the name of this restaurant, which, although centrally located not far from the Deutsches Museum, is somewhat tucked away. The pleasingly laid-back, modern and unpretentious vibe allows the cuisine to take centre stage. Led by head chef Dominik Käppeler, the kitchen team serves up elaborate cuisine that abounds with contrasts, meaning there is never a dull moment, with dishes such as "prawns, chanterelles, fennel, plum". The surprise menu comprising six to eight courses and based on top-notch ingredients rotates every two weeks. This is complemented by urban-style decor and attentive, relaxed service – interesting wine recommendations are also part of the package.

1 Star • Classic Cuisine. The Sonnenalp Resort, which has been run by the Fäßler family since 1919, is definitely worth a visit for anyone interested in fine dining. Silberdistel's kitchen team uses select seasonal ingredients. The "Weitblick" menu with up to seven courses is offered. Tip: Before, with or between the courses you can order caviar from Walter Grüll from Salzburg. On Fridays and Sundays there are classics. Here on the fourth floor, you are afforded wonderful views, so be sure to ask for a window seat. Having said that, the restaurant interior itself, with its blend of stylish elegance and Alpine charm, is also a sight to behold. Then there is the enthusiastic sense of hospitality, which makes itself felt throughout this traditional establishment.

1 Star • Modern Cuisine. It is worth making your way out to Lichtenberg: up here on the 12th floor of Vienna House Andel's, you have a fantastic view over Berlin. The decor has a chic, urban feel, but also incorporates some striking vintage details, such as the old doors. There are two five-course modern set menus, "Voyage Culinaire" and "Vegetarian"; the former includes, for example, "skrei, celeriac, char caviar" and "flank steak, roasted vegetables, bone marrow". Accompanied, on request, by the perfect wine or alcohol-free pairing. The wine list has an Eastern European focus – you can count on the highly professional, pleasingly laid-back waitstaff to provide astute recommendations. Why not head up to Loft14 for a digestif?

1 Star • Modern Cuisine, Hungarian. Set against a stunning mountain backdrop, the multifaceted Kulturhof encompasses a hotel and restaurant, event facilities and cultural offerings. The modern timber architecture reflects the beautiful surrounding nature of Berchtesgaden. In the fine dining restaurant, too, pale wood and clean lines characterise the interior, and large windows make for a bright and airy feel. Chef Zsolt Fodor, who hails from Hungary, uses top-notch ingredients to cook up sophisticated, flavourful dishes in the form of a pair of astutely composed six- or eight-course set menu (one is vegetarian). You may wish to opt for the wine pairings with the set menu. Charming, efficient service.

1 Star • International, Creative. Having already proved their culinary credentials in their restaurants Weinsinn and Gustav (now closed), Matthias Scheiber and Milica Trajkovska Scheiber have created an exciting new concept here on the premises of Weinsinn – a kind of fusion of their previous ventures. The atmosphere is airy, inviting and friendly. Done out in Bauhaus style, the chic, upscale interior features various artistic details that provide decorative touches. The open kitchen turns out a diverse range of highly distinctive seasonal dishes. These are ingredient-led and pared down to a few components, a case in point being the grilled pointed cabbage, fermented mushroom broth, cremini mushroom and smoked egg yolk. The five courses making up the set menu are presented to diners by the chefs themselves. The suggested wine pairings are excellent, as is the selection of labels on the wine list, which has a predilection for Germany and France and an impressive range of vintages. Helpful recommendations are also forthcoming. Spacious wine shop in the basement, adjacent to the wine cellar.

1 Star • International, Seasonal Cuisine. For many years now, Christine Heß and Michael Laus have been delivering on their appealing "soul food" concept at their restaurant right next to Auerbach town hall. He demonstrates a knack for creative cuisine, injecting modern touches, for example, in "Ibérico pork dim sum, butternut squash, green papaya, edamame, snow peas, spring onions, Thai curry" – an exceptionally flavoursome combination that harmoniously balances acidity and heat. The quality of the produce used is excellent, and the prices are reasonable. Choose from two set menus ("DasEine" or "DasAndere") – individual courses can also be swapped in or out – or go à la carte. Should you wish to pad it out, there are recommendations to be added on. Vegetarian alternatives can also be prepared on request. Christine Heß is a cordial hostess, serving guests with considerable care, but it is the chef who brings out the aperitif nibbles at the start. A lovely modern restaurant that serves simply excellent food!

1 Star • Modern Cuisine, Farm to table. "Bistro" may not accurately capture the essence of this restaurant in the Schwabing neighbourhood, as the name dates back to an earlier era. Tucked away in Amalienpassage, the establishment exudes a pleasingly understated elegance, with Swiss stone pine from Austria contributing to the appealing atmosphere. The standard of the cuisine is every bit as impressive as the lovely, slick decor. The kitchen team headed up by owner Jürgen Wolfsgruber and Leander Bauer delivers two set menus: the five-course "Gustostückerl" in the evening and the four-course "Marktmenü" at lunchtime. Classic and signature dishes can be added on if you wish. The chef's predilection for ingredients sourced from his native Austria also shines through often, for example in the Almsee venison hunted on the family's own hunting ground near the lake. Furthermore, his passion for wine is apparent, as he enjoys joining his attentive and experienced front-of-house team in providing interesting recommendations.

1 Star • Modern Cuisine, Creative. You will need to factor in plenty of time, but a meal here in the restaurant of the traditional Bergschenke – a Halle institution – is a real experience! Previously sous-chef at Speiseberg, Christoph Baumgartner has taken the helm in the kitchen and is gradually putting his own unique stamp on the menu. A single eight-course set menu is served, showcasing unique dishes made with the finest ingredients. The serving of the set menu begins at 7.15pm for all guests (max. 12 people per evening), in the modern, rather minimalist interior of this restaurant that enjoys a fabulous location overlooking the Saale River. The friendly and professional front-of-house team talk you through the dishes in detail. In fine weather, you can enjoy your aperitif outside and take in stunning views of Giebichenstein Castle. You can get to Bergschenke via the steps or take the road leading up from behind the premises.

1 Star • Modern French. Housed in Oerschen Hof, a spruce historical aristocratic palace in the city centre, this tastefully designed restaurant serves a contemporary take on classic cuisine, laying the focus squarely on the ingredients and skill of the chefs. The plating is refreshingly slick and uncluttered. Order à la carte or opt for a menu comprising four to seven courses. The charming and adept service team will be happy to advise you. Chef Karl-Nikolas Spitzner also gets involved in serving from time to time. In fine weather, make a beeline for the terrace.

1 Star • Modern Cuisine, Creative. The long-established Hotel Blauer Engel is home to this small restaurant run by the dedicated and highly skilled Unger brothers. Claudius manages the restaurant floor while head chef Benjamin crafts a creative seasonal menu featuring three to seven meticulously presented courses, including dishes such as veal with beech mushrooms, gooseberry and parsley root. The kitchen team – including the head chef – join in serving and explain. The modern decor with a minimalist feel makes for an elegant and very inviting setting.

1 Star • Modern Cuisine, Seasonal Cuisine. Since July 2021, Lara and Maximilian Schocke have been breathing new life into St Laurentiushof. Lara, with her warm personality and astute wine recommendations, is in charge of service. Chef Maximilian's ambitious dishes, made with the finest ingredients, go into a five-, six- or seven-course set menu, a vegetarian version of which can be prepared by prior arrangement. Saturday lunch features a three-course set menu. Most of the wines are sourced from the surrounding area. Your charming hostess offers helpful tips for visiting a nearby winery, and the comfortable guestrooms make an overnight stay an appealing prospect.

1 Star • Creative, Modern French. It isn't only concerts that attract visitors to the Neue Gewandhaus – Stadtpfeiffer is also in demand for its cuisine. Detlef and Petra Schlegel have been enriching Leipzig's gastronomic scene with passion and commitment since 2001. They keep up with the times, showcasing their contemporary take on classic French cuisine in two set menus (one of which is vegetarian). The "Hirsch, Senf, Traube" (venison, mustard, grape), for instance, is pleasingly readable, unfussy, and has its own distinctive style. The quality of the produce is second to none; often regional and seasonal, it includes some ingredients from their own herb garden. In a timelessly elegant space, Petra Schlegel heads up the discreet, friendly and professional front-of-house team – the chefs also serve and present the dishes. The name refers to the 18C Leipziger Stadtpfeifer, forerunners of the Gewandhaus Orchestra.

1 Star • Farm to table, Classic Cuisine. Thanks to the commitment of the Stein family, what began in the early 20C as a village tavern has evolved over the decades into a modern restaurant serving sophisticated cuisine. Owner and head chef Philipp Stein represents the sixth generation at the helm. There is no doubt about his outstanding culinary talent. What may, at first glance, seem simple is actually exceedingly complex in terms of flavour and harmony, yet accessible for all that. His dishes demonstrate a restrained elegance, but he is also able to draw on a bolder sense of innovation when he deems it necessary. An excellent wine list is also available. Choosing where to sit is not easy, because the smart and modern yet cosy interior is just as inviting as the beautiful inner courtyard. Friendly service comes courtesy of Alina Stein, your cordial young hostess.

1 Star • Creative, Farm to table. This restaurant is run by Marco Langer, a well-known chef in the region. His dishes are meticulously prepared, creatively modern, and made with the finest ingredients. Plus he is not afraid to embrace bold flavour associations. A prime example is his succulent and tender chicken oysters, beautifully seasoned and appealing combined with pan-fried oyster mushrooms with a little bit of bite, as well as crunchy marinated celery – a dish to nourish the soul! Comprising four or six courses, there are two set menus, one of which is vegetarian. The restaurant's clean, tasteful design is very inviting. Friendly, professional service creates a welcoming atmosphere, and the chef himself often interacts with diners. Wine recommendations come courtesy of the enthusiastic sommelier. Alongside wine pairings, alcohol-free alternatives are available to go with the set menu.

1 Star • Creative. A breathtaking view of the North Sea, the Elbe world shipping route and the UNESCO-listed Wadden Sea forms the backdrop for first-class cuisine served in the compact fine dining restaurant of Badhotel Sternhagen. This is the domain of Marc Rennhack, whose modern cooking builds on classical culinary foundations. He uses high-quality ingredients and has a knack for creating delicious dishes with just a few simple components. His sauces are particularly noteworthy. With consummate skill, he injects dishes with creative flair and conjures up interesting flavour combinations. His set menu comes in three to seven courses (there is also a vegetarian version). At five elegantly laid tables, diners are served cordially and attentively. The walk-in wine cellar – 3m below sea level – holds a large selection of fine wines.

1 Star • Classic Cuisine, Farm to table. Run with great dedication by two generations of the same family, this traditional inn is a real gem. Offering a pair of set menus – one of which is vegetarian – and a small à la carte selection, the father-and-son team ensures that every diner is catered for. Jochen Helfesrieder and his father Fritz stick to seasonal produce when choosing ingredients for their cuisine, which is rooted in classic techniques and based on select regional as well as international produce. Some of it comes from their own farm garden, but the menu also includes excellent fish from France. Standout dishes include the free-range rooster from Dürr & Mager organic farm with glazed celeriac and root vegetables, and the whole roasted Atlantic sole. This picture-perfect traditional Baden inn dating from 1764 has tastefully decorated dining areas – opt for rustic charm with an old tiled stove and wooden panelling, or more modern decor. There is also a pretty garden terrace with a pond. Cosy and comfortable guestrooms.

1 Star • Creative, Farm to table. It's not just the name that's Swedish (storstad, meaning "big city", is a reference to the head chef's time in Stockholm); Nordic accents can also be detected in the design of the urban-chic restaurant on the fifth floor of the Turmtheater. Up here in the historical Goliath House, you can also make the most of the wonderful terrace with its views of the cathedral. Chef-patron Anton Schmaus can depend on his dedicated and talented kitchen team. Under the direction of head chef Josef Weig, the two set menus – one conventional and one vegetarian – each comprise five to seven courses, with a three-course option available Tuesday to Thursday. The ingredients take centre stage in the creative dishes. For instance, the sea bass, grilled to perfection on charcoal, boasts fantastic quality, its delicate character combining wonderfully with the roasted flavours. The excellent food is accompanied by beautifully paired wines and an experienced, courteous front-of-house team. At lunchtime, a smaller set menu is served as well as a selection from the evening menu.

1 Star • Asian, Fusion. A classic grand hotel like the Excelsior Ernst (dating from 1863) may not be the setting you would expect for a restaurant done out in a minimalist Asian style. But for all its classicism, the venerable establishment right next to the cathedral also has a chic, modern side, which taku fits into perfectly. The straightforward, elegant design is complemented by Mirko Gaul's contemporary and well-thought-out dishes. Successfully balancing spiciness, acidity and sweetness, he creates an aromatic fusion of East Asian cuisine and Western/international influences. Here and there, you will also find regional produce among the selected ingredients. The "Degustation" set menu is offered in four or six courses. An additional course is optionally available. A vegetarian alternative is also possible (please specify when making your reservation). The wine recommendation by the glass is nice.

1 Star • Classic French, French. Tantris Maison Culinaire proposes not only Tantris, with its prix fixe menu, but also DNA. Benjamin Chmura is now at the helm in the kitchen here. As before, the five decades spanned by this Munich institution are represented in the form of its house classics, albeit with a slightly original twist, but the menu also includes new creations. The premium quality of the ingredients is evident in dishes such as "Sea bass à la ligne in pastry, caviar, Normande sauce". The service also lives up to the high standards: the front-of-house team is attentive, cordial and highly professional, but by no means stuffy. The wine list is one of the finest in the country – its fantastic selection of Burgundy labels is just one of many possible recommendations!

1 Star • Seasonal Cuisine, Italian Contemporary. The restaurant of the attractive Spa & GolfResort Weimarer Land serves Italian-inspired dishes with classical influences. Head chef Marcello Fabbri has made a name for himself in the region. He proposes a five-course menu made with excellent produce from Italy – his pasta is a real treat. The waitstaff are friendly and highly proficient, and the sommelier's recommendations are spot on. The decor is also lovely and has a partially open kitchen. The terrace is delightful in summer!

1 Star • Regional Cuisine, Modern Cuisine. André Stolle's fine dining restaurant boasts a lovely location in one of the city's oldest streets, in a neighbourhood oozing Hanseatic charm. Inside, meanwhile, the compact space has a pleasingly laid-back and intimate feel to it. In his "Hamburg Renaissance" set menu, he puts a creative modern spin on traditional North German cuisine. For example, "Fischfrikadelle oder Bremer" is a crispy, wafer-thin potato tartlet filled with tender yellowtail mackerel and topped with a delicately spiced remoulade. The set menu is available in a five- or six-course format – and you can order a signature dish as an add-on if you wish. When it comes to wine flights, there is a choice of the "Classic Pairing" and "Fine&Rare Pairing". It is also worth perusing the nicely curated wine list.

1 Star • Contemporary, Modern Cuisine. This restaurant is located in Severin's Resort & Spa, where guests can enjoy a stay in pleasantly understated luxury. In summer, take an aperitif on the quiet, leafy terrace behind the building, before heading inside to the upscale, stylish modern dining space to savour René Verse's culinary creations, which are crafted with precision and feel delightfully effortless. Nils Henkel, after whom this place is named, has clearly put his own stamp on the menu. His vegetable-centric cuisine, with which he made a name for himself once upon a time, is skilfully integrated here, including in both set menus, "Flora" and "Fauna". Ingredients of the very finest quality are showcased in dishes such as "Fonduta Ravioli – porcini, Comté foam, thyme broth" or "Carabinero – coconut milk, pea, calamansi". Courses can be swapped between set menus or ordered à la carte. The wine list deserves a closer look too, particularly the excellent selection of mature Bordeaux wines. Alcohol-free beverage pairings are also available, developed anew in house for every dish.

1 Star • Modern Cuisine, Creative. Located in the chic Augustinerhof building complex in the Old Town, this is a cool, vibrant and trendy "chef's table restaurant". The open kitchen is the centrepiece – not only providing a fascinating display to watch, but also a clever interplay of aromas, background music and communication. Diners sit at a striking counter with a natural stone finish; interaction between chefs and diners is a key part of the concept. You experience first-hand how René Stein and his team prepare a modern, creative set menu comprising pleasantly pared-down dishes made from first-rate ingredients – pre-order the vegetarian alternative. An original touch that heightens the curiosity and anticipation: At each seat, a daily Polaroid photo showcasing the main components of the menu replaces the menu itself! On Tue and Wed, 5-10pm, a bar concept takes over the premises – no set menu and no need to book.

1 Star (Green Star) • Modern Cuisine, Creative. A beautiful historical house in the small wine-growing village of Blansingen. The couple who run the place have plenty of experience in high-end gastronomy (Maaemo in Oslo, La Vie in Osnabrück), and it's immediately obvious that professionals are at work here. Headed up by the charming Daniela Hasse, the front-of-house team is pleasantly informal, chatty and highly professional. Canadian-born head chef Brian Wawryk never fails to impress with his meticulous craftsmanship and well-balanced dishes. His modern cuisine is creative and focuses on regional products, including ingredients preserved the year before. Insider tip: in winter, try to bag yourself the small table in the "Kuschelecke" ("cosy corner") by the tiled stove! The leafy terrace beckons in summer. Bear in mind that Traube is also a great place to stay overnight.

1 Star • Modern Cuisine, Russian. Chef duo Alexander Wulf and Marcel Kokot propose a one-of-a-kind culinary experience, serving up Russian dishes with a modern twist and packed with flavour. The set menu is served by a highly adept and knowledgeable yet laid-back young team led by sommelier Ronny Schreiber – a real wine connoisseur, he surprises diners with interesting, not always conventional wine recommendations. In summer, the minimalist-style indoor dining space is complemented by a gorgeous terrace. Tip: Nab a seat at the counter facing the open kitchen for some fascinating insights into the chefs' work. There is also a screen showing the action at the kitchen pass. Incidentally, the name, the Russian word troyka means "trio" and refers to Wulf, Kokot and Schreiber – the three men who run this operation like a well-oiled machine and with great dedication. As an alternative to the fine dining set menu, you can order more down-to-earth bistro fare à la carte.

1 Star • Modern Cuisine, International. There are several reasons why this restaurant run by Maximilian Strohe and his partner Ilona Scholl is so sought-after. First, they have created an attractive interior within this lovely old Kreuzberg building – featuring high stuccoed ceilings, wooden floors, art and quirky wallpaper, as well as a dining counter – not to mention the charming terrace set in the heart of the neighbourhood. Then there is the atmosphere, which feels both welcoming and informal, and is further enhanced by the relaxed yet highly professional service led by Ilona Scholl. At the core of its success, however, is the food. The chef-patron and his team create striking combinations of exceptional ingredients. The secret to their cooking lies in the intense sauces and stocks, which harmonise the various flavours and lend the dishes a certain je ne sais quoi. Diners can choose between two tasting menus of seven or eight courses – one omnivore and one vegetarian. Tip: Consider visiting Geschichtsspeicher Fichtebunker, a nearby museum.

1 Star (Green Star) • Creative, Country cooking. Andreas and Anna Widmann (the eighth generation of the family to run this place) have two restaurants, and this is the fine dining option - located in the oldest part of Widmann's Löwen, where the village butcher's shop used to be. On the menu, Swabian tradition meets sophisticated culinary skill. Sourced from local producers, premium ingredients are used in dishes brimming with creativity, flavour and original ideas. There is a regularly changing set menu of five or seven courses according to the seasons, also available as a vegetarian option. A trained sommelier, your friendly hostess provides judicious wine suggestions. There are also guestrooms for an overnight stay, plus a shop selling dishes and delicatessen wares to take away.

1 Star (Green Star) • Modern Cuisine, Farm to table. Head to Nuremberg's trendy Gostenhof neighbourhood for a fine dining experience in a rather alternative setting. Chef-patron Vadim Karasev places the emphasis on local sourcing and seasonality. Many of the ingredients come from small-scale producers in Knoblauchsland ("garlic country"), which is just down the road. The kitchen is actually in the dining area and, in full view of diners, the chefs prepare a well-thought-out, creative set menu comprising five to seven courses – a vegetarian version can be pre-ordered. Refined dishes such as "swede, apple, parsley" feature a handful of ingredients, embracing a zero-waste approach. The quality this small team delivers is truly impressive. Choose from their selection of biodynamic wines or opt for a house-made alcohol-free alternative. The atmosphere is relaxed, unpretentious and decidedly on-trend. Friendly, enthusiastic service completes a meal full of culinary surprises. Tip: An appealing four-course set menu is available on Thursdays.

1 Star • Modern Cuisine, Farm to table. This delightful little restaurant is nestled in the heart of the old town. Patrons appreciate the inviting interior and the extremely friendly service, not to mention the modern seasonal cuisine. The ingredients are sourced as locally as possible – the restaurant even has its dedicated producers: For example, they have a farmer grow vegetables specifically for them. One of the two set menus comprising four to eight courses is vegetarian. The combination of yoghurt, zucchini, black garlic and lemon oil is a particularly original and well-balanced dish. The charming Brunnenhof is a lovely secluded courtyard where you can dine away from the hustle and bustle of the city.

1 Star • Modern Cuisine, Asian Influences. From the stylish, airy, high-ceilinged restaurant, which is reminiscent of an orangery, to the charming inner courtyard with a fountain, this pretty property set amid the orchards has an almost Mediterranean feel. It's a real family affair here, enthusiastically run by hostess Sonja Fischer, her daughter Alisa and her brother Rainer Hörmann, a trained sommelier. The front-of-house team provides professional, cordial service, and savvy wine recommendations – and the lady of the house is always present too. Toni Neumann's cuisine is clearly influenced by Mediterranean – principally Italian – cuisine, and also draws on inspiration from Asia. There are three set menus to choose from: "Villino Tradizionale", "Cucina della Passione" and "Cucina Naturale" (vegetarian). Their signature dish is the "Asian mixed appetiser". Tip: Stay overnight in the hotel of the same name.

1 Star • Modern Cuisine, Regional Cuisine. In the former cookery school and bistro of his mentor Thomas Mühlberger, young Dominik Wachter has introduced a modern "counter concept". In the cool, chic and urban atmosphere, you sit comfortably at the large bar in the middle of the space or at one of the high tables, from which you can watch the action at the kitchen pass unfold. The set menu (choose between four- to six-course formats) uses mainly regional ingredients, and the owner also forages for mushrooms, wild herbs, nuts etc from the local forests – the sustainability philosophy in practice. Time after time, Dominik Wachter successfully presents beautifully balanced contrasts – think perfectly tempered and consistently translucent fillet of high-quality pink-fleshed lake trout, paired with an intense, delicately sour beurre blanc split with chive oil, crisp, aromatic elderberries and marinated, naturally sweet kohlrabi slices. His passion for fish dishes is also plain to see. The perfect wine pairings have been well thought through. Service is attentive, competent and comes with an appealingly personal touch.

1 Star • Modern Cuisine, Farm to table. This fine dining restaurant is the beating heart of Romantik Hotel Gasthaus Rottner. In the kitchen where Stefan was once at the helm, his son Valentin now expertly continues the tradition. He prepares select super-fresh ingredients using modern techniques, and presents them in a five- or seven-course menu, available in a vegetarian version if you pre-order. Alternatively, you can opt for a three-course surprise menu. Sommelier Thomas Wachter heads up the friendly and professional service team. The interior is sophisticated, the minimalist style enhanced by some rustic touches and a hunting theme – this is no coincidence, as the head chef is a keen hunter.

1 Star • Farm to table, Mediterranean Cuisine. In this small winemaking village, Daniela and Alexander Oos have turned a winegrower's house dating back to 1672 into a lovely fine dining restaurant where guests really feel at home. The chef cooks up classic cuisine using seasonal ingredients and drawing on Mediterranean and Asian influences; front of house, the cordial proprietress wins over diners with her easy Tyrolean charm. Punchy, elegant dishes made from top-notch ingredients (eg tender and aromatic slow-cooked Wagyu beef saddle with a robust jus full of depth and delicate sweetness) are accompanied by a great wine list with an emphasis on regional labels – there is even Grüner Veltliner from the restaurant's own vineyard, a nod to the hostess's Austrian roots. The glass-walled cube commands a wonderful view of the famous Trittenheimer Apotheke vineyard on the other side of the Moselle. In the pretty garden there is a marvellous terrace. Tasteful little boutique hotel next door.

1 Star • Creative, Farm to table. The first floor of the long-established Zur Schwane hotel is home to a wonderfully chic restaurant, whose decor embodies a harmonious blend of old and new. A highly adept kitchen team creates modern dishes with classical foundations, homing in on the essentials: ingredients and flavours. The carefully selected produce is sourced locally if possible, and some even comes from the hotel's garden. The chefs also have a penchant for herbs. Only German wines are served, including some from the restaurant's estate (they are all available by the glass, too). It's definitely worth opting for the suggested pairings for the set menu. There is also a wine shop on site. Attractive, individually styled guestrooms are available.

1 Star • French Contemporary. Since striking out on her own at the time-honoured Werneckhof near the English Garden, Sigi Schelling has remained true to her own culinary concept, building on classic foundations to deliver refreshingly light and accessible cuisine. Steering clear of gimmicks, she adopts a pared-down approach to create dishes such as "leek puree, nut butter, caviar" or "lukewarm char, fregola sarda, pea puree, smoked eel cream". The "Business Lunch" comprises three or four courses; in the evening a more sophisticated five-course set menu is served. The exceptionally pleasant atmosphere is thanks in no small part to the courteous and perfectly coordinated service team, including spot-on wine recommendations. The restaurant boasts a lovely decor: Dark wood panelling and mouldings retain the character of yesteryear; elegant armchairs, striking chandeliers and artworks add a touch of modern elegance.

1 Star • Classic French, International. If you have always wanted to treat yourself to a spot of fine dining in the historical surroundings of a castle, then Schloss Eberstein is the place for you. Perched on a hilltop above the Murg Valley and surrounded by vines, it commands stunning views! Set on a magnificent historical estate, this lovely hotel with two dining options is run by the Werner family. The elegant fine dining restaurant has made a name for itself with its modern take on classical cuisine. Chef-patron Bernd Werner presides over a dedicated kitchen team that brings balance and intense flavours to the plate. The wine list also features a selection from the hotel's own vineyard – ask for recommendations.

1 Star • Classic French, Regional Cuisine. Here in one of Stuttgart's most exclusive residential areas, set amid the lush vines, veteran chef Vincent Klink's Wielandshöhe stands proud. This restaurant is the epitome of elegance with its large windows that afford unobstructed views over the city. Chef-patron Vincent Klink and his right-hand man Jörg Neth deliver classic cuisine that draws inspiration from their Swabian homeland. They steer well clear of gimmickry and frills, instead employing their immense culinary skill to tease out the full flavours of premium ingredients. Unsurprisingly, this place has held a Michelin star almost continuously since 1993. A four- to six-course menu is offered, but à la carte options are also available. Eva Klink, daughter of the patron, is responsible for the warm and professional service.

1 Star • Modern Cuisine, Seasonal Cuisine. Both foodies and oenophiles are in for a real treat at Winzerhof Stahl. A passionate winemaker, owner Christian Stahl places the wine from his own vineyard at the heart of the kitchen, as inspiration for the flavour and direction of his cuisine. The dishes on the modern nine-course surprise set menu are perfectly paired with the nine accompanying wines. Sit back and enjoy this fine interplay in a lovely setting: the interior sees a charming blend of minimalist design and features of the original building, such as exposed wooden beams and stone walls. A pleasantly intimate atmosphere reigns in the small dining room, which is down in no small part to owner Christian Stahl, who personally attends to his diners – his passion for cooking and wine is palpable! He and his experienced kitchen team, which he and Mirko Schweiger head up, serve the food themselves.

1 Star • Farm to table, Country cooking. This place is something special. Joachim (also known as Jockl) Kaiser and his wife are the third generation to run this appealingly rustic and trendy restaurant. The kitchen concept is intriguing: In addition to the regular Wirtshauskarte, with a selection that balances hearty traditional fare and more ambitious dishes – mouthwatering options include lamb lights or skrei with fennel and white wine sauce – they propose a seasonal set menu consisting of a "starter", "centrepiece" and "finale". A nice idea: You are free to choose one or more of the "centrepiece" dishes – which include a vegetarian option. Adept service comes courtesy of an exceedingly friendly and pleasingly down-to-earth front-of-house team. Be sure to sample the Culatello ham, which they mature in the old beer cellar beneath you! In summer you can sit out on the terrace planted with old lime trees and chestnut trees. Head to the shop if you'd like to buy a souvenir.

1 Star • Creative, Asian Influences. Christian Wonka has been running this charming restaurant for over 20 years, serving up ambitious, flavoursome cuisine made using select ingredients, eschewing all unnecessary frills. There is real joy to be found in the clear composition of the dishes, which consist of only a few components – for example, "cauliflower, hazelnut, carrot" or "skrei, pear, kimchi". Recurring Asian touches provide beautiful contrasts. In the evening, a creative set menu comprising five or six courses is proposed – a vegan version is also available. At lunchtime, both variations appear in a shortened form. An inviting, intimate atmosphere prevails in the restaurant, thanks in no small part to the charming and professional service. The tastefully designed interior is complemented by a delightful courtyard terrace. The restaurant is easily reached by tram.

1 Star • Classic Cuisine, Mediterranean Cuisine. The exterior of this patrician house (1585) in the heart of Lübeck is just as beautiful and charming as its interior, which is adorned with art. In the kitchen, Roy Petermann has handed over the reins to his son Jean-Luc, who serves up classic cuisine with a Mediterranean twist in the form of a three- or five-course set menu that changes every three weeks (beautifully presented in calligraphy), or – when pre-ordered per table – a seven-course surprise menu. Vegetarians are also catered for. The appealing wine list is principally devoted to labels from Germany and Europe, but it does also venture as far as the New World. Professional service befitting of the elegant setting comes courtesy of your cordial hostess Manuela Petermann and team. The inner courtyard with its lovely verdant terrace is wonderful!

1 Star • Japanese. Yoshizumi Nagaya's MICHELIN-starred cuisine can now be sampled in two different locations in Düsseldorf. Not far from the original restaurant, also located in Little Tokyo, Yoshi opened in October 2016. The cuisine is classical Japanese with subtle European influences here and there. In the evening, the eight-course omakase set menu wins over diners with its absolutely ingredient-led and exceedingly precise preparation. There is also a five-course "Short Menu". The food is accompanied by a large sake selection. The minimalist interior design is in a way a reflection of the pared-down style of the dishes. Lots of the diners are Japanese – which speaks for itself! Tip for motorists: Use the multi-storey carpark at Kreuzstraße 27.

1 Star • Japanese, Modern Cuisine. The name of this restaurant fuses the Japanese word "yu" and the Italian word "unico", hinting at the food served here. "Yunico" is also a reference to the uniquely high culinary standards they uphold. Situated on the top floor of the Kameha Grand lifestyle hotel, thanks to its floor-to-ceiling windows the restaurant affords a fantastic view of the Rhine – a view which is of course even better from the terrace. Then there is the smart, high-quality decor, all done out in red, black and white, as well as the experienced and well-coordinated front-of-house team. Head chef Christian Sturm-Willms delivers a highly contemporary take on Japanese cuisine that also looks to the Mediterranean for inspiration. Opt for the omakase menu if you want to be surprised. Alternatively, choose from the Ōsentikku set menu or the "Filet & Roastbeef" (Kobe beef).

1 Star (Green Star) • Modern Cuisine, Farm to table. Maurizio Oster is the chef-owner of this modern, clean-lined, almost minimalist-style little restaurant. He co-leads the kitchen with Mirco Brunßen. Together, they pursue a clear philosophy in which the ingredients always take centre stage. Excellent ingredients, frequently sourced from small producers and organic farms in the immediate vicinity, go into seasonal North German-inspired, plant-forward dishes. Accordingly, alongside a set menu featuring some fish and meat, a vegetarian version is available. Signature dishes can also be ordered as add-ons. The refined craftsmanship is apparent the moment the flawless, precisely composed plates arrive. The preparations are diverse and engaging: dishes such as "Jerusalem artichoke, hazelnut" or "cod, capers" showcase bold, characterful combinations, whereas "summer asparagus, winter asparagus", for instance, strikes a more subtle, elegant note. Service is attentive yet relaxed. Astute wine recommendations. The set menu can also be paired with house-made non-alcoholic drinks.

1 Star • Creative, Modern Cuisine. "Welcome to the living room restaurant" are the words that greet you when you first look at your menu, and that pretty much sums up the pleasantly relaxed atmosphere in this establishment, whose upscale interior is modern and stylish with light wood furnishings. Service of the set menu begins at 7.15pm for all guests and the courses are served in sync. You should allow plenty of time for this dinner, but an entertaining evening is assured, with the numerous intriguing small dishes emerging from the open kitchen at a good pace, as well as the competent and charming service team led by Florian Raake (who also provides excellent wine recommendations with tips such as Daniel Mattern's Hop & Grape). This place is somewhat tucked away in a courtyard, where owner Robin Pietsch also has his second restaurant, Pietsch.

1 Star • Modern Cuisine. Brothers Alejandro and Christopher Wilbrand have transformed this historical inn into a place where diners can relax and indulge. Their cuisine succeeds in striking an interesting balance between classic gastronomy and a creative brand of modern cooking. They use first-rate ingredients to conjure up two set menus: one regular and one vegetarian. The well-thought-out dishes draw on regional culinary heritage as well as more far-flung European influences. On-point recommendations from the excellent wine list. In addition to their fine dining restaurant, the Wilbrands also preside over the less formal Postschänke and a small hotel with comfortable guestrooms.

1 Star • Classic Cuisine, Farm to table. In this well-maintained half-timbered house set in an idyllic location on the Rhine, chef Thomas Lösche celebrates cuisine that puts top-notch ingredients and craftsmanship centre stage. For example, he emphasises the excellent quality and characteristic flavours of Berkshire pork from the Black Forest, cleverly underscoring those flavours with an accompanying sweet-and-sour note. This is cooking that eschews frills in a bid to remain true to the authenticity with which this house is synonymous. There is a 4- to 6-course menu from which you can also choose à la carte. The wine list features a good selection of Austrian and German labels. And then there is the terrace with a magnificent view of the Rhine – best enjoyed at sunset!

1 Star • Seasonal Cuisine, Japanese Contemporary. In this long-standing family business, the dedication of the Scherle brothers is plain to see. Their modern brand of cooking is strongly influenced by Japanese cuisine. The duo heading up the kitchens, Jörg Scherle and Holger Haag, create cleverly constructed and extremely precise dishes with skilfully integrated contrasts. These come into their own, for example, in the "yellowfin tuna, sakura, black cherry, celery, finger limes, ponzu, koji beurre blanc" with its delicate interplay of tuna, fruit acidity and sweetness. There are two set menus to choose from, one of which is vegetarian, each comprising five or six courses. The decor also appeals with its effective combination of modern elements and rustic details featuring beautiful old oak. From the terrace you can admire the large koi carp pool – a true koi enthusiast, Jörg Scherle even has his own koi company. Another great feature is the walk-in vaulted cellar (1870), which is home to over 1600 wines and some 200 spirits! The hotel has guestrooms ranging in style from rustic to elegant.

1 Star • Classic Cuisine. Martin Fauster has found his feet in Freiburg, turning this restaurant into a mecca for foodies from the local area and beyond. Here in this beautifully maintained historical building in the pedestrian area, he keeps to his established path, serving up classically inspired cuisine. The quality of produce is remarkable, not least when it comes to the game dishes – the highlight being the distinctive, impeccably crafted sauces. The chef's Austrian homeland is also represented on the well-curated menu, with dishes such as Backhendl (breaded fried chicken) and Topfenknödel (curd dumplings). The friendly and professional waitstaff also provide astute wine recommendations. The attractive location in the old town makes the terrace a popular spot in summer. The restaurant is also open for lunch on Fridays and Saturdays, when a set menu is served in addition to the regular à la carte offerings. Parkhaus Schlossberggarage across the street is a convenient parking option.

1 Star (Green Star) • Creative, Seasonal Cuisine. In October 2023, Lukas Jakobi unveiled an intriguing, trendy and modern culinary concept in Düsseldorf's Bilk neighbourhood. The two set menus, "Vegan" and "Nicht vegan", comprise six or nine flavoursome courses made using excellent ingredients. "Taste the Waste – Some sexy stuff", for example, demonstrates the restaurant's commitment to sustainability. With a variety of components it contributes to waste reduction and presents "leftovers" in a sophisticated culinary way. Some 80% of the produce is sourced from the region. Fermented foods, soy sauces, garums and kombuchas are all produced on site, along with extracts and juices. Food is served at counter seats right next to the open kitchen, or you can opt for a standard table.

1 Star • Creative, Modern Cuisine. This stylish, modern restaurant just outside Nuremberg's city centre is a welcome addition to the fine dining scene in the Franconian metropolis. Stefan Meier and his enthusiastic team transform top-quality ingredients into harmonious, creative dishes executed with precision and shaped by a distinctive culinary vision. The two set menus, "EntdeckungsSinn" and the vegetarian "GemüseSinn", are available with four or five courses. As an alternative to the wine flight, the excellent alcohol-free pairings come highly recommended. On Wed and Thu, there is also a three-course "Business Dinner" option. The service, headed up by the charming sommelier, is professional, very friendly and attentive. The beautifully appointed, modern and elegant interior is equally appealing – warm dark tones and dimmed lighting create an intimate atmosphere. Tip: In addition to the restaurant, there is a popular bistro at the front.

1 Star • Mediterranean Cuisine. When you’re thinking about a restaurant for a special occasion, the aim is to enjoy a unique experience. This is precisely the case at Botrini’s, where guests can embark upon a gastronomic journey that tells the chefs’ personal stories which unfold between stunning Greece (Corfu and Thessaly), and romantic Tuscany. Chef Ettore Botrini, who is at the helm of this restaurant, shows himself to be a superb ambassador for cuisine that is a fusion of both countries; while his right-hand man, chef Ilias Ntoukas, dedicates himself to creating dishes that feature natural ingredients and have their roots in traditional cuisine. Occupying a former school on the outskirts of Athens, the restaurant’s interior features an elegant dining room with an open-view kitchen, the option of dining at the chef’s table or, in fine weather, in a pleasant outdoor space. The menu comes in two versions (Peripatos and Taksidi), both with the option of adding extra dishes to make the experience even more memorable.

1 Star • Modern Cuisine. If a dining experience under the stars appeals to you, this highly-sought-after restaurant, particularly during the summer months, will definitely fit the bill thanks to its charming urban terrace dotted with verdant trees and shrubs. Nor will the interior disappoint, with an elegant dining room decorated in soft colours and boasting a sophisticated ambience and subdued lighting. Here, chef Alexandros Tsiotinis, ably supported by his team, champions modern Mediterranean cuisine that is characterised by dishes that are meticulously prepared and extremely creative. More often than not based around classic dishes, including some from abroad, these are showcased in options Such as sea bass ceviche, Pesto calamari and a reinterpreted version of Tarte tatin. The surprise 11-course tasting menu is gradually revealed by serving staff as if they are unveiling a secret. You can also choose some excellent wine pairings to accompany you on this gastronomic journey!

1 Star • Modern Cuisine, Contemporary. The harmony between the three co-owners of this restaurant is clearly evident, as they all have the same vision – something that can also seen in the professionalism of the staff, who are always ready to enhance the guest experience. In this contemporary space with an urban vibe that blends in perfectly with its paintings, tiled walls and natural stone, the main features here are the elegant counter, where customers can watch the magic happen, plus the charming outdoor patio. At the helm in the kitchen, French chef Hervé Pronzato (after whom the restaurant takes its name, ably assisted by Grigoris Kikis and George Efthimopoulos (front of house manager), conjures up fusion dishes influenced by French, Asian and Italian cuisine which can savoured on a single tasting menu. Standout options include “The Amberjack” and “The Vanilla”, each prepared with perfect balance and finesse. When you make your reservation, you will receive a digital code that gets you through the front door!

1 Star • Modern Cuisine. If you’re looking for a restaurant with plenty of innate charm, this could be the perfect option for you. Hytra is located inside the lush garden of Megaron Music hall, in a modern building that blends the fine aspects of contemporary design, the breathtaking view of Athens and the Athenian sky. Housing a balcony, a unique dining experience is offered under the stars and a warm, atmospheric inside dining area where guests can enjoy memorable dining experiences. The contemporary-style Greek cuisine on offer here, featuring fine textures and meticulous presentation, is based around Greek ingredients and herbs grown in the restaurant’s own kitchen garden, all of which are very clearly evident in its sauces, creams, seasonings, and even its cocktails. Choose between the à la carte and tree enticing tasting menus, one of which (Think Green) is vegetarian.

1 Star • Creative. Located at the foot of the Parthenon, this restaurant comes as something of a surprise for various reasons. Firstly, for the stunning view from its terrace; secondly, for its setting, in a historic building that was once the country’s first inn, with a decor that ensures a unique experience enabling guests to view its historic vestiges through the glass floor in the dining room; and, lastly, its cuisine, the main attraction, which comes courtesy of chef Patron Petros Dimas and which showcases the country’s gastronomic heritage through dishes that are creative and impeccable technique. The majority of the ingredients used are sourced from the restaurant’s own farm or from local producers and provide the basis for the à la carte options and the three tasting menus: Genesis, Utopia and the vegetarian Physis Vegan. Guests can also explore the impressive wine list, home to a selection of more than 300 labels, including Greek and international options, plus cocktail and juice pairings.

1 Star (Green Star) • Modern Cuisine. Located in Vouliagmeni (a picturesque coastal area on the shores of the Saronic Gulf, half an hour from Athens), this restaurant occupies the charming inner courtyard of the luxurious Margi hotel. Here, in this verdant setting far from the hustle and bustle of the city, it is much easier to highlight the philosophy and the “farm to plate” concept that has been adopted by the Chef Panagiotis Giakalis. His proposal is divided into two tasting menus that showcase modern Greek cuisine of a high technical standard, with a special focus on the flavours of Greece and the Mediterranean in general, using ingredients (eggs, vegetables, fruit, olive oil, etc) sourced from his own farm whenever possible. The iconic “The Fish and the Farm” warrants a special mention as it has been on the menu since it first opened and is presented personally by the chef. At the end of the meal, guests are given a basil seed pencil which highlights the importance of sustainability and which can be planted at home.

1 Star • Contemporary, Mediterranean Cuisine. If you’re keen to escape the hustle and bustle of Athens, why not consider a visit to the Four Seasons Astir Palace Hotel, a luxury resort located to the south of the Greek capital? At Pelagos, a restaurant that delights guests with its spacious sea-view terrace, enjoy Mediterranean cuisine with an Italian touch and classic French influence. In the kitchen, where talented chef Luca Piscazzi is at the helm, the cooking showcases a successful fusion of solid technique which extracts maximum benefit from local ingredients. The end result is highlighted in an à la carte menu and a tasting menu that combines superb dishes, inspired by the country's islands, as well as dishes created by the chef during his career. We recommend booking a table on the veranda to enjoy the magical views.

1 Star (Green Star) • Modern Cuisine, Contemporary. There are just a few restaurants capable of creating a connection between food, nature and a love of one’s country, but here chef Tasos Mantis manages to express his full passion for all three through his cooking. The experience starts with a presentation of the stars of the show here, namely the aromatic herbs used in Soil’s dishes, many of which are sourced from the vegetable garden tended by the chef’s father. The cuisine is highlighted on a single tasting menu which showcases creativity and quality, which can be enjoyed either at the chef’s table, in the bright lounge or in the pleasant winter garden which, despite its name, is used all year round. The prawns with orange, marigold and mussels, prepared in a papillote of kombu seaweed, is a signature dish here, the finishing touches to which are added by the chef at your table. This and other superb menu options are accompanied by superb drinks pairings, including wine, fresh juices and low-alcohol and alcohol-free beverages.

1 Star • French. In this elegant restaurant close to a busy square behind the ancient Panathenaic Stadium, enjoy highly professional service, attractive vaulted dining rooms, and two Mediterranean-inspired terraces perfect for alfresco dining and a romantic candlelit supper. The cooking here is centred around elaborate and highly visual contemporary French cuisine that is showcased via an array of à la carte dishes as well as on an enticing “Discovery” tasting menu. Seasonal produce is very much to the fore here, although some ever-popular ingredients (crab, langoustine, lamb, chocolate etc) feature all year round. Particularly friendly and attentive service is a constant here!

1 Star • Contemporary, Greek. This restaurant occupies the former family home of the German architect Ernst Zillers, who came to Athens to design some of its public buildings, fell in love with the city and remained here for the rest of his life. The building, which is situated next to the Greek Orthodox cathedral and has now been converted into a hotel (Zillers Boutique Hotel), boasts a rooftop terrace and multi-purpose Roof Garden with fine view of the cathedral and the Acropolis. The Zillers restaurant is only open in the evening and chef Vasilis Roussos offers two tasting menus: Synecdoche and Synthesis, both with creative dishes of traditional Greek influence and touches of international flavour. One standout dish was the Prawn Valley, a refreshing combination of raw prawns with a delicate tomato sauce, bergamot and kumquat that will definitely leave a lasting memory. The wine list also features a variety of Greek options to pair with your meal.

1 Star • Modern Cuisine, Creative. If the prospect of lunch or dinner on the elegant terrace of a hotel appeals to you, with the added bonus of background piano music and the eternal Acropolis as a backdrop, Tudor Hall is definitely a good option, especially for a romantic candlelit dinner – but make sure you book ahead. Here, on the 7th floor of the King George Hotel, next to the central Syntagma Square, chef Nikos Livadias showcases his contemporary version of Greek cuisine, based on a concise à la carte menu plus a tasting menu. The end result is a superb combination of well-balanced dishes that display strong technical ability, such as the breast of guinea fowl beetroot purée, blackberries, amaranth and praline sauce with juniper. The icing on the cake comes courtesy of the meticulous service provided by head sommelier Evangelos Psofidis, who always conveys his passion for wine to guests via his highly astute recommendations.

1 Star • French Contemporary. Ami, decorated on a forest theme, offers a fine dining experience in a casual setting. On top of tasting menus, all-day à la carte choices abound – Gallic staples, dishes to share and bar snacks. The veteran executive chef sources the best produce, pairing it with traditional French sauces. His meticulous craftsmanship reaches its peak in signatures like hand-chopped Wagyu beef tartare, yellow chicken and seafood vol au vent.

1 Star • Innovative. Born in Argentina but having honed his skills in Japan, chef-founder Agustin Balbi opened Andō to realise his culinary vision from his unique vantage point. His tasting menu takes diners on a personal journey by fusing his ancestral roots with strong Japanese influences. Don't miss the signature caldoso rice, dubbed "Sin Lola" – a homage to his grandma. The sommelier works closely with the chef, and his wine flight offers some inspired choices.

1 Star • European Contemporary. Aussie chef Shane Osborn lets diners witness how quality ingredients are turned into artistic creations in the open kitchen. Simple recipes are executed with a refined edge that allows authentic flavours to shine through. Always save room for his yuzu and lemon posset – smooth, creamy and with balanced acidity. Ask the affable sommelier about the extensive cellar, which includes a lavish Burgundy selection and covers Europe, Oceania and the Americas.

1 Star • Steakhouse. This branch of the Monte Carlo-based group boasts stylish decor that blends marble and leather. To start, the beef tartare prepared tableside is a good option. To follow, the Japanese Wagyu teppanyaki comes in individual portions (100g), as do the US and Aussie prime cuts (200g). Larger parties may wish to order sharing cuts, such as porterhouse, to share. All steaks are broiled then chargrilled to seal in the juices. The lunch sets are exceptional value.

1 Star • French Contemporary. The intimate room sets the scene perfectly for chef Kirkley's vision to unfold. For the ultimate experience, go for his seven-course "Sélection du Chef" set menu with optional wine pairing. Visually stunning dishes such as bonito with tomato and shiso, and tai with green curry velouté are underpinned by modern techniques, melding French traditions with Asian accents. Consider reserving the kitchen counter and prepay for the curated menu for four.

1 Star • Indian. ‘Chaat’ means ‘to lick’ in Hindi, as the food here is so finger licking good. The menu covers an extensive range of pedigree Indian classics from spruced-up street snacks to ambitious creations based on tradition. The tandoori oven is put to good use as evidenced by their juicy, perfectly spiced black pepper chicken tikka. The glazed kitchen lets diners watch the chefs in action as they deliver an entertaining experience.

1 Star • Cantonese. This handsome restaurant was the brainchild of the late Sir David Tang. Following a recent refurbishment, the interior has been restored to its former classy glory and the menu revamped to include Beijing and Sichuan delicacies as well as the Cantonese mainstay. Crispy skin roasted ‘pipa’ squab with 35-year aged tangerine peel is grilled to order and the rounded citrus works magically with the meaty flavour. Sautéed lobster in XO sauce is another must try.

1 Star • Cantonese. Duddell’s is as much about art as it is about food. It is the venue of regular art shows and screenings, as well as traditional Cantonese fare using luxury ingredients. Certain dishes need pre-ordering, such as the crispy skin chicken over which the chef ladles hot oil 300+ times to make the paper-thin skin crispy and the meat silky. Fried shrimp shreds with conpoy, egg and bean sprouts are fluffy and aromatic, imparting fine wok hei.

1 Star • Italian. The Neapolitan chef impresses diners with his modern Italian-inspired repertory. Choose between the 6- and 8-course menus to experience the full scope of his ingenious creations, like handmade bottoni pasta stuffed with parmesan emulsion and drizzled with saffron glaze, and red prawn panna cotta generously topped with caviar. It is possible to pre-order the chef’s table should you fancy some one-on-one time with the maestro.

1 Star (Green Star) • French Contemporary, Innovative. Chef David Toutain's first venture outside France champions an eco-friendly ethos, using locally sourced, organic produce with minimal impact on the environment. Just like the restaurant's name (French for "leaf"), the vegetable-forward multicourse tasting menu is inspired by the life cycle of plants. The root-to-shoot approach is finessed by French techniques. Don't miss the pumpkin and sunflower seed bread served with the gelatinous dill pil pil sauce.

1 Star • Cantonese. With 70+ years of glorious history, Fook Lam Moon is held dear by its faithful regulars as an institution in classic Cantonese cuisine. A stable kitchen team ensures the food is consistently good, be it exquisite dim sum or other traditional offerings. Standouts such as live seafood cooked various ways, deep-fried crispy chicken, baked stuffed crab shell, and gourmet soup in whole winter melon, are true delights. Some dishes need pre-ordering.

1 Star • Cantonese. Thanks to his considerable experience and skilfully executed dishes, the head chef has been enticing diners back here for over a decade. Named after the owner, the signature Ah Yung abalone is slowly braised in a secret sauce for up to 20 hours. Fried hump-head garoupa served in a claypot is perfumed with ginger, garlic, scallion and cilantro and boasts bouncy skin and crisp tasty meat. The dining room feels elegant and relaxing.

1 Star • French. Once the famed hotel's grand ballroom, Gaddi's is known for its authentic, lavish decor, warm, meticulous service and impeccably crafted dishes. With chef Anne-Sophie Nicolas at the helm – its first female chef since it opened in 1953 – the legendary institution is ushering in a new era. Expect legacy recipes jazzed up with creative twists. The pan-seared Norwegian langoustine, cooked to perfection and boasting intense umami, is the must-try.

1 Star • Japanese. Despite having a discreet entrance in a dark narrow alley, this tiny self-proclaimed ‘sake pairing restaurant’ is fully booked months ahead. There is only one omakase menu featuring kappo dishes made with seasonal produce mostly flown in from Japan. Sake pairing is a vital part of the experience as the chef/sake master serves each drink at a different temperature to bring out the best in each course, and that includes some rare small labels.

1 Star • Korean. Hansik means "Korean cuisine" and goo refers to chef Mingoo Kang. But shikgoo also denotes "family", which aligns with his home-style fare designed for sharing. At dinner, there are two tasting menus – opt for the longer "Premium Dinner" to experience his vision in its entirety. Dishes such as abalone-wrapped dumpling or chicken roulade with ginseng rice exemplify the chef's creative, upscale spin on the classics. The lunch sets are exceptional value.

1 Star • Noodles and Congee. No discussion about Hong Kong’s historic noodle shops would be complete without mentioning Ho Hung Kee, which originally opened in Wan Chai in the 1940s and is famed for its springy wonton noodles and fresh, sweet soup. More elements have been added here at its new address – dim sum and some Cantonese dishes are now served too. For the interior, they’ve adopted a more contemporary, Western style aesthetic.

1 Star • Teppanyaki. The founder and head chef Mok moved his restaurant to this location in 2021. As always, top notch ingredients like sea urchin, abalone and blue lobsters are flown in daily from Japan and France. But the theatrical cooking now happens in a much bigger room, along with a private room that seats eight. The wine list also sees a lot more choices. Amadai with sea urchin cream sauce stands out in particular, with its crispy scales and juicy flesh.

1 Star • Cantonese. This branch of the Singapore-based brand is housed at an iconic skyscraper overlooking the harbour. The stylish dining room is embellished with subtle Chinese motifs, such as ceramic Koi carps and calligraphy. Live seafood is a must – try steamed lobster in chicken fat and Huadiao wine on a bed of silky egg white custard. The winey aromas are mesmerising. Hand-crafted dim sum is another unmissable highlight at lunch.

1 Star • Cantonese Roast Meats. For over 70 years, the Kams have been famous for their roast goose and this shop was opened by the third generation. But the goose extravaganza doesn’t stop at their juicy roast goose with crispy skin. Try also their silky, melty goose blood pudding or the decadent blanched noodles tossed in goose fat. Other Cantonese barbecue dishes glistening in the window are also worth trying. With only 30 seats, don’t be surprised to see a queue.

1 Star • Japanese. A collaborative concept by Sushi Yoshitake in Tokyo and Sushi Shikon next door, Kappo Rin specialises in multi-course, season-driven omakase menus with both cooked and raw dishes. The Japanese head chef from Sendai takes pride in his vision of complementing rich flavours with unique condiments. You can pair the food with some of the best sake from Japan. With only 8 counter seats, reservations are a must.

1 Star • Shanghainese. At this spot serving authentic Shanghainese cooking to a Shanghainese-speaking clientele, it's tempting to think you're in Shanghai. The menu covers all bases, from home-style favourites (sautéed river shrimps; eight treasures in chilli sauce) to painstaking recipes such as stir fried shredded mandarin fish. The dim sum, e.g. xiao long bao, and pan-fried pork buns are also well made. In season, dishes made with hairy crab meat and roe are unmissable.

1 Star • Seafood. Live fish tanks at the entrance may not set this restaurant apart from its promenade rivals, but its food certainly does. Wonderfully fresh seafood is prepared using traditional home recipes that allow the high-quality ingredients to shout their name. Steamed zebra mantis shrimp on egg white custard boasts bouncy, umami-laden meat. The mantis shrimp in chilli and garlic and steamed fish in sea salt are equally good. When booking, ask about the seafood that needs pre-ordering.

1 Star • French Contemporary. Chef Julien Royer, of Odette in Singapore fame, opened this restaurant which sports a 1930s colonial style decor. Start with a drink at the bar downstairs before heading to the dining room for the chef’s delicate creations crafted with quality produce. Served with rice cooked in chicken fat and green salad, the juicy, velvety roasted Hong Kong yellow chicken dish is great for sharing. Ask the sommelier about wine pairings.

1 Star • Cantonese. The sophisticated interior inspired by a Chinese garden features cascading glass chandeliers shaped like morning glory, marble moon gates and camellia enamel art. The young but seasoned head chef takes a creative approach to classics, such as Cantonese barbecue, dim sum and seafood. Try the fish soup with fish maw, shrimp cake and bamboo pith – the rich, flavoursome broth is made with three kinds of fish. Certain items need to be pre-ordered.

1 Star • Cantonese. This elegant, neo-Chinese chic room boasts a royal blue theme which works well with the wood-rich details and bird cage chandeliers. The menu sees traditional Cantonese dishes underpinned by skilful preparation and a dash of originality. Duck feet bundled with duck liver, duck meat and char siu is an old-time dim sum that has become quite scarce these days - pre-order at least one day ahead. The wine list includes many Asian tipples. The sommelier also offers blind tasting flights.

1 Star • Latin American. The Venezuelan chef serves a tasting menu that reinterprets LatAm cuisine while paying homage to his culinary roots. Colourful dishes deliver bold flavours reminiscent of the vibrancy of the continent’s culture. Danish langoustine is served with fermented Ecuadorian cacao in a rich, dense shrimp stock to accentuate the crustacean umami. The 18-ingredient green mole is silky in texture, striking a balance between aromas, heat and acidity.

1 Star (Green Star) • Innovative. Mora is located on Cat Street, famous for its antique and junk market. The soothing interior adopts a cream colour scheme with subtle curvy lines. Soybeans are at the core of the menu, taking the forms of bean sauce, tofu skin, soymilk, and fermented beans, whose textures complement other ingredients in each dish well. European techniques are seamlessly melded with local flavours for a varied and interesting experience. Don’t miss their Mapo tofu.

1 Star • Japanese. Chef Nagamoto offers only one omakase menu with kaiseki courses crafted out of premium ‘shun’ ingredients that embody his deep knowledge of each season. Mindful preparation and unique combinations make the experience unforgettable. The waiting staff is on hand to explain each dish’s origins and role in Japanese food culture. From your counter seat, admire the chefs’ well-honed skills as they shave katsuobushi and craft hatsujiru from scratch.

1 Star • European Contemporary. Tucked away in an alley, this casual and bustling spot is the brainchild of owner-chef Lai, a Hongkonger trained in the U.S. The seafood-heavy menu has 20 tapas-style items on rotation, alongside large platters for sharing such as the famous salt-baked chicken rice with giblets and morels, and Hokkaido kinki paella. The daily seafood special is always a highlight – try their smoked fish in spices if available. Large platters need pre-ordering.

1 Star • Indian, Pakistani. As the name suggests, it is the state of Punjab in India’s northwest that provides the inspiration behind the menu here. As this state also borders Pakistan you can expect specialities from that country too. Dishes from the tandoor feature prominently, including a delicious goat seekh kebab; also try the keema pau made with mutton and, of course, their signature is butter chicken or ‘Mughal Room Makhani’, along with laccha paratha. The retro, colonial feel of the room is juxtaposed with some striking contemporary artwork.

1 Star • Cantonese. A household name in the neighbourhood since 2001, this restaurant wins many hearts with its traditional, often painstakingly made Cantonese cooking. This family business, now into the second generation, still impresses with its consistently well-made dishes. The signature baked fish tripe omelette in an earthenware casserole features Cantonese pork sausage that adds richness and wine aromas. Try the snake soup, and stir-fried sticky rice, too.

1 Star • French. Heavy drapes at the windows, thick carpets and elegantly laid tables give this restaurant the look of a grand Parisian salon – but here you also get fabulous harbour views. The French cooking, however, shows a certain modernity; the menu is ingredient-led with the luxury ingredients coming from as far as France or sometimes no further than Hong Kong Island. The wine cellar is notable too and includes 45 vintages of Château Pétrus dating back to 1928.

1 Star • French Contemporary. Mother of pearl trimmings, shades of turquoise and a sculpted whirlpool of metallic fish set the ocean scene. The seafood-led menu delivers spellbinding dishes that showcase the best ingredients from around the world alongside local vegetables, all finessed with solid French technique and a healthy dose of creativity. House-made sauces are one of the highlights, as is the extensive wine list. The open kitchen puts on an entertaining show.